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.
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/
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/
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.
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.
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.
Anonymous wrote:I like pataks butter chicken sauce in a jar.
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.
Anonymous wrote:It's so easy to make.
Anonymous wrote:It's so easy to make.