Day 08 : "KRISKRINGLE" B u t t e r c h i c k e n

The bf had his KK with his boyz & I attempted to make butterchicken ( it's all about the indian cuisine!) from scratch. If you're not a fan of typical indian spices (cumin, corriander, cinnamon, tumeric...etc), I suggest you do not cook it at home!



The recipe I based it on was far too bland so I added more of the different spices that it called for. I mistakenly bought vanilla yogurt instead of plain yogurt, but the end result was actually pleasing. Possibly the vanilla brought out the 'sweetness' out of the dish - according to the bf. I agree but I still would prefer the plain yogurt.

ButterChicken

ButterChicken

5 pieces Chicken (breast & drum attached)

1 can diced tomatoes, drained

1 tub plain yogurt

1 can chicken broth

2 T butter

1 1/2 onion, diced

2 T ginger, minced

1 T brown sugar

1 t garlic

2 t chili powder

1 1/2 t cumin, ground

1 1/2 t corriander, ground

1 t cinnamon

1 t tumeric

salt & pepper to taste

1. Season chicken with salt & pepper.
2. Let marinade with about 1 cup yogurt & the spices mentioned above (the spices are optional if wanting a more seasoned chicken). Cover with saran wrap, making sure there is no air in between the chicken and plastic wrap. Let sit for a couple hours.
3. Fry in butter top & bottom of chicken for browned crispy skin. Finish cooking in the oven at 400F for approximately 30 minutes. Tent with foil until ready to put in sauce.
4. In the same pan that the chicken was fried in, saute onions & garlic until soft.
5. Add all the spices & let cook for 1 minute.
6. Add tomatoes, chicken stock, brown sugar & ginger. Reduce heat & let simmer for 10 minutes.
7. Add remaining yogurt. Let simmer until thickened (approx. 15 minutes).
8. Add cooked chicken in sauce. Let sit on low heat.
9. Serve on top of basmati rice.

Hope you enjoyed it boys. Happy NEW year! ... and if any of you boyz happen to be reading this, comments/suggestions please =P