Yeah but he sort of lost it when he said turmeric doesn’t go into butter chicken. Not marinating the chicken is a misstep, but this is an acceptable version of butter chicken.
As a chef myself, I love how uncle Roger is seldom wrong and usually knows the authentic way to make these dishes. He does more research than most “chefs” on RUclips
I come from a Southern state in India and even though Bird Eye Chillie may not be native to India it can be seen locally and used in our dishes like chutney and sometimes as a marinade for fish or while cooking mussels
Bird eye chilli is also an Indian chili as its grown and consumed in the Northeast side of India. As for the cooking Oil the most preferred oil for us Indian is Mustsrd Oil,Ghee & Coconut oil but it depends on the region ad well.
@@Raiden-gy9xc exactly 😂 In the morning, my poor parents might be cooking for everyone, while my lazy bum will be sleeping, so they wake me up to go and fetch some bird's eye chillies from the backyard for cooking 🤭 After doing that, my sleepiness will be gone. So, I'll help my parents in the kitchen 😂
“1 cup and then you pour the whole cow in there.” LMAO! Tbh, that’s how my mom measures things. She says 1 cup but she only stops when our ancestors tell her to.
Underrated comment...you had me rolling!🤣 It sounds like my HoneyGram who measured in technical terms like pinch, tad, bit, some, and caterpillar worth.
Fun Fact: Bird's eye chilly is also used in Indian cooking especially in South and North East regions where it is commonly grown and eaten. Uncle Roger, don't abandon these nieces and nephews. :)
As a Indian turmeric is correct spice for butter chicken spices that are used in butter chicken is Garam masala, Turmeric, Cumin, Red Chili Powder and salt and all Indians dishes we put turmeric in them...
There are a lot of people saying this, but there are a hell of a lot of butter chicken recipes floating around from actual Indian cooks that don't use turmeric. Granted, yes, there are some that *do* use it, but it feels like there's twice as many that don't.
@@rkstevenson5448 Almost a billion and a half of people, spread over the seventh largest country by landmass, with about two thirds living in rural areas - i'd be surprised if a population like that didn't have a hundred different variations on the same dish. Smaller and more bundled up countries have local variations in their cuisine, so seeing that one indian guy throws an indian cuisine staple into his butter chicken while another guy from a village three miles to the south wouldn't be caught dead doing that isn't out of the ordinary. Admittedly, if someone made butter chicken with squid i'd raise an eyebrow, but with stuff like turmeric both leaving it out or making it the main spice would be authentic to some corner of the country's local interpretation.
I was pleasantly surprised by Uncle Roger's knowledge in Indian cuisine (and cuss words - sorry, children!) Kasuri Methi and Teri .... made me go FUIYOHHH!!
Growing up in Malaysia(multiracial country), Uncle Roger must've had friends who are Indian descent and Malays. Malaysians are extremely familiar and grew up with Thai, Indian, Chinese and Indonesian recipes, language and culture and cuss words. Malaysians like Uncle Roger can speak (and cuss)four languages in a single sentence.
I'm a huge Matty Matheson fan, but this was still hilarious. I also actually did a double-take when I realized he didn't use any salt in this recipe when I first saw his butter chicken video. That has to be an editing mistake. There's no way he didn't salt that sauce.
Huge fan of MATTY as well. When Uncle Roger called out him not measuring out his 'cream' I laughed XD that boy never measures and I embrace his chaos. This is his super tame shows.
Damn!! Uncle Roger knows Indian local slangs. Also I approve of what you say about Indian Cuisine. You know so much of us. Proud Nephew me. Love from India Uncle Roger!!!
Marinating is so important that I would never decide to make Butter Chicken and then make it on the same day. Overnight marination is mandatory for me, the difference is palpable. I'm glad Uncle had the same reaction as I did when Matty went in raw.
I'm from Delhi (where butten chicken was supposedly invented) and have had so much good butter chicken all my life. I have to say, I'm super impressed with your knowledge of butter chicken Uncle Roger. You are a great crit for asian cooking, especially when european cooks pretend they know how to cook Asian dishes. Fuiyoh!
I agree that chicken should traditionally be marinated in ginger garlic paste and yogurt. However with good quality chicken thigh it's not really needed. The yogurt tenderizes the chicken, while the ginger/garlic paste helps tremendously with any odor. The chicken thigh is already tender, and if fresh enough will have no odor. If the ginger, garlic, and yogurt all end up in the curry on or off the chicken - you really won't be able to tell much difference. I would say more than marination, browning the chicken first would be better. Either frying it, grilling it, or ideally using tandoori chicken.
@@dengueberries yeah, pretty much. If you want the spices to fully be imbeded into the chicken, I'd say leave it for 6-8 hours (pretty much overnight).
lol, I have African, Indian and white blood (you know where the white came from) and this video made me feel kinda disappointed and I didn't know why. The comments helped me understand why I was disappointed. To me, it felt like I was disappointed for no reason.
Even if I ignore all these mistakes, the one mistake I can’t ignore is the fact that I don’t see the fat separating in any frame. This means the curry is raw at different points of the cooking. Normally cream rescues any dish but I don’t think this will taste very good.
But why? Olive oil is a really good oil and in the end you will definitely not be able in a blind test to go "yeah that's been cooked with olive oil". When i cook Asian there are some things i just don't care about: where the oil comes from, where the chilies come from (here you have to take what you can get anyway sadly) and stuff like that. Important part is that it is delicious afterwards.
Uncle Roger is entertaining, and I'm not here to blow his cover, but you can tell he does his research, knows his dish, and can communicate the food to his audience.
@@vanishingstar777 First video I seen was him making funny of a Chinese lady cooking chicken from a plant. Then he made fun of a Black lady chef. Jamie Oliver he hates the most. So for Whites only Jamie Oliver.
@@MrRight-fu1gf But mostly it's white people who don't know how to cook Asian food and uneducated chef still labeled it as "authentic" even though the ingredients are chaos like World War 2 in Europe. That is why Uncle Roger make fun of them at the same time educating them.
Jokes aside, I always appreciate how Uncle Roger talks about the proper techniques and their purpose. He understands what the flavor profile of a dish/country’s cuisine is supposed to be.
For people who don’t know butter chicken was invented to reuse left over tandoori chicken off the skewers. Hence it is very very import to either use roasted or fried bonein chicken, then shred it off and use them in gravy. Leg and thigh meat tastes the best especially if it’s cooked 2-3 hours ago and have cooled off
Uncle Roger is now approved as uncle Rajesh after learning hindi cuss words🤣🤣🤣 Please relike my comment uncle Roger as it disappeared when I edit my comment😥😥😥
3 TABLESPOONS of turmeric? A scant half teaspoon is enough! Garam masala and curry paste? Aiyoo Also so impressed at uncle Roger being able to swear in Hindi and knowing that Kasuri Methi becomes bitter if cooked ❤️ And cashew paste!
I love making butter chicken for all my uncultured friends, but not marinating the chicken before hand is a crime. Using turmeric is okay (he used too much), and not cooking the onions, peppers, and spices before blending is a noob move.
Everyone make sure we treasure what time we have with uncle Roger, because one of these days Jamie Oliver will inevitably put a hit out on uncle Roger.
Jamie actually did have a hit on him, though not the "hit" you are referring to. In Nigel's podcast he said that Jamie will copyright strike all Uncle Roger's videos about him, and the only one to do.
Actually we do use turmeric but less...n also not only marinated but also either fried or tandoored...and I am actually amazed with ur knowledge about Indian food😍😍😍
Uncle Roger: "How would you feel if I called ketchup white people sriracha?" Me: "Well.... as a representative, I would say that your proposal has merit"
7:45 uncle roger as an Indian myself, it is really not that important to marinate the chicken, sometimes people make chicken tikka, they use that chicken tikka to make butter chicken the next day and yes that will be more flavorful. the mistake matty did here was he didn't slightly sauté the chicken before adding the chicken to the butter chicken curry. And most definitely chicken thighs are superior to chicken breasts. I am definitely impressed by your cooking knowledge, you are most definitely an uncle in Indian cuisine too, it makes me so happy when my fav content creator reacts to our cuisine. Just simply love you uncle roger
He shared in his podcast that he needs to spend hours with chefs through zoom calls to get the techniques right for every video. He might not be the most knowledgeable person but he’s very eager to learn ☺️
Butter Chicken (Murgh Makhani) is 100% British ! And marinated, grilled chicken (in the tandoor, but BBQ will do) is a ESSENTIAL part of the flavour. "Master Atif" - you are the master of bland !
Uncle Roger is Malaysian, hence the knowledge can b there as we Malaysian eat almost 3 to 4 diff type of cuisines in a day. Our bfast can b Chinese , followed by indian lunch and malay or thai food for dinner. Almost all restaurants r 24 hrs (b4 covid) which allows us to have supper too. Im not surprised as here most Malaysians we know the very basic ingredients of the food. 😊
@@manimen8212 I think it's not about a malaysian eat 3 to 4 different types of cuisines. It's because culture of Malaysia and geographic. First, Malaysia have a 3 majority race Melayu, Chinese, and Indian. In geographic, Malaysia borders with Thailand of course it will bring influence in cuisine especially in the north of Malaysia. That's the reason Uncle Rogers as malaysian knew a lot about Melayu, Indian, Chinese and Thailand cuisine much.
@@abcdefghi2302 pretty much most Malaysians eat every single possible food out there, there's western food here, Japanese food here, but ofc malay, indian, chinese is the most common food here
Yeah and when he said "teri maa ki" i was also very impressed. Bhai uncle roger english logon ko bata raha hai keh tum logon kah pas koi mazai dar cheez nahi
Damn, Uncle Roger explained why we don't put turmeric in Butter Chicken same way my 93 year old grandma explained it to me when I asked her why she avoided turmeric in chicken. Good stuff, Chacha Roger.
India has it's own version if Bird's Eye Chilli too. It's from the Southern Indian state of Kerala and the indigenous name is "Kanthari Mulaku/Chilli" Also, about the turmeric and cilantro parts - both of those aren't really so much of an issue. But the rest of Uncle Roger's criticism is bang on. P.S that "teri maa ki" is absolutely correct and it nearly killed me 😂
Not disagreeing with you at all but to Kanthari Mulaku would most likely not be used in a north Indian dish like this. I know there is a butter chicken variant in southern India (I am south indian) but it would usually be made with coconut milk instead. Also turmeric would make more sense in a chicken tikka masala instead of butter chicken to me.
The "fenugreek" was leaves (methi, as you said) it doesn't get bitter like the ground seeds, but does dissipate with heat, definitely a last minute addition tbh
well i am indian and the colour is ok 6:10 but if he could have found kashmiri red chilli the colour would have been better and we do put turmeric/haldi in butter chicken and we could never put olive oil cuz it is expensive and it does not taste good and yes we use thighs and we always clean the meat then slit it and marinate for atleast 15 hours and he put to much milk we put like a tablespoon milk/cream for garnish not for cooking haiyaa and it is to liquidy and we do put coriandar/cilantro on top and we also put
Just to be ultra clear: Whey is NOT fat, it is a type of protein, here in liquid form. You want to remove the whey - the part that burns. After it's been separated using a cheese clough or coffee filter you only have the fat left (ghee/clarified butter). And this fat has a higher smoking point - i.e. almost only oil (fat content) remaining.
Never forghetti: To make ghee, please, for the love of god, heat it until there is no water left to vaporize. Ghee tastes nutty, like browned butter, normal clarified butter does not and still contains some water.
The hatred for white people is a bit overplayed at this point. Imagine if a white person scolds non-white people for not following the "rules" of European cuisine. Would be called a Nazi and people get triggered.
I'm legitimately curious about Uncle Roger's knowledge about dishes from different Asian countries. It would be interesting for him to talk about his personal experiences with those dishes. He could even have a ranking, or a tier list or something like that. It'd be so fuiyoooh
Malaysia and Singapore are multiracial, multicultural societies. E.g. paratha is a breakfast staple for people of all races here. We are spoilt for choice when it comes to good food.
Hes from Malaysia. We are so diverse here. We have indian chinese malays thais and they all are free to practice their way of life (no restriction) so there is no surprise when uncle roger knew about these in that in terms of asian culinaries
5:12 tomato paste has a more concentrated, more umami flavor, while tomato puree or tomato sauce is not quite as cooked down and is more acidic. Adding tomato paste gives more depth to a dish, while tomato puree helps to bulk the dish up and adds fresher tomato flavor.
@@alexia7063 nu-uh, for authentic butter chicken neither tomato paste nor ready made tomato puree is used. You cook onions, spices, cashews and fresh tomatoes in a pot and then blend them all together for that rich and slightly sweet taste.
"I need fear to finish also, that's why I like being choked." Omg I laughspit my food! I gotta stop watching Uncle Rodger during my meal breaks!! (But I won't! 😆 )
This is me whenever i decide to watch while eating. Im always almost choking or almost spitting stuff out and yet i still watch whenever i think to, regardless of whether i have food or not.
HAIYAA Vice finally unblocked it after 2 whole day...
😂
FINALLY UNCLE
lovely video to watch
you look happy sir what happend
We've got bird's eye chilli in Kerala. Its called Kanthari.
As an Indian I'm impressed with your Indian cooking knowledge. You claimed your 'Uncle' title in Indian cuisine also. ❤️
Uncle Roger is originally from Malaysia, where Indians comprise one of the three main ethnic groups.
He has earned the title of 'chacha'
Yeah but he sort of lost it when he said turmeric doesn’t go into butter chicken. Not marinating the chicken is a misstep, but this is an acceptable version of butter chicken.
@@amolpatil172 "Chacha Roger"😂😂
@@Ryan-rc3kq but he earned it back when he said 'kasuri methi' and 'oh teri maa ki' and bro chicken needs to be marinated
You have earned the rightful title of "Chacha Roger". As an Indian, I'm impressed by the amount of information you know about Indian cuisine.
But was his cursing right?
@@curtislevey7639 Yes, it was. Spot on.
@Roger Kaka
It’s actually chacha roger but ok
@@yuvgov5985 Well kaka is the authentic word for father's small brother, chacha was introduced much later
Uncle Roger is never wrong 👀
Is this real
Why did you remove the dislike button? Haiyaa
sus
he was doing pretty good until the NPC normie take on Rogan.
Lol man don't block his videos, haiyaaaaa.
As a chef myself, I love how uncle Roger is seldom wrong and usually knows the authentic way to make these dishes. He does more research than most “chefs” on RUclips
So ridiculous they can just block it momentarily, but glad it’s up!
We love you too
Blocked like Joe Rogan
Nephew Nick, now it your turn to make butter chicken
We wanna see Butter Wagyu. 👌🏻
Love to see you on here.
Don’t forget to eventually redeem yourself with uncle roger, so you can earn your “uncle title”
You got this!
Real ones know that this video's journey to come on youtube was longer than uncle roger's relationship with auntie helen
"Emotional damage"
JOTAROOOO KISAMMAAAA
Jotaro?ZA WARUDO
Jotaro, don't go to Cape Canaveral!!
jotarooooooooooooooooooooooooooooooooooooooooooooooooooooo
I come from a Southern state in India and even though Bird Eye Chillie may not be native to India it can be seen locally and used in our dishes like chutney and sometimes as a marinade for fish or while cooking mussels
@@Litera_Trotter Sathanam kayil undo?
As an Indian who cusses a LOT I can confirm it's correct uncle Roger 🤣🤣🤣🤣🤣🤣
Can you translate in english please?
@@sabineschneider3349 Ok literally its just "Your Mom's a _____"
It's basically followed by some unsaid bad word...
Ha bhai, sahi kaha
@@ankitkasi5595 thank you very much.
wow yaar. its like indian avengers in this comment section.
Uncle roger: cook with feeling
Also uncle roger: that’s more than a cup
Asians have the ability to know the amount of quantity in things 😂😂😂
Thrust your instincts unless they are bad
@@gaganwishalnadipalli5797 😂
@@TheFreakyDiddler nah man.......its a emotion
The fact that he use cup as the means of measurement is a mistake.
Proper Indian ingredients knowledge, nice pronounciation of words. Chacha Roger earned his title!!🎉
Bird eye chilli is also an Indian chili as its grown and consumed in the Northeast side of India.
As for the cooking Oil the most preferred oil for us Indian is Mustsrd Oil,Ghee & Coconut oil but it depends on the region ad well.
Yes! We have it in the southern part too, especially in Kerala.
@@OopsIDidItAgainUhfr we grow those in our houses😹
@@Raiden-gy9xc exactly 😂
In the morning, my poor parents might be cooking for everyone, while my lazy bum will be sleeping, so they wake me up to go and fetch some bird's eye chillies from the backyard for cooking 🤭
After doing that, my sleepiness will be gone. So, I'll help my parents in the kitchen 😂
we use that chilli too in karnataka
Gingelly oil and Ground nut oil in TN!!! Fuiyohh
As an Indian I can tell he knows Indian food and cuss words as well always fun to watch uncle Roger videos..Fuiyooh!!!😂😂
Fuiyoooo!!!
Uncle Roger officially deserve "Chacha Roger" title for his knowledge of Indian cooking.
Or Mama Roger
Chacha roger
Chacha roger jaruri nhi h tau ji ya foofa ya mama mausa etc bhi bol skte h
Better, Roger Bhaiyya 😜
Chacha is an endearing term for uncle?
As an Indian guy, I am genuinely impressed by how much Uncle Roger knows about Indian food. Fuiyoh!
“1 cup and then you pour the whole cow in there.” LMAO! Tbh, that’s how my mom measures things. She says 1 cup but she only stops when our ancestors tell her to.
His ancestors didn’t make buttered chicken, so they abandoned him and let him use whole cow
THis killed me hahahahaha
Underrated comment...you had me rolling!🤣 It sounds like my HoneyGram who measured in technical terms like pinch, tad, bit, some, and caterpillar worth.
How often do your ancestors tell her to stop XD
That’s because her ancestors knew how to cook unlike his
Fun fact: The guy who created the meme, "Emotional damage!" is a fan of uncle Roger
They have both commented on each other's videos, too. Also, his name is Steven He
Fun fact: everyone knows that
I desperately need a collab between the two
Uncle Roger, Steven He
Where collab?? WHERE COLLAB!?
@@justanerwinwhoisdioforfun6847 I didnt
Fun Fact: Bird's eye chilly is also used in Indian cooking especially in South and North East regions where it is commonly grown and eaten. Uncle Roger, don't abandon these nieces and nephews. :)
we don't use it for curry or butter chicken
it's used for seasoning , chutney and pickles, haiyaa!
Well In South Indian foods we mostly use dry chilli rather than using green.
As a northeastern, we use oo morok Or Bhoot Jholokia more than bird's eye chilli
@@ellegranger268 Ghost pepper 😱?
yup we use birds eye chillies all the time!
As a Indian turmeric is correct spice for butter chicken spices that are used in butter chicken is Garam masala, Turmeric, Cumin, Red Chili Powder and salt and all Indians dishes we put turmeric in them...
There are a lot of people saying this, but there are a hell of a lot of butter chicken recipes floating around from actual Indian cooks that don't use turmeric. Granted, yes, there are some that *do* use it, but it feels like there's twice as many that don't.
You can add turmeric in butter chicken masala, just add turmeric a little less than the spices required
Agreed! Turmeric is required is most Indian curries, here I would use only half a teaspoon
Yeah agreed, he just used way too much
@@rkstevenson5448 Almost a billion and a half of people, spread over the seventh largest country by landmass, with about two thirds living in rural areas - i'd be surprised if a population like that didn't have a hundred different variations on the same dish. Smaller and more bundled up countries have local variations in their cuisine, so seeing that one indian guy throws an indian cuisine staple into his butter chicken while another guy from a village three miles to the south wouldn't be caught dead doing that isn't out of the ordinary. Admittedly, if someone made butter chicken with squid i'd raise an eyebrow, but with stuff like turmeric both leaving it out or making it the main spice would be authentic to some corner of the country's local interpretation.
When Uncle Rodger said, usually people saute the onion before blending, to get rid of onion flavour. Omg, i jumped. How he know that?😳
He blended a raw onion befo, he got whipped by his mother
mhm
common in asian dishes
@@cydzerlight1383 🤣🤣🤣🤣
Haks
Being a Malaysian, you could have an Indian breakfast, Chinese lunch and Thai or Malay dinner. That’s why Uncle Roger is so epic when it comes to food
That's true
Malaysian food is way too underated in Europe.
Malaysia has the best food in the world
One could say it's... Truly Asiaaaa?
Whoooaaaaa that sounds good
2:50 Absolutely correct Uncle Roger and even the pronunciation was spot on. 👍👏 Love from India 💕
😂🤣🤣🤣
@@rachitkhajuria7985 teri ma ka ____________. is written on my school bench lol
Please do more Matty reviews!! Can you guys please cook together??? That would be hilarious!!! Love ya !
I was pleasantly surprised by Uncle Roger's knowledge in Indian cuisine (and cuss words - sorry, children!) Kasuri Methi and Teri .... made me go FUIYOHHH!!
im pretty sure he researched them for each video he makes
That's because he's a Malaysian.
@@ryantan3199 Malaysia has an Indian diaspora
I love how our insult aren't completely insults... it's just a threat that you'll say something about their mom xD
@@shahaffiq5860 he's not malaysian at all
I’m absolutely fascinated by his knowledge in cooking for.. all cultures, evidently. I don’t know why Auntie Helen would leave him ):
Emotional damage !!!
He made her put her leg down from her chair once to many times.
Maybe that was the problem, he knows too much.
She doesn’t like yogurt
In nephew Nigel's podcast Uncle Roger told his story of how he and Auntie Helen met and why their marriage failed.
Growing up in Malaysia(multiracial country), Uncle Roger must've had friends who are Indian descent and Malays. Malaysians are extremely familiar and grew up with Thai, Indian, Chinese and Indonesian recipes, language and culture and cuss words. Malaysians like Uncle Roger can speak (and cuss)four languages in a single sentence.
Besides the whole anti-Semitic nature of the country Malaysia is awesome.
@Deadly Nightshade you no likey the Jews?
Cuss 🤣
@@nifvisionquest5317 we're anti apartheid
@@nifvisionquest5317 most malaysians are anti zionist, not jews. Not as most of you guys are islamophobic
'One cup then you pour the whole cow' got me laughing 😂
"One cup, and then you pour the whole cow" - thats some Indian level roasting right there.
So proud. XD
What's there to be proud of lol ?
waittt the only thing you don't roast is cow
@@roderichvaldivie2466 lmaoo
2:53 "Oh teri ma ki"😂😂😂
That's a saying without the curse words to express anger, so that's right😂😂
I'm a huge Matty Matheson fan, but this was still hilarious. I also actually did a double-take when I realized he didn't use any salt in this recipe when I first saw his butter chicken video. That has to be an editing mistake. There's no way he didn't salt that sauce.
God Bless Joe Rogan 🙏🎙️
God Bless Uncle Roger 🙏🍜
Huge fan of MATTY as well. When Uncle Roger called out him not measuring out his 'cream' I laughed XD that boy never measures and I embrace his chaos. This is his super tame shows.
@@METALTRON1337 oh yeah. He really lets his insanity shine on Just A Dash.
Eww he’s gross
matty does love the salt lol
Bird eye is actually used in South India but uncle Roger is still right 99% correct 3:06
kandhari anno uddeshichadhu saghave🤣
@@abhiramas2004athanne alle birds eye chilli?
@@newbie4789 annunu thonunu bro
should have used bhoot jholakiya for indian authenticity
Damn!! Uncle Roger knows Indian local slangs. Also I approve of what you say about Indian Cuisine. You know so much of us. Proud Nephew me. Love from India Uncle Roger!!!
He is Malaysian Chinese... In Malaysia is a very mixed culture... So he knows fully about Indian food.. I won't be surprised at all.
" Teri ma kee " 😂🤭
As an Indian you won our uncle title which is "chacha" We will call you chacha Roger you deserve our respect ❤❤❤
How about Roger mama?
@@Aj-wt1sv works too
chaa chaaa real smooth
Chachaa Rajesh.
@@jhon6378 Yi Lung Mask
OMG HE COOKED AN ENTIRE MEAL WITHOUT SALT?? 😂
How did no one notice-?
wait a second💀
No, this pretender just makes selective cuts to make chefs better than him look worse.
@@robertanderson1690the matty guy?
I don’t know much about him, but calling him a pretender seems odd lol
@@robertanderson1690 it's not that deep
Marinating is so important that I would never decide to make Butter Chicken and then make it on the same day. Overnight marination is mandatory for me, the difference is palpable. I'm glad Uncle had the same reaction as I did when Matty went in raw.
I'm from Delhi (where butten chicken was supposedly invented) and have had so much good butter chicken all my life. I have to say, I'm super impressed with your knowledge of butter chicken Uncle Roger. You are a great crit for asian cooking, especially when european cooks pretend they know how to cook Asian dishes. Fuiyoh!
This guy is European?
Isn’t he Asian?
Uncle roger and Matty are both American. That’s like me calling you Chinese 😂
@@davelawless6874 Nigel Ng is Malaysian, not American.
@@davelawless6874nigel is Malaysian and lives in uk where did America come from
Thank you Uncle Roger for saving our Asian Culture from all the Olive Oil Gang
And your knowledge about Food is just amzaing
What kind of spice is "amzaing?"
@@etme1000 Very funny. You do know that typos are extremely common, yes? And not everybody is going to take the time to proofread their comments.
Olive oil propaganda
Oooh the shade😂I smell some British plastic
Damn you got the whole comment section laughing :/
Uncle Roger really knows all the dishes. I cried when he added those chicken without marination 😭
#We Indians should call him Uncle Rajesh 😁
I agree that chicken should traditionally be marinated in ginger garlic paste and yogurt. However with good quality chicken thigh it's not really needed. The yogurt tenderizes the chicken, while the ginger/garlic paste helps tremendously with any odor.
The chicken thigh is already tender, and if fresh enough will have no odor. If the ginger, garlic, and yogurt all end up in the curry on or off the chicken - you really won't be able to tell much difference.
I would say more than marination, browning the chicken first would be better. Either frying it, grilling it, or ideally using tandoori chicken.
How long would you normally marinate the chicken for? 4+ hours or overnight?
@@dengueberries yeah, pretty much. If you want the spices to fully be imbeded into the chicken, I'd say leave it for 6-8 hours (pretty much overnight).
lol, I have African, Indian and white blood (you know where the white came from) and this video made me feel kinda disappointed and I didn't know why. The comments helped me understand why I was disappointed. To me, it felt like I was disappointed for no reason.
Jamie Oliver Premature Marination
"little fluffy pillow? Bitch, you a fluffy pillow" killed me😭😭😭
5:55 kasuri methi shocked me alot as a Indian I'm happy that uncle Roger knows every detail spice about dish
I gotta ask, is kasuri methi suppose to be in butter chicken
@@qudsiya786 yes you do, but in the end of cooking
Even if I ignore all these mistakes, the one mistake I can’t ignore is the fact that I don’t see the fat separating in any frame. This means the curry is raw at different points of the cooking. Normally cream rescues any dish but I don’t think this will taste very good.
It’s because it wasn’t cream. Like Uncle Roger said its milk, you can tell by the way it pours
The emulsion not being broken is not a bad thing.
THIS! Nothing was cooked long enough! And all blended together. 😭
@@uns33n After you add cream, sure. But everything else needs to have the fat separating. That' how you know the particular component is cooked.
@@uns33n maybe in white people cooking. For indian and many other asian styles of cooking the emulsion needs to break cuz that's how it's done
8:25 " Bitch you a little fluffy pillow, HAIYAA! "🤣
💀
i love how he is mentioning one cup while pouring the whole bottle😂😂😂
The moment he took the olive oil, my whole Indian self cried out loud.
What should he have used instead, if anything?
@@SRSuave90 Ground nut oil, canola oil or any neutral-taste oil I guess. I would propose coconut oil but it may not go well with butter.
@@we1hu1 vegetable oil or Soya oil. But The best is to make with sunflower oil
@@we1hu1 or mustard oil like most Indians
But why? Olive oil is a really good oil and in the end you will definitely not be able in a blind test to go "yeah that's been cooked with olive oil". When i cook Asian there are some things i just don't care about: where the oil comes from, where the chilies come from (here you have to take what you can get anyway sadly) and stuff like that. Important part is that it is delicious afterwards.
Uncle Roger is entertaining, and I'm not here to blow his cover, but you can tell he does his research, knows his dish, and can communicate the food to his audience.
why'd u have to ruin it
This channel is to mock white people.
@@vanishingstar777 First video I seen was him making funny of a Chinese lady cooking chicken from a plant. Then he made fun of a Black lady chef. Jamie Oliver he hates the most. So for Whites only Jamie Oliver.
@@MrRight-fu1gf But mostly it's white people who don't know how to cook Asian food and uneducated chef still labeled it as "authentic" even though the ingredients are chaos like World War 2 in Europe.
That is why Uncle Roger make fun of them at the same time educating them.
we know
"He looks like a convict broke into a children's TV studio." 🤣 Uncle Rogers one liner's are unmatched.
With all those tattoos... Who knows 😜
His description is actually true. Cooking changed his life after getting out of prison. He found his purpose.
@@ranindaperera3481 this is true, tattoos = convict.
Jokes aside, I always appreciate how Uncle Roger talks about the proper techniques and their purpose. He understands what the flavor profile of a dish/country’s cuisine is supposed to be.
"One cup then you pour whole cow”
that made me burst out laughing
9:15
😂 same!
For people who don’t know butter chicken was invented to reuse left over tandoori chicken off the skewers. Hence it is very very import to either use roasted or fried bonein chicken, then shred it off and use them in gravy. Leg and thigh meat tastes the best especially if it’s cooked 2-3 hours ago and have cooled off
Uncle Roger is now approved as uncle Rajesh after learning hindi cuss words🤣🤣🤣
Please relike my comment uncle Roger as it disappeared when I edit my comment😥😥😥
Hahahahahaha i dint see that coming....
That 'teri maa ki' just threw me off
@@creepytitan7942 me too
@@creepytitan7942 me too
God, we gotta teach him the rest
As a INDIAN I am shattered after seeing his recipe. How many people agree with this .
The cream and the milk were obviously different bottles
Weirdly cut by the team but no mistake on Matty‘s side there
ive seen this vid like 5 times and didn't realize it until you mentioned it
The first thing I noticed is that it changed from a square bottle to a round one. 😂
You still don't add that much cream in there
Even the creamiest cream cannot save this "butter chicken" !!
So we can agree thats one thing he didnt do wrong? Mattys not bad but hes sloppy.
3 TABLESPOONS of turmeric? A scant half teaspoon is enough! Garam masala and curry paste? Aiyoo
Also so impressed at uncle Roger being able to swear in Hindi and knowing that Kasuri Methi becomes bitter if cooked ❤️ And cashew paste!
Ikr? The turmeric is gonna make it so bitter and astringent
This is actually literally just wrong.
To be fair you shouldn't even be adding turmeric powder. It'll overtake the tastes of garam masala and chillies
@@MasterGordon5115 I've never seen butter chicken without a little turmeric, and that includes made by Indians.
On the garam masala thing its pretty obvious he misspoke and he even corrected himself.
I love making butter chicken for all my uncultured friends, but not marinating the chicken before hand is a crime. Using turmeric is okay (he used too much), and not cooking the onions, peppers, and spices before blending is a noob move.
Also Chicken thighs butter chicken taste so much better than Chicken breast.
I think adding chicken breast is okay but if it isn't marinated then I would always use chicken thighs
Exactly!!!!!
im over here taking notes. Thanks Rakesh!
No point in marinating small chunks if you're going to be cooking it in the sauce anyway.
2:52 good pronunciation 😂
05:51 when uncle Roger said kasuri methi.. My respect for this man.. Went up leaps and bounds
God Bless Joe Rogan 🙏🎙️
God Bless Uncle Roger 🙏🍜
i was like wtf is fenugreek.. then he said kasuri methi and i went OHHHH
Bro he said it properly too
You could just google that shit lmao.
Uncle Roger, You had my heart at Kasuri Methi 🥺❤
@Tedi Olmis why bts why?
@@mishtimakhni4886 bts??
What the
@@Obiwankenobi38388 @tedi almost person .. it has something joonie,yoongi , hobi. That's bts members
from tamil nadu...
@@susendaran.v773 Same🥰
That “Emotional Damage” was savage
Ikr 😂
That's Steve. He's funny check out his RUclips channel
@@dvaldovinos92 I second that recommendation. In fact, I started watching his works after noticing him comment in several of Uncle Roger's weejios.
The CHOKED LINE. Hahah well done
Everyone make sure we treasure what time we have with uncle Roger, because one of these days Jamie Oliver will inevitably put a hit out on uncle Roger.
This makes me laugh almost as much as the video!
Jamie actually did have a hit on him, though not the "hit" you are referring to. In Nigel's podcast he said that Jamie will copyright strike all Uncle Roger's videos about him, and the only one to do.
Well Nigel did suffered a racist physical assault in London.... hmmm....
Hahaha true , need hire Aunty Helen to protect him 😅
yeah but knowing jamie he'd probably "fuck it up"
I am so hooked on Uncle Rogers videos, really well done. Best line was “white people ketchup“ had me in tears 😭
No Dear, it's white people siracha
@@montysaini8602 No Monty, it's sriracha
@Apsoy Pike No...Apsoy, its White People Sriracha
@@Zeref_ft_rylles no magnet, it's WhItE sRiRaChA pEoPlE
@@insertcreativenamehere492 no pradyun , its gora tamatar sriracha
Uncle Nigel is hereby anointed as Chacha Nigel by all of India in honor of taking up the fight for authentic Indian Butter Chicken!! (Chacha=Uncle)
Seconded
@@handlecannotbeblank tetrionded
Quatrianded
@@pysq8 quarantined
@@aadithiyapillai bro 😂
My indian ancestors are still crying 😢
"How would you feel if I called ketchup white people siracha?"
As a white person I would feel that's an accurate description.
I'd say it's a plain tomato puree
Ketchup is already a Chinese sauce, so our tomato ketchup is the white people ketchup
The word Ketchup itself derives from Chinese 茄汁
As a fellow white person I agree
Yes, Ketchup far worse than siracha
Actually we do use turmeric but less...n also not only marinated but also either fried or tandoored...and I am actually amazed with ur knowledge about Indian food😍😍😍
9:28 If your butter chicken yellower than mustard, you f****d up
i love uncle roger like how smoothly he just said... damn
As an Indian all I can say is……at least this guy is notJamie Oliver level
But olive oil in butter chicken and bro called the milk whipped cream 🗿
He probably meant whipping cream
Just so you know Birds Eye chili is also used in Indian food too, Uncle Roger! In Kerala, we call it Kanthari Mulaku/Chili 😊
ഞാൻ പറയാൻ ഇരുന്ന കാര്യം
Ig it's the same Chilli we use in maharashtra too
Uncle Roger: "How would you feel if I called ketchup white people sriracha?"
Me: "Well.... as a representative, I would say that your proposal has merit"
i laughed so hard when he said it
I'm clear, and immediately said "I mean... It *is*...."
Yes! From now on I'm calling it that, and I love Ketchup.
That was **so good**
I thought Sriracha was white people Sambal... Officer 😆
"Dat sauce runnier dan my diarrhea" got me fucking rolling from laughter. Bloopers won this time.
7:45 uncle roger as an Indian myself, it is really not that important to marinate the chicken, sometimes people make chicken tikka, they use that chicken tikka to make butter chicken the next day and yes that will be more flavorful. the mistake matty did here was he didn't slightly sauté the chicken before adding the chicken to the butter chicken curry. And most definitely chicken thighs are superior to chicken breasts. I am definitely impressed by your cooking knowledge, you are most definitely an uncle in Indian cuisine too, it makes me so happy when my fav content creator reacts to our cuisine. Just simply love you uncle roger
I'm also indian, and I definitely marinate chicken to maximize flavor.
He shared in his podcast that he needs to spend hours with chefs through zoom calls to get the techniques right for every video. He might not be the most knowledgeable person but he’s very eager to learn ☺️
@@nguyendang6178 do you have a link for that podcast/that specific episode?
@@ffll8427 no I’m sorry I don’t remember which one that was :(
Butter Chicken (Murgh Makhani) is 100% British !
And marinated, grilled chicken (in the tandoor, but BBQ will do)
is a ESSENTIAL part of the flavour.
"Master Atif" - you are the master of bland !
Nigel brought it up a notch this time and said “I’m really sorry, children.” 🙏
I believe him this time 🤣
it is honestly shocking how much uncles roger know about almost every cuisine . grandma raised him right.
He does his research before the reacts I suppose :D
Uncle Roger is Malaysian, hence the knowledge can b there as we Malaysian eat almost 3 to 4 diff type of cuisines in a day. Our bfast can b Chinese , followed by indian lunch and malay or thai food for dinner. Almost all restaurants r 24 hrs (b4 covid) which allows us to have supper too. Im not surprised as here most Malaysians we know the very basic ingredients of the food. 😊
@@manimen8212 I think it's not about a malaysian eat 3 to 4 different types of cuisines. It's because culture of Malaysia and geographic. First, Malaysia have a 3 majority race Melayu, Chinese, and Indian. In geographic, Malaysia borders with Thailand of course it will bring influence in cuisine especially in the north of Malaysia. That's the reason Uncle Rogers as malaysian knew a lot about Melayu, Indian, Chinese and Thailand cuisine much.
@@manimen8212 i didnt know that :) thanks for the knowledge and greetings from germany :D
Of course he did his homework. He wouldn’t want to be roasted by the internet
I CANT EVEN COOK BUT UNCLE ROGER TEACHES ME COOKING THE RIGHT WAY
As a Malaysian I'm not surprise by Uncle Roger's well rounded knowledge in Indian cooking. ;)
Do malaysian people have good knowledge about indian food?
@@abcdefghi2302 most OG in malaysia knows all. They can cook all chinese, indian, malay dishes.
@@abcdefghi2302 pretty much most Malaysians eat every single possible food out there, there's western food here, Japanese food here, but ofc malay, indian, chinese is the most common food here
This genuinely made me shed a year as an Indian...
Malaysia is a melting pot of different ethnicities. So not surprised with his depth of knowledge regarding Indian cuisine.
5:55 When Uncle said Kasuri Methi…. My respect for him got through the roof…. Uncle 🙏 You are peaceful form of Godron too much respect for you Uncle !
Yeah and when he said "teri maa ki" i was also very impressed. Bhai uncle roger english logon ko bata raha hai keh tum logon kah pas koi mazai dar cheez nahi
Kasuri methi dude! I have south Indian friends who don't know what kasuri methi is... Huge respect for uncle Roger
@@friedtoess7131 I am Chinese. But I cook a lot of Indian curry and dishes. I use kasuri methi all the time. I also use hing.
Damn, Uncle Roger explained why we don't put turmeric in Butter Chicken same way my 93 year old grandma explained it to me when I asked her why she avoided turmeric in chicken. Good stuff, Chacha Roger.
The “just like weager ppl and happiness they just don’t go together” was hilarious 😂
India has it's own version if Bird's Eye Chilli too. It's from the Southern Indian state of Kerala and the indigenous name is "Kanthari Mulaku/Chilli"
Also, about the turmeric and cilantro parts - both of those aren't really so much of an issue. But the rest of Uncle Roger's criticism is bang on.
P.S that "teri maa ki" is absolutely correct and it nearly killed me 😂
Not disagreeing with you at all but to Kanthari Mulaku would most likely not be used in a north Indian dish like this. I know there is a butter chicken variant in southern India (I am south indian) but it would usually be made with coconut milk instead.
Also turmeric would make more sense in a chicken tikka masala instead of butter chicken to me.
THREE spoonfuls of turmeric in anything should be a criminal offense ! Turmeric is used in pinchfuls in the Indian Subcontinent.
@@NightTerrorGameplays wtf uses coconut milk and kanthari mulak for butter chicken, iam also from south still shocked 😬
@@adamahmed5205 Kerala people do
@@Youthuba iam from kerala, I never had that 🙄
The "fenugreek" was leaves (methi, as you said) it doesn't get bitter like the ground seeds, but does dissipate with heat, definitely a last minute addition tbh
Calling Ketchup White People Sriracha absolutely killed me 😂😂😂
Cept Sriracha is made in California. Lol
@@projectdelta50 sriracha is a thai sauce
Except it should be American Sriracha since ya know "white" isn't a country but it's just so easy and fun to be anti white these days
@@vetobandito Ah yes, because America is the only country that uses ketchup. It TOTALLY isn't popular in the UK too or anything...
Lmao me too
I'm not gonna lie, you got me with the GTG line. He didn't set you up very well but you still nailed it lol.
6:00 "Whith people Sriracha" for me as Thai people. This is really made my day lol
2:53 Uncle Roger right on point. Man even that slang😂
well i am indian and the colour is ok 6:10 but if he could have found kashmiri red chilli the colour would have been better and we do put turmeric/haldi in butter chicken and we could never put olive oil cuz it is expensive and it does not taste good and yes we use thighs and we always clean the meat then slit it and marinate for atleast 15 hours and he put to much milk we put like a tablespoon milk/cream for garnish not for cooking haiyaa and it is to liquidy and we do put coriandar/cilantro on top and we also put
It looks more like pav bhaji's bhaji
I absolutely love your content please keep make more videos and reaction/Review videos
Just to be ultra clear: Whey is NOT fat, it is a type of protein, here in liquid form. You want to remove the whey - the part that burns. After it's been separated using a cheese clough or coffee filter you only have the fat left (ghee/clarified butter). And this fat has a higher smoking point - i.e. almost only oil (fat content) remaining.
Never forghetti:
To make ghee, please, for the love of god, heat it until there is no water left to vaporize. Ghee tastes nutty, like browned butter, normal clarified butter does not and still contains some water.
Lol it’s like wipipo don’t have internet
Thank you. That had been worrying me, too.
The best I can say about Matty is that he's actually a professional chef unlike Jamie Oliver, but he tends to make westernised dishes too
The hatred for white people is a bit overplayed at this point.
Imagine if a white person scolds non-white people for not following the "rules" of European cuisine. Would be called a Nazi and people get triggered.
I mean, he is Canadian lol
@@ruskyalmond1977 idk I feel like if a Chinese guy made a shit pasta video or something no one would care if an Italian said that shit
@@Alifesalife yeah
I just feel like it’s hard to take any of Uncle Roger’s videos seriously when he doesn’t cook at all
I'd love to see Matty and uncle Roger together in person. We all might die from laughter!
I ship that
Add a little bit of Issac Toups for garnish and we'll have Michelin star comedy.
bring it
Or from cringe
I read that as Matt’s and Roger in prison together. Gulp.
"Oh Teri Maa Ki"
As an Indian, that caught me off guard. I can verify that it was right...
I'm legitimately curious about Uncle Roger's knowledge about dishes from different Asian countries. It would be interesting for him to talk about his personal experiences with those dishes. He could even have a ranking, or a tier list or something like that. It'd be so fuiyoooh
Probably just googles it while he practices his fake accent
Malaysia and Singapore are multiracial, multicultural societies. E.g. paratha is a breakfast staple for people of all races here. We are spoilt for choice when it comes to good food.
Hes from Malaysia. We are so diverse here. We have indian chinese malays thais and they all are free to practice their way of life (no restriction) so there is no surprise when uncle roger knew about these in that in terms of asian culinaries
He talks on one of the Nigel Ng channel podcasts about all the research and consulting with experts he does for each uncle roger review.
@@Alice_Walker Oh wow I would respect him there
2:51 😂😂😂 I watched it so many times !!! Never heard so much pain in this particular gaali 😂
Sachi me😂😂
5:12 tomato paste has a more concentrated, more umami flavor, while tomato puree or tomato sauce is not quite as cooked down and is more acidic. Adding tomato paste gives more depth to a dish, while tomato puree helps to bulk the dish up and adds fresher tomato flavor.
Thank you so much for that knowledge!
@@CamCitizenTV you're welcome!
And both doesn't belong to butter chicken
@@psy-i-i-duuck8952 huh? one of the main ingredients in butter chicken is tomato purée
@@alexia7063 nu-uh, for authentic butter chicken neither tomato paste nor ready made tomato puree is used. You cook onions, spices, cashews and fresh tomatoes in a pot and then blend them all together for that rich and slightly sweet taste.
7:00 "Maybe he likes chicken breast because he has two of them" killed me🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
We need an Uncle Roger Butter Chicken for 6 million. Who's with me?
Yes pleaseeeee.. uncle Roger
Yesssssss
Yess less goo😩😩
🥰🥰👍👍🙌🙌🌻🌻
No, pho better
9:12 “Two shots of Vodka” 😂
"Oh Teri maa ki"
Really appreciate that he's trying to learn and apply different ways of expressing disappointment for different cultures
Are you liking the attention that “kovid” gets you?💀
@@arshiyaasiingh2561 bruh Iwas 19 when it started, I was almost born for it
nigel breaking character is my favorite thing
"I need fear to finish also, that's why I like being choked." Omg I laughspit my food! I gotta stop watching Uncle Rodger during my meal breaks!! (But I won't! 😆 )
I literally screamed in public
This is me whenever i decide to watch while eating. Im always almost choking or almost spitting stuff out and yet i still watch whenever i think to, regardless of whether i have food or not.
I am eating joghurt, now I have clean.
uncle is pretty kinky, it seems.
The scary thing for me was that I was as much shocked as I was excited. Lol.