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.
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MURGH MAKHANI
This all that is left of this recipe. Just the title.
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I have 2 recipes for this
MURGH MAKHANI – BUTTER CHICKEN WITH TAZ BASE
Stage 1 – Chicken Tikka and Marinade Ingredients
1 Chicken Breast – cubed
¼ tsp Salt
1 tsp 1 Lemon Juice
2 tbsp Natural Yoghurt (more if required but enough to coat the chicken)
1 tbsp Vegetable Oil
1 tbsp Ground Cumin
½ tsp Chilli Powder
½ tsp Tandoori Masala
½ tsp Dried Fenugreek Leaves
1 tsp Garlic Paste
½ tsp Ginger Paste
1 Green Chilli, Chopped
Stage 1 Method
1. Rub the salt and lemon juice into the chicken
2. Whisk the yoghurt, add vegetable oil and spices. If you want a less fattening mixture, omit the oil and increase the amount of yoghurt
3. Add the ginger, garlic and chillies
4. Coat the chicken in the marinade, preferably in a glass bowl and marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, and when ready to cook the chicken, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 10 to 15 minutes then remove and drain off the juices.
Stage 2 – Makhani Sauce Ingredients 1
200 ml Taz Curry Base Gravy
½ Tin Chopped Tomatoes, Blended
1 tsp Taz Spice Mixture
1 tsp Paprika Powder
½ tsp Ground Cumin
½ tsp Fenugreek Leaves
¼ tsp Salt
Seeds From 1 Green Cardamom
1 tsp Garlic Paste
½ tsp Ginger Paste
1 Green Chilli, Chopped
Stage 2 Method
Heat 200 ml of base in the pan.
Add the chopped tomatoes, spice mix, paprika, cumin, fenugreek, salt, cardamom seeds, garlic/ginger paste, chopped chilli.
Reduce this mixture right down until you have a thick dry paste.
Stage 3 – Makhani Sauce Ingredients 2
200 ml Taz Curry Base Gravy
2 tsp Honey
1 tbsp Tomato Puree
1 tbsp Lemon Juice
50 gm Butter
40-50 ml Double Cream
¼ tsp Garam Masala
Coriander leaves, to garnish
Stage 3 Method
Add the other half of the base gravy and stir in well.
Reduce to the level or consistency that you want.
Add the tomato puree and honey, and simmer for 5 to 10 minutes.
Add the lemon juice and stir in.
Add the butter, double cream and garam masala simmer until the sauce thickens.
Add the pre-cooked chicken and heat through.
Serve with chopped coriander leaves.
Recipe 2
Murgh Makhani (Butter Chicken)(TAZ)
Chicken Tikka and Marinade
4 Chicken Breasts, Cubed
1½ Tsp Salt
Juice 1 Lemon
4 Tbsp Natural Yogurt Enough To Coat the Chicken
3-4 Tbsp Vegetable Oil (Optional)
4 Tbsp Ground Cumin
2 Tsp Red Chilli Powder Or Less
2 Tsp Tandoori Masala
2 Tsp Dried Fenugreek Leaves (Optional)
1 Tsp Finely Chopped or Crushed Ginger
3 Tsp Finely Chopped or Crushed Garlic
3-4 Finely Chopped Green Chills or Less If You Want Less Heat
Method
1. Rub the salt and lemon juice into the chicken.
2. Whisk the yoghurt, add vegetable oil and spices.
3. Add the ginger, garlic and chillies.
4. Coat the chicken in the marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 15 to 20 minutes then remove and drain off the juices.
Makhani Sauce Ingredients 1
2 tins chopped tomatoes
1½ tsp chopped or crushed ginger
1½ tsp chopped or crushed garlic
2 chopped fresh green chillies (if you want less heat use less)
1-2 tsp paprika
5 cloves
4 green cardamoms
1 tsp salt
Method
1. Mix all the ingredients in a pan, bring to the boil, simmer for 15-20 minutes.
2. Leave to cool and remove cloves and cardamoms.
3. Place the sauce in a blender and blend till smooth.
4. Then pass the sauce through a sieve. You should get most of the sauce through, leaving only the seeds from the tomatoes.
Makhani Sauce Ingredients 2
150 Grams Butter
3 Tsp Ground Cumin
1-2 Tsp Honey
2 Tbsp Tomato Puree
3 Tsp Ground Fenugreek Seeds Or Less If You Prefer
Juice 1 Lemon
130 Ml Double Cream
1 Tsp Garam Masala
Coriander Leaves, Torn or Chopped
Method
1. Melt the butter and gently fry the cumin powder.
2. Add sieved tomato sauce, tomato puree, honey and simmer for 5-10 minutes.
3. Add the crushed fenugreek seeds and lemon juice.
4. Add the double cream, garam masala simmer gently until the sauce thickens.
5. Now add the pre-cooked chicken and heat through.
6. Serve with chopped coriander leaves to decorate.
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Excellent stuff Unclefrank. For the Butter Chicken last night, I had made a simple and basic Makhani Gravy and did the Taz base method stage 1 reduction thing using very diluted base to get the dish going. I then added the Tikka Chicken and Makhani and finished off with a splash of extra cream. It turned out pretty good. I'll give your 2 recipes a go for sure. I really enjoyed all 3 dishes I made using the Taz base and it has a lot of depth from that initial reduction and cooking the spices that way. My Makhani Gravy included a paste of cashews and char magaz.
I'd really appreciate your take on a CTM. I'm going to give the Cook4one Balti Passanda a try with my pre-cooked lamb and Taz Base tonight.
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I use Jbs base gravy but omit the frying of garlic at the end, i use Ca's ctm recipe but don't use cream i use evaporated milk instead, using Ca's Tandoori powder mix too but only add 1/8th tsp of chilli powder.
i add oil to the pan first then add butter, it should bubble up in a nice medium pace then once the butter as melted i add all the powders in one go on medium to hot heat, shaking the pan and stirring with a wooden spoon to make the powders soak up the oil and butter, you can smell when ready seems to have a roasted nutty, from the butter, to it i then add 236ml of base, which is the size of my ladle, and again shake pan and stir well, once the sauce is red all over i add the chicken raw and stir to coat then cover in the sauce and leave to cook until sealed on one side then flip over and cover again with the sauce, the sauce will thicken quite quickly then stir the chicken around and add the evaporated milk then stir well and leave to cook for around 30 seconds.
I do have a 7.5 kw burner, i timed myself cooking this dish and cook it in 2 minutes and 2 seconds using the above method.
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Interesting to read over my own earlier posts in this thread from 7 years ago. I'd say the OP recipe was still there 7 years ago. Anyway, I'll give your recipe a try UF, although I have to admit that I'm not a big fan of Carnation Evaporated milk in curry. I'll probably use cream, which may not be BIR.
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I use own shop brand evaporated milk and use about 4 tbsp in a CTM, i get 7-8 ctm to one tin of milk.
I have used cream etc but on some occasions when frozen then defrosted can have a slight tang to it.