Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 9.Bake Tagine

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

10. 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).

11. 11.Taste Test

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