- about 2 tbl canola oil
- 1 pound chicken pieces
- 1 chili pepper sliced
- 3 cloves of garlic
- 1 medium onion sliced
- 1 inch piece of ginger grated
- 2 tsp garam masala
- 2 tsp paprika
- 2 tsp ground coriander
- 2 cinnamon sticks
- 3 pods of cardamom
- 1 14.5 oz can of stewed tomatoes
- 1 tbl butter
- 1 8oz container of creme fraiche
- handful of cilantro
i’m pretty hardcore when it comes to recipes. i like to be creative. i research for days…i take notes…i take out my flavor bible, i read, i dream, i just sit and think.
when i feel comfortable, when i feel like i am ready, i take everything out, spices, vegetables, meats, rices, and i go.
i just go.
i make it happen. sometimes it works, sometimes a recipe needs tweaking, it happens. i get in that groove. i will make a recipe more then once just to feel it out. see what it needs. i use my friends as taste testers…actually, if you walk into my house and i’m cooking…be ready to eat.
one of my favorite foods to play with, indian. i am completely fascinated with curry, with ginger, with the spices. i love the smells, i love the textures, i love the feeling. it’s just one of those things that gets me. it’s something that i always go back to. the dishes that comfort me, the food that makes me feel warm, feel good, feel full and happy.
i’ve come across butter chicken frequently. it’s a dish i have always wanted to try, and then of course, i forget about it. when i think indian food, i think dahl, i think masala, i think curry, i think spinach and cheese. can’t forget about the chutneys either. onion, cilantro, mint, tamarind, plum and even pomegranate. the list of my favorites goes on.
and then i create this.
- to a dutch oven add 1 tbl of canola oil and brown chicken. set aside when browned.
- to the same pot, add the rest of the canola oil, onions, garlic, ginger and chili pepper. saute for about 2 minutes or until the onion starts to get translucent.
- at this point, add garam masala, paprika, coriander, cinnamon sticks and the cardamom pods. mix and saute with the onion mixture for about 2-3 minutes or until the spices and onion mixture combines and makes almost a paste. add the can of tomatoes and a tbl of butter. mix.
- add the chicken back to the pot, and coat. cook on a low temperature for about 30 minutes or until chicken is cooked (if mixture gets to thick, add a little water).
- add in creme fraiche, handful of cilantro and mix. cook for 5 minutes more and serve.
this dish is awesome the day after too. serve it with nan, rice, chutney, and a green salad.