“BUTTER CHICKEN”

FL044: TESTING TESTING
March 8, 2021

The dried fenugreek gives this version of “butter chicken” a note of magical wrongness, like the night in 2010 when the entire island of Manhattan smelled like pancakes.

Goal: “chicken curry”
Yield: 6 servings, easily doubled
Leftover strategy: another killer campfire option. Freeze it until camping season

  • 2 tablespoons vegetable oil

  • 2 tablespoons butter

  • two thumbs of fresh ginger (40 grams), peeled and sliced thin

  • 8 garlic cloves (30 grams), peeled and sliced

  • 2 Thai chilis, chopped

  • 1 medium yellow onion, roughly chopped

  • 1/3 cup tomato paste (half a standard 5-to-6-ounce can)

  • 1 teaspoon garam masala

  • 1 tablespoon Lani’s KRP, kashmiri paprika, smoked paprika, or a blend of these to taste

  • 8 ounces fresh tomatoes, chopped

  • 
2 teaspoons kosher salt

  • 1/2 cup water

  • 2 pounds boneless skinless chicken thighs, cut into bite-size pieces (about 1”)

  • 2 teaspoons crumbled kasoori methi (dried fenugreek leaves)

  • 1/2 cup plain yogurt, full-fat (not Greek)

  • 1/4 cup heavy cream

  • 2 tablespoons finely minced cilantro leaves

 

Melt the oil and butter over medium-high heat. Saute the ginger, garlic, and chilis until golden and fragrant. Add the tomato paste, garam masala, and paprika and cook until darkened slightly, about 1 more minute.

Add the tomatoes, salt, and water and cook until the tomatoes begin to break down. Puree in a blender, then return to the pot. Add the chicken and fenugreek. Cook at a gentle simmer until the chicken is meltingly tender but still holds its shape (stop before it completely disintegrates), 45 minutes to 1 hour. I like to cover it for the first half to cook the chicken through then uncover it for the second half to reduce the sauce. Remove from heat and stir in the yogurt, cream and cilantro. Serve with rice or roti.

BASMATI RICE
As told to FL003: The Coconuttening

  • 1 cup basmati rice

  • 1 3/4 cups water (for cooking, not rinsing)

  • splash of vegetable oil

  • pinch of cumin seeds

  • 3/4 teaspoon kosher salt

Swish the rice in water until “the water runs clear.” (Good luck!) Strain and set aside, along with 1 3/4 cups fresh water.

Heat a thin layer of vegetable oil in a small saucepan until very hot. Add a pinch of cumin seeds and fry just until fragrant, less than 30 seconds. Quickly add the drained rice and the water, then stir in the salt.

Bring to a boil and continue cooking on high heat (do not stir) until the level of water drops just below the top of the rice and steam craters form. Lower the heat to the lowest possible setting and cover the pan. Cook for 10 minutes to absorb the rest of the water, then turn off the heat and let the pan sit for another 10 minutes with the lid on while the rice finishes steaming itself.

Fluff and serve. 🏓