Most people hear ‘butter chicken’ and want to head to the store to purchase and over-priced sauce that lacks flavour and contains a ton of additives. This doesn’t have to happen. I actually ran a ‘pandemic virtual cooking club’ with a ton of kids, and they created this in less than 30 minutes! If you are looking for an authentic, but easy weeknight butter chicken, this is one to try.
North and South Indian Curry Flavours
Indian flavours vary from region to region, with curries from the north contain more meat and cream, whereas in the south the focus is fish and vegetables. Southern curries tend to be spicier than their northern counterparts, but the beauty of this dish is that you can season it to taste. Can’t do that from a jar! If you are looking for a comprehensive guide to every Indian flavour out there, this guide from Crush is epic.
If you know me, I love my cast-iron pots. And this dish allows you to saute the chicken, onion and garlic, place them aside and then develop flavour in the same vessel. The longer you cook, the more flavour builds. I also find that freezing and thawing later makes little difference in terms of how tender the chicken is.
Falling in Love with Garam Masala
Garam Masala is a great blend of traditional spices. I first discovered garam masala in St. John and St. Thomas, US West Indes in my early 20’s. I bought a ton of cookbooks and spices, and it wasn’t until years later that I learned how to properly use it! It makes a pretty authentic butter chicken, and I love the spice texture.