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The 2 Dollar Curry (Butter Chicken) | But Cheaper



Okay, curry can be expensive both at a restaurant and when homemade. In order to make this happen, we have to simplify the recipe, maximize the flavor and make this dish for the very cheapest price physically possible…without losing flavor at all.

Recipe:

Induction Cooktop:
KitchenAid Hand Blender:

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33 Comments

  1. just a word of advice, that's way too much cream. Real butter chicken only uses cream for colour/texture, which you can achieve by using half the amount you used in this video. But great recipe overall!

  2. A tip that may be available for some of you, if you are looking for cheaper spices and your grocery store has a bulk area (even if it's a pricer store) it's always cheaper to buy the loose seasonings than in a shaker or container. You have total control over how much seasoning you are buying and they are almost always cheaper than the shaker. I love this also because I can buy just the right amount for a shorter period, and use it all so I don't have old aging spices cluttering my cabinet. Fresher spices every time!

  3. Some tips to make it more authentic and cheaper and easier: use garlic and ginger paste not fresh or alternatively you can use frozen. You don’t brown chicken and you don’t need to create fond just cook it by coating in toasted spice mix and then add tomatoes and liquids – save yourself time and effort it isnt French cooking.

    Generally use fresh tomatoes but tinned is cheaper although try tomato paste concentrate.

    To reply pimp it for cheap and give it authentic smokey flavour, put charcoal on tin foil, light up small charcoal pour ghee on it and then put under lid all that smoke flavour goes into the sauce and will taste amazing.

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