【大食い】夏だしバターチキンカレーを食べよう。～スパイスから始まるカレー作り～

【大食い】夏だしバターチキンカレーを食べよう。～スパイスから始まるカレー作り～

Hello, this is Taniyan. It’s summer now. Speaking of summer, eating curry comes into my mind. When it comes to curry,
butter chicken curry comes into my mind first. And let’s get started. Cooking Starts Now
I had a sudden fit of laughing. Once again, I’m going to make butter chicken curry today. Before making the curry,
I’m going to make tandoori chicken. I’m going to make tandoori chicken first,
and I’m gonna make curry. Let’s start with “tandooring.” I’m going to use chicken thighs. Cut off excess grease and skin. Cut off tough parts. Cut into bite-size pieces. These 2 are leg-side meat. And these 3 are dorsal-side meat. I cut into 5 parts. And I’m not gonna use this thin meat. I’m going to use these 4. Of course, I’ll use this one too later. I used 5 chicken thighs. Let’s make the marinade. These are ingredients for making a marinade. Non-fat yogurt, lemon, salt, and spices. Chili powder, turmeric, coriander, cumin, cardamom, and paprika. I prepared this amount above.
(1 lemon, 2 and a half tablespoon of salt) Chili powder : paprika powder= 1: 2 If you want to make it spicer, use more chili powder.
You can change the ratio depending on your liking. Combine all. I think it should be a more reddish color. I’ll add chili & paprika powder 7 grams each. Add marinade sauce to the chicken thighs. Give them a massage. Cover with plastic wrap. Leave it at room temp for 1 to 1 hour and a half. If you marinate overnight, you need to put in a fridge. This leftover marinade. I’m going to marinate chicken wings. This is just for my fun.
*I made karaage (deep fry), it wasn’t that good. These are for my late-night snack.
Probably 2 days later. Remove excess air in the back. It’s done. I forgot to put something important. I had to add ginger and garlic in the marinade. I’m going to prepare that now. Rinse to remove dirt. Roughly julienne. Cut off the roots of garlic cloves. Peel one side. Put in a bowl and cover with a smaller bowl. Shake hard. Now they are peeled. Remove the germ. Prepping is done. Put ginger and garlic into a modern amenity. Add a splash of water. It’s not smooth enough yet. This machine needs to be civilized more. Now I have more civilized modern amenity. not the food processor but the mixer. Now it’s smoother. Add it to the marinated chicken… Now start the marinating process. While the tandoori chicken is marinating,
I’m going to start prepping for a curry. I want to explain the order of cooking. Now I finished preparing tandoori chicken. Secondly, I’ll prep for making curry. Third, I’ll cook tandoori chicken. And then I’ll make butter chicken curry. And I’ll make something with leftover chicken,
but I haven’t decided what I’m going to cook. I’m going to 2 kinds of puree. Tomato puree using fresh tomatoes & canned tomatoes. Cashew nuts puree with cashew nuts. I soaked cashew nuts in water for 2 to 3 hours. It’s so soft that I can smash with my finger. Add cashew nuts with water in a blender. Cut out the core. Cut into small pieces. Move all canned tomatoes into a bowl. Crush with your hands
while removing the core. It’s done. The ratio of fresh tomatoes and canned tomatoes
is 1 to 1. I have a little more of canned tomatoes. Now put diced tomatoes
into a highly civilized modern amenity. I pureed them, but it still has small seeds and skin left. I’m going to sieve. Now I have a very smooth tomato puree. Now prepping for curry is done. I finished prepping
for tandoori chicken & butter chicken curry. Now I’m going to cook tandoori chicken. I marinated for 1 hour and a half after I put ginger & garlic. I marinated for 24 hours with yogurt & spices.
(I went to get a blender.) I think chicken soaked all flavors by now. Get rid of excess marinade. Now I’m going to grill chickens. To make authentic tandoori chicken,
you need to grill in a grill called tandoor. It’s an iron pot like Goemon bath. Of course, I don’t have that in my house. I’m going to grill with built-in fish grill. You can use a pan or an oven too. I feel like using it. Grill on low heat for 10 mins. It’s cooked nicely. I can slice now. But I don’t want to lose juice. I’ll leave to cool them at room temp. And then I’ll cut into bite-size pieces. Wow, this is good. Let’s make the curry. There are so many ingredients. From here, pureed tomatoes, pureed cashew nuts, pureed garlic & ginger, milk, powder spices, whole spices, oil, and honey. I’m not gonna use all pureed stuff. For sure. I’ll show you the spices. Here I have powdered chili, turmeric, coriander, cumin.
paprika, and cardamon. I have salt in the center. I’m using the same spices,
but I don’t have a precise recipe here. Prepare less for chili, turmeric, and cardamom powder. Prepare more for coriander, cumin, and paprika powder. I prepared paprika powder the most. These are cardamon seed, cinnamon sticks, cumin seeds, and coriander seeds(I probably didn’t need this.) I think I have too much coriander seeds,
but it’ll be alright. I’m going to use macadamia oil. And I’ll add butter and heavy cream to finish. Let’s start cooking. Add a generous amount of macadamia oil. Add whole spices. Turn to low heat. Slowly cook until fragrant. Be careful not to burn cumin seeds. When seeds look puffed, add pureed ginger & garlic. The oil will splash, so be careful not to get burnt. Cook to remove the pungent flavor of garlic & ginger. Cook 2 to 3 mins. Add pureed cashew nuts. Cook to evaporate excess moisture. When it looks thicker, add powder spices. And salt And honey Stir to combine. Powder spices soak up oil,
so it’s better to add a generous amount of oil at first. Now add pureed tomatoes. And some milk. The ratio for tomato: milk = 2: 1 Now the color looks like butter chicken curry. When it reboil, simmer for 5 mins. Tomato puree & cashew nuts puree get quickly burn. Stir the pot to prevent from burning the bottom. Now it’s boiling. My room is filled with the pleasant tart aroma of tomatoes & spices. It smells amazing. I’m going to simmer for 5 mins
to remove sour taste of tomatoes. See you in a sec. At this point, I’ll remove cinnamon sticks and cardamom seeds before adding tandoor chickens. If you like whole spices, you can leave them. I’m not a big fan of cardamom seeds. I’ll take them out after the curry became fragrant. And I think I am also removing fibers of garlic & ginger. The curry sauce is now really smooth. I removed all seeds and sticks. Now tandoori chicken. And butter & heavy cream. I’m going to finish the curry. Heavy cream. And butter. When the butter is melted, add tandoori chicken. It’s done when the chicken is heated. It’s filled to the brim. The curry is done. I’m going to make soup with this leftover chicken meat. These are thin chicken meat, tough tendon,
and excess skin. And shrimps, hon-shimeji mushrooms,
and bamboo shoots. I’ll quickly prep those. Sorry if I gave you goosebumps. I already removed veins. Cut off the tip of a tail. And remove the water inside. Cut the chicken into bite-size pieces. Drizzle some oil(I think I didn’t need oil) Add chicken. Cook until golden brown. Add shrimps. Shimeji mushrooms. When ingredients are cooked and fragrant, add this tom yum paste. And add hot water. Lastly, add julienned bamboo shoot& cilantro. Well, I actually don’t like cilantro… The soup is done. Now I’m going to plate. Put grilled vegetables & naan & turmeric rice
on the plate. And tom yam soup. Butter chicken curry meal is done! Now let’s eat. It’s finally done. Fat & sugar. I know because I made it from scratch.
So many calories. Everything delicious is rich in calories. Let’s eat. Itadakimasu. I have a hangover today. I’ll have yogurt instead of beer. Let’s have some soup first. Of course, it tastes great. I used tom yam paste. Let’s try the main dish. I’ll prognosticate.
This is going to taste great. See, it’s delicious. It’s so creamy. I can taste coriander, turmeric, cardamom pretty well.
Cumin didn’t overpower other powder. The flavor is very refreshing,
so I think I can finish it quickly. I made the right choice on removing whole spices. And the curry is so smooth. It’s because I strained the puree. I don’t feel any seeds on my tongue. Now I try the tandoori chicken. This is extremely tender. Does yogurt make chicken so tender? So juicy. Put some tandoori chicken on naan. And some curry. It’s excellent. Grilled bell pepper. And put the tandoori chicken inside the bell pepper. I think I made a mess a little, but it tastes great anyway. I think it’s great to prepare grilled zucchini, eggplant, and pumpkins. I should’ve bought more vegetables. Let’s try curry with turmeric rice. Naan is better. It’s delicious. But I think naan goes better with curry. I like naan better. I’ll try some Garam Masala. Garam Masala tastes great. I even want to sprinkle some to the curry. Garam Masala is amazing. I’m gonna concentrate on eating. I want to add some toppings. Half-cooked egg.
(Onsen-tamago) Delicious. The taste of curry became milder. This is the last portion. Let’s eat. And some Garam Masala. Now since we’re almost done… lasuto supaatooo! (the last spurt) Gochisosamade shita. It was delicious. I think I did an pretty good job for the first time. It’s almost like what I eat in an Indian restaurant. But something is different. It’s not bad at all, though. Maybe the ratio of spices was different. It’s so hard to make great curry. It is curry, but it’s different from the one you buy at the supermarket. It doesn’t include any flours. And you can enjoy different flavors. It’s a little hard to buy all the spices. You can get spices if you go to a large supermarket or the store like Kaldi. Please give this a try if you have a chance. If I say one thing about the whole spices, I used today, I didn’t need to add coriander seeds. It’s enough with cumin, cardamom, and cinnamon. I guess that’s all for today. See you in the next video. Bye-bye

本日も動画をご視聴いただきありがとうございます(*^^*)
今回の動画はいかがでしたでしょうか？(^^)

夏に食べたくなるカレー、
その中でも特に人気なバターチキンカレー。

そんなバターチキンカレーを巨大化させてみました♪
スパイス集めが少々骨が折れますが
普段食べる固形カレールーのそれとは全く違う風味が楽しめるのでお時間とご興味がございましたら是非(*^^*)

⇩本日の詳しいレシピはコチラ⇩

○タンドリーチキン作り

ニンニクと生姜を同程度用意し
軽く水を加えたらミキサーにかけピューレ状に。

チリパウダー ①
ターメリック①
コリアンダー ②
クミンパウダー②
カルダモン ②
パプリカ ②

塩
(もも肉１枚につき小匙1/2程度)
レモン１絞り
(もも肉１枚につき1/4個ほど)
無糖ヨーグルト
(もも肉１枚につき100グラム程度)

1時間～2時間程漬け込んでからタンドールで焼く
(そんなもんないのでグリルで)

ーーーーーーー

○カレー作り

ホールトマト缶とフレッシュトマトを撹拌してピューレ状にしておく

カシューナッツにギリ被らないほどの水を加え小一時間してから水ごと撹拌してピューレ状にしておく

マカダミアオイルにカルダモン(ホール)、クミンシード、シナモン(ホール)を加えたら弱火にかけじっくり香りを移す
(※クミンシードが焦げないように注意しながら)

香りがたってきたら
にんにくしょうがピューレ、カシューナッツピューレ、パウダースパイス類も加える
・チリ ①
・ターメリック ①
・クミンパウダー ②
・コリアンダー ②
・パプリカ ②
・カルダモン ②
・塩 適量(仕上がりの総重量に対して1.5%程度)
・蜂蜜 適量(塩の2～3倍くらい)

を加えたらもったりするまで煮詰める

もったりとしてきたらトマトピューレと牛乳を加えて優しく沸騰させながら5分ほど煮る
(トマト：牛乳=2:1くらい)

ここで味を見て塩と蜂蜜で塩分と甘味の微調整

仕上げに一口大に切ったタンドリーチキン、無塩バター、生クリームを加えたら一煮立ちさせる

グリル野菜だったりパクチー(コリアンダー)の葉だったりターメリックライスだったり針生姜だったりを使ってええ感じに盛り付ける。

※ええ感じにというのがポイントです。

★OP音源★
↓beco様↓

★Twitter★
@Taniyaaan1125

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