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d4mity's Butter Chicken


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#1 Master Teal'c

 
Master Teal'c

    Shol'va

  • 398 posts
 

Posted 21 February 2014 - 11:41 AM

Butter Chicken



Reduced to 38% of original (1600 x 1200)
IMG_4377.JPG


Prep Time:20-30 mins
Cook Time:2-4 Hours
Servings:3-6
Difficulty:Moderate - Hard

You will be cooking multiple things at the same time with different cooking times on this and it requires constant attention so I call this is Medium to Hard dish.

Ingredients:
Mixture of garlic power, paprika, onion powder, cumin, all equal parts, enough to dry rub the chicken.

4-6 Chicken pieces (Thigh preferred for this dish, breast will be dry)

Sauce
2 Cans of Tomato Puree, MUST be pureed
6 cloves of garlic minced
1 table spoons of ginger (fresh or powdered)
1.5 sticks of butter
4 tables spoons of vege oil
1 cup of chicken broth
1 tsp of nutmeg
1 table spoon of powdered fenugreek seeds (smells like burnt maple)
1 tsp of cumin
3 table spoons of some type of leafy spice with low flavor (its a visual thing, parsley, basil, traditionally it is fenugreek leaves)
2 tablespoons paprika
4 table spoons of cashew or other savor nut
1 cup of cream or half n half
1 Cup of peas or green beans (optional)

Pita bread or white rice to help soak up the sauce on the plate.

Cooking Directions:
Dry rub the mix on the chicken, grill chicken under low heat to keep it very moist. Plan to grill for an hour or slow roast in the oven for an hour. Let cool enough that you can remove it from the bone. Throw away all the skin and bone, cube up the meat. Chicken can be a little raw still, it will cook more in the sauce for a couple of minutes before you finish it.

Boil some water, remove from heat, throw the nuts into it, let them sit for a good 20 mins in the hot water. Drain most of the water, let some remain, crush and grind the nuts into a paste.

  • Melt 1/2 stick of butter in a large sauce pan, add oil
  • Add minced garlic, fry until garlic begins to brown.
  • Add both cans of puree, nutmeg, ginger, paprika, cumin, fenugreek, leafy spice you picked
  • Heat over medium heat, bring to a simmering boil, add another 1/2 stick of butter.
  • Continue to simmer, stir CONSTANTLY otherwise it will burn and kill the dish. You must simmer until the puree turns into a paste. You will know its almost there when you see that the mix no longer bubbles, but kind of rises up due to trapped air. You will begin to see the oils/butter come out of the mixture, this is the key point, when you see the oil begin to separate.
  • Add remaining 1/2 stick of butter, nut paste, stir well, wait till oil will separates again or 5 mins, which ever comes first.
  • Stir in chicken broth. BE CAREFUL, the paste is very thick. You will want to use a whisk to mix the broth in. Sauce will get a deep orange red color. You will still be adding liquid later, but if you see the sauce is still way to thick, taste and see if you should add more broth or just water to thin it out a little more.
  • Add chucked chicken and peas/paneer (optional) at this point, mixed into the sauce.
  • Turn off heat, REMOVE FROM HEAT OTHERWISE DAIRY WILL CURDLE, add 1/2 - 1 cup of cold cream or half n half. Milk WILL NOT work, it will curdle, to much water content. You need the heavy fat of the half n half or cream. It will turn a very creamy orange color. The amount of cream is up to your taste buds. Salt and pepper as needed.

Serve with white rice or a pita type of bread

Adding Peas to the sauce is a nice vegetable which goes with these flavors. You can also get cubed cottage cheese which is called Paneer in india. You cube it and fry it on med high heat with oil until the sides are a golden brown.

 

Original thread by d4m1ty, moved from old site






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