For a while I've had a thought nagging at me: What if I could make butter chicken, but green?I'm not talking about something like Hariyali Butter Chicken, where the flavor is completely different, I'm talking about something that registers as butter chicken, but is green. Tomato would need to get subbed for something else, maybe green tomatoes or tomatillos plus some dark green peppers. Some of the spices might need to be adjusted (paprika is out, turmeric might be able to stay, garum masala needs to be moderated and probably find one with low/no red hili powders). Not sure how much the heat will fuck up the color. Someday I will experiment.Anyhow, share your pervasive food thoughts. The ones that just won't let you go.
>>22004729>I'm not talking about something like Hariyali Butter Chicken, where the flavor is completely differentall the changes you're talking about would still make it taste completely different. you can just get green food coloring.
>>22004732Swapping tomatoes for a related fruit is a lot less of a change than swapping tomatoes for leafy herbs.Also orange + green = brown, dummy.
>>22004734it's still a pretty big change. a red tomato and green tomato taste pretty different. i like green salsa but it doesn't taste anything like red salsa. red and green peppers have very different flavors. you can't swap a ripe fruit for a very underripe one. >Also orange + green = brown, dummy.food dye is enough to get past that, retard
>>22004736also some tomato varieties stay green when ripe, could just seek that out if you really wanted i guess while not losing the flavor
>>22004736That much food coloring also changes the flavor thoughDid you ever try those dyed ketchups?
>>22004729Chicken Saag is very close to this. It's chicken and spinach, and you could make it taste very similar to butter chicken. You can get it very dark or very light green
>>22004749Chicken Saag:
>>22004749>>22004751Saag shouldn’t taste anything like butter chicken wtf
Make it with spinach.
>>22004729just use food dye, pseud.
>>22004744yeah but probably less than swapping red tomatoes for green ones and omitting spices.
>>22004753That depends. Murgh Makhani (Butter Chicken) and Saag Murgh (Chicken and Spinach) are both very similar in spices and preparation. The main difference is tomato in butter chicken, and spinach in the saag. But you could add tomatoes and cream and ghee into chicken saag and have it taste like butter chicken without losing the green colour. It would probably be only a light green though.
>>22004729>butter chicken, but green?spinach?to be fair though, people that have those kinds of thoughts about food do need rubber rooms.
>>22004729>The ones that just won't let you gobut, you're the one not letting the thought go.you're not held by a thought, you hold a thought.
>>22004744I remember either having a green or purple ketchup from Burger King during some movie release when I was a kid. I remember it tasted so fucking bad. It might've been during Shrek or something?
