Anyone here have an authenitic Butter Chicken

craggles34, Oct 8, 7:45am
recipe


heather230755, Oct 8, 8:00am
Yes, it has to be the Pantry Shop Butter Chicken. Can be bought on line from The Pantry Shop. All the spices are combined into a sachet and comes with a really easy to follow recipe. Takes about 20mins to make.

uli, Oct 8, 8:34am
Yes I have 3 very very authentic ones - BUT do you really want to spend 3 or 4 hours on cooking it?

Most NZlanders seem to think that any simmer sauce will do LOL :)

So what do you want?

cottagerose, Oct 8, 8:48am
Authentic would be good, thanks Uli

sandra22, Mar 25, 5:06am
Try this one it's better than the Pantry Shop www.butterchicken.co.nz

uli, Mar 25, 6:03am
Ohhh - I have never looked back and so you never got your recipe - sorry about that. Maybe you are still keen?

CHICKEN MAKHANI (BUTTER CHICKEN)

200ml plain joghurt,
1 teaspoon ginger crushed,
1 teaspoon salt,
1kg chicken, skinless - cut in pieces,
Oil,
60g Butter,
1 Cinnamon stick.
6 Cloves,
6 Green cardamoms,
1 Bay leaf,
200ml Sour cream,
200ml Cream,
Salt,
2 teaspoons Almonds, ground,
1/4 teaspoon Cornstarch
1 tablesp Water.

Mix joghurt, ginger, salt and rub into chicken.
Let it marinate overnight.

Place in an ovenproof dish and brush with oil.
Bake in a 200 degree oven for 40-50 minutes.
Save the liquid, if any.

In a saucepan, melt butter and fry cinnamon, cloves, cardamoms and bayleaf for 1 minute.
Add sour cream and chicken liquid.
Add cream.
Cover and simmer gently for 5-6 minutes.

Add chicken pieces and adjust seasoning.
Add ground almonds.
Dissolve cornstarch in water and add to the chicken.
Let it thicken.
Cover and simmer for 3-4 minutes.
Remove from heat.

Serve with naan and joghurt.

uli, Mar 25, 6:07am
And this is another recipe which seems a bit easier and comes from an Indian friend:

Marinade:
800 grams of chicken cut into pieces (preferably boneless),
1 tablespoon lemon juice,
1 teaspoon each of coriander, cumin and red chilli powders,
2 teaspoons ginger,
2 cloves garlic, finely chopped.

For the Gravy:
4 large tomatoes chopped,
4 tablespoons butter,
1 tablespoon fresh cream,
1 teaspoon each of coriander, cumin, red chilli and black pepper powders,
2 teaspoons of green chillies,
2 teaspoons of finely chopped ginger,
salt and sugar to taste,
melted butter, fresh cream and finely chopped coriander leaves for garnishing.

Mix well the ingredients for the marinade and rub into the chicken pieces.
Let it marinate for a few hours, overnight if possible for best results.

Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade.
Cover and cook for about 25 minutes or till the chicken is fully cooked.
After the liquids have evaporated, stir fry the chicken for some time in the residual fat.

Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders.
Fry for a few seconds.

Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates.

Stir in the beaten cream and reduce the heat to low.

Add the chicken, chopped ginger and green chillies to the simmering gravy.

Sprinkle salt to taste if needed. Mix well.
Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.

Just before serving pour melted butter over the curry.
Garnish with a swirl of fresh cream and finely chopped coriander leaves.

For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy fry it along with the spice powders and then proceed as above.

kirinesha, Mar 25, 7:56am
It must be so convenient that you sell it too!

clikchik, Mar 26, 3:13am
sandra22, have you ever tasted Manukau city (westmall) butter chicken in the foodcourt? ? Is it like that your recipe? ?

rainrain1, Mar 26, 3:53am
Well I must be a true blue Kiwi (and bloody proud of it) because I just ordered from sandra22's website :-) :-)

sandra22, Mar 26, 8:59am
You won't regret! Thanks for your order too, much appreciated.

sandra22, Mar 26, 9:02am
Sorry, no I haven't tried this one. Our recipe is very mild, lovely rich and creamy texture and the best part is you can be sure there are no nastys in it. You can't always guarantee the foodcourts are that natural. I know a lot of them add food colouring that's how they get the butter chicken so bright orange looking - not good for you at all.

uli, Mar 26, 10:59pm
Well - I do not know you sandra22 - BUT - if someone asks for "an authenitc Butter Chicken" - then WHY interfere - just to sell YOUR stuff? ? ?

sandra22, Apr 15, 3:01am
I am sorry if you think I was interfering. I would never have posted to here if I didn't think I had an authentic butter chicken recipe to help the person who originally asked for one in this post. I've got an excellent recipe and I've made a lot of people very happy with it.

justdelite, Apr 15, 3:24am
I ordered from you last night Sandra - Cant wait! :)

cookessentials, Apr 15, 4:59am
Sandra, you have just learnt a valuable lesson ( and sadly, this is the norm with uli) you can never win with her - loves to be unpleasant and then twist the knife. Take no notice of her, most of us dont.

rainrain1, Apr 15, 5:47am
And it tastes excellent... great for busy people ! !

cookessentials, Apr 15, 6:04am
Looks most interesting Sandra, will keep an eye out for some from you. Handy for us when we are home late from the shop.

jaxma, Apr 15, 8:28am
sandra - I've just ordered some :-)Can't wait! ! ! ! This thread is great advertising for you! LOL

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