Hi, I've made butter chicken a couple times and it seems there are tons of ways to make it. When I'm cooking the chicken I have to do it in 3 batches. The first batch is fine, but by the second batch the fond at the bottom is fully burnt and covers the entire bottom of the pan. The chicken itself and everything else comes out fine. It deglazes but I have a feeling that's not how it's supposed to be.
How do I prevent the fond from completely burning? Should I switch recipes? Any other recipes you recommend?
Here is the recipe I use. I reduced the chicken's cooking time to 2:30mins each side as 3 was too much
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