Skip to main content

Butter Chicken + Non-Buttery Chardonnay from Donkey & Goat


We've been making a version of Priya's Famous Butter Chicken for years...ever since I got the recipe out of her. It's a family favorite though the boys tell me that mine is not quite as good as Ms. Priya's. Well, I try. This time I decided to grate fresh ginger and fresh turmeric into it instead of using ground versions. I'm not sure if that made a difference, but they didn't actually remind me this time that my butter chicken isn't as good as hers. That's progress!


Ingredients
  • 2 lbs organic chicken thighs, cut into bite-sized cubes
  • freshly ground salt
  • freshly ground pepper
  • 1 t chili powder
  • 1" knob fresh turmeric, grated
  • 6 T unsalted butter, cut into 2 T chunks
  • 1 large onion, peeled and diced (approximately 1-1/2 C)
  • 1 T garam masala
  • 1 t ground chili powder
  • 1 t ground cumin
  • pinch of cayenne pepper
  • 1-1/2" knob fresh ginger
  • 3 garlic cloves, minced
  • 3” stick cinnamon
  • 1 C tomato sauce
  • 1 C chicken stock (I used my Homemade Ramen Broth)
  • 1 T chile flakes
  • 1 C organic heavy cream
  • cooked potatoes for serving (I did have rice!)


Procedure
In a large mixing bowl, massage the salt, pepper, 1 t chili powder, and turmeric into the chicken. Let stand for 15 minutes.

In a large, flat-bottom pan, cook the onions, ginger, and garlic in 3 T butter until softened and the onions begin to turn translucent. Add in the remaining butter and melt. Stir in the garam masala, chili powder, cumin, cayenne, and cinnamon stick. Cook until fragrant.

Add the chicken to the spiced paste and brown until cooked through, approximately 10 to 12 minutes. Pour in the tomato sauce and chicken stock. Add in the chili flakes, if using; we like our butter chicken a little bit spicy. Whisk to combine. Simmer for 10 to 15 minutes - until the sauce is beginning to thicken. Pour in the cream, whisk to combine, and simmer until that it thickened to your liking.

Serve garnished with cooked rice. Enjoy!

Wine Pairing

I decided to pair the butter chicken with a decidedly non-buttery Chardonnay from one of my favorite vintners - Donkey & Goat. This is the Chardonnay that had me changing my mind about Chardonnay. I tend to steer clear of this varietal because I don't usually care for the buttery, oaky flavor profiles of many Chardonnays. This one is crisp and fabulous.

The grapes for this wine are planted on a side of a mountain in Mendocino at an elevation over 2000 feet. The Perli Vineyards are remote and nestled between the redwoods on one of my favorite stretches of the Pacific coastline. I read that these slopes are comprised of more rock than soil and sit at a more than 60 degree slope. That's a farming feat, isn't it?

I have tried the 2015 which was intriguing enough for me to buy a bottle at the tasting room. And this 2016 version is just as alluring. Think citrus plus salinity...like smelling a lemon tree enveloped in a heavy marine layer of salty fog. This wine is juicy, but more of a biting into a tart apple way not a jammy way. 'Savory' would be the first word that comes to mind, followed by 'amazing.' Again, Donkey & Goat has surprised and delighted me. Cheers!

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh