![]() It begins with an overnight marinade of the chicken (30 minutes if you’re in a pinch), and then you need to grill the chicken (using a tandoor if going truly authentic) before finishing with a slow simmer. Traditional butter chicken curry takes time to prepare. In no time, this dish became a favorite throughout India, and soon, the world over. Also the inventor of Tandoori chicken, Gujral did not want to waste the leftovers, so he created a gravy made from tomatoes, butter, and blends of herbs and spices (or masalas). Around the 1950s, shortly after the partition of India and Pakistan, a gentleman by the name of Kundan Lal Gujral moved to Delhi and opened a restaurant he named Moti Mahal. Before we get to that, I would be remiss if I did not share with you the history of this Indian dish that is beloved worldwide.Ĭreated through unintentional circumstances, butter chicken is the result of a lack of refrigeration and a need to not waste food. You can see what makes it so easy in the tips below. I found a simple recipe that I’ve used over the years, but the Instant Pot version I’m sharing with you this month is now my favorite way to make it at home. With no hesitation, they suggested their Butter Chicken Curry, and it has been a life-long romance ever since.Īs you can imagine, I had to learn how to make this recipe at home, so soon after that day at Love Curry, I went to the internet. With little to no knowledge of what to try, we asked which one was the fan favorite. I lived in Pasco and had heard about this new place that opened near Yokes on Road 68, and one day we walked into this adorable little restaurant called Love Curry. I can distinctly remember the first time I had butter chicken curry. It was a few years later before I had good Indian food. I was probably in my late twenties or early thirties before I ever had Indian food. I tell you all of this because Indian food was not something I remember even being considered as an option when I was younger. I’m happy to share that as I moved into my late twenties and then through my thirties, I became a much more adventurous eater and now go out of my way to try foods I’ve never had before. Later, it became a texture thing, and then it was more of an “I’ve never had that, so it can’t be good” reasoning. For a while, if it was the wrong color, I would not eat it. I was a pretty particular eater when I was younger. As I grew older, I am sure that some of the adventures we could have had were stymied by yours truly. Traditional American, Mexican (or Tex-Mex), Italian (in the form of spaghetti or pizza… I know let’s move on), and of course, Chinese food were probably the majority of what we ate. ![]() When I was younger, the foods we ate were not overly adventurous.
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