Butter Chicken
Through the last few months, I have incorporated a new cardio routine of walking/running (more walk than run to be honest) in the evenings. This is supplemented by weight training in the morning. It started as an almost daily ritual back in March when the weather at 5pm was akin to what George Clooney must be experiencing in Lake Como all year long. I have always disliked walking or running because I would quickly get bored and realise that all I am doing is running around in circles. To circumvent this conundrum, I have expanded my library of podcasts.
Vox publishes a weekly show called Unexplainable that looks at questions in science that we are still researching today, and it’s fascinating how far we have come yet how little we know about simple things like the science of smell or how tornados work. One such phenomenon is the power of “awe.” We use this word around a lot but scientists believe that it’s an actual emotion with a definition and everything! Awe is what takes our breath away when we face a sky full of stars or listen to a moving piece of music. It’s an emotion variously combining dread, veneration, and wonder that is inspired by authority or by the sacred or sublime. Scientists believe that the emotion of awe is one of the only times that we dont think of the self. It’s escapist and most importantly has nothing to do with how we feel. We feel emotion for something or someone but not how it relates to us.
I was awestruck learning about this. It’s fascinating to finally have words to describe this feeling. I believe the butter chicken is like this for everyone who has grown up having the dish. Your first bite of a butter chicken defines your internal benchmark of what this dish should taste like. Every time you try another rendition, you judge it based on your original benchmark. Sure, you can modify benchmarks as you go along but there is always an internal north star that defines how you like or (most often) dislike the dish. I believe that this is why there is a national debate on who make the best butter chicken. Everyone has a different benchmark and there can rarely be true winner. As a home cook, our goal, therefore, becomes breaking these standards of taste and flavour. You’re never making butter chicken for yourself but the true validation comes from seeing someone else eat your dish and feel like this is their new benchmark. That feeling, if you are lucky enough to see it, is that of awestruck.
I felt the same way when I first made this in college and then again when I made it again for Natasha and my dad. This recipe is devoid of pre-made spice mixes. It takes time for sure, but it’s one of the simplest ways to make a meal that leave you awestruck and in need for a walk! I hope you try this recipe and as always, happy cooking!
Glimpses from the week
Recipe
Ingredients
For the marinade
750 grams of chicken thighs, cubed
½ cup Hung Curd or Greek Yogurt
1 tablespoon Kashmiri chili powder
1 tablespoon Coriander Powder
½ teaspoon Turmeric
1 ½ tablespoons minced garlic
2 teaspoons minced ginger
1 teaspoon Garam Masala
1 teaspoon salt
1 tablespoon of veggie oil
For the Gravy
2 teaspoons veggie oil
1 tablespoon butter
1-inch cinnamon
2 green cardamom pods
3-4 cloves
2-3 star anise (optional)
6 garlic cloves, chopped
1/3 inch ginger
2 green chilies, chopped
1 red onion, chopped
1/4 cup tomato puree
4-5 tomatoes chopped
1/4 cup cashews
1 teaspoon red chili powder
1/2 teaspoon garam masala
1/2 teaspoon salt
1 tablespoon brown sugar
150 ml water
1 tablespoon kasturi methi
2-3 tablespoons fresh cream
Method
Start by marinating your chicken. In a bowl, add cubed chicken thighs with yogurt, minced ginger and garlic, salt, Kashmiri chilli powder, coriander powder, some turmeric for color, garam masala, and a tablespoon of veggie oil. Mix well, cover, and let it rest for 30 minutes but preferably overnight
Now let’s get started on the gravy. In a skillet, add oil and a tablespoon of butter along with some aromatic spices like cardamom, cloves and star anise.
Cook it off a little and then add tomato puree, fresh tomatoes, and cashews. Mix it well and let the onions wilt down
Take it off the heat and into a blender. Blitz until you get a nice orange homogenous mix. Sieve if you want a smoother gravy (I didn’t but I did remove all the whole spices)
Now in a skillet on high heat, we will cook off our chicken. Start by covering the pan with chicken and cooking off for about 4 minutes on each side. You’re looking for a deep char. Don’t overcrowd the pan so plan to cook this in batches.
Finally, we get back to our gravy. Add some red chili powder, salt, and brown sugar which is my secret ingredient.
Mix well and thin out the sauce with water.
Add the chicken back in along with Kasturi Methi which is ESSENTIAL for any good butter chicken.
Add a few tablespoons of cream until you achieve the desired level of orange colour.
Finally, to add the smoky flavour, in steel bowl add a lump of hot coal and some ghee to create the most delicious smoke. Cover for 4-5 minutes and serve hot with rice or roti!
