Butter chicken | (印度奶油咖哩雞) Indian yummy curry made from chicken with spiced tomato & butter sauce.

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Butter chicken, traditionally known as murgh makhani, is an Indian dish originating in New Delhi. It is a type of curry made from chicken with a spiced tomato and butter sauce. Its sauce is known for its rich texture. It is like chicken tikka masala, which uses a tomato paste.

But seriously, traditionally, a makhani sauce is made of butter, tomatoes and cream, hence the name “makhan” which is Hindi for butter.

Butter Chicken is like its British sibling, a mixture of tender chicken pieces and a curry sauce. However, like Chicken Tikka Masala and most Indian curries, its base doesn't start with onions and a ginger-garlic paste, but tomatoes cooked in butter rather than oil.

If you don't have a problem with spices you should try tikka masala. On the other hand, if you enjoy a creamy curry with a less intense spice flavor, the best option is butter chicken.

Butter chicken originated from Northern India in 1948. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is very similar to British tikka masala. Butter Chicken is one of the most popular curries at any Indian restaurant around the world. Aromatic golden chicken pieces in an incredible creamy curry sauce, this Butter Chicken recipe is one of the best you will try! You will love how easy it is to make, especially with garlic butter rice and fresh homemade Naan bread. Tender and juicy chicken thanks to a deliciously spiced yogurt marinade, Butter Chicken is simply to make.

The curry sauce is out of this world! I know you all love food with beautiful, bold flavors, and nothing beats sitting down to a good great curry to finish off a chaotic day. The aromas alone transport you to a completely different world. The best part about cooking up Butter Chicken at home is the ingredients list. Every ingredient is easy to find from any grocery store or supermarket.

Happy cooking! and hope you enjoyed this video.

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