Main plate Coconut Butter Chicken

[Colin]

Here is another recipe, this one is Indian inspired. Not authentic in the slightest, but damn good.

Makes 2 servings, with some leftovers

Ingredients

• Marinade:
  • 450 g / 1 lb chicken thighs, cut into bite-sized pieces
  • 82 g / (1/3) cup plain full-fat yogurt
  • 9 g / 1 tbsp garlic, finely minced
  • 7 g / (1/2) tbsp ginger, finely minced
  • 1.5 g / 1 tsp garam masala spice blend
  • 1.4 g / (1/2) tsp turmeric powder
  • 1.4 g / (1/2) tsp cumin powder
  • 1.4 g / (1/2) chili powder
  • 3.5 g / (1/2) tsp kosher salt
• Sauce
  • 57 g / (1/4) cup butter
  • 150 g / 1 medium-sized yellow onion, diced
  • 12 g / 2 medium-sized Serrano peppers, diced
  • 9 g / 1 tbsp garlic, finely minced
  • 7 g / (1/2) tbsp ginger, finely minced
  • 1.5 g / 1 tsp garam masala spice blend
  • 1.4 g / (1/2) tsp cumin powder
  • 1 g / (1/2) tsp coriander powder
  • 1.4 g / (1/2) tsp chili powder
  • 6 g / (3/4) tsp kosher salt
  • 800 g / 28 oz can whole peeled tomatoes
  • 114 g / (1/2) cup coconut milk
  • 28 g / 2 tbsp cold butter

Directions

1. For the Marinade:
   1. Cut chicken thighs into bite-sized cubes.
   2. Add in other ingredients with chicken, and mix thoroughly.
   3. Cover with plastic wrap and let marinate for at least 12 hours, up to 24 hours.
2. For the Sauce:
   1. In a large enameled cast-iron pot, heat butter over a medium-low flame.
   2. Meanwhile, in a food processor, add in diced onion, Serrano peppers, garlic, and ginger. Blitz mixture until extremely homogeneous and smooth.
   3. Add onion mixture to the enameled cast-iron pot and cook for at least 20 minutes or until starting to brown.
   4. Add in spices and salt, and cook until fragrant.
   5. Blitz the can of whole peeled tomatoes in the food processor until smooth, and add to the enameled cast-iron pot.
   6. Reduce sauce until thick, about 15 minutes, making sure to scrape the sides and bottom of the pot to prevent sticking.
   7. Add in coconut milk, stir to combine.
   8. Emulsify the last addition of butter into the sauce, keep on low flame until chicken is finished.
3. Chicken time:
   1. When the sauce is finished, remove as much marinade from the chicken as you can.
   2. Place chicken on a 170 degree Celsius (350 degrees Fahrenheit) grill for 12 minutes, flipping occasionally.
   3. Once the chicken has reached an internal temperature of 71 degrees Celsius (160 degrees Fahrenheit), remove from the grill and rest.
   4. After the chicken has rested for five to ten minutes, add chicken and any accumulated juices to sauce.

Serve over steamed basmati rice with some chopped cilantro (coriander leaves) and maybe some garlic naan.