Did you know that most commercially sold frog legs come from India and Bangladesh?  When you think of frog legs, you think battered and deep fried.  Since everyone says frog legs taste just like chicken, I decided to put that to the test.  Butter chicken is a staple in Indian cooking, so I did this with frog legs; the results were delicious, much more flavor than chicken. I hope you like it.

1 pound frog legs (from Crosby’s Crabs)

1 cup milk

1/2 teaspoon garam masala

1/2 teaspoon salt

3 tablespoons butter, divided

1 onion, chopped

1/2 teaspoon turmeric

1 tablespoon tomato paste

1 teaspoon garlic powder

1/2 teaspoon ginger powder

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1 cup water

1 cup cream

2 tablespoons honey

1 cup chopped cilantro

Soak frog legs in milk for 1 hour.

Heat skillet to medium.

Add 1/2 of butter.

Add frog legs and brown.

Remove legs and drain.

Add remaining butter.

Add onion and cook until soft, about 5 minutes.

Add masala and salt.

Add garlic, turmeric, ginger, cayenne, and black pepper.

Add tomato paste and stir.

Add water and stir.

Add cream.

Add frog legs and cook for 15 minutes, covered, until the meat falls off the bone and  is tender.

Add honey.

Add cilantro.

Serves 2.

Serve it with naan bread.

I been thinking experimenting in the kitchen Frank N Stein