Butter Chicken ... Again

Planet Tokyo Preparing just over 2kg of chicken, per the last Butter Chicken recipe amalgam I used (lazy browned chicken method, as opposed to marinade in advance). For something different, I'm using a Chinese wok method of smoking the browned chicken pieces before throwing them into my ready pot of 'gravy'. The first attempt at smoking the chicken pieces was a disaster.  Poured the chicken pieces from bowl to metal colander positioned in wok using tea leaves (instead of wood chips, thinking that ought to be the shot).  But I didn't anticipate juices from the chicken, which got all over my tea leaves. I was getting help with foil tent making (I'm not patient enough in that department), so we then had an argument about what I should have done.  LOL Proceed, I insisted, it will dry off and smoke eventually.  Nope.  Sort of cooking and steaming.  Not the effect I was after.  I upset the domestic harmony and team work by being snappy, as I was convinced that I was right, approaching it on a just-do-it basis (like I usually do).  My way is always best way.  LOL While I waited for this non-smoking smoker to do its thing, I found this Chinese sugar and tea leaf smoking technique, which looked good. Basically, it is: foil sugar flour grains of rice tea I didn't check for exact amounts.  Emptied my layer of sodden tea leaves from the wok, put in a fresh layer of foil (burnt my fingers), and put in the sugar, flour, rice and tea (cut open some tea bags). It worked.  It didn't take long for it to smoke.  The sugar melts and burns.  Make sure the bottom of the wok is very well protected, because melted sugar is a mess. Think I gave the whole thing about 5 mins before throwing in the chicken pieces into the Butter Chicken gravy. Simmering while I work up to cleaning the bomb site kitchen disaster area and putting on some steamed rice. It's a horrible job chopping all that raw chicken and it's a boring pain frying the chicken in batches, but once this is done we're good for frozen meals and I don't have to be stuck in the kitchen, until my next big cook up of something. Might look up another curry that I can maybe try.  Curries are so easy. No photos with this one.  Camera batteries have died.  *Dish is more fibrous than I intended this time around, as I threw in my cardamom pods into the food processor as I was whipping up other things.  We argued about whether to strain it or not.  First he wanted to and I didn't.  Then I did and he didn't. On the plus side, I've got no dish washing to do. Dirty dishes have been loaded into dishwasher for me. Normally, I just hand-wash. Could not be bothered loading a dishwasher. It annoys me stacking it and then having to unpack it all. Plus, I can't seem to pack as much into as he does. Now we've had a spat about the tea towels. I don't want my tea towels rinsed in the laundry trough.  That's disgusting.  I've washed my dog in that trough.  Pick off the chicken bits off the tea towel and give the tea towels a hot machine wash. He says it's like living in a war prison with rules and I'm the warder.  Same could be said of him, when he demands "Why is the washing machine set on hot?"  LOL Result:  heavy handed with the spices ... & it could have done without the brief wok smoking, that added more to the cleaning than it did to the taste (that I could discern).