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F O O D

D R I N K

LOCAL’S KITCHEN Photo By: Timeline Photography by Stephanie Wilson

Pallavi Simon with chicken butter masala

INDIAN FOR EVERYONE

Pallavi Simon, owner of Edible Arrangements, does her heritage proud

Chicken Butter Masala ½ tablespoon garam masala 3-4 tablespoons lemon juice 1 pound boneless chicken 2 tablespoons oil ½ cup butter 2 (10.75 ounce) cans Hunt’s Tomato Puree Ginger, julienned, approx., 1 teaspoon ½ cup milk ½ cup fresh cream (or half-and-half)

Garam Masala Pinch ground cinnamon Pinch ground cloves Pinch ground nutmeg Pinch ground black peppercorns Pinch ground mace Pinch ground turmeric Pinch ground cumin Pinch ground coriander

Mix the garam masala and the lemon juice together. Apply to the chicken. Marinate for 30 minutes. In a pan, heat oil and 1 tablespoon of butter. Add tomato puree and cook for about 20 minutes. If it has a sour taste you can add a bit of sugar. Add marinated chicken and ginger. Mix well and cook for another 10-15 minutes. Add garam masala, milk and cream. Mix well. Add salt to taste. Serve and enjoy! 60

3 3 7M A GA ZIN E.C OM

APR I L / MAY 2 0 1 6

337 Magazine  

April / May 2016 - Vol. 2 Issue 2

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