Add new recipe style and Butter Chicken recipe

2017-09-25 21:31:46 -07:00
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+<!DOCTYPE html><html><head><link href="../style2.css" rel="stylesheet" type="text/css"><meta charset="UTF-8"><meta name="viewport" content="user-scalable=no, width=device-width"></head><body class="recipe"><section class="header"><div class="image" style="background-image: url('./large.png');"></div><div class="about"><h1>Butter Chicken</h1><div class="timing">prep 35 min, cook 30 min</div><div class="icons"><div class="icon overnight"></div><div class="icon gluten-free"></div><div class="icon low-carb"></div><div class="icon serving"></div>× 6</div><div class="description">This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken with
+fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, but
+it tasty both the day of and for several days afterward.
+</div></div></section><section class="instructions"><div class="step"><h3>1</h3><div class="ingredients"><ul><li><div class="amount">1½ cups</div><div class="item">greek yogurt (full-fat)</div></li><li><div class="amount">2 tbsp</div><div class="item">lemon juice</div></li><li><div class="amount">1½ tbsp</div><div class="item">tumeric (ground)</div></li><li><div class="amount">2 tbsp</div><div class="item">garam masala</div></li><li><div class="amount">2 tbsp</div><div class="item">cumin (ground)</div></li><li><div class="amount">3 lbs</div><div class="item">chicken thighs, on the bone</div></li></ul></div><div class="detail">Whisk together the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the
+chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight.
+</div></div><div class="step"><h3>2</h3><div class="ingredients"><ul><li><div class="amount">¼ lb</div><div class="item">butter (unsalted)</div></li><li><div class="amount">4 tsp</div><div class="item">vegetable oil</div></li><li><div class="amount">2</div><div class="item">onions (yellow, diced)</div></li><li><div class="amount">4 cloves</div><div class="item">garlic (minced)</div></li><li><div class="amount">3 tbsp</div><div class="item">ginger (peeled, grated)</div></li><li><div class="amount">1 tbsp</div><div class="item">cumin seeds</div></li></ul></div><div class="detail">In a large pan over medium heat, melt the butter until it starts to foam. Add the onions and cook
+until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to
+brown.
+</div></div><div class="step"><h3>3</h3><div class="ingredients"><ul><li><div class="amount">1</div><div class="item">cinnamon stick</div></li><li><div class="amount">2</div><div class="item">tomatoes (diced)</div></li><li><div class="amount">2</div><div class="item">red chilies (e.g., jalapeño)</div></li><li><div class="amount">~</div><div class="item">kosher salt</div></li></ul></div><div class="detail">Add the cinnamon stick, tomatoes, chiles, and salt. Cook until the chilis are soft.
+</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">⅔ cups</div><div class="item">chicken stock</div></li></ul></div><div class="detail">Add the chicken and marinade to the pan, and cook until heated through. Add the chicken stock, and
+bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.
+</div></div><div class="step"><h3>5</h3><div class="ingredients"><ul><li><div class="amount">1½ cups</div><div class="item">cream</div></li><li><div class="amount">1½ tsp</div><div class="item">tomato paste</div></li></ul></div><div class="detail">Stir in the cream and tomato paste. Simmer until completely mixed and heated through.
+</div></div><div class="step"><h3>6</h3><div class="ingredients"><ul><li><div class="amount">3 tbsp</div><div class="item">almonds (slivered)</div></li><li><div class="amount">½ cup</div><div class="item">cilantro (minced)</div></li></ul></div><div class="detail">Add the almonds and cook until softened. Add the cilantro as a garnish and serve.
+</div></div></section><section class="credits">Sam Sifton, NYTimes Cooking Section, https://cooking.nytimes.com/recipes/1016754-butter-chicken</section></body></html>