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23rd July 2009, 04:11 PM #1
Cheater's Murgh Makhani (Butter Chicken)
I'm an excellent cook (so I've been told ) and I really used to enjoy cooking and entertaining. These days I can't stand for too long, so I have devised several cheater's recipes which, while not remotely authentic, are passable counterfeits of some well known (and some not so well known) dishes.
Nothing beats the aroma of roasting herbs and spices in preparation for making bona fide Murgh Makhani, but adaptation and modification are crucial to my existence which is how I came up with this quick and simple version.
Serves two.
Ingredients:
- 500g boneless, skin-off chicken.
- Juice of 1 lime.
- 430g can of Campbells Rich Tomato Condensed Soup (or 350g of tomato puree and 100ml of cream).
- 200ml pot of plain yoghurt.
- 1/2 tsp red chilli powder (adjust to taste).
- 2 tsps garam masala.
- 1 tsp coriander powder.
- 1 tsp cumin powder.
- 8 peppercorns.
- 4 cloves.
- 1 stick of cinnamon.
- 4 cardamom pods.
- 2 bay leaves.
- 1 onion, chopped.
- 2 tsps garlic paste.
- 50g butter.
- Salt to taste.
- Fresh coriander.
Preparation:
- Cube the chicken.
- Put everything into a slow cooker for eight or nine hours.
Serving:
- Serve on Basmati rice and garnish with fresh coriander.
.
I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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23rd July 2009 04:11 PM # ADSGoogle Adsense Advertisement
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24th July 2009, 11:05 PM #2GOLD MEMBER
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Interesting technique - it will save me having to buy the pre-mixed spice packs.
The most amusing thing about Butter Chicken is that it is authentic Mancunian cuisine - invented in Manchester England a few decades ago by some Indian restaurants there and enthusiastically adopted all over the world. Just ask Mahdur Jaffrey.
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24th July 2009, 11:53 PM #3
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25th July 2009, 12:41 AM #4.
I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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25th July 2009, 12:46 AM #5.
I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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19th August 2009, 06:18 PM #6GOLD MEMBER
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Thought I'd give this recipe a try tonight, I've already made pork vindaloo and lamb korma this week so sticking with the curry theme while the weather's cool.
What's in your garam masala for this recipe? I've got several different recipes all called garam masala (which I believe means 'spice mix' in Hindi)Geoff
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19th August 2009, 06:38 PM #7
Quite true. I just use a proprietary Garam Masala either from the the likes of Coles or safeway, or an Indian supermarket.
I had this again last night actually..
I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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19th August 2009, 06:42 PM #8GOLD MEMBER
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Looks like I will have to rely on Charmaine Solomon to help me out here.
She doesn't give a recipe for Butter Chicken (I guess not being an 'authentic' recipe) but she does have lots of different garam masalas listed.Geoff
The view from home
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