Best Indian Butter chicken in NOVA?

[Anonymous]

Anonymous wrote:It's so easy to make.

I have made it a few times, and although it was delicious, it took ages. I guess there's a difference between "hard" and "time-consuming," but I still get takeout.

[Anonymous]

Anonymous wrote:It's so easy to make.

This applies to every thread on the forum and need not repeated for every single question.

[Anonymous]

Anonymous wrote:

Anonymous wrote:It's so easy to make.

This applies to every thread on the forum and need not repeated for every single question.

It's also not that easy to make.

I'm sure some nut job borderline anorexic WASP will try to virtue signal about how healthy they are by saying their awful version of this recipe is "soooo much better" when they leave out the butter and cream and everything that makes it good and yes butter chicken is "easy" when you're just poaching boneless skinless chicken breast in V-8 but nobody actually wants that culinary abomination.

To make actually good butter chicken that tastes like a restaurant you need to make a base gravy that takes hours to simmer down before you can even start making the actual dish. You also need spices and ingredients like jaggery sugar that are going to require a special trip to an Indian grocery store. It may not be technically hard like cooking a perfect soufflé but it's definitely very time consuming. I've tried dozen of recipes and this is the only one that gets restaurant style butter chicken perfect:

https://glebekitchen.com/butter-chicken-indian-restaurant-style/

[Anonymous]

I like pataks butter chicken sauce in a jar.

[Anonymous]

Anonymous wrote:I like pataks butter chicken sauce in a jar.

+1. Find a butter chicken simmer sauce you like, find some cheap white or dark meat. Simmer. Eat. We like Trader Joe's version.

[Anonymous]

Haandi

[Anonymous]

Anonymous wrote:

Anonymous wrote:I like pataks butter chicken sauce in a jar.

+1. Find a butter chicken simmer sauce you like, find some cheap white or dark meat. Simmer. Eat. We like Trader Joe's version.

Whenever I make roast chicken, first night we eat dark meat, which we all like better than white. The next night I make butter chicken with leftovers and sauce from a jar.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I like pataks butter chicken sauce in a jar.

+1. Find a butter chicken simmer sauce you like, find some cheap white or dark meat. Simmer. Eat. We like Trader Joe's version.

Whenever I make roast chicken, first night we eat dark meat, which we all like better than white. The next night I make butter chicken with leftovers and sauce from a jar.

It's good over pasta or rice. We sometimes use spaghetti squash during the winter months.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I like pataks butter chicken sauce in a jar.

+1. Find a butter chicken simmer sauce you like, find some cheap white or dark meat. Simmer. Eat. We like Trader Joe's version.

I like dark meat better. Serve over rice and the garlic naan from Trader Joe’s. Easy, quick meal that is cheaper than going out.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It's so easy to make.

This applies to every thread on the forum and need not repeated for every single question.

It's also not that easy to make.

I'm sure some nut job borderline anorexic WASP will try to virtue signal about how healthy they are by saying their awful version of this recipe is "soooo much better" when they leave out the butter and cream and everything that makes it good and yes butter chicken is "easy" when you're just poaching boneless skinless chicken breast in V-8 but nobody actually wants that culinary abomination.

To make actually good butter chicken that tastes like a restaurant you need to make a base gravy that takes hours to simmer down before you can even start making the actual dish. You also need spices and ingredients like jaggery sugar that are going to require a special trip to an Indian grocery store. It may not be technically hard like cooking a perfect soufflé but it's definitely very time consuming. I've tried dozen of recipes and this is the only one that gets restaurant style butter chicken perfect:

https://glebekitchen.com/butter-chicken-indian-restaurant-style/

this recipe out the gate fails. not enough cream or butter.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It's so easy to make.

This applies to every thread on the forum and need not repeated for every single question.

It's also not that easy to make.

I'm sure some nut job borderline anorexic WASP will try to virtue signal about how healthy they are by saying their awful version of this recipe is "soooo much better" when they leave out the butter and cream and everything that makes it good and yes butter chicken is "easy" when you're just poaching boneless skinless chicken breast in V-8 but nobody actually wants that culinary abomination.

To make actually good butter chicken that tastes like a restaurant you need to make a base gravy that takes hours to simmer down before you can even start making the actual dish. You also need spices and ingredients like jaggery sugar that are going to require a special trip to an Indian grocery store. It may not be technically hard like cooking a perfect soufflé but it's definitely very time consuming. I've tried dozen of recipes and this is the only one that gets restaurant style butter chicken perfect:

https://glebekitchen.com/butter-chicken-indian-restaurant-style/

Make it in a pressure cooker and you’ll save a lot of time. https://twosleevers.com/instant-pot-butter-chicken/

[Anonymous]

My brother used to work at a counter hole in the wall Indian restaurant and imitating what he made is definitely not as feasible at home because of the very basic fact that you don't have a tandoori oven and getting the cook on the meat with the temperatures reached on a home device aren't feasible. He makes fantastic stuff at home but he'd be the first to tell you it isn't the same.

And jarred butter chicken sauce definitely isn't equivalent to a good restaurant sauce.

[Anonymous]

I use this recipe. It's great. It is more seasoned than most restaurant versions so you may need to adjust the seasoning to your liking. I usually double the crushed tomato. I would make it the first time as written and then start to tweak.

https://cafedelites.com/butter-chicken/

[Anonymous]

Anonymous wrote:My brother used to work at a counter hole in the wall Indian restaurant and imitating what he made is definitely not as feasible at home because of the very basic fact that you don't have a tandoori oven and getting the cook on the meat with the temperatures reached on a home device aren't feasible. He makes fantastic stuff at home but he'd be the first to tell you it isn't the same.

And jarred butter chicken sauce definitely isn't equivalent to a good restaurant sauce.

It's not, but I don't run an Indian restaurant in my kitchen. It's "close enough" to be edible.

I like Dishes of India but they are a bit out of the way for the me.

[Anonymous]

Hey asswipes, the OP asked for restaurants, not your bad recipes.