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Convert Butter Chicken recipe to the new format

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Andrew Miner
2018-08-24 18:36:25 -06:00
parent bd4c19cf3d
commit f0e5313ba5
3 changed files with 67 additions and 154 deletions
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src/butter-chicken/data.js
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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"
}
})
src/butter-chicken/index.pug
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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")
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