[{"data":1,"prerenderedAt":91},["ShallowReactive",2],{"video-i24k49":3},{"video":4,"relatedVideos":71},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":28,"categories":55,"channel":68},1002384,"i24k49","8NpDzryFgxY","The Michelin Star Butter Chicken Secret: No Onions, Just Tomatoes and Roasted Cashews","The Golden Balance visited Jamavar (Doha), a Michelin-starred Indian restaurant, and spent time with their chef to decode their legendary butter chicken. The video reveals surprising techniques — like skipping onions entirely in the sauce, double-straining a tomato-cashew base, and using dried fenugreek leaves at every stage — then walks through the full recipe including cumin-spiced basmati rice.","PT12M18S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27],"Michelin star","fenugreek","butter chicken","spiced","homemade garam masala","cumin rice","Indian cuisine","cashew sauce","creamy","Eid special","restaurant copycat","halal","chicken tikka","tandoor-style",[29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54],"boneless skinless chicken thighs","yogurt","garlic","ginger","lemon","mustard oil","green chili","bay leaf","cinnamon stick","cardamom","coriander seed","cumin seed","black peppercorns","cloves","turmeric","Kashmiri red chili powder","kasuri methi (dried fenugreek leaves)","peeled plum tomatoes","raw unsalted cashews","sugar","butter","heavy cream","garam masala","ghee","basmati sella rice","salt",[56,62],{"id":57,"name":58,"slug":59,"emoji":60,"color":61},151,"Restaurant Copycat","restaurant-copycat","⭐","#C0392B",{"id":63,"name":64,"slug":65,"emoji":66,"color":67},150,"Indian & South Asian","indian-south-asian","🍛","#E8652A",{"name":69,"slug":70},"The Golden Balance","the-golden-balance",[72,83],{"id":73,"code":74,"youtubeVideoId":75,"title":76,"description":77,"youtubeDuration":78,"youtubeIsShort":11,"contentType":12,"channel":79},1013859,"8x8waz","SdRL0xprY24","Why Searing Whole Cutlets First Is the Secret to Better-Than-Benihana Hibachi Chicken","Jason Farmer reveals the biggest mistake home cooks make with hibachi chicken — cutting the meat too small before searing — and walks through the restaurant-style cutlet method that delivers a proper sear every time. The recipe covers knife technique, mushroom prep, garlic butter finishing, and resting the meat before dicing, all without any special equipment.","PT4M15S",{"name":80,"slug":81,"avatar":82},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":11,"contentType":12,"channel":90},1002325,"avhtvj","3bqoLjrdyBk","Why Din Tai Fung's Shrimp Fried Rice Uses Fresh Rice, No Soy Sauce, and an Alkaline Shrimp Trick","A deep-dive recreation of Din Tai Fung's famous shrimp fried rice, breaking down why it defies conventional fried rice wisdom — no soy sauce, no day-old rice, just five ingredients and precise technique. Covers the specific rice variety DTF uses, a baking soda shrimp treatment for restaurant-level snap, and the 'Silver over Gold' egg coating method, all adapted for a home stove.","PT9M5S",{"name":80,"slug":81,"avatar":82},1778181065928]