Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Tandoori Dishes => Topic started by: Stephen Lindsay on September 28, 2008, 07:50 PM
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This is a recipe I quickly scribbled down from a TV programme years ago featuring two sisters who teach Indian cookery from their own homes. Over time, I have adapted the quantities and ingredients to suit my own taste until it has ended up something like this.
Stage 1 - Chicken Tikka and Marinade Ingredients:
4 chicken breasts, cubed
1 1/2 tsp. salt
juice of 1 lemon
4 tbsp. natural yogurt (more if required but enough to coat the chicken)
3 to 4 tbsp. vegetable oil (optional)
4 tbsp. ground cumin
2 tsp. red chilli powder (less if you don?t want it spicy)
2 tsp. tandoori masala
2 tsp dried fenugreek leaves (optional)
1 tsp. finely chopped or crushed ginger
3 tsp. finely chopped or crushed garlic
3 to 4 finely chopped green chills (or less if you want less heat)
Stage 1 - Method:
1. Rub the salt and lemon juice into the chicken
2. Whisk the yoghurt, add vegetable oil and spices. If you want a less fattening mixture, omit the oil and increase the amount of yoghurt
3. Add the ginger, garlic and chillis
4. Coat the chicken in the marinade, preferably in a glass bowl and marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, and when ready to cook the chicken, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 15 to 20 minutes then remove and drain off the juices.
Stage 2 - Makhani Sauce Ingredients 1:
2 tins chopped tomatoes
1 1/2 tsp. chopped or crushed ginger
1 1/2 tsp. chopped or crushed garlic
2 chopped fresh green chillis (if you want less heat use less)
1 to 2 tsp. paprika
5 cloves
4 green cardamoms
1 tsp. salt
Stage 2 - Method:
1. Mix all the ingredients in a pan, bring to the boil and simmer for 15 to 20 minutes.
2. Leave to cool then remove the cloves and cardamoms.
3. Place the sauce in a blender and blend till smooth.
4. Then pass the sauce through a sieve. You should get most of the sauce through, leaving only the seeds from the tomatoes.
Stage 3 - Makhani Sauce Ingredients 2:
150 grams butter
3 tsp. ground cumin
1 to 2 tsp. honey
2 tbsp. tomato puree
3 tsp. ground fenugreek seeds (or less of you prefer)
juice of one lemon
130 ml. double cream
1 tsp. garam masala
coriander leaves, torn or chopped
Stage 3 - Method:
1. Melt the butter and gently fry the cumin powder
2. Add the sieved tomato sauce, stir, add the tomato puree and honey, and simmer for 5 to 10 minutes
3. Add the crushed fenugreek seeds and lemon juice
4. Add the double cream and garam masala and simmer gently until the sauce thickens
5. Now add the pre-cooked chicken and heat through
6. Serve with chopped coriander leaves to decorate
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Wow that looks pretty good, very tasty 8)
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hi guys
this looks just like the recipe on videojug but using tinned toms instead of fresh ones. when it was finished it did look delicious, but omg the calories :D
regards
gary
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I think I've made this butter chicken in the past. The ingredients and steps look very familiar.
While definitely not BIR, it was still very good.
This butter chicken (or variant thereof) is the "standard" Indian dish here in North America. Similar to the way CTM is the most popular in the UK. Probably because none of them here can do a proper CTM or Madras...
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This recipe is the dog's danglies ;)
Followed it exactly and, although it's quite a bit of work, the results are well worth it. Suffice to say there was a fight over the left-overs at breakfast time the next day ;D
I'm not a fan of salt so substituted fish sauce in the marinade bit and also added some raisins and flaked almonds in the final stage ( as the local restaurant does it like this...)
Many thanks for this recipe - it has already become a firm family favourite :)
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1 of the best curries I have cooked to date.
Fully recomended
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Just thought I'd bump this one as made it again at the weekend and it's a cracker.
I make the sauce ingredients 1 to spec, but fiddle a little with the second part.
Well worth the effort :)
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I agree Garp but then maybe I'm a little biased lol.
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I've promised a friend I'll cook her a butter chicken soon, so this recipe'll go straight to the top of the pile.
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Absolutely first class recipe, I made it tonight for dinner and it certainly is one of my favourites, I dread to think what it's going to do to the old waistline though.
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ty for your feedback foureyes1941, yes it's not one for every day eating, but glad you like it.
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Hi Stephen. I was just wondering if the butter in this recipe is salted or unsalted please?
Regards
Rob
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Hi Stephen. I was just wondering if the butter in this recipe is salted or unsalted please?
Regards
Rob
It's unsalted Rob.
regards
Steve
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Is that because you use only unsalted butter at home, Stephen, or is it because in your experience unsalted butter works better in this particular recipe ?
** Phil.
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Hi Stephen. I was just wondering if the butter in this recipe is salted or unsalted please?
A very good question but, as written, surely most people would assume the 'default' is normal salted butter. I'm surprised that Mr Lindsay got it so wrong and I can't help wonder what else is wrong with the recipe. And then there's a few 'options'. Either they are used or not - so it's another very unhelpful aspect of the recipe. Perhaps he sought to start again, taking far more care.
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I used unsalted butter when I cooked this recipe as I often find that there is usually too much salt already added to a lot of curries on here for my taste, as I said before, nothing wrong with this recipe, it was excellent
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Is that because you use only unsalted butter at home, Stephen, or is it because in your experience unsalted butter works better in this particular recipe ?
** Phil.
I do use unsalted butter at home Phil, but the recipe already has salt in it so it doesn't need it int he butter also.
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Fine, thanks Stephen, understood.
** Phil.
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Hi Stephen. I was just wondering if the butter in this recipe is salted or unsalted please?
A very good question but, as written, surely most people would assume the 'default' is normal salted butter. You assume for most people George?
I'm surprised that Mr Lindsay why are you referring to me as Mr as opposed to my forename - is there some sarcasm or condemnation implied perhaps? got it so wrong I didn't get it wrong its what I use!i]
and I can't help wonder what else is wrong with the recipe. Yet again George your faulty logic extends an already spurious argument, you really do excel in generalisations
And then there's a few 'options'. What's wrong with options I see them in recipes all the time?
Either they are used or not well yes George that's the idea of options you use them or you don't - so it's another very unhelpful aspect of the recipe. Perhaps he sought to start again, taking far more care. start what again? I have made this recipe many times and it tastes great
Tell me George have you even bothered to make this recipe? I have noticed that others have and they seem to like it.
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Hi Stephen. I was just wondering if the butter in this recipe is salted or unsalted please?
Regards
Rob
It's unsalted Rob.
regards
Steve
Thanks Steve, I made Makhani sauce years ago from a Madhur Jaffrey book and the first time it was with 'normal' salted butter and it wasn't right. The second attempt was with unsalted and it made a world of difference. Hence my question. Once again thanks. Just thought I'd bump this one as made it again at the weekend and it's a cracker.
I make the sauce ingredients 1 to spec, but fiddle a little with the second part.
Well worth the effort :)
Garp, can I ask what you done differently with the second part please?
Best regards
Rob
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Jeez, Rob.....my memory isn't that good :) Haven't made it for too long but, luckily, saved my changes.
I add a little base sauce at the final stage; omit the cumin and reduce the fenugreek (as they're both in my base); omit the honey and add a little creamed coconut block.
Suits my taste, but maybe not everyone's.
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Thanks Garp, much appreciated.
All the best
Rob
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Thanks Steve, I made Makhani sauce years ago from a Madhur Jaffrey book and the first time it was with 'normal' salted butter and it wasn't right. The second attempt was with unsalted and it made a world of difference. Hence my question. Once again thanks. Just thought I'd bump this one as made it again at the weekend and it's a cracker.
I make the sauce ingredients 1 to spec, but fiddle a little with the second part.
Well worth the effort :)
No problem Rob
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I've watched the video of these 2 women cooking and discussing this dish before. It has been discussed elsewhere on the forum and raises some interesting points.
1) They say in the video that British Chicken Tikka Masala is just Butter Chicken (Murgh Makhani) with a different name.
However,
2) Most Butter Chicken recipes do not use pre-cooked Chicken Tikka, just chicken. (a possible differentiation between the 2 dishes as far as BIR is concerned), so is the OP recipe here one or the other or a hybrid?
Also discussed elsewhere on the forum:
3) Some Butter Chicken recipes do not actually have any butter at all. This has been discussed before and stems from the definition of Makhani gravy as having a buttery mouth feel without necessarily containing actual butter but ghee, oil and cream.
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Livo
SLs earlier attempt at these housewives home video recipe, used base gravy and less butter
http://www.curry-recipes.co.uk/curry/index.php?topic=8087.msg71392#msg71392
Murgh Makhani/ Butter Chicken is more of an Indian authentic, popular and mild curry.
Thousands of tomato based recipes for it. Think spiced Tomato Gravy, Cream and Butter or Ghee.
Not the same flavour as a BIR CTM.
Not something I make, as Bangladeshi restaurants do not sell it.
But it is being requested more and more, so I will probably post a recipe eventually.
cheers Chewy