Topic: Butter Chicken (Based on Cook4One Recipe)

[meggeth]

Cooked this tonight, far better than I had hoped for! Very, very tasty! Goes stright onto my best list. I wanted to cook a butter chicken, and did a bit of reasearch. Recipe on Cook4one website looked very good, but I had noticed that some recipes add some browned onions, and that seems to add an extra flavour to the dish. Also added some cream with condensed milk (carnation) instead of just evapoutated milk, as I have found this adds a really good flavour. I have found a great squeezey bottle of carnation (lasts around 4-5 weeks instead of normal 3 days if using a tin). Also added coriander, as I really like the taste (could omit this if you don't like it). Don't normally eat curry with chips, but had some oven ones that needed to be used!

Ingredients.

For 1 -                     
1 tbs oil, 1 tsp curry oil (ASDA), 1 tsp butter ghee
Approx 300ml base gravy
1/2 onion, finely chopped
2 tsp garlic/ginger paste
1/2 green chilli, chopped
2 tbs tomato dilute
1 tsp mixed spice
1 tsp tandoori masala
1/2 tsp methi (dried leaves)      
1/2 tsp garam masala
1/4 tsp chilli
1/2 tsp salt   
2 tbs ground almonds
2 tbs fresh coriander
30 gm butter
40ml single cream + 1 tsp condensed milk
1 tbs lemon juice
Check for lemon/salt and adjust if necessary
Coriander garnish            

Method -

Add oil/ghee and heat for approx 1 min till hot
Add the onions and cook until light brown
Add green chilli and fry for 30 secs
Add garlic/ginger and fry for around 30 secs
Remove from heat and add mix powder, tand/garam masala, methi, chilli powder, salt and stir, Return to heat, fry for further 20 secs
Add tomato dilute and fry for 30 secs
Add 1 ladle of base, pre-cooked chicken and cook for 1 min
Add almonds and 2 ladles of base, fresh coriander and cook for 4 mins
Lower heat, add butter and stir until melted
Add cream, condensed milk and lemon juice and cook for 1 min
Garnish with coriander
 

[Naga]

Looks really good! But I don't think there's any condensed milk in the recipe. Definitely evaporated milk which is a completely different beast. But your plateful looks great, so it's now on my list of things to do.

[spiceyokooko]

The finished result looks great! (Interesting side dish )

I hate to be pedantic (yeah I know I am) but it seems you're adding your chopped green chilli twice. Can you just clarify that? Are you adding two lots or just one lot?

Add green chilli and fry for 30 secs
Add garlic/ginger and green chilli and fry for around 30 secs

Also, you mention 1/2 tsp of methi. Is that ground methi powder or dried methi leaves?

[curryhell]

Not my kind of dish ( he says liking his lips).  But i think this would sit well in the armoury.  Good bit of work Meggeth.  Condensed milk    Are you sure  : ;D

[DalPuri]

Not my kind of dish ( he says liking his lips). 

Nice lips are they CH? Joliesk?  ;D

[meggeth]

The finished result looks great! (Interesting side dish )

I hate to be pedantic (yeah I know I am) but it seems you're adding your chopped green chilli twice. Can you just clarify that? Are you adding two lots or just one lot?

Add green chilli and fry for 30 secs
Add garlic/ginger and green chilli and fry for around 30 secs

Also, you mention 1/2 tsp of methi. Is that ground methi powder or dried methi leaves?

Sorry, my mistake when typing, I'll update the original post. Just once for the chilli, in with the onions before ginger/garlic. Methi was leaves.

Yes CH, condensed milk! It dioes have a slight kick to it though with the fresh chilli and powder.

I think my chilli powder must be pretty hot cos it always makes my curries rather spicy. I always wonder about that when a recipe says chilli powder - there must be quite a range of heat according to the one you use.

[spiceyokooko]

Sorry, my mistake when typing, I'll update the original post. Just once for the chilli, in with the onions before ginger/garlic. Methi was leaves.

Thanks for clarifying!

I always wonder about that when a recipe says chilli powder - there must be quite a range of heat according to the one you use.

I find there's a significant amount of variation in chilli powder strengths and I grind my own up from whole dried chilli's so I'm always working with a known quantity. I use 3 varieties - whole dried kashmiris (mainly for colouring) fudco generic dried red chilli's and dried red birds eye. I even sneaked in a small amount of dried chipotle chilli (smoked jalapeno's) in the last batch to add a little smokiness to it.