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Mexican Butter Chicken

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nowayjosecuisine558.233 months agoWaivio3 min read
🍚 Basmati rice: 2 cups🧈 Garlic butter: 5 tbsp 🌟 Tomato and chicken bouillon: 1 tbspπŸ— Chicken stock: 4 cups 🌢️ Serrano peppers: 3 πŸ— Boneless chicken thighs: 10πŸ§„ Garlic cloves, minced: 4🌿 Minced ginger: 1 tbsp🌢️ Cascabel pepper powder: 3 tbsp 🌟 Cumin powder: 2 tsp πŸ§‚ Salt: 1 tspπŸ§‚ Black pepper: 1/2 tspπŸ‹ Juice of 1 limeπŸ₯› Mexican sour cream: 12 ozπŸ… Roma tomatoes, charred: 4πŸ§… Onion, diced: 1/2🌟 Sazon azafran: 2 packets🌿 Ginger powder: 1 tspπŸ§„ Garlic powder: 1 tsp🌿 Coriander powder: 1 tspπŸ₯› Mexican crema: 15 oz🌿 Chopped cilantro for garnish

Experience the fusion of Indian and Mexican cuisines with this delightful twist on the classic butter chicken. We've incorporated Mexican flavors to create a dish that is both exotic and familiar, offering a perfect blend of spices balanced with the creamy goodness of Mexican crema. Served alongside fragrant garlic butter rice, this dish is sure to become a favorite in your culinary repertoire.

Ingredients

For the Rice:

  • 🍚 2 cups basmati rice
  • πŸ§„ 2 tablespoons garlic butter
  • πŸ… 1 tablespoon tomato and chicken bouillon
  • πŸ— 3 cups chicken stock
  • 🌢️ 1 serrano pepper
    For the Marinated Chicken:
  • πŸ— 10 boneless chicken thighs
  • πŸ§„ 4 minced garlic cloves
  • 🌿 1 tablespoon minced ginger
  • 🌢️ 1 tablespoon cascabel pepper powder
  • 🌿 1 teaspoon cumin powder
  • πŸ§‚ 1 teaspoon salt
  • πŸŒ‘ 1/2 teaspoon black pepper
  • πŸ‹ 1 lime, juice only
  • πŸ₯› 12 oz Mexican sour cream
    For the Sauce:
  • πŸ… 4 charred Roma tomatoes
  • 🌢️ 2 charred serrano peppers
  • πŸ§„ 3 tablespoons garlic butter
  • πŸ§… 1/2 onion, diced
  • πŸ— 1 cup chicken stock
  • πŸ“¦ 2 packets sazon azafrΓ‘n
  • 🌿 1 teaspoon cumin powder
  • 🌿 1 teaspoon ginger powder
  • 🌿 1 teaspoon garlic powder
  • 🌿 1 teaspoon coriander powder
  • 🌢️ 2 tablespoons cascabel pepper powder
  • πŸ₯› 15 oz Mexican crema
    For Garnish:
  • 🌿 Chopped cilantro

Instructions

  1. Prepare the Rice:
    • Combine all rice ingredients in a rice cooker and use the white rice setting, or cook in a pot over low heat for about 20 minutes until the water is absorbed.
  2. Marinate the Chicken:
    • In a large bowl, mix the garlic, ginger, cascabel pepper powder, cumin powder, salt, black pepper, lime juice, and Mexican sour cream.
    • Add the chicken thighs to the marinade, ensuring they are fully coated. Refrigerate for at least 3 hours.
  3. Cook the Chicken:
    • Heat 3 tablespoons of cooking oil in a pan over high heat.
    • Sear the chicken thighs on both sides until browned but not fully cooked. Remove from the pan and set aside.
  4. Prepare the Sauce:
    • Using the same pan, melt the garlic butter and sautΓ© the diced onion until translucent.
    • Add the charred tomatoes and serrano peppers, followed by the chicken stock and spices. Simmer on low heat for about 10 minutes until the vegetables soften.
    • Stir in the Mexican crema and continue simmering for another 10 minutes.
  5. Blend and Finish:
    • Transfer the sauce to a blender and blend until smooth.
    • Return the sauce to the pan and add the partially cooked chicken thighs. Cook for another 15 minutes or until the chicken reaches an internal temperature of 165Β°F (75Β°C).
  6. Serve:
    • Serve the Mexican butter chicken alongside the garlic butter rice. Garnish with chopped cilantro for a fresh finish.

Cooking Times

Prep Time: 20 minutes (plus 3 hours marinating)
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes (plus marinating)
Servings: Serves 5 adults


Equipment

  • Rice cooker or pot
  • Large bowl
  • Pan
  • Blender

Cooking Tips

  • For extra spice, leave the seeds in the serrano peppers.
  • Marinate the chicken overnight for even more flavor.

#recipes #series #cooking #fusionfood #fusioncuisine #mexicanfood #indianfood #butterchicken #homecook #cook #recipe #easyrecipe #homecooking


YouTube channel - No Way JosΓ© Cuisine: https://www.youtube.com/@NoWayJoseCuisine

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