Butter chicken is traditionally cooked in a tandoor; but may be grilled, roasted or pan-fried in less authentic preparations. The gravy is made by first heating fresh tomato, garlic, and cardamom into a bright red pulp, which is then pureed after cooling, then the chef adds butter, Khoa and various spices, often including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek, and fresh cream. Did you know it originated in the 1950s, in the kitchens of Moti Mahal in Daryaganj, Delhi? A fun fact you can share with friends.
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