MICHELIN STAR BUTTER CHICKEN Jul 9 Written By Summer Ahmed https://www.youtube.com/watch?v=8NpDzryFgxYPrintWith ImageWithout ImageMICHELIN STAR BUTTER CHICKEN Yield 4Prep time20 MinCook time40 MinTotal time1 Hour Ingredients Homemade Masala1 bay leaf1 cinnamon stick10 cloves cardamom2 tbsp coriander seed2 tbsp cumin seed1 tbsp black peppercorns1 tbsp cloves2 tsp turmeric1 tbsp red chili powder1 tbsp fenugreek leavesMarinade:2 pounds chicken thighs1/2 cup yogurt5-7 cloves garlic, mashed1 inch nub ginger, grated1/2 lemon, juiced1 tbsp mustard oil1 green chili (optional)salt to tasteTomato Cashew Mixture:20oz peeled plum tomatoes16oz raw unsalted cashews, roasted1 tsp salt1 tsp sugar2 tsp fenugreek leavesRice:2 tbsp ghee3 cardamom pods1 bay leaf1 tbsp cumin seeds2 cups basmati sella rice, washed3 cups watersalt to taste (1-2 tsp)To Assemble:2 tbsp butter1 tsp red chili powder1 green chilitomato cashew mixtureroasted chicken1/2 cup - 3/4 cup heavy cream1-2 tbsp butter1-2 tsp garam masalapinch of fenugreek leavesInstructionsCut boneless, skinless chicken thighs into large, even cubes.In a pan, toast bay leaf, cinnamon stick, cardamom, coriander seeds, cumin seeds, black peppercorns, and cloves until fragrant. Set aside.In a bowl, combine yogurt, mashed garlic, grated ginger, lemon juice, mustard oil, green chili, and salt. Add turmeric, Kashmiri red chili powder, and ground fenugreek leaves (kasuri methi). Mix until smooth.Add the chicken and coat thoroughly. Cover and marinate for about 12 hours.Preheat the oven on a high roast setting. Arrange the marinated chicken on a rack or mesh tray, spacing pieces apart. Roast until cooked through and lightly charred.In a pot over medium heat, add peeled plum tomatoes with a pinch of salt and sugar. Cook slowly until softened.In a separate pan, toast raw cashews until lightly golden. Add them to the tomatoes along with a pinch of ground fenugreek leaves. Continue cooking briefly then blend and double strain the mixture.For the rice, heat ghee in a pan. Add cardamom pods, bay leaf, and cumin seeds and toast lightly. Add washed basmati rice and toss to coat each grain. Add water and salt, bring to a light boil, then reduce heat, cover, and cook for 15–20 minutes. Let it rest off heat before serving.In a pan, melt butter over medium heat. Add red chili powder and green chili to bloom. Pour in the strained tomato-cashew mixture and cook for a few minutes.Add the roasted chicken and mix. Stir in heavy cream until the sauce becomes smooth and slightly lighter in color.Finish with more butter, Kashmiri chili powder, and garam masala. Top with a small amount of cream and a pinch of kasuri methi before serving. Enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenramadan Summer Ahmed
MICHELIN STAR BUTTER CHICKEN Jul 9 Written By Summer Ahmed https://www.youtube.com/watch?v=8NpDzryFgxYPrintWith ImageWithout ImageMICHELIN STAR BUTTER CHICKEN Yield 4Prep time20 MinCook time40 MinTotal time1 Hour Ingredients Homemade Masala1 bay leaf1 cinnamon stick10 cloves cardamom2 tbsp coriander seed2 tbsp cumin seed1 tbsp black peppercorns1 tbsp cloves2 tsp turmeric1 tbsp red chili powder1 tbsp fenugreek leavesMarinade:2 pounds chicken thighs1/2 cup yogurt5-7 cloves garlic, mashed1 inch nub ginger, grated1/2 lemon, juiced1 tbsp mustard oil1 green chili (optional)salt to tasteTomato Cashew Mixture:20oz peeled plum tomatoes16oz raw unsalted cashews, roasted1 tsp salt1 tsp sugar2 tsp fenugreek leavesRice:2 tbsp ghee3 cardamom pods1 bay leaf1 tbsp cumin seeds2 cups basmati sella rice, washed3 cups watersalt to taste (1-2 tsp)To Assemble:2 tbsp butter1 tsp red chili powder1 green chilitomato cashew mixtureroasted chicken1/2 cup - 3/4 cup heavy cream1-2 tbsp butter1-2 tsp garam masalapinch of fenugreek leavesInstructionsCut boneless, skinless chicken thighs into large, even cubes.In a pan, toast bay leaf, cinnamon stick, cardamom, coriander seeds, cumin seeds, black peppercorns, and cloves until fragrant. Set aside.In a bowl, combine yogurt, mashed garlic, grated ginger, lemon juice, mustard oil, green chili, and salt. Add turmeric, Kashmiri red chili powder, and ground fenugreek leaves (kasuri methi). Mix until smooth.Add the chicken and coat thoroughly. Cover and marinate for about 12 hours.Preheat the oven on a high roast setting. Arrange the marinated chicken on a rack or mesh tray, spacing pieces apart. Roast until cooked through and lightly charred.In a pot over medium heat, add peeled plum tomatoes with a pinch of salt and sugar. Cook slowly until softened.In a separate pan, toast raw cashews until lightly golden. Add them to the tomatoes along with a pinch of ground fenugreek leaves. Continue cooking briefly then blend and double strain the mixture.For the rice, heat ghee in a pan. Add cardamom pods, bay leaf, and cumin seeds and toast lightly. Add washed basmati rice and toss to coat each grain. Add water and salt, bring to a light boil, then reduce heat, cover, and cook for 15–20 minutes. Let it rest off heat before serving.In a pan, melt butter over medium heat. Add red chili powder and green chili to bloom. Pour in the strained tomato-cashew mixture and cook for a few minutes.Add the roasted chicken and mix. Stir in heavy cream until the sauce becomes smooth and slightly lighter in color.Finish with more butter, Kashmiri chili powder, and garam masala. Top with a small amount of cream and a pinch of kasuri methi before serving. Enjoy!Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickenramadan Summer Ahmed
