Australian Butter Chicken - Chef Recipe by Varun Gujral

Ingredients

Marinade:

3-4 (about 220 g each) chicken breasts on the bone
2 TB thick yoghurt or Greek yoghurt
1 tsp coriander powder
2 tsp Kashmiri red chilli powder
2 tsp ginger garlic paste
1 tsp garam masala powder
2 Tbs lime juice
1 tsp salt

Gravy:

1/2 cup cashews
1 cup chopped tomatoes
2-3 green cardamoms
3-4 black peppercorns
2 cm cinnamon stick
3-4 whole cloves
3 Tbs butter
2 black cardamoms
2 tsp Kashmiri chilli paste
1/2 chopped onions
2 Tbs tomato paste
50 g khoya, crumbled
50 g processed cheese
1/2 cup heavy cream
2 tsp dried fenugreek leaves
1 Tbs lime juice
Coriander leaves, optional
Whole cashews for garnish, optional
Honey for balance in the sauce, optional

Method

Marinate the chicken:

Wash 3–4 whole chicken breasts on the bone (about 220 g each), then pat them dry.

Using a sharp knife, cut 1cm deep diagonal slits into each breast – 2 or 3 slits per side – to help the marinade penetrate fully.

In a large bowl combine yoghurt, coriander, red chilli powder, ginger garlic paste, garam masala, lime juice and salt. Mix well until smooth, then coat the chicken thorooughly, enusring the marinade gets into the slits.

Cover the bowl tightly and refrigerate for at least 2–3 hours, preferably overnight for deeper flavour and tenderness.

In a medium saucepan, bring 4 cups of water to a boil over medium-high heat. Once boiling, add cashews, chopped tomatoes, chopped onions, green cardamoms, black cardamoms, cinnamon, cloves and black peppercorns.

Boil gently for 8 to 10 minutes, allowing the ingredients to soften and the spices to infuse the water.

Drain the solids, discard the cooking water, and transfer the contents to a blender.

Add 1/2 cup of fresh water to help blend and (optional but recommended) add a few coriander stems and leaves for brightness.

Blend until completely smooth.

Pass the blended paste through a fine-mesh sieve into a bowl. Use the back of a spoon to press as much smooth gravy out as possible. This silky purée forms the body of your butter chicken sauce.

Preheat your oven to 175 C (fan-forced if available).

This lower temperature allows the meat to cook through evenly while preserving moisture and tenderness in the larger breast portions.

Line a baking tray with aluminium foil for easy cleanup. Lightly grease the foil or spray with oil to prevent sticking.

Place the marinated chicken breasts onto the tray, spreading them out evenly so they’re not touching. Do not pour excess marinade over them.

Roast in the oven for 30 minutes, or until the chicken is cooked through and slightly charred at the edges. Internal temperature should reach at least 74 C near the bone.

Tip: You want a slight burnt edge but a still-moist centre - this char adds that tandoori-style flavour. Do not cook on a barbeque or skillet; oven roasting is key for texture here.

Optional: If the skin isn't browning enough, you can briefly switch to the grill (broiler) setting in the last 3–5 minutes to add colour - but watch carefully to avoid burning.

In a large pan or deep skillet, melt 3 tablespoons of butter over medium-high heat. Once melted and hot, quickly add red chilli powder. Sauté for just 2–3 seconds - this step releases colour and aroma. Be quick - Kashmiri chilli burns easily in hot butter.

Immediately add the strained cashew-spice paste you prepared earlier, along with ½ cup of water. Stir well and cook for 4-5 minutes, letting the mixture simmer gently and thicken slightly.

Add salt to taste, tomato paste, crumbled khoya, processed cheese, heavy cream, dried fenugreek leaves and lime juice.

Stir well to combine, ensuring the cheese and khoya melt evenly. Simmer gently for 2-3 minutes.

Optional bonus (recommended): add a few whole cashew nuts and a small dollop of honey to balance richness with a sweet, nutty note.

Remove the chicken from the oven and add it directly into the pan with the sauce.

Simmer for 2-3 more minutes, spooning sauce over the chicken and adjusting the consistency with water if needed. Taste and adjust for salt, chilli, or lime at this point.

Plate each chicken breast with a generous ladle of sauce over the top, or serve sliced into thick pieces if you prefer a more sharable presentation. Then add the following finishing touches: swirl of heavy cream, crushed roasted cashew nuts, slivers of fresh green chilli, freshly diced tomato and fresh coriander leaves.

Serve piping hot with freshly baked garlic naan, jeera rice, or butter roti.

Serving note: This dish is best enjoyed with a knife and fork, not a spoon - the bone-in chicken deserves to be savoured properly.

Recipe provided by Manjits Wharf