Author Topic: Murgh Makhani (Butter Chicken) with Taz Base (read 106,350 times)

976bar · « **Reply #10 on:** October 10, 2013, 09:12 PM »

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

Stephen Lindsay · « **Reply #11 on:** October 10, 2013, 09:57 PM »

Nice one Bob!

Peripatetic Phil · « **Reply #12 on:** October 10, 2013, 10:43 PM »

Quote from: 976bar on October 10, 2013, 09:12 PM
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.

chewytikka · « **Reply #13 on:** October 10, 2013, 11:40 PM »

Thought I'd comment on this

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

On another note, which may be of interest and maybe confuse things further.

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.

976bar · « **Reply #14 on:** October 11, 2013, 02:04 PM »

Quote from: Phil [Chaa006] on October 10, 2013, 10:43 PM
Quote from: 976bar on October 10, 2013, 09:12 PM
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...

976bar · « **Reply #15 on:** October 11, 2013, 02:06 PM »

Quote from: chewytikka on October 10, 2013, 11:40 PM
Thought I'd comment on this
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

On another note, which may be of interest and maybe confuse things further.

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

976bar · « **Reply #16 on:** October 12, 2013, 05:32 PM »

Ok, just about to post the "Bulk" Version

EuanW · « **Reply #17 on:** August 14, 2017, 07:55 PM »

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 ?

livo · « **Reply #18 on:** March 07, 2018, 12:12 AM »

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.