Turkey leftovers are ideal for this butter chicken recipe – more way of life

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Chef Vivek Singh helped to revolutionize Indian restaurants in London when he opened Cinnamon Club in 2001. The restaurant, with fine ingredients beautifully presented, elevated the cuisine to the level of fine dining. Singh wasn’t alone in this movement — Atul Kochhar and Vineet Bhatia both won Michelin stars that very year — but he’s a respected chef whose influence is still felt two decades later. He now also owns more-casual establishments such as Cinnamon Kitchen and Cinnamon Bazaar. 

For Bloomberg, he supplied a simple recipe for Old Delhi-Style Butter Chicken. I’ve eaten the dish in Delhi at Moti Mahal restaurant, where many say that it originated. I have loved it for years and couldn’t wait to check out cooking it at home. Aside from that I took numerous liberties with Vivek’s recipe. I substituted turkey breast for chicken to see whether the recipe would work for Christmas. It does, but you wish to have to be able to adjust cooking times. My turkey was once nearly fully cooked after 13 minutes in the oven.

My way of preparing this dish, which contains an astonishing amount of tomatoes, was once to cook the sauce at a very low heat for more than an hour while I read a book and drank wine. It reduced correct down to the point where it was once thick and very intensely flavored before I re-introduced the turkey. I’m not certain that Vivek would approve but I enjoyed it as much as any butter chicken I have eaten.

Vivek recommends two 750 gram (26.5 ounce) free-range young chickens (poussins), skinned and every cut in half along the spine; then again use 800g boned chicken thighs cut into two. The dish serves four to six. I skipped any accompaniments and downsized it to 600g of turkey. Reader, I ate it all.

Ingredients:

For the marinade:

80 grams full-fat Greek yoghurt

1 tablespoon ginger & garlic paste

1 tbsp vegetable oil

1 ½ teaspoons salt

Sap of 1 lemon

1 tbsp red chili powder

1 tsp ground cumin

½ tsp garam masala

For the sauce:

1 kilogram (2.2 pounds) tomatoes (or 600g purée of tinned tomatoes)

5 centimeter (2-inch) piece of fresh ginger, peeled and finely chopped

1 tbsp ginger-garlic paste

1 bay leaf

1 tbsp red chili powder

80g butter, diced

2 green chilis, slit lengthways

75 milliliters (2.5 fluid ounces) unmarried cream

1 tsp salt

2 tsp dried fenugreek leaves, crushed between your fingertips

½ tsp garam masala

1 tsp sugar

Preparation:

First, prepare the chicken. Make small cuts all over the place the chicken pieces with a sharp knife to help the marinade penetrate. The dish tastes better on the bone, but whether the use of boned thighs, no want to make cuts on the surface. Just cut every thigh into two pieces every. To prepare the marinade, mix the entire ingredients together in a deep ovenproof dish. Smear the cut chicken with the marinade, cover and set aside in the fridge for 10 minutes.

Preheat oven to 220 degrees Celsius (428 Fahrenheit), gas mark 7.

Cook the chicken in the preheated oven for 13-15 minutes. You may want to turn the pieces after 8-10 minutes to verify they color evenly on both sides. Cut the cooked chicken into smaller pieces as per your preference. The chicken does not want to be totally cooked at this point as it’s going to continue to cook in the sauce. Cut the chicken halves into smaller pieces. Strain off the juices through a fine sieve and set aside.

For the sauce, place the chopped tomatoes ( or purée whether the use of ) in a pan with 125ml of water, the ginger-garlic paste, bay leaf and simmer for approximately 15-20 minutes over medium heat until the tomatoes have totally disintegrated. Pick out the bay leaf , then blend the tomato broth with a hand-held blender and pass it through a sieve to obtain a smooth purée. Return the purée to a clean pan, add the chili powder and simmer for 8-10 minutes. It will have to slowly begin to thicken.

When the sauce turns glossy, add the chicken pieces and the reserved roasting juices. Then add approximately 200ml water and simmer for 3-5 minutes until the sauce turns glossy again and the water is absorbed. For a thicker sauce, either add relatively less water or simmer for longer.

Simmer until the chicken is cooked through and the sauce is beginning to acquire a glaze. Add the chopped ginger, green chilies and cream and simmer for a minute or two longer, taking care that the sauce does not split. Stir in the salt, crushed fenugreek leaves and garam masala, then check the seasoning and add the sugar. Slowly whisk in the butter, a few pieces at a time, allow the butter to melt while stirring to create an emulsion. Remove from the heat and serve with naan bread or pilau rice.

(This story has been published from a wire agency feed without modifications to the text. Only the headline has been changed. )

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