Butter Chicken - Recipe?
I thought for sure this would have been discussed to death, but I couldn't seem to find any discussions on a good recipe for Butter Chicken. I have tried most recipes I could find online and nothing seems to come even close to restaurant quality. If anyone can share their recipe I would really appreciate it.
You'll see many apt links in the Chow site frame below, and then I'll add this one:
But you might get optimal feedback if you say a bit about the features you associate with restaurant quality.
My own journey toward making this as well or better than my local restaurant suggests two factors:
1. A generous amount of butter/ghee and also cream are involved, and
2. It really helps to use day-old grilled or roasted tandoori chicken, rather than trying to cook raw chicken in the sauce. I prefer thigh meat for juiciness, but many favor breast meat for the low-fat part.
Some other factors are standard practice: work with fresh spices, ensure that your onion and aromatics are well cooked before beginning the sauce, and give the sauce a good blast in the blender to help the cream and butter exhibit the silky texture your have in restaurants. Yum!