No irron chef her thats for sure...!!!
This is the link to the butter chicken recipe...
://annagarescabfare.com/#/dhruvs-butter-chicken/
I didnt make the GARAM MASALA as in this recipe...i just bought that as a made up spice.
I also couldnt find the "kasmiri chilli powder" so i tried a substitute listed on google using (from memory) 2/3rds paprika 1/3rd cayenne pepper...that was still too strong so my suggestion if you try it is use less cayenne pepper.
Best results i got with the rabbit was to leave it in meat bag (cotton bag/pillow case) in the fridge to slightly dry out & age for a good few days...dont be scared to let the rabbit go dry in the fridge...
Then boned it out & cut it up into small peices..
Also marinated it in the tikka for 24hrs, not 4 hrs...cooked as per recipe (uncovered)--just check for cooked by cutting bigger peice in half to see its cooked through..
It was amazing tender & to my surprise not dry at all...
Rabbit meat not dry aged in fridge let too much moistue go & ended up somewhat "stewing" in the oven-even uncovered-& took longer to cook, which seemed to tuffen up & dry out the meat more... just my observation...
This is the recipe for the sweet sauce. ..but as usual there'sheaps of variations on the net.
- Sweet sauce
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I used 1 cup raw sugar & less soy...oh & just plain tomato sauce in place of ketchup.
Even forgot the soy in one batch & it was still good...!!
Its easy as to make...
Sometimes ive used rice flour (as a gluten free option) to thicken other dishes but havnt tried it with sugar.
I just stirfried capsicum & red onion in oil with fresh garlic....i guess you could use any vegies i guess, carrot & peas would be good in it.
Vegies served on rice with rabbit on that then drizzle sauce over...
The man who knows everything, doesnt really know everything...he's just stopped learning...