Elle & Vire Recipes
by Dane Fernandes

Recipe Butter Chicken

4 persons

To prepare this dish

Ingredient list
800 g chicken thigh chunks
50 ml mustard oil
10 g garam masala powder
30 g dried fenugreek powder
SQ salt (2)
50 g Kashmiri red chili paste
200 g hung yogurt
30 ml lemon juice
60 g garlic paste
20 g ginger paste
SQ salt (1)
100 g bocconcini
100 g Elle & Vire all Purpose butter 82% fat
150 g Excellence cooking cream 35% fat
10 g fried garlic
SQ salt
25 g honey
20 g Deggi chili powder
10 g green chili
80 g cashew nut
800 g whole tomatoes
15 g ginger paste
30 g garlic paste
10 g cinnamon
15 g green cardamom
15 g dried fenugreek powder
300 g flour
200 g brie cheese
20 g colza oil
SQ water
30 g yogurt
80 ml milk
7 g sugar
6 g salt
4 g baking soda
6 g baking powder
30 g Elle & Vire all Purpose butter 82% fat
100 g fresh fenugreek leaves
50 g Elle & Vire all Purpose butter 82% fat
200 g leeks
1000 g water
20 coriander seeds
1 star anise
10 black peppercorns
100 g sugar
100 ml white wine vinegar
50 g beetroot, diced
30 g Elle & Vire all Purpose butter 82% fat
40 g water
4 g garlic paste
50 g greek style yogurt
3 g pan roasted cumin powder
SQ salt
Elle & Vire products used

The recipe,
step by step

  1. 1


    Marinate the chicken pieces in the salt, ginger paste, garlic paste and lemon juice for 2 hours. Prepare a second marinade with the hung yoghurt, red chili paste, salt, dried fenugreek powder, garam masala powder and mustard oil. Marinate the chicken in the second marinade for another 2-3 hours. Skewer the pieces on a metal brochette and cook in a preheated tandoor/conventional oven at 360°C (dry heat) for 5 to 6 minutes or until 60% cooked. Chop the semi-cooked chicken tikka meat. Scrape and clean the chicken skin. Spread the chicken tikka mince mixture on the skin. Place the bocconcini in the centre and fold into a roulade. Secure with baking paper then vacuum pack. Cook in a sous vide bath at 74°C for 1 ½ hours. Chill in an ice bath. 
  2. 2


    Heat half of the butter in a pan. Add the cardamom and cinnamon, sauté for half a minute, then add the garlic and ginger pastes, sauté for another 2 minutes, then add the whole tomatoes, cashew nuts, green chilies and red chili powder. Cover and cook for an hour over a low flame, then puree the mixture. Let cool. Cook over a low flame for 8-10 minutes, then add the honey, salt, fried garlic, cream, the rest of the butter and the dried fenugreek powder. Strain the sauce through a double mesh chinois
  3. 3


    Sieve the flour with the baking powder, bicarbonate and salt. Add the sugar, milk, yogurt and water. Knead well into a medium soft dough. Apply a little canola oil and let rise under a damp cloth for one hour. Make equal sized balls weighing 30 grams each. Apply a little canola oil. First press the sides then the centre of the dough ball. Fill with brie, fold it in and flatten. Place on a cloth until ready to transfer to the wall of a preheated tandoor or bake in a conventional oven preheated to 200°C. Remove the naan using skewers when it is crisp and lightly browned on both sides. 
  4. 4


    Heat a thick-bottomed skillet on medium heat. Add the butter, whisking frequently. Once melted the butter will foam up a little, then subside. Watch carefully for the moment it begins to take on a brown colour and have an aroma of hazelnuts. Remove from the heat and transfer to a bowl. Select fresh fenugreek leaves. Individually brush each leaf with clarified brown butter. Arrange on wire mesh and dehydrate in a 55°C oven for 2 to 3 hours.
  5. 5


    Use the stem part of the leeks. Cut lengthwise into long strips. Set aside. Combine all of the spices, sugar and vinegar with the water and bring to a boil. Remove from the heat and strain the liquid. Add the diced beetroot and the leek strips to the liquid. Cool and refrigerate for future use. 
  6. 6


    Melt 2 tablespoons of butter in a skillet and baste the roulade until the skin is golden and crispy. Cut the roulade in slices (minimum 5 cm thick). Heat the Makhani sauce. Finish it with butter, simmer for half a minute and adjust the seasoning (don’t overcook or the fat will not remain emulsified). Take the water and blend it with the garlic clove. Add Greek style yogurt, pan-roasted ground cumin and salt to the garlic paste. Blend again and transfer to a piping bag using a rubber spatula. Spoon the Makhani sauce on the plate and place the Roulade on top. Garnish the top with a crispy fenugreek leaf. Randomly arrange 2 to 3 leek swirls over the sauce. Pipe the Greek yogurt randomly over the sauce. Serve hot with naan bread topped with butter.

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