Have to try this recipe to go with your Naan Bread! Indian nights are on the horizon!! Mary x. Very authentic taste and not hard at all. Thank you so much! Hey where are the ingredients of the spice mix listed? Btw I would love to try this recipe. Hope this one works!!! Rabia, The ingredients for the spice mix are listed in the recipe.
Hi, Wow. Looks amazing. I must try that. What is Spice mix? Is it a specifik product you but? Cecilie, Thanks so much! The recipe for the spice mix I use is included in the recipe; I hope this helps! Your email address will not be published. Recipe Rating. Notify me of follow-up comments by email. Notify me of new posts by email. Jump to Recipe Print Recipe. Indian Butter Chicken Murgh Makhani. Course: Main Course. Cuisine: Indian. Prep Time: 25 minutes.
Cook Time: 1 hour 15 minutes. Total Time: 1 hour 35 minutes. Servings: 8 servings. Calories: kcal. Author: Faith Gorsky. Sauce: 2 tablespoons clarified butter ghee 2 medium-large onions chopped 1 jalapeno pepper seeded and minced optional 4 cloves garlic grated or crushed 1 tablespoon fresh-grated ginger 1 tablespoon sugar or you can use coconut sugar 5 teaspoons Spice Mix 2 teaspoons fresh lemon juice 2 teaspoons hot sauce more or less to taste For Serving: Prepared basmati rice or prepared cauliflower rice.
US Customary - Metric. Instructions For the spice mix, combine all ingredients in a small bowl. For the chicken, combine all ingredients in a large bowl; cover it and marinade in the fridge for at least 2 hours or up to 2 days. For the sauce, heat the ghee in a 5-quart pot over medium heat; add the onion and jalapeno and cook until softened, but not browned, about 8 minutes, stirring occasionally.
Add the garlic and ginger and cook another 30 seconds, then add the Spice Mix and lemon juice and cook 30 seconds more.
Add the hot sauce and tomatoes and cook 5 minutes, then add the tomato paste and chicken stock. Bring to a boil, then cover the pot and simmer for 20 minutes, stirring occasionally; cool slightly. Puree the sauce until completely smooth using an immersion blender or in batches using a regular blender. Return the gravy to the pan and add the bay leaf and raisins. Bring to a boil, then cover the pot and simmer for 30 minutes, stirring occasionally. Stir in the butter until melted, then turn off the heat. While the sauce is cooking, you can cook the chicken. Add cilantro and the chicken to the sauce.
Provencal Chicken with Pastis
Taste and adjust the seasonings as desired you may want to add more salt, sugar, spices, hot sauce, lemon juice, etc. Serve with prepared basmati rice or prepared cauliflower rice. Tried this recipe? Mention anediblemosaic or tag anediblemosaic! Comments A flavorful dish! Really mouthwatering! Cheers, Rosa. Hugs, Karyn. Oh man, I still have a few hours till dinner and this dish is making me hungry.
Sounds delicious. Thanks again for posting and for sharing! Yea—some weird code messed everything up on my site! These look incredible. I am working on learning to cook so sites like this are very helpful! Any advice? Can I just lessen the amount of spice mix i use for the gravy? Also, when marinating overnight, what is minimum amount of hours? Thanks for sharing and for posting! Regards Cecilie Denmark. Leave a Reply Cancel reply Your email address will not be published.
My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
However, all interpretation includes information. Interpretation is an art which combines many arts, whether the materials presented are scientific, historical, or architectural. Any art is in some degree teachable. Interpretation should aim to present a whole rather than a part and must address itself to the whole man rather than to any phase.
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Interpretation addressed to children say, up to the age of twelve should not be a dilution of the presentation to adults but should follow a fundamentally different approach. To be at its best it will require a separate program. Straightforward enough, these guidelines are prefaced by two other pieces of advice: first, that "interpretation is the revelation of a larger truth that lies behind any statement of fact" and second, that "interpretation should capitalize mere curiosity for the enrichment of the human mind and spirit.
Written in the s at a time when history textbooks stressed facts and great men, Tilden's prose takes the imbalance to task, urging a more harmonious blend of art and science, a wider consciousness of viewers and listeners, and a broader contextualization of the subject at hand within the human experience, writ large.
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As if this weren't a tall enough order, it reminds the reader that "the recreation of the past, and a kinship with it" is the goal of all ideal interpretation. The changes that have taken place within American museums and national parks over the last several decades reflect these goals. It is all well and good to have such lofty goals when interpreting the breathtaking grandeur of Yellowstone Park or the quiet activities of the figures on an exquisite ancient Greek vase.
The Yellowstone area was set aside as a national park for that very reason; the vase is in the museum precisely because of its incredible, silent beauty that speaks immediately to humans around the globe and through time. But what about the rest of our heritage that is neither sublime, breathtaking, nor an important part of our nation's story? Like, for example, the recipe? What would Tilden have to say about it? Yes, you are right, my interpretive guidelines will only work for those parts of our heritage that are important enough to be set aside in parks or museums?
Or, yes, you are right, this method will only work on objects and not words, overlooking the fact that a recipe is an object? Just his life story will give us the answers to these questions. Anyone who worked energetically from the age of 58 well into his nineties to revolutionize historical and cultural interpretation was not the kind of man who would have been frightened by a recipe or a cookbook. Nor would he have dismissed either as too lowly.
And he certainly wouldn't have found them uninteresting. But what would he have done? Well, of course he would have applied his six principles. Rearranged for speedy application they are:. Communicate the results in a provocative manner which appeals to the whole person and relates to universal human traits or experiences. Since numerous scholars have examined the uniquely American facets of American Cookery , I've chosen a recipe that does not have such a distinction, or at least that scholars have not yet determined to have, although some of the ingredients became significant in American culture in the ensuing decades:.
To stuff a Turkey Grate a wheat loaf, one quarter of a pound butter, one quarter of a pound salt pork, finely chopped, 2 eggs, a little sweet marjoram, summer savory, parsley and sage, pepper and salt if the pork be not sufficient, fill the bird and sew up. The same will answer for all Wild Fowl.
Waterfowls require onions. One can go in two directions in gathering the facts surrounding this recipe: outward to the context of the cookbook, its author, the time period in which she wrote it, and the tradition of which it was a part; and inward to the ingredients, proportions, techniques, and other characteristics of the recipe itself. The basic outward facts have been given above, so for now, we'll go to the recipe itself. At first glance, it appears to be very much like stuffed turkey recipes today, with its bread, fat, quartet of herbs that today are known as poultry seasoning, pepper and salt to taste, and deceptively simple "sew up.
A wheat loaf would likely have been a one-pound loaf and, since the recipe doesn't call for a "fine wheaten loaf," it would have been whole wheat. By , the ounce and pound were standardized, so a quarter of a pound of salt pork was a commonly understood quantity. That is not to say, though, that scales, particularly those of merchants, were calibrated and sealed by public authorities to assure that it actually was a common quantity.
While American Cookery doesn't explain the qualities of bread, it does describe some of the other ingredients in this recipe. With all poultry, females were preferred. The hen turkey, it said, was "higher and richer flavor'd, easier fattened and plumper—they are no odds in the market. Young birds had smooth legs and combs whereas old ones had "speckled rough legs. The best eggs—"clear, thin shell'd, longest oval and shapt ends are best"—had to be hand-candled or put in water.
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Fresh eggs laid "on their bilge" while stale ones "bob[ed] up and end. The book lists parsley as a vegetable as well as an herb and devotes more text to it than any other food except potatoes and apples, giving directions for winter cultivation and storage.
Simmons knew of three varieties of parsley and preferred the "thickest and branchiest" and felt it "good in soups, and to garnish roast Beef , excellent with bread and butter in the spring. Unlike recipes today, this one doesn't tell the cook what to do with the turkey once it is stuffed. Although it is listed with roast mutton, veal, and lamb, a recipe for stuffing and roasting fowl succeeds it and calls for a very different stuffing, one with beef suet rather than salt pork, no parsley or sage and a gill one half cup of wine.
The trussed, stuffed bird, after being hung "down to a steady solid fire," needed constant basting with salt water until steam came out of its breast. Variations of this recipe suggest substituting parsley "done with potatoes" for the other herbs or stuffing the entire bird with three pints of potatoes mashed with sweet herbs, butter, pepper and salt. Potatoes, according to Simmons, took "rank for universal use, profit and easy acquirement" and Irish potatoes better than any other. Finally, although the book gives some descriptive information about different kinds of waterfowl, that kind of detail doesn't seem important at this point.
As for onions, while Madeira white onions had a "softer" flavor, the "high red, round hard" onions were superior. For economy, the largest ones were best; for taste, the smallest had the "most delicate" taste and were "used at the first tables. Tilden offers some insight into what he believed to be enlightened interpretation. It addressed the whole story, not just the facts, and that whole story blended history and spirituality.
Quoting Jacques Barzun, he wrote "'The use of History is not external but internal. Not what you can do with history, but what history does to you, is its use. One source can prompt many interpretations, all of them sound. This is why this part seems so difficult. It asks us to mind the facts but stray beyond them to find how they make a more comprehensible whole. For people trained in any aspect of the scientific method, this requires courage and, yes, faith—in oneself if nothing else. As with other forms of revelation, this quest may be made easier by asking a few questions.
Why, I wonder, does this recipe simply give directions for stuffing the turkey and not cooking it? Was it intended to be roasted but, in classic eighteenth-century style, the author or publisher assumed readers would know that? Or didn't it matter? If it didn't matter, then why was this recipe directly followed by another one specifically for stuffing and roasting?
Another careless editorial mistake? If sage was undesirable, why put it in the stuffing? And last, but certainly not least, why do waterfowl require onions and landfowl not?
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While all of these questions are good and I would like to pursue them sometime, it is the last question that intrigues me the most, in part because most turkey stuffing recipes today call for onions. And it is one of those questions for which there may not be a definitive answer. It seems to me that this point is the key point of Tilden's interpretive scheme. Most historians today, I would suggest most inquisitive people today, are fact-oriented.
Living in a science-based culture, when we have questions, we want answers. But remember what stage of the plan we are at. We have already gathered all of our facts, and so these questions don't have to be answered. They are, so to speak, revelational questions, ones that help us dig deeper into the recipe to understand it and the culture that created it. Questions we ask of the past seek explanation of what we don't understand and, thus, expose the differences that have been hidden by the similarities.
They are the couplers, if you will. More than glue, nails or clamps that simply hold two things together, couplers connect in such a way as to allow communication. Artistry is a word seldom used in teaching people how to be historians. To those people who believe history to be a social science, it may be a word that should never be used. Not a graduate of any formal, "scientific" school of human studies, Tilden took a classical philosophical approach to history, suggesting that interpreters focus on the form of a thing rather than the material with which it was made, because the form is the essence.
In the nineteenth century, writers called this Truth, a term dropped by historians and others sometime in the last sixty years or so. Even more shocking in this post-modern period, Tilden insisted that any good interpreter "will be somewhat of a poet. This is another point at which an interpreter can misstep, for it is very easy to mistake form for shadow.
Form is the essential nature of a thing, what it must have in order to be that thing no matter the time or the place. A shadow is the shape created when the material of a thing stands in the light. In this exercise, the material is the facts. At this point, it is essential to not be artistic with the facts.
This can all too easily lead to what is euphemistically called "poetic license" and end up in factual distortion. A recipe must have two parts—ingredients and procedure. This is its form, which is universally recognized and understood, and Tilden believes that using it to arrange or frame the facts for better viewing is the artistic act. What makes this recipe so interesting to me is how flexible and inflexible ingredients and procedure are at one and the same time.
The stuffing ingredients are specific but they can be used in any kind of bird. Any kind of bird, that is, except waterfowl. Waterfowl require onions. While we can understand the grouping of birds by habitat, why was it habitat and not how the birds lived, such as in domestic captivity or in the wild, that divided them?
Why did Amelia Simmons build the wall between them with onions? What was it about those waterfowl, domestic or wild, that demanded onions when no other birds did? Were they thought toxic without them? Or, what was it about onions that made them the necessary accompaniment to waterfowl? Or, was it neither the waterfowl nor the onions but the eaters whose acculturated senses of taste made them relish waterfowl with onion stuffing and reject as unpalatable anything less? Or, was it something else that we can't begin to imagine? This artistic process has brought forth questions that suggest a larger and more universal appeal.
From these questions can be taken interpretive lenses that look at how people organize their organic world water or land and why; what they see as harmonious or jarring in their world waterfowl with onions or landfowl with onions and why; how they organize themselves who will and won't eat waterfowl without onions and why; and what these questions have to do with culture, taste and what happens every time someone sits down to a table to eat.