Buttered Chicken

Greatest Ever Indian, p. 81

Scant 2/3 cup unsalted butter

1 tbsp vegetable oil

2 onions, finely chopped

1 tsp finely chopped or crushed gingerroot

2 tsp Garam Masala

2 tsp ground coriander

1 tsp chili powder

1 tsp black cumin seeds

1 garlic clove, crushed

1 tsp salt

3 green cardamoms

3 black peppercorns

2/3 cup plain yogurt

2 tbsp tomato paste

8 chicken pieces, skinned

2/3 cup water

2 bay leaves

2/3 cup light cream

To Garnish

Chopped cilantro

2 fresh green chilies, chopped

And what do we do after chopping chilies?

Heat the butter and oil in a large skillet. 

Imagine it in your arteries. Now stop caring about that. Because it's delicious.

Add the onions and cook until golden brown, stirring. Reduce the heat.

Place the ginger in a bowl. Add the Garam Masala, ground coriander, chili powder, cumin seeds, garlic, salt, cardamoms, and peppercorns and blend. 

As usual, I've substituted some pre-ground spices. Don't worry - it's still delicious.

Add the yogurt and tomato paste and stir well.

Aesthetically appealing moment.

Add the chicken pieces to the yogurt and spice mixture and mix to coat well.

It makes neat gloopy sounds as you stir. 

Add the chicken to the onions and stir-fry vigorously, making semicircular movements, for 5-7 minutes.

The fact that the skillet I chose wasn't quite "large" enough came back to haunt me during the stir-frying process.

Add the water and bay leaves and let simmer for 30 minutes, stirring occasionally.

Try to tear yourself away for that long. Just try it.

Add the cream and cook for an additional 10-15 minutes. 

It's worth the wait, I promise.

Garnish with cilantro and chilies and serve.

Ready to eat with freshly cooked rice!

My Rating: 5/5 "Absolutely wonderful! Savory, a little hot, and a delightful texture. The chicken gets cooked to juicy perfection, and the garnish gives it a last little kick on the way down. Definitely a keeper."