Anonymous wrote:

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/

i made this tonight (well it actually took me half a day!) and it was sooo friggin good!!! i will NEVER buy restaurant butter chicken again. last time i had it it tasted like campbell soup over chicken.

Do you recommend anything else from her site? this was an absolute slam dunk.

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:Looking for a good Indian restaurant.