It's Butter Chicken Time. It's Amazing Like All Curries!

Butter Chicken ia an amazing curry. Cooking & Sharing a Delicious Indian Meal with Family and Friends Welcome to another delicious episode on my channel, "EASY DELICIOUS COOKING"! In today’s video, I'm cooking Butter Chicken from scratch — and sharing it with our closest family and friends for a heart warming homemade meal full of flavour, laughter, and love. Whether you’re a fan of Indian cuisine, looking for an easy butter chicken recipe, or just love the idea of gathering around the table for a comforting, flavourful meal, this video has something for everyone. Why You’ll Love This Butter Chicken Recipe: Butter chicken (murgh makhani) is rich, creamy, mildly spiced, and incredibly aromatic — made with tender chicken, simmered in a luscious tomato-based gravy with butter, cream, (or coconut cream) and warm Indian spices. Served with fluffy basmati rice, this meal brings people together like nothing else. This is more than just cooking — it’s about sharing a home-cooked Indian meal, connecting with loved ones, and creating memories around the dinner table. Watch until the end to see everyone’s reactions — the smiles, the laughter, and the joy of a meal made with love. The Joy of Sharing Food: There’s something magical about gathering in the kitchen, cooking together, and then sitting down to enjoy the food you made with the people who matter most. In a world that moves so fast, taking time to slow down and share a meal is an act of love. In this video, you’ll experience that joy — from the sizzle of spices to the clinking of glasses, the passing of plates, and the happy chatter around the table. It’s not just a recipe, it’s a celebration of togetherness.   Join the Conversation: Have you tried making butter chicken at home? What’s your favourite dish to share with friends and family? Drop your thoughts in the comments — we’d love to hear from you! Don’t forget to Like, Subscribe, and Hit the Bell for more home-cooked meals, family gatherings, and flavourful recipes from around the world. THE RECIPE: 400gm /14 ounces best quality canned tomatoes, 5 cloves of garlic finely chopped, 2 tsp of ginger grated, 1 tsp tumeric powder, 1/2 tsp of cayenne pepper, 1 tsp of paprika, 1 tsp salt, 2 tsp garam masala, 1 tsp of cummin, 500gm / 1 Ib of breast chicken cut into small chunks, 30 gm / 4 oz of butter, 300 ml / 10 fluid ounces of coconut cream, alternatively you can use double cream. Garnish 1/4 cup finely chopped coriander / cilantro used as garnish 1 medium red onion thinly sliced, used as garnish This butter chicken is Served with 1.5 cups of basmati rice. You need a pressure cooker for this recipe. Alternatively you can cook it in a large pot as normal but it will take longer. In the pressure cooker bowl set to high heat place and place the chicken in turning constantly until it starts to caramalise. Remove the chicken and next all the ingredients in there except for the butter and 1 tsp of garam masala, the coconut cream the coriander and offcourse the partially cooked chicken. Cook that for 5 minutes until all the aromas fill the kitchen. Next add the chicken back in and mix thoroughly. Put lid on to cook as a pressure cooker for 12 minutes. After all the pressure is released open the lid. If you want next blend the sauce until its consistently smooth and next add the coriander, the second tsp of garam masala and the coconut cream. Stir in well and when the sauce has cooled somewhat add the butter and stir until its dissolved. Next add the cooked chicken and heat it gently through. In the meantime have your basmati rice cooked and ready to serve. Garnish with some coriander and the sliced red onions. You will probably have a lot of sauce, so if you so desire take out some sauce and place in a sealed container in the fridge to be used in 2 days or less. Kali Orexi.... QUIRKY FACTS: An Accidental Invention: The dish was created by chance when leftover tandoori chicken needed to be repurposed.  The Moti Mahal Connection: The invention is credited to Kundan Lal Gujral, a co-founder of the Moti Mahal restaurant in Delhi.  Originating During the 1950s: The dish was developed in the 1950s, a time of significant culinary change in India.  The Name "Murgh Makhani": In its native home, the dish is known as murgh makhani, with makhani referring to the butter and cream-rich sauce.  A Global Phenomenon: From a resourceful Indian creation, butter chicken has become a global favorite, appearing on menus worldwide.  A Disputed History: While Gujral's claim is widely accepted, there's some legal contention over credit for the invention, with others also claiming a role.  00:00 Introduction, 00:24 Start Cooking, 01:14 Preparing the Chicken, 02:51 Adding the Spices, 04:08 Pressure Cooker, 04:54 Finish the Cooking, 05:53 Present the Meal.