Convert Butter Chicken recipe to the new format
This commit is contained in:
Andrew Miner
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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
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fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, but
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it tasty both the day of and for several days afterward.
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</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
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chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight.
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</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
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until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to
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brown.
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</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.
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</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
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bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.
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</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.
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</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.
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</div></div></section><section class="credits">Sam Sifton, NYTimes Cooking Section, https://cooking.nytimes.com/recipes/1016754-butter-chicken</section></body></html>
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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">3 lbs</div><div class="item">chicken thighs, on the bone</div></li><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">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">1½ tbsp</div><div class="item">tumeric (ground)</div></li></ul></div><div class="detail">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</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 stick</div><div class="item">cinnamon</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, chilies, and salt. Cook until the chilies are soft.</div></div><div class="step"><h3>4</h3><div class="ingredients"><ul><li><div class="amount">¾ cup</div><div class="item">chicken stock</div></li></ul></div><div class="detail">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.</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 tbsp</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</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, <a href="https://cooking.nytimes.com/recipes/1016754-butter-chicken">https://cooking.nytimes.com/recipes/1016754-butter-chicken</a></section><section class="navigation"><a href="..">« Back</a></section></body></html>
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module.exports = require("../helpers")({
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title: "Butter Chicken",
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timings: {
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prep: "35 min",
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cook: "30 min",
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},
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icons: ["overnight", "gluten-free", "low-carb"],
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servings: 6,
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description: "This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken " +
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"with fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, but " +
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"it tasty both the day of and for several days afterward.",
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steps: [{
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ingredients: [
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{ amount: 3, unit: "lbs", item: "chicken thighs, on the bone" },
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{ amount: 1.5, unit: "cups", item: "greek yogurt (full-fat)" },
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{ amount: 2, unit: "tbsp", item: "lemon juice" },
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{ amount: 2, unit: "tbsp", item: "garam masala" },
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{ amount: 2, unit: "tbsp", item: "cumin (ground)" },
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{ amount: 1.5, unit: "tbsp", item: "tumeric (ground)" },
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],
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directions: "Whisk the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the " +
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"chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight"
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}, {
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ingredients: [
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{ amount: 1/4, unit: "lb", item: "butter (unsalted)" },
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{ amount: 4, unit: "tsp", item: "vegetable oil" },
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{ amount: 2, unit: "", item: "onions (yellow, diced)" },
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{ amount: 4, unit: "cloves", item: "garlic (minced)" },
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{ amount: 3, unit: "tbsp", item: "ginger (peeled, grated)" },
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{ amount: 1, unit: "tbsp", item: "cumin seeds" },
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],
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directions: "In a large pan, over medium heat, melt the butter until it starts to foam. Add the onions and " +
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"cook until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start " +
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"to brown."
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}, {
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ingredients: [
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{ amount: 1, unit: "stick", item: "cinnamon" },
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{ amount: 2, item: "tomatoes (diced)" },
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{ amount: 2, item: "red chilies (e.g., jalapeño)" },
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{ unit: "~", item: "kosher salt" },
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],
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directions: "Add the cinnamon stick, tomatoes, chilies, and salt. Cook until the chilies are soft."
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}, {
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ingredients: [
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{ amount: 3/4, unit: "cup", item: "chicken stock" },
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],
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directions: "Add the chicken and marinade to a large pan, and cook until heated through. Add the chicken " +
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"stock, and bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes."
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}, {
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ingredients: [
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{ amount: 1.5, unit: "cups", item: "cream" },
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{ amount: 1.5, unit: "tbsp", item: "tomato paste" },
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],
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directions: "Stir in the cream and tomato paste. Simmer until completely mixed and heated through."
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}, {
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ingredients: [
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{ amount: 3, unit: "tbsp", item: "almonds (slivered)" },
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{ amount: 1/2, unit: "cup", item: "cilantro" },
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],
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directions: "Add the almonds and cook until softened. Add the cilantro as a garnish and serve."
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}],
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credit: {
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name: "Sam Sifton, NYTimes Cooking Section",
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url: "https://cooking.nytimes.com/recipes/1016754-butter-chicken"
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}
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})
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@@ -1,140 +0,0 @@
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doctype html
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html
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head
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link(href="../style2.css" rel="stylesheet" type="text/css")
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meta(charset="UTF-8")
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meta(name="viewport" content="user-scalable=no, width=device-width")
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body.recipe
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section.header
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.image(style="background-image: url('./large.png')")
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.about
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h1 Butter Chicken
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.timing prep 35 min, cook 30 min
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.icons
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.icon.overnight
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.icon.gluten-free
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.icon.low-carb
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.icon.serving
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| × 6
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.description.
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This is a fairly simple Indian dish which turns out a large amount of amazingly spiced chicken with
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fairly little effort. Our first time, we doubled the recipe and used pre-cut chunks of chicken, but
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it tasty both the day of and for several days afterward.
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section.instructions
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.step
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h3 1
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.ingredients
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ul
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li
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.amount 1½ cups
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.item greek yogurt (full-fat)
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li
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.amount 2 tbsp
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.item lemon juice
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li
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.amount 1½ tbsp
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.item tumeric (ground)
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li
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.amount 2 tbsp
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.item garam masala
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li
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.amount 2 tbsp
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.item cumin (ground)
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li
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.amount 3 lbs
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.item chicken thighs, on the bone
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.detail.
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Whisk together the yogurt, lemon juice, tumeric, garam masala, and cumin in a large bowl. Add the
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chicken and coat throughly with the marinade. Cover and place in the refrigerator overnight.
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.step
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h3 2
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.ingredients
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ul
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li
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.amount ¼ lb
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.item butter (unsalted)
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li
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.amount 4 tsp
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.item vegetable oil
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li
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.amount 2
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.item onions (yellow, diced)
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li
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.amount 4 cloves
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.item garlic (minced)
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li
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.amount 3 tbsp
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.item ginger (peeled, grated)
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li
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.amount 1 tbsp
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.item cumin seeds
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.detail.
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In a large pan over medium heat, melt the butter until it starts to foam. Add the onions and cook
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until translucent. Add garlic, ginger, and cumin seeds. Continue to cook until the onions start to
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brown.
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.step
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h3 3
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.ingredients
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ul
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li
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.amount 1
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.item cinnamon stick
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li
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.amount 2
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.item tomatoes (diced)
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li
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.amount 2
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.item red chilies (e.g., jalapeño)
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li
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.amount ~
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.item kosher salt
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.detail.
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Add the cinnamon stick, tomatoes, chiles, and salt. Cook until the chilis are soft.
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.step
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h3 4
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.ingredients
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ul
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li
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.amount ⅔ cups
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.item chicken stock
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.detail.
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Add the chicken and marinade to the pan, and cook until heated through. Add the chicken stock, and
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bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes.
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.step
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h3 5
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.ingredients
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ul
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li
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.amount 1½ cups
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.item cream
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li
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.amount 1½ tsp
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.item tomato paste
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.detail.
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Stir in the cream and tomato paste. Simmer until completely mixed and heated through.
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.step
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h3 6
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.ingredients
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ul
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li
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.amount 3 tbsp
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.item almonds (slivered)
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li
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.amount ½ cup
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.item cilantro (minced)
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.detail.
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Add the almonds and cook until softened. Add the cilantro as a garnish and serve.
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section.credits.
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Sam Sifton, NYTimes Cooking Section, https://cooking.nytimes.com/recipes/1016754-butter-chicken
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