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Old 01-15-2012, 03:24 PM   #91
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Originally Posted by Charski View Post
We eat ours with quinoa. You could use riced cauliflower too.

Thinly slice some Serrano peppers and add those to your serving when you plate it up! We love the garnishes - peppers, fresh sweet onion, sliced radishes, whatever you like.
Unfortunately, I don't have quinoa or cauliflower in the house. - I did add Cayenne pepper and it's nice and spicy for me now! I've never made the riced cauliflower...not sure I'd like it. There will be plenty of leftovers, so I think I'll roast some cauliflower and pour the chicken over it. This will be a keeper for me. I wonder if the sauce holds up when frozen...thaw and add chicken???
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Old 01-15-2012, 03:34 PM   #92
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I got the garam at Wegmans today, cost me almost 6$ for a small jar. Ugh. I got chicken too. I won't have time till Wednesday to make this. But I am looking forward to it.
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Old 01-15-2012, 06:29 PM   #93
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That is what I was going to ask. I just says a pepper, did not know what kind. I would like a mild pepper, any suggestions?
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Old 01-15-2012, 06:40 PM   #94
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I got the garam at Wegmans today, cost me almost 6$ for a small jar. Ugh. I got chicken too. I won't have time till Wednesday to make this. But I am looking forward to it.
It cost me $3.99 for this tiny jar that is 0.9oz. I think it will go a long way...only 2 tsp. needed for this recipe, and I don't cook Indian food very often. I can see myself making this more often...so good!
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Old 01-15-2012, 06:41 PM   #95
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That is what I was going to ask. I just says a pepper, did not know what kind. I would like a mild pepper, any suggestions?
I used a jalapeno...seeded and membranes removed and it did not add any "heat" to the dish at all. I had to add cayenne pepper.
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Old 01-16-2012, 03:15 AM   #96
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I used a jalapeno...seeded and membranes removed and it did not add any "heat" to the dish at all. I had to add cayenne pepper.
Thanks
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Old 03-08-2012, 03:05 PM   #97
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I would like to bump this because I am making it for dinner right this minute and it smells scrumptious. My children's mouths are watering while waiting
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Old 03-09-2012, 07:08 PM   #98
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bumping because it's flippin' awesome!

I strongly recommend this recipe. I added some fresh chopped cilantro at the end. It was delicious. (Ooops. I didn't realize it has been recently bumped and I can't change the title now.)

Quote:
Originally Posted by DelhiBelli View Post
Being Indian, I'm definately an Indian food lover!

Here is the original recipe I use. I've tried much more involved recipes and this one always beats them all out. The key in this recipe is to use quality ingredients. I make my own chicken broth and use the best cream and garam masala I can find. I also double (sometimes triple) the butter and garam masala depending on the what the final outcome is. It's hard to get an exact recipe for butter chicken because each restaurant makes if their own special way.

Ingredients
1 onion (1/2 lb.), peeled and chopped
2 tablespoons chopped fresh ginger
1 fresh chili (about 1 oz.), rinsed, stemmed, seeded, and chopped
1 tablespoon salad oil
2 teaspoons garam masala
1 can (6 oz.) tomato paste
2 cups chicken broth
1/2 cup whipping cream
1 1/2 pounds chicken, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
Salt
1/4 cup (1/8 lb.) butter or margarine

Preparation
1. In a 5- to 6-quart pan, combine onion, ginger, chili, and oil. Stir often over high heat until onion is lightly browned, 3 to 5 minutes. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5 minutes. Pour sauce into a bowl. Rinse and dry pan.

2. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Last edited by Speck333; 03-09-2012 at 07:14 PM..
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Old 03-09-2012, 07:18 PM   #99
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Ohhhh! This is going on next weeks menu!
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Old 03-09-2012, 07:23 PM   #100
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That is one of our all-time faves! DH and I BOTH love it and I've learned a few shortcuts that make it easier. LOVE the flavors. And yes, cilantro and sliced green onions at the end. Plus a side of quinoa. YUMMMMMM.
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Old 03-09-2012, 07:24 PM   #101
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I was dying for some Basmati rice to soak up that sauce. This may just push me into buying quinoa, just for this recipe!
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Old 03-09-2012, 07:47 PM   #102
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TRY it, you'll LIIIIIIKE it!
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Old 03-10-2012, 02:14 AM   #103
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Quote:
Originally Posted by Charski View Post
That is one of our all-time faves! DH and I BOTH love it and I've learned a few shortcuts that make it easier. LOVE the flavors. And yes, cilantro and sliced green onions at the end. Plus a side of quinoa. YUMMMMMM.
Would it be possible for you to share those shortcuts? Never got around to making this, been meaning to.
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Old 03-10-2012, 09:54 AM   #104
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Tilly, check post #40 in this thread - it tells what I did, and I also use the jarred minced ginger for this.

I need to make this soon - it's so good!
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Old 03-10-2012, 02:24 PM   #105
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Originally Posted by Charski View Post
Tilly, check post #40 in this thread - it tells what I did, and I also use the jarred minced ginger for this.

I need to make this soon - it's so good!
One of those many, many recipes I have not gotten around to making. Thanks for heading me in the right direction!
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Old 03-10-2012, 04:23 PM   #106
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Oh, you should DEFINITELY try this one - it has been a constant repeat around this house!

If I forget about it for too long, DH reminds me.
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Old 03-10-2012, 04:28 PM   #107
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Oh, you should DEFINITELY try this one - it has been a constant repeat around this house!

If I forget about it for too long, DH reminds me.
Okay, now it has been bumped up to the front of the list, thanks so much!!!! and for the shortcuts!

Last edited by Tilly; 03-10-2012 at 04:31 PM..
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Old 03-10-2012, 04:30 PM   #108
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Yeah, if there is a shortcut to be found, I'm on the hunt for it! LOL!

I LOVE to cook but I hate fussy stuff and I'll combine processes wherever it makes sense to do so.

Since I made it exactly per the recipe the first time or two, I knew how it was SUPPOSED to turn out and we didn't notice ANY difference in the shortcut version.

Report back!
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Old 03-10-2012, 04:39 PM   #109
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I used to subscribe to a cooking magazine but when there where too many steps and/or too many ingredients, my eyes would gloss over and I flipped the page. I have good intentions if something looks wonderful I tell myself I am going to do this, but I also in recent years tell myself, don't do it. My family just gobbles it down in far less time then spent on preparing it, so if I can make something taste really good and healthy AND it does not take a lot of time to prepare, then I am all over it. Thanks again for your help!!!!

Last edited by Tilly; 03-10-2012 at 04:41 PM..
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Old 03-10-2012, 05:22 PM   #110
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LOL! I know what you mean, Tilly. I've stood in the kitchen and prepared things that took several HOURS to get ready, only to have them gobbled up in about 15 minutes. Just seems SO not worth it!

I did an eggplant moussaka according to the directions one time. Salt this, fry that. Let this sit for 30 minutes. Blah blah blah.

In the end it could've been made SO much simpler (and WAS the next time I made it!) and even though it tasted good, there wasn't any appreciable difference with the shortcuts.

Hear ya on reading recipes too. Don't baffle me with too many steps/ingredients or I just refuse to do it, no matter HOW good it is supposed to be.
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Old 03-11-2012, 06:26 PM   #111
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Dude.

Made this with pork (had no chicken thawed) and good gravy!! Even my 3 year old was spooning the sauce into her mouth!
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Old 03-11-2012, 07:15 PM   #112
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LOL Phoebe! I'll have to try it with pork. I'm sure we'd all love it.

That sauce is to die for good, isn't it? We use it on the paneer with peas, too.
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Old 03-11-2012, 07:26 PM   #113
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I will pour the remainder on some scrambled eggs in the morning!
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Old 03-11-2012, 07:54 PM   #114
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I just ate it like soup.
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Old 03-21-2012, 10:28 AM   #115
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This sounds SO good!! Seriously. I just finished eating half a pig for lunch, and reading about this is enough to make me hungry again!! I need to get some garam masala so I can make this. STAT!
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Old 03-23-2012, 07:53 PM   #116
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Anyone who has NOT tried this recipe is truly missing out on some flavors that are just fantastic. We love the stuff.

I am gonna try DelhiBelhi's suggestion of lamb one of these days. I'll get one of those boneless legs of lamb at Costco, cube it up, and have a go with the sauce. I bet it will be just as fantastic as the chicken.
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Old 03-28-2012, 03:10 PM   #117
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Quote:
Originally Posted by Shimmer View Post
Here's the recipe I used this weekend. It was easy and wonderful:

Makhani (Indian Butter Chicken)
3 8-oz cans tomato sauce
2 Tbsp garam masala spice mix*
1 1/2 lbs cubed raw chicken
1/4 cup butter
1/4 - 1/2 cup finely chopped onion
2 cloves garlic
1/2 cup cream (or MORE if you like it rich)

Combine tomato sauce & garam masala and simmer, covered. Meanwhile, saute chicken, garlic and onion in butter, being careful not to brown or burn the butter. After chicken is cooked through, stir it into the sauce and continue simmering until chicken is tender. Stir in cream; do not bring back to a simmer after adding.

*Garam Masala Spice Mix
1 tsp corriander
1 tsp cumin
1 tsp cardamom
1 tsp pepper
1/2 scant tsp cinnamon
1/4 scant tsp cloves
1/4 scant tsp nutmeg

Mix all together
I made this recipe but used a 28 oz can of crushed tomatoes, about 3.5 lbs of chicken, a sprinkle of salt, and double the butter and half and half in place of the cream (i didnt measure this though - just poured!) OMG heaven in my mouth!! My 7 yr old did not like it but my 5 yr old LOVED it - he ate two bowls as-is like soup! A very thick soup!

Last edited by jdcri; 03-28-2012 at 03:11 PM..
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Old 03-28-2012, 03:12 PM   #118
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I think a lot of it depends on the garam masala you get - I prefer the one that is heavier on cinnamon, which I buy from the Nuts Online people, or in the bulk spice jars at Whole Foods. The one I bought online was heavier on the cumin, which is not a favorite flavor of mine. I can take SOME of it, and do use it in various dishes, but it's always in the background, not a dominant flavor.

Anyway this stuff is killer good, isn't it?
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Old 03-28-2012, 03:23 PM   #119
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Old 03-28-2012, 06:49 PM   #120
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Quote:
Originally Posted by Charski View Post
I think a lot of it depends on the garam masala you get - I prefer the one that is heavier on cinnamon, which I buy from the Nuts Online people, or in the bulk spice jars at Whole Foods. The one I bought online was heavier on the cumin, which is not a favorite flavor of mine. I can take SOME of it, and do use it in various dishes, but it's always in the background, not a dominant flavor.

Anyway this stuff is killer good, isn't it?
So good! i did not have any Garam Masala so i made the recipe given - I happened to have all those ingredients.. I thought it was so good - a bit too much coriander but probably because I had seeds and had to crush them in my magic bullet first so they were strong - I will make this again!! This was very simple and quick. I did this recipe because it had less steps!
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