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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Butter Chicken Thighs   
    Categories: Poultry, Chilies, Marinades   
         Yield: 4 Servings   
       
   MMMMM--------------------------CHICKEN-------------------------------   
         2 lb Chicken thighs; skinned,   
              - boned   
      
   MMMMM--------------------------MARINADE-------------------------------   
       1/4 c  Plain yogurt   
       1/4 c  Lemon juice   
         1 ts Ground cumin   
       1/2 ts Cayenne pepper; or more   
         2 ts Garam masala   
         2 ts Ginger root; fine chopped   
         2 ts Fresh garlic; fine chopped   
       1/2 ts Saffron threads   
              +=SOAKED IN=+   
         2 tb Milk   
       1/4 ts Ground fenugreek seeds *   
       1/2 ts Salt   
         3 dr Edible red food coloring **   
         2 tb Melted butter; for basting   
      
   MMMMM---------------------------SAUCE--------------------------------   
         2 tb Melted butter   
         2 ts Ginger root; fine chopped   
         2 ts Fresh garlic; fine chopped   
         2    Onions; fine chopped   
         2 lg Tomatoes; seeded & chopped   
         1 ts Ground coriander   
         1 ts Ground cumin   
         1 ts Cayenne pepper   
         1 ts Garam masala   
       1/4 ts Fenugreek seeds; ground   
         2 ts Chopped green chilies   
       1/2 ts Salt   
         1 ts Sugar   
         2 tb Milk   
         1 tb W/hole cilantro leaves;   
              - chopped fine   
       
     In a large bowl, whisk together yogurt, lemon juice,   
     spices, salt, cream and food coloring. Add the chicken,   
     cover, and marinate up to an hour.   
        
     Set oven to 375ºF/190ºC.   
        
     Remove the chicken from the marinade. Preheat a skillet   
     over MED-HIGH heat. Drizzle with a bit of oil. Put the   
     chicken in and cook it for 6 minutes per side.   
        
     Meanwhile, heat another skillet over MED-HIGH heat. Add   
     the butter and fry the ginger and garlic to golden brown.   
     Add the onions and saute over MED heat until they are   
     browned and softened. Add the tomatoes and cook until   
     soft. Add the spices and green chilies and cook, stirring,   
     for 1 minute.   
        
     Remove the chicken from the pan and add to the sauce.   
     Saute for 5 minutes. Add the salt and sugar. Increase   
     the heat and slowly add the milk, stirring constantly.   
     Simmer the chicken on LOw/ for 5 minutes. Garnish with   
     cilantro and serve with rice, naan (flat bread) and a   
     green veg.   
        
     * Fenugreek seeds can be found at any Indian grocery   
     store or any good spice shop or specialty store.   
        
     ** Edible food coloring can be found at any Indian   
     grocery store. If you can't find this, then use any   
     red food coloring from the supermarket that is used   
     for cake decorating, but make sure it has no sugar   
     in it.   
        
     UDD Note: This looks complex and hard to do. But, it's not.   
     Really. Just a lot of little things. Still, it's not what   
     I would want to make for an in-a-hurry meal.   
        
     Recipe adapted from Zack Katai, Penzeys One, Vol II,   
     Issue 6   
        
     Posted to Chile-Heads Mailing List by Risa Golding   
        
     Meal Master Format by Dave Drum - 17 April 2008   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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