I hope you all have some fun with this one, I've seen a ton of great lower cal suggestions/suggestions outside of just what I did! ► Recipe for both (with nutrition tables): www.ethanchlebowski.com/cooking-techniques-recipes/lower-calorie-butter-chicken Also a couple more notes after we finished the leftovers: - The lower cal version with the peanut butter had a more pronounced nutty flavor that my roommate and I enjoyed a little more than the cashew which has a milder flavor. - The thinness of the sauce wasn't as noticeable after it cooled down and was reheated, but if you do want it a little thicker you could try adding less water, or as suggested with a thickener like cornstarch / xanthan gum
@ethan chlebowski do you think you would get the same flavor and consistency with PB2 powdered peanut butter instead of the JIF? It would make it more anabolic but I still want the taste.
Taylor Tait My 2 cents: PB2 powder has lower calories than regular peanut butter because most of the fats have been removed from it, so I think you would get the peanut flavor, but it might impact how smooth the final consistency is.
I would have kept the cashews instead of the peanut butter. The reason being the peanut butter has trans fat in it, which is a lot worse for you then saturated fats are. Unless you have natural peanut butter that is, which separates naturally because it has no trans fat in it.
This is the first video I've come across that has the breaks in the time bar. The amout of detail and organization you put into your videos is nothing short of amazing. Keep up the good work.
@@freednighthawk I think OP maybe meant this is the first video they have seen with them. Not all UA-camr's are using the feature like Ethan but I wish they were!!
@@phug0id I assumed that's what they meant. My comment was about the fact that I'd been seeing them used for quite some time. Granted, I do follow a fair few tech channels (who are obviously going to take up features more quickly than average UA-camrs)
@@muhilan8540 I feel disgusted and offended on so many levels that it's hard to explain. I now know what the Italians feel when they see people butcher their food.
Never stop this series, please! As an avid lifter, my inner fat boy loves this content. Love good tasting food that also healthy/high protein, took me a few years to learn to cook decently enough to achieve that. But your videos have helped me step my game up to the next level, thanks so much!
Every tiny detail you add to these videos are fantastic. The commentary is fantastic, but the text comments on screen, the text macro breakdown, the time of day, and everything else just comes together so well for massive bumps in production value. You really care about your audience and it shows. Keep it up Ethan!
(I’m going to assume your Indian due to your name but sorry if your not Edit: OP is Sri Lankan. Sorry!) My favourite thing about Indians in food comments like you (I think) are sooooooo chill when someone posts a recipe for Indian food that probably has some altercations. Your comment has basically summarized his entire channel.
@@a.h.tvideomapping4293 we Indians are pretty chill because we want you guys to have fun with our food. We are not gatekeepers because all across the India same things are made in different ways so we indians are at a point where we respect other's take on our food and appreciate it 😄 Edit - I Hope You Find Your Dad Soon😅😆
bañDìT XaM4 You said it perfectly! I’m Sri Lankan, and even in such a small country there is so much regional variety in flavors and tastes that you can miss out on what could be your favorite way to make a dish if you don’t taste and learn how others make it. No take is inherently wrong or right, but all are good!
As an Indian guy I just wanted to say that this recipe is bomb! I don't think I'll make the traditional one again cause this is much easier and healthy. I didn't even add the extra butter and it still turned out to be fab❤️
I've seen many chefs cook the way you do when it comes to Indian food. I'd highly recommend you try to follow the steps to create a much more authentic version. Indian cooking is about building layers of flavour, so never dump all ingredients together. When making the gravy start off by softening onions and giving them some flavour, then adding all the 'masala's' including Coriander Powder, Turmeric, Red Chilli Powder. Once toasted, follow this by tomatoes. During every step you have to wait for your oil to separate and moisture to go away. It adds an impeccable flavor that has so much depth. Garam Masala should be a finishing touch, never add it and let that sautee for too long, it looses its fragrance.
I really love this series. I generally end up splitting the difference between the full and low calorie options and everything has come out tasty, satisfying, and filling. Great work!
Just wanted to clarify a few things, the name "butter" in butter chicken comes from the cashews in the gravy, NOT the butter and cream. The cashews should give a nice shine to the gravy which from which the name actually comes from. "Murg Makhni", as we can see in the original name (though even in India Butter chicken is commonly used), "Makhni" can mean both butter or velvety, and the cashews provide just that. Just like the mother sauces of France or the western culture in general, Makhni gravy is one of the basic gravies of the North Indian cuisine (at least that's what I think). Also adding butter is always a nice addition, and the cream too ( or add evaporated milk as you did) and yeah they are important parts too. Loved your video, it's always great to see you cook and improve upon your recipes as a cook, have always enjoyed your videos. And please add honey if you wanna up the flavour pls for the love of God (I honestly couldn't resist mentioning this).
01:45 Don't add kasturi methi while cooking, only add it last just before turning off the stove. It won't leave the bitterness, just nice fragrance and flavour as it should.
Good discussion at the end, Ethan. Here is one consideration on the lower calorie series that I don't think you have addressed (if you find it interesting): How satisfied are you after finishing both dishes and for how long can you go without feeling hungry again? Fats and fiber both contribute a great deal to the feeling of satiety, so I am curious about that factor.
It still has a pretty good amount of fat. Maybe not so much fiber because you're literally staining out the fibers, idk. And chicken breasts are higher in protein which helps a lot with satisfaction. What I like about his series is that he focuses a lot on protein, which helps with feeling full and satisfied. And it's not like it's super low cal and would leave you lacking in energy, with the rice there's plenty of calories there for dinner.
This series is one of the best on UA-cam and super relevant. I appreciate that you're the only (good) food channel that counts calories! Please keep this going!
I really appreciate you taking the effort to section out your videos. Makes going back to the actual recipe a breeze! Made your chipotle chicken tacos recently. They were awesome! Thank you 😊
I love all the cooking UA-camrs of course but your recipes are the only ones I've incorporated into my life style! As part of meal prepping on a budget (college student) I use the marinade from your carne asada quesadillas on chicken breast and it's absolutely incredible - and more importantly affordable. I do a couple pounds of that at the beginning of the weak and boom - Mexican style chicken quesadillas, bowls, burritos - any night of the week. This one looks like it'll absolutely be a keeper as well. Thanks Ethan!
Great idea on peanut butter. I make this every week as its a family fave. My tip would be marinade the chicken as long as poss. Also single cream gives you the thicker and more tasty sauce and doesnt really up the calories. I also used chopped Tinned tomatoes saves messing about draining it Awesome series
Wow, I’m stunned! After struggling with an eating disorder where I forced myself to eat pretty gross low cal foods I convinced myself I liked, trying this was so comforting. Meals like this help me understand that whole foods are not bad and that there are ways to eat delicious food that’s still healthy. These recipes are helping me get back to eating actual food, can’t thank you enough!
Awesome video man, and you cook like an authentic Indian chef, even the way you add salt with your hands, it’s so traditional! My dad once had a dietician from india, and one of his meals was a low calorie butter chicken. Instead of cream, he suggested using almond milk. Also reduced the amount of oils and butter.
I made this and it was the best meal I had had in a long time! So good! I marinated the chicken for around 6 hours beforehand. I only swapped the evaporated milk for 10% cream, ( since we dont have it in my country), adds like 12 cals per serving
I am a Pakistani mom of 3 , I love to watch your videos since in traditional cooking not much focus is given on nutrition values and options. I have just subscribed your channel to follow the great show. Keep it up, brother
I appreciate that you actually came up with creative alternatives for some of the ingredients instead of just replacing everything with quinoa and chickpeas like every other healthy recipe does.
This is really impressive👏🏻👏🏻👏🏻 just adding an information- turmeric isn’t added for colour. It’s a natural anti-inflammatory agent plus it has various health benefits. Butter chicken gets the colour from all the Indian spices u add like chilly powder.
this vid reminded me of the simplest pro-tip about peanut butter I learned recently: if you buy the all natural peanut butter that separates, store it upside down (lid down) when sealed. When you flip it back to open it, it will mix and you don't get dried hard bits on the bottom. I find life hacks can be dumb a lot of the time but this one - game changer.
I admire that you made such a incredible effort. All the folks who are shaming you before trying it.- Shame on them, besides as many of certain background balloon up as they age (And you know who you are). The idea of making a lower calorie alternative is a gift! Again, impressive work Ethan!
Never even had butter chicken but this low cal version is going on my list. Knowing you worked in consulting means your seal of approval for what checks the boxes for takeout foods means a lot.
This is genuinely so good! I'm veggie, so I used seitan instead of chicken and it worked great. I think that cuts the calories even more. I can't believe how rich and creamy it still tasted. I didn't even need to add the butter
I have made this recipe 2x and my wife loves it. Her coworkers are jealous of her lunch. I did change two things the last time I made it. 1. I used chipotle chili powder vs just chili powder. 2. I substituted chicken stock for the water in the gravy. This was a big difference/improvement. We have a farm where we raise non gmo, non soy broiler chickens on pasture and I make homemade chicken stock. Highly recommend.
I really love these videos because of the many ways you find multiple substitutions for the recipe. For instance, I never have cashews but always have peanut butter so that sub makes sense for me, and I always use chicken breasts anyway so that's also a great substitution. But I'm fine with taking the extra calories of using heavy cream, instead of subbing for evaporated milk, to make the dish a bit richer. You really lay out these videos in such a customizable way!
I have tried a number of butter chicken and never seen cashews added. That might be the missing flavors that I have been searching for! Gonna try these recipes and find out. Only trying I would change is using ghee for when frying the chicken and sauce rather then oil for the higher calorie one. Nice work keep the videos coming!
I am surprised just how many calories you managed to shave off, holy crap! I think the best balance would probably be all the substitutions minus changing thighs for breast. That with some rice as mentioned and you have a pretty banging, significantly lower calorie dinner.
@@a.h.tvideomapping4293 lmfao. I mean of course there would be ways to cut down on calories and make the the dish healthier but it never really hits home just how much you can cut down the calorie count of certain dishes until you see videos like this where you get a numerical breakdown.
I highly recommend subbing in fresh ground turmeric for that powder. Powdered turmeric has no aroma whatsoever, it’s basically a colouring, while fresh turmeric has an amazing, powerful, fresh, difficult to describe (but delicious) smell. When I started using fresh turmeric e.g while making a curry paste I was amazed by its strong aroma. And as always, awesome video. You and Alex the french guy are IMO best cooking channels when it comes to really learning the craft. Your videos are very informative and often have a scientific approach, which I really like
Nice! One possible improvemnt would be to do the initial cooking of the chicken in the same pan as the sauce and final dish. Two things acheived with this will be keeping the brown caramelized bits from the initial chicken cook for an additional layer of flavour in the dish and one less thing to clean.
Nice vid dude. Instead of cream I melted butter and semi skimmed milk and added that to my tomato base probably a bit more calories though and I kept the cashews. You know the secret of the kasoori methi. Great job
I have been making this dish for years, secret is slow cook the tomatoes for a few hours on low heat in my opinion (to get the restaurant taste, and add honey depending on tomatoes). Gonna try with codensed milk, thanks for the tip.
You could totally use peanut butter both for butteriness and nuttiness. Actually peanuts are used as substitute for cashews in many gravies across india
This is some real good content that you are putting out! I really like that you do everything methodical and you spend a lot of time to test and explain everything that you do. I have got a lot of useful information from your uploads! Great videos! Keep up the good work
I recently made this, and it was delicious! Since I wanted to meal prep, I decided to 4x everything in the recipe. Through this process, I learned the instructions for boiling off the sauce for 6-8 minutes is not based on volume, but is a function of the diameter of the pot used. As a result, I had to spend around 25-30 minutes to get it to boil down to my desired consistency. If you are interested in getting the attention of the fitness community, I recommend putting 'ANABOLIC' somewhere in the title since the macros are pretty good for bulking.
Loving the series keep it going! Really enjoyed the inclusion of your roommates review at the end. Just one random internet person's suggestion, but I would enjoy having that secondary perspective as you continue on with the series. Again great series and great channel keep up the solid work!
It is very easy to make food taste good by increasing its salt and fat content, but when you put constraints around them, it is quite difficult to achieve the same results, but it seems like you have done it. Thank you for making this food healthier and more approachable.
Turmeric is a hurb which adds mild taste and flavour. It's not only for color, especially for butter chicken, color comes from Tomato and chili. +1 for dried Fenugreek leaves.
This is so good Ethan. So glad you made this. Butter chicken is so delicious but not great on the macros at all. Thanks for making one with great macros. Definitely will be making this more often.
Cashew nut can be substituted with dried or dehydrated pumpkin or melon seeds which can give the same richness as cashew nuts with less calories, awesome video ethan!
Since evaporated milk is not available in Brazil, I like to use coconut milk in my butter chicken. And we have a kinda of a ghee in my region of the county called manteiga de garrafa, that I like to use in my curries as well. And I put more gaaram masala powder than that because I'm addicted to those spices haha
Thank you 😊 for showing us. Both of these recipes 😋. As an amateur home cook 🍳. I love trying new things. I will be trying this one. Thank you for posting this video 📹. Keep up the great work 💪.
Btw man, (from my consultant POV at least) it is so apparent that you were in consulting. Your videos are so well structured. They are ready for a board presentation. :P
@@SimonWoodburyForget water is over twice as calorific per gram and the LEAST filling of carbs, fat and protien, so youre wrong in that regard, overconsumption of calories is what makes ppl be overweight, not the macro theyre eating. And since the lower fat and fat free versions of things generally have much more protien per calorie, theyre far more filling, please educate yourself before spouting uninformed and incorrect bullshit.
Indian and chef here. A key component of the butter chicken is that the chicken is cooked in the tandoor to give it that signature smoky flavour. The dish is said to have been invented as a way of using up leftover tandoori chicken from the previous day. Most Indians don't have tandoors at home, and butter chicken is usually a "restaurant" dish. If you want to get smoky flavour in your sauce, look up "dhungar" on Google. As for your substitutions, most are OK, but dude, peanut butter has a noticeable flavour. Cashews have a more neutral flavour that gives it body without affecting the other flavours. As for chicken breast, what is it with you Americans and your fondness for flavourless chicken breasts? Thighs have way more flavour. *shudder* Lastly, you're missing some Kashmiri red chillies that give it a signature red colour. And I would double the ginger and garlic in the sauce too. :)
The whole point of this was for him to reduce the calories in the dish. And as he explained chicken breast has less fat than thighs. He did not say the breast is better than the thighs in taste wise, just in less fat and calories.
As an indian i can confirm the authenticity is 100% legit. Great work! A tip tho: a major part of developing the flavor in indian cuisine comes from thoroughly frying and browning the onions and spices before adding the tomatoes or any water :) Try that in your next video!
I know I'm late to the party, but you've made me venture into Indian cooking and enjoying it greatly. I recently made it for my parents who were visiting me, and my mum liked it so much she asked whether I could cook it for the big family Christmas dinner, which I did! (Alongside your Vegetable Korma for Vegans and Vegetarians). It was a great success and 2 out of 3 uncles wanted the recipe, so I sent them to your channel :D
Great job! I think I would have used almond butter though, or almonds in your mix. Peanut butter has a very strong taste. Another tip - don't use a food processor to blend the ingredients - use a blender and run it long enough that the sauce is so smooth that almost nothing will get strained when you pass it through your sieve later. That will give you a thicker, more velvety sauce. For your low calorie version, I would add the butter at the very end, just before serving, and stir the cold butter into the sauce.
It was great. I had to play a bit due to missing ingredients but I used fenugreek powder, powdered peanut butter, and powdered ginger. I also had to use Madras Curry powder. I used no frying oil and got away with one tablespoon butter. I also used light sour cream both in the marinade and in the sauce. I used a bit more curry and added a serrano. I also had a bit more tomato and onion and used a Blendtec and didn't have anything to strain. The tomato had so much juice that I skipped the water. It was definitely an approximation but it honestly turned out well. Thank you for the great template! 😅 I will definitely do it again.
For some missed details, I had 1 tablespoon of butter and 4 tablespoons of the light sour cream. The sour cream is 35 cal per 2 tbsp. I used half for the marinade and half for the sauce.
Love the recipe.. one tip Indian cooking we never add turmeric on top(at the end) it very important to cook it will onion and tomatoes for better flavour..
There are 2 typer of butter chicken in India: Punjabi Butter Chicken (which you have shown) and Old Delhi Butter Chicken. Try the Old Delhi style sometime
Thankyou for trying to make it. A few things maybe you could try instead. The marinating time, at least try to do a minimum of 1 hour - this will make it more tender and don't use boneless chicken, you're losing all the flavour. Boneless chicken is easier to eat but you loose the flavour. If you have an oven please cook the chicken in there. Just put your marinated chicken on a baking sheet in a 450 'F oven. The base for the marinade is spot on. For the gravy - almonds might be a better substitute since Peanut butter has a stronger flavour, this might fight with the other flavour of the gravy. Also maybe substitute Greek yogurt instead of evaporated milk - can help with the creamy consistency that you are missing from the low fat version. Please don't had curry powder at the end since it can bring an uncooked curry flavour to the base. For people who don't want to go through the extra step of using the food processor, just finely chop everything, nobody will notice. Overall I think it's a good recipe 👍.
Love how you explain everything scientifically.Maybe you can try exploring south Indian cuisine like idli, sambar,masala dosa, medhu vada to name a few, if interested 😃
Hi Ethan great video butter chicken was actually invented by accident. A restaurant had found a way how not to waste their leftover Grilled BBQ chicken a simple way to rehydrate dry leftover chicken. Which is why its important to either smoke your chicken or use grilled chicken for this particular dish.
I hope you all have some fun with this one, I've seen a ton of great lower cal suggestions/suggestions outside of just what I did! ► Recipe for both (with nutrition tables): www.ethanchlebowski.com/cooking-techniques-recipes/lower-calorie-butter-chicken
Also a couple more notes after we finished the leftovers:
- The lower cal version with the peanut butter had a more pronounced nutty flavor that my roommate and I enjoyed a little more than the cashew which has a milder flavor.
- The thinness of the sauce wasn't as noticeable after it cooled down and was reheated, but if you do want it a little thicker you could try adding less water, or as suggested with a thickener like cornstarch / xanthan gum
@ethan chlebowski do you think you would get the same flavor and consistency with PB2 powdered peanut butter instead of the JIF? It would make it more anabolic but I still want the taste.
Taylor Tait My 2 cents: PB2 powder has lower calories than regular peanut butter because most of the fats have been removed from it, so I think you would get the peanut flavor, but it might impact how smooth the final consistency is.
Sorry but making butter chicken with lower calories than usual is illegal
What soda where you drinking in this video?
I would have kept the cashews instead of the peanut butter. The reason being the peanut butter has trans fat in it, which is a lot worse for you then saturated fats are. Unless you have natural peanut butter that is, which separates naturally because it has no trans fat in it.
This is the first video I've come across that has the breaks in the time bar. The amout of detail and organization you put into your videos is nothing short of amazing. Keep up the good work.
Really? I started seeing the "chapters" a good 4 or 5 months ago.
@@freednighthawk I think OP maybe meant this is the first video they have seen with them.
Not all UA-camr's are using the feature like Ethan but I wish they were!!
@@phug0id I assumed that's what they meant. My comment was about the fact that I'd been seeing them used for quite some time. Granted, I do follow a fair few tech channels (who are obviously going to take up features more quickly than average UA-camrs)
@@freednighthawk Same here! 👍 I wish more YT channels/creators used that feature. So handy to have chapters when following recipes (or whatever).
❤
Those time indicators have been around for quite awhile, actually
i was scared this man was about to put mayo in his butter chicken
Lmao same
That would be good I mixed it in with channa masala and it was good
@@muhilan8540 I feel disgusted and offended on so many levels that it's hard to explain. I now know what the Italians feel when they see people butcher their food.
@@muhilan8540 but seriously why tf would anyone put mayo, or even butter or ghee for that matter, anywhere near something like chana or chole.
@@shu830 Because it's creamy and nice! 😌 Don't knock it till you try it!
Never stop this series, please! As an avid lifter, my inner fat boy loves this content. Love good tasting food that also healthy/high protein, took me a few years to learn to cook decently enough to achieve that. But your videos have helped me step my game up to the next level, thanks so much!
is there a playlist of this series?
Every tiny detail you add to these videos are fantastic. The commentary is fantastic, but the text comments on screen, the text macro breakdown, the time of day, and everything else just comes together so well for massive bumps in production value. You really care about your audience and it shows. Keep it up Ethan!
The quality and effort put into everything!
(I’m going to assume your Indian due to your name but sorry if your not
Edit: OP is Sri Lankan. Sorry!)
My favourite thing about Indians in food comments like you (I think) are sooooooo chill when someone posts a recipe for Indian food that probably has some altercations. Your comment has basically summarized his entire channel.
@@a.h.tvideomapping4293 we Indians are pretty chill because we want you guys to have fun with our food. We are not gatekeepers because all across the India same things are made in different ways so we indians are at a point where we respect other's take on our food and appreciate it 😄
Edit - I Hope You Find Your Dad Soon😅😆
bañDìT XaM4 You said it perfectly! I’m Sri Lankan, and even in such a small country there is so much regional variety in flavors and tastes that you can miss out on what could be your favorite way to make a dish if you don’t taste and learn how others make it. No take is inherently wrong or right, but all are good!
@@anishabeysiriwardena7611 hahaaha I see a fellow sri lankan !!
@@aadhilnihas1499 yup!
I'm Indian but I come to this channel for Indian cooking tips. I like his focus on nutrition.
Holy crap. I just made the low calorie version and oh. My. God. It's so freaking good. What have you done
As an Indian guy I just wanted to say that this recipe is bomb! I don't think I'll make the traditional one again cause this is much easier and healthy. I didn't even add the extra butter and it still turned out to be fab❤️
@Test Boi sorry I'm late😅 but he used 300 grams of boneless chicken breast
i'm allergic to cashews, so I have no choice but to make your lower calorie version with the peanut butter! It's a win-win!
Danlicious Food nice
Same here lol. That’s why I can’t use a lot of vegan recipes.
An Asian with white people allergies? Uncle Roger sad 😔 😂
Pumpkin seeds are a good neutral substitute to cashews if you don’t want to use peanuts
You can put any nuts to be honest, Cashews, Peanuts, Sesame and Coconut are the most common nuts in India.
I've seen many chefs cook the way you do when it comes to Indian food. I'd highly recommend you try to follow the steps to create a much more authentic version. Indian cooking is about building layers of flavour, so never dump all ingredients together. When making the gravy start off by softening onions and giving them some flavour, then adding all the 'masala's' including Coriander Powder, Turmeric, Red Chilli Powder. Once toasted, follow this by tomatoes. During every step you have to wait for your oil to separate and moisture to go away. It adds an impeccable flavor that has so much depth. Garam Masala should be a finishing touch, never add it and let that sautee for too long, it looses its fragrance.
This is so true. It’s key to cook things down and fry the spices. The technique matters. If you cook it down correctly you don’t have to sieve it.
As an Indian I'm pretty happy with you.
I really love this series. I generally end up splitting the difference between the full and low calorie options and everything has come out tasty, satisfying, and filling. Great work!
For "velvety" texture, you can use a tiny bit of guar gum.
Just wanted to clarify a few things, the name "butter" in butter chicken comes from the cashews in the gravy, NOT the butter and cream. The cashews should give a nice shine to the gravy which from which the name actually comes from. "Murg Makhni", as we can see in the original name (though even in India Butter chicken is commonly used), "Makhni" can mean both butter or velvety, and the cashews provide just that. Just like the mother sauces of France or the western culture in general, Makhni gravy is one of the basic gravies of the North Indian cuisine (at least that's what I think). Also adding butter is always a nice addition, and the cream too ( or add evaporated milk as you did) and yeah they are important parts too. Loved your video, it's always great to see you cook and improve upon your recipes as a cook, have always enjoyed your videos. And please add honey if you wanna up the flavour pls for the love of God (I honestly couldn't resist mentioning this).
Traditional recipe uses Desi Ghee
love this comment.
01:45 Don't add kasturi methi while cooking, only add it last just before turning off the stove. It won't leave the bitterness, just nice fragrance and flavour as it should.
Methi deffo has a bitter flavor tho, that's part of it's appeal.
@@abhaybhatt4286 true, though overcooking dry kasuri methi gives it unpalatable bitterness, so we mix it in last.
In the description it says “Restaurant Style Kung Pao” I assume that’s a mistake?
Edit: he fixed it. Really shows his attentiveness
Thank you for catching my mistake :)
@@EthanChlebowski So, I'm guessing we know what your next video is going to be then?
Kyle Warner that was his last video
correct. it is a mistake. Thank you
@@prajwalmoharana2742 Whoops, I watch so many videos nowadays I can't even keep the titles straight in my mind.
Good discussion at the end, Ethan. Here is one consideration on the lower calorie series that I don't think you have addressed (if you find it interesting): How satisfied are you after finishing both dishes and for how long can you go without feeling hungry again? Fats and fiber both contribute a great deal to the feeling of satiety, so I am curious about that factor.
It still has a pretty good amount of fat. Maybe not so much fiber because you're literally staining out the fibers, idk. And chicken breasts are higher in protein which helps a lot with satisfaction.
What I like about his series is that he focuses a lot on protein, which helps with feeling full and satisfied. And it's not like it's super low cal and would leave you lacking in energy, with the rice there's plenty of calories there for dinner.
This series is one of the best on UA-cam and super relevant. I appreciate that you're the only (good) food channel that counts calories! Please keep this going!
I really appreciate you taking the effort to section out your videos. Makes going back to the actual recipe a breeze! Made your chipotle chicken tacos recently. They were awesome! Thank you 😊
I love all the cooking UA-camrs of course but your recipes are the only ones I've incorporated into my life style! As part of meal prepping on a budget (college student) I use the marinade from your carne asada quesadillas on chicken breast and it's absolutely incredible - and more importantly affordable. I do a couple pounds of that at the beginning of the weak and boom - Mexican style chicken quesadillas, bowls, burritos - any night of the week. This one looks like it'll absolutely be a keeper as well. Thanks Ethan!
Butter chicken is a beautiful thing. I am so excited to see your take!
Great idea on peanut butter.
I make this every week as its a family fave. My tip would be marinade the chicken as long as poss. Also single cream gives you the thicker and more tasty sauce and doesnt really up the calories. I also used chopped Tinned tomatoes saves messing about draining it
Awesome series
Wow, I’m stunned! After struggling with an eating disorder where I forced myself to eat pretty gross low cal foods I convinced myself I liked, trying this was so comforting. Meals like this help me understand that whole foods are not bad and that there are ways to eat delicious food that’s still healthy. These recipes are helping me get back to eating actual food, can’t thank you enough!
This channel is sooooo underrated. Such good quality and deserves way more attention
Cooked it last night - it was very tasty. Really appreciate how you keep everything simple for a home cook to follow. :)
Awesome video man, and you cook like an authentic Indian chef, even the way you add salt with your hands, it’s so traditional! My dad once had a dietician from india, and one of his meals was a low calorie butter chicken. Instead of cream, he suggested using almond milk. Also reduced the amount of oils and butter.
I made this and it was the best meal I had had in a long time! So good! I marinated the chicken for around 6 hours beforehand.
I only swapped the evaporated milk for 10% cream, ( since we dont have it in my country), adds like 12 cals per serving
I am a Pakistani mom of 3 , I love to watch your videos since in traditional cooking not much focus is given on nutrition values and options. I have just subscribed your channel to follow the great show. Keep it up, brother
You are the first non-indian that I have seen put in the work to get Fenugreek/Kasuri Methi. Good job!
"Let those flavors get to know each other." That's a Babish classic
"Let these flavours mingle for a while." - British classic
Fr
Not anymore ^^
I'm so glad that you made a lower cal version. Since I'm allergic to cashews, it solves two problems at once!
I appreciate that you actually came up with creative alternatives for some of the ingredients instead of just replacing everything with quinoa and chickpeas like every other healthy recipe does.
Love your thoughtful feedback when comparing the two.. sounds like you can really get solid calorie cuts without compromising taste too much!
YAY! A good butter chicken recipe I can actually follow, and it looks amazing.
This is really impressive👏🏻👏🏻👏🏻 just adding an information- turmeric isn’t added for colour. It’s a natural anti-inflammatory agent plus it has various health benefits. Butter chicken gets the colour from all the Indian spices u add like chilly powder.
man where have you been in my life! PLEASE, PLEASE, PLEASE, PLEEEASE Keep making lower calorie versions of great recipes. Subscribed!
i just tried this with basmati rice and as always your recipes don't disappoint. thank you so much your videos make me a better cook.
I always wonder who actually takes out time of their day to watch your videos and then dislike them..like your video quality is awesome, keep it up💯‼
this vid reminded me of the simplest pro-tip about peanut butter I learned recently: if you buy the all natural peanut butter that separates, store it upside down (lid down) when sealed. When you flip it back to open it, it will mix and you don't get dried hard bits on the bottom. I find life hacks can be dumb a lot of the time but this one - game changer.
:0
I’m literally headed to my fridge to do that right now
I admire that you made such a incredible effort. All the folks who are shaming you before trying it.- Shame on them, besides as many of certain background balloon up as they age (And you know who you are). The idea of making a lower calorie alternative is a gift! Again, impressive work Ethan!
Never even had butter chicken but this low cal version is going on my list. Knowing you worked in consulting means your seal of approval for what checks the boxes for takeout foods means a lot.
Coach greg really needs to talk about this guy
love your sort of scientific/analytic approach. great stuff!
This is genuinely so good! I'm veggie, so I used seitan instead of chicken and it worked great. I think that cuts the calories even more. I can't believe how rich and creamy it still tasted. I didn't even need to add the butter
I have made this recipe 2x and my wife loves it. Her coworkers are jealous of her lunch. I did change two things the last time I made it. 1. I used chipotle chili powder vs just chili powder. 2. I substituted chicken stock for the water in the gravy. This was a big difference/improvement. We have a farm where we raise non gmo, non soy broiler chickens on pasture and I make homemade chicken stock. Highly recommend.
I really love these videos because of the many ways you find multiple substitutions for the recipe. For instance, I never have cashews but always have peanut butter so that sub makes sense for me, and I always use chicken breasts anyway so that's also a great substitution. But I'm fine with taking the extra calories of using heavy cream, instead of subbing for evaporated milk, to make the dish a bit richer. You really lay out these videos in such a customizable way!
Just made the restaurant style one... turned out so f----ing good! Thanks for the recipe!
the low calorie version is right up my alley because i'm allergic to cashews
thanks ethan
I have tried a number of butter chicken and never seen cashews added. That might be the missing flavors that I have been searching for! Gonna try these recipes and find out. Only trying I would change is using ghee for when frying the chicken and sauce rather then oil for the higher calorie one. Nice work keep the videos coming!
I am surprised just how many calories you managed to shave off, holy crap! I think the best balance would probably be all the substitutions minus changing thighs for breast. That with some rice as mentioned and you have a pretty banging, significantly lower calorie dinner.
I was surprised too. It's great because it gives you good number of options depending on where and how much calories you want to lower it by.
You’d think that a dish with a name like *butter chicken* couldn’t be healthier but her comes the Polish Prefect of The Culinary Arts to do it.
@@a.h.tvideomapping4293 lmfao. I mean of course there would be ways to cut down on calories and make the the dish healthier but it never really hits home just how much you can cut down the calorie count of certain dishes until you see videos like this where you get a numerical breakdown.
1 year later: I just made it exactly this way tonight, and it's indeed fantastic.
So glad you added the fenugreek. It ain't this dish without the fenugreek.
Such a gorgeous unique flavour.
I highly recommend subbing in fresh ground turmeric for that powder. Powdered turmeric has no aroma whatsoever, it’s basically a colouring, while fresh turmeric has an amazing, powerful, fresh, difficult to describe (but delicious) smell. When I started using fresh turmeric e.g while making a curry paste I was amazed by its strong aroma. And as always, awesome video. You and Alex the french guy are IMO best cooking channels when it comes to really learning the craft. Your videos are very informative and often have a scientific approach, which I really like
I came for the butter chicken, but stayed to admire your new sink faucet 💯
Nice! One possible improvemnt would be to do the initial cooking of the chicken in the same pan as the sauce and final dish. Two things acheived with this will be keeping the brown caramelized bits from the initial chicken cook for an additional layer of flavour in the dish and one less thing to clean.
I’ve been looking at your old videos and I really enjoy this style than before
Nice vid dude. Instead of cream I melted butter and semi skimmed milk and added that to my tomato base probably a bit more calories though and I kept the cashews. You know the secret of the kasoori methi. Great job
I have been making this dish for years, secret is slow cook the tomatoes for a few hours on low heat in my opinion (to get the restaurant taste, and add honey depending on tomatoes). Gonna try with codensed milk, thanks for the tip.
As someone who has played around with various ways of making butter chicken, including low fat, this is well done!
You could totally use peanut butter both for butteriness and nuttiness. Actually peanuts are used as substitute for cashews in many gravies across india
This is some real good content that you are putting out!
I really like that you do everything methodical and you spend a lot of time to test and explain everything that you do. I have got a lot of useful information from your uploads!
Great videos! Keep up the good work
I recently made this, and it was delicious! Since I wanted to meal prep, I decided to 4x everything in the recipe. Through this process, I learned the instructions for boiling off the sauce for 6-8 minutes is not based on volume, but is a function of the diameter of the pot used. As a result, I had to spend around 25-30 minutes to get it to boil down to my desired consistency. If you are interested in getting the attention of the fitness community, I recommend putting 'ANABOLIC' somewhere in the title since the macros are pretty good for bulking.
Loving the series keep it going! Really enjoyed the inclusion of your roommates review at the end. Just one random internet person's suggestion, but I would enjoy having that secondary perspective as you continue on with the series. Again great series and great channel keep up the solid work!
This is literally the exact dish I've been waiting for with this series
I have made this recipe. Exactly as he made it. And it is the dopest thing I have ever put in my mouth!
It is very easy to make food taste good by increasing its salt and fat content, but when you put constraints around them, it is quite difficult to achieve the same results, but it seems like you have done it. Thank you for making this food healthier and more approachable.
Turmeric is a hurb which adds mild taste and flavour. It's not only for color, especially for butter chicken, color comes from Tomato and chili.
+1 for dried Fenugreek leaves.
This is so good Ethan. So glad you made this. Butter chicken is so delicious but not great on the macros at all. Thanks for making one with great macros. Definitely will be making this more often.
I love the idea of this series! And thank you so much for focusing on Indian cooking since this is my favorite cuisine. I will be trying this!!!
Cashew nut can be substituted with dried or dehydrated pumpkin or melon seeds which can give the same richness as cashew nuts with less calories, awesome video ethan!
Since evaporated milk is not available in Brazil, I like to use coconut milk in my butter chicken. And we have a kinda of a ghee in my region of the county called manteiga de garrafa, that I like to use in my curries as well. And I put more gaaram masala powder than that because I'm addicted to those spices haha
omg I can't believe it's you dude
what are the odds
and I do EXACTLY the same btw, coconut milk and manteiga de garrafa as ghee
Thank you 😊 for showing us. Both of these recipes 😋. As an amateur home cook 🍳. I love trying new things.
I will be trying this one. Thank you for posting this video 📹. Keep up the great work 💪.
I really like all your lower calorie recipes. They are exactly what I’m looking for. I am definitely making this soon. Great job.
Btw man, (from my consultant POV at least) it is so apparent that you were in consulting.
Your videos are so well structured. They are ready for a board presentation. :P
It’s bad that whenever I hear “lower calorie” all that means to me is that I can eat more lol
Me Too
@@SimonWoodburyForget water is over twice as calorific per gram and the LEAST filling of carbs, fat and protien, so youre wrong in that regard, overconsumption of calories is what makes ppl be overweight, not the macro theyre eating. And since the lower fat and fat free versions of things generally have much more protien per calorie, theyre far more filling, please educate yourself before spouting uninformed and incorrect bullshit.
👌 Accurate
Indian and chef here. A key component of the butter chicken is that the chicken is cooked in the tandoor to give it that signature smoky flavour. The dish is said to have been invented as a way of using up leftover tandoori chicken from the previous day. Most Indians don't have tandoors at home, and butter chicken is usually a "restaurant" dish. If you want to get smoky flavour in your sauce, look up "dhungar" on Google.
As for your substitutions, most are OK, but dude, peanut butter has a noticeable flavour. Cashews have a more neutral flavour that gives it body without affecting the other flavours. As for chicken breast, what is it with you Americans and your fondness for flavourless chicken breasts? Thighs have way more flavour. *shudder*
Lastly, you're missing some Kashmiri red chillies that give it a signature red colour. And I would double the ginger and garlic in the sauce too. :)
The whole point of this was for him to reduce the calories in the dish. And as he explained chicken breast has less fat than thighs. He did not say the breast is better than the thighs in taste wise, just in less fat and calories.
Also doesn’t butter chicken have sugar too?
@@nerdzilla1355 Yeah, a little bit.
This is well made, thank you for including link to original recipes, good work!
As an indian i can confirm the authenticity is 100% legit. Great work!
A tip tho: a major part of developing the flavor in indian cuisine comes from thoroughly frying and browning the onions and spices before adding the tomatoes or any water :)
Try that in your next video!
Mate, cooked this last night for me & the bird. Going to be a staple from now on, cracking recipe !!!
I know I'm late to the party, but you've made me venture into Indian cooking and enjoying it greatly. I recently made it for my parents who were visiting me, and my mum liked it so much she asked whether I could cook it for the big family Christmas dinner, which I did! (Alongside your Vegetable Korma for Vegans and Vegetarians).
It was a great success and 2 out of 3 uncles wanted the recipe, so I sent them to your channel :D
I love how you think and alternate recipe options. I make butter chicken with hummus instead of cashews.
Great job! I think I would have used almond butter though, or almonds in your mix. Peanut butter has a very strong taste. Another tip - don't use a food processor to blend the ingredients - use a blender and run it long enough that the sauce is so smooth that almost nothing will get strained when you pass it through your sieve later. That will give you a thicker, more velvety sauce. For your low calorie version, I would add the butter at the very end, just before serving, and stir the cold butter into the sauce.
There are so many indian dishes I want this for. Tikka, the red chili chicken, samosas, the fried veggies heck even just improved mango lassi.
waiting for this channel to blow up and get more famous. Given the quality I'm surprised it hasn't happened yet.
there was a food truck i always went to for lunch for its butter chicken before the pandemic hit. hope to try this at home at some point
It was great. I had to play a bit due to missing ingredients but I used fenugreek powder, powdered peanut butter, and powdered ginger. I also had to use Madras Curry powder. I used no frying oil and got away with one tablespoon butter. I also used light sour cream both in the marinade and in the sauce. I used a bit more curry and added a serrano. I also had a bit more tomato and onion and used a Blendtec and didn't have anything to strain. The tomato had so much juice that I skipped the water. It was definitely an approximation but it honestly turned out well. Thank you for the great template! 😅 I will definitely do it again.
For some missed details, I had 1 tablespoon of butter and 4 tablespoons of the light sour cream. The sour cream is 35 cal per 2 tbsp. I used half for the marinade and half for the sauce.
I used no yogurt and no evaporated milk.
thank you so much for the low calorie option. Peanut butter, evaporated milk, and less butter.
Love the recipe.. one tip Indian cooking we never add turmeric on top(at the end) it very important to cook it will onion and tomatoes for better flavour..
watched this while eating my peanut butter and pickled onions sandwich! hahaha
hahahahahahah Good one sulaiman .
I tried the standard version you made and it was amazing, thanks for the recipe, I might try the low calorie version some time too :)
There are 2 typer of butter chicken in India: Punjabi Butter Chicken (which you have shown) and Old Delhi Butter Chicken. Try the Old Delhi style sometime
I had asked you to do more of those videos the other day. Seems like you listen to your audience. Good work mate. 👍👍👍
Thankyou for trying to make it. A few things maybe you could try instead. The marinating time, at least try to do a minimum of 1 hour - this will make it more tender and don't use boneless chicken, you're losing all the flavour. Boneless chicken is easier to eat but you loose the flavour. If you have an oven please cook the chicken in there. Just put your marinated chicken on a baking sheet in a 450 'F oven. The base for the marinade is spot on. For the gravy - almonds might be a better substitute since Peanut butter has a stronger flavour, this might fight with the other flavour of the gravy. Also maybe substitute Greek yogurt instead of evaporated milk - can help with the creamy consistency that you are missing from the low fat version. Please don't had curry powder at the end since it can bring an uncooked curry flavour to the base. For people who don't want to go through the extra step of using the food processor, just finely chop everything, nobody will notice. Overall I think it's a good recipe 👍.
Love how you explain everything scientifically.Maybe you can try exploring south Indian cuisine like idli, sambar,masala dosa, medhu vada to name a few, if interested 😃
You actually just about met my macros for one meal with the low cal butter chicken, I might have to check this one out. Great work once again Ethan!
Hi Ethan great video butter chicken was actually invented by accident. A restaurant had found a way how not to waste their leftover Grilled BBQ chicken a simple way to rehydrate dry leftover chicken. Which is why its important to either smoke your chicken or use grilled chicken for this particular dish.
You can use a sprinkle of pottudalai(Roasted Bengal gram) powder to get the thick consistency...or you can use poppy seeds paste (ghasa ghasa)...
I approve of this recipe, looks really tasty might have to make this tonight
Wow.. I am speechless. Superb substitutions 👍🏾👍🏾
2 weeks into my diet, perfect find!!