srottyd07-blog

[srottyd07-blog]

1) Butter Chicken or Murgh Makhani

Created by: Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das

Place of origin: Delhi, India

Main Ingredients: Butter, tomatoes, chicken

Butter chicken or murgh makhani is a dish, from the Indian subcontinent, of chicken in a mildly spiced curry sauce.

Dish was made by three partners in his restaurant in Delhi in the 1950s. The dish was made "from the spot" by mixing the remaining chicken in the tomato gravy rich in butter and cream. The dish has its roots in the Moti Mahal Dariaganj. It was developed by three Indians, Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Das, all Punjabi Hindu restaurants, who were founders of the Moti Mahal Restaurant in Delhi, India.

Preparation:

Chicken is marinated for several hours in a cream, yogurt and spice mixture. The spices may include garam masala, ginger, garlic, lemon or lime, pepper, coriander, cumin, turmeric and chili.

The chicken is usually cooked in tandoor (traditional clay oven), but grilled, roasted or pan can be fried. It is served in light curry sauce, which includes butter, there are many variations on the combination of sauce and spacing. Spices may include asafoetida, cumin, cloves, cinnamon, coriander, black pepper and fenugreek (Punjabi / Hindi: kasoori fenugreek). Can be used as cream sauce or as a garnish, cashew paste can be used as a thickening.

Garnishes can include butter, cream, green chillies, coriander, and fenugreek.

2) Tandoori Chicken

Course: Appetizer or Main Course

Place of origin: Peshawar, British India

Created by: Kundan Lal Jaggi, Kundan Lal Gujral, Thakur Dass

Main Ingredients: Chicken, yogurt, honey, tandoori masala

Variations: Tandoori paneer, Fish tandoori

Tandoori chicken is chicken dish prepared by roasting chicken marinated in yoghurt and spices in a tandoor, a cylindrical clay oven. It is a popular dish from the Indian subcontinent and has become sought-after in other parts of the world.

Tandoori chicken was popularised at Moti Mahal in Peshawar by Kundan Lal Jaggi, Thakur Dass, Kundan Lal Gujral, all Punjabi Hindus, who are the founders of the Moti Mahal restaurant. Mokha Singh had founded the restaurant in the Peshawar area of pre-partition India, which is now in Pakistan.

In the United States, Tandoori Chicken started appearing on the menu for the 1960s. Jacqueline Kennedy ate "Chicken Tandoori" when flying in 1962 from Rome to Bombay. In 1963, a recipe for Tandoori Chicken was published in the Los Angeles Times, "Nurses looking for a new idea for party dinner"; a similar recipe was featured in 1964 in a single newspaper, along with other chicken dishes from world dishes.

The raw chicken is marinated in a mixture of yogurt and the spice tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.

The marinated chicken is placed on skewers and cooked at high temperatures in a heated clay oven known as the tandoor. It is heated with charcoal or wood which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal.

3) Rogan Josh

Course: Main

Place of origin: Jammu and Kashmir, Persia or the Mughal Empire

Main ingredients: Lamb or goat, alkanet root

Rogan josh also written roghan josh or roghan ghosht, is an aromatic lamb or goat meat dish of Persian or Kashmiri origin, which is one of the signature recipes of Kashmiri cuisine.

Rogan Josh is a major of Kashmiri dishes and it is one of the main recipes of the Kashmiri multi-course meal ("Wazwan"). The dish was originally brought by the Mughals to Kashmir, whose food was influenced by Persian cuisine. The unbalanced heat of the Indian plains brought the Mughal to Jammu and Kashmir repeatedly, due to its elevation and latitudes due to the cooler climate.

In Rogan Josh, there are pieces of lamb or mutton with tasty gravy with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions contain onions or curd. After initial bearings, the dish can be done using dampokhatak slow cooking technique. Its specialty comes from the root of deep red color traditionally dried flowers or alkina tinctria (ratan jott) and from the generous amount of dried, unholy Kashmiri chilli (lal mirch). These chilies, whose flavor approximates that of paprika, are considerably milder than the typical dried cayenne pepper of Indian cuisine. The recipe's spice emphasises aroma rather than heat. Saffron is also part of some traditional recipes.

There are important differences in preparation among the Hindu and Muslim dishes in Kashmir: Muslims use praan, a local laziness of Garlic, tasting and Maval petals, Cockscomb flowers, for coloring (and for its "cooling" effect) ; Hindus do not use prana, onion or garlic but add curd to give additional body and flavor.

In India, Roshan Josh is often made with goat instead of mutton, as the real lamb is less widely available than goat meat. Beef is also diversified as well, the prasaketta is given priority.

4) Samosa

Alternative names: somas, somosa, somucha, sambosak, sambusa, sambuksa, singada, samuza, sambosa, somasi, somaas

Course: Entrée, snack

Region or state: Southeast Asia, Middle East, Horn of Africa, East Africa, North Africa, Indian subcontinent, Portugal

Main ingredients: Maida, potatoes, peas, onions, spices, chili peppers (especially green chili), cheese, paneer, meat (lamb, beef or chicken)

Variations: Chamuça, Shingara

A samosa sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney. Samosas are a popular entrée, appetizer or snack in the local cuisines of the Arabian Peninsula, Southeast Asia, Southwest Asia, the Mediterranean, the Indian subcontinent, the Horn of Africa, East Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.

5) Chicken tikka masala

Course: Main course

Place of origin: Indian Subcontinent or Scotland

Main ingredients: Chicken, yogurt, cream, tomato, onion, garlic, ginger, chili pepper

Variations: Lamb, Fish or Paneer Tikka Masala

Chicken tikka masala is a dish of chunks of roasted marinated chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-coloured. There are multiple claims to its place of origin, including the Punjab region of the Indian subcontinent or Glasgow in Scotland. It is among the United Kingdom's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was "a true British national dish".

Chicken Tikka Masala is chicken tikka, pieces of spicy chicken in condiments and curd, which are then cooked in the oven, and the spice (spice mixture) works in the sauce. A tomato and coriander sauce is common, but there is no standard for chicken tikka masala; a survey found that only 48 of the different dishes were the common ingredient chicken. Sauces usually contain tomatoes (often puree), creams, coconut cream and spices. Sauces and chicken pieces can be colored orange with food items such as turmeric, paprika, tomato puree or food dye. Dish Share Butter Some similarities with chicken, both in the form of construction and presence.