Mexican Butter Chicken

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nowayjosecuisine558.233 months agoWaivio3 min read

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
🧄 2 tablespoons garlic butter
🍅 1 tablespoon tomato and chicken bouillon
🍗 3 cups chicken stock
🌶️ 1 serrano pepper
For the Marinated Chicken:
🍗 10 boneless chicken thighs
🧄 4 minced garlic cloves
🌿 1 tablespoon minced ginger
🌶️ 1 tablespoon cascabel pepper powder
🌿 1 teaspoon cumin powder
🧂 1 teaspoon salt
🌑 1/2 teaspoon black pepper
🍋 1 lime, juice only
🥛 12 oz Mexican sour cream
For the Sauce:
🍅 4 charred Roma tomatoes
🌶️ 2 charred serrano peppers
🧄 3 tablespoons garlic butter
🧅 1/2 onion, diced
🍗 1 cup chicken stock
📦 2 packets sazon azafrán
🌿 1 teaspoon cumin powder
🌿 1 teaspoon ginger powder
🌿 1 teaspoon garlic powder
🌿 1 teaspoon coriander powder
🌶️ 2 tablespoons cascabel pepper powder
🥛 15 oz Mexican crema
For Garnish:
🌿 Chopped cilantro

Instructions

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.
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.
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.
Prepare the Sauce:
- Using the same pan, melt the garlic butter and sauté 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.
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 165°F (75°C).
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