Thursday, September 22, 2011

Recipe! Because I said I would share it....

I posted pictures of my favorite dinner, Indian style butter chicken on Facebook, and a few people were curious about the recipe I use, so I'm sharing it here for your viewing, and potentially tasting pleasure!

Let it be said upfront, this recipe is likely not very authentic, but it's pretty darn tasty.  The back story behind me creating this recipe is that I fell in love with the butter chicken at our local Indian place, and I could eat it every single day if I could afford it, but I can't! So, I set out looking for a grocery store substitution, I tried multiple brands of bottled sauces and dry mixes and frozen ready made dishes, and every single one of them paled in comparison to what I had become addicted to at our local Indian place.  My next logical step, though it was daunting at first, was to make it myself.  I googled recipes, reviewed a bunch, and ultimately settled on this one found here at The Pioneer Woman, you just can't go wrong with Ree, and her step by step directions are amazing!

I made it, drooled, and fell in love, it's true! But, it wasn't quite right, excellent, but not the same as the little Indian place, it was great, but not what I had been searching for, so I started to customize it to suit our tastes.  So, here's what I do differently...

Use WAY more of the spices she listed then she suggests, but you'll have to go by taste, increasing slowly until you know what you think of them, especially if Indian spices are new to you.  Plus, I didn't want want to spend mucho bucks on cardamom, so I skipped it, but I use Garam Masala, and it has cardamom in it, so it's not gone all together.  I also use curry poweder and turmeric, about 1tsp each.

I use a little less lime juice then she suggests, it's only my prefernce.

I don't use the onion anymore, some of us in this house don't like onions, just saying....

I skip the tomato sauce and just use one big can of diced tomatoes.

I skip the fresh cilantro, it certainly tasted nice, and it brought a brightness and freshness to the dish, but the butter chicken at the Indian place was not bright or fresh, it was dense and heavy and deep and flavorful, it was a like a cozy fall evening, not a bright spring morning, so I skipped it, keep it if you like!

And that's about it.  Follow PW's recipe, she won't steer you wrong, and if you want MY butter chicken specifically, then follow my little omissions/inclusions while using her cooking instructions and you'll still be good to go!  Now, I just need to figure out a way to duplicate their naan bread too, trust me, you'll want some naan bread for all that yummy sauce!




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