Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Stephen Lindsay on March 17, 2012, 10:57 PM
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MURGH MAKHANI
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Mr Stephen Lindsay looking OK
a lot of work in this one - detailed post
best, Rich
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cheers dude!
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Not for the faint hearted in terms of preparation. But the end result is worthy of a spot in the house specialities. That is one lush tasty lookin curry Mr L. Think i've just put an inch on the waste line looking at it ;D
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Cheers CH, it's good to do something a wee bit different sometimes!
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Hi Stephen,
I found the TV show you referred to on VHS tape and have uploaded it to YouTube for interest sake.
I think it was originally shown on C4 in the mid(?) 1990's and was hosted by Hugh Whittingstall.
Is this the one?
http://youtu.be/oUGsv93W1G8 (http://youtu.be/oUGsv93W1G8)
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Good shout petrolhead - I think it is the same programme though I think the Chicken Tikka was originally from Pat Chapman and the recipe I posted drew on this programme for the sauce. Very interesting to watch this again!
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Made this tonight for the punters at the UNI, but BIG style.
Unfortunately, I am still at work so will post the recipe later on...
Lovely Curry Stephen!! :)
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Looks the real deal good effort SL
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Made this tonight for the punters at the UNI, but BIG style.
Unfortunately, I am still at work so will post the recipe later on...
Lovely Curry Stephen!! :)
Can't wait to see this curry extrapolated to your proportions Bob - hope the students like it!
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It went a corker :)
Just got in. I made 20kg of Chicken worth and there is only about just under 1/4 left, which will be used up on Saturday night :)
I'll probably get to post the recipe over the weekend.
Cheers,
Bob
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Nice one Bob!
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It went a corker :)
Just got in. I made 20kg of Chicken worth and there is only about just under 1/4 left, which will be used up on Saturday night :)
1/4 of a chicken, 1/4 of a kg, or 1/4 of the 20kg you cooked ?!
** Phil.
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Thought I'd comment on this :D
A bit confusing for peeps, the old video clip shows a recipe/method for Pakistani Murgh Makhani, cooked at home.
Which thinly translates to BIR Chicken Tikka Masala,
The same women went on to do less convincing Youtube vids, many years later.
One of which you guessed it, CTM/Murgh Makhani/Butter Chicken.
So Bob posted his Bulk recipe for CTM recently and now he's done it again following this recipe.
So my question is, If you called this weeks curry Murgh Makhani/Butter Chicken
Which one did the students like the best and could they tell the difference.
http://youtu.be/a9tF7OVncJs (http://youtu.be/a9tF7OVncJs)
On another note, which may be of interest and maybe confuse things further. :o
Bangladeshi BIR in the NorthEast do a Butter Chicken or Murgh Makhoni with an 'O'
which I first tasted in the early 80's and is still on the menus today.
Which is miles away from Pakistani Murgh Makhani and looks more like Pasanda
But is simply made with Butter Ghee, Almond and Cream
Does get confusing, this curry malarky ;D ;D
cheers Chewy.
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It went a corker :)
Just got in. I made 20kg of Chicken worth and there is only about just under 1/4 left, which will be used up on Saturday night :)
1/4 of a chicken, 1/4 of a kg, or 1/4 of the 20kg you cooked ?!
** Phil.
Just a quarter of the 20kg Phil...
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Thought I'd comment on this :D
A bit confusing for peeps, the old video clip shows a recipe/method for Pakistani Murgh Makhani, cooked at home.
Which thinly translates to BIR Chicken Tikka Masala,
The same women went on to do less convincing Youtube vids, many years later.
One of which you guessed it, CTM/Murgh Makhani/Butter Chicken.
So Bob posted his Bulk recipe for CTM recently and now he's done it again following this recipe.
So my question is, If you called this weeks curry Murgh Makhani/Butter Chicken
Which one did the students like the best and could they tell the difference.
http://youtu.be/a9tF7OVncJs (http://youtu.be/a9tF7OVncJs)
On another note, which may be of interest and maybe confuse things further. :o
Bangladeshi BIR in the NorthEast do a Butter Chicken or Murgh Makhoni with an 'O'
which I first tasted in the early 80's and is still on the menus today.
Which is miles away from Pakistani Murgh Makhani and looks more like Pasanda
But is simply made with Butter Ghee, Almond and Cream
Does get confusing, this curry malarky ;D ;D
cheers Chewy.
Hi Chewy,
We get the odd feedback from students, but all in all, if it goes, then it is deemed as a success.
Not having made much Butter Chicken previously, do you have a recipe you can share with us for trying please?
Regards,
Bob
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Ok, just about to post the "Bulk" Version ;)
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I'm a little confused by this thread. Does it transpire that this is a Chicken Tikka Masala and not a Butter Chicken ? If so, does anyone have any tips on how to adapt it to a Butter Chicken ? One of my friends is requesting I make a Butter Chicken, and I've been going with the Taz Base method for a few months now
I'm thinking just add some cinnamon, almonds and maybe a touch more of ketchup or tomato soup ?
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When does Butter Chicken become CTM? Onions, Lemon Juice, Mixed Powder? Someone with more knowledge than me might be able to clear the question up.
I may have missed your schedule a bit here EuanW, but I hope this can help you or someone else.
Like many curry dishes the naming can be a bit random and unless you have the depth of knowledge of Traditional dishes and BIR history, it all gets a bit ??? ??? ???. I know it befuddles me. My understanding is that Murgh Makhani (translates to Chicken in Butter Gravy or as you would think, Butter Chicken) is Chicken cooked in a Rich Buttery Tomato Gravy with Cream called Makhani Gravy.
I have a couple of recipes from a book that use a Base Gravy style preparation but it is not the normal BIR Base Gravy in that it contains absolutely no onions and nor are any added in the assembly stage of the dishes. It is prepared in advance and in bulk just as you would a normal base gravy.
The 2 finished dishes do not use any Curry Powder or Mixed Powder but they are assembled using "BIR method". One recipe is simply called Murgh Makhani which uses Tandoori chicken. The other is called Murgh Tikka Makhani which uses Chicken Tikka. The main distinction between the 2 is that Tandoori is on the bone while Tikka is not. Other than that there is some slight variation in the spicing of the completed dishes.
I'm in the prep stages as I type this. The book is called The Real Balti Cookbook by Mridula Baljekar. This book has been discussed here before.
Makhani Gravy ingredients (no onions) and my Tandoori Thigh cutlets. (not cooked in a Tandoor). Seriously rich Makhani Gravy with combined 225 grams of butter and double cream. This is half quantity of the book recipe and enough for about 3 dishes.
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500g of Tandoori Chicken off the bone. Assembly ingredients. Cooking and Balti Murgh Makhani.
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Usually Butter Chicken doesn't use tandoori chicken but its own mariinade for each different recipe, i have been trying to get this right for some months now and have had great results with this recipe http://www.curry-recipes.co.uk/curry/index.php?topic=11564.0
Then i add 2 ladles butter chicken sauce and 2 and half ladles any base gravy to a pan then i use that for my base.
And finally
Butter Chicken
To A Pan Add
Oil
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Great looking recipe Frank and thanks for posting it. Unfortunately you've fallen foul of the forum's inability to display fractions, so of the "edit" option is still available you might want to change to decimals, 0.75, 1.5, etc.
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Usually Butter Chicken doesn't use tandoori chicken but its own mariinade for each different recipe ...
My experience of butter chicken / murgh makhani in this country has not been very positive (even at the Raj in Tenterden), but the version I ate at Cone Zone in Abu Dhabi was superb, and that definitely incorporated tandoori chicken.
** Phil.
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Sverige, I can read the fractions. Must be a problem at your end.
The Murgh Makhani from the Balti book and the CTM I made were both nice, very rich but spice heavy even though not spiced a lot in final assembly. This must have transfered over from the tandoori Masala used on the chicken. To be fair, I did not use the author's recipes for the tandoori or tikka. As unclefrank says, don't use tandoori or Tikka, or if was to do it again, I would make low spice versions of them.
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Great looking recipe Frank and thanks for posting it. Unfortunately you've fallen foul of the forum's inability to display fractions, so of the "edit" option is still available you might want to change to decimals, 0.75, 1.5, etc.
I dont think your post is important really. Maybe post a curry yourself but Uncle Frank looks great cooking and big thanks the Man.
Hmmm.... avatar is different. Spelling is certainly "different" but the chip on your shoulder identifies you oh so clearly. You really have issues Elsie. ::)
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Hi hey
Nasty comment clutter up UF post so I reported and give more thanks to UF for delicious looking food. Want to try cooking for family this special dish.
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Sverige, I can read the fractions. Must be a problem at your end.
The Murgh Makhani from the Balti book and the CTM I made were both nice, very rich but spice heavy even though not spiced a lot in final assembly. This must have transfered over from the tandoori Masala used on the chicken. To be fair, I did not use the author's recipes for the tandoori or tikka. As unclefrank says, don't use tandoori or Tikka, or if was to do it again, I would make low spice versions of them.
Thanks Livo, may well be an issue with character set or device I'm using. Hopefully will get sorted with forum software upgrade when it comes.
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I have tried Blades recipe for Tikka and added 2-3 tbsp yoghurt about 1 hour before cooking then cooked until well charred.
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Looking great Frank.
The original recipe in this thread is def Tikka Masala, I made it to the letter and it tasted nothing like Butter Chicken. Will perhaps try some of the new ones on here !
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The original recipe in this thread is def Tikka Masala, I made it to the letter and it tasted nothing like Butter Chicken.
Looking at the recipe, I;m sure you are right.
Sverige was also right to point out that the list of ingredients looks most odd - definitely something which needs fixing if new software is ever introduced. Nothing to do with the character set or device he's using, as anyone can see after he helpfully posted a jpg-based screen shot. For anyone suggesting such feedback counts as 'nasty...clutter' I'm disgusted how anyone could be so rude. Troll?.
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The ingredients are correct once logged in I find.
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Looking great Frank.
The original recipe in this thread is def Tikka Masala, I made it to the letter and it tasted nothing like Butter Chicken. Will perhaps try some of the new ones on here !
Hi EuanW.
There are often very loose naming applications to Indian dishes and it sometimes blurs the lines, for me anyhow. If you go back to page 1 of this thread and look at the original video, the link is posted by Petrolhead360 about halfway down, you will notice in the video description that there is mention of Butter chicken (Tikka Masala), and in the video at the 3 minute mark one of the girls explains that Tikka Masala is a term that evolved in England for the dish called Murgh Makhani or Butter Chicken. This would indicate that this British Indian family considers the dish to be one and the same.
Mridula Baljekar, however, has 2 recipes for Murgh Makhani and Murgh Tikka Makhani with the principal differences being the use of Tandoori Chicken Vs Tikka (bone in or out basically) and the inclusion of additional cream in the Tikka version. I recently prepared both of these together and there was a subtle difference but they are very similar dishes and without being side by side it would be difficult to name them as being one or the other, except for the bones obviously. This is not always the case though as Butter Chicken does not have to be on the bone and in my experience, usually isn't.
J & P Lardner's variation between the 2 dishes is that the CTM uses pre-cooked Tikka and a pre-made Masala Sauce, while the Butter Chicken is made from base ingredients. The distinction between the 2 dishes in all events is minimal.
It would appear that is served as Butter Chicken in one place could well be served as CTM in another and visa versa.