kezako

Hello everybody,

Just a question, out of curiousity : I've been in an indian restaurant, and I ate a succulent dish. It was made with chicken cut into small pieces, and the sauce was pink, not too spicy...Now what's in that sauce ? There is butter in there for sure, but what else ? Does anyone know ? I would love to cook that home...
Thank you very much !

chinoise

Hi, Kezako,

Do you remember the name of the dish?

Jean Fred

Hi , Whatisthis!
Sure chicken and pink sauce is quite a broad basis to start from.
If as per Chinoise's request you can remember the name of the dish it will save time.
One thing is for sure, however. Butter the western way is not used in India,
only clarified butter "ghee" or in the north eastern region mustard oil.
As for the pink sauce not tasting too hot, since I gather you had this meal in your country, the cook has adjusted the "firing" ingredients so that your palate be not offended.

chinoise

Kezako,

Could it be chicken masala or chicken korma? Masala is mild curry, I think, and korma may be spicer. For non-indians like us, we make them by buying the sauce packages from the supermarkets. I also add coconut milk, potatoes and onions.

Jean Fred

After a long stay in Delhi when I was still a student I became addicted to indian food. There are scores of "murgh" (chicken) recipes and if Whatisthis
(the meaning of south of France old provençal expression "quesaco") can't get the name of the dish, we'll be left with a huge number of possibilities.
In fact garam massala in paste or powder can be hot or mild while korma is rather (if I remember well) on the hot side. The curry which is mild is "kalia".
Indian groceries have excellent ready made massalas and curries, I agree with Chinoise, but experiencing the home making of garam massala even in an awkward way is a real thrill.

pluiepoco

I admire you!
I'm a traditional Northern Chinese, and knowing nothing about gourmet foods.
My regular meals are scattered by wheaten foods (including "mantou"especially for Henanese, noodles, dumplings, various cooked vegetables, meats, "jidanmianshen" (boiled flour soup with smashed eggs) another special for Henanese.

__________________
刘晓雨 pluiepoco
Home of Asia, 中国语言论坛(Chinese Forum of Languages), 西瓜村

Jean Fred

Hi pluiepoco( and I'll refrain from typing han zi ),
In fact what you call "gourmet" food is plainly daily food, except it's eaten by foreign people, thus having an exotic and supposedly sophisticated flavor.
Indian food (northern, southern,eastern) is quite varied as is Chinese food
(bei, nan, tong ? OK ?) and the general people use a lot of chicken and jidan too, sliced or cut into small bits AND a variety of sauces which allow to prepare different recipes with the same meat just as you Chinese do. And they have bread too (Nan, chappati, puri) but not this dai bao paste of yours for steamed ravioli (stolen from you by Marco Polo).
Beef they don't eat (sacred cows), lamb is expensive, but fish is plenty on the coasts.