Butter Chicken with Mint and White Wine
This recipe for Butter Chicken with Mint and White Wine, is an old recipe. It is inspired by something that I had seen a long time ago, and I mean a long time ago in a New York Times clipping. In fact, the original recipe is not even searchable anymore. It still remains in my archives. I pull it out, when I want something predictable and different at the same time.
On a crazy and busy week of sorts, nothing comforts like chicken in a tomato cream sauce. Yes, this recipe is a riff on the classic or butter chicken. It is still very cozy, comforting and good. A closer version done in an instant pot is not far away.
About Butter Chicken
The most common variation of butter chicken is found in the Punjabi universe of cooking. It is the tomato cream version that we see. The Indian variations are rich but not overly so. Now, there is white butter chicken that is also called Old Delhi Butter chicken. I keep meaning to try that recipe. One of these days.
Missing Michael Jackson
Crazy as it sounds, the news of Michael Jackson’s death has also saddened me in an unexpected way. People my age,u have grown up to his music. It really troubles me to head of someone dying so alone. Troubled Thoughts equal comfort food cravings.
Variation and This Butter Chicken with Mint and White Wine
How to serve this butter chicken?
A recipe that is a fusion dish, melding some of the most interesting elements of the Chicken Tikka Masala and Coq au Vin.
Ingredients
- 1 -inch piece peeled ginger
- 4 pods peeled garlic
- 4 fresh green seranno chilies
- 2 pounds of boneless, skinless, chicken thighs cut into cubes
- 11/2 tablespoons tandoor masala (a commercial blend works fine)
- 1 teaspoon salt
- 1 large lemon
- 1/4 cup butter
- 2 tablespoons olive oil
- 1 medium sized red onion, cut into a dice
- 4 bay leaves
- 3 medium tomatoes, diced
- 2 cups chardonnay
- ¼ cup cream
- 1 cup sliced mushrooms
- 2 tablespoons chopped mint
- ½ teaspoon finely chopped tarragon (optional)
- Freshly ground black pepper
- Sliced Almonds for garnishing
Instructions
- Grind the ginger, garlic and green chilies into a paste. Rub this onto the chicken and place in a glass dish.
- Mix into the chicken with the tandoori masala and salt.
- Squeeze the lemon juice and set aside for while working on the remainder of the preparation.
- Heat half the butter and add the onions and cook until the onions are soft and wilted (about 3 to 4 minutes).
- Add in the bay leaves and the tomatoes with about 1 cup of the white wine and simmer for 5 to 7minutes. Turn off the heat, remove the bay leaves and cool this slightly and grind to a paste with the cream.
- Heat the remaining butter and add in the chicken with the spices and cook for 6 to 7 minutes. Stir in the mushrooms and cook for another
- Add the chicken and cook till the water is evaporated and the butter resurfaces. This takes a good 15 minutes. Stir the chicken for another 3-4 minutes, until lightly browned.
- Add in the wine and simmer for 10 minutes. Stir in the tomato sauce and bring to a simmer and simmer for 2 to 3 minutes until the chicken is nice and soft.
Rich and Slow Cooked Chicken Curry - Moorgir Makha Jhol
[…] restaurants, so that people can enjoy and realize there is so much more to the Indian table beyond a Chicken Tikka Masala, a dish that we hate to love because of its monotony. As I ponder about this, I cannot help […]