The homemade curry thread

[UTH]

UTH said:

Glebe butter chicken but extra spicy

Photos don’t make it look too appealing, but overall pretty happy with it. Naan bread was a couple of days past its best.

I'm giving the Glebe butter chicken another go tonight.....anyone any tips to improve? My last attempt was pretty good, but I must say it didn't come out looking very similar to the pictures on the Glebe page at all: https://glebekitchen.com/butter-chicken-indian-res...

One thing that I question is the onions....for a super smooth sauce, I'd have thought at some point blending was required, but the recipe doesn't call for it, so my end result didn't end up very 'restaurant style smooth'
Mine was also not as deep orange coloured as their pictures.....(I know my photos don't help as they're rubbish representations of what I actually ended up with)
I follow the recipe pretty much exactly, so I would have thought my result should be very close....

[UTH]

I think my first change from last attempt will be to chop my onions very fine, perhaps they weren't fine enough last time.

A minor gripe really I guess, the taste overall was good, but I would like it to look like the photos on their page!

[UTH]

Just about to serve up, the colour is definitely more brown than the orange in their photos, but it’s tasting pretty damn amazing, and the finer onion chop has certainly helped the consistency.
Final review I guess is afterwards, but I’m pleased right now.

[UTH]

I didn’t take a photo of the end result, but I think it’s maybe the best curry I’ve ever made.
I’ve always been focussed on needing to make a vindaloo because I like it seriously hot, but actually the butter chicken just tastes so good, and adding some extra punch with reaper chilli powder ticks the heat box.

I’m very much back in the Glebe camp, now I need to make another batch of the base.

[UTH]

What are the general difference between restaurant and hotel style Glebe recipes? I've only done the restaurant Vindaloo and Butter chicken so my range has been limited.

[UTH]

Interesting, I need to make a new batch of stuff, might give hotel a go......

[UTH]

illmonkey said:

UTH said:

Interesting, I need to make a new batch of stuff, might give hotel a go......

Hotel FTW!

You'll probably like someone elses anyway

Depends on the presentation

[UTH]

craigjm said:

Gone a bit AMG said:

UTH said:

What are the general difference between restaurant and hotel style Glebe recipes? I've only done the restaurant Vindaloo and Butter chicken so my range has been limited.

There’s a lot more flavour in the hotel gravy as you really have to slowly caramelise the onions and that takes away the hard frying that’s done with the restaurant gravy to cook the final dishes.

Both are fantastic but I’ve served both to guests now and the hotel style takes things up a level and is worth the effort. I’ve done one batch of BIR, two of hotel and one makhani gravy in the last month and will need to do more in a week or two.

Hotel style curry is infinitely better than BIR curry. BIR curry is a massive compromise to compensate for having to serve lots of people fast and be able to cook a huge range of dishes that fast too. Desi home cooking is always best and then hotel style just has far more flavour. We only really accept BIR type curry because unless you really know where to go in the UK it is all you can really get when eating out.

I might get around to doing the hotel style tonight.
One thing from the recipe.....I only have a MagiMix food processor, not a blender that's "required" in the recipe, is this going to matter? I'm guessing not.....

[UTH]

Anyone done this hotel style butter chicken?
https://glebekitchen.com/butter-chicken-murgh-makh...

It uses this gravy:
https://glebekitchen.com/makhani-gravy-hotel-style...

Just been shopping to get all ingredients, so I'm ready to go. I am a bit confused by the lack of the usual things I'd use, especially no mention of: https://glebekitchen.com/indian-restaurant-spice-m...

I'll put my faith in the recipe and trust it knows what's right, but the lack of things like garam masala, curry spice mix etc does have me wondering how "curry" it's actually going to end up.....

[UTH]

Well, I’ve started the gravy.

Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.



Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.

[UTH]

number2 said:

Probably not, but you'll find out! Worst case is it's not as finely blended as a blender would do.

Worth picking up a stick blender for things like this - I'm using one like this https://www.braunhousehold.com/en-gb/multiquick-5-... which looks identical to the one I've been using for the past 20 years .

Yes, I should probably get one, seems silly not to have all the kit given I do cook a lot

[UTH]

number2 said:

UTH said:

Well, I’ve started the gravy.

Right now I am going to be amazed how what is effectively two tins of tomatoes with a little bit of cassia bark, a black cardamom pod, one Indian bay leaf, and a bit of chilli powder is going to turn into an amazing hotel curry gravy, but I’m doing exactly what the recipe says so we shall see.



Oh, and the garlic/ginger paste and a fair few cashews. Maybe it’ll miraculously come together in the food processor.

That's not the 'hotel' gravy... is it the Makhani gravy?

Yeah, you're right, the one he said is needed for hotel butter chicken: https://glebekitchen.com/makhani-gravy-hotel-style...

Just watched the butter chicken video.....didn't realise that video included the gravy bit.....so at the moment mine looks the same as his, although I didn't puree my toms.....don't imagine that's a game change though, it's all going in the food processor shortly anyway

[UTH]

I should have had faith. So far it looks exactly like the recipe. And it tastes bloody nice even just at the gravy stage. Colour me impressed.

[UTH]

Big bag in my cupboard

https://www.amazon.co.uk/s?k=fenugreek+leaves&...