Just tried Patak's butter chicken sauce with some leftover chicken. Was not great but good and was a super easy meal. My issues are that the cost is too high (five dollars a bottle that makes one meal for a family) and the flavor was a little bland. Any recommendations for cheaper or better premade indian sauces?
>>21970382i know you dont want to hear this, considering the board we're on, but it'd really be better and cheaper if you made it yourself.
>>21970382I literally just bought a jar of that or the first time because I heard it was good. It will be arriving tomorrow with my grocery delivery. I wonder if I should have gotten a different brand
five dollars a bottle is pretty damn high considering you are going to use with like 10 dollars of chicken most likely. Indian cooking is a pain in the fucking ass though you need over 9000 spices to make butter chicken apparently. Im sure there is something like the roux cubes people use for curry that would be more cost effective id look into that
>>21970385I agree that fresh and home made is almost always cheaper and better, but a lot of Indian and Chinese recipes have a huge ingredient list and are hard to get just right. Sometimes you just want to settle for canned or a spice packet.
>>21970388they do have spice pastes and then you add the butter, oil, cream/coconut cream, yaourt, etc
>>21970388Chicken is two to four dollars a pound, so the sauce could end up more than the chicken
>>21970388>you need over 9000 spices to make butter chicken apparentlyIt's just eight.Powders:• cayenne• coriander• turmeric Wholes:• star anise • green cardamom pod• cloves• cinnamon bark• peppercorn Marinate the chicken in yogurt and powdered spices then cook, marinade and all, and set aside. Cook tomato, shallot and chili then blitz smooth with more powders.Cook tomato mixture again, with the chicken this time, and the whole spices. When reduced, add cream and serve.Complete piece of piss to make, mate.
>>21970406or add sauce
>>21970390butter chicken has an extremely small ingredient list. it's just tomatoes, spices, a whole stick of butter, and some heavy cream or coconut cream. this recipe uses even less spices than >>21970406 and you can do it in your slow cooker. https://twosleevers.com/slow-cooker-butter-chicken/#recipe
>>21970382I liked it, added applesauce and it tasted like japanese curry
>>21970382>>21970388where is the bottle in this image
>>21970411>this recipe uses even less spicesThat's because they're included in the garam masala. Weird choice to include smoked paprika and cumin, but it's otherwise a good recipe.My wife is West Indian (ie Caribbean) and West Indian (ie Marathi) so butter chicken isn't something she grew up with. I didn't, either (I'm from Italy) but North Indian friends at university introduced her to it and what I said is how she makes it except I forgot an ingredient: ginger-garlic paste in the marinade. She uses sweet green seasoning (it's like regular green seasoning but with aji dulce instead of bonnets) instead of normal ginger-garlic paste. We rarely eat it because this shitshow of a dish has a whole stick of butter AND a bunch of [vegan] cream (she's lactose intolerant). It's a calorie bomb.
>>21970406>>21970425>no amchur powder>no kasuri methi>no Kashmiri chilli powder>no cumin>no coriander root>no cashews>no honey>no black salt>no mustard oil>cayenne (this is a South American ingredient)>star anise (this is an East Asian ingredient)>cinnamon bark (this is an SEA ingredient)>shallot which is for sweeter South Indian dishes and not suitable for use in North Indian dishes like Butter Chicken>adding powder to the blender when you should have opened the spices at the beginning when sauteing onions>not allowing makhni to come to room temp before blending>no sieving for silky textureyou've never made nor eaten a real butter chicken in your life>butter chicken isn't something she grew up with.it shows>sweet green seasoning>Green seasoning is made of onion, garlic, pepper, scallions, culantro, thyme, basil, and other fresh herbskys>>21970411>no amchur powder>no kasuri methi>no coriander root>no Kashmiri chilli powder>no cashews>no honey>NO ONION>NO GREEN CARDAMOM>no black salt>no mustard oil>slow cooking when the marinated chicken should be cooked on a grill or tandoor>paprika>blending ingredients at the beginning without cooking or opening up the spicesthis board is a travesty. stop getting shitty food writer recipes from Google.
Every time I buy pre-made butter chicken curry sauce I'm always disgusted how oily it is, I have to scoop that shit out when it all gathers at the top
>>21970452You're not wrong but butter chicken is basically Indian chili mac
>>21970452>this is a South American ingredientSo are cashews and you seem to want those.
>>21970382the aldi's sells theirs for $3.69
>>21970452>Kashmiri chilli powderlmaoI'm telling people to use cayenne and paprika together because kashmiri chilli isn't common to most kitchens here. Same with fenugreek leaves (stop using Punjabi words, you blithering imbecile; you're not impressing anyone when you're this wrong).>cumin>black salt>mustard oil>and amchoor>in butter chickenlolAmchoor is unnecessary if you're using yoghurt. What do you think the yoghurt is there for, retard? And mustard, whether seed or oil, is absolutely not standard and would irreparably alter the taste for the worse, removing itd characteristic sweet-tang and replacing it with nose-heat. And fucking sulfur and cumin? You're a buffoon.>implying shallot is particularly different from red onion, which is used up northroflI mistyped the directions for when to add the powder to the tomato etc. Sue me. And green seasoning is basically whatever you fucking want. Every family has its own recipe. >>21970469He's very wrong and very feminine. Excepting the inclusion of cashew, which is common in the dish, most of what he said is either unnecessary or contraindicated. This list shows he doesn't understand what the ingredients do (amchoor is a souring agent, as is yogurt) and that he wishes you be a she with how much she's PMSing everywhere.
>>21970406>ayo this'll just be cheaper and less time than buying it in a jar
>>21970452stupid pseud, nobody cares. if it tastes like the restaurants that's all you need. OPs frame of reference was a jar of premade.
>>21970525What I meant was he's not wrong that it's not a "basic" dish, that it can have a lot more ingredients than what most people think, and that what passes for homemade butter chicken is good when it's usually pretty lameMy chili has beans in it but a shitload of other steps and ingredients than what most people do when they make chili, and some of those people would criticize me for including beans and don't even bother with any of the other work or ingredients
>>21970382butter chicken? more like bitchass chicken
>>21970525>over an hour to replyyou had to ask your fake indian wife and chatjeetpt for their “opinions” and you were still wrong kek
>>21970425What a load of bullshit
>>21970382For this type of thing, you're better off going with thai. You can get cans/jars of thai curry paste that are extremely concentrated so you can add a can of coconut cream, and that's going to be cheaper than pre-made jar sauces.
>>21971007I've done this several times with Thai pastes (Thom Yum) and made restaurant-tier soups, I have done this a few times with vindaloo paste and it was fucking horrid
>>21971010I like the Maesri yellow/red/green cans. I have no idea how widespread those are so they might not be in your country.
>>21971011>Maesrithanks anon I had not seen this brand before but yes it looks like it is available. I've never tried to make a Thai curry but maybe I should branch out a bit
>>21970994Or, and this might shock you, I'm not glued to a screen 24/7 and nighttime showering is a thing, Smellyterminallyonline-kun. >>21970996lol no>>21970599But what "he" (for now, maybe) said won't make anything that tastes like a restaurant version. Like… at all. Mustard oil and sulfurous salt, ffs
>>21970382picrel, costs about $4, comes with the herbs and whatever, you still need heavy cream and chicken thighs, still need to buy garlic naan. Will I complain? Yes is it perfect? no will it make a delicious curry turd and make your apartment smell like an indian restaurant for a week? oh yes.
>>21971056Or, and this might shock you, you’re just wrong:https://www.youtube.com/watch?v=hpe9XSJ7CQQhttps://www.youtube.com/watch?v=RKNogWbAivYhttps://www.ireland-live.ie/news/food---drink/2006540/the-curry-guys-butter-chicken-recipe.htmlKashmiri chilli powder and dried fenugreek (seeing as you’re so assblasted about me using the name on the packaging) are readily available in the world foods aisle also. You’re just straight wrong and have no idea about the traditional ingredients, then again you’re putting carribean shit into indian dishes so you can easily be regarded as a retard in any case.
>>21970452Yes, you are further reinforcing the point that good complex indian flavours are achieved laboriously and with a huge amount of spice variety
>>21971087Yawn. Also, wrong. : )
>>21971098>completely incapable of refutingconcession accepted
>>21970525>>21970525Mate they also eat literal shit
>>21971104Nah. I just don't have to convince myself I'm right because I know I am. But please, spend more time looking for and posting more videos nobody's gonna watch in a future attempt to not be a loser, kiddo. I'm starting my day now. That means I'm gonna be away from a screen for a while. Can you handle that?
>>21970406i did butter chicken from scratch once, it took 3h and turned out okaytotally not worth
>>21971110another vote for buy the jar
>>21970452>black saltA retarded meme of an ingredient. It’s just salt, but carcinogenic and smelling of farts.
>>21970529No one said less time, the per recipe cost would be cheaper after buying all the spices. Gotta get spices sometime man, or you just stick with premade.
>>21971128I was gifted Himalayan Pink Salt awhile ago and like a tard I used it to season my pot of soup. Fucking horrible decision. Once the actual sodium-chloride dissolved into the broth, all the fancy pants minerals in that salt settle to the bottom of the pot, and that last bowl or two of soup is bitter and foul as fuck because that shit is just rocks and rust and sulphur. Okay fine, it's a nice looking salt as a topping, but having all those impurities concentrated in those last few drams is fucking disgusting, Never again. Same with black salt, it's just carbon and sulphur from a volcano. Looks nice, tastes like the shit scraped off the hoof of a dead goat.
op if you want an easer and cheaper way than just use kitchen of india. can get for way cheaper than one jar. any indian market will have an entire isle of premix spices along with actual spices to make this. stop using weird western brands>>21971087that guy is so assblasted that you're right though.
>>21970382Look for concentrated curry pastes. I think I saw you posted a picture that included one, those are almost always better because you can more easily okay with the flavor. I'll get those big jars when they're on sale, and usually add some curry paste to them.
>>21971134Indian black salt (kala namak) isn’t that. It’s manufactured. They take salt and fire it in a kiln with other shit. It’s intentional made to smell like sewer off gas.
Curry paste curries taste like... curry paste curries. There's a certain twang to them that's just not right. Grim.
>>21971140interesting. I kind of like that, but it's still a purely æsthetic salt and needs be used as such
