Wednesday, February 25, 2015

Wednesday’s Helping: Ingredient Alternatives for Butter Chicken

More than Chicken, too


Remember that you can substitute the chicken in this dish with lamb or even goat if you’re not avoiding red meat.  Conversely, try using firm tofu or cauliflower for a vegan butter curry.  The Mixed Stew added potatoes but you can substitute them with sweet potatoes, yuca, or taro.  Finally, add one or two finely chopped chili peppers to our recipe to really heat things up.      

Tuesday, February 24, 2015

Tuesday’s Cupful: Background on Butter Chicken

Make it spicy or hot




This dish is among the most popular items served ‘round the world that hails from India.  According to folklore, Mahati Mahal began serving the original dish in the 1920s.  This curried chicken can be made mild or hot depending on your tastes.  Many of today’s authentic Indian restaurants serve Butter Chicken aka murgh makhani with hot pieces of naan and fresh salad.  The Mixed Stew recommends Kitchens of India brand Paste forButter Chicken Curry.  We purchased a 3.5 oz seasoning packet for just under $ 3.00 at Whole Foods Market.  Butter chicken is served on-the-bone in India but is typically served boneless outside of its native country.

Monday, February 23, 2015

Monday’s Bread Bowl: Butter Chicken Curry

An Authentic Indian Delight


The Mixed Stew likes this Indian curry because it has a rich taste and smooth consistency compared to hotter curries. Here’s the recipe:

What you will need:

1 large pan w/ lid
1 cup water
1 Kitchen of India brand Paste For Butter Chicken Curry
1 yellow onion, sliced
1 garlic toe, whole
1 ½ - 2 lbs. chicken breast meat, cubed
3 tablespoons olive oil
1 (12 oz.) bag of frozen peas
1 cup potatoes, chopped into small cubes
Pinch of salt and pepper

Cooking and Directions:




Heat pan on medium-high heat.  Add oil, onion, salt, pepper, and garlic.  Sautee ingredients until onion turn translucent.  Next, add chicken to pan.  Let chicken brown for 10 to 12 minutes.  Pour in water and seasoning packet’s contents.  Mix well and cover with lid. Ingredients should reach a rolling boil then lower heat to medium-low.  Let pot simmer for 20 minutes.  Stir occasionally.  Gradually stir in green peas and potatoes then cover with lid.  Allow pot’s ingredients to cook for another 30 minutes then remove from heat.  Serve immediately.