Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• BUTTER CHICKEN:
• 2 tablespoons ghee or oil
• 2 teaspoons ginger paste
• 1 tablespoon fresh garlic, minced or paste
• 2 tablespoons garam masala
• 1 tablespoon coriander
• 1 1/2 teaspoon cumin
• 1 to 2 teaspoons cayenne powder, to taste for spiciness
• 2 teaspoons salt
• 1/2 tablespoon turmeric
• 1/4 cup tomato paste
• 1/2 cup tomato sauce
• 1 cup heavy cream
• 1/3 cup unsalted butter
• 1 tablespoon sugar, or sweetness to taste
• THAI RED CURRY:
• 2 tablespoons coconut oil
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1/4 cup red curry paste
• 1/2 tablespoon fish sauce
• 13- ounce can coconut milk
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1/2 to 1 teaspoon red pepper flakes
• salt, to taste
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• SPICY "VODKA" SAUCE:
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh garlic, finely minced
• 2/3 cup tomato paste
• 1 1/3 cup heavy cream
• 1 to 2 teaspoons red pepper flakes, or to taste
• 2 teaspoons dried basil
• salt and pepper, to taste
• 1/2 cup freshly grated parmesan, more to taste
• 2 tablespoons unsalted butter
• ALFREDO SAUCE:
• 3/4 cup unsalted butter
• 1 1/2 tablespoon fresh garlic, minced
• 3 cups heavy cream
• 2 1/4 teaspoons Italian seasoning
• 3/4 to 1 teaspoon salt, more to taste
• 3/4 to 1 teaspoon black pepper, to taste
• dash of nutmeg
• 2 1/4 cups parmesan, freshly grated
• 3 tablespoons cream cheese
• GREEN ENCHILADA:
• 2 tablespoons avocado oil
• 6 to 8 tomatillos, peeled and chopped
• 1/2 yellow onion, chopped
• 3 to 4 garlic cloves
• 1 bunch cilantro
• juice of 1/2 lime
• 1 serrano chili, seeds and stem removed
• 2 jalapeños, seeds and stem removed
• 1 Anaheim pepper
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon cumin
• 1 1/2 cups chicken broth

Method

1. Butter chicken sauce: heat the ghee or oil in a large skillet over medium heat and cook the ginger and garlic for about 1 minute until fragrant, then stir in the garam masala, coriander, cumin, cayenne, salt and turmeric and toast them for another minute.
2. Stir the tomato paste and tomato sauce into the butter chicken spices and cook until the mixture thickens slightly, then lower the heat, stir in the cream, butter and sugar, and simmer gently for 5 to 7 minutes until rich and creamy.
3. Thai red curry sauce: cook the ginger and garlic in the coconut oil over medium heat for about 1 minute, stir in the red curry paste and cook it for 2 minutes, then add the fish sauce, coconut milk, lime juice, brown sugar and red pepper flakes and stir until smooth.
4. Simmer the curry sauce for 5 to 7 minutes, season it with salt, then stir in the cornstarch slurry and simmer 2 to 3 minutes more until it thickens.
5. Spicy tomato-cream sauce: cook the garlic in the olive oil over medium heat for about 1 minute, stir in the tomato paste and cook it for 2 to 3 minutes until it caramelizes slightly, then lower the heat and gradually stir in the cream until smooth.
6. Season the tomato-cream sauce with the red pepper flakes, dried basil, salt and pepper, stir in the parmesan and butter until melted, and simmer it for 5 minutes.
7. Alfredo sauce: melt the butter over medium-low heat, cook the garlic for about 1 minute until fragrant, then stir in the cream, Italian seasoning, salt, pepper and nutmeg and bring the pan to a gentle simmer.
8. Whisk the parmesan and cream cheese gradually into the Alfredo until smooth and creamy, and simmer it for 5 to 7 minutes, stirring often, until it thickens.
9. Green enchilada sauce: cook the tomatillos, onion, Anaheim pepper, serrano and jalapeños in the avocado oil over medium heat for 7 to 8 minutes until softened and slightly charred, adding the garlic for the last 1 to 2 minutes.
10. Blend the enchilada vegetables with the cilantro, lime juice, salt, cumin and chicken broth until completely smooth, and use the five sauces as bases for simmered dishes of your choice.

Prep: 15 min · Cook: 1 h 15 min · Total: 1 h 30 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).