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@@indicookbook212 you're very welcome, keep Shining and showing up ok ✨❣️

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Yes

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This channel is from Assam

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Please try this recipe once

You're actually right. It's a huge mistake in South and South East Asian cooking not to toast your spices beforehand even if they are grounded. Heat activates the volatile oils within spices which results in a more complex, bolder flavor, and deeper flavor. Restaurants and aunties do this in order to build depth in their dishes. This process can completely change bitter and sharp tasting spices into a much smoother taste plus also bring out notes that would otherwise not be released. There's quite a few mistakes here in comparison to traditional butter chicken or chicken tikka recipes but overall it's ok. Biggest one I can say is shallots are often used in India over onions due to the intensity of the flavor. Shallots are much sweeter and have a softer taste so you don't have to add too much sugar towards the end. Also cashew cream or yogurt is typically used not cream fresh or heavy cream which is a more western modification. This recipe aligns more with Western butter chicken or American version of the dish.

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@@indicookbook212 no worries! I just love connected to all food lovers. Hope you will connect to La Comida Channel. Thank you. Happy cooking!

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Yes it's boneless

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