Previously, tandoors had been used almost exclusively for baking breads. Originally from Punjab, Gujral started working as a chef at an eatery called Moti Mahal in Peshawar in about 1920, where he experimented with cooking skewered chicken in tandoor ovens. If you haven’t heard of him, you might be surprised to know that he created three of the most internationally popular dishes in Indian food today – tandoori chicken, butter chicken and butter dhal. You’d be hard-pressed to find a single individual more influential in global food than Kundan Lal Gujral. Serve with Indian breads or rice, and a little hot lime pickle. Transfer to a serving bowl and scatter with coriander to serve. Simmer for 3 minutes, then stir through the garam masala and fenugreek leaves. Simmer for a further 4 minutes.Ĭut the chicken into 3cm pieces and stir through the sauce mixture. Season with the salt and sugar to taste, then stir through the thickened cream. Add the ground coriander, cumin and chilli (or paprika, if using) and mix well. Add the onion, garlic and ginger puree and fry for about 6-8 minutes, or until fragrant and dry, but not yet browned. When the butter has melted, add the cinnamon, cloves and cardamom pods and toast for a minute until fragrant. Heat a medium saucepan over medium heat and add the butter. Alternatively, you can grate or finely chop these aromatics. To make the butter chicken sauce, combine the onion, garlic and ginger in a small food processor and process to a smooth puree. The chicken doesn’t need to be completely cooked through. When ready to cook, heat a barbecue or grill pan over a high heat and grill the chicken for about 3 minutes on each side until charred. To prepare the chicken, trim the thigh fillets of some of the visible fat, and combine with the remaining marinade ingredients. Hot lime pickle or other Indian chutney, to serve Indian breads (such as yoghurt naan) or rice, to serve ½ tsp chilli powder or paprika (optional)Ģ tbsp crushed dried fenugreek leaves (kasuri methi)ġ tbsp roughly chopped coriander (optional)
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