BUTTER CHICKEN 🥘 SECRET curry TIP YOU NEVER KNEW to make ANY CURRY !! 😮🙏❤️
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- čas přidán 10. 09. 2024
- A beautiful curry that's really easy and simple to make. Replicating the British Indian restaurant style, this hybrid version of BIR style will take your curry making skills by storm. Join, Al's Kitchen as he shows you really how easy curry making at home can be. Butter Chicken, one of Britain's favourite curries can be a regular part of your family meals from now on. Kids will love this!!
Podcast : Spotify tiny.cc/ri3kxz
Apple Music : tiny.cc/zi3kxz
🌶 SQ Non Stick Die Cast Aluminium Pot ( As I'm using in the video)
Black 36cm amzn.to/3LJ0qZh (NOT Induction compatible🚫)
Red 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Purple 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Gold 32cm amzn.to/3rrbCmz (Induction compatible✅)
🌶 Al'S KITCHEN SPICE RANGE www.spicyjoes....
🌶 JOIN "THE SECRET CURRY CLUB" FREE / secretcurryclub
🌶 MY WEBSITE 👉 alskitchen.uk/
🌶 FOLLOW ME ON FACEBOOK / alscurrykitchen
Ingredients (Serves 4)
Butter Chicken
In 30 Minutes
600g Onions (10 min Boil Blend method)
150ml Oil (Olive or Veg)
3 Tbsp Ginger Garlic
2 Tbsp Mix Powder
60g Unsalted Butter
1 Tsp Garam Masala
1 Tsp Turmeric
1.5 Tsp Cumin powder
1/2 Tbsp Tandoori Masala
1 Tbsp Kashmiri Chilli Powder
1 Tbsp Tomato Ketchup
3 Tbsp Sugar
1 Tbsp Kasuri Methi
1.5 Tsp Salt (to taste)
100 ml Double Cream
Coriander Garnish
4 Cardamom Pods
1 Black Cardamom
Small Piece Cinnamon
6 Tbsp Tomato Puree
500ml boiling onion water
#curry #food #cooking
Tell you what mate, I have been trying for years to cook indian meals to match the takeaway taste. Especially when living in areas over the years where the local takeaway just doesn't cut it. I have tried other CZcams recipes over those years and was always disappointed with the final results, I have now cooked Garlic Chili Chicken, Tikka Masala, Chicken & Potato Korma (wife is a veggie) to your 30 min instructions and I can't believe the results (where have you been all these years) Seriously I can't see the point of ordering a takeaway again to be honest, can't wait to cook the rest of your recipes. Thanks for your hard work and thanks for sharing, you deserve all the credit that CZcams can offer and a medal the size of your pan.
What point do you add the spuds if you don’t mind me asking, mines also a veggie
Hi mate, I part boil them first and add to the sauce to simmer for 10 mins. You need to use a robust potato that doesn’t break up easily, check out al’s Bombay potato recipe for advice on potato selection
@@user-ll9fm2nk7k I also add potatoes but I mircowave for 5 mins first. always perfect and easier than par boiling!
If you wanted to give your wife veggie equivilants of the chicken dishes you can use quorn pieces. Even I as a meat eater am quite partial to it and it's similar to chicken. You could also use checkpeas instead
@@user-ll9fm2nk7k I made Al's Bombay Aloo, but I couldn't find the potatoes that he was using. I fumbled about a bit with Maris Piper, but they tended to go to Mash...which was still nice!!
But then I hit on the idea of using "Salad potatoes". You can get these in bags from Aldi. They are smaller and you can cook them skins-on.
I've boiled them for 20 mins and my wife, who is Irish, and knows about spuds, said they needed a bit more. So boil them for 25-30 mins and dump them in cold water when the time is up.
Let them dry, before you add them to the curry sauce and push them around for 10 mins before serving.
Just like most of the curries, they are actually better the next day with a couple of mins in the Microwave before serving.
I'm living on a boat sailing around the Mediterranean and you can't get a decent curry for love nor money out here! Al, you're a bloody life saver mate this curry is awesome and i can't wait to try your others- thank you so much!,
This 30-minute series has been an absolute god-send. Every single one I've done has turned out amazing. The absence of base gravy has not diminished the BIR quality at all - and the portions are party-sized! Honestly, this series has had a positive impact on my quality of life. So grateful, Al, and looking forward to the new desi series!
Couldn't agree more... only problem is I'm away a lot and the Mrs only likes one curry a week. Do you think I should divorce her?
@@grahamcroucher5251 I fully support you but first try and negotiate with her, I feel for you during this difficult period.
I have the same problem. No need to divorce her. Just lock the doors and let her watch you through the window. I've found hunger to be the best sauce. You'll have her back on track in no time.
Also, traditionally in many of the authentic indian restaurants Makhani does not have onions in it. They will use Cashews for richness. A chef from Delhi showed me his recipe. He used Green cardamom pods, cumin seeds and mace. Ginger, garlic, deseeded green chilis, cashews, and top-quality canned Italian tomatoes with nothing but tomatoes in it. For spices he used Kashmiri chili powder, kasoori methi and a bit of garam masala. Unsalted Butter, a bit of cream and honey can also be used for balance. He also added cubes of tandoori roasted chicken thigh, or even bone in tandoori chicken.
I’m all about it😂❤ I used to cook at an Indian restaurant, owned by Indian Indians, and it was absolutely one of the best cooking experiences in a learning experience in and of itself
Hi Al, what about a series on staff style curries? Bone in, stewed for hours. But you could do them like Lamb Madras Staff Style or Rogan Josh Staff Style, etc. Then we could really feed a large fanily or have a well stocked freezer!
Hi Al. I made this at the weekend and it was brilliant! I've tried nearly all your 30 minute series, but I think this is my new favorite! You have changed the way I cook curries with this series so - thank you. I look forward to the new authentic series. The nation and I salute you - keep up the good work!
Have followed the 30 minute series but didn't manage to make one yet. Got myself stocked up with the spices today and made it tonight and it already has legendary status. Brilliant. Thank you!
Thank you Al for being so patient and professional throughout the series and beyond. I’m so very glad I found you, especially as I am now 71, and at long last I can cook a more than decent curry, and I know what’s going into it. You really are a true gem. Not bad for an Englishman. Lol. Live long and prosper! Steve Star Trek
Thanks. Great message. Happy you like the curries
Another spot on recipe. I would be interested in seeing a pork Vindaloo recipe. I know how I'd make it following others in the 30 Minute series. The blended cooked onions really is a great way of adding that thickness to a curry sauce. This week I'm going to make Chicken Jalfrezi again because it's my absolute favourite and last time I did it it was perfecto!
Just finishing off and it looks fantastic. I missed the oil qty and guessed at 150ml? Decadence 100%
Thankyou 👏
I'd love to see the back to base BIR series refreshed. Go for it Al
Would love to see an authentic panchagavya 30 minute recipe 🙏🏻
Did this tonight for my fam. 4 year old loved it.
If you're up something new, Anglo Indian recipes were what I was fed by my mum, nans and any other relatives within shoving food into my mouth distance. Hope you're enjoying your hols
Done this tonight and loved it. As others have rightly said, these receipes are just the same as restaurant quality. I think sultanas would be nice in this one too!
Can't think of nothing better on the weekend than having a beer and cooking one of your curries 👌🏻
Fabulous thanks again Al. Another better of a curry. Family all agree . Changing plans for tea when they hear I am cooking lol😊
Just made this today so I can put it in the fridge to let it mature overnight and then we can have it for dinner tomorrow. I took a taste of the gravy and it tasted sooo good 😊 👍
Can't wait till tomorrow now.
Hi Al,
Loved the 30 minute series, it's been fantastic.
The series has inspired me to get a big cooking pot and a gas burner. I used it for the first time today and you're right, the curries improve ten fold!
I'm looking forward to your new series and I can't wait to try the recipes out!
Thanks for all you do Al.
Thank you so much Al. Love your recipes. Love your style - you are so genuine - and looking forward to your next desi series.
Pro tip - Stay away from veg oil all together it's intensely processed, so therefore harmful to you. Great to see you can use olive oil in this one but you could also use avocado oil, which is pricey but worth it. Trying this on Saturday, can't wait!
Best imo is to use ghee. I make my own it takes 5 mins, high smoke point and has been used in curries forever so the taste it adds compliments everything else. Olive oil burns easily and avocado may add unwanted flavour. But still much rather use those than veg oil
Love the 30 minutes series but it takes me an hour. Going to try this one tonight. Looking forward to the next videos. I like to use cold pressed rapeseed oil, it's got a nice yellow colour, cheaper than olive oil and I like the flavour. Plenty of heart healthy omega 3 in it too.
I'd love to see an authentic style fish curry, especially if it's not too hot for the family. Monkfish holds together really well in a curry.
Have enjoyed all the 30-minute curries I have cooked. Still a few to go, including this one - but not the Naga Phal I think!!! Since I'm retired, time is not such an issue, so I welcome the move to longer cooked Desi style recipes. I would also like to see some recipes for vegetable side dishes. And maybe curries with fish and vegetarian too - oldest daughter is pescetarian. Keep up the good work - you're a star! p.s. the high-sided pan is brilliant - wish I'd bought one sooner, so that half my shirts wouldn't have been stained with turmeric ;-)
This was so simple to make absolutely amazing thankyou Al love watching you making all these fantastic dishes xx
Just gathering up all the ingredients right now but can't see in the cooking where the 1tbsp of tomato ketchup goes?
I added it before the final 10 minutes and it turned out ok.
Made this one last week. And its better then my fav take-away butter chicken!
I have tried many chicken tikka recipes, and i can say yours is the best. I regularly make this in a small village in Northern Thailand where I live. Your great work has allowed me to taste again those delicious curries i used to eat in the 1990s. I am looking forward to your new series.
Can’t wait to try this, Al your 30 minutes series has been an absolute game changer for me, look forward to seeing what you do the Authentic Desi series
been with you for years now, love watching the channel grow, your videos getting better and better, the inspiration you give to us home cooks, bravo sir!! looking forward to the desi authentic series
Made this with some chicken thigh that I had cooked with a tikka spice in the air fryer. Sensational. Absolutely loved it.
50 minutes to prep and cook this amazing curry ready for tomorrow night. Great recipe and it tastes fabulous 👍😋
Thanks for the recipe
It’s sensational as expected and made plenty of frozen meals for night shift.
Made this tonight, absolutely smashing. Cheers AL ❤
Such an amazing series.This has revolutionised the way i cook curry for friends and family, and im really looking forward to the authentic series.
Hey Al, Indian cooking is very complex and its flavor. You make it look at so simple. It is one of those things where having your mind enplase so simple. Once you get everything together, it’s a beautiful beautiful thing. I thank you again. Where I live some of these things are hard to find particularly the black cardamom. I have the special order that one.❤😂
Couple questions, if you're using chicken tikka do you still add the onion water, cover and simmer for 10 minutes? Also, the written ingredient list includes 1 tbsp of ketchup. When should that be added?
Al is simply next level. Saved me a fortune in take out currys. 👍👊👊👊👊👊👊👊
What an incredible series! Thanks Al 👏🏻
I'm the one in the comments who told you too use olive oil you're welcome AL 👍
Butter is far superior by any metric
@@jasoncdebussy were talking health wise I've been making and eating these Curry's 4 -5 times a week for 35+ years trust me all that ghee oil and butter will clog up your arteries over time so extra virgin olive oil is the better alternative 👍 still taste super as well 👌
Dive into the Bangladeshi dishes. They are stunning!!
Yum looking forward to your new series x
Amazing recipe and will also be trying this with paneer as my wife is a vegetarian. Great tip on the chilli powder and already ordered. Look forward to your Desi style recipes👍👍😋
Literally just finished eating this!! A family favourite for sure. What a lovely curry to end on! Superb again Al, searched high and low for black cardamom. Well worth the effort, makes a massive difference. Please make this, you will not regret it A*
Hi Al. I discovered your channel a couple of weeks ago. Just brilliant. Thanks mate.
My Personal Favourite Recipe.. Thanks a lot.. Eagerly Waiting For your signature recipes..
Cooked this tonight.Great flavours.brilliant recipe Al!
Great stuff! How about a few short 15 min videos on Red Chutney and Green etc! You probably have a great recipe!
Al,it has been great watching and cooking your 30 min recipes. They are a game changer and will do the butter chicky this week. Looking forward to your authentic series 😀 👍. Hope your having a great holybobs 😎😎
Here's an idea - a series on recipies using leftover cooked meat. I know theer are some recipes kicking around for turkey, but I often have leftovers after a roast. Sometimes not enough to do a whole meal (even for one) but it can freeze and accumulate over time. I suspect that it would need to be quite different to 'pre cooked' meats because they are generally spiced, so maybe low and slow in a highly spiced sauce, and maybe a marinade in a liquid marinade - can't really use spices because we can't easily bloom them.
Well done Al and thank you for all the hard work put into the 30 min series, bloody handy here in NZ where the curries are different! Going to do the 30 min Butter Chicken tonight for wifey which should be so different to the Tomato soup and cream Butter Chickens we have had out here-Lol. We don't have double cream here in NZ so I will use single at the end of the cook just before serving and hope for the best. Thanks again mate and I look forward to the authentic series, PS Just been shopping and found 2 small pots of double cream, never seen them before!!! Onwards and upwards!!!!!!!!!
My pleasure, thanks
Good stuff I've been using olive oil for over 20 years
Thank you for your wonderful channel Al. I have had great comments on the curries that I have made using your recipes (base gravy method). However, my partner can’t eat onions and so I have to revert to my old ways of doing curries for her (not as good as yours!!). We have learned how to cook lots of things without onions but curries are a bit of a challenge. Do you have any suggestions please? Kind regards.
Hey Al, we're having the butter chicken for the second time and it's a winner my mate ❤
Al , this more of a question than a comment , i was just wondering if you could figure out how to make the sauces , e.g , Balti sauce , Bhuna sauce etc , just a thought Al .
Another quality recipe Al, much appreciated. Enjoyed it very much 😃👍
Loved this series Al. Looking forward to the authentic series. Have a fantastic holiday. Many thanks and cheers 🍻 😊
Perfect every time
Al, how about a feeds 10-12 series. Ideal for partys or freezing in portions. Could be an hour or 2 to prepare thats fine. Think it would be a winner and you can do your lamb or beef as well. Fingers crossed. Thanks for all you do.
Fabulous Mr al❤
Another top recipe, Al. Cooked this tonight and it's even a hit with my boys who usually go for all things beige and bland! 😂 Am going to make the dhansak next weekend 👍
Loved the video, will make this for the kids this weekend thanks. What was the secret curry tip? Did I miss that?
Very versatile dish. North Indian dish use mace aswell and a smoking method with coal and spices. Great job tho Al 👏
Superb 30 minute series. Looking forward to the Desi range.
Great video. One question, how long do you boil the onions for?
Thanks
Cheers mate, I have learned so much from you and now make curries for my friends and family they all love.
Great 👍
Looking forward to your longer cooking curries, 30 mins is simply not enough time for me to drink the correct amount of beer.
Hi Al, Love your curries. I have made loads of your 30min series. 1 question though, i seem to have missed something. Where is the onion water coming from please?
From the water you boil you onions in during the prep.
@MM0OPXFieldRadio Ahhh ok, I've been microwaving them not boiling. Makes sense now. Thanks 👍🏻
@@ashleyknight2561 yep, keep a wee bit more tho in case you need to thin in down.
Love your vids buddy simple and easy to understand thank you
Glad you like them!
Great stuff Al, my all time favourite curry is a Beef Rendang, maybe that would be a good one to put in the new series?
Well done AL...I'm Indian and have made some of your Hotter Curries usually but my Girls like a mild curry and this one will be a Goer 100%..enjoy your Break and looking forward to welcoming you back. I'm sure it will be worth the wait.
Chile magnet on the fridge Al? I’m there at the moment and have managed to find some good BIR in Santiago! Butter chicken has been a staple out here in South America because it’s consistently good.
This looks great. I’m on it next. I’m looking forwards to this. 👍
Oooh that looks keen 😋
lovely colour in that Al ,bet it tastes delicious
Loving the sound of what is coming bro... Always a superb video
Nice on Al’ 👌 thank you 🙏
amazing recipe
My local restaurant here in Australia, butter chicken is sweet. No, very sweet. We'll give this one a try
Where does the 1 TBSP Tomato Ketchup go in?
Stage 2 or 3
Thanks Al!! Made this last night and it went down very, very well!! Only question is, did you use your own mix powder in your recipe? I’m using Raja’s mild madras curry powder (2Tbsp) as recommended but it turned out too spicy for it to be a ‘butter chicken’ would the amount be altered if using that rather than the mix powder? Thanks mate 👍🏻
brilliant again al from al in scotland cheers mate
Cheers Al looking forward to the authentic series 👍🏻
Looks absolutely banging!
I just made this.. its AMAZING!!!! just added a green chilli to it to give it a bit more OOMPH... but holy moly...this recipe is the bees knees..thank you
We really love your curry recipes. Do you add anything to the onions when boiling? Just about to try this recipe and thought I'd better ask first...
Hi Al. My husband loves watching you do your fantastic curries. I was wondering if you ve written a cook book with all your wonderful recipes in. Theyd sell like hot- CHapatis, ha,ha ha ha. Xx 🩷🩷
This looks amazing could you fry the onion instead of boiling it ?
Not really
Hey Al, love what you’re doing. And my family are forever grateful. 😊
However, I ordered some of your spice mixes off Spicy Joes three weeks ago and I’ve had no delivery and no word from them. They don’t even answer emails or questions through their website. Do you know if they have a backlog or something?
Help me out, how do I get chicken to cook through on the hob - after half an hour with the chicken in and bubbling, it was only at 50 degrees internal temp. I ended up putting the whole thing in the oven for another 20 mins to get the chicken up to safe temperature but by that time the sauce was a lot dryer than I was aiming for. 10 minutes on the hob to cook chicken breast through seems ambitious!?
Hi new to your channel and have subscribed can I just say that looks amazing thanks very much for your video will definitely be watching the rest of your videos you have made it look so easy so hungry now thanks.
Chicken Shaslik please love it .
Hi Everyone, Could somebody who's tried Al's different recipes tell me how these 30 minute recipes using the boiled onion water method compares to Al's older recipes which rely on base Gravy.
Thanks
Hiya. I've tried the 30min Rogan and Pathia. They stack up really well against the base gravy curries..... it does take me longer to thicken the 30mins curries however. Total cook time is usually around 50mins to reduce.
My 30min Rogan does taste way better if you leave it for the day (cook in am and eat in pm). I also halved the salt.
And in my 30min Pathia I added cherry tomatoes towards the end and a teaspoon of greek yoghurt.
The two above is just how my house likes them so I'm not saying you have to do this. But I was going to cook the Pathia tonight, however I'm going to give this one a go instead (i'm out of base gravy...lol)
Cheers.
Hey Al, cheers for the recipe. I'm using passata for home style curries (napolino passata, plain) and I find it sometimes imparts an acidic taste into the curry, do you have a recommended brand of passata / tomatoes stocked in shops that avoids this or how to avoid this?
another classic.
My favourite curry Al be making that again soon .
🍻
Awesome Al, the wife loves chips with her butter chicken, on the menu next week
Excellent post yet again Al.
BIG 👍
6 tablespoons of tomato puree? is that correct in description? seems like a lot
Thank you, i've done 4 of the 30 min curries so far and been spot on!
Butter chicken i've never had, so it's now next on the list!
We do a mean Paneer and Saag by our standards, so would love to see this in the next 30 min series, but will try the full version from the channel soon, curry gravy is on the 'to do' list
Enjoy a beer on us, keep up the stellar work, thumbs up!
I could have mine delivered within 20 minutes cooked exactly the same way plus I will only need to wash a plate and knife and fork up afterwards 😂