Grilled Poulet Rouge Butter Chicken Recipe
saffron rice, charred tomato tikka, brussels sprouts, housemade naan
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Ingredients
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Butter Chicken
Saffron Rice
Charred Tomato Tikka
Brussels Sprouts
Housemade Naan
Method
Butter Chicken
- 1
Marinate the Chicken
In a bowl, combine yogurt, garam masala, cumin, turmeric, cayenne pepper, salt, garlic, and ginger. Add chicken thighs, coat well, cover, and marinate for at least 1 hour or overnight.
- 2
Cook the Chicken
In a large skillet, melt butter over medium heat. Add marinated chicken and cook until browned and cooked through, about 7-10 minutes. Remove chicken and set aside.
- 3
Make the Sauce
In the same skillet, add heavy cream and saffron. Stir well and let it simmer for 5 minutes. Return the chicken to the skillet, simmer for an additional 5 minutes.
Saffron Rice
- 4
Prepare the Rice
In a saucepan, combine rice, water, saffron, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is fluffy.
Charred Tomato Tikka
- 5
Brussels Sprouts
- 6
Roast the Brussels Sprouts
Preheat oven to 400°F (200°C). Toss halved brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until crispy.
Housemade Naan
- 7
- 8
