Session 170 — Butter Chicken (Murgh Makhani)
← Block 37–38: Indian Overview
Skill: Tandoor-style marination; tomato cream sauce construction; achieving the balance no restaurant can get wrong
Read first: Stovetop Butter Chicken
What you're learning: Butter chicken (murgh makhani) is North Indian restaurant cooking at a global scale — marinated chicken (yogurt + spices + char under a broiler), then simmered in a buttery tomato cream sauce. The SE version happens entirely on the stovetop. The lesson: blooming whole spices in butter or ghee before adding aromatics and sauce unlocks fat-soluble flavor compounds.
Full Meal: - Butter Chicken - Basmati rice - Store-bought naan (garlic naan is fine; you'll make fresh ahead of Session 173)
🎥 Compare Notes: Lower-Calorie Butter Chicken (Ethan Chlebowski) — He approaches the same dish analytically — compare his sauce construction and fat tradeoffs to the SE version you made.