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Chicken Tikka Masala

Reviewed: Nov. 22, 2013
Few things, too much salt. Secondly you just melt the butter. Indian dishes do not use clarified butter they use ghee which is basically beurre noisette with the milk solids taken out. You have to cook the butter till the water boils out, and then you have to continue cooking the butter until the milk solids toast and the butter turns brown, which gives the butter a slightly nutty taste, the butter will smell sweet and very rich like caramel. The butter when mixed into dishes is what gives all Indian dishes that true taste. From here you can either use the butter with the milk solids, or you can drain out the solids for true ghee.
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