Celestial Butter Chicken

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 Craving butter chicken that goes beyond the ordinary? Introducing Celestial Butter Chicken — a luxurious, fine-dining take on the classic North Indian favorite. Crafted for home chefs who love precision and flair, this version features sous-vide chicken tikka, a charcoal-smoked tomato base, saffron butter foam, and cashew mousse quenelles. Whether you're hosting a dinner party or refining your personal repertoire, this recipe transforms a comfort dish into a showstopper.Here is the one

Celestial Butter Chicken

The Signature Twist

  • Sous-vide chicken tikka for ultimate tenderness

  • Charcoal-smoked tomato base, slow-roasted for 8 hours

  • Butter foam finished with saffron essence

  • Cashew cream mousse quenelle in place of traditional cream

  • Infused with fenugreek oil, not dried kasuri methi—elevating flavor clarity

 Ingredients (Serves 4)

For the Chicken Marinade

  • 600g boneless chicken thighs

  • 100g thick Greek yogurt

  • 1 tbsp ginger-garlic paste

  • 1 tsp Kashmiri red chili powder

  • ½ tsp roasted cumin powder

  • 1 tbsp mustard oil

  • Salt to taste

  • Juice of ½ lemon

For the Smoked Tomato Base

  • 5 ripe tomatoes (slow-roasted or blanched and peeled)

  • 1 medium onion (sliced)

  • 6 cloves garlic

  • 1-inch ginger

  • 2 tbsp tomato paste

  • 10 cashews (soaked)

  • ½ tsp smoked paprika

  • ½ tsp cinnamon

  • 2 green cardamom pods

  • 2 tbsp ghee

For the Cashew Mousse

  • 50g soaked cashews

  • 50ml fresh cream

  • Salt to taste

  • Pinch of nutmeg

For the Saffron Butter Foam

  • 50ml unsalted butter (clarified)

  • 4 saffron strands soaked in warm milk

  • 2g soy lecithin (for foam stability)

Method

1. Marinate the Chicken

Marinate chicken in the yogurt, spices, mustard oil, and lemon juice. Let it rest overnight for deep infusion.

2. Sous-Vide Magic (or Grill Alternative)

Seal marinated chicken in a vacuum bag. Sous-vide at 62°C for 2 hours. Finish on a charcoal grill for a light char.
No sous-vide? Grill gently over open flame till juicy.

3. The Soul of the Dish – The Gravy

Slow-roast the tomatoes and onion at 140°C for 8 hours for caramelization. Blend with garlic, ginger, cashew, cardamom, and tomato paste. Sauté this in ghee, add smoked paprika and salt. Simmer for 30 minutes.

 Note: Add a piece of hot coal to the gravy and cover for 2 minutes to infuse with natural smoke.

4. Cashew Mousse Quenelle

Blend soaked cashews with cream, a dash of nutmeg, and salt into a silky mousse. Chill and use two spoons to form a quenelle before plating.

5. Saffron Butter Foam

Combine warm ghee, saffron milk, and soy lecithin. Blend with a hand blender till airy foam forms. This adds a light, aromatic crown to your dish.

Plating: A Modern Ode to Tradition

On a black slate or matte white plate:

  • Spoon a bed of smoked butter tomato gravy.

  • Place grilled chicken elegantly on top.

  • Nest a quenelle of cashew mousse on the side.

  • Drizzle with saffron butter foam.

  • Garnish with microgreens and edible rose petals.

Serve with saffron-scented kulchas or a black garlic naan crisp. 


Also do try:Crispy Sautéed Potato Slices in Mustard Oil

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