WRAPPING BUTTER RECIPES

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COMPOUND BUTTER RECIPE | ALTON BROWN | FOOD NETWORK



Compound Butter Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     condiment

Total Time 32 minutes

Prep Time 30 minutes

Yield 2 logs

Number Of Ingredients 6

1 pound butter
3 to 4 tablespoons extra virgin olive oil
2 tablespoons fresh chives, chopped
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped

Steps:

  • Chop the butter into uniform chunks using the dough scraper. 
  • Place the oil into the food processor and add the chives. Process until the chives are finely chopped. Add the remaining herbs and blend until the herbs have colored the oil. Using the whisk attachment, whip the butter in the mixer?s work bowl at medium speed until it softens and lightens in color, about 5 to 7 minutes. 
  • Add the herb oil to the butter and beat for another 2 minutes until oil is fully incorporated. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving.

BUTTER CHICKEN WRAP RECIPE - HOW TO COOK BUTTER CHICKEN ...

Provided by admin

Categories     Appetizer

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 people

Number Of Ingredients 22

2 boneless (skinless chicken breasts (cut into bite-sized chunks))
1 tbsp oil
1 tbsp butter
1 onion (diced medium )
1 tsp fresh ginger (finely minced )
2-3 garlic cloves (finely minced)
4 tbsp tomato paste
1 tbsp garam masala
1 tsp red chilli powder
1 tsp Kasuri methi
1 tsp cumin powder
1 tsp salt
¼ tsp black pepper
1 cup fresh cream
1 cup salad leaves (mixed )
¼ cup Greek yoghurt
1 cucumber (sliced)
1 tomato (sliced)
¼ cup chopped mint leaves
4 pita bread or tortillas
Olive oil (as needed)
Salt and pepper ( as needed)

Steps:

  • In a large saucepan, heat oil over a medium-high flame and add butter and onions. Cook until the onions turn lightly golden for about 3-4 minutes. Then, add ginger, garlic and sauté for about 30 seconds. Stir continuously to avoid burning. Add the chicken, tomato paste, and all the remaining spices. Cook the gravy for another 5-6 minutes until the chicken is cooked well. Add cream and simmer for another 8-10 minutes until the gravy thickens.
  • Heat the tortillas or pita bread on a skillet. In a bowl, add chopped cucumber, tomato, mint leaves, yoghurt, salt and pepper. Place the mixed salad leaves on the tortillas; add a spoonful of butter chicken and another spoonful of the prepared salad. Roll up the wraps.
  • Serve immediately along with mint raita.

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