TOMATO BUTTER CHICKEN
"This has been one of my favorite ways to use fresh, ripe tomatoes ever since I saw a cook prepare the dish in a small New Delhi restaurant. It's splendid for entertaining because you can marinate and roast the chicken ahead of time and simply rewarm it in the sauce."
1 skinless (3-lb) chicken, cut into pieces
FOR THE MARINADE:
1 lemon, juice only
1 1/2 cups plain yogurt
1 small onion,- minced fine
1 teaspoon salt
1 teaspoon garam masala*
FOR THE SAUCE:
5 medium-large fresh tomatoes
8 tablespoons unsalted butter
2 teaspoons cumin seed, toasted brown*
1 inch-piece fresh ginger root, grated*
1 1/2 cups heavy cream
2 teaspoons garam masala*
1 teaspoon salt
1/4 teaspoon sugar
cayenne pepper (to taste)
freshly ground black pepper
1/2 lemon, juice only
handful coriander leaves (for garnish)
Rinse and wipe the chicken pieces. Remove the skin (except for the wing pieces). In the thickest portions of breast, thigh, and leg, make 2 or 3 shallow scoring marks with a small knife so that the marinade can penetrate.
Mix all the marinade ingredients.
Place the chicken in a pan and add the marinade. (This must be done 1 hour ahead at minimum, but it's even better to give 12 or even 24 hours to this step.) Cover and refrigerate, then let the chicken come to room temperature 30 minutes before the time to bake it.
WHEN READY TO COOK:
Turn your oven as high as it will go (like 525 degrees F). When the oven is fullv hot roast the chicken for 30 minutes. This will give a tandoori-oven look to the portions. The chicken can be roasted an hour ahead of time, then gently rewarmed in its sauce).
TO MAKE THE SAUCE:
Core out the tomatoes and cut them in half across the middle. Squeeze out the seeds, then coarsely chop the tomatoes. Melt the butter in large saute pan. Add the tomatoes and add the rest of the sauce ingredients. Let them simmer until all is smooth, 10 to 12 minutes
Place the chicken in the sauce, spooning some up over the portions, and gently heat together for 5 minutes on top of the stove or in the oven before serving. Top with coriander leaves.
*VARIATION:
If you wish, you can take the garam masala, ginger, and cumin seed out and turn the dish from Indian to Mediterranean (Nicoise olives, oregano, sauteed zucchini, and peppers).
Servings: 6
Source: Farm Market Cookbook by Judith Olney, 1991
"This has been one of my favorite ways to use fresh, ripe tomatoes ever since I saw a cook prepare the dish in a small New Delhi restaurant. It's splendid for entertaining because you can marinate and roast the chicken ahead of time and simply rewarm it in the sauce."
1 skinless (3-lb) chicken, cut into pieces
FOR THE MARINADE:
1 lemon, juice only
1 1/2 cups plain yogurt
1 small onion,- minced fine
1 teaspoon salt
1 teaspoon garam masala*
FOR THE SAUCE:
5 medium-large fresh tomatoes
8 tablespoons unsalted butter
2 teaspoons cumin seed, toasted brown*
1 inch-piece fresh ginger root, grated*
1 1/2 cups heavy cream
2 teaspoons garam masala*
1 teaspoon salt
1/4 teaspoon sugar
cayenne pepper (to taste)
freshly ground black pepper
1/2 lemon, juice only
handful coriander leaves (for garnish)
Rinse and wipe the chicken pieces. Remove the skin (except for the wing pieces). In the thickest portions of breast, thigh, and leg, make 2 or 3 shallow scoring marks with a small knife so that the marinade can penetrate.
Mix all the marinade ingredients.
Place the chicken in a pan and add the marinade. (This must be done 1 hour ahead at minimum, but it's even better to give 12 or even 24 hours to this step.) Cover and refrigerate, then let the chicken come to room temperature 30 minutes before the time to bake it.
WHEN READY TO COOK:
Turn your oven as high as it will go (like 525 degrees F). When the oven is fullv hot roast the chicken for 30 minutes. This will give a tandoori-oven look to the portions. The chicken can be roasted an hour ahead of time, then gently rewarmed in its sauce).
TO MAKE THE SAUCE:
Core out the tomatoes and cut them in half across the middle. Squeeze out the seeds, then coarsely chop the tomatoes. Melt the butter in large saute pan. Add the tomatoes and add the rest of the sauce ingredients. Let them simmer until all is smooth, 10 to 12 minutes
Place the chicken in the sauce, spooning some up over the portions, and gently heat together for 5 minutes on top of the stove or in the oven before serving. Top with coriander leaves.
*VARIATION:
If you wish, you can take the garam masala, ginger, and cumin seed out and turn the dish from Indian to Mediterranean (Nicoise olives, oregano, sauteed zucchini, and peppers).
Servings: 6
Source: Farm Market Cookbook by Judith Olney, 1991
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!