Thursday, April 24, 2008

Indian Butter Chicken

Indian Butter Chicken Being a steak and potatoes girl, it took a bit of convincing from my dear friend to try Indian cuisine when we'd take a break from the office and head out to lunch. Of course I became hooked right before I stopped working in the city. Now I'm constantly craving Indian Butter Chicken without a decent Indian restaurant within 60 miles!

My husband is the chef in the house so I don't cook all that often. Believe me, I'm all thumbs in the kitchen. But I found this recipe and decided to give it a shot.

We really need to check out Kroger's. I keep forgetting there is one about 30 minutes away. They might have some of the harder to find ingredients that Wal-Mart didn't carry. We headed to Pittsburgh for a trip to IKEA over the weekend so I grabbed what I needed there.

The only ingredient I wasn't able to find was fenugreek leaves. I was about to substitute fenugreek seeds since we have some on hand for use by my hubby in his dishes. But I read a great post suggesting just to skip the leaves instead of substituting seeds since the seeds are so bitter.

This recipe takes a bit of time to prepare, but it was a hit! Even our 6 year old loved it. We served it with rice and flat bread (not as good as nan, but an OK substitute). Next time I'll prepare some vegetables and maybe chick peas as well. I highly recommend this dish as an introduction to Indian cuisine. Its loaded with wonderful spices, but not too spicy. And the chicken is SO tender. Delish!

1 comment:

JJ (Lady Di) said...

I followed your comment from beingfrugal.net. I love butter chicken and will have to try that recipe (I am lucky in that we have a lot of Indian/Pakistani and Mediterranean grocery stores in a nearby town and I can find Fenugreek leaves). The recipe looks great! I thought you might like to try this recipe. It says spicy, but it's not hot spicy, just tasty spicy. I have cheated when time is at a minimum and used bottled Garam masala and Campbell's Tomato Soup (as noted in the notes section) also but it's great either way and the taste reminds me a bit of butter chicken without the fat calories. :)


Spicy Tomato Soup (Indian)

Recipe By:Vasantha Prasad
Serving Size:4

3 cups vegetable broth -- or water
3 ripe tomatoes -- about 1 lb
OR
16 ounces Italian plum tomatoes -- whole canned, drained
1 onion -- finely chopped
1 clove garlic -- minced
1/8 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon fresh lemon juice
For Garnish:
1/2 cup yogurt, skim milk -- plain
1 tablespoon chopped fresh cilantro

Stove-top Method: In a 3 quart saucepan, bring the vegetable broth to a boil. Add the tomatoes, onion, garlic, cumin, black pepper, cayenne pepper, cloves, salt, and lemon juice. Simmer for 10 to 15 minutes. Off the heat, let the soup stand for 5 minutes.

Microwave Method: In a microwave-safe bowl, combine the vegetable broth, tomatoes, onions, garlic, black pepper, cayenne pepper, cloves, salt, and lemon juice. Cook covered on high (100%) for 6 minutes. Stir the contents and cook on high for another 6 to 8 minutes. Let stand for 5 minutes.

For both methods, follow steps 4 and 5 below:

In a food processor fitted with a metal blade or in a blender, process the mixture to a fine puree. Pour the mixture into a saucepan, bring to a boil, reduce the heat to low, and allow the soup to simmer for 5 minutes.

Garnish with a spoonful of yogurt and chopped cilantro.

Source: "Indian Vegetarian Cooking from an American Kitchen"

Per Serving (excluding unknown items): 193 Calories; 4g Fat (16.2% calories from fat); 8g Protein; 34g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 1528mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.

NOTES : Seasoned with mild spices, this smooth soup is easy to prepare and appealing year round, served either hot or chilled.

I use 1 tsp garam masala, dash of Tabasco and 2 cans Tomato soup.