Whoogy’s shares express butter chicken recipe in Dailycieux book
Whoogy’s Releases Dailycieux Featuring Butter Chicken Express Recipe
Culinary influencer Whoogy’s released his cookbook, titled Dailycieux, on September 23, 2026, through Éditions du Chêne for 35 euros, featuring a dedicated recipe for a fast butter chicken dish, leparisien.fr reported.
The 35-year-old content creator, based in Brussels, has built an audience of nearly 900,000 followers on Instagram since he began posting online in 2020. Known for wearing a T-shirt and a cap or beanie, he promotes straightforward home cooking intended for weeknights and lazy weekends. His previous books include Manuel du cuisinier amateur in 2022 and Manuel du cuisinier amateur, tome 2 in 2024.
Dailycieux Contains 150 Everyday Recipes
The new 150-recipe collection focuses on dishes that require between 10 and 20 minutes of preparation time, excluding cooking duration, and aim to minimize post-meal cleanup. The book covers both sweet and savory options designed for everyday cooking across all seasons.
Among the featured dishes is a butter chicken recipe scaled for four servings. The ingredient list calls for 700 grams of skinless chicken thighs, 4 tablespoons of Greek yogurt, 2 tablespoons of garam masala, 3 centimeters of fresh ginger, 400 grams of crushed tomatoes, 15 centiliters of liquid cream, 30 grams of butter, and 240 grams of basmati rice.
Step-by-Step Preparation for Butter Chicken Express
The preparation requires cutting the chicken into large pieces and marinating them for 30 minutes, or overnight if possible, with yogurt, a pinch of salt, a tablespoon of garam masala, and grated garlic and ginger. The chicken pieces are then browned in butter over high heat until colored, then set aside.
In the same Dutch oven, the remaining butter is melted to soften a chopped onion for five minutes at medium heat. A second spoonful of garam masala is added and stirred for one minute to release the aromas before mixing in the crushed tomatoes and salt. The mixture simmers for 15 minutes before the chicken is returned to the pot for another 10 minutes of cooking. Liquid cream is poured in for a final five-minute simmer at low heat, finished with fresh coriander and served alongside basmati rice and naan bread.