@5:07 Achara totally misunderstood the comment 😂 He meant he *loves* butter chicken so he can eat it despite being lactose intolerant…so…things you do for love.
Hi Achara... You are right.. northern parts of India they use more of yogurt and the cashews are ground and creme is added. As you talk about the US or the west.. the pallette won't be able to tolerate the spice which Indians are used to so they might be adding more cream to it as it would reduce the spice.. even in India we add creme but mostly in the cities. Since this is a village cooking they used the raw methods of grinding spices and the sauce otherwise we use appliances that would so the same. But this is pure South India Village. And food is consumed with hands and on banana leaves.. I can imagine you imagining in orangish creamy colour.. In the UK they call it Balti chicken.. Balti means bucket..
can't agree more. Infact there's a huge difference between what 'spicy' is for North Indians and South Indians. As a North Indian I can tell you what we consider spicy is basically bland for people in Kerala.
There are a few reasons why South Indian foods are often quite spicy. One reason is that the climate in much of India is quite hot, so people tend to prefer foods that are cooling or at least not likely to make them even hotter. Spicy food has a tendency to sweating, which can help cool the body down.
Some BS you're saying... That's not the reason... Ayurveda clearly says spicy food aggravates pitta dosha in body( body heat)... Don't go around spreading nonsense
Yes, this is another variation of Butter Chicken. The original is the North Indian Butter Chicken that uses left over tandoori chicken. That uses lots of butter AND cream in the recipe. And often times boneless chicken.
@@krod16 well I have eaten not for so many days but it quite interesting to find that many don't even have a tandoor still they have naan butter chicken, chicken tikka masala etc
Butter chicken is a North Indian dish which actually uses Tandoori Chicken but in south India we don't use tandoor ovens etc So it is called adapting to what you have. This is not a traditional Butter chicken recipe. Here they are frying the chicken in Butter which makes it lot more oily versus using a tandoor which is actually more healthy .
@@TerrAqua Well, to each state its own. Each state adapts recipes according to their ingredients and palette preferences. The same logic goes for the various biryani recipes, such as Hyderabadi, Malabari, Sindhi and a whole host of other varieties. Bottom line: There is no "correct recipe" when preparing dishes, and each region could add its own preferences. However, there are definitely some "wrong recipes" which should not be followed. Things like Oreo Fried Rice, Gulab Jamun Pakode, and Maggi Milkshake are definitely wrong recipes that do not track with any sensible cooking cultures.
@@Kathakathan11 South Butter Chicken is not a separate dish, it is a reactionary adaptation of a classic North Indian Dish to suit the more "tangy flavor loving" palettes of South Indians. If we look at the recipes, they are mostly similar, except for the places where the flavor profiles are altered to make it more tangy/spicy or whatever the flavor profile wants.
@@prabhatsourya3883 exactly my point, that this is not a South Indian dish. That way even say we have Marathi sambhar, and it’s bit different than South Indian, but we don’t claim it to be Marathi sambhar. There are North Indian dosa places, but we still consider it South Indian dish.
Hi Achara,Actually Butter chicken is from Northern part of India, in the original recipe they add more cream than the spices, it's tastier but we gradually adopted it to our style, here in South India we don't use cream in any dishes and that grandpa came with his own style recipe of butter chicken Hope I try it this weekend 🤤🤤
You can add either cream or cashew paste to give butter chiken a creamy flavour, they added cashews and grinded it later for that creamy texture, Kinda substitute for cream, Jaby can have it all he wants being lactose intolerant. ❤
You are right about the North South cream thing. And also remember, this from the fertile agricultural belt of Tamilnadu. The stuff would be fiery and smoke will come out from every pore in your body.
The creamy texture of curry comes from grinding onion+tomato+cashew mixture to a smooth paste in mixer grinder. Here they are doing it with stone grinding,so we can't expect that creaminess.
Hi Achara, The hand grounding tool (grindy roller thing) he uses at '2:25' is called 'Ammikal' in Tamil and it is a traditional tool used to hand ground spices into powder or paste🤩. Difficulty to use without experience. And the another grounding tool you see at '8:10' is called 'Aatu Ural' in Tamil, used to ground materials of higher quantity. Must use with high caution or youu may lose a finger or two😜.
11:48 Cream isn't a part of south indian cuisine...probably why they skipped it 10:34 India, like everyone else, uses utensils all day, everyday...the traditional banana leaf meal is reserved for occasions❤ (it has actually become rares these days)
It's looking different as they're using country chicken. Which is different from typical from a regular one (broiler chicken) hence it's taking a lot of time to cook n affecting the texture a bit. They also didn't add cream as well. Since they're feeding old people that's quite understandable. They're just trying to make it healthy by replacing broiler chicken with country chicken n avoiding cream. But, it looks delicious nevertheless.
In the 1950s, Kundan Lal Jaggi and Kundan Lal Gujral, who were Punjabi refugees from Peshawar, invented the curry at the Moti Mahal restaurant in Old Delhi. They accidentally mixed leftover tandoori chicken with tomato gravy and butter, resulting in a mouthwatering dish. A recipe for "Murgh Makhani" was later published in 1974. FYI they deboned the leftover Tandoori hence it was boneless
Yes it's a South Indian style butter chicken, authentic butter chicken found in Delhi,Punjab where they used cream and also the chicken tikka/tandoori (pieces) for the dish
Adding cream at the end mixes the oil and water in the curry and emulsifies it into a thick sauce. It also decreases the spice level and gives it a restaurant vibe. Unless there is a need for presenting it nicely like an occasion or party, we seldom use cream at home.
generally you do the cooking together in butter chicken, if the chicken is from poultry-farm. BUT in this case it is made of country-chicken which generally takes more time in cooking, so it's made seprately first.
In India most of the parents want there childrens to have the outdoor fun that's when they discover such things accidentally.. the guy whistling actually said it out loud 90s born.. A childhood should be full of innocence and fun not politics coz that's the only thing you cherries for your whole life..❤
South especially Tamil nadu is famous for chicken chettinad style there style of cooking chicken curry is different from north and butter chicken is mainly cooked in punjab delhi area and they use normal bird(broiler chicken bird) not country chicken (free range bird) and they use lot of cream ,butter ,tomato and that style is different but many prefer andhra chicken curry and chettinad style curry goes well with rice and butter chicken goes well with naan ,roti garlic bread which is liked by Punjabi's delhi area mainly.
This seems like a southern adaptation of Butter Chicken. The chicken is fried in butter here instead of baking in Tandoor and Dairy Cream isn't used in Southern cooking.
The taste of a particular dish changes with different regions in India. The same dish is made with so much variation in every part of our country. What you have in the States has been tailored for the American pallet. The southern part of India uses some different spices and methods as compared to the northern parts or the rest of India.
2:50 That's an old ancient originated from Somaliland it's called shax or shah in SOMALI, It was interduced to the Indian subcontinent by traders and sailors, please let me know what you call it in your local Indian languages.
Butter Chicken is different all over India , although its originally North Indian dish where it is heavy in cream , I was in Pune as a student, over there its very different but none the less extremely delicious.
Food can differ in every part of India. Butter chicken or any dish for that matter would differ a lot depending where you are eating it. The reason for adding cashew is that it makes the gravy a little sweet and less spicy
Cooking ingredients and style changes from south to north India. While in north curry tastes sweeter and south is spicier. Totally due different weather's food is cooked According
Well technically it is butter + chicken.. the recipe has similarities between the most popular northern and western takeouts. The critical difference why it looks different is that northern ones which are had with breads are heavy interms of cream and the chicken used is from left over barbeques without much seasonings. However in this case, their chicken base is not from BBQ but from a curry base(brown gravy with lots of garam masala). The northern versions add cream to give it a umami flavour and thickness and in this case they skipped cream. This deviation probably is not by ignorance IMO, because you cannot eat a mildly spicy, creamy, buttery, tomatoo-ish gravy (which is extremely sweet) with rice(which is also sweet), unless you are sweet tooth. So these folks avoided cream and added spice to make it go well with rice. Hence it is a different take on butter chicken.
This was not traditional butter chicken .....they are calling this butter chicken because it is just MASALA CHICKEN cooked in butter 😂😂.......so there are variants of butter chicken in the north also but they all use cream in their recipe so what you had is a normal recipe from india AND THE BUTTER CHICKEN was first originated in delhi so you know it ❤❤
the creamy tastes come from filtering the gravy and +cream+lots of butter. It's the texture post straining the sauce that gives it that creaminess Achara
its not butter chicken its (kadhi masala chicken) not butter or kadhi chicken its(KADHI MASALA CHICKEN) and creami texture comes from cashue + the grinded grave or tomato and onion
12:12 butter chicken is usually creamier, they add a lot of fresh cream to it. Also, more tomato is used so it’s sweeter in taste. In this video however, it was more of a “chicken *cooked* in butter” instead of butter chicken. Tbh, this looks tastier 😂
Western restaurants definately add cream for western pallet. Because in north India it is creamier than it is in the south because of cashew paste but nothing like in the western countries. I had butter chicken in a British restaurant once and it was...... Anything but butter chicken. It was not that spicy and somewhat sweet and creamy.
Hi Guy's, ,North Indian use creamin the south, Especially in the village sides, of south India , wild breed,in town's the chicken is farm breed,they prefer spicy,if u put Cream in the soy, the. Cream sucks up the gravy, buddy. I watch their video's, because their cooking Is so much dedication to their preparations.,too ligit and their Excitement is fully charged.before and after cooking.
Its true name may be "Nei nattu kozhi varuval" that is it can be called as " ghee chicken roast" wirh country chicken. It may not be spicy as many except as they use more coriander powder than chilli paste / powder and butter, these will cut down the spice hotness. Translation name may be for everyone to understand.
Traditionally butter chicken made by first grilling the marinated chicken and the sauce is blended into a fine puree and sieve them to make it smooth. Here they forget to temper the sauce with chopped ginger and green chilli. Cream is a part of the recipe But as this receipt is part of North Indian cuisine and mostly people in South love their food to be a bit spicy so they might have skipped adding cream . ❤
They did not use kashmiri chilli and cream, also nobody uses country chicken for butter chicken, it does't get buttery but yeah they made thier own authentic version!
The butter chicken has too much cream and cashews thats why its creamy and sweet. But in home its usually lile this. My mum makes it like this with slight variation but yeah its always delicious.
The butter chicken you have was hou restaurants make and they add re clr in at also But they made here is the traditional butter chicken it will taste alot better than the restaurant ❤ I hope you get the answer
It differs with amount and quality of dairy products we use. And hand grinded paste comes out a bit solid to give that creamy feel. And it changes with chicken too.. How much fat content they have so it can absorb more butter when they cook.
Achara you are right this is not the actual butter chicken recipe. The chicken must be cooked in tandoori first and then added to the tomato, butter, cashew and onion paste.. And add creame finally. They made some own recipe.
taste and recipe is changed in india after every home everyone has his own taste like if you check in butter chicken people use tomato gravy and cream and so on
@AcharaKirk try Chicken Ghee roast, you'll love it. I'm 1 Billion% sure you'll find the taste to be unique and buttery and spicy and tasty and sooo goooooood
@cinedesi You are right achara the recipe in North is slightly different with less spices Nd addition of cream .. in South the flavour plate and recipe does change.
Also... It's not poultry grown chicken , it's country chicken... Recipe and spice proportions will be completely different...it takes more time to cook and the taste will be next level..
Creem is just morden use it's not part of butter chicken, 1st resturants start adding some creem for the expensive item match there standerd after that every other person use to for this. And now everything one things butter chicken is more creamy them buttery flavour.
The way achara corrected Love with friendship😂😂
Sus
This is when sm1 try to hide but low-key wants to let everyone hv a hint
😂
@5:07 Achara totally misunderstood the comment 😂 He meant he *loves* butter chicken so he can eat it despite being lactose intolerant…so…things you do for love.
But he should have said things you do for love for food or something like that, poor Achara had to come and correct it is just friendship lol
@@princejoseph8280 correct 😂
Grow up immature
@@captbdeb okay “Mr Maturity”, what triggered you?
😂😂
Hi Achara... You are right.. northern parts of India they use more of yogurt and the cashews are ground and creme is added. As you talk about the US or the west.. the pallette won't be able to tolerate the spice which Indians are used to so they might be adding more cream to it as it would reduce the spice.. even in India we add creme but mostly in the cities. Since this is a village cooking they used the raw methods of grinding spices and the sauce otherwise we use appliances that would so the same. But this is pure South India Village. And food is consumed with hands and on banana leaves.. I can imagine you imagining in orangish creamy colour.. In the UK they call it Balti chicken.. Balti means bucket..
Don't they add sugar to it in the UK?
@@Satyam2105 I don't think they add sugar. Not sure though.
can't agree more. Infact there's a huge difference between what 'spicy' is for North Indians and South Indians. As a North Indian I can tell you what we consider spicy is basically bland for people in Kerala.
I like how she cleared the fact that, it's what you do for friendship.
There are a few reasons why South Indian foods are often quite spicy. One reason is that the climate in much of India is quite hot, so people tend to prefer foods that are cooling or at least not likely to make them even hotter. Spicy food has a tendency to sweating, which can help cool the body down.
Some BS you're saying... That's not the reason... Ayurveda clearly says spicy food aggravates pitta dosha in body( body heat)... Don't go around spreading nonsense
i love dumb people
i love dumb people
spicefood increase your immunity in our body
@@jacobsoros_
senseless point
Yes, this is another variation of Butter Chicken. The original is the North Indian Butter Chicken that uses left over tandoori chicken. That uses lots of butter AND cream in the recipe. And often times boneless chicken.
boneless is when its tikka masala. butter chicken is aways with bones
@@hrishikeshsarma738 95% restaurants I've eaten Butter Chicken has been boneless. And I've been eating it since last 25 years.
@@krod16 well I have eaten not for so many days but it quite interesting to find that many don't even have a tandoor still they have naan butter chicken, chicken tikka masala etc
But I like this
Didn’t know that butter chicken varies so much across India😊😊
Butter chicken is a North Indian dish which actually uses Tandoori Chicken but in south India we don't use tandoor ovens etc So it is called adapting to what you have. This is not a traditional Butter chicken recipe. Here they are frying the chicken in Butter which makes it lot more oily versus using a tandoor which is actually more healthy .
@@TerrAqua Well, to each state its own. Each state adapts recipes according to their ingredients and palette preferences. The same logic goes for the various biryani recipes, such as Hyderabadi, Malabari, Sindhi and a whole host of other varieties.
Bottom line: There is no "correct recipe" when preparing dishes, and each region could add its own preferences.
However, there are definitely some "wrong recipes" which should not be followed. Things like Oreo Fried Rice, Gulab Jamun Pakode, and Maggi Milkshake are definitely wrong recipes that do not track with any sensible cooking cultures.
Never heard of butter chicken anywhere else but north. South butter chicken is not a dish, please 😂😂
@@Kathakathan11 South Butter Chicken is not a separate dish, it is a reactionary adaptation of a classic North Indian Dish to suit the more "tangy flavor loving" palettes of South Indians.
If we look at the recipes, they are mostly similar, except for the places where the flavor profiles are altered to make it more tangy/spicy or whatever the flavor profile wants.
@@prabhatsourya3883 exactly my point, that this is not a South Indian dish. That way even say we have Marathi sambhar, and it’s bit different than South Indian, but we don’t claim it to be Marathi sambhar. There are North Indian dosa places, but we still consider it South Indian dish.
I love that grand-pa and his energy in these village cooking videos
Hi Achara,Actually Butter chicken is from Northern part of India, in the original recipe they add more cream than the spices, it's tastier but we gradually adopted it to our style, here in South India we don't use cream in any dishes and that grandpa came with his own style recipe of butter chicken
Hope I try it this weekend 🤤🤤
Tbh I like this recipe more.. the Northern region is like cream and yogurt.
@5.10.. achara was quick to correct brandon that it's friendship with jaby and not love as a couple... good job achara
They donate it to homeless & helpless old people or orphanages.
11:49 yes achara you're spot on. North Indian butter chicken will have butter and cream is poured on top as garnish before serving
You can add either cream or cashew paste to give butter chiken a creamy flavour, they added cashews and grinded it later for that creamy texture,
Kinda substitute for cream,
Jaby can have it all he wants being lactose intolerant. ❤
Yes the version you have eaten Achara is how its originally made in north india...this is slightly different recipe
My ears perking up when he said things you do for love and then achara clarifying 😂😂😂😂❤❤
Are they not together?
5:01 Jaby got friend zoned 🥲
Nope.....we were lied to, all along
Achara just covered up the truth....it clearly shows in current videos that they broke up
Things you do for "love" 5:02
Are jaby & achara in a relationship 😊😊😊
KULAASAAA
Nicely dodged by “things you do for Friendship” 😂😂
Caught in 4k
@@jalajgambhir.1exactly, she did the damage control soon enough 😂
Jaby 1 + Achara 6 = 7. Thala for a reason
Definitely loveddd Brandon's deep voice❤
Haha Achara corrected the dude ..things you do for love..no for friendship (wrt to Jaby) 🤣🤣🤣
Garam masala is a mixture of 7 different spices. There are cumin, cardamom, cinnamon, clove, coriander, nutmeg, dried red chilli
You are right about the North South cream thing. And also remember, this from the fertile agricultural belt of Tamilnadu. The stuff would be fiery and smoke will come out from every pore in your body.
The creamy texture of curry comes from grinding onion+tomato+cashew mixture to a smooth paste in mixer grinder. Here they are doing it with stone grinding,so we can't expect that creaminess.
Never ever will be tired of village cooking reactions!
Hi Achara,
The hand grounding tool (grindy roller thing) he uses at '2:25' is called 'Ammikal' in Tamil and it is a traditional tool used to hand ground spices into powder or paste🤩. Difficulty to use without experience.
And the another grounding tool you see at '8:10' is called 'Aatu Ural' in Tamil, used to ground materials of higher quantity. Must use with high caution or youu may lose a finger or two😜.
11:48 Cream isn't a part of south indian cuisine...probably why they skipped it
10:34 India, like everyone else, uses utensils all day, everyday...the traditional banana leaf meal is reserved for occasions❤ (it has actually become rares these days)
Not here in south actually. Yeah maybe banana leafs(but we in our family use this) but about utensils we don't often use them
I'm from Tamil Nadu...and I don't usually find people eating in banana leafs, unless in marriages or hotel or during festivities
They have different style of making butter chicken in north India it looks different and more creamy
North has all creamy texture and coastal areas has cocunut
It's looking different as they're using country chicken. Which is different from typical from a regular one (broiler chicken) hence it's taking a lot of time to cook n affecting the texture a bit. They also didn't add cream as well. Since they're feeding old people that's quite understandable. They're just trying to make it healthy by replacing broiler chicken with country chicken n avoiding cream. But, it looks delicious nevertheless.
I love the fact that they cook outside and it still looks so hygienic at the same time😅😂
In the 1950s, Kundan Lal Jaggi and Kundan Lal Gujral, who were Punjabi refugees from Peshawar, invented the curry at the Moti Mahal restaurant in Old Delhi. They accidentally mixed leftover tandoori chicken with tomato gravy and butter, resulting in a mouthwatering dish. A recipe for "Murgh Makhani" was later published in 1974. FYI they deboned the leftover Tandoori hence it was boneless
Yes it's a South Indian style butter chicken, authentic butter chicken found in Delhi,Punjab where they used cream and also the chicken tikka/tandoori (pieces) for the dish
I’m from south India we don’t use cream, it’s kinda spicy but when I cook for my kids here in USA I add cream and more butter
For sweetness in North India .... some add ... Paste of Cashew nuts, Nutmeg and Mace Flower .....
Although i love this variation of butter chicken but the original butter chicken recipe is perfect.
Adding cream at the end mixes the oil and water in the curry and emulsifies it into a thick sauce. It also decreases the spice level and gives it a restaurant vibe. Unless there is a need for presenting it nicely like an occasion or party, we seldom use cream at home.
5:06 jaby being in a friendzone in a subtle way
generally you do the cooking together in butter chicken, if the chicken is from poultry-farm. BUT in this case it is made of country-chicken which generally takes more time in cooking, so it's made seprately first.
Achara's laugh i am all for it...❤
In India most of the parents want there childrens to have the outdoor fun that's when they discover such things accidentally.. the guy whistling actually said it out loud 90s born.. A childhood should be full of innocence and fun not politics coz that's the only thing you cherries for your whole life..❤
5:00 🧐things you do for love huh
Whenever uncle shows up achara is like "YAYYYY" 😂
South especially Tamil nadu is famous for chicken chettinad style there style of cooking chicken curry is different from north and butter chicken is mainly cooked in punjab delhi area and they use normal bird(broiler chicken bird) not country chicken (free range bird) and they use lot of cream ,butter ,tomato and that style is different but many prefer andhra chicken curry and chettinad style curry goes well with rice and butter chicken goes well with naan ,roti garlic bread which is liked by Punjabi's delhi area mainly.
They feed the old age homes
Basically poor old people
Not the regular members of community
This seems like a southern adaptation of Butter Chicken. The chicken is fried in butter here instead of baking in Tandoor and Dairy Cream isn't used in Southern cooking.
Many restaurants uses food colour for the butter chicken to be more presentable it's the natural colour
@5:02 things you do for "LOVE"??? Achara giving Jaby Love it seems... Achara quickly correcting it...
Where is the coconut cream in the butter chicken? It looks like a normal curry
The taste of a particular dish changes with different regions in India. The same dish is made with so much variation in every part of our country. What you have in the States has been tailored for the American pallet. The southern part of India uses some different spices and methods as compared to the northern parts or the rest of India.
2:50 That's an old ancient originated from Somaliland it's called shax or shah in SOMALI, It was interduced to the Indian subcontinent by traders and sailors, please let me know what you call it in your local Indian languages.
Butter Chicken is different all over India , although its originally North Indian dish where it is heavy in cream , I was in Pune as a student, over there its very different but none the less extremely delicious.
u r correct for both of your answers
Food can differ in every part of India. Butter chicken or any dish for that matter would differ a lot depending where you are eating it. The reason for adding cashew is that it makes the gravy a little sweet and less spicy
Actually in India we have various recipes of butter chicken in each state, house or in village.
Cooking ingredients and style changes from south to north India. While in north curry tastes sweeter and south is spicier. Totally due different weather's food is cooked According
You are right . North Indians use white cream, and it's looks more milky
Why he's cute?! 🤭 Achara don't tease him🤭😂
No one can match Grandpa's👴 energy⚡ in whole village . ❤❤❤
Fun fact. This is how butter chicken is made..
The one we eat in restaurants add red food colour to give it the colour
Well technically it is butter + chicken.. the recipe has similarities between the most popular northern and western takeouts. The critical difference why it looks different is that northern ones which are had with breads are heavy interms of cream and the chicken used is from left over barbeques without much seasonings. However in this case, their chicken base is not from BBQ but from a curry base(brown gravy with lots of garam masala). The northern versions add cream to give it a umami flavour and thickness and in this case they skipped cream.
This deviation probably is not by ignorance IMO, because you cannot eat a mildly spicy, creamy, buttery, tomatoo-ish gravy (which is extremely sweet) with rice(which is also sweet), unless you are sweet tooth.
So these folks avoided cream and added spice to make it go well with rice. Hence it is a different take on butter chicken.
I love the clarification that it's friendship and not love
This was not traditional butter chicken .....they are calling this butter chicken because it is just MASALA CHICKEN cooked in butter 😂😂.......so there are variants of butter chicken in the north also but they all use cream in their recipe so what you had is a normal recipe from india AND THE BUTTER CHICKEN was first originated in delhi so you know it ❤❤
the creamy tastes come from filtering the gravy and +cream+lots of butter. It's the texture post straining the sauce that gives it that creaminess Achara
its not butter chicken its (kadhi masala chicken) not butter or kadhi chicken its(KADHI MASALA CHICKEN) and creami texture comes from cashue + the grinded grave or tomato and onion
Jaby casually being friend zoned 😅 Felt ssad for him as a human being he is an amazing person who I am following from six years.
12:12 butter chicken is usually creamier, they add a lot of fresh cream to it. Also, more tomato is used so it’s sweeter in taste.
In this video however, it was more of a “chicken *cooked* in butter” instead of butter chicken. Tbh, this looks tastier 😂
Western restaurants definately add cream for western pallet. Because in north India it is creamier than it is in the south because of cashew paste but nothing like in the western countries. I had butter chicken in a British restaurant once and it was...... Anything but butter chicken. It was not that spicy and somewhat sweet and creamy.
Woah! No one except Jabs has shooed Achara before! God damn new kid!! 😂
Hi Guy's, ,North Indian use creamin the south, Especially in the village sides, of south India , wild breed,in town's the chicken is farm breed,they prefer spicy,if u put Cream in the soy, the. Cream sucks up the gravy, buddy. I watch their video's, because their cooking
Is so much dedication to their preparations.,too ligit and their
Excitement is fully charged.before and after cooking.
Its true name may be "Nei nattu kozhi varuval" that is it can be called as " ghee chicken roast" wirh country chicken. It may not be spicy as many except as they use more coriander powder than chilli paste / powder and butter, these will cut down the spice hotness. Translation name may be for everyone to understand.
for anyone wondering: Traditional Gingelly oil = cold pressed sesame oil.
You will get over 50+ versions of butter chicken in India, it varies from place to place.
Traditionally butter chicken made by first grilling the marinated chicken and the sauce is blended into a fine puree and sieve them to make it smooth.
Here they forget to temper the sauce with chopped ginger and green chilli.
Cream is a part of the recipe
But as this receipt is part of North Indian cuisine and mostly people in South love their food to be a bit spicy so they might have skipped adding cream .
❤
They did not use kashmiri chilli and cream, also nobody uses country chicken for butter chicken, it does't get buttery but yeah they made thier own authentic version!
brandon reminds me of King of fury, i just finished it yesterday...
The butter chicken has too much cream and cashews thats why its creamy and sweet. But in home its usually lile this. My mum makes it like this with slight variation but yeah its always delicious.
The butter chicken you have was hou restaurants make and they add re clr in at also
But they made here is the traditional butter chicken it will taste alot better than the restaurant ❤
I hope you get the answer
Yes, the creaminess is more in the north indian butter chicken
the MOment he said for LOVE but she changed it to FRIENDSHIP 5;00😁😁😁😆😆😆🤣
Actual sweet flavour is soaked cashew nut…. Butter and curd to control spices
This man looks like Jabby Koay's younger brother😂
Yeah after you point it out I can see that 😂😂
I think he is jaby and achara's son😆🤣🤣🤣
It differs with amount and quality of dairy products we use. And hand grinded paste comes out a bit solid to give that creamy feel. And it changes with chicken too.. How much fat content they have so it can absorb more butter when they cook.
The butter chicken you had is the right kind. This is a more rustic south Indian recipe. Butter chicken is a Punjabi recipe. North Indian.
Achara you are right this is not the actual butter chicken recipe. The chicken must be cooked in tandoori first and then added to the tomato, butter, cashew and onion paste.. And add creame finally.
They made some own recipe.
You are spot on Achara. North Indian Butter Chicken recipe has more creamy content.
Yes mam at the end u were right,
taste and recipe is changed in india after every home everyone has his own taste like if you check in butter chicken people use tomato gravy and cream and so on
@AcharaKirk try Chicken Ghee roast, you'll love it. I'm 1 Billion% sure you'll find the taste to be unique and buttery and spicy and tasty and sooo goooooood
OMG...who is he🤩...I absolutely love him🤩🤩😍😍😍
Yeah in north they use much butter
@cinedesi
You are right achara the recipe in North is slightly different with less spices Nd addition of cream .. in South the flavour plate and recipe does change.
Norths' top over with cream... We do cook with cream but it is not visible.. as simple as that.
Every dish varies region to region
Did I hear, things that you do for love????? Wow!!
Also... It's not poultry grown chicken , it's country chicken... Recipe and spice proportions will be completely different...it takes more time to cook and the taste will be next level..
The things you do for LOVE! oh! Friendship you mean 😉
8:59 Pineapple flower
Things you do for love though 😭🤌🏽
Sometimes you do for friendship🌚🌚
And that’s how I know he’s gonna stay for a while
Creem is just morden use it's not part of butter chicken, 1st resturants start adding some creem for the expensive item match there standerd after that every other person use to for this. And now everything one things butter chicken is more creamy them buttery flavour.
Gingelly oil is sesame oil