Butter chicken, a North Indian dish known for its creamy, tomato-based sauce, is best prepared through a two-stage marination process to ensure maximum flavor and tenderness. Chef Varun Inamdar recommends a first marination using malt vinegar, salt, and Kashmiri chili for 20-30 minutes, followed by a second marination with hung curd and spices for 4-12 hours. This technique not only enhances taste but also ensures the chicken remains tender without becoming mushy, making it a crucial step for achieving a truly delectable butter chicken.
The two-stage marination process is essential for flavorful butter chicken; it includes a first stage with malt vinegar, salt, and Kashmiri chili, and a second with hung curd and spices.
Vinegar, salt, and chili in the first marination tenderize the chicken without breaking it down too much, ensuring it retains its texture for the dish.
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