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Author Topic: Butter Chicken  (read 9,318 times)

AI Summary
The discussion revolves around a member's successful attempt at making Butter Chicken, which they marinated overnight and cooked with a combination of Tikka marinade and Makhani sauce, incorporating cream, garam masala, fenugreek powder, and butter. The dish was well-received, with members expressing enthusiasm for the recipe and sharing their own experiences, including a follow-up post with pictures of the dish and accompanying sides. There was a light-hearted acknowledgment of the richness of the dish due to the high cream and butter content, but overall, the community appreciated the recipe and the member's cooking efforts.

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Offline Garp

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Butter Chicken
« on: July 07, 2013, 06:56 PM »
I'm only really writing this here so I can remember what I did :)

Made a very nice Butter Chicken tonight but, sadly, Mrs Garp's camera batteries were flat, so no piccies. Will make it again though and post some.

Marinated chicken pieces overnight using CA's Tikka marinade.

Made some of Stephen's Stage 2 Makhani sauce.

Fried off the chicken pieces to seal and set aside.

Heated 400ml TCS base and mixed in Stephens stuff.

Added the chicken and simmered for a bit.

Added 130 ml of double cream, a half tsp of garam masala, 1 tsp fenugreek powder and small piece of creamed coconut.

Reduced down a little then, added 100g butter and incorporated into sauce.

Simmered for 5 or 10 mins (any longer and I've found the butter starts to separate) and served with parathas and rice.

I have to say, it was awesome. Not as red as some butter chicken I've had - but a rich orange (I've had some like that too - regional variations I guess).

All in all - superb. Thanks to CA and Stephen for their part in it.

Anyway, I can now save this to my favourites and refer back as necessary :)
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Offline Stephen Lindsay

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Re: Butter Chicken
« Reply #1 on: July 07, 2013, 08:05 PM »
Glad you enjoyed Garp it's a great tasting dish.
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Offline curryhell

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Re: Butter Chicken
« Reply #2 on: July 07, 2013, 10:08 PM »
I look forward to the piccies next time round.  100 gms of butter  and 130ml of double cream :o :o :o
;D
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Offline Garp

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Re: Butter Chicken
« Reply #3 on: July 07, 2013, 10:29 PM »
Yeah - might reduce the cream a tad next time. I could feel my arteries clogging up with each mouthful.

But yum!!
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Offline Garp

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Re: Butter Chicken
« Reply #4 on: July 07, 2013, 10:31 PM »
and that was for three portions btw............
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Offline Garp

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Re: Butter Chicken
« Reply #5 on: October 19, 2013, 07:24 PM »
Made this again tonight and took some pics. Not the deep colour of the original (NFC) but beautiful :)

Butter Chicken

Some Aloo Gobi which was in the freezer

Butter Chicken

Pilau Rice

Butter Chicken

And home-made Naan

Butter Chicken

Butter Chicken was a treat - goes straight into the e-book ;)

Thanks to Stephen Lindsay and Madhur Jaffrey
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Offline 976bar

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Re: Butter Chicken
« Reply #6 on: October 19, 2013, 09:12 PM »
Nice looking spread :)

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Offline curryhell

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Re: Butter Chicken
« Reply #7 on: October 20, 2013, 01:03 AM »
Mmm, certainly looks good.  How was the aloo gobi?  I didn't think spud froze too well  ???  As for the naan, it definitely needs to be in the next e- booe  ;)
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Offline Garp

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Re: Butter Chicken
« Reply #8 on: October 20, 2013, 09:25 AM »
To be honest, mate, I didn't have any aloo gobi - I'm not a big fan. Mrs G said is was good though.

I was a bit wary when defrosting/reheating in case the veg fell to pieces so had to be very gentle.
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