Butter Chicken Suggestions

MiRedkitty · 11-08-2009, 09:24 AM

Does anyone have a recipe for an AUTHENTIC butter chicken recipe? I went to an Indian restaurant and had this - FANTASTIC! but when I tried it at home, it was a bit more of a sharp tomato taste and not as sweet and RICH. What am I doing wrong? Would like the opinions of some true Indian food lovers/preparers

DelhiBelli · 11-08-2009, 07:08 PM

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.

Charski · 03-15-2010, 08:20 PM

Not sure how I missed this the first time but I sure will be trying it soon! THANKS!

PalmTreeGal · 03-16-2010, 03:26 AM

I just posted a recipe a couple days ago, do a search.

Charski · 03-16-2010, 07:33 AM

I know - I was the first one that replied to yours!

Just doing what I usually do - gathering several recipes that sound good, then I morph them into my own version.

I'll be trying this soon!

Charski · 03-16-2010, 03:47 PM

OK, I used this recipe today, did it just as posted - I had two kinds of garam masala, one smelled more "cumin-y" and one smelled more "clove-y" so I used a teaspoon of each!

OH this is good. Haven't even gotten to the "add the butter" part yet - DH is gonna flip out! THANK YOU!

Charski · 03-16-2010, 06:42 PM

DH MADE me come back in here to add HIS specific and personal thanks for this recipe! He loved it and says, "It MUST go on the rotation of menu items!"

I have to say - it is killer good.

Linny · 03-16-2010, 06:45 PM

Mmmmmmmm

Charski · 03-16-2010, 08:01 PM

Oh yeah, I should've said, I used half boneless chicken breasts and half boneless chicken thighs, cut up per the recipe.

catkan · 03-17-2010, 09:43 AM

Where do you buy garam masala? I would love to try this recipe.

Charski · 03-17-2010, 09:46 AM

I got mine at Whole Foods, they have fresh spices in one of the aisles near the stevia and stuff - you can buy as much or little as you like from big glass cannisters.

I also bought some prepackaged online at that place that sells books and everything else under the sun!

SOME supermarkets may have it too - mine did not.

You can also make up your own - it's just a blend of spices. Google "garam masala recipe" and you'll come up with quite a few!

catkan · 03-17-2010, 09:47 AM

Quote:

Originally Posted by Charski

I got mine at Whole Foods, they have fresh spices in one of the aisles near the stevia and stuff - you can buy as much or little as you like from big glass cannisters.

I also bought some prepackaged online at that place that sells books and everything else under the sun!

SOME supermarkets may have it too - mine did not.

Thank you!

Charski · 03-17-2010, 09:49 AM

You're welcome, and note that I edited at the bottom to say you can make your own too!

catkan · 03-17-2010, 09:50 AM

Quote:

Originally Posted by Charski

You're welcome, and note that I edited at the bottom to say you can make your own too!

I saw it now! I will google thanks.

Bar10der · 03-19-2010, 12:14 AM

Is this Butter chicken like a stew? What do you serve it with?

I am not familiar with Indian cuisine.

TIA

DelhiBelli · 03-19-2010, 12:21 AM

It's more like chicken in a sauce. It's traditionally served with rice or naan (indian bread), but I keep it low carb and just eat it as if it were stew-like.

Charski · 03-19-2010, 03:00 PM

It's the most delicious chunks-of-chicken-in-spicy (but not hot)-sauce you'll ever eat!

We had it over quinoa, with some steamed veggies on the side.

Can't wait to make it again (and again and again....)

DelhiBelli, I found a YouTube about making paneer - I'm gonna try it!

Deb · 03-19-2010, 03:04 PM

I cannot handle ginger

think if i leave it out it will make a huge difference?

Bar10der · 03-19-2010, 04:44 PM

Quote:

Originally Posted by DelhiBelli

It's more like chicken in a sauce. It's traditionally served with rice or naan (indian bread), but I keep it low carb and just eat it as if it were stew-like.

Quote:

Originally Posted by Charski

It's the most delicious chunks-of-chicken-in-spicy (but not hot)-sauce you'll ever eat!

We had it over quinoa, with some steamed veggies on the side.

Thank you both.

hummm...*wonders how picky DH will like this?

souzac · 03-19-2010, 05:54 PM

I've GOT to try this!

Char, the recipe for Paneer and the video? Do you know what kind of flour? I think I have one for gram flour/chick pea/garbonzo bean flour.

Charski · 03-19-2010, 07:52 PM

Souz, paneer is the fresh cheese they use so no flour in this one at all. It's just milk, lemon juice, water, and cheesecloth!

Here is the link:

YouTube - How to make Paneer by Manjula, Indian Vegetarian...

IzzyTheTerrible · 03-20-2010, 03:51 AM

Quote:

Originally Posted by MistyJ

Where do you buy garam masala? I would love to try this recipe.

Both West and East Indian stores will carry it. You could look for a recipe online as well, each one you get or recipe you try will be different.

Minnas · 03-20-2010, 05:37 PM

Quote:

Originally Posted by MistyJ

Where do you buy garam masala? I would love to try this recipe.

My regular grocery stores have this in the spice aisle with everything else.

DelhiBelli · 03-21-2010, 02:38 AM

Quote:

DelhiBelli, I found a YouTube about making paneer - I'm gonna try it!

Char,
Let me know how it comes out! It seems really easy, just never got around to it. My fav recipe with paneer is saag and i've never seen a recipe as good as in the restaurants.

Charski · 03-21-2010, 09:51 AM

The woman who does that YouTube on making the paneer has some yummy-sounding recipes on her website - we most recently had the kind with peas at Ambrosia Indian Bistro - DH is very fond of it!

I'll get around to it one of these fine days and you can bet I'll post results!

Soobee · 03-21-2010, 01:32 PM

Charski, I enjoyed watching her video. And I bookmarked her site. She has lots of interesting authentic recipes. I don't know how many of thm I can low carb, but I am going to give it a try. Thanks for the link.

Charski · 03-21-2010, 01:36 PM

Please post anything you try and what you did, if needed. to LC it!

I'm starting to think Indian foods are some of the BEST tasting dishes around! At least the ones I've tried lately!

Linny · 03-23-2010, 06:13 PM

Quote:

Originally Posted by DelhiBelli

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.

OMGosh, this was wonderful and so flavorful. I was hoping it was more spicier but I must have had a very mild jalapeno. Next time I may add some cayenne pepper ~ Thank you for sharing your original recipe. This is definitely a keeper!!!!

lcq · 03-23-2010, 06:38 PM

Quote:

Originally Posted by Linny

OMGosh, this was wonderful and so flavorful. I was hoping it was more spicier but I must have had a very mild jalapeno. Next time I may add some cayenne pepper ~ Thank you for sharing your original recipe. This is definitely a keeper!!!!

Ditto...this was amazing...thank you for sharing

Charski · 03-23-2010, 07:03 PM

I'm so glad more have tried this - it's amazing.

Next time I'm gonna use one or two Serranos instead of jalapeno, and probably will only seed and devein one, which should spice things up a bit more.

I will say though, that if you have leftovers, it's definitely even BETTER a day or three later!

Thanks again to DelhiBelli for giving us this wonderful recipe!

11-08-2009, 09:24 AM	#1
MiRedkitty Senior LCF Member Join Date: Oct 2003 Posts: 398 Gallery: MiRedkitty Stats: 247/165/150, or so WOE: Atkins with a twist Start Date: August 21, 2003	Butter Chicken Suggestions Does anyone have a recipe for an AUTHENTIC butter chicken recipe? I went to an Indian restaurant and had this - FANTASTIC! but when I tried it at home, it was a bit more of a sharp tomato taste and not as sweet and RICH. What am I doing wrong? Would like the opinions of some true Indian food lovers/preparers

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11-08-2009, 07:08 PM	#2
DelhiBelli Senior LCF Member Join Date: Aug 2009 Location: The land of the not quite right. Posts: 123 Gallery: DelhiBelli Stats: maintaining at my current size WOE: High Fat/ Mod Protein/ Low Carb Start Date: September 2009	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.

03-15-2010, 08:20 PM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Not sure how I missed this the first time but I sure will be trying it soon! THANKS!

03-16-2010, 03:26 AM	#4
PalmTreeGal Major LCF Poster! Join Date: Jan 2007 Location: Northeast Posts: 2,462 Gallery: PalmTreeGal Stats: 181/132.8/120 @ 5'2 WOE: LC eclectic	I just posted a recipe a couple days ago, do a search.

03-16-2010, 07:33 AM	#5
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I know - I was the first one that replied to yours! Just doing what I usually do - gathering several recipes that sound good, then I morph them into my own version. I'll be trying this soon!

03-16-2010, 03:47 PM	#6
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	OK, I used this recipe today, did it just as posted - I had two kinds of garam masala, one smelled more "cumin-y" and one smelled more "clove-y" so I used a teaspoon of each! OH this is good. Haven't even gotten to the "add the butter" part yet - DH is gonna flip out! THANK YOU!

03-16-2010, 06:42 PM	#7
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	DH MADE me come back in here to add HIS specific and personal thanks for this recipe! He loved it and says, "It MUST go on the rotation of menu items!" I have to say - it is killer good.

03-16-2010, 06:45 PM	#8
Linny Very Gabby LCF Member!!! Join Date: Apr 2003 Location: NW PA Posts: 4,803 Gallery: Linny Stats: Lost 50 lbs WOE: Organic & Natural Whole Food version of Atkins	Mmmmmmmm

03-16-2010, 08:01 PM	#9
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Oh yeah, I should've said, I used half boneless chicken breasts and half boneless chicken thighs, cut up per the recipe.

03-17-2010, 09:43 AM	#10
catkan Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,616 Gallery: catkan WOE: Moderate Carbs	Where do you buy garam masala? I would love to try this recipe.

03-17-2010, 09:46 AM	#11
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I got mine at Whole Foods, they have fresh spices in one of the aisles near the stevia and stuff - you can buy as much or little as you like from big glass cannisters. I also bought some prepackaged online at that place that sells books and everything else under the sun! SOME supermarkets may have it too - mine did not. You can also make up your own - it's just a blend of spices. Google "garam masala recipe" and you'll come up with quite a few!

03-17-2010, 09:49 AM	#13
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	You're welcome, and note that I edited at the bottom to say you can make your own too!

03-19-2010, 12:14 AM	#15
Bar10der Way too much time on my hands! Join Date: Jul 2002 Location: forsaken desert Posts: 12,559 Gallery: Bar10der Stats: 143/137/125 WOE: low carb beer Start Date: on and off and on and off	Is this Butter chicken like a stew? What do you serve it with? I am not familiar with Indian cuisine. TIA

03-19-2010, 12:21 AM	#16
DelhiBelli Senior LCF Member Join Date: Aug 2009 Location: The land of the not quite right. Posts: 123 Gallery: DelhiBelli Stats: maintaining at my current size WOE: High Fat/ Mod Protein/ Low Carb Start Date: September 2009	It's more like chicken in a sauce. It's traditionally served with rice or naan (indian bread), but I keep it low carb and just eat it as if it were stew-like.

03-19-2010, 03:00 PM	#17
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	It's the most delicious chunks-of-chicken-in-spicy (but not hot)-sauce you'll ever eat! We had it over quinoa, with some steamed veggies on the side. Can't wait to make it again (and again and again....) DelhiBelli, I found a YouTube about making paneer - I'm gonna try it!

03-19-2010, 03:04 PM	#18
Deb Way too much time on my hands! Join Date: Jun 2005 Location: Okanagan BC Posts: 19,220 Gallery: Deb Stats: lost 60 lbs and kept it off	I cannot handle ginger think if i leave it out it will make a huge difference?

03-19-2010, 05:54 PM	#20
souzac Senior LCF Member Join Date: May 2009 Location: Sacto., CA Posts: 365 Gallery: souzac Stats: 183/176/145 WOE: Atkinsish Start Date: March 23, 2011	I've GOT to try this! Char, the recipe for Paneer and the video? Do you know what kind of flour? I think I have one for gram flour/chick pea/garbonzo bean flour.

03-21-2010, 09:51 AM	#25
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	The woman who does that YouTube on making the paneer has some yummy-sounding recipes on her website - we most recently had the kind with peas at Ambrosia Indian Bistro - DH is very fond of it! I'll get around to it one of these fine days and you can bet I'll post results!

03-21-2010, 01:32 PM	#26
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,892 Gallery: Soobee WOE: Atkins Start Date: September 2000	Charski, I enjoyed watching her video. And I bookmarked her site. She has lots of interesting authentic recipes. I don't know how many of thm I can low carb, but I am going to give it a try. Thanks for the link.

03-21-2010, 01:36 PM	#27
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Please post anything you try and what you did, if needed. to LC it! I'm starting to think Indian foods are some of the BEST tasting dishes around! At least the ones I've tried lately!

03-23-2010, 07:03 PM	#30
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,861 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	I'm so glad more have tried this - it's amazing. Next time I'm gonna use one or two Serranos instead of jalapeno, and probably will only seed and devein one, which should spice things up a bit more. I will say though, that if you have leftovers, it's definitely even BETTER a day or three later! Thanks again to DelhiBelli for giving us this wonderful recipe!