Does anybody have a good Butter Chicken recipe?

ohmygoodness · February 16th, 2006, 04:02 PM

Lately I've just totally been craving butter chicken, but I don't even know where to start if I want to make it myself. A little help, anyone?

A*O · February 16th, 2006, 04:54 PM

I am the Curry Queen of Melbourne. My butter chicken recipe. Like all curries, the quantities are NOT exact - you can adjust them to taste. It looks very fiddly but it's very simple provided you can get hold of all the spices.

2-3 tbsps butter
1 onion
1/4 tsp ground cinnamon
2-3 cloves crushed garlic
Same amount of crushed ginger
1/2 tsp turmeric
1-2 tsps chilli powder (or one whole fresh chilli)
1 tbsp ground coriander (cilantro)
400grams (14oz) chicken cut into chunks
1/4 to 1/2 cup ground almonds
225gm/8oz can whole tomatoes with juice
1 tbsp tomato paste
1/2 cup unsweetened yogurt

Slice onions into thin wedges
Melt butter in heavy pan until frothy
Add onions and cinnamon until soft
Add garlic and ginger, then turmeric, chilli and corriander (cilantro)
When the spices have released their flavour/aroma add the chicken and saute in the spices until the meat turns white.
Add ground almonds, tomatoes and tomato paste and mix
Cover pan and simmer for 20-30 mins.
Before serving, add the yogurt and heat through.

ohmygoodness · February 16th, 2006, 04:58 PM

Excellent! Thank you!!

moomies · February 16th, 2006, 05:25 PM

I love butter chicken!!! It's my fave Indian dish.

pacific breeze · February 16th, 2006, 07:59 PM

I will be making that for my next dinner party, AO. Thanks!

A*O · February 16th, 2006, 08:27 PM

Curry Hints: Make it 24hrs before you eat it (keep in the fridge of course!) so the flavours have time to 'mellow'. It also means you are not tied to the kitchen, frazzled and sweaty, when entertaining. Most curries freeze like a dream so don't worry about over-catering.

Always serve with basmati rice and/or Indian naan bread. I have recently discovered the total bliss of an electric rice cooker. They are not expensive and provided you follow the instructions you get perfectly cooked rice every time.

A curry isn't a curry without a dhal (spiced lentils). I have hundreds of recipes but this is my fave basic one. Obviously, adjust the spices to taste.

2 cups orange split lentils (but any lentils will do provided they are cooked long enough to break down into a semi-paste)
1 large onion finely chopped
1 tsp black mustard seeds
1 tsp whole cumin seeds
2 tsp turmeric
1 tsp garam masala
1/2 - 1 tsp ground dried chillies
1 tbsp tomato paste or 1 whole chopped tomato

Put lentils in a pan with water to about 1 in above the lentils
Bring to the boil (skim off any scum) and add the onion
Simmer, stirring every 5 mins until the lentils begin to break down into a thick paste.
Heat 1tbsp ghee/veg oil in a frying pan until very hot
Add mustard and cumin seeds and fry quickly until the seeds begin to pop.
Add the other spices and stir for a minute until the flavour/aroma is released trying not to let them burn.
Add to the lentils and stir in 1tbsp of tomato puree or 1 whole chopped tomato.
Add salt to taste.

Dhal is very versatile. You can experiment with all kinds of different spice combinations and add more or less according to your taste. I sometimes add a handful of wilted spinach to my dhals. The orange and green looks great.

The secret of any good curry is NOT the amount of chilli (many curries have no chilli at all) but the subtle combination of the other spices. It's great fun experimenting with the endless variations. If there are lots of curry fans out there I can give you some easy and delicious other recipes. The GR Curry Club!

Tenaj · February 17th, 2006, 07:44 AM

I've lately gotten into liking curry, I used to turn my nose up at it when I was younger. I can't have it hot though. I usually have Tikka Massala as it's creamy (and deadly on the waist line). Is Butter Chicken Curry a mild curry? It sounds it with the yoghurt. The first time I heard of it was when I was picking up Tikka Massala from the supermarket and it was next to it.

UndercoverGator · February 17th, 2006, 01:30 PM

Thanks for the recipe A*O. I'm making this tonight for everyone but me (Whah! I hate dieting! I'll just taste it!)

misskris · February 17th, 2006, 03:04 PM

bf bought me a 30 minute indian cooking book for christmas. i haven't tried anything from it yet bc i have no one here to cook for anymore (i live alone and he is on exchange in mexico) but there are lots of super easy looking recipes in it. when i get back from visiting my parentals i'm going to start making the recipes and just cross my fingers that they freeze well.

A*O · February 17th, 2006, 03:11 PM

Most curry freezes really well. In fact, I think it tastes better after it's been frozen.

misskris · February 17th, 2006, 04:04 PM

this curry situation just gets better and better. could there be a better way to make food. i don't think so. lol.

i had amazing chicken biryiani that was super hot and so good at christmas. i've been searching out the recipe but i've not been able to locate another restaurant that makes it as well.