Topic: British indian 2 go butter chicken recipe

[Aussie Mick]

This is the recipe (taught by Raj) that we now use:

this makes a large pot (about 16 litres) so you will need to scale it down

- 4 tbsps Coriander powder
- 4 tbsps Cumin powder
- 4 tbsps salt
- 2 tbsps Cardamom powder
- 2 tbsps chilli powder (kashmiri)
- 1 tsp hot chilli powder
- 1x3kg tin tomato paste (catering size like you buy in cash and carry)
- 1x3kg tin tomato puree

- Pour about half a litre of oil into a heavy bottomed pan and heat.

- Make a paste (with water) with all the spices and salt and add to the oil and cook

- Add tomato paste and puree. Then add about half as much water (ie one 3kg tin of water) and cook this until oil rises to the top.

- Add 500g butter. keep cooking until the mixture has thickened.

This is basically it. When we get an order for butter chicken, we add 300ml of this mixture to a pan, heat it through, then add a good dollop of cream and heat through, then add chicken tikka and heat through.

Serve with flaked almonds, coriander and a swirl of cream.

[Cory Ander]

Thank you Mick, I will definitely give that a bash! 

[Aussie Mick]

OOPS

Sorry, forgot to say, add a bout 8 tbsps of garlic/ginger paste to oil and cook before adding spices.

Then when it is all finished, add about 14 tbsps sugar.

[Naga]

Thank you Mick, I will definitely give that a bash! 

+1

[loveitspicy]

Looks about right Mick - I love butter chicken - we serve ours up with a desert spoonful of melted butter drizzled over the top and toasted almond flakes - goes down a treat its a best seller!
Cream already stirred in.
You can even do 5 coriander and 3 cumin.

best, Rich

[Aussie Mick]

Thanks Rich I have to say I made a complete balls up of that recipe. I rushed it and forgot to get things in the right order, so if anyone is interested I'll do it again (properly) now.

BTW Rich, it is a very popular seller for us now. we sell about 4 times as much butter chicken than we used to when we were making BIR style. Thanks for the tip, I'll try more coriander than cumin next time.

Here goes:

To make 16 litres:

- About 8 tbsps Garlic ginger paste (65% garlic/35% ginger)
- Half a litre of oil
- 4 tbsps Coriander powder
- 4 tbsps Cumin powder
- 2 tbsps salt
- 2 tbsps Cardamom powder
- 2 tbsps chilli powder (kashmiri)
- 1 tsp hot chilli powder
- 1x3kg tin tomato paste (catering size like you buy in cash and carry)
- 1x3kg tin tomato puree
- 4 tbsps tomato ketchup
- A good handfull of methi leaves
- 12-14 tbsps sugar
- 0.5 kg butter

Method:

- Heat oil then add garlic and ginger and cook through
- Mix spices and salt together with water to make a paste and add to pan and cook through
- Add tomato paste and puree and about a third again of water.
- Cook until oil seperates about 30- 40 minutes, (a lid on the pan for the last 15 minutes or so helps)
- When oil releases add a methi (rubbed between fingers), ketchup and sugar and continue cooking for 10 minutes or so.
- Add butter and cook a further 10 minutes.

This is your butter chicken base. Some establishments would also add cashew nut gravy, but we don't as this would spoil in 2-3 days. our batch will last for a week.

If a customer orders a butter chicken we ladle about 360 ml into a pan, heat through and then add a good dollop of cream. Add chicken tikka and thoroughly heat through. Serve with flaked almonds, coriander and cream.

I was sceptical at first with all that tomato stuff in there, but I'm a fan now. if I'm having a butter chicken, I'll add a little base gravy to the pan, and a 1/4 tsp chilli powder. Cook for a couple of minutes and then add butter chicken sauce. it gives it a nice little heat lift for me. ;D

maybe i will introduce a "Butter chicken phall to our menu???
 

[StoneCut]

I've never had a Butter Chicken in all my life. Can you describe its taste and maybe compare it with some of the popular BIR curries ? I'm really interested in this dish.

[Aussie Mick]

Hi Stonecut

An Aussie butter chicken, is like a spicy tomato soup, with a very sexy creamy smokiness added to it. Normally quite mild, but some places I have been, it has been served quite hot.

It's hard to really describe the taste, it's something you have to try. There is a reason that this is the most popular curry in Australasia by a country mile.

Try this recipe and see what you think.

[Naga]

I made Mick's Butter Chicken for tonight's dinner, accompanied by his pilau rice. It was excellent and well worth making! I might add that it received the highest praise from my good lady wife - and there is no higher praise, so I am told!





I scaled the butter sauce recipe down by a factor of eight and, after adding 400ml of Zaal base gravy to the sauce, ended up with 3 double portions of 450g each. One double portion went towards our dinner tonight and the other two are in the freezer.

The scaling was a bit tricky, and I can't say how well my butter sauce compares with Mick's large-scale version, but it tasted great to me - tomatoey, hot, tangy and deliciously moreish. Here's the quantities I arrived at by making accurate measurements and doing the arithmetic with a spreadsheet:

5g coriander powder
5g cumin powder
9g salt
2g cardamom powder
3g Kashmiri chilli powder
1g hot chilli powder
63ml vegetable oil
12g garlic paste
8g ginger paste
375g tomato paste double concentrated tomato pur

[Secret Santa]

Naga, I love the exact metric measures. Well done that man.

Now, what's the difference between tomato paste and tomato puree? They mean the same to me.