I’ve been begging my friend Luke for a few months now to let me post some of his recipes. Although you might never guess it by hearing him talk excitedly about hockey or speaking in his gruff manner, Luke is one of the biggest foodies I know and the embodiment of the word “gourmet”. He cooks like a master chef and takes great pride in his kitchen, his ingredients and in the thoughtful presentation of his dishes. He is also one of the few people I know who makes an effort to properly pair his food with wines and he always asks for the freshest catch when selecting his fish, unlike normal people who normally don’t think twice.
When he phoned me up yesterday night to try some of his chicken curry dish that he had been sweating over for the afternoon, I knew better than to decline. He is a wonderful chef when it comes to regular meals, but with Indian food he has a remarkable skill. I’ll hand things off to Luke to share this flavourful, exotic recipe.
I’m not a chef by any means, but I do like to eat well, which to me means healthy, seasonal food cooked fresh — therefore I cook. I am also tired of eating out at restaurants and suffering the consequences, both financial and gastro-intestinal.
After a recent trip to India, and in light of our recent cold weather, I find myself craving hearty, healthy dishes that instantly warm me and maybe even make me sweat a little. This particular recipe stems from a past relationship with a woman of Indian descent who, after my persistent begging and pleading, explained the general guidelines and instructions — because no such “recipe” exists — to create the flavours that never quite resemble her mom’s wonderful and traditional Saturday night meal. That being said, it is a close rendition that I am proud to make and I believe the taste exceeds that of any “authentic” Indian restaurant in my little city.
My friend Nathalie loves Indian food, so I decided to have her over for a pre-Christmas meal tonight; although we skipped the traditional North American ham or turkey for this fantastic Indian Butter Chicken dish. We’ve had Indian food now twice together since I’ve known her – which means that after tonight we’ve officially fallen into a pattern, albeit a tasty one. I’ve also had Indian food in the back of my mind this past week as I’ve been thinking often of an old friend, Kirti, who I haven’t seen in a few years. Kirti, an old classmate from graduate school, has just returned to India for the holidays for an arranged marriage; and although we haven’t stayed in touch since leaving academia, I’ve been picturing the wedding celebrations with a smidgeon of envy and wished I were there. Two of my Canadian friends, also MBA alum, are there now to witness and take part in the festivities.
Butter Chicken is a delicious meal that is surprisingly not difficult to make, considering the relatively large amount of ingredients and steps. There is a lot of prep time in the beginning, mostly just marinating the chicken in spices and then again in yogurt and additional spices. Different butter chicken recipes will call for a range of marinating times – times can also vary depending on how rushed you are. Keep in mind though that the longer the chicken soaks in the flavours from the garam masala and creamy yogurt the more tender it will be later on. The name of this dish actually comes from the “buttery tenderness” of the chicken and not from an abundance of butter as an ingredient – as you’ll see, there really isn’t that much butter here. Also, if you haven’t cooked with garam masala before you’re in for a treat. It’s literal translation is “hot mixture” and is a pungent, mouth watering blend of aromatic spices that is quite common in Indian and other South Asian cuisine. Bon appetit! Continue reading