9KG Butter Chicken Challenge
9KG Butter Chicken Challenge
Ingredients
For the Chicken Marinade
- 9 kg chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1.5 kg plain yogurt
- 150 g ginger garlic paste
- 100 g red chili powder
- 75 g turmeric powder
- 75 g cumin powder
- 75 g coriander powder
- 75 g garam masala
- 50 g salt
- 3 lemons, juiced
For the Gravy Base
- 1.5 kg butter
- 3 kg onions, chopped
- 3 kg tomatoes, chopped
- 300 g ginger garlic paste
- 200 g red chili powder
- 150 g turmeric powder
- 150 g cumin powder
- 150 g coriander powder
- 150 g garam masala
- 100 g salt
- 75 g fenugreek leaves, kasuri methi
- 500 g cashews, soaked
- 1.5 liters water, for blending
For Finishing
- 500 ml heavy cream
- as needed fresh coriander leaves, for garnish
Instructions
- 1
Cut the 9 kg of boneless, skinless chicken thighs into bite-sized pieces.
⏱️ 20 min
- 2
In a very large bowl, combine the cut chicken with 1.5 kg plain yogurt, 150g ginger garlic paste, 100g red chili powder, 75g turmeric powder, 75g cumin powder, 75g coriander powder, 75g garam masala, 50g salt, and the juice of 3 lemons.
⏱️ 10 min
- 3
Mix all ingredients thoroughly by hand, ensuring the chicken is evenly coated with the marinade.
⏱️ 5 min
- 4
Cover the bowl and refrigerate the marinated chicken for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 240 min
- 5
In a very large pot or karahi, melt 1.5 kg of butter over medium heat. Add 3 kg of chopped onions and sauté until they turn golden brown, stirring frequently. This will take a significant amount of time due to the large quantity.
⏱️ 30 min
- 6
Stir in 300g of ginger garlic paste and cook for a few minutes until fragrant, being careful not to burn it.
⏱️ 5 min
- 7
Add 3 kg of chopped tomatoes, 200g red chili powder, 150g turmeric powder, 150g cumin powder, 150g coriander powder, 150g garam masala, and 100g salt to the pot.
⏱️ 5 min
- 8
Cook the mixture over medium heat, stirring occasionally, until the tomatoes soften and the butter separates from the masala. This indicates the spices are well cooked and the gravy base is developing. This process may take 30-45 minutes.
⏱️ 45 min
- 9
Stir in 75g of fenugreek leaves (kasuri methi) into the gravy base.
⏱️ 2 min
- 10
Add 500g of soaked cashews to the gravy base.
⏱️ 2 min
- 11
Carefully transfer the cooked gravy base to a large blender (you will likely need to do this in multiple batches). Add 1.5 liters of water and blend until a smooth paste is formed.
⏱️ 15 min
- 12
Pass the blended gravy through a fine-mesh sieve to ensure a silky smooth texture. This step is laborious due to the large volume but highly recommended for the best result.
⏱️ 20 min
- 13
In the same large pot or a separate pan, cook the marinated chicken pieces in batches until lightly browned and partially cooked through. If using a tandoor, cook until tender.
⏱️ 20 min
- 14
Add the partially cooked chicken pieces to the strained gravy base.
⏱️ 5 min
- 15
Bring the mixture to a gentle simmer and cook for 20-30 minutes, or until the chicken is fully cooked and tender, and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 30 min
- 16
Stir in 500ml of heavy cream. Cook for another 5 minutes, allowing the cream to heat through but not boil vigorously.
⏱️ 5 min
- 17
Garnish generously with fresh coriander leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
9KG Butter Chicken Challenge
For the Chicken Marinade
- 9 kg chicken thighs, boneless, skinless, cut into bite-sized pieces
- 1.5 kg plain yogurt
- 150 g ginger garlic paste
- 100 g red chili powder
- 75 g turmeric powder
- 75 g cumin powder
- 75 g coriander powder
- 75 g garam masala
- 50 g salt
- 3 lemons, juiced
For the Gravy Base
- 1.5 kg butter
- 3 kg onions, chopped
- 3 kg tomatoes, chopped
- 300 g ginger garlic paste
- 200 g red chili powder
- 150 g turmeric powder
- 150 g cumin powder
- 150 g coriander powder
- 150 g garam masala
- 100 g salt
- 75 g fenugreek leaves, kasuri methi
- 500 g cashews, soaked
- 1.5 liters water, for blending
For Finishing
- 500 ml heavy cream
- as needed fresh coriander leaves, for garnish
Instructions
- 1
Cut the 9 kg of boneless, skinless chicken thighs into bite-sized pieces.
⏱️ 20 min - 2
In a very large bowl, combine the cut chicken with 1.5 kg plain yogurt, 150g ginger garlic paste, 100g red chili powder, 75g turmeric powder, 75g cumin powder, 75g coriander powder, 75g garam masala, 50g salt, and the juice of 3 lemons.
⏱️ 10 min - 3
Mix all ingredients thoroughly by hand, ensuring the chicken is evenly coated with the marinade.
⏱️ 5 min - 4
Cover the bowl and refrigerate the marinated chicken for at least 4 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 240 min - 5
In a very large pot or karahi, melt 1.5 kg of butter over medium heat. Add 3 kg of chopped onions and sauté until they turn golden brown, stirring frequently. This will take a significant amount of time due to the large quantity.
⏱️ 30 min - 6
Stir in 300g of ginger garlic paste and cook for a few minutes until fragrant, being careful not to burn it.
⏱️ 5 min - 7
Add 3 kg of chopped tomatoes, 200g red chili powder, 150g turmeric powder, 150g cumin powder, 150g coriander powder, 150g garam masala, and 100g salt to the pot.
⏱️ 5 min - 8
Cook the mixture over medium heat, stirring occasionally, until the tomatoes soften and the butter separates from the masala. This indicates the spices are well cooked and the gravy base is developing. This process may take 30-45 minutes.
⏱️ 45 min - 9
Stir in 75g of fenugreek leaves (kasuri methi) into the gravy base.
⏱️ 2 min - 10
Add 500g of soaked cashews to the gravy base.
⏱️ 2 min - 11
Carefully transfer the cooked gravy base to a large blender (you will likely need to do this in multiple batches). Add 1.5 liters of water and blend until a smooth paste is formed.
⏱️ 15 min - 12
Pass the blended gravy through a fine-mesh sieve to ensure a silky smooth texture. This step is laborious due to the large volume but highly recommended for the best result.
⏱️ 20 min - 13
In the same large pot or a separate pan, cook the marinated chicken pieces in batches until lightly browned and partially cooked through. If using a tandoor, cook until tender.
⏱️ 20 min - 14
Add the partially cooked chicken pieces to the strained gravy base.
⏱️ 5 min - 15
Bring the mixture to a gentle simmer and cook for 20-30 minutes, or until the chicken is fully cooked and tender, and the flavors have melded. Stir occasionally to prevent sticking.
⏱️ 30 min - 16
Stir in 500ml of heavy cream. Cook for another 5 minutes, allowing the cream to heat through but not boil vigorously.
⏱️ 5 min - 17
Garnish generously with fresh coriander leaves before serving.
⏱️ 1 min