JhexMar 13

[QUESTION] - Indian Cuisine Butter Chicken

https://lemmy.world/post/44206963

[QUESTION] - Indian Cuisine Butter Chicken - Lemmy.World

Hi all, Most recipes and videos I have seen online start with a yogurt based marinade for the chicken. The chicken is then “seared”, removed from the pan, rest of sauce built up and chicken returned to finish cooking. My issue here is that you cannot really sear wet stuff in a pan. So that chicken, covered in yogurt marinade will not really sear (even if you shake off the excess). You basically get a braising conditions in the pan. This probably DOES work in a grill as the marinade simply drips into the coals and burns but not in a pan. So the question is: - Wouldn’t it be better to dry rub the chicken so it could be seared and simply use the yogurt (and rtest of wet ingredients for the marinade) as a deglacing liquid after wards?

Show threadWesternInfidels

Butter chicken is one of our family’s favorites. The recipe we use (gift link) has a couple of noteworthy features:

  • The yogurt isn’t really a marinade, there is no “marinating” time. The chicken is coated with yogurt and cooked immediately. The notes explain that this is a strategy to imitate a tandoor.
  • The chicken is cooked on a wire rack under the broiler. Under those conditions, plenty of searing / charring is possible.

We’ve had butter chicken at restaurants that was better than what we make at home. And we’ve had butter chicken at restaurants that was nowhere near as good as what we make at home.

Mar 13 at 5:46pmWeb
Show threadJhexMar 13
Awesome, thanks for the valuable reply!