(playful music)
- Well hello everyone, it's Barry here.
Welcome to My Virgin Kitchen, I hope you are well,
as always, as always, I really do genuinely hope you're
well, wherever you are in the world, however old you are,
male, female, thank you so much for supporting this
channel and my family and I in what we do.
So today we are doing a really popular recipe
called butter chicken and trust me, it butter taste nice,
let's get that out the way.
Almost as bad as some of the jokes I've been doing
on Twitter recently, this cheese one, in particular.
What about the dad jokes, folks?
What could be better than butter chicken
on it's own than butter chicken
served in a bread bowl.
Now I didn't know what a bread bowl was until
a few years ago when I discovered it in this place
called Panera Bread in America.
Shout out to my American family, Cindy and Sammy
for introducing me to that.
The best way I can describe it is imagine a bowl
okay, where your food is normally served
but you can eat your bowl.
That is effectively what we're doing.
We are gonna make a gorgeous butter
chicken with chicken thighs.
(kissing)
Love chicken thighs rather than chicken breasts,
just a personal opinion.
Serve it in a bowl, we're gonna core it
out so you can dunk the bits in it.
(kissing)
I'm gonna do them in sort of slightly smaller bowls
for portions maybe for lunchtime or a snack
with a side salad, something like that but of course
if you wanted to, you could get a big
old cob and serve it in that.
So without further ado, I think we are ready to go.
The dogs are just chilling out down there, all happy
'cause it's a lovely day outside.
We'll start with our rolls, we gotta take off the lids.
So these are the rolls that I'm using, freshly baked
this morning from the local bakery and they smell
absolutely gorgeous, I just want to lavish this
in butter right now and eat it but we're not gonna.
Serrated knife, that's the one with the jagged edge on it
and you wanna try and take, imagine that this is in like
fifths, probably wanna take the four fifths,
leave that in there 'cause that's
what's gonna hold the butter chicken.
See the lower you go, the less capacity you're gonna have.
Leave that, okay.
This method's really good for making soups as well,
serving soup in a bread bowl.
(kissing)
So the inside of the bread, other than the crust,
you finger in farm and just pinch it out like this
and also, don't discard it.
So we just sort of hollowing out the bread.
Now don't completely rip it apart and take it straight
down to the crust because it could potentially soak
through, leave a little layer on there but that's it.
Holy bread, Batman!
So I'm just doing that to like three or four more.
So I'm just gonna stick them onto a baking tray
'cause we're gonna warm them through just on the inside
just to firm them up a little bit.
It does help hold things in a bit more.
If you wanna be extra flash, you could rub some garlic
into it, be a little like garlic bread before,
if you want that garlic vibe, I don't 'cause I don't
wanna smell today.
Anyhow, let's put this in the oven.
I think about 10 minutes would be alright
and we could crack one of our steps.
So that's in the oven for about 10 minutes.
We're gonna cook our chicken thighs
in a wok.
Bu first we're gonna get our sauce ready that's gonna
go alongside with that.
Alright so into this mixing bowl,
that is two tablespoons of corn flour,
some single cream, it's 250 mills of that,
I'm going for the lighter cream just because well,
it's gonna make us feel a little bit better about it,
isn't it?
And the Greek yoghourt which is going down absolute
storm the Greek yoghourt between the two ingredient pizza
we did, about 100 grammes of that.
And we're just gonna mix this together.
The corn flour acts as the thickening agent
so that will help around the chicken in just a bit
but with this roughly blended through, we don't need
to go too crazy, we'll leave it like that
and work on our chicken.
Wok and roll.
It's time, here's our wok.
The chicken thigh pieces I've got are a little big
so I'm gonna use food scissors, which I find
the easiest way to slice things like seriously,
above any knife.
Just gonna cut it roughly up and obviously wash
your hands after holding the meat.
Vegetarians, you can replace this with any sort of
butch vegetable you want, still work quite nicely.
Maybe some courgettes, some peppers and if you're
off bread then probably just use a
normal bowl, wouldn't you?
For those of you who watch the vlogs, my friend,
Kenvin that was helping me with the DIY last week,
on Monday he said, hey, I'm doing this diet where
I'm not having any bread 'cause it's a really good
way to lose weight and I know that.
One day he was here, we had pizza.
The second day, he said that he had a massive craving
for momite so I went out and bough a massive
momite loaf, which he ate the whole thing.
And the third day, he had pizza again.
That's what happens if you come
and do work at my house, guys.
This thing, it takes time.
Alright, chicken thighs cut up.
Wash your hands.
That took a little longer than expected,
that other step, probably 'cause I was telling you about
my story with Kenvin but here we go,
they're nice and done.
Using some spray oil today.
Chick a little season if you want, I just like pepper.
Stir that around, get it nice and coated,
I'm gonna cook it on our our hob.
For around about five minutes until it's golden.
To one side, be sure to have your tandoori paste ready
to get that on your chicken, we're gonna stain it
like fake tan, it's gonna be amazing.
We've got our yogurty corn flour mixture
and this is just some coriander aka cilantro, I think.
That's I've just roughly chopped.
Absolutely love chicken thighs.
There's something about them, I mean there's nothing
wrong with chicken breast but I don't know,
I was converted a few years ago when
I first started using them.
They're a little bit cheaper but they're just meatier.
Feels like good meat, you know?
Leave them there now, folks.
If it gets a little bit wet, I just went and did this,
just drain off some of that fluid, okay
'cause we want it to be against the metal
to make it fry better.
On the subject of chicken thighs though, I remember I went
and did that video where I went and learned
how chicken nuggets were made?
The guy actually told me that once they did start
adding chicken thigh meat in with chicken nuggets a few
years ago but loads of people started complaining
that the nuggets were a different colour because thigh
meat is a little bit darker so they
switched back to chicken breast.
I really wanna make chick thigh mcnuggets now.
Actually my first cook book, there's a recipe for corn
flake chicken nuggets so try that with thighs.
We're now gonna add in our tandoori paste.
We're gonna add two tablespoons into our bowl.
If you're a bit funny with stuff like that,
or you want it milder, just put maybe
like half a tablespoon.
Alright, here we go, it needs about a minute
to coat in this before we add in the other stuff.
Oh yeah, oh my gosh, that smells so good.
Soothed it straightaway.
Brought the temperature right down.
It's just gonna cook onto our chicken.
I hope the camera's making it look as good as it does
in person right here but oh my goodness.
If you just heard that, that was the sound of me
dropping a very large knife on my toe.
Luckily, I've still got all my toes.
So there it is.
Oh look at the marble effect as we do this.
Oh lush.
The corn flour, yoghourt and cream mixture, few lumps
in there as I say, it doesn't really matter,
we're gonna like stir those all through as it warms up.
I'm just gonna initially stir it through right now.
What we'll also do is chuck in
the coriander that we chopped that will and go in there
and add a bit of colour, as you can see.
Loving the contrast, oh yeah.
Leave a little bit for garnish at the end.
If I had to caption this scene, it would be Amy
pretending to be not bothered by the smell right now
but I can tell she's craving for it.
Alright, here we go, this smells amazing.
It's just on a low simmer, just about a hit that
so it's wilted the coriander fully.
The corn flour has thickened that sauce.
We don't want it too thick but if you wanted to,
you could go crazy and add some more corn flour
but that is a very beautiful thing indeed.
Alright, I have to set up some more coriander
in the bread but an amazing tee shirt has just arrived
so I just got to show you this.
Yes, that is a pug riding a T-Rex with a unicorn,
which I think was in My Little Pony,
an episode that my big sister watched years ago.
Friend of mine told me to get that and I thought,
yep, alright.
Homer?
We're gonna put the nice lens on for this meat, alright?
'Cause people like that.
Onto the same board that I've used earlier for the bread
and chopping the coriander, we've got our bread bowl
with just a very slightly crispy inside now
as our pan, I'm just gonna very carefully
pour it into the bowl.
Oh, or maybe not.
(laughing)
I'm just gonna dump it in.
Look at that, well, maybe it's my presentation.
Hopefully you guys don't watch me for presentation,
you can go to other channels for that.
Hopefully I can just inspire to give this a go,
that's what it's all about.
In fact, I love it when your stuff looks better than mine
and let's be fair, normally it does.
So there we go.
We can put a couple of scoops of bread there,
I actually like to dunk them in and scoop them out.
Few more bits of coriander and a little
blob of mango chutney, why not?
Right in there.
And of course, if you want, you still got your lid
so you can stick that on top with it.
(laughing)
I really think this is good.
I'm gonna taste this now.
I'm actually gonna sit some on the crust, the lid.
Oh.
You want some guys?
Don't say I didn't ask.
Look at that, it fits perfectly into that lid.
(groaning)
That chicken is so soft and the actual mango chutney
at the end just cuts through a little bit of sweetness
with that kick of the tandoori paste in there.
But of course, like I say, make that as strong
or as weak as you like or use other curry paste,
if you prefer.
But that is it my friends, as always, if you do try
a recipe, do send me a picture, cha ching,
at My Virgin Kitchen on all social media,
I might even retweet it or regram
it or all that other stuff.
If you've seen any cool recipes that you'd like to see me
or my family to try, please let me know down below
and of course, please make sure you've hit that
subscribe button, go on, do it and press the bell
button to make sure that you're notified
whenever I put a new video up.
Other than that, I think you're gonna absolutely
love this so give it a go and let me know what you think.