Fried Butter Chicken Sandwich

What’s better than butter chicken? A Fried Butter Chicken Sandwich! A one-of-a-kind creation from the fire escape. Try it out—trust me, you won’t be disappointed!! 

Ingredients: 

Fried Onions:

1. 2-3 large purple onions
2. Oil 
   

Seasoned Flour Marinade:

1. 3 cups flour
2. 2 tbs Kashmiri Chili Powder
3. 1.5 tbs Garam masala
4. 1.5 tbs coriander powder
5. ½ tbs turmeric
6. 2 tbs garlic powder
7. 1.5 tbs onion powder
8. ½ tbs salt
9. ¼ cup corn starch 

Buttermilk Chicken Marinade:

1. 3 -4 cups buttermilk (enough to cover and coat the chicken)
2. 5 boneless chicken thighs skin on ( you can remove the skin if you like)
3. 2 tbs Kashmiri Chili Powder
4. 1 tbs Garam masala
5. ½ tbs coriander powder
6. 1 tbs garlic powder
7. 1 tsp turmeric
8. 2 tsp salt
9. 1.5 tsp black pepper
10. 1 juice of a lime
11. 8 garlic crushed
12. 1 inch ginger crushed 
13. 2 thai green chilis crushed 

Butter Chicken Sauce: 

1. 4 tbs ghee or butter
2. 1 shallot finely minced
3. 4 garlic cloves finely minced
4. 1 tbs tomato paste
5. ½ tbs garam masala
6. ¾ tbs kashmiri chilli powder
7. ½ tsp turmeric powder
8. 1 tsp coriander powder
9. 1 tsp cumin powder
10. 1 28oz can San Marzano whole pealed Tomatoes
11. 1.5 tbs cashews
12. ⅓ cup of heavy cream (increase if more is needed to 1 cup max)
13. ½ tbs honey
14. 1.5 tbs kassori methi (dried fenugreek leaves)
15. ½  head of cilantro leaves finely chopped
16. ½ lime juice 

Additional Ingredients:

1. Brioche Buns
2. Slices of Mozzarella Cheese
3. Vegetable oil

 

Method: 

Fried Onions 

1. Slice your onions on the half-moon shapes (cut with the grain of the head) very thinly or use a mandolin at the ⅛-inch thickness. 
2. Heat up oil on a medium heat and fry. 
3. Fry for about 4-5 minutes, or until the onions start turning golden brown. 
4. Remove from oil as soon as the color changes to a golden brown and place on a tray lined with paper towel to dry.*

Note: *The fried onions will continue to cook so remove as soon as you start seeing some nice gold color. Once they dry off, they will become crispy.

Fried Butter Chicken

1. In a bowl, add in all the ingredients for the buttermilk chicken marinade. Mix well until combined, and set in the fridge. All the pieces of chicken should be coated in the marinade. Refrigerate for at least 1 hour, up to 12 hours for best results.
2. In a separate bowl, add all the seasoned flour ingredients and mix till everything is combined. 
3. Take the marinated chicken and coat with seasoned flour. 
4. Heat oil to 325°F, then carefully drop in the coated chicken. Maintain the oil temperature at 300°F while frying for about 7-8 minutes, or until the internal temperature reaches 165°F. The coating should be golden brown.**
5. Remove and place on a wire wrack. Add mozzarella cheese on top and place into the oven at a high broil until the cheese is fully melted. Remove from the oven and set aside. 

Note: **You may need more time than advised so always check the internal temperature of the chicken to be sure. 

Butter Chicken Sauce

1. Remove your tomatoes from the can and crush them with a fork or your hands. Small pieces are fine since we’ll blend them later.
2. In a separate sauce pan on a medium-low heat, add in your butter and melt down. 
3. Add in shallots and cook for 2 minutes until translucent. 
4. Add in tomato paste and cook for 2 minutes. 
5. Add garlic and saute for 30 seconds until fragrant. 
6. Stir in cashews and sauté for 1 minute, allowing them to toast slightly. Be careful not to burn them.
7. Reduce the heat to low and add garam masala, Kashmiri chili powder, turmeric, coriander, and cumin powder. Sauté for 1-2 minutes, ensuring everything is well combined. If needed, add an extra tablespoon of butter. You can increase the heat slightly to medium-low if necessary.***
8. Add in your tomatoes and simmer uncovered for 3-4 minutes. 
9. Remove from the pan, blend your sauce, and add back into the pan. 
10. Add in your heavy cream, honey, dried fenugreek leaves, and cilantro. 
11. Season with salt and a squeeze of lime juice.

Note: ***make sure not to burn your spices. Always work on a low flame when blooming spices. Also, a little liquid is fine but you don’t want a puddle. 

Plating

1. Slice your brioche buns in half and toast with some butter
2. Spread butter chicken sauce on both sides of the bun
3. Place chicken with melted cheese on the bottom bun. 
4. Add more butter chicken sauce on top of the chicken, drops of heavy cream, fried onions, and cilantro on top.
5. Place top bun on sandwich. 
6. Enjoy!