Restaurant Style Butter Chicken With Homemade Garlic Naan
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- Опубліковано 2 гру 2022
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If you ask me Butter chicken just isn't complete without the naan to dip it in.
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1st Marinade for Butter Chicken:
1 1/2 to 2 pounds of chicken breast
2 tbsp fresh squeezed lemon juice
3 tsp Kashmiri chili powder
1 tsp kosher salt
2nd Marinade for Butter Chicken:
1/3 cup Greek yogurt
2 tbsp avocado oil
1 tsp ground fenugreek (leaves would be preferred)
2 tsp turmeric powder
3 tbsp minced garlic
1 tbsp minced ginger
2 tsp garam masala
Garlic Naan:
2 tsp active dry yeast
1 tsp sugar
1/2 cup lukewarm water
1 large egg
1/3 cup avocado oil
1/4 cup plain yogurt
2 1/3 cups all purpose flour
1 tsp salt
Garlic Butter:
1 stick unsalted butter
5 cloves minced garlic
3/4 cup chopped cilantro
1/2 tsp salt
Butter Chicken sauce:
Broiled chicken from above
24 oz tomatoes of choice
1 cinnamon stick
1 green chili
6 cardamom pods
3 little pieces of clove
3 tbsp unsalted butter (to start the sauce)
2 tbsp unsalted butter (to finish the sauce)
2 tbsp minced garlic
2 tsp minced ginger
30 cashews
2 tsp Kashmiri chili powder
1 tsp sugar
the juice from the broiled chicken
2 cups water
1 tsp garam masala
1/4 cup heavy cream
garnish with cream and cilantro
1 tsp fenugreek seeds (leaves would be preferred)
1-2 tsp salt
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I'm always down with Indian food!! let me know if you have any suggestions on what you would like to see next in this department and HAPPY COOKING to you all!!
Sri Lanka Apple Curry. Outstanding. Used to get it when I worked in the Middle East
Mutton Pasindey
It’s quite an advanced level recipe, and I firmly believe you can pull that one Chef !
Kadhai chicken
Dude did you crack the cardamom pods so it releases more of that wonderful flavour (and yes there is a u in flavour as I'm English 😉)
Ooo Tikka Masala.
Did a great job - the consistency looks silky smooth! Only two things to consider though. Don't use fenugreek seeds (as you mentioned) as part of the marinade or finishing the sauce, as they turn bitter very quickly - use fenugreek leaves instead (aka, kasuri methi). Also, use raw cashews instead of toasted ones - using toasted cashews will also make it bitter and loose it's nutty flavour, especially when you are reducing the tomato sauce to get the maillard reaction.
thank you for sharing these tips
Spot on Rohit thanks for pointing this out
No offense. But you remind me of a huge name in the Indian cricket team. NGL
wont raw cashews give you poison oak?
@@bradlymoss8127 Allergies to cashews would be triggered by both raw and roasted. If you are allergic to cashews, try substituting it with melon seeds instead. The purpose for cashews is to thicken the sauce and gives it a silky texture, which can be achieved by melon seeds as well.
I am Punjabi and Sonny did a very good job on this Butter Chicken. Many viewers will not attempt this recipe because it's rather complicated, but for those that are lucky enough to live near an Indian restaurant they should pay them a visit and try this dish.
I'm down a several year rabbit hole of trying to recreate take out or "BIR". There is a wealth of information on youtube regarding "Indian" food and I personally started with Al's Kitchen. Punjabi region is one of authentic foods I'm trying to learn. Such a foreign technique to me being from the southern US. It's encouraging to see people coming together to learn from each other. Cheers my friend.
I think fresh homemade Indian recipes are quite easy to manage if you get your hands on all the required spices (and herbs). You just have to do some short cuts and put some thoughts into the cooking process to make it less time consuming and unnecessarily laborious... 💪🏼😁👍🏼
Butter chicken has always been my go to dish at any Indian place. I love it when it’s so spicy that it’s almost red
Just made it today and it was amazing.
Definitely! I also love Punjabi eggplant ( is it Banghan Bhartha?) It's delicious!! Sorry about my incorrect spelling....but Naan is amazing too.
I made this on Wednesday night for my parents, exactly the way you made it. And I cannot hold back to say how impressed they were, especially myself😊 It was absolutely awesome👌
I’m proud of you myself bro, your awesome. You did them proud too. Keep it up. Familiar goal of mine too.,soon. One day.
Same boys. I'm gonna cook the shit out of this over Christmas
Did you use the Fenugreek seeds instead of the leaves? That's not the right way as it turns bitter 😢
@Luwangli They said it turned out well, so who cares? Cook with the ingredients you've got/like.
Hello, was it more sweet or more tomato-ish? I tried it and it was great but I had to add more sugar to it and I'm not sure if it's normal / if restaurant butter chicken is different here hehe.
I'm Indian and you knocked it out of the park my friend, would like to see more of your Indian recipes
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If anyone was wondering, the thing he ground the garlic with is a ceramic grater AKA grater bowl AKA garlic grater.
Wasabi plate
Thank you❤
I have one.
Love it so much I bought one for my daughter. (She loves cooking too)
Definitely recommend, great for garlic, ginger, turmeric and plenty of other ingredients.
Thanks G
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Made this tonight for dinner, marinaded the chicken over night. Quiet possibly the best butter chicken I’ve had. I’ve been searching for this for so long. Thank you!!!
Try replacing the butter he uses with ghee! Way better flavour and taste! The naan will stay more crispy as well!
Hello, was it more sweet or more tomato-ish? I tried it and it was great but I had to add more sugar to it and I'm not sure if it's normal / if restaurant butter chicken is different here hehe.
@@Kalarm42 I wouldn't call this recipe a sweet butter chicken. I'm also not a huge fan of sweet butter chicken that some places serve. I would say this is more savory-tomato than anything.
@@JamesRiley7 ooooh thank you! So I didn't actually fuck up the recipe, it's just not the butter chicken I'm used to :p
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Stepped out the box and made this meal. It was so great, thanks for the step by step instructions.💕💕💕
This is by far the best butter chicken recipe I have come across. I made this today and it was phenomenal. I literally have no words for it. I also got to make naan from scratch for the first time.
Some recommendations from what I did;
1. Use a can of crushed tomatoes instead of blending individual tomatoes (it will also give you a consistent outcome).
2. Use fenugreek leaves instead of the seed powder at the end (very important as flavor comes through better).
3. If you have a kitchenaid machine. Use it to knead the dough. Saves a lot of time and gives a better product.
i can't buy fenugreek leaves locally, can i soak my fenugreek seeds then toast them off and crush to use as a powder?
I would cook down the tomatoes whole/chopped with raw cashews. Then blend and strain the entire mixture and continue (blending once not twice). Using dried fenugreek leaves are a must. I have seeds at home but I’ve never used or seen it used in an Indian recipe.
Hello, was it more sweet or more tomato-ish? I tried it and it was great but I had to add more sugar to it and I'm not sure if it's normal / if restaurant butter chicken is different here hehe.
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Sonny you did it again. It's perfect. As an Indian i can confirm this recipe is super authentic, even the presentation at the end is absolutely authentic. That's how Butter Chicken is served here if you go to a restaurant.
Just made this myself and it might have been the single best dish I've ever made. I did have to leave out a few things, couldn't get them in rural Georgia, but still it was INCREDIBLE.
@@ross-carlson Whoa! Thats quite impressive that you could gather all those ingredients
@@ross-carlson respect for making this out in the sticks
I'm curious -- would a dish like this be served in an average Indian home? Or is this quite high-end, restaurant stuff?
@@johnathantaylor5913 The Latter Sir
You’re the only cook I’ve watched so far who actually affirmed that authentic butter chicken curry doesn’t have onions! Nice work and thanks for keeping it original!
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Made this today (did marinate the chix 24 hours previously). Solid recipe. I burnt the butter with the cardamon + spices initially. I started again and was more careful. Ultimately (tasting as I went) I'm not sure this step had major impact. I added the toasted spices back to the sauce after blending and prior to straining - to stir in a little more flavor, also strained twice for good measure. Only other notes to add - If you're hesitant about all the chili powder this calls for (I was...) don't be... given the butter and the cream, this can take the flavor building heat without being too spicy at the end. Also - don't be afraid to experiment (in batches) with a pinch more salt and a couple pinches of sugar - this brought it much closer to "take-out" level for me. Happy to find this channel and looking forward to more!
You can use ghee to prevent burning the butter
Made this last night and it was AMAZING!! I was concerned that the chicken wouldn't cook enough in 5 min under our broiler so I added a couple of minutes and then let it sit in a bowl wrapped in foil before adding it into the sauce at the end. Turned out cooked through and super tender!
So long as they'd let him maintain creative control, this dude deserves a huge cooking show contract.
@@DUDECANCOOK710 Scam
I agree totally but if you were referring to a TV contract he's probably making more money on this platform and for sure getting more views than on a TV show.
@@NotAsTraceableand creative control
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More Indian recipes please! This was a great recipe.
I would recommend putting the chicken on a wire rack and pouring about a half cup of water in the bottom of the baking sheet to keep it from drying out. I broiled for five minutes per side and got a nice even char on the chicken. Thanks!
I followed this recipe and it was one of the best meals my family has ever had!
When he dipped that bread I literally cried tears because it looked so delicious.
My SIL has a dog who had a tear-duct disorder and they fixed it by rerouting his saliva glands to his eye (it's a Jack Russel thing, google it)... Charlie would 100% cry drool if he smelled this.
When i was in Nepal, i went and ordered many different curries with buttured garlic nan, it was amazing, and so cheap, i went almost every day
It tastes incredible, i just made it
@@jemmaj2919 ayo really
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Just made this with my husband for dinner and it was INCREDIBLE. Well done!
Just made this and had it for dinner. Marinaded the chicken overnight and made the naan. Holy sheet it’s amazing! Well worth the effort
I (14m) just made a double batch for my family, which is safe to say it went down a treat. It had a lovely flavour, however the aftertaste was extremely spicy, for no apparent reason. Apart from that it went great, thank you Sonny!
YES! This recipe is is just what I've been looking for. It tastes so darn close to my favorite Indian restaurant in the city I used to live in. So amazing I've been sharing it with all.
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You know its a good recipe when you want to do it even when it seems like a lot of work.
Exactly! I’ve been trying to perfect a butter chicken recipe for ages 😅 When I have the time, this is next!
This is the best butter chicken recipe I have found and I have tried many. It tastes better than take out. Thanks for sharing!
Just made this for my wifes birthday, following your instructions. It turned out soooooo good. Thank you so much! This recipe has gone in the book.
I made this for dinner tonight. I marinated the chicken overnight as suggested. I also used fenugreek leaves - thanks to Amazon. The recipe is a bit involved but turned out wonderful. Next time I will reduce the amount of Kashmiri chili used - was a bit too spicy for the littlest one. But the rest of the family enjoyed it. Thanks!!
I just got finished making this and it is the most flavorful Indian dish I have ever made. I have made many other butter chicken recipes but I will definitely be making this one again!!
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I'm just now discovering this channel, and this is the best recipe so far that I've seen. Your knowledge, expertise, and practical experiences are all top notch!!!
I’ve tried several “butter chicken” recipes from the internet, none have which have ever resembled any of the butter chickens I have had in restaurants (I also tried The Pioneer Woman’ Slow Cooker Butter Chicken found in her New Frontier cookbook and it also disappointingly nothing like real butter chicken). I tried this recipe with two minor changes and I’m excited for when I can make it again the real way (this time I had to sub the 3 tsp Kashmiri powder for 3 tsp smoked paprika and 1/2 tsp cayenne powder, but I was able to use fenugreek leaves which were recommended over ground fenugreek). My kids, husband, and I all enjoyed it- even with the paprika substitute- but I’m eager to order some Kashmiri powder and give this another go.
The best recipe! What I absolutely love about it is that you don‘t need that much ingredients! It‘s cheap and actually not that hard to cook especially if you just cook a bowl of rice instead of the naan :)
I tried this recipe today and both turned out really good. Thanks for sharing it, chef!
If nothing else, it was thoroughly enjoyable watching you bring this together. I'm sure it taste magnificent. But I only intended to watch a minute or two and I watched the entire video, no fast forwards, with rapt attention. Well done. Can't wait to try the recipe!
Love how you do your videos. You don't take 5 minutes to cut something and then another 5 to stir, which is so boring. You motivate me to cook it!
So true!!! Drives me nuts too.
Yes, Yes, Yes! I have made this dish from scratch, like you, and it was Stellar! Your viewers should know they can make it as hot or as mild based on the Kasmir chili powder. I find that the milder, the better. More spice can kill all of the flavors that you worked so hard to develop.
I just made this for my Indian boyfriend. He said the cooking process was exactly how his mom would make it. It turned out a little salty for my taste but he liked it a lot. I brought the leftovers to my sister's house and she thought the flavors were too overwhelming, so we made rice to go with it. It was a lot of work but fun for a special occasion.
You can use Kosher salt instead of regular salt. It gives good flavor without being too "salty."
You should get him a Nathan hotdog so he can be a true american
next time don't use too much salt.....
problem solved...
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I have just made this today. It was a Labour of love but well worth it. It’s by far the best curry I have ever made. Fantastic recipe. Really impressed with the layers of flavour.
This was awesome! Swapped out the chicken for paneer and followed the exact same process and it was fantastic.
Making this next week. I feel like all Indian dishes have a lot of steps, but if you plan ahead it’s not so bad. I made Aloo gobi and naan this week and took about 3 hours. My kids help with prep and some cooking so it’s time for us to get off electronics and spend time together.
The problem with a lot of Indian dishes (like you said) is that they take a lot of time. Another issue for me is that they usually take a lot of ingredients that you'll rarely use, and eventually they'll go bad. I've been doing this for years, and finally nailed down the perfect Butter Chicken recipe, and it's easy.
You can streamline this recipe, and it will come out just as good. For example, I just use ginger/garlic paste in a bottle. And rather than deal with individual spices, use MDH Butter Chicken Masala and Fenugreek Leaves (Kasoori Methi). Those 2 things last almost forever.
This was amazing and the taste was restaurant quality, possibly even better! The broiler trick was new to me and since we used chicken thighs, I was able to get it browned without drying out. Thank you! You gained a sub too.
Just made this dish following your recipe and it turned out absolutely great!
I did just a couple tiny modifications,simply out of curiosity:
1. When i put chicken on the oven tray,i had cca 3 tbsp marinade left in the bowl (i was putting chicken on the tray piece by piece instead of just transfering it all at once) so i added the leftover marinade to the reduced tomato puree
2. I only removed cinnamon bark from the butter before adding ginger&garlic and tomatoes. The rest of the spices (cloves,cardamom and chilli) i left inside the sauce till the end
3. Added little more sugar,cca 1.5 tbsp
4. Used fenugreek leaves for both marinade and finishing
5. I added just a tiny pinch of smoked paprika powder into the reduced tomato sauce
6. I know the recipe said no onions, but i added half of one onion (cca 50 grams). Fried the onion first,before doing anything else,till golden brown,and set it aside. I re-added the fried onion into the sauce when it was almost fully reduced,just before blending the sauce.
I'm super satisfied with how it turned out! 😁
I made this tonight for dinner. Didn't marinate the chicken long but it was the best one I have ever had. Am super impressed. Thank you sharing ☺️
Cooking this tonight! Started yesterday, but didn't pay enough attention and did the first marinade overnight. Still going to be good, I know it!
I spent two weeks touring India... New Delhi, Jaipur, Pune and Mumbai--only a fraction of the country, obviously. I have to say that being over there as a visiting artist, I was treated so well by the Indian people, and all the food we had was amazing. It definitely challenged and redefined some of the ideas I had about what "Indian" food is, as a Canadian from British heritage. I came to understand how regional Indian cooking is... between New Delhi and Jaipur, only a couple of hours drive to the south, the curries were completely different... of course they had some similarities, but I feel strongly that my memories are correct; the curries of Old and New Delhi contrasted with those of Jaipur and belied a distinct sense of place. The Rajasthani cuisine I had in Jaipur was my favourite of the entire trip... green vegetable curries and meat that had been treated so delicately. In Pune, we performed in a venue owned by a Parsi man, who fed us incredible dips and flatbreads cooked in a wood oven. Mumbai, so cosmopolitan and international... you could eat anything you could ever wish for. The best meal there was in a Lebanese restaurant. Spectacular food and memories. India is a beautiful, troubled, complicated place and this extends to their cuisine.
Wasn’t butter chicken created in the UK?
@@jonnyq2323 you might be thinking of Chicken Tikka Masala, which is considered Britain's national dish. I have always been a bit skeptical that Chicken Tikka was "created" in the UK. If it was created there, it was by immigrant cooks from the Indian subcontinent, and, as it's yet another of the endless variations of the theme of chicken cooked in a sauce, I think the idea that it was made up on the spot in Britain is a bit of a stretch. I'm not a food historian though.
@@jonnyq2323 butter chicken was created in Delhi. It's bastard child chicken tikka masala was created in UK.
The vast majority of Indian people are vegetarians. Only the Sikhs and Muslims can enjoy Chicken.
@@sammcclaim752 nah Sikhs are pure vegetarians. Only muslims eat meat.
took me 2 hours of active cooking but man, this was so good 🤤🙏✨
One of my favourite dishes. A properly made butter chicken really takes some beating
Dude you are an amazing cook and personality! I wouldn't be surprised to see you on the food channel or travel channel doing your food thang!
You make this rather complex dish look easy to cook, but that's your brilliance as a chef. If a person can communicate to a layperson a complicated concept in simple terms so they grasp it, that person truly understands the concept or recipe, in this case. Kudos to you. I'm getting up the nerve to attempt it.
I made this last week! Well, I only made the chicken, and marinated it over night. We couldn't believe how authentic and sublime it was when I fried it up, using a couple of tablespoons of avocado oil, in non stick pan (our broiler sucks)...it even charred up like it was in a tandoor. I didn't ever get to making the butter chicken sauce or the naan, because we devoured it as soon as it was cooked. Making another batch tomorrow. Yes, the wonderful smell of raw chicken is a first in my experience. Thank you.
Thank you so much. You are the first chef on UA-cam that I have seen that did not put onions in their butter chicken, and that is the BEST kind of butter chicken. XOXO
Looks great, Sonny. I made this a few times this year and my friends won't stop talking about it!
Thanks for the recipe! Made naan bread for the first time and it was delicious!
I have tried for several years to replicate restaurant style Indian food and this is probably the best yet. I prefer it a little milder so maybe half the Kashmiri chili but still incredible. Thank you!
I’m making this right now! The house already smells amazing!
Cook mass Indian food! Made saagwala for the work week. Co workers have asked what restaurant I get it from. When I tell them I make it, they’re blown away. Love the channel always
Looks pretty good. I've been making Butter Chicken for a few years. Most people miss one of the most important ingredients: Fenugreek. I always use Fenugreek Leaves (Kasoori Methi). A bag of it is cheap, and lasts almost forever. Gives it that slight Maple syrupy taste. It seems like it's even better the next day.
Aside from spices, ginger/garlic paste, butter, etc, the bulk of my sauce is tomatoes and onion (almost caramelized).
I always use chicken thighs. They're so much better. I also use MDH Butter Chicken Masala powder. Last time, I grilled them beforehand (at least until brown, but not overcooked). It was the best I've ever made, and superior to most Butter Chicken I've ever had at any restaurant.
At what stage do you add the leaves and how many? :-)
@@EinundzwanzigPanzer Towards the end, I'll take about a Tablespoon of the dried leaves and crush between my palms. Then add that to about a Tablespoon of melted butter and fry in a separate saucepan until aromatic (1-2 minutes). Then, I'll dump that into the main pan.
I made this tonight and it was fantastic. It took a few days to gather all the spices, but I followed it to a T. Aside from putting about half the Kashmiri pepper. It had a lot of steps, but was fun to make and came out so well. I did marinate the chicken for 24 hours. The Naan was incredible too. Thank you so much!
My man, thank you so much for giving us soaptasters an alternative to cilantro. Barely anyone even mentions it and I always just blindly use parsley because they look similar (and if I can't have the taste, I'll at least get the looks). Slap that fridge for me ♥ ♥
Fellow cilantro soap taster here, I've never heard anyone bring it up until now lol. I despise cilantro but I can't say that aloud without being shamed as a weirdo.
@@Marymackthequeenofwack as an indian you can't say that around us because cilantro IE coriander IE "dhaniya" (in hindi) is used so abundantly in this country's cuisine, that most of us will lose our minds when we hear that haha! Indians love their coriander. Makes me wonder if the soap tasting gene is more prevalent in European ancestry, since I have never heard of an Indian having that problem.
@@TehAnimationSparxx I looked it up and apparently it's genetic, I have the ability to taste otherwise undetectable notes in cilantro. It's actually the most prevalent in people of Asian decent but I'm Irish and German 🤷♀️. I'm just glad to know that I'm not completely defective lol
@@Marymackthequeenofwack very interesting!! I totally didn't think it would be more prevalent in Asians but then again, i don't think most asian cuisines share our obsession.
FYI: I was a long term soaptaster, but with enough small repeated exposure (due to health benefits), I eventually converted to a LOVER of cilantro!
Just finished making this, wow it's just so amazing. I cant thank you enough, this is a keeper !!!
@Hello there, how are you doing this blessed day?
I'm also a huge fan of Indian food. I have a wood-fired pizza concession trailer business. I made a wood-fired Chicken Tikka Masala pizza, and it's fantastic! I'm adding it to my menu this season.
Just made it following your recipe and techniques. Took a week to find all the ings but it was worth it. This was a super meal, much lauded by my family. Thanks!
I am in the process of making this right now! I even dropped a tomato. I love your channel. Dope recipes and fun to watch. I'm hoping this turns out! Thanks for the content.
The butteriest butter chicken with buttery naan that i've ever seen.....cannot get butterier than this........great job bro! Very tentalizing indeed!
I made this recipe yesterday, and it turned out amazing. The flavour was so rich and the chicken super tender. Thank you!
Outstanding! I've watched this many times and will watch in increments again when I try out this amazing recipe. Thankyou
So much grade A content.. your consistency on uploading and keeping things original is awesome! I don’t usually comment on UA-cam videos but I can’t help myself on yours. So good!
Thanks Ben!
Thank you! I just realized as I was watching this video that I had never commented on any of Sonny's vids. But I have made quite a few! He knows his shit!
I live in a rural part of Texas and have always wanted to try Indian food, but live about an hour from an Indian restaurant. I'll just order some spices and make this for the time being👍 Thanks for the inspiration, Dude👊
How did you get on?
@@arama0010 still waiting on the Garam Masala to show up. 🤣 Later in the week I'll know.
Haha i can help you out with that
as an Indian, I haven't been to USA but i tried indian restaurants in Singapore and was sorely disappointed. If that's any indication of the state of Indian food in first world countries, you're probably better off making the dish yourself! Sonny's recipe here is spot on. Unless, of course, somebody you trust vouches for a restaurant. It really is all about how authentic the chefs are
If i was close, I'd have send you all the spices you need.
Make it one day, you will absolutely looooooove it.
With love from India..
I've been trying different chicken mahkani recipes for years and finally gave this one a try...and so far...it is the best recipe to date. Just wow. We only made a couple variations and used half the chili since we are wimps. This is my forever version.
picked your vid after watching many others, food turned out fantastic thank you
I've been interested in making this lately! Saving this recipe for later
Hope you enjoy and don't forget the Naan!
Gotta have the Naan. I learned to make it a few years ago from Amy Thelan, another amazing chef. But will use Sonny's technique here.
Mee tooo
That dude can definitely cook. I just wish I had a bowl of that with that naan in front of me right now
I just made this tonight cause I had a couple of friends coming over and I didn’t really initially have anything to make in mind which pretty much sent me into panic mode!! But I suddenly remembered I watched this video while scrolling through UA-cam the other day and I thought why not give it a try?
Although the making part was pretty hectic, the results were above expectations.
However, I did have to substitute some ingredients or just not use them like the cashews for example. Still this dish was a banger and everyone complimented it alongside with my cooking.
Will definitely be using this recipe for similar occasions. Thanks 💚
OMG, that looks so good! I love butter chicken. I need to make this.
@thatdudecancook We made this tonight! It was wonderful and worth the wait of the chicken drippings, the double marinade, and cooking it down so much! WONDERFUL!❤
So happy to hear you enjoyed it!
I love butter chicken and make it often, but this video made me miss naan. Specifically honey glazed garlic naan and that goes best in my opinion with a lamb tikka masala 🤤
Guys he's not kidding. The marinating chicken smells really, really good... I used heavy cream the first time but tried greek yogurt instead (as per the recipe) and WOW, combine the freshness of the yogurt with the intricate smell of the spices used and you really do have some magic going on... Absolutely in love with this recipe. I cant wait to invite my family over and cook this for them! Thanks for the teaching, boss!
My favourite butter chicken recipe now! Believe me I’ve tried quite a few recipes,but this is by far the tastiest😍😍😋😋
Dude you out did yourself every time. Looks freaking incredible
Don't know how youtube knew this was what I was looking for after eating butter chicken from my local indian place, but here I am, I already know this recipe would be lit! thanks!
made the garlic naan and tbh it turned out SO GOOD! so soft and delish 💯 recommended
Made this last night, so dang good. Can't wait to eat some leftovers! Thanks for the recipe and walk through!!
Love your channel, taught me how to cook loads of stuff. Butter chicken is my favourite Indian dish. I lived in India for a year when I was in my 20s, and ate it a few times a week, haven't been able to find an Indian restaurant that does it as well as the hotel I stayed at in Delhi, but have tried my own version a few times. Absolutely going to try this recipe
How old are you now?
@@mangopudding5979 late 30s
I love Butter Chicken with Rice and Naan Bread. I like to mix the Butter Chicken with the Rice until all the rice has been flavored by the Butter Chicken, then put the Butter Chciken and Rice Mix ontop of a piece of Naan Bread, make it like a little wrap, taco or Sandwhich, and eat it that way. Once I run out of the Naan Bread, I just eat the Butter Chicken and Rice Mix with a Spoon. One of my absolute favorite dishes!
I haven't done the chicken yet but those nan breads were amazing! The eggs really brought a lot of fluffiness. Will definitely make these again
Butter chicken is my fave Indian dish! I have never seen it at this top level. I want to make this!!!! The Naan looks so soft!
I’ve made a few Butter chicken recipes but this one is by far the tastiest and most flavoursome one 👌🏼😋😋😋
A little tip, if you want it to have a more red color. You have to cool down the tomato paste before blending it.
I like that you used the dough well and whisk for those who don't have a stand mixer.
Holy crap dude!! This is the best butter chicken I have ever had. Thank you for sharing and my Indian friends even said how authentic it looked. Thank you.
I love Indian food and Butter Chicken is one of my favorites. I will definitely be trying this recipe! It's nice and simple.
Me and my partner made this today for the new year! It was amazing! Thanks for sharing wowza wowza
I just got a vision of Bob punching a hole in some canvas at the finish if a painting😅
⭐️⭐️⭐️⭐️⭐️ Made this and it was absolutely delicious and easy!! Thank you, love your TikTok’s as well ❤
Omgoodness. Your ceramic grater thing is sooo coollll
Wow that looks so awesome. It takes so long to prepare and an instant to devour away 😂
That looks absolutely delicious...👍
Delicious! Made me look like I knew what I was doing at the dinner party.
This is the best butter chicken i have seen. I am sure it tasted incredible
Looks super yummy 🤤
ayo!!
Having this tonight…. just finished the sauce . It’s SO good! Getting the naan from local Indian restaurant though. Not sure if I’m ready for that😂
Thanks for the recipe and tutorial!💛
Naan is super duper easy, you got this! 🙏
I rarely comment however this recipe was so good I couldn't resist. I HIGHLY recommend this video to anyone who is an intermediate cooker. This recipe is amazing and the results are better than you could ever imagine
I made this today and it was so good! I did put almost twice the amount of garham masala (which I ground and blended myself) because we like the spices stronger. I think next time I will use less lemon in the marinade as I could taste it a little too strong. The Naan was the best Naan I ever made and I followed the recipe exactly.
Sunny! Your recipes and videos are fantastic! My wife and I also love Indian! So I’ve always wondered what the differences are between butter chicken and Chicken tikka massala? Onions in tikka massala and cashews(yum!) in butter chicken… Any other differences? As far as other recipes how about saag paneer and other different Indian dishes that are not so familiar?! I’ve been collecting different spices and pastes since I was exploring insta pot Indian recipes so I’d love to try something uniquely different from the spinach and tomato traditional cuisines… we’ve been buying paneer and frying for our saag and tikka massala dishes! Really different but delicious type of firm cheese. Btw off the topic of Indian, would you consider exploring blintz and crepes? Love your cooking! The video with Souvide master was great! How about you cooking with Kenji Lopez?! Best!
Jorden