Food Escapades & Curry Fridays ! Serious Eats’ Better Stovetop Butter Chicken
Well, it was gonna happen eventually. I was gonna take another go on butter chicken! This time, I made the "better stovetop butter chicken" recipe from serious Eats! A world renowned food blog, I definitely expected something good to come out of it. And boy, I gotta tell ya, this recipe delivered in every way possible and THEN some !! This is what I love about cooking, being able to make something so delicious out of time and love. I wouldn't change much about it, other than I did salt it a little too much, and I think some jalapeños would give such a nice and beautiful contrast to the flavours ! The last butter chicken I did had them, and I feel like they're kind of missing here as a result. Honestly a flavour combo this good shouldn't even exist, it's insane. I am still shocked at it a few hours after hahahahah. Amazing recipe, definitely worth trying out !!!!
By the way, that flatbread there isn't naan, it's a sourdough pizza dough thing my dad made that we decided to make into flatbread with garlic butter. Very non traditional, but hey, it tastes great !
Picture of the dish: https://imgur.com/a/cG6wMfq
Recipe: https://www.seriouseats.com/recipes/2020/03/stovetop-butter-chicken.html
Question of the day: Have any of you tried dabbling in fermented foods lately? My dad and I have been trying to get a sourdough starter up and running and it’s been pretty tough, but a very fun process nonetheless hahahahah.
Have a great day <3
Tomi, your friendly neighbourhood marshmallow~
Looks amazing as always, Tinman! Butter chicken is easily one of my all time favorite dishes, too. Whenever I make some for myself I always make tons of extra sauce, since nothing beats dipping naan in it for a snack the next few days. TBH, it's so damn delicious, I could probably eat dog food if it was smothered in butter sauce. :P
Confession time... other than super simple stuff like pickling, fermentation kinda scares me. Brad from BA makes it all seem so easy and does it all so carefree, but even having watched all his videos, I am still incredibly intimidated by it. It seems like it would be so incredibly easy to mess up, and the risk of making yourself silk as a result is likely pretty high, so I haven't really tried to do anything complex. Though one of these days I might eventually get over my fear and try making my own kimchi, because I can't find any where I live now, so I am really starting to crave it.
I agree it is quite intimidating.... We've been working on a starter for weeks now and it still just doesn't seem to be quite right. It's annoying! But having faith, as with most things, will bring us to a good and fun place full of delicious bread and yummy memories ! I recommend doing it even if it probably won't work for a while, it'll truly be rewarding :P
I put some lemons in a jar w/ salt yesterday to get some quick preserved lemons, that's um... kinda fermenting, right? :P
I'm planning on using them for my next run at Tagine :)
Technically it is! Lacto-fermentation, to be specific. :)
That counts ! Sounds pretty yummy too.