Bollywood Idol

India is a strange place. Most of my impressions of India come from friendships with Indian-American peers, a handful of books by Indian authors, photos from friends' travels there, and secondhand tales from A on his work with Indian firms and colleagues.  And, of course, from eating.  I don't eat much Indian food, as I'm still getting to know it.  A handful of trips to an Indian buffet and an obsession with Trader Joe's veggie samosas, plus a feast of epic proportions while traveling in Bath, England, have shown me that this food is worth getting to know a lot better.

One of the most commonly known dishes, Butter Chicken (also known as Chicken Tikka Masala) is actually, if food blogs are to be belived (they are!) a UK invention.  So much identified with the UK that some call Chicken Tikka Masala England's true national dish, stemming from the Empire's long occupation of India and the cultural exchange that resulted.  So calling it "indian" food might be a misnomer, but it's certainly influenced by the spicy, colorful country. 

With a small portion of dough languishing in the fridge, begging to be made into naan, and four small chicken thighs seeking a recipe to call their own, Butter Chicken seemed a perfect solution to these food conundrums.  I investigated several online recipes before just deciding to go for it--they were either too easy or waaaay to complex.  Seriously, it's a curry, it doesn't have to be hard.  Plus, it doesn't have to be loaded with butter and fat...reduced butter to 1 Tbsp, removed chicken skin, used plain nonfat yogurt.  Way healthier in three short steps!

So, I seared chicken thighs covered in a spice mix, then cooked a sauce with tomatoes, onions, garlic and more spices.  I removed the chicken skin (the skin protects it during searing but I really don't need to eat it!) then let the thighs finish cooking begin poached in the sauce.

Perhaps I didn't totally remove the pot from the heat before stirring in the yogurt, so mine looks a little grainy.  But this is just cosmetic--it still tastes the same. Next time I'll probably saute or stir in more veggies--squash, peppers, zucchini all come to mind. So easy, so good.  This is definitely Indian for beginners--the spices come through as enveloping warmth, not heat, and the creamy tomato sauce is approachable, definitely not decidedly ethnic.  I would guess that most people wouldn't necessarily identify this as Indian or curry, either.  Plus, who doesn't love hearty food that's healthy too!


Butter Curry Chicken
I'm writing the recipe the way I prepared it, but variation opportunities abound, particularly the type/cut of meat, the spice mixture, and the veggies you add to it.  As always...experiment!!

1 tsp vegetable oil
4 Chicken thighs (with skin and bones)
2 Tbsp plus 1 tsp curry spice mix, divided (See Below)
1 Tbsp butter
1/2 large onion, chopped
2 garlic cloves, minced
1 can crushed tomatoes
1/2 cup water
1 cup frozen peas
1 cup plain yogurt, greek preferred

Basmati Rice, for serving
Naan breads, if desired

Heat a veg oil over med-high heat in a heavy saucepan.  Season chicken thighs with 1 tsp spice mixture, salt & pepper.  Sear, starting skin side down, in pan until well browned (chicken will not be cooked through).  Remove from pan and reserve on a plate.

Melt butter in same pot, then add onions.  Saute for a few minutes before adding garlic, then season with salt & pepper.  When golden and soft (5 minutes), add remaining 2 Tbsp spice mixture, stir, and saute 1-2 minutes or until spices become fragrant. 

Add tomatoes, water, and peas to the pot, stir well, then check seasoning.  Remove skin from thighs (or leave it on), then nestle chicken thighs in the pot and bring to a simmer.  Simmer covered for about 15 minutes, then uncover and continue to simmer until chicken thighs are cooked through, anywhere from 5-15 more minutes, depending on their size.

Remove from heat and stir in greek yogurt until well combined.  Serve over cooked basmati rice and/or with naan bread (see below).

Curry Spice Mix
This is just what I used, lacking garam masala or a good curry mix.  I bet you could just use whatever you had on hand.

1.5 tsp curry powder
1.5 tsp chile powder
1 tsp coriander
1 tsp cinamon
1 tsp cumin
1 tsp allspice
1 tsp garlic powder
1/2 tsp clove
1 tsp paprika

Combine all and mix well.

Easy Naan Bread
1/4 lb basic pizza crust or bread dough (any basic plain yeast dough will probably work)
butter

Roll out golf-ball sized pieces of dough on well-floured countertop until very thin (1/8 inch).  Heat a cast-iron skillet over med-high heat. Add a small amount of butter (1/4 teaspoon), then add dough circle and cover.  Cook for 3 minutes, then flip and cook for another 1-3 minutes.  Bread will be chewy and golden with darker pieces where it touched the skillet.  Repeat as necessary, keeping cooked naans warm in a clean dish towel or a 200 degree oven.