Butter Chicken & Rice: Indian cuisine made easy for the Irish-English Canadian

A counter and stove-top are littered with the fixings for an easy-made Indian-inspired dinner: butter chicken in a slow cooker, saffron water in a Pyrex dish, rice & raisins set aside in a container, olive oil, store-bought naan bread, etc.My husband and I were introduced to Indian cuisine many years ago and still love it. Although I cannot handle anything too spicy, due to a set of very sensitive tastebuds, I find myself going back again and again for one favourite: butter chicken.

Lately, we’ve had some difficulty getting our favourite Indian restaurant to make our butter chicken orders mild. Maybe they got a new chef, but at some point, whenever we ordered butter chicken, if we did not stress “not spicy” or “very mild”, we would get it delivered in one flavour: “too damned spicy for my palette”. (Insert pouty-sad-face here.)

As a result, I started whipping it up at  home. Sadly, I have not been brave enough to do so from scratch. I cheat!  Continue reading

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