Anonymous wrote:

Anonymous wrote:OP here. I did find the garam masala at WF. I was using a recipe from an Indian cookbook I have for butter chicken. But it fell flat and while it was flavorful and spicy, it didn't come close to the butter chicken at restaurants. Not sure what I did wrong or if I need a new recipe.

Here is a recipe for Butter Chicken I found in the Washington Post years ago. I cook it frequently. It is a big hit with my DH.

http://projects.washingtonpost.com/recipes/2006/06/28/chicken-makhani-indian-butter-chicken/

Thank you for posting this recipe. It's different than the one I've been using and can't wait to try it out!

It's very hard to recreate a restaurant dish at home. They are probably using a different blend of spices than what was in your recipe. Also, I'd bet they use more salt.



and enough ghee to give you a heart attack! (and if your recipe called for veg oil instead of ghee, that's part of the problem too, esp. for butter chicken).

+1

I wondered and wondered why my daal makhani (sp?) never tasted like in the restaurant. I had no idea that stuff is like half heavy cream.

South Asian here-Go to any of the indian shops in Langley Park. You can get the indian spices for a significantly cheaper amount than any grocery store.

Anonymous wrote:OP here. I did find the garam masala at WF. I was using a recipe from an Indian cookbook I have for butter chicken. But it fell flat and while it was flavorful and spicy, it didn't come close to the butter chicken at restaurants. Not sure what I did wrong or if I need a new recipe.

Here is a recipe for Butter Chicken I found in the Washington Post years ago. I cook it frequently. It is a big hit with my DH.

http://projects.washingtonpost.com/recipes/2006/06/28/chicken-makhani-indian-butter-chicken/

Anonymous wrote:It's very hard to recreate a restaurant dish at home. They are probably using a different blend of spices than what was in your recipe. Also, I'd bet they use more salt.

and enough ghee to give you a heart attack! (and if your recipe called for veg oil instead of ghee, that's part of the problem too, esp. for butter chicken).

OP, you said you were following a recipe book so I think you followed it all the way. But one thing about Indian meat dishes is to cook for a longer time on a low flame. I am not a big cook but everyone swears my mother's meat melts in the mouth. All that I have see her do is cook it on a low flame for longer time so that everything gets absorbed by the meat.

It's very hard to recreate a restaurant dish at home. They are probably using a different blend of spices than what was in your recipe. Also, I'd bet they use more salt.

Penzeys:
http://www.penzeys.com/

There's one in Rockville.

OP here. I did find the garam masala at WF. I was using a recipe from an Indian cookbook I have for butter chicken. But it fell flat and while it was flavorful and spicy, it didn't come close to the butter chicken at restaurants. Not sure what I did wrong or if I need a new recipe.

The WF version isn't bad, although I am not Indian. Channa masala is a favorite dish, though, and I like how it comes out at home.

PENCEYS SPICES!!!! Love them. Either online or you could go to their shop in Rockville. Better than what you could get at WF (I think).

It's a simple spice you can make if needed, just an FYI

Thank you!

Whole foods

I want to try some Indian recipes but couldn't find it at the Giant in downtown Bethesda. Anyone know where I can find this in Bethesda so I don't have to run around town looking for it?

Thanks!