Although this recipe, inspired by that found in Madhur Jaffrey’s Indian Cookery, for THC-infused butter chicken requires planning ahead, the steps are very simple and make for a creamy and rich dish that you can both take as an impressive contribution to a social event and divide into smaller portions to freeze for convenient comfort food on rainy days in the future. Serve with basmati rice, naan bread or both! Serves 4 to 6.
Ingredients
Chicken (the day before or morning before)
2.5 lbs chicken pieces (thighs will be tastier/fattier)1 tsp salt
Juice of 1 lime
15 oz plain, full-fat yogurt
3 cloves garlic, peeled
1” piece of fresh ginger, peeled and quartered
½ fresh green chili pepper, seeded and sliced
2 tsp garam masala (make this spice blend yourself for the fullest flavour)
Sauce
4 tbsp tomato paste
Enough water to make 1 cup when mixed with tomato paste
1” fresh ginger, peeled and grated
10oz heavy cream
1 tsp garam masala
½ tsp salt
¼ tsp sugar
1 fresh green chili, seeded and finely chopped
¼ tsp cayenne pepper
2 tsp lime juice
1 tsp toasted cumin seeds, ground
¼ cup unsalted butter
¼ cup THC-infused butter (see below)
Directions:
- Arrange the chicken pieces on a platter and sprinkle with lime juice and salt (on both sides of meat). Let sit for 20 minutes at room temperature.
- Using a food processor or blender, blend the yogurt, garlic, ginger, chili and garam masala to a paste.
- In a large bowl, combine chicken pieces, the lime juice and the blended sauce. Cover and refrigerate for between 6 and 24 hours.
- Preheat oven to 400ºF
- Arrange the chicken pieces in one layer on a lined baking pan with sides. Bake for 20-25 minutes.
- In a large measuring cup, combine tomato paste and water with a whisk. Add remaining sauce ingredients except for the butter and mix well.
- In a large sauté pan or skillet, melt unsalted butter. Add the sauce. Bring to a simmer and stir until well mixed. Add the chicken and stir until they chicken is heated through.
- Immediately before serving, add the THC-infused butter and mix well.
How to Make THC-Infused Oils:
THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e. no deep-fry.
There are two main methods that i recommend for preparing the THC oil called for in all recipes: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.
Slow-Cooker Method
Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. If you are using butter, add 2 tbsps water. Turn on slow cooker at low setting and let sit for 24hrs, stirring occasionally. Strain through a cheesecloth into a mason jar. Store in the fridge. For butter, let sit in the refrigerator for an hour to let the fat and oil separate and then scrape off the butter.
Double-Boiler Method
Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.
Yield: About 1/3 cup oil for every 1/2 cup originally added
