67 lines
3.2 KiB
JavaScript
67 lines
3.2 KiB
JavaScript
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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