After shopping at Costco over the weekend, we ended up with a freezer of food. Bread, sausages, chicken, and sandwich meat. The chicken was mine - originally I wanted to buy whole chickens for stock, poached chicken, and jerk chicken, but after seeing Ms contribution to the grocery cart / freezer I decided against it. After all, how much chicken can you possibly eat in two weeks??!
I had the chicken marinating in sour cream and spices, but I wasn't sure what I'd serve with it. It was a good coincidence then, that Angie at Sea Salt with Food posted a recipe for Cauliflower with Cumin and Asafetida. After all, did I not mention that I had bought a *huge* cauliflower at Costco as well?
When I got home, I started the brown rice first (since it cooked the longest - about 40 minutes! Then I got started on the cauliflower. I didn't have asafetida (but now I know where to get it!) so I used a generous sprinkling of garlic powder. Then I started off sauteeing the chicken. It turned out to be a great meal and I enjoyed all of it - making it, tasting it, eating it. We have leftovers for tonight!
Ingredients - Marinade
1 cup sour cream
2 t cumin powder
1 t cinnamon
2 t cayenne
2 t black pepper
1 T ginger powder
1 t garlic powder
1 t kosher salt
6-8 skinless boneless chicken thighs, cut into 1 1/2" cubes
Juice of half a lemon
The night before, combine marinade ingredients in a non-reactive container (I used a tempered glass container). Refrigerate overnight.
Ingredients - Gravy
2 T vegetable oil or butter
1/4 cup chopped onion
3-5 cloves of garlic, minced
1" of ginger, minced
1 jalapeno pepper, minced
1 tomato, diced
2-4 t ground cumin
1 t coriander
1 dried red chili, crushed (optional - I'd take this out next time)
2 t paprika
Salt and pepper to taste
1 cup half and half cream
1/4 cup cilantro, chopped
Heat 2 T of vegetable oil over medium heat in a heavy-bottomed saucepan. Cook chicken in batches, about 2-3 minutes per side. Reserve chicken.
In the same pan, over medium heat, saute onion, garlic, and ginger until fragrant. Add jalapeno pepper and tomato, cook 1-2 minutes. Add cumin, coriander, chili and paprika. Stir until spices are slightly toasted, and a thick paste is formed.
Add chicken pieces; stir, cover and allow to cook over medium-low to medium heat for 10-15 minutes. Uncover and stir in cream; heat over low heat until warmed through.
Serve over rice, garnished with chopped cilantro.
The smell of everything cooking up was amazing. I did lower the temperature of the cauliflower to 400ºF (that was plenty hot. I was so excited I nearly got a steam burn on my hand!!). I loved how pretty the cauliflower looked out of the oven. Yellow from the turmeric, slightly toasted from the heat of the oven. It was a great accompaniment to the butter chicken!
The butter chicken was a little spicier than I expected (I got heavy handed apparently), so next time I'd omit the dried red chili in the gravy. There's still a little to tweak here and there, but for the meanwhile, this is a nice homey recipe to fall back on. Here's to fusion food pioneers!
More photos at my flickr photo set.
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