The Art of Cooking Chicken Curry in 14 Minutes and 58 Seconds

To start cooking my chicken curry, I've got everything I need in there - the marinade, yogurt, and oil. Now that we're ready to begin, let's get started by placing the chicken into the pan and getting a little bit of color on all the sides of it. This is where our curry really starts to take on its own unique flavor profile. As we watch, those onions and aromatics - including ginger and garlic - start to soften and release their natural sweetness. It's a beautiful sight to behold.

Just squash down the chicken slightly to get that even color, and if you want to take your curry to the next level, feel free to grill the chicken separately before adding it back into the pan. But for now, let's just focus on developing that rich, caramelized flavor on our chicken. Don't worry too much about the color - we're going for a nice richness here, and that means allowing those onions and aromatics to get a bit darker.

Next, we'll add our tomato sauce, which is basically half a jar of goodness right out of the can. Bring that up to a boil as it starts to heat through, then it's time to add in our double cream - this is where our curry really takes off on another level. Watch as it transforms into a rich, buttery sauce that coats every bite perfectly.

Now, let's take a moment to taste and adjust the seasoning. Our chicken needs just a touch more salt and maybe a squeeze of lemon juice to brighten up the flavors. Once we've got our seasonings sorted, it's time to blend everything together - literally by hand with a spoon until we get that velvety smooth sauce.

But here's the thing about curry: sometimes you need to do things twice before they come together just right. So, let's take our blended sauce and reheat it on low heat for another few minutes until it's nice and hot. This is where the magic really happens - when we add a bit of extra marinade back into the pan to round out those flavors.

Now, let's talk about one of my favorite tricks in cooking: blending through the sauce with an immersion blender or a regular blender (if you're feeling fancy). It may seem like a hassle, but trust me when I say that it makes all the difference. By passing the sauce through the SI - which is essentially just using a spoon to whisk and scrape everything together - we get this incredibly smooth, velvety texture that's just divine.

Finally, let's add in our finishing touches: a couple of knobs of butter to enrich the sauce even further, some lemon zest for added brightness and depth. And voila! We've got ourselves a truly show-stopping curry that's sure to impress even the pickiest eaters. The key is to never boil it - and instead just let those fats melt into the sauce over low heat.

As we bring this dish together, I want to leave you with a few quick tips for making your own delicious butter chicken at home. First of all, make sure you're using high-quality ingredients - fresh spices, ripe chilies, and real butter (none of that fake stuff!). Next, don't be afraid to experiment and adjust the seasoning to taste. And finally, take your time and enjoy the process - making curry is an art form, after all.

If you're feeling adventurous, try serving this with some homemade chapattis or basmati rice for a truly unforgettable dining experience. Whatever you choose, I hope you enjoy this recipe for curry in a hurry - it's one of my personal favorites and I think you'll find that it's sure to become yours too.

"WEBVTTKind: captionsLanguage: enRichard Blaze I hope you enjoy that welcome to Next Level kitchen where I'm going to be showing you some more exciting recipes full of tips and tricks to help take your cooking to the next level I promise and today I'm putting the challenge out there because I love pressure and more importantly I've done it many times before now this is a Next Level dish in just 10 minutes that's right I'm going to show you how to make a delicious pasta dish in just under 10 minutes Richard Blaze watch closely right let me take you through the ingredients shall we so I'm going to be using a spaghetti capalini will take 4 minutes this spaghetti takes sort of 8 to 9 Minutes in boiling salted water a nice little bit of uh peino to finish and then from there we've got some beautiful uh little lons it's um sort of cured Panetta frozen peas um some chili flakes a little head of lettuce a c lettuce some fresh herbs fresh parsley chives basil and then from there a whole chili and a couple of cloves of garlic a knob of butter and this a ladle because we're going to be using the pasta water into the final dish CU that is where the magic is it's the starch from the pasta that helps thicken the sauce this can be done without the bacon and literally can be just done with the fresh peas but the lettuce for me is what gives it the vibrancy this is a dish that I'll sort of eat the night before a big run because it's just hearty delicious and more importantly so easy to do right let's have 10 minutes on the clock please Richard watch carefully right when I say salt that water I mean really salt the water okay it's almost got to like Taste Of The Sea because you're sort of basically you're you're making the pasta taste delicious that's supposed to Bland now Pastor in okay straight in get your tongs lid on straight in and then just twist it like that literally the minutes in and that helps break it up and stops it from sticking together lid back on and that's going to take eight and a half minutes now pan on nice and hot let's start this amazing rendering process this is just chopped bacon and I want to put it into the pan and start literally rendering the fat out okay already you can smell that really nice crispiness so take your spoon and just literally push that down and these little lad on start taking on a little bit of texture and CR crch but more importantly that's F rendering down a tiny Touch of grape seed and that will speed up the process now we got the momentum in the pan and literally give that a light seasoning okay it's almost more pepper than Salt okay now from there you can hear that noise that all the water is evaporating which is great you get really nice and crispy in the flavor now get your garlic again just slice them nice and thinly to little shards okay the beauty of this dish is that it's almost ingredients that you've got just hanging around store bought pasta garlic in the fridge and a little chili garlic goes in open up those shards and that's why I don't slice it too fine because it burns quickly okay and then I want to get that really nice and toasty toasty basically I mean caramelized flavor on the bacon onto my garlic okay now what I'm doing at the bottom here is just wiping up with a spoon so I'm just lifting off all that amazing flavor and look that's really starting to work Bey the chili I like a little bit of heat with this pasta pasta's quite dense and so I'm going to keep the seeds in nothing wrong with that okay A little bit of heat and then from there literally back in to My Pan and now I start with my butter if I put my butter in too early okay it boils the bacon so really nice tip is that you get all that fat rendered down and then you add the butter and because the oil has come out of the bacon the butter won't burn it's really important so this is where we start the process of the sauce okay now look at that the chili the garlic and the bacon doing beautifully now how do we freshen this thing up okay this is a really simple pasta to do in literally under 10 minutes now you can see the collection of the butter and the oil frothing away together nothing's burning so I can intensify the heat check on my pasta with 3 minutes in just give that a nice little turn around stop it from separating really heavily salt that water it makes a massive difference when you cook pasta in salted water look beautiful now I've got my frozen peas they go in right now need you to defrost okay and they need to cook so again mix that in get the ratio right I've got sort of 1/3 peas 1/3 bacon the rest is garlic and chili again a little touch of butter all the way around and now I'm going to freshen up this mixture with some really nice fresh herbs first off are the chives I don't want the chives sort of left into nice battern I don't want them chopped too small more chefs are obsessed with chopping chives so fine all the goodness has gone so I keep them nice in the hole and they go in and it gives that really nice light sort of onion flavor The Parsley I just hold down and just chop through roughly but not not twice the same Leaf again that goes in and then finally my Basel roll it up into a big cigar slice through keep it very robust and again in now the flavor profile in here is off the charts okay it looks healthy and all those herbs are now literally lifting up the flavor the bacon the peas the garlic and that chili love it you can see the sauce starting to work now where it's got this nice little sort of reduction going on from there I'll take a little bit of stock little touch of veg stock literally in couple of tablespoons in we go and now it's going to up the ante on the seasoning bring that together cook all those herbs through check out my pasta time please 5 minutes 5 minutes halfway halfway passes 3 minutes away now this is where it goes up into a different level lettuce this kind of inspiration came from uh working in France where we had fresh peas finished with bacon and lettuce it's the same with pasta it's beautiful cut the lettuce heads in half and let literally just slice I almost like this sort of salad to sort of better tasting than fresh spinach it sort of gives a really nice lightness to the pasta but more importantly it goes in at the very end now 50% lettuce is water so don't go too early with that okay leave that ready to go I'm going to fold that in when that pasta is cooked now I'm going to start making my sace sauce okay adding the butter to the stock and then from there I'm going to take out a little touch of the past the water I told you the bit with all the starch just a ladle and put that in there and that naturally starts thicken up that beautiful sauce now bring it together look at that flavor we start correcting the seasoning now okay taste m delicious really delicious again in pasta literally 1 minute out now reduce that down and you can see that getting really nice and thick okay lettuce goes in at the very end and then finally going to take our lemon our lemon goes in now and again that with the bacon and the peas and the lettuce is incredible nice reduce this down so almost becomes nice and shiny so it becomes a really nice sort of PE bacon herb sauce from there take the lemon squeeze that fresh lemon juice over that now we got a touch of acid that's delicious it's like this fresh spring garden is absolutely packed with flavor pasta time please two and minutes wow so the pasta is sort of looking for needs to be a little bit sort of translucent you want a bit of a bite on there 30 seconds look at that so beautiful here's the exciting thing about this dish is the kind of dish F that can be done whilst you're waiting for the pasta to be cooked and so I've done this literally in 6 minutes and so you can use a thinner pasta capalini literally takes 90 seconds but the spaghetti I can really cook with the spaghetti it doesn't break down like the capalini wood so I love it now cuz look I call it the magical moment where all that concentration is coming into one beautiful sauce and you can see how it's all glazed beautifully and I've made this really nice fresh hery spring delicious sauce and now I'm going to start adding my pasta I'm going to leave the momentum don't overd drain the pasta leave the momentum of that in and here's where a lot of chefs make the mistake dumping too much pasta in without mixing it through first I'm mixing first mix mix mix and another tip is don't add all the pasta cuz then you can't see the greenery and look mix that in let it drain I want some water shaking in there and then again in and now now look I got a nice even distribution of all that goodness in there and now I start the magic my lettuce goes in and I just very gently fold that in I turn the gas off and look what started off with a really nice humble bit of bacon in the pan has got elevated to this beautiful Rich Spring delicious pasta dish now when we come to Plate it's really important mixing that pasta in and not going too fast is absolutely crucial okay so you can see why I put the pasta in a third a third and a third mix it round and then just grab the tongs go over the bowl and look at that deliciousness honestly like I said ahead of a big run ahead of a big swim big bike ride the night before this is my go-to honestly there's enough in there for three of you and then I got that nice even distribution of the pasta mix through the greens and then look that honestly sits on there and because of the sort of pickme up dish that I use in training I go a little light on the the beautiful red pepper flakes and then finally get my age parmesan and then just go over right at the very end and look that is my delicious incredible spring amazing pasta Richard Blaze I hope you enjoyed that thank you so much for watching now please let me know in the comments what you think of the dish and don't forget to subscribe for more exciting videos thank you wow in hell why am I so surprised welcome to Next Level kitchen where I'm putting the challenge to my fellow judges and myself to give you amazing recipes to help take your cooking to the next level now today we're cooking one of my favorite we are heading to Italy where I'm challenging myself to elevate a chicken catch aori to the next level basically the Hunter's chicken the starch behind this dish is this quick fire palenta I've got boiling chicken stock you can make this with vegetable stock as well but this is a really fine beautiful Penta that literally Cooks in minutes and the good news about this is once you've used it the leftovers you can refrigerate cut into croutons and Fry and they have the most amazing Crouton especially in a salad first off I want to get the flavor into this catatory so I'm going to start cooking the chicken first now I want to sort of get this dish nice and Rich first off season the chicken lightly salt and pepper I'm going to cook this skinside down so I can render that fat down into the pan We Go Again always lay away from you so there's no splashing of fat up your arm in and literally get that chicken cooked really important to get some color on these chicken thighs you can use drums or a chicken breast but I love using the thigh the brown meat that's exactly where the flavor is and look at that skin the Skin's got so much Flavor now get your stock and bring that up to the boil before you add the palenta taste the stock really important so it's really nice but it needs seasoning and if you season the stock the penta will take care of itself so a nice little pinch of salt in there first I also like adding a touch of olive oil to that stock and that gives a really nice Sheen to the penta and Penta is such an easy delicious thing to make and goes well with chicken catchi now I'm not cooking the chicken yet all I'm doing is searing them off and once you've got the color as you can see I've got that nice chicken fat in there take my chicken out for 2 minutes and now I've got all that flavor in that pan and here's how this dish starts to elevate onion literally not too fine okay this thing is a sort of it's almost like a rustic dish kachori means the hunted and it's a dish that dates back centries onions in in that chicken fan beautiful now fill it up whole onion again this is the kind of dish with four chicken thighs can feed a family of four again not too fine on the onion cuz this thing cooks and when you pushed against the thyme sticking it in the oven for literally half an hour nothing wrong with it at all now in onions in and now we're going to start adding that flavor I'm going to build in a little touch of olive oil I've got some fresh rose ring just literally pull that off the stem some fresh thy and just pull those little buds down and literally pull them from the stem and then from there with your knife just go through them once nice and rough in and now we're starting to build in that flavor it's a very rustic Charming dish and something that really dates back centuries in Italy and there are so many variations of this dish I love it I absolutely love it now flatten out those onions okay I said this originates from Italy so we can be a little bit more generous with that olive oil in and think of that olive oil Flavor now with that beautiful chicken fat mushrooms in no slicing of them whole tomatoes in and literally let that blister down let all the water come out of those mushrooms and let it cook down now keep the heat nice and hot and then just spread all those onions the color of this dish when it comes out is beautiful I love it turn up the gas now again little touch of salt and now little couple of cubes of butter and this is where it really starts to get even more tastier because that chicken fat is doing its job the tomatoes are blistering the mushrooms are sauteing and those onions are almost just sort of adding so much sweetness a little touch of chili flake it's going to give a little bit of he heat and obviously with the kids don't worry about the plate but it's just a really nice way of adding a little bit of heat to this dish now cook that down as you can see it's all starting to melt into one beautiful pot now this is where the sauce starts to take on a little league of its own such a tomato puree okay I always like to get that into the center of the pan and about a tablespoon and then literally roast it off the difference in flavor when you roast tomato puree is night and day take the back of the spatula and roast that tomato puree that gets rid of the acidity and gives it a really nice roasted tomato flavor and once youve roasted at the bottom of the pan then start incorporating it across the rest of the onions the mushrooms and the tomatoes and look it's all starting to cook down really nicely and then literally everything starting to combin into one honestly as a really good Chef's tip roasting that tomato puree off the difference is night and day in terms of Flavor now look at those colors beautiful now we're going to build in more layers of flavor olives just dot them around again keep them whole nice thing about this dish there's nothing complicated there's all amazing flavors that come together especially when it goes in the oven from there my Capers my Capers give it that little bit of acidity okay and it really does give that nice sort of sour taste to it a little touch of red wine just a touch let that evaporate really important you can see it coming together this dish takes about 20 minutes from start to finish but honestly you can do this with whole chicken thighs the drum and the thigh and literally let it cook for an hour and a half there's nothing that's going to overcook in here it needs to be overcooked to taste absolutely delicious now stock get that up to a boil before we put the chicken in the oven now that we reduce the red wine look what's happened to those Tomatoes they're all blistered and that's going to be a nice little fresh tomato pure in there that's why it's important to put them in early so you get all the nice sweetness coming out of those tomatoes and look you can identify the mushrooms the tomatoes are disappearing and got this really nice sort of fragrant almost stew like of vegetables beautiful now your can of tomatoes and just fold in your can another season and then give that a really nice mix so it all starts to blend in together now you can add a bit of stock here if it's getting a little bit too thick or water I prefer stock for obvious reasons the flavor is so much better but it's so easy to do check your seasoning touch more salt little touch of pepper and now a little bit of acidity some delicious bosmic vinegar you'll see why it darkens this stew but it gives a really nice flavor especially to those olives I'm think of the ingredients in there now we got our chicken and our chicken goes literally back in and we sort of submerge it in those resting juices and literally dunk it down so that skin is literally on top and nice and crispy resting juices into that sauce really important and then from there this whole thing goes in the oven literally a low oven 15 minutes max in we go now the plant the sock is boiled I've seasoned it as it comes to the boil gently sprinkle in your pler and whisk at the same time if you throw it in too quickly it'll go lumpy and this is a really nice way of serving a delicious Penta especially cooked in chicken stock and now that it's boiling it starts to thicken up nicely it's almost like the consistency of custard I like it quite thick and then look beautiful once you got the thickness take it off the stove and start correcting that seasoning touch more salt and now we're going to start loading up and this is where this palenta goes into orbit beautiful age parmesan I like a little bite with my palenta so a little bit of fresh pepper and then a nice tablespoon of butter and now you whis this thing but look what happens it just starts to take on this sort of richness and it becomes Regal and delicious the butter gives it that really nice creamy taste again correct the seasoning M wow now just to finish that some parsley again Loosely chopped and that goes in right to the very end give that a really nice mix beautiful so you almost want it like just dropping through that whisk because it's so fine it Cooks out so quickly and now the beautiful Italian kiss just drizzle your extra virgin olive oil over and sort of of give it its final coat of jewels where it becomes shiny rich and that extra virgin olive oil gives that really nice grassy delicious flavor look at that that is beautiful now one more garnish and that's my broccolini M that is so good I've just cut my broccoli in half the stems I'm going to drizzle them with some extra virgin olive oil I'm going to season them with some salt and pepper and then a light dusting of chili flakes roll that round there's something quite nice about a crunch with broccolini it goes so well and also oiling the broccolini now not putting oil on the grill stops everything from going crazy so I just get the stems side down the bits that I've literally cut and I sort of place them on top and just press them in a little tip once you've got them on just get a little weight a little bit of pressure on there I like to use a lid and look push them down so once you got the smoke you call the fire brigade love that beautiful doesn't this remind you of Snoop Dog's kitchen now look they're glazed they're marked and the flavor of this broccoli listen it is sort of renowned as one of the most boring veg this way for me drizzle with olive oil cooked from raw the bites and the chili flakes are incredible from the look at that the flavor is incredible but it's the bite this way for me is such a delicious way then from there again a little touch of extra virgin olive oil and then for a little touch of acidity an AG Bal vinegar it is so good I can eat broccoli like this all day long just let them sit now think about it the rapid fire planter grilled broccoli and now the catori oh man look at that bubbling and juicy that is so beautiful so beautiful this is a perfect family meal for me because we started off with four chicken thighs and it's evolved into this amazing beautiful big dinner pla sits beautifully and that's why I put a little touch of olive oil at the end there because it stops you from getting a skin and look generous with the palenta but really generous I've worked hard today so I'm going to get two spoons of that palenta and then this broccoli just sits each side of that amazing Penta and when you look at the actual yield of this dish and how cheap it is to make honestly it's a huge Staple in our house look at that beautiful the freshness in that broccoli is incredible I take my marinade that goes over and over now for the exciting bit I get my spoon and I literally spoon the juice of that catori underneath no and then literally sit that on top the smell is Beautiful s your beautiful thigh and sit that on top and then I have to do it I spent a year in Italy working and olive oil honestly just a touch over the top drizzled and drizzled and then that little touch of salt at the end but it's not just salt it's age parmesan that just puts this dish into the Premier League of Italian cuisine chicken kajori m bella bella bella thank you so much for watching now please let me know in the comments what you think of the dish and don't forget to subscribe for more exciting videos thank you smell that marinade and absolutely delicious welcome to Next Level kitchen where I'm going to be showing you some recipes full of tips and tricks but more importantly to help take your cooking to the next level and I think you know by now that I love an absolute challenge so this is curry in a hurry I'm here today to show you one of my favorite dishes butter chicken I actually went all the way to India to the birthplace of butter chicken to really understand what it takes to get this chicken curry absolutely right first off um we're going to marinate the chicken now you know I love a challenge so I did say curry in a hurry so let's put 15 minutes on the clock please let's go right uh first off get that chicken take off those little tenders and just cut those Tenders in half put them into your bowl get your breast and literally slice it down the middle now depending on how much time you've got um depends on the size of the cubes okay so I want this done in literally 15 minutes so literally cut them a little bit smaller if you're doing thighs just cut the thighs into sort of four nice little bits of chunks if you're doing legs which you can also make that beautiful chicken with legs then just literally keep the legs whole now into the marinade we go inside there Touch of salt some pepper and now this is where the marinade starts fresh turmeric about a teaspoon but again just cook with your eye literally a nice teaspoon of turmeric cumin as well again a little teaspoon of cumin some ground coriander and again literally just cook with your eye a nice teaspoon in she goes km sometimes you can use a really nice smoked kayenne pepper as well and that gives it a little bit more sort of richness to the actual butter chicken and then my favorite spice which is a mixture of 16 to 20 o spices a fresh gamas Sala now get your yogurt and literally go in with three nice tablespoons of yogurt that will help really marinade the chicken and it will really start adding that lovely flavor from there a little bit of oil we put the oil in now so when we come to start cooking the chicken it's already set the seasonings in and then literally oil and let that sit there now you can do this the night before here's a little Next Level tip if you marinate the chicken the night before I promise you it penetrates the chicken so well it goes all the way through and literally stains the color and sometimes you see in these oldfashioned Indian restaurants that they're using food coloring the traditional way as you know is to marinate the chicken the night before and it literally lifts up the flavor now nice hot pan as always get it nice and smoking first and then we're going to start the sauce the base of the sauce because it's a nice butter chicken I like using Red Onion white onion's fine but red onions less harsh than white and so it really does give it a nice mild flavor slice the onions we're going to Blitz this sauce so don't get fancy with the little chopping we don't need to just slice the onions down in half and again again oil into the pan and now we're going to start caramelizing those onions generous with the grape seed oil and in onions go in how long please 2 minutes gone minutes thank you couple of cardamon seeds underneath your knife little tip and just bash them twice and that just opens up and releases all that amazing fragrance from the cardan close leave them whole and then from there in we go now start cooking those onions down now spread the onions up the side of your amazing pan and that will start caramelizing really nice and quickly from there your Ginger just take your Ginger slice it into half again we're going to Blitz this so don't get fancy wasting time doing all the chopping and remember when we're blitzing things and puring those sauces we don't need to have that Precision with a knife we can be a little bit Rough and Ready ginger in onions Ginger my chili I'm going leave the seeds in because I want to up the ante with the heat and if you ever do make it a Touch Too Hot a really nice tip is to add more butter okay butter is a really good cooling agent and takes out the heat leave the seeds in again and in now that smell is delicious really coming together and it's fresh and it's fragrant and again just get the back of the spoon and spread that up the side of the pan now get your garlic again three nice claves of garlic in once those onions start to break down this we're going to start adding a touch of richness now okay so think about it onions cardamon cloves garlic chili and now I'm going to start putting my butter into those onions as well and that's going to really start getting this thing really nicely caramelized now turn the gas up and start letting that caramelize beautifully now as I start that process a little bit of fresh cilantro I'm use the stalks for the sauce and use the tops for the garnish so I leave the tops there I take all my stalks and I go into the pan with all that beautiful goodness beautiful now you can see it's all starting to come together in there I'm going to put a little touch of my G Masala and just a light dusting of G Masala that's going to dry up all that fat a little touch again of the turmeric and I'm sort of just literally lightly dusting the onions cumin cuz I want to toast this Spice in there now and it's very similar to the mix that I put in with the chicken in the marinade and now as you can see that paste is coming up really nice nice and soft and caramelized and it's starting to really smell delicious touch of the kayenne say it's a similar sprinkling that I did in the marinade and look toast that now and this is where the butter really starts to help toast those spices onions are caramelized Ginger's almost broken down and give that really nice sweetness Another Touch of butter in there now as that's cooking out and releasing that beautiful Aroma getting rid of all that harshness because we're drying out those spice and intensifying the flavor look what's happened to my onions they've almost disappeared they've gone into this nice sweet caramelized puree in the pan next to it cuz this a quick marinade and it's literally a curry in a hurry okay I'm going to start cooking my chicken I've got everything I need in there the marinade the yogurt and the oil and we just literally start cooking the chicken usful now chicken into the pan get a little bit of color on all the marinade in there okay and this is where this Curry really starts to take on a sort of a nice flavor on its own but look those onions and all those arom mats there the ginger the garlic beautiful now just squash down the chicken and just get that colored if you want to go up to the next level you can Grill this chicken separately and then add it in but I like put it in the frying pan especially when we got a full household and it's a curry in the hurry it really does work beautifully like this and that chicken's already changed color and don't worry about the color on the chicken now that's what we want a nice richness now that's caramelized all the way down time for the tomato sauce okay open that up and then get your tomato sauce in literally half a jar beautiful bring that up to the boil as that starts to boil then we're going to add our double cream and this is where it goes up to another level so it's a really nice rich butter chicken bring that up and you can see the color it's really starting to take on a really nice Dimension now look at the chicken the chicken's roasting beautifully in the pan the sauce is making Headway my rice is steaming turn down that I just let that cook slowly there and you smell that marinade absolutely delicious like like I said the thigh the drum beautiful when you're cooking with the breast it's so much quicker now before I start blitzing my sauce I want to taste the flavor needs a touch more salt needs a touch of lemon juice and that really brightens up the flavor especially with the richness of the cream and the butter and then bring that to the boil and now going to put that in our blender and we're going to blend chicken cooking nicely nice and low and then from there we blend our sauce we're cooking the sauce twice okay so now this is where I get a really nice velvety color time please 10es wow good lid back on nice and slowly now cuz it's hot so don't whack it up fast just nice and low hand over the top on and just start that low literally 30 seconds you'll see that nice smooth beautiful tomato gravy lovely now take all that out on my pan that's a nice thing about working with these pans I'm going to put all that extra marinade in there cuz the sauce is going back inside here and watch and see what happens now we got momentum turn that up now you don't have to do this but it's a bit of a sheffy thing it's a tip it's a sort of it's a really nice thing to do especially to a beautiful Rich sauce I like to pass this sauce literally through the SI and I'll show you why look it's got this really nice rich uttery flavor you just take the back of the ladle and you just squeeze that around and look out comes this Immaculate velvety beautiful Rich sauce and the reason why I do this is I've got the sort of whole cardamon pods the cloves now you don't have to but it's a really nice way of finishing that amazing sauce look how smooth that is it's velvety it's smooth and it's the perfect sauce put my chicken in there now scrape all that wonderful flavor from those pans in and look you bring this together okay and now this is where I add the magic couple of knobs of butter literally in there and then and then back on the low heat and then finally get your lemon and just hit that with some lemon zest and that's going to give it a really nice fragrant finish and it really does just absolutely finish off that chicken don't boil it turn the gas down it's really important whenever you add butter into something you never boil it and a great tip is just to literally use your spoon and work that butter into the sauce and then finally cck the seasoning find out where we are touch more salt little touch of pepper and then get my fresh cilantro slice it once through I love the spice I love the heat in at the end and once that butter dissolves it's going to come together as this beautiful butter chicken 1 minute left right look at that my rice is steaming take that out and even if you're doing a wonderful dinner party literally serving this with homemade chapattis delicious that there is literally the most amazing butter chicken done beautifully done that is curry in a hurry in literally 14 minutes and 58 seconds thank you so much for watching now please let me know in the comments what you think of the dish and don't forget to subscribe for more exciting videos thank you\n"