pablo y nicolás haciendo helado en algún sótano de suramérica

lunes, 13 de diciembre de 2010

delhi. butter chicken / stella

Butter Chicken

Butter Chicken was invented by an enterprising chef at his restaurant called Moti Mahal, in New Delhi in the 1950s, and is one of the most famous and popular Indian dishes, among foreigners.

2 pounds boneless chicken breasts, trimmed and cut into 2” pieces

1 teaspoon Indian red chile powder, or cayenne
2 tablespoons lime juice
1 tablespoon vegetable oil
½ cup plain yogurt
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon garam masala (homemade or store-bought)
½ teaspoon turmeric powder


1 medium yellow or white onion, finely chopped
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala (homemade or store-bought)
1 teaspoon Indian red chile powder, or cayenne
½ teaspoon salt, or to taste
2 cups pureed tomatoes, canned or fresh (if using fresh, peel and chop roughly)
About ¼ cup butter
¼ cup heavy cream

Handful coarsely chopped coriander leaves

In a medium bowl stir together chile powder, lime juice, and oil, add chicken, and turn to coat. In a small bowl mix yogurt and remaining marinade ingredients, then pour over the chicken. Cover bowl with plastic wrap and refrigerate for 2 to 3 hours.

Preheat oven to 400°F. Remove chicken pieces from marinade (you can brush off excess marinade) and place on a large baking pan in the upper third of the oven. Roast for about 15 minutes; chicken will be starting to brown but not cooked quite through. Remove from the oven and set aside.
Put 3 tablespoons of the butter in a large saucepan over medium heat. Add the onions and cook, stirring frequently, for about five minutes, or until transparent. Add the garlic and ginger, the cumin, coriander, garam masala, red chile powder, and salt, and cook, stirring, for two to three minutes. Add the tomato puree, stir to blend, and simmer for 5 to 10 minutes.
Add the roasted chicken to the simmering sauce and cook over medium heat at a strong simmer for another 5 minutes or until the chicken is cooked through.
Stir in 1 to 2 tablespoons butter, and then add the cream and stir. Remove from the heat and taste for salt. Garnish with coriander leaves just before serving.

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