• 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.

butter chicken

  1. to a dutch oven add 1 tbl of canola oil and brown chicken. set aside when browned.
  2. 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.
  3. 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.
  4. 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).
  5. 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.


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