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Butter Chicken with Rutabaga

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford

Ingredients:

Parsnip Chips

  • 8 cups (2 L) vegetable oil
  • 1 pound (450 g) parsnips
  • Kosher salt and cracked black pepper

Chicken and Marinade

  • 1 cup (250 mL) plain Greek yogurt 3 tablespoons (45 mL) unsalted butter, melted
  • 1 tablespoon (15 mL) lemon juice
  • 1 tablespoon (15 mL) grated peeled fresh ginger
  • 2 teaspoons (10 mL) minced garlic
  • 1 tablespoon (15 mL) chili powder
  • 1 tablespoon (15 mL) garam masala
  • ½ teaspoon (2 mL) kosher salt
  • 1½ pounds (675 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes

Sauce

  • 1 tablespoon (15 mL) unsalted butter
  • 1 tablespoon (15 mL) canola oil
  • 2 tablespoons (30 mL) garam masala
  • 1 tablespoon (15 mL) minced garlic
  • 1 tablespoon (15 mL) grated peeled fresh ginger
  • 1 tablespoon (15 mL) seeded and minced hot green chili
  • 1 tablespoon (15 mL) lemon juice
  • 2 cups (500 mL) diced rutabaga
  • 1 can (28 ounces/796 mL) crushed tomatoes
  • 3 tablespoons (45 mL) honey
  • 1 tablespoon (15 mL) chili powder
  • 2 teaspoons (10 mL) dried crumbled fenugreek leaves
  • 1 cup (250 mL) heavy (35%) cream Kosher salt and cracked black pepper 6 cups (1.5 L) hot basmati rice, for serving
  • Chopped cilantro, for garnish

Directions:

Make the Parsnip Chips

1. Heat vegetable oil in a large pot over high heat to 375°F (190°C). Set a wire rack inside a baking sheet. While oil heats, lay a parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 wide noodle- shaped strips. Rotate parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel any strips. Repeat with remaining parsnips.

2. Gently add a small handful of parsnips to the oil, stirring gently, and fry until lightly browned and crisp, 1 to 1½ minutes. Remove crisps from oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to wire rack and sprinkle with salt and pepper. Repeat with remaining parsnips, heating oil to 375°F (190°C) between batches. Once completely cooled, you can store the chips in an airtight container for up to 3 days.

Marinate and Bake the Chicken

3. In a large bowl, stir together yogurt, butter, lemon juice, ginger, garlic,  chili powder, garam masala and salt until combined. Add chicken and toss to coat. Cover and refrigerate for 2 hours

4. Preheat oven to 400°F (200°C). Line a baking sheet with foil and coat lightly with lightly with cooking spray.

5. Spread marinated chicken in a single layer on baking sheet and bake until cooked through, about 20 minutes.

Make the Sauce

6. While chicken is baking, in a large sauce pan over medium heat, melt butter. Add oil and garam masala and stir-fry 1 minute. Add garlic, ginger, green chili, lemon juice and rutabaga and cook for 5 minutes, stirring occasionally.

7. Stir in crushed tomatoes, honey, chili powder and fenugreek. Bring to a boil, then reduce heat to low. Stir in cream, cover and simmer until rutabaga is tender, about 45 minutes, stirring occasionally.

8. Fold cooked chicken and any accumulated juices into sauce and cook until chicken is thoroughly heated, about 15 minutes, stirring occasionally. Season to taste with salt and pepper.

9. To serve, ladle chicken over basmati rice. Garnish with cilantro and Parsnip Chips and serve immediately.

— Serves 4 to 6 —