Really happy to see you chef trying out Indian recipes. I must say, butter chicken is really delicate balance of flavours, preparing sauce can go wrong if your tomatoes are too sour or too sweet, or if spice mix is any different. You will get better favours if you cut onions evenly and fry it with little more oil, put oil and let it heat and then add butter, So it won’t burn . Also I suggest you to add less yogurt for marination and tandoori masala available in Indian stores can give it more flavour and colour. It’s good to cut chickens in bigger pieces. Restaurants grill the chicken in high heat in baking dray. I have also seen restaurants in Europe adding little bit of Ajvar to the sauce. All the best!
This is my favorite dish to cook and eat too! Something I’ve learnt that could help elevate the spices is to bloom some cumin seeds, bay leaves, cardamoms and cloves in ghee for a bit before adding the onions. Love that you actually went and got kasuri methi!
My goodness, Chef, you are so much on point with this recipe. I find it hard to believe that it's your first time preparing this Indian dish. Some might say that this dish is British, and I wouldn't argue!
Bravo chef I love it ♥️I watch Indian videos about this recipe , I am Lebanese but was born of abudhabi and have a large Indian population there , I love Indians and their food !!
I see a lot of folks who say, "Looks delicious" or "sounds delicious". Does anyone actually MAKE these recipes? Once again, I appear to be the only commentor who ACTUALLY MADE one of Chef Parisi's recipes. Let me tell you folks, if you don't make this, you are seriously missing out. The missus and I just finished two bowls of this, and is flat-out outstanding. Even better than the Tikka Masala recipe. This is my new favorite food!! BRAVO Chef Parisi!!!!!!!!
@@ChefBillyParisi We have done many of your recipes, to include the lamb shanks and ham/potato soup and they are all outstending :) Thanks for the videos.
I only just found this video. Today, July 4. 2024. And I’ve asked Billy to make tikka masala. I’m so excited to see this, and yeah, I’ve made many of Billy‘s recipes. They’re also good. Great instructions, simple recipes. Shout out to you, Billy thanks for all the hard work ❤
Love your channel. The recipes are always amazing and easy to follow. The ingredients have been hard to find sometimes, but you usually give recommendations on supplements for anything that is, which I really appreciate. Thanks again Chef!
That was awesome recipe and thanks for sharing. I can’t wait to try this. I enjoyed hearing about the research and your family experience with your favorite Indian Restaurant. Thanks for all the expert advice.
I always feel like I'm destroying my red onions when I caramelize them (I do it as a reflex when I'm serving up weeknight patty melts)- but seeing that color and fond on yours makes me think maybe I'm just paranoid lol That's my takeaway, so thank you! Next is butter chicken....
New rule for my viewing: Do not watch Chef Parisi's RUclipss when hungry. Leftover roast beef for lunch just doesn't sound as good as it did 15 minutes ago.
Kasuri Methi or they called Fenugreek , dry one has a very pungent smell and speaking from experience you must have it in some container can be tight . Other wise will sting your pantry , and any food you make with the Fenugreek do not warm it in Microwave you will not get smell at list for a week or so. .
You have a oven in your kitchen....why bother cooking the chicken in pan....just grill it in oven. Butter chicken is left over tandoori chicken cooked in Makhni gravy... So in resturant, chicken of butter chicken isn't fried in pan ...it's rosted/grilled/cooked in tandoor and then added to gravy. Frying in pan is n adaptation to cook in Indian homes which generally don't have an oven to cook ...and most of the cooking happens on stove top or on charcoal stove.
I enjoy seeing you, a trained chef, explore a new recipe. It’s also so helpful to have actually tasted the dish you’re trying to make.
You are an inspiration, Chef Billy. You help first timers like myself feel less intimidated. Will definitely try this out.
Gotta love seeing Billy whip something new up that he likes and never tried making himself before, really great content.
Really happy to see you chef trying out Indian recipes. I must say, butter chicken is really delicate balance of flavours, preparing sauce can go wrong if your tomatoes are too sour or too sweet, or if spice mix is any different.
You will get better favours if you cut onions evenly and fry it with little more oil, put oil and let it heat and then add butter, So it won’t burn . Also I suggest you to add less yogurt for marination and tandoori masala available in Indian stores can give it more flavour and colour. It’s good to cut chickens in bigger pieces. Restaurants grill the chicken in high heat in baking dray.
I have also seen restaurants in Europe adding little bit of Ajvar to the sauce.
All the best!
This is my favorite dish to cook and eat too! Something I’ve learnt that could help elevate the spices is to bloom some cumin seeds, bay leaves, cardamoms and cloves in ghee for a bit before adding the onions. Love that you actually went and got kasuri methi!
My goodness, Chef, you are so much on point with this recipe. I find it hard to believe that it's your first time preparing this Indian dish. Some might say that this dish is British, and I wouldn't argue!
IDK what I like better Chef, your kitchen or your cooking! Thank for another great recipe to try.
Bravo chef I love it ♥️I watch Indian videos about this recipe , I am Lebanese but was born of abudhabi and have a large Indian population there , I love Indians and their food !!
I see a lot of folks who say, "Looks delicious" or "sounds delicious". Does anyone actually MAKE these recipes? Once again, I appear to be the only commentor who ACTUALLY MADE one of Chef Parisi's recipes. Let me tell you folks, if you don't make this, you are seriously missing out. The missus and I just finished two bowls of this, and is flat-out outstanding. Even better than the Tikka Masala recipe. This is my new favorite food!! BRAVO Chef Parisi!!!!!!!!
Thanks for giving it a shot!! Appreciate it.
@@ChefBillyParisi We have done many of your recipes, to include the lamb shanks and ham/potato soup and they are all outstending :) Thanks for the videos.
I only just found this video. Today, July 4. 2024.
And I’ve asked Billy to make tikka masala. I’m so excited to see this, and yeah, I’ve made many of Billy‘s recipes. They’re also good. Great instructions, simple recipes.
Shout out to you, Billy thanks for all the hard work ❤
Love your channel. The recipes are always amazing and easy to follow. The ingredients have been hard to find sometimes, but you usually give recommendations on supplements for anything that is, which I really appreciate. Thanks again Chef!
I’m from Chicago too!!! You have to try this Persian restaurant on Kedzie and Lawrence called Kabobi. It’s better than Rezas!
yo this looks fire. good excuse to try it again cbp style 😎
This is a popular dish in my kitchen. Great recipe lots a flavor.
That was awesome recipe and thanks for sharing. I can’t wait to try this. I enjoyed hearing about the research and your family experience with your favorite Indian Restaurant. Thanks for all the expert advice.
I'd add the marinate spices and yoghurt together and mix them together before marinateing the chicken.
That looks amazing! Can't wait to try your this recipe and your techniques.
Boy looks like you nailed it! So hungry now, thank you!
Hello Chef, this looks good, I'll certainly make this for my family. Thanks for sharing this recipe.
Just mad this tonight, very delicious!!
Love your channel.the recipes are amazing.
I always feel like I'm destroying my red onions when I caramelize them (I do it as a reflex when I'm serving up weeknight patty melts)- but seeing that color and fond on yours makes me think maybe I'm just paranoid lol That's my takeaway, so thank you! Next is butter chicken....
Namastey from 🇮🇳 👍🏻👏🏻
Looks delicious 😋!
Just another recipe of yours that I will be trying. It looks awesome.
Looks delicious
Sorry I’m not ready to normalize a whole chicken priced between $15-$18.
Yeah, I'm heading over to the market later. They have whole chicken for $1.49/lb. again this week.
@@jklphoto what market?
I’m still trying to process Chef thinking an 18.00 whole body chicken was a better buy than chicken parts. 😳
I’m sure thats Chicago he mentions later. Here in Houston whole chicken cost 6.50. merry Christmas y’all
Just to say everyday whole chickens🐔 here in UK medium £4.00 - organic chicken £8.00. Regards Rosie O from Devon England 😍🇬🇧
Good job, are you in the Chicago market?
Love hand on hip!
Recipe looks amazing. Maybe wearing a microphone could be a way to elevate the video production? Great work chef
Not sure if this is serious?
Hand on hips- too funny 😂
New rule for my viewing: Do not watch Chef Parisi's RUclipss when hungry. Leftover roast beef for lunch just doesn't sound as good as it did 15 minutes ago.
Is the red Chilli pepper Cheyenne pepper?
Stay connected
👌
Kasuri Methi or they called Fenugreek , dry one has a very pungent smell and speaking from experience you must have it in some container can be tight . Other wise will sting your pantry , and any food you make with the Fenugreek do not warm it in Microwave you will not get smell at list for a week or so. .
Who doesn't like butter chicken? 🤤
❤
U need some green cardamoms, honey and some Kewra essence(screw pine) to nail it right.
This video showed up on my Facebook timeline 1 day after my wife asked me to learn how to make butter chicken. Spooky....
It’s always super creepy when that happens. Does it to me all the time.
Instead of heavy cream at the end, I bet Greek yogurt would be better.
Sir you made a little mistake,the onion should change its colour
Indian do not eat that food without a Basmati Rice!
You have a oven in your kitchen....why bother cooking the chicken in pan....just grill it in oven.
Butter chicken is left over tandoori chicken cooked in Makhni gravy...
So in resturant, chicken of butter chicken isn't fried in pan ...it's rosted/grilled/cooked in tandoor and then added to gravy. Frying in pan is n adaptation to cook in Indian homes which generally don't have an oven to cook ...and most of the cooking happens on stove top or on charcoal stove.