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This month we will celebrate the cuisine from India with a crowd-pleasing favorite, Butter Chicken. The ingredients you need are provided below.
Like to cook? Join us for Chef Theresa's International Cuisine Series. Ingredient list will be posted a few weeks before each session.
Register online or by calling the library at 973 584-2400 and the link will be sent to you the day before the event.
For the chicken marinade:
28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
1/2 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon of salt
For the sauce:
2 tablespoons olive oil
2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
1 large onion, sliced or chopped
1 1/2 tablespoons garlic, minced
1 tablespoon ginger, minced or finely grated
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
14 oz (400 g) crushed tomatoes
1 red chili crushed (adjust to your taste preference)
1 1/4 teaspoons salt (or to taste)
1 cup of heavy or thickened cream (or evaporated milk to save calories)
1 tablespoon sugar
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili and salt. Let simmer on low for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream, sugar through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
Theresa Navarro is a successful owner and chef of Jeremiah’s catering and cooking studio in Parsippany. She started at the young age of 13 working in restaurants. Achieving ownership at age 24 Theresa opened Jeremiah’s cafe and catering. For the last 23 years Theresa has prepared, catered and taught for her community. Jeremiah’s Catering offers cooking classes created especially for children. Theresa holds these classes and teaches children how to cook healthy meals for themselves. Of course, everything is made to be safe for children and Theresa is extremely patient and pays attention to each child in her class. She chooses easy, yet healthy, recipes for the children and does her best to stir in them the joy and happiness of making tasty food. The whole idea is to help the children acquire new skills, enjoy group activities, and teach them all about healthy foods. And Theresa does this with a lot of dedication and enthusiasm.
October 13, 2020 Southern US: Chicken and Dumplings
November 10, 2020 Poland: Perogies
December 1, 2020 India: Butter Chicken
January 12, 2021 Morocco: Chick Pea Tagine
February 9. 2021 China: Scallion Pancakes
March 9, 2021 Ireland: Irish Soda Bread Biscuits
April 13, 2021 Korea: Fried Chicken Wings
May 11, 2021 Canada: Calgary Nanaimo Bars
June 1, 2021 Vietnam: Veggie and Beef Pho