Professional Chef Makes Chicken Makhani (Butter Chicken) For the FIRST time.

This delicious Butter Chicken recipe features thin-cut marinated and seared chicken that is finished in a delectable chili tomato …


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About the Author: Chef Billy Parisi


  1. This is quickly turning into one of my favorite channels. Its nice to get cooking advice from a legit talented chef. The recipes I have made from this channel have really impressed. I will be making this soon.

  2. You have a oven in your kitchen….why bother cooking the chicken in pan….just grill it in oven.

    Butter chicken is left over tandoori chicken cooked in Makhni gravy…

    So in resturant, chicken of butter chicken isn't fried in pan …it's rosted/grilled/cooked in tandoor and then added to gravy. Frying in pan is n adaptation to cook in Indian homes which generally don't have an oven to cook …and most of the cooking happens on stove top or on charcoal stove.

  3. I always feel like I'm destroying my red onions when I caramelize them (I do it as a reflex when I'm serving up weeknight patty melts)- but seeing that color and fond on yours makes me think maybe I'm just paranoid lol That's my takeaway, so thank you! Next is butter chicken….

  4. That was awesome recipe and thanks for sharing. I canโ€™t wait to try this. I enjoyed hearing about the research and your family experience with your favorite Indian Restaurant. Thanks for all the expert advice.

  5. I see a lot of folks who say, "Looks delicious" or "sounds delicious". Does anyone actually MAKE these recipes? Once again, I appear to be the only commentor who ACTUALLY MADE one of Chef Parisi's recipes. Let me tell you folks, if you don't make this, you are seriously missing out. The missus and I just finished two bowls of this, and is flat-out outstanding. Even better than the Tikka Masala recipe. This is my new favorite food!! BRAVO Chef Parisi!!!!!!!!

  6. Really happy to see you chef trying out Indian recipes. I must say, butter chicken is really delicate balance of flavours, preparing sauce can go wrong if your tomatoes are too sour or too sweet, or if spice mix is any different.

    You will get better favours if you cut onions evenly and fry it with little more oil, put oil and let it heat and then add butter, So it wonโ€™t burn . Also I suggest you to add less yogurt for marination and tandoori masala available in Indian stores can give it more flavour and colour. Itโ€™s good to cut chickens in bigger pieces. Restaurants grill the chicken in high heat in baking dray.
    I have also seen restaurants in Europe adding little bit of Ajvar to the sauce.
    All the best!

  7. New rule for my viewing: Do not watch Chef Parisi's YouTubes when hungry. Leftover roast beef for lunch just doesn't sound as good as it did 15 minutes ago.

  8. Kasuri Methi or they called Fenugreek , dry one has a very pungent smell and speaking from experience you must have it in some container can be tight . Other wise will sting your pantry , and any food you make with the Fenugreek do not warm it in Microwave you will not get smell at list for a week or so. .

  9. Chef, Iโ€™ve been following your channel for awhile and all your recipes are amazing! I learnt so much and videos, description, instructions are super clean. I guess it helps to have a proper training in cooking and video production? :). One thing though, we subscribers of your channel demand more videos! ๐Ÿ˜†๐Ÿ˜†๐Ÿ˜†. No seriously , thank you for all the work you have been doing and your channel

  10. Love your channel. The recipes are always amazing and easy to follow. The ingredients have been hard to find sometimes, but you usually give recommendations on supplements for anything that is, which I really appreciate. Thanks again Chef!

  11. My goodness, Chef, you are so much on point with this recipe. I find it hard to believe that it's your first time preparing this Indian dish. Some might say that this dish is British, and I wouldn't argue!

  12. This is my favorite dish to cook and eat too! Something Iโ€™ve learnt that could help elevate the spices is to bloom some cumin seeds, bay leaves, cardamoms and cloves in ghee for a bit before adding the onions. Love that you actually went and got kasuri methi!

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