If you like curry,this is pretty good...
(http://i869.photobucket.com/albums/ab252/barbquebec/butterchicken_zps9d5dde67.jpg)
http://www.ricardocuisine.com/recipes/5833-quick-and-easy-butter-chicken
I swapped out the garlic powder for 2 cloves crushed garlic and added a med. diced onion. 8)
That looks good and it seems like a quick and easy recipe, I did some wild rice up the other night with curry seasonings in it and I bet it would go good with this dish.
Quote from: Saber 4 on February 10, 2014, 11:13:55 AM
That looks good and it seems like a quick and easy recipe, I did some wild rice up the other night with curry seasonings in it and I bet it would go good with this dish.
Thanks Saber 4 and I think your rice would do well with this dish.I think the next time around I'll marinate and grill the chicken. 8)
Quote from: barbquebec on February 10, 2014, 12:05:36 PM
Quote from: Saber 4 on February 10, 2014, 11:13:55 AM
That looks good and it seems like a quick and easy recipe, I did some wild rice up the other night with curry seasonings in it and I bet it would go good with this dish.
Thanks Saber 4 and I think your rice would do well with this dish.I think the next time around I'll marinate and grill the chicken. 8)
You might try marinating and throw it in the smoker to cook, then sauce it up at the end. Just a thought
Quote from: Saber 4 on February 10, 2014, 12:30:47 PM
Quote from: barbquebec on February 10, 2014, 12:05:36 PM
Quote from: Saber 4 on February 10, 2014, 11:13:55 AM
That looks good and it seems like a quick and easy recipe, I did some wild rice up the other night with curry seasonings in it and I bet it would go good with this dish.
Thanks Saber 4 and I think your rice would do well with this dish.I think the next time around I'll marinate and grill the chicken. 8)
You might try marinating and throw it in the smoker to cook, then sauce it up at the end. Just a thought
Also a good idea.Marinating and then grilling or smoking the chicken and adding the sauce,the dish is now called Tikka Masala. 8)
Looks good but have no idea where to start with the chicken. Photos are great but so are recipes.......
Quote from: RedJada on February 10, 2014, 01:18:08 PM
Looks good but have no idea where to start with the chicken. Photos are great but so are recipes.......
Hey RedJada...there is a link to the recipe under the photo... 8)
Quote from: barbquebec on February 10, 2014, 01:30:42 PM
Quote from: RedJada on February 10, 2014, 01:18:08 PM
Looks good but have no idea where to start with the chicken. Photos are great but so are recipes.......
Hey RedJada...there is a link to the recipe under the photo... 8)
LOL, I was to worried about where to start digging in on that plate that I totlay missed the link. :o :o
Quote from: RedJada on February 10, 2014, 01:33:51 PM
Quote from: barbquebec on February 10, 2014, 01:30:42 PM
Quote from: RedJada on February 10, 2014, 01:18:08 PM
Looks good but have no idea where to start with the chicken. Photos are great but so are recipes.......
Hey RedJada...there is a link to the recipe under the photo... 8)
LOL, I was to worried about where to start digging in on that plate that I totlay missed the link. :o :o
That pic is kinda large. :o I should re-size when posting. 8)
Quote from: barbquebec on February 10, 2014, 01:13:16 PM
Quote from: Saber 4 on February 10, 2014, 12:30:47 PM
Quote from: barbquebec on February 10, 2014, 12:05:36 PM
Quote from: Saber 4 on February 10, 2014, 11:13:55 AM
That looks good and it seems like a quick and easy recipe, I did some wild rice up the other night with curry seasonings in it and I bet it would go good with this dish.
Thanks Saber 4 and I think your rice would do well with this dish.I think the next time around I'll marinate and grill the chicken. 8)
You might try marinating and throw it in the smoker to cook, then sauce it up at the end. Just a thought
Also a good idea.Marinating and then grilling or smoking the chicken and adding the sauce,the dish is now called Tikka Masala. 8)
I knew I'd had that before, love Tikka Masala
Chicken Tikka Masala... :)
...marinated...
(http://i869.photobucket.com/albums/ab252/barbquebec/tikka_zpsacef582c.jpg)
...grilled...
(http://i869.photobucket.com/albums/ab252/barbquebec/tikka2_zpsfc42451a.jpg)
...plated...
(http://i869.photobucket.com/albums/ab252/barbquebec/tikka3_zps10236809.jpg) 8)
Nicely played, BQ! ;D
Quote from: Saber 4 on February 25, 2014, 01:39:38 PM
Nicely played, BQ! ;D
...Thanks Saber 4...prefer this method for sure...next time I'll try a little smoke. 8)
Looks good. When I lived in Singapore we used to take trips to Delhi and Agara. Learned to cook with a tandooor and got really good at Murgh Makhani(butter chicken) and mutton vindaloo. With the butter chicken traditionally it uses bits of leftover tandooried chicken so that's how I do it. If anyone would like them I can post my tandoori marinade and Murgh Makhani recipes which we picked up from over there.
Quote from: Dano on February 26, 2014, 06:41:04 PM
Looks good. When I lived in Singapore we used to take trips to Delhi and Agara. Learned to cook with a tandooor and got really good at Murgh Makhani(butter chicken) and mutton vindaloo. With the butter chicken traditionally it uses bits of leftover tandooried chicken so that's how I do it. If anyone would like them I can post my tandoori marinade and Murgh Makhani recipes which we picked up from over there.
I'll raise my hand for those recipes, I would love to try and duplicate it for my dad who loves both.
Quote from: Saber 4 on February 26, 2014, 07:41:44 PM
Quote from: Dano on February 26, 2014, 06:41:04 PM
Looks good. When I lived in Singapore we used to take trips to Delhi and Agara. Learned to cook with a tandooor and got really good at Murgh Makhani(butter chicken) and mutton vindaloo. With the butter chicken traditionally it uses bits of leftover tandooried chicken so that's how I do it. If anyone would like them I can post my tandoori marinade and Murgh Makhani recipes which we picked up from over there.
I'll raise my hand for those recipes, I would love to try and duplicate it for my dad who loves both.
...make that two hands,Dano... 8)
Awesome! I haven't posted them to the recipies in dev page because I wasn't sure how many people would actually try them. I am happily corrected. :) Stay tuned. Will post them in the next day or so.
Yeah post away Dano, I'd be interested. I have often found it hard to avoid a butter chicken sauce splitting when you add the cream.
Quote from: Dano on February 27, 2014, 07:43:49 AM
Awesome! I haven't posted them to the recipies in dev page because I wasn't sure how many people would actually try them. I am happily corrected. :) Stay tuned. Will post them in the next day or so.
Drooling with anticipation. :D
Howdy all! I'm going to post the tandoori chicken and murgh makhani in a few minutes in the 'recipies in development' section although they're not really developmental recipies. (I've made these a few dozen times since returning from Singapore in 2010 and haven't changed a thing)
Stay tuned!
TIP:
Note that if you're making the murgh makhani(butter chicken) I usually just make a double batch of the tandoori chicken; half goes on skewers and half goes into the wok(still uncooked) to fry up before I introduce the butter chicken gravy. I find cooking it in the wok and then adding the gravy so all the flavours meld vs cooking the chicken on skewers and then dropping it in the gravy makes it taste much better.
Thanks for posting Dano! 8)
Any time! Let me know if you have any questions and I'll be happy to help!