Butter Chicken

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Butter Chicken

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I made Butter Chicken based on this YouTube video which I also transcribed (and copied) into LOCAL^[@rev]. I followed the recipe pretty closely including getting the Kashmiri chili powder and finding fenugreek. I do have a few minor notes:

Extra garlic for both chicken and the sauce. This is because I used peeled so I figured I'd get some extra flavor
Went slightl heavy on the butter
Doubled the Thai Chili peppers. It was spicy

I was pretty happy with it. I felt like it had some of the Indian flavors though maybe not the same as you'd get at a restaurant. I also felt like it was a bit sweet. I would use less next time.

I also made brown rice with about 1/2 cup meal (1/4 cup dry)

Thoughts for next time

I've been doing some reading and this recipe I followed is significantly healthier. For example, NYtimes calls for 12x the cream and 2x the butter. But I like some of those flavors too.

I think next time I will:

Add cumin
Skip cloves (but keep the cardamom)
Add sauteed onions (and maybe a tad more butter to help with that)