Butter chicken has got to be the most popular dish coming out of the kitchen at an East Indian restaurant and with good reason. It’s hot, can be a pinch spicy, has a great tang and packs a large amount of flavour in its sauce. I had always wanted to make a butter chicken dish with burbot instead. Burbot fillets have such a great texture to them and hold up well when stirred into a sauce; unlike some other flaky white fish meats that tend to fall apart. Also, as my favourite freshwater fish to eat, I am always looking for new ways to slide this unique fish into new dishes – and thus spawned this incredible burbot recipe “Butter Burbot with Flatbread”.
In this adventure, I travelled to Lake Manitoba to target the aggressive walleyes in this shallow lake with the hope of hooking into one of their aggressive bottom dwelling burbs during the twilight period at sunset. As luck would have it, we caught a few and were able to cook up this amazing dish the next day. No butter chicken dishes are complete without a little bit of flatbread, which is always a fan favourite! So included in this recipe is also a recipe that will most definitely scratch the itch for hot and buttery naan bread that’s easy to make and only requires a few simple ingredients to prepare.
Check out the full video and written recipe below!
What You Need
- 2-½ Cups of all-purpose flour
- ½ teaspoon of baking powder
- 1 Cup of greek yogurt
- Butter (for spreading on later)
Butter Burbot Recipe:
- Fresh meat from one burbot, cut into 1” chunks
- 1 jar of Butter Chicken sauce (feel free to make it from scratch, if you like)
- ½ red onion, sliced
- 2 cups of cooked Jasmine or Basmati rice
How to make it
- Let’s start with the flatbreads. Mix together the flour, baking powder and a pinch of salt. Then add the yogurt and stir until you form a dough. If it’s a touch sticky, that’s alright, but if it is dry, you’ll want to add a touch more yogurt or a pinch of water until everything comes together.
- Flour a flat surface and roll out a palm-sized ball of dough until it’s flat, about a ¼” in thickness.
- Place the rolled dough into a preheated pan, lightly oiled and on medium heat until one side is toasted. Flip and repeat on the other side. This should only take a minute.
- As the flatbreads come off of the pan, brush with butter, stack and set aside.
- For the butter burbot, start with a lightly oiled pan and toss in the onion and burbot.
- As soon as your burbot chunks are cooked through, add the jar of sauce and it’s done as soon as it starts to bubble.
- Serve over rice, dust with fresh cilantro and enjoy your Butter Burbot with your gooey flatbreads.