This week – MY KINDA BUTTER CHICKEN (p. 68)
I’ve been craving Indian food for a while and the thought of filling my home with the smell of fragrant spices was enough to persuade me to try this one!
- Skinless boneless chicken breasts
- Mixed-color chilies
- Cherry tomatoes
- Plain yogurt
- Garam masala
- Cashew butter
Difficulty level –
The recipe itself is not difficult. The instructions are straightforward and the ingredients are simple enough that they are easily accessible. The only “difficult” part is some of the expressions that Jamie uses in his instructions (I’m assuming it’s the British background) forced me to read, and re-read, the steps to try to decipher what he meant.
Things I Googled While Making this Recipe –
- What is gnarly chicken?
- I always thought of the word “gnarly” as being an adjective that means bad so I was a little confused when Jamie writes to “remove the gnarly chicken from the pan” but, according to Google, “gnarly” can also mean good … And apparently it also refers to something that is knotted or twisted and since I had to score the chicken and turn it over a few times, maybe that’s what Jamie meant… I still don’t know.
Alterations to Recipe –
The recipe called for mixed-colour chilies and cherry tomatoes – I couldn’t find either so I just used green chilies and red cherry tomatoes.
I was surprised at how moist and tender the chicken was given how long I had it cooking in the pan – not burnt at all (despite appearances…). I followed the instructions perfectly so I am not sure why I didn’t have any excess sauce like in the cookbook image but the chicken still turned out delicious. Definitely not the typical “butter chicken” flavour I’ve come to expect and, unfortunately, no dipping sauce leftover for my naan bread. So while the chicken tasted great, this is likely one of those recipes that I will not be making again.