{"id":3740,"date":"2025-12-12T16:41:39","date_gmt":"2025-12-12T16:41:39","guid":{"rendered":"https:\/\/www.hunttalk.com\/strategy\/?p=3740"},"modified":"2026-01-07T23:30:43","modified_gmt":"2026-01-07T23:30:43","slug":"butter-chuken","status":"publish","type":"post","link":"https:\/\/www.hunttalk.com\/strategy\/2025\/12\/12\/butter-chuken\/","title":{"rendered":"Butter Chuk’en | Wild Chukar Butter Chicken Recipe"},"content":{"rendered":"
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Butter Chuk\u2019en <\/b><\/h2>\n

Fresh Tracks Secret Recipe, 2025<\/h3>\n

A wild game twist on a classic Butter Chicken recipe.<\/p>\n

Serves 4\u20136 chukar hunters, depending on elevation gained during the hunt \ud83d\ude09<\/p>\n

We know\u2026 this recipe is fairly involved but it\u2019s <\/i>worth it<\/i><\/b>! <\/i><\/p>\n

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Ingredients<\/h3>\n
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    \n
  • Chukar breasts (or thighs, deboned), ~2 lb.<\/li>\n
  • Greek yogurt, 3 tbsp<\/li>\n
  • Heavy cream, \u00bd cup<\/li>\n
  • Cashews, \u00bd cup<\/li>\n
  • Bulb of fresh garlic, ~10 cloves<\/li>\n
  • Knob of ginger root, 2\u20133 inch<\/li>\n
  • Large red onion<\/li>\n
  • Fresh lemon juice, \u00bd lemon<\/li>\n
  • Large tomatoes, 3 (or 28-oz good, canned tomatoes (e.g., San Marzano)<\/li>\n
  • Coconut sugar, 1 tbsp<\/li>\n
  • Bird stock, 3\u20134 cups<\/li>\n
  • Ghee (or butter), 3\u20135 tbsp<\/li>\n
  • Oil, mustard or olive, 3\u20135 tbsp<\/li>\n<\/ul>\n

    Spices<\/h3>\n
      \n
    • Dried fenugreek leaves, 2 tbsp<\/li>\n
    • Garam masala, 1 tbsp<\/li>\n
    • Ground black pepper<\/li>\n
    • Ground cardamom, 1 tsp<\/li>\n
    • Ground cinnamon, \u00bd tsp<\/li>\n
    • Ground cloves, \u00bd tsp<\/li>\n
    • Ground cumin, 1 tbsp<\/li>\n
    • Ground turmeric, 1 tsp<\/li>\n
    • Ground paprika, 1 tbsp<\/li>\n
    • Ground sweet paprika, 1 tbsp<\/li>\n
    • Kashmiri chili powder, 2 tbsp<\/li>\n
    • Salt, 2 tsp<\/li>\n<\/ul>\n<\/div>\n

      To serve: Basmati rice (~3 cups prepared), Cilantro (fresh, 1 bunch), Naan bread (4\u20136)<\/p>\n

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       <\/p>\n

      1. Marinate ~2 lb of chukar breasts (5 or 6 birds) in a delicious blend of aromatics and spices: Mix 1 tablespoon each of minced garlic and ginger root (both fresh), Garam masala, Kashmiri chili powder, ground cumin, paprika, and fenugreek leaves, and 1 teaspoon each of ground turmeric, salt and black pepper. Add in 3 tbsp Greek yogurt, 2 tbsp mustard oil (or olive oil), and juice of \u00bd lemon. Coat the chukar breasts in the spice blend and let sit in the refrigerator for a day (ideally), or for at least 1 hour.<\/p>