Let's cook some
butter chicken!
What is butter chicken?
It is... spices,
you know,
a little bit of tomato sauce,
a little bit of cream,
a little bit of spice, heat.
Some chicken.
It's a spicy, creamy,
buttery, chicken curry.
The first steps of
making butter chicken,
we need to make a base.
With that base,
we're gonna use our blender.
We're gonna take two onions.
We're just
gonna chunk 'em up.
We're gonna add
five garlic cloves...
Two long red chilies...
I like it spicy, so...
we're gonna add two
bird's eye chilies.
Those are spicy.
I want the sauce to be just
hot enough that I'm sweating.
A little bit of fear,
but I can finish the dish.
We're gonna use one
large knob of ginger.
Take your spoon and
you can just peel
your ginger with your spoon.
Just a little bit
of olive oil...
About 6 tablespoons.
And now,
we're just gonna pulse.
And then we're
gonna puree it.
That is perfect.
Oh-ah.
Smell that.
This is ghee,
clarified butter.
If you boil butter,
it separates.
You got the
clarified butter,
and then on the
bottom you have
all the whey, all the fat.
It's like using a canola oil
or a vegetable oil.
It has a higher burn rate.
If you were to
use whole butter,
all of that milk and the
whey in that butter burn.
That's when butter burns.
Oh yeah.
That's about half a cup.
We're gonna add...
All of our little vegetable.
This is our base.
This smells really good.
This is a medium high heat
and we're gonna allow
all of the natural
sugars to caramelize.
Rather than browning
them from heat,
we're gonna allow them
to chill out and relax,
bringing those natural
sugars out of the onions,
out of the ginger,
out of the peppers.
I'm just gonna cook
this for about 20 minutes.
This looks so beautiful.
We're gonna make the most
insane butter chicken
you've ever seen.
So now we've
cooked down our base,
our vegetable base
with the chilies.
We're gonna add our spices:
3 tablespoons of turmeric.
And, 2 tablespoons
chili powder,
cumin...
Ground coriander,
garam masala.
Garam masala is
almost like a curry paste.
It's not a curry paste,
it's powder,
but without it you will
not have butter chicken.
What the heat is gonna do
with those spices is just
open them up,
let them come alive.
Now we're gonna add some
of our trusty tomato paste.
We're gonna add
3 tablespoons.
Now, we're gonna add
one jar of tomato sauce.
You want to make sure that
you're using just
like a tomato puree.
You don't really
want chunks of tomato.
You want it to
be really smooth.
Butter chicken
is a smooth dish.
At this point,
everything's chilled out.
I didn't want to add the
fenugreek when we added
all the dry spices 'cause
I didn't want
to hurt the fenugreek.
Now that this is
pretty much a sauce,
we're gonna add one
tablespoon of fenugreek.
Just think of it as
like Indian oregano.
And now we have to allow
our sauce to cook
for about one hour.
We're just gonna
let this simmer.
Put the lid on it, simmer it
really low because it's
kind of a thicker sauce with a
lot of sugars in there.
And that can caramelize on
the bottom and maybe burn.
The butter chicken sauce.
Look at this.
This has been
just simmering.
We still haven't
added our cream,
but we're gonna
add our chicken.
This is a boneless
skinless chicken breast.
I don't like
chicken breasts...
most of the time.
But, when making
the butter chicken,
it is the chicken breast
that you're looking for.
It's light and it is fluffy.
It doesn't have to break
down and it cooks very quickly.
We're adding four
chicken breasts.
We're gonna add it
right into our sauce.
We're not gonna brown it.
Ah, we're getting so close.
We're gonna put the
lid on it one more time,
and in ten minutes...
We're gonna finish this guy.
Chicken breast...
Soon as that puppy turns white,
it's cooked.
Little fluffy pillows.
Oof!
That's hot.
Okay, here we go.
I need my cream!
Which one's the cream?
Oh yeah.
You always gotta check.
We're gonna take
heavy cream -
whipped cream -
we're gonna add...
one cup.
Look at how this transforms.
We have a quarter
pound of butter.
You heard me.
Unsalted butter.
We're gonna put it in.
And we're gonna stir
that butter into...
Our butter chicken.
We need that butter.
Now, look at that
sauce consistency.
That's what
you're looking for.
It's nice and thick.
Just put a lid on it.
Butter chicken
is good to go.
G-T-G.
Aaah.
This is the
star of our meal.
Look at that.
We're just gonna
take some cilantro.
Mm!
I'm gonna give
it a rough chop.
Look at this.
Ooh.
