In a small bowl, toss the herbs with the lemon juice and season with salt and pepper..
But the real star is the.Butter Chicken Calzone.
, which arrives at the table as a piping-hot and puffy semi-circle of innovation and promise.The real magic happens when you take a knife to the dish and out erupts a stream of almost lava-like gravy and molten cheese strings.. At the restaurant, Shah and Yamada deploy a three-day process to make their butter chicken: it's a multistep affair that involves a salt brine, a heavily spiced yogurt marinade, and crafting a gravy with house-made chicken stock.(It's possible to create similarly delicious results in a much quicker time with the help of a few handy shortcuts.).
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford.The tender, saucy butter chicken is then layered onto chewy naan dough and topped with a blend of mozzarella and Amul cheese, a processed Indian cheese that offers a pleasantly salty note.
The cheese blend, which is not a traditional addition to butter chicken, imparts a gooeyness to the calzone that makes it impossible to stop eating.
The calzone is baked off and then lacquered with a hefty amount of ghee and Maldon salt — which gives the crust a luxurious edge.. Shah and Yamada went through several iterations of dough before landing on their recipe, which is a bit wetter than most naan doughs.But like most of Melka's success, that was just the seed he needed to plant in his own deep, gravelly bed of curiosity, because according to Cherie, one of Philippe's greatest assets is his ability to build a blend quickly in his mind, like a brilliant artist who sees the complete work of art on a blank canvas.
"During a blending session, even though the group has moved on," explained Cherie, "maybe even a couple of pages of blends later, Philippe is not afraid to take two steps back to build forward.That is an art."“Make it worth it.
Just make it worth it.Make it worth it.”.