STOP Buying Indian Takeout! The $5 Butter Chicken Dinner That Beats Any Restaurant

📖 Get Asha's Indian Kitchen, 100 of my recipes measured in US cups (317 pages): https://ashasharmacooking.com STOP Buying Butter Chicken! The Indian $5 Version That Beats Any Restaurant Chicken thighs instead of breasts make the single biggest difference in home butter chicken, because their fat keeps them soft through high heat where a breast turns dry and stringy. The video walks through a two-stage marinade starting with lemon and Kashmiri chili, then yogurt and garam masala, with the chicken going under a broiler to pick up charred edges before it ever touches the sauce. The sauce gets its deep red color by blooming spices in butter and oil first, then simmers with crushed tomatoes for fifteen to twenty minutes until red butter pools on top, the visual cue that the raw tomato taste is gone. At the end, a tablespoon of dried kasuri methi, rubbed between the palms to wake up the smell, is described as the one ingredient behind that restaurant flavor most home cooks have never used. Marinate the chicken overnight or at least an hour ahead, because the yogurt coat is what creates the charred edges under a home broiler that raw chicken dropped into sauce can never develop. Watch for red butter pooling at the edges of the sauce rather than watching the clock, because that is the reliable sign the tomato has cooked long enough. #butterchicken #indianfood #homecooking #indianrecipes #indianspices #butterchickenathome