The Butter Chicken…

caliking

… Thread!

In these times of rifts, and divisions, let us unite, and rejoice in a thread where everyone's butter chicken recipes come together in one place

caliqueen puts up the India Table at caliprince's school when they have their International Festival each year. With a few friend's, we put together a pretty nice plate of Indian eats. The butter chicken has been a hit, so figured I'd share. 

Starts with this recipe, which I've really come to like. 
https://masalaandchai.com/butter-chicken/

The dry masalas. Toasted, then ground some of the whole masalas:



Recently watched a video, where the cook talks about how the colors in the pot change as he cooks biryani, and that signals moving on to the next step. Interesting observation. 

Start with butter, onions, cinnamon, black cardamom, star anise. Ginger and garlic pastes were added later, then the powdered spices. The tomato goes in last, and everything gets blended/pureed together.  Let the flavors get friendly in the fridge overnight.


I don't like to marinate the chicken overnight, because the acid in the mix degrades the chix protein. Marinate for 1-4 hrs, then grill hot and fast. Grill the chix about 10F shy of done temp, because it will finish cooking in the sauce. 



When in doubt add mo' buttah! Chopped up the chix because were serving at an event. Last seasoning is kasuri methi (fenugreek leaves). I add the cream in after it comes off the stove.


Too busy to get a good pic last night, so here's one from a past post. 

I know a number of folks cook butter chicken, so I thought it would be great to compile everyone's recipes/sources here. So, please come forward!

GrateEggspectations

Neat thread and execution in that last pic! Mouthwatering. I’ve become very fond of Urvashi Pitre’s recipe, which we make very regularly. Much less involved than yours, and so likely not as impactful. 

https://www.newyorker.com/culture/annals-of-gastronomy/the-butter-chicken-lady-who-made-indian-cooks-love-the-instant-pot

As luck would have it, we made butter chicken sandwiches with leftovers last night. Full disclosure: it was a jarred sauce (not out normal M.O.) that I had doctored with a heavy dose of garlic and ginger, and served with a side of honey and homemade raita for good measure. Ugly pic below. 

caliking

I had you in mind @GrateEggspectations , so good thing you posted. Otherwise, I'd have to call you out!

Urvashi Pitre is practically the brand ambassador for butter chicken. And, for good measure IMO. Her website has a plethora of great recipes, from all kinds of cuisines. 

Which jarred sauce did you use? In the spirit of this thread, it would be useful for us to know. Some time ago, someone here was interested in good quality store sauces. Also, I feel that y'all have better quality Indian spice mixes , paneer,  etc. available in the GWN, than we get down here.

There's another member who I am hoping will post, as well. Handle starts with John, ends in Carolina

caliking

@Zaphod - I had you in mind,  when posting this thread.

Easy to adapt to make paneer makhani, or using the most firm tofu you can find. When making the marinade for the protein, consider using Greek yogurt to keep it thick, and add some mayo to the marinade for a self-basting element. 

Edit - i was thinking of Zaphod who was looking for vegetarian recipes.

hoosier_egger

I really, really appreciate this thread!!

GrateEggspectations

@calking

Were this a test of our friendship, I think you passed. Just dug this out of the bottom of our recycling bin. 

Was acquired at Costco. Not bad, but nowhere near Pitre’s recipe, IMO. 

I generally shun bottled Indian sauces because I find they’re not even close to punchy enough. Just way too bland in flavour. I find the same with respect to a lot of recipes, which is probably indicative that I don’t know where to look. 

Pitre’s Indian Instant Pot cookbook was a bit of a breakthrough for me in finding really flavourful recipes that were straightforward and used ingredients I had on hand (though we do keep a pretty full arsenal of spices). I forget who recommended the book to me, but it was someone on this forum (perhaps you!) and I am grateful. Just checked and it’s $7.41 USD on Amazon right now. That’s a great, great buy. Fairly easy to adapt all recipes to stovetop. We’ve loved all recipes we’ve tried thus far.  https://www.amazon.com/Indian-Instant-Pot%C2%AE-Cookbook-Traditional/dp/1939754542/ref=mp_s_a_1_1?crid=NCEW2HHYQRE&dib=eyJ2IjoiMSJ9.EBng5L4_7hKpSb7AlAJYQq4G7Cz6gzYIvqhzaBG_NQcpKbehnk2YgsgUtpk4EABVKC7HWnmSHcsBq6bJ-QfO4IjDHu9G9sfQL0P8ItuqWjS1Qa02k-WCl3tltL7_M1BV6RKJWrS4ZwJVgkMbISJjZujZwVeojijFjL-afRmdoNdW7TKuweGGwCSMsJ2XlHB0-DGc-R8NCDoJR54JMO6lcg.bP8k8ZIvoDkEfyf4pWT3oSBIshecmrJZl0qHiz2FxRw&dib_tag=se&keywords=indian+instant+pot+cookbook&qid=1743879033&sprefix=indian+ins%2Caps%2C99&sr=8-1

For those who are interested, she also has a website with tons of recipes, Indian and otherwise. https://twosleevers.com/

As good as her recipes are, I am sure they pale in comparison to what you are cranking out!

caliking

@GrateEggspectations - I don't think I've seen that in Costco around here. Costco buyers curate some of the inventory of each store to the local demographics/taste. 

Besides adding extra aromatics as you did, I have found that adding Kashmiri mirch (or paprika), and kasuri methi, amps up the flavors nicely. 

GrateEggspectations

@caliking

Yes, I strongly suspect it is a regional offering, as the container says “prepared in Canada”, whatever that means (foreign ingredients blended in Canada; or maybe just bottled here?). 

Thanks for the tips re: amping up. Will have to look out for those. We have some pretty good shops nearby that likely carry those. 

caliking

GrateEggspectations said:

@caliking

Yes, I strongly suspect it is a regional offering, as the container says “prepared in Canada”, whatever that means (foreign ingredients blended in Canada; or maybe just bottled here?). 

Thanks for the tips re: amping up. Will have to look out for those. We have some pretty good shops nearby that likely carry those. 

All available at any Indian/Pakistani grocery. Prices are a good bit cheaper than "regular" stores. 

GrateEggspectations

@caliking

I think I’ve relayed this before, but I had the good fortune to grow up with a Pakistani “grandfather”. My (now 102 year old) grandmother married a Pakistani man after the passing of my grandfather before my birth, and she spent half of every year at their home in Karachi. I grew up enjoying many a Pakistani dish. Probably where my love of heat originated. Keema is still a fave of mine. One time, she made it so hot I could have sworn my face was melting. 😅

caliking

Honestly, I had forgotten that about your heritage. 

However, from your cooks (and otherwise), you’ve been on my list of “folks to be neighbors with” for quite some time  

MaskedMarvel

If I buy a retirement community, you guys get to move in for free.  

man SAKES…

lkapigian

Thanks @caliking for the Unity Post !

Canugghead

Awesome as usual. Now we need Kamala, Nikki and Usha's butter chicken recipes.

caliking

Canugghead said:

Awesome as usual. Now we need Kamala, Nikki and Usha's butter chicken recipes.

😅

Kamala is apparently a good cook. Don’t know about the other two, though. 

But, feel free to jump in the next time you throw down some butter chix! Would love to see  other folks’ dialled in recipes here.