Cuisine Culture

Butter chicken is a traditional North Indian dish that is creamy, rich and packed with aromatic spices and flavours. Butter chicken or murgh makhani is believed to have originated in a restaurant as a means to use up leftover Tandoori chicken. The tomato gravy, butter and cream prove to be a delicious way to soften the leftover chicken and keep it from drying out. Like all Indian dishes there are countless versions, with nuanced variations.  Today I am going to share my favourite recipe for this popular Punjabi classic Ingredients: 500 Chicken thighs (strips) (For marination) 1/4 cup Yogurt 1 tbsp Ginger garlic paste 1/2 tsp Turmeric powder 1 tsp Coriander powder 1 tsp Cumin powder 1 tsp Garam masala 1 tsp Kashmiri Red chilli powder Salt to taste (For Gravy or sauce) 2 tbsp Butter 1 tbsp Oil 1 tsp Cumin seeds 1 Cardamom pod 1 Bay leaf 4 Cloves 2 Green chillies 1 tsp turmeric powder 2 Onion 4 medium sizeTomatoes 8-10 Cashew 1 tbsp Ginger garlic paste 1 tsp Cumin powder ...

Punjabi Cuisine Punjabi cuisine is known for its rich, buttery flavours along with the extensive vegetarian and meat dishes. One of its main features is its diverse range of dishes and the amounts of ghee and butter used in this particular cuisine is phenomenal.  Punjabi cuisine is a culinary style that originated in Punjab, a province in northern India that is currently divided into two parts, one Indian and the other Pakistani. This cuisine has a long history of cooking styles that are both distinct and regional. One is a unique style of tandoori cooking that is now well-known throughout India, the United Kingdom, Canada, Hong Kong, and other parts of the globe. Punjabi cuisine relies heavily on dairy ingredients. Cow and water buffalo milk are very popular. Milk is consumed, added to tea or coffee, used to produce homemade dahi (yoghurt), butter, and paneer, a typical Punjabi cottage cheese. Traditionally, yogurt is made every day. Curd is used ...