diff --git a/docs/butter-chicken/index.html b/docs/butter-chicken/index.html index fce7fba..dc59eda 100644 --- a/docs/butter-chicken/index.html +++ b/docs/butter-chicken/index.html @@ -1,14 +1 @@ -

Butter Chicken

prep 35 min, cook 30 min
× 6
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. -

1

  • 1½ cups
    greek yogurt (full-fat)
  • 2 tbsp
    lemon juice
  • 1½ tbsp
    tumeric (ground)
  • 2 tbsp
    garam masala
  • 2 tbsp
    cumin (ground)
  • 3 lbs
    chicken thighs, on the bone
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. -

2

  • ¼ lb
    butter (unsalted)
  • 4 tsp
    vegetable oil
  • 2
    onions (yellow, diced)
  • 4 cloves
    garlic (minced)
  • 3 tbsp
    ginger (peeled, grated)
  • 1 tbsp
    cumin seeds
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. -

3

  • 1
    cinnamon stick
  • 2
    tomatoes (diced)
  • 2
    red chilies (e.g., jalapeño)
  • ~
    kosher salt
Add the cinnamon stick, tomatoes, chiles, and salt. Cook until the chilis are soft. -

4

  • ⅔ cups
    chicken stock
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. -

5

  • 1½ cups
    cream
  • 1½ tsp
    tomato paste
Stir in the cream and tomato paste. Simmer until completely mixed and heated through. -

6

  • 3 tbsp
    almonds (slivered)
  • ½ cup
    cilantro (minced)
Add the almonds and cook until softened. Add the cilantro as a garnish and serve. -
Sam Sifton, NYTimes Cooking Section, https://cooking.nytimes.com/recipes/1016754-butter-chicken
\ No newline at end of file +

Butter Chicken

prep 35 min, cook 30 min
× 6
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.

1

  • 3 lbs
    chicken thighs, on the bone
  • 1½ cups
    greek yogurt (full-fat)
  • 2 tbsp
    lemon juice
  • 2 tbsp
    garam masala
  • 2 tbsp
    cumin (ground)
  • 1½ tbsp
    tumeric (ground)
Whisk 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

2

  • ¼ lb
    butter (unsalted)
  • 4 tsp
    vegetable oil
  • 2
    onions (yellow, diced)
  • 4 cloves
    garlic (minced)
  • 3 tbsp
    ginger (peeled, grated)
  • 1 tbsp
    cumin seeds
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.

3

  • 1 stick
    cinnamon
  • 2
    tomatoes (diced)
  • 2
    red chilies (e.g., jalapeño)
  • ~
    kosher salt
Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft.

4

  • ¾ cup
    chicken stock
Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.

5

  • 1½ cups
    cream
  • 1½ tbsp
    tomato paste
Stir in the cream and tomato paste. Simmer until completely mixed and heated through.

6

  • 3 tbsp
    almonds (slivered)
  • ½ cup
    cilantro
Add the almonds and cook until softened. Add the cilantro as a garnish and serve.
Sam Sifton, NYTimes Cooking Section, https://cooking.nytimes.com/recipes/1016754-butter-chicken
« Back
\ No newline at end of file diff --git a/src/butter-chicken/data.js b/src/butter-chicken/data.js new file mode 100644 index 0000000..b896815 --- /dev/null +++ b/src/butter-chicken/data.js @@ -0,0 +1,66 @@ +module.exports = require("../helpers")({ + title: "Butter Chicken", + timings: { + prep: "35 min", + cook: "30 min", + }, + icons: ["overnight", "gluten-free", "low-carb"], + servings: 6, + 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.", + steps: [{ + ingredients: [ + { amount: 3, unit: "lbs", item: "chicken thighs, on the bone" }, + { amount: 1.5, unit: "cups", item: "greek yogurt (full-fat)" }, + { amount: 2, unit: "tbsp", item: "lemon juice" }, + { amount: 2, unit: "tbsp", item: "garam masala" }, + { amount: 2, unit: "tbsp", item: "cumin (ground)" }, + { amount: 1.5, unit: "tbsp", item: "tumeric (ground)" }, + ], + directions: "Whisk 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" + }, { + ingredients: [ + { amount: 1/4, unit: "lb", item: "butter (unsalted)" }, + { amount: 4, unit: "tsp", item: "vegetable oil" }, + { amount: 2, unit: "", item: "onions (yellow, diced)" }, + { amount: 4, unit: "cloves", item: "garlic (minced)" }, + { amount: 3, unit: "tbsp", item: "ginger (peeled, grated)" }, + { amount: 1, unit: "tbsp", item: "cumin seeds" }, + ], + directions: "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." + }, { + ingredients: [ + { amount: 1, unit: "stick", item: "cinnamon" }, + { amount: 2, item: "tomatoes (diced)" }, + { amount: 2, item: "red chilies (e.g., jalapeño)" }, + { unit: "~", item: "kosher salt" }, + ], + directions: "Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft." + }, { + ingredients: [ + { amount: 3/4, unit: "cup", item: "chicken stock" }, + ], + directions: "Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken " + + "stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes." + }, { + ingredients: [ + { amount: 1.5, unit: "cups", item: "cream" }, + { amount: 1.5, unit: "tbsp", item: "tomato paste" }, + ], + directions: "Stir in the cream and tomato paste. Simmer until completely mixed and heated through." + }, { + ingredients: [ + { amount: 3, unit: "tbsp", item: "almonds (slivered)" }, + { amount: 1/2, unit: "cup", item: "cilantro" }, + ], + directions: "Add the almonds and cook until softened. Add the cilantro as a garnish and serve." + }], + credit: { + name: "Sam Sifton, NYTimes Cooking Section", + url: "https://cooking.nytimes.com/recipes/1016754-butter-chicken" + } +}) diff --git a/src/butter-chicken/index.pug b/src/butter-chicken/index.pug deleted file mode 100644 index 2fefc0f..0000000 --- a/src/butter-chicken/index.pug +++ /dev/null @@ -1,140 +0,0 @@ -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") - - body.recipe - section.header - .image(style="background-image: url('./large.png')") - - .about - h1 Butter Chicken - - .timing prep 35 min, cook 30 min - - .icons - .icon.overnight - .icon.gluten-free - .icon.low-carb - .icon.serving - | × 6 - - .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. - - section.instructions - .step - h3 1 - .ingredients - ul - li - .amount 1½ cups - .item greek yogurt (full-fat) - li - .amount 2 tbsp - .item lemon juice - li - .amount 1½ tbsp - .item tumeric (ground) - li - .amount 2 tbsp - .item garam masala - li - .amount 2 tbsp - .item cumin (ground) - li - .amount 3 lbs - .item chicken thighs, on the bone - .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. - - .step - h3 2 - .ingredients - ul - li - .amount ¼ lb - .item butter (unsalted) - li - .amount 4 tsp - .item vegetable oil - li - .amount 2 - .item onions (yellow, diced) - li - .amount 4 cloves - .item garlic (minced) - li - .amount 3 tbsp - .item ginger (peeled, grated) - li - .amount 1 tbsp - .item cumin seeds - .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. - - .step - h3 3 - .ingredients - ul - li - .amount 1 - .item cinnamon stick - li - .amount 2 - .item tomatoes (diced) - li - .amount 2 - .item red chilies (e.g., jalapeño) - li - .amount ~ - .item kosher salt - .detail. - Add the cinnamon stick, tomatoes, chiles, and salt. Cook until the chilis are soft. - - .step - h3 4 - .ingredients - ul - li - .amount ⅔ cups - .item chicken stock - .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. - - .step - h3 5 - .ingredients - ul - li - .amount 1½ cups - .item cream - li - .amount 1½ tsp - .item tomato paste - .detail. - Stir in the cream and tomato paste. Simmer until completely mixed and heated through. - - .step - h3 6 - .ingredients - ul - li - .amount 3 tbsp - .item almonds (slivered) - li - .amount ½ cup - .item cilantro (minced) - .detail. - Add the almonds and cook until softened. Add the cilantro as a garnish and serve. - - section.credits. - Sam Sifton, NYTimes Cooking Section, https://cooking.nytimes.com/recipes/1016754-butter-chicken