I love butter chicken and yours looks just the way I like it.....
Thank you Rock, lots of the nice smooth sauce, delicious!
Dinner Sunday 3rd March
- Thread starter Kylie1969
- Start date
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Thank you Rock, lots of the nice smooth sauce, delicious!
Pac, this one is very different in ingredients and flavours
Also this one takes sometime cooking, we were in the kitchen for a good hour or so
You make the chicken tikka from scratch and cook that under the grill and also the lovely, creamy butter sauce is made totally from scratch, and it is all a very different method from the other Butter Chicken we normally have
With this one, after you have made the butter sauce, you then put it through a blender and then through a sieve and the sauce looks like liquid gold
With us, we dont mind buying specific ingredients as we do a lot of Indian curries and so we love having the ingredients on hand whenever we need them
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I've got the butter, the cream, the honey and the green chilies... That's a start
Thanks
Rocklobster
Master Chef
Skipped the greens and went with spinach salad...I love butter chicken and yours looks just the way I like it.....
I am going to slow roast a slab of pork belly for dinner. I have it marinating in a mixture of roasted peppercorns and fennel seeds, garlic, thyme and olive oil. I think it is going to take about 2 1/2 hours. Then crisp up the skin. Going to serve it with garlic gai lan and some kind of potato....
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Red Beans and Rice at our house tonight.
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Rocklobster
Master Chef
Thanks. It was good. But, I wasn't happy with the piece of porkbelly. It was pretty fatty, and very uneven in thickness. I bought a few pieces off of a local farmer a few months ago, they were all wrapped. This piece was folded in half so after it thawed and I unfolded it, it was very thin. I have three 2 lb slabs left. The first one I tried a couple of months ago was excellent. Very thick and lean. Hoepfully the other ones are better. I may end up slicing them up for Korean style or just fried up side pork.
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I made the split pea soup, but never got around to the Andouille hash. I decided to make taco meat mixture and used half of that to make a tamale pie/casserole.
I'll make the hash tomorrow. The tamale pie came out great!
I'll make the hash tomorrow. The tamale pie came out great!
I made cumin pork using my recipe for cumin beef and changing it to pork and velveting in simmering water instead of in oil. That worked out well. Very tasty. I made some stir fried vegis with a sauce made with oyster sauce, tamari, rice wine, vegi stock, and corn starch. I seasoned the vegis with plenty of fresh, mince garlic and ginger. It was pretty good, but nothing to write home about. I'm still searching for a really tasty vegi stir fry with no MSG. Served it with brown basmati rice ('cause we almost always have brown basmati - we like it).
Dessert was the rest of the cake that Vit posted in the coffee klatch thread: Recipe - Swedish Visiting Cake. The texture is somewhere between cake and cookie. It's easy and it's amazing.
Dessert was the rest of the cake that Vit posted in the coffee klatch thread: Recipe - Swedish Visiting Cake. The texture is somewhere between cake and cookie. It's easy and it's amazing.
Kylie, that butter chicken really looks good.
I've got the butter, the cream, the honey and the green chilies... That's a start
Thanks
That is a mighty good start Pac
purple.alien.giraffe
Executive Chef
It came out great!
Will post recipes once I have them written out.
Will post recipes once I have them written out.
