Fried Butter Chicken and Garlic Waffles

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Fried Butter Chicken and Garlic Waffles

A mashup of creamy spicy butter chicken and crispy fried chicken with waffles that are inspired by garlic naan

Prep Time30

Cook Time1

marinate time3

Total Time4 30

Course: Breakfast, Brunch, Main Course

Cuisine: American, Indian, Southern

Keyword: fried, Mash-Up, Over the Top, Spicy

Servings: people

Calories: 1429kcal

Equipment

Ingredients

Chicken and marinade

6 boneless skinless chicken thighs
1/2 teaspoon salt
1 lime (juice of)
1/2 cup yogurt
3 cloves garlic grated
2 inches ginger grated
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon smoked paprika
1/2 teaspoon garam masala
1/4 teaspoon kashmiri chili sub cayenne
1/4 teaspoon turmeric

Butter Chicken Sauce

1/2 stick butter
1 small onion sliced thin
1 jalapeno diced
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon cumin
5 cloves garlic sliced thin
2 inches ginger sliced thin against the grain
1 teaspoon garam masala
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon kashmiri chili powder sub smoked paprika for medium or cayenne for spicy
1 cup canned crushed tomatoes
1/2 cup maple syrup
3/4 cup heavy cream

Garlic Waffles

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspon salt
1 egg
3/4 cup milk
2 tablespoons melted butter
1/2 cup yogurt
1 tablespoon sugar
3 cloves garlic minced
1/4 cup chopped cilantro

Chicken dredge

1 1/2 cups flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kashmiri chili powder Sub paprika for mild or cayenne for spicy
1/2 teaspoon cumin

Finish

peanut oil for frying
2 tablespoons butter for garnish
chopped cilantro for garnish
kashmiri chili powder for garnish

Instructions

Marinate the chicken

Put the chicken into a bowl with all of the marinade ingredients. Mix to combine. Set aside covered in the fridge for at least 3 hours or overnight.

Make the sauce

Preheat a large frying pan over medium heat and add the butter. Once it starts melting, add in the onion, jalapeno, cinnamon, clove, and the 1/4 teaspoon of cumin. Stir and saute for about 10 minutes.
Add in the ginger and garlic and cook about 5 minutes.
Add in the garam masala, cumin, coriander, and chili powder and stir and cook for 2 minutes. Add in the tomatoes and syrup and turn the heat to low. Allow to lightly simmer for 15 minutes.
Pour into a bowl and add in the heavy cream. Use a blender or hand blender to blend until completely smooth. Set aside until ready to use.

Make the waffles

Preheat the waffle maker.
Stir all the waffle ingredients together in a large bowl. Add in batches to the waffle maker. Cook a little extra to brown on the outsides. Repeat with remaining batter.

Finish it

Put the waffles in the oven at a low temp and put the sauce on the stove top at a low temp. This way everything will be warm and ready at the same time.
Preheat frying oil to 350
Put all the chicken dredge ingredients into a bowl or deep plate and stir to combine.
One by one, take a chicken thigh out of the marinade with the marinade coating the chicken still, and dip it into the dredge. Make sure it is really well coated on all sides and in all the crevices.
gently drop the chicken into the hot oil and fry about 8 minutes until very browned on the outsides. Do as many fit in the oil as you can but be careful not to crowd the fryer. As they come out, add them to the pan in the oven on low with the waffles.
Finally when all the chicken is done, plate the waffles first, then add the chicken on top. Smother in the butter sauce and top with more butter, chili powder, and cilantro

Notes

I said serves 4 but this makes 6 chicken thighs, that is because a restaurant serving would be 2 but a home serving might be 1. I put the serving size in between, so start with one waffle and one chicken, and there will be more for if people want seconds. or size up the recipe if you want bigger portions!

Nutrition