Pille Petersoo revealed the background of the butter chicken recipe scandal that broke out in India on “Terevision” and shared the traditional butter chicken recipe.
A major lawsuit has broken out in India over the popular Indian butter chicken. A popular restaurant chain has filed a nearly 3,000-page complaint against another popular restaurant chain and is seeking $240,000 in damages. One restaurant claims the recipe dates back to the 1930s, while another claims the founder of their restaurant chain first prepared butter chicken in 1947. Lawyers say the case is complicated because the court must find out what restaurant chain do people who have tasted butter chicken associate this food with.
“There are disputes about intellectual property,” Nami-Nami host Pille Petersoo commented when the scandal broke. “In 1947, when India became independent and split into India and Pakistan, three Hindu chefs came to Delhi from Pakistani territories and opened a restaurant. They have been making Indian butter chicken ever since. In 2019, the descendants of one of the original partners opened another restaurant and they say that in the original restaurant it was the father who was moving the ladle in the kitchen at that time. The father who owns the most popular restaurant was more of a chef who interacted with the customers and there wasn’t much kitchen presence.”
According to Petersoo, there are thousands of Indian butter chicken recipes. “I make it according to the recipe that has been prepared since 1947,” Petersoo said. “It is said that they already made this chicken in Pakistan and they also claim that they also invented tandoori chicken. At that time there were no refrigerators and the chicken tended to dry out during the day. So the chef came up with the ingenious idea of making a sauce with tomato, butter and cream and putting pieces of tandoori chicken in it.”
At the end, cold butter should be added to obtain a creamy sauce
Parsley used tandoori chicken pieces cooked the day before to make the butter chicken. “The chicken is seasoned with a mixture of tandoori seasonings with yogurt. According to Indian cuisine, ginger, garlic, tasty saltcardamom, nutmeg, pepper, cayenne pepperpepper, cloves, fenugreek seeds, a little turmeric, sugar and cumin.”
“Then I mix four tablespoons of tomato paste with water, add cream and pour it into the pan,” Petersoo taught. “I also put some chicken pieces in the pan. To make the sauce nice and creamy and silky, you should put the butter right at the end. For half a kilo of chicken there should be one hundred grams of butter, and the butter should be cold.” .”
2024-01-29 09:22:00
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