Cooking Fresh Food - breaking the jar/can/bottle habit...

[sunshine_sieben]

I never roast the bones but it can't hurt

[Caz1971]

hi girls, made my own butter chicken tonight, using spices, tinned tomatoes and cream. none of this Pataks/Sharwood stuff. I work with indians and they said that stuff is not real indian. so I found a few recipes. I must say the dont call it 'butter' for nothing - it called for 10 Tablespoons of butter!!!

[Caz1971]

Originally Posted by marcellus

I have a recipe for butter chicken, if it hasn't been done already

(sorry, not sure on exact amounts... but don't stress, you can't really go wrong)

Ingredients:

~500g Chicken breast, cut into pieces
Tandoori seasoning
Small pot of natural yogurt

Hunk of butter (errr... maybe 50g)
1/2 ts garlic (crushed or chopped)
1/2 ts ginger (crushed or chopped)
1/2 poddle of tomato paste (or more if you want it more tomatoey)
~100-150 mL cream
1/4 ts chilli powder
1/2 ts garam masala

Marinate chicken in tandoori & yogurt (overnight or a least a few hours).
Cook chicken (fry pan will do).
Melt butter, cook in garlic & ginger, then stir through tomato paste. Add cream, and spices.
Add chicken (and yogurty stuff it cooked in) to sauce.
Cook through.

Eat!

opps didnt see this one. yeah my recipe was very similiar. so u can now say that u cooked it from scratch, not this patak stuff.

[marcellus]

I love Pataks but not for butter chicken.

[sunshine_sieben]

oh, that reminds me, i have the most beautiful recipe for the best kashmiri garam masala spice mix that i was give by a pakistani friend. and a recipe for lamb palak (lamb saag) which uses that spice mix and is my all time favourite indian dish. i'll have to find them and post them...

Sasa

[LimeSlice]

ooh! *stalking Sasa*

[Janie]

Mmmmm, stalking Sasa here too. Love the sound of the Kashmiri one

[sunshine_sieben]

Lol, so here iit goesfor the Kashmiri Garam Masala:
2 Tbsp Cummin seeds
2 Tbsp Fennel seeds
1 Tbsp Cardamom seeds
1 Teasp Kalonji (Nigella) seeds
1 Teasp whole black peppercorns
2x5cm cinnamon sticks
1/2 Teasp whole cloves
1 nutmeg, grated

Roast Spices eexcept nutmeg separately in a small heavy based frying pan. As each batch begins to give out a fragrant aroma, remove from pan & leave to cool. Combine in blender/spicegrinder/mortar&pestle and grind to a fine powder. Then add grated nutmeg. Store in an airtight jar in a cool dry, dark place.

The smell in the kitchen when you do this is divine. it is a little work and you need to go and get all those spices, but it makes quite a bit, so will last you a while as you only need small amounts for cooking.

The Kalonji seeds were the only ones that were a little harder to find. But most Asian grocers would have them.

Sasa

[sunshine_sieben]

Here goes the Palak Sauce:

2 Tbsp ghee
1 1/2 cups finely chopped onion
3 teasp finely chopped garlic
3 teasp finely grated ginger
1 Tbsp ground coriander
1 teasp ground cummin
1 teasp ground turmeric
1 teasp chilli powder
1 teasp salt to taste
1 1/2 teasp Garam Masala (I use the Kashmiri one)
1/2 cup finely chopped coriander
3 cups cooked, drained, finely chopped Spinach

Fry onion, garlic & ginger in ghee until just getting some colour (don't burn the garlic!). Add ground spices & stir for a minute, then add salt & 1 teasp Garam Masala. Add spinach. Cover and simmer for 10-15 minutes. When soft, blend to a puree, Sprinkle with Garam Masala & Coriander.

I love this with lamb. but you could also use chicken. Fry the meat or poultry in a pan to seal, then add to the sauce and simmer until tender.

[sunshine_sieben]

And here is her version of murgh makhani (butter chicken):

Marinade:
1/4 teasp Saffron strands
2 teasp crushed garlic
1 Tbsp finely grated ginger
1 Tbsp lemon juice
1/2 teasp chilli powder
2 teasp paprika
1 teasp kashmiri garam masala
1 Tbsp ghee or butter

Sauce:
1 Tbsp ghee or butter
2 Tbsp finely chopped garlic
1 finely chopped onion
3 Tbsp tomato paste
1 1/2 Tbsp salt (or was it teasp??? just do it to taste)
1 Tbsp sugar
1 Tbsp fine shreds of ginger
1/2 cup of cream
1 teasp Kashmiri garam masala1/4 cup chopped fresh coriander

cut chicken into cubes. Toast saffron in dry pan for less than a minute. Turn onto a plate and crush with the back of a spoon. siddolve in a Tbsp of hot water. Combinewith remaining ingredients except ghee and rub over chicken. Set aside for a minimu of 1 hr. Scrapee off and reserve marinade. Fry chicken in 1 Tbsp of ghee until lightly browned. Remove from pan and set aside.
Sauce: In a heavy pan melt ghee or butter and cook garlic and onion until translucent. Add reserved marinade, tomato paste disolved in 1 cup of water, salt, sugar & ginger shreds. Cover. Simmer for 10 minutes. Stir in cream. Add chicken, cover and cook until tender. Serve sprinkled with coriander and Garam Masala.

Mmmm, I haven't made either of these in ages. will have to make at least one of them next week...

Sasa