Elle & Vire Recipes
by Dane Fernandes

Recipe Butter Chicken

For
4 persons
enlarge
picture

To prepare this dish

Ingredient list
CHICKEN TIKKA ROULADE WITH BOCCONCINI
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
MAKHANI SAUCE
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
HOMEMADE BRIE NAAN
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
CRISPY FENUGREEK LEAVES
100 g fresh fenugreek leaves
50 g Elle & Vire all Purpose butter 82% fat
PICKLED LEEK SWIRLS
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
ASSEMBLY
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

    CHICKEN TIKKA ROULADE WITH BOCCONCINI

    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

    MAKHANI SAUCE

    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

    HOMEMADE BRIE NAAN

    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

    CRISPY FENUGREEK LEAVES

    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

    PICKLED LEEK SWIRLS

    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

    ASSEMBLY

    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.

Do you need help?

Do not hesitate to contact our chefs

Send an email

Other recipes
you might enjoy