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 threadJhex

Ok here are the results!

So first, just using a dry rub with the chicken worked out really well. I would still do the traditional recipe if I am grilling the chicken but, if working it in a pan, I would definitely repeat the dry rub approach. It did deepen the flavour of the spices so the overall dish ended up hotter (spicier) than before but we loved it

For those who mentioned watery yogurt, how dare you?!?! hahaha just kidding. That was not a problem, my yogurt is thick and creamy but the marinade has other liquid ingredients that dilute it; more over, yogurt won’t stay creamy and thick when heated anyway so it worked well as a deglazing liquid

Here are some pics of the process:

Searing the chicken, kept the searing light

Seared chicken, as you can see, light sear

Cross cut of chicken, still raw inside as planned

After chicken, onions

Then garlic and ginger

Finally the yogurt (with lemon juice, tomato paste, etc)

And once reduced, adding the butter and heavy cream

And that’s the sauce, once homogeneous, I returned the chicken and simmered it until cooked which took about 6 mins extra

Mar 16 at 5:51pmWeb