Indian Cooking

I mentioned in the One! International Update, June 2010, that we were so lucky to have two of our wonderful supporters in Edmonton, aution off their cooking skills at our Gala in January.

Sonia and Vijay are excellent cooks and they were wonderful teachers as well. I attended all three sessions, and so I was able to sample all the food presented.

I thought perhaps you might be interested in one of the recipes. I chose ‘Butter Chicken’ as that seems to be a consistent favourite with most people.

1.5 kg chicken pieces
(can be a mix of breasts and thighs)
2 medium sized onions thinly sliced
2 tbsp oil
1/2 cup yoghurt
1 tbsp butter or cream (optional)
Marinade: 2 tbsp ginger paste
1&1/2 tbsp garlic paste
2 tbsp garam masala
1 cup plain yoghurt
2 tbsp lime juice
1/4 tsp orange food colour
1 tbsp powdered green cardamoms,
cinnamon, cloves, bay leaves
2 cups crushed tomatoes
Handful chopped coriander/cilanro
1 tsp red chilli powder
salt

Add the chicken to the marinade, mix well. Keep aside for a few hours or overnight. In a wok or deep pan, heat oil and fry onions until soft and edges are brown. Add the chicken and all the marinade. Cook covered for 45 minutes or till the chicken is tender. Add 1/2 cup yoghurt and 1 tbsp butter or cream. Mix well and serve.

Butter chicken goes well with rice and a vegetable dish.

Enjoy. If people are interested I could add more recipes from time to time.