[Spice Mandala: Special Edition] The Textbook for Recreating Exquisite Butter Chicken Through Chemistry

In the main volume of Part 1, 'From Black Pepper to Chili,' we unraveled the history and logic of how Delhi chefs tamed the tyrant known as chili peppers using a buffer zone of 'lipids'.

This time, I am releasing the 'precise formula (recipe)' to perfectly recreate that logic in your own home kitchen.

This stands apart from the 'curries relying on store-bought roux' or 'butter chicken just made sweet' by dumping in sugar found elsewhere. Using ingredients available at Japanese supermarkets, I control the binding of spices and lipids from the perspective of agricultural science and chemistry. This is my original recipe that achieves both the 'silky mouthfeel' boasted by famous Delhi restaurants and a 'sharpness that pairs perfectly with rice'.

Let us turn your kitchen into a cold, calculating, and sensual laboratory.