I went to Peru last week. It was really great. The country is beautiful, the people are kind and helpful, and the food was incredible. I went this my parents and cousin.
My dad and cousin speak spanish, and I speak passable Spanish. I think we tried to practice speaking Spanish every chance we could. It drove my mother crazy. It was fun to speak it again, because I rarely speak Spanish in my daily life.
Everything went much smoother than I anticipated. We found all the sites and hotels with relative ease. We caught all our plains, trains, and buses. It was a wonderful way to start the summer.
When I got back to the US I made this butter chicken and have been eating it all week. I just finished it today. It's been delicious and flavorful. The recipe came from AllRecipes.
This dish is traditional cooked in a tandoor. In India the chicken is served on the bone. Sometimes the chicken is marinated overnight in yogurt.
The ingredients are 1 tablespoon peanut oil, 1 shallot, 1/4 white onion, 2 tablespoon butter, 2 teaspoon lemon juice, 1/2 tablespoon fresh ginger, 1/2 tablespoon minced garlic, 1 teaspoon garam masala, 1 teaspoon chile powder, 1 teaspoon cumin, 1 bay leaf, 1/4 cup plain yogurt, 1 cup half and half, 1 cup tomato puree, 1/4 teaspoon cayenne pepper, 1 pinch salt, 1 pinch pepper, 1 teaspoon peanut oil, 1 pound skinless and boneless chicken thighs, 1 teaspoon garam masala, and 1 pinch cayenne pepper. Whew!
I began my cooking the shallot and onion in the hot tablespoon on peanut oil. I cooked the onion and shallot until they were soft.
While they were cooking I measured out the spices. I added one teaspoon of garam masala, chile powder, cumin, the bay leaf, and 1/4 teaspoon of cayenne.
When the onions and shallots were translucent I added the ginger, garlic, lemon juice, butter, and all the spices. I cooked this for a minute.
After one minute I added the tomato paste and continued to cook the mixture for two more minutes. I stirred the entire time.
Then I added the cream and yogurt.
I lowered the heat and let the mixture simmer for ten minutes.
I added another tablespoon of peanut oil to a skillet and cooked the cubed chicken thighs. I added another teaspoon of garam masala and a pinch of cayenne to the chicken. The chicken browned for about ten minutes.
After ten minutes I added a few spoons of the sauce and cooked it until most of the liquid had evaporated. The chicken was completely cooked at this point.
I sprinkled salt and pepper into the sauce before adding the cooked chicken.
I combined the chicken and sauce and cooked it for five to ten minutes.
I ate this with basmati rice. The sauce is aromatic and mouthwatering. It's rich and creamy.
It tasted comparable to butter chicken I have eaten in restaurants, though it's not a traditional recipe.