Let’s start putting this together, shall we? Here’s 1.5 large sweet onions sautéing in our butter. I let the milk solids fry a bit in the fat to give it some richness.
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So far, the only salt in this is from the butter and since I’m using sodium free chicken stock and diced tomatoes, now is the time to add it.
aug 31, 2025, 10:28 pm • 5 0 • view
Is that a lot of onion? You’re goddamn right. I read in Saveur once that a Breton Frenchman wakes up and fries a big pan of onions then decides what he will make that day. It’s been my guiding principle since.
aug 31, 2025, 10:32 pm • 14 2 • view
When the onions are soft and getting a blush of color, add freshly microplaned garlic and ginger and cook for a few more minutes. This is two big pieces of ginger and three cloves of Russian Red garlic. Use as much or as little as you like.
aug 31, 2025, 10:43 pm • 6 0 • view
Add in the chicken yogurt spice mix and stir in 2 28oz cans of diced tomatoes, mostly drained, and bring to a high simmer.
aug 31, 2025, 11:02 pm • 10 0 • view
Are you still cooking? Get on with it man.
aug 31, 2025, 11:04 pm • 2 0 • view
Have a drink and relax.
aug 31, 2025, 11:21 pm • 3 0 • view
Okie dokie Just marinated some top round and going to have a quick and easy sandwich
aug 31, 2025, 11:34 pm • 2 0 • view
Here’s where I cheat a little so I get as much as possible. I add some chicken stock to fill the pot then sift 1/4 cup of flour as a thickener. Mix that in.
aug 31, 2025, 11:11 pm • 6 0 • view
Finally, add another 1/4 cup of butter and a good amount of kasuri methi (dried fenugreek leaves) and combine.
aug 31, 2025, 11:12 pm • 7 0 • view
When it’s nearly at a boil, pop it into a 275 degree oven with the lid cracked for 2 or so hours.This will a) give some evaporation and reduction b) create a skin of maillard reaction goodness that can be periodically stirred in for even greater flavor. More later when it comes out.
aug 31, 2025, 11:20 pm • 8 0 • view
275 F, right? As I do some quick math i realize, yeah has to be F.
sep 1, 2025, 4:16 am • 0 0 • view
Oh yeah. Canadian is a weird dialect where one switches between metric and imperial randomly and without consistency. 275F. It's a braise, not a pizza.
sep 1, 2025, 4:23 am • 3 0 • view
See that darkened top. That’s pure concentrated flavor. That gets mixed in.
sep 1, 2025, 2:14 am • 21 0 • view
Sexy
sep 1, 2025, 2:17 am • 2 0 • view
Finally, add some cilantro unless you’re one of those extremely wrong people and some naan and you’re in for a treat.
sep 1, 2025, 2:40 am • 12 0 • view
Oh wowwwwwww
sep 1, 2025, 2:37 am • 2 0 • view
A couple of answers before they’re asked. I will quote post the beginning of this thread with a picture of the recipe I mostly followed later. I’ve never made it exactly the same in the 20 years I’ve been making it. It’s more yellow than you’re used to because I use more turmeric.
aug 31, 2025, 11:20 pm • 6 0 • view
Fucking glorious my friend.
sep 1, 2025, 3:18 am • 1 0 • view
Thank you so much for this thread. I love a cook along recipe, but butter chicken? No one has blessed my timeline with that before
sep 1, 2025, 12:41 am • 3 0 • view
What time is dinner? Checking flights out of Santa Rosa …
aug 31, 2025, 11:59 pm • 2 0 • view
Ukrainian except that’s onions and garlic
sep 1, 2025, 4:03 am • 1 0 • view