Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Gazza63 on October 31, 2007, 05:19 AM
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Can't find a recipe for BIR Butter Chicken, if I have missed one can someone give me the link, I did see one listed under the Authentic Recipe's, has anyone got a BIR one?
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hi thaiexpat
i found this on the net not exactly what you asked for but still it serves four and is a balti,
Balti Butter Chicken
Ingredients
150 ml (1/4 pint) natural yoghurt
50g (2 oz) ground almonds
1 1/2 teaspoons chilli powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400 g (14 oz) can tomatoes
1 1/4 teaspoon salt
1 kg (2 lb chicken, skinned, boned and cubed
75 g (3 oz) butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoons fresh coriander, chopped
4 tablespoons single cream
Method
Place the yoghurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yoghurt mixture. Set aside.
Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes.
Add the chicken mixture and stir-fry for about 7-10 minutes.
Stir in about half of the coriander and mix well.
Pour over the cream and stir in well. Bring to the boil. Serve garnished with the remaining chopped coriander.
Serves 4.
regards
gary
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Hey this is a recipe I found a while ago and have to say it is foolproof and almost identical to ones I have had from the takeaway. It doesn't have nuts in it cause my boyfriend is allergic to nuts so I just found a recipe without them. Can't remember exactly where I found this though.
Chicken Makhani #28850
Chicken Makhani is also known as "Butter Chicken." This recipe posted as a response to a recipe request - I got it online. Source:
Tandoori Chicken
To make this I use about 1 chicken breast person. You will need Pataks Tandoori paste, natural yoghurt and a lemon.
Cut the chicken into medium size chunks and put aside.
Place 2-3 tablespoons of the tandoori paste into a bowl and add 3-4 tablespoons of yoghurt, mix well and add a squeeze of lemon juice.
Once this is all incorporated place the chicken in this marinade, cover and refrigerate for a minimum of 20 minutes.
Once you have the sauce cooking, remove the chicken from the marinade and preferably griddle or fry the chicken until cooked. Once cooked add the chicken to the sauce when it states in the rest of the recipe.
Makhani Sauce
1 tablespoon whole garam masala
400g tomato puree
2 tablespoons sugar or honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasoori methi
1 teaspoon chopped green chilies
50g butter
salt
4 servings Change size or US/metric
Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. Serve hot with naan or parantha.
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Hi ThaiExpat,
Did you manage to try this recipe yet? I'm interested to know what you thought of it?
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Sound really nice bitchinsahsa,
Just a couple of queeries, 400g of tomato puree,as in the squeezy tube puree?
Kasoori methi, i've got methi powder,and also the dried herb type methi,which one is best?
Also 1 cup of water,am I right in thinking this is about 250 ml
Many thanks,
Think I might try this tomorrow.
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Hi Robinbrettle,
Sorry I should have amended the recipe slightly ::) I usually use passatta instead of tomato puree. With regards to the methi I only had the powdered form up until a couple of days ago so I am not really sure what the difference would be using the leaf form as I haven't ever used it before. Do you know what difference the leaf form has in regards to taste?
Yup 250ml is 1 cup of water, I checked my measuring cups just to make sure ;D
I hope you enjoy this, everyone I have made it for loves it. I really enjoy it too and I usually don't go in for the creamy currys :D
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Hi thanks,
Passata sounds good,
Not too sure of the difference between the methi's, The powdered one I have which is a White/creamy colour(does that sound about right?) seems to have a more direct flavour(slightly bitter too) than the green herby one, Also seems to have a thickening property a bit like arrowroot maybe, which can be a good or a bad thing sometimes.
I put some in a Sag Aloo a while back nice flavour but it went a bit gluey,hence me buying the green stuff.
I'll let you know how it goes.
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FWIW, whenever I've bought kasoori/kachuri methi, it's always been dried green leaf, very strong smell. Hope that helps.
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hi guys/gls
the yellow creamy powder is fenugreek seeds. if you smell them they have a distict aroma of curry.but methi/kasoori methi are the leaves from the same plant but have a completely different aroma. this dried herb is used in BIR cooking more so than the seeds which are used in the making of cury powder and more traditional dishes. the best methi comes from pakistan and is written quasoori methi... i think, the methi used in the recipes on this site call for methi but use sparingly unless you are making aloo methi which requires 1tbsp per dish ( you can find a recipe for this dish in the bruce edwards curryhouse cookery posting by pete in the downloads section) haven't tried it but it sounds yummy.
hope ths helps. remember newbies don't be afraid to ask qusetions as there are many peeps on this site that can help no matter how stupid you think it is as we have all been there ;)
regards
gary
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Bitchinsaha's butter chicken.
Very nice indeed,Had to reduce the cream at the end,took about 7 mins really fast boiling to get it down to the right texture so i would use less in future.
I also used 1tsp chilli rather than a tablespoon,and it was still fairly hot,i liked it but many would expect butter chicken to be fairly mild.
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Hi Robinbrettle,
That looks great, I usually have it quite runny as I like ALOT of sauce :D
The chilli powder I had before was really mild so that is why I put so much in. This is my other halfs favorite curry but he does like it with a kick. I would just use less chilli powder and leave out the fresh chilli if you wanted it really mild :D
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Great photos RB....I seemed to have missed these the first time round! :P
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bitchinsahsa
Looks great. One question though - What is in the 1 tablespoon whole garam masala?
Cheers
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Hey DonnieH,
I don't use this as I don't have any in the house but I have found this recipe:
Recipe for Garam Masala 2
Ingredients:
2 tablespoons coriander seeds
1 tablespoon cuminseed
Seeds from 10 cardamom pods
2 teaspoons mustard seeds
2 teaspoons fenugreek
2 teaspoons black peppercorns
1 heaping teaspoon whole cloves
3-inch cinnamon stick, broken in half
Preparation:
Heat a dry small skillet over moderately high heat until it is hot and in it toast the spices in batches if necessary, stirring frequently and covering the skillet when the mustard seeds begin to pop, for 2 to 3 minutes, or until they are several shades darker and fragrant, being careful not to let them burn. In a mortar with a pestle or in an electric coffee grinder grind the toasted spices to a powder and transfer the powder to a jar with a tight-fitting lid. The garam masala keeps, covered and chilled, for 2 months.
I think this curry is great as it is, but the addition of this may make it much better. Try it and let me know? :D
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Sorry just realised that was a recipe for a ground garam masala :-[
This gives a better idea:
A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns.
- Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added.
Cooking with these spices release a wonderful botanical odor that fills your house and neighborhood.
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Made this tonight and have a few observations.
I used jars of garlic and ginger and think that they overpower the dish. Maybe I'd get away with a teaspoon of each rather than a tablespoon.
It was nearly like a dish I used to get in an indian restaurant in munich called the bombay but I think this could be made closer by the use of fenugreek powder. Just a guess as I never had any to hand and used leaves instead.
Anyone else tried varying the ingredients?
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Hey guys,
Haven't made this in a long time but got bullied into making it for dinner tonight so I thought I would post a couple of pictures of the finished dish ;D
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Try this recipe which I have made countless times and always with success. it is a bit fiddly and time consuming but well worth the effort:
http://www.curry-recipes.co.uk/curry/index.php?topic=3003.msg26612#msg26612
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Is it single or double cream??
Thanks
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Double cream
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bitchinsahsa,
i had a friend stopping over who likes "butter" chicken. i don't know what it tastes like from a BIR and would never go for it.
i took your recipe and adapted it aiming for BIR. i questioned the friend on what it should taste like and we came up with the following recipe.
it was a real success. i must admit i even liked it myself. the yellow sticky that i've got the recipe on has gone into my recipe book. many thanks to u.
2 tbsp veg oil
1 tbsp garlic
1 tbsp tom puree in water (1:2)
1/4 tsp salt
1/2 tsp garam masala (branded - i used East End)
1/2 tsp spice mix (i used kushi)
1/4 tsp chilli
300ml base
1 chef passata
2 tbsp honey
1 chef carnation
1 tbsp butter (i used marg, KTC)
2 tsp frozen fresh coriander
1 tsp lemon juice
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Hi Jerry
Been looking for a butter chicken recipe for a long time a decent one anyway
any chance you could post the way you cooked it
cheers
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billycat,
no probs. i use this standard method for all the curries i make. i aim for 3 stages: oil, spice, base (2 & 3 below being stage 2).
1) gas on full and oil & garlic into pan straight away - stir and cook until garlic starts to brown (not long 30 secs, better under than over cooked, u're just getting the rawness out)
2) pan off heat. add tom puree, spices, 1/2 ladle base (75ml) or water (if base is not thin, u're after some water to stop the spices burning) and give it a good stir. be careful not to take too long as the garlic is continuing to fry in the oil due to the residual heat in the pan
3) pan on heat and leave without stirring for something like 1 min. this is difficult to spot. if in doubt stop early. use the spoon to check around the rim of the pan. u're looking for it to just starting to dry out. add base straight away and give it a good stir to clear the bottom of the pan particularly around the base of the rim.
4) pan off or on. add passata, carnation, honey, butter, fresh coriander, lemon juice and stir. should be quite runny/thin - add some water if not. then cook for about 3 mins until the surface starts to crater or oil is on the surface. stir now and again (i swosh it sideways and then around the rim). i keep the heat on full but turning down the heat works just the same.
the start to finish is ~5 mins.
i think u could use cream instead of carnation (i just have carnation to hand).
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Cheers Jerry
will give it a go
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Heres a recipe I found somewhere, I have tried it and it comes out quite good cut back on the chilli if you prefer it mild.
MURG MAKHANI RECIPE
Ingredients:
Chicken Marination
800 gms Chicken Pieces (boneless)
1 tsp Coriander Powder
1 tblsp sour Curd
2 tsp Ginger Paste
2 tsp Garlic Paste
1 tblsp lemon juice
1 tsp Cumin Powder
1 Onion paste
1 tsp Red Chilli Powder
Salt to taste
Few drops of orange color
Gravy
4 large tomatoes chopped
4 tblsp Butter
1 tblsp Fresh Cream
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
1 tsp Black Pepper Powder
2 tsp Ginger finely chopped
2 tsp Green Chilly finely chopped
2 tsp (10ml) ground almonds
1/4 tsp (1ml) crushed saffron
salt to taste
sugar to taste
Garnish
Melted Butter
Fresh Cream
Coriander Leaves finely chopped
How to make murgh makhani :
Make small cuts in the chicken pieces.
Mix all the marinate ingredients. Mix the the chicken pieces and the marinate.
Let the chicken marinate for a few hours.
Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and cook till the chicken is fully cooked. Stir fry the chicken for some time.
Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
Fry for some time then add the chopped tomatoes, sugar, salt, saffron and cook on medium flame till the puree thickens and the fat separates.
Add the beaten cream and cook on low flame for few minutes.
Then add the chicken pieces along with chopped ginger, almonds and green chillies to the gravy. Cover and simmer on low heat till the curry is hot simmering hot.
While serving pour the melted butter and garnish with fresh cream and finely chopped coriander leaves.
Serve the Murgh Makhani hot with rice or naan.
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should be quite runny/thin -
Is the completed curry runny/thin or is it only during that part of the cooking process?
Any suggestions on modifcations to the above recipe to result in a thicker curry? Not dry, but thick enough to sit some of the curry on a fork without it all dripping off.
Many thanks in advance
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Try cooking the sauce down further before adding the meat. i.e. further cooking of the sauce to reduce the water content in that sauce will make it a more thicker luscious consistency :)
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Whenever I've seen butter chicken it's been described as Madras strength, with finely chopped peppers and onions, the butter chicken I make is really a madras, with peppers, onions, chicken tikka (and a tablespoon of butter added near the end), there's no cream or anything in it.
There's a lot of regional variation with this one I reckon.
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For what it's worth guy's, my understanding is, Butter Chicken or Murg Makhani, is the authentic Indian dish that CTM is very loosely based on? So I believe that cream should be in there?
Ray :)
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I get that Ray but the one I used to get get from my local TA had no cream in it and was definitely hot.
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have realised that the recipe i use is now slightly difference to that posted earlier.
revised:
2 tbsp veg oil
1 tbsp garlic or 1 tsp g/g paste
1 tbsp tom puree
0.125 tsp salt
0.5 tsp spice mix (i use mouchak)
0.125 tsp chilli
0.125 tsp All purpose seasoning
1 tbsp bunjarra
300ml base
2 tsp honey
1 chef carnation
1 tbsp butter (i use marg)
2 tsp frozen fresh coriander
1 tsp lemon juice