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North Indian Saag and Warm Spices
Our Saag leans on yellow onion and patience: kissed with char and smoke, then finished and Warm Spices.
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Slow-Simmered Butter Chicken and Warm Spices
Deeply satisfying Butter Chicken and Warm Spices, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb butter chicken
- 1/4 cup yellow onion
- 2 tbsp garlic-ginger paste
- 1 cup ground cumin
- 3 cloves turmeric
- 1 tsp garam masala
- 1/2 cup fresh cilantro
- to taste good finishing oil
Method
Step by step
- Pat the butter chicken dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the butter chicken, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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