Butter Chicken
I was going to make a kind of curry with a box of Japanese curry roux. I could make a traditional Japanese curry that usually contains chunky beef, onion, carrots, and potato; non-meat curry that replace beef with mushrooms; or eggplant curry. However, I wanted to try something new. During my search for a recipe that uses Japanese curry roux, I ran into Butter Chicken. I have never heard about it. It seemed very popular among Japanese and there were many recipes online. Some use roux; some don't. I researched the dish more and found out it wasn't Japanese-made-up dish but everywhere! There was a wiki, and The New York Times published a recipe. Moreover, J knew the dish! I don't know why I didn't know it. Anyway, I made my first Butter Chicken. Based on a recipe that I found online because it called for Japanese curry roux, which is apparently not traditional, I created my Butter Chicken with ingredients in hand. The result was pretty good! It was similar to Chicken Tikka Masala - rich creamy chicken curry. J enjoyed it very much! I, who is not a chicken lover, liked it too. I will definitely try again. Next time with The New York Times' recipe, maybe?
