Butter Chicken
Love the smell of Indian Food. Garam Masala is a stellar spice blend that typically contains black peppercorns, mace, cinnamon, cloves, black cardamom, nutmeg, and green cardamom. I like the National Brand. This recipe is kind of a hybrid in that the sauce is made separate from the chicken. This main dish is fabulous.
02 Preparation
- In a bowl, combine all of the ingredients for the chicken marinade
- Slice chicken into even thickness pieces.
- Coat chicken with marinade
- Let chicken marinate for 30 minutes to an hour (or overnight if time allows).
- Heat butter/olive oil in Dutch oven. Fry the onions and peppers until they start to sweat (about 6 minutes)
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, hot chicken seasoning, and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add salsa, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep reddish-brown color.
- Stir the Half & Half, sugar, and 1 Oz butter through the sauce.
03 Performance
Have griddle medium hot, like 400F, make sure surface is coated with oil. Place chicken on griddle ensuring all chicken in flat on griddle to maximize sear. Sear for 3 minutes per side, add oil in between Flip every 3 min till cooked through, about 12 min, less if you slice thinner, more if you sliced thicker. Move to half sheet tray. Add griddled chicken to the Dutch Oven. Cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Add 1 Oz of butter to sauce prior to serving to add thickness. Serve with white rice and Naan bread.
Enjoy!
