Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: em on January 13, 2010, 06:38:52 am
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Butter Chicken
Indian Cookbook
This is a really delicious recipe and so easy to make, the only thing i changed the second time i made it was the amount of salt, i put in half a teaspoon as i found a full teaspoon was a bit much but whatever works for you!
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Ta - I haven't made it but know brazen20au used to do it - should check to see what tweaks she had.
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It is really mild and a big hit in our family, one of the few meals that keeps my 3 yr old quiet for longer than 5 minutes :)
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i didn't tweak it, i did a whole new recipe, i didn't like it at all LOL
ETA: the recipe i don't like is the one in the EDC, i don't have the indian book as yet ;)
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Did you do the one in the EDC or the new Indian Cookbook brazen20au?
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yeah i just realised it said the indian book! the one i don't like is the EDC one
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MY MISTAKE !!! :-[ Yeah - sounds like it might be worth a go.
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haha you had me scared there for a minute!! we love it and i made for dinner when we had family over and they absolutely loved it to.
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We had this for dinner tonight (from the Indian book) and really loved it. Lots of juice to sop up with the naan bread. Definitely to be made again and again.
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Made this once (from EDC) and was unimpressed, bit bland. Tried it again tonight, but bought some pre cooked tandoor chicken thighs (from local deli) and used that instead of the chicken breast - Perfect!
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i have heard that the edc recipe is abit plain, but the indian cookbook recipe is delish we have had it a few times and love it even my 2 yr old tucks in which is rare for him!
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I agree Em. I much prefer the recipe in the Indian cookbook to the EDC one.
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I made the butter chicken from the Indian book today. Have to agree, very nice. Next time I will deseed one of the chillies, even though it wasn't overly hot, I'd like to try it with one seeded and one not.
The only alterations I made was to add only 1/2 tsp of sea salt and after adding the cream and tomato paste I combined for about 30 seconds before adding the chicken to distribute through.
Lots of sauce just as we like, but next time will definitely add more chicken. Could quite easily double the amount.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/007.jpg)
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Looks lovely Julie.
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Yum - ta
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Made this last night. I agree with the chilli comment. I put one very long chilly... might need to deseed first. I also used the low fat cream which seemed to be fine. It is still a rich and creamy sauce. Great recipe.
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Is it possible for someone to post this recipe? I've been trying to get the Indian book but haven't managed to yet and butter chicken is one of our favourite recipes
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Is it possible for someone to post this recipe? I've been trying to get the Indian book but haven't managed to yet and butter chicken is one of our favourite recipes
I was thinking the same thing! We're not huge Indian cuisine eaters here (the kids are too little to enjoy it) but this particular recipe sounds great. If someone could PM me the recipe, I'd be very grateful! :-*
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I will PM the recipe to the two of you. :D
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Finally got around to making this today and it gets the thumbs up from us too. I used a 400g can of light coconut milk and slightly thickened the dish at the end with 2 tblspns cornflour. Would not really serve 4 people and definitely needs more chicken as Julie suggested. I did use chicken fillets but will use thighs next time as I prefer them in a dish of this type. As I was putting the spices in, I thought it would be far too hot for us but reading the threads above where children have enjoyed it, I thought don't be a whimp, just follow the recipe. I did deseed the chillies though :P :P 5/5
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Thanks JD - looks good & 5/5 is good to hear. :-* :-* :-*
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This meal is our favourite TMX meal ever, hands down!
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Think I need the Indian cookbook then.
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I just got grumpy reading all of you saying you didn't like the EDC version, only the Indian cookbook version - the last thing I need is another cookbook! >:( But then a search led me to brazen's blog and I got quite cheery again! :) Thanks! What's wrong with the EDC version, by the way - anything I could easily fix when I try it?
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my version still isn't quite right though marilyn :-[ tastes great but texture of sauce and cook time still not quite right - so take care!
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Have pm'd you some information Marilyn
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We made this and loved it too. I didn't make the Tikka Masala paste though as I already had a jar of Monika's Brand Tikka Masala paste that I needed to use up (I bought it from a local indian spice store). In fact all the different pastes in this brand have been brilliant, the owner of the store recommended it to us. I would definately add more chicken next time though. Was a little on the hot side for the kids (we just didn't give them as much sauce and gave them a bit more cream).
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Made this tonight for the first time, have made the EDC one quite a few times. Oh my goodness, it's amazing- so much better than the EDC one (although my kids LOVE it)! Even though I didn't have enough coriander, and had to use 1/2 sour cream as I didn't have enough cream, it was so delicious.
5/5
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I'm itching to get my Indian cookbook now. I ordered it from my demonstrator a week ago but I won't see her for another 3 weeks. Is it possible for someone to pm recipe? I know it's cheeky but butter chicken is one of the few Indian recipes/ takeaway that my 4 year old twins gobble up. Agree with Edc version being somewhat bland. Can't make recipe ultra spicy for the kids but don't know what it is about the EDC version that doesn't seem to hit the right mark.
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ok, just give me a few minutes to type it out and will pm. Anyone else want it?
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This and the prawn tikka masala from the Indian cookbook are DH's favourites. He says I could make them every day and he would never tire of them ;D. We rarely eat out since getting the TMX...
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We rarely eat out since getting the TMX...
same - what have I created??? DH says "why go out, when we have better food at home?" :-))
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I would love a copy of this CreamPuff, if you are still offering :)
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oh, me too please, CreamPuff, if it isn't too late.
Many thanks :)
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I've made the tikka paste today and am making the butter chicken tomorrow. I'll be interested to see if the children eat it as they're not huge fans of Indian food but dh and I will love it I'm sure.
Nik
I still can't believe that I've actually made Tikka paste ...
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Well done. It's great to have on hand.
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Cooked this the other night (from the indian cookbook) delish everyone loved it. DS 13 asked if it was going to be cooked again soon.
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Still waiting for my cookbook (ordered together with my thermomix 2 months ago but consultant is too busy to try to pass it to me). Reading about all these awesome recipes is making me hungry!
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Still waiting for my cookbook (ordered together with my thermomix 2 months ago but consultant is too busy to try to pass it to me). Reading about all these awesome recipes is making me hungry!
Cldy get him/her to post it to you ;)
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This is cooking as I write....My husband and I cant wait to try it..I have used the Indian cookbook as well.
It was very tasty, I would also agree that you could add 500gm more of chicken for a serving of 4. Will certainly be cooking this again.
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I'm only new here and I don't mean to be overly "forward" but was wondering if someone could message me this recipe. I'm having a friend visit me this week who loves Indian Food and although I have ordered the cookbook, just can't wait. Thanks! :-[
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It is on the forum here Lellyj.
http://www.forumthermomix.com/index.php?topic=5295.0
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Thanks so much, Judydawn! I did try to do a search, but I must have missed this. I really appreciate your help--again! :-))
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I've made this several times now. The first was with commercial tikka masala paste and the others with my own tikka paste which I made from the Indian cookbook (which I now have). 20 times better with the homemade paste, so if you have the time, inclination and of course, the ingredients, make your own, its really worthwhile.
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Just wanted to know if I can freeze this recipe or will it not taste as good?
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What is the milk fat content of single cream? Thanks!
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Single cream has a minimum fat content of 18%. :)
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I just made this chicken. As I stated in another post, this is my first "meal" using the TM so I'm doing it in 2 stages. The chicken first, then I will make the rice and vegetables using the Varoma. Now that I have a better sense of what using a TM is all about, I have a question: Can I cook the rice and the vegetables (in their proper containers) while the chicken was cooking for it's 20 minutes?
I have to say that I can't stop eating the sauce. We still have a couple of hours to wait for dinner but I'm pretty sure that when my husband comes home from work I'll have to pry him away from the pot, too. This is fabulous.
My impression so far of the TM? Where have you been all my life?
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My experience with butter chicken last night was rather frustrating. Firstly, I hadn't read through the recipe before (but apparently it's the one from the Indian Cookbook) so I didn't realise how long it would take to make the paste and then actual butter chicken.
I decided to reduce the tikka paste recipe by 1/4 as I didn't have sufficient ingredients to make the full amount or even half of it. So, when you reduce it by 1/4 - it's hard for the TMX to accurately measure some of the ingredients so I'm not sure if that worked out properly. Can't we just have measurements like 1 teaspoon instead of 10g of this and 10g of that? Also, I just put everything in and forgot about heating certain parts and blending others so I guess I made a total disaster out of it.
When making the actual butter chicken, I almost had double the amount of chicken necessary so I just used it. Probably a good thing as otherwise there is too much sauce.
So the final product tasted alright but it just didn't taste like butter chicken. It was rather bland. I feel reluctant to make this again, mainly because of how the ingredients are in grams rather than teaspoons etc. The little jars I buy don't come in 100g as needed but 25g. Any tips/hints? What do you use? Did you make the full amount of tikka paste and where did you buy your ingredients from?
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We had this last night along with nan bread made in the thermie as well. It was delicious very authentic tasting and very very nice. Only thing I will do next time is chop my chicken a bit more chunkier
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hi elsie d. how did you go cooking this the other day? i am always the same with the sauce so tasty, its hard to stop eating it. i have never steamed the veg and rice at the same time as the butter chicken, but it sure would be handy to be able to do. has anyone else done it with this recipe? to be honest i am wondering if it would all fit in the jug as the butter chicken fills the majority of the jug.
hi tasty
sorry to hear you had trouble with this recipe. when i first got my tm i found it abit strange that most of the recipes are written in grams too but it doesnt bother me as much now.
i usually make the paste recipe in advance, when i know i am going to make this for dinner, it lasts in the fridge for ages so i have never had to throw it out cause it has gone off or anything, we generally use it up so quickly i find i need to make more!
possibly the reason it tasted bland was because you didnt have enough ingredients to make the full paste recipe, definantly give it another go when you get a chance, its a winner in this house and is usually so tasty! i usually find most of the ingredients at coles or local supermarket. hope this helps :)
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Tasty, everyone who tries this recipe loves it so I wouldn't give up on it. Most of us make the full quantity of tikka paste or at least half of the quantity - I freeze mine in ziplock bags of 100g so that it is always on hand, I don't have to worry about whether it is out of date and it saves a whole heap of preparation just having it there. I usually go to an Indian supermarket for spices etc as they are so much cheaper than our supermarkets and the packets are larger too - cheaper and larger, can't beat that.
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em, yesterday we had the Creamy Garlic Shrimp Risotto for dinner and it was perfect. I also made chocolate pudding that someone had posted but it did not set up so I am going to re-heat and add more cornstarch and see if that does the trick. Tonight I want to cook fish using the Varmoma.
I did cheat a bit on the butter chicken and used a purchased tikka paste. A good brand here in Canada is Patak so I used that.
One thing I have been doing is measuring everything after weighting. We are much more used to cooking with measuring cups and spoons than we are by weight. So, I have no idea, for example, what volume is represented by 500 grams of something or 50 grams of something else. And, of course, density affects volume/weight so 100 grams of one thing will not have the same volume as 100 grams of something else. So I thought I would do up a chart with these conversions as a reference for future use.
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Oh Elsie D I am finding I have the other problem. I can understand grams ok but have no idea what a cup is ??? and with the thermie is so easy to weigh everything by the grams needed. Is funny isn't it depends what you've been used to.
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passionflower, a cup is 8 fluid ounces. One teaspoon is about 5 ml, a tablespoon about 15 ml. It takes 16 tablespoons to make a cup. I expect that once I get used to cooking by weight I'll have a better idea of the volume of various ingredients and their relationship to weight.
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Just a quick note-
There are metric cups (250ml)
And imperial (American) cups (suggested 240ml but actually 238ml, I think)
Then there are tablespoons (15ml or 3x 5ml teaspoon) and Australian tablespoons (20ml or 4x 5ml teaspoon). So just check the recipe or the front of the recipe book where it will normally tell you the size of the tablespoon being used. Again the American spoon volumes are slightly less than the metric equivalents.
On the basis, however, that the TMX only works in five and then ten gram increments, there is a tolerance level for errors automatically built into the recipes.
I will often use my separate digital scales, which increase in one gram increments, and weigh everything in advance into little bowls...
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Ok, I think I might try this again but next time I might make the full tikka paste in advance and then the butter chicken some other time. It has to be good since so many of you have tried it with success.
I don't normally have a problem weighing ingredients using the TMX but because the quantities were so small sometimes I was putting in a whole lot and the scales didn't change. I might try teaggs suggestion.
I don't think I'll be trying this for a while though as it's springtime now and I have a baby on the way that is due today!
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Oh wow, due today - I wouldn't start anything then Tasty. Good luck and I hope you don't have to wait too long for it to happen.
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teagg, that's interesting. I didn't know that Australian teaspoon/tablespoon measures were different. I'll have to keep that in mind when looking at Australian recipes.
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Made this recipe tonight for dinner and it was really yummy. Even kids loved it. I followed the recipe to a tee well actually I thought I had brought enough fresh coriander but I hadn't, it was a huge bunch but it didn't register on the scale at all. Oh also I used a pataks tikka paste and it was fine.
five out five from us.
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Must try this, so far we keep cooking the Chicken Korma and Cgicken In Yoghurt (both are lovely though I much prefer the later. For my tastes the Korma doesn't taste quite right (or more accurately doesn't taste like the yummiest I had from a takeaway in a place I used to live). Been meaning to make the paste too.
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We prefer the korma as a vegetable curry, particularly wiht sweet potato or pumpkin in it. For chicken I like the tikka marsala made with the same paste as the butter chicken, or the chicken in yogurt
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The chicken in yoghurt is yummy! My kids all lap it up and there is never anything much left over.
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I look forward to that day Moo2, mine won't touch things with sauce (beyond Lasange and at a stretch Carbonara). When they do we'll make the CiY much more often :)
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Hang in there tarasis! My lot can be really picky at times over really normal dinners and then they surprise me and eat something I wouldn't have thought they would touch. Does my head in!
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I made the Tikka Paste tonight, and it smells amazing!! Can't wait to try it in the Butter Chicken on Wednesday night!
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I've just made the chicken Korma for the second time - this time grinding all the spices... Which made it, as mentioned in the recipe, a much stronger taste; and the chicken in yogurt. Both my kids liked both. I left the chilli out of the korma but included some (without seeds) in the CiY. I loved the korma with whole spices, was ok with it when the spices were ground down, but just love the CiY one... The kids have been happy to have that cold with rice in their lunchboxes!!! They are 5&7!!
Better than the local Indian IMHO!!!
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I have just made this and while it is quite tasty its not a butter chicken. My first clue was the fact that there is no butter in it (if you are using ghee)
Traditional butter chicken also has no chilli in it. I made this to the recipe and it will be too hot for my kids to eat. Now I will have to make something else for them. After finishing I have added about 2 tblsp of tomato paste and am cooking it for another 5 mins with the MC off to thicken up the sauce.
I probably wont make this again well not as a butter chicken anyway
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Hello, could someone please PM me the butter chicken recipe from the Indian Cookbook? Thanks :)
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Here it is (http://www.forumthermomix.com/index.php?topic=5295.0)
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Wow, you were all right this recipe was terrific! I made it last night and although it had more 'kick' in it than I thought it would the flavours were gorgeous. I used a kilo of chicken and there was still plenty of sauce. I also made the cummin and onion naan bread to go with it and was very proud of myself (never attempted any sort of bread before!).
Highly recommend this recipe. :D
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Made this today for tomorrows dinner.
Used 900g chicken breast, tastes great.
H :D
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Made this delicious dish recently.
I marinated chicken drumstick fillets over night in double the amount of paste (last time I left it needed a bit of extra flavour)
And it was certainly an amazing flavour! Made a double batch and popped it on the stove for a while to simmer the sauce til it was a little thicker. I think if you were doing it with chicken breast it was be too overcooked and dry, but a thigh or the drumskick meat it perfect!
10/10!
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Eating this right now. Very yummy!
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very nice..using the paste recipe from the book as well.. Too spicy for my 9 year old.. would like to try it with thighs rather than breast...but wow the sauce is lovely
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very nice..using the paste recipe from the book as well.. Too spicy for my 9 year old.. would like to try it with thighs rather than breast...but wow the sauce is lovely
If it's too spicy for your ds, pull out some of the chicken pieces with minimal sauce and then add extra cream when you serve it. Two of my sons aged 3 and 5 always have it like this if it's a little too spicy and they looovveeee it. My ds who's 8 eats it like we do, I think adding the cream eases them into it gently ! Saves cooking a second meal too !
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Tried this the other night and it was good - I'm not a big fan of butter chicken but I did like this one.
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I made both the Chicken Tikka Paste and Butter Chicken recipes tonight. The finished dish was tasty but definitely spicier than the Butter Chicken we get in Indian restaurants here in Australia. I used about 600 grams of chicken and there was way too much sauce for that amount of chicken. My sauce was also quite runny so I probably should have thickened it a bit before serving.
Here is a photo of the finished dish served with Mock Rice (http://www.superkitchenmachine.com/2012/15926/mock-rice-thermomix-recipes.html) (cauliflower).
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Is anyone able to PM me the recipe? or do I have to buy the book . :D
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The Butter Chicken recipe is here (http://www.forumthermomix.com/index.php?topic=5295.0) on the forum.
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oh thank you so much =)