The 2 Dollar Curry (Butter Chicken) | But Cheaper
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- Опубліковано 13 бер 2021
- 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: www.joshuaweissman.com/post/2...
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**Fun facts and things about butter chicken coming from an Indian.**
First thing's first, that looks really amazing! As an Indian I gotta admit it really is the quick, cheap and easy way to make it. Extra things I would like to add after watching my mom make it for years: For butter chicken the chicken used is a whole different dish in itself called Tandoori Chicken (but the way he shallow fried battered chicken is smart too). Strain the tomato puree after cooking properly to get that silky texture of "Makkhan" (butter). Butter chicken is not really based on butter. It was Brits that translated Murg Makhani to butter chicken. While Murg means chicken and Makhani means butterly the meaning behind butterly is not butter itself but rather a silky texture which really means Makhani. So essentially if you were to name it in American way it would be baked chicken with silky curry. And the most important thing my mum always said is if you heat Garam masala too much it gives off distorted bitter taste and ruins the dish so always add it in the end.
Happy cooking y'all!!!
That's so interesting on garam masala! I'm quarter Indian so grew up on lots of Indian food and never knew that. Thanks!
wow, thanks for the info, man. really appreciate it
Silk/silky curry sounds so precious, could totally market that as a new "cute" variation on curry when it's literally just butter chicken 😂
yes!! i add the garam masala after all the other spices too and once I add in the heavy cream I also put kasuri methi on top. This recipe is for sure delish but the kasuri methi (dried fenugreek leaves) completes it traditionally if yall wana make that indian super market run :)
Thank you! 😊💕
Tip: garaam masala actually works better when added at the end. Most of the flavour compounds dissipate at high heats.
Ah, that explains why I can never taste it. Thanks for the tip.
Or just don't add the ground version and the cloves and other contents of garam masala unground they actually give much more defined taste
Yeah this can happen with hot Sause too.
Ohhhhhh
@@abdulsamadchanna1243 this guy gets it. I never have garam masala and im too fucking lazy to grind it so i just chuck whole spices into my curry ecks dee
Im indian and grew up in india with authentic curry being made 24/7 and honestly he did it pretty much the same way they always did soooo A+ from me.
I was looking for a co-sign from the Indian community
@@F_Dot_ basically lol
Kal hi chicken khaya bhai 🤤🤤
He didn't add coriander powder. I doubt you ever paid attention to how indian food is cooked!
@@nsaurabh25 Corriander is in garam masala.
I’m 17 and just made this dish for iftar for ramadan, I want to start learning dishes for college so this seemed like a good start. All I got to say is it turned out better than the ones I have outside in an indian restaurant, I’m so proud of myself but mostly thank you for this perfect recipe
Delicious!
I'd love to see a series called 'but bougie' where you take things like Vienna Sausages and make them hilariously expensive
seconding this
Then after do canned green beans, I literally spent hours trying to make them better. I don't even buy them, they just show up at my house due to my parents and pure randomness.
@@luvuchocolate they’re already so good though. Just heat them up in a pot, spoon them onto your plate while straining out the liquid, then hit them with a little butter, salt, and pepper
yes PLEASE!!!
@@Graestra You and me have different versions of green beans, because I do just that and I instantly wanted to set the contents of my pot on fire!
I'm about to hook y'all up. NEVER buy spices in the big chain grocery stores. Always buy them from grocery store targeted at minorities, i.e. Asian grocery stores, Indian grocery stores, Latino grocery stores, etc. They're usually sold in bags for cheap and hold a lot more spice than those tiny bottles from Walmart or Kroger
Too true
Right, and unless I cook Indian food every weekend, there is no way i going to use all of that spices in roughly a year. After that, everything just smells like dust. So if you ask me, I prefer the bottle type to the bag one, and they are the only type I can get at my local stores btw.
Supermarkets add flour to some too to stretch it/thickener
Thanks Ms. Ho!!
@@anhtuannguyen3666 They're still cheaper in the bags. And another tip, toast your spices in a skillet over medium heat. It'll refresh your spices and you can make them last longer. Also, it doesn't have to be Indian spices. You can get any regular spice in the bags. 😊
Thank you for this recipe! I just made it for my whole family and even my dad liked it and he is literally the pickiest eater I know. My dad pretty much doesn’t like anything that’s not Japanese, but yesterday he was genuinely impressed and even got seconds! He agreed it could be spicier so I’ll be adding some serano pepper next time, but he said he would be fine if I made this more frequently which NEVER happens. We have a short list of foods in my household that my dad doesn’t mind eating often, and this made it! Thank you!
Your comment makes me so happy! :)
I made this last night for my family of 5 and not only was it WAY cheaper than the Indian restaurant we frequent, but actually may have been as good, if not better! I doubled the recipe and there was barely any left. It was such a flavor bomb! We served with basmati and naan. I will be making this again and again!
The next series should be “But Faster”
3 second man
but easier
How about: "But Why"
Look at you just giving out great ideas for free
🤣🤣🤣
use kashmiri chili powder instead of paprika , kashmiri chili gives more red color , and in the end use dried fenugreek leaves.😊 if you love sweet and salt curry add some sugar .Use ginger garlic paste(fresh,not store bought) not only ginger. & if you want you can add 5/6 cashew in tomato then blend it in mixer.it gives more creamy flavour
He did add garlic.
I think the whole point of this particular recipe is to make it as cheaply as possible. I do love kashmiri chillis though
@nudel in India, it's opposite.
But yeah. As long as you're experimenting with spices, it's Indian food for you.
Baurah baidow.......u r having quite a experience i guess.......
@@CarmiiCarm she said garlic paste amd meant to say not to use only fresh garlic...they add different dimensions to the flavor even though its the same ingredient.
This recipe became a staple in my house real quick. We make this almost once a week. Thank you Josh!
Miauww
dude honestly i have tried like 4 or 5 or your recipes and they were all amazingly delicious. you have become my go to recipe guy. thanks
Dearest Joshua,
I write to let you know that I made this the other night and impressed all house mates. They all tried it and loved it. My roommates sister came, smelled it in the air, and gave into temptation. She adored it. My ex brought a friend over just to try it. It was a major hit and everyone has asked for the recipe.
Thank you for making my cooking seem impressive. I am just a novice in the kitchen but I am proud of how this turned out.
Sincerely,
Summer
🥸
WTF!!! I wasn't invited😭
why your ex still in the picture tho?
@@Vangabonders she must've invited him to try it, but he brought his "friend"
@@Vangabonders some people are friends with their exes
“Lord have mercy I’m bout to BUST”😂😂😂
Haha 69 likes😏
hahaha
*BUSS
@Dyslexic Mitochondria Cool channel bro
@@DyslexicMitochondria I looooove your videos
I just made this today and my whole family loved it! Thank you for your easy way to follow along with the recipe, Josh!
Literally bless this series, it's kept me on budget through college and happy with my food.
you should do like... week long but cheaper stuff. you get $50 for the week, and that's all the ingredients you get. no relying on stuff you already have - it had to be bought at some point. like a weekly budget menu challenge!
can expand and make it so future weeks use the same pool of previously bought things (long life things like spices etc) so on the 2nd time he does it he can say: "using this shit from the last cheap week" lol
@@miserygear3763 that's a great idea
During quarantine I did this, I tried utilizing as many ingredients as I could in one run, into each other. I hate buying produce that goes bad too. If I couldn’t cook at work, had to at home! It was fun to get creative with it.
You should watch life of Boris for that 😁
Aaaaaaand there goes another recipe into my "Food" playlist to cook later that week! Love me some Butter Chicken!!
You mind making that playlist public 😁
@@ethanwilliams7706 Okay, have a look, but it's not that epic, just food I want to cook, already cooked or just took some inspiration from.
@@haberschnack Chicken Tikka Massala from The Golden Balance
@@copongcoponginc Thanks, the addition of coconut milk is great idea, will save this : )
@@haberschnack yes I addicted to coconut
When you see the color and texture at the beginning, you know he's NAILED IT.
Again.
Made this dish and really loved it! I cooked this twice, adding these changes on the second run through: 1. Did a bit more of a caramelizing of the onions by cooking them on a low heat in a butter/oil mixture for about 20 minutes. Also added some sugar to it. I then upped the heat and added the finely chopped garlic and ginger, cooking those for about a minute. 2. Toasted the spices separately. When added directly to the veggies I found they stuck to them and I wasn't really able to get an even toasting. 3. Followed the advice of some others here and left the garam masala out of the toasting, added it to the paste afterwards. 4. Substituted water for chicken broth I had on hand. I thought it was already really good, but these changes (especially cooking the onions for longer to get a sweet flavor and adding the garam masala afterwards) really made the sweet flavors a lot stronger. I think this is definitely going to become a go-to for me. Thanks Joshua!!
Just an advice for everybody, don't toast your garam masala, it's added as a finishing spice since the ingredients are already toasted and then made into a powder. Cheers!
So this would mean you don't add it to the yoghurt coating of the chicken?
@@gijswiersema I would say so, but that’s just me.
@@gijswiersema no you do add that it’s a marinate.
@@gijswiersema preferably add Kashmiri chilli for the marinate instead so your chicken is spicier and also cashews add a really nice taste to the gravy and makes it authentic
@@gijswiersema I was about to say that he made a mistake toasting or overcooking the garam masala because it turns bitter but he probably used the yoghurt to counter-balance the bitterness.
I love the But Cheaper series, it's great to see how cheap good food can be made. It'd be really nice to have an "upgrades" section, maybe at the end, where you talk briefly about those extra "expensive ingredients" and how to use them for those of us who aren't quite so budget limited though.
The ski is the limit on the upgrades here. Use ghee. Lots of ghee. Try whole ingredients only and incorporate 1 black cardamom. Make a spiced long grain basmati rice with saffron. Fire up your pizza oven for garlic naan. Chase it all down with Old Monk.
@@cletushatfield8817 I thought this meal looked good but your comment made my mouth water
@@cletushatfield8817 Damn, I've discovered black cardamom in Joshua's vid about chili oil and it's something that should definitely be more known!
Anyway, brief note for those not having access to ghee: take unsalted butter, melt it, keep going until golden. Now you have ghee.
You’re fat as fuck mate. Try dieting rather than upgrading.
@@kierran5021 there was no need for that. Fuck off, respectfully.
I tried making this recipe the other day and it was absolutely amazing. It is inexpensive, easy to make and fulfilling! Will definitely make again.
Just made this for my South African husband and he absolutely LOVED IT. He’s usually pretty picky, but he snarfed this up real quick. Thank you for your videos! Great editing and excellent information
Wtf does being South African have to do with anything lol, you just wanted people to know let’s be real 😂
Why were we not in the pantry today?! WHAT IS GOING ON.
6:13
@b l no I don't think I will
@b l fuck off g your content is shit
Actually Josh only starts with us in the pantry on Bet Better. This is But Cheaper.
I made this today with some slight alterations, I used less turmeric and I added the garam masala at the end with the cream as per suggestions from the comments here. It was so good, even better than a different recipe I used to make, and way simpler.
For a more filling version, use ghee instead of vegetable oil. The extra stearic acid and reduced linoleic acid profile satiates you more and leaves you with more energy until your next meal. Yes it's slightly more expensive but better for you.
Does it cause more severe bouts of explosive diarrhea?
This recipe is amazing. I've made it 4 times already. Simple and pretty much restaurant quality.
I made this. It's really good. It's like a slightly toned down indian dish. Perfect for beginners of indian cuisine.
That's basically Pakistani cuisine. Toned down North Indian food with more meat and beef
@@JimNortonsAlcoholism Can't properly say that it is an Indian or Pakistani dish just cause there was a time when Pakistan was in India, so this dish can be said of Indian/Pakistani cuisine to not offend anyone. I am an Indian and I don't care if u call it as Pakistani or Indian. I just thought that this would be a good to know to y'all guys. Have a great day ✌
Can I ask how long it took? Planning on making it soon but I have no idea how long it’ll take
@@chloejarvis721 probably around half hour or so.
How many servings did this make?
As an Indian, I am very proud of you, Josh. 🙏
After 25 years as a chef I say that anything that tastes great and is economical gets my vote. Liked and subbed.
Thank you! This recipe is really good. Cooked some for my sister today and she really enjoyed it. Make sure to put the right amount of tomato sauce i put in an extra amount and the flavor changed dramatically.
For a change, a western chef did not completely come up with a random concoction and can it butter chicken. This is reasonably close to what a real butter chicken should be. There’s a distinct taste to butter chicken that comes from cardamom powder. I’d sub the cardamom powder in favor of garam masala. And please, don’t add that much turmeric. 1/4 teaspoon is good enough. Add a bit of honey to round off the curry. And ideally you want to grill your chicken instead of pan fry
I’m looking at you Gordon. There is no place for coconut milk in butter chicken.
@@amrishraje 😳
I guess because it's 'but cheaper' so he didn't add any honey. Also is this Makhani what he made?
Thanks chief
@VIHAN KRISHNA Yeah that's what I thought
Finally a recipe that i can properly make in INDIA!
friggin YES
I can make anyof his reciepies in india be it lasgna or korean chicken
It's just content...moreover, the economics of that country is completely different from home Ayan, do not get offended at his attempt to make something, he is also in his culinary journey in his mind like you and I must be! Let's appreciate his effort!
also in post soviet states!
@@gaurav19932011 Wow, respecting people's opnion instead of bashing on it?
Rare to see nowadays.
So I’ve done a BUNCH of your recipes, but no doubt, this was absolutely the best!
Be real, this needs to be a meal prep series cuz we can’t buy just 1$ worth of product u have to spend a lil @ the store, maybe do like a “things I keep on hand” idk
Ever since I’ve watched this I’ve been eating a variation like 2 or 3 times a week. I normally don’t add any chicken and just simmer in some chickpeas and spinach maybe some sweet potato and I eat it with a slice of toasted pita or naan. It’s probably the most low effort- high reward meal I know.
Go with Indian Rotis even more cheaper & healthier than Naan!!
But Ayurveda doesn’t recommend more than a pinch of turmeric in every meal and a pinch of garam masala. They are very warming & must be used in moderation. I was surprised at tablespoons of both being used in this recipe.. Indian spices aren’t just for flavour they are used according to their medicinal properties too. But if you’re doing fine, hey you do you.
I wanna see some of Josh’s favorite meals to make when no one is around. The ones that make joshie feel better.
Lol just look at his Instagram stories 😂
I really like that your food looks excellent and like something I could actually make. Thanks JDubbs!
I MUST give this a try!!!! I have never had curry chicken and hear it’s really good!
I screamed when he caught the spoon! It's rarely happened😄
That's the weissman difference
He did it last time too
@@jeffwei wow .. how are you verified ?
Screamed without the s
I was expecting to hear Evenly incorporated from Phineas and Ferb
@UCoSBjEeJfq-l11mxSHixPUg it is but just for a wordplay it almost sounds the same to same evenly incorporated
My haters throw rocks at me and it hurts. I hope they don't throw The Rock at me because I like him as an actor. GAGAGAGAGA!!! I am funny!!! For more amazing jokes you have to visit my YT site, dear irene
@@AxxLAfriku shit.
Some garlic and coriander naan would be perfect with this.
Why?
Okay, I made this for the first time tonight, and it blew my socks off. The taste of the fried meat alone after having soaked in the marinade for two hours was unlike any other I've experienced in my 35 years on this planet. When the whole dish came together in the end, after that last step and an added dash of salt, it was... magical. This is going into my repertoire of regular dishes, for sure! Thanks a bunch, Josh!
Try marinating over night next time! Make the world of difference!
@@vtjake3761 I will, for sure. If the dish turns out THIS great after 2 hours of marinading the chicken, I can only imagine the flavor heaven after marinading it over night!
So how was it?@@Sonicron86
@@Geeksmithing I can only describe it as life-changing. I can never again not marinade the chicken overnight.
@@Sonicron86 haha thanks for actually responding!! ☺️ That's awesome!
I made this recipe for my Indian husband, He absolutely loved it very affordable ! Thank you.
As a Sikh and butter chicken lover I approve of this recipe!!
A Muslim should approve it first as this dish was invented by Muslims of India 😉
@@phoenixgrove LOL, yeah Kundan Lal Jaggi is a nice Muslim name. He was a Hindu inventor, theres Arab world, where you can find Muslim cuisine. Not India.
@@phoenixgrove misinformation x 1000
"tumeric is optional," is probably the most sacrilegious thing i've heard as a desi
He he he ... By the way, what is a desi? I've seen it before. Is it a girl from a particular region, or what? Thanks.
@@PoeLemic desi is sort of an umbrella term for the indian, sri lankan, bangladeshi, pakistani, indo-fijian diaspora!
I hate turmeric in my food. I skip it completely and still make restaurant level food.
@@827023685 that’s awesome! i could never, i need that yellow for serotonin LOL
I didn’t skip it! It’s a must for me!
I just made this and I gotta say- Papa never misses. NEVER. This tasted so good hubby asked for it again for next week.
Honestly, one of the best curries, if not the best, I've ever had! Thanks Josh!
In the last frame, Josh looks like a cross between Rapunzel and Sleeping Beauty.
yea lol
He does, but cheaper...
Recently discovered your channel. So impressed with balance you strike between information, time, simplicity and humour. Masterfully edited; everything is so cleverly integrated, your formula is perfect. Just massive props, and thank you.
I just made this. My first time making a curry from scratch. No store bought pastes or short cuts. Thanks, Josh (can I call you Josh, you don't even know me!). It was great. Poured the sauce into my food processor and it's now permanently stained yellow from the turmeric. Don't care. It was delish and I wanted that smooooooth restaurant texture and lack a hand blender. The yogurt marinade is key. Not optional. Please marinade your chicken people. It makes the chicken springy yet moist and I'll be doing this for every chicken I ever cook in the future, be it curry or bbq kebabs or whatever. It's clutch. Do it! Thanks again, peace out.
I watched at least five videos before cooking. Your recipe is the easy to follow, and the only one that listed the amount of chicken. Thank you.
I’m finally learning how to cook and this was by far the best meal I’ve made. Thank you Joshua.
Suggestion: After "But Better" and "But Cheaper" start a series of "But Healthier" with tasty stuff for people looking to lose weight.
Basically a veggie series. That would also fit pople trying to reduce meat in their diet.
@@mattia_carciola I mean, meat is not intrinsically unhealthy. In fact, if you're trying to lose weight, eating less carbs and more protein is effective. It's just that for most people, especially in the US, the amount of meat they eat in a single sitting is way more than it should be. And I say that as someone who eats a lot of meat XD
@@andrewnguyen9335 wait, never meant meat is unhealthy, just said that basically what most lack is just more vegetables-focused stuff, which is healthier than the average Western dishes and also has less calories for those looking for a way to get full "eating less". Kind of what you said. Anyway I see many people (not meaning you) just raging about carbohydrates and calling them unhealthy, which is just plain dumb. Ok, to be honest most "diets" are just plain dumb and heavily distort, misunderstand or ignore major physiology concepts...
Only reason why I cut meat to once-twice a week is its sustainability (well, also eating meat *every* day isn't the best, but it's not inherently bad for one's health if prepared properly and well-sourced -which by no means means organic: "organic" is only a marketing stuff-).
(why do I always walltext? Lol I need a characters counter to cut down my message length)
@@mattia_carciola either way, "diets" was Useless if people don't want to do Sport or some sort...
@@zir456 actually just eating healthy makes a lot of people lose weight and it's a start don't discourage them, however I agree that if u wanna be fit u have to exercise.
Finally, a curry recipe I actually have all the ingredients for! Thanks papa
Doubled this, OH MY GOD. Wowie. Hit the clean plate club and became an instant favorite which is wonderful cause MAN this took a while to make. Absolutely worth it, AND cheaper than ordering Curry that'll only last the night. Sir, thank you.
Hot tip: curry is one of my favorite dishes to make and when the budget gets tight, I’ll replace half the chicken with a can of chickpeas. Less chicken, a little healthier, and a little cheaper!
Good one. 👍
Chickpeas are also a really good source of protein. My family has a lot of people and we always add chickpeas.
In India we have a whole different delicious curry for chickpeas. Maybe try that. Don't add things which aren't supposed to in the dish 😀☺️💜. But also it's ok to have your own varient.
@@alishashashasha6909 then what are they supposed to do🤣
@@kenziebradley5112 don't ruin it maybe
dude, just TODAY was looking at recipes of curry with rice, I'm scared.
Papa knows everything
This happened to me with his pad Thai episode 😭
dude came up with an omelette video like 2 hours before i was thinking of making one the other day, papa really blesses us
papa is always near his children c:
Looking?! Lol that's nothing...
I got ads of something that I was THINKING about!
Made this and wife’s comment was “restaurant quality” - awesome Josh! Thanks.
I don’t think you get to call it “but cheaper” when the pan costs $340.
New But Cheaper catchphrase: "Save da money, eat da yummy"
I love that they do the math after recording so Josh just says for "this much" with no idea what it is lol
I just made this and it exceeded all my expectations. Absolutely delicious!
Thank you for an awesome recipe. You make cooking soooo fun!
Gonna be honest, I love this series! These recipes are great for me as a college student
The laying on the table at the end is literally my mood half the time i feel him on a soul level right now
you gay bro?
I make a butter chicken once a month (just made some yesterday, in fact).
Apart from omitting the ginger, this is pretty similar to how I do mine, although I clarify a stick of butter and use that instead of oil to shallow fry the chicken, and then use the fond from the chicken and butter fry to directly start my curry base.
Still tastes absolutely amazing, and the clarified butter keeps the Garam Masala from scorching (which makes it taste bitter).
Stupendous - my compliments to the chef!
I just made this with my husband tonight. BEST CURRY WE’VE MADE, HANDS DOWN. Thank you so much for making this recipe so simple!!! 💙
This is the first time I've already made something super similar to what you've made. We don't use the yogurt marinade (too lazy and we never remember to buy it) and we have a little less cream, more butter, but otherwise it's almost exactly the same. Nice! Naan is easy to buy frozen and heats up well, so we just do that, too.
I made this, it was so quick any easy! Tasted amazing. Thanks for the awesome recipe!
Added this to my arsenal of recipes it’s amazing and easy
Let’s make josh realize the beauty in realistic ingredients with this series
This is the first josh recipe i’m making, and it feels like I’m an accomplished chef looking at my burnt onions
Total home run with this recipe. Thank you Joshua for contributing to an exceptional evening with friends
I can’t thank you enough for this. I make super complex meals all the time but love curry and this was super easy and makes me happy. I’m this is my “Lazy” meal when I’m home from tour lol
YAY! I LOVE WHEN YOU UPLOAD!!! IT MAKES ME SO HAPPY!!!
I’ve been making chicken curry and rice for my meals at work for 3 weeks straight now (store bought, meh). It goes great with nutritional needs and my workouts. I’m glad you’ve shown me a simple awesome method for something that will much more awesome than store curry sauce.
My new favorite chef on youtube
Awww...he sooo is not wanting to double dip but be looking at that bowl like a lil puppy 🐶
🥰
Note: for it to taste like it came from a restaurant, fenugreek leaves are a non-optional ingredient, sprinkled on towards the end of cooking.
Seems to defeat the purpose of "but cheaper" if you're requiring non optional garnishes that aren't readily available in much of the world.
@@GregPolkinghorne tbh for the purposes of a 'but cheaper' Josh's recipes are really never that cheap, when you consider the cost of buying many of these ingredients in the first place. E.g. you buy a jar/packet of each spice rather than 15 cents worth. There are cheaper ways to do what he does but he makes many recipes unnecessarily over the top and honestly, inaccessible.
@@GregPolkinghorne it's OP's recommendation to elevate the dish, not something Josh insisted on in his video. If you want to stick to the but cheaper version, do that then. No one's forcing you to follow a UA-cam comment's recommendation. OP is only making suggestions for those who want to add a little extra to their dish.
@@NigelGrab difference is, I already have the other spices in my pantry
Finally something I can make without hunting down an ingredient I’ve never heard of
Super easy, super tasty. Brilliant work mate!
Dude! I cook for a family of five. Meal prep and all that. I needed this!
im not even gonna lie that is a work of art in the pan 1:43
I'm glad I'm not the only one who saw that lol
1:36 big stink is so cute omg look at that smile
You are saving lives with this series.
This recipe is incredibly good. I highly recommend it
This was great. I love curry and will often spend a lot of time in the kitchen making one, but I had no idea you could achieve something tasting so good with comparatively little effort. Will definitely do this again.
I'll be honest, this was actually a very nice way to make this dish :) I watch Joshua to learn more about European and American dishes and was quite surprised by this one. If I had to add something, it would be lime/lemon with onions on the side :) sometimes I also like to mix in finely chopped coriander stems just before serving it gives the dish a sweet freshness.
And bonus, U can make almost the same dish with Paneer -(or cottage cheese, or fresh cheese, Frischkäse in Germany or even Proteinella, maybe Feta cheese too) cheeses with mild to no flavour of their own- and you have Paneer Makhani :)
This looks delicious! I can't wait to try making it myself!
I marinated the chicken today. Couple hours later I cooked a few pieces. Life changing. I'm making the sauce and rice tomorrow for friends but I've rarely utilized cardamom or turmeric. I like cumin in chili but I'm rambling. The combination of spices genuinely surprised me. For the first time in what feels like a decade, i experienced new flavors. Weather this dish is to a T, in traditional or not, I can't wait to serve it to my friends with some homemade naan and steamed rice.
Wait.... *checks pantry* wait.....*checks fridge*....holy crap I have all of that!! I know what I'm making for dinner tonight!! :D
Made this this weekend and it was so good. Needless to say my leftovers didn’t last long.
I luv this guys sense of humor. It makes watching his delicious recipe worthwhile :O)
It came out Perfect! Thank you so much !
Made this today, it’s amazing! This is gunna be my go to curry recipe for sure 👏
Yup! Cooking down the tomatoes are key to Indian curries. It provides acidity AND umami. Especially important for veggie curries (for us vegans). I would add coconut milk at the end instead of cream, but hey - you do you and I'll do me. Cheers!
@C A South India and Sri Lanka makes good use of coconut milk so I'm not sure what you're on about
@@abhinavshetty6119 yeah but this is butter chicken, a traditionally north indian dish, coconut milk is a no no
@@praketaggarwal9987 yeah but it's not supposed to be authentic is it? Nothing about this recipe is very authentic hahaha. It's white people interpretation of our food
@@praketaggarwal9987 is it illegal? Or how is it a no-no?
If someone is allergic to milk products, or a vegan, isn’t coconut milk a reasonable substitute?
Legalistic realms in food always confuse me.
People with their underlying need for certainty, control, predictability...often unwittingly follow a path of rigidity, inflexibility and unwillingness to evolve. If people want to alter something for their own needs, why would it matter?
@@Alphacentauri819 no no just means Indians will get annoyed at it.
Made this exactly like the video, it turned out amazing!
This is my first recipe of yours I’ve made and I fully trust you now will definitely not be the last recipe I make!! Wow 😍😍