Campfire Butter Chicken

20 min Prep Time
20 min Cook Time

Ingredients

  • Stonefire® Naan
  • 2 pounds boneless, skinless chicken thighs
  • 1½ Tbsp. turmeric
  • 2  5.3oz containers full fat plain Greek yogurt
  • 1 Tbsp. garam masala
  • 1 Tbsp. cumin
  • ½-1 tsp chili powder
  • Juice from 1 lemon
  • 1 tsp salt
  • 2 Tbsp. Ghee
  • 1 Tbsp. fresh grated ginger
  • 6 garlic cloves, grated
  • 1 15 oz can fire roasted diced tomatoes
  • 1 red pepper, chopped
  • ½ white onion, chopped
  • 1 jalapeño, diced
  • 1 can coconut cream
  • Salt and pepper to taste.
  • Cilantro

Directions

At Home Prep:

  • Add the marinade ingredients into a bowl with the chicken and mix until everything is well combined. Cover the bowl and refrigerate overnight.
  • Grate the garlic and ginger and store them in an airtight container (or silicone baggie) in the fridge.
  • Chop the red pepper, onion, and jalapeño and store them in an airtight container (or silicone baggie) in the fridge.
  • The next day,  precook the chicken by searing both sides on a piping hot grill. Don’t worry about cooking the chicken all the way through because the chicken will finish cooking at camp.
  • Allow the chicken to completely cool before storing it in a freezer bag, in the freezer.

At Camp Cooking:

  • Start off by building a fire.
  • Preheat a cast iron skillet on a grill grate over the fire then add 1-2 tablespoons of ghee. Once the ghee is melted, add the pre-chopped red pepper, onion, jalapeño and a pinch of salt and pepper. Sweat the vegetables, stirring frequently until they begin to soften.
  • When the vegetables are soft, add in the pre-grated ginger and garlic. Stir the ingredients for roughly 30 seconds, then add the pre-cooked chicken, followed by the can of diced tomatoes. Simmer the ingredients until the chicken is cooked through which will take maybe 10-20 minutes, depending on how hot your fire is.
  • The final step is to add a glob of coconut cream. After each glob taste the dish until you reach the sweetness you desire. During this time toast the Naan over the grill grate.
  • Once the Campfire Butter Chicken is finished cooking top with cilantro.
  • Scoop up the Butter chicken straight form the cast iron with your Stonefire Naan for less cleanup after!