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"
    }
})