My Seventies Kitchen Episode 3: Butter Cashew Chicken
Like most Americans, I love Butter Chicken. When done properly it’s rich, salty, spicy, and the perfect conduit for several warm pieces of naan bread. Every version I’ve had utilizes tender chunks of chicken thighs bathed in a silky, aromatic broth accentuated with garlic, ginger, and tomatoes. In this dish, I prepare a hybrid version with what I consider to be a superior texture in the chicken, thanks to the Chinese technique of “Velveting.” To achieve this, I basically start out as if I’m making cashew chicken by marinating the boneless skinless thighs overnight, and then flash frying them, and the cashews, in the deep fryer before finishing them in the wok. For the butter sauce, I decided on a country gravy of sorts, substituting coconut milk for the more commonly used yogurt.
In the end, the most important thing to remember is NOT to skimp on the butter.
Serve with Basmati Rice and Garlic Naan
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