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Author Topic: Aussie IR Lesson - Butter Chicken  (Read 2301 times)

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Offline Masala Mark

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Aussie IR Lesson - Butter Chicken
« on: August 24, 2010, 09:20 AM »
Hi, 

Here is the first of the recipes from the lesson in terms of actually putting it all together and making something to eat. 

It's very simple in some regards, ie no spices bar the Methi and Coriander leaves are added, the key being the proper frying/browning of the onions in the making of the Tomato Gravy to get a nice smokey flavor and the subtle hints of the spices when making the sauce. 

Cheers, Mark 

Butter Chicken

Ingredients:
 - 2 tbsp oil
 - 2 tsp Ginger/Garlic puree (50:50)
 - 3.5 heaped tbsp Tomato Gravy paste http://www.curry-recipes.co.uk/curry/index.php?topic=4922.0
 - 1 tsp Kasoori Methi
 - 125ml-250ml Water
 - 1 tbsp White Sugar
 - Pre-cooked Chicken Tikka, approx half a chicken breast worth of pieces
 - 100ml cream
 - 1 tbsp Ghee/Butter
 - 0.25 tsp Salt
 - 1 tsp Coriander Leaves
 - Red Food Color powder (optional, we didn't use but he mentioned they do)

Prep Work:
 - Cut Chicken Tikka into bite sized pieces
 - Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing

Method:
1. Heat pan, when oil warm, add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
2. Add the Tomato Gravy paste and mix/stir through
3. Add Kasoori Methi and mix through
4. Pour in 125ml of water, mix well and bring to a simmer
5. Add the Sugar and Tikka pieces, simmer for 5 min or so to heat the chicken
6. Add in the cream and mix through, returning to a simmer
7. Add the butter and blend with the sauce
8. Add salt
9. Remove from heat and add chopped coriander leaves

Notes:
- Depending upon what consistency you prefer, add more water if needed.
- There is quite a bit of salt in the Tomato Gravy so very little is added, adjust to your taste though.
« Last Edit: August 24, 2010, 09:32 AM by Masala Mark »

Offline livo

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Re: Aussie IR Lesson - Butter Chicken
« Reply #1 on: April 14, 2018, 11:03 AM »
This is the recipe I used ELW. I can see that he told you no butter but here is what I was referring to. No drama for me though.


Butter Chicken

Ingredients:
 - 2 tbsp oil
 - 2 tsp Ginger/Garlic puree (50:50)
 - 3.5 heaped tbsp Tomato Gravy paste http://www.curry-recipes.co.uk/curry/index.php?topic=4922.0
 - 1 tsp Kasoori Methi
 - 125ml-250ml Water
 - 1 tbsp White Sugar
 - Pre-cooked Chicken Tikka, approx half a chicken breast worth of pieces
 - 100ml cream
 - 1 tbsp Ghee/Butter
 - 0.25 tsp Salt
 - 1 tsp Coriander Leaves
 - Red Food Color powder (optional, we didn't use but he mentioned they do

Method:

7. Add the butter and blend with the sauce

Whiskey is the answer, but what was the question?


 


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