Hi, my name is Diya Vineeth.
My hobbies or the things I love the most include music, movies, food documentaries, swimming, taekwondo and many more. But the topic I love the most is Food I could talk about food for hours, it could be about a new recipe, new cuisine I want to try…”Life is all about delicious food and enjoyment “
My basic policy in life is to try different things as possible. It might not always be related to food, but I am sure that the smallest thing can make a person the happiest Bite my kitchen is a blog about Indian food history and their preparation.
This particular blog is going to be about an Indian classic dish…
Just the name is enough for any true Indian’s mouth water… just imagine a bowl of Butter chicken with hot naan or roti. Thinking of this mouth watering delicacy I might have to go get a snack right now . Butter chicken has a special place in my heart. It was the first dish that I made for my family and the first dish that came out perfect in the first try
Butter chicken, traditionally known as Murgh makhani is a type of curry made from chicken with a spiced tomato and butter (makhan) sauce. Its sauce is known for its rich texture.
In addition, sometimes the cream gives the curry sauce a silky-smooth rich texture. this curry was first created by fiunddan lal Jaggi and fiundan lal Gujral the chefs of the reasturant moti mahal. The curry was made “by chance” by mixing leftover tandoori chicken in a tomato gravy, rich in butter.
In 1975, the English phrase “butter chicken” curry first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan founders of the Moti Mahal restaurant in Delhi, India
Chicken is marinated for several hours in a mixture of lemon juice, yogurt, fiashmiri red chili, salt, garam masala, ginger paste, and garlic paste.
The marinated chicken is cooked in a tandoor (Traditional clay oven), but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce, which is sieved so that it is velvety smooth.
Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and kasturi methi. Cashew paste may be used as a thickener and it is finally garnished with coriander.
Thank you for reading Bite my kitchen until the next time I write a blog…