Indian Butter Chicken...A taste of India via London

I've been to jolly, old England several times and the thing I am always amazed at, is how unbelievable the Indian food is there! It seems to be a completely different species from what we are served here in the states. Maybe it's the farm fresh ingredients or the rich yogurts? I don't know! But, I always leave with a little sadness in my heart and a yearning for those delectable curries.

Several years ago, I was fortunate enough to get to live in this wondrous city for a few fun-filled months. I got to see how the "Brits" really lived! (Well, some of the Brits...those with limited funds, who were going to school and on a tight budget). I rented a room in a flat that was on the outskirts of central London, the area that my school was located in. Each day, I was treated to the exciting experience of riding the tube (London's subway), for 45 minutes each way, to and from school. The smile you see below is actually my look of pained relief, after I had muscled my way across the death defying "gap" (the large space between the platform and the place where A LOT of people stand and wait for the tube, which just cannot be to code!). Always just inches away from a possible hidious and gruesome death...on this day, I actually survived again and got a seat! That never happened! Thus, the mixed look of anguish and happiness!

My fear of falling into the gap stems from my childhood, when I visited London and had a "gap incident" that I will have to tell you about at a later date (certain friends will understand). Suffice it to say, I still have gap nightmares! And one more thing...I always have to hold on when riding the tube! I ask you, how do those people travel on this precariously fast underground railway, and balance without holding onto anything? I'll never understand their British balance wizardry!

My Flat...it was modest, but home!

I was in London to take a course at a school near Piccadilly Circus, which is in the heart of London and close to all the major shopping and entertainment areas of the West End. When you go to London, (and you must!) a visit to this area is required. The energy is effervescent! There is so much to see and do here, that you could easily spend several days wandering the bustling streets and poking your nose into quaint shops located down hidden alleyways. Even though I spent most of my time in class or on the tube, fending for my life, I was able to see some of the major sights in London.

Big Ben

The Tower Bridge

Buckingham Palace

The Parliament Buildings and Thames River

The famous Double Decker Bus and the famous London Rain

Don't forget the famously bright red telephone booths...call for Indian takeout!

Needless to say, I tried to satisfy my Indian food craving as often as possible. My standard answer to the question of "what should we eat?", from my classmates, was "Indian!" Attempting to be pleasant, my mates would gently suggest pizza or burgers, sometimes fish and chips and always, a pint. Alas, I did become a closet Indian food connoisseur and tried curries and other Indian delights all over town. One of my favorites is Butter Chicken. It's really not that buttery. It is the perfect blend of savory Indian spices that will remind you of India...or in my case, London!

I use chicken thighs with skin on and bone in, as that gives so much more flavor. These are marinaded overnight in a yogurt and spice mixture. A key ingredient in this dish is Garam Masala, one of the most ubiquitous spices in Indian Cuisine. This spice mixture is a must have when doing any kind of Indian curry dish. It's an aromatic mix of assorted spices that can include a variety of exotic spices such as cinnamon, cumin, coriander, cloves, to name a few. Each mix has a unique combination, so find one that appeals to you. I have linked the one I like below in the recipe.

After mixing up the yogurt and spices, put the chicken thighs in a zip bag and pour in the marinade. Make sure to coat the chicken in the marinade and put in the refrigerator overnight.

After the chicken has had time to soak up all the spicy, yogurt goodness, it's time to get cooking! Add butter or ghee (clarified butter) and avocado oil to a large saucepan over medium heat. Saute the chopped onion until transluscent, about 5 minutes. Next, add in the garlic and ginger, along with the cayenne pepper (add more if you like it spicy). Cook the onion mixture until it's starting to brown.

At this point, grab your chicken and pour it, along with the yogurt marinade, into the pan, with the chicken skin side down.

Let the chicken cook for 5 minutes on the skin side, to start to brown the skin, then turn the chicken over and add in the chicken stock, stirring it around to mix with the onions. Bring the chicken and stock to a boil and lower the heat. Let the chicken and broth simmer for 15 minutes.

Turn the chicken, skin side down one more time, and cook another 15 minutes.The skin should turn a nice light brown.

Now, add in the cream and stir around with the juices. Let this simmer another 15-20 minutes until the chicken is cooked through and the sauce is thick and looks like liquid gold.

A close second to the Taj Mahal? You be the judge! Serve this

mouthwatering creation over cauliflower rice, basmati rice or your favorite mash.

Indian Butter Chicken

Yield: 4 servings Prep time: 10 minutes Total time: 60 minutes

INGREDIENTS Chicken Thighs | 2 pounds (4-6 pieces) Full Fat Yogurt | 1 cup Ground Turmeric | 1 tablespoon Garam Masala | 1 ½ tablespoons Ground Cumin | 1 tablespoon

Ghee or Butter | 2 tablespoons

Avocado Oil | 1 tablespoon

Chopped Onion | 1 large Minced Garlic | 3 cloves Grated Ginger | 1 tablespoon Cayenne Pepper | ½ teaspoon or to taste Salt and Pepper to taste Chicken Stock | ½ cup Heavy Cream | 1 cup

DIRECTIONS

In a two cup glass measuring cup, mix yogurt, turmeric, garam masala and cumin. Place chicken thighs in a plastic zip bag and pour marinade over. Seal bag and mix marinade into chicken thighs. Place in refrigerator and marinade overnight. Heat Ghee or butter and avocado oil in sauté pan over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic, ginger, cayenne, salt and pepper and cook until onions begin to brown. Add chicken and marinade to onion mixture, skin side down. Cook 5 minutes, then turn chicken over and add chicken broth. Simmer chicken and broth for 15 minutes. Turn chicken again, skin side down, and cook 15 more minutes.The skin should be golden brown. Turn chicken once more, so skin side is up, and stir in cream. Let simmer until sauce is thick and chicken is cooked through, another 15-20 minutes. Serve over your favorite rice.

SPECIAL DIET INFORMATION Lectin Free, Gluten Free