The 2 Dollar Curry (Butter Chicken) | But Cheaper

Okay, curry can be expensive both at a restaurant and when homemade. In order to make this happen, we have to simplify the recipe, maximize the flavor and make this dish for the very cheapest price physically possible...without losing flavor at all.

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[kierran]

Tip: garaam masala actually works better when added at the end. Most of the flavour compounds dissipate at high heats.

[kaustubhgargelwar]

**Fun facts and things about butter chicken coming from an Indian.**

First thing's first, that looks really amazing! As an Indian I gotta admit it really is the quick, cheap and easy way to make it. Extra things I would like to add after watching my mom make it for years: For butter chicken the chicken used is a whole different dish in itself called Tandoori Chicken (but the way he shallow fried battered chicken is smart too). Strain the tomato puree after cooking properly to get that silky texture of "Makkhan" (butter). Butter chicken is not really based on butter. It was Brits that translated Murg Makhani to butter chicken. While Murg means chicken and Makhani means butterly the meaning behind butterly is not butter itself but rather a silky texture which really means Makhani. So essentially if you were to name it in American way it would be baked chicken with silky curry. And the most important thing my mum always said is if you heat Garam masala too much it gives off distorted bitter taste and ruins the dish so always add it in the end.

Happy cooking y'all!!!

[ninkaur]

Im indian and grew up in india with authentic curry being made 24/7 and honestly he did it pretty much the same way they always did soooo A+ from me.

[helili]

I’m 17 and just made this dish for iftar for ramadan, I want to start learning dishes for college so this seemed like a good start. All I got to say is it turned out better than the ones I have outside in an indian restaurant, I’m so proud of myself but mostly thank you for this perfect recipe

[summerjasminelaugh]

Dearest Joshua,

I write to let you know that I made this the other night and impressed all house mates. They all tried it and loved it. My roommates sister came, smelled it in the air, and gave into temptation. She adored it. My ex brought a friend over just to try it. It was a major hit and everyone has asked for the recipe.

Thank you for making my cooking seem impressive. I am just a novice in the kitchen but I am proud of how this turned out.

Sincerely,
Summer

[hunchedproductions]

I'd love to see a series called 'but bougie' where you take things like Vienna Sausages and make them hilariously expensive

[miat.]

Thank you for this recipe! I just made it for my whole family and even my dad liked it and he is literally the pickiest eater I know. My dad pretty much doesn’t like anything that’s not Japanese, but yesterday he was genuinely impressed and even got seconds! He agreed it could be spicier so I’ll be adding some serano pepper next time, but he said he would be fine if I made this more frequently which NEVER happens. We have a short list of foods in my household that my dad doesn’t mind eating often, and this made it! Thank you!

[alisonstephens]

I made this last night for my family of 5 and not only was it WAY cheaper than the Indian restaurant we frequent, but actually may have been as good, if not better! I doubled the recipe and there was barely any left. It was such a flavor bomb! We served with basmati and naan. I will be making this again and again!

[priyankabaruah]

use kashmiri chili powder instead of paprika, kashmiri chili gives more red color, and in the end use dried fenugreek leaves.😊 if you love sweet and salt curry add some sugar .Use ginger garlic paste(fresh, not store bought) not only ginger. & if you want you can add 5/6 cashew in tomato then blend it in mixer.it gives more creamy flavour

[keairabanks]

The next series should be “But Faster”

[wonderwize]

This recipe became a staple in my house real quick. We make this almost once a week. Thank you Josh!

[mariagutierrez-nrts]

dude honestly i have tried like 4 or 5 or your recipes and they were all amazingly delicious. you have become my go to recipe guy. thanks

[GH-Rav]

I'm about to hook y'all up. NEVER buy spices in the big chain grocery stores. Always buy them from grocery store targeted at minorities, i.e. Asian grocery stores, Indian grocery stores, Latino grocery stores, etc. They're usually sold in bags for cheap and hold a lot more spice than those tiny bottles from Walmart or Kroger

[Sonicron]

Okay, I made this for the first time tonight, and it blew my socks off. The taste of the fried meat alone after having soaked in the marinade for two hours was unlike any other I've experienced in my 35 years on this planet. When the whole dish came together in the end, after that last step and an added dash of salt, it was... magical. This is going into my repertoire of regular dishes, for sure! Thanks a bunch, Josh!

[sierrarazz]

Just made this for my South African husband and he absolutely LOVED IT. He’s usually pretty picky, but he snarfed this up real quick. Thank you for your videos! Great editing and excellent information

[haberschnack]

there goes another recipe into my "Food" playlist to cook later that week! Love me some Butter Chicken!!

[lildod]

I love the But Cheaper series, it's great to see how cheap good food can be made. It'd be really nice to have an "upgrades" section, maybe at the end, where you talk briefly about those extra "expensive ingredients" and how to use them for those of us who aren't quite so budget limited though.

[chadcrawford]

Made this dish and really loved it! I cooked this twice, adding these changes on the second run through: 1. Did a bit more of a caramelizing of the onions by cooking them on a low heat in a butter/oil mixture for about 20 minutes. Also added some sugar to it. I then upped the heat and added the finely chopped garlic and ginger, cooking those for about a minute. 2. Toasted the spices separately. When added directly to the veggies I found they stuck to them and I wasn't really able to get an even toasting. 3. Followed the advice of some others here and left the garam masala out of the toasting, added it to the paste afterwards. 4. Substituted water for chicken broth I had on hand. I thought it was already really good, but these changes (especially cooking the onions for longer to get a sweet flavor and adding the garam masala afterwards) really made the sweet flavors a lot stronger. I think this is definitely going to become a go-to for me. Thanks Joshua!!

[funkyalfonso]

After 25 years as a chef I say that anything that tastes great and is economical gets my vote. Liked and subbed.

[vimalsheoran]

Just an advice for everybody, don't toast your garam masala, it's added as a finishing spice since the ingredients are already toasted and then made into a powder. Cheers!