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/ck/ - Food & Cooking

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5222754 No.5222754[DELETED]  [Reply] [Original]

Butter chicken, also known as murgh makhani.

>4 boneless skinless chicken breasts cut into pieces, marinated overnight (mine was 24 hours)
>1 whole Onion, Diced
>1 big clove garlic
>5 Tbsp Butter
>1 can (14.5 oz.) Tomato Sauce
>1 can (14.5 oz.) Petite Diced Tomatoes
>1 pint heavy whipping cream
>Chopped cilantro, to taste
>2 cups white rice

>> No.5222770

>>5222754
>buying mahatma brand rice

1986 middle america called, they were asking for their one variety of rice back

>> No.5222774
File: 332 KB, 1211x910, butter chicken2.jpg [View same] [iqdb] [saucenao] [google]
5222774

>>5222754
Chicken marinated for 24 hours in the following:

>4 chicken breasts, chopped into bite size pieces
>7 cloves garlic, minced
>2 tsp Kosher salt
>1 tsp black pepper
>½ teaspoons Cayenne Pepper
>½ teaspoons Ground Coriander
>½ teaspoons Cumin
>½ teaspoons Cardamom
>juice from one whole lime

Mixed it all up and put it in a ziplock bag.

>> No.5222777
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5222777

>>5222774
Mince your onion and garlic. Add butter to pot/pan.

>>5222770
I was pretty disappointed to find this is the only rice I had, but I wasn't going to bother going out to town just for that.

>> No.5222780
File: 331 KB, 1211x910, butter chicken4.jpg [View same] [iqdb] [saucenao] [google]
5222780

>>5222777
Wait til the butter looks like this or close to it. It shouldn't be frothy, it should be more clear.

>> No.5222788
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5222788

>>5222780
Add your onion and garlic to the pan. Salt and pepper it if it floats your boat.

>> No.5222791
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5222791

>>5222788
Wait until your onions and garlic look similar to this: golden and softened. Mine took about 15 minutes on slightly less than Medium heat.

>> No.5222798
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5222798

>>5222791
Add the chicken and turn up the heat to High. Didn't get a sear because it was crowded, keep this in mind if you want searing on your chicken. Oh well. I sauteed the chicken and onion mix for about 10 minutes.

>> No.5222803
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5222803

>>5222798
Add the tomatoes and tomato sauce. It needs to cook for about 30 minutes.

>> No.5222805
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5222805

>>5222803
Don't forget to put a lid on it.

>> No.5222806

lookin good

>> No.5222890
File: 290 KB, 1210x907, butter chicken10.jpg [View same] [iqdb] [saucenao] [google]
5222890

>>5222805
Chop your cilantro.

>> No.5222894
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5222894

>>5222890
Add chopped cilantro to the mix

>> No.5222902
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5222902

>>5222894
Then 2 cups (pint) of heavy cream. Mix well.

>> No.5222913
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5222913

>>5222902

>> No.5222928
File: 235 KB, 1210x908, butter chicken14.jpg [View same] [iqdb] [saucenao] [google]
5222928

Bon appétit

First time making butter chicken, as well as eating it, and it tastes awesome. I hope I can try it at a restaurant some time to compare.

>> No.5222945

>>5222928
looking good! Thanks for the thread.

>> No.5222946

thanks!

>> No.5222951

Butter chicken is one of my favourite "Indian" dishes. It's especially good with garlic naan.

>> No.5223100

Any tips are welcome for next time. This is really good and I'd like to try it again. I think I'll probably double the marinade.

>> No.5223112

looks pretty tasty, glad to see there are few ingredients, so i might give this one a shot. thanks OP.

>> No.5224046

OP, basmati rice is 15 bucks for 10 lbs on Amazon, qualifies under prime too

>> No.5226353

bump to rescue.

Can anyone make a vertical out of this?

>> No.5226375

>>5223100
Add the cilantro as a garnish when you eat instead of mixing it into the pot.

Buy some Indian pickles and chutneys to serve with it too.

>> No.5226454

>>5226353
Too lazy, just save the thread.

>> No.5226473

>>5222754
CHICKEN BREAST, C'OME MANE
In the restaurant there use les cuisses.
The flavour is from the bones + ITS CHEAP!

>> No.5227818

sgood

>> No.5227859

>>5223100
Mustard.

>> No.5227877

>>5223100

use thigh, marinate it like you already did but then grill it so it blackens a bit

also roast cashews and then grind them up into a cashew butter and blend that into the sauce. or try unroasted ones instead for a much subtler flavour.

also use yoghurt instead of cream, and perhaps stock instead of water

also get the spices fresh, roast them, then grind them up with roasted peeled chillies, fresh garlic and ginger, and add that to the pan after you've taken the onions to just before brown. let it toast a while and then add tomato, maybe some tamarind water, and reduce by about a third. that's your spice paste, a lot of indian restaurants do this sort of thing to use as a base for many curries.

>> No.5227880

>>5227877

also for the marinade, use yoghurt and lots of salt.

>> No.5227894

>>5222754
i lived with a couple of indian dudes and they would never use breast of chicken to make a dish like this, it has texture and taste issues for this kind of cooking

>> No.5227941

>>5222928
This looks.
Actually kind of good.

>> No.5227944

Where did the rice go?

>> No.5227981

>>5222754
>kroger
>hunt's
>wusthof
>mahatma
i like you

>> No.5227997

If you make these pictures and instructions into an instructional vertical series picture, I will save it.

>> No.5228012

Try this recipe if you have the resources and access to the ingredients to make it. This is hands down the best recipe I've tried.

http://www.youtube.com/watch?v=5eMgECPDbAo

>> No.5228141
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5228141

Looks awesome but it's all for nought if you don't have any naan. Shit is impossible to make.

>> No.5228180

seems like it's missing something

>> No.5229218

Looks good but when you get around to trying some, I think you will find it tastes quite a bit different from the restaurant stuff. That's why the naan recommendation--its way too rich and you need plain dry flour just protect your tastebuds from the onslaught.

>> No.5229245

>>5228141
Naan isn't all that difficult to make, I've made it at home a few times.

>> No.5229462

Classic dish. Early example of fusion cusine. Popular with the Anglo-Indian community (I.e. those from the subcontinent who are descended from European males who took Indian wives in the 18th and 19th century prior to segregation laws under later colonial rule).

>> No.5229465

>>5228141

My mum makes naan at home all the time.. But she's indian.

>> No.5229501

Also you should probably use thighs & legs (boneless of you must) to keep in authentic, not breast.