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Author Topic: Old Delhi Style Butter Chicken by Vivek Singh  (read 10,154 times)

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The discussion centers around a recipe for Old Delhi Style Butter Chicken by Vivek Singh, which one user successfully prepared for a family gathering. While some participants noted the absence of onions in the recipe, they acknowledged that certain dietary practices, such as those of Brahmins and Jains, may omit them. Overall, several users praised the dish for its flavor and heat, with one stating it has become their go-to butter chicken recipe, indicating a positive reception and consensus on its appeal.

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Offline tempest63

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Old Delhi Style Butter Chicken by Vivek Singh
« on: August 21, 2017, 05:24 AM »
I made this for yesterday's curry fest with the family and it went down really well.
Original recipe on Vivek Singhs website http://www.viveksingh.co.uk/march-old-delhi-style-butter-chicken/

I made it with boned thighs as the kids prefer it that way, if I was making it for me and the wife it would be whole thighs skinned.

2x 750g free-range young chicken (poussin), skinned and each cut in half along the backbone (alternatively use 800g boned chicken thighs cut into two)

For the marinade
120g Greek yoghurt
2 tablespoons Ginger & Garlic paste
1 tablespoon vegetable oil
1
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Offline bobsbeer

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Re: Old Delhi Style Butter Chicken by Vivek Singh
« Reply #1 on: May 21, 2019, 11:03 AM »
Just noticed that this recipe does not include onions.  Is this right?  I always thought onions were mandatory in Indian cooking.  ;D 
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Offline Peripatetic Phil

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Re: Old Delhi Style Butter Chicken by Vivek Singh
« Reply #2 on: May 21, 2019, 02:31 PM »
No, some Brahmins and Jains eschew both onions and garlic and use asafoetida instead.  Whether the omission in this particular recipe is intentional is moot,

** Phil.
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Offline livo

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Re: Old Delhi Style Butter Chicken by Vivek Singh
« Reply #3 on: May 22, 2019, 04:14 AM »
Butter chicken is a tomato based curry.
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Offline bobsbeer

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Re: Old Delhi Style Butter Chicken by Vivek Singh
« Reply #4 on: May 24, 2019, 07:36 PM »
Made this tonight.  Really really nice.  OH who is a curry wimp said it really nice but just on the edge, so that is praise indeed.  It does have a bite and a degree of heat, which my oh isn't used to when ordering from our fav BIR.  I think I made the sauce too thin, but the rice soaked it up okay.  Maybe 150ml instead of 200ml of water next time.  As there is only two of us I letting the remainder reduce before freezing.  We made it with chicken breast chopped into chunks and then marinated overnight.  This brought out the lemon, which gave it a refreshing zing.  We accompanied this with onion bhajis and veg samosas as that's what we had in the freezer.  maybe next time a nice flaky paratha would work to help soak up the liquid..

Thanks for the recommendation.
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Offline tempest63

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Re: Old Delhi Style Butter Chicken by Vivek Singh
« Reply #5 on: May 26, 2019, 09:31 PM »
Quote from: bobsbeer on May 24, 2019, 07:36 PM
Made this tonight.  Really really nice.  OH who is a curry wimp said it really nice but just on the edge, so that is praise indeed.

This is our go to butter chicken recipe now and replaces a couple of different recipes used in the past.
Pat Chapman had a good CTM sauce in his Bangladeshi Restaurant Cookbook which I used but with a Julie Sahni chicken tikka. That combination lasted for years at family gatherings.

Personally I find Vivek Singhs recipes very accessible and haven
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