I know this isn’t usually a forum for recipes, but I’m quite desperate. I really want to be able to make the kind of Butter Chicken you find at the standard (East) Indian restaurant.
I don’t mind if it requires tandori chicken, I’ve got that one mastered. But my real beef is with recipes that include ingredients that aren’t commonly available. Admittedly I could go to Little India in Toronto and find anything required, but I’d rather find it at the standard grocer.
I’d also like some help with the general method for preparation since I’ve been told that the order you do things is important for this recipe.
This one doesn’t seem to have anything terribly exotic. I looked at a few others and they were similar, although some also added a little cream, in addition to the yogurt.
You can grind blanched almonds in a blender, food processor, or even a coffee grinder. If you use your coffee grinder, clean it out by grinding some white rice afterwards, unless you like coriander flavored coffee.