This latest feature has the perfect pairing with Strange Curry’s music and none other than Butter Chicken. Check out the recipe below.

Adarsh Bhushan and Cason Simmons are the permanent members of Strange Curry including other members as well depending on the show to include more vocals, keyboards, and guitars. Adarsh, originally from near Mumbai, India, moved to Nashville in 2014 to continue his music career in the US and met Cason, a Tennessee native musician. Together they formed the band Strange Curry, organically developing their unique and culturally diverse music style, which began with their first gig at a Mexican restaurant playing Hindi music and has since blossomed; they also recently became co-owners of a cricket team in Tennessee, Mt Juliet Mavericks. Cricket is quite similar to baseball, but its league structure resembles that of soccer. Adarsh hopes to see major international players come to play cricket in the U.S. within the next five years. With its significant international appeal, they hope to see the sport gain a large following here.

Both are engineers by education; Cason is a mechanical engineer, and Adarsh is a computer engineer, which further bonded them beyond music. They also work with children from the South Asian diaspora through a youth program called Science Trees, aiming to introduce Eastern music concepts to American youth. Strange Curry is more than just a music band; they strive to create a broader cultural impact. Their music, influenced primarily by Indian classical music and Bollywood, incorporates various genres, including metal and rock, reflecting a fusion of Eastern and Western styles. Adarsh, who can speak three languages and sing in six, started with Indian classical music before transitioning to rock and metal in college. Strange Curry is a true fusion band, blending elements from diverse musical genres to create something unique.

Even before moving to America, Adarsh was influenced by American rock bands, growing up listening to 90s grunge bands like Red Hot Chili Peppers, Nirvana, and Alice in Chains. He even played in a Red Hot Chili Peppers cover band in India. Cason began his musical journey as a child with formal piano lessons and recitals, later transitioning to guitar in college and playing in bands. Growing up in Tennessee, Cason was influenced by rock blues and southern rock, with his family introducing him to southern country rock and classic rock bands. Strange Curry blends Eastern and Western musical influences, drawing inspiration from classic rock bands like the Eagles, the Allman Brothers, and Pink Floyd, as well as influential Indian artists like Lucky Ali, Euphoria, and Indian Ocean. Euphoria, known for using Indian instrumentation in rock music, and Indian Ocean, a four-piece band blending Western instrumentation with Eastern styles, have significantly shaped Adarsh and Cason’s music. These diverse influences contribute to Strange Curry’s unique fashion sound, where East meets West.

What’s next for Strange Curry on the music front? Adarsh noted he sees great potential in the U.S. entertainment industry, especially given the demand for Indian artists in cities across the country. Strange Curry aims to tap into this demand by not only creating a platform for themselves up also supporting other artists. They often invite one or two artists to join them on stage when they’re touring various cities, fostering growth and cultural exchange. The band is focusing on extensive touring, releasing new videos, and recording original songs in both Hindi and English. They recently shot a video during a concert on June 29th of this year, set to be released this summer. Additionally, they are working on mashups that blend Eastern and Western music to appeal to diverse audiences, highlighting the beauty of both musical traditions. They have upcoming shows in Knoxville, and Little Rock, and are working on booking in Birmingham. Recognizing that many U.S. cities have sizable Indian populations, they are also planning shows in Cincinnati. They are filling their weekends this year with numerous performances across the U.S., bringing their unique sound to eager audiences. The response has been overwhelmingly positive, with people showing enthusiasm for the unique live music experience Strange Curry offers. The band’s energy and momentum are growing as they tour more cities, perform bigger shows, and make new connections, signaling immense potential for Strange Curry’s future. Be sure to check out Strange Curry and Daawat for the Bollywood Summer Shuffle at their upcoming show at the Knox Joseph Distillery at the OTR StillHouse on Saturday, August 3rd at 7 pm in Cincinnati, Ohio. This promises to be a show you don’t want to miss if you’re in the Cincinnati area!

Strange Curry Website

When it comes to food, Adarsh hails from the northwest part of India, a region known for its diverse cuisine influenced by both Pakistani and North Indian dishes. While he enjoys South Indian food, his all-time favorite dish is butter chicken. He also has a fondness for good roti, kheer, gulab jamun, jalebi, and Rasmalai Cake. For great local Nashville dining, he recommends 615 Chutney, Golden Pizza, and The Lounge at 2nd. Cason’s all-time comfort food is a good southern Meat and Three, a staple he grew up with in West Tennessee near the Mississippi River. He recommends Nobles as a great local spot for Meat and 3 in Nashville. Cason enjoys a variety of foods and has been introduced to many Eastern dishes through his band, Strange Curry. They often play gigs that are catered to private parties and a monthly residency at 615 Chutney, where he has grown accustomed to Eastern cuisine, though he prefers mild spices. He loves all kinds of chicken, as well as fried catfish. Cason also loves snacking on popcorn, eating it daily. He loves grilling a variety of meats and fresh corn, and his favorite ice cream flavor is mint chocolate chip. He has a strong love for ice cream in general.

For Strange Curry’s feature, I decided to recreate Adarsh’s favorite dish, Butter Chicken. Butter chicken, also known as Murgh Makhani, is a rich and creamy Indian dish that features tender pieces of chicken cooked in a velvety tomato-based sauce. The chicken is typically marinated in a mixture of yogurt and spices such as garam masala, cumin, coriander, and turmeric, which infuses it with deep flavor. The sauce made with tomatoes, butter, and cream, is smooth and slightly sweet, with a mild heat from spices like chili powder and fenugreek. Garnish this dish with fresh cilantro and warm naan bread or steamed rice, making it the perfect comforting and indulgent meal. Check out the recipe below!

Butter Chicken

Ingredients

2 lbs of boneless chicken breast, cut into cubes
2 tablespoons ghee
1/2 teaspoon salt and extra to taste for seasoning later
1 cup plain yogurt
1 teaspoon Tumeric
1 teaspoon ground Coriander
2 teaspoons ground Red Chili Powder, separated
3 teaspoons Garam Masala, separated
1 tablespoon lemon juice
1/2 cup grass-fed butter, cut into cubes
1 15-ounce can of tomato sauce
1 tablespoon pure cane sugar
1 tablespoon Dried Fenugreek Leaves
2 cups Heavy cream
Fresh Cilantro, chopped for garnish

Directions

Combine the chicken, yogurt, lemon juice, 2 teaspoons of Garam Masala, 1 teaspoon of red chili powder, Coriander, Tumeric, and salt in a bowl. Mix until incorporated well, cover and refrigerate overnight, or up to 24 hours (minimum 3 hrs).
In a large saucepan, melt the ghee on medium-high heat.
Begin adding the marinated chicken to cook in batches with plenty of space between each chicken piece to ensure not crowd the pan. Sear the chicken on all sides until browned.
Remove the chicken and set aside.
In the same saucepan, melt the cubed butter.
Add the tomato sauce, sugar, red chili powder, fenugreek leaves, and Garam Masala to the saucepan until a mixed sauce begins to simmer.
Be sure to scrape all the bits of spice remaining from frying the chicken and mix them into the sauce.
Continue to cook on medium heat for about 20 minutes until the sauce begins to thicken.
Add the heavy cream to the sauce and salt to taste.
Then add the chicken back to the pan and fold the sauce until the chicken is coated in the sauce.
Cook for an additional five minutes and garnish with cilantro.
Serve with basmati rice and warm naan bread. Enjoy!