olive oil instead of butter, onion, garlic, tomato diced (i think ill just get sauce next time), yogurt (maybe i'll use heavy cream next time) ginger, cilantro, cumin, nutmeg, cinnamon, red pepper flakes,
is there a secret ingredient or something? what am I missing or doing wrong? am I a pleb or something?
I swear on me mum if someone says garam masala I'll recreationally nuke Dehli also, call me a retard all you want but i'm not going to put in any paprika either
would this recipe benefit from lemon juice? should I just kill myself?
Ian Brown
kys
not enough ghee btw.
Xavier Diaz
thank you for you time
what do you think about skipping cumin all together? is such a thing even possible?
Colton Hill
yes. cumin is not predominantly used in indian cuisine, honestly man you would be better off with real butter and masala (spices) not necessarily garam masala.
Luke King
also cream man so much cream. tikka masala and buter chicken is what makes indians fat as fuck. learn from their obesity.
Luke Foster
thank you
Jeremiah Stewart
why not mention garam masala? you're missing out a bunch of spices.
also definitely use yogurt at least to marinate the chicken.
Isaiah Lee
cook your spices in the butter for a minute before you add anything else, it's a game-changer
Christian Clark
>cumin is not predominantly used in indian cuisine are you fucking kidding me?
Grayson Jenkins
maybe also try some clove, and tumeric as well
Asher Clark
>olive oil >yogurt
Hmmm I wonder why your tomato-cream baseed sauce tastes weird. The mind wonders....
Jacob Richardson
alright faggot what is the catch?
Nicholas Cooper
>cumin is not predominantly used in indian cuisine you know how I know you're stupid?
Ryan Long
don't use olice oil, use something neutral or better yet, ghee. Don't listen to this faggot abou the yogurt though, they use it all the time, usually for marinating though
Isaiah Russell
Needs more ghee.
>olive oil Fuck off.
Wyatt Taylor
>don't listen to this faggot >they use this ingredient all the time >usually with completely other different things though
Thanks for your tremendous insight.
Use butter/ghee and cream. How is that not obvious?
Joseph Sanchez
i usually use vegetable oil when making indian food, but i suppose clarified butter would be more culturally appropriate
David Flores
why did you put olive oil in it? you're supposed to use ghee, or at least butter try coconut milk as well as yogurt also, some wholegrain mustard and turmeric
Xavier Torres
Indians primarily use neutral oils or ghee to fry things. Ghee has more flavor but you have to make it ahead of time and it's more expensive so there is a reason not to use it, ya moron. Stick to tendies
Jacob Torres
olive oil isn't used in indian cooking at all, it's good advice not to use it
Grayson Morris
Turmeric is imperative.
Owen Roberts
> but you have to make it ahead of time and it's more expensive
So you'd use olive oil? Get the fuck outta here.
Luis Fisher
you could have just used regular butter it tastes way more similar than olive oil
Levi Butler
this.
Start with garlic, ginger and onions. cook until onions are translucent and slightly brown.
Then add spices (desu you can just get a good spice mix from an indian grocer) reduce heat if you need/ splash water. Cook the spices until they go from a a raw scent to a sweet scent.
Add fresh tomatoes, some tomato paste. Cook all that shit unit you see the oil coming to the top. should look shiny. Then you are golden with you next steps with meat/cream/vege whatever.
trust me, Im Indian
Justin Diaz
This is pretty much the same concept as just putting cloves, cinnamon stick, and bay leaf etc into oil is it not? I usually do that before adding the onion, ginger, and garlic. I think even adding chopped coriander in the beginning process is really good.