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Brian Carson
Chef
00:25
Prep
00:45
Cook
01:10
Total Time
Ingredients & Directions
Directions
Butter Chicken
2 tablespoons
Ghee or clarified butter
3 each
Springer Mountain Farms Chicken Thighs, Bone-In Skin-On
1 teaspoon
Salt
1 teaspoon
Pepper
2 cups
Sweet onion, small dice
1/2 cup
Jalapeño, small dice
2 tablespoons
Ginger, minced
1 tablespoon
Garlic, minced
1 jar
Butter chicken curry sauce
1/2 cup
cilantro leaves, cleaned and freshly picked
- In a 12" skillet over medium-high heat, preheat pan then add ghee or clarified butter.
- Season both sides of the chicken thighs with salt and pepper; and sear chicken, skin side down, for 4-6 minutes until golden brown.
- Flip chicken and add onion, jalapeño, ginger, and garlic, allowing chicken to sear for another 3-5 minutes. (Note: Chicken will not yet be fully cooked after this step.)
- Now add the entire contents of the butter chicken curry sauce jar, fill the jar up with water, and add that into the pan, carefully stirring to fully integrate the butter chicken sauce and water.
- Turn heat to medium-high and bring mixture to a simmer (should take no m ore than 2-3 minutes) and turn down to a medium-low.
- Simmer for 5-7 minutes until internal temperature of the chicken thighs is 165°F or higher, remove to a large serving bowl, cover and keep warm until serving.
- Allow sauce mixture to continue simmering for 15-20 minutes to thicken.
- Pour contents into a small mixing bowl and using hand blender, blend mixture for 30-45 seconds or until a puree-like consistency.
- Remove pan from heat and set aside.
Roasted Sweet Potato Batons
4 cups
Sweet potato, peeled and cut into batons
1 teaspoon
Mustard seeds
2 tablespoons
Lime juice
2 tablespoons
Ghee or clarified butter
Roasted Sweet Potato Batons
- In a 10" skillet over medium heat, preheat pan then add ghee or clarified butter.
- Add sweet potatoes and sear each side for 2-3 minutes until lightly browned.
- Reduce heat to low, add mustard seeds, and cook for another 1-2 minutes until sweet potato batons are cooked through, occasionally turning sweet potato batons.
- Remove to plate and add lime juice.
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Yield: 3
00:25
Prep
00:45
Cook
01:10 Total Time
Ingredients
Directions
Butter Chicken
2 tablespoons
Ghee or clarified butter
3 each
Springer Mountain Farms Chicken Thighs, Bone-In Skin-On
1 teaspoon
Salt
1 teaspoon
Pepper
2 cups
Sweet onion, small dice
1/2 cup
Jalapeño, small dice
2 tablespoons
Ginger, minced
1 tablespoon
Garlic, minced
1 jar
Butter chicken curry sauce
1/2 cup
cilantro leaves, cleaned and freshly picked
- In a 12" skillet over medium-high heat, preheat pan then add ghee or clarified butter.
- Season both sides of the chicken thighs with salt and pepper; and sear chicken, skin side down, for 4-6 minutes until golden brown.
- Flip chicken and add onion, jalapeño, ginger, and garlic, allowing chicken to sear for another 3-5 minutes. (Note: Chicken will not yet be fully cooked after this step.)
- Now add the entire contents of the butter chicken curry sauce jar, fill the jar up with water, and add that into the pan, carefully stirring to fully integrate the butter chicken sauce and water.
- Turn heat to medium-high and bring mixture to a simmer (should take no m ore than 2-3 minutes) and turn down to a medium-low.
- Simmer for 5-7 minutes until internal temperature of the chicken thighs is 165°F or higher, remove to a large serving bowl, cover and keep warm until serving.
- Allow sauce mixture to continue simmering for 15-20 minutes to thicken.
- Pour contents into a small mixing bowl and using hand blender, blend mixture for 30-45 seconds or until a puree-like consistency.
- Remove pan from heat and set aside.
Roasted Sweet Potato Batons
4 cups
Sweet potato, peeled and cut into batons
1 teaspoon
Mustard seeds
2 tablespoons
Lime juice
2 tablespoons
Ghee or clarified butter
Roasted Sweet Potato Batons
- In a 10" skillet over medium heat, preheat pan then add ghee or clarified butter.
- Add sweet potatoes and sear each side for 2-3 minutes until lightly browned.
- Reduce heat to low, add mustard seeds, and cook for another 1-2 minutes until sweet potato batons are cooked through, occasionally turning sweet potato batons.
- Remove to plate and add lime juice.
