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Karen
Member
09-07-2004
| Saturday, January 21, 2006 - 7:07 pm
I'm a sucker for international cuisine. I love trying new meals from Thailand, Greece, India, the Carribbean, you name it. I'm tired of doing recipe searches online for new recipes and finding many variations of Westernized takes on different meals. I thought with the diversity of the Clubhouse, we should have a place to share tried-and-true favourites from around the globe. That said... I'll go first. (This is actually a thinly veiled attempt at finding an authentic Indian butter chicken recipe... ). I have a butter chicken recipe that I love, but it doesn't compare to the stuff you get when you go to an Indian restaurant... there's something missing, can't figure out what. I can't find anything consistent online, every recipe I find seems to have different ingredients. Please share your favourite foreign cuisine recipes here... and if you have a great butter chicken recipe, please share that, too!
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Tabbyking
Member
03-11-2002
| Tuesday, March 14, 2006 - 8:47 pm
maybe it's fenugreek leaves that are missing?
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Rslover
Member
11-19-2002
| Wednesday, March 15, 2006 - 7:27 pm
They probably start with tandoori chicken. This is supposed to be very good. Velvet Butter Chicken - Julie Sahni's Classic Indian Cooking 1 tandoori chicken (16 pieces) 3 cups canned tomatoes, pureed, or 4 cups chopped fresh tomatoes 4 green chiles, seeded and chopped, or 1/2 tsp. red pepper 2 T. chopped fresh ginger 10 T. sweet butter (1 1/4 sticks) 4 tsps. ground cumin 1 T. paprika 2 tsps. kosher salt (I would start with less) 1 1/2 cups heavy cream 2 tsps. garam masala 2 tsps. ground roasted cumin seeds 1/4 cup firmly packed minced fresh cilantro Blend tomato, chilis, and ginger to puree in blender or food processor. Heat 8 T. butter in a large heavy-bottomed pan over medium heat. Brown a few pieces of chicken at a time (2-3 min. for each batch) and set aside, reserving butter in pan. Add to butter the cumin and paprika; stir rapidly 10-15 seconds. Add the tomato puree. Cook, uncovered, until thickened, 5-8 minutes. Add salt, cream, and chicken pieces, and gently stir to coat chicken with sauce. Reduce heat to med.-low. Simmer uncovered until a thin glaze appears on surface (about 10 min), stirring occasionally to prevent burning. Stir in remaining butter, garam masala, and roasted cumin. You may at this point turn off the heat and let set for a half an hour, refrigerate for a day, or - Freeze. Heat thoroughly before serving, and fold in coriander when ready to serve.
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Tabbyking
Member
03-11-2002
| Wednesday, March 15, 2006 - 7:31 pm
of course the coriander you fold in is the fresh cilantro. but what is garam masala? and is there a substitute?
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Tabbyking
Member
03-11-2002
| Wednesday, March 15, 2006 - 7:32 pm
oh, i see. it's a blend of spices, the way curry is.
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Karen
Member
09-07-2004
| Wednesday, March 22, 2006 - 3:05 pm
Ooh, Rsolver! Thank you! I have actually found a fairly decent recipe for butter chicken from an Indian girl my BF works with. It's very similar to this one, minus the coriander. It seems every butter chicken recipe is a different blend of spices -- to each their own, I suppose.
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