Cooking Mamtas butter chicken (Murg Mahkani) for dinner tonight. My wifes favourite butter chicken (apart from mine of course) is from a restaurant down the road. They look like they do their chicken pieces in the tandoor and then add it to the sauce. Im thinking of doing the same. Marinading it all day and then cooking really hot in the oven before adding to the sauce.

Cheers

Steve

Hi Steve, I will be cooking butter chicken (mamtas) next weekend. And Mamtas Srilankan chicken curry in weekend after that :). Ya I have tasted grilled lamb curry but never chicken, that charcoal smell gives it a unique smokey flavour, but will that effect be achived in home oven?.

I normally lightly stir fry chicken in a little oil before adding it to any curry cooking.

I think that a lot of Indian restaurants take their leftover tandoori chicken and use it to make their butter chicken. It does taste good this way.

All,

I find that if I fry black cardomoms with the onions, I achieve a wonderful smoky undertone to the curry. Does this substitute the chared-tandoori oven taste? - probably not, but it does add to the flavour!!

Hi James,

Depending on what curry you are cooking, with black cardamoms (big ones?)you can fry normal cardamom pods, cinnamon stick, cloves, whole pepper as well.....that is what I do, depends on your taste.

I forgot to mention bayleaves.