OK. So that is understandable but still a little disappointing.  The slight variations from shop to shop would be from the variation to individual butter chicken sauce. 

Which is your butter chicken gravy mentioned above?  Could you provide a link to it?

edit: don't worry . Found it

Could use help with the Cashew Gravy though.

I still think it will still be requiring cream or curd or something, maybe coconut cream, or a mixture of these.  Maybe not. I can see I still have some experimentation to do.  I have been down the path of Butter Chicken / Mango Pulp before and as I say it is nice to eat and similar but not the same.  I've also experimented with cashews before.

Now you've got me confused. I thought we were talking about how an "Indian" restaurant would cook it.

This is the thing. It tastes like Mango Chicken.  It is not a korma but it is mild.  It is sweet but not sickly. It is mild but complex.  It does not have definite flavours of coconut, or heat of chili.

It tastes like Mango Chicken.  I can't even say for sure if it contains a base gravy or any onions for that matter.  I simply do not know how to describe it other than delicious and the kids love it.  It is like chicken for desert.

An interesting thing about Indian cooking (or any that uses spice mixes really), is the unpredictability of flavour based on variation of ingredients in prepared mixes.  How do we overcome this and is it necessary to even try?

Case in point, 8 Spice Mix found here:- https://curry-recipes.co.uk/curry/index.php/topic,5958.msg58893.html#msg58893

3 of the 8 listed components are in fact mixes.  Mild Madras, Garam Masala and Tandoori.

A quick search for recipes to these 3 mixes readily shows that these are not necessarily the same from place to place, brand to brand etc. In fact they can be considerably different.  It also shows that all three of these blends contain most, if not all, of the other 5 single spice ingredients used in the "8 Spice Mix", also in varying amounts. This gives the cook a very poor control over the actual amounts of the "individual spices" actually going into the dish.

Obviously the best thing to do is to find the most convenient source of your spices and mixes, then adjust your recipes to suite the individual taste.  Does it really make that much difference?  I say it does and a simple "Curried Sausages and Rice" made with a good curry powder Vs one made with an ordinary one will show this out.

Quote from: Aussie Mick on November 16, 2013, 03:16 PM
Hi Livo

We do mango chicken and it's a good seller.

We add 1/3 portion of korma sauce, 1/3 portion of butter chicken sauce(our recipe is on here), 1/3 base gravy and add a good 5 tbsps of mango pulp. Add chicken, heat through thoroughly and that's it.

May be a bit of faffing about to make up korma and butter chicken, but you can freeze the remainder for further recipes.

You could probably get away with just korma/base 50/50, plus the mango pulp. 

I

Hey Mick,
What chicken do you use?  Plain raw, pre-cooked (boiled in spice / flavouring), Tandoor or Tikka?

The dish is usually a very orange colour (probably food colouring as the mango pulp doesn't hold up in colour with the other sauces).  I found one reference in a restaurant menu to the use of Deghi murch, which I found is Kashmiri Chilli powder (deggi mirch), used for colour, but I imagine this would also provide heat and the dish is never hot. I have only seen it as "Mild" and on one menu listing as "Medium".

Forgot to add, I've tried various nuts, cashews ground and in butter form (like peanut butter but cashew), ground almond meal, ground pistachio.  I also bought a small container of both Asafoetida and Amchoor, grasping at straws for a mystery ingredient.

One of the closest things I came across was a dish called a Mango Puliserry, to which I added chicken,  but again not quite right.

Another thing is that it seems to be chicken prepared either as a mild Tikka or Tandoori or possibly just pre-cooked before going into the gravy. When you ask they just nod and say yes.

One store in Newcastle actually has a little market next door and when I asked in there I was told, Mango pulp, coconut milk and a little Garam Masala.  I knew without trying that this was not even near the right thing.  They just wont tell.

I've been trying to make variations of this dish for the best part of 10 years, and on some days have had my kitchen littered with dozens of experimental samples.  No prize yet.

Thank you both, Rob and Mick. 

@Rob:- I'd already looked at the link you provided. I found it yesterday but the dish I'm looking at is usually a very creamy, velvety gravy / sauce and listed as mild.

@Mick:- I can buy it anywhere in 5 places within 30 minutes (1 hour return) from home with the closest place 15km away as I live in a rural area.  They are always a little bit different (as you'd expect) from shop to shop, but the basic concept is pretty uniform. I'm from the Central Coast of NSW and I can get it at the main Curry houses around Gosford area. I'm presently living around Lake Macquarie, and can get it close to home or in Newcastle. I've had it in Sydney and in Tamworth.

I've been able to come close but just never quite get it.  I do know that it uses canned puree of Alphonso Mango as I once caught a glimpse of the cook starting a new batch after I bought the last of it.  I have made blends of Butter Chicken with Mango, Korma with Mango, just Mango with yogurt, cream and coconut and mixtures of the above. I've tried small amounts of powders etc but just cannot get the dish right.

It is very frustrating that it is so commonly available but is shrouded in mystery.  I was a school teacher and had a student who's father was the cook at one of the stores. They would not tell me and just grinned at me when I asked.

Hello curry cooks,  I'm a newbie here but have been doing Indian / Sri Lankan for many years. 

I was going to post here:-
https://curry-recipes.co.uk/curry/index.php/topic,11619.0.html
But had a message about the thread being more than 120 days old and advising a new topic so here it is.

I also posted this request in another recent thread in Pictures of your curries, where a search for "Mango Chicken" led me straight up. here:-
https://curry-recipes.co.uk/curry/index.php/topic,12391.msg101321.html#msg101321

I'm looking for Mango Chicken.  Not the stuff that comes up in search engines but the stuff that comes up when you search through the menus of most Indian Restaurants around the world.

Tender boneless pieces of chicken in a mild creamy mango sauce.  I can buy it in any number of Takeaways / Dine-ins, but do you think I can find the way to cook it at home.  I know for a fact that others also seek this dish as I have been searching for quite some time, and across other forums, and found other people looking but there is never an answer.

Now that you've mentioned it, do you have a recipe for Mango Chicken?

An internet search provides hundreds of awful things but not one that even resembles the smooth creamy BIR (or in my case Australian IR) Mango Chicken.

I have Alphonso Mango Pulp and a family who love the store bought versions.  All slightly different but all with that same amazing flavour and texture.

I have been trying for years to get it but haven't even come close.  No other dish has posed this problem and you can usually find a way to turn out an acceptable dish, but this one is a mystery.

Searching menus from all round the world will give the description "Tender Boneless Chicken pieces in a mild creamy mango sauce".