1 onion chopped fine 4 tsp ginger grated 1 serrano pepper chopped fine 5 cloves garlic minced or pressed 1 tbsp garam masala 1 tsp ground coriander ½ tsp ground cumin ½ tsp ground black pepper 4 tbsp butter 1 1/2 cup water ½ cup tomato paste 1 tbsp sugar 2 tsp table salt (1 for sauce, 1 for chicken) 1 cup cream 2 lb chicken thighs (about 8 thighs) ½ cup thick Greek yogurt 2-4 tbsp cilantro
While marinating the chicken with yogurt you should add a spoon of turmeric powder salt garam masala powder n red pepper power. Then that baked chicken would look and taste better. The sauce required another ingredients that is kasuri methi. Dri fenugreek leaves. 1.Any Indian cuisine turmeric powder is must thing. 2. Any north Indian food dry fenugreek herb or leaves is a must thing.
In my humble opinion, this is one of the best recipes that America's Test Kitchen has ever produced. I can't tell you how many times I have made this since I first discovered it nearly two years ago. Even my young kids get excited when I tell them it's on the menu, not only because they like the dish itself, but because they know I am going to be making naan to go on the side. Yes, even with the rice.
Do you use ATK's Naan recipe? I still want to make naan, but that recipe is a bit intimidating. There are other ones that seem more manageable, but I'd love to get a sense of what approach someone who makes these all the time takes
@@Cyrribrae actually, the recipe I tend to use most often comes from the King Arthur flour website. They have several different versions up there, but the one I use includes plain Greek yogurt, a combination of all-purpose flour and bread flour I believe, and a small amount of butter as well. It is made all in one day. My oldest daughter, 7, as well as her four-year-old little sister, not only love to eat the stuff, but also rolling out. The same number of dough pieces to make it. I don't use a stone, but I do heat up then Park the thing over medium-high heat and cook them, two at a time, by cooking for 1 minute on each side, then 30 seconds on each side. Even my oldest is not afraid to get in there with the spatula and flip them over. It works for us every time. I have not tried the America's Test Kitchen Recipe, so I will have to check it out.
@@priestlygarments4004 you're right. Because the instructions are to broil the chicken. So it really depends on your broiler and what kind of setup you have. My Broiler flat-out sucks! So when I put this recipe into my own permanent personal cookbook, I may simply marinate the chicken size in the yogurt and salt, then toss them on my grill.
Humbly, if one is going to call this Murgh Makhani, one must (must) also include Khasoori Methi (fenugreek). That’s THE butter chicken taste. It’s ok to raise the bar and ask us to use it. Even if we live far away from groceries that’d carry it, we have Amazon ;) I wish ATK would at least mention that important ingredient…
@@lgshs5501 I use about a loosely packed tablespoon and I crumbled the leaves through my hands to release the oils right before I serve it. Plus my hands smell AMAZING for about 3 hours.
I’m Indian and rarely very puritanical about the authenticity of recipes used by such shows but the absence of dried fenugreek leaves (kasuri methi) is too big a flaw to overlook. I’ve seen ATK make many Mexican dishes with very specific ingredients (banana leaves anyone?) so I’m surprised with this miss. Anyway, all that’s needed is about 1 tbsp of dried fenugreek leaves. You need to rub the dried leaves between your palms and add it right in the end. It will really elevate this dish.
@@brandon-butler The typical sequence is: finish cooking, turn off the heat, add the fenugreek, mix, add the chopped cilantro, mix, cover and let rest for 5-10 mins for the flavours to develop and then serve.
I made this today, and I pleased with the result. I did find it to be noticeably sweeter than I like, and I omitted the sugar in your recipe. Still too sweet, so I added the juice of one lime and that offset it some. I suppose the sweetness is coming from the tomato paste?
I agree with Raj. Kashmiri chillie powder (about 1/2 to 1 Tsp as per your preference of soiciness) is another important ingredient. It gives the dish a better flavor and a beautiful red color. It is added along with the spices for the sauce and also to the chicken,which in Indian Cuisine ishould be marinated, with the other Ingredients. Also, the crushed Kasuri Methi is another important ingredient for this dish. Just a friendly suggestion for a more authentic Butter Chicken.
Very nice recipe. I was thinking of adding the tomato paste with the spices and cooking that (before adding water) until the tomato paste darkened somewhat. I think that might improve the flavor.
Yup, I did that too. If you're creating a fond, well, tomato paste is perfect for it. I felt no need for a wisk when I added the water, the fond came right off and the tomato paste dissolved witho no lumps.
While making the sauce, make sure to first cook the tomato paste with the onions for a minute before you add the water. This process is important because in doing so you are letting it’s essential oils seep into the onions and the spices, helping layer the flavor. When you put water first and then the tomato paste you are only boiling the paste and not properly giving it its purpose.
I made this two days in a row, its fantastic! Easy Peazy. I used cauliflower rice and no sugar in the mix, I added two jalapenos (i didnt have a serrano on hand). I see comments below about using Fenugreek, will try that later. I wonder what role the yogurt plays on the chicken if we are only covering it and not marinating it? I agree with another commenter below that adding the tomato paste before the water and allowing it to coat the bottom of the pan would allow for a deeper flavor. I can always depend on ATK for some good cookin!
The yogurt helps the meat to become more soft n juicy. If you add more spice with the yogurt and keep it refrigerate it for a day then that will give you much better taste. While putting yogurt add turmeric powder, salt, red pepper powder, black pepper n garam masala and then marinate the meat. That will bring more flavour in the meat. In the gravy / sauce dry fenugreek herb/leaves will add more authentic taste. A pinch of it is enough for one person.
@@priestlygarments4004 I think you have to know your own broiler. Yes I believe 500 is the maximum of most US ovens and then it would depend on how close you put the shelf to the broiler flame source. I personally don’t like to use the broiler on my oven. So I set it at 475 and place the rack 6 inches away from the flame until the fire alarm goes off !Ha Ha Ha
I made this tonight and I have to report that this is a 10/10 recipe. The only tweak I'd make is to use a little more of the spices, but even following to the letter, this is amazing.
Just watched this and saw your comment as I was looking for angry Indian comments. She forgot the spices in her marinade, her spice combo at the start and the ever important kasuri meti. Would recommend the recipe by Get Curried (Bombay chef I think it is) as that's a very authentic one.
Brilliant, thanks Julia! I made this a few days ago for the family and last Saturday for guests. However they are sensitive to too much spice and tomato so I cut the spices by half and only used one little can of tomato paste, but they still loved it and were happy to take leftovers even. So it's pretty good toned down as well. I had your video playing on 50% playback speed while I was cooking and you sounded humorously menacing, unlike your real lovely self.
The little guitar spatula is adorable omg I want one. Also, I’ve only just used the premade sauce, and every recipe I’ve seen calls for a million different things. Plus, now I can just leave the cream out.
YUMMY THANKS ! HAVE ENJOYED THIS AT A LOCAL RESTAURANT ! NOW I MAKE MY OWN WITH YOUR RECIPE...REMEMBER, 10 SECONDS IN MICROWAVE AND GARLIC PEELS PRONTO
If you want to next-level the chicken and have a charcoal grill, grill it outside over lump (hardwood) charcoal. You can achieve 900° F pretty easily and get a great char and smoke flavor. As others have suggested, adding spice to the yogurt marinade and letting it sit for a bit (maybe an hour) is very helpful as well.
I pressed play, only to hear how she pronounced the name of the dish. I wasn’t disappointed. 😂 Nothing wrong with using a rice cooker, but it really doesn’t take long to make steamed rice. Not sure why she said it would take longer than cooking the main dish. Not so. We usually cook rice about 10 mins before we’re ready to serve up,
OMG. I have made many butter chicken recipes. My daughter loves it, her husband doesn't like spicy or curry. I replaced the Serrano pepper with some sweet red pepper. This was FABULOUS 😍 Everyone cleaned their plates and asked we have again soon. DYI, I brunoise mirepoix and add to rice before cooking to add more vegetables 😋
One of my favourite restaurants here in the UK serve this with a bed of ground almonds and topped with slices of banana and then garnished with some celantro on top Superb X
That looks soooooo good. I had to share this video with my brother in law because he loves indian food but cant quite get it right while trying to make it at home.
Excellent tasting and simple recipe. I grilled chicken reverse sear style because I was too lazy to use the oven. My understanding, Indian recipes and spice mixtures vary widely from North to South, I wouldn’t change a thing!
We tried it for the first time last night. OMFG it was delicious. It's now on our permanent weeknight menu. The kids liked it, my wife adored it, success. I think I'll try and find fenogreco next time, there's a spice shop at the downtown market that might carry it.
Indian here. Make sure it's dried fenugreek leaves (a.k.a kasuri methi), not fenugreek seeds (methi) which are extremely bitter and never used for garnish.
I made this the traditional way with the other spices that are used that I went to get at an Indian store. She's made this in a way that is somewhat close to the traditional way. I like that she's puts it in the oven as I do to mine but in a different technique. I frowned upon other recipes of this dish made. This would be another recipe besides the traditional way I make it that I would definitely try. It's a favorite of mine. ❤️🙂
The butter chicken looks fine it used thighs, it's well brown from the yogurt and broiling, it's seasoned well but always taste for salt, it's garnish with cilantro (coriander) the sauce looks okay but there are things missing that is crucial for butter chicken the cashew nuts for richness, Kashmiri chili powder for color, and fenugreek leaves (kasoori methi) that takes the butter chicken to the next level. I also like to marinade the chicken thighs with not only the yogurt but mix it with garlic, ginger, garam masala, Kashmiri chili powder for more added flavor in the marinade and to let it rest overnight. And I used either crushed tomatoes or San Marzano tomatoes for the sauce as long as it's good quality. I also served it with basmati rice and naan which is delicious. Not a bad butter chicken maybe this recipe is easier for anyone wanting to make it for the first time.
Thanks you all! Love this channel and all the cooks, testers, dishwashers, etc. Learn every day. Have you done any videos on gluten free? You have such a great menu I can usually adjust to my GF. Food is not my friend, well, gluten is not my friend....keep on cooking..I will keep on learning...winner, winner..chicken dinner..lol💟💟
Please people's just buy ginger+garlic paste at your Asian grocer. Use it in Indian cuisine, use it in soups, use it in marinades, use it with tomatoe sauce. Many uses for ginger+garlic paste just buy a bottle, it should not cost you above $5 for 250 ml, read the bottles amount and compare if you don't understand the measurements. Quicker, cheaper, easier go get some GG paste.
If you do not taste 👅 the sauce until after everything is cooked & assembled, is this a risk for not being able to add some of the spices you cooked with the veg mix?
Just a few things that we cook our butter chicken, marinated and sauce with that was omitted. Season the chicken with the same mixup you made the sauce with, ginger and garlic. Two cardamom pods, cinnamon sticks, turmeric, fenugreek, and clove should have been added to sauce. Marinated the chicken for at least 4 four hours. After you cook the chicken put everything together.
As someone who is of Indian decent and whose grandparents used to make something similar I can't ever remember them using "greek yogurt" in this dish. It was always plain yogurt but interesting take, worth trying! Do like the simplicity of this version though!
I'm sure this is delicious ( as all ATK recipes are) but this made me want to make butter chicken,so. ..I of course forgot about it. Sometime later I remembered and researched a multitude of authentic recipes. Now, some weeks later runningvinto this video again,I have to say that this I a. VERSION of butter chichen,but,not close to the recipes I've seen. Lije I said though,I'm sure this is delicious as well,but some key denominators are missing. But still,I know it wouldn't have made the cut if it weren't tasty. So thanks as always for the recipe and inspiration
I just made this last night and holy smokes is it amazing. I didn't realize the path to a delicious curry was so short and simple. I had leftovers again for lunch today and it's even better. One quick note - my supermarket didn't have cream! So I bought half and half instead (I despise making substitutions, fyi), and was concerned how it might turn out...but yeah, it was amazing and I'll probably continue to make it with half and half since it has a third the fat (3 grams vs 10 grams per 2 Tbsp) and I didn't feel like it was missing anything.
When i make curry, i let the dish cook longer than the rice. So the dish is made and set on the stove and THEN i turn on the rice cooker. Makes it so much more flavorful to let it sit on low for an hour or so.
I’m gonna try this again! the last recipe I followed was horrible it came out tasting more Mexican, kind of a chili flavor. I just found this channel, did used to have a show on tv??? Anyway love your recipes! The corn fritters were a hit !!!
I love how Americas Test Kitchen is starting to explore more world cuisine. I would absolutely love more Egyptian, Georgian, North African cuisines and recipes.
@@Jon-G if you look into it he wanted a very large amount of money. I feel like his contract would have hurt any future for Test Kitchen including this RUclips channel so I’m really happy they let him go.
i think you could improve this recipe by: - tempering the butter at the beginning with whole spices (cinnamon, cardamom, cumin, coriander, star anise, cloves, bay leaf), also add some cashews at this stage - adding the ginger garlic paste after the onions are done frying so you just cook off the raw flavor - marinating the chicken with garam masala, turmeric, garlic, kashmiri chili powder - adding fenugreek near the end but in a pinch this probably tastes great!
You can also use for Chicken kabob but you need to marinate the chicken in thinly sliced onion and yogurt at least few hours, and cook it over open fire.
I worked for me.. Easy to follow, easily sourced ingredients and it definitely tastes great. Mine needed a little acid though. So I added juice of half a lime at the end and it was just about perfect. Very comforting. I'm assuming that yogurt marinade works with other meats as well.. I think I'm gonna attempt to use it with beaf.
Thank you. I tried it, and it tastes great. The only problem is the meal is too heavy. Way too much butter and cream. I guess I can't serve this meal too often.
I can make mac & cheese from the box with cut up hot dogs mixed in. Just like Mom used to make for us. Once in a while it was a can of tuna instead of the hot dogs.
Unless gas or some crappy oven or it's from Europe, ALL ovens, at least in the US electric ovens have a broiler element at the top, gas ovens will require a use of a broiler drawer below the oven to broil stuff. Unless your gas stove has an electric oven (many do now).
Even though you normally explain your steps beautifully, why did you say in this case that the yogurt might over tenderize these thighs? I’m thinking of trying this recipe so… Just curious. I’ve only used yogurt to tenderize meat a couple of times in the past. It’s never produced that much of a difference, in my opinion.
In a more traditional recipe of murgh makhani, you'd marinate chicken in yogurt (plus herbs and spices! Never plain yogurt and salt) for at least two hours, if not overnight. I'm not sure what she means by over-tenderize but I know that the best murgh makhani isn't just grilled chicken in sauce but super tender grilled chicken.
1 onion chopped fine
4 tsp ginger grated
1 serrano pepper chopped fine
5 cloves garlic minced or pressed
1 tbsp garam masala
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground black pepper
4 tbsp butter
1 1/2 cup water
½ cup tomato paste
1 tbsp sugar
2 tsp table salt (1 for sauce, 1 for chicken)
1 cup cream
2 lb chicken thighs (about 8 thighs)
½ cup thick Greek yogurt
2-4 tbsp cilantro
And don’t forget the very important ingredient: 1 tablespoon dried funugreek leaves.
Thank you so much!!! I am making this tonight for a dinner party and your thoughtfulness is invaluable.
Thank you. Super helpful
you da real MVP
Bit of kashmiri red pepper or paprika adds a wonderful colour to the dish
This video to me as an Indian is what BBC's egg fried rice video was to Uncle Roger.
While marinating the chicken with yogurt you should add a spoon of turmeric powder salt garam masala powder n red pepper power. Then that baked chicken would look and taste
better. The sauce required another ingredients that is kasuri methi. Dri fenugreek leaves.
1.Any Indian cuisine turmeric powder is must thing.
2. Any north Indian food dry fenugreek herb or leaves is a must thing.
Let people cook in their way!
No, that person is right. Either you call it butter chicken or you make up your name for the dish. Chicken in a sauce for example.
In my humble opinion, this is one of the best recipes that America's Test Kitchen has ever produced. I can't tell you how many times I have made this since I first discovered it nearly two years ago. Even my young kids get excited when I tell them it's on the menu, not only because they like the dish itself, but because they know I am going to be making naan to go on the side. Yes, even with the rice.
Do you use ATK's Naan recipe? I still want to make naan, but that recipe is a bit intimidating. There are other ones that seem more manageable, but I'd love to get a sense of what approach someone who makes these all the time takes
@@Cyrribrae actually, the recipe I tend to use most often comes from the King Arthur flour website. They have several different versions up there, but the one I use includes plain Greek yogurt, a combination of all-purpose flour and bread flour I believe, and a small amount of butter as well. It is made all in one day. My oldest daughter, 7, as well as her four-year-old little sister, not only love to eat the stuff, but also rolling out. The same number of dough pieces to make it. I don't use a stone, but I do heat up then Park the thing over medium-high heat and cook them, two at a time, by cooking for 1 minute on each side, then 30 seconds on each side. Even my oldest is not afraid to get in there with the spatula and flip them over. It works for us every time. I have not tried the America's Test Kitchen Recipe, so I will have to check it out.
@@twosocks1976 Awesome! I'll have to check that out. Thanks :D
Hey what temperature did you cook the chicken in the oven? She didn’t mention
@@priestlygarments4004 you're right. Because the instructions are to broil the chicken. So it really depends on your broiler and what kind of setup you have. My Broiler flat-out sucks! So when I put this recipe into my own permanent personal cookbook, I may simply marinate the chicken size in the yogurt and salt, then toss them on my grill.
Humbly, if one is going to call this Murgh Makhani, one must (must) also include Khasoori Methi (fenugreek). That’s THE butter chicken taste. It’s ok to raise the bar and ask us to use it. Even if we live far away from groceries that’d carry it, we have Amazon ;) I wish ATK would at least mention that important ingredient…
How much would you use and when?
@@lgshs5501 use it at the end of the cooking process. Add as much as you like, not to much if you don't know if you like it
Don’t add too much though !
@@lgshs5501 I use about a loosely packed tablespoon and I crumbled the leaves through my hands to release the oils right before I serve it. Plus my hands smell AMAZING for about 3 hours.
@@marlobrooke 😬
She does a really neat job.very impressive. Looks delicious.. congrats
I’m Indian and rarely very puritanical about the authenticity of recipes used by such shows but the absence of dried fenugreek leaves (kasuri methi) is too big a flaw to overlook. I’ve seen ATK make many Mexican dishes with very specific ingredients (banana leaves anyone?) so I’m surprised with this miss. Anyway, all that’s needed is about 1 tbsp of dried fenugreek leaves. You need to rub the dried leaves between your palms and add it right in the end. It will really elevate this dish.
Like at the same time she adds the cilantro?
Thank you for that info!
@@brandon-butler The typical sequence is: finish cooking, turn off the heat, add the fenugreek, mix, add the chopped cilantro, mix, cover and let rest for 5-10 mins for the flavours to develop and then serve.
@@WhatsInAName222 Thank you for taking the time to explain! We appreciate it!
@@WhatsInAName222 thank you will try this method
I made this tonight and it’s easy and absolutely delicious!
I made this today, and I pleased with the result. I did find it to be noticeably sweeter than I like, and I omitted the sugar in your recipe. Still too sweet, so I added the juice of one lime and that offset it some. I suppose the sweetness is coming from the tomato paste?
The yoghurt and chicken mix would have been better imo if it had some ginger garlic paste, Kashmiri chilli powder, garam masala and maybe turmeric.
I agree with Raj. Kashmiri chillie powder (about 1/2 to 1 Tsp as per your preference of soiciness) is another important ingredient. It gives the dish a better flavor and a beautiful red color. It is added along with the spices for the sauce and also to the chicken,which in Indian Cuisine ishould be marinated, with the other Ingredients. Also, the crushed Kasuri Methi is another important ingredient for this dish. Just a friendly suggestion for a more authentic Butter Chicken.
Yes.
I love the dichotomy of the sub-$10 guitar-shaped wooden spoon, and the $400-700 chef's knife and ~$5,000 oven/range ;)
What kind of knife is she using? Just curious it has a nice shape
Very nice recipe. I was thinking of adding the tomato paste with the spices and cooking that (before adding water) until the tomato paste darkened somewhat. I think that might improve the flavor.
Yup, I did that too. If you're creating a fond, well, tomato paste is perfect for it. I felt no need for a wisk when I added the water, the fond came right off and the tomato paste dissolved witho no lumps.
It will taste like tomato soup if you use paste. For authentic taste use fresh tomatoes
I love that your wooden spoon looks like a guitar!
Julia is very pleasant to listen to. Nicely explained.
While making the sauce, make sure to first cook the tomato paste with the onions for a minute before you add the water. This process is important because in doing so you are letting it’s essential oils seep into the onions and the spices, helping layer the flavor. When you put water first and then the tomato paste you are only boiling the paste and not properly giving it its purpose.
I made this two days in a row, its fantastic! Easy Peazy. I used cauliflower rice and no sugar in the mix, I added two jalapenos (i didnt have a serrano on hand). I see comments below about using Fenugreek, will try that later. I wonder what role the yogurt plays on the chicken if we are only covering it and not marinating it? I agree with another commenter below that adding the tomato paste before the water and allowing it to coat the bottom of the pan would allow for a deeper flavor. I can always depend on ATK for some good cookin!
The yogurt helps the meat to become more soft n juicy. If you add more spice with the yogurt and keep it refrigerate it for a day then that will give you much better taste.
While putting yogurt add turmeric powder, salt, red pepper powder, black pepper n garam masala and then marinate the meat. That will bring more flavour in the meat.
In the gravy / sauce dry fenugreek herb/leaves will add more authentic taste. A pinch of it is enough for one person.
Hey what temperature did you cook the chicken in the oven? She didn’t mention
@@priestlygarments4004 under the broiler until it starts to brown.
@@mrscms831 I don’t have a broiler just an oven! Can I bake it at 500 degrees?
@@priestlygarments4004 I think you have to know your own broiler. Yes I believe 500 is the maximum of most US ovens and then it would depend on how close you put the shelf to the broiler flame source. I personally don’t like to use the broiler on my oven. So I set it at 475 and place the rack 6 inches away from the flame until the fire alarm goes off !Ha Ha Ha
Serrated knife and ginger go very well together towards peeling ❤ Wonder this is not so known ❤❤❤
I made this tonight and I have to report that this is a 10/10 recipe. The only tweak I'd make is to use a little more of the spices, but even following to the letter, this is amazing.
Just watched this and saw your comment as I was looking for angry Indian comments. She forgot the spices in her marinade, her spice combo at the start and the ever important kasuri meti. Would recommend the recipe by Get Curried (Bombay chef I think it is) as that's a very authentic one.
@@LiezeNeven lol angry Indian comments
Delicious! Merry Christmas 🎄🎄🎄
Will need this too. Will try soon
Have you tried freezing the ginger to grate it? I saw it on another page and have been wondering
very authentic and tasty.
It's past 1:00 in the morning, and I'm craving butter chicken
Brilliant, thanks Julia! I made this a few days ago for the family and last Saturday for guests. However they are sensitive to too much spice and tomato so I cut the spices by half and only used one little can of tomato paste, but they still loved it and were happy to take leftovers even. So it's pretty good toned down as well. I had your video playing on 50% playback speed while I was cooking and you sounded humorously menacing, unlike your real lovely self.
The little guitar spatula is adorable omg I want one. Also, I’ve only just used the premade sauce, and every recipe I’ve seen calls for a million different things. Plus, now I can just leave the cream out.
YUMMY THANKS ! HAVE ENJOYED THIS AT A LOCAL RESTAURANT ! NOW I MAKE MY OWN WITH YOUR RECIPE...REMEMBER, 10 SECONDS IN MICROWAVE AND GARLIC PEELS PRONTO
I really like your recipes mam😃👑💯
Hello I really love cooking
Looks delicious!
If you want to next-level the chicken and have a charcoal grill, grill it outside over lump (hardwood) charcoal. You can achieve 900° F pretty easily and get a great char and smoke flavor.
As others have suggested, adding spice to the yogurt marinade and letting it sit for a bit (maybe an hour) is very helpful as well.
You can also fry a little bit of the tomato paste with the spices for deeper flavor too.
My self a seasoned cook. Its simply the best recipe!!
This was so nice to see you cooking in a non set kitchen…thank you for this video
Great preparation
I pressed play, only to hear how she pronounced the name of the dish. I wasn’t disappointed. 😂
Nothing wrong with using a rice cooker, but it really doesn’t take long to make steamed rice. Not sure why she said it would take longer than cooking the main dish. Not so. We usually cook rice about 10 mins before we’re ready to serve up,
Really? My rice takes longer than that.
A rice cooker takes about an hour.
It's actually not pronounced "merg mack-ni" but "moorg muck-ni".
OMG. I have made many butter chicken recipes. My daughter loves it, her husband doesn't like spicy or curry. I replaced the Serrano pepper with some sweet red pepper. This was FABULOUS 😍 Everyone cleaned their plates and asked we have again soon. DYI, I brunoise mirepoix and add to rice before cooking to add more vegetables 😋
I add frozen peas & carrots partway through cooking Basmati rice...looks pretty too.
When u put it under broiler are we using high, or low?
Do I need a Telecaster-shaped wooden stirrer like yours, or will a Gibson SG do?
Hers is clearly a double-cut, not a Tele. ;)
Just here to admire the recipe and that amazing spatula.
YUM!!!! thank you for this recipe!!!!
Oh my god I love your wooden spoon! I need one!
Awesome
One of my favourite restaurants here in the UK serve this with a bed of ground almonds and topped with slices of banana and then garnished with some celantro on top Superb X
banana? or plantain? 🤷♀️
@@nonyabidnazz7487 banana most definitely. It was at the Sanam restaurant and sweet house Rusholme Manchester
That looks soooooo good. I had to share this video with my brother in law because he loves indian food but cant quite get it right while trying to make it at home.
Excellent tasting and simple recipe. I grilled chicken reverse sear style because I was too lazy to use the oven. My understanding, Indian recipes and spice mixtures vary widely from North to South, I wouldn’t change a thing!
Excellent!
I love the guitar cooking spoon!
We tried it for the first time last night. OMFG it was delicious. It's now on our permanent weeknight menu. The kids liked it, my wife adored it, success. I think I'll try and find fenogreco next time, there's a spice shop at the downtown market that might carry it.
Indian here. Make sure it's dried fenugreek leaves (a.k.a kasuri methi), not fenugreek seeds (methi) which are extremely bitter and never used for garnish.
@@mooo6747 thanks for the heads up!
This is one of the best and easiest-to-follow butter chicken recipe videos I’ve ever watched.
after watching so many videos this is the best one. perfectly explained, precise, exact and easy.
I made this the traditional way with the other spices that are used that I went to get at an Indian store. She's made this in a way that is somewhat close to the traditional way. I like that she's puts it in the oven as I do to mine but in a different technique. I frowned upon other recipes of this dish made. This would be another recipe besides the traditional way I make it that I would definitely try. It's a favorite of mine. ❤️🙂
Looks great!
Hi I love butter chicken and I am eager to make Test Kitchens recipe!
The butter chicken looks fine it used thighs, it's well brown from the yogurt and broiling, it's seasoned well but always taste for salt, it's garnish with cilantro (coriander) the sauce looks okay but there are things missing that is crucial for butter chicken the cashew nuts for richness, Kashmiri chili powder for color, and fenugreek leaves (kasoori methi) that takes the butter chicken to the next level. I also like to marinade the chicken thighs with not only the yogurt but mix it with garlic, ginger, garam masala, Kashmiri chili powder for more added flavor in the marinade and to let it rest overnight. And I used either crushed tomatoes or San Marzano tomatoes for the sauce as long as it's good quality. I also served it with basmati rice and naan which is delicious. Not a bad butter chicken maybe this recipe is easier for anyone wanting to make it for the first time.
I agree about the fenugreek greens. Vegetarians can do this with paneer or tofu. You could also use mock duck or the excellent Taiwanese faux meats.
It works, it's the real deal. It tastes like butter chicken. No more sauce out of the jar that never quite tastes right. Thank you for this.
Love the guitar shaped wooden spoon!
Thanks you all! Love this channel and all the cooks, testers, dishwashers, etc.
Learn every day. Have you done any videos on gluten free? You have such a great menu I can usually adjust to my GF. Food is not my friend, well, gluten is not my friend....keep on cooking..I will keep on learning...winner, winner..chicken dinner..lol💟💟
This looks great n yummy..👍👍😋😋🤝
I will make dinner for you.❣️ from Scotland 🍾🎄👍😁
Please people's just buy ginger+garlic paste at your Asian grocer. Use it in Indian cuisine, use it in soups, use it in marinades, use it with tomatoe sauce. Many uses for ginger+garlic paste just buy a bottle, it should not cost you above $5 for 250 ml, read the bottles amount and compare if you don't understand the measurements. Quicker, cheaper, easier go get some GG paste.
If you do not taste 👅 the sauce until after everything is cooked & assembled, is this a risk for not being able to add some of the spices you cooked with the veg mix?
Why not season the chicken as well? I’ve seen that done before and it seems appropriate. Does that result in too much seasoning?
I love this meal. But realy need the guitar spoon.
Love your videos!
Great👌🙏
I like how you grilled the chicken not sear in pan. That’s as close as it can get to authentic Murgh Makhani with smokey flavor. 😍
Just a few things that we cook our butter chicken, marinated and sauce with that was omitted. Season the chicken with the same mixup you made the sauce with, ginger and garlic. Two cardamom pods, cinnamon sticks, turmeric, fenugreek, and clove should have been added to sauce. Marinated the chicken for at least 4 four hours. After you cook the chicken put everything together.
As someone who is of Indian decent and whose grandparents used to make something similar I can't ever remember them using "greek yogurt" in this dish. It was always plain yogurt but interesting take, worth trying! Do like the simplicity of this version though!
I loved the video, but the guitar shaped spoon totally stole the show! Now I absolutely have to have one!
I'm sure this is delicious ( as all ATK recipes are) but this made me want to make butter chicken,so. ..I of course forgot about it. Sometime later I remembered and researched a multitude of authentic recipes. Now, some weeks later runningvinto this video again,I have to say that this I a. VERSION of butter chichen,but,not close to the recipes I've seen. Lije I said though,I'm sure this is delicious as well,but some key denominators are missing. But still,I know it wouldn't have made the cut if it weren't tasty. So thanks as always for the recipe and inspiration
Can you give me info on the knife used in this video? Thank you in advance!
Search Feder Knives. You can see the mark on the blade at about 1:02 of the video
@@peaksix_ thank you so much! I was having a hard time identifying the g x f
I’m going to make this now….wish me luck 😁🤞🏼.
Love your guitar wooden spoon
I just made this last night and holy smokes is it amazing. I didn't realize the path to a delicious curry was so short and simple. I had leftovers again for lunch today and it's even better. One quick note - my supermarket didn't have cream! So I bought half and half instead (I despise making substitutions, fyi), and was concerned how it might turn out...but yeah, it was amazing and I'll probably continue to make it with half and half since it has a third the fat (3 grams vs 10 grams per 2 Tbsp) and I didn't feel like it was missing anything.
Thanks for the tip
Love It
now I know how to do it...GOD bless.
When i make curry, i let the dish cook longer than the rice. So the dish is made and set on the stove and THEN i turn on the rice cooker. Makes it so much more flavorful to let it sit on low for an hour or so.
its all good
I’m gonna try this again!
the last recipe I followed was horrible it came out tasting more Mexican, kind of a chili flavor.
I just found this channel, did used to have a show on tv???
Anyway love your recipes!
The corn fritters were a hit !!!
I love how Americas Test Kitchen is starting to explore more world cuisine. I would absolutely love more Egyptian, Georgian, North African cuisines and recipes.
Jon G I was just about to comment. That's what Christopher Kimball’s Milk Street does
@@Jon-G I don't think he was dumped, but it was a contract dispute and he left because of that.
@@Jon-G if you look into it he wanted a very large amount of money. I feel like his contract would have hurt any future for Test Kitchen including this RUclips channel so I’m really happy they let him go.
Salted or unsalted butter?
i think you could improve this recipe by:
- tempering the butter at the beginning with whole spices (cinnamon, cardamom, cumin, coriander, star anise, cloves, bay leaf), also add some cashews at this stage
- adding the ginger garlic paste after the onions are done frying so you just cook off the raw flavor
- marinating the chicken with garam masala, turmeric, garlic, kashmiri chili powder
- adding fenugreek near the end
but in a pinch this probably tastes great!
Looks delicious
Rock n roll guitar wooden spoon. I like it.
Yummi yummi
This is my husband’s favorite meal! I use the recipe for chicken tikka masala for the chicken part.
That is perfect
Can you use an air fryer for the chicken? My oven has no broiler.
Yes and can stir fry in pan.
What other recipes can you use the yogurt coated broiled chicken in?
Shawarma
You can also use for Chicken kabob but you need to marinate the chicken in thinly sliced onion and yogurt at least few hours, and cook it over open fire.
I worked for me.. Easy to follow, easily sourced ingredients and it definitely tastes great. Mine needed a little acid though. So I added juice of half a lime at the end and it was just about perfect. Very comforting. I'm assuming that yogurt marinade works with other meats as well.. I think I'm gonna attempt to use it with beaf.
just a tip. a healthier replacement for cream is oat milk it thicken better than cream.
The chicken needs to be marinated in the spice mixture, with fenugreek as well before baking.
Thank you. I tried it, and it tastes great. The only problem is the meal is too heavy. Way too much butter and cream. I guess I can't serve this meal too often.
Thicken the sauce and add milk instead
Yup or evaporated milk
I can make mac & cheese from the box with cut up hot dogs mixed in. Just like Mom used to make for us. Once in a while it was a can of tuna instead of the hot dogs.
Yeah that's a comfort favorite.
or hotdogs in ramen
@@alexandercanella4479 Haha, my mom never made that but I sure did.
My oven doesn't have a broiler unfortunately as the coil is at the bottom. Curious of the best way to replicate this? BBQ it on the grill quickly?
*_I HAVE THE SAME ISSUE. I JUST FLIPPED MY OVEN UPSIDE DOWN._*
I grill mine 👍🏻
Unless gas or some crappy oven or it's from Europe, ALL ovens, at least in the US electric ovens have a broiler element at the top, gas ovens will require a use of a broiler drawer below the oven to broil stuff. Unless your gas stove has an electric oven (many do now).
Grilling will work.
@@johnhpalmer6098 do you think she put the broiler on high or low?
Kasuri methi AND Kashmiri chili powder
Wow watching this after Jamie Oliver's butchered Butter chicken.. I can tell you that you are the rock star.
Your butter chicken cooks before basmati rice????
The recipe is quite authentic but one ingredient missing (Kasuri Methi! Dried Fenugreek) very important in butter chicken gravy!
Even though you normally explain your steps beautifully, why did you say in this case that the yogurt might over tenderize these thighs? I’m thinking of trying this recipe so… Just curious. I’ve only used yogurt to tenderize meat a couple of times in the past. It’s never produced that much of a difference, in my opinion.
In a more traditional recipe of murgh makhani, you'd marinate chicken in yogurt (plus herbs and spices! Never plain yogurt and salt) for at least two hours, if not overnight. I'm not sure what she means by over-tenderize but I know that the best murgh makhani isn't just grilled chicken in sauce but super tender grilled chicken.