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Old 05-12-2012, 04:37 AM   #1
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Butter Chicken to die for

G'day guys,
I need some help. I've had success with curries in the past, but Butter Chicken (which is my fav Indian dish) always turns out a little disappointing. I need a great recipe for the paste. My Thai curry pastes turn out brilliantly but it's the Indian ones that aren't working as greatly as I would like them to. HELP!

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Old 05-12-2012, 09:18 AM   #2
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My Indian neighbors gave me the following: Butter Chicken - Murgh Makhani
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Old 05-12-2012, 10:02 AM   #3
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The problem is that you are trying to make a "paste." If you want to use a paste, go buy one in a jar. But most Indians don't cook like that. I make curry about once a week, and have found that much of the trick with Indian cooking is knowing when to add each spice. Some (but not all) are better when fried in oil. Others are better simmered along with the gravy. Others are added toward the end, so they are at their brightest.

The recipe I normally use is in a book and not online, but Andy's looks like a good recipe. One thing to note is that Murgh Makhani is somewhat unusual in a couple of respects. First, it's really designed as a way to use leftover tandoori chicken (kind of like how American households make a roast and then use the leftovers for stew). Second, it contains a lot of dairy in the form of cream. You don't see that in many Indian dishes. Good stuff!
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Old 05-12-2012, 07:41 PM   #4
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I just had butter chicken yesterday. It is really good! Sadly, I don't like most spicy foods, so most Indian food is not for me.
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Old 05-12-2012, 08:15 PM   #5
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Quote:
Originally Posted by danbuter View Post
I just had butter chicken yesterday. It is really good! Sadly, I don't like most spicy foods, so most Indian food is not for me.
You can manage the heat levels in Indian food. If the recipe calls for three chilies, put in one or two.
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Old 05-13-2012, 01:31 AM   #6
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The British cheats way
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Old 05-13-2012, 07:04 AM   #7
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Quote:
Originally Posted by Steve Kroll View Post
The problem is that you are trying to make a "paste." If you want to use a paste, go buy one in a jar. But most Indians don't cook like that. I make curry about once a week, and have found that much of the trick with Indian cooking is knowing when to add each spice. Some (but not all) are better when fried in oil. Others are better simmered along with the gravy. Others are added toward the end, so they are at their brightest.

The recipe I normally use is in a book and not online, but Andy's looks like a good recipe. One thing to note is that Murgh Makhani is somewhat unusual in a couple of respects. First, it's really designed as a way to use leftover tandoori chicken (kind of like how American households make a roast and then use the leftovers for stew). Second, it contains a lot of dairy in the form of cream. You don't see that in many Indian dishes. Good stuff!
True about the paste. I never buy it in jars. It's not cooking, it's just re-heating, not exactly fun. The last couple of times I've tried have been frying the spices in oil with **** tonnes of butter or ghee. I just can't seem to get the consistency right.
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Old 05-13-2012, 07:06 AM   #8
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Quote:
Originally Posted by Andy M. View Post
My Indian neighbors gave me the following: Butter Chicken - Murgh Makhani
Thanks mate, will give the recipe a go. BTW, nice Carl Sagan quote, I'm a big fan.
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Old 05-13-2012, 10:10 AM   #9
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Bolas, Have you made this recipe?
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Old 05-14-2012, 01:38 AM   #10
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Yes LL, I have tried a lot of her Asian dishes and they have all been good.
This is one of our favs.
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