Thank you for making this thread a sticky

Last edited by mummza (Fri 11 Nov 11 5:33pm)

On the main forum page Kye , I looked at the threads under the title 'Food and Wine' and it was marked 'sticky' !

Great thread, I am getting the hang of spices. Indian food is so cool. I will be visiting this in the future. I hope to master some Indian breads, at some point. Any advice will be greatly received.
I have using Gordon's Great Escape book at late. Superb results. Jamies India, that would be cool.
Thanks again Suresh.

This afternoon I shall be marinating chicken in preparation for cooking "hot buttered chicken" tomorrow. When I lived on the Wirral there was a local Indian take-away where an exquisite "Buttered Chicken" was available. I hope mine can hold a candle.

http://www.your-recipe.com/main-courses … icken.html

Sorry mummza, it was just easier that way. It's actually a friend's site.

Buttered Chicken

Ingredients
    1 kg Chicken breast, skinned
    125 gm Thick set natural yoghurt
    2 tblsp Lemon juice

    Grind the following ingredients
        1 Cinnamon stick, 50 mm long
        8 Whole green cardamoms
        6 Whole cloves
        10 dried red chilies
        8 White peppercorns

    1 1/4 tsp Salt
    25 mm cube Ginger, coarsely chopped
    6 Garlic cloves, coarsely chopped
    2 tblsp Vegetable oil
    2 tblsp Tomato puree
    225 gm Butter
    400 gm Tomatoes, peeled and chopped
    100 mm Cinnamon stick, broken up
    150 ml Single cream

Method
Wash and dry the chicken and cut into 100 mm x 50 mm strips.
Combine the yoghurt, lemon juice and ground spices and beat until smooth. Add the chicken, mix, cover the container and leave in the refrigerator for 4 hours or overnight.

Crush the salt, ginger and garlic to a smooth pulp.
Heat the oil in a wok over a medium heat and stir fry the ginger/garlic paste for 1 minute. Add the marinated chicken and stir fry for 10 minutes.

Add the tomato puree and butter and cook on a low heat, uncovered, for 10 minutes. Remove from the heat, cover and keep aside.

Put the tomatoes and cinnamon in a separate pan , bring to the boil then cover and simmer for 10 minutes. Remove the lid and reduce the heat to medium. Cook for 6 to 8 minutes until the liquid is reduced by half. Remove from the heat and allow the tomatoes to cool slightly.

Sieve the cooked tomatoes and discard the cinnamon. Add the tomatoes to the chicken and bring to the boil over a medium heat. Simmer, uncovered, for 5 minutes.

Gently stir in the cream and simmer, uncovered, for a further 5 minutes.