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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Garp on July 07, 2013, 06:56 PM

Title: Butter Chicken
Post by: Garp 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 :)

Title: Re: Butter Chicken
Post by: Stephen Lindsay on July 07, 2013, 08:05 PM

Glad you enjoyed Garp it's a great tasting dish.

Title: Re: Butter Chicken
Post by: curryhell 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

Title: Re: Butter Chicken
Post by: Garp 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!!

Title: Re: Butter Chicken
Post by: Garp on July 07, 2013, 10:31 PM

and that was for three portions btw............

Title: Re: Butter Chicken
Post by: Garp 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 :)

(http://www.curry-recipes.co.uk/imagehost/pics/6ac7f0f28763a3ac7f1f8667045b50c6.jpg) (http://www.curry-recipes.co.uk/imagehost/#6ac7f0f28763a3ac7f1f8667045b50c6.jpg)

Some Aloo Gobi which was in the freezer

(http://www.curry-recipes.co.uk/imagehost/pics/b96fcaf6e8151f1a09b12664af7863e9.jpg) (http://www.curry-recipes.co.uk/imagehost/#b96fcaf6e8151f1a09b12664af7863e9.jpg)

Pilau Rice

(http://www.curry-recipes.co.uk/imagehost/pics/5ae32f9726681455977556eebd2cbd71.jpg) (http://www.curry-recipes.co.uk/imagehost/#5ae32f9726681455977556eebd2cbd71.jpg)

And home-made Naan

(http://www.curry-recipes.co.uk/imagehost/pics/237e856998875d4f10638b886cd0ea6f.jpg) (http://www.curry-recipes.co.uk/imagehost/#237e856998875d4f10638b886cd0ea6f.jpg)

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

Thanks to Stephen Lindsay and Madhur Jaffrey

Title: Re: Butter Chicken
Post by: 976bar on October 19, 2013, 09:12 PM

Nice looking spread :)

Title: Re: Butter Chicken
Post by: curryhell 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  ;)

Title: Re: Butter Chicken
Post by: Garp 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.