Mexican Butter Chicken

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

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 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.
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 165°F (75°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.

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NoWayJoseCuisine
Mexican Butter Chicken