Over a Cup: Indian butter chicken seasoned to your tastes
'Authentic Butter Chicken'
4 tablespoons butter
2 to 3 bay leaves
1 teaspoon pounded ginger
1 teaspoon pounded garlic
1 teaspoon minced jalapeno
1 diced onion
1 whole chicken, cut up
3 tablespoons tomato paste
1 teaspoon chili powder
½ teaspoon coriander
1 tablespoon + salt
2 teaspoons garam masala
10 cashews, soaked and ground up
1 cup milk
½ cup water
1 cup cream (divided into two half cups)
1 bunch chopped cilantro
Heat the butter. Add 2 to 3 bay leaves, ginger, garlic and jalapeno. Add the diced onion and brown until the onion starts to caramelize. Add and brown the whole, cut up chicken. Then add the tomato paste, garam masala, chili powder, coriander and salt. Add the cashews. Add the milk, water and 1/2 cup of the cream. Boil up a bit. Add the chopped cilantro and the other 1/2 cup cream. *Note: Add the ginger, garlic and powders to taste. Do not add more garam masala, however, as it is strong.
— Contributed by Heidi Balaraman of Colorado Springs
This week’s column features another of Heidi Balaraman’s Indian recipes. Heidi lives in Colorado Springs, and as you may remember, is a frequent contributor to this column. She wrote that this recipe came from an Indian restaurant owner in San Francisco.
To make “Authentic Butter Chicken,” you will need the following ingredients: 4 tablespoons butter, 2 to 3 bay leaves, 1 teaspoon pounded ginger, 1 teaspoon pounded garlic, 1 teaspoon minced jalapeno, 1 diced onion, 1 whole chicken (cut up), 3 tablespoons tomato paste, 2 teaspoons garam masala powder, 1 teaspoon chili powder, 1/2 teaspoon coriander, 1 tablespoon + salt, 10 cashews (soaked and ground up), 1 cup milk, 1/2 cup water, 1 cup cream (divided into two half cups) and 1 bunch of cilantro (chopped).
*Heidi says that the ginger, garlic, and powder amounts seem “small” to her so you will need to add more to taste. However, the garam masala powder is strong so don’t increase it. Also, Heidi says if you can’t find an ingredient, such as the garam masala, make the recipe without it.
Heat the 4 tablespoons of butter. Add the bay leaves, ginger, garlic and jalapeno.
Then, add the diced onion and brown the onions until they start to caramelize.
Then, add the whole cut up chicken.
Add the tomato paste, garam masala, chili powder, coriander, salt and cashews. Then add the milk, water and 1/2 cup of the cream.
Boil up a bit. Add the chopped cilantro and the other 1/2 cup of cream.
Thanks, Heidi! I promise that I will try this recipe after next week, when the cows are out on pasture and we have celebrated our grandson’s graduation — when I’m not so rushed!
Some of the column’s readers missed Peggy Bodine-Reese’s recipe for making gluten-free flour so here it is again.
To make “Allison’s Gluten-Free Flour Mix,” combine the following ingredients, and store in a 1/2-gallon glass jar with a good seal: 4 cups brown rice flour, 4 cups tapioca flour, 2 cups potato starch (not potato flour) and 2 cups arrowroot flour. (Look for these ingredients at natural food/supplement/vitamin stores.)
If you have recipes you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.