Ingredients: |
Ingredients: 2 c. Balkan-style plain yogurt
6 cloves garlic, minced
1 piece (1 in) ginger, grated
1 T. garam masala
1 T. each lime juice and medium curry paste
2 t. each mild paprika, ground cumin and coriander
1/2 t. salt
8 chicken breasts and wings
Butter Sauce:
1 T. vegetable oil
1 onion, chopped
1 T. garam masala
2 t. mild paprika
2 t. ground cumin
2 t. medium curry sauce
1 28 oz can (796 oz) tomatoes
3/4 c. whipping cream
1/3 c. cold butter
1/4 c. chopped, fresh coriander
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Directions: |
Directions:1. Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.
2. Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally. Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400ºF oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.
3. Butter sauce: Meanwhile, in a large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 min. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool, slightly. In food processor or blender, puree until smooth. (Make-ahead: Let cool, cover and refrigerate for up to to 24 hours.)
4. Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking until each is melted. Pour over chicken. Garnish will coriander. |
This recipe for Butter Chicken is from