How to Make Butter Chicken | Chef Jean-Pierre 

I don't know much about accurate, but it looks good. What would be more traditional, since cashews come from South America? Would a traditional recipe have another kind of nut for texture?

@@wastrelway3226 butten chicken is not a very old recipe. It's a very modern one. Basically a recipe to use dried out left tandoor(clay oven) chicken. And cashew has been here for more than 500 years, to the point 1/3 of worlds cashew is produced here . So that's there.

@@wastrelway3226 so the chilli that chef JP added would actually be in the chickens marinade. The dahi that Chef JP used is alright, but to be honest doesnt really look dahi... Also, as for the kashews, its added a lot earlier, around the time he added the tomatoes. (its to impart a sweet flavor) also, adding the chicken stock isnt usually something seen. instead they would just add more onion, cream/milk and tomato. its to keep a strong rich sweet and sour flavor and to keep the gravy/sauce thick even after the blending and straining. Another thing is the variety of onions and tomatoes used. Here we have these small asiatic red onions which arent as pungent as white onions, also the variety of tomatoes here are not as sweet and acidic as the italian tomatoes used. Another thing about the chicken, it wouldnt be sauted like how chef JP did, (in my experience atleast) instead it would be cooked in an oven, in the sense like a kabab. Another ingredient ive seen being used on occasion is a tablespoon or two of malt vinegar. And an ingredient which usually isnt used is turmeric. It may be used in certain communities, but ive not seen it. And the last thing which comes to mind is the presence of a lot of whole dry spices. Cloves, Cinnamon sticks, Star Anise, white and black cardamom. Usually toasted in the pan to add fragrance. But to be honest, its not really necessary as garam masala is essentially all of these mixed and powdered (Which was done). Also, im not too sure about the green herbs he used, but to be honest its really not a big deal. As for the method of preperation Chef JP did everything spot on instead for a few minor changes. The chicken is either made separately like kebabs in an oven or over a fire and added later, or if its made in a pan, usually the making of the sauce or the gravy as i call it is made in the same pan, after removing the chicken, and using the residual fond. And as for the garam masala/dry spices, usually its toasted for a bit to add fragrance, if its not toasted beforehand. But all things considered, Chef JP, coming from his background and using the ingredients available to him definitely did a superb job. And in my opinion is one of the best butter chicken recipes made my a non-indian chef on the internet.

Thank you for the kind words James and thank you for the great comment! :)

I asked Chef JP, but I'll ask you now. What's the difference between Butter Chicken and Tikka Masala? The difference can't be too large I think.

Amazing comment, lol.

A little butter? 🤣

Spot on!!!

And onyo... Love it the way Chef J P says it...

I read the last sentence in Chef’s voice, lol. Great comment.

You think this star would want to be a part of you're family? Of course everyone would want it, but you'd have to bring a much better offer to the table than an offer for adoption. You'd have to go medieval via marriage, maybe a large dowry and a sister. Forget the sister, she's probably not worth that much; however a Roman style a adoption would be ideal if you were a powerful oligarch, but your probably not worth that much either. Forget everything in fact, the next step is a good ol' fashioned Roman style conquest of his country...

@@matthewcrosby3615 You obviously haven't come to the realization that love is the primary gift in life! The greatest place to be is in a family where you are loved and appreciated. I know that this "star" would love to be a part of our family because we would treasure him for the blessing that he is! ☺️ And by the way, we are part of not just a royal family, but THE royal family of Jesus Christ! We are a part of the tribe of Judah! You can't get any greater than that! And adoption is more than sufficient as we were adopted into this family. Adoption is a privilege because to be adopted means that you are chosen. We have all been given the invitation to be adopted into the family of God. I pray that you and everyone reading this accepts it with great gratitude and joy!

I agree, love watching his videos.😄

I love him ! Such a great personality !

I watch his video's while cooking/baking everyday ❤ I would love to cook with him one time 😊

Right

Wow, thank you, it is comment like your that keep us motivate! Merry Christmas😊❤️

He makes you just want to hug him. So cute with his humour

I absolutely love how his joy for cooking and teaching others to cook shines through every single video he makes.

I just love his joie de vivre and his simple approach to all his dishes. I agree, Chef Jean Pierre is the best!

Check out Jacques Pepin too, there are many of his cooking videos on YT nowadays

So true. Made his meatballs recipe and I'm looking at all this food. Gosh I'm sure we going to have lots of leftovers . Think I'll freece the sauce though 😊

@@poollogicdurbanville9360 I actually learned how to make meatballs from his videos. Every time I made my mother's recipe, they fell apart. Now I know why she didn't make them very often. I remember seeing them twice over a period of 15 years. Chef Jean-Pierre's recipe came out perfectly and made 25 meatballs. I froze them and pulled them out whenever I wanted pasta. His sauce recipe is also great. I can't say enough good things about the Kashmiri chili powder, which I got at a reasonable price at Amazon. I now throw in a quarter of a teaspoon in any number of recipes. It adds a lot of flavor for a little effort. I would have never known about this spice if it wasn't for Chef JP's videos.

If I am making the effort to cook his fabulous recipes, I am very happy that they make for more than one meal.

‼️‼️‼️‼️. ‼️‼️‼️

‼️‼️

is it like a Paprika?

@@robertakerman3570 close

@@robertakerman3570 It is paprika (Sun dried and ground red chilies from Kashmir region) rich in color and not in spiciness. Make sure to get a non-spicy version. I recent discovered there is a version of Kashmiri chili powder that is spicy.

I can't get Kasmiri powder here in the norther US tundra. SO I use paprika, which I mix with a little cayenne. Hey, it works in a pinch.

@@nathanlambshead4778 Hi Nathan! Thanks for that suggestion! But me thinks that it be important to specify that you use a Sweet Paprika, versus a smoked paprika, which will offset the zing of the cayenne, IMO! (so many details and so little time!) BTW, why do you think that Chef Jean Paul consistently uses the term "butter" in his recipes and not salted butter, or unsalted butter? Me thinks this be more than a consistent brain fart. Maybe it be because he cannot get a vendor for it, so he cannot sell it on his website? (he now sells a 2 Qt Stainless Steel Saucier for $250.00!) I bet he could sell butter by the quarter pound by wrapping it with his image. His adoring fans would spend $10.00 for it, salted or unsalted! Happy Cooking!

Thanks chef!

True that...

@@godfreypinto8448 He is better at English than he realizes.

hes good but theres a cpl that are a bit more entertaining......like wok with ya or emril

Not in the UK it isn't!

Yes, it is so popular in the UK, and as far as I am concerned no cuisine in the world prepares vegetables more imaginatively than Indian cuisine. And, you know, I shouldn't even call it "Indian" cuisine because there are many distinctive cuisines throughout the subcontinent.

is that why new delhi streets are covered in crap

I agree. By toasting before grinding it means that I can add more close to the end if I need more since it’s already been bloomed.