I may have been at this blogging thing for almost eleven (gulp gasp whuut) years, but I have still not figured out how to make gravy look good. In my defense, I swear I wouldn't inflict these photos on you if it wasn't for a good cause, namely your dinner. Maybe even your dinner tonight!
The recipe comes from a "young kitchen hand" at a restaurant in Melbourne called Attica. Amandeep – we are not told his last name, hrmm – made (makes?) it for staff meal. Well, if this is the restaurant's staff meal, I can only imagine the restaurant's actual offerings. It's totally luxurious – chicken bathed in a thick and creamy yogurt marinade, cooked in copious amounts of butter, then finished with heavy cream. Ground almonds thicken the creamy, nicely spiced sauce, which is almost better than the chicken itself. You will want to eat every last drop of it. Luckily, the recipe makes a lot of sauce. (I left out the chiles in the vain hopes that my child would join us in eating this delectable dish, but he was not having it, no sirree, though I will hardly complain about that, because it just meant more butter chicken for me and his father. Next time, ooh, next time, I cannot wait to use the chiles and really let this baby rip.)
The only (other) change I made to the recipe, which really is absolutely perfect as is, was to add frozen peas at the end so that I wouldn't have to also make a vegetable for dinner. Yes, I am lazy! I am also a broken record. Forgive me. (Eleven years, people.)
And with that I leave you to your shopping lists and Memorial Day cookouts. But tomorrow, the official cover of Classic German Baking awaits you! See you then.
Amandeep's Butter Chicken
Adapted from the NY Times from a recipe in Eating with the Chefs
Serves 4
1 ½ cups full-fat Greek yogurt
2 tablespoons lemon juice
1 ½ tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
¼ pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
⅔ cup chicken stock, low-sodium or homemade
1 ½ cups cream
1 ½ teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
½ bunch cilantro leaves, stems removed
1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
6. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
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