Butter Curry Chicken – South/Southeast Asian Fusion

Step 1: Introduction & Ingredients Overview

The host introduces the channel, season 2 episode 4, and the fusion recipe: Butter Curry Chicken, a mix of South and Southeast Asian cuisines. All ingredients are showcased.

Step 2: Prepare Saffron Milk

Take a small pinch of saffron and add it to 3/4 cup of warm milk (or cream). Stir and let it soak to extract the flavor and color.

Step 3: Prepare Chicken Marinade

In a mortar and pestle, mash 4 large garlic cloves, 1 tbsp ginger, and 1 tsp salt & pepper. Transfer the mashed mixture to a bowl with 5 boneless, skinless chicken thighs. Add 1/2 to 3/4 cup Greek yogurt, 1/2 tsp Hungarian paprika, 1/2 tsp turmeric powder, 1 tsp Madras curry powder, and 1 tsp olive oil. Mix thoroughly with gloved hands, ensuring the chicken is well coated. Marinate in the refrigerator for at least 30 minutes, preferably 1-3 hours.

Step 4: Partially Cook Basmati Rice

Bring water to a boil in a pot. Add 1 small piece of cinnamon stick, 4-5 whole cloves, 4-5 green cardamom pods, and 1 large bay leaf. Add 2 cups of washed and rinsed basmati rice. Cook until the rice is about 60-70% done (approximately 5-7 minutes). Drain the rice, reserving the spiced water if desired.

Step 5: Prepare Sauce Base

On a cutting board, prepare 3 large garlic cloves (smashed), 1 small piece of cinnamon stick, 2-3 whole cloves, 5 green cardamom pods, 1 large bay leaf, 1.5 tbsp pine nuts, 1 large diced onion, and 1 tbsp thinly sliced sweet red pepper (optional). In a skillet, melt 1 tbsp butter and 1 tsp olive oil. Add the smashed garlic, cinnamon stick, cloves, cardamom pods, bay leaf, and pine nuts. Sauté until fragrant (about 1-2 minutes). Add the diced onion and sweet pepper. Reduce heat to medium-low and cook for 3-5 minutes until onions are softened and slightly browned.

Step 6: Complete Sauce & Blend

Add 1 can (10 oz) of diced tomatoes & green chilies, 1/2 tsp Madras curry powder, 1/2 tsp dry garlic chutney (optional), 1 cup beef/chicken stock, and 1/2 tsp salt & pepper to the skillet. Stir and bring to a simmer. Turn off the heat. Carefully transfer the mixture to a blender. Blend until smooth and creamy. Pour the blended sauce back into the saucepan. Heat the sauce on the stovetop. Add 1 tbsp butter and 1/2 cup half & half (or thick cream). Stir until the butter is melted and the sauce is well combined and heated through. Taste and adjust seasoning if needed.

Step 7: Sear Chicken

Heat 1 tbsp olive oil in a skillet. Place the marinated chicken thighs in the hot skillet. Season with black pepper. Sear for 3 minutes per side until lightly browned, but not fully cooked through. Do not discard the pan drippings.

Step 8: Assemble Tagine

Spoon a layer of the prepared sauce onto the bottom of the tagine (or preferred bakeware). Arrange the seared chicken thighs over the sauce. Layer the partially cooked basmati rice over the chicken. Sprinkle 1 tbsp chopped cilantro, 1.5 tbsp fried shallots, and 1 tsp raw pine nuts (optional) over the rice. Squeeze 1/2 tbsp lemon juice (optional) over the rice. Pour the saffron milk and 2 tbsp melted butter evenly over the rice. Pour the pan drippings from searing the chicken over the rice.

Step 9: Bake Tagine

Cover the tagine with its lid. Place the tagine in a preheated oven at 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)) for 30-40 minutes, or until the rice is fully cooked and fluffy, and the chicken is tender.

Step 10: Serve & Garnish

Carefully remove the tagine from the oven. Dish the Butter Curry Chicken and rice onto a serving plate. Garnish with 1 tbsp toasted coconut shavings and 1.5 tbsp fried shallots. (The host also serves with a side of cucumber yogurt dill salad).

Step 11: Taste Test

The host tastes the dish and expresses delight, noting the delicious and incredible flavors.

• Marinate chicken for at least 30 minutes, preferably 1-3 hours for best flavor and tenderness.

• Adjust spice levels (chili pepper, dry garlic chutney) according to your preference.

• You can substitute beef stock with chicken or vegetable stock.

• For the rice, cook to about 60-70% doneness before layering in the tagine, as it will continue to cook in the oven.

• Do not discard the pan drippings after searing the chicken; pour them over the rice in the tagine for added flavor.

• You can use other nuts like almonds or cashews instead of pine nuts.

• Use different types of meat like lamb or paneer for a vegetarian option.

• Add vegetables like potatoes, carrots, or peas to the tagine.