Butter Chicken Sandwich
Bread:
Mash Potatoes:
• 1 Potato (Peeled and Cubed)
• 2 tbsp Milk (35g)
• 1 tbsp Butter (15g)
Dough:
• 560g or 4 cups Bread Flour
• 130g or ½ Cup Mashed Potatoes
• 240g or 1 cup Warm Whole Milk (98℉)
• 12g or 2 tsps Sea Salt
• 44g or 3 tbsp Sugar
• 2 Eggs (Room Temperature)
• 1 Egg Yolk (Room Temperature)
• Splash of Whole Milk (Room Temperature)
• 4 tbsp or 56g Softened Butter (45g)
Fried Chicken:
• 1-2 lbs Boneless/Skinless Chicken Thigh
• 1 Cups Greek Yogurt
• 1 Cups Corn Starch
• 1 Cup All Purpose Flour
• 2 tbs MSG, Mustard Powder, Onion Powder, Garlic Powder, Smoked Paprika & Cumin, Cinnamon, Nutmeg
• 4 tbs Salt & Pepper
Butter Chicken Sauce:
• 1 Can Crush Tomatoes
• ½ Diced Onion
• 1 Diced Chili
• 4 Tbs Garam Masla
• ½ Cup Cream
• 1 Stick of Butter
• 2 Cloves Garlic
• 1 Knob of Ginger
Parsley Aioli & Salad:
• 1 Egg
• 2 Cloves Garlic
• 2 Sprigs of Parsley
• 1 Cup Vegetable Oil
• ¼ Cup Vinegar
• 2 tbs Garam Masala
• 1 tbs Onion Powder
• 1 tbs Garlic Powder
• Salt & Pepper to Taste
• 1 Head of Romaine Lettuce
Quick Pickled Red Onion:
• 1 Red Onion
• 3 Sprig of Oregano
• 1 Cups Vinegar
• ½ Cup Water
• ½ tbs All-Purpose Rub
Bread:
1. To quickly make mash potatoes, place the cubed potatoes in a microwave bowl covered with plastic wrap. Poke a hole in the center, then microwave for 4-5 minutes or until the potatoes are fork tender. Allow the potatoes to cool before mashing and combining with the milk and butter. Set aside 130g or ½ Cup for the Dough
2. In a measuring glass combine the heated milk with the yeast and 20g of sugar. Sugar is important in helping activate the yeast. Mix well, then add in 1 whole egg and an egg yolk. Mix again, then set aside to bloom for at least 5 minutes
3. In the bowl of a stand mixer, add in the flour, salt, remaining sugar, along with the mashed potatoes, softened butter & yeast mixture. Kneed for 10 minutes or until nice and smooth
4. Remove the dough from the mixer and form into a ball on a clean worksurface. Place the dough ball into a lightly greased bowl. Cover with plastic wrap and rise for 1 hour
5. Once risen, punch down your dough and divide into 12 even dough balls
6. Make as many buns as you need! (You can freeze the rest to have fresh bread whenever you want! Just leave the frozen dough out covered on the counter for 4-6 hours or in the fridge over night for fresh dough without the hassle)
7. Place the dough balls onto a parchment line baking sheet
8. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours
9. Once Risen, brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional). Then bake in a 375° oven for 18 minutes or until golden brown and fluffy
Fried Chicken:
1. In a bowl, mix the yogurt and half of the dry seasoning.
2. Place in the chicken, marinate for at least 1 hour or up to 24 hours
3. In another bowl, mix the corn starch, all-purpose flour and remining dry ingredients
4. Place the marinated chicken thighs into the dry dredge. Make sure to fully coat each piece
5. In a large Wok or Cast-Iron pan, fry the in 350° oil for roughly 7-10 minutes or internal temperatures reached at least 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in a 150° until you are ready to eat)
6. Pain over butter chicken Sauce
Butter Chicken Sauce:
1. In a large pot, sauté the onion and peppers. Once fragrant, kill the heat then grate in the ginger and garlic. Cook for one minute, add in the seasonings then increase the heat the medium
2. Pour in the crush tomatoes and blitz using an immersion blender. Once smooth add in the heavy cream and butter. Blitz again until it has a vibrant orange color and is completely smooth
3. Set aside for sandwich construction
Pasley Aioli:
1. Mix all ingredients in using an immersion blender. Add water or vinegar to reach your desired consistency
2. In a bowl, add lettuce along with the aioli (optional: add in a splash of vinegar)
Quick Pickled Red Onion:
1. Place the sliced onion and oregano into a reusable food container
2. Microwave the vinegar and water for 2 minutes
3. Combine the other ingredients and shake well
Butter Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom bun with a dab of parsley aioli, followed by a piece of the crispy Butter Hot Chicken, a hearty portion of pickled red onions, a large handful of the dressed salad and finally the toasted top bun with more of the aiolia. Enjoy!
