Cook Along with Chef Deniz: Tomato Butter Curry With Marinated Chicken

Tomato Butter Curry With Marinated Chicken

By Chef Deniz Tarakcioglu

January 7th, 2021

Ingredients:

• For Curry Base
• 2 onions, sliced thin
• 5 cloves of garlic, minced
• 50 mL ginger, minced
• 30 mL coriander seeds
• 60 mL garam masala
• 1 bunch cilantro, chopped
• 2 serrano chilies, sliced
• 15 mL ground turmeric
• 20 mL chili powder
• 10 mL mustard seeds
• 200 mL butter
• 100 mL canned tomatoes, crushed
• 250 mL chopped roma tomatoes
• 100 mL heavy cream
• 1 lime, juiced
• For Marinated Chicken
• 4 chicken legs and thighs
• 10 mL garlic, puréed
• 10 mL ginger, puréed
• 30 mL sweet chili powder
• 15 mL turmeric powder
• 50 mL vegetable oil

Instructions:

• Method for the Curry Base
• Melt half the butter in a medium sized pot. Fry ginger, garlic, coriander seeds, cilantro, mustard seeds, chilies until very fragrant.
• Add onions, turmeric, chili powder, garam masala and cook until soft for 10 minutes.
• Add canned tomatoes and fresh tomatoes, cook for 2 minutes.
• Add cream and lime juice and cook until thick and reduced. Correct seasoning, and whisk the rest of the butter in until emulsified.
• Method for the Chicken:
• Season the chicken with salt liberally.
• Transfer all the ingredients in a large bowl and mix until combined. You can marinade the chicken up to 24 hours.
• Heat your oven to 400F.
• In a large skillet heat up 3 tblsp oil, sear the chicken until nicely browned and transfer in the oven, cook until the internal temperature reaches to 165F.
• Keep warm.