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Indian Butter Chicken
WeberWho
Posts: 11,008
I've been trying to get out of my food comfort zone and try some new dishes. I more or less stumbled into this recipe. It showed up in my YouTube feed. Let's do it!
I visited a couple different Indian grocery stores to find what I needed for the recipe. I must have called 5 different stores to find dried Fenugreek leaves. Lots of Fenugreek seed options but no dried Fenugreek leaves. No one seemed to carry it. That wasn't until my wife was smart enough to see if it was called something else. So she looked it up on her phone. It was. It's also known as Kaasori Methi. The employee was able to track a box down. That was way more work than I was expecting. It must not be all that popular in Indian dishes?
Here's a few pictures:
Ingredients.
Ready to be purred.
Ghee.
Browning the Puree.
Rest of ingredients.
Woked the chicken.
Tossed in chicken.
Added to rice.
I'm sure I butchered the traditional way of making this but I enjoyed trying something new. Full of flavor. I'm looking forward to trying other Indian dishes after making this. I'm looking forward to the leftovers this afternoon. Thanks for looking!
I visited a couple different Indian grocery stores to find what I needed for the recipe. I must have called 5 different stores to find dried Fenugreek leaves. Lots of Fenugreek seed options but no dried Fenugreek leaves. No one seemed to carry it. That wasn't until my wife was smart enough to see if it was called something else. So she looked it up on her phone. It was. It's also known as Kaasori Methi. The employee was able to track a box down. That was way more work than I was expecting. It must not be all that popular in Indian dishes?
Here's a few pictures:
Ingredients.
Ready to be purred.
Ghee.
Browning the Puree.
Rest of ingredients.
Woked the chicken.
Tossed in chicken.
Added to rice.
I'm sure I butchered the traditional way of making this but I enjoyed trying something new. Full of flavor. I'm looking forward to trying other Indian dishes after making this. I'm looking forward to the leftovers this afternoon. Thanks for looking!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota
Minnesota
Comments
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That looks great! I have never really had the taste for Indian food, but I would tru that for sure.Las Vegas, NV
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Butter chicken is the bomb and that looks amazing! Well played~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Oh my that is incredible. Thanks for posting this.
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Sure looks good. From what I know, dishes like that can vary from village to village, and cook to cook. So its probably close enough to traditional.Let me suggest trying a "korma" dish. Instead of being butter based, the sauce usually has yogurt. That tends to offset hotter capsicum flavors, so one can have some zing w/o being incinerated.Note, southern Indian styles tend to be Very Hot, so you might like to start w. more northerly recipes.
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Good stuff! Looks very tasty. Indian food is greatXL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Battleborn said:That looks great! I have never really had the taste for Indian food, but I would tru that for sure."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
ColtsFan said:Butter chicken is the bomb and that looks amazing! Well played"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
cookingdude555 said:Oh my that is incredible. Thanks for posting this."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
gdenby said:Sure looks good. From what I know, dishes like that can vary from village to village, and cook to cook. So its probably close enough to traditional.Let me suggest trying a "korma" dish. Instead of being butter based, the sauce usually has yogurt. That tends to offset hotter capsicum flavors, so one can have some zing w/o being incinerated.Note, southern Indian styles tend to be Very Hot, so you might like to start w. more northerly recipes."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
byrne092 said:Good stuff! Looks very tasty. Indian food is great"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Good lord. Just the wokked chicken looks amazing. I gotta try this
LBGE since June 2012
Omaha, NE
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That looks delicious!! Well done.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Amazing!! Looks great! You nailed that wok chicken!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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SaltySam said:Good lord. Just the wokked chicken looks amazing. I gotta try this"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
mEGG_My_Day said:That looks delicious!! Well done."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Thatgrimguy said:Amazing!! Looks great! You nailed that wok chicken!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Oh man,that does look tasty!!
I think of butter chicken as the (original) Indian version of chicken tikka masala. Or maybe it’s predecessor, in a less tomatoey way.
Butter chicken and CTM are supposed to be made with tandoori chicken, which adds great flavor in different ways, but the chicken is often overdone IMO. I've tried sort of "cold smoking" the chicken before adding to the sauce for a couple of different dishes, and have been very pleased with the addition of some smoke flavor, without the chicken being overdone.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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caliking said:Oh man,that does look tasty!!
I think of butter chicken as the (original) Indian version of chicken tikka masala. Or maybe it’s predecessor, in a less tomatoey way.
Butter chicken and CTM are supposed to be made with tandoori chicken, which adds great flavor in different ways, but the chicken is often overdone IMO. I've tried sort of "cold smoking" the chicken before adding to the sauce for a couple of different dishes, and have been very pleased with the addition of some smoke flavor, without the chicken being overdone.
I was also tempted to lightly smoke the dish after making the puree and before adding the chicken. I figured I better hold off this time around and learn what I'm actually doing first.
I'm going to have to give tandoori chicken a try. Maybe I'll smoke the tandoori chicken and add right before serving. Thanks for the suggestion with the chicken. Much appreciated!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
CPARKTX said:Nice work!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
If you go the tandoori chicken route, grill the chicken just shy of being done and add to the sauce. The chicken will finish cooking in the sauce, but the marinade will be cooked enough to not mess up the sauce.
If if you want more smoke flavor, then marinate the chicken with spices, but no yogurt or other liquid. Maybe salt, turmeric, cayenne, or whatever tickles your fancy. Cold smoke the chicken for a bit, then add to the sauce and finish cooking.
Lastly, cook this a day before you plan to eat it. Indian food tastes so much better if the flavours have some time to meld together. Especially if you cook it with the smoked chicken.
Bon apetit!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:If you go the tandoori chicken route, grill the chicken just shy of being done and add to the sauce. The chicken will finish cooking in the sauce, but the marinade will be cooked enough to not mess up the sauce.
If if you want more smoke flavor, then marinate the chicken with spices, but no yogurt or other liquid. Maybe salt, turmeric, cayenne, or whatever tickles your fancy. Cold smoke the chicken for a bit, then add to the sauce and finish cooking.
Lastly, cook this a day before you plan to eat it. Indian food tastes so much better if the flavours have some time to meld together. Especially if you cook it with the smoked chicken.
Bon apetit!
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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marysvilleksegghead said:Nice looking cook Vincent!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
That look amazing! I've been wanting to try making an Indian dish called chicken tikki masala but some of the ingredients (spices) aren't available locally. There's always Amazon, but I'd hate to have $50 worth of Indian spices in the cupboard for a dish I may not even care for.
Again, that looks incredible. Well done.LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
dharley said:That look amazing! I've been wanting to try making an Indian dish called chicken tikki masala but some of the ingredients (spices) aren't available locally. There's always Amazon, but I'd hate to have $50 worth of Indian spices in the cupboard for a dish I may not even care for.
Again, that looks incredible. Well done.Cook's Illustrated came out with a recipe many years ago that only uses readily available ingredients found in most grocery stores. It's the one I've used most of the time. It's behind a paywall on their website but here's a site that has it available. Might give that recipe a try as a starting point.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
dharley said:That look amazing! I've been wanting to try making an Indian dish called chicken tikki masala but some of the ingredients (spices) aren't available locally. There's always Amazon, but I'd hate to have $50 worth of Indian spices in the cupboard for a dish I may not even care for.
Again, that looks incredible. Well done.
It might be worth checking out if you have a few minutes and an Indian/Asain market around. You might be able to find all kinds of new stuff for other types of cooks. Kind of fun walking into something that is completely different than your normal routine. I've really enjoyed it personally."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
HeavyG said:dharley said:That look amazing! I've been wanting to try making an Indian dish called chicken tikki masala but some of the ingredients (spices) aren't available locally. There's always Amazon, but I'd hate to have $50 worth of Indian spices in the cupboard for a dish I may not even care for.
Again, that looks incredible. Well done.Cook's Illustrated came out with a recipe many years ago that only uses readily available ingredients found in most grocery stores. It's the one I've used most of the time. It's behind a paywall on their website but here's a site that has it available. Might give that recipe a try as a starting point.LBGE, PSWOO, 36" Blackstone, MasterBuilt smoke box- Playing with fire in Three Rivers, MI
My '23 & Me' said I'm 2/3 bacon and 1/3 Red Blooded American
USMC Veteran
Always do sober what you said you would drunk, that'll teach you to keep your mouth shut. -EH -
caliking said:Oh man,that does look tasty!!
I think of butter chicken as the (original) Indian version of chicken tikka masala. Or maybe it’s predecessor, in a less tomatoey way.
Butter chicken and CTM are supposed to be made with tandoori chicken, which adds great flavor in different ways, but the chicken is often overdone IMO. I've tried sort of "cold smoking" the chicken before adding to the sauce for a couple of different dishes, and have been very pleased with the addition of some smoke flavor, without the chicken being overdone.Keepin' It Weird in The ATX FBTX -
Butter chicken is actually a misnomer of sorts. Folks think it made with a lot of butter, hence the name.
But in reality its made with a paste of soaked cashews which adds a rich creamy buttery texture. I add very little fat which masks the flavors of the spices. Try this the next time.______________________________________________
Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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