Trying to make buttered chicken, some many recipes and different ways to make it, lots of youtube video's from indian people, who make it differently, so how do i know which one is right?

Any Cooks (stinky) or indian people on here that have any pro-tips, one spice that a few recipes use is fenugreek leaves, which I could not find, ive got all the other usual spices , garam masala, chilli powerder, cummin etc.

is there such a thing as the right way?
try different recipes until you find one you like then just go with that one adjusting it to your preference

as for ingredients, there's several indian food stores around brisbane, we usually get our curry stuff from JK spice bazaar at upper mt gravatt, it's open 7 days

Just get a pataks jar from Woolies they are pretty good, although I've never had their butter chicken, I usually just get balti.

Just buy it. Sheherazade? at Morningside is unreal.

Do a real curry instead.

go chicken tika....i got a recipe out of those little tubes of about 4-5 spices packaged together. usually in the fruit & veg sections of supermarkets.
they have awesome recipes inside and you use the tubes all up so no left over waste. check out one of them they might have a butter chicken recipe

cummin

oh damn, now i know where it gets its creamy taste from...

+1 Pataks

obviously i could get some packet stuff or just go to punjabi palace if i wanted too, but the idea is that i want to make it myself from scratch.

Do a real curry instead.

+11ty billion

what is it with whities LOVING butter chicken? it's pretty f***ing ordinary really as far as curries go

i had indian last night at 'a night in india' in toowong last night actually, lassan curry FTW only place i've seen that makes it.

forget pataks try sharwoods curry pastes, they go alright

last edited by paveway at 12:10:52 19/Apr/09

rogan josh is a pretty awesome dish, just my 2c for those that havn't tried it yet.

(hothot) vindaloo is where its at

+11ty billion

what is it with whities LOVING butter chicken? it's pretty f***ing ordinary really as far as curries go

absolutely, as if you wouldn't go a korma.


(lol)

rogan josh is in fact very nice but tandori chicken is up there as well.

Chicken/lamb madras. Hells yeah.

Though I prefer Thai curries to Indian.

had a mix of rhogan josh/butter chicken on friday night, lovin' it
the only way to get it the way i like it is to have the local slavesindian place (run by real indians no less) make it

there's nothing ordinary about a good butter chicken, they're as taste-intensive and interesting as any other. and korma would only be one rung up the ladder from butter chicken in terms of typical curries aussies order I reckon. I eat curry so often that I usually cycle through all the various types on the menu instead of getting the same one time after time. and the ones my wife is makin lately are getting so good that I tend to prefer them to most of the curry places I've tried in brisbane, specially eating the leftovers a few days later after

Are curries the type of dish that gets better as becomes older or is it best eaten fresh?

i personally dont mind a curry a few days later

Better as it gets older.

I use 2x Maggi Butter Chicken packet mixes as a base then add green curry paste to taste, double up on all ingredients it suggests for normal stuff, add extra amounts of fresh birdseye chillies, garlic, sage & basil (anyone want a basil shrub tree? I have two with a bazillion more beginning to grow).

Awesome!

I use 2x Maggi Butter Chicken packet mixes as a base then add green curry paste to taste, double up on all ingredients it suggests for normal stuff, add extra amounts of fresh birdseye chillies, garlic, sage & basil

So that's what you've been eating!

Lamb Korma from A Night in India (Toowong) ftw

im to hungover to help..

check back tomorrow

just hire a cheap indian for the night them curry munchers all know how to cook

so post pics/recipe when you make it yeah? wouldn't mind making some curry from scratch...

Some general bulls*** Im making up so I can post here instead of trying to relearn calculus. (discaimer the keys around and including l are on the fritz)

*Make the paste from scratch... its not hard find a recipe online somewhere chuck all the s*** it says you shoud morter and pestle up into a blender and wizz the f*** out of it. Even if you have to use preground spices using the other stuff fresh makes it way more fragrent.

*Dont use chicken breast cause it has f*** all connective tissue in it and you wont get the lushness of joint lubrication fluid which is wrong. pro choice is cook the sauce with some thighs and legs and s*** and add some breast at the end.

*Get some ghee - pretty sure most supermarkets have it now. Its basicay clarified butter but it gives a different flavor.

*If you are getting takeaway get a chicken tikka masala instead of butter chiken cause its basically the same dish but with more spices.

*Naan is the king of breads and you shoud just get takeaway from sitar so you can get some tandoor cooked naan.

*Rice is for fags - naan rues.

*naan.

*I had a famiy size naan in india it was pretty big.

*don't listen to qmass because he has no f***ing idea.

I know a guy who hires a bunch of indians to come to his house and cook food. He pays them $30 a week and they cook 7 days a week. Can't believe he rips his own kind off. It's hilarious.

qmass knows his indian.

Onion pakora's ftw.