WOW! This blew my mind.
I’ve spent hours making butter chicken the traditional way and the flavor in this version was shockingly similar. I used my own garam masala in both, but I honestly expected it to be missing a lot more complexity. It was fantastic. And ridiculously easy.
I could literally drink the sauce, it’s so delicious. It’s hard not to sip at incessantly.
I used boneless breasts cut into bite size pieces and an equal amount of kashmiri in place of the cayenne, plus a little at the end with the extra garam masala.
The one thing I will bring back from the “long way” is the two- step marination. I think that would send this recipe over the top.
I can’t wait to make it with ghee rice and jeera rice!
