BUTTER CHICKEN (2 Recipes in 1 Dish)

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  • Опубликовано: 9 фев 2025
  • 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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Комментарии • 648

  • @BrianLagerstrom
    @BrianLagerstrom  3 года назад +56

    Thanks again to Ritual for sponsoring this video. And fyi, in addition to using traceable ingredients and no synthetic fillers, which I dig, the vitamins smell minty fresh which I also dig. If you decide to give it a try, you can use my code 10BRIAN for 10% off your first 3 months via this link: ritual.com/10BRIAN

    • @MsDogMom
      @MsDogMom 3 года назад +4

      8 hours. 8 likes. Nothing else.
      That’s a hint

    • @dawsonEAD
      @dawsonEAD 3 года назад +2

      You're a chef. Use your great cooking to get vitamins not some fake chemicals.

    • @rowdog6376
      @rowdog6376 3 года назад +1

      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.

    • @misterhat5823
      @misterhat5823 3 года назад +4

      Thanks to the mid-roll ad for sponsoring this thumbs down and ensuring I won't be buying any overpriced vitamins.

    • @Mattlovesstuff
      @Mattlovesstuff 3 года назад +1

      Respect the hussle, you're killing it with your food though

  • @ewawojciechowska9674
    @ewawojciechowska9674 2 года назад +66

    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!

    • @fishticles5
      @fishticles5 Год назад +1

      how many servings did it make

    • @eilissmith8591
      @eilissmith8591 7 дней назад

      I prefer “ Golden Cow” butter, it’s so tasty.

  • @evergreentryst
    @evergreentryst 2 года назад +2

    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!

    • @apolloisnotashirt
      @apolloisnotashirt 2 года назад

      Whats that 5$ below your name? Idk if its just me but I see a green bar with 5$ inside it under your name.

  • @Trosgustav
    @Trosgustav 3 года назад +187

    "Not authentic, but it tastes good", my exact mentality when cooking. Tradition is fine, but food needs to breathe and evolve.

    • @lucaswibisono1316
      @lucaswibisono1316 Год назад +4

      And filling our stomach, regardless of being traditional or not traditional.

    • @patricklemire9278
      @patricklemire9278 Год назад +8

      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.

    • @ramencurry6672
      @ramencurry6672 Год назад +3

      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

    • @Dctctx
      @Dctctx 8 месяцев назад +1

      A mentality the Italians don’t share

  • @willgrimes349
    @willgrimes349 2 года назад +11

    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.

  • @mohdjafar720
    @mohdjafar720 3 года назад +114

    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.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +18

      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

    • @mohdjafar720
      @mohdjafar720 3 года назад +7

      @@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.

    • @zimmejoc
      @zimmejoc 3 года назад +5

      ​@@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.

    • @mohdjafar720
      @mohdjafar720 3 года назад +4

      @@zimmejoc Perfect! That's exactly how we do it here in India! Cheers.

    • @jeffhowerton1148
      @jeffhowerton1148 3 года назад +2

      Dries Fenugreek leaves was all I had, so that’s what I used…. Fantastic!

  • @jghulzenga
    @jghulzenga 3 года назад +12

    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!

  • @brianricker1703
    @brianricker1703 2 года назад

    Thanks!

  • @powderriverfarrier
    @powderriverfarrier 3 года назад +9

    It's starting to look like Brian.'s talents are unlimited.

  • @deanmclean5447
    @deanmclean5447 3 года назад +31

    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!

  • @kiru4802
    @kiru4802 3 года назад +290

    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 :)

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +82

      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

    • @kiru4802
      @kiru4802 3 года назад +27

      @@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.

    • @envispojke
      @envispojke 3 года назад +5

      @@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 😁

    • @FoolOfATuque
      @FoolOfATuque 3 года назад +4

      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.

    • @FoolOfATuque
      @FoolOfATuque 3 года назад

      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.

  • @susangarland6869
    @susangarland6869 3 года назад +27

    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

    • @its_hokori
      @its_hokori 3 года назад +1

      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

  • @courtneyldye
    @courtneyldye 3 года назад +19

    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.

  • @nathanmetus2989
    @nathanmetus2989 2 года назад +4

    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! :)

  • @icknau5782
    @icknau5782 3 года назад +34

    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!

  • @brennoneudis7498
    @brennoneudis7498 2 года назад +5

    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.

  • @ramachandran8666
    @ramachandran8666 3 года назад +3

    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

  • @rodie83
    @rodie83 11 месяцев назад

    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!

  • @jaleelali1296
    @jaleelali1296 3 года назад

    Doubled this. Absolutely fabulous. My daughter and son-in-law took all the leftovers home. The best butter chicken we have ever had. Thanks!

  • @Voetballen007b
    @Voetballen007b 6 месяцев назад

    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.

  • @castironchaos
    @castironchaos 3 года назад +2

    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.

  • @tenevn
    @tenevn 3 года назад +40

    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 ✔ 😌

  • @qbertq1
    @qbertq1 Год назад +1

    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!

  • @johnh5008
    @johnh5008 3 месяца назад

    Made this last night and it was great. Note that you didn't video the "neutral oil" in the marinade but it also does not appear in the written recipe in your description. So, I forgot to add it to the marinade but I guess I didn't notice the difference. I put my marinated chicken thighs in a ziploc bag overnight, mainly so I didn't have to make it up the next day. The yogurt/cream sauce garnish at the end was awesome, really added something. I also added some steamed cauliflower and broccoli to the whole thing before serving.

  • @timorautiainen1783
    @timorautiainen1783 3 года назад +1

    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.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +1

      The chicken itself is an amazing stand alone

  • @29runnymede
    @29runnymede Год назад

    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

  • @seanfiene1292
    @seanfiene1292 3 года назад +32

    This looks fantastic. I really hope you have a garlic naan recipe video coming up soon to have along side the butter chicken.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +13

      I am planning on it. Not sure when I’ll get to it, but I def will be

    • @nubin0807
      @nubin0807 3 года назад

      Great idea, I would appreciate this. An at home simple version

    • @bhuvidya
      @bhuvidya 3 года назад +1

      @@nubin0807 try this one - super easy and cook straight in your iron skillet - it's really good - ruclips.net/video/9Be9LHPracE/видео.html

    • @nubin0807
      @nubin0807 3 года назад +1

      @@bhuvidya looks great that and straight forward,cheers

  • @lilly_koii
    @lilly_koii 3 года назад +1

    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!

  • @A11WWW
    @A11WWW 11 месяцев назад

    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 😊

  • @patricks7855
    @patricks7855 3 года назад +2

    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... :-)

  • @dripshameless5605
    @dripshameless5605 3 года назад +5

    This couldn't have come at a better time. Thank you

  • @roitmani
    @roitmani 22 дня назад

    Made this for dinner, it was super easy to make and had great flavor and a nice floral level of heat, very good

  • @matthewkemp3469
    @matthewkemp3469 2 года назад

    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.

  • @ren1018
    @ren1018 Год назад

    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.

  • @FlinkPoydFan
    @FlinkPoydFan 3 года назад +5

    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.

  • @richardclarke9966
    @richardclarke9966 2 года назад +1

    Did this tonight to the letter and it was absolutely banging. Even the curry-dodging kids loved it and wanted more. Result 👌

  • @AppleMonster93
    @AppleMonster93 2 года назад +4

    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!

    • @sultanateofoman
      @sultanateofoman 2 года назад

      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

    • @AppleMonster93
      @AppleMonster93 2 года назад +1

      @@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 :)

    • @sultanateofoman
      @sultanateofoman 2 года назад

      ​@@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

  • @dcassis3051
    @dcassis3051 3 года назад +2

    The best you tube cooking show. Deserves the likes of the top few and more 👌👍

  • @marcusmoore9043
    @marcusmoore9043 8 дней назад

    Brian - it's stunning. Just finished a bowl of it. Thanks man. Big love ❤

  • @Kaiser0929
    @Kaiser0929 Год назад

    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! 👍👍

  • @janesmith7276
    @janesmith7276 Год назад

    My daughter made this today with chicken for the carnivores and seitan for the veg fam...it is SO. FREAKING. GOOD. Thanks Bri!

  • @qbertq1
    @qbertq1 3 года назад

    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.

  • @beachblond1968
    @beachblond1968 3 года назад +1

    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.

  • @wattpd0
    @wattpd0 10 месяцев назад

    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.

  • @cedartreeworkshop
    @cedartreeworkshop Месяц назад

    Made this tonight - it had the exact texture and flavor profile as my favorite Indian restaurant has in their version. Dude, this recipe is sick. Well done! Thank you - it was a big hit with the family. My only change was subbing in coconut cream for the heavy cream.

  • @PMCook
    @PMCook 6 месяцев назад

    Made this tonight for dinner. Giving the chicken a little color really adds to the flavor.

  • @kirsten8693
    @kirsten8693 2 года назад +1

    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.

  • @vanessabush3580
    @vanessabush3580 2 года назад +1

    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!

  • @NRobertson1991
    @NRobertson1991 3 года назад +1

    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! :)

  • @saturnv621
    @saturnv621 3 года назад +4

    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!

  • @jessicamerced9116
    @jessicamerced9116 2 года назад +10

    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! 🥰

  • @kmelan16
    @kmelan16 Год назад

    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!

  • @Davey11
    @Davey11 3 года назад +2

    Just discovered your channel Brian and binged all your videos. Babish needs to watch his back there’s a new goat in town

  • @TomaGonzalez
    @TomaGonzalez 2 года назад

    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!!!

  • @SenjuTree
    @SenjuTree 3 года назад +35

    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 👍

    • @davidlane8811
      @davidlane8811 3 года назад +1

      We use clove, star anise, and a few saffron threads. Your's sounds good too!

    • @chesterVonWinchester
      @chesterVonWinchester 3 года назад

      Oh yes. I like to sprinkle in some whole cumin seeds in addition to cardamom.

  • @Louetted
    @Louetted 3 года назад

    I'm India...and seeing this dish on your channel...makes me sooo sooo happyyy..... 💃

  • @Ed19601
    @Ed19601 3 года назад +1

    Somehow you always know what i will be cooking the next day....even before i know it

  • @lloydrafael
    @lloydrafael 2 года назад

    I tried this!! So good! I like your videos because it's short and you talk fast! Paella and risotto vids plss

  • @shahadataziz1277
    @shahadataziz1277 2 года назад

    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.

  • @tankb43
    @tankb43 3 года назад

    the reason to marinade tandoori chicken for longer is that the enzymes in yogurt help tenderize the chicken very well.

  • @d3rz233
    @d3rz233 2 месяца назад

    Just made this yesterday morning for dinner and it was very delicious

  • @Carlstohlberg
    @Carlstohlberg 2 года назад +1

    just made this. it was awesome. friggin mint

  • @georginagarcia9878
    @georginagarcia9878 3 года назад

    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.

  • @LittleBlacksheep1995
    @LittleBlacksheep1995 3 года назад

    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.

  • @thekiddocook1554
    @thekiddocook1554 3 года назад

    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

  • @mikemontgomery8892
    @mikemontgomery8892 3 года назад

    Nailed it… for 5 star goodness, this is a very approachable recipe. Another winner !

  • @santiagoagraz5606
    @santiagoagraz5606 3 года назад

    Wow! The best cooking channel in RUclips right now!!

  • @kristinetaijeron
    @kristinetaijeron Год назад

    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! ❤

  • @proth4753
    @proth4753 3 года назад

    I can relate to the harp music when you pulled that chicken out of the oven. It felt like a heavenly moment. 🙂

  • @wolfman011000
    @wolfman011000 11 месяцев назад

    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.

  • @nubin0807
    @nubin0807 3 года назад

    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

  • @DerekSpeareDSD
    @DerekSpeareDSD 3 года назад +5

    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?

  • @_MrTrue
    @_MrTrue 3 года назад

    i'll be honest, most of the time i watch food videos with sort of little intention to actually cook the recipes. This one I really want to try.

  •  3 года назад +9

    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!

  • @jrod25x
    @jrod25x 2 года назад

    Made this tonight for dinner!!!! New house favorite getting put in the rotation.

  • @sunny020388
    @sunny020388 3 года назад +1

    Lets eat this thingggggggggggggg. Nice to see you enjoying Indian food. Nicely done!!

  • @GoingApeCostume
    @GoingApeCostume 3 года назад

    We made the chicken. About half of it didn't even make it into sauce and onto rice. We ate it just like it came out of the oven. It was AMAZING. We plan on a butter chicken roasting day where we make a hell of a lot of it, freeze it, and then we'll have it on hand for all kinds of things.
    Yes, that means we're putting it on cheap frozen pizza in the future.

  • @JaredCzaia
    @JaredCzaia 3 года назад +3

    1:05 Never tried that particular powder myself but it seems pretty addictive

    • @I3g0u
      @I3g0u 3 года назад +1

      It kinda is but I would recommend not to put it in most dishes because it might just kill the flavor of the rest of the seasoning in that particular dish, since this dish has lots of spices and stuff Fenigreek acts as a nice background flavor to this particular dish. I would recommend you to experiment around with the powder and I don’t know you might like it or might even not like it.

  • @jeanniemaycrawford4466
    @jeanniemaycrawford4466 2 года назад

    Made this for a party, everyone loved it and complimented me how authentic it tasted
    Thank you

  • @bartosznaswiecie1179
    @bartosznaswiecie1179 3 года назад

    Marinating stuff for longer definitely makes sense, acid and salt contained within it denature proteins once the osmosis is complete.

  • @tieupac
    @tieupac 3 года назад

    Just wanted to let you know I enjoy your content and am happy to add another content creator to my list of cooking subs!

  • @denys-p
    @denys-p 3 года назад

    Oh man, I just made it and it is really good. Fragrant, slightly hot, bit sour and creamy

  • @Militairee
    @Militairee 3 года назад

    Just cooked this dish Brian. Excellent taste and now going to be a regular on our table.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад

      So glad thanks for trying John

    • @Militairee
      @Militairee 3 года назад

      @@BrianLagerstrom I looked up the ‘authentic’ recipe and yours is very close with the only differences in the sauce being bay leaf, cardamom pods, cinnamon and grated carrot.

  • @maureenguichard7291
    @maureenguichard7291 2 года назад

    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.

  • @radhavenkatesh8542
    @radhavenkatesh8542 3 года назад

    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!

  • @lucaslegz
    @lucaslegz 3 года назад

    Made this tonight and…..IT WAS A HIT! Thank you so much. I could not find ground Fenugreek so I bought fenugreek seeds and used my mortar and pestle to grind up the seeds. What can I add to make it spicer?

  • @jeffmcdaniels4168
    @jeffmcdaniels4168 Год назад

    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.

  • @paulfincher6684
    @paulfincher6684 3 года назад

    Made this tonight. Very pleased with the way it turned out. Getting that little bit of a char on the chicken added great flavor.

  • @joetroyner
    @joetroyner Год назад

    Yo B. The marinade is not just there to add flavor. Arguably, the most important part of the marinade is that the yogurt tenderizes the chicken. I've done it both ways and my guests always comment on the tenderness of the chicken after an overnight marinade..

  • @Thebular.
    @Thebular. Год назад +1

    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

  • @andrewpreis2764
    @andrewpreis2764 3 года назад +1

    Love the videos, but the best part has got to be the montage of “happy food dance” moves at the end🤣🤣👍🏻👍🏻🤘🏻🤘🏻icing on the proverbial cake :)

  • @huntrz
    @huntrz 3 года назад

    Goodone. For authentic butter chicken(makhni)
    - Fenugreek powder - corriander powder - cumin powder -onion - poblano + fenugreek leaves(dried) + cashew paste

  • @roberthuppe1864
    @roberthuppe1864 2 года назад

    I made it yesterday . Everybody loved it . We will repeat . Thanks!

  • @bishophicks5202
    @bishophicks5202 3 года назад

    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.

  • @torreyholmes7205
    @torreyholmes7205 3 года назад +23

    Indian food is my favorite cuisine. Would love to see some Rogan Josh with a nice bit of lamb.

    • @sassysalmon93
      @sassysalmon93 3 года назад +1

      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.

    • @silentkillerxd1313
      @silentkillerxd1313 3 года назад

      India is a beautiful country too

  • @byrat3746
    @byrat3746 2 года назад

    Made it twice this week for me and my roomate. Banger of a recipe, thanks Mr.RUclipsr

  • @xFailage
    @xFailage 3 года назад

    WHY CAN'T I STOP WATCHING YOUR VIDEOSSS AHHH

  • @Yupppi
    @Yupppi 2 года назад

    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.

  • @bradphillis9304
    @bradphillis9304 3 года назад

    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.

  • @grantwalkersound
    @grantwalkersound 3 года назад +1

    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.