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hey all welcome back today I want to do
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a different kind of video i want to talk
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about what I see most people getting
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wrong when it comes to making butter
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chicken but why should you listen to me
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see I've only grown up on the streets of
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Delhi i've had butter chicken at Modi
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Mahal the place where the recipe was
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literally invented and I've also had it
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at Kareem's where the legacy recipe is
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still well and alive and that restaurant
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was founded by a cook who worked at the
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royal court of the Mgal Empire in India
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so let me show you how to make real
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butter chicken and the most common
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mistakes I see people making when they
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try to recreate it the first thing is
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adding onions see that's a big no no see
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authentic butter chicken never contains
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onions and it never did in the past
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either motim Mal's original recipe was
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created to reuse leftover tandoori
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chicken and it was added to a sauce
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strictly made with butter tomatoes and
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cream also known as mcney sauce it's a
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buttery smooth rich sauce onions
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actually take away from that mild
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buttery creaminess and shift the flavor
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to something that it's not supposed to
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be the second mistake I've seen is
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people using chunks of tomatoes or diced
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tomatoes instead either freshly pureeing
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some tomatoes or just using some
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strained tomatoes or pada like what I
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like to use see with patada I get to use
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with really little effort some good
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quality sweet tomatoes which have
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already been strained it's a nice thick
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rich tomatoiness that really works so
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well to make the maki sauce see the goal
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is to get a silky smooth gravy this is
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not supposed to be a rustic chunky
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tomatoy sauce the third mistake is not
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using kasuri matey it's relatively easy
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to find i've never had an issue with it
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and this herb that's dried which you
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crush between the palms of your hands
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before adding it to the mcconey sauce is
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what gives that mcconey sauce that
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signature aroma that I recall from all
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of my visits at all these restaurants in
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Delhi to the sauce to the dish to what I
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call real butter chicken kasuri
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translates to fenny Greek leaves and in
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this case they're dried and used as a
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spice the fourth mistake and this one
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really grinds my care is when you do
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everything right to marinate the chicken
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in yogurt ginger garlic paste all the
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right spices not over complicating the
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flavors but then you decide to either
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just dump all that in the sauce and boil
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the chicken or you decide to sauté the
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chicken with all the marinade with the
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yogurt and then prepare the sauce in the
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same pan see boiling it really does not
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give the same depth that charring or
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baking or broiling gives to that
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tandoori chicken same goes with
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incorporating all that yogurt infused
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marinade into what's supposed to be a
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smooth silky tomatoy buttery sauce the
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fifth mistake is trying to healthify
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what's supposed to be a decadent treat
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the word mcconey literally means buttery
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this dish is meant to be indulgent so
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you really cannot skimp out on the
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butter use things like margarine take
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away the cream and instead use coconut
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cream or coconut milk instead the key
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part that makes a real butter chicken is
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the butteriness it's the mcconey sauce
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the creaminess without it you've removed
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the heart of the dish now while
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addressing these mistakes will get you
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much closer to authentic butter chicken
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you can also see my recipe and let me
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know what you think after you've tried
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it and another mistake which is I guess
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bonus is trying to over complicate the
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spices that I used in it the spices are
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very simple and the reason they're there
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is to highlight the creaminess and the
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richness of the tomatoes the butter and
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the cream if you've only ever had overly
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sweet onionheavy butter chicken then I
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promise that this recipe will blow your
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mind hit like share this with somebody
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who you think needs to fix their butter
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chicken or who deserves better butter
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chicken in their life there's so much
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more on the way i'll see you all on the
