Campfire Butter Chicken
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"The trick to this recipe is to prep the ingredients at home before you leave."
Serves 2-4 | Prep Time 30 minutes PT30M | Cook Time 30 minutes PT1H | IndianWhy I Love This Recipe
Ghee is great for camp cooking due to its high smoking point. Ghee is commonly used Indian food. Do not replace the Ghee with butter in this recipe as it will burn.
Ingredients You'll Need
The Marinade:
2 pounds boneless, skinless chicken thighs
1 1/2 tablespoons turmeric
2 - 5.3 oz containers of full fat plain Greek yogurt
1 tablespoon Garam Masala
1 tablespoon cumin
1/2 - 1 teaspoon chili powder
Juice from 1 lemon
1 teaspoon of salt
The Butter Chicken
1 - 2 tablespoon Ghee
1/2 - 1 tablespoon fresh grated ginger
6 garlic gloves, grated
1 - 15 oz. can fire roasted diced tomatoes
1 red pepper, chopped
1/2 white onion, chopped
1 jalapeño, diced
1-3 globs of coconut cream
Salt and pepper to taste
Cilantro
Naan
Directions
At Home:
1. Add the marinade ingredients into a large freezer bag with the chicken and mix until everything is well combined. Marinate overnight in the fridge.
2. Grate the garlic and ginger and store them in an airtight container (or plastic baggie) in the fridge.
3. Chop the red pepper, onion and jalapeño and store them in a plastic bag in the fridge.
4. The next day precook the chicken by searing both sides on a piping hot grill. Don’t worry about cooking the chicken all the way through because the chicken will finish cooking at camp. Allow the chicken to cool completely before storing it in a freeze bag in the freezer.
At Camp:
1. Build a fire. Preheat a cast iron skilled on a grill grate over the fire then add 1-2 tablespoons of ghee.
2. Once the ghee is melted, add the pre-chopped red pepper, onion, jalapeño and a pinch of salt and pepper. Sweat the vegetables stirring frequently until they begin to soften.
3. When the vegetables are soft, add the pre-grated ginger and garlic. Stir the ingredients for roughly 30 seconds, then add the pre-cooked chicken followed by the can of diced tomatoes. Simmer the ingredients until the chicken is cooked through which will take maybe 10-20 minutes, depending on how hot your fire is.
4. The final step is to ad a glob, or three, of coconut cream. The amount added will depend on how much sweetness you desire in your dish. During this time toast the Naan over the grill grate. Once the Butter chicken is done top with Cilantro and it is ready to eat.
Pairs Well With
Naan
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