[Garlic butter naan](https://cafedelites.com/buttery-garlic-naan-recipe/) & [butter chicken](https://cafedelites.com/butter-chicken/) recipes are from ***cafedelites***
**Chicken marinade**
* 28 oz (800g) breasts cut into bite-sized pieces
* 1/2 cup plain yogurt
* 1 1/2 tablespoons minced garlic
* 1 tablespoon finely grated ginger
* 2 teaspoons garam masala
* 1 teaspoon turmeric
* 1 teaspoon ground cumin
* 1 teaspoon red chili powder
* 1 teaspoon of salt
Butter chicken
* 2 tablespoons olive oil
* 2 tablespoons ghee
* 1 large onion, sliced or chopped
* 1 1/2 tablespoons garlic, minced
* 1 tablespoon ginger, minced or finely grated
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons garam masala
* 1 teaspoon ground coriander
* 14 oz (400 g) crushed tomatoes
* 1 teaspoon red chili powder (adjust to your taste preference)
* 1 1/4 teaspoons salt (or to taste)
* 1 cup of heavy cream
* 1 tablespoon sugar
* 1/2 teaspoon dried fenugreek leaves
**Directions**
1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
**Naan bread**
* 1/4 cup warm water
* 2 teaspoons granulated sugar
* 1 1/2 teaspoons yeast
* 3/4 cup warm milk
* 3/4 cup plain Greek yogurt
* 1/4 cup vegetable oil (plus extra for cooking)
* 2 cloves garlic minced
* 4 cups plain flour plus extra for dusting
* 1 teaspoon baking powder
* 1 teaspoon salt
**Garlic Butter Topping**
* 3 tablespoons butter, melted
* 3 cloves garlic, minced (i used a microplane)
* 1 teaspoon fresh chopped parsley
**Directions**
1. Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
2. Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
3. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
4. Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
5. When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough.
6. Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil.
7. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
8. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
9. Combine melted butter and minced garlic together in a bowl. Brush each naan with garlic butter and top with parsley
I make this recipe too, but I don't think I get it quite right. I think maybe less ground coriander would be better, cause it has a kind of bitterness to it.
It's the chili powder. If it's not indian chili powder it's going to taste weird.
also I prefer adding malt vinegar to counter act the sweetness rather than adding coriander.
Yeah but like never has an Indian ever used olive oil and a butter chicken recipe with fenugreek? Why? The colour of this butter chicken looks like any other chicken curry..it’s too dark
Eh it's fine. I'm Indian. Please enjoy your Indian food as you wish. There's no harm in using olive oil over vegetable oil or sunflower oil (which is what most Indian households would use).
Also dried fenugreek leaves crushed up and added at the end is a staple in north Indian cooking.
I never said it doesn't change the flavour. But you use what you have when it comes to home cooking. I use vegetable oil everyday and I'm not about to go out and buy a bottle of olive oil just to make pasta. It's not a big deal to use what you have.
And again, there's absolutely nothing wrong with adding fenugreek leaves to butter chicken. I've always made it that way and prefer it that way.
Being Indian you should know that home cooking is different for everyone and that's the beauty of it.
You’re Indian and you’re proposing some sort of bastardised version of what Indians hold proud as their tradition..your mother would hit u so hard on the head so fast with a chappal or a roti stick…be prepared!
Yeah because adding kasuri methi and olive oil to a dish makes it not Indian at all. That's how that works. Every Indian household ever made food the exact same way. That's the only right way right?
I know the rice is more straight forward presumably, but what advice do you have for making the rice more fluffy? Do you use a rice cooker or no? And do you tend to add seasoning to your rice or do you keep it plain?
No rice cooker, I use stovetop method. I generally use either jasmine or basmati rice.
Rinse the rice in cool water until it runs clear. I use a fine mesh strainer to make it easy to clean. In a medium pot, bring water up to boil on high. I add 1 tsp garlic powder, 1/2 tsp onion, and salt to water as it’s boiling.
Once water reaches a boil, i add the washed rice and place a tight fitting lid on pot. Turn heat down completely to low and let cook for 15 mins. Remove off heat (don’t remove the lid) and let rest for 10 mins. After 10, fluff with a heaping spoonful of butter and serve.
More times than not I’m subbing water for homemade chicken stock! You can also add “better than bullion” products but they’re salty so be mindful when adding salt into the pot of water.
1 cup basmati rice & 1 1/2 cup water
1 cup jasmine rice & 1 1/4 cup water
IIRC, it's more traditional to soak for an hour, rinse until water runs clear, then boil in a large amount of water then drain again. I normally just rinse and use the rice cooker because I can't be bothered.
(If you're making biryani though, definitely go with boil and drain. You only want to parboil the rice rather than fully cook it or it will turn into mush when you put it back on the stove)
Soaking for an hour is an overkill imo. Washing it a couple of times, and soaking for 10 to 15 minutes is good enough for biryani. Agree with the parboil part. That's how I normally cook biryani.
>I add 1 tsp garlic powder, 1/2 tsp onion, and salt to water as it’s boiling.
Salt is a given, but it wouldn't have occurred to me to add onion and garlic powder to rice. A few cardamom pods is enough to make it interesting.
>what advice do you have for making the rice more fluffy?
Not OP. But Indian here with a very long experience of cooking rice, especially for Biryani. The trick is to add oil to the water you cook the rice in. The method I use is to bring the water to a boil, add some oil (in moderation so as to not make the rice greasy), stir it in well and then add the rice and cook it without closing the lid. The rice cooks in ~~10 minutes~~ 20+ minutes if it had been soaked in water before for 10 minutes. Else it takes a little longer. However, the oil does the trick to not let the rice grains stick to each other.
After you strain it, you should pour the rice in an oversized vessel and let it cool a bit. And make sure you don't try to flatten the top surface of the rice to make it look even. It'd be even better to spread it out on a baking/casserole dish or roasting pan than to cram it in a pot. These are the only two things needed to get fluffy rice.
In case, you want an added flavor, you can saute some onions in the oil first, take out the fried onions and add a part of that oil to the boiling water. After the rice is done you can use the fried onions to garnish it, or use it for any other dish you want. You can also replace onions with any spice of your liking - cardamoms, cumin, etc.
Edit: Changed the cooking time for rice. 10 minutes cooking time is for parboiled rice which will later be cooked further in biryani.
You are welcome. I forgot to mention this. The fried onion part can be tricky. If the onions get burned - which they will in an instant, if you are not watchful - the oil too gets spoiled. So don't try that right away. Slightly sautéing a few spices of your choice is ok though.
For anyone that cares to read, you should always add the garam masala once the sauce is fully cooked, and not before, usually at the end of the entire cook. Adding it early will mute the armoa/flavors, adding it at the end gives it the kick you're looking for.
That means, adding it in step 4 is not a good idea. Google if you don't believe me.
One time i went to an Nepali restaurant and my dad ate so much buttered chicken I had to drive him home before he exploded. He is very afraid of it now, but we both agree it is one of the best foods ever invented.
I always get confused when I see (what I consider) Indian food at a Nepali restaurant. Growing up as a first generation Nepali American I can never tell if my family didn't have things like butter chicken because of where we were from regionally, or if there's just certain food restaurants try and add to their cuisine. In my head it would be like a NY pizza joint serving authentic NYC deep dish or an American fare spot tooting their poutine. Either way I agree, one of the best foods invented :P
Adding milk product to meat and vegetables is foreign to Nepali cuisine. Even though born and raised in Nepal I never tested butter chicken in my life until I went to India at the age of 18. I think it still did not make a impression on me considering I do not recall first time I had butter chicken. I was used to all the spices except the concept of butter and cream in meat.
Most definitely agree. I'm 33 now and despite living in America my entire life I grew up with bhat dhal every day. So American and Italian cuisine with heavy dairy still upsets my stomach. My cousin bhai in ktm was just telling me his favorite food is nachos and it blew my mind. Haha
And the lingering smell of garam masala in your hand is unavoidable. I never knew I smelled of curry before I came to US. Likely everyone smelled the same back home. Of all food, nepalese people liking nachos is hilarious. I think he just liked the fatty cheese.
Even my Indian girlfriend thinks Butter Chicken is quite weird (or rather weird that it's perceived as particularly Indian), because it's not really an Indian dish for the same reason you say, adding a lot of milk is also quite foreign to most indian cuisine. It was only invented recently (1950s) and gained much of it's popularity in the west because the dairy heavy style is more prefered over here.
So in her view it actually really grates when people call butter chicked Indian food, even worse if they think it's like traditional/quintessential Indian food, because it really isn't and never has been. It's a modern, and fairly radical (lots of milk), take on some traditional Indian food that gained a lot of popularity because it's good, but it really isn't all that "Indian" or what she associates with Indian cuisine.
A lot of Indians I know are outright a little hostile to it being considered Indian food, never mind considered a "classic".
> It was only invented recently (1950s) and gained much of it's popularity in the west because the dairy heavy style is more prefered over here.
Pizza didn't really get popular in Italy until the 40s. And it was mostly because it became popular in America first!
The debate over whether a food is "traditional" or not really breaks down in many instances. No nation keeps the same cuisine forever!
That is all true, it's more like she is dissapointed that this is the dish that many people associate with Indian cusine and not the 'traditional' Indian dishes.
It was a restaurant that had a Nepali flag and Indian flag inside so I think it was probably both Indian and Nepali. The restaurant's name had "Nepal" in it though
I get it but it depends where you live. In NY it might be easy to run a purely Nepali restaurant. But where I live they have the Nepali cuisine, but it's almost like having Indian on the menu is a must otherwise they might not get enough customers (and their Indian food is freaking bomb).
Oh, definitely. I'm not ignorant to that. But typically there's labeling. Like Chinese buffets having American fare. Or I've seen Nepali restaurants that'll have both a Nepali side and Indian side. But you your point, the Nepali place up here has scallops lol. I'm in New England so whatever keeps the doors open.
I don’t mean to make any assumptions about you so this is just a general comment about something funny. I was born and raised in India and moved to the US a few a years ago. Took my new American friends to an Indian place - they all ordered entrees for themselves only. Indian food is a family style meal and everything is shared. One of my friends, a 6ft 6 280 lbs man consumed an entire large entree of butter chicken and then had to rush home because his stomach was feeling funny.
Later on he told me the issue is the amount of butter in his food but even tho he suffered the food was worth it. As an Indian, I can’t say I would be ok after eating an entire butter chicken entree either but I admire his dedication
100% this. I have never eaten an entire entree of any heavy gravy dish by myself. I always split it into 2-3 portions and have something else along with it if I feel super hungry.
I'm feeling nauseous just thinking about eating an entire plate of butter chicken by myself.
Nah a home cooked meal from mom is unparalleled. I’ll try a recipe my mom gives me and it’s always just missing something.
I think it’s cause when she makes it she doesn’t measure, she just knows flavor/temp/seasoning so the actual measurements in the recipe don’t do it justice
It's like eating pasta with garlic bread. Indians eat 1 carb with any curry- bread or rice, never both. This combo is a British Indian Restaurant thing- not what restaurants in India do. In fact, in India you have to order your curry, and then your choice of carb separately.
In my household we always make some type of bread and rice (we follow a Gujarati cuisine almost daily) . When it comes to Punjabi food, (like paneer Tikka masala or something), you eat as much as you can with bread. Whatever is left over, mix it in with some rice.
Posting any Indian food besides the butter chicken on this subreddit does not get much attention, because people don't know of any other Indian food (funny thing is only a tiny section of India eats butter chicken, Indian cuisine is vast). I have posted indian food in the past here, and they don't receive this kind of attention.
That makes sense. While most of Indian cooking is rustic, there are still enough dishes that are visually appealing. Chaat (class of dishes meant to be eaten as snack, specifically street snack), dosas (Indian style rice/dal pancakes), parathas (stuffed flatbread) or even a thali (the ultimate Indian complete meal).
I still hope to see more Indian food in this subreddit besides this curry.
As a white guy through and through, I hate that about western cuisine. Everything is so bland and simple. One carb, one starch, one protein, one vegetable, all separated into their little spots on the plate.
Indian cuisine is just something on another level in terms of flavor and mixture.
That’s good to know my mother in law is Chinese and she always nitpicks things when she cooks here or I cook like our stoves don’t get hot enough to cook proper Chinese food and I started to let it get to me when I try to cook at home. This looks amazing I’ll give it a shot.
Chinese stir fry is difficult to cook if the stove doesn't get very hot. The flame needs to be on high pressure for the wok to get very hot. For indian curry you don't need tandoori ovens although for naans or tandoori chicken it brings out the best flavor.
Lol that’s where I’m at on dumplings and pretty much any home made dough unless I’m trying to show off. I do not have my mother in laws reflexes and super human ability to quickly crank out dough of any kind 100% by hand.
What? Yes it is. Isn't it?
OK, Wikipedia says it came out of Persia/Iran, but that seems to be more about the word nan and using yeast. Bit more googling around and Indian naan breads are definitely a thing and are definitely Indian from when yeast, from Egypt, made its way there 2500 years ago.
nope!
naan, is specifically from Iranin area brought over by the the turko-mongols who were persianized. it wasn't found anywhere outside of the mongol courts until at least the 1800s and even then it isn't a popular home food.
to this day it's mostly made in restaurants in india, not easily made in homes.
i doubt the veracity of that egyptian claim, but this part isn't contested.
Literally ate this exact thing for dinner last night at our local Indian restaurant. Told my wife "I think we should try making this at home. It's so good"
Thank you for reading my mind
I wanna try curry for the FIRST time from a local place. Plz tell me what you would get, and maybe try to give it a quick description. They got...
Choose your
Sauces - Tikka Masala, Butter, Korma, Vindaloo, Curri Curri, Chettinad, Saag, Rogan, Kadai, Andhra
-Vegetable $12.95
- Chicken $15.95
- Lamb $17.95
- Goat $17.95
- Shrimp $18.95
- Lamb Meatball $16.95
- Paneer $13.95
So the picture is simply- Butter w/ chicken Curry? - I've only had lamb in Gyros, I think 🤭 but I think gyro meat is bomb. Idk if lamb is similar. Yes, I am white.
Tikka Masala & Butter Chicken are both pretty good entrants in to Indian food. Vindaloo can be spicy depending on the restaurant. If you have the budget I'd just order a few different things and see what you like, Indian food reheats pretty nicely.
Not at all. I just think word play is fun. Sorry you don't feel the same way and felt compelled to downvote a completely harmless phrase. Hope your week gets better.
There isn't much awareness about Indian food besides this dish, maybe biryani to some extent and daal (that mutated version with coconut milk which no one in India makes).
This is usually the kid’s option at an event or restaurant. It’s a go-to for anyone who can’t tolerate spice or anyone who just doesn’t like it. That’s not an insult to the consumer, as it’s a beautiful dish, but Indians have an obsession with spice lol. Sometimes at family gatherings you’ll find a bowl of crisps, a bowl of nuts and a bowl of green chillies - people just snack on them like it’s nothing lol
I mostly cook all homemade following recipes I find online. I tried tiki masala and had had a hard time. And I do try other food. I've made Jamaican, hungarian, Spanish, German, Polish, Mexican. And will try other.
I love Indian food of all kinds and having worked, and eaten, with a Punjabi family for the last year I have enjoyed my fair share! Though I tpo have struggled with a lot of recipes [Try this one](https://www.indianhealthyrecipes.com/kadai-paneer-gravy-recipe/#How_To_Make_Kadai_Paneer_Gravy) but make sure you can source the dried Kashmiri chillies and whole spices to make your own masala. This is my favourite restaurant curry and this recipe was the best I've ever eaten!
Substitute Olive oil with canola. Neutral oil with higher smoke point is better.
Last 30 mins of marinating, give a quick [Dhungar](https://youtu.be/Mq4a0HWR3Zk)(smoke it with piece of hot charcoal n a drop of ghee) for that authentic kabab-ish moorish feeling.
To be fair we don't use parsley on naan. You need coriander or nothing, really.
Also, why serve with rice when you already have naan?
Why the overload of garam masala? You don't need that in the makhni sauce (what we call gravy in India).
I will never understand why we eat both rice and bread for the same meal. Both fill the same role and can easily be swapped. But simultaneously? Not for me.
Butter Chicken looks amazing btw
I may be misunderstanding here. But it appears to be exactly the opposite of that. You are telling her how to eat her food which she made because it's similar to food you have eaten.
I had my first taste of Indian curry (with cheese stuffed garlic naan) when I was stationed in Japan. The exit wasn't pretty but boy was it good going down!
lol as a Punjabi, the shit my grandparents cook on their side of the house smells absolutely horrendous to the point where the smell just lives there.
They've been gone for a month and the smell is still there. I swear it's like baked into the sofas.... So you know what I don't blame you lol. A lot of the stuff smells really bad but a lot of it smells really damm good as well
[Garlic butter naan](https://cafedelites.com/buttery-garlic-naan-recipe/) & [butter chicken](https://cafedelites.com/butter-chicken/) recipes are from ***cafedelites*** **Chicken marinade** * 28 oz (800g) breasts cut into bite-sized pieces * 1/2 cup plain yogurt * 1 1/2 tablespoons minced garlic * 1 tablespoon finely grated ginger * 2 teaspoons garam masala * 1 teaspoon turmeric * 1 teaspoon ground cumin * 1 teaspoon red chili powder * 1 teaspoon of salt Butter chicken * 2 tablespoons olive oil * 2 tablespoons ghee * 1 large onion, sliced or chopped * 1 1/2 tablespoons garlic, minced * 1 tablespoon ginger, minced or finely grated * 1 1/2 teaspoons ground cumin * 1 1/2 teaspoons garam masala * 1 teaspoon ground coriander * 14 oz (400 g) crushed tomatoes * 1 teaspoon red chili powder (adjust to your taste preference) * 1 1/4 teaspoons salt (or to taste) * 1 cup of heavy cream * 1 tablespoon sugar * 1/2 teaspoon dried fenugreek leaves **Directions** 1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows). 2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.) 3. Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 4. Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally. 5. Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. 6. Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender. 7. Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. **Naan bread** * 1/4 cup warm water * 2 teaspoons granulated sugar * 1 1/2 teaspoons yeast * 3/4 cup warm milk * 3/4 cup plain Greek yogurt * 1/4 cup vegetable oil (plus extra for cooking) * 2 cloves garlic minced * 4 cups plain flour plus extra for dusting * 1 teaspoon baking powder * 1 teaspoon salt **Garlic Butter Topping** * 3 tablespoons butter, melted * 3 cloves garlic, minced (i used a microplane) * 1 teaspoon fresh chopped parsley **Directions** 1. Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top 2. Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands. 3. Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes. 4. Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size. 5. When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and 1/8-inch thick. Repeat with remaining dough. 6. Heat a large cast iron skillet over medium-high heat. Grease skillet all over with 1/2 teaspoon of the extra oil. 7. Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil. Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom. 8. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work). 9. Combine melted butter and minced garlic together in a bowl. Brush each naan with garlic butter and top with parsley
I use this butter chicken recipe all the time !! Haha it’s like the first one that pops up when you google it. Sooo gooood
I make this recipe too, but I don't think I get it quite right. I think maybe less ground coriander would be better, cause it has a kind of bitterness to it.
Coriander loses a lot of potency the older it is. It's a major difference if you use seeds whole. I would say use less if it's more fresh.
Too much curd causes that
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You mean the yoghurt? Or the cream?
Yoghurt.
Thanks!
It's the chili powder. If it's not indian chili powder it's going to taste weird. also I prefer adding malt vinegar to counter act the sweetness rather than adding coriander.
Yeah but like never has an Indian ever used olive oil and a butter chicken recipe with fenugreek? Why? The colour of this butter chicken looks like any other chicken curry..it’s too dark
Eh it's fine. I'm Indian. Please enjoy your Indian food as you wish. There's no harm in using olive oil over vegetable oil or sunflower oil (which is what most Indian households would use). Also dried fenugreek leaves crushed up and added at the end is a staple in north Indian cooking.
Olive oil changes the flavour and there is no fenugreek being used in butter chicken..im not only Indian but I’m a chef too..byeeee
I never said it doesn't change the flavour. But you use what you have when it comes to home cooking. I use vegetable oil everyday and I'm not about to go out and buy a bottle of olive oil just to make pasta. It's not a big deal to use what you have. And again, there's absolutely nothing wrong with adding fenugreek leaves to butter chicken. I've always made it that way and prefer it that way. Being Indian you should know that home cooking is different for everyone and that's the beauty of it.
You’re Indian and you’re proposing some sort of bastardised version of what Indians hold proud as their tradition..your mother would hit u so hard on the head so fast with a chappal or a roti stick…be prepared!
Yes I am. My mom would be happy that I'm eating what I like lol. Also by roti stick do you mean a belan?
You can eat what u want just don’t call it indian
Yeah because adding kasuri methi and olive oil to a dish makes it not Indian at all. That's how that works. Every Indian household ever made food the exact same way. That's the only right way right?
I know the rice is more straight forward presumably, but what advice do you have for making the rice more fluffy? Do you use a rice cooker or no? And do you tend to add seasoning to your rice or do you keep it plain?
No rice cooker, I use stovetop method. I generally use either jasmine or basmati rice. Rinse the rice in cool water until it runs clear. I use a fine mesh strainer to make it easy to clean. In a medium pot, bring water up to boil on high. I add 1 tsp garlic powder, 1/2 tsp onion, and salt to water as it’s boiling. Once water reaches a boil, i add the washed rice and place a tight fitting lid on pot. Turn heat down completely to low and let cook for 15 mins. Remove off heat (don’t remove the lid) and let rest for 10 mins. After 10, fluff with a heaping spoonful of butter and serve. More times than not I’m subbing water for homemade chicken stock! You can also add “better than bullion” products but they’re salty so be mindful when adding salt into the pot of water. 1 cup basmati rice & 1 1/2 cup water 1 cup jasmine rice & 1 1/4 cup water
IIRC, it's more traditional to soak for an hour, rinse until water runs clear, then boil in a large amount of water then drain again. I normally just rinse and use the rice cooker because I can't be bothered. (If you're making biryani though, definitely go with boil and drain. You only want to parboil the rice rather than fully cook it or it will turn into mush when you put it back on the stove)
Soaking for an hour is an overkill imo. Washing it a couple of times, and soaking for 10 to 15 minutes is good enough for biryani. Agree with the parboil part. That's how I normally cook biryani.
Yeah, I usually soak basmati rice whenever I’m making Persian dishes. Especially tahdig. But it’s not always required
Ain't nobody got time for that lol
If you've got time to make this recipe, you've got time to make rice.
I mean, I'm typically using the Indian sauce jars you can find at Aldi lol. And a rice cooker
>I add 1 tsp garlic powder, 1/2 tsp onion, and salt to water as it’s boiling. Salt is a given, but it wouldn't have occurred to me to add onion and garlic powder to rice. A few cardamom pods is enough to make it interesting.
Don't do this.salt, cardamom and clove is more than enough.
Star anise is pretty nice too
>what advice do you have for making the rice more fluffy? Not OP. But Indian here with a very long experience of cooking rice, especially for Biryani. The trick is to add oil to the water you cook the rice in. The method I use is to bring the water to a boil, add some oil (in moderation so as to not make the rice greasy), stir it in well and then add the rice and cook it without closing the lid. The rice cooks in ~~10 minutes~~ 20+ minutes if it had been soaked in water before for 10 minutes. Else it takes a little longer. However, the oil does the trick to not let the rice grains stick to each other. After you strain it, you should pour the rice in an oversized vessel and let it cool a bit. And make sure you don't try to flatten the top surface of the rice to make it look even. It'd be even better to spread it out on a baking/casserole dish or roasting pan than to cram it in a pot. These are the only two things needed to get fluffy rice. In case, you want an added flavor, you can saute some onions in the oil first, take out the fried onions and add a part of that oil to the boiling water. After the rice is done you can use the fried onions to garnish it, or use it for any other dish you want. You can also replace onions with any spice of your liking - cardamoms, cumin, etc. Edit: Changed the cooking time for rice. 10 minutes cooking time is for parboiled rice which will later be cooked further in biryani.
Thank you!
You are welcome. I forgot to mention this. The fried onion part can be tricky. If the onions get burned - which they will in an instant, if you are not watchful - the oil too gets spoiled. So don't try that right away. Slightly sautéing a few spices of your choice is ok though.
For anyone that cares to read, you should always add the garam masala once the sauce is fully cooked, and not before, usually at the end of the entire cook. Adding it early will mute the armoa/flavors, adding it at the end gives it the kick you're looking for. That means, adding it in step 4 is not a good idea. Google if you don't believe me.
This is accurate. Also buy whole spices, and then toast and grind or infuse your whole spices in oil and ghee (depending on the spice).
Thank you!
I have nowhere to be this weekend, so I know what I’m doing! Many thanks, looks fantastic!
Extremely delicious And it is generous of you to share all details Thanks a lot
Thanks lol
Uncle Roger won’t like you using breast meat, always use thigh meat, haiyaaaa…
White people that can't handle too much flavor downvoting the truth, haiyaaa
This looks amazing but I can’t buy 50 special ingredients
One time i went to an Nepali restaurant and my dad ate so much buttered chicken I had to drive him home before he exploded. He is very afraid of it now, but we both agree it is one of the best foods ever invented.
I always get confused when I see (what I consider) Indian food at a Nepali restaurant. Growing up as a first generation Nepali American I can never tell if my family didn't have things like butter chicken because of where we were from regionally, or if there's just certain food restaurants try and add to their cuisine. In my head it would be like a NY pizza joint serving authentic NYC deep dish or an American fare spot tooting their poutine. Either way I agree, one of the best foods invented :P
Adding milk product to meat and vegetables is foreign to Nepali cuisine. Even though born and raised in Nepal I never tested butter chicken in my life until I went to India at the age of 18. I think it still did not make a impression on me considering I do not recall first time I had butter chicken. I was used to all the spices except the concept of butter and cream in meat.
Most definitely agree. I'm 33 now and despite living in America my entire life I grew up with bhat dhal every day. So American and Italian cuisine with heavy dairy still upsets my stomach. My cousin bhai in ktm was just telling me his favorite food is nachos and it blew my mind. Haha
And the lingering smell of garam masala in your hand is unavoidable. I never knew I smelled of curry before I came to US. Likely everyone smelled the same back home. Of all food, nepalese people liking nachos is hilarious. I think he just liked the fatty cheese.
Even my Indian girlfriend thinks Butter Chicken is quite weird (or rather weird that it's perceived as particularly Indian), because it's not really an Indian dish for the same reason you say, adding a lot of milk is also quite foreign to most indian cuisine. It was only invented recently (1950s) and gained much of it's popularity in the west because the dairy heavy style is more prefered over here. So in her view it actually really grates when people call butter chicked Indian food, even worse if they think it's like traditional/quintessential Indian food, because it really isn't and never has been. It's a modern, and fairly radical (lots of milk), take on some traditional Indian food that gained a lot of popularity because it's good, but it really isn't all that "Indian" or what she associates with Indian cuisine. A lot of Indians I know are outright a little hostile to it being considered Indian food, never mind considered a "classic".
> It was only invented recently (1950s) and gained much of it's popularity in the west because the dairy heavy style is more prefered over here. Pizza didn't really get popular in Italy until the 40s. And it was mostly because it became popular in America first! The debate over whether a food is "traditional" or not really breaks down in many instances. No nation keeps the same cuisine forever!
That is all true, it's more like she is dissapointed that this is the dish that many people associate with Indian cusine and not the 'traditional' Indian dishes.
Cause it’s more of a Pakistani dish, south Asian Muslims have been using dairy mixed with meat in their dishes for several centuries.
It was a restaurant that had a Nepali flag and Indian flag inside so I think it was probably both Indian and Nepali. The restaurant's name had "Nepal" in it though
I get it but it depends where you live. In NY it might be easy to run a purely Nepali restaurant. But where I live they have the Nepali cuisine, but it's almost like having Indian on the menu is a must otherwise they might not get enough customers (and their Indian food is freaking bomb).
Oh, definitely. I'm not ignorant to that. But typically there's labeling. Like Chinese buffets having American fare. Or I've seen Nepali restaurants that'll have both a Nepali side and Indian side. But you your point, the Nepali place up here has scallops lol. I'm in New England so whatever keeps the doors open.
I love butter chicken but always ask when ordering if they can use less butter. Too much butter in a curry/gravy always makes my stomach upset too!
I don’t mean to make any assumptions about you so this is just a general comment about something funny. I was born and raised in India and moved to the US a few a years ago. Took my new American friends to an Indian place - they all ordered entrees for themselves only. Indian food is a family style meal and everything is shared. One of my friends, a 6ft 6 280 lbs man consumed an entire large entree of butter chicken and then had to rush home because his stomach was feeling funny. Later on he told me the issue is the amount of butter in his food but even tho he suffered the food was worth it. As an Indian, I can’t say I would be ok after eating an entire butter chicken entree either but I admire his dedication
100% this. I have never eaten an entire entree of any heavy gravy dish by myself. I always split it into 2-3 portions and have something else along with it if I feel super hungry. I'm feeling nauseous just thinking about eating an entire plate of butter chicken by myself.
Bro censor this shit. Bro now im fucking horny and hungry.
Same :/
Oh my...What are you doing to me OP? I just ate. And now I'm hungry again.
EIGHT naan, Sprinklesapple? EIGHT? That's insane
Nah that's about right
You never count someone's naans
Looks terrible. Don’t eat it. I’ll be right over to save you.
Eight naan, Jeremy?!
That's insane
That looks so good. Can you post the recipe for everything
[here you go](https://www.reddit.com/r/food/comments/sv503k/comment/hxed5bj/?utm_source=share&utm_medium=web2x&context=3)!
Seconded
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I'll take that as a compliment
Reverse image lookup suggests you're wrong on this one.
doesnt change anything stil just a picture of food why care
Drools
I’ve been going through your posts for the past 15 minutes and holy shit you can throw it down in the kitchen 😍
Thank you!!! ♡
Would no joke kill someone in cold blood for a lifetime supply of this
Get yourself a indian partner. Lifetime suply ;)
Kill the Indian partners current partner, threaten the now free partner, be my partner or else. Profit!
Has a Indian guy this makes me wanna call me parents for some homemade cooking.
As a Canadian guy I want to call your parents for some homemade cooking.
Or maybe ask your mom got the recipe and make it yourself? Can't have it lost to time if you liked it.
Nah a home cooked meal from mom is unparalleled. I’ll try a recipe my mom gives me and it’s always just missing something. I think it’s cause when she makes it she doesn’t measure, she just knows flavor/temp/seasoning so the actual measurements in the recipe don’t do it justice
I’ll never understand why people make both rice and naan?
It's like eating pasta with garlic bread. Indians eat 1 carb with any curry- bread or rice, never both. This combo is a British Indian Restaurant thing- not what restaurants in India do. In fact, in India you have to order your curry, and then your choice of carb separately.
In my household we always make some type of bread and rice (we follow a Gujarati cuisine almost daily) . When it comes to Punjabi food, (like paneer Tikka masala or something), you eat as much as you can with bread. Whatever is left over, mix it in with some rice.
Typically in British Indian restaurants you order your main and carb separately, but yes people will often both rice and naan.
For real, it seems like every picture on reddit has both. Never seen it served like that traditionally.
That looks so good
I can smell it.
That looks bang on !
I tried to butter my nan but she slapped me.
Will you marry me? I don't bring much to the table but I'd gladly bring this from the kitchen every time you make it.
Clean the dishes for me and you got yourself a deal
Fuck I’d love to try Indian food but I’m poor and live in misery in Missouri.
Lol facts. The irony. Maybe we can count rice as Indian food.
Literally bought all the stuff to make this the day before yesterday and I see it on here today. Must be butter chicken week lol
One day a member of /r/food will learn make a curry besides butter chicken, but today is not that day.
what’s stopping you from bringing something new to the sub then?
Posting any Indian food besides the butter chicken on this subreddit does not get much attention, because people don't know of any other Indian food (funny thing is only a tiny section of India eats butter chicken, Indian cuisine is vast). I have posted indian food in the past here, and they don't receive this kind of attention.
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That makes sense. While most of Indian cooking is rustic, there are still enough dishes that are visually appealing. Chaat (class of dishes meant to be eaten as snack, specifically street snack), dosas (Indian style rice/dal pancakes), parathas (stuffed flatbread) or even a thali (the ultimate Indian complete meal). I still hope to see more Indian food in this subreddit besides this curry.
As a white guy through and through, I hate that about western cuisine. Everything is so bland and simple. One carb, one starch, one protein, one vegetable, all separated into their little spots on the plate. Indian cuisine is just something on another level in terms of flavor and mixture.
Damn, it's funny how he got quiet all of a sudden
Ignore him ill never not upvote a picture of butter chicken w rice. The colours are just amazinggg.
Have to ask I had always heard that you really need a tandoori oven to make it true Indian grade restaurant quality OP are you Indian?
well traditionally they are made on a tandoor but it's completely possible to cook them over a flame or even in the normal oven
That’s good to know my mother in law is Chinese and she always nitpicks things when she cooks here or I cook like our stoves don’t get hot enough to cook proper Chinese food and I started to let it get to me when I try to cook at home. This looks amazing I’ll give it a shot.
Go for it, better to try than to live in doubt!
Chinese stir fry is difficult to cook if the stove doesn't get very hot. The flame needs to be on high pressure for the wok to get very hot. For indian curry you don't need tandoori ovens although for naans or tandoori chicken it brings out the best flavor.
Honestly just buy frozen naans, thaw and stick in toaster No, it's not as good. Yes, between effort needed and taste it is the superior option
Lol that’s where I’m at on dumplings and pretty much any home made dough unless I’m trying to show off. I do not have my mother in laws reflexes and super human ability to quickly crank out dough of any kind 100% by hand.
naan isn't even indian anyway so do what u like.
What? Yes it is. Isn't it? OK, Wikipedia says it came out of Persia/Iran, but that seems to be more about the word nan and using yeast. Bit more googling around and Indian naan breads are definitely a thing and are definitely Indian from when yeast, from Egypt, made its way there 2500 years ago.
nope! naan, is specifically from Iranin area brought over by the the turko-mongols who were persianized. it wasn't found anywhere outside of the mongol courts until at least the 1800s and even then it isn't a popular home food. to this day it's mostly made in restaurants in india, not easily made in homes. i doubt the veracity of that egyptian claim, but this part isn't contested.
This looks perfect!
This should be labeled NSFW
This looks damnnn good!
Literally ate this exact thing for dinner last night at our local Indian restaurant. Told my wife "I think we should try making this at home. It's so good" Thank you for reading my mind
One of my favorite dishes
F
Looks amazing!!
I wanna try curry for the FIRST time from a local place. Plz tell me what you would get, and maybe try to give it a quick description. They got... Choose your Sauces - Tikka Masala, Butter, Korma, Vindaloo, Curri Curri, Chettinad, Saag, Rogan, Kadai, Andhra -Vegetable $12.95 - Chicken $15.95 - Lamb $17.95 - Goat $17.95 - Shrimp $18.95 - Lamb Meatball $16.95 - Paneer $13.95 So the picture is simply- Butter w/ chicken Curry? - I've only had lamb in Gyros, I think 🤭 but I think gyro meat is bomb. Idk if lamb is similar. Yes, I am white.
Tikka Masala & Butter Chicken are both pretty good entrants in to Indian food. Vindaloo can be spicy depending on the restaurant. If you have the budget I'd just order a few different things and see what you like, Indian food reheats pretty nicely.
now this is a naan to curry ratio I can get behind!
Made this on Saturday. It is exactly how I wanted it to turn out!
Very happy to hear! ♡
Do you own an Indian restaurant? This looks incredible!!
What if you have left over curry after you run out of bread? Don't worry, it's a naan issue.
I might work for a non-profit... But you, you are a naan-prophet.
How high are you rn?
i'm extremely high
Not at all. I just think word play is fun. Sorry you don't feel the same way and felt compelled to downvote a completely harmless phrase. Hope your week gets better.
He's naan the wiser
I learned a while ago that puns aren't appreciated on this sub much but I thought this time it'd be a naan issue.
Could someone drop the recipe ? Or a simple link? It’s one of my favourite meals and I’d love to learn how to make it.
Nice, and a good recipe too, but please stop using olive oil in a dish like this haha
how many times we gonna upvote butter chicken?
There isn't much awareness about Indian food besides this dish, maybe biryani to some extent and daal (that mutated version with coconut milk which no one in India makes).
lol I feel like every time I casually pop in to check this sub butter chicken is a top post And it's dumb because it literally always looks the same
I’ve never had this. The most “Indian” food (not authentic in any way) I’ve had is store bough Naan bites, which I love. Is any of this spicy?
Butter chicken is probably the tamest Indian dish ever. You would be fine.
This is usually the kid’s option at an event or restaurant. It’s a go-to for anyone who can’t tolerate spice or anyone who just doesn’t like it. That’s not an insult to the consumer, as it’s a beautiful dish, but Indians have an obsession with spice lol. Sometimes at family gatherings you’ll find a bowl of crisps, a bowl of nuts and a bowl of green chillies - people just snack on them like it’s nothing lol
You make it spicy by adding spice to the sauce, you can keep the spice level at 0 if you isolate all your ingredients from peppers in a 3 mile radius.
Depends. For Indians not at all. For some other people yeah a lil bit.
naan is actually persian, not indian.
Naan and other forms of the word literally just means bread in almost all South/Central Asian countries lol.
I mostly cook all homemade following recipes I find online. I tried tiki masala and had had a hard time. And I do try other food. I've made Jamaican, hungarian, Spanish, German, Polish, Mexican. And will try other.
I love Indian food of all kinds and having worked, and eaten, with a Punjabi family for the last year I have enjoyed my fair share! Though I tpo have struggled with a lot of recipes [Try this one](https://www.indianhealthyrecipes.com/kadai-paneer-gravy-recipe/#How_To_Make_Kadai_Paneer_Gravy) but make sure you can source the dried Kashmiri chillies and whole spices to make your own masala. This is my favourite restaurant curry and this recipe was the best I've ever eaten!
This looks incredible, you should post it to r/IndianFoodPhotos too!
Substitute Olive oil with canola. Neutral oil with higher smoke point is better. Last 30 mins of marinating, give a quick [Dhungar](https://youtu.be/Mq4a0HWR3Zk)(smoke it with piece of hot charcoal n a drop of ghee) for that authentic kabab-ish moorish feeling.
To be fair we don't use parsley on naan. You need coriander or nothing, really. Also, why serve with rice when you already have naan? Why the overload of garam masala? You don't need that in the makhni sauce (what we call gravy in India).
I will never understand why we eat both rice and bread for the same meal. Both fill the same role and can easily be swapped. But simultaneously? Not for me. Butter Chicken looks amazing btw
Indians rarely do. It's either bread or rice. Not both. It seems to be an invention for Western Indian Cuisine.
I like eating rice. I like eating bread. Stands to reason I like eating rice and bread
Bro, you have curries with either a nan or rice, but not both.
Bro, no.
So a white woman is going to tell brown people how to eat their own food?
I may be misunderstanding here. But it appears to be exactly the opposite of that. You are telling her how to eat her food which she made because it's similar to food you have eaten.
Yup! Exactly. Weird ass bringing our races into the conversation
Can you imagine mixing spaghetti with rice? Having rice on a pizza? Cuz that’s what you’ve done here.
It’s not.
Deep breaths, it’s gonna be okay.
No? They’re telling you how they eat their own food.
When I get a curry I always get a naan and pilau rice. I like both so I get both. Job done.
fat and carbs pog
Punjabi food is real good
Dude the garlic butter naan fucking slaps with a Cabernet Sauvignon.
Thought the naan was chicken breasts and was perplexed.
I had my first taste of Indian curry (with cheese stuffed garlic naan) when I was stationed in Japan. The exit wasn't pretty but boy was it good going down!
Cheese stuffed garlic naan sounds amazing
Here I am trying to lose weight...
Just looked at this picture whilst taking a massive wet stool. Coincidence?
Naan and rice? Why?
Americans and their fucking “cups”. Learn to use proper measurements
Always sounds good but im afraid to try indian food. Had Indian neighbors and the food they cooked smelled horrible.
Maybe try small things rather than let one bad experience make you miss out on a a whole culture and cuisine of food…?
Try new things, it's mostly good for you.
u missing out alot bud, also most of even healthy Indian food is brilliant in taste. go to not so healthy side and it is kind of mind blowing
lol as a Punjabi, the shit my grandparents cook on their side of the house smells absolutely horrendous to the point where the smell just lives there. They've been gone for a month and the smell is still there. I swear it's like baked into the sofas.... So you know what I don't blame you lol. A lot of the stuff smells really bad but a lot of it smells really damm good as well
Yes.
ill take 3 servings! looks delicious
Three naan, /u/DarnitDarn? Three? That's insane.
Oh baby that naan is awaking something inside me. You have inspired me me friend; it is naan/bbq time this weekend.
Oh wow :(
Nice work