Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

tryska

Makhni/Butter Chicken

Recommended Posts

This thread seriously needs to be revived.

It is very interesting to read a thread that dates back to 2003. These days my first stop for questions is wikipedia, and so to address the original question of 'what exactly is butter chicken' here is the link to wikipedia's article on the same dish. It is interesting to note the reference to a documentary on butter chicken by the Discovery Channel, I guess those who are seriously interested will be able to track that down on the internet too.

Wikipedia emphasises the difference between the Indian dish and the English 'chicken tikka masala', which itself is a dish of obscure origins. There are a number of speculative stories about the origins of chicken tikka masala and several restaurants claim they invented it, including one in London called 'Gaylords' which was around the corner from where I worked and had a sign out the front staking their claim. It is often quoted that a 1998 survey of 48 British restaurants found that the only common ingredient they had in chicken tikka masala was chicken.

In Australia I have seen many restaurants and take-aways which list butter chicken and chicken tikka masala as being the same thing, but in England I noticed that butter chicken, or murgh makhani, was often not on the menu at all, and if it was then it was definitely listed as a different dish to the ever-present chicken tikka masala.

Regarding Butter Chicken, or Murgh Makhani, I have a pre-packaged spice mix that contains (in proportional order) paprika, cumin, coriander, tumeric, pepper, fennel, ginger, cinnamon, fenugreek, cardamon, chilli, cloves, caraway and mint. The local supermarket had a much simpler 'butter chicken' packet mix containing garam masala, cardamon pods and fenugreek leaves.

I had a favourite recipe for butter chicken that I unfortunately lost, I recall that it contained pureed cashews and a dollop of honey.

Share this post


Link to post
Share on other sites

I had a favourite recipe for butter chicken that I unfortunately lost, I recall that it contained pureed cashews and a dollop of honey.

I found a number of recipes like that on the net. could this one be similar enough to be able to tweak until it becomes your old favourite?

I'd love to make butter chicken at home one day, so another's favourite recipe would be a good place to start!

Share this post


Link to post
Share on other sites

Nice to see some activity here again.

In addition to the stories from Wikipedia I also read (source unknown) that Moti Mahal orginally was a restaurant in Peshawar before the Partition (1947), which moved to Delhi and Dharyaganj where it's found today. I think Butter Chicken was first made before they moved.

From wikipedia:

The sauce, is made by heating and mixing butter, tomato puree, and various spices, often including cumin, cloves, cinnamon, coriander, pepper, fenugreek and fresh cream. Cashew paste can also be added, and will make the gravy thicker. Of all the spices added to the dish it is dried fenugreek leaves [...] that makes the greatest contribution to the characteristic flavor of the dish.
I'm not at all skilled when it comes to recognizing all ingredients in food, but the freshnesss of the tomato makes me think the spice mix used at Moti Mahal is quite simple. Is this a logical conclusion?

: I have found this video which might be from the kitchen of Moti Mahal, at least I heard the words Dharyaganj, and Moti Mahal in between the Hindi. If anyone speaks Hindi and could translate what he says that would be great. There's also a recipe under which looks quite promising.

I could also add that I've had Butter Chicken at another restaurant in Delhi, called Havemore, in Pandara Road Market which tasted very much the same.


Interesting. No, wait, the other thing ... tedious.

Share this post


Link to post
Share on other sites

It is often quoted that a 1998 survey of 48 British restaurants found that the only common ingredient they had in chicken tikka masala was chicken.

...and Red food colouring but I'm sure the restaurants were not too keen to admit that one...

Luke

Share this post


Link to post
Share on other sites

I posted this in the "Recipes That Rock 2011" thread. I've made this butter chicken recipe many times and it's incredible. The video is from michelin starred Tamarind restaurant and the recipe is theirs. Give it a shot!

The recipe is long and since I've already gone through the work to write it all up from the video instructions, here it is:

• 500g Boneless Chicken Thighs

Marinade

• 25g Garlic Paste

• 25g Ginger Paste

• 1/2 Tsp Salt

• 1/4 Cup Yogurt

• 1/2 Tbsp Chilli Powder

• 1/2 Tsp Garam Masala

• 1/2 Tbsp Vegetable Oil

Sauce

• 3 Tbsp Vegetable Oil

• 4 Cinnamon Sticks

• 5 Green Cardamom Pods

• 5 Cloves

• 2 Bay Leaves

• 3 Thai Chiles (add more for more heat)

• 15g Ginger

• 750g Tomatoes, quartered

• 1/2 Tsp Chilli Powder

• 75g Cashews

• 1 Tbsp Honey

• 1/2 Tbsp Tomato Paste

• 2 Tsp Ground Fenugreek

• 50g Butter

• 60ml Cream

1. Wash chicken in cold water and then pat dry

2. Add paste and salt and mix thoroughly with chicken

3. Mix the yogurt and chili goes in a new bowl and then mix with the chicken then add vegetable oil and marinade for 4 hours

4. Place the chicken on a baking sheet and broil for 10 to 15 minutes ensuring that all of the pieces get browned / charred

5. Once cool, cut chicken into bite sized pieces and then cover and chill

6. While chicken is marinating or chilling you can make the sauce

7. Heat oil over Medium heat and then add spices and stir for 2 minutes.

8. Add the ginger and stir for 1 minute and then add the chilies

9. Put the fresh tomatoes in pan set to medium heat and stir for 2 minutes

10. Add 100ml water and cover simmering for 20 minutes.

11. Remove any whole spices and the chilies then puree the mixture into a sauce and put back into the pan and simmer

12. Take 50g of Cashews and blend into a powder then add water to turn it into a paste

13. Add the Tomato Paste and Cashew Paste to the sauce

14. Add Chilli Powder and Honey to sauce and stir for 3 minutes

15. Add the butter and stir until it melts

16. Add 1/2 tsp salt and 2 tsp dried and crushed fenugreek

17. Simmer for 20 minutes

18. In another pan melt some better and first chop and then add the last 25g of Cashews to the pan

19. Stir and brown the cashews and then add the chicken pieces you cooked earlier and cook on high heat for 3 minutes

20. Add the sauce and the cream then stir it all together for 3 more minutes – it should be simmering

21. Serve in a bowl, drizzle in some cream and top with some additional ground fenugreek

319145_10150408645233142_565908141_10032373_2088400337_n.jpg

Share this post


Link to post
Share on other sites

Thanks, I might just have a go at that one later on... there's a butter shortage in Norway these days, so maybe I'll wait with butter chicken.


Interesting. No, wait, the other thing ... tedious.

Share this post


Link to post
Share on other sites

Thanks for taking the trouble to type up the recipe roygon. Will give this a try!


There is no love more sincere than the love of food - George Bernard Shaw

Share this post


Link to post
Share on other sites

Thanks, I might just have a go at that one later on... there's a butter shortage in Norway these days, so maybe I'll wait with butter chicken.

There's only a couple of tablespoons of butter in butter chicken anyway and some older recipes have no butter in them. The name comes from how the cooking process makes the chicken "buttery", not the butter in the sauce.


PS: I am a guy.

Share this post


Link to post
Share on other sites

That reads like a very good tasting Butter Chicken. I think I have seven totally different recipes in my Indian Cook Books.

A few days ago I wanted Butter Chicken but for a couple of reasons wasn't able to do much cooking. I found a jar of "Butter Chicken Sauce" at Safeway and, believe me, I cannot recommend it. Terribly sweet, and just tasted like there were things missing, especially spices.

I added some more salt and a large spoonful of butter and it did improve it a bit.

Share this post


Link to post
Share on other sites

Thanks for linking the video, and for posting the recipe (which looks very similar to the one I lost). I'm looking forward to trying it soon, it will be a very satisfying meal to make from scratch :-)

Share this post


Link to post
Share on other sites

Made the videojug butter chicken last night. Skipped toasting the cashews at the end and used chicken breast but otherwise it was the same. Definitely the best home made butter chicken I've had. Not quite as sweet as the Indian restaurants here make it so I may try adding some more honey next time.

http://www.videojug.com/film/how-to-make-murgh-makhni

Share this post


Link to post
Share on other sites

There's a butter shortage in Norway??

Yes, due to a very bad summer with too much rain (the cows don't produce as much milk under those circumstances apparently), and a very high demand. It has been sold 1000 tonnes more butter so far this year compared to last year, partly it's because of a Low Carb High Fat hysteria which has been going on this year, as well as an increased interest in cooking from scratch.


Interesting. No, wait, the other thing ... tedious.

Share this post


Link to post
Share on other sites

Interesting to here what's going on in other parts of the world! Like someone else mentioned, butter chicken doesn't actually use much butter - about 1/4 cup should do it so you should be ok

Roy

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Suvir Saran
      What role do they play in your Indian kitchen?
      Do you use it in other dishes you prepare? Maybe even outside of the Indian food realm.
      Do you find it easy to find Cilantro?
      What parts of cilantro do you use?
      How do you keep it fresh?
    • By bague25
      Which are the pickles you have in your pantry right now?
      Which are the ones you dream of?
      Any recipes? Any secrets? Any reading material?
      Please share - as Monica says Inquiring minds want to know...
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.
       

       
      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
       
      Ingredients:
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
       
      Directions
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By Sheel
      Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it. 
      For the balchao paste you will need:
      > 8-10 kashmiri red chillies
      > 4-5 Byadagi red chillies
      > 1/2 tsp cumin seeds
      > 1/2 tsk turmeric powder 
      > 1 tsp peppercorn
      > 6 garlic cloves
      > 1/2 tsp cloves
      > 1 inch cinnamon stick
      > Vinegar 
      First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...