ROUSES_JulyAug2019_Magazine

Butter Chicken (Makes 6 servings) WHAT YOU WILL NEED: 1 cups full-fat Greek yogurt 2 tablespoons freshly squeezed lemon juice 1 tablespoons ground turmeric 2 tablespoons garam masala or curry powder 2 tablespoons ground cumin 3 pounds boneless, skinless chicken breasts, cut into cubes 1/2 pound (2 sticks) butter 4 teaspoons vegetable or canola oil 2 medium-size yellow onions, peeled and diced 4 cloves garlic, peeled and minced 3 tablespoons fresh ginger, peeled and

Add the garlic, ginger, cinnamon stick, tomatoes, chiles and salt. Cook until the chiles are soft, about 10 minutes. Add the chicken and marinade to the pan. Cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 30 minutes. Remove cinnamon stick and stir in the cream and tomato paste. Simmer until the chicken is cooked through, about 15 minutes more. Garnish with the cilantro leaves and serve over rice.

²⁄₃ cup chicken stock 1 cups heavy cream 1 teaspoons tomato paste bunch cilantro leaves, stems removed, for garnish Warm jasmine rice or biryani rice (recipe follows), for serving HOW TO PREP: Mix together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Place the chicken in the bowl and coat it with the marinade. Cover and refrigerate. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions. Cook, stirring frequently, until they begin to brown.

grated or minced 1 cinnamon stick

2 medium-size tomatoes, diced 2 red chiles, seeded and diced Kosher salt, to taste

WHAT YOU WILL NEED: 2 cups basmati rice cup clarified butter or vegetable oil 1 cup chopped yellow onion 2 teaspoons sliced garlic 1 teaspoon minced fresh ginger 1 teaspoon ground cardamom 1 cinnamon stick, halved 1 bay leaf 2 teaspoons salt teaspoon ground coriander teaspoon ground black pepper teaspoon turmeric teaspoon ground cumin ¹⁄₈ teaspoon cayenne cup chopped fresh cilantro HOW TO PREP: Place the rice in a colander and rinse under cold running water. Then place the rinsed rice in a large bowl and cover with 3 cups of water. Let soak 30 minutes. Drain and reserve the starchy water. Biryani Rice (Makes 6 servings)

In a large pot, heat the butter (or oil) over medium-high

heat. Add the onion and cook, stirring, for 3 minutes. Add the garlic and ginger, and cook, stirring, for 45 seconds. Add the cardamom seeds, cinnamon stick halves, bay leaf, salt, coriander, pepper, turmeric, cumin and cayenne, and cook, stirring, until fragrant, about 45 seconds. Add the rice to the pot and cook, stirring, for 2 minutes. Then add the reserved starchy water and bring to a boil. Reduce the heat to low. Stir, then cover and simmer until the water is absorbed and the rice is tender, around 15 minutes. Remove from the heat and let sit, covered, for 15 minutes. Add the cilantro, fluff the rice with a fork, and transfer to a large bowl. Remove the cinnamon pieces and bay leaf, and discard them. Serve warm.

photo by Romney Caruso

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