Butter Chicken (Indian Restaurant Style) by Misty Ricardo
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- Опубліковано 16 вер 2016
- Butter Chicken (Indian Restaurant Style), a.k.a. Murgh Makhani. It's mildly spiced, aromatic, delicious, creamy curry, with a touch of tomato paste and is lavished unapologetically with butter or ghee.
Eating this will put a smile on your face, and an inch on your waist.
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Absolutely divine! Thanks
I made two of these yesterday evening, a mild one for the Mrs and a spicier one for myself. They were both delicious, thanks for sharing your recipe.
Great job!
Well done Mr R a wonderful dish as a treat now and then is like a cuddle under a fluffy duvet . Thanks Ivan
Thanks. Interesting duvet metaphor.
Fantastic recipe, thank you for sharing.
Glad you liked it, thanks.
Thank you for putting this together, MR. I'm getting ready to go out of town on Monday but look forward to trying this when I get back.
FWIW, I too missed the steel spoon.
Looks great!
I finally had a chance to make this and it is an absolute winner. Right up there now with my longstanding Misty favorite, Lamb Balti. I did cut back the butter by about 25% on the second batch and there was no lack of flavor or richness.
Thanks again, Misty!
Superb. Yes it's a very rich dish. Not for the feint hearted.
This was my first butter chicken ever, so rich in flavour. It was delicious! Over taken tikka masala as one of my more favourite milder curries for sure.
Glad you liked it 🙏
Why do you think this will kill me (book reference), I'm on a LCHF diet, this is perfect for me, I use lots of butter 👍
Greatest curry channel on youtube.
Ive tryed a few of your recipes now and can easily say there the best I have made in my life, on par with indian restaurants.
+Lisa Carver 😀 Thank you very much Lisa. Which recipes have you made?
MistyRicardo No problem :) I made the vindaloo today which was lovely, the taste was great but I may of overdone it with the vinager due to not having white and using malt. I made your phall a few days ago and was blown away both by heat and how identical it was to a restaurant lol I will be definitely trying more recipes in the future
+Lisa Carver excellent. Yes, it's easy to overpower vindaloo with the vinegar. I've been using cider vinegar recently with good results.
MistyRicardo :) I will try that next time
I've never ever had butter chicken, so will give this a go!👍
+Richard Curtis Give IT a try.
Hey Richard. I have been following you for a few years and am now well known for making amazing curries. I've just bought a copy of your recipe book (Volume 1) and I am so impressed with the quality of it. The photos are amazing and I already know that the curries will turn out spot on. Just wanted to thank you bro for sharing your passion with us all and for giving me the confidence to cook curries for so many people. Keep cooking mate. Steve Brown, Manchester.
Hi Steve. So pleased you're a curry man. Thanks.
see how at 3m40s in he scrapes the bottom of the pan revealing hos the sauce has adhered to the bottom? This is the key to bir!
Butter Chicken yay!
+Kravings 🤗
I notice he cooks on a very high heat all the way through
Made this curry tonight, delicious. MR i beleive if you cooked grass it would taste good.
Thank Johnny. I don't think grass could be made to taste good though.
Why will this slowly kill me???? XD If anything, it makes me feel more alive!!
It won't, it's a myth, animal based fats like butter are actually healthy, obviously you can't go overboard, same with all oils!
misty ricardo you have achieved what i thought was 'the impossible'...fabulous indian restaurant style curries. but where's the gorgeous oily brijal bahji with perhaps a few tomato segments lightly fried in the oil?
Brinjal Bhaji... good idea.
Love this recipe! Have made it twice now. Thank you for showing how to make it right!! The only downfall is now i can’t stand the butter chicken in the restaurants any more. This recipe is fantastic.
Thanks very much Matt. Butter tastes good of course, ask any Indian.
Hi, another awesome recipe please provide the link for precooked chicken, thanks
Thanks. The pre-cooked chicken recipe link is annotated on the video, and is also in the video description. The link is ua-cam.com/video/h1px-GSE6h0/v-deo.html
What is base gravy please? Looks amazing 😍
Https://mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Great thanks..seriously nothing wrong with butter!
Absolutely, everyone gets the wrong idea about animal based fats 👍
Can you make a family one please 😊
So this looks to be a single portion, if I were to make this for 16 people what would you change in terms of ratio of ingredients? Would there be any changes to method at all?
If I was to omit the oil when making base curry and use only fry light & very low fat cream cheese would this work ?
Not sure it would, sorry. Cream cheese? Where did you think that up? 🙏😀
What makes a "healthy" curry?
That's a lot of long high heat cooking for pre cooked chicken breast. How does it not dry out? it was always a problem for me with using uncooked. I use thigh instead browned on a super hot BBW.
It holds up surprisingly well during cooking.
I used 2kgs of onion in the base gravy, do I really need more onion???
I liked the pigeon near the end, followed by the chicken. I was a bit disappointed by the lack of metal spoon action though. Not the same with a wooden spatula.
+English Heart thanks
Hi, where can you buy these spices from in the UK?
Online I collaborate with a spice supplier called Spicy Joes. They sell my spice kits. www.spicyjoes.co.uk
I made this a few nights ago and it came out great! However, to be honest, the color and consistency of your preparation seemed a little off to me compared to what I am used to. So I watched a few other methods and added a few ingredients, plus one small change to your method.
I julienned a couple of long green chilies, roughly chopped 12 cashews, and added them with the onions. Then before adding the spices, I transferred the fried onion, chili, cashew, and GG paste mix to a food processor - removed the whole spices - and pureed that into a paste. Then put the paste back into the pan and proceeded with your method. I think this may have helped to get the consistency I am used to.
To the spices I added:
0.5 tsp Turmeric
0.5 tsp Cumin
0.25 tsp Cinnamon
pinch of Mace
Because we like it really spicy, I doubled the kashmiri chilli powder and also added 0.5 tsp of a generic "hot curry" mix.
And about a minute before the end of cooking, I added another 1 tsp of kasuri methi.
Finally, based on the other recipes I viewed, I doubled the amount of cream.
Also, based on what I had on hand, I used ghee instead of butter.
It really came out delicious! Too heavy for my tastes - I never really order this dish. This is my fiance's favorite and I'll sometimes snag a couple bites of hers. Vindaloo is my go-to. But it was very tasty! Just a little intense with all the cream and butter. My fiance's reaction? "I feel like its usually creamier than this" Haha! But she did love it too.
That's the good thing about recipes.. you can tweak them (and sometimes completely change them!) to your taste. I think there are more Butter Chicken recipes out there than there are Chickens.
I need to make this tonight for 8 hungry people. What is the best way to upscale without ruining the curry ?
It's not as simple as just multiplying. Some ingredients will overpower. If you've got either of Curry Compendium (amzn.to/3zkxgbl) or Indian Restaurant Curry at Home Volume 2 (amzn.to/2QMrgCQ). There's a detailed chapter on how to upscale.
@@MistyRicardo thank you for your reply. I love your content. Have a great day.
A bit tight on the chicken haha
Could you use pre cooked lamb instead of chixken ???
Yes you can, but it's usually made with the chicken.
THE REAL DEAL. UNLIKE ALL THOSE OTHERS
If your on a Ketogenic diet with all this butter it'd be perfect anytime, luckily I am😁
Low carbs : high fat : high protein👊
+Dave Clayton Lucky you.. 😊
But does that diet really work? Isn't it a low carb diet, with an emphasis on fats? Do you actually lose fat on the diet, or is it water loss? I go to the gym four times a week so I need the carbs for energy for the workouts. Thanks.
Why not add base gravy all at once? Looks 👍 but how much butter!!😆 The herbs will stave off the heart attack!
You could add it all at once but you’d miss out on the extra flavour from caramelising small amounts at a time. Everything explained in my first book INDIAN RESTAURANT CURRY AT HOME VOLUME 1 from www.mistyricardo.com and Amazon.
Where is the recipe and ingredient list?
In the video, and also in my book (www.mistyricardo.com)
It looks great, but that bit about it adding an inch on my waist means I won't be making it, sadly.
+Sashine B. I hope you will try some of my other recipes instead.
Yes, I will be glad to do so, thank you. I love butter chicken. It is one of my favourites, but I'm trying to watch my weight right now so I don't let myself have too many "pleasures" but I will make this when I'm not quite as restricted. Thank you again.
"This is not a healthy curry"
Are any BIR curries healthy?
+KD true. Everything in moderation.
Oil is way more unhealthy than butter by the way, even olive oil if its heated.
Totally incorrect, fats are actually healthy and the basis of many modern healthy diets.
Nothing wrong with olive oil in other cooking.
@@flamelessdragon disagree cos when oil is in a bottle there is a gap of air at the top so it oxidises. And that's from the naturopathics who are actually trained in medical nutrition
Doctors do no training in nutrition whatsoever so if you take advice about nutrition them ya mad
Agree fats are healthy, just not most oils. Olive oil when cold is prob ok. But I'm a butter, ghee, coconut oil type of guy. And yes I have done some research in what fats are healthy
@@ashcurt66 I actually misread your first comment, I thought it said " oil is more healthy" so we actually agree 👍
Thank you for not using that annoying metal spoon.
I like the metal spoon it's more authentic.
Butter chicken ??
Looks like stuff curry and use to much oil .
When anyone make butter chicken never use oil .
Hi Naz, this is a BIR (British Indian Restaurant) version of Butter Chicken. It is quite an oily curry. The oil separates while cooking and can be spooned off the surface for a less indulgent version.
HI Misty: You can explain BIR to the detractors here all day, but they'll never understand the British version. To me; the sequel (BIR) is, on one of those rare occasions, where it's better than the original(authentic Indian)