I’ve noticed in your videos that you’re very conscious of not wasting food or flavor. So many videos I see out there have the cooks leaving lots of sauce or juices behind, or discarding vegetable or meat scraps when they could be saved for stock. I appreciate your frugality.
I too LOVE this aspect of Chef Jack's videos ! Useful, beautiful, ecological and ethical ! I am often shocked by chefs' treatment of ingredients, vegetables, meat and fish while they are displaying their skills as part of cookery shows! In some of the American Master-Chef series, even those that involve the famous Gordon Ramsay, the chefs would sometimes simply throw into a bin, , with an air of disgust, whole dishes or cuts of meat just because their taste or look does not appeal to them. I know that the gesture is part of some of the grand theatrics that these American series like to display but I am truly put off by the image & message conveyed; to treat clean/edible food as garbage, especially at a time when millions of people around the world are still surviving on less than one proper meal a day is not wise nor proper.
I like the clear step by step instruction in your videos. I'm kinda obsessed with the butter chicken recipe and I'm usually disappointed when I eat butter chicken at restaurants in Australia. So, in the end I turned to TH-cam and watched countless videos and experimented to figure it out for myself. There are a few things I'd do differently: 1) Add cashews (realise you had an nut allergic housemate) before the blending process 2) Run the gravy through a sieve to remove all the onion chunks so the gravy is nice and smooth 3) Omit the sugar 4) Add kashmiri chilli powder to give it some kick 5) Add kasoori methi at the end to the gravy Also, I tend to make the gravy with without the butter/ghee and cream and then add it straight at the end. I find it freezes better without the dairy component. You could also give the rice a boost by adding turmeric to the water when you cook it.
I didn’t realise this was an older video when I clicked it, but it still rocks. I’m so happy to see the success your channel has had, what a credit to you. I’ve been watching your videos for years now and I’ve cooked many of your recipes. I like to use your recipes because they never, ever fail me. I appreciate all the hard work you’ve put into making your videos Jack. 💕
He’s so good isn’t he. He gives the perfect amount of information with a bit of education and doesn’t talk fill in rubbish that isn’t useful. It’s become my favourite cooking channel by far.
Hey Jack! Lots of hugs from India! I've been seeing your recipes until recently and have become a quick fan! I have absolutely loved your garlic and mushroom recipes, But seeing you make butter chicken and that too such perfectly really really made my day! I have also always wondered if you guys really use steel utensils out there, coz I was really under the impression that it's a very Indian thing 😄 your steel mixing bowl has a very strong Indian kitchen look on it 😄
Hi Jack, I made this and it was absolutely delicious!!! Thinking of using fresh tomatoes and ground toasted almonds next time. Also could not believe the difference dry toasting the spices made! My wife could smell them as soon as she got out of the car at home after work. Thank you very much. Time to hunt your channel for a 4th recipe to try
You are my new favourite chef 😊 absolutely love your videos, no fluff or weird ingredients and you appeal to my clean way of cooking by scraping down the sides of the pots and pans...ahhhh, perfection 😁
I always add some fresh lemonjuice to the marinade and some cayenne pepper. Cayenne pepper also comes into the sauce, with some honey and cinnamon aswell. As for the meat, i always bake it in the oven, then toss that into the sauce. And when i add the heavy cream i also add some more butter to the sauce. Yours looks delicious though, we just have different approages 👌🏻
I’m learning to speed type to get your recipes on paper during your vids. The short vids are giving me carpel tunnel. Lol. This one will be a new dish - not had a lot of Indian dishes before. Looking forward to giving it a try.
Haha 😂 I need someone to do that for me to finish my website 😉 this dish is incredible, it’s one of my favourites and I’ve been meaning to remake it but even better 🤤🤤
Thank you for the recipe. I tried it today and it's so delicious. I would say this dish tastes better than many butter chicken dishes I tried at different indian restaurants. I used fresh tomatoes and chicken breasts instead. Next time I will use chicken thighs.
G'Day Chef. My brother makes a Really good butter chicken but I asked him to try yours and see what he thinks. I've made his before many times and will make yours also. Little differences, especially with variations in spices always make for subtle flavour variations even when you make things exactly the same as before! That's what I love about cooking. I can't wait to try your method soon. Doing your Rogan Josh tonight but using chicken. Thanks for sharing mate!!
I really wish I wasn’t watching this late at night. As now I’m absolutely starving, and this is one of my favourite dishes. I will learn not to watch foody videos at night. Awesome video though, will be having a go to make this.
You are now my number one TH-cam chef bar none which is saying something as I am an avid watcher of recipes and have a bookcase devoted to cookbooks. Wonderful recipes taught concisely with lovely titbits of interesting information. I would love you to do a beef curry recipe and a biryani recipe too. I also love Indian side dishes (often having them as main dishes!) My guilty pleasure at university was fray bentos pies. Since I’m now living in Texas they are very expensive to buy from Amazon. Could you possibly show me a copycat recipe? Thank you for educating and entertaining us.
Hey chef this looks good but try using Kashmiri chilli powder and kasoori methi. That chilli powder will only give you a beautiful colour and kasuri methi gives you a beautiful aroma and taste. Tanx for all your recepies😊😊🙏🙏🙏🙏
@@josytherese2736 we get it here very easily in any shops in India. But you might get it in the Indian market in your place or you can check on Amazon. I hope these suggestions might help you...😊😊😊
The chef is known to make recipes with ingred. easy to get a hold of... hence, your suggested chili powder varieties are not practical to feature in his cooking videos... This is not all about authenticity and exotic ingred. that most will never be able to,get a hold of... I, for one, will settle for the less hot but smoky chipotle powder as I am in Mexico right now...
Just a suggestion. Once you finish blending the tomatoes, you can strain it so you get a smoother consistency. Also, so guuted that this recipe isn't shown on the top butter chicken recipe searches.
Nice stuff Jack. To take it up a notch instead of cream, I added coconut milk for that exotic far away taste, and at the end I sprinkled a couple tablespoons of dry roasted peanuts. Now you're cookin!
Thanks Chef for yet another great recipe. Never thought I could try at home to prepare my own butter chicken dish but you make it look so easy and simple that I will have to try.
Just love your recipes and your videos are bloody amazing too. Will be making my way through the list that I have already saved and will get back to you on the outcome.
I Jack. I don't like garam marsela, is there something else I can add in it's place like curry powder?? And can I use chicken breast instead of thighs?? Thank you
Chef Jack - Just found this video. Have you heard of Chicken Dhansak? Used to have it all the time when I lived in UK (Kent) Would love the recipe (it was coconuty)
Do you prep the mined garlic/ginger from fresh produce yourself or do you buy it pre-packaged? This the only thing I'm stuck on at the moment Thank you for the content. I've already made yout mushroom garlic sauce at home (used half and half instead of heavy cream though)
@@hesaidthefollowing You can either use a fine grater, mortar and pestle or use a food processor. Use 5 cloves of garlic and a 2cm piece of ginger (peeled) 😊
Hi two questions do you make the garlic and ginger paste from fresh ingredients or from a jar? Also when you say spices are toasted before adding do you fry them in a dry pan?
Butter chicken ? wheres the butter then ? nice tho , love the gravy mmm , of course the butter is ghee , silly me ! the end result was the best ive ever made, family loved it , said best ive ever made ! the gravy was fantastic , shall make job lot and freeze for future curries ! oh. i also marinated chicken in yogurt and spices over night , the result WOW ! thank you Jack ,
What kind of chili powder is that? I'm used to seeing and using chili powder that looks bright red in color but the one in the video doesn't look even the slightest bit red.
Is there a reason to use a spatula for cooking? I find that a lot of chefs on TH-cam use a spatula for cooking but I have always used wooden cooking utensils. Should I switch?
If you are going to use a spatula, make sure it’s silicone and capable of being used in high temperatures as rubber spatulas melt. Spatulas are really good to minimise wastage as they can scrape pots and pans really well. They are also great for baking! Wooden utensils are really great also. All kitchen utensils serve a different purpose, but I would recommend adding a silicone spatula to your kitchen equipment. 😊
Chef, this looks so good ! Why don’t you come down to India to taste even more fantastic food ? I am from Kerala, I can surely take you through some authentic South Indian food !
If it’s coming out too grainy this is mostly caused by the ingredients not being cooked enough to the point they can become smooth. An other possible cause is your blender is not powerful enough to achieve the smoothness required
I have been working on this as I have lots of curries coming to the channel. Trying to come up with the best recipe for you. I’ll work to get it out as soon as possible.
Cool bro, chicken is marínate at the fridge, tomorrow I’m going to cook your recipe (I added written to my recipes). Also I’ll cook the chicken sous vide to try to have it as most juicy as I can. Also I searched a lot for a good naan recipe (soft as I like) and tomorrow I’ll test. Following close your channel from Mallorca (Spain), kind regards
Hey Jack. Don't mean to be a nuisance. Hope you don't mind my asking you a question please. I love the look of this recipe, and I know that Ghee is an integral part of this dish. The flavour of Ghee is outstanding however; my cardiologist has warned me off Ghee, which he attributed to a triple by pass that I required in order to keep me alive. Is there some other ingredient I can use in lieu of ghee. Would appreciate your response please. BTW; tried out your Steak Diane Sauce yesterday. I cooked it for my wife as it was our 49th Wedding anniversary. SHE LOVED IT. Many thanks mate.
Hey Allen! That’s awesome, you’re on the opposite side of the world!! I do have a madras recipe that I’ve been meaning to do for a while now. Leave it with me, I’ll get onto it for you. 👌
Question: when you say “chili powder” do you mean something hot like cayenne? Or just your standard chili powder used for Mexican dishes? I’m thinking it’s a hot chili like cayenne. Thank you! Want to make this but want to get the ingredients right. Have been loving your recipes!
Good question. I only recently realised that in the US chilli powder is a spice mix. The chilli powder I used is red chilli powder from only red chillies. You can use cayenne 😊 Thank you, so happy to hear you’re loving the recipes 😊
Hi Jack. Really enjoying your videos. In the description, you say the spices have been toasted. What is the reason for this? Also, to toast them, do you just heat them in a dry pan for a few mins?
Thanks for your easy to follow videos. I really appreciate it. I noticed you didn't use any butter in the making.. It's chicken tikka masala what you cooked not the butter version.
Until this very moment, I really thought butter chicken meant it's made with loads of butter! 🤪 This looks so good and easy enough to make. If I was still living in London, I'd be ordering it as take away. By the way, I realise this is a year old but it'd greatly help if ingredients were visually on the screen while being used. TH-cam captions are often dead wrong (i.e., full cream 🚫 pool clean), and it's easier to watch the video hands-free while cooking without having to click to the description box. Otherwise, excellent videos.
It’s melted butter with the white part (milk solids and water) removed, leaving you pure liquid gold butter. The milk solids and water is what makes butter burn really quickly and with them removed you can heat the butter to a much higher temperature 😀
![เปิดใจ "อาจารย์เบียร์ คนตื่นธรรม" อดีตเคยสุดทุกทาง ถ้าใช้หนี้หมดไปบวชแน่ l [Nickynachat]](http://i.ytimg.com/vi/IxeE0xVhy08/mqdefault.jpg)
I’ve noticed in your videos that you’re very conscious of not wasting food or flavor. So many videos I see out there have the cooks leaving lots of sauce or juices behind, or discarding vegetable or meat scraps when they could be saved for stock. I appreciate your frugality.
I too LOVE this aspect of Chef Jack's videos ! Useful, beautiful, ecological and ethical ! I am often shocked by chefs' treatment of ingredients, vegetables, meat and fish while they are displaying their skills as part of cookery shows! In some of the American Master-Chef series, even those that involve the famous Gordon Ramsay, the chefs would sometimes simply throw into a bin, , with an air of disgust, whole dishes or cuts of meat just because their taste or look does not appeal to them. I know that the gesture is part of some of the grand theatrics that these American series like to display but I am truly put off by the image & message conveyed; to treat clean/edible food as garbage, especially at a time when millions of people around the world are still surviving on less than one proper meal a day is not wise nor proper.
I like the clear step by step instruction in your videos.
I'm kinda obsessed with the butter chicken recipe and I'm usually disappointed when I eat butter chicken at restaurants in Australia. So, in the end I turned to TH-cam and watched countless videos and experimented to figure it out for myself.
There are a few things I'd do differently:
1) Add cashews (realise you had an nut allergic housemate) before the blending process
2) Run the gravy through a sieve to remove all the onion chunks so the gravy is nice and smooth
3) Omit the sugar
4) Add kashmiri chilli powder to give it some kick
5) Add kasoori methi at the end to the gravy
Also, I tend to make the gravy with without the butter/ghee and cream and then add it straight at the end. I find it freezes better without the dairy component. You could also give the rice a boost by adding turmeric to the water when you cook it.
All points mentioned are spot on. This would result in butter chicken which is better than all restaurants.
Regarding sugar, it can be added if required. Eg: to balance the extra sour taste of tomatoes.
Love that you use kasoori methi in yours. I'm personally not a fan of coriander, but I do like how kasoori methi makes a dish taste.
I didn’t realise this was an older video when I clicked it, but it still rocks. I’m so happy to see the success your channel has had, what a credit to you. I’ve been watching your videos for years now and I’ve cooked many of your recipes. I like to use your recipes because they never, ever fail me. I appreciate all the hard work you’ve put into making your videos Jack. 💕
love ur videos! they‘re so detailed and perfect for beginners
Thank you so much!! So glad you enjoy them!
The adobo recipe is simpler than those prepared by my fellow countrymen, which I don’t have any patience for.
He’s so good isn’t he. He gives the perfect amount of information with a bit of education and doesn’t talk fill in rubbish that isn’t useful. It’s become my favourite cooking channel by far.
Hey Jack! Lots of hugs from India! I've been seeing your recipes until recently and have become a quick fan! I have absolutely loved your garlic and mushroom recipes, But seeing you make butter chicken and that too such perfectly really really made my day! I have also always wondered if you guys really use steel utensils out there, coz I was really under the impression that it's a very Indian thing 😄 your steel mixing bowl has a very strong Indian kitchen look on it 😄
There was cooking in the west before non stick shit dw xD
Hi Jack, I made this and it was absolutely delicious!!! Thinking of using fresh tomatoes and ground toasted almonds next time. Also could not believe the difference dry toasting the spices made! My wife could smell them as soon as she got out of the car at home after work. Thank you very much. Time to hunt your channel for a 4th recipe to try
Freshly toasted spices are incredible. Glad you enjoyed the curry 😊
Just made this ❤️ delicious 😋
Start/pause/start …. It was soooo good 😊 Thank you Chef Jack 🥂
i tried 4 different recipe from 4 different youtubers and yours taste the best. TYSM!!
Happy to hear! Glad you enjoyed it 😊
You are my new favourite chef 😊 absolutely love your videos, no fluff or weird ingredients and you appeal to my clean way of cooking by scraping down the sides of the pots and pans...ahhhh, perfection 😁
Thanks so much 😊
Hello Jack.
Just did your butter chicken. Turned out excellent.
This recipe Will now become a regular.
Thank you very much for posting this one.
Hi jack thanks for your recipes, I like the fact you use just chilli powder as most people have that, thanks again
Thank you,Chef Jack....Your thoughts and all thing's you create are very good.
Thank you so much 😊
Lots of different recipes out there will try yours looks good
I always add some fresh lemonjuice to the marinade and some cayenne pepper. Cayenne pepper also comes into the sauce, with some honey and cinnamon aswell. As for the meat, i always bake it in the oven, then toss that into the sauce. And when i add the heavy cream i also add some more butter to the sauce. Yours looks delicious though, we just have different approages 👌🏻
Just class, I will give this a try.
Your instructions are awesome.
Thank you very much Mr.
I’m learning to speed type to get your recipes on paper during your vids. The short vids are giving me carpel tunnel. Lol. This one will be a new dish - not had a lot of Indian dishes before. Looking forward to giving it a try.
Haha 😂 I need someone to do that for me to finish my website 😉 this dish is incredible, it’s one of my favourites and I’ve been meaning to remake it but even better 🤤🤤
Can’t wait to try this one. I enjoy your recipes. ThankYou
Thank you 🙏
Thank you for the recipe. I tried it today and it's so delicious. I would say this dish tastes better than many butter chicken dishes I tried at different indian restaurants. I used fresh tomatoes and chicken breasts instead. Next time I will use chicken thighs.
Fantastic! I’m so glad to hear that you enjoyed it. Thank you 🙏
Thank you, Chef Jack.
It’s a pleasure
G'Day Chef. My brother makes a Really good butter chicken but I asked him to try yours and see what he thinks. I've made his before many times and will make yours also. Little differences, especially with variations in spices always make for subtle flavour variations even when you make things exactly the same as before! That's what I love about cooking. I can't wait to try your method soon. Doing your Rogan Josh tonight but using chicken. Thanks for sharing mate!!
I could watch you cook all day!
Lovely.Jack
Enjoy yr presentations n the recipes
U r amazing
Hope to start making some soon
May
oh man, this looks absolutely delishious.........easy to make at home.....but done perfectly.......thanks and thumbs up Jack......
I really wish I wasn’t watching this late at night. As now I’m absolutely starving, and this is one of my favourite dishes. I will learn not to watch foody videos at night. Awesome video though, will be having a go to make this.
Really like your videos they’re so relaxing and detailed!✨
That’s great to hear, I’m so glad you enjoy them! 👌😊
Looks great
Thank you
My mouth is watering here….. awesome! Thanks.
You’re very welcome ☺️
You are now my number one TH-cam chef bar none which is saying something as I am an avid watcher of recipes and have a bookcase devoted to cookbooks. Wonderful recipes taught concisely with lovely titbits of interesting information.
I would love you to do a beef curry recipe and a biryani recipe too. I also love Indian side dishes (often having them as main dishes!)
My guilty pleasure at university was fray bentos pies. Since I’m now living in Texas they are very expensive to buy from Amazon. Could you possibly show me a copycat recipe?
Thank you for educating and entertaining us.
Any indian vegetarian recipes? Thanks and keep up the great work.
Hey chef this looks good but try using Kashmiri chilli powder and kasoori methi. That chilli powder will only give you a beautiful colour and kasuri methi gives you a beautiful aroma and taste. Tanx for all your recepies😊😊🙏🙏🙏🙏
Hi Debashree can you tell me where to buy those special chilli Indian spices?
@@josytherese2736 we get it here very easily in any shops in India. But you might get it in the Indian market in your place or you can check on Amazon. I hope these suggestions might help you...😊😊😊
The chef is known to make recipes with ingred. easy to get a hold of... hence, your suggested chili powder varieties are not practical to feature in his cooking videos... This is not all about authenticity and exotic ingred. that most will never be able to,get a hold of... I, for one, will settle for the less hot but smoky chipotle powder as I am in Mexico right now...
This looks so good. I'm gonna try making it at home. I have never tried making Butter Chicken at home, but you made it look easy 🧡
Interesting... Apparently there are many ways how to make butter chicken - thank you for this variation
Just a suggestion.
Once you finish blending the tomatoes, you can strain it so you get a smoother consistency.
Also, so guuted that this recipe isn't shown on the top butter chicken recipe searches.
geo bhai theek kaha
God damb dude I just made this and it is amazing!! I've made 3 of your recipe's so far and all have been amazing! Keep it up !
That’s great to hear! So glad you’ve been enjoying them.
Nice stuff Jack. To take it up a notch instead of cream, I added coconut milk for that exotic far away taste, and at the end I sprinkled a couple tablespoons of dry roasted peanuts. Now you're cookin!
Excellent Vlog, thank you.
Thank you too!
Thanks Chef for yet another great recipe. Never thought I could try at home to prepare my own butter chicken dish but you make it look so easy and simple that I will have to try.
Absolutely Yum.... 💯 💯 💯
Such a fan of your recipes- just brilliant!
I really appreciate it, thank you
Perfect!!!
Thank you 🙏
That's a delicious meal. Thankyou Jack.
My pleasure!
I really like your videos. You really take you time to bring out all the details. Well done!
So glad you enjoy them! Thank you.
hey chef can i make this using carrots and potatoes?
You can definitely add carrots and potatoes to it if you'd like to.
Hello Chef, How about a video on how to make a chicken byriani and veg curry.
Got biriyani coming very soon. I’ll definitely do a veggie based curry soon too
Looking forward to it, Chef
Greetings from Slovakia, I just finished cooking this blyatiful dish. It took a while, but it was worth it!! Thank you for the recipe. Love it!
Greetings from Australia! So glad you enjoyed it 😊
Oh my word! That coronary curry looks absolutely delicious I can almost taste it - but I wouldn’t dare.
Some of the creamy sauce pasta recipes are much more coronary (as mentioned in the comment) than this recipe.
at the end you can sprinkle some dried fenugreek leaves on it, really brings out the flavor
👌👌🤤🤤
Just love your recipes and your videos are bloody amazing too. Will be making my way through the list that I have already saved and will get back to you on the outcome.
Thank you so much 😊
I Jack. I don't like garam marsela, is there something else I can add in it's place like curry powder?? And can I use chicken breast instead of thighs?? Thank you
Nice colour, cooking the chicken... good luck.
Hi Jack, Looks great, Ill try this next. Any chance of doing a chicken Korma video please.
Cooked it today - it is so yummy! Thank you so much for this great and easy recipe! :)))
Delicious
Looks good! Can I add peas and garbanzo beans?
Definitely
How does this only have 10k views. Fantastic, am going to try it this weekend!
I love your videos mate
Thank you very much!
Now I know what to cook this week 🙂 Awesome!
Chef Jack - Just found this video. Have you heard of Chicken Dhansak? Used to have it all the time when I lived in UK (Kent) Would love the recipe (it was coconuty)
Simple yet good video as always
Thank you very much! I really appreciate that. 😊🙏
Do you prep the mined garlic/ginger from fresh produce yourself or do you buy it pre-packaged? This the only thing I'm stuck on at the moment
Thank you for the content. I've already made yout mushroom garlic sauce at home (used half and half instead of heavy cream though)
You’re very welcome! Glad you have enjoyed the sauce. This butter chicken is so good. I make the garlic and ginger paste myself.
@@ChefJackOvens Would you kindly make a how-to video on how abouts you go around that? :D You're much appreciated, Jack.
@@hesaidthefollowing You can either use a fine grater, mortar and pestle or use a food processor. Use 5 cloves of garlic and a 2cm piece of ginger (peeled) 😊
Gonna give this one a go this week hopefully. I can just take the flavours already.
This one is amazing! I need to make an updated version of this recipe soon too!
Hi two questions do you make the garlic and ginger paste from fresh ingredients or from a jar? Also when you say spices are toasted before adding do you fry them in a dry pan?
The garlic and ginger paste is freshly made with 50:50 ratio 😊 Yes, the spices are toasted in a dry pan just until they start to become golden 😊
Aweome mate looks tasty
Live from India 🇮🇳
❤️❤️
Butter chicken ? wheres the butter then ? nice tho , love the gravy mmm , of course the butter is ghee , silly me ! the end result was the best ive ever made, family loved it , said best ive ever made ! the gravy was fantastic , shall make job lot and freeze for future curries ! oh. i also marinated chicken in yogurt and spices over night , the result WOW ! thank you Jack ,
It’s the first ingredient to go in the pot. Ghee is clarified butter 😊
silly me , of course ! must go to 'Specsavers' !
Looks amazing..
I'm glad you think so!
Wow yummmmmmi
Yum!
Looks like another one for me to cook sometime soon. Cheers Jack 👍
No problem 👍
Awesome mate. A lamb korma would be sensational please.
What kind of chili powder is that? I'm used to seeing and using chili powder that looks bright red in color but the one in the video doesn't look even the slightest bit red.
Is there a reason to use a spatula for cooking? I find that a lot of chefs on TH-cam use a spatula for cooking but I have always used wooden cooking utensils. Should I switch?
If you are going to use a spatula, make sure it’s silicone and capable of being used in high temperatures as rubber spatulas melt. Spatulas are really good to minimise wastage as they can scrape pots and pans really well. They are also great for baking! Wooden utensils are really great also. All kitchen utensils serve a different purpose, but I would recommend adding a silicone spatula to your kitchen equipment. 😊
I noticed that too.
Master 🙏
🙏🙏
Saw it yesterday, trying it today 😍
Awesome! Please enjoy it
@@ChefJackOvens i did, thanks 😊 but i can do it better 😅
Chef, this looks so good ! Why don’t you come down to India to taste even more fantastic food ? I am from Kerala, I can surely take you through some authentic South Indian food !
I’m glad you enjoyed it! India is a place that I’m very excited to travel to! 😊
Question: my butter chicken curry always comes our grainy. Is there a way to smooth it out so it's more a liquid instead of a think grainy sauce?
If it’s coming out too grainy this is mostly caused by the ingredients not being cooked enough to the point they can become smooth. An other possible cause is your blender is not powerful enough to achieve the smoothness required
Excellent 👍👌
🇮🇳🙏👍
Glad you think so, thank you!
Any good recipe to make the naan? I like it soft
I have been working on this as I have lots of curries coming to the channel. Trying to come up with the best recipe for you. I’ll work to get it out as soon as possible.
Cool bro, chicken is marínate at the fridge, tomorrow I’m going to cook your recipe (I added written to my recipes). Also I’ll cook the chicken sous vide to try to have it as most juicy as I can. Also I searched a lot for a good naan recipe (soft as I like) and tomorrow I’ll test. Following close your channel from Mallorca (Spain), kind regards
@@ChefJackOvens Checkout naan recipe by Chef Kunal Kapur
Hey Jack. Don't mean to be a nuisance. Hope you don't mind my asking you a question please. I love the look of this recipe, and I know that Ghee is an integral part of this dish. The flavour of Ghee is outstanding however; my cardiologist has warned me off Ghee, which he attributed to a triple by pass that I required in order to keep me alive. Is there some other ingredient I can use in lieu of ghee. Would appreciate your response please. BTW; tried out your Steak Diane Sauce yesterday. I cooked it for my wife as it was our 49th Wedding anniversary. SHE LOVED IT. Many thanks mate.
There are other many healthier alternative butters that you can use, or just substitute with coconut oil.
Will have to give this a try!
Please do, this Curry is so good!! 👌👌
I was disappointed at first and when i heared sugar i was like YEEEESSSSS!!
NOW this is butter chicken to me.
hi Jack im in Wales, love your vids, do you do a beef madras, tks Allen
Hey Allen! That’s awesome, you’re on the opposite side of the world!! I do have a madras recipe that I’ve been meaning to do for a while now. Leave it with me, I’ll get onto it for you. 👌
you may try adding fenugreek leaves in the end of cooking.
Yeah, unfortunately I couldn’t get them for this video
Delicious 😋
🤤🤤🤤
Hi ☺! TYFS! I will try your recipe, just no Masala (don't care for hot 😉).
Question: when you say “chili powder” do you mean something hot like cayenne? Or just your standard chili powder used for Mexican dishes? I’m thinking it’s a hot chili like cayenne. Thank you! Want to make this but want to get the ingredients right. Have been loving your recipes!
Good question. I only recently realised that in the US chilli powder is a spice mix. The chilli powder I used is red chilli powder from only red chillies. You can use cayenne 😊 Thank you, so happy to hear you’re loving the recipes 😊
Hi Jack. Really enjoying your videos. In the description, you say the spices have been toasted. What is the reason for this? Also, to toast them, do you just heat them in a dry pan for a few mins?
To release their flavours. And yes you could do that in a pan (dry) or oven. Just make sure not to burn.
That Chef Thanks mate. I’m just getting into cooking and Indian is my favourite so will def be giving this a try.
@@kp6007 I've found eastern food to be more flavourful and robust myself.
beautifully done. xx
Great recipe, but how much is a cup? I am in the UK.
1 cup is equivalent to 250ml 😁
This will give my dad a run for his money YUM
You be the judge. I'll make it for you guys when you get back!
Thanks for your easy to follow videos. I really appreciate it. I noticed you didn't use any butter in the making.. It's chicken tikka masala what you cooked not the butter version.
Butter is the first thing that went into the pot 😊
Use plain butter and it will burn. Indian cooking uses ghee. Ghee can withstand high smoke points and leaves for a better smoother texture
thanks
My pleasure! 👌
Until this very moment, I really thought butter chicken meant it's made with loads of butter! 🤪
This looks so good and easy enough to make. If I was still living in London, I'd be ordering it as take away.
By the way, I realise this is a year old but it'd greatly help if ingredients were visually on the screen while being used. TH-cam captions are often dead wrong (i.e., full cream 🚫 pool clean), and it's easier to watch the video hands-free while cooking without having to click to the description box.
Otherwise, excellent videos.
Lol, I think he replaced with the gee he started with but definitely there has to be butter.
@@xyzabc6626 But it's not a soup of butter with chicken in it, like I thought aha
It don't actually requires that much of butter.
Can you freeze it for later?
You sure can! I always make a big batch and freeze it into portions! 👌
Is it okay if I substitute heavy cream with coconut milk? Because it's more accessible in my local store :)
You can but it will have a different taste. It will still be yummy though 😁
@@ChefJackOvens Great! Will keep that in mind. Thank you! ❤️
You’re very welcome! Please enjoy 😊
Can't do it better myself 😁
I bet you can!!!
I love butter chicken and I just have to say that evaporated milk is an ideal low-fat substitute for heavy cream
👌👌👌
the ghee part.. i have no clue what it is really.. can i use normal butter instead of ghee.. we don't have ghee from where i came from..
It’s melted butter with the white part (milk solids and water) removed, leaving you pure liquid gold butter. The milk solids and water is what makes butter burn really quickly and with them removed you can heat the butter to a much higher temperature 😀
Nice clean and clear video as usual, however you're missing one crucial ingredient that makes a butter chicken .... fenugreek.
WHAT!!!!1!1!!!!! You did not add like 7 sticks of butter like every other cooking channel. IMPOSSIBLE!