Butter Chicken, Mango Chutney and Raita

I felt compelled.  The smells and flavors take over the house.  So good.  I got these recipes from Saveur.  I pretty much followed everything except for the garlic.  I doubled the chicken marinade because I had more chicken than what is called for.  I didn’t double the sauce and that worked.  Should cook the chicken 40 minutes vs 20 minutes in the oven.  I didn’t have raisins (thought I did) and probably didn’t have enough mango for the liquids but I just kept boiling it down.  Big mistake.  I created candy.  Many hours.  Lessons learned.  Next time it will be even better.

chickenChicken

12 cup Greek yogurt
2 tbsp. fresh lemon juice
1 tbsp. canola oil
2 tsp. garam masala
1 tsp. crushed red chile flakes
4 cloves garlic
1 (3″) piece ginger, peeled and thinly sliced crosswise
Kosher salt, to taste
1 (3–4-lb.) chicken, cut into 8 pieces, skin remove
Marinate the chicken: Combine all marinade ingredients except for chicken in a food processor; purée. Transfer marinade to a large bowl and add chicken, tossing to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Sauce
1 tsp. crushed red chile flakes
4 cloves garlic, minced
4 green cardamom pods, cracked
3 whole cloves, crushed
1 (28-oz.) can whole peeled tomatoes, undrained
1 (3″) piece ginger, washed and grated (skin on)
1 bay leaf
13 cup heavy cream

4 tbsp. unsalted butter, cut into 12” cubes

1 tsp. garam masala
4 fresh or frozen curry leaves
Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and spoon any marinade from bowl over chicken. Bake chicken until light brown but not cooked through, about 20 minutes. Transfer to a rack; set aside.
Make the sauce: In a 6-qt. pot over medium-high heat, combine chile flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and ⅔ cup water. Bring to a simmer, reduce heat to medium-low, and cook, stirring often and crushing tomatoes with a spoon, for 25 minutes. Discard bay leaf and transfer sauce to a food processor; purée. Return sauce to pot and continue cooking over medium-low heat until thickened slightly, about 15 minutes. Add reserved chicken pieces and any marinade from pan, along with ⅓ cup water. Cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 10 minutes. Stir in cream, butter, garam masala, and curry leaves. Reduce heat to low and cook until flavors meld, about 5 minutes; season with salt and pepper. Remove from heat and keep warm.
mangoMango Chutney
1 cup sugar
1 cup packed light brown sugar
1 cup apple cider vinegar
1 cup raisins
12 cup finely chopped ginger
3 tbsp. fresh lemon juice
2 tsp. chile powder
1 tsp. freshly grated nutmeg
1 tsp. kosher salt
12 tsp. ground cloves
12 tsp. ground black pepper
2 cloves garlic, minced
1 large yellow onion, finely chopped
1 stick cinnamon
Combine all ingredients in a 4-qt. saucepan; boil. Reduce heat to medium-low; cook, stirring, until reduced and thick, about 2 hours. Transfer to glass jars and seal; store in refrigerator for up to 2 weeks.
cukesRaita
12 English cucumber (about 6 oz.), seeded and grated
12 medium tomato, seeded and finely chopped
1 12 tsp. kosher salt
1 cup plain yogurt
1 12 tbsp. roughly chopped fresh mint leaves
1 tsp. fresh lemon juice
12 tsp. ground coriander
14 tsp. ground cumin
12 medium carrot, finely grated
Toss cucumbers, tomatoes, and salt in a colander and let sit for 10 minutes. Press cucumbers and tomatoes to drain well and then transfer to a medium bowl along with yogurt, mint, lemon juice, coriander, cumin, and carrots; toss to combine. Cover with plastic wrap and let sit at room temperature for 1 hour. Chill.
A delicious feast