Butter Chicken Sauce Base
Roasted Kasoori Methi
Butter Roomali Roti
Coriander Mint Chutney
- Preheat charcoal grill.
- For the Garam Masala, place all spices into a dry frypan over medium heat and toast until fragrant.
- Remove from the pan, pour onto a tray and allow to cool slightly.
- Transfer to a spice grinder. Grind to a fine powder, then set aside until needed.
- For the Tandoori Chicken, cut the thighs at the joint to remove from the leg. Remove the skin and de-bone the thighs, then score each thigh with a sharp knife. Place the chicken thighs and all remaining ingredients into a bowl and mix well to combine, ensuring that the chicken is completely coated and the marinade has been pushed into the score lines on the meat. Cover and set aside in the fridge to marinate for at least 30 minutes.
- For the Butter Chicken Sauce Base, place the cinnamon stick, bay leaf, cloves, mace and black and green cardamom pods into a square of muslin cloth and tie up to form a parcel.
- Place the tomatoes, onion, garlic, cashew nuts, honey, water, milk, ground coriander, Kashmiri chilli powder, kasoori methi, good pinch of salt, butter and the muslin spice bag into a pressure cooker. Secure the lid, turn on to high pressure and pressure cook for 25 minutes.
- Once the pressure cooker has released pressure, open the lid and remove the muslin cloth bag. Remove the inner pressure cooker bowl and place onto the bench. Use a stick blender to purée the sauce until completely smooth. Set aside on the bench until needed.
- For the Tadka, heat the butter and oil in a large pot. Add onions and sauté until just golden. Once the onions are golden, add the garlic and sauté until just golden. Add the Kashmiri powder and cook for 1 minute, then remove pot from the heat and set aside until the butter chicken sauce base is ready.
- Once the butter chicken sauce base has been puréed, place the pot of Tadka back on the heat and heat up gently, being careful not to colour the onions any further. Once Tadka is hot, pour in the reserved, puréed butter chicken sauce base, ensuring it sizzles, and stir to combine. Let the sauce simmer for 10 – 12 minutes to allow the colour will change to a deep orange. Remove the butter chicken sauce from the heat and set aside until needed.
- For the Coal Butter, place the butter in a small metal bowl. Use tongs to take a large piece of hot coal from the hibachi box and place into the bowl on top of the butter. Sit the bowl onto the butter chicken sauce and seal the pot with aluminium foil allowing the pot to fill with smoke. Set the covered pot aside to smoke for 7 minutes. Uncover, then remove the bowl of charcoal butter and strain the Coal Butter into a clean bowl.
- Add 3 teaspoons of the strained Coal Butter into the butter chicken sauce. Add the cream and stir to combine. Season to taste, then set aside until needed.
- For the Roasted Kasoori Methi, place the kasoori methi in a frypan and cook until fragrant and slightly smokey. Remove from the heat and reserve half in a bowl for later use. Crush the remaining half between your palms into a bowl. Add 2 teaspoons of the crushed leaves to the finished butter chicken sauce, then adjust to taste with extra crushed kasoori menthi if required.
- To cook the Tandoori Chicken, thread the marinated chicken thighs onto 2 skewers. Place chicken skewers onto the hot grill. Use tongs to turn the skewers occasionally until slightly charred and cooked through, about 15-20 minutes. Remove from the grill and place onto a clean chopping board. Remove the chicken from the skewers and shred into small pieces, place in a small bowl and set aside until needed.
- Measure out 300g of the butter chicken sauce and place into a small pot over low heat. Add 100g of the shredded tandoori chicken to the butter chicken sauce and simmer on the heat for 2-3 minutes until warm. Remove from the heat. Adjust seasoning to taste and set aside, keeping warm, until needed. Reserve remaining shredded chicken for later use.
- For the Butter Roomali Roti, mix the flour and salt in the bowl of a stand mixer, fitted with a dough hook.
- Place the egg, banana, caster sugar, water and milk together in a blender and blend until smooth. Slowly add the egg mixture to the flour mixture and mix on medium speed, scraping down the sides of the mixer bowl, until the mixture comes together. Continue to mix the dough for 3-4 minutes until soft and elastic.
- Add oil and mix for a further 2 minutes. Cover with cling film and set aside to rest for 20 minutes.
- Meanwhile, for the Pickled Onions, combine vinegar and water in a small saucepan over high heat and bring to the boil. Add all of the spices and the beetroot, reduce heat to medium and simmer for 15 minutes.
- Strain the pickling liquid into a clean saucepan. Add the caster sugar and salt, place back over high heat and bring to the boil, ensuring sugar and salt have dissolved. Add shallots then turn off heat and set aside to pickle for at least 30 minutes, turning the shallots every 10 minutes to ensure that they are evenly pickled.
- For the Coriander Mint Chutney, combine all ingredients in a blender and blitz, using the paddle to help the blending process, until a thick chutney is achieved. Transfer to a bowl, adjust seasoning to taste, cover with cling film and set aside until needed.
- To cook the Butter Roomali Roti, melt butter in a heatproof bowl in the microwave Set the melted butter aside, along with a pastry brush, until needed.
- Heat a wok over high heat. Once hot, carefully turn the wok upside down over the gas flame.
- Generously flour a clean work surface. Divide the dough into 90g portions and place onto the floured bench. Knead the dough in a little extra flour until the dough is smooth and no longer sticky. Roll out as thinly and evenly as possible so that the dough is so thin it is almost transparent, dust off all excess flour. If small holes appear, patch up by squeezing torn edges together. Flip between hands to stretch the dough out thinly.
- Drape the thin piece of dough over the dome of the upturned wok, being careful not to overlap any dough onto itself. Working quickly and carefully, flip the dough every 15 seconds so that it just cooks, and very small light brown spots appear. Fold the bread into thirds to create a long rectangle, then fold in thirds again to create a square and continue to flip the bread from side to side on the wok to heat through.
- Once cooked, remove roti squares from the wok, unfold and brush with the melted butter. Fold the roti up neatly again and set aside on a clean surface, keeping warm, until needed.
- Butter Chicken - Transfer the shredded chicken and sauce mixture into the serving bowl. Place several pieces of the reserved shredded chicken on top of the sauce. Drizzle with cream and finish with a sprinkle of reserved Roasted Kasoori Methi. Place the bowl of butter chicken on to the serving board.
- Coriander Mint Chutney - spoon into the serving dish and place onto the serving board.
- Pickled Onions - spoon into the serving dish and spoon a little of the pickling liquid over the top of the shallots. Place Pickled Onions on to the serving board.
- Butter Roomali Roti - stack 2 folded roti onto the side of the serving board.