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alkapal
Jan 22, 2012 05:00 PM
the best butter chicken that i made from scratch was the bombay palace recipe. here is a version that is pretty close. i used fresh ginger and garlic, not the pastes. the fresh ginger makes it purr-fect. ;-).
http://www.ecurry.com/blog/basics/the-basic-gravies/
but now i see that one i linked just above doesn't have garam masala, which i recall WAS in the dish. http://en.petitchef.com/recipes/the-b...
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I really liked this one, and as I recall it wasn't complicated to make: http://www.travelerslunchbox.com/jour...
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What about the pre made butter chicken sauces? I saw several of them at Whole Foods. Are any of them any good? I have never made butter chicken but all the recipes are very intimidating with all the ingredients etc......
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re: Atochabsh
alkapal
Jan 16, 2012 07:38 PM
i don't know about this particular sauce, but sharwood brand sauces are of excellent flavor and quality. we've had the jalfrezy and also a thai green curry. the coconut pineapple one was good, but not as good as the first two. i'd try the butter chicken sauce from sharwood in a heartbeat.
i can't recall patak's bc sauce. it has been a while.
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JungMann
Mar 27, 2008 12:32 PM
There is nothing that compares to Madhur Jaffrey's masterful recipe for makhani murghi: http://www.our-daily-bread.com/recipe... Remember that the recipe is for about 2lbs. of previously cooked chicken tikka/tandoori.
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re: katecm
alkapal
Mar 28, 2008 02:30 PM
remember, it is for already cooked chicken. can take a while if working from scratch. pump up the ginger and garlic in the meat/yogurt marinade, if you are starting from scratch.
sahni's recipe with the canned tomatoes tracks jaffrey's, from what i can tell. maybe a wee bit less sweet with the canned tomatoes vs. sauce.
some bread recipes: http://indianfoodsite.com/breads.htm
btw, trader joe's whole grain tortilla is like a good roti!
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re: alkapal
Well, I did it, and it was fantastic, even with a few modifications. Since I had to work, and didn't get home until about 6:30, I wasn't able to do a real tandoori chicken, so I just sprinkled the thighs with salt, pepper and coriander and broiled them. Also, I sauteed some onions with the jalapeno and ginger and used those as the base for the sauce, rather than stirring the jalapeno and ginger into the sauce raw. I also used only a splash of cream in an effort to not make it so terrible for us!
It was really, really excellent. I'm so impressed. I can't imagine how excellent it would have been if I'd cooked the chicken per her specifications. Regardless, the husband said it was better than our two favorite Indian restaurants, so I'm very excited. Thanks!
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re: katecm
JungMann
Mar 31, 2008 07:47 AM
When I'm really crunched for time, I cheat by adding a little bit of tandoori paste directly to the sauce and stir it in. It's that combination of spices that makes it makhani murghi more than cooking with butter and cream.
Although I wouldn't necessarily call your recipe "butter chicken," it still sounds like the type of delicious meal a busy Indian parent would rush onto the table after a long day. Can't wait to try it myself!
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re: foodwich
alkapal
Mar 27, 2008 09:16 PM
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This is from a local restaurant here that is known for their butter chicken:
