As someone who recently started to cook, the explanation of the process was the best tip for me. It simplified everything! I can now just modify the ingridients as you mentioned, and I can have a completely different option every time! Thanks a lot!
I really like that you emphasize doing what works best. It really helps when you give multiple options on ways to cook a certain dish as not all of us have the same tools to work with. Overall great video.
You got something wrong here. Kashmiri Chilli is actually the less spicy one. It is added mainly for the bright red colour it gives. If you want your dish to be more spicy or hot, you could just add regular chilli powder or a little more paprika.
@@dinum4378 You're right, thanks for mentioning it. I actually misspoke. I meant to say "a little LESS spice to it". I don't catch everything while editing. I also like the smoky and fruity flavor kashmiri has.
You can add a pound of paprika if you want and it wouldn't increase the spice one scoville. Paprika has ZERO spice as it is dried, powdered bell pepper.
True that the two dishes are quite similar indeed - Butter and Tikka. I personally think it's closer to butter chicken, so I'll stick with that. But I appreciate that you see, know and like to talk about the difference. I know there are a lot of variations of the dish, and I too make it several different ways. This one is one of my favorites though. I love how food can be made differently and always be delicious. And I definitely do NOT claim to have the best or only recipe out there.
@@JonathansKitchen The fundamental difference between Butter Chicken and Chicken Tikka Masala is the use of Tandoori Chicken in former and Chicken Tikka in latter. What you cooked will be classified as chicken tikka. Tandoori Chicken has a couple of qualities - use of bone-in chicken, double marination, sarson ka tel (mustard oil) and sattu or besan. So you did not make Tandoori Chicken. Consequently the dish is not Butter Chicken. I will agree that use of spices is personal, so one can mix and match how they want. Your curry was also correct. Butter Chicken and Chicken Tikka Masala have the same curry. One one small thing with the curry - use real tomatoes. It gives better flavor.
@@tanmaymehra85 yo, thanks for breaking that down for me. That's interesting. I learn something new every day. I'm going to look more into it to expand my knowledge. I also like to learn about the authentic ways foods have been prepared over the years. I like using tomatoes as well, but I personally prefer the concentrated flavor of the paste. Just a preference on that.
@@justjohnmusicchannel8327 this is simple. You can make butter chicken more complex. In a lot of recipes they will use more spices. Kasuri methi and kewra water comes to mind. Folks don’t get how spices are used in India. It’s like perfume making - you have base notes, middle notes and top notes. You use the right combination to get the flavor profile.
As someone who recently started to cook, the explanation of the process was the best tip for me. It simplified everything! I can now just modify the ingridients as you mentioned, and I can have a completely different option every time! Thanks a lot!
@@manuelmejia2234 awesome. Thanks for saying so. And best of luck to ya!
I really like that you emphasize doing what works best. It really helps when you give multiple options on ways to cook a certain dish as not all of us have the same tools to work with. Overall great video.
Oh good. I sometimes wonder if giving the options is helpful or annoying. Thanks for mentioning.
The Indians in the comments section - Haiiyyyaaaa!...No Nephew Jonathan thats not Buttrr Chicken!
Excellent video! Can’t wait to try this recipe! Thanks! ☺️👍
My pleasure 😊Enjoy.
It’s only time until you blow up. Keep up your videos!
Hey, I appreciate you saying so. That's very encouraging. :) Thank you.
You got something wrong here. Kashmiri Chilli is actually the less spicy one. It is added mainly for the bright red colour it gives. If you want your dish to be more spicy or hot, you could just add regular chilli powder or a little more paprika.
@@dinum4378 You're right, thanks for mentioning it. I actually misspoke. I meant to say "a little LESS spice to it". I don't catch everything while editing. I also like the smoky and fruity flavor kashmiri has.
You can add a pound of paprika if you want and it wouldn't increase the spice one scoville. Paprika has ZERO spice as it is dried, powdered bell pepper.
@jmboulware oh...TIL. I have never used paprika in cooking. All this time I thought it was dried chilli pepper.
This is not butter chicken. This could probably be defined as chicken tikka masala. But not butter chicken.
True that the two dishes are quite similar indeed - Butter and Tikka. I personally think it's closer to butter chicken, so I'll stick with that. But I appreciate that you see, know and like to talk about the difference. I know there are a lot of variations of the dish, and I too make it several different ways. This one is one of my favorites though. I love how food can be made differently and always be delicious. And I definitely do NOT claim to have the best or only recipe out there.
@@JonathansKitchen The fundamental difference between Butter Chicken and Chicken Tikka Masala is the use of Tandoori Chicken in former and Chicken Tikka in latter. What you cooked will be classified as chicken tikka. Tandoori Chicken has a couple of qualities - use of bone-in chicken, double marination, sarson ka tel (mustard oil) and sattu or besan. So you did not make Tandoori Chicken. Consequently the dish is not Butter Chicken.
I will agree that use of spices is personal, so one can mix and match how they want. Your curry was also correct. Butter Chicken and Chicken Tikka Masala have the same curry. One one small thing with the curry - use real tomatoes. It gives better flavor.
@@tanmaymehra85 yo, thanks for breaking that down for me. That's interesting. I learn something new every day. I'm going to look more into it to expand my knowledge. I also like to learn about the authentic ways foods have been prepared over the years.
I like using tomatoes as well, but I personally prefer the concentrated flavor of the paste. Just a preference on that.
I Was gonna say....butter chicken is never this involved with 20 ingredients....not sure this qualifies as simplified either
@@justjohnmusicchannel8327 this is simple. You can make butter chicken more complex. In a lot of recipes they will use more spices. Kasuri methi and kewra water comes to mind. Folks don’t get how spices are used in India. It’s like perfume making - you have base notes, middle notes and top notes. You use the right combination to get the flavor profile.