How to Make Butter Chicken | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you how to make Butter Chicken! A Delicious Indian meal that is perfect for family dinner night on a budget! Follow the recipe and let me know how you did in the comments below!
RECIPE LINK:
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[@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!

[@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.

[@reasonablefilms]

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

[@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

[@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]

‼️‼️

[@SirAdamantine]

My favorite Indian dish. My favorite chef.

[@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!

[@Buddy.Temple]

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

[@mikya9611]

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

[@Mononocleosus]

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

[@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!

[@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

[@joshstiltner]

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

[@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.

[@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.

[@jeffthalrose7330]

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

[@leeorndorff120]

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

[@ambientrax]

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

[@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.

[@SharonTemple6]

This recipe is really fantastic. My family loved it. The beautiful colour and silky texture along with the delicious flavour will make it a family staple for years to come. The straining of the sauce takes a little time but don’t skip it. It is worth the effort. Thank you Chef JP. X

[@ChefJeanPierre]

🙏❤️

[@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

[@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.

[@rustyshackleford3278]

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

[@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

[@saammahakala]

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

[@adamw8469]

Made your Marinara Sauce for my family yesterday, fantastic

[@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.

[@luca.1992]

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

[@klaasallis2503]

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

[@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!!

[@carlharris3799]

Great show ! I enjoy trying all of your recipes . 👍🏾👍🏾

[@tjake490]

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

[@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. 🙂

[@msjsq1966]

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

[@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!

[@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.

[@mongol999999999]

Just love watching his show makes me relax

[@laurenkinney7949]

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

[@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.

[@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.

[@alpcns]

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

[@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

[@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!

[@stianaslaksen5799]

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

[@markwarner5554]

I have made this for my family 3 times now, and they love it more every time. Thanks Jean-Pierre.

[@markgibbs3496]

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

[@s.r.shilling8720]

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

[@koryaiine7393]

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

[@gokudon18]

Chef JP is one such person who makes the inner chef in me cook even when I m not in the mood. Such an inspiration and treat to watch you. 💕

[@ajitpatel9106]

Another absolutely fantastic video. More of these videos PLEASE!

[@kobijaeger1]

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

[@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.

[@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.

[@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

[@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!

[@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!

[@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

[@robertling9872]

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

[@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.

[@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.

[@kasom1]

Chef Jean-Pierre, You are the very best, its a pleasure to see Your enthusiasm and joy, and the lovable way You have with all things You do.

[@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😊👍

[@wokeybrokey8006]

Chef Jean-Beurre-Pierre...love the guy!

[@user-pz1wk1pr5i]

I died at ‘The thing!’ Lol he is an amazing wholesome chef!

[@user-pz1wk1pr5i]

Thanks chef!

[@kristinam7928]

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

[@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 😂

[@mikes2294]

You make me SOOOOOOOO hungry ! Thank you.

[@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 ....

[@BoppityBoopy]

Thank you. You have made a good cook into a great cook. Sending you love from Canada 💗

[@ChefPaoa]

Lovin every video chef jp ♥️♥️

[@grahamegardiner6462]

Chef, your enthusiasm is infectious. I love your channel.

[@madrabbit9007]

Never had any Indian food but this looks amazing! Gonna have to try this one soon!

[@curryboi93]

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.

[@daphnepearce9411]

Chef! I've never made Indian dishes before but this looks way to good to pass up. Another inspiring dish for me to make. :-) Last week I made your stuffed peppers which were wonderful and the chimichurri skirt steak which was awesome! My husband insist that I double up on the sauce next time. Thanks chef!

[@davidlawson4281]

Get ready for the unusual ingredients you will need. Luckily, Amazon has them all, and freezing them preserves them.

[@daphnepearce9411]

@@davidlawson4281 The only ingredient that struck me as odd is fenugreek. I've only seen that as a supplement, luckily for me I have a pretty big international market close by. Hopefully I won't have a hard time finding it.

[@davidlawson4281]

@@daphnepearce9411 I keep it in freezer, from Amazon. Local Indian store shut down for lack of interest and is now a axe throwing business.

[@riccardotikulin7471]

Thanks for sharing Chef Jean -Pierre luv your kitchen set up

[@TheMorne777]

Chef, you should've said, "I'm a French chef, cooking an Indian dish, with Italian canned tomatoes, in the USA.🤣

[@grantsims1729]

Perfect! God bless America 😊

[@mailallanmunrocom]

Chef Jean Pierre, I made this last night, and it was fantastic, my wife loved it. I’ve got a few food sensitivities so I was concerned about the spices, but I forged ahead. It was fantastic. I couldn’t believe the result after blending the sauce. It was incredible! Thanks! If only I could share a photo!

[@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

[@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.

[@boooochee]

THE BEST !! such passion .. everytime i watch of one of chefs videos i cook !! and when i do .. its always something special !!

[@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 🙏

[@bigpapaadam1]

Never thought of cooking my rice in stock before! Definitely trying that! Love your channel Chef!!! Thank you 😊

[@whommee]

Looks good, I am somewhat ashamed to say I have never had it before. Thanks Chef for posting !

[@MrDyzi0]

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

[@LifeHacks-ut4pc]

You & your team are amazing! My family thanks you for teaching how to cook delicious food. Love you Chef

[@roverdad]

I love that Chef JP encourages his chef friends to teach what they know. My kids have way more variety and quality because i taught myself to cook with KZbin. This dish is similar to something I already make which is delicious. Merci beaucoup!

[@sutarsihso]

Yummy 🤤

[@garyovermyer1050]

I Love This! Mistakes and all! That's real Cooking! Amazing Flavor!

[@kn7615]

I love watching him taste his dishes at the end; SO convincing to try the recipe. I will definitely be cooking this one ~ woo hoo!

[@Another0neTime]

One of my all time favorite dishes. Thanks for sharing, chef!

[@kathrynbillinghurst188]

🥰 I love it how funny and down to Earth you are… you have such a passion for cuisines, like my dad, so kind and feeding everyone!! We’ve made this butter chicken a few times. It’s great with rice and a bit of yoghurt on top. I laughed so hard when you finally remembered the Garam masala 😂😅👏

[@motionsick]

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

[@rileyzmusic]

Once again just “AMAZING”…. But think it should be renamed “Beurre Chicken” ❤ Your Exuberance & vivacious-ness are simply infectious my friend and your ability to demystify the most daunting of recipes for all your followers is why you are the classiest & most appreciated chef on KZbin ❤ sending much love as always from New Zealand ❤

[@ChefJeanPierre]

Thank you 🙏

[@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!

[@wnygal]

Love your videos Chef, so down to earth with recipes a home cook can do! Jack and your camera crew are great too!

[@andrewroberts7281]

I just love watching you cook, so entertaining, a great tonic after a crap day at work… I have learned so much from watching your channel. Just brilliant, thank you chef JP