I make a lot of stewy foods.
And stewy foods aren't very photogenic.
But they are very tasty.
So fuck it!
Today is: Butter chicken day!
And thus a good day.
Now, my butter chicken isn't your standard butter chicken.
For one: no yogurt will be found in or around it.
But it's damn good (if I don't say so myself), so make it anyway.
Start with making a spice blend, grab your mortar & pestle and grind/mix up:
* 1/4 TSP cumin
* 2 kaffir lime leaves
* 1/4 TSP anise
* 1 TBSP dried fenugreek leaves (methi)
* 1 TSP cayenne
* 1 TSP mustard seeds
* 1/2 TSP turmeric
* 1 TSP onion powder
* 1/2 TSP garlic powder
* 6 salted pistachios (no shell, derp)
* 1/4 TSP sea-salt
Cut 3 chicken breasts into large chunks and rub the spice blend on them with the help of a splash of sunflower oil.
Also grind up an extra dozen pistachios (not too finely though), we will garnish the finished product with those bitches.
Now hop to your food processor and throw in:
* 1 carrot
* 4 garlic toes
* 1 to 4 habaneros (you could leave them out entirely if you want, but why would you?)
* 1 tomato
* 1 TSP yellow mustard
* 1 TSP tomato puree
* a pinch of dried fenugreek leaves (methi)
Food process the hell outta that shit.
After that, we do stove related things (finally!).
Grab a pan, schmack a generous amount of butter in it.
Don't be afraid, butter is tasty stuff, and you can't always diet now can you?
(No you can't, stfu.)
Heat the butter until it no longer looks foamy/bubbly/what have you and add the chicken-chunks.
Let poach/simmer on medium heat for about 20-25 minutes, stir every so often.
Then add your processed puree, lower the heat, and let simmer for another 20 minutes.
You will still have to stir occasionally, so don't get too comfortable.
Now add 1 cup of cream (35%) and 1/3 cup of chicken stock, set a timer for 15 minutes and wait.
Serve with some rice, or naan, or why not both?
Pistachio to be exact.
Speaking of: Don't forget to garnish.
P.S. I also served it with some cut up mango + cilantro + shallots, so if you want you could do the same.