One of (many) ideas I have typed in the Notes app of my phone is to attempt the ~staples~ of various types of cuisine. Today I tried my hand at Indian butter chicken, also known as murgh makhani according to Wikipedia. Indian people, correct me and Wikipedia if that’s incorrect. I wanted to make a joke saying “MURGH! Butter chicken is hard!” (get it?) but it’s not that difficult, so that doesn’t work so well. Also it’s not a good joke.
I used the butter chicken recipe on the New York Times, because, again, it was the highest rated recipe on the first page of my google search, and the photo was pretty. I had a fair amount of the ingredients on hand, and I’d be willing to bet you do too. I did make a few substitutions/changes, though.
So, for starters, I don’t think my sauce was as red as it’s supposed to be. It was real yellow. One of my substitutions was using canned diced tomatoes instead of chopped fresh tomatoes. So maybe I didn’t use enough diced tomatoes? Still tasted good and tomato-y, though. A different recipe I found used tomato puree as well, so that might be something to try next time.
Substitution #2: I used boneless skinless chicken thighs because I had like 3 lbs in my freezer. I took them out and chopped them into pieces and placed the pieces back in the sauce instead of serving them whole.
Substitution #3: Used ground cumin instead of cumin seeds because I couldn’t find them at the two grocery stores I went to. Note to self: just drive to the Asian grocery store next time, you will find everything you need there, you lazy idiot.
Substitution #4: Not really a sub, but I only used a cup of cream instead of a cup and a half. I really don’t think it needed anymore than a cup and I’m glad I used a little less than it called for
I started marinating the chicken around 7pm and used it at 2pm, so it had a solid 19 hours or marinating time – which is probably a record for me because I find waiting for chicken to marinate to be one of the worst things in life. Worth it though! I also added some extra salt, and a pinch of garam masala and chili powder at the end.
I probably should have served this over basmati rice, but I didn’t have any, so jasmine it was. I also don’t have the metal bowls that Indian food is typically served in, so, great, I’m really good at authenticity!
This was really good and I’m proud that it actually tastes kind of like butter chicken I’ve had at Indian restaurants! I’ll work on a slightly more traditional presentation next time. Ain’t got money for metal serveware right now.
If anyone makes this let me know what you think!