See I told you, you should definitely be on the Food Network! I went to culinary school back in the day, and have catered, cooked etc for many, many establishments so I know of what I speak! You have a very calming yet confident presence about you. That Butter Chicken and Jasmine rice look delicious. Thank you for your effort and energy in making your videos to share with everyone.
yes this corona is upsetting everyones life-my brother and I were talking and he said what does this lockdown. remind you of-our childhood. We grew up in a rural area and we really didn't go anywhere-my mom. would go to the store once a week. we would go play in the fields and woods(and a cave that we shouldn't have been in lol) I do go for drives just to get out and have driven down to a rural property that we own-just woods and a camper-it was nice to venture down there and relax and get away from social media. Spent the day in nature with no one around-recharged my batteries. Don't worry went there by myself brought everything with me for lunch-no stops anywhere. If we need groceries I usually place an order and do a pickup but haven't needed much as we stocked up as best we could. I do hope this ends soon-stay safe, stay positive!
Thank you so much for the recipe I usually only get Indian food when I get to my Drs they are up near the Indian neborhood here in Chicago I can get very good food inexpensively but now I know how to make it at home
Thanks! I will be doing more Indian food recipes as well as cheats-using the prepared simmering sauces and adding seasoning to my taste. And I usually add a bag of California medley at the end of cook time and simmer for a few m minutes. Thanks for watching!
OK, Love the video. Going to make this! I have one question? Do you list the receipt anywhere or do I go by the video? Sorry, not sure. Looks really good and sounds really good. Thanks again for the video. Have a wonderful weekend! Tate
This will be my 2nd dish from your channel! I'm making Chicken Tikka Masala using the package by Street Kitchen which is really good, you get all fresh dried spices and the sauce is excellent for premade. I think I'll sear the chicken with the ginger/garlic paste provided, then add the sauce and pressure cook for 6 mins as well. I'm using chicken tenders, it's what I have on hand... I will let you know how it comes out! ps... I'm doing the low carb diet so UNFORTUNATELY, I will skip the rice which I love but so do my hips. Thanks!
Let me know hoe the chicken tenders work out-I only use chicken thighs. I love using the prepared simmer sauces for Chinese and Indian food for quick easy meals. You can always add some broccoli and cauliflower at the end of cook time and just simmer for a few minutes. I usually use the California medley but not sure if you can have carrots on low carb. I know Keto is a no. Thanks!
@@pressurecrisp First let me say I use chicken breast for everything, I just prefer it. However, it just doesn't work in the Indian dishes!! I attest to the fact it's too dry... So while the dish was very tasty (perfect spices, large whole pieces in the packet) and edible, I made the mistake of adding half a cauliflower in 3 large pieces @ 6 mins (pressure) it disintegrated the cali!! So you're saying to add the veggie after it's done pressuring (quick release) and let it simmer on the Keep Warm setting? Thanks so much for your help!
@@cindyp5132 Sorry about your cauliflower. I add usually a bag of frozen veg at the end after pressure cooking then simmer for a few minutes-until your desired doneness. I prefer them not to be cooked too long-veg will have a little firmness and not be soft. or rather too soft. And I agree, I don't like chicken breasts cooked using pressure. When I make my chicken with mustard sauce or French onion chicken I brown chicken first on sear saute on HI then let it simmer in sauce and watch closely using an instant read thermometer till it reaches above 160. It will continue to cook in the simmering sauce. It may take longer but the finished dish will be moist and tasty. Or I'm just brain storming-maybe use bone in chicken? or maybe brine the chicken in an Indian spice brine but this requires planning.
Can you clarify...you set the PC timer to 6 minutes but then next said 10 minutes had passed. Was that 10 minutes of NR AFTER the 6 minutes on PC was up?
This looks amazing! Where did you get the little spice cups?
I picked them up at Sams club. Thank you!
@@pressurecrisp hi again! I'm trying to find them on Amazon. What would they be listed as?
@@carmenpresti4734 amzn.to/2GNNelq
Provided a link.These are the least expensive, there are others to choose from.
@@carmenpresti4734 I also put a link in the description . Thanks.
If you use link I will receive a small commission from Amazon. It won't increase the price. Thank you!
See I told you, you should definitely be on the Food Network! I went to culinary school back in the day, and have catered, cooked etc for many, many establishments so I know of what I speak! You have a very calming yet confident presence about you. That Butter Chicken and Jasmine rice look delicious. Thank you for your effort and energy in making your videos to share with everyone.
Thank you so much! I really appreciate it! Thanks for watching and leaving such wonderful comments!
Stay safe and stay home Lisa. I can't wait until I can get out again. This Coronavirus sucks BIG TIME.
yes this corona is upsetting everyones life-my brother and I were talking and he said what does this lockdown. remind you of-our childhood. We grew up in a rural area and we really didn't go anywhere-my mom. would go to the store once a week. we would go play in the fields and woods(and a cave that we shouldn't have been in lol)
I do go for drives just to get out and have driven down to a rural property that we own-just woods and a camper-it was nice to venture down there and relax and get away from social media. Spent the day in nature with no one around-recharged my batteries. Don't worry went there by myself brought everything with me for lunch-no stops anywhere.
If we need groceries I usually place an order and do a pickup but haven't needed much as we stocked up as best we could.
I do hope this ends soon-stay safe, stay positive!
Great video and looks so tasty. I can’t wait to try it tonight.
Thank you! Enjoy! Your gonna love it!
Thank you so much for the recipe I usually only get Indian food when I get to my Drs they are up near the Indian neborhood here in Chicago I can get very good food inexpensively but now I know how to make it at home
Thanks! I will be doing more Indian food recipes as well as cheats-using the prepared simmering sauces and adding seasoning to my taste. And I usually add a bag of California medley at the end of cook time and simmer for a few m minutes. Thanks for watching!
Why is it called butter chicken when there is no butter in it? It does look good though.
I don’t know lol. I have to agree it is good! Thanks for watching!
Hi, I did forget to mention when reviewing ingredients, you will add 1/2 cup whipping cream or 1/2 cup coconut milk at the end.
Any chance of a link to some stainless cooking bowls like you use as I cannot find any shallow and lidded so far? Thanks.
Why was it set for 6mins and went for 10:33?
Pressure cooked it high for 6 minutes then a natural release for 10 minutes. Thanks Shonte!
Nice video like the way you explain will definitely try it
Thank you and thanks for watching!
This is a recipe that was done by The Salted Pepper called chicken tikka marsala. But u didnt need that expensive rice pot.
Thanks Sharon!
OK, Love the video. Going to make this! I have one question? Do you list the receipt anywhere or do I go by the video? Sorry, not sure. Looks really good and sounds really good. Thanks again for the video. Have a wonderful weekend!
Tate
Just added recipe to description under video. Thanks for watching and enjoy your butter chicken.
Thank You!
Your welcome.
This will be my 2nd dish from your channel! I'm making Chicken Tikka Masala using the package by Street Kitchen which is really good, you get all fresh dried spices and the sauce is excellent for premade. I think I'll sear the chicken with the ginger/garlic paste provided, then add the sauce and pressure cook for 6 mins as well. I'm using chicken tenders, it's what I have on hand... I will let you know how it comes out! ps... I'm doing the low carb diet so UNFORTUNATELY, I will skip the rice which I love but so do my hips. Thanks!
Let me know hoe the chicken tenders work out-I only use chicken thighs. I love using the prepared simmer sauces for Chinese and Indian food for quick easy meals. You can always add some broccoli and cauliflower at the end of cook time and just simmer for a few minutes. I usually use the California medley but not sure if you can have carrots on low carb. I know Keto is a no. Thanks!
@@pressurecrisp First let me say I use chicken breast for everything, I just prefer it. However, it just doesn't work in the Indian dishes!! I attest to the fact it's too dry... So while the dish was very tasty (perfect spices, large whole pieces in the packet) and edible, I made the mistake of adding half a cauliflower in 3 large pieces @ 6 mins (pressure) it disintegrated the cali!! So you're saying to add the veggie after it's done pressuring (quick release) and let it simmer on the Keep Warm setting? Thanks so much for your help!
@@cindyp5132 Sorry about your cauliflower. I add usually a bag of frozen veg at the end after pressure cooking then simmer for a few minutes-until your desired doneness. I prefer them not to be cooked too long-veg will have a little firmness and not be soft. or rather too soft.
And I agree, I don't like chicken breasts cooked using pressure. When I make my chicken with mustard sauce or French onion chicken I brown chicken first on sear saute on HI then let it simmer in sauce and watch closely using an instant read thermometer till it reaches above 160. It will continue to cook in the simmering sauce. It may take longer but the finished dish will be moist and tasty.
Or I'm just brain storming-maybe use bone in chicken? or maybe brine the chicken in an Indian spice brine but this requires planning.
Can you clarify...you set the PC timer to 6 minutes but then next said 10 minutes had passed. Was that 10 minutes of NR AFTER the 6 minutes on PC was up?
Yes I’m sorry. I’ll look at video- hope I didn’t forget 10 second part.
Pc for 6 minutes on HI then natural release for 10
Too Wattery
you could thicken with a cornstarch slurry to thicken the sauce. Thanks Brian!