The Ultimate Butter Chicken

The Art of Two-Stage Marination

In this masterclass, chef Chet Sharma from London's acclaimed Indian-inspired restaurant BiBi joins Fallow to lift the ubiquitous butter chicken (Murgh Makhani). While many commercial iterations feel flat and overly sweet, Sharma’s approach focuses on depth, acidity, and charcoal smoke. A key takeaway for professional kitchens is his meticulous two-step marination process. First, boneless chicken thighs are macerated in ginger-garlic paste, salt, and citrus juice for 30 minutes to draw out excess moisture. Draining this liquid prevents the second-stage marinade—a rich emulsion of hang yoghurt, mustard oil, Kashmiri chilli, and warm spices—from sliding off the meat during cooking. This ensures maximum flavour adherence and an incredibly tender yield.

Building the Silk-Smooth Makhani Sauce

The soul of the dish lies in the makhani sauce, built on a foundation of ghee, aromatics, and tomatoes. Sharma utilises a mixture of sliced shallots, garlic, ginger, and green bird's eye chillies, which are cooked gently until translucent rather than deeply browned. To achieve the signature velvety texture without relying solely on dairy, he introduces roasted cashew nuts and khoya (evaporated milk solids) alongside fresh San Marzano tomatoes. This base is simmered slowly for 30 to 40 minutes, allowing the acidity of the tomatoes to mellow and the spices—including whole green cardamom and Kashmiri chillies—to fully infuse. After slow cooking, the sauce is emulsified in a high-powered blender with cold salted butter, double cream, and toasted kasoori methi (dried fenugreek leaves) to achieve a glossy, professional finish.

Charcoal Grilling and the Dhungar Method

To replicate the intense, smoky environment of a traditional tandoor, Sharma skewers the marinated thighs and grills them over open charcoal. This step is crucial; the intense heat chars the edges of the chicken, imparting a complex bitterness that cuts through the rich sauce. Once grilled, the chicken is folded into the warm makhani sauce. To lift the smoky profile further, the kitchen employs a traditional dhungar technique—trapping charcoal smoke directly within the curry container before service. This adds a layer of wood-fire complexity that cannot be replicated by liquid smoke or spices alone.