【バターは裏切らない】これを作ったらもう外で頼まなくなります。シェフのバターチキンカレーがこちら

【バターは裏切らない】これを作ったらもう外で頼まなくなります。シェフのバターチキンカレーがこちら

Hi, hello. Thanks for joining me today, everyone. Today we’re filming from Bistro Poivré in Ginza. It’s getting hot lately, and I figured it’s the perfect time for curry or maybe I just want to eat it. So today, I’m making butter chicken curry. Butter chicken curry has a rich, unique flavor. I’ll show you a version that’s still authentic but more approachable for everyday cooking. It’s not too hard to make. As long as you have the right spices, it comes together quickly. Let’s get started. Here are the ingredients. Chicken thighs breast works too if you want it lighter. Key spices: cumin and fenugreek. If you can’t find fenugreek, it’s okay to skip it entirely. You’ll want at least garam masala and cumin those are pretty common and help tie the flavors together. And of course, butter it’s butter chicken! We’re using a lot. I’m putting in 100g. I’d normally double that, but I figure saying 200g upfront would scare people off so let’s go with 100g. Aromatics: garlic and ginger. And onions. Most butter chicken recipes use yogurt. But I’ll use milk instead to keep the flavor smoother and less tangy. We’ll also use whole canned tomatoes. And chili pepper. Let’s finely chop the onions. We’ll use about one and a half onions. Don’t worry too much about how fine they’re chopped. They’ll be sautéed and simmered well anyway. Heat a pan over medium heat. Start with just a bit of olive oil. Season the chicken with salt. Use enough salt to make it tasty on its own. Sear the chicken now. Start with the meat side down. Stretch the skin flat so it doesn’t shrink while cooking. Cook until the color changes no need to overcook. We’re just giving it a bit of color. This is already good enough. If juices come out, dab them with paper towels to keep things clean. We’re rendering out excess fat and odor from the chicken skin. Butter chicken usually skips browning the meat. It’s often just marinated in yogurt and simmered straight. That softens the meat with the yogurt cultures, but today I’m going for a more roasted flavor. Even though we wiped the oil earlier, look how much fat has come out. We want to remove this chicken fat because we’ll use butter as the main fat. So go ahead and wipe it off. This crispiness is what we’re after make sure it’s at least this browned. Now, add about half the butter we prepared earlier. Once the butter’s in, lower the heat. If you don’t lower the heat, the butter will burn right away. Let the chicken absorb that nice butter aroma. Tilt the pan so the butter browns evenly this step brings out a great nutty flavor. You don’t need to cook the meat through it’ll simmer later. Okay, let’s take the chicken out for now. Put the browned butter into a bowl. Cut the chicken into bite-size pieces. It’s easier to cut with the skin side down, though I tend to keep it up for presentation. But trust me skin down is easier. So yeah, flip it over. Now put the chicken into the bowl with the browned butter. Add the garam masala. Coat the chicken in the spiced butter first then pour in the milk. The milk will make the chicken tender and absorb the spices. The milk and spices enhance each other’s aroma and flavor. Let it marinate for about 30 minutes. Use the same pan don’t wash it. It’s packed with chicken and butter flavor. Sauté ginger and garlic. Add just a little oil. It’s okay to start from a low temperature. For better aroma, use low heat and let the flavors develop slowly. You don’t need too much oil there’s already enough fat from the butter. Keep it light otherwise. Once it smells nice, add the onions. Season with a bit of salt to bring out the flavor. Once the onions soften and start to glisten from their own moisture, go ahead and add water. Just enough to cover. This helps soften the onions quickly. Like with French onion soup, you usually caramelize them until they’re deep brown. That takes time, so water speeds it up. Steam the onions and evaporate the water to brown them faster. The moisture’s gone now let’s deepen the color. Now add cumin seeds and dried chili. Since cumin seeds are coarse, they need to be toasted well to bring out their aroma. Powdered spices are more aromatic but burn easily so add them later. This fenugreek is powdered, so we’ll add it at the end. If it burns, it ruins the spice aroma completely. We want it right on the edge of browning spicy, toasty, but not burnt. Bring out the chili and cumin aroma while deepening the onions’ color and sweetness. The onions are turning slightly brown not super dark, but nice and golden. They’re starting to stick together when pressed that’s the sign. Now we add the fenugreek. Once the powdered spices are in, don’t let them burn let’s move quickly from here. Spices are deep and complex. Next is a can of whole tomatoes. Blend them first since they’re whole. They still have seeds, so strain them if you prefer. I’ll use them as-is today. Just pouring them right in. We’re making a spicy tomato stew from here. Let’s taste it now. Nice pretty spicy and tasty. Let’s add a pinch of salt. Simmer the tomatoes for about 10 minutes to cook off the excess water. This builds the umami base and gets rid of that canned tomato smell. That step is super important. Personally, I think butter chicken tastes better with a lot of tomato so I add this much. Now, add the marinated chicken and milk just pour it all in. Simmer for about 10 minutes to reduce the milk and blend it in. Meat is tender when just cooked but if overcooked, it gets tough. Keep simmering and it softens again like stew meat. So first it’s soft, then tough, then tender again. That’s what we’re aiming for so give it 10 minutes. That also helps the milk blend with the tomato base. Once it comes to a boil again, like before taste it. Yup, nice and ethnic great flavor. Plenty of umami already. Yeah, there’s plenty of umami already. No need to boost it maybe just a touch more salt. We added whole chilies, so it’s more about aroma than heat. The spices really give it a unique flavor different from usual curry. The milk has blended in nicely it’s super creamy now. And the chicken’s come out tender and flavorful. Time for the finishing butter. Honestly, I want to add more. But I’ll hold back and keep it at this level. It’s called “butter chicken” for a reason you need that butter. Otherwise, it’s just regular curry. Once the butter melts through, it’s done. Tilt the pan a bit to help it melt. And do a final taste test before plating. Perfect. Just perfect. Nice and crispy, around 20%. Let’s plate it up with rice. Scoop as much rice as you like into your favorite bowl. Then pour the hot curry over it. That looks insanely good. Alright, let’s dig in. Wow smells amazing. Delicious. This is amazing. The chicken hits hard! It’s spicy but not too hot. That spice really boosts your appetite on hot days. The chicken’s flavor is so rich you just can’t get enough. But yeah, maybe avoid biting into the chili directly. Some people aren’t into tomatoes, right? Even those who don’t like tomato sauce can enjoy this. Totally fine for them. Tomato lovers will love it, but it’s great for those on the fence too. Anyway, that was butter chicken curry. The steps are pretty simple just sauté and simmer on repeat. It takes time, but I added some personal touches. Great for a special day. Also perfect for hot summer days please give it a try! I’ll share more recipe videos soon. See you in the next one! Bye! A chef’s creation, the ‘golden ratio’ cheesecake, sold out instantly on crowdfunding! Now available and receiving rave reviews! Check out the details in the link’s description.

●ポワブレ、銀座に来たらぜひお立ち寄り下さい！
【グリルビストロPOIVRER】はこちら
https://poivrer.com/

●材料(約3〜4人前)
鶏もも肉　　2枚
玉ねぎ　　　1個半
クミンシード 　5g
フェネグリーク 5g
ガラムマサラ 10g
バター 　　 100g
ニンニク 10g
生姜 10g
牛乳 500cc
ホールトマト缶 1缶

唐辛子 15本

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