Double IPA Punjabi Chicken

India Pale Ale seems like the obvious beer choice for a curry dish, but let’s kick it up a notch with the The Juice Double IPA from Madison River Brewing. This curry is rich and fiery from the spicy Punjabi curry blend (plus a squirt of Sriracha). The extended slow cooking results in velvety chicken thighs that cut with a fork.

The Juice Double IPA Particulars

This Double India Pale Ale, or IPA, is extremely hopped American-style Ale that gets its hop bitterness and character from Amarillo and Simcoe hops.  A generous amount of hops and malt, 3.5 lbs per barrel and 2800 lbs of malt, were used to give this beer a rich malt character with a distinctive hop flavor and aroma.  This unfiltered beer is amber colored, thick bodied, highly bitter, and finishes off with a sweet grapefruit after taste.

Specifications:

  • 9.0% ABV
  • Amarillo & Simcoe Hops
  • Montana 2-Row barley malt, Vienna malt, Carapils, & Carmel 40
  • 101 IBU

Double IPA Punjabi Chicken

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Double IPA Punjabi Chicken

Double IPA Punjabi Chicken on a bed of rice

Ingredients

  • 8 chicken thighs, skin removed
    For Marinade
  • 1 cup Greek yogurt
  • 12 oz. The Juice Double IPA
  • 2 TBSP Punjabi curry (hot)
  • 1 tsp kosher salt
    For Onion/Garlic Sauce
  • 1 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 TBSP Punjabi curry (hot)
  • 2 tsp mustard seed
  • 1 cup Greek yogurt
  • 1 tsp kosher salt
    For Main Dish
  • 1 15 oz. can diced tomato
  • 1 TBSP Sriracha
  • 2 tsp turmeric

Instructions

  1. Remove the skins and excess fat from the chicken thighs
    For Marinade
  1. Combine the Greek yogurt, The Juice Double IPA, Punjabi curry, and kosher salt in a 2-gallon freezer bag
  2. Place the chicken thighs in the marinade
  3. Refrigerate for 4-8 hours
    For Onion/Garlic Sauce
  1. Melt butter in sauce pan
  2. Add punjabi curry and mustard seeds to the melted butter
  3. Cook the onion and garlic until they are translucent
  4. Add Greek yogurt and a splash of Hop Juice Double IPA to a blender with salt and cooked onion mixture
  5. Blend until smooth
    For Main Dish
  1. Place marinated chicken thighs and the marinade into a low-heat sauce pan
  2. Bring to a simmer and hold for 20 minutes
  3. Add diced tomato, Sriracha, and turmeric
  4. Continue simmer for 40 additional minutes
  5. Serve curried thighs on a bed of jasmine rice

Double IPA Punjabi Chicken in the pan
Double IPA Punjabi Chicken in the pan
Double IPA Punjabi Chicken on a bed of rice
Double IPA Punjabi Chicken on a bed of rice

One Comment Add yours

  1. Kris N says:

    Guys, I want to make this, it looks amazing!! My only question is, at which step does the onion sauce join the main dish? I think that’s what went in the pan right before the chicken and the marinade, but not 100%.

    Thanks!

Thoughts?