Hi all,
Most recipes and videos I have seen online start with a yogurt based marinade for the chicken. The chicken is then “seared”, removed from the pan, rest of sauce built up and chicken returned to finish cooking.
My issue here is that you cannot really sear wet stuff in a pan. So that chicken, covered in yogurt marinade will not really sear (even if you shake off the excess). You basically get a braising conditions in the pan. This probably DOES work in a grill as the marinade simply drips into the coals and burns but not in a pan.
So the question is:
- Wouldn’t it be better to dry rub the chicken so it could be seared and simply use the yogurt (and rest of wet ingredients for the marinade) as a deglazing liquid afterwards?
Butter chicken is one of our family’s favorites. The recipe we use ([gift link](Enjoy this complimentary ATK recipe—no login required—for the next 30 days. https://www.americastestkitchen.com/recipes/11519-indian-butter-chicken-murgh-makhani?gifted_recipe=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJzdHJhcGlJZCI6Ijk5NCIsImlhdCI6MTc3MzQyMzU0NCwiZXhwIjoxNzc2MDE1NTQ0fQ.--AlhoRhr84gwtLHEZsugAgHB7R7K2R-DZOPZh21SZA)) has a couple of noteworthy features:
We’ve had butter chicken at restaurants that was better than what we make at home. And we’ve had butter chicken at restaurants that was nowhere near as good as what we make at home.
Awesome, thanks for the valuable reply!