How To Make BUTTER CHICKEN | By Thomas Straker

Описание: Full on flavour from this Curry house staple.
INGREDIENTS
Marinade
1kg Boned Chicken thighs
120g Greek Yogurt
1 Clove Grated Garlic
1 Tsp Grated Ginger
1 Tsp Garam Masala
1 Tsp Chilli Powder
1 Tsp Coriander Powder
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Salt

Sauce
60g Ghee
1 Tbsp ginger
2 Cloves Garlic
5 Red Chillies
1 Tsp Garam Masala
1 Tsp Chili Powder
1 Tsp Coriander Powder
1 Tsp Cumin
1 Tsp Turmeric
1 Tsp Salt
3 White Onions
5 Red Tomatoes
2 Sticks cinnamon
2 Whole Dried Chillies
4 Bay Leaves
1 Tbsp Coriander Seeds
1 Tbsp Black Peppercorns
2 Star Anise
A pinch of sugar
250g Cashew nuts
1L Chicken stock
Double Cream to taste

Rice
500g Basmati rice
1L water
2 Cinnamon sticks
A pinch of salt
A pinch of cumin seeds
A pinch of fennel seeds
4 Bay leaves
A touch of ghee
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INSTRUCTIONS
1. Marinade
-Toast Garam Masala, Chili Powder, Coriander Powder, Cumin, and Turmeric in a pan until fragrant
-Combine all ingredients in a bowl and generously coat chicken
-Refrigerate for between 3 hours and overnight

2. Sauce
-Blend Chillies, Ginger, and Garlic with Rapeseed oil until smooth
-Thinly chop Onions and add to a medium heat with the Ghee, stirring until dark brown and soft
-In a separate pan on medium heat, toast Cinnamon, Dried Chillies, Bay Leaves, Coriander Seeds, Star Anise, and Black Peppercorns for five minutes
-Once Fragrant, add Garam Masala, Chili Powder, Coriander Powder, Cumin, and Turmeric and toast until aromatic
-When the Onions are a rich brown, add the Chilli, Ginger, and Garlic Paste along with the toasted spices
-Roughly chop Tomatoes and add them to the pot, along with Sugar, Cashews, and Chicken Stock
Leave on a Low Medium heat to reduce for 50 minutes

3. Rice
-Combine all ingredients in a rice cooker and cook for 12-20 minutes depending on your model

4. Grill
-Grill Marinated Chicken Thigh skin side down until charred over medium heat

5. Blending and assembly
-Once reduced, remove the hard spices from the Sauce and blend, adding a tablespoon of double cream slowly
-Pour the blended Sauce into a pan, chop the chicken and simmer on a low heat for 10 more minutes
-Assemble in a hand bowl over rice, topping with double cream to your taste

Wham bam you’re welcome
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