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"Butter Chicken"

Indian Main Dish

Link: youtube.com

Origin: Fallow

Prep: 30m

Cook: 1h

Serves: - 6 +

1 Marinade

Ingredients

30 g sunflower oil
10 g chilli powder, kashmiri
4 tsp ginger paste
4 tsp garlic paste
16 G ground coriander
4 tsp ground cumin
2 tsp ground turmeric
8 g dried fenugreek leaves, "kasoori methi"
2 tsp dried mango powder, "amchoor"
1 tsp black salt, "kala namak"
3 tsp garam masala
2 tsp salt
250 g greek yoghurt
½ lemon, juiced
2 kg chicken thighs, skin-removed & deboned

Method

Mix 2 kg chicken thighs, skin-removed & deboned
Add 4 tsp ginger paste
Add 4 tsp garlic paste
Add 2 tsp salt
Add ½ lemon, juiced
Leave for 30 minutes
Drain liquid
Mix remaining marinade ingredients
Add chicken
Marinate for four hours or overnight

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2 Sauce

Ingredients

3 tbsp ghee
4 tsp cumin seeds
800 g shallots, sliced
40 g garlic, roughly chopped
5 cm ginger, roughly chopped
1 green chili, chopped (optional)
15 g chilli powder, kashmiri
15 g ground coriander
2 tsp ground turmeric
2 tsp ground cardamom
4 cans chopped tomatoes
100 g cashews, roasted
2 tsp salt
125 ml double cream
150 g salted butter
400 ml black tea

Method

Heat 3 tbsp ghee
Add 4 tsp cumin seeds until they crackle
Add 40 g garlic, roughly chopped
Add 5 cm ginger, roughly chopped
Add 800 g shallots, sliced
Cook on medium heat until onions lose opacity
Add 15 g chilli powder, kashmiri
Add 15 g ground coriander and 2 tsp ground cardamom
Add 2 tsp ground turmeric
Add 4 cans chopped tomatoes
Add 100 g cashews, roasted
Add 2 tsp salt, 400 ml black tea
Cook on low until tomatoes are completely soft (30-40 minutes)
Add 150 g salted butter
Add 125 ml double cream blend until completely smooth and strain if needed

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3 Grill and finish

Ingredients

50 g coriander stems, finely chopped
12 drops smoke extract (optional)
½ tsp salt
4 naan

Method

Skewer marinated chicken
Broil for 10 minutes until blackened, occasionally brushing with ghee
Remove from skewers and add to hot curry
Add 50 g coriander stems, finely chopped
Cook until chicken is cooked through
Season with salt and liquid smoke, loosen with water if needed
Serve with naan / paratha / rice

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Name:

Max Winokan max@winokan.com