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!!
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... 💪🏼😁👍🏼
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.
@@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.
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!!!
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.
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.
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!
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 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.
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👌
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.
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.
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!
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.
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!
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!
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 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.
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 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!
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!
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.
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.
@@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'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.
Sounds great! I'm Indian and all our pizza places (including big chains like Dominos, Pizza Hut etc.) offer Indo-Italian flavours. They're the most popular choices here. Not sure how the Italians would feel about it, but we 100% love fusion food that includes our flavours!
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!!
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.
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.
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.
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! 😁
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
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 :)
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 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 💚
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 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 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.
@@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.
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.
PRO (kinda) TIPS AFTER DOING THIS RECIPE 5 TIMES : 1) marinate your chicken overnight. REALLY. Bomb of flavor. 2) try to make those naans. My dough didn't rise as much as in the video but the naans turned out exactly like in restaurants. Don't be afraid to add as much flour as needed to comfortably roll the naans. 3) spices are everything. Go buy each one of them, those cardamom pods and cloves really bring out the authentic taste of indian cuisine. 4) take your time with the rice. Wash it 3 times, let it sit in the water used for cooking it for 10-20min before cooking the rice. Don't throw the spices used to flavor the butter, throw them in your holy rice water. 5) use chicken thighs if you usually mess up your breasts. They have a much wider window of cooking and will not dry easily. 6) use cherry tomatoes. Sorry but big tomatoes nowadays taste like ****... Only use regular size ones if you grow them yourself or try to make up for their poor savour with tomato paste, sugar, and a lil bit of red onion pickles' juice (trust me)
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!
After trying this recipe today I can say with 100% confidence that this dude really can cook. Only difference is i cooked the chicken over coal. Thank You Sunny for this recipe.
Heat that oil that was used in 2nd marinade until a bit hot and pour it OVER the Kashmiri chilli powder and spices. It REALLY strengthens Color and flavour.
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.
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!
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!
we use a lil corriander powder, garam masala lil honey, mango powder and fenugreek in the form of dry leaves. and in the marination we add some gram flour. for sure all these variations will be delicious.
I made this tonight for my family and it is delicious. I didn't have the chili seasoning you recommended, so I just used normal chili powder. I also didn't have a fresh green chili, so I used a few drops of fermented hot sauce I made from the garden last year. Also, I used GF flour for the naan. It doesn't bubble up quite as dramatically as AP flour, but it is an acceptable substitute for those of us who are GF.
@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!❤
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.
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👊
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
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!!!
thank you for this awesome recipe. Made this without cashews because my mum is allergic and I did not have any fenugreek on hand. We loved it, it still ended up being super creamy! Great recipe to follow if you've never made this before. I used an eggless naan bread recipe though, not the one in this video.
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.
@ThatDudeCanCook_id yes.. I followed the recipies for both the chicken and Naan. The only deviation was I used double the garham masala. Everything was perfect except the lemon was too strong. I've made this probably half a dozen times since and cut down on the lemon and it's been perfect.
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.
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!
Made this tonight for dinner. Went the patient route and marinated the chicken overnight. I didn't quite follow the instructions - I ended up just mixing everything all at once. I scrounged out a handful of cashews from a container of trail mix and soaked them in water for about 10 minutes to remove any excess salt. I used 3 vine tomatoes. I didn't have Kashmiri chili powder, so I used Fernandez chile molido puro which is a medium chili powder. The fenugreek leaves are the game changer for this recipe. It was fantastic and my family enjoyed it. My husband could smell it outside the house and said I was making the neighbors jealous.
I made this tonight sans fenugreek (I substituted maple syrup), kashmiri chili (I used a mix of paprika and cayenne), and cilantro/parsley. It was the best butter chicken and naan I’ve ever made! It’s 100% worth the effort-and all the pots and pans you’ll have to clean afterward lol. Thanks!
@@rowanrobinson I've never used fenugreek before and when I looked up substitutions online, whatever website I found (I forget which one) said you could use maple syrup. It seemed strange to me too, but the end result was very delicious!
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!
Just made this tonight. as a first timer and with minimal marinade 1hr it took me around 2:30 hrs to make everything and loads of dishes. With a little more preparation I think I could definitely do faster and cleaner but over all I would give this a very easy meal to cook and the flavours were amazing. My picky eater child loved it (on rice) and everyone else in the family had it on the naan. Prep time 3/5 Cooking 4/5 Flavour 5/5 Clean up 1/5 Definitely would cook again. Thank you for the run down.
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 🤤
This took me several hours to make, and it looked like a bomb went off in my kitchen, but it was the best butter chicken and naan I have ever tasted. That is impressive considering I have no idea how to cook. Great recipe! Thank you!
I made this recipe last night the only thing I had to substitute was the cardamom pods with ground and the green chilli with a jalapeno. This is by far the best most complex tasting, butter chicken recipe I have made to date! Thank you for trying to stay authentic and for the amazing recipe! I would love to see some more indian recipes!!
@Kerie Receveur don't hate the player hate the game. I love good food but I can't stand cooking for hours to gobble it up in 5 mins. I can't. I'd rather hustle
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.
I have never had butter chicken in my life. I've got lots of friends who love it, but for me, it always seemed like it would be bland, boring and the kind of curry that is made for kids who don't like spices (I don't know why I thought that, maybe the name 'butter' chicken led my brain astray). I made this dish tonight and oh 👏🏼 my 👏🏼 giddy 👏🏼 aunt!! I could't have been more wrong about butter chicken. It was a spice flavour bomb that just kept giving. I have been instructed to 'make this dish more often' by my children. Everyone needs to make this. Find the fenugreek leaves, beg, borrow or steal kashmiri chilli powder, do whatever it takes to get the ingredients and be prepared to die and go to the happy place that is curry heaven. You won't be sorry, I promise you
I followed this recipe yesterday along with the naan bread, and it was so amazing that my husband took out more chicken to prepare more. LOL. I marinated the chicken I cooked over night, so he will have to wait once again.
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
I tried a frozen butter chicken meal from Walmart and it was delicious. Please don’t roast me 😂 Anywayyy I can only imagine how the AUTHENTIC recipe will taste LOL. I’m making this ❤ and I’m feeling extra so ima make the garlic naan too hehehe 😏 I’ll update y’all on how it goes!
Watching Sony for the first time and just a few seconds in I see he’s using a Misono Swedish steel knife. After 17 years of professional cooking Misono became my favorite knives to use. Even to this day. Great choice and great video!
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.
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.
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.
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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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'm Indian and you knocked it out of the park my friend, would like to see more of your Indian recipes
ua-cam.com/video/O57m9vJJsrw/v-deo.htmlsi=SnQWjjRsZqIzPGhA
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
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.
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
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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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.
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
@@jemma-joon ayo really
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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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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.
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!
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!
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 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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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!
Good recommendation. Will try.
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!
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!
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.
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'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.
Sounds great! I'm Indian and all our pizza places (including big chains like Dominos, Pizza Hut etc.) offer Indo-Italian flavours. They're the most popular choices here. Not sure how the Italians would feel about it, but we 100% love fusion food that includes our flavours!
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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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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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!
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.
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! 😁
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
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 :)
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 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 💚
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
Just made this with my husband for dinner and it was INCREDIBLE. Well done!
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 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.
@@sammcclain752 nah Sikhs are pure vegetarians. Only muslims eat meat.
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 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.
PRO (kinda) TIPS AFTER DOING THIS RECIPE 5 TIMES : 1) marinate your chicken overnight. REALLY. Bomb of flavor.
2) try to make those naans. My dough didn't rise as much as in the video but the naans turned out exactly like in restaurants. Don't be afraid to add as much flour as needed to comfortably roll the naans.
3) spices are everything. Go buy each one of them, those cardamom pods and cloves really bring out the authentic taste of indian cuisine.
4) take your time with the rice. Wash it 3 times, let it sit in the water used for cooking it for 10-20min before cooking the rice. Don't throw the spices used to flavor the butter, throw them in your holy rice water.
5) use chicken thighs if you usually mess up your breasts. They have a much wider window of cooking and will not dry easily.
6) use cherry tomatoes. Sorry but big tomatoes nowadays taste like ****... Only use regular size ones if you grow them yourself or try to make up for their poor savour with tomato paste, sugar, and a lil bit of red onion pickles' juice (trust me)
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!
After trying this recipe today I can say with 100% confidence that this dude really can cook. Only difference is i cooked the chicken over coal. Thank You Sunny for this recipe.
Heat that oil that was used in 2nd marinade until a bit hot and pour it OVER the Kashmiri chilli powder and spices. It REALLY strengthens Color and flavour.
A little tip, if you want it to have a more red color. You have to cool down the tomato paste before blending it.
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.
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!
we use a lil corriander powder, garam masala lil honey, mango powder and fenugreek in the form of dry leaves. and in the marination we add some gram flour. for sure all these variations will be delicious.
I made this tonight for my family and it is delicious. I didn't have the chili seasoning you recommended, so I just used normal chili powder. I also didn't have a fresh green chili, so I used a few drops of fermented hot sauce I made from the garden last year. Also, I used GF flour for the naan. It doesn't bubble up quite as dramatically as AP flour, but it is an acceptable substitute for those of us who are GF.
I followed this recipe and it was one of the best meals my family has ever had!
One of my favourite dishes. A properly made butter chicken really takes some beating
@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 probably used your butter chicken recipe at least 25 times now! My kids are obsessed with it and ask for it at least once a week.
Just made the butter chicken tonight, marinated the chicken breast for 24 hours and it turned out so good ! Thank you for sharing this recipe
My favourite butter chicken recipe now! Believe me I’ve tried quite a few recipes,but this is by far the tastiest😍😍😋😋
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!
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'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!!!
thank you for this awesome recipe. Made this without cashews because my mum is allergic and I did not have any fenugreek on hand. We loved it, it still ended up being super creamy! Great recipe to follow if you've never made this before. I used an eggless naan bread recipe though, not the one in this video.
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.
@ThatDudeCanCook_id yes.. I followed the recipies for both the chicken and Naan. The only deviation was I used double the garham masala. Everything was perfect except the lemon was too strong. I've made this probably half a dozen times since and cut down on the lemon and it's been perfect.
Stepped out the box and made this meal. It was so great, thanks for the step by step instructions.💕💕💕
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.
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!
Made this tonight for dinner. Went the patient route and marinated the chicken overnight. I didn't quite follow the instructions - I ended up just mixing everything all at once.
I scrounged out a handful of cashews from a container of trail mix and soaked them in water for about 10 minutes to remove any excess salt. I used 3 vine tomatoes. I didn't have Kashmiri chili powder, so I used Fernandez chile molido puro which is a medium chili powder.
The fenugreek leaves are the game changer for this recipe.
It was fantastic and my family enjoyed it. My husband could smell it outside the house and said I was making the neighbors jealous.
I made this tonight sans fenugreek (I substituted maple syrup), kashmiri chili (I used a mix of paprika and cayenne), and cilantro/parsley.
It was the best butter chicken and naan I’ve ever made! It’s 100% worth the effort-and all the pots and pans you’ll have to clean afterward lol. Thanks!
You substituted fenugreek with maple syrup?? They're absolutely nothing alike though
@@rowanrobinson I've never used fenugreek before and when I looked up substitutions online, whatever website I found (I forget which one) said you could use maple syrup. It seemed strange to me too, but the end result was very delicious!
@@Emtock I highly recommend ordering some fenugreek leaves online if you haven't already. They are the key to this dish
I’ve made a few Butter chicken recipes but this one is by far the tastiest and most flavoursome one 👌🏼😋😋😋
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!
Just made this tonight. as a first timer and with minimal marinade 1hr it took me around 2:30 hrs to make everything and loads of dishes. With a little more preparation I think I could definitely do faster and cleaner but over all I would give this a very easy meal to cook and the flavours were amazing. My picky eater child loved it (on rice) and everyone else in the family had it on the naan.
Prep time 3/5
Cooking 4/5
Flavour 5/5
Clean up 1/5
Definitely would cook again. Thank you for the run down.
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 ☺️
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!
took me 2 hours of active cooking but man, this was so good 🤤🙏✨
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 🤤
I made this recipe yesterday, and it turned out amazing. The flavour was so rich and the chicken super tender. Thank you!
It always makes me happy when videos like these get so much more views than the (already impressive) sub count. Shows just how good this guy is.
This was awesome! Swapped out the chicken for paneer and followed the exact same process and it was fantastic.
Dude you out did yourself every time. Looks freaking incredible
That dude can definitely cook. I just wish I had a bowl of that with that naan in front of me right now
This took me several hours to make, and it looked like a bomb went off in my kitchen, but it was the best butter chicken and naan I have ever tasted. That is impressive considering I have no idea how to cook. Great recipe! Thank you!
Omgoodness. Your ceramic grater thing is sooo coollll
I made this recipe last night the only thing I had to substitute was the cardamom pods with ground and the green chilli with a jalapeno. This is by far the best most complex tasting, butter chicken recipe I have made to date! Thank you for trying to stay authentic and for the amazing recipe! I would love to see some more indian recipes!!
I love eating this but I hate cooking. It takes too much time. I'll go to MCDONALD'S
@@it-ke9od how sad a life that sounds.
@Kerie Receveur don't hate the player hate the game. I love good food but I can't stand cooking for hours to gobble it up in 5 mins. I can't. I'd rather hustle
@@it-ke9od i feel you
I’m making this right now! The house already smells amazing!
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
I have just made it. I must say it is simply heavenly. The taste, the creaminess and the smell are out of this world❤
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.
As an Indian , I approve , amazing rendition of a classic dish
seriously? no onion? you must be an American Indian.
Awesome video! You always make my day better.
so do you with this comment!
Looks super yummy 🤤
ayo!!
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
I’m fasting during Ramadan and watching this …. 🤤 🤤 🤤
So making this tonight!!!! 🎉
Thanks for the recipe! Made naan bread for the first time and it was delicious!
I tried this recipe today and both turned out really good. Thanks for sharing it, chef!
I have never had butter chicken in my life. I've got lots of friends who love it, but for me, it always seemed like it would be bland, boring and the kind of curry that is made for kids who don't like spices (I don't know why I thought that, maybe the name 'butter' chicken led my brain astray). I made this dish tonight and oh 👏🏼 my 👏🏼 giddy 👏🏼 aunt!! I could't have been more wrong about butter chicken. It was a spice flavour bomb that just kept giving. I have been instructed to 'make this dish more often' by my children. Everyone needs to make this. Find the fenugreek leaves, beg, borrow or steal kashmiri chilli powder, do whatever it takes to get the ingredients and be prepared to die and go to the happy place that is curry heaven. You won't be sorry, I promise you
😂
@1:39
"and now you hurry up and wait"
Had me Rollin 😂👍🏿
I followed this recipe yesterday along with the naan bread, and it was so amazing that my husband took out more chicken to prepare more. LOL. I marinated the chicken I cooked over night, so he will have to wait once again.
Wow that looks so awesome. It takes so long to prepare and an instant to devour away 😂
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 tried a frozen butter chicken meal from Walmart and it was delicious. Please don’t roast me 😂 Anywayyy I can only imagine how the AUTHENTIC recipe will taste LOL. I’m making this ❤ and I’m feeling extra so ima make the garlic naan too hehehe 😏 I’ll update y’all on how it goes!
I'm an old white guy from the West Coast. This is a terrific recipe!! Six stars and three thumbs up!
Watching Sony for the first time and just a few seconds in I see he’s using a Misono Swedish steel knife. After 17 years of professional cooking Misono became my favorite knives to use. Even to this day. Great choice and great video!