MMMMM--------------------------MARINADE-------------------------------
1/4 c Plain yogurt
1/4 c Lemon juice
1 ts Ground cumin
1/2 ts Cayenne pepper; or more
2 ts Garam masala
2 ts Ginger root; fine chopped
2 ts Fresh garlic; fine chopped
1/2 ts Saffron threads; soaked in:
2 tb Milk
1/4 ts Ground fenugreek seeds *
1/2 ts Salt
3 dr Edible red food coloring **
2 tb Butter; melted, for basting
MMMMM---------------------------SAUCE--------------------------------
2 tb Butter; melted
2 ts Ginger root; fine chopped
2 ts Fresh garlic; fine chopped
2 Onions; fine chopped
2 lg Tomatoes; seeded & chopped
1 ts Ground coriander
1 ts Ground cumin
1 ts Cayenne pepper
1 ts Garam masala
1/4 ts Fenugreek seeds; ground
2 ts Green chilies; chopped
1/2 ts Salt
1 ts Sugar
2 tb Milk
1 tb Whole cilantro leaves;
- chopped fine
In a large bowl, whisk together yogurt, lemon juice, spices, salt,
cream, and food coloring. Add the chicken, cover, and marinate up
to an hour.
Set oven to 375 F/190 C.
Remove the chicken from the marinade. Preheat a skillet over
medium-high heat. Drizzle with a bit of oil. Put the chicken in and
cook it for 6 minutes per side.
Meanwhile, heat another skillet over medium-high heat. Add the
butter and fry the ginger and garlic to golden brown. Add the
onions and saute over medium heat until they are browned and
softened. Add the tomatoes and cook until soft. Add the spices and
green chilies and cook, stirring, for 1 minute.
Remove the chicken from the pan and add to the sauce. Saute for
5 minutes. Add the salt and sugar. Increase the heat and slowly add
the milk, stirring constantly. Simmer the chicken on low for
5 minutes. Garnish with cilantro and serve with rice, naan (flat
bread) and a green vegetable.
* Fenugreek seeds can be found at any Indian grocery store or any
good spice shop or specialty store.
** Edible food coloring can be found at any Indian grocery store.
If you can't find this, then use any red food coloring from the
supermarket that is used for cake decorating, but make sure it has
no sugar in it.
UDD Note: This looks complex and hard to do. But, it's not. Really.
Just a lot of little things. Still, it's not what I would want to
make for an in-a-hurry meal.
Recipe adapted from Zack Katai, Penzeys One, Vol II, Issue 6
Posted to Chile-Heads Mailing List by Risa Golding
