MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter Chicken Thighs
Categories: Poultry, Chilies, Marinades
Yield: 4 Servings

MMMMM--------------------------CHICKEN-------------------------------
2 lb Chicken thighs; skinned,
- boned

MMMMM--------------------------MARINADE-------------------------------
1/4 c Plain yogurt
1/4 c Lemon juice
1 ts Ground cumin
1/2 ts Cayenne pepper; or more
2 ts Garam masala
2 ts Ginger root; fine chopped
2 ts Fresh garlic; fine chopped
1/2 ts Saffron threads
+=SOAKED IN=+
2 tb Milk
1/4 ts Ground fenugreek seeds *
1/2 ts Salt
3 dr Edible red food coloring **
2 tb Melted butter; for basting

MMMMM---------------------------SAUCE--------------------------------
2 tb Melted butter
2 ts Ginger root; fine chopped
2 ts Fresh garlic; fine chopped
2 Onions; fine chopped
2 lg Tomatoes; seeded & chopped
1 ts Ground coriander
1 ts Ground cumin
1 ts Cayenne pepper
1 ts Garam masala
1/4 ts Fenugreek seeds; ground
2 ts Chopped green chilies
1/2 ts Salt
1 ts Sugar
2 tb Milk
1 tb W/hole cilantro leaves;
- chopped fine

In a large bowl, whisk together yogurt, lemon juice,
spices, salt, cream and food coloring. Add the chicken,
cover, and marinate up to an hour.

Set oven to 375ºF/190ºC.

Remove the chicken from the marinade. Preheat a skillet
over MED-HIGH heat. Drizzle with a bit of oil. Put the
chicken in and cook it for 6 minutes per side.

Meanwhile, heat another skillet over MED-HIGH heat. Add
the butter and fry the ginger and garlic to golden brown.
Add the onions and saute over MED heat until they are
browned and softened. Add the tomatoes and cook until
soft. Add the spices and green chilies and cook, stirring,
for 1 minute.

Remove the chicken from the pan and add to the sauce.
Saute for 5 minutes. Add the salt and sugar. Increase
the heat and slowly add the milk, stirring constantly.
Simmer the chicken on LOw/ for 5 minutes. Garnish with
cilantro and serve with rice, naan (flat bread) and a
green veg.

* Fenugreek seeds can be found at any Indian grocery
store or any good spice shop or specialty store.

** Edible food coloring can be found at any Indian
grocery store. If you can't find this, then use any
red food coloring from the supermarket that is used
for cake decorating, but make sure it has no sugar
in it.

UDD Note: This looks complex and hard to do. But, it's not.
Really. Just a lot of little things. Still, it's not what
I would want to make for an in-a-hurry meal.

Recipe adapted from Zack Katai, Penzeys One, Vol II,
Issue 6

Posted to Chile-Heads Mailing List by Risa Golding

Meal Master Format by Dave Drum - 17 April 2008

Uncle Dirty Dave's Kitchen

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