Pictures of dishes I cooked using DU'er recipes(butter chicken &...)

[CarpeDiebold]

Whoever suggested the recipe for Butter chicken is BRILLIANT! It came out wonderfully. Thank you for telling us the recipe. The second one is chicken breast marinated in olive oil and balsamic, wrapped in bacon. What do y'all think?

[LaraMN]

1. So when are you going to come cook me dinner?

I'll provide dessert.





























Cheesecake or cinnamon rolls. Get your mind out of the gutter.:P :evilgrin:

[jpgray]

2. Is the butter chicken the indian dish Makhani Murg?

I just made a vat of it--it's going to be my lunch this week. Tasty!

[ChavezSpeakstheTruth]

4. recipe - now!

I will cook it and some roti!

[jpgray]

9. It's sorta time-intensive

You kind of need leftover tandoori chicken (or you can make it all at once). It serves about six in one go, or it refrigerates for two days and freezes okay.

Ingredients:

(for chicken)
About two pounds of chicken (I used just breasts)
1/2 tbsp. ginger root (chopped to go easy on food processor/blender)
1 bigass clove garlic (chopped)
1/6 cup lemon juice
1/6 cup yogurt
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. cardamom
1 1/2 tsp. paprika (or 1/2 tsp. tandoori coloring, whatever)

Stick all this barring the chicken in the food processer or blender and blend until smooth. Then mix it thoroughly with the chicken in a dish or a big ziploc and either let it sit for an hour or so or preferably overnight in the fridge. Then cook the chicken either by roasting in a 500 degree oven for about 15-30 minutes or until done, or by grilling it until white all the way through.

(other ingredients)
1 3/4 cup tomatoes (one can, basically)
1 tbsp. ginger root
4 small chilis (seeded)
5 tbsp. butter
3/4 cup half and half
2 tsp. cumin
1 1/2 tsp. paprika
1 tsp. garam masala (available at Indian grocery stores, otherwise combine a pinch each of cinnamon, coriander and cumin)
2 tsp. kosher salt

1. Blend tomatoes, ginger and chilis into a puree with a blender or processor.

2 Melt 4 tbsp. of the butter in a wide, moderately deep frying pan (pref. non-stick) that will distribute heat evenly over medium heat. Wait until the foam comes down a titch, and then add the chicken pieces a few at a time, searing each so that the red and white chicken becomes nicely browned all over. Each batch should take about two to three minutes--remove with a slotted spoon to a bowl and set aside.

3. Add cumin and paprika to butter, stirring rapidly. The spices should roast in about 10-15 seconds, so be careful not to burn it or have it stick. Once the aroma tells you the spices have roasted, add the tomato puree and stir. Reduce, still on medium heat, for about 5-8 minutes, or until the tomatoes are thick to your taste. Stir to keep sauce from sticking.

4. Add cream, salt and chicken pieces, including any drippings remaining in the bowl. Stir and make sure the chicken is coated with the sauce, then reduce heat to low and simmer for about 10-15 mins, or until a thin glaze appears over the sauce. Then add remaining butter, garam masala and stir until they are incorporated. Leave it sit covered for about a half hour, and then reheat thoroughly, add some cilantro and serve with basmati or whatever staple you like.

[ChavezSpeakstheTruth]

10. Right down stairs there's a place with a tandoor - 1 skewer full of

chicken - $2.00. It's like heaven on earth. Thanks man - I adore labor intensive cooking. I made my own lox once - and i'll do it again.

[spindrifter]

6. It's (Butter Chicken Recipe) in

the Cooking and Baking DU Group--and that group comes up with some great recipes!

[asthmaticeog]

3. They both look great!

I'd be much obliged if you'd post or link to the recipes. I need a good butter chicken recipe.

[CarpeDiebold]

5. i cooked it from this DU'ers recipe

butter chicken recipe from politicat. http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x4557550#4558469

the second thing is:
butterfly your chicken breast
marinate in whatever you like(i used oilve oil and balsamic...store bought marin would be tasty too)
lay it out flat, layer some cheese, spinach, roasted peppers or whatever else you want
roll it up tight, wrap bacon around the chicken and make it a nice snug package
preheat oven to 375 and bake for 15-20 mins

the chicken is incredibly tender and juicy, the bacon keeps the juices from the chicken from flowing out and the chicken is roasting in bacon juices...yummy.

enjoy! and thanks again politicat for your recipe, it was restuarant quality, really was. :hi:

[asthmaticeog]

11. Thanks! nt

[Rabrrrrrr]

7. make something with foie gras next!

Those look yummy!

[4morewars]

8. Nicely done !

They both look great !

Bon Apetit !

:toast:

[eyesroll]

12. I made politicat's butter chicken a couple of nights ago too!

Most excellent.

Saffron Indian Bistro in Brookfield, WI, will still have the best butter chicken EVER, but this was good in its own right. And quick.