Does your Butter Chicken gravy have a raw tomato taste? Find out which stage of the 'bhunao' (sautéing) process you likely rushed.
1 Answer
You likely rushed the initial stage of the 'bhunao' process where the tomatoes are cooked down to eliminate their raw flavor. This step is crucial for developing the rich, complex taste of Butter Chicken gravy.
Detailed Explanation:
The 'bhunao' process, a cornerstone of Indian cooking, involves slowly frying the spices and aromatics in oil to develop their flavors. In the context of Butter Chicken, the tomatoes are typically added early in this process. The raw tomato taste indicates that the tomatoes were not cooked down sufficiently. This means they didn't have enough time to release their moisture, break down their acidity, and meld with the other spices. The initial stage of cooking the tomatoes should involve simmering them over medium-low heat until they soften completely, reduce in volume, and their raw flavor dissipates. This can take anywhere from 15 to 30 minutes, depending on the quantity and type of tomatoes used. Rushing this step will leave you with a noticeable raw tomato taste in your final gravy.
Pro Tip:
To ensure the tomatoes are properly cooked, add a pinch of sugar while they are simmering. The sugar helps to caramelize the tomatoes, further reducing their acidity and enhancing their sweetness, resulting in a more balanced and flavorful gravy.