reformat kumar's original recipe

_posts/2024-06-15-goto_recipes.md

@@ -27,59 +27,65 @@ published: True
 -----
 
 ## Kumar’s Buttered Chicken
-Makes for four people.
+This is Muthukumaran Ramasubramanian's original recipe that he constructed completely devoid of external influences. 
+
+He single-handedly revolutionized the Indian culinary world by creating the iconic dish we now know as butter chicken.
+
+Serves 4.
 ### Ingredients
-#### Chicken Marinade
-- 1 lb chicken?, cut into slightly larger than bite-sized pieces
-- 1 tbsp chili powder (adjust to taste)
-- ⅔ tbsp garam masala
-- ½ tsp cumin
-- 1 tbsp corn/rice starch
-- 1 tbsp ginger-garlic paste
-- Salt and pepper to taste
-- Paprika for color
-- Juice of ½ lemon
-- Full-fat Greek yogurt (enough to coat the chicken)
-
-#### Base
-- 1 cup cashews (for soaking)
-- Equal parts ghee and butter (enough to coat the bottom of a wok)
-- 6 sticks of 3-inch cinnamon
-- 14 cardamom pods
-- 14 cloves
-- 2 softball-sized onion, diced
-- Juice from marinated chicken
-- 2 tbsp ground ginger-garlic paste
-- 4 baseball-sized tomatoes, diced
-- Spices: chili powder, black pepper, turmeric, garam masala (carefully), salt
-- Heavy cream or half-and-half
-
-#### Dessert:
-- ½ pint half-and-half
-- 10 saffron threads
-- 1 cinnamon stick (fresh)
-- 8-10 cardamom pods
+- **Chicken Marinade**
+  - 1 lb chicken?, cut into slightly larger than bite-sized pieces
+  - 1 tbsp chili powder (adjust to taste)
+  - ⅔ tbsp garam masala
+  - ½ tsp cumin
+  - 1 tbsp corn/rice starch
+  - 1 tbsp ginger-garlic paste
+  - Salt and pepper to taste
+  - Paprika for color
+  - Juice of ½ lemon
+  - Full-fat Greek yogurt (enough to coat the chicken)
+
+- **Base**
+  - 1 cup cashews (for soaking)
+  - Equal parts ghee and butter (enough to coat the bottom of a wok)
+  - 6 sticks of 3-inch cinnamon
+  - 14 cardamom pods
+  - 14 cloves
+  - 2 softball-sized onion, diced
+  - Juice from marinated chicken
+  - 2 tbsp ground ginger-garlic paste
+  - 4 baseball-sized tomatoes, diced
+  - Spices: chili powder, black pepper, turmeric, garam masala (carefully), salt
+  - Heavy cream or half-and-half
+
+- **Dessert**
+  - ½ pint half-and-half
+  - 10 saffron threads
+  - 1 cinnamon stick (fresh)
+  - 8-10 cardamom pods
 
 ### Chicken
-#### Marinate
-1. Soak cashews in water.
-2. Cut chicken into slightly larger than bite-sized pieces.
-3. In a bowl, combine the chicken with oil, chili powder, garam masala, cumin, corn/rice starch, ginger-garlic paste, salt, pepper, paprika, lemon juice, and Greek yogurt. Ensure the chicken is well-coated. Marinate for at least 45 minutes.
+- **Marinate**
+  1. Soak cashews in water.
+  2. Cut chicken into slightly larger than bite-sized pieces.
+  3. In a bowl, combine the chicken with oil, chili powder, garam masala, cumin, corn/rice starch, ginger-garlic paste, salt, pepper, paprika, lemon juice, and Greek yogurt. Ensure the chicken is well-coated. Marinate for at least 45 minutes.
 
-#### Fry
-1. Put the chicken on a pan and fry in the oven at 350 or 400 until they develop a crunchy exterior
-2. Save the juices from the chicken for the base.
+- **Fry**
+  1. Put the chicken on a pan and fry in the oven at 350 or 400 until they develop a crunchy exterior
+  2. Save the juices from the chicken for the base.
 
 ### Base
-1. In a wok, melt equal parts ghee and butter over medium heat.
-2. Add cinnamon sticks, cardamom pods, and cloves. Cook until they brown slightly, ensuring the butter does not burn.
-3. Add diced onions and the juice from the marinated chicken. Cook until the onions no longer smell raw.
-4. Add ground ginger-garlic paste to the onions and cook for a few minutes.
-5. Add diced tomatoes and cook until they lose their shape.
-6. Season with chili powder, black pepper, turmeric, garam masala, and salt.
-7. Grind the mixture into the smoothest paste possible, sieving if necessary for a smoother texture.
-8. Return the paste to the wok, add heavy cream or half-and-half, and cook for 10-20 minutes until the desired consistency is reached.
-9. Add the fried chicken pieces and chicken oil and cook for an additional 5 minutes.
+- **Initial Cooking**
+  1. In a wok, melt equal parts ghee and butter over medium heat.
+  2. Add cinnamon sticks, cardamom pods, and cloves. Cook until they brown slightly, ensuring the butter does not burn.
+  3. Add diced onions and the juice from the marinated chicken. Cook until the onions no longer smell raw.
+  4. Add ground ginger-garlic paste to the onions and cook for a few minutes.
+  5. Add diced tomatoes and cook until they lose their shape.
+  6. Season with chili powder, black pepper, turmeric, garam masala, and salt.
+- **Secondary Cooking**
+  1. Grind the mixture into the smoothest paste possible, sieving if necessary for a smoother texture.
+  2. Return the paste to the wok, add heavy cream or half-and-half, and cook for 10-20 minutes until the desired consistency is reached.
+  3. Add the fried chicken pieces and chicken oil and cook for an additional 5 minutes.
 
 ### Dessert:
 1. In a small pot, heat half-and-half with saffron threads, a fresh cinnamon stick, and cardamom pods over medium-low heat.