Floyd Cardoz's Butter Chicken (Chicken Tikka Makhani) Recipe

Floyd Cardoz wasn't just an Indian chef—he was one of New York's best Indian chefs. So, back in 2012, we were pretty excited for a chance to watch him make his version of chicken tikka makhani, the "butter chicken" that's the sweeter, creamier version of chicken tikka masala, at the New York Culinary Experience.

Long ingredient lists and some unfamiliar techniques can make cooking Indian food at home daunting, but Chef Cardoz showed just how easy this kind of home cooking can be. He gave boneless, skinless chicken thighs an overnight marinade in a purée of yogurt, chile, ginger, garlic, and some basic spices, then cooked them simply on the grill. Stop there and you have some damn good chicken tikka for summer. But it doesn't take much to make the buttery tomato gravy—an easy mix of tomatoes, onions, butter, cream, and a couple spices and aromatics—for a ridiculously luxurious Indian meal.

Making the Marinade

The chicken got marinated in yogurt with spices and aromatics. Here, Chef Cardoz blended chiles, garlic, ginger, lime juice, and neutral oil to make a smooth paste. He salted his chicken for 15 minutes before adding the marinade, but you can also add salt during this step.

He whisked the paste into yogurt and added three spices: paprika, garam masala (a warm, punchy blend of black pepper, green cardamom, mace, cloves, and cinnamon), and cayenne pepper.

The chicken got mixed in and refrigerated for four to six hours, or overnight. Chef Cardoz insisted on using chicken thighs in this recipe: "They just have more flavor."

On the Grill

Although chicken tikka is traditionally cooked in a tandoor oven, it does pretty well on the grill. You can also cook it under a broiler, as our recipe instructs.

The chicken should be cooked until just done. The yogurt develops a charred, smoky crust but the interior stays plenty juicy.

And there you have it: chicken tikka. Add a squirt of lime juice and a salad for an easy summer grill session. But it doesn't take much work to make the buttery tomato gravy.

Making the Gravy

Whole tomatoes (Chef Cardoz was insistent on Muir Glen roasted tomatoes for their superior flavor; "No, I don't get paid to say that"), onion, butter, chile, garlic, ginger, and cinnamon stew together in a pot. The mixture bubbles away for about half an hour at a hard simmer to concentrate the flavors.

Butter chicken wouldn't be butter chicken without a big lump of butter and a slurp of cream. It's rich, but not overkill. You can also add the cream after the sauce reduces to preserve its fresh dairy flavor.

After the gravy has reduced and everything is tender, the sauce gets puréed until velvety smooth.

Finishing the Gravy

Black pepper, some honey, and more salt add complexity and punch to the sauce.

The secret to this dish, if there is one, is the fenugreek. It's a maple sweet, slightly bitter herb that's common in the Indian pantry. It gives the sauce a floral, deep flavor and a complex sweetness. Head to your Indian grocery and pick up some dried leaves (not the seeds; those are used for other applications). Your sauce won't be the same without it.

The fenugreek leaves are toasted in a dry pan until aromatic and darker in color.

They're then crushed into a powder and added to the sauce.

Chicken, Meet Sauce

When the sauce is ready, add the chicken whole or in bite-sized pieces.

And there you have it: slightly sweet, gorgeously spiced, luxurious butter chicken, only slightly more involved than pasta with red sauce.