BUTTER CHICKEN (2 Recipes in 1 Dish)
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- Опубликовано: 7 окт 2024
- As if butter chicken wasn't delicious enough, this dish packs 2 recipes into 1. Click here ritual.com/10BRIAN and use code 10BRIAN to get 10% off your first 3 months with Ritual! #ritualpartner
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RECIPE
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CHICKEN + MARINADE
2lbs or 1 kilo boneless/skinless chicken thighs
20g or 3 1/2 tsp salt
10g or about 3 cloves minced garlic
10g or about 2Tbsp minced ginger
20g or 1 1/2 Tbsp lemon juice
3g or 1tsp fenugreek (or garam masala if you can't find it)
10g or 3 3/4 tsp kashmiri chili powder (or 3 to 1 paprika to cayenne if you can't find it)
200g or 3/4c greek yogurt
Combine chicken with ingredients above, rubbing marinade all over to cover chicken. Cover and refrigerate for 30min to marinate.
Preheat over to 450F/232C. Line sheet tray with foil and place chicken on tray. Load into oven and bake for about 15min. Align tray under oven broiler and broil on high until they're beginning to crisp around edges. Flip each piece of chicken to the back side and return to broil until side 2 is beginning to char and take on color. Allow to rest before cutting in to about 1.5" chunks.
SAUCE:
30g/3-4 glugs of olive oil
150g or 1 medium onion (small diced)
50g or about 1 poblano (seeded and small diced)
large pinch salt
10g or about 2Tbsp minced ginger
10g or about 3 cloves minced garlic
5g or 2.5tsp garam masala
5g or 2.5tsp turmeric
5g or 2.5tsp cumin
5g or 2.5tsp coriander
5g or 2.5tsp kashmiri chili powder
10g or 1 3/4tsp salt
165g or 6oz tomato paste (1 small can)
425g or 1 3/4c water
10g or 2 1/3tsp sugar
210g or 1c heavy cream
50g or 3Tbsp unsalted butter
Preheat medium saucepan over med-high heat. Add oil, onion, poblano and salt. Stir and allow to soften for 6 min or so. Add ginger and garlic. Stir and allow to cook for about 60 more seconds. Add spices and allow to cook for 60-90 seconds until fragrant. Add tomato paste, stir, and allow to bloom for about a minute. Stir in water until paste dissolves into water and mix comes to a simmer. Cover, reduce heat to low and simmer for 20 min
Once sauce has been cooking for 20min add in sugar and cream. Stir to combine. Add butter and stir to combine. Pulse with immersion blender until smooth.
Fold chopped chicken into the sauce.
RICE:
300g or 1 1/2c rice
425g or 1 3/4c water
8g salt
A big chunk of butter...2tbsp or so
I typically use a rice cooker for ease, but if you don't have one, cook using package instructions.
GARNISH:
Yogurt sauce (combine 100g or 1/2c greek yogurt + 100g or 1/2c heavy cream + 3g or 1/2tsp salt. stir until smooth)
Cilantro
To serve, place rice on plate or bowl, top with butter chicken and garnish with yogurt sauce and cilantro.
#butterchicken #curry #murghmakhani
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8 hours. 8 likes. Nothing else.
That’s a hint
…
You're a chef. Use your great cooking to get vitamins not some fake chemicals.
Great tip on the poblano in the sauce. The take outs here in NZ add Chipotle powder I think.
They make a makhani gravy. No onion but cashew nuts instead.
Authenticity with this dish has long gone.
I'm going to give your recipe a go. Should be a ripper. Thanks for sharing.
Thanks to the mid-roll ad for sponsoring this thumbs down and ensuring I won't be buying any overpriced vitamins.
Respect the hussle, you're killing it with your food though
"Not authentic, but it tastes good", my exact mentality when cooking. Tradition is fine, but food needs to breathe and evolve.
And filling our stomach, regardless of being traditional or not traditional.
If you eat butter chicken made by 20 different Indian cooks, there will be 20 slightly different recipes. There is no one authentic formula. Brad is as authentic as any of them.
Authentic can be the best though if it’s been tested repeatedly for many decades and it gets to the point that other variations become a distraction to the essence
A mentality the Italians don’t share
I made this for dinner today and it was divine. My husband said it's in his top three dishes I'd ever made. Even my picky daughter enjoyed it! Thanks Bri!
how many servings did it make
I’ve tried several RUclips recipes for butter chicken. Yours is easily the best and your instructions are easy to follow in my home kitchen. I travel to India often for work,and this is very authentic. I can’t imagine how much work making one of these videos is. Thanks you so much.
What an absolute delight! Loved your take on the quintessential Indian dish. Looks totally delicious and extremely rich! Fenugreek powder was an interesting addition. Here in India, we usually tend to add dried (and roasted) Fenugreek leaves which are quite aromatic, but then, I am of the opinion that there's no one way of doing things! I'm sure this is next level delicious! Keep them coming, please!
PS: Had a good chuckle on "all the fabric, carpeting and couch part". My friend in Europe who loves Indian food, says that his entire house smells like an Indian curry house everytime I cook in his kitchen. LOL.
Thanks for watching, awesome to get the feedback from someone who’s an expert! I would love to try the fenugreek leaves. I’ll have to try and find them at the international grocery next time. Thanks for watching
@@BrianLagerstrom insist on a little pack of "Kasuri Methi" next time you're in an Indian/Asian store and try making Methi Chicken with it. Another rich and fragrant Indian dish. Cheers.
@@mohdjafar720 I always rub the leaves between my hands to release essential oils as I put them over the final product (I don't like cilantro). Not only is it tasty, but my hands smell wonderful for the next couple hours.
@@zimmejoc Perfect! That's exactly how we do it here in India! Cheers.
Dries Fenugreek leaves was all I had, so that’s what I used…. Fantastic!
Made this dish tonight, and it was the best meal I have ever made! He isn't lying when he says "this chicken is GOOD". Thank you Brian!
I really like how you explain the flavour you’re going for, why you’re adding certain things and doing certain things to achieve the end result and what you’re looking for in that flavour! I think that’s a really great thing to include in these videos because, as an experienced cook, it gives me an insight into what you’re thinking and I get more out of it! I can almost taste what it is you’ve made vicariously through you and your description!
Dearest Bri,
Please wash your rice with several changes of water, and let it soak in the cooking water for at least 30 minutes before turning on the rice cooker. You'll get a much better result.
Regards,
Your Asian American Mom Subscriber
was literally about to comment this. Western cuisine (and east asian cuisine for that matter) rely too heavy on rice cookers, when south and central asian cuisines (known for having the best rice in the world) do it different. Making things like pulaos, pilafs and biryanis
I am definitely down for all of the Indian food you want to do in your own chef style. I love garam masala so much! I'm from Kentucky, but I'm like, "Shoo, you could put that garam masala on anything and it'd be good!" I love learning new ways to cook food no matter what, and I think you are an awesome person to learn from. This video made me really happy, and I'm definitely going to be making this soon.
So glad you liked the vid!
The best instructional cooking channel. From someone who can cook and knows most of the fundamentals. You really clean up and prioritize the need-to-know aspects of the recipes. You do a fantastic job of explaining how to be successful and how to avoid simple errors. Great work and I wish you more viewers! The strength of your cooking skills pairs nicely with your lack of dance skills! :)
I make a rendition of this meal quite often, but I’m going to try your method of cooking the chicken. Seems way more accessible than cubing and skewering the chicken like I have been!
Good luck!
@@BrianLagerstrom thanks, my dude!
Good job on showcasing your passion and not to mention expertise in making a classic North-Indian dish. Usually, the marinade is done overnight not only to fully soak in the flavors but also to tenderize the meat just enough to make it melt in your mouth when cooked right. Also one of the expensive yet healthy variants is to use raw cashews ground well to a paste as a thickener/creamer which is considered the "ROYAL"😋 recipe
Bri! This looks absolutely amazing. You should try using fresh tomatoes+ cashew nuts next time! It's the traditional way which guarantees a perfect creamy texture even without any cream :)
Thanks! I did try cashews in batches 1 and 2, I found those made it too gloppy/ the richness stopped the dish from tasting buttery.
I should have explained my thoughts a bit more. Some people are hot I didn’t use ghee but I thought using butter and ghee together made it too heavy
@@BrianLagerstrom I agree with not using ghee, and for the cashews I found what worked was sauteing it with fresh tomatoes and onions and then adding spices and aromatics before blending them and only then adding butter to the mixture.
@@kiru4802 thats kinda what I do too, but I push it through a sieve to remove some of the remaining cashew bits and tomato peel before returning it to the stove and adding the butter! Definitely creates a bit of a mess though 😁
I use macadamia nuts to thicken the sauce for beef rendang and it’s really good. A few nuts go a long way though. 6 macadamia nuts per roast is all you need.
I use macadamia nuts to thicken the sauce for beef rendang and it’s really good. A few nuts go a long way though. 6 macadamia nuts per roast is all you need.
Doubled this. Absolutely fabulous. My daughter and son-in-law took all the leftovers home. The best butter chicken we have ever had. Thanks!
Made this yesterday with leftover tomato sauce as a base instead of tomato puree and water and it was really good!
Bit on the saltier side for the chicken but I think with plane rice it really balances out.
If you want a more frequent rice try adding some cracked cardamom pods along with half a cinnamon stick and cloves you will thank me later 👍
We use clove, star anise, and a few saffron threads. Your's sounds good too!
Oh yes. I like to sprinkle in some whole cumin seeds in addition to cardamom.
Made this tonight for dinner. Giving the chicken a little color really adds to the flavor.
i made this today and it was DELICIOUS!! The chicken without the sauce was a game changer itself. My chicken had skin and it became so crispy, I ate it as a snack before chopping it all up to combine with the sauce. I also added some browned butter that I had extra of from making cookies. It was divine! Everyone, try this recipe!
This couldn't have come at a better time. Thank you
✌️✌️✌️
A few months ago, a new Indian restaurant opened in our neighborhood. My son loves butter chicken, so he ordered it. It was perfectly fine and the restaurant is one of the best Indian restaurants in our town, but after the meal he told me mine (Brian's recipe) was better. Thanks Brian!
I’m amassing multiple recipes for butter chicken and I love your take on it - especially your way of cooking the chicken! A lot less messy than my way! Saving this one.
it is rare for my mouth to water watching these types of video's..looks so incredible. I am 1000% sure I would LOVE it
It's starting to look like Brian.'s talents are unlimited.
just made this. it was awesome. friggin mint
I made this tonight for the 2nd time and oh my Bry, its fantastic again. Your recipes always seem to hit that lovely balance between work versus result - something I really can enjoy. Wish you all the best!
This looks fantastic. I really hope you have a garlic naan recipe video coming up soon to have along side the butter chicken.
I am planning on it. Not sure when I’ll get to it, but I def will be
Great idea, I would appreciate this. An at home simple version
@@nubin0807 try this one - super easy and cook straight in your iron skillet - it's really good - ruclips.net/video/9Be9LHPracE/видео.html
@@bhuvidya looks great that and straight forward,cheers
made this Christmas Eve for my in-laws, and many times at home. unreal flavor! so worth the effort, and even the kids get stoked when they find out it's what's for dinner!
Whats that 5$ below your name? Idk if its just me but I see a green bar with 5$ inside it under your name.
Somewhat perfect timing, actually excellent timing for this. Bought chicken for the first time in six months and was not sure what to do it with tomorrow. Might not do the butter chicken but the marinade and oven part will be used. Had completely forgotten yogurt marinading even have seen it before.
The chicken itself is an amazing stand alone
Brian, thanks so much for making this recipe without Cashews. My daughter has allergic reaction to cashew but I don't, so its great I can make this for her so we both can enjoy it.
I made this last night! Better flavor than the local Indian restaurant. I use a little less heavy cream, I think it only needs 1/2 cup, but that is personal preference. A little less creamy and more balanced between the tomato and cream.
Did this tonight to the letter and it was absolutely banging. Even the curry-dodging kids loved it and wanted more. Result 👌
The best you tube cooking show. Deserves the likes of the top few and more 👌👍
Thanks Dylan!
I made this today and it turned out really well. He wasn't kidding about 2 recipes. When I tasted the marinaded tandori-ish chicken thighs, I just wanted to gobble that up on the spot. The curry part turned out pretty good too although I think it would have been better if my spices weren't so old. Oh, and a tip for everyone, don't be tempted to skip placing foil on the baking sheet. At 450 degrees and then the broiler, any marinade will be very stuck to your pan. I made sure I sealed the two foil sheets together so nothing would leak through and it made cleanup much easier. Thanks for the great video Bri... :-)
Glad you dug it!
Finally made this recipe after eyeing it up for months and - instant winner! Better than takeout and you’re right, the whole apartment smelt (amazing) for days, totally worth it IMHO 😊
Butter chicken is one of my favorite Indian dishes. I remember eating a vegetarian version with potatoes at a friend's house when I was around 10 years old and couldn't find what it was called. I distinctly remember how subtly sweet, creamy and deliciously buttery the sauce was so I ordered butter chicken from the Indian restaurant. MY OH MY I had flashbacks 🤤 Can't wait to try this home made for the first time! 🥰
My daughter made this today with chicken for the carnivores and seitan for the veg fam...it is SO. FREAKING. GOOD. Thanks Bri!
As always, great dish Brian...my entire family, including my kids, loved it!
In case you are looking for vid ideas, a restaurant style Naan recipe to go with this dish would be great addition to your library!
Yo Bri guy, never been really familiar with Indian style food but I've made this a couple times already and it's a banger of a recipe. Got a pot simmering on the stove while I write this :)
Sidenote, this recipe is totally doable with chicken breast too. Just cut them down into chicken thigh-sized pieces and marinate them. For cooking I throw them straight under the broiler with the oven rack as close as you can get to the heating element. Broil for 6-12 minutes, checking often (time depends on your oven, if you have a crappy electric oven like I do it'll take closer to 12 minutes). Use a thermometer to check doneness (shoot for 165ish), and keep the oven door cracked to let steam out, really helps develop the char.
I made this last night and it was incredible! The oil is missing from the marinade ingredient list FYI. My chicken stuck to the foil and I lost a lot of the crispy goodness. I rewatched the video afterwards to see what I did wrong and realized I didn't add the oil. I'm guessing that's why but it was still delicious. I'll be making this again!
Great rendition. I'll try this method next! Only things I'd add are large chopped fresh bell peppers and hefty pinch of kasoori methi (fenugreek leaves) stirred in at the very end. Beautiful dish, cannot go wrong. I also do with chickpeas. Butter chicken a huge favorite of our children.
I made this tonight and it was the BOMB! 💥 Thank you for this amazing recipe. I recommend halving the Kashmiri if anyone is more sensitive to heat.
if the food you make brings people together to enjoy a meal and each other, then by its very nature it is good...isn't this the reason why we make it?
Just made butter chicken for the first time last week. Delish! Used the RUclips video that has like a bagillion views for the recipe. I can already tell your version will be even better! Hope your video gets a bagillion views too! :)
Somehow you always know what i will be cooking the next day....even before i know it
This was absolutely delicious!
Unfortunately, as I am a UK resident, canned tomato paste is pretty much non-existent here, however you can buy concentrated tomato puree in a tube, which I believe is the same thing and has the same consistency.
What I didn't read was that the tube I bought was double concentrated, so my final sauce outcome had a big tomato soup style flavour to it, but it was incredibly smooth, deep, silky and spicy!
All in all a fantastic dish I will be cooking very often but next time, I'll half the amount of tomato paste :)
Thank you Brian!
I am in the UK as well and about to make this dish. Bought canned tomato puree which hopefully would work. I think key is to keep tasting it until it tastes right
@@sultanateofoman hope it came out nice for you! I make this every fortnight now just with half the tomato paste and its an absolute knock out. I even make batches to give to my mam as she also thinks this is a wonderful dish :)
@@AppleMonster93 It was great! This is the second time making butter chicken. The first time I accidentally put too much ginger. This time I have put too much salt because I used rock salt which is very hard to get right. haha. I fixed it by adding more cream and tomato. also added some cashews and blended it. It is really nice, smooth and velvety. Made a big batch and threw most of it in the freezer
Made this for a party, everyone loved it and complimented me how authentic it tasted
Thank you
Made it yesterday, about two hours after my order of Kashmiri chili powder arrived. Amazing! Perfet balance of savory and spicy. And yes, this morning the house smelled like an Indian restaurant.
Just discovered your channel Brian and binged all your videos. Babish needs to watch his back there’s a new goat in town
Oh dude thanks for watching!!!!
This was one of the most flavorful and fragrant dishes I've ever made. Unbelievably delicious. I'd just made naan in my Ooni, so I left it running to finish the chicken in it. The resulting bit of char was unreal. 🤤
Thank you so much for this recipe, Brian! 👍👍
First time making Indian food. I might have eaten Indian food once in my life. The dish was a hit in my home. What a flavor! Thanks for sharing your talents with the world!!!
I made the sauce last night for dinner. Soooo good!!! My husband is vegetarian, so I made it with roasted veggies instead of chicken. One of the few vegetarian recipes I have made where I don't long for meat. (One of the other ones is your falafel recipe) Love your channel. I look forward to every video.
Indian food is my favorite cuisine. Would love to see some Rogan Josh with a nice bit of lamb.
I prefer him on a bed of rice, you're going too heavy on the protein. Rogan Josh is gamey and adding more gamey meat along with him would be overkill.
India is a beautiful country too
Suggestion: bunny chow. Seriously, this is an Indian-South-African dish that's a very popular street food there, and which is really delicious and easy to make. I fell in love with it when I made it. And no, it doesn't have any bunnies in it - it's made with chicken, beef or lamb. Honestly, try it! And you being the master RUclips chef you are, you would make one bangin' bunny chow.
This would be fun with Lamb
Made this again for a group of friends. They basically think I'm a three Michelin star chef because of you. Can't thank you enough for your content.
The dance and the faces that he makes at the end... it's exactly how I imagined it would taste 😂 it looks so amazing, great video!
I am going to cook everything Brian cooks and have cooked so far! We have such similar taste! I already have 4-5 things done ✔ 😌
Thanks for watching
Hey, yo Bri! This is the second recipe you haven’t steered me wrong on. I’ve made the one pot spaghetti twice and this butter chicken was AMAZING! The flavor was hitting from a million different directions! My new morning ritual consists of going on RUclips and looking for new videos from this channel. Keep it going!
Made this tonight. Very pleased with the way it turned out. Getting that little bit of a char on the chicken added great flavor.
Made it twice this week for me and my roomate. Banger of a recipe, thanks Mr.RUclipsr
I like to make yoghurt marinated chicken on a rotisserie, you get the charred surface and the meat stays really juicy. Been making similar chicken in my wood fired oven on proper kebab skewers (more like swords actually), and it's all kinds of awesome. Thanks for another great recipe, will try it of course!
Wood fired sounds amazing
I made it yesterday . Everybody loved it . We will repeat . Thanks!
I made this tonight and it was outstanding. I've made 6 of the Bri-guy's recipes so far and each was a success. There are at least 10 more on my list to try. Next I want to modify this recipe to make chicken tikka masala.
Lets eat this thingggggggggggggg. Nice to see you enjoying Indian food. Nicely done!!
Try frying the trimmed-off chicken fat on medium low heat, then use that liquefied fat as substitute for butter when you cook the rice.
Yummy.
I made this dish tonight for the first time and it was AMAZING. This dish was saucy perfection. I’ve been afraid to cook Indian food at home because it always seemed out of reach for me. This turned out so great.
Definitely going to put the tandoori-ish chicken in the weekly rotaish as well.
Thank you so much for all of your amazing videos. My husband and I love your content! ❤
I love Butter Chicken and can’t find it anywhere in my city. I made this dish and it was so good! Thanks so much, Brian.
U should add both fenugreek and garam masala in the marinade then add some chilli powder too for the heat and some lime juice, amchur powder (raw mango powder), mustard oil, some turmeric, coriander seed powder and toasted ground cumin. Then heat 2 pieces of charcoal and put in a small bowl and then put it in the marinade bowl and add some oil on the charcoal and immediately cover with lid and leave it for 3 hrs
Made this tonight for dinner!!!! New house favorite getting put in the rotation.
I'm India...and seeing this dish on your channel...makes me sooo sooo happyyy..... 💃
I tried this!! So good! I like your videos because it's short and you talk fast! Paella and risotto vids plss
I am going to definitely try this... I like the technique of pre-cooking the chicken through and then searing... Though I'd recommend finishing with dried Fenugreek leaves which is what the best Indian spot around here does.
Made this tonight for dinner and it is frickin’ awesome. I couldn’t get fenugreek or Kashmiri chili powder, but the subs worked fine. This vaults immediately into our rotation of regular dishes.
I make this every week for the family, kids live it. Make it slightly different to this... one samilar to this and a pressure cooker version when timed limited.
This version looks great, will give it a go
My favorite Indian dish to cook at home is Biriyani. So delicious! This looks really amazing too! I love using my broiler in the oven. It is great for chicken, beef and fish. If I do fettuccine Alfredo then I broil the chicken to try to get that crispness.
Really creative spin...great job! btw add ghee (instead of butter) in the rice. I can assure you the smell and taste will be way better.
Bri, I know this is an old video, but I just made this stuff tonight and damn dude! Better than most takeout butter chicken I've had
Hey Bri, this recipe is awesome. I smoked the chicken with pecan wood and it added more depth to the flavor. We love your channel, keep up the good work.
the reason to marinade tandoori chicken for longer is that the enzymes in yogurt help tenderize the chicken very well.
Brian! I made this tonight and it was AMAZINGLY DELICIOUS! Followed your recipe to a T and it turned out perfectly!
Butter chicken is absolute heaven. I'll definitely try this recipe, thanks for sharing! I usually cook butter chicken using a recipe from the Complete Indian Regional Cookbook, which actually doesn't even use onions. But there are no wrong answers in the kitchen!
Made this tonight and it was a great version of this recipe. This will be getting saved and used again
I can relate to the harp music when you pulled that chicken out of the oven. It felt like a heavenly moment. 🙂
I made this tonight and I’ll make it again. Worth the relatively small effort.
My daughter and I made this exactly how you said and WE Loved it !!!
I needed a butter chicken recipes and you provided!
Thank you
Glad I could help 👌👌👌👌
Instead of fenugreek powder, might I recommend using dried fenugreek leaves (kasuri methi) instead? the difference is the same as using powdered oregano (is there even such a thing?) versus dried oregano. Also, Kashmiri chilli powder should be mild compared to other red chilli powders such as hot paprika. Kashmiri chilli is mainly used for its color rather than heat.
not even the hot paprika, you know the x-hot chilli powder (that brands like shan and desi have). That shit hits different, complete different tier of head compared to these other powders
Fenugreek seeds and leaves taste completely different and are used for different things. They should not be used interchangeably. I was pretty confused why he used the seeds in the marinade, as it should be made with garam masala. The seeds usually aren't part of this dish at all. As a guy, who has a northern Indian girlfriend quite a bit of experience with Indian food, this is the first recipe for this dish that I saw that includes fenugreek seeds. I was also confused why he didn't add fenugreek LEAVES to the gravy since they are actually an essential ingredient.
Just made this tonight, and it was incredible. Thanks very much for another great one, Brian!!
So glad…Tad!
@@BrianLagerstrom For anyone else reading, I had to do the subs of garam masala and paprika/cayenne, and I ran out of greek yogurt (!) so subbed sour cream for it in the topping sauce. Grilled the chicken. Still awesome. I think the immersion blender is a real pro move -- the thick, creamy consistency of the sauce was, in my opinion, much better than not doing it.
Oh man, I just made it and it is really good. Fragrant, slightly hot, bit sour and creamy
aside from using the wrong fenugreek that butter chicken looks dope. nicely done!
Marinating stuff for longer definitely makes sense, acid and salt contained within it denature proteins once the osmosis is complete.
I got inspired (as I do w/ all of Brian's / weeds videos) and made it, so good. I had to make the substitutions on the seasoning in the video but it turned out amazing,
So glad to hear it!
Nailed it… for 5 star goodness, this is a very approachable recipe. Another winner !
…jasmine rice or no?
I used Calrose
I would definitely add dried Fenugreek leaves at the end to finish off the sauce. its one of the main flavors. great video!
I love butter chicken. Just a small advice: you can use cashews instead of heavy cream. They resolve completely while mixing and the sauce becomes creamy as well 👌 keep up the good work! Found your channel a week ago and I’m binch watching it ever since!
BRI I made this tonight and WOW it was incredible. I subbed Aleppo pepper for the chili mix and grilled the thighs on my big green egg and it was FANTASTIC. Thanks for everything you’re doing. DOPE
This looks amazing! Looking forward to trying it. Where did you get that awesome pot with the strainer lid??
We like to use coconut milk rather than cream, for 2 main reasons 1] we rarely have fresh cream, unless it is for a planned special meal 2] we just like the flavour and we do have cans or cartons hanging about because they are shelf stable. For those who have lactose intolerance, coconut milk will allow you to make these dishes and others, not an ideal solution but there never is. Thank you for the recipe and ideas. take care. God bless one and all.
He has perfected this as his own .not everything has ti be a tradional merhod to be delicious..ge took trafional and made it unified in the USA...very delicious my friends..im sure he knows what the original recipe calls for
Very good recipe. Easy to follow, doesn't require a lot of kitchenware (the preparation takes a bit of time the first time when you plan what you need and when and prepare it ahead of time not to mess anything due to rushing). I had no idea what the veggie in the sauce was (have never heard of it) so I replaced it with red bell pepper and worked fine. I also don't have a blender so I diced the onion and bell pepper as fine as I could and it was fine as well. You get small spots of color and feel as if you had veggies with your sauce. This is the first time that home cooked food by me tasted like I remembered the ethnic restaurant food taste like.
A tiny notion that I wouldn't use 3 grams of salt in the garnish, it was very salty (obviously you don't notice that in the mix, but the others already have plenty of salt, even when I left the salt out of rice albeit I used salted butter for the recipe). Also this might be fun, even though maybe not appropriate for the meal theme, to try and replace with tzatziki. You just get added garlic flavor and a bit of cucumber to top it off.
Yeah !!! Your into the world of butter chicken!!! And you’ve done it the traditional way ..
Right from using the chicken thighs.. dollops of butter… making a purée of the gravy! The best bc recipe!
- one of your healthiest recipes to date! love it.