It is my husbands birthday Tuesday (29th). He, and the kids, have all asked me to make Butter Chicken. I have a so-so recipe. They want a gravy that is nice and red (my recipe comes out a light orange, I think from too much cream added) and has the taste they get at restaurants. The recipe I use, I combined from two different sources. The marinade I received from a retired chef that he wrote while talking to the chef at his local Indian restaurant. It's good. I think I'm needed help with the gravy more that the rest.
My original gravy recipe has a ratio of 3 cups tomatoes, pureed, to 10 Tbsp butter and 1 1/2 cups of whippiing cream. I think there is way too much butter and cream. Heart attack on a plate.
I have found a few other recipes. One has 2 cup tomatoes, pureed with 3/4 cup liquid from the can with only 2 Tbsp butter (added cold at the end) and 1/2 cup of whipping cream. This recipe also has 2 Tbsp ground cashews.
The next recipe has 400 g tomato puree, with 50 g butter and 1 cup cream.
What do you think?
The rest of the chili and spices are all pretty similar in all three recipe.
I look forward to your comments.
My original gravy recipe has a ratio of 3 cups tomatoes, pureed, to 10 Tbsp butter and 1 1/2 cups of whippiing cream. I think there is way too much butter and cream. Heart attack on a plate.
I have found a few other recipes. One has 2 cup tomatoes, pureed with 3/4 cup liquid from the can with only 2 Tbsp butter (added cold at the end) and 1/2 cup of whipping cream. This recipe also has 2 Tbsp ground cashews.
The next recipe has 400 g tomato puree, with 50 g butter and 1 cup cream.
What do you think?
The rest of the chili and spices are all pretty similar in all three recipe.
I look forward to your comments.