Tuesday, 22 April 2008

Butter Chicken This is a pretty good recipe, probably not the healthiest but the good ones rarely are! The cooking method used in this recipe creates an almost roasted flavour without the need of heating up an oven! I used 6 drumsticks for this recipe.
Heat a large, heavy-based lidded pan over a moderate heat. Add some olive oil and about 25g of butter. Generously season drumsticks with salt and pepper and when the butter is foaming, drop in the drumsticks, and fry until lightly browned all over.Cover the pan with a lid and leave the drumsticks to fry gently for 20-25 minutes, turning or shaking the pan regularly. At the end of the cooking time remove the lid and add a further 15/20g of butter, along with some minced garlic (2-3 cloves), a handful of chopped parsley and the juice of half a large lemon. Take the casserole off the heat and leave the flavours to infuse for a few minutes before serving.
I serve these drumsticks with sweet potato mash or couscous using the juices from the pan to top either.


Anonymous said...

Good on tounge but not so much the heart, with all that butter!

Anonymous said...

sorry im completely new at cooking... does this work with the chicken being skinless?
Thanks :) i love your blog.

Ballal said...

I used skinless chicken too! Sorry should have said that in the recipe. I think had the skin been on it would have become a bit soggy with the covered cooking. x

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