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/ck/ - Food & Cooking

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File: 193 KB, 1046x909, Recipes-Selected-Butter_Chicken.jpg [View same] [iqdb] [saucenao] [google]
16712149 No.16712149 [Reply] [Original]

Give me your butter chicken recipes/tips/secrets.

I've made it once before and it was bomb, but would be interested to hear other takes on it.

>> No.16712173

>>16712149
Tried it exactly 4 times, first two times in the same hindu restaurant, it was fucking amazin, I enjoyed it like a lot. Then tried it again in the same restaurant and it was meh, tried it in another and was also meh. I guess I like mine buttery and the last 2 fags didn't make it buttery enough.

>> No.16712206

made it once, threw it away
fucking disgusting

>> No.16712209

>>16712206
Hope you get better at cooking

>> No.16712227
File: 32 KB, 650x575, 240938960_414419740042233_5426644710601843265_n.jpg [View same] [iqdb] [saucenao] [google]
16712227

>>16712206
That be on you, fren

>> No.16712361

>>16712149
Chef John's recipe is the best I've had and it beats out the Indian places I've gotten it from
>hurr not indian food
fuck off

>> No.16712396

>>16712206
Americans are terrible at cooking.

>> No.16712469

>>16712396
americans havent heard of butter chicken

>> No.16712482

>>16712469
that's when you roast an entire chicken in 5lbs of butter, right?

>> No.16712787

>>16712469
It’s literally in every Indian restaurant in America you retard

>> No.16712809

I've tried a few recipes and it never comes out right. Sauce either tastes too tomato forward, it's dark, too thick etc.

>> No.16712970
File: 63 KB, 1280x720, PAULA DEEN COOKIN' WITH BUTTER.jpg [View same] [iqdb] [saucenao] [google]
16712970

>>16712482

>> No.16713406

>>16712809
The trick is use tomato puree or paste no sauce.

Indians use tomato puree and make a very thin Indian spiced tomato sauce,
I just make the recipe with out the tomato then at the end throw in a table spoon of two of tomato paste

>> No.16713454

>>16712149
>Cook the (tandoori) chicken first.
>Brown some regular butter at the start, and throw the ghee in with the yogurt or cream at the end.
>A little bit of sugar goes a long way.
>If you've got whole spices, toasting and grinding them's generally better than pre-ground anything, and most ready-made pastes aren't great on their own, but they can make a good starting point.

>> No.16713491

>>16712149
Himalayan place near me serves Butter Chicken with thighs instead of breasts. The dark meat works pretty well.

>> No.16713609

>>16712809
Add more cream, fry the tomato paste with the aromatics or right after

>>16713406
Should always cook the tomato paste a bit..

>> No.16713642
File: 137 KB, 1200x1200, hawaiian-pizza-16-1200.jpg [View same] [iqdb] [saucenao] [google]
16713642

STEP ASIDE YOU FUCKING FLOOR TILES I'M HERE WITH THE GRAND DADDY BIG THROBBING VEINY COCK PUMPING A THICK LOAD DOWN YOUR THROAT KINDA RECIPE

Marinate chicken in yogurt and garam masala, sear chicken set aside. Oil and ghee, cumin seed bay leaf, ginger garlic paste, blend tomato onion jalapeno/green chili into a paste, fry the fuck out of it, tomato paste, crushed tomatoes, masala, garam masala, lalahs curry powder, laal mirch powder, chicken, bell pepper 18% cream and ghee, rubbed methi last

>> No.16713770

>>16713406
>>16713609
What are you using to provide volume to the sauce? Mine is usually onion, spices, ginger, garlic, and crushed tomatoes. If you're only adding tomato paste at the end, is your sauce just 75% onion?

>> No.16713847

>>16713770
Water/broth/pureed canned tomatoes.
Can blend up some cashews and throw em in there too, just make sure they're very smooth

>> No.16713854

>>16713847
I guess I just need to find the right mix. Last time I did a whole onion and 14 ounces of crushed tomatoes but only 1/4 of water to blend it. Sounds like I need to just add some puree and water and possibly a bit more cream at the end.

>> No.16713855
File: 148 KB, 2518x1024, 1629852274026.png [View same] [iqdb] [saucenao] [google]
16713855

>>16713642
Fuck Hawaiian pizza.

The rest is good. Thanks fren.

>> No.16713856
File: 2.02 MB, 2268x3569, 20210918_173622.jpg [View same] [iqdb] [saucenao] [google]
16713856

>>16712149
Here yah go, bb.

>> No.16713858

>>16713854
Honestly I cooked Matty Mathesons recipe the first time and it was bomb. Very easy. Try that as your baseline.

https://www.vice.com/en/article/nede8q/simple-butter-chicken-recipe

>> No.16713864

>>16713858
>Two cups heavy cream
Good lord no wonder he's so god damn fat.

>> No.16713867
File: 114 KB, 798x1121, 7b3fbd61af89144b_61qqWTuNdNL._SL1121_.jpg [View same] [iqdb] [saucenao] [google]
16713867

>>16713856
Thank you friendo

>> No.16713902
File: 29 KB, 753x960, 1530711034591.png [View same] [iqdb] [saucenao] [google]
16713902

>>16713642
>STEP ASIDE YOU FUCKING FLOOR TILES I'M HERE WITH THE GRAND DADDY BIG THROBBING VEINY COCK PUMPING A THICK LOAD DOWN YOUR THROAT KINDA RECIPE
>Marinate chicken in yogurt and garam masala, sear chicken set aside. Oil and ghee, cumin seed bay leaf, ginger garlic paste, blend tomato onion jalapeno/green chili into a paste, fry the fuck out of it, tomato paste, crushed tomatoes, masala, garam masala, lalahs curry powder, laal mirch powder, chicken, bell pepper 18% cream and ghee, rubbed methi last

>> No.16714407

>>16713858
Matty Matheson is a fat kike who's just trying to shill his gay restaurants.

I live in Toronto and have eaten at his OG spots and the food is aggressively average, and he's a fat loser fuck