I made it. Don't know what it tastes like. But there it is. Of course it took MUCH longer because after decided to make it, I took the Chicken out of the freezer and had to let it thaw for like an hour. Then I started with the tomato puree, which i allowed to thicken. I figured out the nee of the butter, because my "gravy" looked like pate or something.
I thought that maybe the yoghurt marinade would make it, you know, have more rassa! But not so.....
So i cheated (considering i didnt put any butter I had already messed with the sanctity of the dish!).
Water didnt seem right, so I took some skimmed milk, heated it in the pan that i had cooked the chicken in (not the gravy) and added it to the gravy. It immd looked better. Now i have to figure out a few things:
My tamatar masala was more pulpy - should i have strained the puree or blended it in the mixie - I grated tomatoes by hand - removing skin as i went along.
Is it really the butter that makes it gravy instead of pulpy.
I hope its tasty - this one took work!!!
Tasty tasty. I approve. Ginger and all.
ReplyDeleteChicken couldve been softer. But that only comes to mind when I think, "Come on, say SOMEthing that sounds real and unbiased."
OPEN INVITATION TO MY DINNER TABLE FOR ACTUALLY COMPLIMENTING ME ON THE BLOG. FULL MARKS FOR RISKING EATING IT AS WELL.
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