I have tried a few times to get a plated version of “chicken curry,” by the time we get organized and I get my camera and things are less noisy, it looks like this. “More of everything, please,” they say. Then it is gone.
This is actually not chicken curry, but rather Butter Chicken of some description. Madame Jaffrey calls it “Chicken with tomato sauce and butter.”. I’m guessing there is some shorter, hip cool Bollywood slang for this, but mo matter, it tastes very good.
The heart and soul if this dish is quickly made in the blender using the Indian Food Trifecta: onion, garlic and ginger with a splash of familiar friends cinnamon, cardamom and clove.
The whole thing can be easily done while you work on your cassoulet, play with your kids and have a sip or two of wine. There is nothing hard about this dish. I added a few splashes of cream to give it that Indian Take-Out look we used to enjoy when we lived in a city that had take-out places.
I’m sure there is a Patak equivalent of this dish, but there is no comparison. Donchoo even think of opening a jar when you can spend the same effort on a Madhur Jaffrey recipe and come out miles and miles ahead.