My EASY, CREAMY Classic Butter Chicken made
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- Опубликовано: 2 окт 2024
- Classic Butter Chicken has to be one of my favourite Indian dishes... my whole family loves it. I've included a few tips and tricks here that will make it taste just like the takeout versions!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
To get the tandoori flavour, what you can do is, set some smoking red charcoal in a small bowl; set the bowl in the middle of the marinated chicken, and pour some ghee on top of the charcoals. Cover it ASAP with a lid to allow the smoke to flavour the chicken, and let it stay for 10 minutes. Then you can carry on with the grilling process. It will taste almost exactly like the tandoor version. This technique is called "Dhungar" and you can apply it to multiple other dishes wherever you want smoky flavour.
yes absolutely correct , we use this technique almost in many north indian or mughal gravy dish, inspired from Persia
She made an alternative
@@stellabellabella1189 this is clearly to replicate the flavour of the fat hitting the hot coals and the smoke flavouring the meat. You still grill or char it separately as Marion did, this is about adding flavour.
Do you do this before or after cooking the chicken?
@@GregSzarama always start smoking meat from raw. Smoke flavour won't penetrate or adhere to already-cooked meat very well.
Really nice. ..mostly indian restaurants make the gravy with ginger garlic cashew red onions & tomatoes- stir fry ... blend into a paste... then fry this paste in butter till well cooked then add the chicken tikkas....And in marinate we add mustard oil. Finish it off with a bit cream& yea for smokey- try the "coal smoking method" .. if u barbecued the chicken on coal then that's more awesome... Enjoyyyyyy !! Love & Light 💜
You weren't kidding with the restaurant version. Soooo good, I almost cant believe it! I just cooked this dish. I'm now sitting in front my empty plate, happy and writing this comment to thank you for your recipe.
The history of butter chicken is so fascinating. In the 1950s, the chefs at Delhi's iconic Moti Mahal restaurant, which brought Peshawar cuisine to India after its partition, were trying to figure out a way to get their tandoori chicken to be more moist. When a Bengali customer wanted a chicken gravy dish, the chefs only had dry tandoori chicken but improvised on it and made a sauce with butter, tomatoes, cream and a few spices. And thus, the butter chicken was born.
Ooo
Wow thats some interesting info 👍
Thanks for sharing!
The best dishes tend to be made on an accident lol 😆 Thank you friend, for that back story about the dish🙂
I literally went and picked up the ingredients for butter chicken about an hour ago! And then I came home and found this! Marion, are you reading my mind?!?! Lol
Lol, I made this last night, and boom, Marion had the recipe posted by my first break this morning 😁
Marion I made this recipe for a mom who gave birth couple weeks back, for her meal train! I am so glad that I was able to bless her with your recipe. Made some extra so I have it at home for my kids. They enjoyed it well! Thank you for making it kid friendly 😊🙏🏼
Was waiting for your versions of Indian dish !
It looks splendid ❤️
I cooked this for my parents. They are still using the left over sauce on toast, potatoes etc.
Such a wonderful clarity of flavour. Really good recipe!
This is by far the best n nearest to the authentic version of Butter Chicken ever made by a non-Indian. I m so amazed n so touched. Usually foreigners tend to change the sequence of the dish which would greatly alter their final product. Thank you for keeping it authentic n really appreciate the extraordinary attention to detail u used here inspite of unavailability of ingredients. Salute to u.
Awwww I'm so pleased I did the dish justice :-) Thank you for your comment!
There really, is NO SUCH THING As "authentic version!" All Peoples Worldwide have their own unique tastes. That is what makes the world and foods so Diversified! Declare that all foods be "Authentic" and foods will become very bland, boring, tasteless, and outright non-appetizing! The mere description of "original, Authentic" automatically creates the need to Change it and make it my own! ~ Minister ThunderWolfe
@@homelessombudsm5785 uh oh look out here comes an old white dude literally wearing a fedora, lecturing people about their own cuisine and culture
@@ThatBernie MY, ARE YOU EVER "RUDE," ILL-MANNERED & DISRESPECTFUL!" "OLD WHITE ?DUDE????" I AM A 70 YEARS LIVING "ELDER!" & I "AM NOT" "WHITE!" SHAME ON YOU AND YOUR PREJUDICIAL/RACIST ATTITUTE!...& I "NEVER" SAID ANYTHING ABOUT ANY "CUISINE!" APPARENTLY, YOU ARE ALSO A TROUBLE-MAKER! I MENTIONED, "ONLY" THE SHARP DISTRACTING BLEEP & FLICKERING VIDEO IN THE BEGINNING THAT COULD TRIGGER AN EPILEPTIC SEISURE, HOWEVER SHORT THE FLICKERING IS. WHAT THE "BLEEP" SOUND IS, IS NOT FULLY RELEVENT, HOWEVER DISTRACTING! YOUR RUDE & DISRESPECTFUL ATTITUDE IS A DISGRACE, AND AFTER SEEING THIS, I WILL NEVER BE BACK TO SEE IF YOUR OTHER VIDEOS ARE IMPROVED. AS FOR THIS SO-CALLED "CUISINE" YOU MENTION, I NEVER WATCHED THE REST OF IT AFTER THE BEGINNING DISTRACTIONS IN ORDER TO SAY ANYTHING ABOUT YOUR SO-CALLED CUISINE! GOOD-BYE, AND GROW SOME FUCKING "RESPECT!" ~ MINISTER THUNDERWOLFE
@@homelessombudsm5785 LOL looks like someone forgot to take his meds
Oh,Marion, she’s so gorgeous and beautiful, like her Mama. ❤️❤️🙏❤️❤️🇦🇺
exploring the indian now??? AHHH can't wait marion!
Me too!
Me three!
Been waiting for this moment tooo!!
ur pfp
😊😊😊
I made this last night. After trying many different butter chicken recipes over the years, this one is the best I've come across so far. Did the chicken on the Weber Q and it turned out awesome.
Made this tonight and my oh my, I was blown away! Couldnt believe I cooked it haha. Such a great recipe, thanks Marion!
That's this weekends meal sorted. Thanks Marion!
This is still my go-to recipe for Butter Chicken for the past 9 months! I love how easy and delicious this recipe is, I keep making it and it's consistently amazing! Thank you for an awesome recipe and easy instructions!
Kashmiri red chilly powder don’t actually have much heat in it. It’s a mild chilly powder & mainly used for it’s deep red color in Indian cooking.
It’s very similar to paprika too
You are right. But that’s only for us who can tolerate the heat. It’s quite hot for the goras. :D
@@VinayShekhar I think that would be me. ;)
Please.. it's very hot and it hurts 😭🥺😭🥺
Mine is very hot. Have to add very little to give heat to dish.
Kudos Marion. You are truly a genius to have come up with this simple recipe for butter chicken. Tried it tonight and it turned out perfect. Everyone loved it.
👏👏
I made this last night, wow it was absolutely beautiful. Thank you so much for another one of your amazing recipes.
Haven’t watched the video yet but my mouth is watering already 🤤
Looks so good. I’m definitely trying this recipe. Thanks Marion.
if you meal prep this with the rice and keep in the fridge, it actually tastes better by day 2 or day 3 of eating it! Trust me
Oh lord. I just woke uo and can't see a damn thing due the hay fever, yet my eyes open when I see Marion cooking INDIAN! 😍😍😍
When I get out the hospital, I'm so making this. I've been searching for months now to find a recipe that seem simple but tasty and authentic.
Unasked opinion: Add cashew paste in the recipe and it elivates the taste level in Butter Chicken. Love you Marion 💖💞
Do you blend it?
@@makejihyomainvocalistagain9217 nope!
Its not necessary. Not everyone like cashws. It makes everything sweet. I hate it
@@mayankdewli1010 It's an opinion which he gave! And many people like it & Yes! Nothing harm in informing others who don't know these things. And no cashews doesn't make everything sweet, that's again your personal opinion.
Do you make the cashew paste? If yes, how? Just blend some cashews with a bit of water?
And when do you add it to the pot?
After making so many butter chicken recipes, this one is by far the best i have made. It tastes just like the restaurant style. Creamy and tomato'y 😁 and all those spices just melt in your mouth. Thanks Marion 🙂
The last time I had butter chicken was ages ago. Tried making this today. The dish turned out great❤️❤️❤️. Exactly how I rmb it to b when I used to frequent this awesome Indian restaurant during my youth.
I made the mistake of catching this delicious video of yours on an empty stomach. 😫🤤🤣 Good as always Marion.
In India we use Kashmiri chilli powder for colour as it's less spicy than Degi chilli powder.
Lovely recipe as always Marion❤
What other options can we use if we can’t find Kashmiri chili powder?
I made this for dinner last night. Absolutely the best butter chicken recipe. It was delicious, especially with the naan my wife made to go with. Thanks Marion.
The butter chicken looks so creamy and delicious
I still remember commenting in one of your Video saying that Please cook some Indian food if possible and Today u made my wish come True.. 😍😍😍.. Thankyou so much Marion 😊.. This Butter Chicken Looks Ultimate
Yay!!!! Thank you for watching!
You are as good as my favorite chef youtuber, Chef John!! I can't get enough of your videos!! Can you make the pilau rice that goes with this please?
This is honestly way more better than Jamie Oliver. My mother loves making butter chicken (although we’re not Indian) and she always uses your recipe. Thanks!
"Allright, as you were. Simmer away"
Marion, you are such a cutie ❤️❤️❤️
Yay I was thinking of requesting an Indian dish and you read my mind! Love all your recipes!
Yay! Thank you!
Just made this for our dinner today. It is soooo good👍👍 my picky eater husband also love it😍😍but he dislike the yogurt drizzle in the end. He prefer the yogurt mixed in the sauce before being serve.
I used malaysian chilli powder. More heat, so i use less.
We ate with angle hair pasta.
Love it so much. Will cook it again in future.
Thank you Marion🧡🧡
Apart from the beautiful food is your beautiful little princess ! 😍
Your voice is just so calm and I love watching your videos when I am doing some work
Oh thank you!
@@Marionskitchen Wow just finished watching the video, it just looks soooo good! Looks exactly like how my Indian ex bf made butter chicken!!! I am gonna try this myself tonight! Thx for the tutorial
Just tried this. It was as good to eat as it was to watch!
Whenever I make butter chicken it not that good I'll definitely try this recipe
I think this recipe will be worth the effort 😍
I think it’s more about the chicken how it is cooked, maybe cook it on a bbq to get the charcoal flavour or do as one of the other comments said above, but a bowl of charcoal in the middle of the raw marinated chicken, put ghee over the charcoal and cover it all, sit for 10 mins
I would like to add, we NEVER EVER ADD PAPRIKA. Indian cooking uses mainly Garam masala, Kasturi methi, chilli power, turmeric and so on. I’m not being mean just letting you guys know!
This was very close to authentic butter chicken recipe. Loved watching you make it! ♥
And, it's just a suggestion, you could try adding in some onions. Sauté them well and make them into a fine paste and add them along with your tomato puree to balance its tangy flavor.
Thanks so much for this M 😍❤
Being from India I feel at home when I see this 👍🏻
This looks really good. When I was in Kenya, the butter chicken in Indian Restaurants were made with chicken fillets. The best butter chicken ever. The butter chicken in Malaysia is also made with chicken fillets. I'll make this recpie. But with chicken fillets, as it's much easier.
Wow what an effort. I prepare this dish once in a week. After years of making this dish at home my taste has evolved - I would give 99% to Dried /Roasted fenugreek leaves sprinkling + Honey(instead of sugar) in the end and 1% for all the Butter Chicken preparation - Try it - you would be amazed and transformed.
I am an india but I still trust marion for butter chicken recipe
Butter chicken is my new obsession and I’ve made it twice now in as many weeks - my recipe involves pureeing whole tomatoes and generally by the time I’m finished cooking, my kitchen and I are both a disaster! Totally worth it though. However, I will definitely be trying your recipe - I’ve loved all your other ones I’ve tried. Looks delicious - thank you!
yayyyy can’t wait to try this recipe out like i have with so many of your recipes already, thanks marion!!!
This looks absolutely bonkers!
My wife and I made this last night and it was the best curry we’ve had ever.
Great Marion ... Spicing things up ..hnnn🤪. Instead of sugar .. we use honey for sweetness after the cooking is done ... Let's see what you can do to ... Klassic Mutton Rogan Josh
All Mughal dishes!!!
So this does need fenugreek leaves but you need the dried version. Any Indian store would have kasuri methi in the spice section.
When do you add it?
@@santiagoup05able when it's cooked as a garnishing
@@santiagoup05able Dont forget to try other Indian dishes.. you will kove them..!
@@bhavnaarora2390 Indian curries are the bestttt in the world. Literally!
Yes
My fave go-to-default dish I ALWAYS get! thank you!!
Do you happen to have a recipe for malai kofta? My local Indian restaurant/takeaway does the best I’ve tasted but I love cooking and would love to try making my own and this inspired me to try making my own currys from scratch again.
Try this recipe ruclips.net/video/c8Lh4vzSQG0/видео.html
Sorry to say this but you skipped a lotta significant spices without em the butter chicken wouldn't taste anything like it and the recipe wrong....
What else is she missing so I can add it when I cook it
First of all you saute onions that is a main ingredient. You also use chopped tomatoes you don't use tomato sauce 😣 I guess it's the lazy version because you would also add cashew nuts and then blend the whole thing to find puree. Also fenugreek leaves is a must not mint. The onions are definitely a main component so I'm kind of shocked.
Yeah, she missed the flavour by skipping kasturimeethi dried fenugreek leaves...
Adding Mint, ohhh, the whole thing would taste like tomato soup and nothing like a butter chicken....
Don't be sorry for using paprika as a color booster for this Marion, I've did worse: I used annatto powder. 😆
I have used dried beetroot powder and it works really well
I like mine with rice and cilantro so good
Mint is a good substitute marion but the dried fenugreek leaves or Kasuri Methi is wayyyy more complex flavour and adds the oomph.... As an Indian I approve, you did really well marion....
Yoy are right, kasuri methi is the way to go! I'm blessed that i can find it here in Sweden!
Does kasuri methi need to be soaked like fenugreek before you cook it to get rid of the bitterness?
@@roxannesmith4519 no you don’t need to soak it , it’s the dried leaves of a fenugreek plant. It’s a real game changer for a good Butter Chicken.
You're right, there's nothing like kasuri methi. It's one more ingredient that gives it the "authentic" flavour.
@@roxannesmith4519 too add it on top of a curried dish ... dry rosy them on a pan and sprinkle in the end !
I’m so excited to try this out! Thank you so much for posting!
Looks great. Some Indian chefs suggest cooking the sauce down to a thick paste before adding the cream. It intensifies the flavors as the tomato sauce caramelizes a little before each stir. You might not even have to add any extra sugar at the end.
Marion saves the day as always
That looks dreamy
Excellent recipe and it truly tastes like the best butter chicken that we get in Australia. One tip though. Try to find the Kasuri Methi herb since it adds a unique and authentic taste. Thanks Marion.
I made this for my son today. Thank you so much! I really appreciate your content. It reminds me why I love to cook 💛
Oh that’s so kind of you to say! Thank you and I’m so glad you both enjoyed this one 🩷
I cant wait,,, it looks sooooo delicious~~~YUM YUM
-Which country food is it? I've heard it's indian food-
Or it's so common food all around the world, so there are many different version??
I heard from indian friend.
thai??
whatever~~~
Its indian
Indian, more accurate will be north indian\mughlai
YUM YUM YUM!
Kashmiri red chili is used for colour. It has NO HEAT. For heat we use red chilli powder.
I am in Canada and the one we get here are super spicy. I wonder why the difference?
Way to go Marion. Looking forward to more Indian recipes. Love from Kolkata, India. ❤
Funny to see how you start off with mostly the same ingredients I use, but it diverges as time goes on! Also, some Indian friends told me that mine is a little too spicy, while I add a lot less chili powder than you seem to add, although a do ad a lot more spices to the sauce. Also, they will beat me over the head with the skillet if I don't add fenugreek leaves at the end BEFORE the chicken. I do feel that it adds the exact flavor that I associate with butter chicken. Also got the advice to start charring the chicken and the naan in my miniature pizza oven, which works great! (It's cheap, easier to start up than a bbq and goes up to 500C) . I love how many versions of this dish there are and how many people have super fond memories tied to it.
Thanks for trying Indian Recipes ❤❤🇮🇳🇮🇳
Looks delicious love the preparation and all the spices promise to prepare some thanks for sharing
Yum! 😋
There are several butter chicken recipes online from well-known Indian chefs. This is the first one I've come across to call for grilling the chicken. That extra step, I think, makes this recipe less "easy," but would add another dimension to the dish.
Kashmiri red chilli powder is mild n used for color.. other chilli powders are for spice.
I love this version! As an Indian, am very proud! P.S. handy tip: Stick a fork into that lemon and squeeeeeeeeeeeeeeeeeeeeze! You get more juice and no splash! :)
I made butter chicken yesterday and was looking for a recipe by you haha 😂😂 Will make it again using this recipe !!
My only issue here was the sugar… absent the two additions of sugar (and ESPECIALLY the second one which never got coo led / caramelised!), this is excellent!!
Marion, Ive seen almost all your videos and know what youd say and when most often.
Few lines are :
"I'm a legs and thighs girl!"
"Cornflour , that's cornstarch for you in the US!"
"Give it a little time in the pan so that all the ingredients get to know each other, do it's thing and make friends in there!"
"You know me! I love chilli!"
"Trust me!"
For the extra creaminess you can try adding cashew paste. It gives the perfect creaminess and sweetness to the gravy.
How do you make the paste and when do you add it? At the end?
@@Coolcucumber905 just roast or fry some raw cashews and blend it with the tomatoes. You are good to go
@@harshitaadnani9591 Thank you my friend, I will try it next time. I made it as is yesterday and it was so good
@@Coolcucumber905 great❤️. All the best
I sauté onions as well even though most traditional recipes don’t. And then blend the sauce
Thanks Marion for giving me a new recipe. My family has enjoyed ever single recipe I have made. 😊👍💚
Just to help people -kashmiri chilli powder and fenuggreek (kasoori methi) are all available in Indian shops everywhere. Thanks
Do you mean they are available everywhere in Australia? If so that is great
@@danielles8712 yes, every indian store in Australia carry them and more condiments
@@anitakohli5708 Kashmiri chilli powder I found easy to get, that's even available on ebay but Kasoori Methi I have found really difficult to track down online. Do you have a link to one online store? btw, Kashimiri chilli powder is my fav chilli powder as its a mild chilli but has lots of flavour, I use it in my chilli con carne and any other dishes I would like a chilli kick. Actually, It might have been mace blades which is needed for an authentic butter chicken that I found that near impossible to find, if you know where I can get those, PLEASE can you offer a link.
Nice recipe, could you please show us how to make the roti channi if you don't already have a video?
This was SO good, albeit I butchered the recipe a little to make it have virtually zero heat by using 2 types of paprika (regular and smoked) instead of the Kashmiri chili powder.
Bloody delish yum awesome
This looks soo good!
I've never seen lemons in Bangkok but in Tanzania the lemons are large
Yes, thats my fav chilli powder, its reasonably mild but has plenty of flavour. Kashmiri chilli powder, I use in my chilli con carne too. Its available through Ebay.
absolutely a delightful meal. Thank you, Marion. Almost like Rogan Josh. I love your show!
Rogan josh is cooked with lamb and is completely different recipe. It uses onion too which she hasn't used in Butter chicken
This is the first time I've seen a video for butter chicken where the cook do not puree a whole bunch of onions. I've tried lots of recipes and they all come close to restaurant butter chicken, but not quite. I'm wondering if it was the onion throwing me off! Can't wait to try this one!
Made this. It’s amazing 😻 thank you ☺️
Perfection!!!!🥰💯
Marion, you are the original “Spice Girl”. We’re going to try duplicating your recipe tonight. Wish us luck 🍀 🥵😋
adorbs
My food inspiration cooks my cuisine ✅✅✅✅✅✅✅✅🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳 love you Marion 💞
To add in more taste and authentic flavour plsss do add 3tablespoon of cashew paste after you add ginger garlic to butter before adding tomato puree…you wll love it even bttr💞
The whole time you were de-skewering the chicken I kept thinking "just fork from nearest your hand and push them all off!" Then I realized "no, they will plop and splash into the sauce more likely. LOL
Absolutely amazing Recipe ! The preparation is authentic to what we do in India. ❤️🔥 Can't wait to make this at my home as well. ❤️❤️
Ugh SO good !
Can’t wait to try this!!