How to Make Dashi Butter Chicken at Home : Savory, Silky, and Packed with Umami
Dashi Butter Chicken is a creamy, umami-rich fusion dish that combines the comforting richness of butter chicken with the deep flavors of Japanese dashi stock.
Ingredients
For Chicken Marinade:
- 500 gram boneless chicken thighs or breasts (cubed)
- ½ plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp salt
For Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion (finely chopped)
- 1 tbsp ginger garlic paste
- 2 tomatoes (pureed)
- 1 tsp garam masala
- ½ tsp chili powder
- ½ tsp paprika
- Salt to taste
- ½ cup dashi broth (kombu + bonito flakes or instant powder)
- ½ cup heavy cream
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken:In a bowl, mix yogurt, lemon juice, turmeric, chili powder, and salt. Add chicken, coat well, and marinate for at least 30 minutes.
- Make the Dashi (if homemade):Simmer 2 cups water with a piece of kombu and a handful of bonito flakes. Strain and reserve ½ cup for the recipe.
- Cook the Chicken:In a skillet, heat oil and cook marinated chicken until browned and cooked through. Remove and set aside.
- Prepare the Sauce:In the same skillet, add butter. Sauté onions until golden. Add ginger garlic paste and cook until fragrant.
- Add Spices and Tomatoes:Add pureed tomatoes, chili powder, paprika, and garam masala. Cook until the oil separates.
- Add Dashi and Cream:Pour in the dashi broth and simmer for 2–3 minutes. Stir in heavy cream and cooked chicken. Simmer for another 5 minutes.
- Garnish & Serve:Top with fresh cilantro and a swirl of cream. Serve hot with rice, roti, or naan.
Notes
Use vegetarian dashi (minus bonito flakes) and paneer or tofu in place of the chicken for a vegetarian version.