[CH] Tonight's Dinner: Indian Butter Chicken

RisaG (radiorlg@yahoo.com)
Wed, 16 Apr 2008 18:20:46 -0700 (PDT) 

This was tonight's delicious dinner. I used less cayenne as Trevor was eating this. I would up it for a real chile-head. Or use fresh chile. I sprinkled jalapeno at the table!

This did the trick - I've had quite a craving for Indian food. I served it with basmati rice and snow peas. Just wonderful.

                     *  Exported from  MasterCook  *

                          Butter Chicken Thighs

Recipe By     : adapated from Zack Katai, Penzeys One, Vol II, Issue 6
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dishes                      Poultry
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken:
   1      pkg           boneless skinless chicken thighs
                        Marinade:
     1/4  cup           plain yogurt
     1/4  cup           lemon juice
   1      ts            ground cumin
     1/4  ts            cayenne pepper -- or more
   2      ts            garam masala
   2      ts            ginger root -- finely chopped
   2      ts            fresh garlic -- finely chopped
     1/2  ts            saffron threads -- soaked in
   2      tb            milk
     1/4  ts            ground fenugreek seeds -- * see note
     1/2  ts            salt
   3      drops         edible red food coloring -- ** see note
   2      tb            melted butter -- for basting
                        Sauce:
   2      tb            melted butter
   2      ts            ginger root -- finely chopped
   2      ts            fresh garlic -- finely chopped
   2                    onions -- finely chopped
   2      large         tomatoes -- seeded & chopped
   1      ts            ground coriander
   1      ts            ground cumin
   1      ts            cayenne pepper
   1      ts            garam masala
     1/4  ts            fenugreek seeds -- ground
   2      ts            chopped green chiles
     1/2  ts            salt
   1      ts            sugar
   2      tb            milk
   1      tb            cilantro leaves, whole -- chopped fine

In a large bowl, whisk together yogurt, lemon juice, spices, salt, cream and food coloring. Add the chicken, cover, and  marinade up to an hour. 

Preheat oven to 375 degrees F. Remove the chicken from the marinade. Preheat a skillet over MED-HIGH heat. Drizzle with a bit of oil. Put the chicken in and cook it for 6 minutes per side.

Meanwhile, heat another skillet over MED-HIGH heat. Add the butter and fry the ginger and garlic to golden brown. Add the onions and saute over MED heat until they are browned and softened. Add the tomatoes and cook until soft. Add the spices and green chiles and cook, stirring, for 1 minute.
Remove the chicken from the pan and add to the sauce. Saute for 5 minutes. Add the salt and sugar. Increase the heat and slowly add the milk, stirring constantly. Simmer the chicken on LOW for 5 minutes. Garnish with cilantro and serve with rice, naan (flat bread) and a green veg (I served snow peas).
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NOTES : Risa's notes:

* Fenugreek seeds can be found at any Indian grocery store or any good spice shop or specialty store.
** Edible food coloring can be found at any Indian grocery store. If you can't find this, then use any red food coloring from the supermarket that is used for cake decorating, but make sure it has no sugar in it.

 
RisaG


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