As if butter chicken wasn’t delicious enough, this dish packs 2 recipes into 1. Click here and use code 10BRIAN to get 10% off your first 3 months with Ritual! #ritualpartner
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RECIPE
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CHICKEN + MARINADE
2lbs or 1 kilo boneless/skinless chicken thighs
20g or 3 1/2 tsp salt
10g or about 3 cloves minced garlic
10g or about 2Tbsp minced ginger
20g or 1 1/2 Tbsp lemon juice
3g or 1tsp fenugreek (or garam masala if you can’t find it)
10g or 3 3/4 tsp kashmiri chili powder (or 3 to 1 paprika to cayenne if you can’t find it)
200g or 3/4c greek yogurt
Combine chicken with ingredients above, rubbing marinade all over to cover chicken. Cover and refrigerate for 30min to marinate.
Preheat over to 450F/232C. Line sheet tray with foil and place chicken on tray. Load into oven and bake for about 15min. Align tray under oven broiler and broil on high until they’re beginning to crisp around edges. Flip each piece of chicken to the back side and return to broil until side 2 is beginning to char and take on color. Allow to rest before cutting in to about 1.5″ chunks.
SAUCE:
30g/3-4 glugs of olive oil
150g or 1 medium onion (small diced)
50g or about 1 poblano (seeded and small diced)
large pinch salt
10g or about 2Tbsp minced ginger
10g or about 3 cloves minced garlic
5g or 2.5tsp garam masala
5g or 2.5tsp turmeric
5g or 2.5tsp cumin
5g or 2.5tsp coriander
5g or 2.5tsp kashmiri chili powder
10g or 1 3/4tsp salt
165g or 6oz tomato paste (1 small can)
425g or 1 3/4c water
10g or 2 1/3tsp sugar
210g or 1c heavy cream
50g or 3Tbsp unsalted butter
Preheat medium saucepan over med-high heat. Add oil, onion, poblano and salt. Stir and allow to soften for 6 min or so. Add ginger and garlic. Stir and allow to cook for about 60 more seconds. Add spices and allow to cook for 60-90 seconds until fragrant. Add tomato paste, stir, and allow to bloom for about a minute. Stir in water until paste dissolves into water and mix comes to a simmer. Cover, reduce heat to low and simmer for 20 min
Once sauce has been cooking for 20min add in sugar and cream. Stir to combine. Add butter and stir to combine. Pulse with immersion blender until smooth.
Fold chopped chicken into the sauce.
RICE:
300g or 1 1/2c rice
425g or 1 3/4c water
8g salt
A big chunk of butter…2tbsp or so
I typically use a rice cooker for ease, but if you don’t have one, cook using package instructions.
GARNISH:
Yogurt sauce (combine 100g or 1/2c greek yogurt + 100g or 1/2c heavy cream + 3g or 1/2tsp salt. stir until smooth)
Cilantro
To serve, place rice on plate or bowl, top with butter chicken and garnish with yogurt sauce and cilantro.
#butterchicken #curry #murghmakhani
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39 Comments
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Thanks again to Ritual for sponsoring this video. And fyi, in addition to using traceable ingredients and no synthetic fillers, which I dig, the vitamins smell minty fresh which I also dig. If you decide to give it a try, you can use my code 10BRIAN for 10% off your first 3 months via this link: ritual.com/10BRIAN
The face of a man regretting every decision he's ever made in his life: 4:53
olive oil is a no no
i personally keep the fat on, and skim at the end, the fat gives alot of flavor to the dish, i do not broil the meat, i just let it have a nice sit on a cast iron pan, then i put it into the sauce, let the flavours know each other, then i skim, after i add the coconut milk and after i add the butter … you may still call it fatty but coconut oil and milk fat never hurt anyone imo
Kerrygold tastes great!
I'm afraid to show my Indian wife this. Max triggering π
Really creative spin…great job! btw add ghee (instead of butter) in the rice. I can assure you the smell and taste will be way better.
Made this tonight, and it was fantastic! Thanks for sharing this recipe. TBH my wife and I both ate too much and ended up in a brief food coma… Not complaining π€£
There is something special about your cooking that makes you stand out in the crowd. May you touch new heights with your cooking. Happy World Chefs Day- from KHAL cooking socialmedia.
Why would you use olive oil when you have neutral oil!!
WAY too much tomato.
brian singh
Did he really not wash his rice?!? Looks really yummy tho
Off topic, where did you get your immersion blender?
He should get an air fryer and do 10 minute recipes with it. Spice up the channel
what tf is cream
you are using fenugreek seeds powder instead of dried fenugreek leafs called kasturi methi which the recipe call for
Every time I try out indian food I think..why dont I eat indian food all the time:)
Only thing missing is a
Yummy garlic naan
Kashmiri chilli is way less spicy than chilli powder I buy in the supermarket in Australia. Iβve heard American chilli powder is more a seasoning for cooking chilli is that what is going on? Anyway Kashmiri chilli should be significantly less hot than cayenne chilli
U didnβt wash rice it is a sin
what you guys lack is common sense..when after adding masala over onion …you can see it burning and sticking over pan…you guys never get some Intrusion …lets add very small amount of water which helps it in not getting burned? you guys are totally idiots…
Great rendition. I'll try this method next! Only things I'd add are large chopped fresh bell peppers and hefty pinch of kasoori methi (fenugreek leaves) stirred in at the very end. Beautiful dish, cannot go wrong. I also do with chickpeas. Butter chicken a huge favorite of our children.
How would gochugaru be as a substitute for the Kashmiri chili powder?
"The broiler. The most underutilized hot thing in the American Kitchen." – Alton Brown
TRY COCONUT CREAM INSTEAD OF HEAVY WHIPPING CREAM!!!!!!!!
Made this tonight for dinner!!!! New house favorite getting put in the rotation.
We all heard that chuckle when you said every fabric would smell like an indian restaurant. At which point you know this is going to taste good, to be fair.
Sigh, most of the spices are just not available to buy unless buying it off Amazon for a stupid shipping fee. Just not feasible economically
u burned it babe ,and also always use fresh tomato, plus its not the authentic treditional butter chicken its something different west version, https://www.youtube.com/watch?v=b7yuoRk227Y&feature=share&utm_source=EJGixIgBCJiu2KjB4oSJEQ try this or come to Indiaπ
Made this. Delicious and froze and reheated really well.
Best butter chicken ever! thank you so much for this yummy recipe! We have loved all the recipes we have tried so far!
I would love to request one of my fav. Indian dishes. I love chicken Saag and would love a great recipe for it! In addition for Thai food My husband and I have tried to find a coconut soup recipe that is the "white kind" that compares to our favorite restaurant. We have yet to come close to making a good coconut soup. If you ever feel inclined to make these recipes we would be sooooo appreciative. Thanks so much for all these amazing recipes.
Will have to see if this is Uncle Roger approved.
This looks awesome, I would definitely suggest adding cumin seeds, 2x green cardamom, and a cinnamon stick to your rice. Big time aromatic punch.
First time making Indian food. I might have eaten Indian food once in my life. The dish was a hit in my home. What a flavor! Thanks for sharing your talents with the world!!!
Did I mention how amazing you are?
'Use cream to cut through the fat of the butter chicken sauce", lol wat. Nice recipe though
Grass fed butter? Give me a break π€‘
I made this tonight and it was the BOMB! π₯ Thank you for this amazing recipe. I recommend halving the Kashmiri if anyone is more sensitive to heat.