My Secret Recipe - Butter Chicken / Chicken tikka masala at home | Indian Restaurant Recipe! 

Thank you for your comments in support of our brothers and sisters in Palestine. (From a Presbyterian Scotsman, who loves everything you do )

The whole crisis over there is a tragedy. I agree with you about religion. I'm a Buddhist. I have no skin in the game there but I'm human. It hurts to see others suffer like that.

I really love your videos and am so impressed with your cooking skills. Also, though I’m not Muslim, I admire your faithfulness. Thanks for making your recipes so approachable!

Because I like a written recipe to read as I am cooking. I wrote out everything for myself and figure I might as well share it if anyone else likes written recipes as well. Marination spice for Chicken: 500g Chicken, 1 tsp salt, 1 tsp turmeric powder, 2 tsp Kashmiri chili powder & 2 tbsp mustard oil (Or a neutral oil) Base gravy: 1 onion, 4 vine ripe tomato, 3 tbsp tomato puree, 2 tsp ginger paste, 2 tsp garlic paste, 1.5 tsp salt, 2 tbsp oil, 1/2 cup cashews & 3 cups water & 2-3 cups when blending. The butter chicken curry: 3 tbsp oil to fry chicken once golden remove to add later 1 tsp ginger paste, 1.5 tsp garlic paste Spices: 1 tsp turmeric powder, 2tsp Kashmiri chili powder, 1tsp coriander powder, 1 Tbsp ground kasoori methi & 1/2 tsp garam masala powder 1 cup single cream Salt to taste 1 tbsp (brown) sugar 2 tbsp butter I recommend to read every paragrapgh first then do what is in it. I may have order of opertations out of whack so it will be better that way. As well as (XXXX) Are my personal comments or edits to the recipe that works for me. Cut up chicken in bite size/medium sized bites and in a bowl put 1tsp of salt, tsp of turmeric powder, 2 tsp Kashmiri chili powder and 2 Tbsp of a neutral oil for every 500 grams of chicken getting covered. Use a pair of tongs or wooden spoon to make sure the chicken is evenly covered in the oil and spices. Set chicken in fridge for at least an hour preferably longer up to 24 hrs. Get a Medium sized pot for we are going to cook the base gravy for the dish in this pot. Put all into the pot: Slice up one onion, Slice up 4 vine ripe tomato’s, 2 tsp of ginger paste, 2 tsp of garlic paste, ~1.5 tsp of salt, 1/2 cup cashew nuts, ~3 Tbsp of tomato Puree, 2 Tbsp of a neutral cooking oil, 3 tsp Kashmiri Chili powder, 1 tsp of turmeric powder, 1tsp coriander powder, 1tsp of cumin powder, 3 cups of water. Once everything is put in, turn on heat to about medium. Put the lid to the pot this will cook for the next hour. But for the first five to ten minutes check on it and if it is boiling too much lower the heat. After five or ten minutes stir the contents of the pot just to get things moving around. Over the course of the rest of the hour keep a slight eye on the pot and move around the contents every ten or so minutes. While the pot is cooking, put in 3 Tbsp of cooking oil into a separate pot for cooking the chicken. But a large enough pot that will be able to hold everything as we will transfer everything in the first pot to this one. Put the chicken into this second pot and cook it till cooked through. Best to do this in small batches as it will ensure the chicken doesn’t steam itself. Use a clean pair of tongs and pick out the chicken as we want all the oil and bits in the bottom of the pan to stay there. Once the chicken is done, set it aside for now AND DO NOT CLEAN THE POT!!! We will use this pot and all it’s wonderful contents at the bottom. So set this pot aside for the moment. Going back to the first pot with the base gravy, once the hour is done and all the ingredients are thoroughly cooked through and soft. Take a stick blender(If you have one, it is more convenient than transferring it to a food processor). Use the stick blender till everything as best as you can tell is completely liquid and no pieces of cashews are floating about. May need to add a little extra water 1-2 cups if the stick blender isn’t doing too well to loosen up the gravy for it. It is also recommended to use a mesh sieve and dump this gravy into a bowl to catch all the little itty bitty pieces the stick blender couldn’t manage to blend. If you use the sieve, use a wooden spoon to move all the gravy around in the sieve so none of the gravy is wasted. But make sure not to apply too much pressure as the bits may go through because of it. Now back to the second pot the chicken was cooked in. Put the pan back on the heat(Around medium for now) and add: 1tsp of ginger paste, 1.5tsp of garlic paste. Use a stirring implement like another clean wooden spoon to stir the pastes around in the remnants left after cooking the chicken. Once the rawness of the garlic and ginger is gone, reduce the heat to a low and 1/2 tsp of turmeric powder, 1tsp coriander powder, 2tsp Kashmiri chili powder. Stir the spices in the pot for a few seconds to awaken the spices. Now add the gravy we had either in the first pot or the bowl after sieving it to this pot. Stir till mixed well and not visible unmixed oil or tomato mixture. Once the mixture of both pots is completely mixed taste the mixture. (May need to add salt here, taste and judge for yourself. Do note that you can always add salt later, but you can never take it back out. So be a little light handed on it.) Add 1 Tbsp of Dried kasoori methi. (Personally I don’t have any dried, so I add about a 1tsp of kasoori methi powder instead.) As well as 1/2 tsp of garam masala powder. (I personally add 1tsp.) and lastly 1Tbsp of sugar. (I add the same but of Brown sugar.) Add the cooked chicken back into this pot and stir till it looks everything is incorporated. Once all looks good, add 1 cup of cream and put the lid on the pot. Turn the heat up to about a medium to medium high heat and it cook for a few minutes. The mixture needs to be a nice and thick texture almost like a custard, but don’t open the lid with the heat as high as it is. Reduce the heat and let it sit for a moment before opening the lid to reduce splatter and possible burning. Check for an almost custard like consistency with the wooden spoon used before and if you think it is thick enough. Add about 2Tbsp of butter to the dish and turn off the heat. Now finally, you can serve.

I made this for me family. They loved it. Infact they love all your recipes. My husband thinks I could go get a job in a 5 star restaurant - little does he know I've a secret Latif on my shoulder! We plan to come to your restaurant soon, I cant wait. We live in s o t so its not far. Thanks Latif, you are a real gem.

Latif, your recipes and tutorials have changed my life. I now cook amazing meals for myself and the family. Your base recipes have transformed my way of cooking and the dishes taste amazing. Thank you fir taking time to share your dishes with us. We are all truly grateful. Block those who criticise as they dont belong in this group. Please do share you lamb chops recipe. I would love to try it as normally on have it in a barbecue. Thank you from New Zealand

Love your cooking program s you are amazing chef an so easy to follow the recipe s thanku

Latif i wasnt able to donate via your link as they dont use paypal but i made sure to donate to the unicef appeal for the children in gaza. Keep promoting good causes

I've got the butter chicken nailed! and as you say it's delicious... As for the lamb, whatever you do is on my menu.... Thanks yet again Latif. The Inspiration 👍😋

More lamb recipes. It's not a popular meat here in the US so it's hard to find many good ways to prepare it. I've fallen in love with Middle Eastern food and would like to add a few more dishes to my cook book.

With the meat to fat ratio, that lamb pack looks just about perfect for making delicious lamb and mint sausages with nothing wasted. Yum!

This looks beyond perfect!

I've been learning how to do the best butter chicken at home without a tandoori grill for years now, and I say that I've come very close. I still learned a few tricks from this video! Thank you chef

With no political comment simply Ramadan Mubarak to you and all peaceful and respectful people who watch your excellent channel.

Really amazing All time favourite recipe...

Latif - thanks for this recipe, I’ve cooked it about 15 times now, and it is excellent every time.

I cannot wait to make this. Probably this weekend. I make your one-pot Jalfrezy all the time.

Nice tip. I never thought of using the stem for that extra tomato hit, but it's true. If you run you hand through the leaves of a tomato plant it is very fragrant. A concern might be the Solanaceae genus of which tomato belongs to, and in potato, also the same genus, the leaves are not too healthy.

Love your recipes and presentation. Could you please make the onion chutney/salad that goes with papadam, and vegetable samosas? Thank you.

Absolutely amazing food. Love your views on your charity too.

Salaams Brother Latif, Ramadan Mubark Brilliant video yet again, very informative. Can you make some at home tandoori lamb chops please. Many thanks

I love watching and cooking your dishes, you make it easy to follow thanks for all your tips and steps! Making this today!

My mouth is watering

So soothing watching you do it!

Afghani “teaspoon”= tablespoon-1/8 cup when using garlic or hot peppers

This looks great and made butter chicken for my own little channel using your recipe for Base Gravy. Must give this recipe a go, Latif. Apologies, I spelt your name wrong on your video appeal for Muslim Aid - no reading glasses. On today while typing lol 😂 Donated a few pennies to Muslim Aid, albeit I am not a religious type. A worthy cause. Great recipe by the way. Thank you Latif.

What a fabulous VLOG. I loved making this today. Such a fun but simple recipe to follow and what a fabulous taste and the end. I have made many butter chicken recipes but this is by far and away the best and most tasty. Thnaks Latin! 👏👍

Just made this dish and it is truly delicious; as good as any I've tasted in Indian restaurants, if not better! Thanks for the recipe and sharing your passion for cooking.

This dish looks amazing. Make lassi saag and aloo paratha please.

🍽👩‍🍳This is great! It looks so delicious and mouthwatering❤ I could almost smell it!❤This is good dish❤Thanks for sharing❤Stay connected❤❤

Looks amazing will give it a try!What would we like to see ummm Lamb Korma

Hi. LOVING your videos. Can I ask if Ghee can be used instead of oil in all of your recipes please? I’ve just bought a big tub and would be keen to know if I can use it up. Thanks

Can you make a vegetarian curry that's quite mild please? My partner and I are vegaterians, i love spicy curries but my partner is a passanda/korma kind of heat level. So I need a new dish to cook for her 👍

Hi mate, thank you for showing how to cook all these incredible dishes. I have literally watched most of your videos over the space of about a week. Already tried 4 of your recipes and will cook many more. I'm super passionate about cooking and eating Indian food .. don't really know what to say but thank you for doing what you do. A few requests from me are Aloo Palak and for the lamb chops, maybe Lahori lamb karahi with your own twist on the traditional version. All the best dude, looking forward to future videos and cooking more of your amazing dishes

Ramadan mubarak.

Always making this one for the family and it’s very flavoursome. Another banger of a video Latif 👏🏻👏🏻👏🏻

My stomach always grumbles watching your channel 🥰, as weird as it sounds I’m working on cauliflower and mushroom gravy, I don’t know if it’s just me but it works extraordinarily well ❤👍

You’re a really good guy. Ramadan Mubarak from an atheist. 100% agree with you

I´m a french guy and i am so sad for Palestine. We hope a better world for human. Peace Latifs.

Any quick easy few ingredient ramadan/eid recipe

Made this recipe in the week and it soooo delicious!!! Thanks again for a lovely, delicious tasting recipe😊

If i had a chance! I would love to learn to cook with Latif in person and gain some wisdom to become an excellent chef 😊

How to make any bengali iftar with vermicilli

Yes I enjoyed this recipe so much from latifs. It is the first of his recipes I have tried. Such a nice taste. I did not add has much chilli powder. Because I know my dogs would want some in there dog bowl. I give the dogs a little touch in there bowl with there biscult. They loved it so much they would not stop coming back to the kitchen for more. It's was very good win win for me.

I’m really anxious to try this version, I’ve been waiting to try the older one you did but it’s a larger quantity and a bit daunting but I think this might be better since I’m cooking for one. I really want to have the gravy or sauce on hand to freeze then I can make the chicken whenever and use the frozen sauce. Not sure which way to go about it. Love your recipes brother

I want to cry this tastes so beautiful. Thank you so much for sharing this with us 💗

That looks outstanding as do all your recipes, thank you!

Latif, bhai could you show how to make authentic bengali lamb chop curry? Please man.

Lamb mulligatawny soup would be interesting to see how you would make it 😋

Awesome!

Looks great, but ill stick to your butter chicken from a few years ago. Fry almonds and sugar then add the fried chicken.

Looks better than the gordon ramsay recipe I've been following, almost a full block of butter used. I'll be giving this ago!

Can you show us at home how to make a good beef or lamb curry

Salam bhai thank you! Appreciated as always 😊

Hey there, been watching your videos for a few years and I think they're awesome! Just wondering, what type of pans do you use in restaurant and at home? Is that aluminium or stainless steel? Are you able to point me in the right directtion? They look like they can take a beating!

Ohhhh my goodness ‼️‼️‼️ This looks beyond delectable 🥰

Another great video! Thank you for sharing!

Came to look for the Chicken Tikka Biryani recipe but its been removed? is it coming back? I wanted to try it out - It looked amazing! Keep up the great content

Great cooking video Thank you.

Thank you, you make things so kuch easier

Thank you for this wonderful recipe! It turned out really well!

Thank you Latif. I’m doing this tonight. Your videos are brilliant. Take care my friend. 👍*are the ingredients written down anywhere please?

Can i use normal olive oil? This looks so good

We’re probably running in circles, but our tastebuds go “ ooh, that’s nice”, 😂

Love your cooking want to see you do the lamb

chef Latif pls cook rendang with less spicy and less aromatics pls ll be doing this too coz i ve been salivating

I would like to see Balti Gosht with the lamb chops. Thank you! Great video!

Give Latif a cooking show pleeeeeease ❤

Desi / tariwala mutton or goat on the bone. Maybe using the lamb chops. Lamb champney very popular in restaurants near me. Also talk about mustard oil. Seen some say edible and other not. Be nice to know what your thoughts are on them.

I just forwarded this to my mate, I'm trying to get him to use your recipes rather than Al's Kitchen 😊

Did you forget to pierce the cap on the tomato puree? 😉 Great work as always

Latif i do my chicken in a tandoor oven, something meat falls off bottom of skewer, do you know why or how to stop this. I sometimes stick a potato on the bottom of the skewer.

There is a Moti Mahal where I’m staying. I believe they were the inventor of butter chicken. I’ve eaten it and it is delicious.

Assalaamu alaikum enjoy all your lovely recipes. Mutton Kalya recipe please jazakalla ghair

Latif , my man , can you please please please make a vid on how to make a Lamb Dansak, ive made your base gravy now waiting the Dansak recipe. cheers

Latif i made this the other night - absolutely outstanding curry thanks! Can I ask though, could I use your Base gravy in this recipe for your other BIR recipes as I don't have a freezer to make a large pot of your gravy?

Made this, and although I’m a 'one pot' non base gravy cook, I loved this. Sauce was amazing. I possibly overcooked the chicken in the initial frying stage but nonetheless , amazing.

Love your recipes. Can you do Lamb Bhuna, i have made a Basic one, with Black Cardamom, thanks.

Latif, one thing I find makes the difference between quality and not so much is using dried VS fresh herbs. I would LOVE to know from an experienced chef which things work best. I know that coriander is a great thing to use as dried in cooking but works great also as a granish but are there dried/fresh you should stay away from OR work with in the creation? Sending so much love to you and family good sir! Your channel is awesome :) I follow and like everything but don't comment that often. Will try harder ;)

Beautiful!

Thanks Latif! Is there any alternative to cashew?

We are all born in our bodies. No matter what colour or creed.We are loving human beings on the whole. It's the power's that shouldn't be that spread the fear n problems. Love n life. ❤

Hi, Love the channel. Your vids have really given my curries the lift they needed! What mustard do you use? I purchased some which I believe is a black mustard seed oil which is far darker than what you use and its flavour is a bit overpowering imo. Also most mustard oils like the one I have say not for human consumption. I did find a yellow mustard seed oil that looks a lot lighter in colour but I have been reluctant to buy it because I’m unsure as it could be the same. Would love to know what you use 😊

To be totally safe, mustard oil should heated to smoking and then allowed to cool before using.

Sensational !

Hello bhai always enjoys& look forward 2 your vlogs we was hoping 2 see new ways of creating ifthar rather than butter chi. Anyways thanks bhai

Did you cover the chicken while it marinated in the fridge ?

My brother got cut down in Afghanistan, along with fellow brothers, they’re probably not too expectant on that relation, but we are brothers in arms, you’rea brother too mate, don’t forget that ❤️👍

I also buy those lamb side cuts, cheaper than regular lamb (but not as cheap as yours, thats a bargain!!) I mix them with some boneless lamb for 1) Tehari and 2) Bangladeshi style Haleem. Would be awesome to see your version!

Looks great

Can you do Achari Lamb chops?

I'm gonna prepare this tonight.

Yummy looks good

That looks banging!!! More butter Bro, more butter 😋

I've made butter chicken instead of sugar i use jaggery is this ok

I think a lamb jalfrezi would be nice. I know it's made with chicken always but lamb would be a nice twist.

Chef Latif oi, tx for your tutorial. but I read that this butter chicken was invented in UK. is this correct?

Bismillah

Assalamualaikum. Can you show us a simple way to make FULAB please. JazakAllah

Truely heartbreaking what is happening in gaza .. another great video my man happy eid mubarak