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--- butter_chicken [2020/09/26 17:51]
jforbes
+++ butter_chicken [2021/12/01 20:38] (current)
@@ Line 1: / Line 1: @@
-Ingredients
+====== Butter Chicken ======
-  * 2 pounds chicken thighs
+^ Ingredient           ^ Qty.   ^ unit  ^  Process                                   ^
-  * 3 tablespoons butter
+| lemon juice          | 2      | tbsp. | Marinade - Combine all ingredients in bowl |
-  * 1 onion diced
+| garam masala         | 2      | tsp.  | :::                                        |
-  * 1 tablespoon ginger grated
+| cumin                | 1      | tbsp. | :::                                        |
-  * 5 cloves garlic minced
+| plain yogurt         | 1      | cup   | :::                                        |
-  * 1 teaspoon cumin
+| chicken - whole      | 1      | each  | -- Cut into pieces.\\ -- Place chicken and marinade in ziplock bag.\\ -- Refrigerate overnight. |
-  * 1 teaspoon garam masala
+| olive oil            | 1      | tbsp. | -- Remove chicken from marinade allowing excess to drip off.\\ -- Brown chicken in olive oil until browned on both sides, about 6 minutes.\\ -- Remove from pan and set aside.                                           |
-  * 1 teaspoon coriander
+| onion            | 1      | each  | -- Dice                                    |
-  * ½ teaspoon chili powder
+| butter           | 3      | tbsp. | -- Melt butter over medium heat, cook onions until tender.  |
-  * ½ teaspoon tumeric
+| ginger grated    | 1      | tbsp. | -- Add spices and cook 1 minute or until fragrant. |
-  * 1 cinnamon stick
+| garlic minced    | 5      | each  | :::                                           |
-  * ¾ teaspoon kosher salt or to taste
+| cumin            | 1      | tsp.  | :::                                           |
-  * ¼ cup chicken broth
+| [[garam_masala|garam masala]]     | 1      | tsp.  | :::                                           |
-  * 14 ounces crushed tomatoes
+| coriander        | 1/2    | tsp.  | :::                                           |
-  * 1 teaspoon sugar
+| chili powder     | 1/2    | tsp.  | :::                                           |
-  * 1 cup heavy cream
+| turmeric         | 1      | tsp.  | :::                                           |
+| cinnamon stick   | 3/4    | each  | :::                                           |
-Marinade
+| kosher salt      | 1/4    | tsp.  | :::                                           |
-  * 2 tablespoons lemon juice
+| chicken broth    | 1      | cup   | -- Add chicken stock, browned chicken, crushed tomatoes and sugar.\\ -- Simmer for 15 minutes.|
-  * 2 teaspoons garam masala
+| crushed tomatoes | 14     | oz.   | :::                                           |
-  * 1 tablespoon cumin
+| sugar            | 1      | tsp.  | :::                                           |
-  * 1 cup plain yogurt
+| heavy cream      | 1      | cup   | -- Add cream and cook an additional 5-10 minutes.  |
+| cilantro leaves  | 1      | cup   | -- Remove cinnamon stick.\\ -- Top with cilantro leaves and serve.  |
-  * Marinate chicken in the marinade, 30 min or overnight.
-  * Remove chicken from marinade allowing excess to drip off. Brown chicken in 1 tablespoon olive oil or vegetable oil until browned on both sides, about 6 minutes. Remove from pan and set aside.
-  * Melt butter over medium heat, cook onions until tender. Add spices and cook 1 minute or until fragrant.
-  * Add chicken stock, browned chicken, crushed tomatoes and sugar. Simmer 10 minutes or until slightly thickened. Add cream and cook an additional 5-10 minutes. Discard cinnamon stick.
-  * Top with cilantro and serve over rice.

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