- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Butter Chicken - with pics
Posted on 5/12/16 at 8:12 am to reb13
Posted on 5/12/16 at 8:12 am to reb13
quote:
I LOVE Indian food, but you won't catch me making that stuff in my house. That smell simmers in the walls.
I have never had that problem when cooking Indian. I see how you could but if you are only cooking it once in a while I don't think that will be a problem. This recipe doesn't have any curry powder and only a little cumin so this is a good one to make that will not smell the house up.
This post was edited on 5/12/16 at 8:13 am
0
Posted on 5/12/16 at 8:48 am to BigB0882
No fork shot?? MD is disappointed. IWEI regardless.
This post was edited on 5/12/16 at 8:49 am
Posted on 5/12/16 at 9:40 am to DoctorTechnical
quote:I may do one soon.
and/or Massaman.
Posted on 5/12/16 at 1:32 pm to AlxTgr
Indian food is the most underrated ethnic cuisine in the States. Our neighbor growing up was from India, and he used to invite our family over every month or so for these 6-7 course feasts. They cooked some of the best food I've had, even to this day.
As he got more and more comfortable with the region and started experimenting, he began trying to tackle some Cajun recipes with a little Indian infusion. It will probably be blasphemy to some on here, but the man has beyond perfected gumbo. It's palette-changing it's so good.
It pisses me off so much how underrepresented Indian food is around here. I'm going to try make this. I'd appreciate any other recipes you try and really like!
As he got more and more comfortable with the region and started experimenting, he began trying to tackle some Cajun recipes with a little Indian infusion. It will probably be blasphemy to some on here, but the man has beyond perfected gumbo. It's palette-changing it's so good.
It pisses me off so much how underrepresented Indian food is around here. I'm going to try make this. I'd appreciate any other recipes you try and really like!
Posted on 5/12/16 at 1:36 pm to FootballNostradamus
I buy the frozen butter chicken at trader joes all the time
Will try to make this
Will try to make this
Posted on 5/12/16 at 1:45 pm to Yat27
quote:
Would yogurt be a good substitute for SOME of that cream?
No and why?
Posted on 5/12/16 at 1:58 pm to Artie Rome
quote:
No and why?
Because not everyone believes that saturated fat is completely harmless. I have no problem with low-carb dieters, but I try to eat a diet with lots of veggies, fruits, legumes, and healthy fats. I still try to minimize saturated fats.
Posted on 5/12/16 at 2:07 pm to Yat27
quote:
Because not everyone believes that saturated fat is completely harmless.
But they are. Unless you have some recent studies?
quote:
I try to eat a diet with lots of veggies, fruits, legumes, and healthy fats. I still try to minimize saturated fats.
That's cool.
Posted on 5/12/16 at 4:46 pm to BigB0882
What do you mean by "tomato sauce?"
Posted on 5/12/16 at 8:13 pm to BigB0882
I attempted this tonight. Didn't come out as good as I was hoping, I'll try again another time.
Posted on 5/12/16 at 8:27 pm to FootballNostradamus
I used to live next door to two guys.. One from Nepal.. One from El Salvador. The smells. And the rare times I got invited over. Good lord.
Posted on 5/12/16 at 8:41 pm to BigB0882
How many whistles did you cook it for.
ChatRabbit77 wants to know.
Looks good. IWEI
ChatRabbit77 wants to know.
Looks good. IWEI
Posted on 5/12/16 at 9:18 pm to Cosmo
quote:
What do you mean by "tomato sauce?"
It is literally a can of tomato sauce. It is pureed tomato, basically. I get the Red Gold brand.
Posted on 5/12/16 at 9:19 pm to CHEDBALLZ
quote:
I attempted this tonight. Didn't come out as good as I was hoping, I'll try again another time.
Sorry to hear that. Curious what it was that you didn't care for. Wonder if I missed something in the recipe. Or perhaps this just isn't something you cared for.
Posted on 5/13/16 at 5:00 am to BigB0882
To be fair I didn't follow it 100%. Differences, I used chicken thighs, added a little paprika to the marinade, didn't use fresh garlic, used half in half.
How much salt did you use? I added about 2 tsp.
How much salt did you use? I added about 2 tsp.
Posted on 5/13/16 at 6:50 am to Cosmo
quote:
I buy the frozen butter chicken at trader joes all the time
if you go to an indian grocery store, they'll have dozens of spice mix packets for every indian dish you've ever heard of. They have pretty straightforward directions and most take 15-20 minutes to cook. I usually pick up 3 or 4 of them whenever I go. Palak Paneer is my favorite.
Posted on 5/13/16 at 7:58 am to CHEDBALLZ
quote:
To be fair I didn't follow it 100%. Differences, I used chicken thighs, added a little paprika to the marinade, didn't use fresh garlic, used half in half.
How much salt did you use? I added about 2 tsp.
Ah, I have not yet changed the recipe around so perhaps those changes could make a difference. The half and half may not be rich enough or creamy enough.
I just salted as I went along. Salted the chicken a little, salted the onions a little and then a dash at the end. However, I am not big on salt at all. I am not the best person to ask about how much salt to use.
Posted on 5/13/16 at 9:17 pm to BigB0882
Made this tonight. Flavor was great but chicken was a bit tough. Might do thighs next time
Posted on 5/14/16 at 1:39 pm to Cosmo
I have had issues with the chicken being tough before, I find the key is to give yourself enough time to simmer the chicken in the sauce and too make sure your pieces aren't too big as that would take even longer. When I brown the chicken I pretty much cook it through completely so that during the simmering process it can hopefully tenderize. No idea if that is how it works but seems to work for me. Thighs should work just fine and are never as tough as breast meat but I prefer to breast meat when it is cooked correctly.
I had this for leftovers the last couple of days and damn, it is even better.
I had this for leftovers the last couple of days and damn, it is even better.
This post was edited on 5/14/16 at 1:41 pm
Posted on 5/14/16 at 3:28 pm to Cosmo
quote:
. Flavor was great but chicken was a bit tough.
Check with ChatRabbit77, you are probably not cooking it for enough whistles.
Page 2 of 4
Back to top
Follow TigerDroppings for LSU Football News