• METHOD •
BUTTER CHICKEN Chef Sinclair Pinto SERVES: 4-6
• INGREDIENTS • FOR THE CHICKEN: • 5 medium cloves garlic • 2 tablespoons minced fresh ginger • 3 tablespoons juice from 3 limes • 3 tablespoons mustard oil • 1 tablespoon salt • 3 tablespoons Kashmiri chilli powder • 1 tablespoon Garam masala powder • 1 tablespoon turmeric • 2 cups yoghurt • 1 teaspoon fenugreek leaves • 1.5kg boneless, skinless chicken thighs FOR THE SAuCE: • 2 28oz cans roasted tomatoes • 2 cups water • 1 large onion, chopped, about 1 1/2 cups • 3 medium cloves garlic, peeled • 1 1/2 tablespoons fresh minced ginger • 1 green chilli, seeded and chopped • 8 tablespoons unsalted butter • 1/2 teaspoon cinnamon • salt • 3 tablespoons honey • 3 tablespoons fenugreek leaves, toasted until darker in color and crushed • 6-7 Green cardamom • 3 inch cinnamon stick • 1/2 to 3/4 cup heavy cream, to taste
FOR CHICKEN: • In a food processor, combine garlic, ginger, lime juice, oil, salt, and spices. Process until a rough paste forms, then add yogurt and process until smooth. • Transfer to a large container and add chicken. Marinate four to six hours, or overnight. • When ready to cook, set broiler rack four inches from heat source and preheat broiler - only top heat setting of the oven - to high. Line a baking sheet with aluminium foil. • Remove chicken from container and wipe off excess marinade. Lay out in a single layer on baking sheet and broil until colour darkens and is slightly charred. Flip chicken, rotate sheet pan and broil until colour darkens on the other side, about five minutes. Cook until chicken registers 76°C on an instant-read thermometer inserted into the thickest part and one side has significant charring on edges. Set aside to rest. FOR SAuCE: • In a large, heavy pot combine canned tomatoes, water, onion, garlic, ginger, chilli, and one teaspoon of salt. In muslin bag, add the cinnamon stick and cardamom. Cover and bring everything 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 1/2 quarts, about 30 minutes. • Transfer one third sauce to jar of a blender. Starting with low speed, gradually increase to high and blend until smooth, about 30 seconds. Add a tablespoon of butter while blending to achieve a smooth creamy sauce. • Strain through a fine mesh strainer into a clean large saucepan, kept warm over low heat. • Repeat with the remaining two batches of sauce. • Still over low heat, stir in fenugreek, honey and cream to taste. Season with salt. • Chop chicken into bite-size pieces and add to sauce. • Serve with rice Recipe courtesy of Chef Sinclair Pinto of Tiger on the Wall, Fort William
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07/06/2022 14:24:41
