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Beer Butter Chicken

Ingredients

For Marination & Chicken
• 1.5 kg chicken thigh (boneless)
• 1 bottle beer
• 2 tbsp ginger–garlic paste
• ½ tbsp red chilli powder
• 2 tsp turmeric powder
• 2 tbsp coriander powder
• 2 tbsp cumin powder
• 1 tbsp oil
• 2 tsp roasted kasoori methi powder
• Salt, to taste
• 1 tbsp lemon juice

For Makhni Gravy
• 2 tbsp ghee
• 5 medium tomatoes
• 3 onions, quartered
• 8–10 garlic cloves
• 10–12 cashew nuts
• A handful of coriander stems
• 3–4 Kashmiri red chillies
• 1 cinnamon stick
• 4–5 green cardamoms
• Salt, to taste
• 2 tsp turmeric powder
• 2 tsp red chilli powder
• 2–3 tsp garam masala
• 2 tsp kasoori methi
• 2 tbsp fresh cream
• Honey, as needed
• A handful of chopped coriander leaves

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Method

Marinate & Cook the Chicken
1. In a large bowl (paraat), marinate chicken with beer, ginger–garlic paste, red chilli powder, turmeric powder, coriander powder, cumin powder, oil, roasted kasoori methi, salt, and lemon juice.
2. Heat 1 tbsp oil in a pan and cook the marinated chicken pieces until fully cooked and slightly charred.
3. Reserve the leftover marinade for later use.

Prepare the Makhni Gravy
1. Heat ghee in a kadhai. Add tomatoes, onions, garlic, cashews, coriander stems, Kashmiri red chillies, cinnamon, green cardamoms, salt, turmeric powder, and red chilli powder.
2. Sauté until the tomatoes turn soft and mushy. Add 2 cups water and cook further.
3. Transfer the mixture to a blender, grind to a smooth paste, and strain through a fine sieve.
4. Return the strained gravy to the kadhai. Stir in garam masala, kasoori methi, fresh cream, and honey.
5. Add the cooked chicken pieces and the reserved marinade.
6. Finish with chopped coriander leaves and smoke the dish for 2–3 minutes for a smoky aroma.

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Serve hot with naan, roti, or steamed rice.