How to Make Murgh Makhani (Indian Butter Chicken) and Palak Dal (Spinach Dal)

Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken), ingredient expert Jack Bishop gives a primer on tomato products, and test cook Becky Hays makes Palak Dal (Spinach Dal with Cumin and Mustard Seeds).
Get the recipe for Murgh Makhani: cooks.io/3A8bUNu
Get the recipe for Palak Dal: cooks.io/3BaaOBX
Buy our winning large saucepan: cooks.io/2QQbsgK
Buy our winning skillet: cooks.io/2mpf2RA
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkit...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@CurriesWithBumbi]

So happy to see Indian recipe on ATK. Well presented Julia. I always love your presentation. These are a few things you may consider- 1. One tablespoon of garam masala powder would be too overpowering. I would use only 1 heaped teaspoon. 2. I will add 1 tablespoon ground coriander instead of a teaspoon . 3. Please add 1/2 a teaspoon turmeric powder 4. If possible add Kashmiri red chili powder. It is mild in terms of heat but used more for the color, but it can still be overpowering for some people in terms of heat level, so in that case use 1 tablespoon paprika or a combination of paprika (for the color ) + 1/4 th teaspoon cayenne pepper. 5. Dried fenugreek leaves (kasoori methi) gives that typical restaurant flavor (use only 1/2 a teaspoon and crush it before using). 6. Marinate the chicken with 1/2 a teaspoon of grated ginger, 1/2 a teaspoon of grated garlic, lemon juice, yogurt (like you did), little chilli powder, 1/4 th teaspoon cumin powder, 1/4 th teaspoon coriander powder, little salt and about a teaspoon of oil, for a minimum of 30 minutes. In that way the chicken becomes more flavorful. Thanks a lot for sharing recipes from India🙏🏾

[@ritagregg2421]

I will try your tips. Thank you

[@msr1116]

Twice in two decades I made the mistake of overseasoning, thinking more would increase flavor, but learning instead precisely how heat and time intensify spices. The first dish I tossed out, feeling guilty about the wasted food to this day. The second time---well, I ate the chili anyway. The chemistry of certain flavor combinations is such a delicate balance and the process only becomes more complex as more ingredients are added.

[@CurriesWithBumbi]

@@msr1116 so true.

[@patrickpeters8708]

Thanks for the advice. Would the Kashmiri red chili powder be in place of the Serranos or in addition? How much would you use?

[@CurriesWithBumbi]

@@patrickpeters8708 Kashmiri red chilli powder needs to be added along with the other spice powders . As I said it can be overpowering for some people so add just a teaspoon to start with. You can always add later but cannot take out the heat once added. You can even substitute it for 2 heaped teaspoons of paprika + 1/4 th teaspoon cayenne pepper or just 2 heaped teaspoon of paprika if you want to avoid the heat. Hope this helps.

[@4thHouseOnTheRight]

Our family LOVES Indian foods, African foods... heck we just love food! And the whole home smells amazing when I make them! Love Jack's segment on canned tomatoes. I use fresh from the garden as much as possible, petite diced is a close 2nd. That was really helpful though.

[@manmalhotra]

Butter Chicken is pretty close to my personal recipe (developed over 3 years), differences: 1. replace garam masala with 1tsp Green cardamom powder and 1 tsp Cinnamon 2. add 1tsp garam masala after adding chicken (you are not supposed to cook garam masala as it is ground toasted spices) 3. To chicken marinade, add same exact spices as sauce and as much paprika as you like for color

[@sharmilaghosh2455]

By Indian standards, the tadka goes in the dal & U boil the dal with the tadka for a min or so, then squeeze lime juice & serve. Thanks for sharing:)

[@pspsdan]

yeah they have to add tadka to the dal and boil it for few minutes.

[@itsmederek1]

Thank you for adding this. What she did looked like a bad way to temper spices. The amount onions and garlic seemed more classic for the 'base' of a gravy and not for eating on top of your finished dish. What is a classic temper for palak dishes? Dried red chillies?

[@sharmilaghosh2455]

@@itsmederek1 For Palak dal it's at least dried chilies, garlic & red chill powder, but in the end it's ones preference as well:)

[@KevinHullinger]

I’ll try this recipe. However, I have been making butter chicken for years and fenugreek leaves are key. I also use unsweetened coconut milk instead of cream.

[@sunflowerbaby1853]

I like the idea of coconut milk.

[@JaneSmith0709]

The coconut milk sounds great!

[@KevinHullinger]

@@JaneSmith0709 coconut milk works perfectly. I use a whole can. My wife is lactose intolerant.

[@KevinHullinger]

@@sunflowerbaby1853 it’s wonderful.

[@JaneSmith0709]

@@KevinHullinger So am I, but even I weren't I'd still opt for the coconut milk. Seems like it would blend perfectly with this dish. Thanks for the tip.

[@nerdgirl]

I prefer to use ghee instead of butter (for the onions) and then some fenugreek after the tomatoes go in.

[@FairleyTrashed]

Agree! The main spice flavour of butter chicken is fenugreek!

[@katrina4589]

As an indian my mom put ghee I don't like ghee much only In paratha

[@katrina4589]

@@FairleyTrashed try putting paneer instead of chicken once

[@Paulxl]

Gee is clarified butter, isn't it?

[@audreyaitken1037]

@@Paulxl Yes, ghee is Clarified butter ✅

[@mohammedpasha1715]

Butter chicken needs kashmiri red chili powder...or at least paprika or some other kind of red chili powder. Also need dry fenugreek leaves.

[@omaral-azzawi2266]

You're right, I call this butter chicken the white version, and this is the first time I see someone use tomato paste it's not Tikka Masala

[@OpiumBride]

@@omaral-azzawi2266 Yeah it needs to be tomatoes pureed not tomato paste. This is not real indian curry

[@karank6097]

Atul Kochhar fan?

[@deep3483]

That is not real butter chicken. It's Americanzed version of it

[@tracytracyWM]

Fry the spices in the butter before adding the veggies. I promise it makes a huge difference

[@danilincks5809]

Thanks for the tip!!!

[@jmnindfw]

I thought the same thing

[@fabe61]

I’m pretty surprised they didn’t do that to be honest, blooming spices is a fairly basic technique.

[@mrmoozeek]

@@fabe61 but she did? She cooked the spices in after veggies sweat. You could hear it frying so they fried in the butter.

[@KPuppychow]

@@mrmoozeek yeah I thought the same. I could see the thinking being that since the alliums take 8-10 minutes to sweat and cook down, that if you were to bloom the spices first, they could scorch.

[@lisaboban]

Is that a guitar shaped wooden spoon Julia is using??? I WANT a guitar shaped wooden spoon!!!

[@staceyleeweeaks-hernandez8583]

I think I see a merch opportunity 👀

[@RKHarm24]

My Wife would LOVE one.

[@jcschock]

I saw a bass shaped wooden spoon. But to each, their own!

[@squirrelcovers6340]

@@jcschock A bass IS a guitar.

[@jcschock]

@@squirrelcovers6340 I am not as talented as yourself obviously. I struggle with four strings, while you have mastered six.

[@ninnusridhar]

Fun tip, when removing curry leaves you can just run pinched fingers across the stem and easily pick them all. Don't panic about too much or too little curry leaves in a tadka. But it's also interesting to cook the dal in the tadka for this particular dish. Specifically you want to create the tadka, bring it to a high heat(without burning it) and then basically searing the simmered dal in the tadka. It just brings a wildly improved flavour to the dish

[@krushna4181]

She can't count the number of curry leaves if she picks all the curry leaves in one shot. 😂

[@handsomeboi7900]

I have seen many people make Butter Chicken in different styles. While it's ok to do so, if anyone wants the authentic version here it is- Marinating the chicken for at least 2-3 hours is a must! Marinade must haves- turmeric powder, coriander powder, cumin powder, kashmiri red chili powder, salt, lemon juice, yogurt, heated and cooled mustard oil, a pinch of garam masala and black pepper. Mix them and marinate the chicken. For the gravy, it is important to brown the onion. Not caramelized but some browning. Cook tomatoes for at least 15 minutes. NO cashew paste please! The cashew paste-tomato gravy dishes are a separate class called Korma/Qorma. Cook the spices for longer so their rawness goes away and tomato gravy must release oil. So cook slowly. In the end, a pinch of garam masala and kasuri methi crushed is needed. Cook the dish in ghee. Butter chicken gets its name from the addition of butter and/or cream to the gravy after the tomato gavy is cooked. Cut the chicken grilled into pieces. These pieces are called tikka. There's another, super premium version of this dish, called Chicken Butter Masala. It is a Butter Chicken with a lighter taste in the first phase. This is because a second layer of tadka or tempering is added to intensify the flavour. The second tempering is of butter, ginger-garlic paste, kashmiri red chilli powder, black pepper and kasuri methi, cooked over low heat for 2-3 minutes. Add the butter chicken dish to this tempering and mix. Voila! You have an amazing Butter Chicken Premium Plus Plus 😂😂😂 The complexity is in balancing the taste of the two phases!

[@jollyabbasakhtar]

nyc recipe bro

[@sunflowerbaby1853]

Is this the same thing as chicken makanwhala?

[@jollyabbasakhtar]

@@sunflowerbaby1853 yes baby,...where are you from baby?

[@handsomeboi7900]

@@sunflowerbaby1853 chicken makhanwala/butter chicken are the same. There's another dish called Chicken Butter Masala. Though 98% restaurants serve this dish as butter chicken only. But the difference here is in the gravy being seasoned with spices cooked in butter in the second tempering. Hence, Butter Masala. The first phase is kept lightly spiced and seasoned. Look at Ranveer Brar's video for clarity. I have tasted Paneer Kali Mirch served in Bechamel sauce. Whereas in reality that gravy should be a Korma. Cashews and onions boiled together and grinded!

[@geezermann7865]

Thank you Handsome.

[@SusanBinks]

I love Becky's enthusiasm so much! She makes me want to eat vegetables. Spinach Dahl has been a favorite of mine for ages, but I like this variation on the technique I've used with the aromatics so much. I can't wait to make it again like this.

[@krushna4181]

Please don't make the palak dal as she did, the recipe was wrong on so many levels. Try recipes from other channels.

[@SusanBinks]

@@krushna4181 My goto recipe is from "Curried Favors" but it's interesting to see variations on the theme.

[@1234renegades]

My favorite Indian dishes!! Thank you. A secret I learnt is to add dried fenugreek leaves crushed by hand to the butter chicken sauce at the end which gives it a very fragrant and makes it even more delicious !!! Love the guitar shaped spatula #ATKRocks LOL

[@danaseymour9213]

Absolutely. It must have methi!

[@michellest.germain4775]

Completely gives the end note to the dish.

[@WildThyme69]

Agreed!!! I fry fenugreek seeds with the spices, they're more shelf stable than fenugreek leaves.

[@yevodee4024]

+@1234renegades I do hope that you have tasted dishes from different regions of India. I say this because as far as I have seen, most Westerners have been exposed to mainly Punjabi cuisine, and dishes that are almost always from northern India (I have taken the liberty of presuming that you are a "Westerner").

[@badlad2001]

@@danaseymour9213 kasuri methi*

[@stonefacedmedusa5542]

That’s an interesting technique - marinating only in yogurt sans spices. I have to try the recipe this way. Usually the chicken is marinated in turmeric and other spices

[@MaryellenS.13]

Cento organic San Marzzano’s whole tomatoes imported from Italy 🇮🇹 are BEST!

[@KevinHullinger]

Totally agree 👌.

[@christopherhughes1184]

And less than $4 at Costco for the big can!

[@shaquileoatmeal7365]

Can't use anything else

[@antmagor]

If you don’t have a rice cooker and you want to cook the basmati rice to perfection. It’s one part rice (a cup for a family of four), 2 & 1.5 parts liquid (1 1/2 cups of water or stock). Put it all in a medium sauce pan bring to boil (While you’re waiting preheat your back burner to a low temperature), once it’s boiling put it on the low back burner (Turning off the front), put on the lid, And cook for 15 minutes. When 15 minutes is up take it off the heat all together, and leave it be for 10 minutes. DON’T REMOVE THE LID! After 10 minutes it’s done and you fluff it with a fork.

[@geezermann7865]

Good info. I do have a rice cooker though that I use for basmati rice, and it comes out perfect, as long as I don't add too much water to start.

[@iamwindchakra]

Bless you.

[@user-ub9ll4xw1u]

I’m very self conscious about how my boyfriend and I eat a cup of rice with a meal like this.... 😂

[@mangot589]

Rice. The easiest, and yet the hardest thing to cook. Kind of like hard boiled eggs.

[@NoneLikeAsha]

I'm Indian and I'll def try these recipes except we stir in the tarka & cilantro into the dal. I wonder if simmering the Greek yogurt to the other side again when flipping the chicken thighs over helps to brown better like the 1st side but I'll try it. I recently watched on the Doctor's TV show a lady say how she ended up with pounds and pounds of worms in her intestines from not washing the salads and spinach that claimed to have been triple washed so I'll be putting my salad spinner to work from now on. Also my curry leaves turned black in the freezer but I'll have to test some in there again.

[@9929kingfish]

Tex mex of Indian cooking. Looks delicious

[@8cupsCoffee]

Yeah to be real I would enjoy this dish but I would not serve it to people who are familiar with authentic Indian cooking.

[@originalhgc]

Tipping over the quarter onion to do the crosscut! Thank you! ETA: Guitar-shaped wooden spatula! I am blown away.

[@cultclassic999]

Advice on storing curry leaves: If you freeze them, it will get dark, dry, and lose flavor. It's better to put them in an ice cube tray, add water and freeze them. When you need them, thaw the cubes, but keep the water. If you want to add the curry leaves into sauteed onions, pat them dry first. And add the melted ice water to whatever curry you are making, to get all the flavor. Curry leaves used here are 'Murraya Koenigii'. You can get them in Indian stores.

[@itsmederek1]

This comment is deeply underrated

[@Cee1505]

Thank You America's Test Kitchen staff for inviting us into you homes!! Another great episode : D

[@jasonhatfield4747]

I've made this murgh makhani recipe many times now and it is by far my favorite ATK recipe. Everyone raves about it whenever I make it. Can't recommend it enough!

[@SL-vs7fs]

Glad to hear from somebody who’s made it.

[@Michelle-sx1xp]

The butter chicken recipe looks so similar to the chicken tikka masala recipe we use from our test kitchen for two recipe, which is a staple in our house! Just without the blending or butter to finish, greek yogurt for creaminess to finish. We love it with lime juice drizzled over!

[@pranitkini8364]

Both recipes are same.. Its just that CHCIKEN tikka masala is Spicer and less creamy....recipe is almost same

[@NoBullFitness]

Absolutely love the expert commentary on this by non Indian people. Just shows how widespread the love for Indian food is.

[@yevodee4024]

It is high time that the world comes to know that Indian cuisine consists of much, much more than merely Punjabi cuisine (and also much much more than just dishes from northern India).

[@gazpachopolice7211]

Problem is most Indians aren't aware of the variety of Indian dishes. Most urban hotels serve the same fare. I've actually advised people to travel to Hyderabad to have the real Hyderabadi Biryani. In Mumbai restaurants Hyderabadi means add some green coloured spinach-mint paste and claim it is Hyderabadi.🤮

[@ConflictedSwitch]

"You don't always want basil and garlic in everything." Them's fightin' words.

[@shaquileoatmeal7365]

Recipe: 2 cloves garlic Me: Okay so 8

[@LaGrrrande]

I don't need that kind of negativity in my life.

[@msr1116]

I too need an occasional break from garlic in any amount or form, but for some reason I've lost all taste for anything with even the slightest aroma of licorice, including basil.

[@tobehonest7541]

He's versatile ;)

[@4thHouseOnTheRight]

Yep I want garlic in all the things. Trying to figure out how to get them in cookies 😆

[@pravdaamo]

Tried this tonight, but halved the recipe. Absolutely delicious! Thank you for making this recipe available via KZbin.

[@TheVideomantra]

Nice breakdown for beginners. If you get your hands on dry fenugreek- that is a classic addition as a safe signature herb in the sauce. And of course fresh cilantro.

[@ask230]

A butter chicken that comes together before the rice is done? Sounds suspicious....

[@cobrachai]

considering the chicken wasnt marinated or seasoned, i too am suspicious. esp at the lack of easy to find ingredients, and addition of ingredients ive not experienced in Butter chicken

[@ask230]

@@cobrachai Exactly. This recipe may be tasty but it has to use A LOT of shortcuts to get the time that short...to say the least.

[@alankotik1165]

Re: second side browning less, I wonder if brushing the second side with remaining yogurt after flipping would help. Maybe the drips from broiling the first side are washing off some brownable elements.

[@SL-vs7fs]

Was wondering the same.

[@TheGraceConnection]

Ive made this recipe for my family multiple times, in fact just this last week. Our thighs temperature once they got a noticeable browning on the first side were already at 150F+. So I think, for us at least, the lack of browning on the opposite side is due to temping out before the color. In fact ours never look as brown as her’s did before temping out and having to be removed with our oven’s heating.

[@scottpenland3576]

First found the Instant Pot Butter Chicken lady @ two sleevers perfected as an expat who missed Moms cooking! It's so good and quick!

[@O2life]

Yes! I love her recipe! Very easy to do, and possible even without an Instant Pot.

[@russburton8517]

I liked Julia's guitar shaped spoon.

[@EchoSigma6]

I made this tonight, everyone in my family liked it. The only problem was I didn’t make enough. How can butter, heavy cream, and chicken go wrong? I think you need a veggie dish ready to go as well to balance out the meal.

[@TheGraceConnection]

We always make Na’an and rice just because its never enough! 🙌🏻

[@meghanfaulkner4154]

When I make butter chicken, I make rice, steamed veg, and naan. Serving the butter chicken by itself would not be enough for us, either!

[@shiprajha1874]

try aloo gobi , another staple indian vegetarian option . Its potatoes and cauliflower and its amazing, so many variations of this basic side dish.

[@EchoSigma6]

@@shiprajha1874 👍

[@melaneymattson3733]

Thanks Jack, you really taught me a lot about canned tomatoes that I never knew!! And I'm 72!

[@careyblignaut2165]

This is just about my favorite meal of all time! 🥘❤️🐓🧈

[@Antaios632]

This is pretty close to how I make butter chicken - although I use tomato puree rather than water plus tomato paste. One thing I noticed is that you don't put any spices into the yogurt marinade - I always add some fresh ginger, garlic, garam masala, turmeric and paprika/red pepper to the marinade to pack in even more flavor.

[@deep3483]

That is not real butter chicken. Its americanized version of it.

[@whodat4124]

Just got done making and enjoying the Indian Butter Chicken! Delicious and we make a LOT of indian food.

[@redhousepress]

Ginger. Keep the whole root in the freezer. It grates very easily while frozen with the micro plane. Toss it back into the freezer. Why peel?

[@janet82toes76]

Fantastic! Thanks for the storing idea. My ginger always shrivels or molds in the fridge before I use up the nub I buy

[@redhousepress]

@@janet82toes76 yup. same here...that's why I started storing in the freezer. I also store limes and lemons in the freezer. When they are defrosted they are VERY juicy and easy to juice. Also tomatoes if used for cooking and peppers as well. However you will be amazed by how nicely ginger is grated when frozen. Have fun!

[@foodyumaroma]

Look so delicious and yummy. Thank you so much for sharing. Have a nice day. 👌💐

[@jopax66]

Until recently I have never used serrano's chillies and I could never really find the words to describe it, "fresh grassy flavor" is exactly it, ty

[@saumya_42]

Maybe not one of the traditional ways to make it but it looks good. This is the beauty of Indian food, you adjust it according to family preference. In India, we have different recipe for the same dish in all the households.

[@sarang_sheth]

Okay. Indians usually mix the dal and tadka together rather than serving them up separately. The dal should be infused with the tadka’s flavored ghee/oil.

[@sarang_sheth]

@@randallbenson7966 Fat Is Flavor - words to live by. The reason we add a tadka to the dal is because the ghee/oil carries all the smoky spicy flavors into the dish, giving it a completely new dimension. That only happens when they're mixed together, not served separately.

[@j0a3k]

That guitar shaped wooden spoon is adorable and I love it so much, but the recipes are great too.

[@ashrt232585]

Good recipe but it needed more spice and heat, in my opinion. I bloomed additional spices and added and extra 2 serrano peppers. The chicken slathered in Greek yogurt and broiled was amazing! I'll be using this preparation method in the future for other dishes!

[@anitamanns]

TIPS - If you want an authentic recipe and taste instead of those spices invest in getting some Tandoori Masala powder and use a large tablespoon of that or a large tablespoon of Tikka Masala paste , and one small tsp of paprika and use 3 medium size fresh tomatoes and no water. Cook until done - and blend after adding salt. Follow the rest of the recipe the way you see it here. For a perfect restaurant taste - heat a bit of butter and fry dry fenugreek leaves and pour over the chicken and sauce before serving.

[@beckylo8972]

Some restaurants the chicken seems like is red, they marinade in a different sauce? Or a spice is red and flavor?

[@kjgomes]

@@beckylo8972 The red is just food colouring.

[@tusharsharma8008]

I'm indian n lemme tell u how we cook our daal For tadka 1. Add Ghee, heat on low med flame 2. Add 1tsp cumin seeds ,pinch of asafoetida ( good for digestion ), 1tsp mustard seeds (optional) , 8-10curry leaves . Cook for around 30 sec 3. Add ur onion when u see it has started to get the brownish colour add garlic ginger n chopped green chillies.. 4. Once onions gets golden brown. Add chopped tomato ( I prefer 1 onion n 1 tomato) n quickly add salt as per ur taste.. ( salt helps in softening the tomatoes) 5. Now add turmeric ½tsp ( don't add too much of it) ,coriander powder 1tsp ( u can be generous with this), ½-1tsp jeera powder (optional) red chilli powder ½tsp (add as per need) , kashmiri red chilli powder ½tsp (its mild spicy ,it's more for the colour, optional ) Cook for a min on low- med flame...u can add very little water to avoid the burning of ur masala. Ur tadka is ready...once u add ur dal to it..mix well Cook it for atleast 5mins, add water to adjust consistency...add ¼-½ tsp Garam masala , ½tsp kasuri methi...and chopped coriander on top... Ur daal is ready...

[@sajivnair9326]

The recipes seem to have been adapted to a US palate. In the palak dal or spinach lentil combo, the tadka or tempering of curry leaves+onions+mustard/cumin+red chilies+green chilies is served as a side or a topping! That’s a first for me…..traditionally in India, the tadka is either prepared and poured hot over the dal/lentils or the cooked dal is poured into the tadka/tempering so that the tempered flavors permeate the dal…

[@TitoTimTravels]

Yes, all the international recipes get adjusted for American tastes. I used to cook at a popular Indian restaurant, in the 1980s. The Indian cooks were shocked at how bland they had to make everything for the US. The food we ate at their houses was a lot different (and much better). 😎

[@yegscaper6444]

Best butter chicken recipe I've made and super simple, thank you!

[@thirdworldhipster]

Both these recipes are great but it’s definitely an American twist rather than the authentic recipe which is entirely different. Intriguing!

[@markfinley7973]

I love Becky Hays!

[@sklise1]

I love the blow by blow details.. May try this on my big green egg. Love Indian food!

[@marcellamcduffie8218]

Yes some good tasting Indian food !! I am ready to eat !! thank you for sharing this delish meal.😘😊

[@mayurpatel2901]

I have been watching and learning from Test Kitchen for as long as I can remember This is the first time I can't finish the video because everything is wrong.

[@dr.gourab_kundu]

dried fenugreek leaves are a must in butter chicken after cooking the sauce you can just add it . Believe me the end product would be much more delicious and different from what you are making.

[@SomeDudeQC]

This butter chicken looks good but would taste very different from what I'm used to! Marinate with kashmiri chilies. Cardamom, cinnamon and cloves in the sauce. Finish with fenugreek leaves. Maunika Gowardhan has a great recipe.

[@AnimeshPathak]

Thanks for keeping the daal authentic by including the _tadka_! BTW why no _heeng_ in the daal? My mom swears it helps reduce the bloating that may come from lentils :-).

[@debbiemoore9069]

Love the guitar spoon, you always explain everything so well.

[@PYN111]

So glad Muir Glen got it’s due in this test trial… it’s been my fav for a long time… also love the paste in the tube… lasts longer in the fridge!

[@puritychalice]

Becky was filled with glee making that dish.

[@drsteele4749]

Tip of the day: keep the ginger root in the freezer. When it's needed, just grate the frozen thing on a microplane and then toss it back in the freezer.

[@getoffmydarnlawn]

If you're lucky enough to have an Indian market nearby they're usually the best places to buy spices for selection and price. And curry leaves, which make ALL the difference.

[@FPSadict1612038]

I agree. They didn't add any whole masalas and only added half the ground masalas. What a shame....

[@lindakachur4862]

All you need is to order exotic spices through Amazon with free delivery. Works wonders for me every time. I have an an amazing collection for my exotic feasts.

[@badlad2001]

Curry leaves for the south Indian cuisine

[@aditjatar5113]

Nice vid.. My all time fav has been the "Butter chicken with butter naan and Seekh kebab from a restaurant called "George "in Pune.. It's divine.. Decadent.. You see Indian cuisine amalgamated with so many spices brings out flavours.. When you cook at home "eat to your hearts content "!!!Brilliant. Bon appetite...😊🇮🇳

[@roopsalve5083]

Goerge restaurant is such a wonderful place to go... Yummm

[@kishorpardeshi7719]

Wow nice the palak dal and rice like it very much. Thanks for showing

[@xtina1610]

I tried a butter chicken recipe with about 3 times more spices in it and wow did it knock me over. This looks like a much safer starting point for that recipe. You can always add potatoes or bell peppers or more spice as you experiment.

[@JA-kh2yi]

Please! It's not Butter Chicken if you add potatoes or Bell Peppers 😂

[@xtina1610]

@@JA-kh2yi lol. What a purist. 😄

[@sarwangj]

I’m a vegetarian but suggest you can add some more flavour profile by adding cashew nut paste, paprika or Kashmiri red chilli powder to the gravy. Also smoke the chicken to add another layer of flavour and in the end, some dried fenugreek leaves!

[@danilincks5809]

I found that the butter chicken we make at home doesn’t quite taste as the one in the restaurant and you probably are spot on, so thanks for the tip!

[@katrina4589]

@@danilincks5809 even in india people like to eat it in restaurant Indian home recipes are a bit different

[@danilincks5809]

@@katrina4589 really? I had a neighbor from India and her curry chicken and curry cauliflower were to die for, so I assumed home cooked Indian meals taster better. But oh well, I love most Indian food anyway, have a great night!

[@sarwangj]

@@danilincks5809 It's not hard to replicate what you get at restaurants. You just need to get the recipe right along with the technique - might take some time to get it right but you will get there. I used to struggle a lot to get the right texture and taste earlier but now I can cook exactly wht we get in the restaurant

[@katrina4589]

@@danilincks5809 no what I meant was in home recipe varies also we make a lot of other things in home 😅 also try paneer it's very famous in india

[@alexbrown9351]

Julia in the Studio: Here are the eleven factors we considered for determining the best wooden spoon available in North America at three different price points. Julia filming from home: Here’s my wooden spoon. It’s shaped like a guitar. Guitars are fun.

[@Dimitell]

Along with the strat spatula im seriously interested in the knife used with the blue handle! Excellent recipe and love the show and books too!! 😄

[@Cinco-da-mayo]

Few corrections, the tadka (tempering) is done in a ladle and not in a saucepan and poured covered dal just before taking it off the heat and not served separately as an accompaniment as depicted.Washed spinach leaves are far better than the ones straight from a box, just the way you checked for grits and dirt in daal same thing you can do for palak.Also ,seared chicken yields a much better flavour as compared the grilled one.But nevertheless,my mouth is watering to have this right now.

[@lilycalir6515]

I tried the palak dal turned out very yummy! Thanks

[@Privateuser9999]

Not bad try the real Delhi butter chicken one day. It can’t be found in America as the chicken tastes different

[@TheXacuti]

A ground kashmir chilly would really enhance the colour. And a dollop of butter just before serving would add more yum to it.

[@JaneSmith0709]

That guitar shaped wooden spoon is everything! Where can I get one?

[@meghanswain9289]

The guitar tool...love it!

[@DebadooCreates]

Love the guitar shaped wooden spoon!! My son loves playing bass & acoustical. He also really enjoys cooking. He would love that soooo much!! This recipe not only sounds so yummy, but also easy! No need to buy a ton of spices I may not use. I was looking for a link for y'alls thermometer. Reckin I'll have to hunt up a video week where y'all tested thermometers. Maybe y'all could link that also on your videos??? lol

[@coreycheng9926]

thank you!! great instructions. learned I can broil chicken for a char effect!

[@jkuhlow204]

Tadka goes in the lentils soup straight until you hear the sizzle to make the lentils flavorful. It's not served separately. I remember my mom use to make it and I looked forward coming home from school

[@stebesplace]

Can we talk about that spatula!?! Amazing!

[@gungagalunga7761]

Great recipe for a delicious meal! I love you tips. I have made this many times and ATK you should be on Food Network. Who doesn't love a good Indian dish?

[@kkou01]

FYI palak is not greens. It’s literally spinach. And a tarka needs to be added to the dal towards the end traditionally and then served. It is not 2 separate things.

[@vvee4725]

Saag is basically any greens. Palak is specifically spinach. So sarso ka saag is mustard green puree.

[@kkou01]

@@vvee4725 agreed. So @atk needs to put it out as this is their version and not traditional. They need a better person on deciding what to name the food. Is butter chicken not Indian. Yes close ties to England but still Indian. And butter chicken and makhani are similar. But not the same.

[@nuffsaid2738]

Julia!! Awesome prep work!! Will surely incorporate into my kitchen dance ❤️

[@squange20]

Why is there no seasoning added to the yoghurt marinade for the tandoori chicken? I’ve never come across butter chicken where the chicken is coated in just the yoghurt. From what I’ve seen of all the authentic recipes of butter chicken and chicken tikka masala, the process is pretty time consuming but worth the effort.

[@sirfishtube]

What is the measuring widget Julia is using for the tomato paste in the butter chicken recipe? Thought Julia said 1/2 cup, but that looks like a lot more to me?

[@kyleblind]

Sweet baby Jesus...thank you for this!

[@vichnukoman]

Dried fenugreek leaves gives the authentic flavor

[@anilb619]

Finally an indian recipe :)

[@BobYau]

Julia is one of my fav's

[@sameerkher8671]

Few tips : 1. Always add ginger garlic in butter first followed by onions. Then add dry spices 2. Add honey in place of sugar. Will make a huge difference in terms of sheen and final taste 3. Cook your tomato paste also for atleast couple of minutes till the oil seperates 4. Have basic curd based marination for the flesh. Just throw in some red chilli, turmeric, cumin powder n coriander powder with seasoning. That’s it. Rest for 1 hour and then grill. You’ll see the difference.’

[@smriti03sharma]

Usually a little bit of cashew is also added to give that richness to this

[@ZZonewithZayyan]

Yummmmm, it's simply wow, the presentation is awesome and taste! It can be imagined when the ingredients are butter, chicken and cream, keep up good work! Subscribing the channel for this video

[@lupitamoldes]

The best recipe,thank You

[@ayeshazareen3092]

Also in the end instead of cilantro garnish with dried qasuri methi ( rubbed between the palms of your hand ) will take it to another level

[@shopwithaaron]

A most delicious show!!! Thanks!

[@dissodatore]

love the guitar spatula!!

[@jenniherr80]

BEAUTIFUL wood 'spatula'. Lovin the groove🎸

[@minniegibson8722]

I love Julia.

[@data_is_dope]

My mom makes the best palak dal n i love

[@chassanaly]

Thank you for these delicious indian recipes ♡♡♡♡ Love love love them!!! Have been waiting for them since so long!!! I wish you could make a video for chicken tikka masala as well ♡♡ Cheers !

[@katrina4589]

Mam also eat paneer very famous in india

[@henriroggeman7267]

Love the guitar shaped spoon 😃

[@tmchugh]

Anyone know what knife Julia is using?

[@Jacodean84]

Are there any good substitutes fro onions because i am highly sensitive to them?