Recipe 9: Indian Butter Chicken
The recipe this week is courtesy of my cousin, who posted some delicious looking pictures of this meal when he made it last month.
I jumped on the chance to get a new butter chicken recipe. I had made it in the past, but it was really labor intensive, and involved simmering a sauce made of butter and heavy cream, so I generally managed to "break" it. (For anyone who hasn't broken a sauce here is a good example and instructions on how to fix it.)
This recipe still required multiple steps, but was much easier to complete. I mostly followed the instructions, but I got paranoid about the chicken not cooking completely in six minutes, so I covered it while it cooked. I don't think this was actually necessary, and did make the yogurt mixture the chicken cooked in look a little strange. I also cooked the chicken in the same pan I had cooked the sauce in (does it freak anyone else out when people call sauce that isn't made from fat drippings "gravy"?), I just wiped it out in between steps. I should also mention that I couldn't find Tandoori BBQ mix, so I used Tandoori Marsala mix instead.
The resulting dish was very satisfying, and quite a bit spicier than butter chicken I've made in the past. I had so much sauce (probaby in part because i heated it *very* gently) that a few days later I mixed it into stir fried rice, and got another large and satisfyingly spicy meal out of it. I also wasn't sure how much ginger to buy, and ended up getting twice what I needed, so I have three ounces frozen in cubes in the freezer for the next time I make stir fry.
Plus, now I have a new website to mine for recipes!
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