A play on Makhan Murgh also known as butter chicken.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Anchor Cooking Cream and Front of the House.
Chicken Roulade
INGREDIENTS
- 1 ea. Whole chicken
- 1 ea. Egg
- ½-¾ cup Anchor cooking cream (enough to emulsify to paste)
- ¼ cup Tandoori seasoning
METHOD
- Debone chicken. Leave both breasts attached to skin and each other.
- Take the thigh meat and blend that in a food processor with egg, cream, 1 tsp salt, and tandoori seasoning to create a paste.
- Season the breasts.
- Pipe the paste in between the breasts.
- Roll in cater wrap tightly to form roulade. Sous vide at 155 F for 2 hours.
- Remove and sear in a pan and baste in butter.
Butter Chicken Sauce
INGREDIENTS
- 6-8 oz. Roasted tomatoes, pureed
- ½ ea. Onion, small dice
- 1 tsp. Curry
- 1 tsp. Garam masala
- 1 tsp. Garlic powder
- 1 tsp. Fenugreek
- 1 tsp. Ginger powder
- ½ cup Anchor Cooking Cream
METHOD
- Saute onion until translucent.
- Add spices and toast for 1 minute low-medium heat.
- Add tomato puree and cook for 7-8 minutes at simmer.
- Place in a blender and blend emulsifying in cream.
Cilantro Rice Chip
INGREDIENTS
- 1 cup Cooked basmati
- 1 bunch Cilantro
METHOD
- Place cooked basmati in a pot and cover with just enough water to boil. Bring to boil and turn off heat.
- Place in a food procesor and puree to a paste with cilantro.
- Remove and spread thin onto a dehydrator rack or sheet tray in an oven and dehydrate for 4 hours at 135 F approx.
- Fry chips.
