Butter Chicken

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Ultimate Restaurant Quality Butter Chicken Perfected over Years of Trial and Error

subheading: Sauce:

2 tblsp vegetable oil

1 piece mace

4 crushed green Cardamom pods

1 cinnamon stick

2 bay leaves

2 star anise

5 tbls butter

1 tsp paprika

1 Tsp chili powder

1 tbsp cumin powder

1 tsp coriander powder

1 Large Onion

5 garlic cloves

Pinch of salt

2 (28 oz.) cans roasted tomatoes

2 cups water

1 jalapelo pepper, deseeded and chopped

1 ½ Tbsp fresh minced ginger

¼ cup unsalted cashews, soaked in milk

½ teaspoon cinnamon

1 tsp salt

1 tbsp White Vinegar

3 tbsp butter

1 tsp tumeric

1 tbsp fenugreek leaves, crushed into powder

1 tbsp garam masala

3 tbsp chopped cilatro

½ ¾ cups heavy cream to taste

2 to 4 tbsp honey as needed to balance acidity

salt and pepper to taste

subheading: Marinade:

5 Lbs Chicken Breast cut into large pieces

1.5 cup full fat greek yogurt

4 Tbsp Ginger Garlic paste

1 Tbsp Chili Powder

4 Tbsp juice from 4 limes

2 Tbsp ground cumin

1 Tbsp garam masala

2 Tbsp Paprika

1 tsp cayenne pepper

1 Tbsp salt

3 Tbsp Vegetable Oil

subheading: Rice:

5 cups Basmati rice

3 tablespoons butter or ghee

2 tablespoon vegetable oil

5 cups water

1 ½ teaspoon salt

Soak cashews in milk.

Heat the oil in a large saucepan.

When hot, toss in the cinnamon stick, mace, star anise, cloves, cinnamon stick, green cardamoms and the bay leaves and fry for about 30 seconds.

Add the butter and chili powder, paprika, cumin, and coriander. After about 30 seconds, the butter will darken.

Throw in the sliced onions and garlic and let them fry on low heat for about 30 to 45 minutes until caramelized, stirring occasionally.

After 15 minutes or so, sprinkle a little salt over the top. This will help release some of the liquid from the onions.

Then add tomatoes, water, ginger, chili, cinnamon, vinegar, cashews and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce heat to medium and cook uncovered at a hard simmer, stirring occasionally, until sauce thickens to about 2 ½ quarts, about 25 minutes.

Pick out the larger spices, then blend the sauce in batches until smooth.

While the curry is simmering away, melt 3 tbsp butter in a small frying pan. When melted, add the turmeric and fenugreek leaves to the butter. After about 30 seconds, the butter will darken.

Add butter and chicken to sauce, then simmer for 10 minutes.

To finish the curry, add the garam masala, finely chopped cilantro and cream and simmer for a minute or so longer, taking care to keep the heat low so the sauce does not split. Season to taste with salt and pepper, then add the honey.

Serve with 4 cups basmati rice.

subheading: For the chicken:

In a food processor, combine garlic, ginger, chili, lime juice, oil, salt, and spices. Process until a rough paste forms, then add yogurt and process until smooth. Transfer to a large zip top bag or leakproof container and add chicken. Marinate 4 to 6 hours, or overnight.

Pre-heat oven to 450. Bake chicken for 15 minutes.

Cut chicken into chunks.

subheading: For the Rice:

Rinse the rice several times or put it in a bowl first, then swish it around to bring any impurities to the top.

Drain the water out and rinse the rice a couple of times.

In a deep bottom sauté pan, heat the butter and oil.

Add the rice and sauté slightly, then add the water and salt.

Bring to a boil then immediately lower the heat. Place the lid onto the pan.

Keep heat on low and cook this way for 20 minutes without opening until the very end.

Once opened, remove the lid and let the remaining steam out.

Serve immediately, as desired.

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