Tuesday, February 15, 2011


There are so many recipes that I want to share with all of you.
And so many that I want to try asap! I absolutely adore food so much beyond ANYTHING. I want to eat it {obviously}, I want to look at it, I want to smell like it! Haha. Well...maybe not eeeeverything. Lol. But anyways, I am going to try and share as many recipes as I can with you. I am feeling inspired to share yummy foodie things.
So let's start cooking. :)
Bon Appetit!

Butter Chicken

Re-create this rich, velvety, Indian restaurant favorite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.
This recipe makes 8 servings.

2 cups (500 mL) Balkan-style plain yogurt
6 cloves garlic, minced
1 piece (1-inch/2.5 cm) piece gingerroot, minced
1 tbsp (15 mL) garam masala
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) medium curry paste
2 tsp (10 mL) mild paprika
2 tsp (10 mL) ground cumin
2 tsp (10 mL) coriander

1/2 tsp (2 mL) salt
8 air chilled chicken breasts, with wings if desired
Butter Sauce:
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 tbsp (15 mL) garam masala
2 tsp (10 mL) mild paprika
2 tsp (10 mL) medium curry paste
1 can (28 oz/796 mL) tomatoes
3/4 cup (175 mL) whipping cream
1/3 cup (75 mL) cold butter, cubed
1/4 cup (50 mL) chopped fresh coriander

1. Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.

2. Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning
occasionally. Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400°F (200°C) oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.

3. Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, puree until smooth. (Make-ahead: Let cool: cover and refrigerate for up to 24 hours.)

4. Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.

Additional Information:
Garam Masala: 1 tbsp (15 mL) each broken cinnamon sticks, cardamom pods, peppercorns, whole cloves and fennel seeds.
In small skillet over medium-low heat, toast cinnamon, cardamom, peppercorns and cloves until fragrant and lightly coloured, about 5 minutes. Add fennel seeds; toast for 1 minute. Transfer to spice grinder or mortar and pestle; grind to fine powder. (Make-ahead: Store in airtight container for up to 1 month.)
Makes 1/4 cup (50 mL).

Nutritional Information
Per serving without skin, about: 439 calories

There is a little bit of work that needs to be done in order to make this amaaaazing Indian dish, but guys, it is s.u.p.e.r worth it! Give it a shot and let me know what you think!


(Source: Canadian Living website & Images from Google Images)

1 comment:


    That looks sooo delicious! I'm gonna have to give this recipe a try sometime SOON!