LouisXIV
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L'estat c'est moi.
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Post by LouisXIV on Apr 5, 2009 21:37:39 GMT
I had a foreign exchange student from New Zealand who wanted me to make Butter Chicken. His mother sent us a couple spice packets with the directions on how to make it on the package. I made it and they all loved it. I looked at the package that the spice mix came in and it had a list of ingredients. I guessed on how much of each and it came out well. Here it is:
Butter Chicken
500g boneless chicken - 2 cm dice 3 tablespoons butter 1 medium onion - finely diced 135g tomato paste 300 ml cream Milk to think (if necessary)
Butter chicken spice mix 1 teaspoon powered garlic or garlic granules 1 1/2 teaspoons salt 1 teaspoon turmeric 1 teaspoon Garam Masala 1/2 teaspoon ground ginger 1/4 teaspoon cinnamon
Place chicken in a bowl with Butter Chicken Spice mix and toss to coat. Melt butter in pan, cook onion until clear. Add Chicken and fry until golden. Stir in tomato paste and cream, mix well Simmer 10 minutes or until chicken is cooked. Thin with milk if necessary. Serve with Basmati rice.
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Post by hwinpp on Apr 6, 2009 4:20:30 GMT
Didn't the butter burn? I'd fry the chicken pieces in ghee and add the butter in later.
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LouisXIV
member
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L'estat c'est moi.
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Post by LouisXIV on Apr 6, 2009 12:21:20 GMT
No it did not burn. Maybe I did not have the heat high enough.
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Post by Deleted on Apr 6, 2009 12:28:06 GMT
The French fry with butter a lot without having it burn. That is positive proof that I am only half French.
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Post by spindrift on Apr 6, 2009 13:04:12 GMT
I intend to try this recipe. I've often heard of Butter Chicken but didn't know how to make it. I'm surprised, however, that there is no chilli in it.
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Post by Deleted on Apr 6, 2009 13:08:49 GMT
We will keep the secret if you want to sneak some chilli into it.
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Post by Deleted on Sept 24, 2009 20:22:20 GMT
Has anybody tried this yet?
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Post by imec on Sept 24, 2009 22:03:36 GMT
Sorry, I used a bottled sauce for this as per lagatta's shortcut suggestion.
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Post by hwinpp on Sept 25, 2009 5:11:32 GMT
I'll give it a shot one of these days but I'll use drumstick, thigh or wing. I have my problems with breast meat.
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Post by existentialcrisis on Nov 5, 2009 9:20:18 GMT
Oooh just came across this thread! Love butter chicken!! I have a great recipe for it that I could round up.
For one thing, it is not a spicy dish - so there are no chilies.
Frying things in butter has always been common to me. I had a low fat version of this dish which used very little butter, but now I live with a chef who encourages me to use heavy creams and butter so I tried making this again with lots of butter and a heavier cream and it was heavenly!!! And yes, ghee would be appropriate, if you have access to it.
The ingredients look right, but from my experience (having had an Indian room mate), the process might be somewhat different. Usually in Indian cooking, the spices are cooked with the onions first. But correct me if I'm wrong.
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Post by bixaorellana on Nov 5, 2009 16:51:26 GMT
Oooo ~~ please find that recipe! There are probably several versions, so it would be interesting to compare Louis's with yours.
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Post by existentialcrisis on Nov 10, 2009 10:17:50 GMT
Here is my version:
For starters, I use a whole cooked chicken (either cooked yourself, or lazy like me and from the rottiserrie section of your grocery store). Remove the skin and tear bite sized pieces from the bones.
Other ingredients: 2 tbsp butter (for low-fat version but I used much more butter last time and the flavour was better). 1 cup chopped onions 2 cloves garlic, minced 1 tbsp grated ginger 1 tsp chili powder 1/2 tsp turmeric 1/4 tsp ground cinnamon
Oh and by the way... I never go by the measurements on the recipe, when it concerns the spices. I believe these amounts are not sufficient, so I add more.
1 can diced tomatoes 2 tbsp tomato paste 1 tbsp brown sugar 1/2 tsp seasoned salt freshly ground black pepper (won't even humour you with a measurement here) 1/3 cup cream (light or heavy - your call) 1/4 cup plain yogurt minced cilantro (to your liking - I like a lot)
Melt the butter in a skillet - medium heat. Add onions and garlic. Cook, stirring, until tender. Then add ginger, chili powder, turmeric and cinnamon. Cook another minute or so.
Add diced tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
Add chicken, cream and yogurt. Simmer uncovered for about 5 more minutes.
Remove from heat and stir in cilantro.
The last time I made this it was a big hit with both of my room mates. I always use my own judgment other than strictly following directions, and I'm sure all of you will do the same. Last time I used real butter (instead of margerine) and lots of it! Also used a heavier cream and yogurt.... and added the spices by intuition.
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Post by existentialcrisis on Nov 10, 2009 10:19:20 GMT
Oh and I probably used cumin too... something seems to be missing here... the original post called for Garam Masala so this is probably a fine addition.
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Post by Deleted on Nov 10, 2009 10:57:21 GMT
Definitely must try this! Thanks.
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Post by Deleted on Apr 7, 2010 14:24:53 GMT
Hmmm.... not today. I seem to be out of all of the ingredients except onions, yogurt and turmeric. With neither chicken nor butter, I won't get very far.
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Post by kerouac2 on Feb 1, 2022 19:55:21 GMT
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