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Discussion » Questions » Food and Drink » WTF is butter chicken?

WTF is butter chicken?

Posted - April 11

Responses


  • 1912
    Chicken with butter.
      April 11, 2019 2:54 PM MDT
    3

  • 1082
    Like you stuff it with butter?  That is so fat.
      April 11, 2019 2:57 PM MDT
    2

  • 2859
    only the most delicious food on the PLANET 
      April 11, 2019 2:56 PM MDT
    3

  • 1082
    Chicken with butter on it?  
      April 11, 2019 2:57 PM MDT
    0

  • 2859
      April 11, 2019 3:00 PM MDT
    4

  • 1082
    Thanks,  that looks better than what it sounded like. 

    Who would have guessed? Cook chicken in.tomato sauce till it looks like baby poop and call it butter chicken.  Makes perfect sense now. This post was edited by Gris-gris McMuffin at April 11, 2019 5:53 PM MDT
      April 11, 2019 3:02 PM MDT
    2

  • 2859
    if baby **** tasted like this i would eat it This post was edited by my2cents at April 11, 2019 6:11 PM MDT
      April 11, 2019 3:04 PM MDT
    2

  • 1082
    I am.sure it is delicious.  Indian always looks like baby poop but it is usually okay.  Ethiopians like their food to look the same going in as out too but it taste fine.
      April 11, 2019 3:06 PM MDT
    1

  • 1082
    But why didn't you post a hyperlink?
      April 11, 2019 3:06 PM MDT
    1

  • 2859
    i like to screenshot 
      April 11, 2019 3:09 PM MDT
    1

  • 1082

    Butter chicken isn't pot roast
      April 11, 2019 2:59 PM MDT
    1

  • 21954
    This is real. It was carved in China.

      April 11, 2019 3:27 PM MDT
    2

  • 5947
    It’s basically beginner curry for really white people. 
      April 11, 2019 5:54 PM MDT
    1

  • 10819
    Foul language is not necessary when discussing fowl.
      April 11, 2019 7:02 PM MDT
    0

  • 5557
    I'd no idea.. now I am enlightened :)
      April 12, 2019 1:53 AM MDT
    0

  • 993
    its an indian plate if im not wrong
      April 12, 2019 10:47 AM MDT
    0

  • 1337
    A classic Indian dish.

               1/2 cup yoghurt or leben
    2 garlic cloves, crushed
    3cm piece ginger, peeled, finely grated
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    1 teaspoon garam masala, or one tablespoon if you like a lot
    1/4 teaspoon chilli powder, or to taste
    600g chicken thigh fillets, trimmed, cut into 3cm pieces
    1 tablespoon vegetable oil (Rice bran oil is excellent.)
    20g butter
    1 brown onion, halved, thickly sliced
    410g can tomato puree
    1/2 cup chicken stock
    1/2 cup thickened cream

    Basmati rice cooked to dry and fluffy & coriander leaves to serve

    ~

    1. Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.

     

    2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Sauté, stirring occasionally until golden and caramelised. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.

    3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.
    ~ ~ ~
    Tip - spices freshly hand-ground in mortar and pestle and lightly pre-toasted (heated through till the aroma is perfect) work best.
    ~
    Being vegetarian, I use tofu in place of the chicken,
    and vegetable stock in place of the chicken stock.
    I like to add vegetables in the last two minutes, eg snow peas, and finely sliced carrot and celery.
    I also prefer brown rice for flavour, nutrition and gut fibre.
    My technique for making brown rice fluffy is to dry roast and stir it in the pot until the grain begin to pop like pop corn, then add boiling hot water (slowly or it will spit) until it covers the grain by one inch, add a pinch of salt, cover with a lid leaving a small gap, turn down to rolling simmer and wait till all water has evaporated - about 30 - 35 mins.

    This post was edited by bookworm at April 19, 2019 9:50 AM MDT
      April 17, 2019 1:19 AM MDT
    1

  • 21954
    I don't cook anything with more than 5 ingredients.
      April 19, 2019 9:51 AM MDT
    1

  • 1337
    Yeah, I can see it might be a bit complex and time consuming for the average cooking day.



      April 20, 2019 6:55 PM MDT
    1

  • 21954
    I would take me 10 minutes to eat my fill.
      April 21, 2019 9:20 AM MDT
    0