Butter Chicken Boudin

For the chicken marinade

1. In a large bowl, whisk together the grated garlic, grated ginger, Greek yogurt, lemon juice, oil, kosher salt, Kashmiri chili powder, turmeric, fenugreek leaves, cumin, garam masala, and coriander until evenly combined.

2. Add the chicken thighs to the bowl and turn until every piece is thoroughly coated in the marinade.

3. Cover the bowl and transfer it to the refrigerator to marinate.

   Then 240 min of waiting

For the garlic naan

4. In the bowl of a stand mixer, combine the yogurt, water, yeast, and sugar, then mix briefly.

5. Pour in the melted ghee and mix to combine.

6. Add the bread flour and salt to the bowl.

7. Knead with a dough hook on medium speed until a smooth dough ball forms, about 5 minutes.

8. Transfer the dough ball to a oiled bowl, cover, and let it rise until doubled in size, about 1 hour.

   Then 60 min of waiting

9. Punch down the dough and divide it into 70 g dough balls.

10. Shape each piece into a smooth ball by pinching the seams together on the underside.

11. Cover the dough balls with a damp towel and let them rest for 15 minutes.

    Then 15 min of waiting

12. Roll each dough ball out thinly using a rolling pin.

13. Sprinkle chopped cilantro onto each rolled piece and press it into the dough with the rolling pin.

14. Heat a flat griddle or tortilla press over medium-high heat until hot.

15. Cook each naan until toasted, bubbly, and puffed, then flip to finish the other side.

16. Transfer cooked naans to a tortilla warmer and brush generously with garlic butter.

For the sauce

17. In a large skillet over medium heat, melt the ghee and add the minced garlic, minced ginger, and diced serrano pepper.

18. Sauté until softened and fragrant, about 2 minutes.

19. Add the salt, Kashmiri chili powder, turmeric, garam masala, cumin, coriander, cardamom, fenugreek, cinnamon, and cloves to the pan.

20. Stir constantly to toast the spices in the butter until fragrant, about 1 minute.

21. Pour in the tomato puree, water, and raw cashews, then stir thoroughly to combine.

22. Bring to a simmer and let it reduce, stirring occasionally, until thickened, 10–15 minutes.

    Then 10 min of waiting

23. Stir in the heavy cream.

24. Use an immersion blender to process the sauce directly in the pan until completely smooth and the cashews are fully broken down.

25. Add cold butter piece by piece while whisking to emulsify it into the sauce.

26. Taste and adjust seasoning with salt, extra Kashmiri chili powder, garam masala, or a pinch of sugar as needed.

For the chicken

27. Fire up a charcoal grill for direct heat, setting the grate about 5 inches above the coals.

28. Place the marinated chicken thighs onto the grate and grill over hot coals.

29. Cook until nicely charred and internal temperature reaches 175–180°F (79–82°C), about 10–12 minutes total, flipping halfway through.

30. Remove the chicken from the grill and let it cool slightly.

31. Chop the cooled chicken into small, bite-sized pieces.

For assembling and smoking

32. In a large hotel pan or mixing container, combine 4 cups cooked basmati rice and 4 cups of the chopped grilled chicken.

33. Mix and shred the chicken slightly with your hands so it disperses evenly throughout the rice.

34. Pour in 2 cups of the butter chicken sauce a little at a time, mixing by hand until the rice and chicken hold together into a cohesive, moist mixture.

    Add more sauce or seasoning if the mixture feels dry; it should hold a clump when squeezed.

35. Load the boudin mixture into a sausage stuffer fitted with a horn.

36. Thread natural hog casings onto the nozzle, tie off the end, and stuff the mixture firmly into casings, twisting into links.

37. Preheat a smoker or pellet grill to 250°F (120°C).

38. Place the boudin links onto the smoker grates and cook until warmed through and casing is snappy, about 30 minutes, or until the internal temperature reaches 165°F (74°C).

    Then 30 min of waiting

39. Slice the smoked boudin links into rounds and serve hot alongside warm garlic naan, garnished with chopped cilantro.

For the rice