Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken), ingredient expert Jack Bishop gives a primer on tomato products, and test cook Becky Hays makes Palak Dal (Spinach Dal with Cumin and Mustard Seeds).
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dried fenugreek leaves are a must in butter chicken after cooking the sauce you can just add it . Believe me the end product would be much more delicious and different from what you are making.
My favourite cooking channel, I love you guys, thanks for the wonderful educational videos.
Shitting all over the recipe , no asafoetida and hardly any salt
Where was the tadka 😜
Extra kick of heat? From what?
Tip of the day: keep the ginger root in the freezer. When it's needed, just grate the frozen thing on a microplane and then toss it back in the freezer.
wheres the red chili powder and turmeric….. this recipe is furthest from the original I've ever seen
Why not just buy tomato and grind it after dipping it in hot water for 5 mint…why buy canned tomato…
Capitalism…
It's weird to see a white person cook better indian food then an indian…
Marinate overnight or use leftover tandoori chicken or chicken tika
and use more whole spaces and use less
Sugar(1 tsp is too much) and add more butter people
That's the American way of making Murgh Makhani not Indian 😂😂
Red onion is preferred over white onion 😂
You guys need to use Rice cooker to cook rice and pulses. It uses less energy and takes less time to cook.
This is how to NOT make butter chicken.😑
Good to see American are preparing Indian food.
Dried fenugreek leaves gives the authentic flavor
You fool, this is far away from indian food. Manipulated recipes.
There was a time when Indian food was called "smelly" and "unhygienic" in west, lol, how the times change.
Linked is the best Tikka masala recipe off YouTube https://youtu.be/ht5myyg8Y3k
Where was the flavour for marination?.. Yes butter chiekn is not a spicy dish but come on.. Just yogurt for marination?.. Butter chicken has tandoori chicken in it traditionally which has lots of spices.. And when I say spices it's not a spicy but flavourfull… Ders no flavour to the chiekn and there will be no flavour to the gravy if u don't cook ur chikeb into the gravy for atleast 5-10 min .. U should add atleast chilli power, a little turmeric, gg paste, lemon and garam masala to chicken before cooking it… That's a basic flavour
Lol.. They do the Indian dishes and use canned products.. That's a disgrace.. And if she's a actual chef that totaly bizzare.. You will never find a canned tomatoes in Indian kitchen to make Indian dishes.. Never..
Your butter chicken was rubbish. U didn't add marination spices to the chicken. Only adding salt and yogurt doesn't cut it. For gravy u didn't add turmeric, pepper, Chilli powder and fenugreek leaves.
This is a make believe Murgh Makhani – in name only.
Unless you roast the spices, brown the onions and then cook the sauce with tomatoes, marinate the chicken – all very time consuming, the taste is well – make believe.
Good to see Indian cuisine entering the main stream, but believe me – as with the other Indian import; the instant Yoga, this instant butter chicken is just a shadow of the real stuff!
My mom makes the best palak dal n i love
Not bad try the real Delhi butter chicken one day. It can’t be found in America as the chicken tastes different
I actually buy my tomato paste in both cans and tubes since the tubes are more expensive and some dishes I make will take all or most of the can. But then I go tubes for when I just need a dollop.
If she makes one more "this isn't spicy" recipe for a dish that is absolutely delicious spicy…. I gave her a pass on the pork vindaloo.
This is the white people version. No Kashmiri chili? No Kasoori Methi? Her sauce looks like vodka sauce.
Who else loves the “guitar” wooden spoon? 😂😅😊
Why is there no seasoning added to the yoghurt marinade for the tandoori chicken? I’ve never come across butter chicken where the chicken is coated in just the yoghurt. From what I’ve seen of all the authentic recipes of butter chicken and chicken tikka masala, the process is pretty time consuming but worth the effort.
Can I substitute for the curry leaves?
Actually a small can of tomato paste is 3/4 cup. So I'm not sure why Julia said that 1/2 cup was more than one can. 🤔
The guitar tool…love it!
Buttered chicken from your magazine is the best thing I have tasted/made. Thanks!
Where can I buy the guitar spatula?
Love Becky 🥰
DAL. Excellent tip on peeling Ginger with a spoon. Have been wondering what to do with lentils. Thank you!
“Add half a teaspoon of ground black pepper” (she adds a heaping tablespoon of pepper)
Totally yummylicious 😋😊💜 + 🕯 🌹🍀