Wednesday, March 10, 2010

Oscar recap and a recipe

We had a fabulous night for our Oscar party.  So fabulous that it's taken me till Wednesday to get my act together enough to blog about it.  Apparently I'm much too old to stay up till 2:00 and bounce right back up again at 7:00 the next morning.  I've been in bed by 9:00 every night since.

We had a full house this year, which was a big improvement over last years attendance.  However, Hilary still managed to cook enough food to feed several military infantry's, but that's okay by me.  Left over Indian food is a good thing to have in the house.  I'm sure she is already planning on what next year's food theme will be!

My last What's Cooking picture was the chicken marinating in yogurt before being turned into scrumptious Butter Chicken.  It's one of my favorite curry recipes.  Hilary made 2 batches this year, one spicy and one less spicy.

Here's the recipe for you to enjoy!



Whispering Windows Butter Chicken

Serves 6
12 chicken thights
1 cup yogurt
salt to taste
1/2 lb. butter
1 big onion, finely mnced
1-1/2 tsps ground cumin seeds
1-1/2 tsp ground coriander seeds
1-1/2 tsps ground cayenne pepper
1 cup strained tomatoes
1/2 cup heavy cream
1/2 cup cashew nuts, ground
1 tsp cardamon seeds, crushed well

Remove skin from chicken.  Make 2 parallel slits in each piece. Mariniate overnight in yogurt and salt.

When ready to cook, heat the butter in a 6-quart saucepan on medium high heat.

Add the onion and stif fry till golden, but not brown.  Add the cumin, coriander, cayenne pepper, tomatoes; stir well.  Add the marinated chicken, with the marinade.  Reduce heat to medium.  Stir.  Cook covered for 15 minutes.

Add the cream, cashews and cardamon; stir well. Cover and cook fro 45 minutes, stirring occasionally

Serve hot.

From Curries Without Worries by Sudha Koul
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