Making Butter Chicken Faster Than A Restaurant | But Faster
Vložit
- čas přidán 8. 03. 2022
- Everyone thinks homemade butter chicken takes a long time, we are here to prove that wrong.
Butter Chicken: • The 2 Dollar Curry (Bu...
Get My Cookbook: bit.ly/JWCookbookAmazon
Additional Cookbook Options (other stores, international, etc.): bit.ly/TheJWCookbook
FOLLOW ME:
Instagram: / joshuaweissman
Tik Tok: / flakeysalt
Twitter: / therealweissman
Facebook: / thejoshuaweissman
Subreddit: / joshuaweissman
Discord Server: / discord
---------------------------------------------------------------
Full Recipe: www.joshuaweissman.com/post/m... - Jak na to + styl
It's nice to see Josh have the same chaotic energy as his guests in the blind cook along challanges
Josh Weismann becoming Josh Scherer
ORORORORO!!! I spend half of my day sleeping! ORORORO!!! Then I sometimes get up and tell you that I am a famous content creatorORORORORO!!! Please don't sleep while driving, dear lor
Yo, his kitchen knives thoo
I can tell it's messing with his quality control senses having to make the shortcuts. The tiny expressions on pain on his face is the same kind of expression that someone would have being asked to cut off a part of their finger
@@jdavis37378 I was going to ask for proof but I don't think I need any more proof than Josh pulling up to fast food in a Mercedes AMG and his boy is in a Honda.
"I've never had butter chicken--not one time. To be honest I just found out what it looks like. I think I will like it"
"I think I should get me a flash costume, and go pick up the food in a flash costume"
I'm only 2 minutes in, and the character development is blowing me away
Peak Fiction
I like him, he seems like a cool dude, one of those guys whos fun to bs with
i never agree with anyone on the internet. because im an asshole. but this comment, this comment right here... i agree with.
I dislike him he tries too hard to be funny
@@kaiderhaiii he’s not trying to make you belly laugh he’s just trying to commentate, plus I smiled. It’s not the funniest, but I smiled :)
Preparing the ingredients should be part of the cooking time too. Even if you have every single one in your kitchen, you have to go around measuring every one of them
measure? u just eye it
The restaurants already have that measured before hand, But then, at home, do u have it measured before hand on an average day ? I don't think so
Incorrect, this kind of dish isn’t usually prepared from scratch.
When it comes to spices i just yeet everything in there, which is how it should be when it comes to indian food and spices
Don’t forget the time to clean all the dishes and wash the pots.
I ordered your cook book for my birthday and there’s nothing I want more 😂 I love your videos !
*But Better:* showing ways to make your own food better than others can make it for you
*But Cheaper:* showing how to make meals that are economically sound when you’re in a pinch
*But Faster:* “Don’t eVeR do this but we WILL BEAT THEM-“
When there isn't time to make something wonderful from scratch, you can always dress up eggs - put some chopped up leftover veggies and meat into scrambled eggs or an omelet. If you have interesting things in your pantry, like canned beans ((legumes) and cellophane noodles and frozen homemade stock, you can throw something together faster than you can dial a phone (of course you have your favorite takeout place on speed-dial)
Tbh I thought this series was going to be about developing great recipes that everyone can make fast
imagine if they were fictive characters-- like theres the But Better guy whos very chill and seemingly has all the time in the world, the But Cheaper guy who somehow know the cracks through about anything, and theres But Faster guy. he's very competitve-- or he just has his schedule full- and looks like someone who has a breakdown every hour
I remember seeing a comment that said it would be nice seeing your techniques for how to make things faster, and it’s nice to see that you included some tips this time! Though I’m still pretty sure I would make this much slower, but thanks for listening to your audience Josh :)
Dream come true
I think it would take me around 40ish minutes but still that's pretty quick for me
@@jdavis37378 how do you know this? I see the comments you leave on his videos are all negative, but still curious as there could be merit to what you’re saying about the wages if you actually have sources
Tbh I thought this series was going to be about developing great recipes that everyone can make fast
@@jose-gr7jg yeah that would definitely be nice to see as this series evolves, hopefully he can work on that and improve these videos. But this one was better than the last
This is *SUCH* a good idea for a series. The fact that you’re competing with the delivery time is so funny to me.
I found your channel like a week ago and I absolutely love it, thanks for helping me learn how to cook and stay entertained while doing so
You guys should do a challenge where your team tells you a dish to make with no prep work and see how long it takes. No pre measured stuff, completely spontaneous
Exactly! I feel like this would be more accurate
@@maggyrk5853 honestly it wouldn’t be fair because restaurants prep all of their food before hand. Since it’s a but faster than restaurants
@@beverlyjune631 But if you are a home cook then you don't. I thought this series was supposed to show if you (as a home cook) can manage it faster than a restaurant and food prep takes additional time
@@maggyrk5853 depends on what you define as a home cook. If you’re slightly more ambitious (or potentially a bodybuilder) it’s not unrealistic to meal prep or separate ingredients in serving sizes. Josh separates his food into different compartments regardless of what meal he cooks. If so say he didn’t measure out every ingredient before hand but knew where each thing was it would waste maybe 5 more minutes. However this but faster is near useless for anyone who doesn’t have an organized kitchen tbh.
@@beverlyjune631 I feel like the fix for those people is to just… organize their kitchen.
I love making your $2 butter chicken all the time. Just made a double recipe for the whole gang on our spring break trip. Legit good food.
Don’t get drafted
Is that how much the butter chicken in this video costs? 2usd?
That's fkin impressive
@@sarchlalaith8836 No, that's the cheap recipe and that's per serving
@@sarchlalaith8836 That's what the recipe is from yeah. Is kinda best case scenario tho. When I had to get everything from scratch from Winn-Dixie the other day it was more like $4 a serving, but that's still counting the extra ingredients and spices I had left over after.
Also counting the naan I got to go with it.
@@F6FHellcat5 I mean you wont have to pay for the spices the next few times, so it evens out
The blending tip and the searing tip, both great idea. Will definetly be using those 👍
I'm loving this series. It's not applicable to me as I live way out in the boonies, so any fast food is an hour round trip, removing the 'fast' part, but I love how it shows the almost chaos of multitasking while making a dish like this. Just prep yourself mentally beforehand so you have the steps of the recipe in mind, and into the fray!
Keep it up!
But Faster: Papa’s Wedding Night
Damn bro Luigi said he made this for his family in 35 seconds
Hahaha
🤣
Yo woah 🤭
🤣
Imma be completely honest, Josh, if I have to drive 40 minutes to get butter chicken, I'm just eating a burrito wrap with cheese and calling it a meal...
If you live in some forsaken little town far away from civilization, there may not be an Indian takeout place in your whole time zone
@@purplealice I do happen to live in a rural place...
I go through *a lot* of burrito wraps.
Driving 40 minutes to go get food in Houston is just Houston culture tbh LMAO
I can get it in a 3 minute walk. Usually call and wait 5 minutes.
With gas prices as high as they are getting, you might as well.
What a great recipe! I would always need to go to the restaurant for such authentic flavors. I made this exactly as you did and it was amazing! The family loved it! Thanks.
This is the first recipe I made of Josh's. This is divine, will definitely be trying more!
Same here!! It was so good that it doesn't seem to be made by me ahaha
This was a good episode and felt way more relatable to when I've been asked at the last minute to cook for family coming over in a hour and there's no ingredients 🤣
Just make sure you have ingredients in your kitchen - anything from mac&cheese mix to chicken and beef cut up for stir-fry and frozen in serving-size baggies. And make your own stock and freeze it in an ice cube tray for easy amounts to throw into anything you're cooking. (I buy the cheapest boneless chicken breasts I can find, cut them up myself, and boil the scraps, skin, bones, and fat with some ginger and soy sauce to make my own stock. It's usually finished cooking by the time I'm done cutting up the meat. Strain it and freeze in ice cubes or plastic containers, write the date on them and freeze. You can also make homemade soup by heating some stock to boiling and pouring it over some watercress or other leafy vegetable - escarole, kale, whateer you have. Or just put some leftover cooked meat and/or veggies in the broth and tell people it's soup. Make some homemade bread, and the aromas of the bread and soup will make your neighbors invite themselves over for dinner.
hello
@@purplealice not reading all that sorry
pro tip Josh: a half tsp on baking soda tossed in with the onions will get them to a sweet caramelized paste almost instantly. cuts like 20 min of cooking out
Does it do anything to the flavor at all? Really good tip. I'll have to give it a try.
Does it make it taste bitter though?
Wow you’re the best!!! Thank you for making this dish.
the fact that the cameraman stopped Josh from jokingly biting that piece at the end is so hilarious and wholesome at the same time
Just want to say that THIS is such a useful series. My job is teaching cooking skills for people who might be otherwise inclined to order takeout, and your videos are seriously helping to change their minds.
Yaaay!! Great going!!
Fakeaway all the way!
in case anyone was interested and i think josh got the idea from him, but Ethan Chlebowski makes videos along the same lines
@get out im taking a shid Takeaway that you replicate at home is called fakeaway
How??? How is adding stress to their lives better?
A lot of the best tasting Indian food I’ve had didn’t have such a smooth texture. The sauce is usually broken but the flavors are more intense. The best one i had was at this hole in the wall in sacramento, there were crushed cardamom pods and chunks of chilies and garlic floating in the sauce. The ghee was stained a dark reddish orange and i soaked it up with naan. Soooooo good.
The smooth texture of sauces in Indian cuisine is something that has been normalized lately, and incorporated for the food to suit the Western palate. Garam Masala is basically a blend of all the spices that you would usually use but in authentic Indian food, whole spices are always preferred. It's not uncustomary for whole spices, chillies, or herbs to be found floating around in the sauce. 😁
The smooth texture is for people not used to Indian food. Also, they can use powder instead of whole spices which makes it easier. Indian households will always use whole spices which makes the food way better.
@@xrdc7 The Western palate does not include non-broken sauces, they're all over. I lived in India for 2 years and found broken and non-broken sauces all over the north and the south. Just like in every North American country and various European countries. I've asked local chefs if curries are supposed to be broken or smooth hoping I'd know which is a mistake and they all basically just said it happens, it doesn't affect the taste and most of the time not even the texture as you're eating it. None of the Indian restaurants I've travelled to have ever referenced that in how they explained catering to (insert country), only spice levels. Smooth sauces just present better to the eye so chefs who lean into the looks of their dishes aim for it
@@lyledeporiss5937 I'm a chef myself and I've worked in India as well as America and for the most part I agree with you. The sauces happen to break when the fats in it split, something that doesn't necessarily affect the taste as much as it affects the texture or the appearance. But we usually prefer to add less yogurt/cream to our sauces whereas most of the Indian restaurants you'll find in the west add more cream to their sauce, although I know not all western sauces are non-broken. It also depends on how fine you choose to grind the mix before adding the cream/yogurt, and high end restaurants will also use fine mesh strainers to keep the "fibre" from getting into the sauces. We did this at my last job in Florida where we used the Butter Chicken sauce with Pasta as a base for Grilled Snapper and it had to be exceptionally smooth. The cream also needs to be added at a certain stage and below a certain temperature to prevent it from splitting. Personally I prefer it either way and you're not wrong that both are available in abundance here but authentic Indian cuisine is more about the taste and less about the texture whereas in the West equal importance is given to appearance and texture.
I appreciate your love for Indian food sir
Hello PaPa, i have bought your book and have gained extreme interest in cooking since I first found you on CZcams, thank you! Keep the great videos coming Joshua. Doing an amazing job!
Thank you so much Josh for starting this series!!!!
Indian mom's do it in literally 15-20 mins, they multitask everything, one one side rice is cooking, on another they're searing chicken and on third they're preparing gravy.
at the same time they are also fending off couple of kids, giving some tea to in laws, handing a towel to the husband, checking msgs on the phone,gossiping with a friend
Tru 😹
@@ktolwal they are also starting a business
What are you saying??? Isnt that hoe everybody cook?? I cook like that
lol it’s truly impressive. Props to all the women out there, saving their families from certain starvation.
You should do a “But” series where one of your team members asks you to make a dish BUT throws in a curveball that make it more difficult or require more creativity to accomplish.
but harder, but better, but faster, but cheaper *daft punk noises*
Cook everything on a barbecue grill, outdoors, when it's snowig (something my son did for Winter Solstice when he was in college, and he invited his friends for New Years and cooked in our back yard. It was delicious, an an unepected treat in wintertime.)
That’s a good idea!
So good! The whole family loved it! Thank you!
Loving this series!
Honestly, this series is amazing. Thank you. I always try to do my best while trying to hurry since everyone's schedule is so chaotic, and you're literally showing that even tho it's rushed food can still be great!
I swear sometimes it's even better than when you fuss over every single detail.
As a brown girl who loves to cook. I'd recommend adding dried fenugreek leaves when you're simmering the chicken and the sauce. It really oumphs up the flavor.
Where the cashews at
@@shrutithomas1954 yup that too, girl. THAT TOO!
why'd you have to say 'as a brown girl' ....eh
@@burundianfamily2982 cause the food he cooked comes from my homeland. :)
@@nashranabi9015 u look great btw
I’ve always wanted to try butter chicken. Thanks for sharing this recipe, I can’t wait to cook this and see how my family likes it!
Nicely done. One of my favourite dishes. You chose the perfect chilli powder too. A sprinkling of Kasuri Methi would take this to another level.
I think this series is your best yet as it takes you out of your comfort zone and challenges you a bit. One suggestion would be to add some sort of countdown timer in the background, I know you have the clock but I feel something with seconds as well as minutes could make it more 'intense'. Love your vids and will be making this soon :)
Tbh I thought this series was going to be about developing great recipes that everyone can make fast
@@jose-gr7jg yeah tbh that's what I'm seeing since there's no more marinade time and etc
One way to elevate this butter chicken quickly is by adding Kasuri Methi (Dried Fenugreek Leaves) during the final simmer. Game changer!
In Fish right????
Or chicken too?
In chicken. I haven't tried making a similar dish with fish yet but I expect the flavor profile and spices to be different.
100% agreed... He added fenugreek while sautéing which isn't the right thing to do... It loses the smell and taste...
I am close to crying!! Lol... I was just looking for butter chicken recipes and now you uploaded it!! I'm so happy!! 😃 😊
Love your videos Josh, you've inspired me to start upping my kitchen skills and make more stuff at home. What induction burner would you suggest for a 12'' skillet?
Josh's face as he massages the chicken in the bowl is just... priceless :)
In the same vein as this new series, I would like to propose a "... but Simpler" version of complicated dishes, with simplified processes.
Hmm what dishes come to mind? And do you mean simpler as in fewer steps, easier steps, fewer ingredients.
@@JMD3M410 Grilled cheese. Way to many components and things to master.
@@JMD3M410 I mean, he simplified THIS recipe here so he could make the time period allotted. He has his normal one online, he skipped a lot of the steps, and it still came out good.
Almost like half of the stuff pro chefs tell you to do, you don’t need to do if you’re cooking during a weeknight
Tbh I thought this series was going to be about developing great recipes that everyone can make fast
You can just watch epicurious then they have more simple dishes but high end 💀
A trick I learnt from my mama, make oniin tomato paste one weekends, cook onions and tomatoes, puree them and then reduce them to whatever consistency you like. You can also cook ginger and garlic with it. Toss that finished product in the fridge. Then you can use this same paste to help make almost all of the famous north indian dishes faster. You can make creamy paneer, chicken, chana(chickpeas), daal(various lentils). And you know what, if you live alone, make a double portion of rice when you make this and you then make fried rice out of it sometime in the next two days.
I’m shook that you haven’t done any slow cooker recipes yet. It’s but simpler as a series and you still get the delicious and tender results without too much of the effort. Something to think about
I work a lot. Like a lot a lot. I spend most of my time watching cooking channels . I guess I'll just say food is life for me. All facilities of food . Papa josh is my savior for when I need to take things a bit less serious but a lot more educated. Thanks guys all the crew really.
This isn’t the “but faster” I was hoping for, but it’s chaotically on brand and I’m here for it.
Stop being demanding.
@@DOCTORKHANblog ... how is this demanding?
@@DOCTORKHANblog Yeah, how is that demanding?
@@glazedandinblue8875 It isn't demanding, but it comes across ungrateful considering it's free content. I don't think it's you in particular the other guy is annoyed by, but just people not being happy with this series as is. People have been asking forever for Josh to do this series because some other dude does it and now tons of comments compare the two and it seems like people just want carbon copy content rather than just letting Josh do whatever the fuck he wants without something being said.
@@TheSwauzz I'm very happy with the series as is, as I stated in my original comment. It's not what I was expecting but I'm here for it
The quality of these vids has gone up like crazy keep it up 👍
Wow! This looks absolutely amazing, so delicious and flavorful. 💕Stay Blessed and stay connected!💕
This is a great series. I find myself thinking that I shouldn’t order take out because I can make it just as fast. You did that josh thank you
I love this series, makes me realize I can cook great meals even on week days
This show cracks me up! Keep it up!
If you really think about it, Josh is alot slower in this food series. He is supposed to finish his dish before his friend arrieved at the place where they order the dish. But props in coming out in your comfort zone and making new series 👍
I agree, next time you're kind of obligated to not have everything measured out cause that's a cheat code, Josh
Who knows if he did or not, it was 20 minutes condensed into a 7 minute video so clearly we did not see everything. I prefer Ethan Chlebowskis long form version of this not just because you see all the prep steps but since its less hyper sped up it feels more achievable.
Wasn't it more like 30-40 minutes? Cause the food was only ready for pick-up after 20 minutes and then he still had to drive back with the food.
I do agree. An issue is he has to film for the camera and commentate (?) so that definitely adds time and he's away from his normal stove. I'm sure if the spices werent measured beforehand he'd just throw them in. It doesn't seem like his kitchen is set up for normal cooking but filming. I have so many things and pots within reach of my stove so I don't have to go around my whole kitchen.
You can have a butter chicken spice mix ready to go for when you make it
I would love to be the person picking up the food. Also, when he said "bust faster" that made me laugh so much.
I love this but faster series. I don’t really have time for the big prep times as a med student, but I still love cooking.
Thank you so much. You taught me how to make butter chicken from scratch and it tasted better then the restaurant Butter Chicken. I did exactly what you did but i also added a little bit of cinnamon. And it was fantastic. You saved my night. I also didn't have cream so i used milk instead and it came out better than the Costco store bought butter chicken jars. Thank you josh so much.
Loving this new But Faster series! I'm... also realizing that my definition of "fast" when it comes to food prep is severely different than most people's, though, lmao. You're still doing almost all the steps, just going at hyperdrive the whole time.
So. Would love to find another series/ have you start another series along the lines of "But Simpler." Reduce steps and ingredients as much as possible while still getting a tasty product, bc like. I'd like to actually have the energy to eat once I'm done making my food and all 😂😂😂
But cheaper is that...
@@fabiankunda1365 Nope, in "but cheaper" he often spends extra time just to reduce the cost. In the lasagna episode, for example, it'd be simpler to use store bought pasta.
I'm the kind of person who doesn't mind spending lots of time in the kitchen, so I don't know if it'd be my thing, but a series that consisted of simplifying beloved recipes as much as possible would be really useful to a lot of people, and his experience working in actual restaurant environments should be useful when optimizing for amount of labor required.
@@rektifyr... You're right. "But Cheaper" is not exactly "But Simpler", however it's similar because cheaper recipes tend to have fewer ingredients. I think the fact that there's a large overlap means Joshua doesn't really have an incentive to make a standalone But Simpler series.
I just take his But Cheaper recipes and skip any step that involves making pasta or making dough or mincing garlic/ginger and just buy it from the grocery store myself, and it turns out fine.
I love this series !
I've been wanting to make my butter chicken recipe for our channel, but man it's not as easy as you make it here! Bravo!
Literally watching this while waiting at the restaurant for my order of butter chicken 😂😩
I LOVE LOVE LOVE watching Josh frantically trying to get the food done 🥰🤣🥰🤣🥰🤣
Wow thanks! I'm going to make this for my mom and it's good to see if I'm lazy and cut corners it will still come out decently😊
Gonna have to try this recipe, great upload! hahaha
Love Josh’s recipes and love the book but I’m too fat at this point to keep making them on a regular basis 😅 how about a But Healthier series?
Just a reminder!! I love the energy!! You remind people that cooking can be fun!!! And funny literally never seen delicious food make me laugh so hard. Ps. Josh vs Josh (GMM) please
I loved every second of this video!
It’s nice to see Josh have the same chaotic energy as his guests 👏
Use Fenegreek leaves vs powder, the powder makes it more bitter. Also raw cashews cooked in the tomatoes make for a rich creamy sauce that is epic! Onions are normally not used but some do. Love the chaos, totally like me cooking 😁
Josh is so competitive. He must win at everything. This will be his undoing. Also, Ulysses is awesome 😆.
Loving the new series
Really enjoy speed run episode, Josh plz do some more!!
See this is why I like both versions of this.
Chaotic speed energy with Josh, and Ethan is basically a pace an average home cook can keep up with. Both channels need to keep this up.
I would love to see this series more. It would make it a bigger challenge to not have the ingredients pre measured!
Truly love the but faster series so far!
This was honestly very fun to watch!
I think in the But Faster series, Josh should have to blind taste test vote too. We know how he feels about his perfected cooking, but I would like to see how he feels against his rushed cooking.
he probably tastes as he goes, so he'll probably know which is his. since it's the same dish he could get it so close they taste the same or worse he'll because he'll taste that one ingredient he put in his version.
Challenge: cook before his friends comes back
Buddy on freeway: *going 10 below the speed*
The comment Josh made about having all your tools organized and in reach now makes me wanna see him try to cook after the crew rearranges the kitchen 😁
I like this format!!! That must be fun. I think that will make it verry interesting you realy could lose on some of those.
My favorite Indian dish, Murgh Makhani and presumably India, took me a long time to figure out it was Butter Chicken here, here being the USA. Nice to know you can make a good one fast. Well done!
"But faster" using pre-measured ingredients is cheating Joshua. Take notes on how Ethan does but faster he's killin ya'll.
To be fair restaurants use pre measured/prep food too, so he should have the same advantage. If anything he was at a disadvantage because he had to chop the onions, which is already pre-chopped in most restaurants. In fact, I'm pretty the restaurant had more prepped ingredients than he did
@@MsZeldasaga Restaurants certainly have those things prepped as you said. But the premise of "But Faster" is can one cook the whole dish start to finish as a home cook faster than they can go out and pick it up at their local restaurant. The title of this series is geared towards those looking for a quick meal - not prior prep work on top of finishing the dish at meal time.
Humbly disagree. I went over to watch Ethan after seeing so many comments on Josh's channel about him and no offense to him but it was very boring. The reason I subbed to Josh in the first place was because of his humor. Josh's videos are fun to watch and this new series is no different. I love the chaos.
Tbh I thought this series was going to be about developing great recipes that everyone can make fast
Ethan also does it in a way that doesn't feel panicked. Like when he does it, I feel like I can do it at home. Josh is RUSHING and YELLING and I'm entertained, but I'm never gonna try to do what Josh is doing.
This was so funny 😆 great format
Love your crew man ❤️👊🏾
So what you’re saying is I need to get a pressure cooker to make rice. I agree the sauce looked pretty good. Loved when your buddy said the weather was making him feel like he was losing. 😂
I was thinking that too. Also cleaning all the dishes would take a bit of time also.
I was wondering if anyone else here also watches Ethan. This just felt like cooking in panic mode, what I like about Ethan’s videos is that he’s just cooking and cleaning as you go like you usually would at home. I think with something like the butter chicken in this video it would have been more interesting to see him try like a pressure cooker recipe or something to see if you can get a similar quality product quickly without just doing everything at breakneck speed.
Yes I agree!! Also the pre measured ingredients, no average home cook does that and if they did, the prep time taken should go towards the total time!
I watch both Ethan and JW. I think the scale of JWs channel also contributes him having more people in his team to make these videos easily watchable (shorter runtime). Ethan is amazing but really he is doing everything himself so his videos tend to be more raw and longer too due to less help.
Also, I’m Indian and this is a good version of butter chicken but if you want to try the more accurate recipe, check out @Your Food Lab channel’s video on that.
Absolutely love Ethans videos too! He seems like a real chill dude and I do really like his recipes.
Agree. I like these videos but they feel so rushed. Ethan shows how to make it faster but not chaotic. Not to mention anyone with less skills trying to do it this rushed would make mistakes or get hurt.
Am I the only one that likes watching the chaos? And the humor..which is the main reason I subbed to Josh in the first place.
I’m very happy that this is definitely going to be a regular series. Would have been sad I’d it was a one shot.
I just made this and good LAWD. It’s delicious! Perfectly seasoned and just the right amount of heat.
Love Josh having the same "fuck it its all going in" energy I have when I get home at the end of the day and I'm hungry. I don't think him having all of the ingredients pre-measured out ahead of time is really being taken into account though. Finding the ingredients and measuring them all out takes so long. That's another 10 minutes there.
Josh you always make great lookin food. Hey! Just a little FYI, that is not a white puffy cheeto. Keep up the great work my friend 👍
These recipes are great for working parents with no time who want to eat good homemade meals in a flash. Thank you!!
I’ve been binge watching your shows. Now I wanna know some easy midnight snacks
Please get this guy a car holder for the phone.
Was anyone else hoping that this series would be quicker recipes as opposed to just watching Josh have obviously quicker and better knife skills than me?
Git gud
git gud
Why do you need quicker recipes from this channel when millions of other resources for quick, simple meals exist?
@@TheSwauzz i don’t NEED anything. I like the channel as a whole and have liked the recipes I’ve tried from it so far so I have it as a trusted resource for dishes I’m looking to make. I was just giving my opinion that for me it would be a little more beneficial to have a simpler recipe overall than to see super fast cutting and hurrying in a kitchen in the name of a “but faster” series.
@@KDisforWHIMPS Ethan Chlebowski does this too, where his brother goes out to order food, and he tries to make it before his brother comes home with the food. he doesn't rush, doesn't have anything prepared/premeasured, he only has the ingredients he needs for the recipe, but it is all put away. the videos are minimally edited, so you see the process from start to finish. he also cleans up too
This is my favorite cooking show bc it's so unconventional and funny and modern. It's like a whole new step in the cooking shows game.
Def gonna try this thanks
Ethan Chlebowski: ಠ_ಠ
God this series makes me miss Houston so bad. The supreme chill/zen of the guy getting the food...the awful traffic...the hideous strip centers...that's my city baby!! That's my home!
the way ulises always wears htown merch is really how houston is
You're a mad genius in the kitchen, but you already know that surely. Thanks for this one! 👌
I love this one!!
Practical and hilarious. Love this series and your book. Well done Joshua.
I love how Josh told his buddy to drive slow so he can finish faster. You can see how other cars are cutting him off and the speed is 10 below at the freeway 😂
I've been making 20 minute butter chicken for ever and it's all 1 pan, no other dishes (I use Shan Butter Chicken spice mix, but ignore the recipe) and much healthier than most recipes. Josh probably wouldn't like the simplicity of it and it's pretty smooth and decently thick, but not "velvety smooth", but it's really good. My Pakistani friends approve.
2-3lbs of chicken thigh, cubed
Heat a tablespoon of oil over medium high heat, add garlic+ginger
Add chicken + spices + a few spoonfuls of plain nonfat yogurt + lemon juice + 3 oz of tomato paste (half of those little 6oz cans).
Cover and cook for 10 minutes, flipping occasionally. Should look like buffalo wings. The tomato paste and yogurt give you good browning.
Add 4 tablespoons of butter, simmer for 5 minutes, stirring occasionally.
Add 3/4 cup more yogurt, 1/4 cup creamer. Stir and it's ready.
This makes 5 servings, about 450 calories each.
I just made butter chicken with what I had on hand. I only had chicken breast in the freezer and marinated that for a few hours. Then just now in the evening I used four small red onions and dried ginger. I would have bet that there would be cream in the house but there wasn't. I used a can of coconut milk instead and let it reduce a little longer. I did blend it.
The amount of spice was actually on point. Thanks Joshua. I happened to have an open jar of yellow curry paste so a bit of that found it's way into the curry.
The chicken meat was awesome. It did brown really nicely in high heat but it didn't turn dry despite the fact that I used breast.
I think to some people butter chicken is a little bit sweet. I think it was a little bit sweet from the onion but it really didn't need any sugar. I think the sugar is the reason why one of your tasters gave their point to the take out.
Great recipe, it will find its way into my regular cooking. I might make it a bit more healthy by chucking in a few frozen peas and beans at the end in the future.
Even though the recipe is on the website, I think it would be a good idea to have the steps be shown on screen in the corner as well as some people might miss the steps due to the fast pace and talking. Otherwise, I think this was a really good episode!