BUTTER CHICKEN (2 Recipes in 1 Dish)
As if butter chicken wasn’t delicious enough, this dish packs 2 recipes into 1. Click here and use code 10BRIAN to get 10% off your first 3 months with Ritual! #ritualpartner
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🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: D
MICROPLANE: H
ESCALI DIGITAL SCALE:
IMMERSION BLENDER: 2
QUARTER SHEET PAN + RACK: x
RICE COOKER E
MY FAV STAINLESS BOWL: 6
INSTANT READ THERMOMETER: />——
RECIPE
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CHICKEN + MARINADE
2lbs or 1 kilo boneless/skinless chicken thighs
20g or 3 1/2 tsp salt
10g or about 3 cloves minced garlic
10g or about 2Tbsp minced ginger
20g or 1 1/2 Tbsp lemon juice
3g or 1tsp fenugreek (or garam masala if you can’t find it)
10g or 3 3/4 tsp kashmiri chili powder (or 3 to 1 paprika to cayenne if you can’t find it)
200g or 3/4c greek yogurt
Combine chicken with ingredients above, rubbing marinade all over to cover chicken. Cover and refrigerate for 30min to marinate.
Preheat over to 450F/232C. Line sheet tray with foil and place chicken on tray. Load into oven and bake for about 15min. Align tray under oven broiler and broil on high until they’re beginning to crisp around edges. Flip each piece of chicken to the back side and return to broil until side 2 is beginning to char and take on color. Allow to rest before cutting in to about 1.5″ chunks.
SAUCE:
30g/3-4 glugs of olive oil
150g or 1 medium onion (small diced)
50g or about 1 poblano (seeded and small diced)
large pinch salt
10g or about 2Tbsp minced ginger
10g or about 3 cloves minced garlic
5g or 2.5tsp garam masala
5g or 2.5tsp turmeric
5g or 2.5tsp cumin
5g or 2.5tsp coriander
5g or 2.5tsp kashmiri chili powder
10g or 1 3/4tsp salt
165g or 6oz tomato paste (1 small can)
425g or 1 3/4c water
10g or 2 1/3tsp sugar
210g or 1c heavy cream
50g or 3Tbsp unsalted butter
Preheat medium saucepan over med-high heat. Add oil, onion, poblano and salt. Stir and allow to soften for 6 min or so. Add ginger and garlic. Stir and allow to cook for about 60 more seconds. Add spices and allow to cook for 60-90 seconds until fragrant. Add tomato paste, stir, and allow to bloom for about a minute. Stir in water until paste dissolves into water and mix comes to a simmer. Cover, reduce heat to low and simmer for 20 min
Once sauce has been cooking for 20min add in sugar and cream. Stir to combine. Add butter and stir to combine. Pulse with immersion blender until smooth.
Fold chopped chicken into the sauce.
RICE:
300g or 1 1/2c rice
425g or 1 3/4c water
8g salt
A big chunk of butter…2tbsp or so
I typically use a rice cooker for ease, but if you don’t have one, cook using package instructions.
GARNISH:
Yogurt sauce (combine 100g or 1/2c greek yogurt + 100g or 1/2c heavy cream + 3g or 1/2tsp salt. stir until smooth)
Cilantro
To serve, place rice on plate or bowl, top with butter chicken and garnish with yogurt sauce and cilantro.
#butterchicken #curry #murghmakhani
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* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease
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Recipe Video:
