PRETTY DAMN AUTHENTIC
Butter Chicken
Butter Chicken
If you're looking for a 4 page back story go hit up pinterest, you won't find that here. OK, enough small talk, let's cook.
The first thing you need to know is that this is going to take a while. It'll pay off though, and you'll actually have leftovers, unless you're feeding 15 people.
The first thing you need to know is that this is going to take a while. It'll pay off though, and you'll actually have leftovers, unless you're feeding 15 people.
June 16, 2019
(1 person)
4.5 hours
POSTED
TOTAL TIME
Allergens
Chicken
Dairy
Nuts
For best results do this the night before, more marinade more flavor.
Toast all spices, combine in a large bowl, then coat chicken. Marinate at least 2 hours, or overnight.
Chicken - Bone-on - Slashed
Large lemon - Juiced
Fresh ginger - Diced
Fresh garlic
Kashmiri chilly - Ground
Cayenne pepper
Greek yogurt - Full fat
Himalayan sea salt
Chickpea flour (or GF flour blend)
Garlic powder
Coriander powder
Black pepper - Ground
Cardamom seeds - Black
Large lemon - Juiced
Fresh ginger - Diced
Fresh garlic
Kashmiri chilly - Ground
Cayenne pepper
Greek yogurt - Full fat
Himalayan sea salt
Chickpea flour (or GF flour blend)
Garlic powder
Coriander powder
Black pepper - Ground
Cardamom seeds - Black
6-9 lbs
1
6” finger
12 cloves
4 tbsp
2 tsp
1.5 c
1.5 tbsp
2 tsp
1 Tbsp
1 Tbsp
2 Tsp
10 seeds
1
6” finger
12 cloves
4 tbsp
2 tsp
1.5 c
1.5 tbsp
2 tsp
1 Tbsp
1 Tbsp
2 Tsp
10 seeds
20 minutes
Marinade
Shopping List
Ingredients
We'll use this at the very end to really make the flavors pop.
Toast all spices til fragrant, blend with the stock. I found some smoked turkey stock in the freezer, worked great! Set Aside
Corriander Powder
Cumin
Fenugreek Leaves (Methi)
Kashmiri Chilly - Whole
Himalayan Salt
Fennel Seeds
Chicken/Turkey Stock
Cumin
Fenugreek Leaves (Methi)
Kashmiri Chilly - Whole
Himalayan Salt
Fennel Seeds
Chicken/Turkey Stock
5 tbsp
2 tsp
6 tbsp
10
2 tbsp
3 tbsp
1.5 c
2 tsp
6 tbsp
10
2 tbsp
3 tbsp
1.5 c
10 minutes
Prep 1
Shopping List
Ingredients
We're going to smoke the tomatos to really drive the earthy, smokey flavor of Butter Chicken. I like using the snake method for this. A fruit wood is recommended for the smoke, but I had mesquite, so I used mesquite, and it turned out great.
The first 45 minutes will be used smoking your tomatos. Shoot for ~325° for the full 45 minutes. Smoke these using the indirect method.
After 45 mintues, remove from heat, then place in a large bowl and cover with cling wrap.
Add more charcol, then cook/smoke your chicken.
Come back to your tomatoes after about 15 minutes to peel off the skin. Don't worry about getting everything, or the stems, we're going to blend these thouroughly later. Make sure to peel the tomatos over a bowl, you want to save all the smokey tomato water.
The first 45 minutes will be used smoking your tomatos. Shoot for ~325° for the full 45 minutes. Smoke these using the indirect method.
After 45 mintues, remove from heat, then place in a large bowl and cover with cling wrap.
Add more charcol, then cook/smoke your chicken.
Come back to your tomatoes after about 15 minutes to peel off the skin. Don't worry about getting everything, or the stems, we're going to blend these thouroughly later. Make sure to peel the tomatos over a bowl, you want to save all the smokey tomato water.
Tomato - Vine
4 lb
45 minutes
Grilling Time
Ingredients
This is the basis of our gravy. It'll congeal a bit from sitting, its weird, but totally ok.
With prep out of the way we can get this puppy started. You'll be here a while, grab a beer or glass of wine, lets get started.
Combine the above spices over medium heat in a 5-6 qt pot, toast for ~10 minutes until fragrent.
Add the above to the pot of spices, reduce heat to low-medium. You want this to simmer; it needs to be hot enough to cook, but not so hot that you burn the bottom of your pan. On that note, stuff getting stuck to the bottom of the pan is OK. Try to scrape it off with a wooden spoon - don't let it burn.
Cover, then continue cooking until the onions are translucent, about 30 minutes.
Add the Onion/Cashew mixure from Prep 2 to the pot and continue cooking.
Cover, then continue cooking until the onions are translucent, about 30 minutes.
Add the Onion/Cashew mixure from Prep 2 to the pot and continue cooking.
Kashmiri Chilly - Whole
Allspice - Berries
Nutmeg - Powder
Mace - Powder
Cardamom - Green - Pods
Bay Leaves
Cinnamon - Stick
Cloves - Whole
Cardamom - Black - Seeds
Peppercorns
Cashews - Whole
Almonds - Raw - Peeled
Poppy seeds
Fenugreek seeds
Allspice - Berries
Nutmeg - Powder
Mace - Powder
Cardamom - Green - Pods
Bay Leaves
Cinnamon - Stick
Cloves - Whole
Cardamom - Black - Seeds
Peppercorns
Cashews - Whole
Almonds - Raw - Peeled
Poppy seeds
Fenugreek seeds
Onion - Yellow - Chopped
Garlic - Fresh
Ginger - Fresh - Peeled
Chicken Stock/Water
Garlic - Fresh
Ginger - Fresh - Peeled
Chicken Stock/Water
Tomatos - Smoked - Peeled
Jalepeno - Whole - Chopped
Cumin
Jalepeno - Whole - Chopped
Cumin
Coconut Flour
Lemon - Juiced
Lemon - Juiced
Ketchup
Sugar
Chicken Stock
Garlic powder
Heavy Whipping Cream
Sugar
Chicken Stock
Garlic powder
Heavy Whipping Cream
Rice - Basmati
Butter
Garam Masala
Cumin
Cardomom Powder
Fenugreek Leaves (Methi)
Jalapeno - Sliced in 4
Garam Masala
Cumin
Cardomom Powder
Fenugreek Leaves (Methi)
Jalapeno - Sliced in 4
16
6
3 Tbsp
3 Tbsp
18
6
1
12
6
18
18
18
3 Tbsp
1 Tbsp
6
3 Tbsp
3 Tbsp
18
6
1
12
6
18
18
18
3 Tbsp
1 Tbsp
2
1 head
4" finger
1.5 c
1 head
4" finger
1.5 c
4 lb
2
3 Tbsp
2
3 Tbsp
2 Tbsp
1 medium
1 medium
1 tbsp
6-8 tbsp
1.5 c
1 tbsp
1 qt
6-8 tbsp
1.5 c
1 tbsp
1 qt
2 c dry
1.5 sticks
1 tsp
.5 tsp
.5 tsp
1 Tbsp
1
1 tsp
.5 tsp
.5 tsp
1 Tbsp
1
3 hours
Lets Cook
Shopping List
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
Your tomatoes should be off the grill, if you haven't already peeled them do this now. Be careful, they're probably still hot. Put 1/2 the smoked tomatos, and any juices that have collected, into the blender. Pour this mixute into the pot. I needed two runs to blend the all the tomatos. Contnue until all tomatoes are blended and in your pot. Add the Cumin and chopped Jalapeno. I deseeded mine and the dish still had a good low-medium heat to it. If you like hot or "Indian hot" keep the seeds and add another pepper.
Simmer the mixture for 20 minutes covered, stirring every 5 minutes. Make sure to scrape the bottom to get that goodness unstuck.
Simmer another 20 minutes uncovered
Simmer the mixture for 20 minutes covered, stirring every 5 minutes. Make sure to scrape the bottom to get that goodness unstuck.
Simmer another 20 minutes uncovered
Add the coconut flour and lemon juice to the pot and give it a good stir. Turn off the heat.
Here's the fun part. Up until now the dish hasn't looked very appetising, and the color looks OFF. It's about to come together! You're going to need your blender and a second large bowl, i recommend metal, but glass would be fine.
Carefully ladel about 4-5 cups of the mixture into the blender and blend until smooth. Pour this into the second pot. Repeat until the entire mixure is thouroughly blened. Pour everything back into the original pot. (I moved the fenel to a different step)
Here's the fun part. Up until now the dish hasn't looked very appetising, and the color looks OFF. It's about to come together! You're going to need your blender and a second large bowl, i recommend metal, but glass would be fine.
Carefully ladel about 4-5 cups of the mixture into the blender and blend until smooth. Pour this into the second pot. Repeat until the entire mixure is thouroughly blened. Pour everything back into the original pot. (I moved the fenel to a different step)
Turn the heat on and set to low. Add the mixture from Prep 1 plus the above ingredients. Reduce to desired consistency, this should take ~35 - 45 minutes.
This is a good time to get your rice rolling. I keep it simple, a little less that 2 parts water to 1 part rice. Bring to a boil over medium-high heat, when it starts to boil, lower the temp to low (1-2 out of 10) and set a timer for 15 minutes.
Your gravy should be at a perfectly thick texture, if not, cook longer or add water, no biggie. Add all the above ingredients and continue stiring until combined. It's going to feel like the butter will NOT incorporate, keep going, it'll pay off! Adjust salt and sugar to taste, this should be sweet, but not overly so.
Blend, then set aside in a separate bowl. You'll need the blender again.
Cashews
Onion - Yellow - Rough chopped
Onion - Yellow - Rough chopped
1 c
1 large
1 large
indian / butter chicken
10 minutes
Prep 2
Shopping List
Ingredients
Remove the chicken from the bone and either add to your mixture or place on a bed of rice. Generously ladel your Butter Chicken sauce all over everyting. Top with cashew, menthi, cilantro, cream, or even more cayenne.
Enjoy! (You deserve it, this took FOREVER)
Enjoy! (You deserve it, this took FOREVER)
Serving
