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Very kind to say. ty.:)

The amount of eggs/yolks added to the cream determines its' richness and creaminess. Icecream typically has less egg yolks and custard typically has more. However custard is generally regarded as synonymous with icecream. And the Tempering process prevents the eggs from scrambling. Skip that step, and yes, you'll have scrambled eggs. :)

One day they started doing that, and I've just let it go. lol

It does taste a bit peppery - well described. My kids make fun of me because I add black pepper to EVERYTHING. lol

Oh true, I could see using rice or pasta to help bring it all together for sure. Definitely an option.

Hey, I appreciate you saying so. That's very encouraging. :) Thank you.

Thanks for saying so. I hope you enjoy!

@@manuelmejia2234 awesome. Thanks for saying so. And best of luck to ya!

@@dinum4378 You're right, thanks for mentioning it. I actually misspoke. I meant to say "a little LESS spice to it". I don't catch everything while editing. I also like the smoky and fruity flavor kashmiri has.

You can add a pound of paprika if you want and it wouldn't increase the spice one scoville. Paprika has ZERO spice as it is dried, powdered bell pepper.

@jmboulware oh...TIL. I have never used paprika in cooking. All this time I thought it was dried chilli pepper.

@@kateskeys ha, even in August.. I love it. My cravings for it usually start in October.

Me to1

True that the two dishes are quite similar indeed - Butter and Tikka. I personally think it's closer to butter chicken, so I'll stick with that. But I appreciate that you see, know and like to talk about the difference. I know there are a lot of variations of the dish, and I too make it several different ways. This one is one of my favorites though. I love how food can be made differently and always be delicious. And I definitely do NOT claim to have the best or only recipe out there.

@@JonathansKitchen The fundamental difference between Butter Chicken and Chicken Tikka Masala is the use of Tandoori Chicken in former and Chicken Tikka in latter. What you cooked will be classified as chicken tikka. Tandoori Chicken has a couple of qualities - use of bone-in chicken, double marination, sarson ka tel (mustard oil) and sattu or besan. So you did not make Tandoori Chicken. Consequently the dish is not Butter Chicken. I will agree that use of spices is personal, so one can mix and match how they want. Your curry was also correct. Butter Chicken and Chicken Tikka Masala have the same curry. One one small thing with the curry - use real tomatoes. It gives better flavor.

@@tanmaymehra85 yo, thanks for breaking that down for me. That's interesting. I learn something new every day. I'm going to look more into it to expand my knowledge. I also like to learn about the authentic ways foods have been prepared over the years. I like using tomatoes as well, but I personally prefer the concentrated flavor of the paste. Just a preference on that.

I Was gonna say....butter chicken is never this involved with 20 ingredients....not sure this qualifies as simplified either

@@justjohnmusicchannel8327 this is simple. You can make butter chicken more complex. In a lot of recipes they will use more spices. Kasuri methi and kewra water comes to mind. Folks don’t get how spices are used in India. It’s like perfume making - you have base notes, middle notes and top notes. You use the right combination to get the flavor profile.

Oh good. I sometimes wonder if giving the options is helpful or annoying. Thanks for mentioning.

My pleasure 😊Enjoy.

@@elsagonzales3902 hi, it just makes 1 loaf.

When you have your own channel, you can make whatever you want any way you want. Until then, stop being so incredibly rude about someone else’s recipe.

Hope you enjoy :)

@@Sun-i6s ooh, definitely feel free to add those if you like. The more love the better.

@@Sun-i6s If you're concerned about it, you can just check with a thermometer.

@@JonathansKitchen it's not that I m concerned, I was just curious why you didn't stress how important it is not to eat under cooked chicken. It's dangerous. From what I saw, you cook the chicken 10 minutes in grease five minutes simmering. I know that chicken was under cooked because it takes longer than that to reach temperature.

@@Sun-i6s thanks for mentioning. I'm sure someone will find it enlightening.

@@JonathansKitchen If they eat your under cooked chicken, they won't be alive to find it enlightening

@@JonathansKitchen not to mention, marry you.

Thank you. Hope you enjoy!

Sure, I'll add it to the list.

Baking powder does have a similar pH value as baking soda, but it is generally NOT used in the velveting process. I would need to experiment with it myself to see the real difference, but for now, I'd recommend sticking with the soda. It's possible the "powder" was just a slip-up.

@@JonathansKitchen Perhaps something lost intranslation

No difference 😂

My mum used to add something to thicken it. Not sure if it was lentils or split peas

Oh yeah, if you've got some tallow, that would be superior for sure! I use it whenever I have it. And you're right, butter can burn at high heat.

Hope you enjoy :)

Most welcome 😊

Absolutely. If the walnuts are large, like the ones I used, consider breaking them up a bit first.

I actually do not. But now that you mention it, I should develop one. I remember eating it as a child, and it was always good.

So glad you're enjoying it! Cheers!

Gelatin is made from the collagen, not the bones themselves. Grass fed just refers to the diet and lifestyle, and thereby the health, of the animal. Grass fed beef cattle are considerably healthier than conventional corn fed. What the animal eats, affects its health. And the same goes for us. :)

Cheers!

Roasted potatoes you say.. I actually have that topic on my list of videos to make. I'll move it up the list and get to it sooner rather than later for ya. :) Until then, I have a roasted vegetable one you can check out: ruclips.net/video/ezEs83osdxM/видео.html