Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: tempest63 on August 21, 2017, 05:24 AM
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I made this for yesterday's curry fest with the family and it went down really well.
Original recipe on Vivek Singhs website http://www.viveksingh.co.uk/march-old-delhi-style-butter-chicken/
I made it with boned thighs as the kids prefer it that way, if I was making it for me and the wife it would be whole thighs skinned.
2x 750g free-range young chicken (poussin), skinned and each cut in half along the backbone (alternatively use 800g boned chicken thighs cut into two)
For the marinade
120g Greek yoghurt
2 tablespoons Ginger & Garlic paste
1 tablespoon vegetable oil
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Just noticed that this recipe does not include onions. Is this right? I always thought onions were mandatory in Indian cooking. ;D
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No, some Brahmins and Jains eschew both onions and garlic and use asafoetida instead. Whether the omission in this particular recipe is intentional is moot,
** Phil.
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Butter chicken is a tomato based curry.
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Made this tonight. Really really nice. OH who is a curry wimp said it really nice but just on the edge, so that is praise indeed. It does have a bite and a degree of heat, which my oh isn't used to when ordering from our fav BIR. I think I made the sauce too thin, but the rice soaked it up okay. Maybe 150ml instead of 200ml of water next time. As there is only two of us I letting the remainder reduce before freezing. We made it with chicken breast chopped into chunks and then marinated overnight. This brought out the lemon, which gave it a refreshing zing. We accompanied this with onion bhajis and veg samosas as that's what we had in the freezer. maybe next time a nice flaky paratha would work to help soak up the liquid..
Thanks for the recommendation.
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Made this tonight. Really really nice. OH who is a curry wimp said it really nice but just on the edge, so that is praise indeed.
This is our go to butter chicken recipe now and replaces a couple of different recipes used in the past.
Pat Chapman had a good CTM sauce in his Bangladeshi Restaurant Cookbook which I used but with a Julie Sahni chicken tikka. That combination lasted for years at family gatherings.
Personally I find Vivek Singhs recipes very accessible and haven