Are you ready for seconds, Fam? For our Winter Encore Menu (launching today!) we’re revamping our classic Butter Chicken – with a big helping hand from Youfoodz’ Head Chef, Mohit.
Originally hailing from the Punjab region in Northern India, Mohit has been cookin’ up a storm at Youfoodz for just over a year, coming to us from Sydney where he lived for nine years and trained in commercial cookery.
Let's meet the man behind the meal!
Hey Mohit! Tell us a bit about Butter Chicken...
You can find Butter Chicken anywhere in India, but it started up north in New Delhi. Punjab is where you’ll find the most traditional Butter Chicken. Compared to what I make here, it’s got more spices, giving it a good flavour.
In Australia, when we talk about Butter Chicken, it’s usually pretty sweet and not too spicy. The flavour is pretty much the same, but across India it changes. You might put in more spice, more chilli, more butter, more cream…
What’s different about 'Mohit's Butter Chicken'?
As far as ingredients, it’s pretty much the same – I just put in a bit more love… and spices!
We used to do a cold version – blending the cream and everything together – but now we’re cooking the curry flavour into the chicken.
It takes a bit more time, but I think people are going to love it. It’s really smooth.
Is the new recipe your own?
Yep, it’s my recipe! I was watching the chefs cooking our current Butter Chicken and when I tasted it, I thought “Okay, let’s do something with this.”
I took a pan and did a bit of a cook-up, according to my recipe, and when I took it to the guys in charge they said “Let’s do that!”
Straight away when I brought them the old version my new version, it was like, “YES!”
It’s not a restaurant recipe; it’s a homemade meal. Everyone can eat it and enjoy the flavour. It’s not that spicy, or high in salt. This is the way I do it at home.
Did you put a special Mohit twist on the recipe?
For the Butter Chicken I make at Youfoodz, I added a few things I never added at home. I made three different curries, adding different ingredients to each to get it right.
In this version, there’s cardamom, a little bit of butter, cream, some curry paste, boiled and blended cashews that are really nice and smooth – they go well with the chicken – and the rice and naan. We’re using a different quality of chicken breast too.
What’s your favourite Youfoodz meal?
I like the snacks, especially the Supastars – I have one every day!