HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!
Hey Pai, you just got a mention by Mandy (Souped Up Recipes) on her Chicken and Broccoli video. She was very complimentary of you and your channel. She's a relatively new, Chinese home cook who's absolutely adorable. You two, along with Chef John at Food Wishes, are my favorite RUclips foodies.
@@midlifemom5829 Butter chicken (the masala/base) originated in Punjab (they say north India, but it’s not accurate) and was traditional prepared with paneer (a type of cheese) instead of chicken. Chicken was then added and it became butter chicken. The punjabi variant usually has slightly more spice, but they incorporate butter at the end (that’s why it’s called butter chicken) which mellows the spices making it more mild overall.
Put those onions too with the chicken in the oven so they can caramelize and get sweet naturally and than puree them with the tomatoes, ginger and garlic. That will eliminate the need for adding brown sugar. We Indians never add sugar, we let the onions bring sweetness to the party.
Richard Jacobson jaggery is mainly added in Karnataka part of South India nd they are the ones who jaggery for every thing (Just Don’t like it) their sambar is sweet when compared to others like I’m from Tamil Nadu nd our Sambar is spicy and more savoury ..
i agree Satish. Sugar is defiantly not the part of this dish but she might have learned from a restaurant where the do add sugar to control of spiceness becouse some of their customers can't handle strongness of INDIAN spices. She did a good job though.
Pai, I just love everything about you; your smile, your knowledge, the way you teach, and how encouraged I feel after watching you cook anything and everything.
Thank you for celebrating the Asian culture by preparing another Indian dish. Your recipe had a secret most cooks won't tell - "Kasuri Methi" / Dried fenugreek powder. I use only 1 tsp in any curry I prepare and it distinctly changes the flavour of any curry without ever being known . It changes the flavour of any curry and it's pretty cheap. The reason why I subscribed you was because of the simplest way you teach just anything with adequate information wherever necessary. Thanks a lot. I will tell you another secret to give it a punch. Burn a coal ,put it in a small metal bowl , pour a tsp of clarified butter on the burning coal and it will smoke out , just place this smoke on the prepared butter chicken curry for a minute and cover the lid (make sure that the curry and the metal bowl are separated and that the coal doesn't mix in the curry . This will give a smoky flavour to the curry and yeah , add in cinnamon powder in the marinade ,that's another secret most people don't know about
A couple of things about the chicken part, the yoghurt should be hung in a cloth to separate the water so that it's concentrated. The other thing you missed out is a bit of mustard oil in the marinade, this is very essential for a good tandoori chicken. The last thing is you can add half a teaspoon of carom seeds and dried fenugreek leaves crushed. Oh, and a bit of lemon juice, that's important too. That would be a complete tandoori masala :) For the "curry" bit you should fry your ginger garlic first, once the rawness has completely gone, then add half a cup of yoghurt with additional spices (coriander seed powder, cumin seed powder, turmeric powder, red chilly powder of choice, etc but no garam masala yet). The oil must separate completely after the yoghurt is cooked. Then you add your tomato puree. This sequence is standard fare in almost all Indian cooking. Different dishes change the order around but they all are separated in a sequence. After all this simmers for a bit, add the grilled chicken, salt, a tiny bit of nutmeg grated and a tiny bit of mace, and some sugar. Simmer for a bit and then a little garam masala, simmer again and then add the fenugreek dry leaf crushed. For restaurant quality, add a drop of "kewra" essence and simmer for a few mins. Be very careful with Kewra essence, not more than a drop, if it's not a concentrate and it's kwera water version, half a teaspoon is good, it's a very subtle thing. You got most of it right. There is no one way to do it; everybody does it slightly differently. This recipe doesn't need onions, that would make it more of a regular curry, the thing about butter chicken is the tomato korma thing. But if you do add onions you must caramelize the onions by frying between the ginger/garlic and yoghurt stage. I just described one of my versions, I hope you don't mind :) Love your channel, I've learned a lot for you, I love when the host explains things well. A trick to make this recipe insanely good is to smoke it. Burn a two inch piece of coal to the point is glowing red inside, then place it on the fully cooked curry directly and pour two tablespoons of ghee or butter over the coal directly, it'll start to smoke, cover it immediately with an airtight lid, put a weight on it and let it sit for 20 mins. Remove the coal before serving, mix the oil in well with the gravy :) Another thing you can do to increase the richness of the gravy beside cream is to put in some smooth cashew paste between the yoghurt and tomato puree. Best to soak the whole cashews, a fist full will do, in hot water before chopping and then grind it to a paste. Apologies about the long post; but there's there are endless options :)
Hi, Pailin! I have made this for our dinner last night. Our family loves Butter Chicken and we always order this from our fave restaurant. The list of ingredients is very long but it's not really hard to cook. Five stars! Very very delicious! I have added fresh cilantro before serving! So perfect with basmati rice! Very authentic tasting! Thank you for posting!
Probably one of the best Butter Chicken recipes online, definitely the best one not made by an Indian chef, and better than even some Indian videos. I won't give you any suggestions! You are entitled to be the boss of your own recipe. You nailed all the authentic ingredients though, especially the dried fenugreek.
Yum 😋 One thing I would like to mention, dried tarragon can also be added if fenugreek leaves aren’t available. It’s definitely not the perfect replacement but it’s the closest one. I have tried it. 🙂
Hi,watch your show very occasionally ....that doesn't mean u r not a good chef.....you really are pretty and sweet face ,.......having u as wife am sure your husband doesn't need any dessert.......god almighty bless u, ur husband.....and respective families....take care .... specially of ur man.....don't make him diabetic.😉since u r 2oooooo sweet......bye
Well done!! As a chef from India I liked the way of your cooking,wonderful..when we make the better chicken we add usually the cashew nut paste also,,but you simplified it ,great job
Everybody loves the butter chicken and loved how you prepared the dish. Just wanted to let you know that we r not using whipping cream, we r using fresh cream, and it's thicker, ... Love your videos. Love from India.
Wow this is seriously delicious! I’ve been cooking various Indian curries for many years, but butter chicken always eluded me. I tried recipe after recipe, disappointed every time... until now! This is like the rich, saucy, flavorful butter chicken I’ve had in good Indian restaurants. Try this and you’ll see!
Pai, thank you very much for the great recipe. My children love butter chicken with naan as they have become our weekly or biweekly dinner. Much is appreciated!
Your love of cooking is really infectious! Love your show and your recipes. We love Thai cuisine. My younger daughter and I have been trying out your recipes, especially chicken ones for a while. Last week we made pork dumplings following your recipe and it came out so well- no more buying dumplings! Being a Indian dad who loves cooking, I was pleasantly surprised to see you cooking Butter Chicken! I have been making this dish for my two daughters from scratch, for years and yes, like most Indians households I make my own Garam masala too! I guess no two Indian families have the same Garam masala, it’s as unique as the finger prints 😂. I really liked your recipe a lot … Oh! Well, it’s hard to admit, but much better than mine! I really liked the idea of adding extra water to the pan to recover the drippings for the gravy. And adding Kasuri methi! I have a jar full of it in my painterly … why didn’t I think of it, it would be delicious! Yes! A+ for pronouncing ‘Garam masala’, ‘Kashmiri Mitch’ and ‘Kasuri Methi’ … like a typical North Indian! Oh, well after all it’s a North Indian dish 😂 Thank you, itching to try your ideas into my favorite dish to cook! Thank You ❤ Happy Holidays, all!
Greetings from Toronto. I have made this dish several times now . It's a very popular dish for my family and our friends. Your a very good chef with great instructions . Thank you .
I made this tonight and it is unbelievable delicious. I have tried different recipes but they were not the taste I was after so I gave up until I found hot thai kitchen's recipe. Thank you so much for making my day. It will definitely be my weekly meal menu.
Everyone has it own recipe, but when I do chicken tikka masala or butter chicken I marinate the chicken with fennel seeds, it's delicious and nobody (in Chile) can tell what's that secret flavor
As an Indian who lacks ideas on what to cook for dinner, I often find ideas off your channel and this time... Hands down, you cooked a dish from my culture that I don't know how to cook it myself so, thank you for sharing the recipe.
Looks yum! Catching the drippings from the grilled chicken was an ace move! Suggestion: You can blend the onions separately and brown them a little to bring out their natural sweetness before adding the ginger-garlic paste and the tomato puree. That way you need to add less sugar (which is added just to balance the acidity from the tomatoes - butter chicken in the west tends to be a little too sweet because of the added sugar). Adding slit green chilies at the end and covering the pot for a good couple of minutes also allows the gravy to be infused with the flavour of the green chillies but without the associated heat. Some people cook it in ghee and add (large) dollops of butter at the end as well. But this is definitely a heart-healthy version of the dish, compared to what you would get at a punjabi dhaba! lol!
So OK! I just today found you! I’m an not at all Asian, not even one iota! I am almost pure Acadian/Cajun French descent. I am from and still live in southeast Louisiana. But! I do some traveling and love all kinds of Asian foods! I just a few years ago had my first Thai food! I was visiting my daughter and her family in Santa Barbara, CA and she took me to a Thai restaurant. OMG! She ordered for me and everything was so good and fresh tasting. I am loving this recipe so I will try it. Who is your favorite Southern cook/chef? Mine is the Cajun Ninja and Charlie Andrews on You Tube. And of course I love Paula Deen! And now you are on my favorite list! You explain so well!
Pailin, Like your enthusiasm and energy when you cook. Thank you for your explanation on the Indian spices and the cooking technique for this dish. Chicken thighs are my favorite because it is very moist.
I’ve made this around four times. I do caramelize the onions though. It’s the best butter chicken I’ve ever had and friends agree. It takes a bit of time but it’s outstanding
Hi Pai. I substituted cream with yogurt and used whole ingredients for garam masala instead of powdered one. Also made saffron rice. The contrast of bright yellow rice and the orange butter chicken is really amazing.
I love your imperfect (only a little) presentations Pailin, little mistakes make your videos so much more relatable than clean over edited factory output.
Pai, this was a very good video. I really appreciated your tips, such as adding water to the pan when roasting. I usually roast Italian sausage links and the juice from the links burn and smell up the whole place, so next time I plan to add some water to help.
I've never had this dish before but it kind of makes me want to try it now that I know what's in it lol. I love how accessible you make these dishes to those of us who are unfamiliar with new culture's foods.
That's really nice, so much like how we Indians make it! You can also try adding honey instead of sugar and if you add some nutmeg, it'll give a unique flavor
I’ve been looking for a good butter chicken recipe for years and this is the only one I want to make again. Thank you! It’s not quite to my favorite restaurants standards but it’s close! I’m wondering if ghee instead of butter would make it a little more rich? That being said it’s better than 90% of the restaurants I’ve been to.
I like your grilling step, it's a twist from the usual recipes A few suggestions: ~ Coconut milk instead of heavy cream ( just not cheap stuff bound with guar gum, it breaks ) ~ Usually some butter is stirred in at the end as a liaison in the sauce ~ I tend to use tamarind-date chutney to round out the flavors, instead of things like lemon juice and brown or white sugar, although I do use jaggery in my tamarind chutney ~ Methi ( fenugreek ) is very easy to grow ( Plus the fresh greens are tasty ) kasoori methi ( dried ) is often old, flat and stale ~ I make large batches of the sauce, portion and freeze ( saves on prep time for dinner ) Cheers, happy eating !
I tried to make one 7 yrs ago, following instructions from some authentic indian chef, who asked to even use fresg tomato. But the result was mehh. (Maybe i was not as skilled in cooking as nowadays?) But i just made this today for dinner.. and even though i forgot to grill the chicken (simply throw it to the sauce:p ) and forgot to blend the onion ginger garlic.. hence the appearance is not as smooth and beautiful.. , and i dont have fenugreek leaves... but despite all that, the taste was perrrfecttt!! Thank you Pai!!! I will definitely keep this!
Yum!! Always loved butter chicken but always thought it was too complicated to try and make. After watching your tutorial I think I can try it! Thanks Pai!
Thank you Pailin , I love watching your channel So pleasant to watch you. Tonight I tried to cook your Thai fried banana, it was delicious. Thank you again. God bless you. ♥️🙏🏼
Very great recipe, the best on RUclips ❤️🙏.... I would skip the sugar... not one of those who add sugar on a tomato based dish, thats will keep the natural acidity from the tomatoes and no need for the lemon 👍🏻👍🏻
But where's the fish sauce? ;-) Seriously, this looks amazing. I'll have to fix this for my girlfriend who loves butter chicken. Love not only your recipes and your expert tips but also your delightful sense of humor. Buckets-o-fun!
Hi Pailin, great recipe! Just a suggestion, we usually don't combine dairy with citric in Indian food (dairy can spoil). For the sour taste, I'd add dry mango powder (Aamchur powder in Hindi). It packs a punch and can be used in many dishes to make it just a little extra sour. Moreover, it can be stored longer than lemons :)
ss g just a suggestion, you're right ss g! Every recipe can be adjusted to what's available to you candyberried, I'd love for everyone to be able to make this stuff. No need to be rude here :)
I saw a lot of Indian recipe that add lemon to the yogurt marinate. I stop doing it because lemons when crazy expensive... Glad to know I don't need it 😅
Gonzalo Rayo that's probably possible because they would want to develop a sour flavor. You probably want to keep a marinade from going too runny so try substituting the lemon with dry mango powder or chaat masala (a spice mix, both available at any Indian store.
Pai you did a great job by making it pretty simple and fulfilling all the basic and essentials notes to making a butter chicken. also i am pretty scared to try variety of Thai food, what would you suggest me to have to understand Thai food much better. Much appreciated!
I live in small town Thailand so didn't even begin to think about what fenugreek is, let alone if I could find it, but I tried to make this anyway. And I was not disappointed cause it was so delicious! Usually whipping cream is expensive here but they sold the expiring stuff for cheap at Makro and I was lucky enough to get a carton that I had to use within 2 days. The rest was easy enough to get. Also, I cut my chicken too small so they kept falling into the water below so I just moved them from the rack to a pan to broil and deglaze the pan w/ water on the stove after. And the tomato sauce spattered a lot when it thickened and that shit hurts but hey no pain no gain(ing weight from this fatty curry.) Great recipe. Will definitely make again next time the heavy cream is on sale. Thanks, Pai.
This is one of the tastiest things I have EVER made. I did it for a non-profit I support here in Vancouver, 7kg boneless/skinless chix thigh, no salamander or broiler so I marinated them overnight, browned them on a flattop, scraping all the wonderful flavour bits. Served with Dal with Spinach, and Channa Masala, basmati rice (also baked). Aroi maak!
Chef... very impressive ! Thank you for your teachings ... many steps...well explained & executed to provide me confidence that I can actually do & have success! You’re an 😇🙏Cooking class tour please ! 😍😍😍
3:26 the way you said ‘ok’ was so cute. I’m a recent subscriber and really enjoy that you give recipes for different cultures. Although buying all these spices and sauces is hitting my wallet hard. 😭😂😋
Hi Pai, Thanks for posting this dish. I regret scrolling through these comments looking for 1 inch of ginger measurements. Fortunately, I was able to google it. I've tried several different recipes for butter chicken and I'm looking forward to trying this one. So many negative "experts" in here. You should make more Indian dishes just to irritate them. You don't seem like the type that would do that, but you are an artist. And artist are sensitive to their craft, so there's a slight chance...Do a mango dish with oranges instead. That will piss them off. Keep them coming!
Awesome new variant ,we generally seer not grill but I can imagine this one must've been helluva tasty one!! I like ur knowledge about Indian spices and with names and yes the kasuri methi but we dont add that on top after cooking.Ouch you've too much in your food , achtung!! Thanks for cooking a favorite of mine and from my country, India .I love the Thai green and red chicken curry 😋😋😋😋
We usually grind the ingredients like tomato, cashew and onion after we fry them in the butter. Also the cream you added looked too liquid. But it looks and I bet tastes delicious.
Looks delicous! You definitely infused authentic flavors. Kashmiri Chilli Powder is spicy and actually comparable to Cayenne, not Paprika. I'd make a note of that.
Hi,pai..watched you for the first time and you are just amazing.😙.love your sweet and convincing ways of making this indian dish...will definitely subscribe and follow up...Thank you..I tried making it and ,it was super delicious!!! ...♡♡♡♡♡♡♡♡♡
Hi Pailin. I just discovered you recently and find you extremely entertaining. I enjoy your videos and recipes. I also wanted to thank you on selecting Canada as your adoptive country. We're richer by having you with us! And thank you for continuing to be Thai also. This is how we learn and accept the world. Just a quick question/suggestion for some videos. Can you sometimes explain some of the science behind what you do? That is an aspect that I love and then can apply to other recipes. Again, thank you for everything you are doing.
I'm somewhat confused - typically in any Indian curry, the garlic and onion are fried prior to adding the tomato - no? I like the comment down the thread of throwing the onion in the oven with the chicken: not only sweet, but a bit smokey.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.
Thank you for watching!
Pailin's Kitchen, hello the rack to cook the chicken is great idea! Where do I buy and what’s it call ?:)
Please respond.
You are one cool master chef
I'm in love. and the foods pretty nice too :)
Going to try it, soon as I get the spice that I don't have (cardamom).
kashmiri chili powder gives more colour than heat to dishes
Hey Pai, you just got a mention by Mandy (Souped Up Recipes) on her Chicken and Broccoli video. She was very complimentary of you and your channel. She's a relatively new, Chinese home cook who's absolutely adorable. You two, along with Chef John at Food Wishes, are my favorite RUclips foodies.
Best Non-Punjabi rendition for Butter chicken! I love how you didn’t miss the Kasturi methi!
naan-punjabi
Curious, what is Punjabi rendition? I would like to make that version
@@midlifemom5829 Butter chicken (the masala/base) originated in Punjab (they say north India, but it’s not accurate) and was traditional prepared with paneer (a type of cheese) instead of chicken. Chicken was then added and it became butter chicken. The punjabi variant usually has slightly more spice, but they incorporate butter at the end (that’s why it’s called butter chicken) which mellows the spices making it more mild overall.
Put those onions too with the chicken in the oven so they can caramelize and get sweet naturally and than puree them with the tomatoes, ginger and garlic. That will eliminate the need for adding brown sugar. We Indians never add sugar, we let the onions bring sweetness to the party.
I love you...pai
what about jagari (not in this dish) but others
Did someone say Party?
Richard Jacobson jaggery is mainly added in Karnataka part of South India nd they are the ones who jaggery for every thing (Just Don’t like it) their sambar is sweet when compared to others like I’m from Tamil Nadu nd our Sambar is spicy and more savoury ..
i agree Satish.
Sugar is defiantly not the part of this dish but she might have learned from a restaurant where the do add sugar to control of spiceness becouse some of their customers can't handle strongness of INDIAN spices.
She did a good job though.
I made this recipe, and the taste exactly when I ate in India, my kids love it!! Thank you for the great recipe.
Pai, I just love everything about you; your smile, your knowledge, the way you teach, and how encouraged I feel after watching you cook anything and everything.
Thank you for celebrating the Asian culture by preparing another Indian dish. Your recipe had a secret most cooks won't tell - "Kasuri Methi" / Dried fenugreek powder. I use only 1 tsp in any curry I prepare and it distinctly changes the flavour of any curry without ever being known . It changes the flavour of any curry and it's pretty cheap. The reason why I subscribed you was because of the simplest way you teach just anything with adequate information wherever necessary. Thanks a lot. I will tell you another secret to give it a punch. Burn a coal ,put it in a small metal bowl , pour a tsp of clarified butter on the burning coal and it will smoke out , just place this smoke on the prepared butter chicken curry for a minute and cover the lid (make sure that the curry and the metal bowl are separated and that the coal doesn't mix in the curry . This will give a smoky flavour to the curry and yeah , add in cinnamon powder in the marinade ,that's another secret most people don't know about
A couple of things about the chicken part, the yoghurt should be hung in a cloth to separate the water so that it's concentrated. The other thing you missed out is a bit of mustard oil in the marinade, this is very essential for a good tandoori chicken. The last thing is you can add half a teaspoon of carom seeds and dried fenugreek leaves crushed. Oh, and a bit of lemon juice, that's important too. That would be a complete tandoori masala :)
For the "curry" bit you should fry your ginger garlic first, once the rawness has completely gone, then add half a cup of yoghurt with additional spices (coriander seed powder, cumin seed powder, turmeric powder, red chilly powder of choice, etc but no garam masala yet). The oil must separate completely after the yoghurt is cooked. Then you add your tomato puree. This sequence is standard fare in almost all Indian cooking. Different dishes change the order around but they all are separated in a sequence. After all this simmers for a bit, add the grilled chicken, salt, a tiny bit of nutmeg grated and a tiny bit of mace, and some sugar. Simmer for a bit and then a little garam masala, simmer again and then add the fenugreek dry leaf crushed. For restaurant quality, add a drop of "kewra" essence and simmer for a few mins. Be very careful with Kewra essence, not more than a drop, if it's not a concentrate and it's kwera water version, half a teaspoon is good, it's a very subtle thing.
You got most of it right. There is no one way to do it; everybody does it slightly differently. This recipe doesn't need onions, that would make it more of a regular curry, the thing about butter chicken is the tomato korma thing. But if you do add onions you must caramelize the onions by frying between the ginger/garlic and yoghurt stage. I just described one of my versions, I hope you don't mind :)
Love your channel, I've learned a lot for you, I love when the host explains things well.
A trick to make this recipe insanely good is to smoke it. Burn a two inch piece of coal to the point is glowing red inside, then place it on the fully cooked curry directly and pour two tablespoons of ghee or butter over the coal directly, it'll start to smoke, cover it immediately with an airtight lid, put a weight on it and let it sit for 20 mins. Remove the coal before serving, mix the oil in well with the gravy :)
Another thing you can do to increase the richness of the gravy beside cream is to put in some smooth cashew paste between the yoghurt and tomato puree. Best to soak the whole cashews, a fist full will do, in hot water before chopping and then grind it to a paste.
Apologies about the long post; but there's there are endless options :)
Pai, I love your cheerful character when you cook, I swear I can just turn on your channel every time I cook, so vibrant and happy :D
Hi, Pailin! I have made this for our dinner last night. Our family loves Butter Chicken and we always order this from our fave restaurant. The list of ingredients is very long but it's not really hard to cook. Five stars! Very very delicious! I have added fresh cilantro before serving! So perfect with basmati rice! Very authentic tasting! Thank you for posting!
Probably one of the best Butter Chicken recipes online, definitely the best one not made by an Indian chef, and better than even some Indian videos. I won't give you any suggestions! You are entitled to be the boss of your own recipe. You nailed all the authentic ingredients though, especially the dried fenugreek.
The best butter chicken recepy I came across. Thank you! You also have the most cheerful and positive personality. Very enjoyable! 😊
Yum 😋 One thing I would like to mention, dried tarragon can also be added if fenugreek leaves aren’t available. It’s definitely not the perfect replacement but it’s the closest one. I have tried it. 🙂
Good idea! Thanks for sharing!
Hi,watch your show very occasionally ....that doesn't mean u r not a good chef.....you really are pretty and sweet face ,.......having u as wife am sure your husband doesn't need any dessert.......god almighty bless u, ur husband.....and respective families....take care .... specially of ur man.....don't make him diabetic.😉since u r 2oooooo sweet......bye
You can add a pinch of dried oregano and thyme for similar umami fragrance.
Well done!! As a chef from India I liked the way of your cooking,wonderful..when we make the better chicken we add usually the cashew nut paste also,,but you simplified it ,great job
Everybody loves the butter chicken and loved how you prepared the dish. Just wanted to let you know that we r not using whipping cream, we r using fresh cream, and it's thicker, ... Love your videos. Love from India.
My favorite Indian dish! I too think it must be complicated!!! Thanks for sharing!! Can’t wait to try it in my kitchen!!
Wow this is seriously delicious! I’ve been cooking various Indian curries for many years, but butter chicken always eluded me. I tried recipe after recipe, disappointed every time... until now! This is like the rich, saucy, flavorful butter chicken I’ve had in good Indian restaurants. Try this and you’ll see!
Broiling chicken and saving the juices is brilliant. Will use in my other chicken recipes.
Pai, thank you very much for the great recipe. My children love butter chicken with naan as they have become our weekly or biweekly dinner. Much is appreciated!
Your love of cooking is really infectious! Love your show and your recipes. We love Thai cuisine. My younger daughter and I have been trying out your recipes, especially chicken ones for a while. Last week we made pork dumplings following your recipe and it came out so well- no more buying dumplings!
Being a Indian dad who loves cooking, I was pleasantly surprised to see you cooking Butter Chicken! I have been making this dish for my two daughters from scratch, for years and yes, like most Indians households I make my own Garam masala too! I guess no two Indian families have the same Garam masala, it’s as unique as the finger prints 😂.
I really liked your recipe a lot … Oh! Well, it’s hard to admit, but much better than mine! I really liked the idea of adding extra water to the pan to recover the drippings for the gravy. And adding Kasuri methi! I have a jar full of it in my painterly … why didn’t I think of it, it would be delicious!
Yes! A+ for pronouncing ‘Garam masala’, ‘Kashmiri Mitch’ and ‘Kasuri Methi’ … like a typical North Indian! Oh, well after all it’s a North Indian dish 😂
Thank you, itching to try your ideas into my favorite dish to cook!
Thank You ❤
Happy Holidays, all!
Greetings from Toronto. I have made this dish several times now . It's a very popular dish for my family and our friends. Your a very good chef with great instructions . Thank you .
I made this tonight and it is unbelievable delicious. I have tried different recipes but they were not the taste I was after so I gave up until I found hot thai kitchen's recipe. Thank you so much for making my day. It will definitely be my weekly meal menu.
If you add few cashew nuts along with puree, the sauce becomes even more delicious ☺️☺️☺️ ,also I love seeing n trying all your recipes❤️
Everyone has it own recipe, but when I do chicken tikka masala or butter chicken I marinate the chicken with fennel seeds, it's delicious and nobody (in Chile) can tell what's that secret flavor
I’m making this dish now, the chicken is marinating, can’t wait to see how it turns out. This recipe is very nice to follow.
So did you make it how was it
As an Indian who lacks ideas on what to cook for dinner, I often find ideas off your channel and this time... Hands down, you cooked a dish from my culture that I don't know how to cook it myself so, thank you for sharing the recipe.
Pai, you are the sweetest Asian cook with the greatest personality going on RUclips. Thanks for the wonderful recipe and am excited to try it!
Looks yum! Catching the drippings from the grilled chicken was an ace move!
Suggestion: You can blend the onions separately and brown them a little to bring out their natural sweetness before adding the ginger-garlic paste and the tomato puree. That way you need to add less sugar (which is added just to balance the acidity from the tomatoes - butter chicken in the west tends to be a little too sweet because of the added sugar). Adding slit green chilies at the end and covering the pot for a good couple of minutes also allows the gravy to be infused with the flavour of the green chillies but without the associated heat. Some people cook it in ghee and add (large) dollops of butter at the end as well. But this is definitely a heart-healthy version of the dish, compared to what you would get at a punjabi dhaba! lol!
Thanks for all your suggestions!
wow! you replied :)
So OK! I just today found you! I’m an not at all Asian, not even one iota! I am almost pure Acadian/Cajun French descent. I am from and still live in southeast Louisiana. But! I do some traveling and love all kinds of Asian foods! I just a few years ago had my first Thai food! I was visiting my daughter and her family in Santa Barbara, CA and she took me to a Thai restaurant. OMG! She ordered for me and everything was so good and fresh tasting. I am loving this recipe so I will try it. Who is your favorite Southern cook/chef? Mine is the Cajun Ninja and Charlie Andrews on You Tube. And of course I love Paula Deen! And now you are on my favorite list! You explain so well!
Pailin,
Like your enthusiasm and energy when you cook. Thank you for your explanation on the Indian spices and the cooking technique for this dish. Chicken thighs are my favorite because it is very moist.
I’ve made this around four times. I do caramelize the onions though. It’s the best butter chicken I’ve ever had and friends agree. It takes a bit of time but it’s outstanding
Hi Pai. I substituted cream with yogurt and used whole ingredients for garam masala instead of powdered one. Also made saffron rice. The contrast of bright yellow rice and the orange butter chicken is really amazing.
I love your imperfect (only a little) presentations Pailin, little mistakes make your videos so much more relatable than clean over edited factory output.
Pai, this was a very good video. I really appreciated your tips, such as adding water to the pan when roasting. I usually roast Italian sausage links and the juice from the links burn and smell up the whole place, so next time I plan to add some water to help.
I've never had this dish before but it kind of makes me want to try it now that I know what's in it lol. I love how accessible you make these dishes to those of us who are unfamiliar with new culture's foods.
That's really nice, so much like how we Indians make it! You can also try adding honey instead of sugar and if you add some nutmeg, it'll give a unique flavor
I love this...and what a pleasant and fun video to watch...I have to make this....Thank you!
Looking very tastey like the way you prepare it. Will try it. Thanks for sharing.
I’ve been looking for a good butter chicken recipe for years and this is the only one I want to make again. Thank you!
It’s not quite to my favorite restaurants standards but it’s close!
I’m wondering if ghee instead of butter would make it a little more rich?
That being said it’s better than 90% of the restaurants I’ve been to.
you should've seen my face when I saw this in queue. This is my favorite Indian Dish!
I like your grilling step, it's a twist from the usual recipes
A few suggestions:
~ Coconut milk instead of heavy cream ( just not cheap stuff bound with guar gum, it breaks )
~ Usually some butter is stirred in at the end as a liaison in the sauce
~ I tend to use tamarind-date chutney to round out the flavors, instead of things like lemon juice and brown or white sugar, although I do use jaggery in my tamarind chutney
~ Methi ( fenugreek ) is very easy to grow ( Plus the fresh greens are tasty ) kasoori methi ( dried ) is often old, flat and stale
~ I make large batches of the sauce, portion and freeze ( saves on prep time for dinner )
Cheers, happy eating !
Thanks for all your suggestions!
Thanks for all the great videos
THAT'S ACTUALLY HOW ITS MADE IN SOUTH INDIA
I tried to make one 7 yrs ago, following instructions from some authentic indian chef, who asked to even use fresg tomato. But the result was mehh. (Maybe i was not as skilled in cooking as nowadays?)
But i just made this today for dinner.. and even though i forgot to grill the chicken (simply throw it to the sauce:p ) and forgot to blend the onion ginger garlic.. hence the appearance is not as smooth and beautiful.. , and i dont have fenugreek leaves... but despite all that, the taste was perrrfecttt!!
Thank you Pai!!!
I will definitely keep this!
Yum!! Always loved butter chicken but always thought it was too complicated to try and make. After watching your tutorial I think I can try it! Thanks Pai!
Thank you Pailin , I love watching your channel So pleasant to watch you. Tonight I tried to cook your Thai fried banana, it was delicious. Thank you again. God bless you. ♥️🙏🏼
Super delish! It came out to be mild to moderately spicey with all the cayenne. Yum!
I love your mood and your emotional expresions, all of them. Congrats and thank you for your recipes.
I trust your recipes more than the others'. You are a great chef.
Very great recipe, the best on RUclips ❤️🙏....
I would skip the sugar... not one of those who add sugar on a tomato based dish, thats will keep the natural acidity from the tomatoes and no need for the lemon 👍🏻👍🏻
I am Indian and you did complete justice!!! Loved it
But where's the fish sauce? ;-)
Seriously, this looks amazing. I'll have to fix this for my girlfriend who loves butter chicken.
Love not only your recipes and your expert tips but also your delightful sense of humor. Buckets-o-fun!
Thanks for making this dish!! Being Indian even I do not know how to make it. You can also make it with paneer. Very authentic!!
I am ur great fan pailin.....plz cook more Indian dishes.....lots of love from India ❤❤❤❤❤❤
Hi Pailin, great recipe! Just a suggestion, we usually don't combine dairy with citric in Indian food (dairy can spoil). For the sour taste, I'd add dry mango powder (Aamchur powder in Hindi). It packs a punch and can be used in many dishes to make it just a little extra sour. Moreover, it can be stored longer than lemons :)
Swati Arora 85 it's her recipe. Do what you want on your RUclips channel. Oh wait you suck and you dont have a cooking channel LOL
candyberried she is just suggesting man.
ss g just a suggestion, you're right ss g! Every recipe can be adjusted to what's available to you candyberried, I'd love for everyone to be able to make this stuff. No need to be rude here :)
I saw a lot of Indian recipe that add lemon to the yogurt marinate. I stop doing it because lemons when crazy expensive... Glad to know I don't need it 😅
Gonzalo Rayo that's probably possible because they would want to develop a sour flavor. You probably want to keep a marinade from going too runny so try substituting the lemon with dry mango powder or chaat masala (a spice mix, both available at any Indian store.
Absolutely the best Butter Chicken I have had! Thank you for this and all of your recipes.
Wow, u really added an extra dimension to the classic dish !!! Liked the broiling part.... Thx
I love Indian and Thai cuisine. Nice recipe. I will try but using ghee instead of butter.
And she's back!!!!! Im so happy :) will try this one
Pai, for me you are the best, I love the way you describe everything. Never ever stop :) I love all of your recipes .... Greeting from Jakarta
Wow...seems so yummy... I liked ur cute single gas burner stove...u r too sweet n also ur presentation..grt God bless u
Pai you did a great job by making it pretty simple and fulfilling all the basic and essentials notes to making a butter chicken. also i am pretty scared to try variety of Thai food, what would you suggest me to have to understand Thai food much better. Much appreciated!
I have to say it again. I love it. the perfekt butter Chicken. Made this recipe the 5th time. Me and my family love it!!. Greetings from GERMANY!!
That's amazing Pai... I can suggest add some mustard oil during marination and use honey instead of sugar. Also add bay leaf and mace
Pailin, Your videos are very engaging and you are extremely likable on screen!! Keep it up!!
I just made this lovely dish tonight it was a hit thank you so much for this recipe Pai!❤❤❤❤❤
How do you stay so fit with so many good food around?
Don't eat too much and go to the gym.
You are extremely inspiring, i have been watching your shows this month and adapting some of your ingredients and technique at home, cheers
I live in small town Thailand so didn't even begin to think about what fenugreek is, let alone if I could find it, but I tried to make this anyway. And I was not disappointed cause it was so delicious! Usually whipping cream is expensive here but they sold the expiring stuff for cheap at Makro and I was lucky enough to get a carton that I had to use within 2 days. The rest was easy enough to get. Also, I cut my chicken too small so they kept falling into the water below so I just moved them from the rack to a pan to broil and deglaze the pan w/ water on the stove after. And the tomato sauce spattered a lot when it thickened and that shit hurts but hey no pain no gain(ing weight from this fatty curry.) Great recipe. Will definitely make again next time the heavy cream is on sale. Thanks, Pai.
Made it last night. Super delicious!! Thank you, Pai : )
I love Indian food!!!
Thank you for sharing this recipe! I have made it for today's dinner and it came out delicious! I am having it with rice now 😋😋
I was waiting for a splash of fish sauce just because lol looks amazing as always!!
This is one of the tastiest things I have EVER made. I did it for a non-profit I support here in Vancouver, 7kg boneless/skinless chix thigh, no salamander or broiler so I marinated them overnight, browned them on a flattop, scraping all the wonderful flavour bits. Served with Dal with Spinach, and Channa Masala, basmati rice (also baked). Aroi maak!
Lovely, delicious dish. You are an excellent teacher and, I'll admit, I really like the bloopers at the end of the video. LOL!
You did a wonderful job with this - it looks so delicious! Big hugs from Canada!
You made the process look so easy, finally I can gather some courage to cook this dish. I love love love this butter chicken dish
this is a wonderful recipe, even without the garam marsala ...but you have inspired me to order the GM
*Nice to see Pai cooks Indian dish.*
Hi Ms. Pai! So thankful that I learned from you! I did it! My butter chicken! Thank you!
Chef... very impressive ! Thank you for your teachings ... many steps...well explained & executed to provide me confidence that I can actually do & have success! You’re an 😇🙏Cooking class tour please ! 😍😍😍
Spot on! And we have crossed the half a million subscribers mark. Milestone
3:26 the way you said ‘ok’ was so cute. I’m a recent subscriber and really enjoy that you give recipes for different cultures. Although buying all these spices and sauces is hitting my wallet hard. 😭😂😋
Great explanations. Thanks for making this vid!
yummy recipe!! thanks pai and congrats for 500K subs!
This spicy and creamy Indian dish is lovely. Though a little complicated with the various spices, I think I'm gonna try it someday.
Hi Pai,
Thanks for posting this dish. I regret scrolling through these comments looking for 1 inch of ginger measurements. Fortunately, I was able to google it. I've tried several different recipes for butter chicken and I'm looking forward to trying this one.
So many negative "experts" in here. You should make more Indian dishes just to irritate them. You don't seem like the type that would do that, but you are an artist. And artist are sensitive to their craft, so there's a slight chance...Do a mango dish with oranges instead. That will piss them off. Keep them coming!
Awesome new variant ,we generally seer not grill but I can imagine this one must've been helluva tasty one!! I like ur knowledge about Indian spices and with names and yes the kasuri methi but we dont add that on top after cooking.Ouch you've too much in your food , achtung!! Thanks for cooking a favorite of mine and from my country, India .I love the Thai green and red chicken curry 😋😋😋😋
Hi Pai congrats on reaching 500k 😄yeah 💃🏻 it’s party time🥂
Thank you :)
We usually grind the ingredients like tomato, cashew and onion after we fry them in the butter. Also the cream you added looked too liquid. But it looks and I bet tastes delicious.
Looks delicous! You definitely infused authentic flavors. Kashmiri Chilli Powder is spicy and actually comparable to Cayenne, not Paprika. I'd make a note of that.
Hi,pai..watched you for the first time and you are just amazing.😙.love your sweet and convincing ways of making this indian dish...will definitely subscribe and follow up...Thank you..I tried making it and ,it was super delicious!!! ...♡♡♡♡♡♡♡♡♡
Hi Pailin. I just discovered you recently and find you extremely entertaining. I enjoy your videos and recipes. I also wanted to thank you on selecting Canada as your adoptive country. We're richer by having you with us! And thank you for continuing to be Thai also. This is how we learn and accept the world.
Just a quick question/suggestion for some videos. Can you sometimes explain some of the science behind what you do? That is an aspect that I love and then can apply to other recipes.
Again, thank you for everything you are doing.
Indian foods are always aromatic.. super delicious and more over highly filling and comfortable anytime.. Great attempt Pai:))
Instant love ... been looking for a recipe ... now that you have one, i have one i can trust to be yummy!! Whoop Whoop!!
I'm somewhat confused - typically in any Indian curry, the garlic and onion are fried prior to adding the tomato - no? I like the comment down the thread of throwing the onion in the oven with the chicken: not only sweet, but a bit smokey.
I like the idea of leaving it overnight. Curry for breakfast is yummy!
This looks so delicious, even I have made Butter Chicken the way it's made in Indian Restaurants on my channel ... Thanks a lot for Sharing....
Can you show us more Indian dishes video???
you nailed butter chicken....love from India 🥰
You are killing me! Everything you cook looks sooooo delicious!!! I'm dying!🤤🤤🤤🤤
Thanks for the recipe. Came out really well. I also added bit of coriander leaves 😁