Brown's Butter Chicken
"Authentic Canadian west coast recipe! This winds up being quite mild, which means the buttery taste of the cream and cashews isn't overpowered by spices.
For a more carnivorous variation, dice up some cooked bacon and add it before simmering."
- Ready In:
- 2hrs 10mins
- Ingredients:
- 22
- Yields:
-
1 batch of curry
- Serves:
- 8
ingredients
-
Marinade
- 1 kg boneless skinless chicken thighs
- 1 (175 g) container plain yogurt
- 1 1⁄2 teaspoons paprika
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon white pepper
- 1 1⁄2 teaspoons coriander
- 1⁄2 teaspoon cumin
-
Sauce
- 1 medium onion, diced
- 1⁄4 cup butter
- 4 garlic cloves, crushed
- 1 (796 ml) can crushed tomatoes
- 1 cup heavy cream
- 1 cup cashews, ground
- 1 cup water
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 1⁄2 teaspoon allspice
- 1 teaspoon white pepper
- 1⁄2 teaspoon ground cloves
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne
- 1 teaspoon salt
directions
- Mix together the marinade ingredients, coating chicken. Refrigerate overnight.
- Grill or bake the chicken until cooked throughout, allow to cool.
- Fry the onion in butter until caramelized.
- Add all the spices except the salt, fry until fragrant.
- Add remaining sauce ingredients.
- Dice chicken into two inch chunks, add to sauce.
- Simmer 1 hour, serve over basmati rice.
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RECIPE SUBMITTED BY
Space Burger Steve
Canada
Geek, gamer, foodie, metal fan, cyclist, diver, husband, dad, blue collar suburbanite.
