Butter Chicken

MARINADE:

• About 2lbs chicken thighs

• 150g greek yogurt

• 3 cloves of garlic

• 1 thumb of ginger

• 2 cayenne peppers

• 2-3 shallots

• 1 tsp cumin

• 1 tsp smoked paprika

• 1 tsp turmeric

• 2 Tbsp garam masala

SAUCE INGREDIENTS:

• 1 can of crushed tomoato

• 1 can of coconut milk

• 5 gloves of garlic

• 1 thumb of ginger

• 2 shallots

• 2 cayenne peppers

• 3 Tbsp ghee

• 1 tsp cumin

• 1 tsp corriander

• 1 tsp salt

• 2 Tbsp garam masala

OTHER INGREDIENTS:

• 2 Tbsp of ghee

• Desired quantity of rice

BEER PAIRING:

Hudson Valley Brewery | Diadem

Style: Pale Ale

Abv: 5.2%

Growing up in a smallish town with limited options to cuisine other than Italian and Chinese, and Mexican food, I never really got the chance to explore. Now that I’ve grown, and with the constant (grateful) barrage of recipes on Instagram and TikTok, I can happily say that butter chicken may be the ultimate comfort food.

Marinade

Equipment:

1. Cutting board

2. Knife

3. Mixing bowls

4. Microplane

Steps:

• Clean produce

• Dice shallots and peppers, set aside.

• Microplane ginger and garlic.

• Add yogurt to a large mixing bowl.

• Combine all marinade ingredients and add spices. Then stir.

• Score chicken both ways

• Gently massage marinade into every nook of the chicken.

• Cover bowl with saran wrap and let site for 30 minutes to 3 hours in the fridge.

Sauce

Equipment:

1. Dutch oven

2. Knife

3. Cutting board

4. Bowls

Steps:

• On a medium-high heat stovetop, add about 1-2 Tbsp of ghee to a Dutch oven.

• Once the ghee is melted, add veggies.

• Once the shallots become translucent, add spices.

• Cook for an additional minute and add in the can of crush tomatoes. Fill the empty can halfway with water and add to the Dutch oven and stir

• Reduce heat to low and simmer sauce, stirring occasionally for 30 minutes hr.

• Add coconut milk and stir.

Chicken

Equipment:

1. Cast iron pan

2. Knife

3. Cutting board

Steps:

• On a ripping hot cast iron pan, add about 1-2 Tbsp of ghee.

• Sear marinaded chicken thighs for about 3 minutes each side.

• Let the chicken rest and the roughly chop it into small pieces.

• Add pieces of chicken to the sauce. Continue to cook on medium low for 30-45 minutes. Stir occasionally.

Plating

Steps:

• Plate by starting with a bed of rice (any rice) and then, using a ladle, pour over the chicken and sauce.

• Top with Trader Joe’s black garlic spice