Topic: British indian 2 go butter chicken recipe

[Naga]

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.

Aye, I had a bit of difficulty with that myself and I was just about to update my post as you asked the question. I used double concentrated tomato pur

[Secret Santa]

Thanks.

[dammag]

When butter chicken is done like that it is addictive. Before we had kids we would go to Indian once a week just so I could have the butter chicken.

I fixed a phone in the kitchen for the owner once and they had a big pot of that prepared for the nights meals and it smelled beautiful. Unfortunately they just don't make it as good anymore.

I was sure this restaurant used cinnamon as well? It was the cinnamon and cardamon that really made it.

[StoneCut]

Thanks Mick, this is my next curry to try !

Edit
Where's the difference between tomato paste and tomato puree for you Mick ?

[Aussie Mick]

Glad you enjoyed it naga and thanks for trying 

Just to clarify:

in OZ, tomato paste is the same as tomato puree in UK. Thick concentrated paste

Tomato puree is like paste watered down 3 parts to one with water. Passatta will do the same job, or you could water down tomato puree.

Pictures look great naga. Good on you for giving it a go.

[RubyDoo]

Naga that looks great. On the list. Not sure about the rice though. Looks a bit oily but probs the light in the photo.

[Naga]

...Not sure about the rice...Looks a bit oily...

No, RD, you're bang on about the oil. If you compare Mick's photo with mine, there's a world of difference. I used a splash too much oil for the tarka and I thought, "What the Hell!" and just fired it all into the rice. So it DOES appear a bit oily in comparision, but to be fair, it tasted delicious and not oily at all.

Oh, and if anyone makes this dish, I would seriously advise using a splashguard for the uncovered cooking phase. My cooker looked like it had been a prop straight out of the Texas Chainsaw Massacre!

[Aussie Mick]

...Not sure about the rice...Looks a bit oily...

Oh, and if anyone makes this dish, I would seriously advise using a splashguard for the uncovered cooking phase. My cooker looked like it had been a prop straight out of the Texas Chainsaw Massacre!

LOL. It does gloop and splatter a tad eh?

I did say, put the lid on, especially for the last 15 minutes.

[StoneCut]

Now I'm even more confused :/

In your (corrected) recipe you state both of these:
- 1x3kg tin tomato paste (catering size like you buy in cash and carry)
- 1x3kg tin tomato puree

So basically, I need two big cans of tomato paste but one of them additionally needs to get dilluted with water ?

Maybe I'm a bit daft but I could really need some clarification, hehe. Also, if I can use either - Do you still require me to dillute it or is the water already in the recipe ? If it needs to be pre-diluted then please state so in the recipe.

[Aussie Mick]

OK

In Australia, tomato paste is the same as UK tomato puree.

In Australia, we can also buy a product called tomato puree, wich does not exist in UK (or didn't when I lived there.) It is a diluted form, much like the consistebcy of passata.

It's ok mate I still get confused, I often send the kids round to the shops to get a tin of "tomato puree", and guess what, they get the thin watery shite stuff, when I wanted the thick concentrated steuff....lol

I hope that makes sense coz i'm confused now.