Curry Recipes Online
Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: buzz on May 13, 2006, 12:43 PM
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Here's a Butter Chicken receipe for you to try, it's made with tandoori chicken so i've included the receipe for that as well,
Should serve 4
Tandoori Chicken
900g/2lb skinless, boneless chicken breasts
3 tbsp lemon juice
1/2 tsp salt
2 crushed garlic cloves
2.5cm/1" fresh grated ginger
1 tbsp paprika
1/2 tsp ground cardamom
1 tsp roasted, ground cumin seeds
1/2 tsp cayenne
5 tbsp natural low-fat yogurt
25g melted unsalted butter
Make shallow cuts in chicken breasts. Toss with the lemon juice and salt. Set aside for 30mins.
Mix crushed garlic cloves with the grated ginger, paprika, cardamom, cumin seeds, cayenne and yogurt. Pour over the chicken. Marinate at room temp for 2-4 hours.
Preheat oven to 240deg C / 475deg F / gas 9
Remove chicken from marinade, place on a rack set over a roasting tin and drizzle with the melted butter.
Bake for 20mins until tender and slightly charred.
Butter Chicken
Tandoori Chicken (as above)
400g/14oz can chopped tomatoes
2 green chillies deseeded and roughly chopped
2.5cm/1" fresh grated ginger
80g/3oz unsalted butter
2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp salt
142ml/1/4 pint carton double cream
1 tsp garam masala
1 tsp cumin seeds (dry fried & ground)
2 tbsp chopped fresh coriander
Cut chicken into bite size pieces and set aside. Put tomatoes, chillies and ginger into a food processor or blender and blend to a smooth paste. Melt 50g/2oz butter in a flameproof casserole. Add ground cumin and paprika and fry for 15 seconds. Add tomato, chilli and ginger paste and simmer, stirring occasionally, for 10mins, until thick.
Stir salt, cream and chicken into the sauce and simmer for 10mins, stirring occasionally. Stir in remaining butter, garam masala and cumin. Cover and set aside.
Prepare whatever rice you are having with your butter chicken. Bring chicken back up to a gentle simmer and stir in the chopped coriander.
Enjoy
Buzz
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Sounds really good, any chance of a picture, its a dish that seems to be popping up a lot on menus and not only on Indian restaurant menu's either.
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No piccy's at the mo, i've not made this for a while. Will supply piccy when I make it next.
As you can see from the ingredients it is a rich buttery dish. Not a spicy dish but lots of flavour. I think you will enjoy it but its not one you make every week. ;)
Buzz
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Buzz
Is this a BIR recipe or an 'authentic' recipe, do you know? I always suspect the latter, if no base sauce and other pointers are included in a dish like this.
Also do you have any history or background of where this recipe comes from?
Regards
George
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George,
This recipe is not from a BIR so yes you must call it 'Authentic'
Over the past few years I have visited Goa 3 times and got to know a chef at a Goan Restaurant. They don't make up a base gravy like the one's used in the BIR's in this country but make up several different one's!
One of the gravy's is a tomato gravy. If you look at the 1st paragraph of making the butter chicken it says blend the tomatoes, chillies and ginger. This must be the base of a tomato gravy (but this is not from the chef I talk to in Goa)!
I think that alot of members on the forum would be a little dissappointed with the Vindaloo they serve out there as it tastes different to here and not as hot!
They do make a traditional curry called a Balchao with uses malt vinegar! It tastes sweet and is suprisingly nice.
Buzz
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Buzz
I must visit Goa some time. I've been to Northern India and it's a gastronomic thrill. The food is superb - much better than any BIR I've ever visited. The reason I asked for clarification between BIR and authentic, was that this thread was originally under the heading of "British Indian Restaurant Recipes" before it was moved by CK.
Regards
George
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made this. great recipe. wasn't the same of my local, but the chances were slim :) gets the thumbs up from me.
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I made it too and it was superb. I have noticed that in Scotland you tend to get Butter Chicken in Birs that are actually owned by Indians as apposed to Pakistanis. It is a favorite of mine and this recipe came as close as I might have expected from the site.
Thanks Panpot
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I made this dish and it turned out amazing , thanks a lot
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I have had a dish called chicken butter boneless in the Khyber restauarant Dubai - back street place. Fantastic tasting mild dish
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buzz - tried your dish at the weekend - excellent taste - would really recommend this - far better than most of the takeaway / eat in dishes in my locality
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I tried to knock up a butter chicken BIR style (with base sauce) tonight with limited success. I was hoping for a real buttery flavour like I get in my local BIR but I didn't achieve it. I added a quarter of a block of butter at the end of cooking so that it wouldn't get ruined by too much cooking. It still didn't have that buttery taste! Anyone have any tips to help me out please?
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My Indian friend cooked this at his house for me. This was just as good as any restaurant I have been in. I do have the recipe though I need to lay my hands on it.
I think for the most part people look at hotter dishes to equal what they cook compared to that of the take-away or other? Simple is best and works in all fields. I think we are all missing the real point? Is it good to eat?
And...............
Has anyone here served up a dish to an Indian?
I was asked to do this and shortly I will.
Let you know the results soon if I can.
Many thanks.
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Heston Blumenthal did a good programme on Chicken Tikka Marsalla this week - describing it basically as butter chicken
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Hi Ghoulie
If thats the case I'll try and pull up my Indian mates recipe, (Lost it). Darned delicious that was and very tender too. His was less in the way of tomatoes but never the less very good.
Have to try yours too, I try everything. Thanks again for posting it.
Heston Blumenthal did a good programme on Chicken Tikka Marsalla this week - describing it basically as butter chicken
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just done your dish today buzz - whole leg of chicken as per tikka on the bone - very good & missus liked it too - I prefer robothrobos sauce to yours - but wife liked both ( I did Robos at same time - but his chicken still marinading - get to cook that tomorrow) I also did Heston Blumenthals Chicken Tikka Massalla - one on the bone & one off - prefer the on the bone bit - off cooked too quickly. I'd forget his brine marinade overnight in this recipe - too salty for me. His sauce quite good - but not what i would describe as butter chicken which he likens it too.
None of the sauces here tried (3) by me in this run anyhting like a genuine Indian butter chicken that I know well from Dubai - but it won't stop me trying !
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Buzz. That is a good recipe that I have used before. I think the original recipe came from Classic Indian Cookery by Julie Sahni which I used for a long time until I tried the Pat Chapman version from his Bangladeshi retaurant cookbook.
I am sure I have the Pat Chapman one somewhere and will post it so you can compare the two.
From memory I believe I ended up cooking the Julie Sahni tandoori chicken and combined it with the Pat Chapman sauce. It was swuch a long time ago that you have perked up my interest again and I will have to go and have a play.
Regards
T63
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I am sure I have the Pat Chapman one somewhere and will post it so you can compare the two.
I have posted this to CR0 before so forgive me for repeating it. I also thought that this should be posted in the restaurant recipes section but it is pertinent to what has been posted here.
From Pat Chapman's The Bangladeshi Restaurant Cookbook
Chicken Tikka for 4
675g(1.5lb) fresh chicken breasts, skinned, filleted and cut into20-24x3.75
(1.5 inch) cubes.
Marinade
2 teaspoons paprika
2 teaspoons chilli powder
2 teaspoons ground coriander
2 teaspoons garam masala
1-teaspoon ground cumin
0.5-teaspoon turmeric
150ml (5fl oz) thick natural yoghurt (home made is best but not essential)
2 tablespoons mustard oil
4 large, plump garlic cloves very finely chopped
2 tablespoons freshly squeezed lemon juice
1-tablespoon tomato puree
1-teaspoon salt
Approx 50ml (2fl oz) milk
1. Mix the marinade ingredients together in a large non-metallic bowl
2. Add the chicken pieces. Cover with cling film (Food wrap) and refrigerate for 24-60 hours. (If chicken has previously been frozen do not exceed the 24 hour marinating period, 60 hours can be achieved with fresh chicken which has not previously been frozen)
3. Just prior to cooking divide the chicken between four skewers. (Use the
marinade in a curry or discard it)
4. Pre-heat the grill to medium. Place the skewered chicken on an oven rack above a foil lined grill tray and place the tray in a midway position. Alternately the chicken can be barbecued.
5. Cook for 5 minutes, turn and cook for another 5 minutes.
6. Cut through one piece of chicken to ensure it is fully cooked through, it should be white right through with no hint of pink. Cook further as necessary. When fully cooked raise the tray nearer to the heat and singe pieces to obtain little flecks of blackening. Do not overdo it and burn the chicken
7. Serve with Indian bread, rice etc and a raita or reserve for use in Chicken
Tikka Massala.
Chicken Tikka Massala
2 tablespoons vegetable oil
3 large plump cloves of garlic, finely chopped
225g (8 oz) onions, very finely chopped
1.5 tablespoons bottled mild curry paste
1.5 tablespoons bottled tandoori paste
20-24 chicken Tikka pieces cooked to the previous recipe
6 tinned plum tomatoes, chopped
1-tablespoon vinegar, any type
1-tablespoon tomato ketchup
175ml (6 fl oz) canned tomato soup
Half a green pepper, chopped
0-4 fresh green chillies, chopped (optional)
100ml (4 fl oz) single cream
1-tablespoon garam masala
1 tablespoon chopped fresh coriander leaves
Salt to taste
1. Heat the oil in a large karai or wok
2. Stir-fry the garlic for 30 seconds, then add the onions and stir-fry for 8-10 minutes until golden brown
3. Add the pastes and stir-fry for a couple of minutes, then add the chicken and stir-fry for about 2 minutes, adding just enough water to keep things from sticking
4. Add the tomatoes, vinegar, ketchup, soup, green pepper and chillies if using. Stir-fry for 5 minutes or so.
5. Add the cream, garam masala and chopped coriander leaves. Simmer for a further 2 minutes, adding a little water if needed. Add salt to taste and then serve
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try this recipe Ghoulie
http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0)