Indian Buttered Chicken Tutorial

[peachthief]

Comments

[aleph_zahir]

Are those onions really caramelized? I usually think about caramelized onions as being a very deep brown, almost black. Still, I could be doing it wrong.

Mixing the chicken/yogurt/spice mixture before frying is an intriguing idea. I've always caramelized the onions, toasted the spices, browned the chicken, then added the sauce mixture, stirring in the yogurt/cream at the end. Maybe I'll try it your way next time!

[peachthief]

They're not fully caramelized, no. But a) I was super hungry, and b) most indian cuisine doesn't like for onions to be caramelized at all (which was how I justified surging forward instead of waiting for the onions to get full-on brown. Again, HUNGRY).

I tried to go with the recipe as close to written as possible, but I think that toasting the spices and browning the chicken before adding the yogurt and tomato paste would be a quicker and more effective way of releasing the spices flavor. Good call.

[aleph_zahir]

Ah, ok. I usually shortcut it, too (because I'm ALWAYS hungry), so who can know if I've ever caramelized onions properly?

Barbara Fisher writes in her blog Tigers & Strawberries that caramelizing is actually key to Indian cooking. I've definitely found when I at least try to caramelize them and grind whole fresh spices (also her suggestion) it tastes more "authentic." That reminds me that I just got a new coffee grinder for more efficient grinding - I need to make Makhani soon! :-D

[peachthief]

Huh. Maybe it's a regional thing? I had read somewhere that caramelization in indian cuisine is a no-no. But being as I prefer things to be very brown - maybe now I'll just go for it.

[chez_margot]

I LOVE this dish! I have a recipe I use that includes ground cashews! The finished dish looks very similar!