Saturday, August 24, 2013

Butter Chicken

I have a recipe to share.  It's so delicious that my baby and some of the neighbor kids had seconds.  It isn't hard to make and leftovers keep well.

3-4 large chicken breasts - bite size pieces
6 T. plain yogurt
6 T. cream
Place in a large bowl and stir to coat chicken.
In a separate pan:
2 T. oil
1 t. pepper
1 t. paprika
1/2 t. chili powder
pinch cinnamon
Heat on medium high for a few minutes.  Stir and add to chicken.  Let marinade 30 minutes.
2 T. oil
1 large onion - chopped
Saute on medium heat 5 minutes
4 cloves garlic
Add and saute another few minutes.
1 can tomatoes - diced or pureed or 4 fresh roma
Add tomatoes and chicken with marinade.  Cook until chicken is almost cooked through.
1/2 t. salt
1/2 t. ground fenugreek
Add and stir in.  Keep warm on low until dinner is ready. 
3 T. butter
Add and let melt into the dish.  Serve garnished with cilantro.

The fenugreek is the smell and flavor that really adds authenticity to this dish.  I like a few more tomatoes than this calls for.  Add as many as you'd like.

2 t. yeast
2 t. sugar
2 T. warm water
Stir together and let proof 5 minutes.
3 c. flour
1 t. baking powder
1/2 t. salt
2 T. oil
4 T. plain yogurt
4 T. milk
Add and stir together.  Knead 10 minutes by hand until dough is smooth and a little sticky.  Let rest covered 30 minutes.  Divide into 8ths and bake on a hot stone 12 minutes at 400 degrees.


2 c. basmati rice - rinsed
2 1/2 c. water
Add rice and water to a pot.
2 T. oil
1 t. turmeric
1/2 t. mustard
1/2 t. cumin
1/2 t. salt
Heat on medium in a pan for a few minutes and add to the pot.
Bring water to a boil, cover and lower temperature for 20 minutes. 

No comments:

Post a Comment