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May 18, 2013, 8:08pm

Voice Acting Club :: Other Creative Works :: The Photo Album :: Aramek's Cooking Academy!

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Topic: Aramek's Cooking Academy! (Read 7,728 times)

Aramek
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Re: Aramek's Cooking Academy!
« Reply #150 on Oct 1, 2012, 7:40am »

Any of the hard/dried sausages. The first time I made it I used Salami.

Not even the good, dried kind. I used luncheon meat. Wasn't nearly as good, but it was still awesome.

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bananabuddy
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Re: Aramek's Cooking Academy!
« Reply #151 on Oct 1, 2012, 3:51pm »

I'll journal my next attempt.

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Aramek
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Re: Aramek's Cooking Academy!
« Reply #152 on Apr 11, 2013, 6:28pm »

Butter Chicken!

(And this isn't even everything. I couldn't fit it all in.)

We all love Indian food, and, as we all know, there can be a metric tonne of shit in it. This is one of those recipes. Now, to make this easier on myself, in a small bowl or something, I start to mix all of my spices together. This isn't exact stir frying here, but you don't want to have the butter sizzling in the pan for the 2 minutes it'll take you to assemble all the spices.

Start combining.

Make it as hot as you wish. (At the end, add more spices after tasting to see what it needs.) Though it isn't Indian, this is my secret. To add a gentle heat, I add some powdered red peppers. Devious and delicious.

Mix it all together until it is pretty uniform. Or don't. No biggie.

Prepare your rice however it says to. I, myself, have a rice cooker, but, I haven't made rice on the stove in forever, so I gave it a shot. Basmati is what I used and it is a great curry platform.

Chop up a fuckload of chicken into even pieces. I used boneless, skinless thighs here, but you can use breasts if you want. I'm just an ass man, myself.

Melt some butter on medium/high heat.

Add the spices and stir until all incorporated. It'll foam and stuff because that's what butter does.

Add the what appears to be an amazingly huge pile of chicken to the pan.

Keep frying on medium/high as you continuously fold the chicken. We need to cover it with all the spices, and start the cooking process. Direct heat makes for delicious meat.

Once the chicken turns all white (but long before it is cooked through) we need to turn this into a braise. Prepare some chicken broth.

With some tomato paste. You can add it to the broth before you pour it in, or just dollop it into the pan, but, I think the red broth is easier.

Keeping this on medium/high the whole time, stirring from time to time, we braise the chicken as the liquid boils off and concentrates in flavour.

Once the chicken is getting about done, we add several dollops of yogurt. I use greek because it is delicious, full of protein, and will thicken this up a whole bunch. Thick is good. Stir in.

Now we add some cream. You can use heavy cream, but, we already have the yogurt, so I elected for the coconut milk. Again, add it, and stir till it is uniform colour.

It'll be a beautiful, creamy orange colour when we're done.

Cooking Indian food in a pan is kinda messy. I should use a wide pot next time, haha.

The Basmati, cooked, fluffed and fragrant awaits its crown.

You can use naan bread as well, but, a good rice base will hold up to the complex, warm, and comforting flavours of the butter chicken. This is very easy and relatively quick to prepare (maybe 20-30 minutes of work) and is not a dish to be forgotten!

Enjoy!

« Last Edit: Apr 11, 2013, 6:28pm by Aramek »

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