Here bro, ik you lookin for this – MARINADE 2lbs chopped chicken thighs 1C greek yogurt 2tsp garam masala ½ tsp cayenne pepper 1tsp turmeric ½ tsp chili powder 1tsp paprika 1 lemons juice 1Tbsp Grated fresh ginger 2tsp Grated garlic 1tsp OCEAN (SALT)
THE SAUCE Oil for sauteeing 1/2 onion, sliced 3 medium sized tomatoes (chopped 1C chicken stock The same spices from the Marinade (same amount too) 1Tbsp Grated fresh ginger 2tsp Grated garlic ½ C cashews ½ C heavy cream 5Tbsp Butter Adjust salt after sauce is blended!
Indian here. Small thing I see a lot of non South Asians doing is not browning the onions and adding tomatoes together with onion. The rule is to add whole spices to hot oil, let it give off fragrance, then add onions, let those turn translucent and then add tomatoes, cook till the water evaporates and the oil separates out. Then you can go ahead and add your dry spices and saute till the fragrance becomes too alluring to avoid and finally add the ginger and garlic and cook for a couple minutes till you feel like licking it off the pan. And then finally you can go ahead and add your water/stock and cashew paste. If you do this the gravy becomes almost blended enuf in the pan itself so you don't even have to have a blender.
This reminded me of something! I just finished reading Forbidden Chef Secrets and honestly, way it explains everything changed how I cook at home. Life changing
Hey @Jose.elCook I made this today at it's amazing! Luckily I was able to use the cashews lol But I so appreciated the short video demonstrating the order to cook everything in! I'm a more visual learner, so this is great. My husband LOVES the recipe and is so excited I'm learning how to make more Indian cuisine. Your channel is now making me think I need a molcajete 😂
-Marinade a minimum of 12hrs, 1hr won't do anything. -Sweat your onions over a med/low heat. -Better to start with whole spice seeds and cook them in oil/ghee to release the aromatics.
Here bro, ik you lookin for this –
MARINADE
2lbs chopped chicken thighs
1C greek yogurt
2tsp garam masala
½ tsp cayenne pepper
1tsp turmeric
½ tsp chili powder
1tsp paprika
1 lemons juice
1Tbsp Grated fresh ginger
2tsp Grated garlic
1tsp OCEAN (SALT)
THE SAUCE
Oil for sauteeing
1/2 onion, sliced
3 medium sized tomatoes (chopped
1C chicken stock
The same spices from the Marinade (same amount too)
1Tbsp Grated fresh ginger
2tsp Grated garlic
½ C cashews
½ C heavy cream
5Tbsp Butter
Adjust salt after sauce is blended!
Indian here. Small thing I see a lot of non South Asians doing is not browning the onions and adding tomatoes together with onion. The rule is to add whole spices to hot oil, let it give off fragrance, then add onions, let those turn translucent and then add tomatoes, cook till the water evaporates and the oil separates out. Then you can go ahead and add your dry spices and saute till the fragrance becomes too alluring to avoid and finally add the ginger and garlic and cook for a couple minutes till you feel like licking it off the pan. And then finally you can go ahead and add your water/stock and cashew paste. If you do this the gravy becomes almost blended enuf in the pan itself so you don't even have to have a blender.
Ok so it's not all butter. What a relief! Yeah I gotta get some of that.
Indians don't make butter chicken
need some Papadams
Can i do this with fish or a non-meat?
How do you know if something is a certain percentage cooked through?
Is it spicey? It looks sooo good 🙂
This reminded me of something! I just finished reading Forbidden Chef Secrets and honestly, way it explains everything changed how I cook at home. Life changing
One of the few dishes I’ve seen that manages to chuck in whole tomatoes and end up looking scrumptious
The reverse bite gave me king neptune trying the krabby patty for a second time vibes
Probably the best dish to come out of Britain since Fish and Chips lol.
Garam masala's pronunciation was on POINT 👏
practically chx tikka masala…still VERY tasty.
Hey @Jose.elCook I made this today at it's amazing! Luckily I was able to use the cashews lol But I so appreciated the short video demonstrating the order to cook everything in! I'm a more visual learner, so this is great.
My husband LOVES the recipe and is so excited I'm learning how to make more Indian cuisine.
Your channel is now making me think I need a molcajete 😂
Wow!❤
How do you know what 80% cooked is? (For us dumb cooks).
Fckn AWSOME…. Know I'm hungry
I’d grill/bbq that chicken bro soooo much more flavour from it, good recipe!!
we Indians make more different typenof gravies other than butter chicken😂
Yum!
-Marinade a minimum of 12hrs, 1hr won't do anything.
-Sweat your onions over a med/low heat.
-Better to start with whole spice seeds and cook them in oil/ghee to release the aromatics.
As an Indian, this guy gets the approval of the entire nation🙌
Amazing- thank you so much! Immediate addition into the dinner rotation
Heres a comment for the algorithm cuz it keeps showing me shit i dont wanna see🔥
So simple and good❤❤