1 onion chopped fine 4 tsp ginger grated 1 serrano pepper chopped fine 5 cloves garlic minced or pressed 1 tbsp garam masala 1 tsp ground coriander ½ tsp ground cumin ½ tsp ground black pepper 4 tbsp butter 1 1/2 cup water ½ cup tomato paste 1 tbsp sugar 2 tsp table salt (1 for sauce, 1 for chicken) 1 cup cream 2 lb chicken thighs (about 8 thighs) ½ cup thick Greek yogurt 2-4 tbsp cilantro
While marinating the chicken with yogurt you should add a spoon of turmeric powder salt garam masala powder n red pepper power. Then that baked chicken would look and taste better. The sauce required another ingredients that is kasuri methi. Dri fenugreek leaves. 1.Any Indian cuisine turmeric powder is must thing. 2. Any north Indian food dry fenugreek herb or leaves is a must thing.
I’m Indian and rarely very puritanical about the authenticity of recipes used by such shows but the absence of dried fenugreek leaves (kasuri methi) is too big a flaw to overlook. I’ve seen ATK make many Mexican dishes with very specific ingredients (banana leaves anyone?) so I’m surprised with this miss. Anyway, all that’s needed is about 1 tbsp of dried fenugreek leaves. You need to rub the dried leaves between your palms and add it right in the end. It will really elevate this dish.
@@brandon-butler The typical sequence is: finish cooking, turn off the heat, add the fenugreek, mix, add the chopped cilantro, mix, cover and let rest for 5-10 mins for the flavours to develop and then serve.
Humbly, if one is going to call this Murgh Makhani, one must (must) also include Khasoori Methi (fenugreek). That’s THE butter chicken taste. It’s ok to raise the bar and ask us to use it. Even if we live far away from groceries that’d carry it, we have Amazon ;) I wish ATK would at least mention that important ingredient…
@@lgshs5501 I use about a loosely packed tablespoon and I crumbled the leaves through my hands to release the oils right before I serve it. Plus my hands smell AMAZING for about 3 hours.
In my humble opinion, this is one of the best recipes that America's Test Kitchen has ever produced. I can't tell you how many times I have made this since I first discovered it nearly two years ago. Even my young kids get excited when I tell them it's on the menu, not only because they like the dish itself, but because they know I am going to be making naan to go on the side. Yes, even with the rice.
Do you use ATK's Naan recipe? I still want to make naan, but that recipe is a bit intimidating. There are other ones that seem more manageable, but I'd love to get a sense of what approach someone who makes these all the time takes
@@Cyrribrae actually, the recipe I tend to use most often comes from the King Arthur flour website. They have several different versions up there, but the one I use includes plain Greek yogurt, a combination of all-purpose flour and bread flour I believe, and a small amount of butter as well. It is made all in one day. My oldest daughter, 7, as well as her four-year-old little sister, not only love to eat the stuff, but also rolling out. The same number of dough pieces to make it. I don't use a stone, but I do heat up then Park the thing over medium-high heat and cook them, two at a time, by cooking for 1 minute on each side, then 30 seconds on each side. Even my oldest is not afraid to get in there with the spatula and flip them over. It works for us every time. I have not tried the America's Test Kitchen Recipe, so I will have to check it out.
@@priestlygarments4004 you're right. Because the instructions are to broil the chicken. So it really depends on your broiler and what kind of setup you have. My Broiler flat-out sucks! So when I put this recipe into my own permanent personal cookbook, I may simply marinate the chicken size in the yogurt and salt, then toss them on my grill.
I agree with Raj. Kashmiri chillie powder (about 1/2 to 1 Tsp as per your preference of soiciness) is another important ingredient. It gives the dish a better flavor and a beautiful red color. It is added along with the spices for the sauce and also to the chicken,which in Indian Cuisine ishould be marinated, with the other Ingredients. Also, the crushed Kasuri Methi is another important ingredient for this dish. Just a friendly suggestion for a more authentic Butter Chicken.
While making the sauce, make sure to first cook the tomato paste with the onions for a minute before you add the water. This process is important because in doing so you are letting it’s essential oils seep into the onions and the spices, helping layer the flavor. When you put water first and then the tomato paste you are only boiling the paste and not properly giving it its purpose.
Very nice recipe. I was thinking of adding the tomato paste with the spices and cooking that (before adding water) until the tomato paste darkened somewhat. I think that might improve the flavor.
Yup, I did that too. If you're creating a fond, well, tomato paste is perfect for it. I felt no need for a wisk when I added the water, the fond came right off and the tomato paste dissolved witho no lumps.
I made this tonight and I have to report that this is a 10/10 recipe. The only tweak I'd make is to use a little more of the spices, but even following to the letter, this is amazing.
Just watched this and saw your comment as I was looking for angry Indian comments. She forgot the spices in her marinade, her spice combo at the start and the ever important kasuri meti. Would recommend the recipe by Get Curried (Bombay chef I think it is) as that's a very authentic one.
The butter chicken looks fine it used thighs, it's well brown from the yogurt and broiling, it's seasoned well but always taste for salt, it's garnish with cilantro (coriander) the sauce looks okay but there are things missing that is crucial for butter chicken the cashew nuts for richness, Kashmiri chili powder for color, and fenugreek leaves (kasoori methi) that takes the butter chicken to the next level. I also like to marinade the chicken thighs with not only the yogurt but mix it with garlic, ginger, garam masala, Kashmiri chili powder for more added flavor in the marinade and to let it rest overnight. And I used either crushed tomatoes or San Marzano tomatoes for the sauce as long as it's good quality. I also served it with basmati rice and naan which is delicious. Not a bad butter chicken maybe this recipe is easier for anyone wanting to make it for the first time.
OMG. I have made many butter chicken recipes. My daughter loves it, her husband doesn't like spicy or curry. I replaced the Serrano pepper with some sweet red pepper. This was FABULOUS 😍 Everyone cleaned their plates and asked we have again soon. DYI, I brunoise mirepoix and add to rice before cooking to add more vegetables 😋
The little guitar spatula is adorable omg I want one. Also, I’ve only just used the premade sauce, and every recipe I’ve seen calls for a million different things. Plus, now I can just leave the cream out.
I pressed play, only to hear how she pronounced the name of the dish. I wasn’t disappointed. 😂 Nothing wrong with using a rice cooker, but it really doesn’t take long to make steamed rice. Not sure why she said it would take longer than cooking the main dish. Not so. We usually cook rice about 10 mins before we’re ready to serve up,
Brilliant, thanks Julia! I made this a few days ago for the family and last Saturday for guests. However they are sensitive to too much spice and tomato so I cut the spices by half and only used one little can of tomato paste, but they still loved it and were happy to take leftovers even. So it's pretty good toned down as well. I had your video playing on 50% playback speed while I was cooking and you sounded humorously menacing, unlike your real lovely self.
I made this two days in a row, its fantastic! Easy Peazy. I used cauliflower rice and no sugar in the mix, I added two jalapenos (i didnt have a serrano on hand). I see comments below about using Fenugreek, will try that later. I wonder what role the yogurt plays on the chicken if we are only covering it and not marinating it? I agree with another commenter below that adding the tomato paste before the water and allowing it to coat the bottom of the pan would allow for a deeper flavor. I can always depend on ATK for some good cookin!
The yogurt helps the meat to become more soft n juicy. If you add more spice with the yogurt and keep it refrigerate it for a day then that will give you much better taste. While putting yogurt add turmeric powder, salt, red pepper powder, black pepper n garam masala and then marinate the meat. That will bring more flavour in the meat. In the gravy / sauce dry fenugreek herb/leaves will add more authentic taste. A pinch of it is enough for one person.
@@priestlygarments4004 I think you have to know your own broiler. Yes I believe 500 is the maximum of most US ovens and then it would depend on how close you put the shelf to the broiler flame source. I personally don’t like to use the broiler on my oven. So I set it at 475 and place the rack 6 inches away from the flame until the fire alarm goes off !Ha Ha Ha
Just a few things that we cook our butter chicken, marinated and sauce with that was omitted. Season the chicken with the same mixup you made the sauce with, ginger and garlic. Two cardamom pods, cinnamon sticks, turmeric, fenugreek, and clove should have been added to sauce. Marinated the chicken for at least 4 four hours. After you cook the chicken put everything together.
I made this today, and I pleased with the result. I did find it to be noticeably sweeter than I like, and I omitted the sugar in your recipe. Still too sweet, so I added the juice of one lime and that offset it some. I suppose the sweetness is coming from the tomato paste?
If you want to next-level the chicken and have a charcoal grill, grill it outside over lump (hardwood) charcoal. You can achieve 900° F pretty easily and get a great char and smoke flavor. As others have suggested, adding spice to the yogurt marinade and letting it sit for a bit (maybe an hour) is very helpful as well.
YUMMY THANKS ! HAVE ENJOYED THIS AT A LOCAL RESTAURANT ! NOW I MAKE MY OWN WITH YOUR RECIPE...REMEMBER, 10 SECONDS IN MICROWAVE AND GARLIC PEELS PRONTO
Excellent tasting and simple recipe. I grilled chicken reverse sear style because I was too lazy to use the oven. My understanding, Indian recipes and spice mixtures vary widely from North to South, I wouldn’t change a thing!
I made this the traditional way with the other spices that are used that I went to get at an Indian store. She's made this in a way that is somewhat close to the traditional way. I like that she's puts it in the oven as I do to mine but in a different technique. I frowned upon other recipes of this dish made. This would be another recipe besides the traditional way I make it that I would definitely try. It's a favorite of mine. ❤️🙂
One of my favourite restaurants here in the UK serve this with a bed of ground almonds and topped with slices of banana and then garnished with some celantro on top Superb X
We tried it for the first time last night. OMFG it was delicious. It's now on our permanent weeknight menu. The kids liked it, my wife adored it, success. I think I'll try and find fenogreco next time, there's a spice shop at the downtown market that might carry it.
Indian here. Make sure it's dried fenugreek leaves (a.k.a kasuri methi), not fenugreek seeds (methi) which are extremely bitter and never used for garnish.
When i make curry, i let the dish cook longer than the rice. So the dish is made and set on the stove and THEN i turn on the rice cooker. Makes it so much more flavorful to let it sit on low for an hour or so.
As someone who is of Indian decent and whose grandparents used to make something similar I can't ever remember them using "greek yogurt" in this dish. It was always plain yogurt but interesting take, worth trying! Do like the simplicity of this version though!
That looks soooooo good. I had to share this video with my brother in law because he loves indian food but cant quite get it right while trying to make it at home.
Please people's just buy ginger+garlic paste at your Asian grocer. Use it in Indian cuisine, use it in soups, use it in marinades, use it with tomatoe sauce. Many uses for ginger+garlic paste just buy a bottle, it should not cost you above $5 for 250 ml, read the bottles amount and compare if you don't understand the measurements. Quicker, cheaper, easier go get some GG paste.
i think you could improve this recipe by: - tempering the butter at the beginning with whole spices (cinnamon, cardamom, cumin, coriander, star anise, cloves, bay leaf), also add some cashews at this stage - adding the ginger garlic paste after the onions are done frying so you just cook off the raw flavor - marinating the chicken with garam masala, turmeric, garlic, kashmiri chili powder - adding fenugreek near the end but in a pinch this probably tastes great!
I'm sure this is delicious ( as all ATK recipes are) but this made me want to make butter chicken,so. ..I of course forgot about it. Sometime later I remembered and researched a multitude of authentic recipes. Now, some weeks later runningvinto this video again,I have to say that this I a. VERSION of butter chichen,but,not close to the recipes I've seen. Lije I said though,I'm sure this is delicious as well,but some key denominators are missing. But still,I know it wouldn't have made the cut if it weren't tasty. So thanks as always for the recipe and inspiration
The wonderful thing about butter chicken is that "IF", you own a Vitamix Blender you can cook right in the blender. As well. You can sautay for a while in it too. It comes out waaaay more fragrant and tasty without ruining a bunch of pots and stirers. And the chicken. The ONLY reason chicken thighs were used as because it was originally a dish made out of leftovers that the British used to seem to like when they came over
I just made this last night and holy smokes is it amazing. I didn't realize the path to a delicious curry was so short and simple. I had leftovers again for lunch today and it's even better. One quick note - my supermarket didn't have cream! So I bought half and half instead (I despise making substitutions, fyi), and was concerned how it might turn out...but yeah, it was amazing and I'll probably continue to make it with half and half since it has a third the fat (3 grams vs 10 grams per 2 Tbsp) and I didn't feel like it was missing anything.
Thanks you all! Love this channel and all the cooks, testers, dishwashers, etc. Learn every day. Have you done any videos on gluten free? You have such a great menu I can usually adjust to my GF. Food is not my friend, well, gluten is not my friend....keep on cooking..I will keep on learning...winner, winner..chicken dinner..lol💟💟
I’m gonna try this again! the last recipe I followed was horrible it came out tasting more Mexican, kind of a chili flavor. I just found this channel, did used to have a show on tv??? Anyway love your recipes! The corn fritters were a hit !!!
I love how Americas Test Kitchen is starting to explore more world cuisine. I would absolutely love more Egyptian, Georgian, North African cuisines and recipes.
@@Jon-G if you look into it he wanted a very large amount of money. I feel like his contract would have hurt any future for Test Kitchen including this TH-cam channel so I’m really happy they let him go.
I can make mac & cheese from the box with cut up hot dogs mixed in. Just like Mom used to make for us. Once in a while it was a can of tuna instead of the hot dogs.
Thank you. I tried it, and it tastes great. The only problem is the meal is too heavy. Way too much butter and cream. I guess I can't serve this meal too often.
I'm reeling in shock. It may have tasted fine but to imply this bears any relation to butter chicken... Its like if I publish a recipe for pumpkin pie using naan for the crust or something.
If you do not taste 👅 the sauce until after everything is cooked & assembled, is this a risk for not being able to add some of the spices you cooked with the veg mix?
I love cooking because I Got though the chef school in Jackson square ì passed the cook basic level one program at liĺàson college in the mall at the chef school in Jackson square.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
1 onion chopped fine
4 tsp ginger grated
1 serrano pepper chopped fine
5 cloves garlic minced or pressed
1 tbsp garam masala
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground black pepper
4 tbsp butter
1 1/2 cup water
½ cup tomato paste
1 tbsp sugar
2 tsp table salt (1 for sauce, 1 for chicken)
1 cup cream
2 lb chicken thighs (about 8 thighs)
½ cup thick Greek yogurt
2-4 tbsp cilantro
And don’t forget the very important ingredient: 1 tablespoon dried funugreek leaves.
Thank you so much!!! I am making this tonight for a dinner party and your thoughtfulness is invaluable.
Thank you. Super helpful
you da real MVP
Bit of kashmiri red pepper or paprika adds a wonderful colour to the dish
This video to me as an Indian is what BBC's egg fried rice video was to Uncle Roger.
While marinating the chicken with yogurt you should add a spoon of turmeric powder salt garam masala powder n red pepper power. Then that baked chicken would look and taste
better. The sauce required another ingredients that is kasuri methi. Dri fenugreek leaves.
1.Any Indian cuisine turmeric powder is must thing.
2. Any north Indian food dry fenugreek herb or leaves is a must thing.
Let people cook in their way!
No, that person is right. Either you call it butter chicken or you make up your name for the dish. Chicken in a sauce for example.
I’m Indian and rarely very puritanical about the authenticity of recipes used by such shows but the absence of dried fenugreek leaves (kasuri methi) is too big a flaw to overlook. I’ve seen ATK make many Mexican dishes with very specific ingredients (banana leaves anyone?) so I’m surprised with this miss. Anyway, all that’s needed is about 1 tbsp of dried fenugreek leaves. You need to rub the dried leaves between your palms and add it right in the end. It will really elevate this dish.
Like at the same time she adds the cilantro?
Thank you for that info!
@@brandon-butler The typical sequence is: finish cooking, turn off the heat, add the fenugreek, mix, add the chopped cilantro, mix, cover and let rest for 5-10 mins for the flavours to develop and then serve.
@@WhatsInAName222 Thank you for taking the time to explain! We appreciate it!
@@WhatsInAName222 thank you will try this method
Humbly, if one is going to call this Murgh Makhani, one must (must) also include Khasoori Methi (fenugreek). That’s THE butter chicken taste. It’s ok to raise the bar and ask us to use it. Even if we live far away from groceries that’d carry it, we have Amazon ;) I wish ATK would at least mention that important ingredient…
How much would you use and when?
@@lgshs5501 use it at the end of the cooking process. Add as much as you like, not to much if you don't know if you like it
Don’t add too much though !
@@lgshs5501 I use about a loosely packed tablespoon and I crumbled the leaves through my hands to release the oils right before I serve it. Plus my hands smell AMAZING for about 3 hours.
@@marlobrooke 😬
In my humble opinion, this is one of the best recipes that America's Test Kitchen has ever produced. I can't tell you how many times I have made this since I first discovered it nearly two years ago. Even my young kids get excited when I tell them it's on the menu, not only because they like the dish itself, but because they know I am going to be making naan to go on the side. Yes, even with the rice.
Do you use ATK's Naan recipe? I still want to make naan, but that recipe is a bit intimidating. There are other ones that seem more manageable, but I'd love to get a sense of what approach someone who makes these all the time takes
@@Cyrribrae actually, the recipe I tend to use most often comes from the King Arthur flour website. They have several different versions up there, but the one I use includes plain Greek yogurt, a combination of all-purpose flour and bread flour I believe, and a small amount of butter as well. It is made all in one day. My oldest daughter, 7, as well as her four-year-old little sister, not only love to eat the stuff, but also rolling out. The same number of dough pieces to make it. I don't use a stone, but I do heat up then Park the thing over medium-high heat and cook them, two at a time, by cooking for 1 minute on each side, then 30 seconds on each side. Even my oldest is not afraid to get in there with the spatula and flip them over. It works for us every time. I have not tried the America's Test Kitchen Recipe, so I will have to check it out.
@@twosocks1976 Awesome! I'll have to check that out. Thanks :D
Hey what temperature did you cook the chicken in the oven? She didn’t mention
@@priestlygarments4004 you're right. Because the instructions are to broil the chicken. So it really depends on your broiler and what kind of setup you have. My Broiler flat-out sucks! So when I put this recipe into my own permanent personal cookbook, I may simply marinate the chicken size in the yogurt and salt, then toss them on my grill.
The yoghurt and chicken mix would have been better imo if it had some ginger garlic paste, Kashmiri chilli powder, garam masala and maybe turmeric.
I agree with Raj. Kashmiri chillie powder (about 1/2 to 1 Tsp as per your preference of soiciness) is another important ingredient. It gives the dish a better flavor and a beautiful red color. It is added along with the spices for the sauce and also to the chicken,which in Indian Cuisine ishould be marinated, with the other Ingredients. Also, the crushed Kasuri Methi is another important ingredient for this dish. Just a friendly suggestion for a more authentic Butter Chicken.
Yes.
I love the dichotomy of the sub-$10 guitar-shaped wooden spoon, and the $400-700 chef's knife and ~$5,000 oven/range ;)
What kind of knife is she using? Just curious it has a nice shape
While making the sauce, make sure to first cook the tomato paste with the onions for a minute before you add the water. This process is important because in doing so you are letting it’s essential oils seep into the onions and the spices, helping layer the flavor. When you put water first and then the tomato paste you are only boiling the paste and not properly giving it its purpose.
I made this tonight and it’s easy and absolutely delicious!
I love that your wooden spoon looks like a guitar!
She does a really neat job.very impressive. Looks delicious.. congrats
Very nice recipe. I was thinking of adding the tomato paste with the spices and cooking that (before adding water) until the tomato paste darkened somewhat. I think that might improve the flavor.
Yup, I did that too. If you're creating a fond, well, tomato paste is perfect for it. I felt no need for a wisk when I added the water, the fond came right off and the tomato paste dissolved witho no lumps.
It will taste like tomato soup if you use paste. For authentic taste use fresh tomatoes
I made this tonight and I have to report that this is a 10/10 recipe. The only tweak I'd make is to use a little more of the spices, but even following to the letter, this is amazing.
Just watched this and saw your comment as I was looking for angry Indian comments. She forgot the spices in her marinade, her spice combo at the start and the ever important kasuri meti. Would recommend the recipe by Get Curried (Bombay chef I think it is) as that's a very authentic one.
@@LiezeNeven lol angry Indian comments
Julia is very pleasant to listen to. Nicely explained.
The butter chicken looks fine it used thighs, it's well brown from the yogurt and broiling, it's seasoned well but always taste for salt, it's garnish with cilantro (coriander) the sauce looks okay but there are things missing that is crucial for butter chicken the cashew nuts for richness, Kashmiri chili powder for color, and fenugreek leaves (kasoori methi) that takes the butter chicken to the next level. I also like to marinade the chicken thighs with not only the yogurt but mix it with garlic, ginger, garam masala, Kashmiri chili powder for more added flavor in the marinade and to let it rest overnight. And I used either crushed tomatoes or San Marzano tomatoes for the sauce as long as it's good quality. I also served it with basmati rice and naan which is delicious. Not a bad butter chicken maybe this recipe is easier for anyone wanting to make it for the first time.
Serrated knife and ginger go very well together towards peeling ❤ Wonder this is not so known ❤❤❤
OMG. I have made many butter chicken recipes. My daughter loves it, her husband doesn't like spicy or curry. I replaced the Serrano pepper with some sweet red pepper. This was FABULOUS 😍 Everyone cleaned their plates and asked we have again soon. DYI, I brunoise mirepoix and add to rice before cooking to add more vegetables 😋
I add frozen peas & carrots partway through cooking Basmati rice...looks pretty too.
The little guitar spatula is adorable omg I want one. Also, I’ve only just used the premade sauce, and every recipe I’ve seen calls for a million different things. Plus, now I can just leave the cream out.
My self a seasoned cook. Its simply the best recipe!!
I pressed play, only to hear how she pronounced the name of the dish. I wasn’t disappointed. 😂
Nothing wrong with using a rice cooker, but it really doesn’t take long to make steamed rice. Not sure why she said it would take longer than cooking the main dish. Not so. We usually cook rice about 10 mins before we’re ready to serve up,
Really? My rice takes longer than that.
A rice cooker takes about an hour.
It's actually not pronounced "merg mack-ni" but "moorg muck-ni".
Brilliant, thanks Julia! I made this a few days ago for the family and last Saturday for guests. However they are sensitive to too much spice and tomato so I cut the spices by half and only used one little can of tomato paste, but they still loved it and were happy to take leftovers even. So it's pretty good toned down as well. I had your video playing on 50% playback speed while I was cooking and you sounded humorously menacing, unlike your real lovely self.
You can also fry a little bit of the tomato paste with the spices for deeper flavor too.
I made this two days in a row, its fantastic! Easy Peazy. I used cauliflower rice and no sugar in the mix, I added two jalapenos (i didnt have a serrano on hand). I see comments below about using Fenugreek, will try that later. I wonder what role the yogurt plays on the chicken if we are only covering it and not marinating it? I agree with another commenter below that adding the tomato paste before the water and allowing it to coat the bottom of the pan would allow for a deeper flavor. I can always depend on ATK for some good cookin!
The yogurt helps the meat to become more soft n juicy. If you add more spice with the yogurt and keep it refrigerate it for a day then that will give you much better taste.
While putting yogurt add turmeric powder, salt, red pepper powder, black pepper n garam masala and then marinate the meat. That will bring more flavour in the meat.
In the gravy / sauce dry fenugreek herb/leaves will add more authentic taste. A pinch of it is enough for one person.
Hey what temperature did you cook the chicken in the oven? She didn’t mention
@@priestlygarments4004 under the broiler until it starts to brown.
@@mrscms831 I don’t have a broiler just an oven! Can I bake it at 500 degrees?
@@priestlygarments4004 I think you have to know your own broiler. Yes I believe 500 is the maximum of most US ovens and then it would depend on how close you put the shelf to the broiler flame source. I personally don’t like to use the broiler on my oven. So I set it at 475 and place the rack 6 inches away from the flame until the fire alarm goes off !Ha Ha Ha
It's past 1:00 in the morning, and I'm craving butter chicken
Just a few things that we cook our butter chicken, marinated and sauce with that was omitted. Season the chicken with the same mixup you made the sauce with, ginger and garlic. Two cardamom pods, cinnamon sticks, turmeric, fenugreek, and clove should have been added to sauce. Marinated the chicken for at least 4 four hours. After you cook the chicken put everything together.
Will need this too. Will try soon
I made this today, and I pleased with the result. I did find it to be noticeably sweeter than I like, and I omitted the sugar in your recipe. Still too sweet, so I added the juice of one lime and that offset it some. I suppose the sweetness is coming from the tomato paste?
If you want to next-level the chicken and have a charcoal grill, grill it outside over lump (hardwood) charcoal. You can achieve 900° F pretty easily and get a great char and smoke flavor.
As others have suggested, adding spice to the yogurt marinade and letting it sit for a bit (maybe an hour) is very helpful as well.
YUMMY THANKS ! HAVE ENJOYED THIS AT A LOCAL RESTAURANT ! NOW I MAKE MY OWN WITH YOUR RECIPE...REMEMBER, 10 SECONDS IN MICROWAVE AND GARLIC PEELS PRONTO
Excellent tasting and simple recipe. I grilled chicken reverse sear style because I was too lazy to use the oven. My understanding, Indian recipes and spice mixtures vary widely from North to South, I wouldn’t change a thing!
I made this the traditional way with the other spices that are used that I went to get at an Indian store. She's made this in a way that is somewhat close to the traditional way. I like that she's puts it in the oven as I do to mine but in a different technique. I frowned upon other recipes of this dish made. This would be another recipe besides the traditional way I make it that I would definitely try. It's a favorite of mine. ❤️🙂
This was so nice to see you cooking in a non set kitchen…thank you for this video
One of my favourite restaurants here in the UK serve this with a bed of ground almonds and topped with slices of banana and then garnished with some celantro on top Superb X
banana? or plantain? 🤷♀️
@@nonyabidnazz7487 banana most definitely. It was at the Sanam restaurant and sweet house Rusholme Manchester
We tried it for the first time last night. OMFG it was delicious. It's now on our permanent weeknight menu. The kids liked it, my wife adored it, success. I think I'll try and find fenogreco next time, there's a spice shop at the downtown market that might carry it.
Indian here. Make sure it's dried fenugreek leaves (a.k.a kasuri methi), not fenugreek seeds (methi) which are extremely bitter and never used for garnish.
@@mooo6747 thanks for the heads up!
This is one of the best and easiest-to-follow butter chicken recipe videos I’ve ever watched.
It works, it's the real deal. It tastes like butter chicken. No more sauce out of the jar that never quite tastes right. Thank you for this.
Delicious! Merry Christmas 🎄🎄🎄
Just here to admire the recipe and that amazing spatula.
Oh my god I love your wooden spoon! I need one!
When i make curry, i let the dish cook longer than the rice. So the dish is made and set on the stove and THEN i turn on the rice cooker. Makes it so much more flavorful to let it sit on low for an hour or so.
I like how you grilled the chicken not sear in pan. That’s as close as it can get to authentic Murgh Makhani with smokey flavor. 😍
Hi I love butter chicken and I am eager to make Test Kitchens recipe!
As someone who is of Indian decent and whose grandparents used to make something similar I can't ever remember them using "greek yogurt" in this dish. It was always plain yogurt but interesting take, worth trying! Do like the simplicity of this version though!
That looks soooooo good. I had to share this video with my brother in law because he loves indian food but cant quite get it right while trying to make it at home.
Please people's just buy ginger+garlic paste at your Asian grocer. Use it in Indian cuisine, use it in soups, use it in marinades, use it with tomatoe sauce. Many uses for ginger+garlic paste just buy a bottle, it should not cost you above $5 for 250 ml, read the bottles amount and compare if you don't understand the measurements. Quicker, cheaper, easier go get some GG paste.
just a tip. a healthier replacement for cream is oat milk it thicken better than cream.
i think you could improve this recipe by:
- tempering the butter at the beginning with whole spices (cinnamon, cardamom, cumin, coriander, star anise, cloves, bay leaf), also add some cashews at this stage
- adding the ginger garlic paste after the onions are done frying so you just cook off the raw flavor
- marinating the chicken with garam masala, turmeric, garlic, kashmiri chili powder
- adding fenugreek near the end
but in a pinch this probably tastes great!
I agree about the fenugreek greens. Vegetarians can do this with paneer or tofu. You could also use mock duck or the excellent Taiwanese faux meats.
I love this meal. But realy need the guitar spoon.
I loved the video, but the guitar shaped spoon totally stole the show! Now I absolutely have to have one!
I’m going to make this now….wish me luck 😁🤞🏼.
I'm sure this is delicious ( as all ATK recipes are) but this made me want to make butter chicken,so. ..I of course forgot about it. Sometime later I remembered and researched a multitude of authentic recipes. Now, some weeks later runningvinto this video again,I have to say that this I a. VERSION of butter chichen,but,not close to the recipes I've seen. Lije I said though,I'm sure this is delicious as well,but some key denominators are missing. But still,I know it wouldn't have made the cut if it weren't tasty. So thanks as always for the recipe and inspiration
very authentic and tasty.
The wonderful thing about butter chicken is that "IF", you own a Vitamix Blender you can cook right in the blender.
As well. You can sautay for a while in it too.
It comes out waaaay more fragrant and tasty without ruining a bunch of pots and stirers.
And the chicken. The ONLY reason chicken thighs were used as because it was originally a dish made out of leftovers that the British used to seem to like when they came over
I love the guitar cooking spoon!
I will make dinner for you.❣️ from Scotland 🍾🎄👍😁
Love the guitar shaped wooden spoon!
I just made this last night and holy smokes is it amazing. I didn't realize the path to a delicious curry was so short and simple. I had leftovers again for lunch today and it's even better. One quick note - my supermarket didn't have cream! So I bought half and half instead (I despise making substitutions, fyi), and was concerned how it might turn out...but yeah, it was amazing and I'll probably continue to make it with half and half since it has a third the fat (3 grams vs 10 grams per 2 Tbsp) and I didn't feel like it was missing anything.
Thanks for the tip
after watching so many videos this is the best one. perfectly explained, precise, exact and easy.
The chicken needs to be marinated in the spice mixture, with fenugreek as well before baking.
I really like your recipes mam😃👑💯
Do I need a Telecaster-shaped wooden stirrer like yours, or will a Gibson SG do?
Hers is clearly a double-cut, not a Tele. ;)
Have you tried freezing the ginger to grate it? I saw it on another page and have been wondering
Thanks you all! Love this channel and all the cooks, testers, dishwashers, etc.
Learn every day. Have you done any videos on gluten free? You have such a great menu I can usually adjust to my GF. Food is not my friend, well, gluten is not my friend....keep on cooking..I will keep on learning...winner, winner..chicken dinner..lol💟💟
Looks delicious!
now I know how to do it...GOD bless.
This is my husband’s favorite meal! I use the recipe for chicken tikka masala for the chicken part.
That is perfect
YUM!!!! thank you for this recipe!!!!
Hello I really love cooking
Looks great!
Awesome
I’m gonna try this again!
the last recipe I followed was horrible it came out tasting more Mexican, kind of a chili flavor.
I just found this channel, did used to have a show on tv???
Anyway love your recipes!
The corn fritters were a hit !!!
I love how Americas Test Kitchen is starting to explore more world cuisine. I would absolutely love more Egyptian, Georgian, North African cuisines and recipes.
Jon G I was just about to comment. That's what Christopher Kimball’s Milk Street does
@@Jon-G I don't think he was dumped, but it was a contract dispute and he left because of that.
@@Jon-G if you look into it he wanted a very large amount of money. I feel like his contract would have hurt any future for Test Kitchen including this TH-cam channel so I’m really happy they let him go.
This looks great n yummy..👍👍😋😋🤝
Love your guitar wooden spoon
Great preparation
I can make mac & cheese from the box with cut up hot dogs mixed in. Just like Mom used to make for us. Once in a while it was a can of tuna instead of the hot dogs.
Yeah that's a comfort favorite.
or hotdogs in ramen
@@alexandercanella4479 Haha, my mom never made that but I sure did.
Wow watching this after Jamie Oliver's butchered Butter chicken.. I can tell you that you are the rock star.
Thank you. I tried it, and it tastes great. The only problem is the meal is too heavy. Way too much butter and cream. I guess I can't serve this meal too often.
Thicken the sauce and add milk instead
Yup or evaporated milk
Rock n roll guitar wooden spoon. I like it.
Make sure of add a sprinkle of crushed fenugreek for more authentic flavor
Excellent!
Kasuri methi AND Kashmiri chili powder
I'm reeling in shock. It may have tasted fine but to imply this bears any relation to butter chicken... Its like if I publish a recipe for pumpkin pie using naan for the crust or something.
I add a little lemon juice to the chicken before broiling.
Love your videos!
The recipe is quite authentic but one ingredient missing (Kasuri Methi! Dried Fenugreek) very important in butter chicken gravy!
Killer recipe. The sauce can accommodate double the chicken.
Success i added a teaspoon of fenugreek. Thanks
If you do not taste 👅 the sauce until after everything is cooked & assembled, is this a risk for not being able to add some of the spices you cooked with the veg mix?
Can you give me info on the knife used in this video? Thank you in advance!
Search Feder Knives. You can see the mark on the blade at about 1:02 of the video
@@peaksix_ thank you so much! I was having a hard time identifying the g x f
Solid recipe but a few changes, red onion instead of white onion, a handful of cashews or cashew paste and crushed fenugreek leaves at the end.
The small can of tomato paste is more than 1/2 a cup. Small can is 6oz and half a cup is 4oz. Please clarify
When u put it under broiler are we using high, or low?
The small 6 oz can of tomato paste is more than enough for the 1/2 C required in this recipe. You need about 2/3 of the can.
I like the electric guitar shaped wooden spoon. Nice way to quietly demonstrate how punk rock that you were back in the day!
You missed out turmeric powder. Essential for marinating the meat as well as for sauting onion.
I love cooking because I
Got though the chef school in Jackson square ì passed the cook basic level one program at liĺàson college in the mall at the chef school in Jackson square.
Great👌🙏