The Quickest Easiest Indian Dinner | WEEKNIGHTING

Any substitute for the heavy cream by chance? Would coconut milk suffice?

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cilantro is so important. This may sound foolish but for me it's the most memorable part of a Indian style curry.

O M Gosh !! 🌶! My tolerance for heat has changed following a surgery, but! this recipe is HOT! lol I could only tolerate the heat with equal amounts of homemade Greek yogurt and the curry in each bite. I'm such a wimp😅 Husb and I really enjoyed this recipe, but next time I'm omitting most of the chili powder. Thank you for another winner, Brian!!

Brian, I have yet to make this buttered chicken but I wanted to share with you my hack for a great weeknight dinner. I cook spaghetti squash in the oven and then shred the flesh in the shell and top with butter chicken from my local Indian restaurant. It makes for a quick mideweek dinner. Enjoy.

i tried this today. it turned out exactly as delicious as i wanted it to and made me happy the whole day. it took a little over 30 minutes for me but i love this recipe. plenty of tips to make it easier and it was so straightforward that i was motivated enough to try it. i love your channel!

Namaste Brian from India ! 😉 That curry looks delish! Make more Indian dishes for your non Indian viewers! Cheers!

This is NOT Indian. Change the title. Bye.

❤

This.. look at it..mmm😋❤

I stopped watching the video once he added 1 TON of seasoning. ….sorry

The colour on those chicken thighs is luxurious.

Brian,

I am a Christian guy of Portuguese descent from Mumbai, India who loves to cook.

Great to see you cooking this Indian meal.

I have become an expert at cooking all kinds of delectable chicken and lamb kormas.

I also love cooking the rarest paneer curries like paneer makhani, kadai paneer, handi paneer, and butter paneer to name a few.

Paneer is known in the west as cottage cheese.

Looks like Chicken Tikka Masala

PSA on the onion ginger garlic paste: using a red, white, or sweet onion is a must. Puréed yellow onions will stay bitter unless you cook it for AGES

Just finished making this for the second time, but swapped the cream with coconut milk and I think it tastes even better. Love the channel, cheers from Brazil.

olive oil in Indian cuisine ... frozen rice wtf

You didn't wash the chicken!

So you dont wash and clean your meat😮

Another great recipe! Thank you, its delicious!

Fun fact, peeling garlic is a classic Chinese prison labor. The inmates peel so much of it that their fingernails fall off. That’s why they switch to peeling it with their teeth after a while. Isn’t convenience great…

bro didn't wash the meat...

Even if you can’t be bothered with a rice cooker, boiling rice and draining takes 10 minutes and the results are very good (much better than a lot of rice where people think they need a 2:1 ratio of water to basmati). Could have it done on the side easily without needing to use a microwave, take up freezer space or spend extra money on what should be a cheap staple.

Good content as always.

I love how you simplify this dish. Im sure Someone from India would make it better. But i love to try new food but i dont love cooking too much and i live in an area where exotic ingredients are difficult to find.
Thank you for this delicious recipe, it definitely spiced up my boring chicken recipes.

This looks simple and delicious

Basmati rice is a must with curry,I cook it a lot from scratch,and naans I tend to wet with water and put under the grill

If I have a bunch of garlic and don’t think I’m going to use it in a reasonable time, I bake it off in olive oil- in an oven proof bowl, cover garlic,add a pinch of salt, bake garlic in oven at 325 for an hour until golden and cloves are spreads with a knife. It cuts the raw. Stores in fridge for a couple of months

Can coconut milk be substituted for heavy cream ? I have a housemate who is dairy Free.

My husband and I saw this video tonight and went out and grabbed evey ingredient to make it. This is absolutely delicious 😋 I followed every step and I must say....well done my good man. My husband and sister devoured their bowls 🥣 as well so it's most definitely is a hit. Thank you for sharing your recipe with us 😊 ☺️

you dont clean your meat before you cook

Made this a few months ago...AMAZING!!! Making it again for out of town company in 2 weeks. Everyone loved it. BTW Brian, love the dance moves.

That rice...i mean... I'm lost.
Don't you know how to cook rice!
Let me help you: 1:1.5, rice water ratio.... Leave it for 28 minutes... Let it rest for 2 minutes after turning off the flame . Done

je comme la recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I don't usually just stock cream, but coconut milk also works.

Bri, I'm not sure why people put in garam masala and then add more spices that are already in the masala, like cumin.
Its like saying, "put in some cumin, and also, some cumin".
???

bro get a rice cooker what the hell

I have pledged not to call for takeout on Chicken Masala. Thank you, Brain for the fantastic dish.

I find saving the garam masala until literally the last 10 mins really enhances this; the more aromatic cardamon especially sort of loses its flavour when cooked for a while. Cinnamon and whole cumin can be cooked from the start. Also grinding your own fresh is low effort and adds a lot to flavour. Finally, a minus to health but plus for taste, get skin on thighs, peel skin off and render the fat out of it before starting anything; that's your cooking oil and it's super tasty.

I have made this 3 times now, and it just keeps getting easier. Love it!

15 mins, and then the cleanup… just say’n. the cooking is fun, but…

Is that a Schnucks label I see? I didn't realize you were a St. Louis boy Brian!

In the UK cilantro Is called Corriander!

Tip, add some pinch of salt for the aromatics to break down and have a more consistent paste

PRO TIP: The pre-peeled garlic lasts for basically eternity in the freezer.

Made this today but adjusted it slightly and made a sort of pulled chicken version in my slow cooker, turned out absolutely delicious! One of the best dishes I've made in a while!

I just made this tonight and this dish was amazing. I cook often and I love to cook, but I've never made Indian food before. Maybe the thought of all the different spices intimidated me a bit, but this quick recipe and explaining exactly what goes in the spice blend helped a ton! Thank you so much for the detailed explanation and the DELICIOUS meal! I will definitely be putting this in my weeknight rotation!

As an Indian, I appreciate your effort but I think the spices needed more time to cook in oil and a few other things were not in proportion but good effort 👍🏼

I love the approach of making the process as fast and simple as possible. My only concern is the lack of herbs such as curry leaves, coriander, mustard seed, etc. They add so much to the cooking process.
What I would suggest, is in the beginning adding curry leaving and garnishing at the end with some coriander, that would probably add a lot more to the taste. Just a thought.

Just a few tips while cooking Indian curries:
1. Rather than adding the masala to the pot, and then frying them and then adding water, in a bowl mix all the masalas in water and add them directly and then let em cook. Saves the masala from burning if you are not familiar with this type of cooking.
2. If after adding ginger garlic paste, oil splashes all around, put a small cube of butter, it’ll help with that.

Hope this helps someone 😊