Friday, 24 March 2017

Indian Butter Chicken


In one of my previous blogs, I mentioned about myself in my early 20s’ with my friend Mario, when we were experiencing different ethnic cuisines in Montréal. This was when I first encountered Indian cuisine. It was “love at first… bite”. The complexity of spices, herbs and ingredients combined together was something very new and scrumptious to me. Although my experience was beyond expectations, somehow I didn’t have Indian food for almost 10 years.

When I moved to Toronto, a friend of mine who was East Indian took me to a very high end Indian restaurant downtown. As soon as we walked in, the aroma floating in the air took me back to Montréal and the first time I tried Indian cuisine. My first thought was “Why did I not come back sooner?” My experience that night was even more enriched than my first time because of my companion’s background. I tried some very interesting dishes and I was very pleased with them. I made a promise to myself to return regularly to Indian restaurants.

Here in the lower mainland of British Columbia, there are some areas that have a high East Indian population and a lot of East Indian restaurants. Even my local grocery store carries many items from Asia and the Middle East. One day I decided to try and make Butter Chicken on my own. With a mix of spices and herbs, my first attempt was a great success! This dish is now on our regular kitchen menu and after you give it a try, I’m sure it will be on yours as well. It is super easy to prep and make. Served with basmati rice and naan flatbread, (which I will post one day), this is a delightful meal to enjoy!
Bon Appétit!



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