"There is a local Indian place in town that makes a dish called simply "Butter Chicken" that I absolutely adore. I found this recipe for "Butter Chicken" in the "River Cottage Meat Book" and made it the other night (well, two nights - it is a two day process). It is time consuming, as in, it takes two days, and the ingredient list is long, but it isn't hard and it is so wonderful - up there with my maderia mushrooms in one of the best things I have ever made category. All of these spices can be found at an Indian market or a high end grocery store. If you like Indian food, make this - you won't regret it. FYI - this is dish is pretty spicy b/c we like spice; you might want to reduce the number (or type) of peppers for your taste level. Reduce the number of jalapenos to one per part of the dish, and anaheims to one per part of the dish."
Serving Size: 1 (398 g)
Servings Per Recipe: 6