Butter Chicken

I made one of our favourites for dinner tonight. However, it is high in butter and cream, so I tend to not make this recipe very often. Not to mention it is a little more time consuming than many of my other recipes, but extremely delicious nonetheless. I was sent this recipe through an e-mail subscription from www.allrecipes.com just over a year ago, and we have loved it ever since.

Butter Chicken
Makes: 6 servings
Total time: 1 hour

http://m.allrecipes.com/recipe/141169/easy-indian-butter-chicken?mvtid_tab=b


Ingredients

• 1 cup butter, divided
• 1 oncion, minced
• 1 Tbsp garlic, minced
• 1 can tomato sauce (15oz)
• 3 cups heavy cream
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp indian masala
• 1 1/2 lb boneless,skinless chicken breast halves, cut into bite size pieces
• 2 Tbsp olive oil
• 2 Tbsp indian masala

Directions

1. Preheat oven to 375 degrees F
2. Melt a few tablespoons butter in a skillet over medium heat. Stir in onion and garlic, cook until onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with tomato sauce, heavy cream, salt, cayenne pepper, and indian masala. Bring to a simmer, then reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While sauce is simmering, toss cubed chicken breast with olive oil until coated, then season with indian masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the centre, about 12 minutes. Once done, add chicken to the sauce and simmer for 5 minutes before serving with Basmati rice.

Please feel free to attempt, tweak, and enjoy this delicious recipe.


Kage

Mushroom Masala

This evening I tried a new recipe: Mushroom Masala. I picked up a few recipe cards at the grocery store the other day and this recipe is the last of three thus far. After attempting the two simpler ones first - both successful by the way - I thought it was time to try the more complicated one. The unfortunate thing was I couldn't find all the ingredients, so I had to make do. The following recipe is the original recipe.


Mushroom Masala
Prep time: 20 min.
Cook time: 1 hour
Makes: 4 servings

http://www.presidentschoice.ca/en_CA/recipes/recipeslisting/mushroom_masala.html



Ingredients:
  

• 3 tbsp Omega Oil
• 1 tsp cumin seeds
• 3 cups chopped white onions
• 2 tbsp minced garlic
• 2 tbsp minced ginger root
• 1 tsp ground coriander
• 3/4 tsp turmeric
• 1 can whole tomatoes, pureed with juices
• 3/4 tsp salt
• 2 pkg (250g each) White mushrooms, cut into quarters
• 2 sweet red peppers, chopped
• 2 tsp chili powder
• 3 tbsp plain low fat yogurt
• 1/2 cup chopped fresh coriander

Directions:

1. In saucepan, heat half of oil over medium-high heat. Add cumin seeds; cook for 30 to 45 seconds or until they sizzle and start to pop.
2. Add onions; cook, stirring occasionally, for 15 minutes or until soft and browned.
3. Stir in garlic, ginger, ground coriander and turmeric; cook, stirring for 2 minutes longer .
4. Stir in pureed tomatoes and salt. Bring to simmer. Reduce heat to low. Cook for 30 minutes, stirring occasionally and adding a bit of water as necessary to prevent sticking
5. Meanwhile, in large non-stick frying pan heat remaining oil over medium-high heat. Add mushrooms and peppers; cook for 15 to 20 minutes, stirring frequently, or until soft and browned. Add chili powder; cook for 2 minutes longer
6. Stir mushroom mixture into tomato mixture; simmer for another 5 minutes.
7. Stir in yogurt and coriander. Adjust consistency by adding more water if you like. 
8. Serve over basmati rice.

Now, perhaps because I couldn't find Turmeric and I omitted it altogether, my husband and I found this dish somewhat bland. However, he did return for seconds, leaving very few left-overs. I do like the combination of the spices with peppers, tomatoes, and especially the mushrooms, but it certainly needed something else to add a little more flavour, for our tastebuds anyway.

And on that note, please attempt, tweak, and enjoy!




Kage