Try the cheesecake! It is HEAVEN. You must make it a day ahead, though, so it has time to cool. It will taste “eggy” on the first day.

Add some green beans and naan on the side, along with a fresh Mai-tai 🍹, and you’ll be eating like royalty! 🤴👸 My 8qt Lux always needs the full cup of liquid (chicken stock). Don’t skimp, Luxers!!!

I wanted to know this to, so I looked it up. Often times, Butter Chicken is made with Chili Powder which contains paprika, cumin and cayenne pepper. A lot of the recipes from those who come from India use Kashmiri chili powder. Amy+Jacky have used all or most of the ingredients that are in those except ground red pepper/cayenne pepper. I found that a substitute for Kashmiri chili powder is for every 3 parts of paprika, to use 1 part ground red pepper/cayenne pepper.

For this recipe, it has 3 tbsp of paprika, so we divide the 3 tbsp into 4 parts, which is 3/4 tbsp per part. So that would mean using 2 ¼ tbsp (3 parts) of paprika to 3/4 tbsp (1 part) of ground red pepper/cayenne pepper. Now if you convert the extra fraction of tablespoon to teaspoons, it would mean in place of the 3 tbsp of paprika, you would use 2 tbsp + ¾ tsp (¼ tbsp) paprika + 2 ¼ tsp (¾ tbsp) ground red pepper/cayenne pepper. This level may be too much heat for you, so I would recommend to add only 1 tsp of ground red pepper after you’ve finished cooking the sauce (it will still be boiling hot to bloom the spice), taste it, then depending on whether you detect spice yet and your comfort level add another 1 tsp or part of that, going up to the full 2 ¼ tsp ground red pepper/cayenne pepper if needed, or even beyond that if you want more spice!

Whatever amount of the 2 ¼ tsp of ground red pepper/cayenne pepper that you don’t add, add that amount in paprika to the dish so that the total of the ground red pepper/cayenne + paprika comes to 3 tbsp total. So, if you only added 2 tsp of ground red pepper/cayenne leaving ¼ tsp not added, then you would add the original amount of paprika 2 tbsp + ¾ tsp (¼ tbsp) paprika and then add + ¼ tsp of paprika for the ¼ tsp of red pepper you didn’t use = 2 tbsp + 1 tsp paprika total and you added 2 tsp of ground red pepper which brings the grand total to 3 tbsp of paprika. You could just also try adding ground red pepper or cayenne in addition to all other ingredients if you want to simplify things. Make a note so that you will know if it was perfect amount or whether you want to try a different ratio next time! I hope this helps!