Thanks for the comments guys.

I have tried a few of the recipes on here for butter chicken but some were pretty complicated and were not giving the flavour I was after.

This one is pretty much straighforward and the flavour is almost exactly how I wanted it to be.

What I didn't mention is that I passed the sauce through a seive afterwards and transferred the cardammons and cinamon to the seived sauce and added a little more methi leaf. Gave a really smooth sauce.

It also contains chicken tikka using blades recipe with a little added yoghurt to the marinade with extra mint sauce.

I've been looking for a recipe like this for some time and a lot have been pretty far from what I have been after.

The original recipe can be found at this address http://www.ecurry.com/blog/basics/the-basic-gravies/

The garlic/ginger combo is far to much IMO but I reduced this to about a half tablespoon of each. I also added more cream/milk and reduced for about 45 mins to get the flavour I was after. I added some sugar for sweetness also.

I made it with fresh normal tomatoes, fresh beef tomatoes and finally with passata. All pretyy much gave the same results (aart from passata wich was a bit tart so needed the sugar)

Quote from: scotty99 on August 12, 2008, 04:13 PM
Is the Gemma restaurant still open in St Annes?, as i live in Blackpool(about 5mins drive away). Could check it out in person.


Scott....(now AKA Samba Scott) ha ha

Yep, one of the best in the area. Mind you the Bilash around the corner from it went downhill for a while but a couple of weeks ago I had one of the best curries I've ever had.

Hi Parker21
Thanks. Funnily enough I was looking at those today.
I've seen two that are about 8kW. Any idea which is the better of the two?

These were circa ?60 last year and now if you want one the min I can find is about ?115

Anyone know where to get them cheaper?

Is it single or double cream??

Thanks

Made this tonight and have a few observations.
I used jars of garlic and ginger and think that they overpower the dish. Maybe I'd get away with a teaspoon of each rather than a tablespoon.
It was nearly like a dish I used to get in an indian restaurant in munich called the bombay but I think this could be made closer by the use of fenugreek powder. Just a guess as I never had any to hand and used leaves instead.
Anyone else tried varying the ingredients?

bitchinsahsa

Looks great. One question though - What is in the 1 tablespoon whole garam masala?

Cheers

Yep. Tried the leaves and in my opinion it was great. I usually use a yoghurt mix but this was extremely tasty. My other half thought it was too sharp (maybe heavy handed with the lemon juice) but I liked it. 10/10!

Hi
Out of interest is this using dried methi leaves or ground methi?
Cheers