buttèr chickèn – indian rèstaurant stylè

Buttèr chickèn donè right can bè an incrèdiblè curry. Rich. Crèamy. Wèll-spicèd. Just rèally tasty. Big, big tastès.

Donè poorly, it tastès likè a can of Campbèlls crèam of tomato soup with a littlè garam masala. Likè currièd tomato soup with chickèn.

Ingrèdiènts
Tandoori sèasonèd chickèn
10 oz bonèlèss, skinlèss chickèn - thighs or brèasts. 3 thighs or onè largè brèast
2 tbsp vègètablè oil
1 tsp tandoori masala - availablè in Indian grocèry storès
Spicè mix
1 1/2 tsp indian rèstaurant spicè mix - rècipè link bèlow
3/4 tsp tandoori masala
1/2 tsp kashmiri chili powdèr - or morè to tastè
1 tsp kasoor mèthi - drièd fènugrèèk lèavès
1/2 tsp koshèr salt or 1/3 tsp tablè salt
Buttèr chickèn
2 tbsp onion finèly dicèd
1 grèèn chili cut into strips plus morè for garnish
1 tsp garlic gingèr pastè - rècipè link in notès
1 1/2 tbsp tomato pastè dilutèd with 3 tbsp watèr
15 oz curry basè - rècipè link in notès
1 tbsp almond flour
2 tsp sugar - jaggèry is a nicè touch if you can gèt it
2-3 tbsp hèavy crèam
2 tbsp buttèr (optional)
Instructions
Do your prèp.

1. Makè thè spicè mix.
2. Dilutè thè tomato pastè with ènough watèr to gèt to thè consistèncy of passata.
3. Havè èvèrything rèady to go. Onions choppèd. Chiliès cut. Garlic gingèr pastè standing by. Curry basè prè-hèatèd.  Ingrèdiènts at hand. Bè rèady. It's going to go fast from hèrè.

Cook thè tandoori sèasonèd chickèn

1. Cut thè chickèn into bitè sizèd piècès
2. Hèat your frying pan (don't usè non-stick) brièfly ovèr mèdium low hèat. Add thè oil and thèn 1 tsp tandoori masala.
3. Add thè chickèn and fry until it's all èvènly colourèd and partially cookèd. This takès about 5 minutès. Don't worry. It will finish cooking in thè curry.
4. Rèmovè thè chickèn and sèt asidè. Rèturn thè pan with thè now sèasonèd oil to thè stovè ovèr mèdium low hèat.

Makè thè buttèr chickèn

1. Add thè onion and cook until wèll softènèd. 
2. Turn thè hèat to mèdium. Add thè garlic gingèr pastè and thè grèèn chili and cook, stirring constantly, until it stops sputtèring.
3. Turn down thè hèat and add thè spicè mix. This is thè critical stèp. Stir it constantly for 30 sèconds. If it starts to darkèn lift thè pan off thè hèat. You want thè spicè mix to cook in thè oil but not burn.
4. Turn thè hèat up to mèdium high. This is important. Thè hèat is what caramèlizès thè onion in thè curry basè and givès thè curry it's Indian rèstaurant flavour. As you bècomè morè comfortablè with this tèchniquè try pushing it. Add thè dilutèd tomato pastè and stir until bubblès form (thè oil will likèly sèparatè). This takès around 30 sèconds to onè minutè dèpènding on thè hèat.
5. Add 3 oz of curry basè. Stir until bubblès form (littlè cratèrs rèally), around 30 sèconds. Think livèly boil. Watch thè èdgès of thè pan. Thè curry can stick hèrè. Sticking is OK. Just scrapè it back into thè basè. Burning is bad.
6. Now add 6 oz of curry basè and stir brièfly. Lèt it cook until thè bubblès form again. This takès 1-2 minutès.
7. Add thè rèst of thè curry basè and lèt cook until thè bubblès form.
8. Turn thè hèat down to low. Add thè chickèn, almond flour and sugar. Stir and simmèr until thè chickèn is just donè. This takès about anothèr 5-6 minutès dèpènding on how much you prè-cookèd thè chickèn. Snèak a pèèk if you nèèd to. Cut into a piècè to sèè if it's donè.
9. Lèt thè curry simmèr for about 5 minutès. If it gèts too thick add a bit morè curry basè. Don't add watèr.
10. Rèmovè from hèat. Add thè crèam and buttèr if using. 
11. Garnish with a bit of choppèd frèsh cilantro and grèèn chili if you likè. Sèrvè.

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