Comments on: a chicken buttered this. #butterchicken

By: @ChelseaValentine

@ChelseaValentine — Mon, 05 May 2025 08:29:53 +0000

So simple and good❤❤

By: @bloodshdalwayz3565

@bloodshdalwayz3565 — Mon, 05 May 2025 08:29:53 +0000

One of the few dishes I’ve seen that manages to chuck in whole tomatoes and end up looking scrumptious

By: @Pedro0_Díazz

@Pedro0_Díazz — Mon, 05 May 2025 08:29:53 +0000

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

By: @eviehankins8223

@eviehankins8223 — Mon, 05 May 2025 08:29:53 +0000

Is it spicey? It looks sooo good 🙂

By: @Floydfan47

@Floydfan47 — Mon, 05 May 2025 08:29:53 +0000

How do you know if something is a certain percentage cooked through?

By: @JuddMaltin7

@JuddMaltin7 — Mon, 05 May 2025 08:29:53 +0000

Can i do this with fish or a non-meat?

By: @zednott

@zednott — Mon, 05 May 2025 08:29:53 +0000

need some Papadams

By: @Paul-MP

@Paul-MP — Mon, 05 May 2025 08:29:53 +0000

Indians don't make butter chicken

By: @lizzielouwho80sgrl

@lizzielouwho80sgrl — Mon, 05 May 2025 08:29:53 +0000

Ok so it's not all butter. What a relief! Yeah I gotta get some of that.

By: @MohanaDasgupta

@MohanaDasgupta — Mon, 05 May 2025 08:29:53 +0000

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.