Monthly Archives: June 2014

Butter Chicken

I LOVE Indian food! The unusual combination of spices, innumerable hours of simmering, and yogurt/cream blends. The best part is that restaurants always deliver what seems to be authentic cuisine! I’ve tried to make homemade Indian food before, but nothing has compared to this “quicker” version from RockRecipes.com.

Butter chicken[MMM – my favorite! Better butter chicken – because it’s homemade!]

3 tbsp butter
3tbsp peanut oil
6 cloves minced garlic
1 large white onion diced
 
In a large pot, over medium heat, saute the onions and garlic in the butter and oil until softened. Increase the heat to medium high and add:
 
8 large boneless skinless chicken thighs cut into bite sized pieces
3 tsp garam masala
 
Cook completely through but do not overcook. Remove chicken from pan and set aside.
 
Add to the pan:
 
6 large ripe tomatoes, diced (or diced canned tomatoes)
Saute the tomatoes until they break down and form a chunky sauce. Add the sauteed tomatoes to a large blender or food processor along with:

4 seeded green chiles chopped (if green chiles are not available, substitute crushed red chile paste or cayenne pepper to taste)
1/2 cup plain, unsweetened yogurt
4 tsp garam masala
1 tsp ground cardamom
1 tsp freshly ground nutmeg
1 tsp ground cumin
2 tbsp chili powder
2 tbsp lemon juice
4 tbsp finely grated fresh ginger
1 clove minced garlic
1/4 cup melted butter

Puree all ingredients together and simmer together until reduced by about 1/4. (If your sauce gets too thick or is too thick coming out of the blender you can add a little tomato juice or plain tomato sauce to thin it.)
 
Add the chicken back to the pot and simmer slowly for 10 -15 minutes. Finish the dish by adding
 
2 tbsp honey ( more or less to taste)
1/2 cup cream
 
Simmer for an additional minute or two before serving over rice or with naan.
Advertisements

Cantinetta Bellevue

Almost 4 year-old Italian pasta house on Main Street Old Bellevue, Cantinetta wowed GB.

photo 2[We sat outside, and did some people watching. New gas heaters kept the chill-prone (me) warm.]

The local-vibe & small menu make the restaurant seem landmark, especially with local ingredients & handmade pasta. Being our first time, we ordered a salad to share & 2 entrees. GB ordered the Vermicelli (braised veal, pea vines, cipollini, pickled chili), and I the bolognese (of course!).

photo 1[Tuscan kale salad (strawberries, roasted oats, honey vinaigrette) in a mini wood bowl]

The portions were tiny (and thus pricey for the size!). However, the food was fresh and GB LOVED the vermicelli pasta. I’d recommend for special occasions, or if you’re not famished.