Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: arixjjb on April 13, 2011, 11:43 PM
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I am Korean
I can not speak English
I use a program to translate
Butter chicken recipe I found on YouTube, book, Internet
But I failed each time.
Please let me eat the delicious Butter Chicken
Here's the recipe that I have
2 pounds chicken breath
=Chicken Marinade =
1tsp chilli powder
1tbsp lemon juice
Salt
3 / 4 cup plain yogurt
1.5 tsp Kasoori methi
1 tsp turmeric
1 tsp Garam Masala
1.5 tsp oil
1.5 tbsp ginger paste
1 / 2 tbsp garlic paste
=Source=
2.5 inches ginger
8 garlic
2 green peppers
4 green cardamom
1 black cardamom
3 cloves
1 cinnamon stick
3 cups tomato puree
1 tbsp chili powder
10 almond flour
1 tsp Garam Masala
2 tsp Kasoori methi
1 / 2 tbsp sugar
1 / 2 cup cream
50g butter
Did not succeed in this recipe.
Please let me know a good recipe T_T
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I can't say that I've ever seen a butter Chicken recipe on this site otherwise known as Chicken Makhani...... sorry
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Here is a recipe I have found in my Library, but I'll be honest with you I have never cooked it, but it may be worth a try :)
Tandoori Chicken
To make this I use about 1 chicken breast person. You will need Pataks Tandoori paste, natural yoghurt and a lemon.
Cut the chicken into medium size chunks and put aside.
Place 2-3 tablespoons of the tandoori paste into a bowl and add 3-4 tablespoons of yoghurt, mix well and add a squeeze of lemon juice. Once this is all incorporated place the chicken in this marinade, cover and refrigerate for a minimum of 20 minutes.
Once you have the sauce cooking, remove the chicken from the marinade and preferably griddle or fry the chicken until cooked. Once cooked add the chicken to the sauce when it states in the rest of the recipe.
Makhani Sauce
1 tablespoon whole garam masala (see recipe below)
400g tomato puree
2 tablespoons honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasoori methi (fenugreek leaves)
1 teaspoon chopped green chilies
50g butter
salt
Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. Serve hot with naan or parantha.
A whole garam masala could include whole cinnamon sticks, bay leaves, cloves, cardamom (black or green), whole mace, and black peppercorns.
- Often these are fried in hot oil before other wet ingredients such as meat, onions, garlic, and/or ginger are added.
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Thanks for your answer
But in South Korea 'Pataks' products does not exist
I'll try to Makhani Sauce. Thank you
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Instead of using Pataks tandoori paste, why not make you're own. Here is a recipe below :)
Tandoori Masala Spice Mix
Ingredients:
40g (about 8 teaspoons) coriander powder
30g (about 6 teaspoons) cumin powder
40g (about 8 teaspoons) garlic powder (not garlic salt!)
40g (about 8 teaspoons) ground paprika
20g (about 5 teaspoons) ginger powder
20g (about 5 teaspoons) mango powder
20g (about 5 teaspoons) dried mint leaves (finely ground)
10g (about 2 teaspoons) chilli powder (optional)
10g (about 2 teaspoons) powdered red food colouring (optional)
5g (about 1 teaspoon) powdered yellow food colouring (optional)
Method
1. Simply add all the ingredients to a bowl and mix thoroughly
2. Store in a clean, sterilised, air-tight, jar in a cool, dark, place and out of direct sunlight
Notes
1. If you are unable to weigh to the required accuracy, use 1tsp = 5g (approximately)
2. If any of the ingredients are too course (e.g. the mint leaves or garlic granules), grind them beforehand in a spice mill
3. Half the quantities of artificial food colouring for a less vibrant colour
4. If you are averse to using artificial food colourings (the colouring is aesthetic only anyway), either omit them or replace them with natural food colourings
5. If you wish to use natural food colours, replace the artificial colours with 20g (about 4 teaspoons) of beetroot powder + 10g (about 2 teaspoons) of anatto seed powder
6. To sterilise the jar, wash it in hot, soapy water, rinse it thoroughly, and dry it thoroughly, in an oven, at 100C
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This is my first time seeing a new Recipe
I will be excited to try this.
I have to go buy groceries faster.
And will report the results of this experiment.
Thanks to 976bar ^_^
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This is my recipe for Butter Chicken. It is delicious!!!
http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3003.0)
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a further recipe http://www.curry-recipes.co.uk/curry/index.php?topic=2100.msg33388#msg33388 (http://www.curry-recipes.co.uk/curry/index.php?topic=2100.msg33388#msg33388)
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Thank you 976bar
I tried to make your recipe.
not Restaurant Taste but Become better than before
Thank you
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How about this one (igeon eottae) ?
** Phil.
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(http://www.youtube.com/watch?v=-nzHXxasZ8E#ws[/url)
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Arixjjb,
In which country did you eat your "butter chicken"? It varies from country to country.
"Butter chicken" is very similar to "chicken tikka masala". "Chicken tikka masala" is more common in the UK.
"Butter chicken" will have more butter in it than "chicken tikka masala".
For "butter chicken" and "chicken tikka masala" recipes, see here: http://www.curry-recipes.co.uk/curry/index.php?board=63.0 (http://www.curry-recipes.co.uk/curry/index.php?board=63.0) (click on the link)
You will find several recipes for "butter chicken" and "chicken tikka masala" there.