Good day all. Hope you are all doing well. It was very cold here over the weekend.
I was craving a good Indian curry last week so I grabbed the items I was missing from the store and got to cooking.
This is one of my favorite dishes. It is a take on butter chicken that adds a good portion of fresh vegetables to the mix. It is butter chicken with carrots, mushrooms, and red bell pepper added. I made a larger portion of sauce to accommodate the extra veg.
I love Indian food. The complex flavors make it much easier for me to eat meatless dishes and not notice. I bought my carbon steel wok mainly for Indian food. I digress.
It took me a while to prep and cook everything for this dish. First, the chicken is cut up and put into a two step marinade. Once that is finished, on to the vegetable prep. Then getting the spices staged. This dish has a wide array of spicing from garlic and ginger to kasoori methi (Fenugreek leaves). I used frozen tomatoes that I grew over the summer. Freezing the tomatoes makes taking the skins off a breeze. You don't need to take the skins off but I think the dish is less visually appealing with rolls of tomato skins about the dish.
On to the cook.
In goes the ghee and the whole spices. Once they are sizzling, the onions are added and fried until they turn golden.
Now it is time to add the garlic/ginger paste. Once that turns pleasantly aromatic, add the chopped vegetables and cook until starting to soften.
Add the ground spices and tomatoes. Cook until mixture thickens a bit then add chicken.
Once sauce thickens, add cream and kasoori methi.
Serve with naan or rice.
Enjoy!!!
Chef Odin
I was craving a good Indian curry last week so I grabbed the items I was missing from the store and got to cooking.
This is one of my favorite dishes. It is a take on butter chicken that adds a good portion of fresh vegetables to the mix. It is butter chicken with carrots, mushrooms, and red bell pepper added. I made a larger portion of sauce to accommodate the extra veg.
I love Indian food. The complex flavors make it much easier for me to eat meatless dishes and not notice. I bought my carbon steel wok mainly for Indian food. I digress.
It took me a while to prep and cook everything for this dish. First, the chicken is cut up and put into a two step marinade. Once that is finished, on to the vegetable prep. Then getting the spices staged. This dish has a wide array of spicing from garlic and ginger to kasoori methi (Fenugreek leaves). I used frozen tomatoes that I grew over the summer. Freezing the tomatoes makes taking the skins off a breeze. You don't need to take the skins off but I think the dish is less visually appealing with rolls of tomato skins about the dish.
On to the cook.
In goes the ghee and the whole spices. Once they are sizzling, the onions are added and fried until they turn golden.
Now it is time to add the garlic/ginger paste. Once that turns pleasantly aromatic, add the chopped vegetables and cook until starting to soften.
Add the ground spices and tomatoes. Cook until mixture thickens a bit then add chicken.
Once sauce thickens, add cream and kasoori methi.
Serve with naan or rice.
Enjoy!!!
Chef Odin
Attachments
Last edited:
