Topic started by Leila (@ dialup-a1-317.melbourne.netspace.net.au) on Tue Nov 12 01:19:47 .
All times in EST +10:30 for IST.

Does any one have a recipie for making a version similar to the Indian resturants 'butter chicken'? I have tried numerous recipies collected from books & the net, but none come anywhere close. Please help. Bye the way this forum is fantastic and informative!

Responses:

• Old responses
  
• From: YOUR SPECIAL (@ 213.42.2.29) on: Sun Feb 8 06:50:03 EST 2004
  
  HELLO QUAKE HOW ARE U ? ARE U MAD.
  
  
• From: YOUR SPECIAL (@ 213.42.2.29) on: Sun Feb 8 06:51:13 EST 2004
  
  HELLO QUAKE HOW ARE U ? ARE U MAD.
  
  
• From: Mahalakshmi (@ cs2417572-237.houston.rr.com) on: Mon Feb 9 19:58:21 EST 2004
  
  Funcook,
  
  Pls give me a recipe using boiled onion paste for the gravy.
  
  Thanks
  
  
  
• From: Hermoine (@ l98uppx1.hewitt.com) on: Thu Feb 12 16:23:10 EST 2004
  
  Hey Funcook,
  
  You forgot to mention the amount of deboned chicken to use, in the recipe.... Can you pl add that?
  
  
• From: funcook (@ 209.183.20.236) on: Thu Feb 12 23:21:03 EST 2004
  
  Hello Mahalakshmi!
  
  Personally I do not prefer a gravy made from boiled onions paste for the purpose I assume you are using it for. Conventionally a boiled onion paste gravy is used to make something called a White gravy and is used in the so called Kormas and all the fancy named menu items one comes across depicting North West Frontier cuisine. This sauce tends to be mild and whitish in colour
  
  My guess here is you want to make a gravy with boiled onion paste with all the magic spice mix
  Roughly here is the recipe:
  
  Peeled onions – 1 kg
  Broken cashewnuts – 150 gms
  Veg oil – 150 ml
  Tomato puree – 3/4 cup
  Ginger and garlic paste – 1 tbsp
  Roasted coriander powder – I tbsp
  Roasted cumin powder – 1 tsp
  Red chilli powder – 1 tsp
  Turmeric powder – ½ tsp
  Whole green cardamoms – 6 nos
  Cloves – 3 to 4
  Cinnamon – 2 nos
  Bayleaves – 2
  Salt
  
  
  Boil the onions in enough water till soft and the water has evaporated. Cool and grind it by itself.
  Grind cashewnuts with little water in a blender till smooth.
  Heat oil in a heavy bottom pot, and add the whole spices. When the crackle, add moistened ginger and garlic pastes. Stir for a minute
  Add tomato puree and cook for a few minutes. Add all powdered spices and stir cook for a minute or so.
  Add ground cashewnut paste and cook for another couple of minutes.
  Add the boiled onion paste and cook for almost three quarters of an hour or till oil starts to ooze out and float on the top.
  You may experience splashing of the sauce all over when the sauce boils. It is always advisable to simmer it partially covered with a lid, but also be aware that the sauce might stick at the bottom
  Use a flat spoon to stir the sauce. Add seasoning
  
  Remove cool and refrigerate. Use as required.
  
  Although you may not achieve a desirable result at the end, this sauce is generally used to complement the foods at which time spice and seasonings can be adjusted to suit the taste.
  
  
• From: funcook (@ 209.183.20.236) on: Thu Feb 12 23:27:21 EST 2004
  
  Hello Hermoine!
  
  Er! I lost the count
  
  2 medium sized birds or 21/2 lbs of boneless chicken should suffice for this sauce
  
  
  
• From: crystle (@ ce1-mel.netspace.net.au) on: Tue Feb 24 23:43:03
  
  hi fun cook give me christian recipes.
  
  
• From: fiza (@ 210.56.28.8) on: Mon Mar 1 05:01:32 EST 2004
  
  chicken karahi dishes be given side
  
  
• From: Muniamma (@ lan-202-144-61-145.maa.sify.net) on: Fri Mar 5 05:20:31 EST 2004
  
  BUTTER CHICKEN :
  
  Ingredients :
  
  Chicken : 5 gms.
  Butter : 2 Kgs.
  Brinjal : 1 small
  Onion : 2 gms.
  Garlic : 1 Kg.
  Salt : 2 cups
  
  Wash chicken, cut into large pieces and boil. Heat oil. Add garlic, onion. When onion is transparent, add brinjal and 1 kg of butter. When butter melts, add chicken pieces and cook. Finally, add the remaining 1 kg of butter. After 10 minutes, remove from fire. Serve this Butter Chicken with rice, poori, chappatti, dosas. It is an excellent side dish.
  
  
• From: funcook (@ 209.183.20.174) on: Sun Mar 7 11:02:47 EST 2004
  
  Hello crystle!
  
  Not sure if I understand your question!!
  
  Hello fiza!
  
  What's chicken karahi dishes be given side?
  
  Karahi cooking to my knowledge comes from Pakistan and Karachi in particular is the home of Karahi foods. Actually "Kadai"
  
  Kadai style foods involve a basic sauce made with chopped onions, blanched chopped tomatoes, pounded coriander seeds, dried red chillies, black perppr corns and cumin seeds. These may be lightly roasted. Use of chopped ginger and garlic is also common.
  
  Basically you saute the onions till pink,add ginger and garlic stir fry - add the tomatoes, stri fry add pounded spices - stir fry and then add the meat and cook till done on fairly high heat in a kadai
  
  Some purists maintain that a pure kadai preparation does not have onions.
  
  Kadai foods are normally garnished with juliennes of sauteed green pepper and tomatoes
  
  Thanks
  Funcook
  
  
• From: kishore (@ c-24-13-219-149.client.comcast.net) on: Fri Mar 12 10:59:54 EST 2004
  
  i could nt understand the butter chicken recipe because the measurement of the ingredients is correct because i want to try this
  
  
• From: Sonia (@ 203.94.94.20) on: Sat Mar 20 14:08:02 EST 2004
  
  I think the person who gave the receipe for "Butter Chicken" must be off her head to have add 5 grms of chicken with 2kg of butter. Why can't people who visit this site response properly when a question or receipe is asked..?
  
  

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