How to Make Butter Chicken | Chef Jean-Pierre

[@nevillejames1613]

Just tried the recipe chef JP, Although not a perfectly accurate or traditional, I must say you have made a fabulous rendition of butter chicken. As an Indian you have my wholefelt approval. Great work chef JP! Looking forward to any more Indian recipes if you show them in the future.

[@wastrelway3226]

I don't know much about accurate, but it looks good. What would be more traditional, since cashews come from South America? Would a traditional recipe have another kind of nut for texture?

[@anandhvijaykumar667]

@@wastrelway3226 butten chicken is not a very old recipe. It's a very modern one. Basically a recipe to use dried out left tandoor(clay oven) chicken. And cashew has been here for more than 500 years, to the point 1/3 of worlds cashew is produced here . So that's there.

[@nevillejames1613]

@@wastrelway3226 so the chilli that chef JP added would actually be in the chickens marinade. The dahi that Chef JP used is alright, but to be honest doesnt really look dahi... Also, as for the kashews, its added a lot earlier, around the time he added the tomatoes. (its to impart a sweet flavor) also, adding the chicken stock isnt usually something seen. instead they would just add more onion, cream/milk and tomato. its to keep a strong rich sweet and sour flavor and to keep the gravy/sauce thick even after the blending and straining. Another thing is the variety of onions and tomatoes used. Here we have these small asiatic red onions which arent as pungent as white onions, also the variety of tomatoes here are not as sweet and acidic as the italian tomatoes used. Another thing about the chicken, it wouldnt be sauted like how chef JP did, (in my experience atleast) instead it would be cooked in an oven, in the sense like a kabab. Another ingredient ive seen being used on occasion is a tablespoon or two of malt vinegar. And an ingredient which usually isnt used is turmeric. It may be used in certain communities, but ive not seen it. And the last thing which comes to mind is the presence of a lot of whole dry spices. Cloves, Cinnamon sticks, Star Anise, white and black cardamom. Usually toasted in the pan to add fragrance. But to be honest, its not really necessary as garam masala is essentially all of these mixed and powdered (Which was done). Also, im not too sure about the green herbs he used, but to be honest its really not a big deal. As for the method of preperation Chef JP did everything spot on instead for a few minor changes. The chicken is either made separately like kebabs in an oven or over a fire and added later, or if its made in a pan, usually the making of the sauce or the gravy as i call it is made in the same pan, after removing the chicken, and using the residual fond. And as for the garam masala/dry spices, usually its toasted for a bit to add fragrance, if its not toasted beforehand. But all things considered, Chef JP, coming from his background and using the ingredients available to him definitely did a superb job. And in my opinion is one of the best butter chicken recipes made my a non-indian chef on the internet.

[@ChefJeanPierre]

Thank you for the kind words James and thank you for the great comment! :)

[@themadhatter227]

I asked Chef JP, but I'll ask you now. What's the difference between Butter Chicken and Tikka Masala? The difference can't be too large I think.

[@thegoodfight426]

If you don't love this chef, you have problems! This man is irresistibly lovable! We all want to adopt you into our families!!!! 💖💖💖

[@matthewcrosby3615]

You think this star would want to be a part of you're family? Of course everyone would want it, but you'd have to bring a much better offer to the table than an offer for adoption. You'd have to go medieval via marriage, maybe a large dowry and a sister. Forget the sister, she's probably not worth that much; however a Roman style a adoption would be ideal if you were a powerful oligarch, but your probably not worth that much either. Forget everything in fact, the next step is a good ol' fashioned Roman style conquest of his country...

[@thegoodfight426]

@@matthewcrosby3615 You obviously haven't come to the realization that love is the primary gift in life! The greatest place to be is in a family where you are loved and appreciated. I know that this "star" would love to be a part of our family because we would treasure him for the blessing that he is! ☺️ And by the way, we are part of not just a royal family, but THE royal family of Jesus Christ! We are a part of the tribe of Judah! You can't get any greater than that! And adoption is more than sufficient as we were adopted into this family. Adoption is a privilege because to be adopted means that you are chosen. We have all been given the invitation to be adopted into the family of God. I pray that you and everyone reading this accepts it with great gratitude and joy!

[@mike59317]

I agree, love watching his videos.😄

[@laurakerr3450]

I love him ! Such a great personality !

[@mizzprettyhuston]

I watch his video's while cooking/baking everyday ❤ I would love to cook with him one time 😊

[@jasonwest2698]

the BEST Chef on You Tube by far he's funny, he's professional, he's knowledgeable, very witty, such a family friendly chef for his friendly family on you tube we all love him, love his videos and have learnt so much about cooking. The best tips and advice just like having your own chef in your kitchen teaching you all the tricks and easy shortcuts while still making sure he spends his time in the video to explain in detail how things work out if you do it properly....... THANKYOU SO MUCH CHEF Jean Pierre

[@ChefJeanPierre]

Wow, thank you, it is comment like your that keep us motivate! Merry Christmas😊❤️

[@christiheydenrych8799]

He makes you just want to hug him. So cute with his humour

[@Yllohyllod]

I absolutely love how his joy for cooking and teaching others to cook shines through every single video he makes.

[@lianeletendre92]

I just love his joie de vivre and his simple approach to all his dishes. I agree, Chef Jean Pierre is the best!

[@kristinam7928]

I was a bit depressed and started watching your channel now I am happy.

[@csmats5374]

This man is my favorite KZbin chef. I like Chef John, too, but Chef Jean Pierre is on camera and I just love him.

[@horstschattenhirn9081]

The two main ingredients in this (and every other!) dish by Jean-Pierre is dedication and fun. The rest is not rocket science, well, and maybe a little butter.

[@rxa72]

Amazing comment, lol.

[@terryboyer1342]

A little butter? 🤣

[@haritos20]

Spot on!!!

[@godfreypinto8448]

And onyo... Love it the way Chef J P says it...

[@barabusband]

I read the last sentence in Chef’s voice, lol. Great comment.

[@susantescione8007]

I posted earlier, but wanted to add this note. If you have made any of Chef JP's recipes and you are cooking for one or two people, you must have figured out that our favorite chef cooks for an army! You will probably have a lot of this left over. It is so delicious, don't waste it. You can pair it with almost any starch. It is fabulous with pasta, over a baked potato, with rice or with cooked barley. Mine refrigerated well and tasted even better after a couple of days in the fridge. Bravo, Chef Jean-Pierre!

[@poollogicdurbanville9360]

So true. Made his meatballs recipe and I'm looking at all this food. Gosh I'm sure we going to have lots of leftovers . Think I'll freece the sauce though 😊

[@susantescione8007]

@@poollogicdurbanville9360 I actually learned how to make meatballs from his videos. Every time I made my mother's recipe, they fell apart. Now I know why she didn't make them very often. I remember seeing them twice over a period of 15 years. Chef Jean-Pierre's recipe came out perfectly and made 25 meatballs. I froze them and pulled them out whenever I wanted pasta. His sauce recipe is also great. I can't say enough good things about the Kashmiri chili powder, which I got at a reasonable price at Amazon. I now throw in a quarter of a teaspoon in any number of recipes. It adds a lot of flavor for a little effort. I would have never known about this spice if it wasn't for Chef JP's videos.

[@Visitkarte]

If I am making the effort to cook his fabulous recipes, I am very happy that they make for more than one meal.

[@deborahcaldwell9775]

‼️‼️‼️‼️. ‼️‼️‼️

[@deborahcaldwell9775]

‼️‼️

[@reasonablefilms]

Hands down the best cooking channel on KZbin. The channel, and Chef Jean-Pierre, are a true gift.

[@rexannam2646]

Your making mistakes in front of the camera for all the world to see is exactly what makes you human and real! You KNOW the food is good, it's REAL!! So many chefs that work in front of the camera are so anal about perfection they put themselves on a pedestal in line with doctors. I'd rather learn from a humble human being that is approachable and real...than someone who shows a fake front to the world. (Makes you wonder if their food also tastes as fake as they portray themselves to be.) Thanks for just being yourself, Chef JP....you know we all love you just for that!!❤❤

[@Buddy.Temple]

I'm saving up for a Microplane zesterset, Indian cuisine sure know their spice game, and healthy dishes too love it!

[@zpnlune3242]

I find your channel to be the most education of the one's I've seen here on KZbin precisely because you show us the mistakes and imperfections. Watching you explain why you should/shouldn't do things and how to fix mistakes have taught me a lot more than just seeing you complete the recipes. My cooking has definitely improved since finding your channel, not to mention how entertaining it is to watch you cook! Thank you so much Chef!

[@_Uh_Oh_]

Check out Jacques Pepin too, there are many of his cooking videos on YT nowadays

[@Killermike2178]

Nice to see a sophisticated French Chef giving love to Indian cuisine, arguably one of the most underrated cuisines in the world!

[@neilmasson3609]

Not in the UK it isn't!

[@JR-kw8fy]

Yes, it is so popular in the UK, and as far as I am concerned no cuisine in the world prepares vegetables more imaginatively than Indian cuisine. And, you know, I shouldn't even call it "Indian" cuisine because there are many distinctive cuisines throughout the subcontinent.

[@cowboy104]

is that why new delhi streets are covered in crap

[@SandeepKumar-o2v4n]

Greetings from India chef! I have never seen such "energeticism" and humbleness on top of so much experience. I loved the theme of your channel - 'cook amazing dishes, simplified'. Your butter chicken recipe is so simple and having cooked my versions of butter chicken, may I suggest only one change and one addition in your recipe - Add a few cashews to the sauce while it's cooking (when your add tomatoes). So when you blend and then strain - it's gonna give a slightly thick, more buttery, richer and smoother texture to the gravy. Off course, you can still add a few whole pieces of cashews later on. Secondly, at the end, also add a few drops of rose water or a dash of vanilla extract works equally good. I promise, the sauce, it will turn out amazingly flavourful and rich. Love from India.

[@ChefJeanPierre]

Thank you for the very good advice! I will try it that way! 🙏❤️

[@celinescrappassion2184]

your tips at the end are very interesting! I would not have thought to add vanilla extract or rose water but that is a great idea! I have been making butter chicken at home and this is my signature dish. These tips will perfect the sauce even more!

[@SirAdamantine]

My favorite Indian dish. My favorite chef.

[@kingrama2727]

I love how chef never waits for the food to cool down before he eats, just like all of us!!!

[@binodsarkarIN]

Chef, i can tell you as an Indian, that we use garam masala quite regularly in our dishes and one thing we do when we prepare fresh garam masala is that we lightly toast the spices for say a minute or so till you can really smell it and then crush it. I think toasting it releases the flavor even more and since they are whole spices, they don't get burnt. But i think depending on your threshold you can do or skip this step. The butter chicken is looking amazing though BTW I would love to see you make Shahi paneer (cottage cheese) and tandoori naan or chole bhature (2 really popular dishes from India which you can find almost anywhere here.) Hope you have a good day Regards.

[@pareesamughal]

Plz tell me the names of the ingredients used in this dish

[@joshuawells5953]

I grew up in a family that cooked almost exclusively southern dishes. Most of my family hail from the hills of southern Kentucky. All I knew growing up was that style cooking. Shortly after I started exploring cooking on my own and decided on a career in kitchens, I discovered Indian food. It quickly became one of my favorite and most craved types of food. Thanks for the recipe. Butter chicken is definitely up there with my favorites.

[@DonPandemoniac]

Imagine being someone that has never tasted these herbs and spices, let alone having encountered this type of preparation and cooking. It's mind-blowing material.

[@ganeshkashyap8573]

Hey Chef,try roasting the dry spices on low flame. The heat release the oil which in turn flavours the dish. Dry spice gives the dish tartness while roasted spice brings the heat and the flavour.

[@srichowdhury2680]

Right

[@SohailAmin]

I always end up overroasting or underroasting thr dry spices, any ideas on how to appropriately judge this?

[@Themacchuck]

@@SohailAminkeep the spices moving, only ever stand for a second. As soon as the smell comes up give them another 10 seconds. In total 2 minutes in a preheated pan at medium heat. The point isn’t to toast so much as as to invigorate the oils.

[@SohailAmin]

@@Themacchuck thank you so much

[@kathyc68]

I made this for dinner last night and we finished up the leftovers for lunch today. I made one change to the method though that I really liked. I added the cashews along with the tomatoes early in the sauce making. After they simmered in the sauce for a time, they were easy to puree and added such a delicate sweetness to the sauce. I don't eat too many grains, so I served it over riced cauliflower and it was delicious. I ate slowly because I was so enjoying tasting all the wonderful spices in my mouth... it was truly such an amazing flavor! I couldn't help but think that the sauce would make a wonderful cup of soup with a grilled cheese sandwich and I am happy that there is enough leftover for me to try that! I thought I might thin it a bit with broth and then serve it up for lunch. The flavor is out of this world! Thank you!

[@petervankessel4532]

Not only do I learn a lot of nice things, it also makes me happy just to watch the chef :D Thx for making these lovely clips!

[@reetamajumdar7996]

Butter Chicken every Indian's favourite...Yours truly also ..Love the way you took us through the culinary journey of this iconic dish.....Generally we Indians have a 'Masala' Box which is a big round box with small covered boove the xes/ bowls generally made of steel ..What I personally do is roast each of the Indian spices separately and keep in the containers ..Mace and Nutmeg as they are used in small amounts but imparts excellent aromatic flavours...To get a smoky effect which I personally am a big fan off the hot charcoal in a bowl and butter in the centre of the dish is placed and covered with a lid to impart the smokiness with the vapors or small bite sized pieces of tandoori chicken can be used...The butter Chicken looks delicious .Sometimes cream is added at the end but the butter addition is perfect because it lives up to its name ....

[@sharyhumphrey5572]

I tried the Butter Chicken tonight and my husband raved about it! Of course I didn't have half the ingredients, I even had to use vanilla yogurt, but it turned out surprisingly good. Thanks for your very entertaining and informative channel.

[@pietbliksem]

Chef, as a South African I grind a lot of spices, and nutmeg I first 'slice' with the chefs knife, as if I'm chopping a large, hard nut. The crumbly flakes are then ground up with the other spices. Saves a lot of time.

[@khaelamensha3624]

As a French I am so proud that I measured everything carefully like the chef 🤣. Thanks for the recipe, I do like everything that have butter in it 😇😂 PS it can be found in Italian restaurants, Indian restaurants in Italy 😂

[@miltonwilliams2382]

Chef,Milton here. This is video is saved and later this summer this will definitely be one of our night suppers while on vacation at North Atlantic Beach. Family and friends - nothing like it in the world Chef. Very good instructor you are 👍

[@ChefJeanPierre]

Thank you so much! 😊

[@mikya9611]

My mouth is watering just watching you make this Chef! Butter Chicken is one of my favorite Indian dishes. Thank you for sharing!

[@hendleon]

I'm cooking this dish for probably the 10th time and I absolutely love it! I got a craving for it after DJing a Hindu birthday party yesterday and enjoying their amazing food. But I wanted to comment like so many others and say that I enjoy your stories immensely. In fact I would love an hour long video of you just talking about your experiences as a chef and in life in general. I mean this from the bottom of my heart; thank you for everything that you do chef!

[@ChefJeanPierre]

I appreciate your kind words. Thank you for taking the time. God bless you.! 🙏❤️

[@christopherrafferty6164]

Just for the record marination is a word, you can rest easy! Excellent show, I've been watching cooking since I was young (Julia Childs) and you are by far the most entertaining and positive chef ever. thank you for being you... oh, and BUTTER!! 😊

[@godfreypinto8448]

True that...

[@jtking76]

@@godfreypinto8448 He is better at English than he realizes.

[@christopher480]

hes good but theres a cpl that are a bit more entertaining......like wok with ya or emril

[@deborahcaldwell9775]

When I am cooking my own chicken for soup, I am watching you make this a wonderful dish. My left hand has my iPhone. And every time you say look look look at this look, I look. And every once in a while, Jack makes a wonderful comment not all the time just every once in a while. Jack, you are so good I love it. I love you both.

[@klaasallis2503]

it's cooking not rocket science.. always makes me put a smile on my face! love your channel! 👌🙏🏻

[@johnstephens2826]

I have long stated that I don't like Indian food....but if Jean Pierre is cooking it I am going to try it. I am sure that it will be delicious.

[@rustyshackleford3278]

Murgh Makhani, my favorite Indian dish! Amazing as always Chef JP

[@mongol999999999]

Just love watching his show makes me relax

[@ambientrax]

Chef Jean-Pierre is an absolute joy to watch on youtube... Thanks for the cooking show man, I love it.

[@lordhades9455]

I recently moved to a new state by myself. I have found myself watching this channel while I eat my dinner, both to learn new recipes and also for the company. Thank you friend.

[@stianaslaksen5799]

I always use my stone mortar and pestle when making spice blends, including garam masala. Works equally good.

[@swatir.567]

being an Indian, I am proud that my favourite chef Jean Piere is making my favourite dish !!! :)

[@mistreme8341]

I love to toast my spices before grinding. It expresses the oils in the spice unlocking its essence. It also makes grinding a little easier. Regardless, this look absolutely delicious!

[@m.theresa1385]

I agree. By toasting before grinding it means that I can add more close to the end if I need more since it’s already been bloomed.

[@vijaykandari1814]

Chef...2;major correction required in this recipe. 1) make a paste of cashunut and add in the curry .....( this is the only secret to slikest gravey ) 2) Add one table spoon of sugar in the gravey . cardimon and slight nutmeg powder to be sprinkled over the prepared dish. Chef this is one of your great fan ....

[@levystrauss7142]

Since watching your channel I’ve learned a lot. Now I even love and cook with onion almost everyday. Took your tips of slowly cooking it until soft and I love it. I’m happy to be your fan. Keep bringing us amazing dishes, we appreciate them.

[@dZaq]

This is basically how we make butter chicken at home. We do a few things differently (add ground ginger and cumin to the chicken marinade, etc...). One thing we NEVER do is use parsley. It's always cilantro. If you don't like it, don't use a substitute.... just leave it out all together. A few differences, but you still did an excellent job simplifying this dish!

[@laurenkinney7949]

The kids love watching Chef JP even the 2yo. Think he’s hilarious.

[@The1Mustache3]

Perfection is simple, knowing nothing is ever perfect but we do our best and strive for perfect is the answer. It's not rocket science, remember it's so easy a child could do it.

[@cindymckay6211]

Turned out great. What I really love about this recipe is being able to freeze half of it for another meal for two, prior to putting the butter in.

[@voldebean6055]

Approved from Indian

[@MrMikellsof88]

Shouldn't doubt yourself Chef! Marination is 100% a word.

[@ChefJeanPierre]

👍👍👍😊

[@janeandowenbradley9326]

We love watching your show. Made the Butter Chicken a few nights ago. Fantastic. Took some to my mom. She loved it. Heating up the leftovers for dinner tonight. It’s a winner for our family. Everything is better with butter. 🙂

[@kobijaeger1]

Refreshing - I've waited for this original type of chief cook for ages.

[@joshstiltner]

Thanks Chef! Your videos are the best way to start the week.

[@derekbidelman2442]

I have been on a Curry journey of delicious discovery! I'm making every Indian inspired chicken dish I can find! I love the sauces, I would definitely rub the sauces all over my body...just gotta be careful in certain areas with all the spices and heat....😮 I also bought some Ghee!!! I can't wait to use it when I make the butter chicken tomorrow 😊

[@ChefJeanPierre]

😂😂😂👍

[@a.rjohnson4257]

I love watching Chef JP programs. He adds so much humor to each show that between learning new ways to cook and the laughter he brings it is such a pleasure watching one show after another.

[@maddestbob]

I make a very similar butter chicken, but low fat, taught to me by Indian friends. My wife is on a low fat diet, do I make low fat recipe. Instead of butter I use olive oil, instead of cream I use cashews and chicken stock, blended with an emulsion blender and strained through a double strainer. It gives a little bit sweeter taste, but still very good flavor.

[@govardhanv6415]

For anyone who wants to add the deep red colour, but not the spice from chilli powder. Kashmiri chilli powder is your go to masala. It adds the red colour, but not too spicy compared to the other red chillies we get in India.

[@robertakerman3570]

is it like a Paprika?

[@Manhattan_project.420]

@@robertakerman3570 close

[@Rohit_M]

@@robertakerman3570 It is paprika (Sun dried and ground red chilies from Kashmir region) rich in color and not in spiciness. Make sure to get a non-spicy version. I recent discovered there is a version of Kashmiri chili powder that is spicy.

[@nathanlambshead4778]

I can't get Kasmiri powder here in the norther US tundra. SO I use paprika, which I mix with a little cayenne. Hey, it works in a pinch.

[@michaelsalmon6436]

@@nathanlambshead4778 Hi Nathan! Thanks for that suggestion! But me thinks that it be important to specify that you use a Sweet Paprika, versus a smoked paprika, which will offset the zing of the cayenne, IMO! (so many details and so little time!) BTW, why do you think that Chef Jean Paul consistently uses the term "butter" in his recipes and not salted butter, or unsalted butter? Me thinks this be more than a consistent brain fart. Maybe it be because he cannot get a vendor for it, so he cannot sell it on his website? (he now sells a 2 Qt Stainless Steel Saucier for $250.00!) I bet he could sell butter by the quarter pound by wrapping it with his image. His adoring fans would spend $10.00 for it, salted or unsalted! Happy Cooking!

[@beatriceyou1950]

Love your philosophy ~ teach people what you know. J P is the best chef and teacher. Thank you chef

[@luca.1992]

My favorite chicken dish. I'm definitely keeping this specific recipe! Your brilliance is ever showing, chef.

[@BF2042ROX]

Followed this recipe today and it was DELICIOUS! I added a bit more crushed tomatoes/broth/cream and a pinch more of spices because I like it with more sauce for dipping naan in.

[@msjsq1966]

I love you, Chef JP!!! And your production crew is so funny as well. Thank you!!!!

[@Gabriela-b3c3t]

My daughter absolutely loves this recipe, and I made it a few times now, always a great meal. Thank you, Chef Jean Pierre. I love your channel, easy to follow and your joviality makes it so much fun to watch it.

[@ChefJeanPierre]

I am so glad you and your daughter enjoy it 😊

[@lynneyoung-beggs2363]

I absolutely love your channel. I own a food trailer and unfortunately so many are programed for everything to be fast. There is very little love and flavor in fast food. I love that you tell everyone that they can change things up. You have to cook for yourself and family & it’s not necessary to follow a recipe so precisely. Your tips are so helpful & you take the time to make food great. You’re amazing! 💕

[@ChefJeanPierre]

Thank you 🙏

[@MrDyzi0]

Chef Jean is the guy we have but we do not deserve. All the best for you friend

[@margiemayhew5214]

Never knew to use chicken stock to cook jasmine rice. Will definitely try that. The Butter Chicken looks wonderful and will be a delicious addition to my family faves!

[@brucewilliamsom5928]

Don't let those negative people bring you down chef.....u r by far the most entertaining chef on KZbin...haters going to hate ..I love ya keep up the good work

[@jeffthalrose7330]

I’m definitely trying this recipe Chef! Great tip on not over spicing.

[@bobjordan9]

This is a GREAT dish. I used chicken thighs instead of breasts and omitted the cashews. If you’ve never had Indian cuisine, this is a perfect way to introduce you and your family to a very satisfying flavor profile.

[@Lauraligh]

Your personality is as flavorful and colorful as your recipes. Thank you for sharing your expertise with all of us. Love you and your channel Chef!

[@mayrnibird9224]

stewing on the stove right now. i did toast and grind the cashews and added them with the toms as instructed by the instructor of the instructor. it is absolutely magnificent. another mystery unfolded. yum. thanks chef! just love the combo of french and indian cuisine. masterful!

[@koryaiine7393]

Chef Pierre is the most friendly. I always get so eager to copy your dishes!! ❤️

[@brucenelson534]

I wish you still had a school, I would be all in...not so much to be in the restaurant business but treat my family and friends to the ultimate cuisine you present...Thank you so much

[@Mononocleosus]

I love this guy. His professionalism and personality keeps bringing me back

[@helenatremblay4019]

So,today I used Chef's recipe for Butter Chicken! I also don't use exact measurements and ALWAYS forget something which I add before cooking! if I remember! MY husband was SO IMPRESSED as was I with the SUPERB results!!! Fantastic recipe and FABULOUS results and best of all, so much fun cooking with Chef Jean-Pierre********

[@robertling9872]

Thank you Master Chef JP for sharing this beautiful cooking video and your humor.

[@rollianos2039]

I love how chef is so excited to eat the food that he often forgets to allow it to cool. Love the expression he makes!

[@DrRemulack]

Thank you Chef JP!! I asked about this a couple weeks ago, this video just puts me over the moon. THANK YOU THANK YOU!!

[@marisol9171]

Chef, your mistakes make you all the more human like the rest of us. We love you for being authentic.

[@tjake490]

Marination is indeed a word Chef, and I can't wait to give this recipe a try!

[@vbsafety]

Chef Jean Pierre, I am a home cook and I love to watch all different chef and cooking channels and your vlogs is one that I do not miss. My two cents to elevate your Butter Chicken recipe to the next level. 1. Kashmiri chili has a little heat but is used more for colour. Please add the Kashmiri chili to your chicken tandoori marinade. Trust me it will take your dish to the next level. 2. Soak about 50-70 grams of cashew nuts for about 5-10 minutes and then make it into a paste. 3. After passing the smooth paste through the sieve/strainer add the cashew paste to the butter chicken curry base. The paste will thicken your curry and the Kashmiri chili will add the rich red colour. 4. Best option is a tandoor or BBQ pit, but at home use the frying pan. When the chicken is fried and juicy, Take a piece of hot charcoal and put it in a a bowl or foil bowl and place it in the middle of the chicken. Drizzle some butter on the charcoal, cover and smoke the chicken. 5.Place the chicken in the curry sauce and cook the chicken in the sauce. 6. Take three pinches of dried fenugreek (Kasturi maythi) leaves in you palm. Rub and crush the fenugreek leave till it releases its fragrance and oils and add it to the curry sauce. 7. Cook the chicken for another 5-7 minutes. 8. Add another 2 tablespoons of your favorite ingredient “BUTTER” and top it with cream and chopped coriander leaves. Voila a another west to Butter Chicken.

[@ChefJeanPierre]

Great comment! Thank you for sharing👍👍👍😊

[@nielsgroenborg5054]

Dear Chef. I have been following you since day 1 with great joy. I go a lot into cooking where you just hit the spot with your videos. You bring many smiles and joy to me and my family here in Denmark. Thank you for your abilities and mostly because you are a nice person .. Kind regards Niels.

[@reneeclark3841]

Wow, chef. The way you say, “My friends,” really makes me feel like I’m your friend. Thanks for sharing your passion for life with us.

[@RIDERSONLINEORG]

Only 6:30 in the morning here... But now I'm craving butter chicken for breakfast! 😄

[@mahwahazet4133]

...and why not?

[@mayrnibird9224]

i'm having it for breakfast this morning. i planned it and dreamed about it last night.

[@marycannon6046]

Thanks Chef Jean-Pierre! It's great to "👀" see you cooking with Tumeric! I recently began cooking with ground Tumeric. It's nice to see a 🌎 world renown chef cooking with it so I can measure the heat and time that the its cooking. (I read an article that said you can kill the medicinal affect of Tumeric if it's cooked for more than 10 minutes).

[@leeorndorff120]

Looks so good chef, i havent had many indian dishes, but I'll deffinetly try this one.

[@oreogiri]

Greetings from Bangalore, India. This brings a smile to me seeing a Frenchified version of our butter chicken. When it comes to fusion cuisine one needn’t worry about accuracy or authenticity I guess. Thanks for the effort. Just a tip if you let me dare. Roast the spices on low flame and let them cool. Then grind in a spice / coffee grinder. They grind easily and the blended aroma is the USP of Garam masala.

[@ajitpatel9106]

Another absolutely fantastic video. More of these videos PLEASE!

[@tazztulsi662]

Chef as an Indian and huge fan of your channel, you are simply a great cook and teacher. Thank you for another amazing recipe

[@s.r.shilling8720]

Love this chef!! Endearing and authentic, he actually teaches you culinary skills, shows you how to use tools, all the things!

[@katharinavanasten]

WOW, I tried this recipe and for once in my life I can finally taste the depth of flavours ever other chef talks about. Incredible ! Thank you for putting out this video.

[@saammahakala]

14:25 I use that compost (while wrapped up tight in cheesecloth) to flavor the water I'm cooking the rice in. ♻️😊

[@motionsick]

16:15 I love your life too Chef! Thanks for the good times. KZbin is such a good place to teach and learn.

[@markgibbs3496]

Wonderful recipe! I have never tried to make an Indian dish, but this will be the first! Well done again Chef JP!

[@kn7615]

"Teach people what you know" ~ love you, Chef Jean-Pierre :-)

[@alpcns]

Indian cuisine is stunning, colorful and super-tasty. This is a beautiful dish, Chef. And buttery... what else can one ask for?

[@1tonybricky]

you are so right about Indian people beautiful, gentle and kind!!

[@syx3s]

i laughed so hard when he burnt his mouth only because i knew exactly what that facial expression meant and it's very familiar. the chef is a treasure! best cooking channel on youtube.

[@catebannan7343]

Just moved from a city with a wealth of amazing Indian restaurants to an area with none and am going through “ butter chicken withdrawal”. Thanks, Chef, for my cure 🙏🏼🤗!!!

[@nancywebb5774]

I hear ya!!!! If I want Indian food I have to travel about 20 miles away 😫. Even our supermarkets have very little in the way of spices, etc. They have about 5 choices of microwavable Tasty Bites (I think that's what it's called....it's in a pouch and ready in 1 minute). Not bad...but not the same as going to an Indian restaurant, that's for sure!

[@mariemucha3195]

I love your recipes Jean Pierre. I've cooked them and they turn out delicious! I love all the little hints and tips you give. They make a difference to the dish.

[@roseliekane1060]

Thank you for sharing, Chef Jean Pierre. I discovered your channel today and have been very much entertained, inspired and I learned a thing or two along the way! ...my father used to say "don't do as I do...do as i say".... That's like you, Chef. You make mistakes to show your viewers "how not to do it!". Today I learned , was reminded of, how to make a REAL chocolate mousse, creme caramel, chicken pot pie and butter chicken. Thanks again for sharing!

[@ratnarajasingh7685]

I love your channel and have been a regular viewer for a few months now....not that I want to learn the recipe or try to cook something, but I watch them to unwind, get de-stressed and most of all be entertained😊. You cook with so much passion, the food must undoubtedly be delicious! Especially, love the generous use of "butter" and the endearing comments around it😊👍

[@youtubehatesus2651]

I watch your channel because you explain WHY we do things. That's what I like.

[@steveboone5480]

One of my absolute favorites!! I’m going Cashews and Basmati Chef!! Thanks again for a wonderful class

[@koljarzg]

Your great recipes aside, let me tall you Jean-Pierre, you make people happy just watching you! And you are right, what more a human could ask of a life?