As I opened the door, my nose was welcomed with diverse and complex aromas; as I followed the smell my body began tingling with delight. The irresistible smells caught my senses in a trance while the nostalgia crept right under my nose. It took me back to the times where these smells came once in a blue moon, and I remembered that it was none other than my mother’s best butter chicken recipe.

The taste of the curry itself filled my mouth with the spicy tomato tanginess and the thickening of the ghee (alternative to butter). With a smile on my mother’s face she showed me how it was done.

Start off by washing the boneless chicken (preferably leg pieces) and then prepare the masalas (spices and seasoning). We then add masalas to the chicken like Garam, Haldi, Coriander powder, Cumin powder, Red Chilli Powder, and salt. Alongside with fresh ginger, garlic and lemon juice contributing to the zestiness and earthy taste of homemade butter chicken. This marinade will take place for two hours.

My mother would tell me that this would allow for the chicken to soak in all the flavor when eaten with a juicy bite. She explained to me that the chicken was supposed to be prepared as if you were treating a guest, meaning it had to be juicy and tender. 

Once fully marinated it was time to melt the ghee over a medium high heat on a large fry pan, which then we can place the chicken inside for nearly three minutes or until the chicken looks white (as my mom says).

This reminded me of my home back in India with my extended family where butter chicken was one of the staples whenever met with a special occasion or family which was something I yearned to relive.

My mother tells me, “Cooking is my deepest root to India and our family.” The more I thought about it the more I could see through her cooking. 

I couldn’t stop staring at the sizzling chicken that attained a vibrant color through the frying and was now about to attain a new one.

We can finish the ensemble with the homemade tomato puree, cream, sugar and salt; along with all of the leftover marinade for taste. This will be left on low heat/simmer for around twenty minutes or until it begins to brighten into a vibrant orange while continuously stirring. 

My mother knows how much our family cherishes this dish and its bonds with our extended family back in our home country, so it became nearly a tradition to eat at least once a month in our household. 

My mother with laughter lightening up her face said, “I’m making more so finish up.”