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today we’re making the fastest butter chicken let’s begin [Music] welcome back to buff faster this series where we find a way to make your favorite foods as fast as we possibly can today we’re making butter chicken someone’s gonna order it go and get it and i’m gonna make it before they get back start your entrance place your orders and let’s make this shall we butter chicken okay recipe on the website we should probably be counting the time that it takes for them to order because technically that takes time too look i’m right washing my rice oh there’s no rice in there you always make time for washing your rice water in i used the pressure cooker on the last episode which uh taught me a lesson this is the one way to make rice really fast okay manual put it for three minutes i’ve never had butter chicken not one time to be honest i just found out what it looks like i think i will like it okay we’re gonna cut our chicken to bite size pieces what does that mean uh are you able to bite it oh it does not that’s not a good reason so single stroke slices make this a lot faster but you gotta have a sharp knife so in here cashmere chili turmeric the recipes on the website that was cumin that’s garam masala salt and finally we’re gonna add some ginger taking too much time this we can take time for normally you’d let this marinate but do you think we have time for that we can kind of find out what happens when we skip some of these standardized processes because i normally marinate this so i’m curious how this will affect the recipe should i drive faster if it’s buzz faster yeah on y’all we’re gonna cut our onion onions are done oh look the sun’s here okay garlic good old-fashioned slice that just done you need a pan but a deep one makes sense okay turn it up always use ghee whenever you’re making butter chicken please i think i should give me a flash costume and go go pick up the food and flash costumes go up like this oh my god okay problem solved just waiting for this to melt oh wow this ski smells great we’ve said this several times on this channel having everything near you right i’ve got my tools behind me down here having that stuff near you having all your pots pans associated with your movements that is the key to your speed okay we’re coming up to temp we can have a little jazz moment if the wise main character wins again i’m gonna switch the car mode to the sports mode we’re on econ mode right now saving gas we’re starting to smoke here i’m gonna add my cheeky oh i see the problem this induction is only heating the center of it and not the outside of it so that’s good that’ll be really helpful for this and by helpful i mean literally not at all helpful so that vikram you like that wafting into my holes i’m gonna overcrowd the pan right now because i’m in a hurry don’t do this another waiting period light jazz moment you know i feel like we’re losing right now could be the weather i’m not feeling like a winner right now we got some nice color going on here we need a little bit of wider area of effect here just to get her started i’m flipping the chicken yeah yeah yeah i’m a little concerned with the fact that only the center was hot it turns out just this circle heat stuff i should have known that it’s the exit right here it’s crunch time what can i use to press this ah voila i don’t want to keep flipping it over and over and over because we’re going to finish it in the simmer right so we’re weighing it all down with this flat even here hopefully that works let’s get the vibe check at this place there’s like a whole construction thing going on it’s a gas station where you can’t pump gas oh okay that’s enough steering for the day i gotta get a move on on this there’s a lot of simmering involved with this recipe so ow transfer there’s literally no color on that all right just don’t don’t look at it i feel like every time i watch cooking shows and they say to sear something this is usually what it looks like so if you have a little bit more time stir it properly please onion and garlic in and then we’re gonna season that using it with salt so the salt’s really important in terms of speeding this up because that is what’s going to draw the water out of it got a little saute that smells great wow all right these bad boys need to soften lid this real quick and the park can suck bro this dude don’t know if he’s getting out he getting in so whenever you’re waiting for stuff like this you can do other things like you can start cleaning or just getting things out of the way right like clear your workstation i gotta check the order that’s rice back to the crib we go hey look at all that water now we’re gonna add our spices got more garam masala more kashmiri chili more turmeric fenugreek powder a little bit of sugar woogie and last but not least a little bit of garlic that i forgot earlier whoops they just picked up the food what oh my god i’m uh okay how is it they said 20 minutes it’s only been 10 minutes just crossed 20 minutes it did it’s been 20 minutes well then we’re just gonna blend this right now okay you’re gonna need a blender i hope this gets cooked all the way through all right onions going in and with the tomato sauce that looks pretty good actually heat back on you know what i’m not even gonna reduce it i’m just gonna go ahead and add my cream i can do this uh chicken just gonna i’m just gonna throw it all in right that’s our only option right now maybe i was getting a little too cocky a little bit of salt what josh poppy we’ll stir that together nicely this is how i would never ever make butter chicken good lord it doesn’t look terrible though so the butter chicken is simmering we’re in a good spot right now because we just need to simmer this for five minutes lid is going on that’s hot ten minutes he got ten minutes to wrap it up two oh ten oh oh we got this i didn’t have to do all that i think this shows two things you can always take the sort of artisanal approach and take your time with it and like really crank it out and make it every element perfect but as you just saw i threw everything together really quickly and a huff and it’s still kind of working and that goes to show that there are no rules clean up your space it’s always this is go get this go get that it’s never what do you want to make faster i really don’t have any concept of time i think that it’s been like five minutes and it’s been like four hours god i’m gonna die so soon i’m just gonna wake up and be like wow it’s been a couple of years like josh you’re 75. oh this doesn’t look bad for skipping pretty much every single step not bad taste the sauce and it’s seasoned perfectly chicken’s cooked this is done it’s been 14 minutes and look it somehow thickened i don’t know how that’s possible i think that there’s a cooking god out there and i think it’s watching over me right now it’s already done kendrick’s probably telling some funny joke that kendrick got love kendrick heat off last bit we have some cold butter two tablespoons and stir that in there’s a piece of cilantro on my spoon that went in there sorry about it let it emulsify in gonna get nice and rich and creamy beautiful we’re done oh my god oh god damn and they’re five minutes out and they can eat my butter chicken rice in make it look nice you know we have the time we’ve skipped every single rule i’ve ever had i might have learned myself something here cilantro never butter chicken 25 to 28 minutes to make this butter chicken on the fly as quickly as humanly possible it looks right i usually prefer the sauce to be a little bit more velvety smooth but you know i’m not opposed to this light the sun’s going away because the sun’s like all right show’s over but not yet we still have to wait for them show time door’s not gonna get now it’s time for the blind voting round choo choo [Music] so we got the best four out of five except for one person ulysses even if it was 50 50 because the other one was still good we still made a delicious butter chicken but more importantly it reached the heights you would desire in a butter chicken simply faster you
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