Hi Panpot,

I left a Butter Chicken recipe in the 'authentic recipes' section a couple of weeks ago. Take a look at it. Its not made with a particular gravy but it works well. (i'd like to hear if it can be done with a gravy)!

Yes I agree that most curries must be made with the base gravy that everyone is trying to master but there must be more than just this in the BIR cooking!

http://www.curry-recipes.co.uk/curry/index.php/topic,921.0.html

Buzz

Hi Chas,

Thanks for the advice. I did read your report but thought the soup was earlier in the making of the base!

My base looks alot darker than yours!

Hopefully i've downloaded a piccy of mine, see what you think 

Buzz

Found this recipe some time ago and make quite alot. Its made in the oven with whole chicken breasts. One of the wifes favourites.

Serves 2

For the sauce

2 tbsp tomato puree
1 tbsp Dijon mustard
1 tsp ground cumin
1 tsp garam masala
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp chilli powder
250ml/8 fl oz single cream

For the curry

2 boned, skinned chicken breasts
salt and freshly ground pepper, to taste
4 tbsp vegetable oil
5 cm/2" piece cinnamon stick
6 cardamom pods, cracked open
6 cloves
140g/5oz onions, cut into fine half rings
2.5cm/1" piece fresh ginger, peeled and cut into fine slices then into fine strips
1 to 3 hot green chillies (depending how hot you want it), cut into diagonal strips
1/2 tsp black or yellow mustard seeds
1 clove garlic, finely chopped


Preheat oven to 180C/350F/Gas 4

Put tomato puree in a bowl and mix with 1 tbsp of water
Add remaining sauce ingredients, in listed order, mixing as you go.
Spread out the chicken breasts and season generously on both sides with the salt and freshly ground pepper.
Put 3 tbsp of oil in a non-stick frying pan and place over a high heat.
When hot, add the cinnamon, cracked cardamom pods and cloves. After 10 secs, add the chicken breasts and brown them lightly on both sides.
Remove with a slotted spoon and place in an ovenproof dish.

Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until golden brown.
Remove with a slotted spoon and spread evenly over the chicken breasts.
Add the remaining 1 tbsp of oil to the frying pan. When hot add the mustard seeds (It's an idea to cover the pan while they pop or else they go all over the kitchen) after a few seconds add the garlic and stir.
As soon as the garlic starts to brown, pour in the sauce.
As soon as the sauce heats up and begins to bubble, pour over the and around the chicken. Without displacing the onion mixture.

Place the dish in the oven uncovered and bake for 25 mins.

Serve with your choice of rice.

The onion mix will take on a bhaji type taste, because of it being baked. Very nice

Enjoy

Buzz

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

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