- If you're looking for an easy recipe,
packed with flavor that whips together in a snap,
then you've gotta try my butter chicken recipe.
This is actually one of the recipes
that I make most often at home.
It's that good.
Hey, you're watching Preppy Kitchen
where I, John Kanell, teach you how
to make delicious homemade dishes
to share with your family and friends.
This butter chicken will be ready before you know it.
So let's get started.
First off, let's do a little bit of prep.
We're gonna chop about one cup of onion.
You could use a little bit more or a little bit less.
A rough chop is fine.
There's no need to be precious about this.
And as you can see,
I added a bit more onion than the recipe calls for.
You could do it the way the blog post says
for the exact blog experience, but they're both delicious.
Now it's time to mince about three tablespoons of garlic.
And in my estimation,
that would be one, two, three, four, five, six cloves.
You could add a little bit more or a little bit less.
Totally up to you.
I like to give my garlic a good smash to get that skin loose
and also move some of the oils around inside of there.
After you've removed the skin, time to give it a good mince,
which is really just a fine chop.
You kidding me?
Don't think you're gonna slide on by, last clove of garlic.
All right, the last thing I have to chop is fresh ginger.
Fresh ginger is an amazing ingredient.
Don't be intimidated by the wonky shape.
We're gonna use about three tablespoons.
So that would be around this much.
But once again, it's totally up to you.
Use a spoon to just scrape the skin off.
It's gonna be a really easy.
So now we're gonna slice the ginger.
Ginger root has a ton of fiber in it
so you don't want massive pieces.
Mince them up nice and small.
Everything will cook down really well.
While you're doing all of this,
you might as well have a pot of rice getting ready.
Today, I'm just doing plain white rice
because I'm photographing this, again, for the blog
and I wanted it to be kind of nice contrast.
But normally I would either add some garam masala
or turmeric, chili, curry powder, all of my favorite spices,
a lot of cardamom too, and have a really like tasty rice.
I prepped my ingredients.
I have a Dutch oven over medium heat,
and now it's time to add in the butter
for butter chicken, hello!
Let the butter melt
and then it's time to add the spices in.
We're adding the spices with the melted butter.
It's gonna bloom them and really expand the flavors
and give you just wonderful aromas and everything delicious.
My butter's melted.
It's already starting to brown.
It's time to add the spices.
Starting with one tablespoon of curry powder.
It's a generous, generous tablespoon,
but that's how we roll.
And then two tablespoons of garam masala.
Garam masala is a spice blend
so you could make it at home if you don't have
this specific spice.
Oh my gosh, the smell!
Spices, butter blooming together.
just stir it around.
So everything kind of has a chance to melt and mix.
Now I'm adding in about two pounds of cubed chicken,
pop it in there.
You wanna stir to make sure the meat's all coated
with the spices and then just let it cook.
After the chicken's been mixed around a bit,
it's time to add in the onions, the garlic, and the ginger.
So dump it all in, carefully.
We're gonna cook this, stirring occasionally,
for about five minutes
or until the chicken is, you know, lightly browned.
Chicken will finish cooking through as the sauce simmers.
I love this recipe because it makes a ton of food,
it's super fast, and it's just delicious.
It has the right combination of spices,
but it's not too spicy so everyone is gonna like it.
At this point,
I'm gonna add in like a healthy pinch of black pepper,
and about half a teaspoon of salt as well.
It's not a ton of salt and we're gonna finish this off
at the very end with some lime juice.
So it really brightens up the flavor
and adds a little extra punch.
You can let me know in the comments
if you'd like me to post more of the recipes
that I have for dinner like this.
The blog is full of them,
but I've been doing a ton of baking on YouTube.
So let me know if it's time to switch gears
and make some more savory.
My onions are softened.
The chicken is lightly browned and this smells divine.
It's time to add in our tomato paste,
using about a quarter of a cup.
The tomato paste adds a really nice richness of flavor
as well as a good depth.
It's also super good for you.
Stir that in until it's combined
and now it's time to add in one 28-ounce can
of crushed tomatoes.
For some extra richness and just plain amazing flavor,
we're adding in one like 14-ounce can of coconut milk
and it's a full-fat coconut milk.
It's not sponsored.
This one is Thai Kitchen.
I love their coconut milk
because it's super silky and just has a great taste.
There's a lot of great brands,
but there are some bad brands too.
This looks amazing
and right now you're like, oh boy,
this color seems very light.
However, as this cooks down and simmers
for the next like 25 minutes or so,
it's gonna really become more of a deep red, golden color.
And the flavors are gonna come together.
On to my personal version of this,
I love adding a ton of cashews right in here.
And actually I would add in the whole container normally.
Keepin' it real.
So when the cashews cook down and simmer
with all the juices, they're gonna absorb it,
become really soft and buttery and just,
they give you like a nice buttery crunch
and they're just delicious.
So we're gonna reduce the heat to a low
and let this simmer for 25 minutes, half an hour,
even longer, the flavors will come together.
You'll see the color change
and it'll thicken up just a little bit
as the water cooks off.
Stir occasionally too.
Always a good idea.
My butter chicken's been simmering
and you can see this lovely, rich, almost burgundy color
has come out.
It's really infused a lot of flavors,
and it's ready for the final touch,
which is a really healthy squeeze of fresh lime juice.
This will brighten up the flavor,
add a ton of contrast and just wake everything up.
You're gonna love it.
I usually add the juice of one lime to the pot
and then I give like little wedges
if people want some more.
Stir that lime juice in.
And as you can see,
I already have a little bed of rice ready
to plate this up and eat it
'cause I'm having dinner early tonight with you.
If you're curious,
the leftovers are maybe even better than the day of
because the flavors continue to work together.
And those cashews just become like buttery magic.
You gotta trust me on this.
This is totally optional,
but I like to give a little bit of a garnish
with some coconut flakes.
I just think it looks pretty.
And it also kind of hearkens back to the coconut milk
we used in here.
Before I take a bite, if you like this recipe,
check out my dinner playlist,
all my favorite dinner recipes in one playlist for you.
But now it's time to taste.
I wish I could describe with words
what's going on this plate.
The lime juice, the ginger,
all the spices it's coming together in a symphony of flavor
that you are gonna love.
I really hope you get a chance to make this recipe
because I know it's gonna be a family favorite for you too.
If you like this video, hit that like button and subscribe
and I'll see you the next dinner video.