I have discovered Ghee. SO GOOD. If you are not familiar with it, basically it is clarified butter. The milk solids have been removed so it has a very high smoke point and doesn’t burn like butter does. It smells and tastes delicious too. This is the one that I bought, and yes, I even bought it off of Amazon: Ghee!
I do not have much experience with Indian food, but this is one recipe I am so glad I tried. It is not only super easy, but really good for you!
No Butter Butter Chicken
Adapted from Bal Arneson at cookingchanneltv.com
1/2 T. of Ghee or Oil
1 onion (chopped)
3 T. garlic
1 t. fresh Ginger (or 1/4 t. dried)….more if you prefer, I’m
personally not a huge fan.
2 T. tomato paste
1 T. brown sugar
1 – 1-1/2 t. cumin
1 T. garam masala (I got mine here: My Spice Sage)
1/2 t. red pepper flakes (more if you perfer)
1 t. tumeric
1/2 t. salt
1 lb. chicken breast, in one inch cubes
1/4 c. low fat plain yogurt
1/2 c. water
Put a large skillet over medium-high heat and add the oil. When it starts to get hot, add the onion, garlic, and ginger and cook for 4 minutes, or until the onion is golden. Add the tomato paste, brown sugar, cumin seeds, garam masala, red pepper flakes, turmeric, and salt and cook for 2 minutes. Add the chicken cubes and stir well to coat. Add the yogurt and water and cook, stirring until the chicken is done, about 8 minutes. Serve the chicken with roti or rice
Even my kids ate it!
These are pictures of my “Puerto Rican” Rotisserie’d pork that I ended up using as taco filling. Unfortunately I did not get any pictures of the tacos after they were put together, because as soon as I made one they would vanish in someone's mouth! These were very good. The cut of meat I used was “Boston Butt”. To put it on the sword was difficult because there is a crazy bone running through it, and the sword would not penetrate all the way through, so I had to remove it and I stuck the meat that was around the removed bone on the side of the whole thing kind of like you see on the Gyro spits. Anyway it was marinated in cilantro, parsley, lots of paprika (paprika infused oil first pic below), and lots of garlic over night.
The picture above of Rusty was taken as we waited impatiently for the thing to finish roasting, it smelled amazing! I will have to revisit this recipe again in the future, as good as it was I think I can tweak a little more flavor out of it by adding a few things to the marinade. Overall it made an outstanding taco.
