As an Indian, I couldn't think of a better way to encourage Indian cooking by the more regular segment of your audience. And the recipe itself is excellent. Thank you, Brian!
Just to add a little bit, when you add all the spices, feel free to put some extra butter in there. Coz there isn't much fat in the pot at that point. A) It ensures that the spices bloom and don't burn(it's far too easy to burn your powdered spices than you'd think) B) fat = flavour, so butter your northern curries up people
@@legendarynouf5963 And what does that have to do with FAT? Fat is still going to be in the stew. Do you even know what you are saying? So, with your logic, if you add butter before Blooming, that fat wont be there anymore? Did you know that INDIAN CHEFS put the heavy cream or cream in way AFTER the spices go in? Not all Indian recipe uses butter also.
@@1flash3571 You're not wrong, but the fat needs to be in the pot when blooming the spices. And he didnt add all that much cream if im being honest. For that much curry I'd put in maybe a third of a stick of butter bare minimum. Maybe a little more near the end, to sort of round out the dish. A pretty common thing in a lot of Indian and south asian cuisine is the breaking out of the fat. You kinda want to have a little more fat, and cook it long enough to let the fat break out. It's not completely necessary considering this was a time saver dinner, but if you do take it that point your dish is going to taste better
@@1flash3571 you may have misread something here. Nobody said Brian's version has no fat. It's just a suggestion to bloom spices in butter. Nothing worth yelling about.
So I never comment on videos but we made this last night and it was SO GOOD and SO EASY! Husband and daughter said it's going into the regular weekly rotation! I love your weeknighting series - we are always looking for ways to refresh our weeknight cooking! Thanks so much for this one!
Made this and it was delicious! Didn’t have any frozen peas on hand so I threw in a can of chickpeas. Also threw in some roughly chopped asparagus for extra veg. We finished off the leftovers last night and I’m already tempted to make it again.
Hey bri, made this in a pinch for a last minute meal for the in-laws and it was a banger! You probably have a handful of new subscribers. Especially when I mentioned it took 20 min.
Hey Brian, keep your pre-peeled garlic in the freezer. You’ll never know the difference and it will keep it from spoiling. Leave it out on your cutting board for 5 minutes if you need to crush, press or micro plane it.
if you are adding water and a tin of tomatoes use the water to wash the can, it does nothing probably, but your grandmother would be proud of you for doing it :) looks nice
Excellent curry. After eating a couple of servings I added some chopped mango and that really added a nice layer of sweetness. I also added chopped zucchini to get a little extra veg. into the mix.
I did the maths for myself, so might as well share. This is WITHOUT the rice. 1,915 calories and 65.4 net carbs total. Divide to 4 servings and that’s 478.7 calories and 16.35 net grams of carbs.
ATK did a review of the best garlic time savers and their favorite was frozen cubes of pureed garlic (dorot was the brand they used). We've been using these for years and love them, they also have other spices. You can find garlic and ginger at TJs, they used to have basil and cilantro but no longer carry them.
For years, I've been running a large amount of peeled garlic through my small food processor and then putting it into Ziploc bags, flattening it out and throwing in the freezer. Then I only have to break off bits of the frozen stuff as needed. I do the same with ginger sometimes.
Brian, I have yet to make this buttered chicken but I wanted to share with you my hack for a great weeknight dinner. I cook spaghetti squash in the oven and then shred the flesh in the shell and top with butter chicken from my local Indian restaurant. It makes for a quick mideweek dinner. Enjoy.
I love the fact that you don't look down on shortcuts, especially when it comes to weeknighting. I used to really nerd out into the ingredients and prep, but due to work, I had to go down on that. Now I rarely do anything without "cheating", when just cooking for a weekday. Thanks for doing this, Brian!
Same. The preaching in the comments here is a bit OTT! Sometimes you just don't have the energy to cook. Shortcuts help encourage you to still cook and not resort to takeaway.
I'm currently in Thailand. I often have her yellow curry. I asked her one day about the recipe. Funny thing. She uses the same curry paste I use when I am back home. If it's good enough for a Thai, it's good enough for me.
I doubled this recipe and used my instant pot. Just over 25 minutes. Got an extra large can of tomatoes by mistake but not even mad, the gravy was delicious. The nearly cup of spices took me off guard but it reminded me so much of the Indian restaurant where I use to live. Surprised how filling and satiating it was too. 10/10 will add to my rotation.
Pre covid I traveled to India about 1 week in 6 for work, and really miss the food. I do have a butter chicken recipe I love but it takes 2 hours... I have this version simmering with a few minor tweaks (ghee instead of olive oil, yogurt instead of cream, and I added fenugreek leaves). My few tasting samples indicate this is like 95% as authentic tasting as my other recipe at 1/8th effort. That's a win in my book! Thanks!
Bri - just wanted to thank you for this recipe - made it the other night for me and a friend and it was much enjoyed!! Didn't use all your time-saving techniques and I'm just slower so it probably took me closer to 30 minutes...but still that's not bad for a delicious chicken curry dinner right?? This recipe was fantastic and appreciate that you had some good veg in here as well to make feel better about eating this!! The garam masala was the one spice I didn't already have so had to buy that, but boy, was it a gamechanger. Really does add so much warmth and richness! Anyway, just wanted to say thanks much for this recipe - pretty much followed it to a T, and it was utterly fantastic.
Coconut cream is used predominantly in south Indian cooking and heavy cream is a favorite of North Indian cuisine. Different spices are also used to compliment each fat source. Something to look in to!
Tried this the other night and it was great! Took 45 minutes but that’s on me. One caution of you aren’t familiar with these spices just be cautious in how much chili powder you add. We used Indian chili powder in the quantities suggested with no cayenne at all and it was one of the hottest dishes I have ever made, and I regularly make authentic Gong Bao (Kung Pau) chicken. Maybe it would have been less Spicy with another type of chili powder. We can’t wait to try again but less spicy this time. This will be a regular go to dish in our house!
i tried this today. it turned out exactly as delicious as i wanted it to and made me happy the whole day. it took a little over 30 minutes for me but i love this recipe. plenty of tips to make it easier and it was so straightforward that i was motivated enough to try it. i love your channel!
As my mom cooks everyday, at our household she blends onion, garlic, ginger, cumin separately and stores them in separate containers, then puts them in the freezer. Good for 15~20 days. Though nothing beats the freshly pounded in the mortar and pestle one but the frozen ones save a lot of time.
Hi Brian, this is the first recipe I tried from your channel and it turned out wonderful. Accidentally went heavy handed on the chili and cayenne but fixed with extra heavy cream. Thank you for the recipe!
Just a tip that you can peel a whole head of garlic in about 30 seconds.... get two metal bowls with lips... break up the head into the cloves, toss them in one of the bowls, flip the other bowl over and place it on top of the other bowl, hold them by the lips, and.... shake the shit out of it for about 30 seconds. All the cloves will pop right out of their skins without any work. Sounds like magic but it works. Try it Bri. You will never need to buy jars of whole clove garlic again.
Brian, I am a Christian guy of Portuguese descent from Mumbai, India who loves to cook. Great to see you cooking this Indian meal. I have become an expert at cooking all kinds of delectable chicken and lamb kormas. I also love cooking the rarest paneer curries like paneer makhani, kadai paneer, handi paneer, and butter paneer to name a few. Paneer is known in the west as cottage cheese.
Loved the video! However if you do enjoy cilantro, I would suggest chopping it before sprinkling on top. It gives that nice flavor to every bite without having to chew down on some leaves.
@@frankdsouza2425 It really does unlock the full flavor and aroma of the herb and really elevates the dish. I also get irked by full basil leaves on pizza for the same reasons.
Made this today but adjusted it slightly and made a sort of pulled chicken version in my slow cooker, turned out absolutely delicious! One of the best dishes I've made in a while!
just a quick additional tip. Let the onions cook and then add salt. And then something else goes in or else the onions taste raw. Also, please use fresh tomatoes instead of tinned puree. Will surely taste better once the gravy starts releasing the oil.
Weeknighting is so good! I haven't had a good Indian dish in a while. I always have rice at home so no need for frozen rice and naan isn't hard to make. Where I struggle is the chicken thighs. They sell them in football team packs and it's always hard for me to want to defrost meat again.
If you have a rice cooker, none of the ingredients but rice at hand and a grocery store nearby, shopping for the sauce AND making it seems doable just in time for the rice! Great recipe, I'm definitely trying this out.
Mmmmm.....curry. Always a hit around our house. Gonna try this take on it (I've never made it with chicken thighs before - always did chickpeas instead). Also, I'm LOVING the website!! Really great design and the recipes are really nicely laid out! Congrats on getting that stood up. :)
Finally got around to making this. My first mistake was not realizing we had no onions. Powdered onion to the rescue. Hopefully, my homemade garam masla help to offset this mistake. Even with the mistake, this was delicious and easy to do. Added to my quick weeknight recipe list. Thank you.
Great little recipe, quick and tasty, we make our own sauce version adapted to own tastes in largish batches. This works to save alot of time if your sauces need long simmer times such as italian meat sauce and save energy used by the stove because you do not need to make it over and over. We pour a portion of the sauces in writable ziploc bags sqeeze the air out and flat pack it on a tray in the freezer, making it a thin sheet of sauce allows it to defrost alot quicker than a puck in a deli container. Also flat packed they are more space efficent in the freezer, we do this for all sorts od soups, stew, sauces and gravy. You just dump the sheets in the pot and simmer, doing this while still frozen leaves little if any sauce left in the ziploc verses defrosting in the bag, snapping or cutting the sheets into smaller pieces allows it to defrost quicker.
Dear Brian, this is the best dish I have managed to make at home in more than a month! The one which is close to my heart and will try it tonight, so keep your fingers crossed, greetings from Poland, tomorrow is a day without training, so Sheet pan pizza 2.0! All the best
Hey Bri, you can actually buy a microwavable rice maker, it's really quick takes about 18 mins. I think instead of the frozen rice you could just prep the rice early, have it cook for the duration of the main curry, and once you're done they should both be done at the same time an you have fresh rice instead of frozen.
Dude... Literally yesterday I thought you had something like this but you only had the butter chicken recipe and I bought the ingredients for that. Now I have to try both! It's gonna be a rice filled month. 😅
Just got done making this with a slight variations: 1. I just eyeballed the seasonings n flavored to taste 2. Used a rice cooker for rice(jasmine rice cause that’s what I had on hand) 3. Wanted more of a butter chicken flavor(know he has one but looked more involved) so I seasoned the chicken with sourcream + heavy cream(didn’t have yogurt) + garam masala & salt n browned it like in the video. In the actual sauce I used 4tbsp/56grams of a European style butter I like(président) and about the same amount of heavy cream recommended in the video(I eyeballed it) lastly I used Agave instead of sugar(household preference) This is probably the easiest Indian inspired food I’ve made n it’s extremely flavorful. Super quick to make too
Im making a very similar recipe to this almost everyday! Indian chicken curry tastes so good and is very macro friendly when made with chicken breast, little oil and low fat cream. I lost 3kg in a month eating this!
I do something similar already - but this seems slightly better. I don't think all microwave rice are equal - and they all get weird if overcooked. Not sure what the options in the US are like. Never seen frozen rice in Australia - but maybe I'm just not looking into hr right places. Broccoli/cauliflower rice is a a good way to avoid carbs.
If there's one easy thing that makes your curry way better, it's whole spices toasted. Honestly, simple chickpea curry with rice, yogurt and maybe some flatbread/naan is SO good. I'm addicted to scooping up curry with flatbread so I often just make some fresh bread and skip rice. I don't really follow any recipe, basically I just make small pizza dough balls with less hydration and roll them flat.
Good recipe, but I would use basmati rice - takes 20 minutes to cook so put it on before anything else. I would also use diced, skinless chicken breast that does not need to be cooked first. 20 second microwaved pittas work well if you don't have nans.
Hey Bri! This looks amazing, gonna make it soon. Dude, I peel my garlic and freeze it, then pop out one or two cloves as I need them. They thaw super fast and grate on the microplane even when frozen. Try it out with your pre-peeled ones! P.S. MISS ME WITH THAT CILANTRO, BRO 🤮
You know I always hated coriander (cilantro) and thought it tasted like soap, but over time my taste buds changed and I love it now! Hope that happens to you! Parsley is a sub people use for it.
@@brettmoore6781 Tossing a handful of vile cilantro on a dish is not “cooking with it,” it’s smothering the flavors under a blanket of soapy graveyard soil!
i do the same recept, expect i use tandooripowder instead of garam masala and i dont put heavy cream in it. this is version has a more powerfull flavor of the spices, because the cream turns it a bit down
just... can`t do anything about it but i like every of your videos almost after a minute every time. It just feels like... Good ol Bri cannot disappoint you. Even not "disappoint" but... Good ol Bri cannot give you NOT GREAT video :D And... as always, this video was great!
So, tossing this out to the YT community here. I made this for dinner the other night. My wife and I love Indian food, and were very excited. I had all the right ingredients, and I tried to follow the process and timing as closely as I could. It smelled AMAZING!!! but the flavor was inedible. The flavor was really really bitter, with a really heavy clove aftertaste on the back of the tongue and the tip of the tongue felt a little numbed down on flavor sensing. I'm wondering, did I undercook the spices, did I over cook them? If anyone has thoughts on what in this recipe would go super bitter I'd love to know, and give this another shot. Thanks in advance, -Jeremy
I don’t see any replies to your comment, but did you ever figure out what happened with your meal? I tried this tonight and mine came out like yours, plus it’s gritty (like I added a couple handfuls of sand). It’s not completely inedible, but it’s not enjoyable. I’m not sure where I went wrong. I followed the recipe exactly and I even bought a kitchen scale and this is the first recipe I used it on. I’m still learning how to use my new enameled Dutch oven… I guess maybe my heat was too high? And I did something wrong with cooking the onion mix and cooking the spices?
Bri, I'm not sure why people put in garam masala and then add more spices that are already in the masala, like cumin. Its like saying, "put in some cumin, and also, some cumin". ???
Could you add yoghurt instead of cream if you're watching your calories? Or is it something you can get away with if overall it's a healthy meal? I wanna cut back but not where it's unnecessary. I tend to just try to eat unhealthy but tasty meals less often, rather than sacrifice flavour and eat bland all the time (hope that makes sense)
You can use yogurt if you like but I'd recommend d against low fat or fat free yogurt. You need some fat in the dish because spices have a lot of fat soluble flavors that you can't taste if there's no fat to carry those flavors to your tastebuds.
@@chriswhinery925 oh absolutely, low fat yoghurt can get in the bin! 😅 Thanks for the reply! I love learning about the more science aspect of cooking and will keep that in mind. It didn't look like a lot of cream so I can probably eat this without worrying too much (long as I don't chug down booze alongside it)
If you’re worried about calories I’d just dial back the rice/naan so you can fill up on veggies and protein instead of simple carbohydrates. Also I’ve used half and half instead of cream in a chicken tikka before, you’ll definitely miss the cream if you’re used to restaurant indian but it’s still quite good.
![[TH] FS vs BME - VCT Ascension Pacific - Lower Bracket Final](http://i.ytimg.com/vi/wnygqsR2Fig/mqdefault.jpg)
As an Indian, I couldn't think of a better way to encourage Indian cooking by the more regular segment of your audience. And the recipe itself is excellent. Thank you, Brian!
Just to add a little bit, when you add all the spices, feel free to put some extra butter in there. Coz there isn't much fat in the pot at that point.
A) It ensures that the spices bloom and don't burn(it's far too easy to burn your powdered spices than you'd think)
B) fat = flavour, so butter your northern curries up people
Uhhh....Cream does have fat.....
@@1flash3571 yes but it's added way after blooming the spices
@@legendarynouf5963 And what does that have to do with FAT? Fat is still going to be in the stew. Do you even know what you are saying? So, with your logic, if you add butter before Blooming, that fat wont be there anymore? Did you know that INDIAN CHEFS put the heavy cream or cream in way AFTER the spices go in? Not all Indian recipe uses butter also.
@@1flash3571 You're not wrong, but the fat needs to be in the pot when blooming the spices. And he didnt add all that much cream if im being honest. For that much curry I'd put in maybe a third of a stick of butter bare minimum. Maybe a little more near the end, to sort of round out the dish.
A pretty common thing in a lot of Indian and south asian cuisine is the breaking out of the fat. You kinda want to have a little more fat, and cook it long enough to let the fat break out. It's not completely necessary considering this was a time saver dinner, but if you do take it that point your dish is going to taste better
@@1flash3571 you may have misread something here. Nobody said Brian's version has no fat. It's just a suggestion to bloom spices in butter. Nothing worth yelling about.
So I never comment on videos but we made this last night and it was SO GOOD and SO EASY! Husband and daughter said it's going into the regular weekly rotation! I love your weeknighting series - we are always looking for ways to refresh our weeknight cooking! Thanks so much for this one!
Made this and it was delicious! Didn’t have any frozen peas on hand so I threw in a can of chickpeas. Also threw in some roughly chopped asparagus for extra veg. We finished off the leftovers last night and I’m already tempted to make it again.
Woo! So glad it hit and that you made it your own. Chickpeas hit right
cilantro is so important. This may sound foolish but for me it's the most memorable part of a Indian style curry.
Bri is relentless with sick wedding reception dance moves. Great dish bro!
Hey bri, made this in a pinch for a last minute meal for the in-laws and it was a banger! You probably have a handful of new subscribers. Especially when I mentioned it took 20 min.
Hey Brian, keep your pre-peeled garlic in the freezer. You’ll never know the difference and it will keep it from spoiling. Leave it out on your cutting board for 5 minutes if you need to crush, press or micro plane it.
Brilliant!
Oh I'm gonna try this!!
Exactly. Costco sells a HUGE bag of it and we have two mason jars in the freezer ready to go.
I also keep my unpeeled ginger and turmeric in the freezer.
if you are adding water and a tin of tomatoes use the water to wash the can, it does nothing probably, but your grandmother would be proud of you for doing it :) looks nice
Excellent curry. After eating a couple of servings I added some chopped mango and that really added a nice layer of sweetness. I also added chopped zucchini to get a little extra veg. into the mix.
I did the maths for myself, so might as well share. This is WITHOUT the rice. 1,915 calories and 65.4 net carbs total. Divide to 4 servings and that’s 478.7 calories and 16.35 net grams of carbs.
ATK did a review of the best garlic time savers and their favorite was frozen cubes of pureed garlic (dorot was the brand they used). We've been using these for years and love them, they also have other spices. You can find garlic and ginger at TJs, they used to have basil and cilantro but no longer carry them.
great tip!
For years, I've been running a large amount of peeled garlic through my small food processor and then putting it into Ziploc bags, flattening it out and throwing in the freezer. Then I only have to break off bits of the frozen stuff as needed. I do the same with ginger sometimes.
Brian, I have yet to make this buttered chicken but I wanted to share with you my hack for a great weeknight dinner. I cook spaghetti squash in the oven and then shred the flesh in the shell and top with butter chicken from my local Indian restaurant. It makes for a quick mideweek dinner. Enjoy.
I love the fact that you don't look down on shortcuts, especially when it comes to weeknighting. I used to really nerd out into the ingredients and prep, but due to work, I had to go down on that. Now I rarely do anything without "cheating", when just cooking for a weekday. Thanks for doing this, Brian!
Same. The preaching in the comments here is a bit OTT! Sometimes you just don't have the energy to cook. Shortcuts help encourage you to still cook and not resort to takeaway.
I'm currently in Thailand. I often have her yellow curry. I asked her one day about the recipe. Funny thing. She uses the same curry paste I use when I am back home. If it's good enough for a Thai, it's good enough for me.
I doubled this recipe and used my instant pot. Just over 25 minutes. Got an extra large can of tomatoes by mistake but not even mad, the gravy was delicious. The nearly cup of spices took me off guard but it reminded me so much of the Indian restaurant where I use to live. Surprised how filling and satiating it was too. 10/10 will add to my rotation.
Pre covid I traveled to India about 1 week in 6 for work, and really miss the food. I do have a butter chicken recipe I love but it takes 2 hours... I have this version simmering with a few minor tweaks (ghee instead of olive oil, yogurt instead of cream, and I added fenugreek leaves). My few tasting samples indicate this is like 95% as authentic tasting as my other recipe at 1/8th effort. That's a win in my book! Thanks!
When he mentioned the frozen rice, I bet Uncle Roger suddenly sensed a disturbance in The Force 🤣
He definitely put leg down from chair
No one gives a shit about what uncle Roger thinks
Yeah, I like the recipe but frozen rice is something which really is weird to me.
“Frozen rice?! Hiii-YA!”
Good one!
This recipe works, y'all. Virtually no clean-up, and perfect for a school night.
Bri - just wanted to thank you for this recipe - made it the other night for me and a friend and it was much enjoyed!! Didn't use all your time-saving techniques and I'm just slower so it probably took me closer to 30 minutes...but still that's not bad for a delicious chicken curry dinner right?? This recipe was fantastic and appreciate that you had some good veg in here as well to make feel better about eating this!! The garam masala was the one spice I didn't already have so had to buy that, but boy, was it a gamechanger. Really does add so much warmth and richness!
Anyway, just wanted to say thanks much for this recipe - pretty much followed it to a T, and it was utterly fantastic.
love these WEEKNIGHTING vids!! I'm making this TONIGHT!
I can't get over your name
Yesss I cook a very similar recipe Indian inspired dish; the difference is I add coconut milk instead of heavy cream and it tastes delishhh
Coconut cream is used predominantly in south Indian cooking and heavy cream is a favorite of North Indian cuisine. Different spices are also used to compliment each fat source. Something to look in to!
Tried this the other night and it was great! Took 45 minutes but that’s on me. One caution of you aren’t familiar with these spices just be cautious in how much chili powder you add. We used Indian chili powder in the quantities suggested with no cayenne at all and it was one of the hottest dishes I have ever made, and I regularly make authentic Gong Bao (Kung Pau) chicken. Maybe it would have been less Spicy with another type of chili powder. We can’t wait to try again but less spicy this time. This will be a regular go to dish in our house!
i tried this today. it turned out exactly as delicious as i wanted it to and made me happy the whole day. it took a little over 30 minutes for me but i love this recipe. plenty of tips to make it easier and it was so straightforward that i was motivated enough to try it. i love your channel!
Made it last night for dinner and it was amazing 👍🏼👍🏼 The house did smell like Indian restaurant.😁
My wife and I love Indian-style food. I can definitely see this one in our kitchen soon.
As my mom cooks everyday, at our household she blends onion, garlic, ginger, cumin separately and stores them in separate containers, then puts them in the freezer. Good for 15~20 days. Though nothing beats the freshly pounded in the mortar and pestle one but the frozen ones save a lot of time.
Hi Brian, this is the first recipe I tried from your channel and it turned out wonderful. Accidentally went heavy handed on the chili and cayenne but fixed with extra heavy cream. Thank you for the recipe!
Just a tip that you can peel a whole head of garlic in about 30 seconds.... get two metal bowls with lips... break up the head into the cloves, toss them in one of the bowls, flip the other bowl over and place it on top of the other bowl, hold them by the lips, and.... shake the shit out of it for about 30 seconds. All the cloves will pop right out of their skins without any work.
Sounds like magic but it works. Try it Bri. You will never need to buy jars of whole clove garlic again.
Okay, ima go buy some ginger and naan tomorrow and cook this! It looks sooo good!
Brian,
I am a Christian guy of Portuguese descent from Mumbai, India who loves to cook.
Great to see you cooking this Indian meal.
I have become an expert at cooking all kinds of delectable chicken and lamb kormas.
I also love cooking the rarest paneer curries like paneer makhani, kadai paneer, handi paneer, and butter paneer to name a few.
Paneer is known in the west as cottage cheese.
Loved the video! However if you do enjoy cilantro, I would suggest chopping it before sprinkling on top. It gives that nice flavor to every bite without having to chew down on some leaves.
Well-advised, Ashwani. Makes a helluva difference.
@@frankdsouza2425 It really does unlock the full flavor and aroma of the herb and really elevates the dish. I also get irked by full basil leaves on pizza for the same reasons.
Made this today but adjusted it slightly and made a sort of pulled chicken version in my slow cooker, turned out absolutely delicious! One of the best dishes I've made in a while!
Looks good, the blending before frying is a technique I hadn't seen before.
just a quick additional tip. Let the onions cook and then add salt. And then something else goes in or else the onions taste raw. Also, please use fresh tomatoes instead of tinned puree. Will surely taste better once the gravy starts releasing the oil.
Made this a few months ago...AMAZING!!! Making it again for out of town company in 2 weeks. Everyone loved it. BTW Brian, love the dance moves.
Basmati rice is a must with curry,I cook it a lot from scratch,and naans I tend to wet with water and put under the grill
Weeknighting is so good! I haven't had a good Indian dish in a while. I always have rice at home so no need for frozen rice and naan isn't hard to make.
Where I struggle is the chicken thighs. They sell them in football team packs and it's always hard for me to want to defrost meat again.
Also try blending some of the already deep fried onions instead. Tastes awesome and gives a deeper color
If you have a rice cooker, none of the ingredients but rice at hand and a grocery store nearby, shopping for the sauce AND making it seems doable just in time for the rice! Great recipe, I'm definitely trying this out.
Good job! Adding lemon would be a recommend. And also using cooked rice.
Agree!
Mmmmm.....curry. Always a hit around our house. Gonna try this take on it (I've never made it with chicken thighs before - always did chickpeas instead). Also, I'm LOVING the website!! Really great design and the recipes are really nicely laid out! Congrats on getting that stood up. :)
Thanks, Crystal. Hope you like it!
I don't usually just stock cream, but coconut milk also works.
Finally got around to making this. My first mistake was not realizing we had no onions. Powdered onion to the rescue. Hopefully, my homemade garam masla help to offset this mistake. Even with the mistake, this was delicious and easy to do. Added to my quick weeknight recipe list. Thank you.
Great little recipe, quick and tasty, we make our own sauce version adapted to own tastes in largish batches.
This works to save alot of time if your sauces need long simmer times such as italian meat sauce and save energy used by the stove because you do not need to make it over and over.
We pour a portion of the sauces in writable ziploc bags sqeeze the air out and flat pack it on a tray in the freezer, making it a thin sheet of sauce allows it to defrost alot quicker than a puck in a deli container. Also flat packed they are more space efficent in the freezer, we do this for all sorts od soups, stew, sauces and gravy. You just dump the sheets in the pot and simmer, doing this while still frozen leaves little if any sauce left in the ziploc verses defrosting in the bag, snapping or cutting the sheets into smaller pieces allows it to defrost quicker.
I'm an Indian and I APPROVE!
Dear Brian, this is the best dish I have managed to make at home in more than a month! The one which is close to my heart and will try it tonight, so keep your fingers crossed, greetings from Poland, tomorrow is a day without training, so Sheet pan pizza 2.0! All the best
Mom went out of town so I made this for pops. Turned out pretty damn good so I made it again for the bf and he loved it! Thank you 😊
delicious 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
Thanks for being here at Premier!
🏴
Hey Bri, you can actually buy a microwavable rice maker, it's really quick takes about 18 mins. I think instead of the frozen rice you could just prep the rice early, have it cook for the duration of the main curry, and once you're done they should both be done at the same time an you have fresh rice instead of frozen.
Thank you for this Brian! I'm going to make this dish plant-based with Chickpeas instead of Chicken:)))))))))
Dude... Literally yesterday I thought you had something like this but you only had the butter chicken recipe and I bought the ingredients for that. Now I have to try both! It's gonna be a rice filled month. 😅
Awesome. Perfect approach to the weeknight. Brilliant job Brian. I would give you an Emmy for this one.... or at least a VH1 video award.
I screamed with disappointment as you cook that instant rice 🥲🥲😭😭
Just got done making this with a slight variations:
1. I just eyeballed the seasonings n flavored to taste
2. Used a rice cooker for rice(jasmine rice cause that’s what I had on hand)
3. Wanted more of a butter chicken flavor(know he has one but looked more involved) so I seasoned the chicken with sourcream + heavy cream(didn’t have yogurt) + garam masala & salt n browned it like in the video. In the actual sauce I used 4tbsp/56grams of a European style butter I like(président) and about the same amount of heavy cream recommended in the video(I eyeballed it) lastly I used Agave instead of sugar(household preference)
This is probably the easiest Indian inspired food I’ve made n it’s extremely flavorful. Super quick to make too
Im making a very similar recipe to this almost everyday! Indian chicken curry tastes so good and is very macro friendly when made with chicken breast, little oil and low fat cream. I lost 3kg in a month eating this!
Looks so good!!!
You always make everything look easy
Hey Brian, what kind of toaster is that? Mine would never fit a Naan bread. Curry looks great, I'll be trying that out soon.
I do something similar already - but this seems slightly better.
I don't think all microwave rice are equal - and they all get weird if overcooked. Not sure what the options in the US are like. Never seen frozen rice in Australia - but maybe I'm just not looking into hr right places. Broccoli/cauliflower rice is a a good way to avoid carbs.
If there's one easy thing that makes your curry way better, it's whole spices toasted. Honestly, simple chickpea curry with rice, yogurt and maybe some flatbread/naan is SO good.
I'm addicted to scooping up curry with flatbread so I often just make some fresh bread and skip rice. I don't really follow any recipe, basically I just make small pizza dough balls with less hydration and roll them flat.
So you're telling me you use a full jar of garlic every week before it goes bad? I thought I loved garlic but you're on another level.
A cool idea for you to check out would be the Garbage Plate from Rochester, NY. It would be interesting to see your take on it
Good recipe, but I would use basmati rice - takes 20 minutes to cook so put it on before anything else. I would also use diced, skinless chicken breast that does not need to be cooked first. 20 second microwaved pittas work well if you don't have nans.
I have pledged not to call for takeout on Chicken Masala. Thank you, Brain for the fantastic dish.
This turned out amazing!
Looks de-lish! I'd butter the nan after toasting (ghee?).
Love the small prep bowels, Brian. Can you link to them? Thanks.
Hey Bri! This looks amazing, gonna make it soon. Dude, I peel my garlic and freeze it, then pop out one or two cloves as I need them. They thaw super fast and grate on the microplane even when frozen. Try it out with your pre-peeled ones! P.S. MISS ME WITH THAT CILANTRO, BRO 🤮
You know I always hated coriander (cilantro) and thought it tasted like soap, but over time my taste buds changed and I love it now! Hope that happens to you!
Parsley is a sub people use for it.
@@JB_Fraulein_KunstMaybe I should try cooking with it more, I always sub parsley but that's not helping me develop my palate!
@@brettmoore6781 Tossing a handful of vile cilantro on a dish is not “cooking with it,” it’s smothering the flavors under a blanket of soapy graveyard soil!
@@monkeygraborange 🤣🤣🤣
I wanna see this amazingness in real time….cooking with Brian in real time!!
This looks simple and delicious
i do the same recept, expect i use tandooripowder instead of garam masala and i dont put heavy cream in it. this is version has a more powerfull flavor of the spices, because the cream turns it a bit down
just... can`t do anything about it but i like every of your videos almost after a minute every time. It just feels like... Good ol Bri cannot disappoint you. Even not "disappoint" but... Good ol Bri cannot give you NOT GREAT video :D And... as always, this video was great!
Naan is sooooo easy to make Bri!
So, tossing this out to the YT community here. I made this for dinner the other night. My wife and I love Indian food, and were very excited. I had all the right ingredients, and I tried to follow the process and timing as closely as I could. It smelled AMAZING!!! but the flavor was inedible. The flavor was really really bitter, with a really heavy clove aftertaste on the back of the tongue and the tip of the tongue felt a little numbed down on flavor sensing. I'm wondering, did I undercook the spices, did I over cook them? If anyone has thoughts on what in this recipe would go super bitter I'd love to know, and give this another shot.
Thanks in advance, -Jeremy
I don’t see any replies to your comment, but did you ever figure out what happened with your meal? I tried this tonight and mine came out like yours, plus it’s gritty (like I added a couple handfuls of sand). It’s not completely inedible, but it’s not enjoyable. I’m not sure where I went wrong. I followed the recipe exactly and I even bought a kitchen scale and this is the first recipe I used it on. I’m still learning how to use my new enameled Dutch oven… I guess maybe my heat was too high? And I did something wrong with cooking the onion mix and cooking the spices?
Bri, I'm not sure why people put in garam masala and then add more spices that are already in the masala, like cumin.
Its like saying, "put in some cumin, and also, some cumin".
???
start some rice in a rice cooker at the beginning and that still fits your timeline.
Definitely want to try this one out
Yay! I'm so excited to try this!
I hope you do thanks for watching
That's Bengal Chicken Curry
Add a Little bit of Curd and It will be Perfect ❤️
Looks great! Thanks Brian
🤙🏻🤙🏻
that one bit of chicken that didn't make to the pan triggers me 4:36
Yum!
I apricate metric conversion, Bri
Could you add yoghurt instead of cream if you're watching your calories? Or is it something you can get away with if overall it's a healthy meal?
I wanna cut back but not where it's unnecessary. I tend to just try to eat unhealthy but tasty meals less often, rather than sacrifice flavour and eat bland all the time (hope that makes sense)
You can use yogurt if you like but I'd recommend d against low fat or fat free yogurt. You need some fat in the dish because spices have a lot of fat soluble flavors that you can't taste if there's no fat to carry those flavors to your tastebuds.
@@chriswhinery925 oh absolutely, low fat yoghurt can get in the bin! 😅
Thanks for the reply! I love learning about the more science aspect of cooking and will keep that in mind.
It didn't look like a lot of cream so I can probably eat this without worrying too much (long as I don't chug down booze alongside it)
If you’re worried about calories I’d just dial back the rice/naan so you can fill up on veggies and protein instead of simple carbohydrates. Also I’ve used half and half instead of cream in a chicken tikka before, you’ll definitely miss the cream if you’re used to restaurant indian but it’s still quite good.
Yippee! Really pleased you went with my vote, feel like I've won the lottery
Damn Brian yous a fucking savage. I can't believe you just ripped open the naan bag like that.
I was about to make a comment about the frozen rice (seriously rice cookers are great), but realized I’ve been doing the same eg for mashed potato…
Weeknighting is awesome
Wow I’m today years old when I realized I should just salt/season my meat in the container it was put in… smh 🤦🏻♂️ thanks for the basics, Bri.
I'd only make one change, Bri - coconut cream instead of regular! I'm hungry NOW!
Toaster na'an is yummy.
Another banger as always BriMan! (When i make this imma add more cream)
THANKS :)
Interesting comments so far
Looks great. Have you tried coconut milk instead of cream to finish?
I'd say the con to that pre peeled garlic is the plastic container it comes in.
well so much stuff comes in plastic containers. that a bit more might not even make a difference
@@manankulshrestha9681 I'd argue that every single one makes a difference
imma try that out tomorrow
Can i use this recipe for meal prep?
woo woo woo !!!
Where do you get your frozen rice? I’m also in STL and don’t see it at Schnucks.
Nicely done!