10-02-2003, 09:46 PM | #1 (permalink) |
Irradiation for fun and profit
Location: Controlled access area
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Chicken Makhani
A great indian dish, it goes perfectly over rice or with naan (which I'll post a recipe for shortly)
1 tablespoon vegetable oil 1 green onion, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger garlic paste 1 teaspoon garam masala .5 Tbsp Turmeric 1 teaspoon chili powder .5 tbsp ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half-and-half 1 cup tomato puree 1/4 teaspoon cayenne pepper, or to taste (I like it hotter than that, but that's me) 1 pinch salt .5 tsp black pepper 1 tablespoon peanut oil 1 pound boneless, skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper Directions 1 Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, turmeric, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside. 2 Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. 3 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Note: Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets. |
10-03-2003, 01:01 PM | #2 (permalink) |
Tilted Cat Head
Administrator
Location: Manhattan, NY
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thanks! My old boss loves this stuff
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chicken, makhani |
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