Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer

Maren

Maren
I cut this out of a wedding line. I must take more pictures of her.

Thursday, June 30, 2011

BUTTER CHICKEN

This is an Indian dish but so mild (if you don't add the heat) that picky eaters like my husband and brother-in-law like it.  It does not have a strong spicy flavor.  I can see children enjoying this lovely dish.  I adapted  this to make it easy and quick to prepare.  I like to use boneless skinless chicken thighs.  6 thighs makes about 4 cups of cooked chicken.  I have also made it by boning a rotisserie chicken to make my 4 cups of chicken.  Rotisserie chicken makes a very quick dish with no loss of flavor. 

If you are using raw chicken  toss 6 chicken thighs or 3 breasts cut into 3 pieces each  in 1 T. oil and some garlic powder.  Broil on a cookie sheet until lightly brown, turning to brown both sides.  Remove from oven.  Continue to broil the drippings in the pan for a minute or two to make some nice brown crusty drippings (but don't burn).  Remove from the oven and add 1 cup of water to loosen the flavorful drippings and save to pour into the sauce.  If you are using a rotisserie chicken boil the bones and skin and use 1 cup of the strained broth for the sauce.   Cut up the cooked chicken into bite size pieces making 4 cups.

Grate 5 cloves of garlic into a large saucepan with 3 T butter.  Add 1/2 chopped onion (about 1 scant cup)  Cook and stir in the butter until the onions and garlic start to brown.  Add 1 tsp salt, 1/2 tsp. black pepper and 1 - 14 oz can of petite diced tomatoes and 1 small can of tomato sauce. Use an immersion blender and crush the  sauce until it is a bit smoother.  Add your 1 cup of broth.  Add:
1 tsp. ground Coriander
1 tsp.  ground Cardamon
1 tsp ground Cumin
1/2 - 1 tsp.  Garam Masala (optional, only if you like a little more spice)
1/4 tsp. cayenne pepper (most people can tolerate this much but could be eliminated)
Juice from one small lime
Add the chicken and simmer for 25 minutes - If using rotisserie chicken don't add until the last 10 minutes.  Add 3/4 cup whipping cream and heat through Serve over white or basmati  rice with chopped cilantro on top if desired.   Makes 6 servings. 

No comments: