Tap to unmute
The $2.40 Indian Dish Anyone Can Make (Butter Chicken)
- Published on Jul 24, 2022 veröffentlicht
- This is butter chicken, an Indian dish that became popular across the world. I'm showing you how to make creamy butter chicken for cheap. This is a cheap butter chicken recipe that anyone can make.
JOIN MY DISCORD SERVER: discord.gg/bKzdGXYCpb
FOLLOW ME LOVE U:
Personal Instagram: kevintatar
Comments • 1 691
If your onion slices are too thick you can try cutting them thinner. Works every time.
@ToughMittens ...but do the rest of us know what we are doing either?
But you didn't have to cut me off-
If you think you are not making enough money you can try make more money. Works every time
@LIGHT YAGAMIso what? We can't improve a dish now?
"Mix this until it's mixed"
"cook this until it's cooked"
Man's a wizard 🧠
@ME.LEGEND american be like: *wtf is a kilometre*
@Pokémon trainer You never listen,eg A bullet passed through a building by 10 m distance
@ME.LEGEND you can pass in a test , pass from a gateway but not distance
@ME.LEGEND that doesn't make sense
@Pokémon trainer But you pass from distance
I'm Indian and that looks banging! At the end of the day, who cares about authenticity? As long as it tastes good, you're fine!
this is why i love indians, they literally don’t give a crap about if you make it ultra authentic, as long as it looks good 👍
As long as you execute the dish well enough and it tastes good they approve
Say that to an Italian Chef 😂
May God preserve you
@Choci 🇦🇪 He cares if someone present it as an "authentic" or just fundamentally wrong
-Chicken thighs (sliced)
-Cilantro (optional, for decoration)
Salt the chicken thighs.
Add garam masala, smoked paprika and a touch of cayenne pepper.
Grate a garlic and a tablespoon of ginger on top.
Add two tablespoons of yogurt.
Slice an onion.
Mince a ginger.
Roughly slice garlic.
Heat a pan.
Melt a bit of butter in there.
Fry chicken in there.
Remove the chicken.
Add a big cube of butter.
Add your aromatics.
When they get soft, add garam masala, salt and smoked paprika.
Add a can of diced tomatoes.
Cook for a couple minutes.
Add some cream.
Blend it with a hand blender.
Add chicken back in.
Add cilantro for decoration.
@pratishtha Haha, alright then, dhanya!
Cilantro kya hota hai 🤡
Dhaniya bolo Abdul!
I am also indian from south Indian
I'm going to attempt to make this only because the price for this dish at the local Indian Restaurant is sooooo expensive
@N T so whats ur insta id ?
@N T so which app u people use in your country insta, whatsapp, telegram or something else.?
@Ankit Lunia yes mostly, i don't eat non veg either. but i do eat fish.
@_Jackcron1234 did u like it?
@Ankit Lunia sadly i don't use facebook after seeing the social dilemma. actually happily. i hated fb.
I made it as my first dinner (I'm 11) and my family was so surprised that as my first dish I had come up with this! my mum was a bit skeptical at first but it came out as a treat! 😁
u could make u a food cart and earn u some money with this dish hahaha
good work dude,
enjoy your childhood, no need to feel restless or to rush it towards adulthood.
cherish it while you are still wholesome and everything is simple. ask and get all the help you can get from the adults and learn from their mistakes
good luck to your future and your future dishes kiddo😄
The blue stain is probably from the red onion juice combining with residual soap on your cutting board from the last time you washed it! Veggies like red onion and red cabbage contain a pigment that acts as a natural pH indicator that turns pink when exposed to acid and blue when exposed to a base!
through back to gcse chemistry/ high school chem for the americans
@Behjat410 fr and red cabbage turns red in acid and green in base, but like gradually
This is 7th grade chem but no one knew anyways lmao
bro knows his stuff
Butter chicken with roti or tandoori (flatbreads) makes the whole thing so much tastier. Saying this as an Indian, you did a pretty solid job on the butter chicken, it looked really good, but you probably should have added a touch of some chili spice (kashmiri or korean for looks, mild for tastes), but it might have been in the garam masala. Beautiful dish otherwise, and marinate it for 12 hours at least. I know you did this for the essence of time but if you don’t wanna make our brothers and sisters and me cry, you should totally do that lol
He did add cayenne
agreed. i personally love it with naan
Prefer a naan
Don't worry about the authenticity .
Even in India ypu can find a bunch of ways to make butter chicken. So your way of making it is just as right as any other method.
What matters is how it tastes.
@Knirfie N I mean, you can’t go wrong with cream in butter chicken either way
Though I don't think any of those methods use cream... This is closer to Tikka Masala then Butter Chicken.
Dishes like this are my favorite because the flavor is always so unique.
everything is better than Jamie Oliver one where there is no butter and he mixed mango chutney...who the hell does that
Just a pinch of garam masala works well with marination. 1:3 onion tomatoes ratio is perfect for curry. Cut tomatoes and onion into chunks and sauté them after frying one green chilli, 6-7 garlic one inch ginger and cumin seeds. Season it with kashmiri red chilli powder, and salt. Add 4-5 cashews for rich velvety curry. Cook until you don’t see butter getting separated and tomatoes are soft. Blend it to fine pury and strain the purée for velvety curry. Add water while blending if required. Fry the sauce for 7-8 mins after frying cumin seeds, one tbsp green chilli paste and one tbsp ginger garlic paste and pinch of kashmiri red chilli powder and salt per taste. Add water as requirement for smooth curry. Add chicken and cook for 3 mins. Turn off the flane and at the end add cream, pinch of garam masala, kasuri methi or fresh parsley. And serve. This is traditional indian recipe for butter chicken.
Maximum 1 and half hour. Depends on your speed. 30 mins to make the first puree. 20 mins to cook and 10 to prepare ingredients. 15 mins to cook the sauce and extra 10-15 to cook chicken in the sauce. Finished.
@no, YOU are! Not getting much time. But planning for it.
You should start your own channel.
How long does it take to prepare, after developing a routine?
Technique matters. And you were on point with it.
Btw fun fact: you don't need to marinate butter chicken overnight.
Just don't put mango chutney in them else I'll come for your family.
I’m looking at you.. Jamie Oliver…
It’s recommended to marinate it overnight
@ThatWinTanjeen believe it or not you don't need butter in butter chicken.
The name butter comes from the term makkhan. It's the consistency of the gravy that is the reason behind the name and not the actual ingredient.
You could thicken the gravy by adding cream or cashew paste, getting the makkhani gravy.
@OddPotato not to mention it did not have any butter in it.
Hahhahaa you see uncle Roger too 🤣🤣 just don't be olive oil
i tried this! very wierd to learn an indian dish as an Indian from a non Indian but the simplicity of your recipes is very motivating. It turned out very nice although i had to add sugar to make it have more flavour (maybe that's the non fresh tomatoes secret ingredient). I think I'll add more varied indian spices next time though because it didn't taste like the indian version: makhni handi. But overall quick and easy well tasting dish for lovers of cream.
@4321jirby oh i just saw this now sorry, i hope you can find many easy recipes! nowadays a lot of indian cooking is much easier because you can get masala mixes of almost every classic dish or ginger garlic etc pastes from the store
I'm also Indian and recently started eating chicken so I have to learn all my cultural chicken recipes!
Wow! This looks great. I have a 3 year old, a part time research job, a full-time working hubby and a lot of chores to do everyday, so your recipes are saving my life!!!
you are so cool
woag gaming mom 😳
The cooking part is mostly correct but not many Indians eat butter chicken with rice we usually eat with breads like naan
it's a bit opposite in america. Here bread is our staple food and rice is more special.
@Wanderer Why would that be weird?
I'm Cuban and it wouldn't even cross my mind to eat it with anything other than rice. Can't risk sauce falling to the floor!
I ate butter chicken with aloo ka paratha 😎
Dude. You did a very good job. That’s pretty much how my mom taught me to make it. Some things i think might be “lost in translation” of mainly spices. More spice. We make our own garam masala. It differs from household to household though so, yours actually isn’t at all wrong. Aromatics and accoutrements are on the money. Dont let anyone tell you differently. Im a chef too and went to Louisiana culinary institute and my instructors love it and lamb briyana so passionately. Your channel is a highlight. Thanks for the inspiration.
@CJ Lopez Curry powder or cumin+allspice
You need fenugreek leaves for true butter chicken
@CJ Lopez Yup you can use any curry powder. Tbh indians themselves dont know which spices should be added. Different people add different spices. Turmeric powder, cumin powder, chillie powder are basic spices. You can add more if you find. Does not matter. You can even try with salt and pepper
I don't know what's there in curry powder....but if you aromatics like cumin, fennel, coriander seeds, cinnamon, cardamom, bay leaf dried etc you can toast it and grind to make your own garam masala. Well ingredients and consistency may differ according to your wish
I was wondering if the spice garam masala could be substituted for something else cause garam masala is really hard to find from where I live. Could curry powder work?
Not sure if you'll see this, but I've worked in the restaurant industry for couple of years and the most useful tip I have for fine slicing is to not move your knife. Don't let your knife wander leftwards (if you're righthanded), just keep slicing the onion/garlic in the same place. Also, not giving your knife a lot of room to cut, as in keeping your fingers somewhat close to the end of the things your cutting. Not having a lot of room tricks your brain into making thinner slices to avoid approaching your fingers.
Y always put my fingers against the side of the blade for support
I slice every vegetable very good and thin doing all the contrary stuff you mentioned, guess it works for me
So basically push the item into the knife not the other way around?
As a university student away from home and on a budget, I've been making butter chicken at least once a month for the last 3 years so I'm really happy that you made a video about this dish, especially since all of you're videos have improved the variety of food I now eat on a regular basis. I look forward to seeing any other Indian budget dishes you have been making!!!! Great recipe!!!
For my vegetarian friends you can substitute the chicken with the the indian cheese i.e paneer and everything is same and it taste awesome
@Poorav Sankhyan you're welcome :)
@ShockWave hmm will try this. thanks for the suggestion
Or even like soya chunks. They give out almost the same texture as a well cooked chicken ( dry ) but it's vegetarian
Can we all appreciate the fact that he made this dish fricken fabulous. Like im from india and i cant do better. Love ur vids
Being an Indian, I would give you a stamp of approval. Usually when I make it at home I add few more spices but you got all the basics right. Good job. 👍
Restaurants & seasoned cooks add toasted cashew which adds even more creaminess. U can also called kasuri methi (dried Fenugreek leaves) which add a different flavour profile
as an indian guy, the toasted cashew bit is on point. You're better off replacing some of the cream in his recipe with cashew. Also somewhat better for you, too.
Bro the point is to make it simple. Dont need to make it complicated like some hotel owners. Regular people eat it like this
I don't think they'll get kasuri methi where he lives
Awesome video! There's one key ingredient which a lot of people skip, because its a bit hard to get anywhere outside of India - Kasuri Methi (dried Fenugreek leaves). If y'all can manage to get your hands on that, make sure to add them at the end. It completes the dish!
Here's my first experience doing this
1. I prepared it with 1kg chicken breast cut to somewhat large chunks. Adjusting for your marinade, I put way too much yogurt. It ended up releasing too much water and I wasn't able to fry the chicken, instead it was cooked, still with that water in it.
2. I then sliced 2 onions using a slicer, twice as much garlic and ginger as you did. Added more spices like you did, then the can of tomatoes. I then decided to pour the chicken water into the sauce, to preserve the flavor and evaporate excess water.
I used some red pepper powder I found lying around instead of cayenne, I didn't have it.
3. I probably didn't use enough cream but it still came out mostly like it looks in the video
4. my hand blender is metal and the pan is non-stick so I had to blend it outside the pan, and didn't put it back to simmer with the chicken, instead I just tossed the chicken into the sauce already outside the pan. I didn't get that fried taste, but still very nice.
Keep in mind, this is the first time I cooked it.
You are saving my cooking life. I always thought I have to be as perfect as it can get with skills but you show me it's alright . That feels good!
Besides pasta this was my go-to food in college. I still make it, I pimp it up - and I'm so surprised when I see how expensive it is to order it from takeaway LOL.
It's a 20min dish, and a life saver!
The recipe for butter chicken was actually created by accident
The chef didn’t mean to make it but when he tried the dish he was soo surprised by the taste that he put it on the menu
Most dishes were created by accident
it wasn't exactly made on accident, the chef had leftover chicken and decided to cook it using rich tomato and makhan (aka butter)
I think Ur confusing that with chicken tikka masala
I’m indian and this looks bomb, would love to make it sometime
Would probably make it a bit more spicy though
2:57 add cashew paste also in it. Also at end when dish is ready you take little bowl add a small peice of burning charcoal and add a little butter on it put them in middle of butter chicken cover for 10 minutes . It will taste awesome.
Stumbled across this guy randomly via Clip-Share recommendations. Really love his unpretentious, easy going love for food. I also really admire his interest in the culture and history associated with the dishes he attempts. He also seems to really get a lot of stuff bang on - it looks delicious. Keep it up man!
butter chicken has to be my favourite indian food of all time, it goes well with rice, naan (or any other bread), and its even good on its own
thanks for the recipe as always kwoowk!
This is one of my favorite Indian dishes. Ordered it many times, made it once. Was fantastic, need to make it again.
I made a dairy-free version of this. I used Silk Plain Dairy-Free Yogurt for the yogurt and Silk Dairy-Free Heavy Whipping Cream. For butter I used Earth Balance Vegan Butter. The sauce didn’t end up as thick as yours, and the chicken didn’t coat evenly while cooking. I think the yogurt was the problem. I imagine the yogurt you used was a lot fattier. I’ll have to figure out how to thicken mine. Tasted fucking BOMB though. Making again soon.
Absolutely delicious! Thank you! Made it today and I appreciate it.
You got me encouraged to cook, like usually my food looks good but tastes average (let's be true actually trash) but when I made this my mom praised me the first time for cooking!
I love how you roasted the Dutch tomatos 🤣🤣 omg ive been saying the same thing for years about them!! Canned are the best i swear ❤️ also thank you so much for the recipe!
Nice recipe mate! But remember to use the basmati rice with it as it gives an amazing texture to it
Looks delicious! I just made red lentil dal the other day and was thinking about trying to cook butter chicken, so this is perfect timing! Appreciate the ginger peeling hack too :)
Hey bro can't believe how much your channel have grown. Finally your getting the love you deserve. I remember saying your channel deserve so much love and I'm happy to see that happen. All the best and great work my G
Tip for thin slices: for the hand that’s used to grip the ingredient being cut, form it into a claw where your fingertips secure the ingredient to the board. Bring the knife’s flat side in contact with the knuckles of your clawed fingers. Press the fingers against the blade to create a comfortable tension, then proceed with cutting. In between cuts move your clawed fingers back ever so slightly, ensuring tension with the flat of the knife is maintained. This should give you thin slices. Cheers
This dish originated in the northern Indian state of Punjab. In India, each state has its own cuisine and language. There is so much culinary diversity.
This is a great recipie!
One word of advice, add some herbs to the rice before putting it on to cook. The herbs get nicely incorporated.
It takes longer but if you separate each layer of onion and slice it that way, you can get it a lot thinner. Especially if you’re dicing it
Pretty good.....here are some tweeks which will help you cut down on the cream and hopefully improve the flavor/as well as store for future use.
1. Use onion, ginger, garlic, tomato, cilantro stems/roots and cashew nuts. 2. This is a tomato based dish. Use very little of every thing else. For the amount you tomato you cooked you could use half an onion, 8-10 cashews, ginger/garlic as per tastes and 2-3 stalks/stems of cilantro.
2. Use ghee/oil instead of butter to cook all of the above.
3. When almost done add some water, bring to a boil, cool and blend till smooth. Then use a sieve to get out all the fat bits and tomato peels.
4. Your gravy paste now needs to be cooked thoroughly until excess water evaporates. Once done you can cool and store in the fridge for upto 5 days and use whenever you want to make the butter chicken.
5. To finish add cream and butter to your liking along with the chicken. You will notice the cashews already make the whole thing very creamy. So use as little as you like.
6. Traditionally this is finished with kasoori methi/dried Fenugreek leaves. I personally also gently saute 1 green chilli in butter and add to the dish. It makes the whole thing smokier.
You should buy fenugreek leaves seasoning it's available in Albert heijn in the Netherlands. And season the butter chicken at the end. It's a game changer. That's how authentic Indian restaurants do it too
Thank you for the guide! I make this butter chicken dish with my mom and it was delicious. I also saw your salad guide and made my own salad alongside the main dish
Pro tip ..
Make this recipe, let it cool down , pop it into the fridge and eat it after 24 hrs
The flavours really get into the chicken
Literally drooling watching this.
u can also add lemon zest , lemon juice ,a little bit if turmeric and oil which gives the dish a unique flavor. u can also try rosting the onions first and then add the chicken. this is a small tip
Mine ended up pretty spicy but thats how i liked it and i also used sour cream(smântână) instead of yogurt and cream
I’ve never laughed so much during a cooking video 😂
I’m subscribing and making all your recipes ❤
A favorite tip: make the rice wet but not as wet as porridge (i think thats what its called in english- ) if it’s dry as at least 1 cup of water and wait for it to soak up all the water
Saw this recipe in a Clip-Share short and I gave it a try, because all other recipes i found was just to much ingredients, this is nice and simple, takes no time to make and tastes fucking incredible! Highly recommend ^^
Amazing 👏 as an indian i prefer eating it with naan (butter or garlic) but i tried it with rice and its banging so you should definitely try this recipe out i promise its gonna be more than good
I'm an Indian and really Indian dishes are so nice try out more guys u're gonna love it
Let's be honest here this guy got more subscribers from the "Trying different dishes around the world" challenge he is doing....I mean he is a genius👏
This is just as good as an original butter chicken, as well as practical and easy to make. This is true everyday food for anyone.
Thanks for this! I´m making it tomorrow for sure!
Looks fantastic!! A great take on the classic butter chicken!! I'd say add some cashew nuts to the gravy before blending them in, it provides an even creamier texture and tastes great !!
Amazingly easy and soo delicious! I really could eat this every day. Thank you for the recipe!
I also added some brussels sprouts, paprika and scallions. DELICIOUS!
This dish looks absaloutly amazing, I’m gonna make it over the the weekend 👍
Dude, you show me great recipes, and you make me laugh. What else could I ask for?
Hey KWOOWK, you were right about small pieces of chicken. I believe it is normally like that! :)
I made this all the time. In India we have a template for making different curries. It's the same process, but the spices are different :)
Personally I'm a big fan of adding some turmeric to that spice mix and using cream of coconut rather than normal cream. If you really like coconut toasted coconut on top adds a ton of flavor and makes the dish even better!
I'm trying this! Quite easy to make and seems delicious
I LOVE THIS SERIES ❤️❤️❤️ I'm starting uni in a few days and lemme just tell you sir, you're my saviour cause I'm an absolute disaster in kitchen 💀
I decided to give it a try and right now I'm cooking and it's not a disaster yet so thanks for sharing this and pushing to give it one chance😁
Just made this today, it looks and tastes amazing! Thanks for the simple tutorial! 😊
I am Indian and whenever my mum cooks she literally never uses any kind of recipe, still the food comes out amazing. (Which is like the story of every Indian household!)
So what I wanna say here is that Indian food is all about experience and nobody here follows any specific proportions, so you do what you like as long as it tastes amazing and the people you serve are satisfied.
You should try it with the Naan bread it'll taste much better and using cumin gives great flavours. And obviously the traditional version has other ingredients too but this one looks just as good 👍
There's no such thing as naan bread. It's naan. Only naan.
Tip for cutting onions:
After getting the skin off, sit the onion upwards with the root facing down. Make a series of horizontal cuts into the onion, like you're going to take a big slice off, but stop about a half inch short of the bottom.
Once you've made all your horizontal "slices", do the same thing with vertical cuts.
At this point you should have a grid pattern in the onion. Turn it on to its side and start cutting complete slices off. The effect should be that you end up with lots of nice diced pieces. You can vary the distance between the cuts depending on how big you want your onion pieces.
This method also helps avoid the tear juice of the onion, which is stored in the root you will be avoiding.
I have spent about an hour cooking the butter chicken based on another recipe today. And after it was done, Clip-Share recommended me to watch this one which is much simpler and faster. Next time will try this one
Tried this, it tastes absolutely amazing 👏
I love butter chicken and I always thought it’d be really difficult to make, thanks for the video, I’ll try for sure!
This is by far the most useful channel I have subscribed to. The food looks amazing, and there are so many cooking tips for student. Thank you so much for your videos, keep going !
If you like this recipe than imagine the taste of authentic one😋😋
I made this and I’m eating it right now it’s sooooooo goood !!!!!😭 KWOOK I LOVE YOU 😍 YOURE A GENIUS!!!!
It must be so tasteful! Also, it looks like brazilian chicken Strogonoff
One tip when slicing would be to tuck your fingers in more, so the lengths of the middle section of your fingers are parallel with the blade. Also the thumb should remained tucked, as far away from the knife as possible so you don't accidentally slice it. You can still use the thumb to hold what you're cutting.
First of all with naan or tandori roti and cook it with the bone it'd taste better. Did a good job man but it's a lot different in India. Do come to India and try it you'd love it. And for the best taste of butter chicken you'd have to visit moti mahal, daryaganj in old Delhi. 👍🏾 love your breakfast videos.
@Kshitij Sabharwal South Indians wouldn't eat papdum with every meal it's more of a Western Indian (Gujju, Maharashtrian) thing
@Kshitij Sabharwal I would love to go to India one day. My best friend is Indian and I absolutely love her food!!
Also papdum is an Additional food had with the main course. Not talking about rice or bread. It just adds taste to the food.
You too should come to India cause the cuisines here are very diverse .papdum is something had with South Indian dishes. This is a mughlai dish and if you’d like the combination then have it any way you want.
What about with papadum? Soz if I spelt that wrong
this is a lot like chicken strogonoff we have almost everywhere here in brazil (minus the indian spices), very delicious indeed
just made this; little tip: make sure the ratios of sauce to chicken are good, i made like 3 parts sauce to 1 part chicken. it was out of balance
A Pakistani here...Really wanna try this Indian dish...also the authentic one cox I don't think I'll do justice 😭...also their Pav bhaaji is so good too!
If you wanna make it a bit fancy, you can confirm the chicken. It's a French technique where you slowly poach a protein over low heat and a long time. Chicken thighs can fall apart in like 3 hours. Can use a oil or broth. I'd also throw in aromatics to enhance the flavor with the more prominent curry spices. Leave whole. And even brine it before I poach it. It's great for planning a dinner party when you need to get other stuff done. Just give yourself a timer. And you can use coconut cream after frying some garlic, onions ginger and spices. It's like butter but also like cream. Make sure when canned, to remove the cream at the top. If you just dump the can the water will come out too
Easy and delicious 😋 will be making it soon!
One last thing I'd do different is add the garlic and ginger about a minute after the onion, so they don't overcook
THANK YOU SO MUCH !!! I AM LEARNING HOW TO COOK AND YOUR RECIPES ARE PERFECT
Pro tip.: *In a small stainless steel bowl, put some pieces of burning charcoal and put some melted butter over that burning charcoal and place that bowl in the centre of the pan having butter chicken, then immediately cover with an airtight lid and let the charcoal smoke to be settled in that butter chicken, it will give a bit smokey barbeque flavour to the butter chicken. And also try to eat butter chicken with naan or garlic naan, it tastes more better than with just rice.*
Hi brother loved your way of cooking the butter chicken ... instead of fring the chicken in pan you can gril it and then you it in the gravy and also give some smoky flavor to it
Awesome recipe! Can’t wait to try!
I don’t have the motivation to make this, but it looks so good❤
Thanks for the recipe! Looks sooooo good!
Have you ever tried Idli and sambhar? I think it is one of the best Indian breakfasts if not the best!👌🏻
Love your content very much by the way.🤗🤗
Nice and easy one-pan meal - love your humor, too!
Thank you KWOOWK i tried making it and it was delishh
It's total fire. Yes it could much much better if you use Basmati Rice. I would be so amazing if I could eat that gorgeous-looking chicken.
YES, its DELICIOUS, i didn't even know its that cheap
Now I want butter chicken... I make my own version of curry chicken and it's the most aromatic thing you've ever tasted.
How do I do it? I just put every spice I have in my cupboard 😂
Just made this, very good! Thanks for the recipe
There are many ways to make these
Some are even made in earthen pot n that tastes amazing....
Appreciate your efforts
Adding kasuri methi(dried fenugreek leaves) enhances the flavour to another level. Try to add it instead of cilantro