Butter chicken recipe?

Discussion in 'Meat and Poultry' started by rascal, Jul 9, 2018.

  1. rascal

    rascal Senior Member

    anyone have a good recipe, I've down loaded 2 recipes and I'm about 80% there, minor changes next time. But I was at a Bengali restaurant last week and got to talking to the chef there. He advised me that the secret ingredient was Campbell's tomato soup. I'm going to try it again this week some time.
    Do you have a good recipe??? Yorky I'm thinking might know??

    Russ
     
  2. Yorky

    Yorky Uncomfortably numb

    The recipe that I use is here:

    Hot Butter Chicken (the images are hotlinked from "photobucket" and have since been removed)

    I don't make it much these days as it doesn't freeze well.

    With reference to your Campbell's tomato soup, personally I wouldn't use it in this dish. However, I find it excellent for sambal (both prawn and egg).
     
    Last edited: Jul 9, 2018
    rascal likes this.
  3. Yorky

    Yorky Uncomfortably numb

    These are the images (I think):

    butter chicken 1 s.jpg

    butter chicken 2 s.jpg

    butterchicken-3 s.jpg

    butterchicken-4 s.jpg
     
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  4. Yorky

    Yorky Uncomfortably numb

    If you're interested in the sambal udang (prawn sambal) then the recipe is here:

    Sambal Udang

    sambalnaansalad.jpg

    With balsamic salad and naan bread.
     
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  5. morning glory

    morning glory Obsessive cook Staff Member

    Site us not available in UK! Another casualty of data protection laws. Is it possible to post it on the forum?
     
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  6. Yorky

    Yorky Uncomfortably numb

    Yes.

    I have the technology.............

    [Edit: In fact, there's no need as I've posted the recipe on here already: Sambal Udang}
     
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  7. Yorky

    Yorky Uncomfortably numb

    Although the images were on Photobucket so have been deleted. I think these are they:

    sambal udang balamic salad.jpg

    sambal udang naan.jpg

    sambal-peas.jpg
     
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  8. rascal

    rascal Senior Member

    Thanks Yorky, your cooks have great colour and look really yummy. I've copied your recipes.
    Again thanks.

    Russ
     
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  9. Yorky

    Yorky Uncomfortably numb

    I've decided to make some more. Chicken marinade today, the whole thing tomorrow.

    3 s.jpg

    2 s.jpg
     
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  10. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    A question @Yorky : do you add the marinade to the sauce, or discard it?
     
  11. Yorky

    Yorky Uncomfortably numb

    Whatever is "stuck" to the chicken goes in the wok. I then discard any that's left in the bowl.

    I'm having it again today. Unfortunately it does not freeze satisfactorily so I have another three portions to eat.
     
  12. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    Great, thanks. My wife put the chicken in to marinate last night, so we will be having it later.
     
  13. Yorky

    Yorky Uncomfortably numb

    I hope that you enjoy it. By the way, the "hot" part is controlled by the quantity of chilli powder in the tomatoes so that needs to be adjusted to your taste(s).
     
  14. Yorky

    Yorky Uncomfortably numb

    This was mine this evening (warmed up with masala potatoes, hard boiled egg and a roti paratha.).

    9 s.jpg
     
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  15. epicuric

    epicuric Über Member Staff Member

    Location:
    Shropshire, UK
    We are both really looking forward to it. I love butter chicken but for years have overlooked it in favour of hotter curries. Hopefully we can ramp up the heat a bit on this one. The marinade smells divine - it will have been marinating for 24 hrs by the time it is cooked tonight. Will put up a photo later.
     
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