The $2.40 Indian Dish Anyone Can Make (Butter Chicken) 

If your onion slices are too thick you can try cutting them thinner. Works every time.

"Mix this until it's mixed" "cook this until it's cooked" Man's a wizard 🧠

The recipe: The ingredients: -Some rice. -Chicken thighs (sliced) -Cayenne pepper -Garam Masala -Smoked paprika -Salt -Garlic -Ginger -Onions -Diced Tomatoes -Cream -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. Done.

Ingredients: - 500g boneless chicken thighs, cut into small pieces - Salt, to taste - 1 tsp garam masala - 1 tsp smoked paprika - 1/4 tsp cayenne pepper - 2 cloves garlic, grated - 1 tbsp ginger, grated - 2 tbsp full-fat Greek yogurt - 2 tbsp butter - 1 onion, sliced - 1 can (400g) diced tomatoes - 1/2 cup heavy cream - Cilantro, chopped (for garnish) Instructions: 1. In a bowl, mix together the chicken, salt, garam masala, smoked paprika, cayenne pepper, garlic, ginger, and Greek yogurt. Cover and marinate for at least 30 minutes or overnight in the fridge. 2. In a large skillet or pan, melt butter over medium heat. Add the marinated chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside. 3. In the same pan, add the sliced onion and cook until softened. Add the grated garlic and ginger, and cook for another minute. 4. Add salt, garam masala, and smoked paprika to the pan, and cook for another minute. 5. Pour in the diced tomatoes and stir everything together. Cook for 2-3 minutes until the tomatoes start to break down and thicken. 6. Add heavy cream to the pan and stir everything together. Use a hand blender to roughly blend the mixture to achieve a creamy consistency. 7. Add the cooked chicken back to the pan and let it simmer in the sauce for 10-15 minutes until fully cooked and the flavors have melded together. 8. Taste and adjust seasoning as needed. Serve hot over rice, garnished with cilantro. Enjoy!

I'm going to attempt to make this only because the price for this dish at the local Indian Restaurant is sooooo expensive

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!

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.

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

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!

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 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.

Stumbled across this guy randomly via RU-vid 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!

I made it as my first dinner 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! 😁

Tip: use basmati rice ( a kind of long grain aromatic rice) instead of the sticky rice you're using Edit : just stfu. U all really fighting over a opinion?

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

hey! line chef here with some knife tips: try extending your index finger to rest in the back if the blade, this will give you a more controlled cut. also try to practice the motion of rocking with your wrist, moving ever so slightly towards the hand holding your food as your cutting. flipping food in a pan, cutting, and effective mincing are all in the wrist!

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!!!

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.

I love butter chicken and I always thought it’d be really difficult to make, thanks for the video, I’ll try for sure!

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

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

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

Made it today. Thank you! Delicious!!!

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.

The cooking part is mostly correct but not many Indians eat butter chicken with rice we usually eat with breads like naan

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!

Made today! Delicious. I love that its all really just to taste too. No precise measurements.

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.

This is one of my favorite Indian dishes. Ordered it many times, made it once. Was fantastic, need to make it again.

Saw this recipe in a RU-vid 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 ^^

Awesome recipe! Can’t wait to try!

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!!!

One last thing I'd do different is add the garlic and ginger about a minute after the onion, so they don't overcook

Literally drooling watching this. Looks delicious.

I am a culinary student in India. I have my expertise in Indian cuisine and this is how to make butter chicken traditionally. Butter chicken and chicken tikka masala is very similar. Both have makhni gravy as it's base which is a rich tomato based gravy. Tikka usually refers to rectangular small pieces and is often roasted in a device called tandoor. So if you are making tikka masala, the recipe is same except you gotta roast your chicken pieces in a tandoor to prepare it a traditional way. So here's my recipe: For the chicken: Chicken thighs Add kashmiri red chilli Add turmeric (a pinch) Add ginger garlic paste Add salt Add lime juice Note: Never add garam masala during chicken marination as it is a complex spice blend and breaks down/releases flavors the longer it is cooked. So add it during the preparation of the gravy. Marinate until you lose patience🙂 For the gravy: Add oil Add onions and cook until translucent Add ginger garlic paste Note: Always add ginger garlic paste after onion as garlic cooks quickly and releases a bitter flavor if it's burnt Add tomatoes diced Add cashew and charmagaz (4 melon seeds) Blend into a fine gravy In the same pan add oil and jeera(cumin) and fry lightly Add the tomato gravy Add butter (3 tablespoons) and cream(2 tablespoons) Finish off with crushed fenugreek leaves(methi) For the chicken: Cook in an airfryer, bake, roast or cook in oil in a high flame to get some colour Add the cook chicken in the gravy And BOOM your Butter Chicken is ready Enjoy!❤

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!

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.

Just made this, very good! Thanks for the recipe

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 !

I am an Italian who got caught in a Desi food craze and lemme tell you, your procedure is actually on point. Smoked paprika isn't very traditional in India, but since most people don't have a tandoor at home, it's a very good way to get the smoky taste. The only two minor criticisms would be that you needed more butter (AFAIK lots of people chuck it into the sauce directly) and more chili (if you don't live in a Desi food desert, you can easily get Degi mirch/Kashmiri chili, but if you do live in one, Peruvian ají panca, Korean gochugaru and yes, Cayenne pepper, are perfectly fine substitutes). But, well, to each their own, I know many Indians and Pakistanis who don't like spicy food that much either.

I'm an Indian and really Indian dishes are so nice try out more guys u're gonna love it

When I worked at a Korean Sushi Restaurant the Head Chef once taught me to use the space between the middle of the finger and the fingertip knuckle as almost a sheathe to protect the tips of your fingers from getting cut while your prepping. Helps really build confidence in your technique when your not as worried about cutting off some of your finger.

Starting to cook this week. Thank you

I'm trying this! Quite easy to make and seems delicious

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!

thankss for this recipe, I'll definitely be making this

I just made it, and it turned out absolutely delicious. Thanks!

Absolutely delicious! Thank you! Made it today and I appreciate it.

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

Love ur video man, I'm definitely gonna attempt this

That's a solid cooking video, loved it

I’m indian and this looks bomb, would love to make it sometime Would probably make it a bit more spicy though

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. Enjoy!

Looks good mate will have to give it a go

This dish looks absaloutly amazing, I’m gonna make it over the the weekend 👍

Definitely wouldn't be $2.40 where I'm at

Thanks for the recipe! Looks sooooo good!

i tried this today and it turned out sooo good i love your recipes so much

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

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 :)

Thank you KWOOWK i tried making it and it was delishh

i scrolled past this 30 minutes ago and came back bc it looked so good and was all i could think about

Just made this today, it looks and tastes amazing! Thanks for the simple tutorial! 😊

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

This looks delicious thanks for sharing

Excited to try this thanks

Mine ended up pretty spicy but thats how i liked it and i also used sour cream(smântână) instead of yogurt and cream

0:31 uncle Roger : Haaya

THANK YOU SO MUCH !!! I AM LEARNING HOW TO COOK AND YOUR RECIPES ARE PERFECT

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!

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!

Nice recipe mate! But remember to use the basmati rice with it as it gives an amazing texture to it

Easy to find ingredients, and tastes amazing. Thank u!! From Tokyo

Nice and easy one-pan meal - love your humor, too!

I just made this and it turned out really well! The most impressive thing about this video is I did the math for how much it cost per meal after all is said and done and your estimate of $2.40/meal is pretty much exactly spot on! Wild considering we live on opposite sides of the world with different sources for ingredients - keep it up with the great recipes and videos.

Hello, i wanted to ask you if you could do the national dish of Kosovo (Flia) Here is the recipe: *Dough* 1kg white flour 1L Water 1 Pinch of Salt 1 Tiny piece of molten Butter *Filling* 400g of Cream 2 Cups of Schmand 100g of molten Butter 200g of Natural Joghurt 1 pinch of Salt 1. Mix the ingredients for the dough until the consistency is a little thicker than the crêpe dough, add a little more flour or water if necessary until the consistency is the same as that described 2. Mix the ingredients for the filling and season with salt 3. Now grease a round baking dish (similar to a springform pan) or a round baking sheet and spread the dough out from the edge to the middle in a radial pattern, spoon by spoon, so that a "sun" is created 4. The filling is now carefully spread on the free surfaces with a spoon so that the entire bottom of the mold is now covered 5. Now place the form/tin in the oven on the top rail at 250°C and bake for a few minutes until the dough is brownish, then remove the form 6. Repeat the same, but this time spread the dough in a radial pattern from the edge to the middle where the filling was spread the first time. Fill the free fields again with filling (there where the dough was poured the first time) 7. Repeat this until the fli has reached the desired size. Finally spread a thick layer of the filling on top, cover with a kitchen towel and leave to stand for a quarter of an hour 8. Serve hot. 9. Flia can be mixed good with Yoghurt and Vegetables. This recipe is a bit complicated, if you have any questions inform me :)

I tried it and its amazing. This is the best recipe I found, thanks

I watched the video and ordered butter chicken, thank you!

$2.40 is a crazy claim when the chicken alone costs over £3 in the UK

Add cashews while making the gravy it will make the dish a perfect recipe

Dude, you show me great recipes, and you make me laugh. What else could I ask for?

i love this recipe 10/10 would make again 👍

There is a really simple veg(not vegan) counterpart, paneer butter masala. Its basically this, but swap out the chicken for cottage cheese Also, you don't need to peel the ginger to grate it, the skin is edible and quite bland, so just adds fibre and texture

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 😂

IT ISSSS THE MOST SATISFYING THING EVER YES SO PROUD

Followed this recipe and now my tummy is happy

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 👍

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.

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

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.

0:54 "GARRA MASSALAAA" 😂

Hey KWOOWK, you were right about small pieces of chicken. I believe it is normally like that! :)

i do mine exactly the same way except i use coconut milk instead of cream!! delicious

I’ve never laughed so much during a cooking video 😂 I’m subscribing and making all your recipes ❤

Man, make a Lithuanian breakfast its been 3 weeks 😔

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👏

Getting to know as many recipes as I can, since I'm a 17 year old before college, and this one, oh boy is this one good, I'll definitely keep it in my meal rotation!

Luh yah Kevin!! Found the channel recently and am having a great time. I'm always hungry now though...

I do this with lentils!! Is super tasty :Q_

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.