Recipes
| Palak Parantha (Spinach Bread) Butter Chicken |
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 Butter Chicken Ingredients * 2.5 lbs chicken, cut in pieces. Thigh and breast pieces combined * half stick Butter * 6 tomatoes (small - roma) chopped small Or 1 can of diced/stewed tomatoes and one can of diced tomatoes with Jalapenos * 1 tea spoon ginger minced * 2 tea spoons minced garlic Marinate * 1 1/2 cup Yogurt * lemon juice - from half a lemon or 3 or 4 tea spoons * 2 tea spoons Garam masala * 2 tea spoons ground coriander * 2 tea spoons ground cumin * 2 tea spoons chili powder * 1 tea spoon cayenne pepper - skip it if you don't want it hot * 1 tea spoon salt * 2 tea spoons Black pepper * 1 table spoon sugar * 2 table spoons coriander leaves to garnish Directions Marinate: Coat cut up chicken with yogurt, lemon juice, chili powder, cayenne pepper, garam masala, coriander powder, cumin powder, salt, black pepper and sugar. Refrigerate overnight or at least 4 to 6 hours. Cooking: 1. Heat half the butter in a frying pan and add ginger and garlic and stir for one minute. 2. Add chicken pieces and fry until brown from all sides. Remove chicken and keep aside for adding back in step 5. Might have to cook a little chicken at a time - since the yogurt might make it difficult to cook - I drained the yogurt and then added it back in step 5 for the gravy. You can also just fry the chicken in a frying pan separately and then add it to the butter, ginger, garlic pan. 3. Add the remaining butter and reheat. 4. Add tomatoes, heat, stir well till thick. This is about a 15 to 20 minute step. I sprinkle it with cayenne pepper, garam masala and salt. 5. (If necessary) Add some yogurt (half cup) to make a thick gravy. Bring to boil on high and add the chicken pieces back to the pan and reduce the heat. 6. Stir gently to coat all the chicken pieces with tomato gravy. Simmer for 15-20 minutes. Remove and place in a large bowl. Garnish with coriander leaves. Note: This tastes better the next day and beyond - maybe the spices get deep into the pieces of chicken and make it tastier. |
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This worked out real
good - I used an internet recipe but changed it to my specs: In the food processor - put 1.5 cups of whole wheat flour, half cup of all purpose flour; 1 teaspoon each of Coriander powder, cumin powder, salt and minced ginger; half teaspoon each of turmeric powder and cayenne pepper; quarter teaspoon of black pepper; 2 teaspoons of minced garlic and 1 cup of chopped 'Baby Spinach' thawed (I had bought frozen Spinach which I used) . Add a couple teaspoons of canola oil and about half a cup of water (a little less or more) as you make the dough. The dough should not be too soft or too hard. Divide into 7 balls (or more or less depending on the size of the parantha you want). Roll it using rolling pin and dry flour. In a heated frying pan - over a little more than medium heat; first heat the parantha on both sides so it's a little brown and then fry using canola oil - I used a few drops (about 25) on each side - put the oil on the parantha then turn it over and fry - at the same time put oil on the back side and flip after a couple minutes - I normally use a spatula to press the parantha a little and move the parantha around in the pan so it cooks evenly all over. Eat with yogurt, pickle and beer. |
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| Copyright © 2007 Raman Jalota. All rights reserved. No part of this electronic publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, recording or otherwise, without the written permission of the author. | ||||||||||
