270 Calorie Butter Chicken Snack Wrap

[@CookWellEthan]

Who was here in French? Still have no clue what happened that first time!

[@ABelugaWhale]

At first I thought maybe it was a bit for the intro then it just kept going 🤣 Glad it's been fixed!

[@xanjaxn]

Thanks for pushing us to improve culinarily and linguistically!

[@erick5821]

It was Italian for me 🤣

[@wandererking]

🙋🏼‍♂️

[@andreasernst1568]

🙋‍♀️🤣

[@kangkhita]

Thank goodness the audio is fixed! I was so confused with the French and Italian that started playing lmfao

[@akash4393]

A "healthy" hack I do for getting rid of the brightness and acidity without adding a ton of (or any) heavy cream is by just adding 1 cup of milk instead and cooking it down for a bit longer, like 25 minutes to evaporate that milk. It usually reduces that acidic kick and makes it more rounded without the use of calorie dense heavy cream.

[@snhuffaker]

Ethan having to take the food out of the processor to put the blade in was so relatable. 😂 why do I always do that to myself??

[@NotoriousDink]

So that’s what this sounds like when it’s not French

[@Swibbles]

Hi Ethan, kashmiri chili powder is actually (usually) less spicy than cayenne or even regular chili powder - it should be closer to paprika in spice. It's added mostly for the coloring in Indian dishes.

[@gary-qg4vs]

That's exactly what I was thinking

[@phystromo4493]

Yeah came here to say the same !

[@drunkcanadiangamer7484]

They must not be selling proper paprika where I live. I don't find paprika spicy at all but I find kashmiri chili powder has heat.

[@CookWellEthan]

Are there different types of Kashmiri chili powder? The one I typically get and used in this video is easily 2x as spicy as cayenne. I’ll need to look into it!

[@averylongnameindeed]

@@CookWellEthan I love (and cook) lots of Indian food, but cannot handle too much spice. I actually have mild Kashmiri chili powder purchased from our local Indian grocer, which is less spicy than cayanne. Many of my recipies, Kashmiri chili is used for color, and if you want mild and don't have Kashmiri Chili powder, you can use smoked paprika.

[@randojay]

suggestion to not use your knife held upright whacking garlic, it can go wrong for yourself or someone from the audience replicating it Much easier to hold the flat side of the blade on the clove and your palm pressing down

[@Gepstra]

Absolutely no clue why he still does that....

[@Chillm12]

I think butter chicken normally uses fenugreek leaves, rather than the seeds

[@jamessharp4295]

Dang caught this upload in less than a minute. Looking forward to this one

[@fatimasiddiki4208]

This is soooo good with pickled onion. The acidity cuts through the richness for a perfect bite

[@crabwalk7773]

Thank you for showing that you can make an 'involved' meal for future use. Many younger people I know are of the mindset that if they are not going to have a meal at the time, it isn't worth their effort - and they resort to fast foods.

[@AlaaaW]

there we go! English...

[@Kevinisyoung]

I am just discovering this other channel you have. This is unbelievably nice content. It's like a podcast that I can put on while I'm working

[@27RCA]

Ideally get fenugreek leaves instead of seeds, and don't add them until the end; they get bitter if cooked too long

[@DaniElle25g]

Looks so good... I'm thinking Butter Tofu:)

[@dpkthunder]

Kashmiri Chili is 1000-2000 Scoville Units, Cayenne is 30000-50000

[@spacemonkeyentertainment6413]

Désolé, je ne comprends pas cette langue

[@CookWellEthan]

😆

[@artgrad]

i needed this recipe

[@jamesfisher529]

Looks great Ethan, have to try it out

[@Graceclaw]

My favorite aromatic prep method. Mince 'n mix!

[@A.M......]

I know a chicken breast hates to see you coming

[@shakir4969]

That can opener looks cool!

[@andyackerman7132]

Well, it popped up in german for me. luckily I speak it. But thank goodness you got it fixed! excited to see this video.

[@michaeljbuckley]

Another great video. Quick question it looks like a cast iron pan. Are you worried about the acidity of the tomatoes on it? Also a plastic spoon Vs wooden, is that a preference thing? Would love a deep dive on cookware. Pans, types of spatual ials and even hob types Keep up the great work Ethan

[@rogerspence1332]

Hey just a small idea, but I'm lactose intolerant (to the point of vomiting). So I can't eat dairy at all, I was wondering if you could add a dairy free tag for your websites recipes. That and I feel like you could do an amazing episode on this or the other channel for what are the best dairy alternatives and where to use them. Either way amazing video and I love all the recipes I find more for my family than me, but yea.

[@radicaltrafficcone8284]

Do you think light cream cheese+ yoghurt would help with the creaminess and flavour?

[@ryanhamilton5975]

Can you do a series of recipes for ppl trying to bulk up

[@CoreyPizor]

Hi Ethan, looking at getting my first Japanese knife. What knife are you using in the video? Thanks!

[@lordcrispen]

Now en Español por favor

[@joshuarolle6040]

Did you forget to tare that lid? There's no way that's "half a stick" of butter, it's nearly a whole stick. It's pretty much a pack of Kerrygold cut in half widthwise. Still love your vids, and it's not changing anything for people going off weights, but I had to doubletake that one.

[@MathCarmignani19]

Idk about y'all but I was flying through so many different languages I felt like Duolingo

[@tmmm8578]

How accurate would you say your nutrition info is on the site?

[@gilhd2]

🎉 bang bang wrap!❤

[@nickbilozerov9142]

Wondering if it's possible to completely obey butter and replace it with something else? I know this is not going to be "butter" chicken anymore, but still :) any suggestions?

[@davidb5300]

Any tips on getting good emulsion? My curry sauces often break with all the ghee floating on the top

[@Scoochmcbooch]

A splash of water can usually be enough for you to emulsify a broken sauce. Start with just a little and add more if you need to and stir stir stir

[@natematheny8710]

I guess i dont get why you blended the aromatics twice, once before cooking then after? just roughly dice before sautéing and chuck in the blender to reduce dishes. Id always rather do more knife work and less dishes

[@mack7170]

I have tried probably a dozen times to make butter chicken and it never tastes right. I've tried multiple recipes and tried to go as authentic as possible, but it never quite hits that level the Indian restaurant down the street does. Does anyone, Ethan or others, have any recommendations?

[@CookWellEthan]

You could split this recipe into a couple of batches and try some different tests 1. Amount of heavy cream + butter - This is the first thing I would try. Restaurants prioritize flavor over everything and in a lot of cases they add significantly more fat than you would ever think to use at home. 2. Amount of salt -> try adjusting the salt level. 3. Amount of spices -> try adding some spices at the end of cooking and adjusting as you see fit.

[@NegativeZero56]

Fenugreek leaves (kasuri methi) is usually the thing that is missing, it's *that* flavor which you can never quite place or describe but is very distinctive to good butter chicken and it does not taste right without it. The type of butter may make a difference too, a lot of US butter is sweet cream butter which has a noticeably different, sweeter taste to European cultured cream butter (and I would expect Indian food to be using more European butter or more likely Ghee)

[@maryyu4010]

Is it normal to have so much sauce compared to chicken? I feel like you could’ve added more chicken to the dish.

[@Dexy83]

The sloppy sound when he was rubbing the chicken marinade is like nails on a chalkboard! 😂 5:45 ginger skin, not garlic 😋

[@jakubwinter7070]

I dont understand anything is there a version with some better audio? Maybe French or Italian?

[@primeFACTOR]

When this got initially uploaded, Ethan's speech was in French lol

[@jetthehawk6768]

Watching now

[@TristanBehrens]

Hey man, is there any intention of going back to the old style of recipe content on the main channel? I liked those videos, it was food you made that I actually cooked but it's been like a year. The deep dives are good but it's not the reason I subscribed.

[@mf3610]

Agreed. He kinda just ditched that and started this without explaining the change

[@BlackJesus8463]

nice!

[@salmanm4316]

Peanut butter 😭😭 why Ethan, why?

[@Vininn126]

ethan this is such a nitpick but the amount you use kinda is...

[@miketheliar1671]

.exe

[@strikeriiii]

Measures everything with the scale, but doesn't use a spatula on the blender ?? maybe without the cameras he doesnt waste what was left in it.

[@BrianLatchman]

yayyy

[@motrebal]

Too basic but I assume you are going for an American audience

[@Abhavvohra]

that is not butter chicken!!! it has butter and indian spices, but its butter chicken. Delicious perhaps, but definitely not authentic.

[@Gepstra]

He also definitely does not say this is an authentic butter chicken recipe? Unless I've missed it. Otherwise, who cares.