Difference between revisions of "Chicken With Tomato Sauce And Butter"

Revision as of 04:08, 15 December 2023

This recipe is in progress. May contain OCR errors.

Ingredients

4 chicken legs
2 chicken breasts
2 medium-sized onions, peeled and coarsely chopped 5 cloves garlic, peeled and coarsely chopped
A piece of fresh ginger, about 2 inches long and 1 inch wide, peeled and coarsely chopped
1 stick of cinnamon, 2-3 inches, broken up
Seeds from 6 whole cardamom pods
8 whole cloves
1 teaspoon whole black peppercorns
2 bay leaves, crumbled
1 hot dried red pepper (or mr, as and if desired)
crumbed 6 tablespoons vegetable oil
16 ounces (2 cups) canet tea sauce
1 teaspoon salt
4 tablespoons lightly salted butter

Directions

Remove skin from all chicken pieces. Divide legs into drumstick and thigh, and quarter the breasts. Pat dry and put aside.
In the container of an electric blender, combine the onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 tablespoons water.
Blend until you have a smooth paste.

# Heat the oil in a 10-12-inch casserole-type pot over a high flame. When hot, put in the chicken pieces, 4 or 5 at a time, and brown them quickly (about a minute on each side). Remove with a slotted spoon. You will need to brown the chicken in several batches. # Turn heat to medium and pour in the paste from the blender. (Keep face averted.) Stir and fry the paste for 5 minutes, scraping the bottom of the pot well as you do so. Now add the tomato sauce, ¾ cup water, and the salt. Bring to a boil. Cover.

Turn heat to very low and simmer gently for 30 minutes, stirring every 6 or 7 minutes.

# Add the chicken pieces to the pot, as well as any juices that may have collected. Bring to a boil, cover, and simmer over low heat for 25 to 30 minutes. Stir gently every 5 or 6 minutes to avoid sticking and burning. Be careful not to break the chicken pieces as you stir. (This much of the recipe can be made up to a day in advance and refrigerated.) # Cut the butter into 4 pats. Take the chicken off the heat. Drop in the pats of butter and stir them in gently. Serve immediately.

@@ Line 1: / Line 1: @@
-chicken legs
+This recipe is in progress. May contain OCR errors.
-chicken breasts
-medium-sized onions, peeled and coarsely chopped 5 cloves garlic, peeled and coarsely chopped
-A piece of fresh ginger, about 2 inches long and 1 inch wide, peeled and coarsely chopped 1 stick of cinnamon, 22-3 inches, broken up
-Seeds from 6 whole cardamom
-pods
-whole cloves
-teaspoon whole black peppercorns
-bay leaves, crumbled
-hot dried red pepper (or mr, as and if desired), crumbed 6 tablespoons vegetable oil
-ounces (2 cups) canet tea
-sauce
-teaspoon salt
-tablespoons lighty alted butter
-* Remove skin from all chicken pieces. Divide legs into drumstick and thigh, and quarter the breasts. Pat dry and put aside.
+=== Ingredients ===
-, * In the container of an electric blender, combine the onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 tablespoons water.
-Blend until you have a smooth paste.
+* 4 chicken legs
-Heat the oil in a 10-12-inch casserole-type pot over a high flame. When hot, put in the chicken pieces, 4 or 5 at a time, and brown them quickly (about a minute on each side). Remove with a slotted spoon. You will need to brown the chicken in several batches.
+* 2 chicken breasts
-Turn heat to medium and pour in the paste from the blender.
+* 2 medium-sized onions, peeled and coarsely chopped 5 cloves garlic, peeled and coarsely chopped
+* A piece of fresh ginger, about 2 inches long and 1 inch wide, peeled and coarsely chopped
+* 1 stick of cinnamon, 2-3 inches, broken up
+* Seeds from 6 whole cardamom pods
+* 8 whole cloves
+* 1 teaspoon whole black peppercorns
+* 2 bay leaves, crumbled
+* 1 hot dried red pepper (or mr, as and if desired)
+* crumbed 6 tablespoons vegetable oil
+* 16 ounces (2 cups) canet tea sauce
+* 1 teaspoon salt
+* 4 tablespoons lightly salted butter
+=== Directions ===
+# Remove skin from all chicken pieces. Divide legs into drumstick and thigh, and quarter the breasts. Pat dry and put aside.
+# In the container of an electric blender, combine the onions, garlic, ginger, cinnamon, cardamom seeds, cloves, peppercorns, bay leaves, red pepper, and 3 tablespoons water.
+# Blend until you have a smooth paste.
+# Heat the oil in a 10-12-inch casserole-type pot over a high flame. When hot, put in the chicken pieces, 4 or 5 at a time, and brown them quickly (about a minute on each side). Remove with a slotted spoon. You will need to brown the chicken in several batches.
+# Turn heat to medium and pour in the paste from the blender.
 (Keep face averted.) Stir and fry the paste for 5 minutes, scraping the bottom of the pot well as you do so. Now add the tomato sauce, ¾ cup water, and the salt. Bring to a boil. Cover.
-Turn heat to very low and simmer gently for 30 minutes, stirring every 6 or 7 minutes.
+# Turn heat to very low and simmer gently for 30 minutes, stirring every 6 or 7 minutes.
-Add the chicken pieces to the pot, as well as any juices that may have collected. Bring to a boil, cover, and simmer over low heat for 25 to 30 minutes. Stir gently every 5 or 6 minutes to avoid sticking and burning. Be careful not to break the chicken pieces as you stir. (This much of the recipe can be made up to a day in advance and refrigerated.)
+# Add the chicken pieces to the pot, as well as any juices that may have collected. Bring to a boil, cover, and simmer over low heat for 25 to 30 minutes. Stir gently every 5 or 6 minutes to avoid sticking and burning. Be careful not to break the chicken pieces as you stir. (This much of the recipe can be made up to a day in advance and refrigerated.)
-Cut the butter into 4 pats. Take the chicken off the heat. Drop in the pats of butter and stir them in gently. Serve immediately.
+# Cut the butter into 4 pats. Take the chicken off the heat. Drop in the pats of butter and stir them in gently. Serve immediately.