Thanks for making this without artificial ingredients. Could I substitute fried tofu or paneer in place of the chicken? Your videos are exceptionally well done.
Sure my friend you can use tofu or paneer in place of chicken. I also have a tofu butter masala recipe in my channel. I have also given a link to that recipe in the description box of this video, so please check that out. Thanks for watching.
I’m off to my local Indian market to pick up some of the spices not in my cupboard. I’ve been drooling over your videos for weeks now and today is the day! So grateful for you sharing your recipes.
I've cooked this delicious meal today and it turned out to be great with the rice. Whole family enjoyed the authentic Indian cuisine. Thanks for your uploads and recipes, Bumbi. Much love from Prague!
Bumbi ❤❤❤ This dish turned out ABSOLUTELY DELICIOUS 😋😋😋. Your tutorials have me by the heart and I am so grateful for your tutorials !! Thank you for all you do 🎉🎉❤❤
It would be nice to see a new video on this dish! Especially with bone-in chicken and whole spice. I love the more difficult and not so fast curries, the ones that take effort and time to make! I would love to know a little bit more about what region each dish comes from, that would be interesting!
Made this for dinner tonight for me an my partner. I think this is about the 6th recipe of yours I have made now. I have been making a new one every weekend to try. Each one a total success. Thanks so much for sharing your recipes!!
I think this is my favorite curry. But I like it hot so I added some super hot red pepper ground in addition to the kashmiri red pepper. and just now looking at your chicken korma recipie, I think I will do the onions at the beginning of this butter chicken, just cause I love onions in just about everything. making it tonight, we'll see if I added too much red pepper, but I have a pretty high tolerance. this one was quick and easy because I saved the leftover chili oil that I had made the last time I made this, and using the jarred garlic/ginger paste makes it easy also. I grew up watching the british tv series Red Dwarf where the main character, Lister, all he ever eats is chicken vindaloo, the hottest one he can get where you mouth is on fire and your eyes water type hot.. he always pronounced it vin da loooo. you pronounced it vin dalu. they even had an episode where animals and people got shot by a special ray gun and turned into something else, morphed into something else, so somehow something I forgot what, got turned into a vindaloo monster and they were trying to figure out a way to kill it, so he comes up with, "what is the only thing that will kill a vidaloo? A cold lager beer! so he shoots a few cans of beer into the monster and kills it.
I made the recipe tonight, I could not find dried fenugreek leaves, but they did have fenugreek powder so I used that. It turned out very well, although I did mess up the final step. When you said it is now time to add chilli oil I paused the video and added the oil. I then started the video again only to hear you to say add a few teaspoons of oil. I had added all of it. 😂 still tasted great. Thanks.
Hello Bumbi, I have been cooking from your recipes for a while now, the family just ate this delightful butter chicken recipe on a hot summer evening here in NZ. Thankyou for your channel, I love the vege recipes in particular. Andy
Hello Bumbi! I LOVE your Channel. I wemt in search of all the spices. I made my own Version of this Amazing Butter Chicken using rhis as a guideline. It was wonderful! my friends devoured every morsel! I would love to aend you a picture, but I am unsure how.
I am so glad you liked it. My email details is given in the description box in all my recent uploads. Please visit one of my most recent videos and check it out. Thanks🙏🏾
"two or three pieces already landed in my mouth" you're really funny I love it. I'm the same when taste testing food in the kitchen, it's not like one bite or two will suffice. It has to be more than that.
@@CurriesWithBumbi hey Bumbi sorry I forgot to reply sooner! We absolutely loved your recipe, amazed at the flavour and colour from the Kashmiri, and this was easily the best butter chicken we've ever had! Trying your easy lamb curry tonight!
I dont see this recipe on your home page as on your list of chicken recipes, but I find it if I do a general search on you tube.I made it for the second time just now and followed your exact recipe. one thing to make it a bit easier is I use a jarred fresh mix of garlic ginger paste. this recipe is outstanding. first time i made it I over browned the chicken. this time I followed your exact recipe and it came out just fantastic. only thing I changed was I added some more chili powder.I didn't have cardamon powder so I smashed some cardamom seeds. it really adds some amazing additional flavor to it. in addition to the kashmiri powder I added some more hot Indian powder to as they say "kick it up a notch". It is really quite a lot of work but so much worth it. I think the addition of the chili oil at the end, wow, just fantastic. totally makes the difference. Just so flavorful. I took out two frozen packets of both your vindaloo and your butter chicken that I had made before and ate them side by side and although I always loved chicken vindaloo, I think I truly love your butter chicken more with just a bit more of hot spice in it. Had it with some tandori garlic naan with more butter on it and it was heaven.
Wonder why it’s not showing up on your home page. Is it not even showing up on the playlist for chicken recipes? Like the way how you describe in detail about your approach to the recipe. Seems like you like a lot of chilli heat 😀! So glad you liked the recipe and enjoyed having it. Thanks for sending your lovely feedback .
@@CurriesWithBumbi yah it's not on your playlist for chicken. I could have used even more heat. you can make it too hot, but I like it very close to that level. I just could not get over how many different flavors it has. it's one of those meals that you gave that are just rare, when you finish it, you just sit back and go wow, that was amazing! I used chicken thighs but added a few chunks of breast. like 80/20 mix. I think the first time I used too big of chunks of meat instead of smaller bite size pieces. we have a store called Imran's market that is Mexican/arab/african/indian/pakistani. down the street there is a huge Asian market with tons and tons of foods from all over asia. they sell things like live in the tank river eels and about 750 different kinds of pot stickers/spring rolls, stuffed seaweed rolls. every kind of shellfish imaginable, on and on.
This is the link to my chicken recipes. The butter chicken is way down the list as it is one of my oldest videos. ruclips.net/p/PLxgPEcdhkY4FjUhw6zc7nVQs2SkGSO41Q
Namaste 🙏 Bumbi Thanks for the 🍅 tip 👍and recipe, very very opulent!!! Yes with 🍚 my children tease me over my love of rice 😅 Dhanyavaad Colin 🇮🇳🏴
Boiling cashews bring in a smooth texture after blending. Onions get really very harsh and sometimes bitter if blended raw and it takes a lot of time to get rid of that pungency. Boiling everything and blending brings in a smooth texture and they get cooked easily.
Hi Bumbi, I absolutely adore your channel and have made several recipes from it. I am vegetarian and Butter chicken was my favourite curry when I ate meat. Love the look of your recipe and would love to make it veggie but I don't like tofu. Is there a vegetable that you could suggest that I might try. I was thinking aubergine, butternut squash or cauliflower What do you think?
Looks good. Will try soon. Just to bad that what you written in the description is not the same as you say in the video. Had to rewrite half of it, so I have if for later.
There must be some kind of misunderstanding here. I again watched this video but didn’t find any mistake in the ingredient proportions in the description box. When I write 1/2 I mean half hope that didn’t cause the confusion. Which ones did you need to rewrite ?
@@CurriesWithBumbi Measurements are not wrong, but... You wrote to blend garlic into a paste, but should have written cashews. Later it sais "add the spice, tomato puree" The puree is not listed, and from the video the spices are salt and tumeric. The other spices are added 20 minutes later in the video together with the chicken. It may sound like I am complaining but I just wanted a text version when I try to make it and found som differences when going through the recipe. I must say I do look forward to trying this.
Hiii Friend 😊. mujeh thaber tik nahi tha(food infection). Saturday rath ko thaber tik nahi.doctor ne dhikaya.medicine chaloo hai.omiting ,head ake , feaver , weakness sub hai.bahuth weakness hai.fir be aapka video meyh dheka.aap mera friend hai esliye 😊.nice recipe 👌😘😘.
I am so very sorry to hear that you are unwell. Your comment shows up first on my small channel so I know how much value you give to me and you are surely a friend of mine. Please take your medications as advised by doctor and take care. I don’t know how to thank you for watching my video inspite of being ill.
Why is it necessary to skin the tomatoes as long as you are going to blend them anyway? Would I be able to taste a difference? (Or do I just want to avoid the extra work?)
Hey Bumbi i really like your cooking. I have a question, when i bake my chicken there is always alot of water/fat in my pan. I dont see this when you bake it. My gravy becomes too watery because of this. Any advice?
@nickverpoorten3373 try using a large wide pan. If your pan is smaller than the proportion of chicken taken then it will take a long time to dry the meat. Fry the chicken on a fairly high heat
Ok thanks. Yes that may be the problem. I doubled the recepy and there might have been too much chicken for my pan. Will try with only the base recepy next time.
Half and half also has lactose in it. You can use any plant based cream like coconut cream. Or you can soak cashew nuts in hot water for a few hours and make a thick paste by pureeing in your blender. It will taste delicious. You can also use any plant based yogurt ( plain and unflavored)
Oven Cooking - Would that be better than frying, if so, can ou advise on Method, also when you refer to Oil - Which Oil are you referring to - Olive, Vegetable etc.
You can definitely roast the chicken in the oven. I would do a 375 F for about 30 minutes as it will get more cooked in the gravy. Do brush some oil in between.
I messed up making the chillie oil .. I had the hot oil and melted butter in the frying pan, then whilst still hot I added the kashmiri powder whilst still on heat. What happened next was the oil/powder mixture turned brown /black very quickly.. i.e. I burned the powder. I reviewed your video afterwards and see you poured the hot oil mixture on top of the powder.. Anyway lesson learned.
I'm very lucky that in my city of Everett, WA we have not one but two markets with all these spices in all kinds of forms. whole seeds, powders, even in bulk. This one market I go to has a strange mix of mexican and Indian items plus their fresh vegetables are much cheaper than in supermarkets. I saw fresh turmeric root there. do you ever use fresh turmeric instead of the powder? I have never had it. The other market is called Punjabi market. I wish they made some frozen samosas that just had lamb and carrots and peas instead of all the potato's. I make my own but it is sooo much work. But, I am eating one of your curries once a week or so, each time it comes out different. This time I am making this I am using fresh garlic and ginger instead of the paste in a jar. thinking fresher, better.
You are really very very lucky to have these stores in your city. Fresh turmeric is not used that commonly in Indian cuisine but you can definitely use it in your curries. It gives a beautiful flavor but use less. Coming to the jarred ginger garlic paste, they have all disappointed me every time I used them. They do not smell like ginger garlic but something different that makes my curries smell and taste different. I may be fussy but I don’t use them. You never know what they are adding in it. I have this small microplane(lemon zester) that I always use to quickly grate ginger and garlic if I am in a rush. What you can also do is buy a bag of those peeled garlic. Take equal proportion of fresh ginger and garlic ( slightly less ginger than garlic) make a smooth puree using only that much of water required to move the blades of your blender. Put them in portions in ziplock bags and freeze them. Or you can also measure them out in ice cube trays. Nothing like using fresh ginger and garlic. Glad you like my recipes and thanks for your feedback 🙏🏾
@@CurriesWithBumbi The brand I was buying was Shan brand in a jar. Your right they all do have a weird smell to them even though it says it's made from fresh. It does have preservatives in it. If I need small amounts you can buy these frozen little cubes of ginger garlic and basil and they do taste exactly as fresh. My bullit blender just did not want to turn all that garlic I put into it into a paste. there were still some fairly l large chunks no matter what I did. I tried adding some water and that helped a little. didn't really matter though. Mine I made tonight I didnt put enough cream in it so it was a bit harsh since I added a good tablespoon or more of the super hot chili powder in addition to all the kashmiri powder so it definitely set my mouth on fire a bit. So, I just added more cream and let it sit for a few days then reheat it I'm sure it will be much better.
@@fredgarv79 you always have to be bit cautious when adding chilli powder. As I always say, add less to start with. You can always add later (even at the end) but cannot take out that heat once added.
I haven’t cooked this in an oven but I have another recipe where I used the oven - PERFECT OVEN ROASTED MASALA CHICKEN & POTATOES | MASALA BAKED CHICKEN & POTATOES ruclips.net/video/P-Z0RBH4EDs/видео.html
Actually addition of so much tomatoes makes the dish bit sour. Addition of sugar balances the tartness and acidity from the tomatoes but you can always adjust the proportion of sugar according to your preference. You can even leave it out.
Thanks for making this without artificial ingredients. Could I substitute fried tofu or paneer in place of the chicken? Your videos are exceptionally well done.
Sure my friend you can use tofu or paneer in place of chicken. I also have a tofu butter masala recipe in my channel. I have also given a link to that recipe in the description box of this video, so please check that out. Thanks for watching.
I’m off to my local Indian market to pick up some of the spices not in my cupboard. I’ve been drooling over your videos for weeks now and today is the day! So grateful for you sharing your recipes.
Thanks for watching my videos. I really appreciate all your support. Happy cooking.
bumbi you are so amazing with some of your curry dish i seen, the way you explain and how simple you show us with no stress, thank you❤❤❤❤💯💯💯💯❤❤
Thanks for all your support
I made this today. Marinated the chicken overnight. It was just amazing. It's definitely worth the effort to make it.
I am so glad you liked it. Thanks for your feedback.
Yes, please show how to cook chicken in the oven . THANKYOU.
Fully agree! why use artificial coloring when natural is best! This is another awesome dish of yours which i will be making today thank you!
Yes I rarely use any food coloring.
Hope you will like it .
Thank you for tasty curries. What would I alter in recipe with 1 to 1 1/2 kilos of chicken. Love from Linda in Cape Town.
Double up everything except chilli powder, spice powders and kasoori methi. I would use 1 teaspoon of garam masala powder instead of half.
Even the garlic as there is 15 for 500grms?
Looks soo good thank you Bumbi❤
I've cooked this delicious meal today and it turned out to be great with the rice. Whole family enjoyed the authentic Indian cuisine. Thanks for your uploads and recipes, Bumbi. Much love from Prague!
I am so happy you tried this recipe. Thanks
Bumbi ❤❤❤ This dish turned out ABSOLUTELY DELICIOUS 😋😋😋. Your tutorials have me by the heart and I am so grateful for your tutorials !! Thank you for all you do 🎉🎉❤❤
I am glad you find my videos useful
It would be nice to see a new video on this dish! Especially with bone-in chicken and whole spice. I love the more difficult and not so fast curries, the ones that take effort and time to make! I would love to know a little bit more about what region each dish comes from, that would be interesting!
Made this for dinner tonight for me an my partner. I think this is about the 6th recipe of yours I have made now. I have been making a new one every weekend to try. Each one a total success. Thanks so much for sharing your recipes!!
Thanks for trying my recipes. Glad you like them.
Sensational! You had me when you made that garlic ginger paste. I was hooked like a fish.
😀
Another successful Sunday dinner! I added some spinach just because I had some, it was delicious with some mushroom pilau. 👍
I am so glad you liked it. Thanks for trying this recipe.
I have to say that looks awesome, my mouth is watering, you must spend all day in the kitchen, your husband is a very lucky man. Thanks, Bob in the UK
Thanks for watching 🙏🏾
Thankyou for sharing your recipe ...Made it for Sunday lunch...end result fantastic 😊
I am so glad you liked it.
made this recipe and it was amazing thank you so much!!
So happy that you liked it. Thanks a lot for trying the recipe and sending your feedback 🙏🏾
I think this is my favorite curry. But I like it hot so I added some super hot red pepper ground in addition to the kashmiri red pepper. and just now looking at your chicken korma recipie, I think I will do the onions at the beginning of this butter chicken, just cause I love onions in just about everything. making it tonight, we'll see if I added too much red pepper, but I have a pretty high tolerance. this one was quick and easy because I saved the leftover chili oil that I had made the last time I made this, and using the jarred garlic/ginger paste makes it easy also. I grew up watching the british tv series Red Dwarf where the main character, Lister, all he ever eats is chicken vindaloo, the hottest one he can get where you mouth is on fire and your eyes water type hot.. he always pronounced it vin da loooo. you pronounced it vin dalu. they even had an episode where animals and people got shot by a special ray gun and turned into something else, morphed into something else, so somehow something I forgot what, got turned into a vindaloo monster and they were trying to figure out a way to kill it, so he comes up with, "what is the only thing that will kill a vidaloo? A cold lager beer! so he shoots a few cans of beer into the monster and kills it.
Glad you like my chicken recipes .
Great videos and thank you for your beautiful meals. I am definitely going to make them all.!!!
Thanks so much. Looking forward to your feedback after trying the recipes.
I made the recipe tonight, I could not find dried fenugreek leaves, but they did have fenugreek powder so I used that. It turned out very well, although I did mess up the final step. When you said it is now time to add chilli oil I paused the video and added the oil. I then started the video again only to hear you to say add a few teaspoons of oil. I had added all of it. 😂 still tasted great. Thanks.
Thanks for trying this recipe
Wonderful chicken recipe with lots of lovely ingredients and spices! Would love to try it. Thanks for sharing, have a lovely weekend
Thanks a lot for watching. Please do try it and let me know how it turned out. Stay tuned.
Looking super delicious.....lyk three....
Thanks a lot for watching. Stay tuned.
Hello Bumbi, I have been cooking from your recipes for a while now, the family just ate this delightful butter chicken recipe on a hot summer evening here in NZ. Thankyou for your channel, I love the vege recipes in particular. Andy
I am so glad your family liked it. Thanks for trying my recipes.
This is making me feel hungry.
Hello Bumbi! I LOVE your Channel. I wemt in search of all the spices. I made my own Version of this Amazing Butter Chicken using rhis as a guideline. It was wonderful! my friends devoured every morsel! I would love to aend you a picture, but I am unsure how.
I am so glad you liked it. My email details is given in the description box in all my recent uploads. Please visit one of my most recent videos and check it out. Thanks🙏🏾
I am a fan of your commentary while presenting the cooking
Thanks for leaving a comment.
"two or three pieces already landed in my mouth" you're really funny I love it. I'm the same when taste testing food in the kitchen, it's not like one bite or two will suffice. It has to be more than that.
Im gonna make this for 25 people in the desert, as im frollicking with the pixies at Afrikaburn. Love your channel, love your food, love you
Muchas gracias. Me quedó riquísimo. A mi familia le encantó. ❤❤❤
I am so very happy to hear that. Thanks for your feedback 🙏🏾
You channel has inspired me to cook curry. Lovely videos, best wishes!
I am so happy to hear that
Love a butter chicken, going to try your methods tonight, first time using Kashmiri powder looking forward to it
Looking forward to your feedback. Thanks.
@@CurriesWithBumbi hey Bumbi sorry I forgot to reply sooner! We absolutely loved your recipe, amazed at the flavour and colour from the Kashmiri, and this was easily the best butter chicken we've ever had! Trying your easy lamb curry tonight!
I am so happy to hear that you are trying my recipes. Thanks for your feedback. Happy cooking.
Bumbi .. Suggestion .. please play beautiful traditional Indian music for background vibe..
I dont see this recipe on your home page as on your list of chicken recipes, but I find it if I do a general search on you tube.I made it for the second time just now and followed your exact recipe. one thing to make it a bit easier is I use a jarred fresh mix of garlic ginger paste. this recipe is outstanding. first time i made it I over browned the chicken. this time I followed your exact recipe and it came out just fantastic. only thing I changed was I added some more chili powder.I didn't have cardamon powder so I smashed some cardamom seeds. it really adds some amazing additional flavor to it. in addition to the kashmiri powder I added some more hot Indian powder to as they say "kick it up a notch". It is really quite a lot of work but so much worth it. I think the addition of the chili oil at the end, wow, just fantastic. totally makes the difference. Just so flavorful. I took out two frozen packets of both your vindaloo and your butter chicken that I had made before and ate them side by side and although I always loved chicken vindaloo, I think I truly love your butter chicken more with just a bit more of hot spice in it. Had it with some tandori garlic naan with more butter on it and it was heaven.
Wonder why it’s not showing up on your home page. Is it not even showing up on the playlist for chicken recipes?
Like the way how you describe in detail about your approach to the recipe. Seems like you like a lot of chilli heat 😀!
So glad you liked the recipe and enjoyed having it. Thanks for sending your lovely feedback .
@@CurriesWithBumbi yah it's not on your playlist for chicken. I could have used even more heat. you can make it too hot, but I like it very close to that level. I just could not get over how many different flavors it has. it's one of those meals that you gave that are just rare, when you finish it, you just sit back and go wow, that was amazing! I used chicken thighs but added a few chunks of breast. like 80/20 mix. I think the first time I used too big of chunks of meat instead of smaller bite size pieces. we have a store called Imran's market that is Mexican/arab/african/indian/pakistani. down the street there is a huge Asian market with tons and tons of foods from all over asia. they sell things like live in the tank river eels and about 750 different kinds of pot stickers/spring rolls, stuffed seaweed rolls. every kind of shellfish imaginable, on and on.
This is the link to my chicken recipes. The butter chicken is way down the list as it is one of my oldest videos.
ruclips.net/p/PLxgPEcdhkY4FjUhw6zc7nVQs2SkGSO41Q
Splendid recipe, Bumbi. It went straight from you to friends in Sweden via Romania :-)) This is really good!
Thanks so much 🙏🏾
Like 2 Luks so yummy butter chicken recipe ... how r u .. stay connected 💕💕💕
Great to hear from you . Thanks a lot for watching. 🙏🏼
Professional cooker
I love the way you cook.
Thanks
Namaste 🙏 Bumbi
Thanks for the 🍅 tip 👍and recipe, very very opulent!!!
Yes with 🍚 my children tease me over my love of rice 😅
Dhanyavaad
Colin
🇮🇳🏴
I cannot live without rice. Hope I can have it till the last day of my life.
@@CurriesWithBumbi yep 👍 throw rice 🍚 on my coffin ⚰️!!
Oh no , please don’t say like that!!
Delicious spread.
I keep coming back to your recipes bumbi
Thanks Jaana
Brilliant recipe!
Is there a need to boil tomatoes n onions n cashew! Put these in blender would it not give the same result. Great recipe.
Boiling cashews bring in a smooth texture after blending. Onions get really very harsh and sometimes bitter if blended raw and it takes a lot of time to get rid of that pungency. Boiling everything and blending brings in a smooth texture and they get cooked easily.
Hi Bumbi, I absolutely adore your channel and have made several recipes from it. I am vegetarian and Butter chicken was my favourite curry when I ate meat. Love the look of your recipe and would love to make it veggie but I don't like tofu. Is there a vegetable that you could suggest that I might try. I was thinking aubergine, butternut squash or cauliflower What do you think?
You can use cauliflower or baby potatoes. Can even use raw jackfruit. Paneer also tastes great
@@CurriesWithBumbi Thank you I will try Jackfruit didn't think of that, having used jackfruit in other recipes I am sure it will work here .
Wow, this was an absolutely beautiful recipe ❤️
Thanks so much 🙏🏾
Delicious .
Thanks
excellent.
Thanks!
Looks good. Will try soon.
Just to bad that what you written in the description is not the same as you say in the video. Had to rewrite half of it, so I have if for later.
There must be some kind of misunderstanding here. I again watched this video but didn’t find any mistake in the ingredient proportions in the description box. When I write 1/2 I mean half hope that didn’t cause the confusion. Which ones did you need to rewrite ?
@@CurriesWithBumbi
Measurements are not wrong, but...
You wrote to blend garlic into a paste, but should have written cashews. Later it sais "add the spice, tomato puree"
The puree is not listed, and from the video the spices are salt and tumeric. The other spices are added 20 minutes later in the video together with the chicken.
It may sound like I am complaining but I just wanted a text version when I try to make it and found som differences when going through the recipe.
I must say I do look forward to trying this.
Never tried it.. high time I did!
Never tasted it.. definitely high time I did! 🤦🏻♀️🤷🏻♀️😅
Thank You 💐🍃👋🏻
Yes please do try it .
@@CurriesWithBumbi 👍🏻
❤
Hiii Friend 😊. mujeh thaber tik nahi tha(food infection). Saturday rath ko thaber tik nahi.doctor ne dhikaya.medicine chaloo hai.omiting ,head ake , feaver , weakness sub hai.bahuth weakness hai.fir be aapka video meyh dheka.aap mera friend hai esliye 😊.nice recipe 👌😘😘.
I am so very sorry to hear that you are unwell. Your comment shows up first on my small channel so I know how much value you give to me and you are surely a friend of mine. Please take your medications as advised by doctor and take care. I don’t know how to thank you for watching my video inspite of being ill.
Thanks!
Why is it necessary to skin the tomatoes as long as you are going to blend them anyway? Would I be able to taste a difference? (Or do I just want to avoid the extra work?)
Can I do it with bone-in chicken pieces?
AWESOME RECIPE:D!!+8!!
Thanks a lot for watching 🙏🏼. Stay tuned.
An the cashew nuts be substituted?
You can use toasted pumpkin seeds/ white poppy seeds or just leave it out
Tasty 😋 I only eat Butter Chicken with Naan 😊
Yes my family even likes it with naan, except me !!!! Thanks a lot for watching. Stay tuned.
@@CurriesWithBumbi😊
Hey Bumbi i really like your cooking. I have a question, when i bake my chicken there is always alot of water/fat in my pan. I dont see this when you bake it. My gravy becomes too watery because of this. Any advice?
By baking do you mean in oven?
@@CurriesWithBumbi no i fry them in a pan like you did in the video
@nickverpoorten3373 try using a large wide pan. If your pan is smaller than the proportion of chicken taken then it will take a long time to dry the meat. Fry the chicken on a fairly high heat
Ok thanks. Yes that may be the problem. I doubled the recepy and there might have been too much chicken for my pan. Will try with only the base recepy next time.
Can we replace the cream with yogurt or thich coconut milk
You can use thick coconut milk
This is like chicken tikka masala. is it not adding cream is meant for decorating when making buttered chicken?
You can add it as a garnish or even with the gravy
So much chilli powder..wont it be too spicy?
For us it’s okay but you can always adjust the proportion according to your preference.
I want to make this but Im lactose interolant. Do you guys know any lactose free heavy creams? Is half and half the same things as heavy cream?
Half and half also has lactose in it. You can use any plant based cream like coconut cream. Or you can soak cashew nuts in hot water for a few hours and make a thick paste by pureeing in your blender. It will taste delicious. You can also use any plant based yogurt ( plain and unflavored)
Oven Cooking - Would that be better than frying, if so, can ou advise on Method, also when you refer to Oil - Which Oil are you referring to - Olive, Vegetable etc.
You can definitely roast the chicken in the oven. I would do a 375 F for about 30 minutes as it will get more cooked in the gravy. Do brush some oil in between.
Thanks so much - oil as in Olive, Vegetable, what kind of Oil Exactly
I use olive oil (not extra virgin)
I messed up making the chillie oil .. I had the hot oil and melted butter in the frying pan, then whilst still hot I added the kashmiri powder whilst still on heat. What happened next was the oil/powder mixture turned brown /black very quickly.. i.e. I burned the powder. I reviewed your video afterwards and see you poured the hot oil mixture on top of the powder.. Anyway lesson learned.
Oh no !! Sorry about that. Always add chilli powder to hot oil with your pan off heat. Do not let the oil get smoking hot.
I'm very lucky that in my city of Everett, WA we have not one but two markets with all these spices in all kinds of forms. whole seeds, powders, even in bulk. This one market I go to has a strange mix of mexican and Indian items plus their fresh vegetables are much cheaper than in supermarkets. I saw fresh turmeric root there. do you ever use fresh turmeric instead of the powder? I have never had it. The other market is called Punjabi market. I wish they made some frozen samosas that just had lamb and carrots and peas instead of all the potato's. I make my own but it is sooo much work. But, I am eating one of your curries once a week or so, each time it comes out different. This time I am making this I am using fresh garlic and ginger instead of the paste in a jar. thinking fresher, better.
You are really very very lucky to have these stores in your city. Fresh turmeric is not used that commonly in Indian cuisine but you can definitely use it in your curries. It gives a beautiful flavor but use less.
Coming to the jarred ginger garlic paste, they have all disappointed me every time I used them. They do not smell like ginger garlic but something different that makes my curries smell and taste different. I may be fussy but I don’t use them. You never know what they are adding in it. I have this small microplane(lemon zester) that I always use to quickly grate ginger and garlic if I am in a rush. What you can also do is buy a bag of those peeled garlic. Take equal proportion of fresh ginger and garlic ( slightly less ginger than garlic) make a smooth puree using only that much of water required to move the blades of your blender. Put them in portions in ziplock bags and freeze them. Or you can also measure them out in ice cube trays. Nothing like using fresh ginger and garlic.
Glad you like my recipes and thanks for your feedback 🙏🏾
@@CurriesWithBumbi The brand I was buying was Shan brand in a jar. Your right they all do have a weird smell to them even though it says it's made from fresh. It does have preservatives in it. If I need small amounts you can buy these frozen little cubes of ginger garlic and basil and they do taste exactly as fresh. My bullit blender just did not want to turn all that garlic I put into it into a paste. there were still some fairly l large chunks no matter what I did. I tried adding some water and that helped a little. didn't really matter though. Mine I made tonight I didnt put enough cream in it so it was a bit harsh since I added a good tablespoon or more of the super hot chili powder in addition to all the kashmiri powder so it definitely set my mouth on fire a bit. So, I just added more cream and let it sit for a few days then reheat it I'm sure it will be much better.
@@fredgarv79 you always have to be bit cautious when adding chilli powder. As I always say, add less to start with. You can always add later (even at the end) but cannot take out that heat once added.
@3:50
Please show us how to cook the chicken in the oven!!!!!
Just follow the same process but only bake in oven at 375 F for 30 mins
New Subscriber 🙏
Welcome 🙏🏾, I am glad you are here.
How to cook in a oven pls Tq
I haven’t cooked this in an oven but I have another recipe where I used the oven -
PERFECT OVEN ROASTED MASALA CHICKEN & POTATOES | MASALA BAKED CHICKEN & POTATOES
ruclips.net/video/P-Z0RBH4EDs/видео.html
What changes would you make to the recipe if you are using Chicken breasts ?
Cooking time will be less
The problem is I can t find the herbs
Just leave it out. It will still be delicious.
Without butter, we would call this dish, Butterless butter chicken.
Very tasty recipe but not for eating everyday too much oil and fat
Yes it is for special occasions.
Why this three table spoons of sugar?Too much.
Actually addition of so much tomatoes makes the dish bit sour. Addition of sugar balances the tartness and acidity from the tomatoes but you can always adjust the proportion of sugar according to your preference. You can even leave it out.
Owh nooo ..suger 😭😭😭
Sugar is optional. It is a dish with a lot of tomatoes so a little bit of sweetness brings in a balance
Iwill try it but I will grill the tomatoes and onions. This channel not getting her value. This lady cook with her heart
Thanks for your kind words