One night a couple of weeks ago I followed a New Yorker link from Twitter to read an article about Urvashi Pitre, the Butter Chicken Lady. The blog version of her internet-famous butter chicken recipe is here.
I love butter chicken with a deep and abiding love, and I have a recipe for it that everybody likes. The trouble is that it tells me to string my cardamom pods on a length of thread so I can fish them out more easily later. Which...no. But biting down on a whole cardamom pod is a rather bracing experience. And 15 cardamom pods is too many cardamom pods to retrieve with confidence. So I've mostly been ordering in the butter chicken I've eaten over the past few years, and my ears pricked right up at the idea of a better option. An Instant Pot option! A speedy option!
I tend to dither over cookbook purchases because I have so little space for cookbook storage. But I read some reviews and snapped this one right up. Tonight I made butter chicken. The cookbook recipe diverges just slightly from the blog recipe: more cayenne (1 t.), more ginger (1 T.). You guys, it was SO yummy, and fast, and easy. I got everything into the IP in approximately the time it would have taken me to string together 15 stupid cardamom pods on a length of thread. I am going to eat some of the leftover sauce on my scrambled eggs tomorrow morning, and the leftover chicken for lunch. Definitely worth a try.