geeminds EATS, PLACES AND WHAT-HAVE-YOUS MONTH: JUNE 2015 Yummy Buttered Chicken Each time I see chicken inside our fridge, I am always challenged on how to cook it differently. So, this time, I decided to cook a well-known Indian dish that I normally order in an Indian resto, the Buttered Chicken. Though I have to warn you that you need time to cook this. Marinating the chicken alone will take you an hour. Ingredients: Chicken and Marinade: • 500g boneless chicken, cut into bite-size pieces • 1 tsp salt • 1 tsp red chilli powder • 1 tsp Tandoori Masala (or Garam Masala) • 0.5 tsp cumin powder • 0.5 tsp coriander powder • 4 tbsp yoghurt • Few drops lemon Sauce: • 0.5 cup butter • 1 tsp cumin seeds • 1 large onion, chopped • 4 cloves garlic • 1 tbsp chopped ginger • 2 large tomatoes, quartered (I used tomato sauce too) • 3 tbsp vegetable oil (approximated) Finishing: • 2 bay leaves • 2 green cardamom pods • 3 cloves • 1 tbsp tomato paste • 3 tablespoon of fish sauce • 0.5 tsp turmeric powder • 0.5 tsp red chilli powder • 0.5 tsp Amchur (mango powder) • 1 tsp brown sugar • 0.5 tsp ground cinnamon • 0.5 cup whipping cream (I used mayo since I don’t have an available whipping cream) • A pinch of Kasoori Methi (ground fenugreek leaves) • 0.5 tsp black pepper • 0.5 tsp Garam Masala • Coriander leaves, to garnish Method: • Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined • Cover with cling film and store in fridge for at least an hour (more is better) • Melt butter in a large saucepan and add cumin seeds and fry for one minute • Add onion, ginger and garlic then fry until the onion turns golden brown (5-6 minutes) • Remove onion from butter then puree • Add tomatoes to the saucepan and sauté for 2-3 minutes • Remove sautéed tomatoes and puree • Add vegetable oil to saucepan and turn to high heat • When hot, add bay leaves, cardamom and cloves and fry for one minute • Add chicken and marinade and fry for 5-6 minutes until it turns white • Add onion and tomato purees along with tomato paste to the saucepan • Simmer on low heat until chicken is tender and fully cooked • Remove whole spices from saucepan • Add salt, Haldi (turmeric powder), red chilli powder, Amchur (mango powder), brown sugar and ground cinnamon • Simmer for 15 minutes • Add whipping cream and simmer for another 5 minutes • Add Kasoori Methi, Garam Masala and black pepper • Simmer for another 2 minutes • Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice Serve with white rice, roti or paratha in my case Recipe from http://eateastindian.com/?p=1219 Posted in Food, Homecooking Jun 11 Post navigation Search RECENT POSTS How to handle yourself when difficult people are in your midst Yummy Buttered Chicken A day before I say hello to a new age A Doctor with Terminal Cancer Writes to His Baby Daughter “He Has Aspergers” and Everything Else I Never Wanted To Hear About My Son RECENT COMMENTS ilonagee on Oreo Cheesecake Cookies tastehitch on Oreo Cheesecake Cookies ilonagee on Adventure Time at Sandy Beach… JDo on Adventure Time at Sandy Beach… ilonagee on After The Walk comes The … ARCHIVES February 2018 June 2015 April 2015 March 2015 November 2014 October 2014 September 2014 August 2014 July 2014 CATEGORIES Food Homecooking Places Reblog Restaurant Thoughts Travel Uncategorized Work Life META Register Log in Entries feed Comments feed WordPress.com Create a free website or blog at WordPress.com. Follow