How to Make Murgh Makhani (Indian Butter Chicken) and Palak Dal (Spinach Dal)
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- Опубликовано: 11 окт 2021
- Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken), ingredient expert Jack Bishop gives a primer on tomato products, and test cook Becky Hays makes Palak Dal (Spinach Dal with Cumin and Mustard Seeds).
Get the recipe for Murgh Makhani: cooks.io/3A8bUNu
Get the recipe for Palak Dal: cooks.io/3BaaOBX
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Fry the spices in the butter before adding the veggies. I promise it makes a huge difference
Thanks for the tip!!!
I thought the same thing
I’m pretty surprised they didn’t do that to be honest, blooming spices is a fairly basic technique.
@@fabe61 but she did? She cooked the spices in after veggies sweat. You could hear it frying so they fried in the butter.
@@mrmoozeek yeah I thought the same. I could see the thinking being that since the alliums take 8-10 minutes to sweat and cook down, that if you were to bloom the spices first, they could scorch.
So happy to see Indian recipe on ATK. Well presented Julia. I always love your presentation. These are a few things you may consider-
1. One tablespoon of garam masala powder would be too overpowering. I would use only 1 heaped teaspoon.
2. I will add 1 tablespoon ground coriander instead of a teaspoon .
3. Please add 1/2 a teaspoon turmeric powder
4. If possible add Kashmiri red chili powder. It is mild in terms of heat but used more for the color, but it can still be overpowering for some people in terms of heat level, so in that case use 1 tablespoon paprika or a combination of paprika (for the color ) + 1/4 th teaspoon cayenne pepper.
5. Dried fenugreek leaves (kasoori methi) gives that typical restaurant flavor (use only 1/2 a teaspoon and crush it before using).
6. Marinate the chicken with 1/2 a teaspoon of grated ginger, 1/2 a teaspoon of grated garlic, lemon juice, yogurt (like you did), little chilli powder, 1/4 th teaspoon cumin powder, 1/4 th teaspoon coriander powder, little salt and about a teaspoon of oil, for a minimum of 30 minutes. In that way the chicken becomes more flavorful.
Thanks a lot for sharing recipes from India🙏🏾
I will try your tips. Thank you
Twice in two decades I made the mistake of overseasoning, thinking more would increase flavor, but learning instead precisely how heat and time intensify spices. The first dish I tossed out, feeling guilty about the wasted food to this day. The second time---well, I ate the chili anyway. The chemistry of certain flavor combinations is such a delicate balance and the process only becomes more complex as more ingredients are added.
@@msr1116 so true.
Thanks for the advice. Would the Kashmiri red chili powder be in place of the Serranos or in addition? How much would you use?
@@patrickpeters8708 Kashmiri red chilli powder needs to be added along with the other spice powders . As I said it can be overpowering for some people so add just a teaspoon to start with. You can always add later but cannot take out the heat once added. You can even substitute it for 2 heaped teaspoons of paprika + 1/4 th teaspoon cayenne pepper or just 2 heaped teaspoon of paprika if you want to avoid the heat. Hope this helps.
Our family LOVES Indian foods, African foods... heck we just love food! And the whole home smells amazing when I make them!
Love Jack's segment on canned tomatoes. I use fresh from the garden as much as possible, petite diced is a close 2nd. That was really helpful though.
Is that a guitar shaped wooden spoon Julia is using??? I WANT a guitar shaped wooden spoon!!!
I think I see a merch opportunity 👀
My Wife would LOVE one.
I saw a bass shaped wooden spoon. But to each, their own!
@@jcschock A bass IS a guitar.
@@squirrelcovers6340 I am not as talented as yourself obviously. I struggle with four strings, while you have mastered six.
I love the quarter-onion chop - it's safe and I've found it to be so much more convenient for me in my meal preps!! I'm so excited to make this dish 😋
They finally made the switch from the dangerous method.
I will be updating my onion chopping to this method.
By Indian standards, the tadka goes in the dal & U boil the dal with the tadka
for a min or so, then squeeze lime juice & serve. Thanks for sharing:)
yeah they have to add tadka to the dal and boil it for few minutes.
Thank you for adding this. What she did looked like a bad way to temper spices. The amount onions and garlic seemed more classic for the 'base' of a gravy and not for eating on top of your finished dish. What is a classic temper for palak dishes? Dried red chillies?
@@itsmederek1 For Palak dal it's at least dried chilies, garlic & red chill powder,
but in the end it's ones preference as well:)
I’ll try this recipe. However, I have been making butter chicken for years and fenugreek leaves are key. I also use unsweetened coconut milk instead of cream.
I like the idea of coconut milk.
The coconut milk sounds great!
@@JaneSmith0709 coconut milk works perfectly. I use a whole can. My wife is lactose intolerant.
@@sunflowerbaby1853 it’s wonderful.
@@KevinHullinger So am I, but even I weren't I'd still opt for the coconut milk. Seems like it would blend perfectly with this dish. Thanks for the tip.
Butter Chicken is pretty close to my personal recipe (developed over 3 years), differences:
1. replace garam masala with 1tsp Green cardamom powder and 1 tsp Cinnamon
2. add 1tsp garam masala after adding chicken (you are not supposed to cook garam masala as it is ground toasted spices)
3. To chicken marinade, add same exact spices as sauce and as much paprika as you like for color
Butter chicken needs kashmiri red chili powder...or at least paprika or some other kind of red chili powder. Also need dry fenugreek leaves.
You're right, I call this butter chicken the white version, and this is the first time I see someone use tomato paste it's not Tikka Masala
@@omaral-azzawi2266 Yeah it needs to be tomatoes pureed not tomato paste. This is not real indian curry
Atul Kochhar fan?
That is not real butter chicken. It's Americanzed version of it
I prefer to use ghee instead of butter (for the onions) and then some fenugreek after the tomatoes go in.
Agree! The main spice flavour of butter chicken is fenugreek!
As an indian my mom put ghee I don't like ghee much only In paratha
@@FairleyTrashed try putting paneer instead of chicken once
Gee is clarified butter, isn't it?
@@Paulxl Yes, ghee is Clarified butter ✅
I love Becky's enthusiasm so much! She makes me want to eat vegetables. Spinach Dahl has been a favorite of mine for ages, but I like this variation on the technique I've used with the aromatics so much. I can't wait to make it again like this.
Please don't make the palak dal as she did, the recipe was wrong on so many levels. Try recipes from other channels.
@@krushna4181 My goto recipe is from "Curried Favors" but it's interesting to see variations on the theme.
Great looking recipes. I wouldn't know if they are completely authentic, but they look good and easy to do!
My favorite Indian dishes!! Thank you. A secret I learnt is to add dried fenugreek leaves crushed by hand to the butter chicken sauce at the end which gives it a very fragrant and makes it even more delicious !!! Love the guitar shaped spatula #ATKRocks LOL
Absolutely. It must have methi!
Completely gives the end note to the dish.
Agreed!!! I fry fenugreek seeds with the spices, they're more shelf stable than fenugreek leaves.
+@1234renegades
I do hope that you have tasted dishes from different regions of India. I say this because as far as I have seen, most Westerners have been exposed to mainly Punjabi cuisine, and dishes that are almost always from northern India (I have taken the liberty of presuming that you are a "Westerner").
@@danaseymour9213 kasuri methi*
Glad to see serrano peppers being used, they are my favorite. I'm still picking some in my garden. Pick them green, or let them turn red. And Julia finally made the switch to the best way to dice an onion.
I've really been loving ATK at home. I appreciate getting a glimpse at the human behind the food, hearing about Julia's daughter and seeing her guitar spatula, or Lisa's son, or Becky's gift measuring cup. It really helps make the recipes feel approachable.
I made this for dinner last night and it was absolutely fantastic! Thankyou ATK!!! I used all spices, but only used half the tomato paste and added some 'polpa' tomato (half cup). I also added spices to the yoghurt, turmeric, paprika, curry powder, not sure if it makes a difference as i didnt marinade it but it was delicious :)
Fun tip, when removing curry leaves you can just run pinched fingers across the stem and easily pick them all. Don't panic about too much or too little curry leaves in a tadka.
But it's also interesting to cook the dal in the tadka for this particular dish. Specifically you want to create the tadka, bring it to a high heat(without burning it) and then basically searing the simmered dal in the tadka. It just brings a wildly improved flavour to the dish
She can't count the number of curry leaves if she picks all the curry leaves in one shot. 😂
Thank You America's Test Kitchen staff for inviting us into you homes!! Another great episode : D
This is just about my favorite meal of all time! 🥘❤️🐓🧈
Julia!! Awesome prep work!! Will surely incorporate into my kitchen dance ❤️
That’s an interesting technique - marinating only in yogurt sans spices. I have to try the recipe this way. Usually the chicken is marinated in turmeric and other spices
AMAZING!!! ❤️
Thank you so much for sharing!!!
"You don't always want basil and garlic in everything."
Them's fightin' words.
Recipe: 2 cloves garlic
Me: Okay so 8
I don't need that kind of negativity in my life.
I too need an occasional break from garlic in any amount or form, but for some reason I've lost all taste for anything with even the slightest aroma of licorice, including basil.
He's versatile ;)
Yep I want garlic in all the things. Trying to figure out how to get them in cookies 😆
I tried this today and it turned out delicious! Thank you!!!!
Entire comments section:
SpooooOOOOOOooooooon
If you don’t have a rice cooker and you want to cook the basmati rice to perfection. It’s one part rice (a cup for a family of four), 2 & 1.5 parts liquid (1 1/2 cups of water or stock). Put it all in a medium sauce pan bring to boil (While you’re waiting preheat your back burner to a low temperature), once it’s boiling put it on the low back burner (Turning off the front), put on the lid, And cook for 15 minutes. When 15 minutes is up take it off the heat all together, and leave it be for 10 minutes. DON’T REMOVE THE LID! After 10 minutes it’s done and you fluff it with a fork.
Good info. I do have a rice cooker though that I use for basmati rice, and it comes out perfect, as long as I don't add too much water to start.
Bless you.
I’m very self conscious about how my boyfriend and I eat a cup of rice with a meal like this.... 😂
Rice. The easiest, and yet the hardest thing to cook. Kind of like hard boiled eggs.
Cento organic San Marzzano’s whole tomatoes imported from Italy 🇮🇹 are BEST!
Totally agree 👌.
And less than $4 at Costco for the big can!
Can't use anything else
I’ve never seen someone dice an onion that way and it makes SO MUCH SENSE!
That's the normal technique taught at cooking schools.
Tipping over the quarter onion to do the crosscut! Thank you!
ETA: Guitar-shaped wooden spatula! I am blown away.
Awesome video and a great presentation thank you. How about I do agree that frying the spices in the butter before adding them would make a difference.
I have seen many people make Butter Chicken in different styles. While it's ok to do so, if anyone wants the authentic version here it is-
Marinating the chicken for at least 2-3 hours is a must! Marinade must haves- turmeric powder, coriander powder, cumin powder, kashmiri red chili powder, salt, lemon juice, yogurt, heated and cooled mustard oil, a pinch of garam masala and black pepper. Mix them and marinate the chicken.
For the gravy, it is important to brown the onion. Not caramelized but some browning. Cook tomatoes for at least 15 minutes. NO cashew paste please! The cashew paste-tomato gravy dishes are a separate class called Korma/Qorma. Cook the spices for longer so their rawness goes away and tomato gravy must release oil. So cook slowly. In the end, a pinch of garam masala and kasuri methi crushed is needed.
Cook the dish in ghee. Butter chicken gets its name from the addition of butter and/or cream to the gravy after the tomato gavy is cooked. Cut the chicken grilled into pieces. These pieces are called tikka.
There's another, super premium version of this dish, called Chicken Butter Masala.
It is a Butter Chicken with a lighter taste in the first phase. This is because a second layer of tadka or tempering is added to intensify the flavour. The second tempering is of butter, ginger-garlic paste, kashmiri red chilli powder, black pepper and kasuri methi, cooked over low heat for 2-3 minutes. Add the butter chicken dish to this tempering and mix. Voila! You have an amazing Butter Chicken Premium Plus Plus 😂😂😂 The complexity is in balancing the taste of the two phases!
nyc recipe bro
Is this the same thing as chicken makanwhala?
@@sunflowerbaby1853 yes baby,...where are you from baby?
@@sunflowerbaby1853 chicken makhanwala/butter chicken are the same. There's another dish called Chicken Butter Masala. Though 98% restaurants serve this dish as butter chicken only. But the difference here is in the gravy being seasoned with spices cooked in butter in the second tempering. Hence, Butter Masala. The first phase is kept lightly spiced and seasoned.
Look at Ranveer Brar's video for clarity.
I have tasted Paneer Kali Mirch served in Bechamel sauce. Whereas in reality that gravy should be a Korma. Cashews and onions boiled together and grinded!
Thank you Handsome.
A most delicious show!!! Thanks!
Love the guitar spoon, you always explain everything so well.
That guitar shaped wooden spoon is adorable and I love it so much, but the recipes are great too.
Love the guitar shaped wooden spoon!! My son loves playing bass & acoustical. He also really enjoys cooking. He would love that soooo much!! This recipe not only sounds so yummy, but also easy! No need to buy a ton of spices I may not use. I was looking for a link for y'alls thermometer. Reckin I'll have to hunt up a video week where y'all tested thermometers. Maybe y'all could link that also on your videos??? lol
Thank you for these delicious indian recipes ♡♡♡♡
Love love love them!!!
Have been waiting for them since so long!!!
I wish you could make a video for chicken tikka masala as well ♡♡
Cheers !
Mam also eat paneer very famous in india
Buttered chicken from your magazine is the best thing I have tasted/made. Thanks!
The butter chicken recipe looks so similar to the chicken tikka masala recipe we use from our test kitchen for two recipe, which is a staple in our house! Just without the blending or butter to finish, greek yogurt for creaminess to finish. We love it with lime juice drizzled over!
Both recipes are same.. Its just that CHCIKEN tikka masala is Spicer and less creamy....recipe is almost same
OMG that spoon is amazing!
Along with the strat spatula im seriously interested in the knife used with the blue handle! Excellent recipe and love the show and books too!! 😄
Yes some good tasting Indian food !! I am ready to eat !! thank you for sharing this delish meal.😘😊
Just got done making and enjoying the
Indian Butter Chicken! Delicious and we make a LOT of indian food.
Tried this tonight, but halved the recipe. Absolutely delicious! Thank you for making this recipe available via RUclips.
I love the blow by blow details.. May try this on my big green egg. Love Indian food!
That calcium chloride really does firm up the diced tomatoes. Even if you put it in a blender for two minutes, it's still going to be mealy. And if you leave them whole, they have that sort of squeaky texture, which is familiar in jarred salsa or the tomatoes from Taco Bell. I almost never use diced tomatoes. Maybe the occasional guacamole if the fresh tomatoes aren't ripe.
True. I just used a can of Hunt's fire roasted diced tomatoes, and they were better than I expected. I used them in chili. For an addition to refried beans I sometimes use Rotel with the green chilis. But regular canned diced tomatoes are just as you described.
@@geezermann7865 Interesting. From what I'm seeing online, they do contain calcium chloride, but maybe the "fire roasting" process breaks them down a bit. Or maybe they don't use as much CaCl.
Advice on storing curry leaves: If you freeze them, it will get dark, dry, and lose flavor. It's better to put them in an ice cube tray, add water and freeze them. When you need them, thaw the cubes, but keep the water. If you want to add the curry leaves into sauteed onions, pat them dry first. And add the melted ice water to whatever curry you are making, to get all the flavor.
Curry leaves used here are 'Murraya Koenigii'. You can get them in Indian stores.
This comment is deeply underrated
Yummmmm, it's simply wow, the presentation is awesome and taste! It can be imagined when the ingredients are butter, chicken and cream, keep up good work! Subscribing the channel for this video
I'm Indian and I'll def try these recipes except we stir in the tarka & cilantro into the dal. I wonder if simmering the Greek yogurt to the other side again when flipping the chicken thighs over helps to brown better like the 1st side but I'll try it. I recently watched on the Doctor's TV show a lady say how she ended up with pounds and pounds of worms in her intestines from not washing the salads and spinach that claimed to have been triple washed so I'll be putting my salad spinner to work from now on. Also my curry leaves turned black in the freezer but I'll have to test some in there again.
It is high time that the world comes to know that Indian cuisine consists of much, much more than merely Punjabi cuisine (and also much much more than just dishes from northern India).
Problem is most Indians aren't aware of the variety of Indian dishes. Most urban hotels serve the same fare. I've actually advised people to travel to Hyderabad to have the real Hyderabadi Biryani. In Mumbai restaurants Hyderabadi means add some green coloured spinach-mint paste and claim it is Hyderabadi.🤮
I tried the palak dal turned out very yummy! Thanks
Absolutely love the expert commentary on this by non Indian people. Just shows how widespread the love for Indian food is.
Nice and easy....no complication....looks very nice
Thanks Jack, you really taught me a lot about canned tomatoes that I never knew!! And I'm 72!
A butter chicken that comes together before the rice is done? Sounds suspicious....
considering the chicken wasnt marinated or seasoned, i too am suspicious. esp at the lack of easy to find ingredients, and addition of ingredients ive not experienced in Butter chicken
@@cobrachai Exactly. This recipe may be tasty but it has to use A LOT of shortcuts to get the time that short...to say the least.
Tex mex of Indian cooking. Looks delicious
Yeah to be real I would enjoy this dish but I would not serve it to people who are familiar with authentic Indian cooking.
Looks very delicious 😋
Nice breakdown for beginners. If you get your hands on dry fenugreek- that is a classic addition as a safe signature herb in the sauce. And of course fresh cilantro.
Great recipe for a delicious meal! I love you tips. I have made this many times and ATK you should be on Food Network. Who doesn't love a good Indian dish?
Look so delicious and yummy. Thank you so much for sharing. Have a nice day. 👌💐
Best butter chicken recipe I've made and super simple, thank you!
If you're lucky enough to have an Indian market nearby they're usually the best places to buy spices for selection and price. And curry leaves, which make ALL the difference.
I agree. They didn't add any whole masalas and only added half the ground masalas. What a shame....
All you need is to order exotic spices through Amazon with free delivery. Works wonders for me every time. I have an an amazing collection for my exotic feasts.
Curry leaves for the south Indian cuisine
Why did I have to see this after I cooked some chicken thighs?! And I had an unopened 8oz container of greek yogurt for a while but decided to use it before it spoiled. Been adding a little dollop to my scrambled egg batter in the mornings 😫
Wow nice the palak dal and rice like it very much. Thanks for showing
First found the Instant Pot Butter Chicken lady @ two sleevers perfected as an expat who missed Moms cooking! It's so good and quick!
Yes! I love her recipe! Very easy to do, and possible even without an Instant Pot.
thank you!! great instructions. learned I can broil chicken for a char effect!
I liked Julia's guitar shaped spoon.
Looks great I am going to try it. I also want a guitar spatula
That was a great butter chicken tutorial.
The best recipe,thank You
BEAUTIFUL wood 'spatula'. Lovin the groove🎸
Dal Chaaval the original comfort food created eons ago!!! ♥️♥️♥️
Nice vid.. My all time fav has been the "Butter chicken with butter naan and Seekh kebab from a restaurant called "George "in Pune.. It's divine.. Decadent.. You see Indian cuisine amalgamated with so many spices brings out flavours.. When you cook at home "eat to your hearts content "!!!Brilliant. Bon appetite...😊🇮🇳
Goerge restaurant is such a wonderful place to go... Yummm
Yummy!! I'm excited to make this dish!! Is your stove top pot stir - is that a guitar? Very cool looking!
@4:05
Maybe not one of the traditional ways to make it but it looks good. This is the beauty of Indian food, you adjust it according to family preference. In India, we have different recipe for the same dish in all the households.
DAL. Excellent tip on peeling Ginger with a spoon. Have been wondering what to do with lentils. Thank you!
Dried fenugreek leaf, kashmiri chilli powder, Cashew nuts and fresh tomatoes 🍅 make a huge difference, also for a healthier option use coconut milk instead of cream.
I use the same sauce for paneer or chickpeas as well amazing
Anyone know use salted or unsalted butter? Thanks!
What is the measuring widget Julia is using for the tomato paste in the butter chicken recipe? Thought Julia said 1/2 cup, but that looks like a lot more to me?
Re: second side browning less, I wonder if brushing the second side with remaining yogurt after flipping would help. Maybe the drips from broiling the first side are washing off some brownable elements.
Was wondering the same.
Ive made this recipe for my family multiple times, in fact just this last week. Our thighs temperature once they got a noticeable browning on the first side were already at 150F+. So I think, for us at least, the lack of browning on the opposite side is due to temping out before the color. In fact ours never look as brown as her’s did before temping out and having to be removed with our oven’s heating.
The lentils cooked a bit longer will serve as a pea soup. Just add onion and diced carrot. Finish with thyme.
I love Becky Hays!
Until recently I have never used serrano's chillies and I could never really find the words to describe it, "fresh grassy flavor" is exactly it, ty
So glad Muir Glen got it’s due in this test trial… it’s been my fav for a long time… also love the paste in the tube… lasts longer in the fridge!
That guitar shaped wooden spoon is everything! Where can I get one?
Ohhh that onion cutting tip is smart!! I always cut mine in half
a GREAT episode start to finish!! 3-0 on this.
TIPS - If you want an authentic recipe and taste instead of those spices invest in getting some Tandoori Masala powder and use a large tablespoon of that or a large tablespoon of Tikka Masala paste , and one small tsp of paprika and use 3 medium size fresh tomatoes and no water. Cook until done - and blend after adding salt. Follow the rest of the recipe the way you see it here. For a perfect restaurant taste - heat a bit of butter and fry dry fenugreek leaves and pour over the chicken and sauce before serving.
Some restaurants the chicken seems like is red, they marinade in a different sauce? Or a spice is red and flavor?
@@beckylo8972 The red is just food colouring.
I made this tonight, everyone in my family liked it. The only problem was I didn’t make enough. How can butter, heavy cream, and chicken go wrong? I think you need a veggie dish ready to go as well to balance out the meal.
We always make Na’an and rice just because its never enough! 🙌🏻
When I make butter chicken, I make rice, steamed veg, and naan. Serving the butter chicken by itself would not be enough for us, either!
try aloo gobi , another staple indian vegetarian option . Its potatoes and cauliflower and its amazing, so many variations of this basic side dish.
@@shiprajha1874
👍
Good recipe but it needed more spice and heat, in my opinion. I bloomed additional spices and added and extra 2 serrano peppers.
The chicken slathered in Greek yogurt and broiled was amazing! I'll be using this preparation method in the future for other dishes!
Julia is one of my fav's
I've made this murgh makhani recipe many times now and it is by far my favorite ATK recipe. Everyone raves about it whenever I make it. Can't recommend it enough!
Glad to hear from somebody who’s made it.
Love the guitar shaped spoon 😃
Where can I buy the guitar spatula?
Julia in the Studio: Here are the eleven factors we considered for determining the best wooden spoon available in North America at three different price points.
Julia filming from home: Here’s my wooden spoon. It’s shaped like a guitar. Guitars are fun.
Anyone know what knife Julia is using?
Okay. Indians usually mix the dal and tadka together rather than serving them up separately. The dal should be infused with the tadka’s flavored ghee/oil.
@@randallbenson7966 Fat Is Flavor - words to live by. The reason we add a tadka to the dal is because the ghee/oil carries all the smoky spicy flavors into the dish, giving it a completely new dimension. That only happens when they're mixed together, not served separately.
I have been watching and learning from Test Kitchen for as long as I can remember This is the first time I can't finish the video because everything is wrong.
In my family we stir the tadka in the Dahl. We also add ginger and garlic to the onions. Cumin, coriander seeds/powder, mustard seeds, dried fenugreek and seeds optional. I eat with roti or like a soup.
We do, too. Stirring in the tadka into the dal is the traditional way to make dal.
Yummmmmy and tasty recipe thanks for sharing 👌👌👌👌😋😋😋😋🌹🌹🌹🌹
I love Julia.