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Butter Chicken Bäco
Butter Chicken Bäco

Before you jump to Butter Chicken Bäco recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got benefit from reading it, now let’s go back to butter chicken bäco recipe. To make butter chicken bäco you need 40 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Butter Chicken Bäco:
  1. Prepare Raita:
  2. Take 1/2 Cup Greek Yogurt,
  3. Take 1 Cucumber Finely Diced,
  4. Use 2 Tomato Peeled Finely Diced,
  5. Take Pinch Sea Salt,
  6. Use Pinch Black Pepper,
  7. Provide Chicken Rub:
  8. Get Chicken Thigh Skinless Boneless Slice Into 8 Equal Portions, 1kg
  9. Provide Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
  10. Use Fresh Lime Juice, 1 Lime
  11. You need Pinch Sea Salt,
  12. Take Chicken Marinade:
  13. Prepare 1/2 Cup Greek Yogurt,
  14. Take 5 Cloves Garlic Grated,
  15. Use 1 Inch Ginger Grated,
  16. Take Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
  17. Provide 1/2 TSP Coriander Powder,
  18. Take 1/2 TSP Garam Masala,
  19. Prepare 2 TSP Mustard Oil,
  20. Provide Pinch Sea Salt,
  21. Provide Butter Chicken:
  22. Provide 3 TBSP Unsalted Butter,
  23. Use 1 Red Onion Finely Minced,
  24. Take 5 Green Cardamom,
  25. Get 1 Inch Cinnamon Stick,
  26. Prepare 4 Cloves,
  27. Prepare 3 Cloves Garlic Finely Minced,
  28. Get 1/2 TSP Chaat Masala,
  29. Provide Green Chili Fresh Coarsely Sliced, 2 Adjust To Preference
  30. Prepare 200 g Alce Nero's Organic Tomato Passata,
  31. Provide Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
  32. Use 2 TBSP Pure Honey,
  33. Prepare 1/2 TSP Garam Masala,
  34. Get 1 TBSP Dried Fenugreek Leaves,
  35. Take Pinch Sea Salt,
  36. Use Pinch White Pepper,
  37. You need 1/2 Cup Heavy Whipping Cream,
  38. Provide Bäco Sandwich:
  39. You need Bäco Sandwich, 8 Dough Balls
  40. Provide 1 Handful Fresh Coriander Coarsely Chopped,
Steps to make Butter Chicken Bäco:
  1. Pls visit: https://www.fatdough.sg/single-post/2019/04/23/Baco for the baco recipe.
  2. Prepare raita. - - In a bowl, add in all the ingredients. - - Toss to combine well. - - To peel the tomatoes, slice and "X" at the bottom, blanch them in simmering water for 30 secs, plunge them into ice water, the skins will be easily peeled. - - Cover with cling film and let rest in the fridge until ready to use. - - It can be kept in the fridge for up to 3 days.
  3. Prepare the butter chicken. - - In a small bowl, combine chicken, chili powder, lime juice and salt well. - - Cover with cling film and let rest in the fridge for at least 30 mins. - - Add yogurt, garlic, ginger, chili powder, coriander powder, garam masala, mustard oil and salt into another bowl. - - Stir to combine well. - - If you cannot get your hands on mustard oil, heat 1/4 of canola or peanut oil on gentle heat and add in 1 TSP of mustard seeds. Cook for about 15 mins. Discard the mustard seeds.
  4. Remove the chicken from the fridge and pour the marinade over the chicken. - - Toss and coat the chicken well. - - Cover with cling film and return back to the fridge. - - Let the chicken marinade overnight.
  5. After marinating, in a skillet over medium heat, add in 1.5 TBSP of butter. - - As soon as the butter start to melt, gently place the chicken into the skillet. - - Make sure to drip off any excess marinade. Do not discard any remaining marinade.
  6. Sear the chicken on both sides until lightly charred. - - Remove from heat and set aside. - - Repeat the steps for the remaining chicken.
  7. In the same skillet, deglaze with the remaining 1.5 TBSP of butter. - - As soon as the butter start to melt, add in onion. - - Saute until translucent. - - Add in green cardamom, cinnamon stick, cloves and garlic. - - Saute until aromatic.
  8. Add in green chili, chili powder, garam masala, chaat masala and Alce Nero's tomato passata. - - Stir to combine well. - - Add in the remaining marinade and stir to combine well. - - Remove and discard the green cardamom, cinnamon stick and cloves. - - Carefully transfer the mixture into a blender as the mixture is piping hot.
  9. Blitz it up until smooth paste form. - - Pour the mixture back into the skillet. - - You can add 1/4 cup of water into the blender and "clean" up all the nooks and crannies, then add the water mixture into the sauce.
  10. Add in chicken and any drippings. - - Stir to combine well. - - Add in honey and fenugreek. - - Taste and adjust for seasoning with salt and pepper.
  11. Add in cream. - - Stir to combine well. - - Remove from heat and set aside.
  12. Assemble sandwich. - - After the sandwich dough has been divided, shaped and rolled, place it on a griddle over medium heat. - - Grill until golden brown, almost charred, on both sides. - - If you do not have a griddle, you can use an cast iron skillet. I love the charred marks tho.
  13. Spread raita evenly on 1 half of the sandwich. - - Add the butter chicken the other half. - - Garnish with coriander.
  14. Close to complete the Bäco sandwich. - - Repeat the steps for the remaining sandwiches. - - Serve immediately.

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