Curries and Masalas
Butter Chicken with Charred Tomato Salsa: A Bold Mexican-Indian Fusion
This recipe blends the deep, smoky soul of a Mexican charred salsa with the velvety comfort of Indian Murgh Makhani. We use the Mexican form—a fire-roasted tomato and chili salsa—to provide the smoky 'tandoor' flavor that usually requires a clay oven, then finish it with traditional Indian masala logic.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 520 kcal
Method
Combine chicken with yogurt, half the ginger-garlic paste, half the chili powder, and salt. Marinate for at least 20 minutes.
To make the salsa form: Place tomatoes, onion, and serrano pepper under a broiler or over a gas flame. Char until the skins are blackened and the flesh is soft. Do not peel; the black bits provide the smoky flavor. Pulse in a blender until mostly smooth.
Heat a large pan over medium heat and melt the butter. Add the whole spices: cardamom pods, cinnamon stick, cloves, and cumin seeds. Fry for 1 minute until fragrant (this is the Indian masala logic).
Add the remaining ginger-garlic paste and cook for 1 minute, then pour in the blended charred salsa and remaining chili powder. Simmer for 10 minutes until the sauce thickens and the fat begins to separate.
In a separate skillet, sear the marinated chicken over high heat until browned but not fully cooked. Transfer the chicken and any pan juices into the tomato sauce.
Stir in the heavy cream and simmer gently for 10-12 minutes until the chicken is tender.
Crush the dried fenugreek leaves between your palms and stir them in. Serve warm with naan or corn tortillas.
Notes
The Mexican form is the salsa—charring tomatoes and chilies over an open flame for smokiness. The Indian spice logic is the makhani masala—blooming whole spices in butter and finishing with cream and dried fenugreek.
Don't wash off the charred skin from the vegetables; those burnt flecks are what mimic the flavor of a traditional tandoor oven.
Use Kashmiri chili powder for the signature bright red color without excessive heat.
Crushing the fenugreek leaves between your palms releases the oils and fragrance instantly.
