Indian

Butter Chicken

by Anne Maxfield on August 28, 2017

Accidental Locavore Butter Chicken PlatedChicken Tikka Masala is a big favorite in our house and lately I’ve come across a couple of recipes for Butter Chicken, a close relative (or the same dish depending on who to believe).

I think the big difference is that Tikka Massala is marinated in yogurt, while Butter Chicken can be made on the fly.

The two recipes I was looking at were from both ends of the time spectrum—one was ready in about 30 minutes, the other was in a slow cooker and took 5-6 hours. I opted for speed.

Butter Chicken

  • 6 tablespoons butter, divided
  • 2 pounds chicken breasts cut into 1” chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoons garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 14 ounce can tomato sauce
  • 2 cups heavy cream
  • Salt and pepper
  • Lime and cilantro for garnish

Accidental Locavore Butter Chicken CookingIn a large skillet, over medium-high heat, add two tablespoons of butter. Working in batches, add the chicken and brown on all sides. It doesn’t have to be cooked all the way through. Set the browned chicken aside as it’s done.

Reduce the heat to medium and add another 2 tablespoons of butter. Add the onion and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about 45 seconds.

Add the tomato sauce and bring to a simmer. Cook for 5 minutes and add the cream.

Bring back to a simmer and add the chicken. Cook for 10-15 minutes on a low simmer.

Stir in the remaining 2 tablespoons of butter, taste and add salt and pepper as needed.

Garnish with lime and cilantro, serve and enjoy!

My verdict: Easy and delicious! Frank liked this so much, he requested that I make it again the other night.

Both times I’ve used boneless skinless chicken thighs since I’m not a white meat fan and served it over basmati rice. If you soak the rice before you start prepping everything, and start cooking it after the chicken has browned, your timing should be perfect.

We’ll have to start stocking cans of tomato sauce and pints of cream and soon I’ll have to figure out what a good veg would be to serve with it. Any ideas?

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Indian Spiced Lamb Shanks

by Anne Maxfield on March 16, 2017

The Accidental Locavore came across these Indian lamb shanks searching for something else on the Internet.

Has that ever happened to you?

They looked like a nice switch from my usual way of doing lamb shanks and I had some nice ones from a local farm. Serves 2 or more depending on the size of your shanks. The lamb needs to marinate, so plan accordingly.

Indian Spiced Lamb Shanks

For the lamb:

  • 2 lamb shanks
  • 6 large garlic cloves, minced
  • 1” ginger, peeled and minced
  • 2 teaspoons curry powder
  • 1 ½ teaspoons ground coriander
  • Salt

Spices for lamb shanksFor the sauce:

  • 2” piece of cinnamon
  • 5 green cardamom pods
  • 5 whole cloves
  • 10 black peppercorns
  • 2 tablespoons vegetable oil
  • 2 tablespoons ghee or clarified butter
  • 2 large onions, finely sliced
  • 2 green chilies (serrano or jalapeno) slit lengthwise
  • 1 teaspoon red chili powder
  • ½ teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • A small can of tomato sauce
  • 3-4 tablespoons Greek yogurt
  • ¼ teaspoon nutmeg, grated
  • Juice of ½ lemon
  • 3 sprigs of fresh cilantro, finely chopped for garnish

Blend garlic, ginger, curry and ground coriander with a bit of water into a paste.

Season the lamb shanks with salt and cover with the spice paste. Refrigerate for at least 4 hours or overnight if possible.

Bring the lamb to room temperature.

In a heavy-bottomed pan, heat the oil and ghee on medium heat.

Coarsely crush the cinnamon, cardamom, cloves and peppercorns and add to the oil. Allow to sizzle on low heat for a few seconds before adding the sliced onions.
Sauté the onion till light brown and then add the slit chilies. Stir and continue to sauté till the onions turn dark brown.

Onions for lamb shanksAdd all the spices and the tomato puree. Sauté for another 2 minutes taking care that the spice mixture does not stick to the bottom.
Add the lamb shanks and the marinade to the pan. Cook for about 10 minutes turning occasionally, Take care that the spice mixture does not burn.

Remove the pan from heat and stir in the yogurt a little at a time to make a thick sauce.

Place the pan back on the heat and add 2 cups of water. Season with salt, mix well and bring to a boil. Cover the pan and simmer gently for 1 hour, stirring occasionally.
Remove the lid, add the grated nutmeg, stir and cook uncovered for another 20 minutes until the meat becomes really tender. The sauce will also thicken and develop a deep rich color.

Stir in the lemon juice, garnish with cilantro and enjoy!

My verdict: This was really good! We served it with basmati rice to soak up the sauce. The only issue we both had with it was that you kept biting down on bits of cinnamon, etc. which wasn’t terribly pleasant. Next time, I think I’ll make a little bundle with cheesecloth that I can remove at the end.

If you don’t have ghee floating around your kitchen, microwave some butter until it’s all melted, skim off the white stuff on the top and what’s left is clarified butter.

I just used one large jalapeno and it was a little spicy but probably could have been spicier.

There was lots of sauce left because our shanks were a little small, so I got some lamb for stew, browned it well, added it to the leftover sauce and it made dinner for another night later in the week. If you’re not a fan of lamb shanks (congrats for reading this far), a couple of pounds of lamb or beef stew meat would work well.

 

 

 

 

 

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Indian Inspired Green Beans

by Anne Maxfield on December 31, 2015

Accidental Locavore Indian Green Beans and ChickenSometimes you just need a different vegetable…the Accidental Locavore was looking for something green to go with the Indian chicken I was making. Usually I toss some broccoli with a lot of sliced garlic and curry powder and steam it, but just wasn’t in the mood. I saw some nice looking haricots verts (very skinny string beans) at the market and figured I could do something with them. Serves 4:

  • 1 teaspoon salt
  • 1 pound string beans, stem ends trimmed
  • 2 teaspoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1 small yellow onion, peeled and thinly sliced into rounds
  • 2 teaspoons minced ginger (about a ½” piece)

Put the beans in a microwave-safe bowl, cover and cook until crisp-tender about 2 minutes. Drain in a colander and set aside.

Accidental Locavore Onions for BeansPlace a large skillet over high heat, and add oil. When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds. Add onion, and cook, stirring until it begins to brown, 3 to 4 minutes. Add ginger, and cook 1 minute more. Add the beans, and cook, stirring until hot. Season with salt to taste. Serve and enjoy!

Accidental Locavore Indian Green BeansMy verdict: A good (and easy) change from the broccoli. The onion gets nice and crispy and the ginger gives it a bit of spice. If you were really, really lazy you could just toss some of the canned fried onions (might there be some left from the Thanksgiving green bean casserole?). I was thinking that a little of the lemon curry powder that usually goes on the broccoli, might be a nice addition. If you were wondering what the difference between brown, black and yellow mustard seeds was, the black are the most pungent and expensive, while the brown and yellow will be milder. They also become nuttier rather than hotter when they’re fried (and its sort of fun to hear them pop).

 

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