Mexican Butter Chicken
- π Basmati rice: 2 cups
- π§ Garlic butter: 5 tbsp
- π Tomato and chicken bouillon: 1 tbsp
- π Chicken stock: 4 cups
- πΆοΈ Serrano peppers: 3
- π Boneless chicken thighs: 10
- π§ Garlic cloves, minced: 4
- πΏ Minced ginger: 1 tbsp
- πΆοΈ Cascabel pepper powder: 3 tbsp
- π Cumin powder: 2 tsp
- π§ Salt: 1 tsp
- π§ Black pepper: 1/2 tsp
- π Juice of 1 lime
- π₯ Mexican sour cream: 12 oz
- π Roma tomatoes, charred: 4
- π§ Onion, diced: 1/2
- π Sazon azafran: 2 packets
- πΏ Ginger powder: 1 tsp
- π§ Garlic powder: 1 tsp
- πΏ Coriander powder: 1 tsp
- π₯ Mexican crema: 15 oz
- πΏ 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:
- π 2 cups basmati rice
- π§ 2 tablespoons garlic butter
- π 1 tablespoon tomato and chicken bouillon
- π 3 cups chicken stock
- πΆοΈ 1 serrano pepper
For the Marinated Chicken: - π 10 boneless chicken thighs
- π§ 4 minced garlic cloves
- πΏ 1 tablespoon minced ginger
- πΆοΈ 1 tablespoon cascabel pepper powder
- πΏ 1 teaspoon cumin powder
- π§ 1 teaspoon salt
- π 1/2 teaspoon black pepper
- π 1 lime, juice only
- π₯ 12 oz Mexican sour cream
For the Sauce: - π 4 charred Roma tomatoes
- πΆοΈ 2 charred serrano peppers
- π§ 3 tablespoons garlic butter
- π§ 1/2 onion, diced
- π 1 cup chicken stock
- π¦ 2 packets sazon azafrΓ‘n
- πΏ 1 teaspoon cumin powder
- πΏ 1 teaspoon ginger powder
- πΏ 1 teaspoon garlic powder
- πΏ 1 teaspoon coriander powder
- πΆοΈ 2 tablespoons cascabel pepper powder
- π₯ 15 oz Mexican crema
For Garnish: - πΏ 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 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.
- 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).
- 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.
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YouTube channel - No Way JosΓ© Cuisine: https://www.youtube.com/@NoWayJoseCuisine
NoWayJoseCuisine
Mexican Butter Chicken
