Chef Hari Nayek at the University at Albany.
Recipe: Butter Chicken Masala
(Continued from page 2) 1/3 cup (80 ml) thick, Greek-style plain yogurt or sour cream 1 tablespoon plus 1 teaspoon paprika 2 teaspoons ground coriander 3 teaspoons Home-Style Garam Masala 1 tablespoon plus 1 teaspoon Ginger-Garlic Paste 1¼ to 1½ lbs (600 to 750 g) skinless, boneless chicken pieces, cut into 2-in (5-cm) cubes Nonstick cooking spray or oil, to grease grill pan 2 tablespoons oil 1 large red onion (about ½ lb/250 g), minced 1¼ cups (300 ml) ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.