Confessing my Love for Butter Chicken

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Apparently I really love sharing with you, because here are three little confessions for you.

1. I hate it when people go to restaurants and always order the same thing. I think "Why? Why not try something different? You have a whole menu of options to choose from!" The problem is, I am one of those people. When I'm at an Indian restaurant, I always, always, order butter chicken. And you know what? I'm okay that, because butter chicken is fracking delicious. Luckily though, I'm also into the whole "sharing" thing, so I never eat just butter chicken, but I definitely like it to be on my table.

2. I am constantly trying to make "restuarant" dishes at home in my own kitchen, to see if I can replicate the deliciousness. The answer is always yes, but it has to be a balance of effort and outcome if I'm actually going to do it.

3. I LOVE cookbooks. If I didn't picture the look on Other Half's face everytime I brought yet another cookbook home, I would be classified as a cookbook hoarder. We are talking floor-to-ceiling shelving. I can dream, can't I?

And so it is with these confessions I bring to you, a very adapted version of Butter Chicken.  This was always a "restaurant only" dish for me for a long time, but  about 4 years ago when I brought home yet another cookbook all about curries, that all changed. For the most part, the recipes in that book are only okay, but I've played around with this recipe so much, that the page the original recipe is on barely resembles itself and is covered in chicken scratch writing of new quantities of just about every ingredient, and the omission/addition of others. This recipe is 4 years in the making. And this edition of it is by far my favourite.