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Indian Butter Chicken ( Murgh Makhani )

GulkExpat,

best traditional take i've seen but that's not saying much.

i've been making a take on bitchinsahsa's. for the tomato sauce i'd previously used passata but have recently switched to tin toms. the chef's take is clearly the business in terms of quality but a trade off between convenience and effort sits important for me personally.

the tandoori chicken looks real good and something i'd be interested in - u haven't by chance come across the chef doing it.

Quote from: JerryM on March 31, 2010, 06:18 PM
the tandoori chicken looks real good and something i'd be interested in - u haven't by chance come across the chef doing it.

Doesn't finish up looking the same but is the same chef.

http://www.youtube.com/user/sanjeevkapoorkhazana#p/c/9A5549C1B7119F7E/1/_KQjVcSObTg

have tried the tandoori chicken in Axe's link and quite enjoyed giving it a go. many thanks to GulfExpat for the initial inspiration.

not bad - the whole family thought it was very good. it's certainly different and a change.

i particularly liked the taste the gram flour brought - sort of "woody".

i found it difficult to cook the gram flour as i could only get it to a sauce by adding water which is not stated in the recipe (only oil)

for me this competes with the likes of lasan and 976bar's piri piri. if u've tried either u'll know my preference.

i cooked it on the gas bbq for 30mins each side on low and then 7 mins each side on high. served with american fries.

Hi George,

You are correct, that is not Sanjeev Kapoor in the video, it is Harpal Singh Sokhi, chef at the Yellow Chilli Restaurant in Hyderabad

http://www.expresshospitality.com/20090131/weekend02.shtml

Hope that clears things up?

Ray