Every cooking session is different from the one before, even if you're making the same dish. Yes, indeed, it is. A little more of this, a little less of that...you get what I mean =). Today's post is special because it is dedicated to my Mamujaan =).
Well, I made butter chicken again today mostly following this recipe. Last time I made it, I didn't provide a step-by-step photography breakdown, so here you go:
Well, I made butter chicken again today mostly following this recipe. Last time I made it, I didn't provide a step-by-step photography breakdown, so here you go:
Starting off with the marinated chicken (I could have done without some of the yogurt, need to fix my proportioning for next time).
Necessary spices: Left to right (top): Cinnamon stick, 4 cardamom pods, and 4 cloves; Kasoori methi (dried fenugreek leaves). Left to right (bottom): Garam masala and of course salt and chili powder. Ginger garlic paste is missing but it's a given (no Indian dish is made without this seasoning).
First, I fried some ginger garlic paste with the cinnamon stick, cardamom pods, and cloves. Next, I added about 4 small roma tomatoes and let them cook till they became tender and mixed them thoroughly until they were no longer visible.
I modified it from the original recipe by adding 1 cup milk and 1 and 1/4 cup yogurt (rather than just 1 and 1/4 cup half and half cream).
Voila, butter chicken!
Of course, we need some greens on the side, the best kind: asparag(oo)us.
I hope you enjoyed the post and to all of you who are experiencing the extreme cold weather, stay warm and cozy!
More knitting projects coming your way in the next post =)!
More knitting projects coming your way in the next post =)!