As an Indian, I couldn't think of a better way to encourage Indian cooking by the more regular segment of your audience. And the recipe itself is excellent. Thank you, Brian!
Alternative to frozen rice is buy a rice cooker ($20 bucks new) and just start it close to the beginning of the cooking process. Press one button and don’t think about it while cooking. Then when your done with your curry you get perfect restaurant quality rice.
Agreed. Rice is cheap and so is the rice cooker. I bought an instapot for $25 on sale and it has a rice function as well as other stuff. I can cook just about anything, but rice is a weak spot so I don’t fuss with instant rice or frozen rice. Rice cooker is a great addition.
Just make rice in a saucepan like you do pasta. Salt the water of course. Throw the water away once rice is cooked, just like pasta. It really is that simple, no rice cooker needed. It’s the only way my family has ever done it.
i agree i love my rice cooker, but one of things i do is i precook a large batch portion it out n freeze it n pass it off the chef mic for 2 mins when i need quick rice
I love the fact that you don't look down on shortcuts, especially when it comes to weeknighting. I used to really nerd out into the ingredients and prep, but due to work, I had to go down on that. Now I rarely do anything without "cheating", when just cooking for a weekday. Thanks for doing this, Brian!
Same. The preaching in the comments here is a bit OTT! Sometimes you just don't have the energy to cook. Shortcuts help encourage you to still cook and not resort to takeaway.
I'm currently in Thailand. I often have her yellow curry. I asked her one day about the recipe. Funny thing. She uses the same curry paste I use when I am back home. If it's good enough for a Thai, it's good enough for me.
Just to add a little bit, when you add all the spices, feel free to put some extra butter in there. Coz there isn't much fat in the pot at that point. A) It ensures that the spices bloom and don't burn(it's far too easy to burn your powdered spices than you'd think) B) fat = flavour, so butter your northern curries up people
@@legendarynouf5963 And what does that have to do with FAT? Fat is still going to be in the stew. Do you even know what you are saying? So, with your logic, if you add butter before Blooming, that fat wont be there anymore? Did you know that INDIAN CHEFS put the heavy cream or cream in way AFTER the spices go in? Not all Indian recipe uses butter also.
@@1flash3571 You're not wrong, but the fat needs to be in the pot when blooming the spices. And he didnt add all that much cream if im being honest. For that much curry I'd put in maybe a third of a stick of butter bare minimum. Maybe a little more near the end, to sort of round out the dish. A pretty common thing in a lot of Indian and south asian cuisine is the breaking out of the fat. You kinda want to have a little more fat, and cook it long enough to let the fat break out. It's not completely necessary considering this was a time saver dinner, but if you do take it that point your dish is going to taste better
@@1flash3571 you may have misread something here. Nobody said Brian's version has no fat. It's just a suggestion to bloom spices in butter. Nothing worth yelling about.
Made this and it was delicious! Didn’t have any frozen peas on hand so I threw in a can of chickpeas. Also threw in some roughly chopped asparagus for extra veg. We finished off the leftovers last night and I’m already tempted to make it again.
If you make a lot of curry with rice dishes I highly recommend bulk whole spices and a 15lbs bag of basmati from your local Indian grocery store/pan Asian mart. Save money instead of overpriced bland McCormick curry blends, have tons of easily storable dry goods on hand and support a local business. Bonus: they usually have an aisle of exotic snack foods that make the whole trip even better.
Cannot stress this enough. My local indian mart has awesome spices. Ive made Brians Butter Chicken three times with their spices. Excited to add this recipe to the mix.
@@tinamcgugan1403 the internet is another good option if you don’t live near an Asian grocer. Thanks for pointing that out, although I prefer to buy from a local establishment when possible.
So I never comment on videos but we made this last night and it was SO GOOD and SO EASY! Husband and daughter said it's going into the regular weekly rotation! I love your weeknighting series - we are always looking for ways to refresh our weeknight cooking! Thanks so much for this one!
I made this but used half of the ginger/garlic/onion paste and half of the spice mixture then adjusted the liquids accordingly (I also used coconut cream) and it was delicious! and super easy. Thank you Brian. :) Love from Canada.
The packet of naan. Run each one under the tap for 5seconds, or, spread butter/garlic butter on them then Wrap each one individually with foil and bake in the oven for 8mins at 180c. They're awesome like that.
You can toast the spices in the chicken fat rendered first, and then add the ginger/garlic/onion paste. The spices would infuse the fat and remove a bit of the earthiness of tumeric and chili powders. It seems to be a nice and easy massala. Not sure about the frozen rice (it takes as much time to cook rice than to microwave frozen rice imho) but I must admit I never tried.
@@plincly Sorry, my phrasing was not very precise (I am not a native speaker). In a sauce pan you put a volume of rice in 1.5 volume of water, bring it to a boil, reduce the heat to the lowest, cover then forget it (I don't think it take more than a minute indeed). Then you do your masala. At the moment you finished everything, your rice is done.
if you are adding water and a tin of tomatoes use the water to wash the can, it does nothing probably, but your grandmother would be proud of you for doing it :) looks nice
Hey Brian, keep your pre-peeled garlic in the freezer. You’ll never know the difference and it will keep it from spoiling. Leave it out on your cutting board for 5 minutes if you need to crush, press or micro plane it.
Made a double batch of this last night. Damn this is so good and so easy. Food processor for garlic onion ginger paste is so nice. Tossing in a ton of spinach and frozen peas at the end is such an easy way to get veg done. I can't buy frozen rice on principle (I have a 20lb bag of dry rice in my pantry), but I appreciate the mindset on acceptable shortcuts.
I love Indian food, but the prep and cooking it in the traditional way really takes some time. This is a great way to make a good meal in much less time.
Hey bri, made this in a pinch for a last minute meal for the in-laws and it was a banger! You probably have a handful of new subscribers. Especially when I mentioned it took 20 min.
Excellent curry. After eating a couple of servings I added some chopped mango and that really added a nice layer of sweetness. I also added chopped zucchini to get a little extra veg. into the mix.
Well, we had a gorgeous Chetna Makan curry just a few nights ago, but I'm going to try this one tonight because (a) it takes me forever to make a proper curry, (b) this one looks similar but with streamlined directions, and (c) I made some exceptional naan roti and froze what we didn't eat. Oh, and (d) I'm cooking rice early in the day for a dog with gastro issues and just made a bit more for us.
Brian, I have yet to make this buttered chicken but I wanted to share with you my hack for a great weeknight dinner. I cook spaghetti squash in the oven and then shred the flesh in the shell and top with butter chicken from my local Indian restaurant. It makes for a quick mideweek dinner. Enjoy.
Coconut cream is used predominantly in south Indian cooking and heavy cream is a favorite of North Indian cuisine. Different spices are also used to compliment each fat source. Something to look in to!
ATK did a review of the best garlic time savers and their favorite was frozen cubes of pureed garlic (dorot was the brand they used). We've been using these for years and love them, they also have other spices. You can find garlic and ginger at TJs, they used to have basil and cilantro but no longer carry them.
For years, I've been running a large amount of peeled garlic through my small food processor and then putting it into Ziploc bags, flattening it out and throwing in the freezer. Then I only have to break off bits of the frozen stuff as needed. I do the same with ginger sometimes.
Pre covid I traveled to India about 1 week in 6 for work, and really miss the food. I do have a butter chicken recipe I love but it takes 2 hours... I have this version simmering with a few minor tweaks (ghee instead of olive oil, yogurt instead of cream, and I added fenugreek leaves). My few tasting samples indicate this is like 95% as authentic tasting as my other recipe at 1/8th effort. That's a win in my book! Thanks!
I doubled this recipe and used my instant pot. Just over 25 minutes. Got an extra large can of tomatoes by mistake but not even mad, the gravy was delicious. The nearly cup of spices took me off guard but it reminded me so much of the Indian restaurant where I use to live. Surprised how filling and satiating it was too. 10/10 will add to my rotation.
Most cooking videos I click off early once the recipe is done and I've been dutifully entertained. The exception is any BriLag video, for I live and breath to hear "Let's eat this thiiiiiing". A recipe is lesser if not followed by such a wonderful phrase and a joyful jig.
looks great! if anyone tries this and finds that it's missing some tanginess, a dollop of full fat yogurt does wonders. you could even replace the cream with yogurt if you're worried about the fat content.
You're the only cook on YT who can have ingredients I don't usually like in a recipe but it looks so good I try it anyway. And you haven't failed me yet.
Tried this the other night and it was great! Took 45 minutes but that’s on me. One caution of you aren’t familiar with these spices just be cautious in how much chili powder you add. We used Indian chili powder in the quantities suggested with no cayenne at all and it was one of the hottest dishes I have ever made, and I regularly make authentic Gong Bao (Kung Pau) chicken. Maybe it would have been less Spicy with another type of chili powder. We can’t wait to try again but less spicy this time. This will be a regular go to dish in our house!
Just a tip that you can peel a whole head of garlic in about 30 seconds.... get two metal bowls with lips... break up the head into the cloves, toss them in one of the bowls, flip the other bowl over and place it on top of the other bowl, hold them by the lips, and.... shake the shit out of it for about 30 seconds. All the cloves will pop right out of their skins without any work. Sounds like magic but it works. Try it Bri. You will never need to buy jars of whole clove garlic again.
As my mom cooks everyday, at our household she blends onion, garlic, ginger, cumin separately and stores them in separate containers, then puts them in the freezer. Good for 15~20 days. Though nothing beats the freshly pounded in the mortar and pestle one but the frozen ones save a lot of time.
just a quick additional tip. Let the onions cook and then add salt. And then something else goes in or else the onions taste raw. Also, please use fresh tomatoes instead of tinned puree. Will surely taste better once the gravy starts releasing the oil.
I don't remember who suggested your channel, but I am forever grateful to them. Your videos are amazing. The recipes are all very accessible to even the most beginner home chef (me), and I really appreciate you taking the time to explain why you've chosen certain items and/or what's happening with the ingredients during the cooking/baking process. I made this for the first time last night and was VERY happy with how it turned out. My wife was also very impressed with the meal. I can see this becoming a regular meal in our home. Quick, relatively easy, and still has incredible flavor. Thank you again and please keep making videos!
Bri - just wanted to thank you for this recipe - made it the other night for me and a friend and it was much enjoyed!! Didn't use all your time-saving techniques and I'm just slower so it probably took me closer to 30 minutes...but still that's not bad for a delicious chicken curry dinner right?? This recipe was fantastic and appreciate that you had some good veg in here as well to make feel better about eating this!! The garam masala was the one spice I didn't already have so had to buy that, but boy, was it a gamechanger. Really does add so much warmth and richness! Anyway, just wanted to say thanks much for this recipe - pretty much followed it to a T, and it was utterly fantastic.
Just tried the recipe tonight. It's was absolutly delicious, and a great way to eat spinach for someone like me that usually don't like it. Thanks for everything you do Brian. Cheers from France !
I love how you simplify this dish. Im sure Someone from India would make it better. But i love to try new food but i dont love cooking too much and i live in an area where exotic ingredients are difficult to find. Thank you for this delicious recipe, it definitely spiced up my boring chicken recipes.
i tried this today. it turned out exactly as delicious as i wanted it to and made me happy the whole day. it took a little over 30 minutes for me but i love this recipe. plenty of tips to make it easier and it was so straightforward that i was motivated enough to try it. i love your channel!
Loved the video! However if you do enjoy cilantro, I would suggest chopping it before sprinkling on top. It gives that nice flavor to every bite without having to chew down on some leaves.
@@frankdsouza2425 It really does unlock the full flavor and aroma of the herb and really elevates the dish. I also get irked by full basil leaves on pizza for the same reasons.
Even if you can’t be bothered with a rice cooker, boiling rice and draining takes 10 minutes and the results are very good (much better than a lot of rice where people think they need a 2:1 ratio of water to basmati). Could have it done on the side easily without needing to use a microwave, take up freezer space or spend extra money on what should be a cheap staple. Good content as always.
Made this tonight and my friend was amazed how good it was! Thanks for the inspiration 🎉. I fried some tofu and split the sauce between chicken and tofu for the vegetarians. I did add a slash of vinegar and it was great
I just made this tonight and this dish was amazing. I cook often and I love to cook, but I've never made Indian food before. Maybe the thought of all the different spices intimidated me a bit, but this quick recipe and explaining exactly what goes in the spice blend helped a ton! Thank you so much for the detailed explanation and the DELICIOUS meal! I will definitely be putting this in my weeknight rotation!
My husband and I saw this video tonight and went out and grabbed evey ingredient to make it. This is absolutely delicious 😋 I followed every step and I must say....well done my good man. My husband and sister devoured their bowls 🥣 as well so it's most definitely is a hit. Thank you for sharing your recipe with us 😊 ☺️
Hi Brian, this is the first recipe I tried from your channel and it turned out wonderful. Accidentally went heavy handed on the chili and cayenne but fixed with extra heavy cream. Thank you for the recipe!
This sounds like the first time I made a chicken curry at home after a co-worker talked me through the recipe. She was East Indian. I was thrilled that I could make that dish at home without making a big deal out of it. I can hardly wait to try your version with spinach and peas. It sounds great.
I’ve just finished the video Brian and oh my god. I’m actually going to make this for dinner tonight! Cannot wait to provide an update on how it turns out!!! Thanks for your lovely looking recipe Update: I will be starting in 10 minutes so will keep you updated as to when I finish! Update 2: so I finished it in about 19 minutes and it is bloody lovely 😂 so tasty and I really appreciate the recipe
Brian, I am a Christian guy of Portuguese descent from Mumbai, India who loves to cook. Great to see you cooking this Indian meal. I have become an expert at cooking all kinds of delectable chicken and lamb kormas. I also love cooking the rarest paneer curries like paneer makhani, kadai paneer, handi paneer, and butter paneer to name a few. Paneer is known in the west as cottage cheese.
Great little recipe, quick and tasty, we make our own sauce version adapted to own tastes in largish batches. This works to save alot of time if your sauces need long simmer times such as italian meat sauce and save energy used by the stove because you do not need to make it over and over. We pour a portion of the sauces in writable ziploc bags sqeeze the air out and flat pack it on a tray in the freezer, making it a thin sheet of sauce allows it to defrost alot quicker than a puck in a deli container. Also flat packed they are more space efficent in the freezer, we do this for all sorts od soups, stew, sauces and gravy. You just dump the sheets in the pot and simmer, doing this while still frozen leaves little if any sauce left in the ziploc verses defrosting in the bag, snapping or cutting the sheets into smaller pieces allows it to defrost quicker.
I did the maths for myself, so might as well share. This is WITHOUT the rice. 1,915 calories and 65.4 net carbs total. Divide to 4 servings and that’s 478.7 calories and 16.35 net grams of carbs.
Made this today but adjusted it slightly and made a sort of pulled chicken version in my slow cooker, turned out absolutely delicious! One of the best dishes I've made in a while!
I only cook for myself, but I like making a pot of rice and then freezing it in 1-cup portions. Maybe next time, I will flash freeze it first to see if I can achieve the separate grains of rice like the store-bought stuff because that would improve the texture.
I’ve been making a lot of Indian food lately, and that garlic-ginger-onion purée you made is a game changer for me. And that’s a good looking dinner, too!
If you have a rice cooker, none of the ingredients but rice at hand and a grocery store nearby, shopping for the sauce AND making it seems doable just in time for the rice! Great recipe, I'm definitely trying this out.
I use a microwave rice cooker and it does better than a rice cooker I had. My rice doesn't burn and learned how I can control how most it is. It is usually done after I cooked other parts and ready for it.
Just finished making this for the second time, but swapped the cream with coconut milk and I think it tastes even better. Love the channel, cheers from Brazil.
If I have a bunch of garlic and don’t think I’m going to use it in a reasonable time, I bake it off in olive oil- in an oven proof bowl, cover garlic,add a pinch of salt, bake garlic in oven at 325 for an hour until golden and cloves are spreads with a knife. It cuts the raw. Stores in fridge for a couple of months
Finally got around to making this. My first mistake was not realizing we had no onions. Powdered onion to the rescue. Hopefully, my homemade garam masla help to offset this mistake. Even with the mistake, this was delicious and easy to do. Added to my quick weeknight recipe list. Thank you.
hey Bri, great recipe! the only thing im gonna change is from hevey cream to coconut cream n i trim the stems off the spinach. my mom lives with me she use to be really sick but is getting better, any she cant have dairy n stems are normally to hard for her to chew. also my mom "hates" chicken thighs, she always wants chicken breast. but she also doesnt like chicken. however ever since i swapped the breast with thighs n didnt tell here about it she loves the chicken "breast" that i cook.
Weeknighting is so good! I haven't had a good Indian dish in a while. I always have rice at home so no need for frozen rice and naan isn't hard to make. Where I struggle is the chicken thighs. They sell them in football team packs and it's always hard for me to want to defrost meat again.
I grew up making trinbagonian curry so it was nice to see a different version.. we usually season the meat with the spices and ginger and stuff you put in the pot as well
THANK YOU FOR ADVOCATING PREMADE FOOD! I should not always have to make fresh naan. Especially after a long day. Having it fresh is great, but if you don't have the time then do what's convenient.
Dude... Literally yesterday I thought you had something like this but you only had the butter chicken recipe and I bought the ingredients for that. Now I have to try both! It's gonna be a rice filled month. 😅
always find your channel informative thanks Bri... my turn when using a french press to make your coffee, let i brew then use the screen as a filter and dont press it to the bottom you will notice the difference in your morning cup of joe
As an Indian, I couldn't think of a better way to encourage Indian cooking by the more regular segment of your audience. And the recipe itself is excellent. Thank you, Brian!
Alternative to frozen rice is buy a rice cooker ($20 bucks new) and just start it close to the beginning of the cooking process. Press one button and don’t think about it while cooking. Then when your done with your curry you get perfect restaurant quality rice.
I agree I love my rice cooker.
Agreed. Rice is cheap and so is the rice cooker. I bought an instapot for $25 on sale and it has a rice function as well as other stuff. I can cook just about anything, but rice is a weak spot so I don’t fuss with instant rice or frozen rice.
Rice cooker is a great addition.
Just make rice in a saucepan like you do pasta. Salt the water of course. Throw the water away once rice is cooked, just like pasta. It really is that simple, no rice cooker needed. It’s the only way my family has ever done it.
i agree i love my rice cooker, but one of things i do is i precook a large batch portion it out n freeze it n pass it off the chef mic for 2 mins when i need quick rice
@@cosmoscooking7852 I did that for 20 years and now that I have a rice cooker I'll never go back. It's not even comparable.
I love the fact that you don't look down on shortcuts, especially when it comes to weeknighting. I used to really nerd out into the ingredients and prep, but due to work, I had to go down on that. Now I rarely do anything without "cheating", when just cooking for a weekday. Thanks for doing this, Brian!
Same. The preaching in the comments here is a bit OTT! Sometimes you just don't have the energy to cook. Shortcuts help encourage you to still cook and not resort to takeaway.
I'm currently in Thailand. I often have her yellow curry. I asked her one day about the recipe. Funny thing. She uses the same curry paste I use when I am back home. If it's good enough for a Thai, it's good enough for me.
Just to add a little bit, when you add all the spices, feel free to put some extra butter in there. Coz there isn't much fat in the pot at that point.
A) It ensures that the spices bloom and don't burn(it's far too easy to burn your powdered spices than you'd think)
B) fat = flavour, so butter your northern curries up people
Uhhh....Cream does have fat.....
@@1flash3571 yes but it's added way after blooming the spices
@@legendarynouf5963 And what does that have to do with FAT? Fat is still going to be in the stew. Do you even know what you are saying? So, with your logic, if you add butter before Blooming, that fat wont be there anymore? Did you know that INDIAN CHEFS put the heavy cream or cream in way AFTER the spices go in? Not all Indian recipe uses butter also.
@@1flash3571 You're not wrong, but the fat needs to be in the pot when blooming the spices. And he didnt add all that much cream if im being honest. For that much curry I'd put in maybe a third of a stick of butter bare minimum. Maybe a little more near the end, to sort of round out the dish.
A pretty common thing in a lot of Indian and south asian cuisine is the breaking out of the fat. You kinda want to have a little more fat, and cook it long enough to let the fat break out. It's not completely necessary considering this was a time saver dinner, but if you do take it that point your dish is going to taste better
@@1flash3571 you may have misread something here. Nobody said Brian's version has no fat. It's just a suggestion to bloom spices in butter. Nothing worth yelling about.
Made this and it was delicious! Didn’t have any frozen peas on hand so I threw in a can of chickpeas. Also threw in some roughly chopped asparagus for extra veg. We finished off the leftovers last night and I’m already tempted to make it again.
Woo! So glad it hit and that you made it your own. Chickpeas hit right
If you make a lot of curry with rice dishes I highly recommend bulk whole spices and a 15lbs bag of basmati from your local Indian grocery store/pan Asian mart. Save money instead of overpriced bland McCormick curry blends, have tons of easily storable dry goods on hand and support a local business. Bonus: they usually have an aisle of exotic snack foods that make the whole trip even better.
Cannot stress this enough. My local indian mart has awesome spices. Ive made Brians Butter Chicken three times with their spices. Excited to add this recipe to the mix.
Basmati rice is obscenely expensive at grocers. I've been buying 20# bags for $15 on Amazon for years.
@@tinamcgugan1403 the internet is another good option if you don’t live near an Asian grocer. Thanks for pointing that out, although I prefer to buy from a local establishment when possible.
I started buying my spices by the pound because of this recipe.
I appreciate this weeknighting series. Not everyone can spend an hour or so cooking everyday. Thank you.
So I never comment on videos but we made this last night and it was SO GOOD and SO EASY! Husband and daughter said it's going into the regular weekly rotation! I love your weeknighting series - we are always looking for ways to refresh our weeknight cooking! Thanks so much for this one!
I made this but used half of the ginger/garlic/onion paste and half of the spice mixture then adjusted the liquids accordingly (I also used coconut cream) and it was delicious! and super easy. Thank you Brian. :) Love from Canada.
The packet of naan. Run each one under the tap for 5seconds, or, spread butter/garlic butter on them then Wrap each one individually with foil and bake in the oven for 8mins at 180c.
They're awesome like that.
You can toast the spices in the chicken fat rendered first, and then add the ginger/garlic/onion paste. The spices would infuse the fat and remove a bit of the earthiness of tumeric and chili powders.
It seems to be a nice and easy massala.
Not sure about the frozen rice (it takes as much time to cook rice than to microwave frozen rice imho) but I must admit I never tried.
I would love to know how you cook rice in 1 minute
@@plincly Sorry, my phrasing was not very precise (I am not a native speaker). In a sauce pan you put a volume of rice in 1.5 volume of water, bring it to a boil, reduce the heat to the lowest, cover then forget it (I don't think it take more than a minute indeed). Then you do your masala. At the moment you finished everything, your rice is done.
if you are adding water and a tin of tomatoes use the water to wash the can, it does nothing probably, but your grandmother would be proud of you for doing it :) looks nice
Hey Brian, keep your pre-peeled garlic in the freezer. You’ll never know the difference and it will keep it from spoiling. Leave it out on your cutting board for 5 minutes if you need to crush, press or micro plane it.
Brilliant!
Oh I'm gonna try this!!
Exactly. Costco sells a HUGE bag of it and we have two mason jars in the freezer ready to go.
I also keep my unpeeled ginger and turmeric in the freezer.
Sprinkle some water on the naan top side before toasting, it makes the bottom a little crisp, whilst the top remains fluffy and steamy!
When he mentioned the frozen rice, I bet Uncle Roger suddenly sensed a disturbance in The Force 🤣
He definitely put leg down from chair
No one gives a shit about what uncle Roger thinks
Yeah, I like the recipe but frozen rice is something which really is weird to me.
“Frozen rice?! Hiii-YA!”
Good one!
Made a double batch of this last night. Damn this is so good and so easy. Food processor for garlic onion ginger paste is so nice. Tossing in a ton of spinach and frozen peas at the end is such an easy way to get veg done. I can't buy frozen rice on principle (I have a 20lb bag of dry rice in my pantry), but I appreciate the mindset on acceptable shortcuts.
cilantro is so important. This may sound foolish but for me it's the most memorable part of a Indian style curry.
Hey Bri, a bit of lemon would also bring a new dimension to the dish esp with the cilantro
It's amazing what a lil fresh squeezed lemon juice will do to a dish!
And a few slivers of fresh ginger n green chili yum yum 😍
Or some lime
I love Indian food, but the prep and cooking it in the traditional way really takes some time. This is a great way to make a good meal in much less time.
If you marinate for 1/2 an hour with ginger garlic paste , little squeeze of lemon, salt and 2 TSP of curd makes it more flavourful
Can’t wait until your recipes are printable. I’m gonna dedicate a whole blue binder to the B-man 😍
Hey bri, made this in a pinch for a last minute meal for the in-laws and it was a banger! You probably have a handful of new subscribers. Especially when I mentioned it took 20 min.
Excellent curry. After eating a couple of servings I added some chopped mango and that really added a nice layer of sweetness. I also added chopped zucchini to get a little extra veg. into the mix.
Well, we had a gorgeous Chetna Makan curry just a few nights ago, but I'm going to try this one tonight because (a) it takes me forever to make a proper curry, (b) this one looks similar but with streamlined directions, and (c) I made some exceptional naan roti and froze what we didn't eat. Oh, and (d) I'm cooking rice early in the day for a dog with gastro issues and just made a bit more for us.
Recipe for the Chetna? X
You can just search for her channel on RUclips. I don't really want to promote another cooking channel here.
Brian, I have yet to make this buttered chicken but I wanted to share with you my hack for a great weeknight dinner. I cook spaghetti squash in the oven and then shred the flesh in the shell and top with butter chicken from my local Indian restaurant. It makes for a quick mideweek dinner. Enjoy.
This recipe works, y'all. Virtually no clean-up, and perfect for a school night.
Yesss I cook a very similar recipe Indian inspired dish; the difference is I add coconut milk instead of heavy cream and it tastes delishhh
Coconut cream is used predominantly in south Indian cooking and heavy cream is a favorite of North Indian cuisine. Different spices are also used to compliment each fat source. Something to look in to!
ATK did a review of the best garlic time savers and their favorite was frozen cubes of pureed garlic (dorot was the brand they used). We've been using these for years and love them, they also have other spices. You can find garlic and ginger at TJs, they used to have basil and cilantro but no longer carry them.
great tip!
For years, I've been running a large amount of peeled garlic through my small food processor and then putting it into Ziploc bags, flattening it out and throwing in the freezer. Then I only have to break off bits of the frozen stuff as needed. I do the same with ginger sometimes.
Pre covid I traveled to India about 1 week in 6 for work, and really miss the food. I do have a butter chicken recipe I love but it takes 2 hours... I have this version simmering with a few minor tweaks (ghee instead of olive oil, yogurt instead of cream, and I added fenugreek leaves). My few tasting samples indicate this is like 95% as authentic tasting as my other recipe at 1/8th effort. That's a win in my book! Thanks!
Tbh, if you have a mortar and pestle, it’s even easier to use and wash for your aromatics.
So happy to see a Lagerstrom version of Indian food! Thanks so much for the handy video Brian!
One of his earliest recipes is aloo gobi, and it's *amazing*. It's a weekly staple. Go check it out!
@@DarkArcticDay Hey, I think I definitely will! Thank you for letting me know
I doubled this recipe and used my instant pot. Just over 25 minutes. Got an extra large can of tomatoes by mistake but not even mad, the gravy was delicious. The nearly cup of spices took me off guard but it reminded me so much of the Indian restaurant where I use to live. Surprised how filling and satiating it was too. 10/10 will add to my rotation.
Most cooking videos I click off early once the recipe is done and I've been dutifully entertained. The exception is any BriLag video, for I live and breath to hear "Let's eat this thiiiiiing". A recipe is lesser if not followed by such a wonderful phrase and a joyful jig.
AGREED!!!
looks great! if anyone tries this and finds that it's missing some tanginess, a dollop of full fat yogurt does wonders. you could even replace the cream with yogurt if you're worried about the fat content.
Bri is relentless with sick wedding reception dance moves. Great dish bro!
You're the only cook on YT who can have ingredients I don't usually like in a recipe but it looks so good I try it anyway. And you haven't failed me yet.
Tried this the other night and it was great! Took 45 minutes but that’s on me. One caution of you aren’t familiar with these spices just be cautious in how much chili powder you add. We used Indian chili powder in the quantities suggested with no cayenne at all and it was one of the hottest dishes I have ever made, and I regularly make authentic Gong Bao (Kung Pau) chicken. Maybe it would have been less Spicy with another type of chili powder. We can’t wait to try again but less spicy this time. This will be a regular go to dish in our house!
Just a tip that you can peel a whole head of garlic in about 30 seconds.... get two metal bowls with lips... break up the head into the cloves, toss them in one of the bowls, flip the other bowl over and place it on top of the other bowl, hold them by the lips, and.... shake the shit out of it for about 30 seconds. All the cloves will pop right out of their skins without any work.
Sounds like magic but it works. Try it Bri. You will never need to buy jars of whole clove garlic again.
Namaste Brian from India ! 😉 That curry looks delish! Make more Indian dishes for your non Indian viewers! Cheers!
love these WEEKNIGHTING vids!! I'm making this TONIGHT!
I can't get over your name
As my mom cooks everyday, at our household she blends onion, garlic, ginger, cumin separately and stores them in separate containers, then puts them in the freezer. Good for 15~20 days. Though nothing beats the freshly pounded in the mortar and pestle one but the frozen ones save a lot of time.
just a quick additional tip. Let the onions cook and then add salt. And then something else goes in or else the onions taste raw. Also, please use fresh tomatoes instead of tinned puree. Will surely taste better once the gravy starts releasing the oil.
Made it last night for dinner and it was amazing 👍🏼👍🏼 The house did smell like Indian restaurant.😁
you can freeze pureed garlic and ginger in ice cube trays, makes it very convenient to just drop a cube into a recipe.
Genius
Great video! God bless you and yours! Praying for you!
I don't remember who suggested your channel, but I am forever grateful to them. Your videos are amazing. The recipes are all very accessible to even the most beginner home chef (me), and I really appreciate you taking the time to explain why you've chosen certain items and/or what's happening with the ingredients during the cooking/baking process.
I made this for the first time last night and was VERY happy with how it turned out. My wife was also very impressed with the meal. I can see this becoming a regular meal in our home. Quick, relatively easy, and still has incredible flavor.
Thank you again and please keep making videos!
Hey Luke, thanks for the comment. I'm glad it turned out for you!
Bri - just wanted to thank you for this recipe - made it the other night for me and a friend and it was much enjoyed!! Didn't use all your time-saving techniques and I'm just slower so it probably took me closer to 30 minutes...but still that's not bad for a delicious chicken curry dinner right?? This recipe was fantastic and appreciate that you had some good veg in here as well to make feel better about eating this!! The garam masala was the one spice I didn't already have so had to buy that, but boy, was it a gamechanger. Really does add so much warmth and richness!
Anyway, just wanted to say thanks much for this recipe - pretty much followed it to a T, and it was utterly fantastic.
YES! A NEW BRI VIDEO AND CURRY??? I love your weeknighting series C:
thanks! stoked on this one.
Just tried the recipe tonight. It's was absolutly delicious, and a great way to eat spinach for someone like me that usually don't like it. Thanks for everything you do Brian. Cheers from France !
Also try blending some of the already deep fried onions instead. Tastes awesome and gives a deeper color
I love how you simplify this dish. Im sure Someone from India would make it better. But i love to try new food but i dont love cooking too much and i live in an area where exotic ingredients are difficult to find.
Thank you for this delicious recipe, it definitely spiced up my boring chicken recipes.
i tried this today. it turned out exactly as delicious as i wanted it to and made me happy the whole day. it took a little over 30 minutes for me but i love this recipe. plenty of tips to make it easier and it was so straightforward that i was motivated enough to try it. i love your channel!
Loved the video! However if you do enjoy cilantro, I would suggest chopping it before sprinkling on top. It gives that nice flavor to every bite without having to chew down on some leaves.
Well-advised, Ashwani. Makes a helluva difference.
@@frankdsouza2425 It really does unlock the full flavor and aroma of the herb and really elevates the dish. I also get irked by full basil leaves on pizza for the same reasons.
Even if you can’t be bothered with a rice cooker, boiling rice and draining takes 10 minutes and the results are very good (much better than a lot of rice where people think they need a 2:1 ratio of water to basmati). Could have it done on the side easily without needing to use a microwave, take up freezer space or spend extra money on what should be a cheap staple.
Good content as always.
Made this tonight and my friend was amazed how good it was! Thanks for the inspiration 🎉. I fried some tofu and split the sauce between chicken and tofu for the vegetarians. I did add a slash of vinegar and it was great
Yum! I added 3/4 cup squash purée (because I needed to use it) and used cream cheese because I didn’t have heavy cream but the spices are perfect!
I just made this tonight and this dish was amazing. I cook often and I love to cook, but I've never made Indian food before. Maybe the thought of all the different spices intimidated me a bit, but this quick recipe and explaining exactly what goes in the spice blend helped a ton! Thank you so much for the detailed explanation and the DELICIOUS meal! I will definitely be putting this in my weeknight rotation!
Okay, ima go buy some ginger and naan tomorrow and cook this! It looks sooo good!
My husband and I saw this video tonight and went out and grabbed evey ingredient to make it. This is absolutely delicious 😋 I followed every step and I must say....well done my good man. My husband and sister devoured their bowls 🥣 as well so it's most definitely is a hit. Thank you for sharing your recipe with us 😊 ☺️
Hi Brian, this is the first recipe I tried from your channel and it turned out wonderful. Accidentally went heavy handed on the chili and cayenne but fixed with extra heavy cream. Thank you for the recipe!
This sounds like the first time I made a chicken curry at home after a co-worker talked me through the recipe. She was East Indian. I was thrilled that I could make that dish at home without making a big deal out of it. I can hardly wait to try your version with spinach and peas. It sounds great.
@@shav349 East Indian vs Native Indian
@@shav349 Beats me. I am Canadian.
I'm an Indian and I APPROVE!
I’ve just finished the video Brian and oh my god. I’m actually going to make this for dinner tonight! Cannot wait to provide an update on how it turns out!!! Thanks for your lovely looking recipe
Update: I will be starting in 10 minutes so will keep you updated as to when I finish!
Update 2: so I finished it in about 19 minutes and it is bloody lovely 😂 so tasty and I really appreciate the recipe
let me know your time!
@@BrianLagerstrom 19 minutes altogether!!
Jesus that was fast
Basmati rice is a must with curry,I cook it a lot from scratch,and naans I tend to wet with water and put under the grill
Brian,
I am a Christian guy of Portuguese descent from Mumbai, India who loves to cook.
Great to see you cooking this Indian meal.
I have become an expert at cooking all kinds of delectable chicken and lamb kormas.
I also love cooking the rarest paneer curries like paneer makhani, kadai paneer, handi paneer, and butter paneer to name a few.
Paneer is known in the west as cottage cheese.
Great little recipe, quick and tasty, we make our own sauce version adapted to own tastes in largish batches.
This works to save alot of time if your sauces need long simmer times such as italian meat sauce and save energy used by the stove because you do not need to make it over and over.
We pour a portion of the sauces in writable ziploc bags sqeeze the air out and flat pack it on a tray in the freezer, making it a thin sheet of sauce allows it to defrost alot quicker than a puck in a deli container. Also flat packed they are more space efficent in the freezer, we do this for all sorts od soups, stew, sauces and gravy. You just dump the sheets in the pot and simmer, doing this while still frozen leaves little if any sauce left in the ziploc verses defrosting in the bag, snapping or cutting the sheets into smaller pieces allows it to defrost quicker.
stay frosty, Bri
My wife and I love Indian-style food. I can definitely see this one in our kitchen soon.
Yep, definitely adding this to the weeknight line-up!
I did the maths for myself, so might as well share. This is WITHOUT the rice. 1,915 calories and 65.4 net carbs total. Divide to 4 servings and that’s 478.7 calories and 16.35 net grams of carbs.
Made this a few months ago...AMAZING!!! Making it again for out of town company in 2 weeks. Everyone loved it. BTW Brian, love the dance moves.
Hi Bri, thank you for posting an Indian curry, def going to try this! Our favourite curry recipe at the moment is a Dhansak. Mmm Dhansak 😋
Made this today but adjusted it slightly and made a sort of pulled chicken version in my slow cooker, turned out absolutely delicious! One of the best dishes I've made in a while!
I only cook for myself, but I like making a pot of rice and then freezing it in 1-cup portions. Maybe next time, I will flash freeze it first to see if I can achieve the separate grains of rice like the store-bought stuff because that would improve the texture.
I’ve been making a lot of Indian food lately, and that garlic-ginger-onion purée you made is a game changer for me. And that’s a good looking dinner, too!
@ngills53 The jarred ginger-garlic paste often has preservatives in it, but it’s convenient.
Looks good, the blending before frying is a technique I hadn't seen before.
If you have a rice cooker, none of the ingredients but rice at hand and a grocery store nearby, shopping for the sauce AND making it seems doable just in time for the rice! Great recipe, I'm definitely trying this out.
I use a microwave rice cooker and it does better than a rice cooker I had. My rice doesn't burn and learned how I can control how most it is. It is usually done after I cooked other parts and ready for it.
Just finished making this for the second time, but swapped the cream with coconut milk and I think it tastes even better. Love the channel, cheers from Brazil.
I’ve never had Indian food. I’ll have to give this a try! Thanks Brian!
As good as this probably is, I'd really reccomend you go to a local Indian restaurant if you want to try out Indian food for the first time.
Good job! Adding lemon would be a recommend. And also using cooked rice.
Agree!
If I have a bunch of garlic and don’t think I’m going to use it in a reasonable time, I bake it off in olive oil- in an oven proof bowl, cover garlic,add a pinch of salt, bake garlic in oven at 325 for an hour until golden and cloves are spreads with a knife. It cuts the raw. Stores in fridge for a couple of months
Finally got around to making this. My first mistake was not realizing we had no onions. Powdered onion to the rescue. Hopefully, my homemade garam masla help to offset this mistake. Even with the mistake, this was delicious and easy to do. Added to my quick weeknight recipe list. Thank you.
I don't usually just stock cream, but coconut milk also works.
hey Bri, great recipe! the only thing im gonna change is from hevey cream to coconut cream n i trim the stems off the spinach. my mom lives with me she use to be really sick but is getting better, any she cant have dairy n stems are normally to hard for her to chew.
also my mom "hates" chicken thighs, she always wants chicken breast. but she also doesnt like chicken. however ever since i swapped the breast with thighs n didnt tell here about it she loves the chicken "breast" that i cook.
I can't believe I waited until 2020 to try Indian food, it's one of my favorites now.
Thank you for this Brian! I'm going to make this dish plant-based with Chickpeas instead of Chicken:)))))))))
Weeknighting is so good! I haven't had a good Indian dish in a while. I always have rice at home so no need for frozen rice and naan isn't hard to make.
Where I struggle is the chicken thighs. They sell them in football team packs and it's always hard for me to want to defrost meat again.
Any opinions on how this would taste with coconut milk instead of heavy cream?
I grew up making trinbagonian curry so it was nice to see a different version.. we usually season the meat with the spices and ginger and stuff you put in the pot as well
THANK YOU FOR ADVOCATING PREMADE FOOD!
I should not always have to make fresh naan.
Especially after a long day.
Having it fresh is great, but if you don't have the time then do what's convenient.
Hello Brian. I found your channel only recently. I got hooked up. I hope you give Laksa Sarawak a try (the late Anthony Bourdain's favourite laksa).
Young ginger root you find at a Pan-Asian market doesn’t need peeling - but the old dry stuff at an American grocery store might.
as an Indian I gotta say this is pretty accurate.
Gonna have to look into getting canned tomato stuff and more Indian spices. That looks fantastic and I'll probably need to try it soon!!
Dude... Literally yesterday I thought you had something like this but you only had the butter chicken recipe and I bought the ingredients for that. Now I have to try both! It's gonna be a rice filled month. 😅
I have made this 3 times now, and it just keeps getting easier. Love it!
PSA on the onion ginger garlic paste: using a red, white, or sweet onion is a must. Puréed yellow onions will stay bitter unless you cook it for AGES
always find your channel informative thanks Bri... my turn when using a french press to make your coffee, let i brew then use the screen as a filter and dont press it to the bottom you will notice the difference in your morning cup of joe
Made it for dinner this evening… fantastic and easy as stated.