Pro CHEF Reacts...To Uncle Roger HATING Matty Matheson's Butter Chicken!
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- Опубликовано: 2 июл 2022
- Can Matty Matheson make his Butter Chicken be better than Jamie Oliver?
Let's see what Uncle Roger has to say about it!
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Original Video: • Matty Matheson's Finge...
Uncle Roger's Video: • Uncle Roger Review Mat...
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Развлечения
Finally got my video released by VICE so here it is! I hope you guys enjoy it! :)
Damn, dude! They copyright claimed you, eh?
@@Maplecook yeah they did and didn't bother to respond for a month
Do you have a video of making butter chicken? :) would love to se a more correct version! Cheers:D
@@SSRT1000 no not yet, I haven't really made any Asian recipes as some of the ingredients are a little more difficult for me to find but butter chicken would be easy!
@@SSRT1000 Well, if Chef James can't do it (due to lack of ingredients) I guess I'll have to step in, eh James? hahahaha
As an Indian , we do blend the onion , garlic , ginger and other spices raw for some curries but for butter chicken you need to soften the onions and tomatoes , it does two things , 1. The onions caramelize and give the slightly sweet taste to the gravy and 2. It makes the gravy a lot smoother and creamier.
Btw , love your videos and learn a lot from your comments .
Thank you for the tips Vidhi and for your comment!
As a non-Indian with lots of Indian friends, Indians do it in a bunch of different ways and obviously only one way is *the best* to one individual. People have too many opinions.
@@ChefJamesMakinson I'd like to see you eat food you prepared as they did in the video, so you could comment on how it tastes at the end of your reaction videos. It would be interesting to see your own reaction to tasting Jamie butter chicken versus Matty's butter chicken.
This is what I do but, I add twice the tomato compared to onion. Example; if I added two onions then I add four tomatoes.
Also you can blend the onion tomato separately and then cook, I don't think it makes it different then doing other way around.
cant ignore the fact that in minute 12:43 u said "a ver" as a nexus between sentences, that's a really sympathetic detail. love the fact that you are blend with spanish, love your cook tutorials and reactions, cheers from argentina!
aguante messi
Thanks for that!
This guy got most ingredients right even though he messed up totally by not marinating the chicken. Some tips :
1.Saute the veggies in butter not ghee.
2. Add a handful of cashew nuts while sauteing the veggies OR soak cashews(10-12 pcs) in hot water and make a paste for adding creamy richness to the curry.
3.Strain the viggie puree to get rid of all the bits and pieces before adding to the pan for a smoother curry consistency.
4. Add 'Kahsmiri red chili powder' to give the bright orange color to your curry. It's available in any Indian grocery store or online. It comes in handy for most Indian curries.
5. If you want to add a little sweetness to the curry, put 2 tsp sugar instead of any jam or chutney( please don't use any other sweeteners).
6. Please don't forget to add salt to your butter chicken curry, it's suppose to be a balance of sweet and savory.
7. 4 tsp of cream was enough for the portion he cooked, add more if you're cooking a large portion but it should never overpower the flavor of spices.
8. Butter chicken is supposed to be a mild, creamy and rich curry compared to other Indian curries. It's not supposed to be hot. You can add more chillies to it as per your taste but the authentic butter chicken isn't hot.
9. Do not skip adding butter towards the end.
10. Garnish with cream and a knob of butter.
11. If you're still struggling to make a good butter chicken, watch 'get curried' RUclips channel. They have Indian recipes in English(It's not a paid promotion,lol)
Dude I’m so excited for this, thank you for the info!
Kashmiri is definitely an important one! I learned that the hard way when I tried to use it in place of cayenne for scrambled eggs. It's a very different flavour
There's no butter chicken without cashew nut paste. So, yeah.
Did you copy paste it or type this?
I like how soft-spoken this guy is
Other chefs have already mentioned why you should cook your veggies before blending.
The main issue with "blend first and cook later" method is that uneven flavor pallette. You can't control the level of caramelization. It is hard to gauge rawness of the sauce - you will end up either overcooking the sauce (it becomes very acidic) or undercooking it.
Great explaination
Good explanation! and thank you!
Turmeric is definitely used in the chicken marinade. The reason a tea spoon of turmeric is used is because it has antibiotic properties, and is used as a disinfectant. It is not used in the curry, but in the marinade.
To add to the fun fact. Chillis are also from the Americas. In Thailand, we call chillis “Prig Tead” which basically translate to “foreign chilli”. The only hot spice we had were in the peppers family. Hence we call peppers ‘Prig Thai’ meaning Thai chilli.
If you look into ancient Asian recipes, most will not have chillis in them but peppers.
When you say peppers instead of chili, what do you mean? Peppers such as peppercorns: black, white, pink, green etc. because all bell peppers i.e. any type of fleshy pepper (technically a fruit) and all other types of chilis were ONLY indigenous to the Americas and only started moving around the world at the end of the 15th century. By "Ancient Asian" recipes, how ancient are we talking and anytime before the early to mid-16th century there would have been NO recipes at all that had "chili peppers" as an ingredient, not "Most" as you imply that some did use chili peppers! The Europeans began slowly bringing seeds of chilis and tomatoes in the early 16th century back to Europe and from there these wonderful members of the "Nightshade" family slowly migrated east through the middle east and into Asia so perhaps by the mid 16th century, chilis and tomatoes were beginning to be grown and used in Asia, but to infuse Indian and Asian cuisine to the extent it is now, would have taken generations! Potatoes, Tomatoes, Tomatillos, Tamarillos, and ALL fleshy fruit Peppers (Chilis) i.e. Capsicums are from the Americas full stop, whereas eggplant & Goji to name two are nightshades that are native to Asia.
@@paulbonge6617 When you look at Indian recipes, specifically south Indian recipes, it's very easy to see what tomatoes and chilis replaced in the dishes. Tartness was from tamarind instead of tomatoes, spiciness from black peppers instead of chilis in ancient recipes. As a matter of fact, in South Indian cuisine, specifically Tamil cuisine, we still have a bunch of those recipes cooked fairly regularly in home kitchens and in some old temples, they cook only ancient recipes on certain festivals and occasions.
@@paulbonge6617 Before the introduction of chili peppers from the New World, South East Asians used to use Javanese long pepper, ginger, and cloves to create that spicy sensation. We also still until today eat mint basil raw for the zing. It wasn't like "spiciness" was introduced to Asia by Europeans. Sichuan peppercorn, mustard, wasabi, sansho pepper, these are native Asian ingredients.
I really enjoy your videos, your insight and uncle Roger's comedy is the perfect balance of flavors. Keep up the awesome work Chef
Thank you very much!!
His comedy is questionable
I love how he nods when he says “vegans and happiness don’t belong together” 😂
In india, when we're cooking at home we usually caramalize the onions and cook the tomatoes with the onions and most of the times not bother blending. It's a different story when it is being cooked for a banquet of 400-500 people. Rather than caramalizing, we just chuck in the tomatoes and onions seperately in boiling water which is then drained and made into paste in huge mixers. Also, chicken is marinated and we cook the chicken in oil before adding it to the gravy. Also, turmeric is fine(not that much tho). Also, I have only seen whole milk being added while cooking(maybe due to the economics) and cream as topping during serving(that too is rare). The only butter chicken i have eaten which people call authentic(outside india) is at restaurants and i think the home version is more appetizing and healthy(restaurants add too much butter and spices).
Anyway, Amazing video and thanks for your takes!
I think butter and cream usually mellow out any other taste, so it makes sense that restaurants that use too much butter would have to also put more spices, and then we end up with an unbalanced dish. But Idk, I prefer South Indian and Sri Lankan cooking anyway, so maybe I just don't understand Northern and Northern influenced dishes
The algorhytm brought me here and i have to say that im delighted with how calm and kind you seem. Many people who label themselves "pro chef" often act prententious. Definitely subscribing!!
thank you very much!
I love that he had the ghee set aside and then just used regular butter instead lol
Hi James,
It's interesting to note that in many indian curries you in fact do just drop raw chicken into the curry.
Butter chicken is traditionally a way of reusing leftover tandoori chicken, so in this case it should have been cooked. However I just wanted to point out that I am from the south of India and my mother will often drop raw chicken legs/thigh into her curries and let it cook there. It's interesting because that is almost unheard of here in America, it is drilled into everyone to sear any meat first before adding to a dish.
That's because searing it first is one of those things that is objectively better.
Of course, you don't always want to spend the extra time to do the objectively better thing. It's much easier to just throw it in the pot.
So wrong. Searing changes the texture, not always in a desirable way. Many cultures do this. Typical western hubris @@broobit7540
So for my butter chicken I always sauté the onions and garlic first(armories too if I’m not using a paste) before blending. If I have time i toast the spices and then grind them up, but if rushed I use dry mixes.
For the chicken I actually score it first and then marinate in a mix of half the sauce and half yogurt and marinate overnight. I quick grill the chicken first(western culture I know) and then chop it up and finish it with the sauce. I find the char adds a nice flavor and helps keep flavor in chicken too. The sauce itself I use more butter then cream.
one thing bothers me, is this save to eat?
he use that cutting board to cut raw chicken, then use it to cut cilantro then add the cillantro to the dish
Chef James’ video popped up, and I subscribed his channel immediately! 🎉
It’s so fun to watch!
thank you Daniel!
So enjoying in catching up and learning so much while smiling along. But please tell me what would you have marinaded the chicken in please... thank you very much for your channel
I am an Indian we do blend in before but that's usually to save the time like I'll blend Tomato microwave it just to reduce some water till i chop the Onions slightly and blend that it just helps me make it all in 15 to 25 mins
Love Mattie, though I don’t make much from his recipes. He’s just a blast to watch and I’ve followed him for eons. It looks like he’s slimmed down a bit.
to be honest his butter chicken recipe works pretty well, but he shines when doing stuff from his home town/home state
As always well done Chef. I only watch 2 review shows, your show and Uncle Roger's regularly. Have you ever reviewed any of Jamie Oliver's non-Asian dishes? I would like to see if he's better at making other kinds of foods, because he definitely can't make Asian foods. Keep up the great work! Always a pleasure watching your videos.
Thank you very much Jeff! it means a lot to hear that! Yes, I have and to be honest, the recipes that I have tried of his have always been off to some degree, at least for me. I will have a look at Jamie when I get back from Italy next week, there are a lot of videos to choose from!
@@ChefJamesMakinson Bro! You're going to Italy?! That's awesome!! Can't wait to see what footage comes back from that!
@@Maplecook we're going with some friends so I don't know how much I'll be able to take. I don't want to be a bother
@@ChefJamesMakinson Ohhh, okay. Eat a panino for me, eh? lol
@@ChefJamesMakinson Oh! And did I tell you I'm going to Japan to collab with Marc? Maybe I did...lol
Hey Chef, I recently discovered your reaction videos with Uncle Roger, and I have been binging ALL of it. Great content, please continue.
Thank you very much!
Always interested in hearing what you have to add. I've been watching your recipes (and reactions, of course) and I enjoy how well you explain things.
By the way, I also happen to live in Barcelona. May I know the name of that Indian restaurant you showed? And also where should I go to try your food?
Glad you like them! yes it was bar bar here is the website! bar-bar.es/
@@ChefJamesMakinson Thank you, I'll definitely pay a visit!
"Add one cup of cream."
_pours an entire bottle of milk_
I laughed so hard at this part.
😂
You're looking so polite.
Ga bisa berhenti nonton ini apalagi yang ada uncle rogernya 😂😂, tapi abang ini senyumnya manis banget ❤ kalem , suaranya enak banget ❤
Watching that butter chicken get made has caused me emotional damage 🤣😅😂!!!!!!
Another brilliant video Chef - appreciate your commentary once again. My butter chicken differs a fair bit to this; no onions, 15 plum tomatoes quartered and cooked down to an almost pulp before blending to make the gravy. Chicken thighs (I love cooking with chicken thighs too) and of course, marinated for AT LEAST 12 hours before being cooked so always good to see a different recipe and your comments on it.
very interesting! I would love to India and learn more. I know butter chicken is not that old but I would love to taste the authentic recipe!
@@ChefJamesMakinson me too, to see it being made in an authentic way in India would be an amazing experience. One that's been on the list for a while!
12:42 impressed me when outta no where you smoothly through Spanish into the mix…👏🏼👏🏼👏🏼
😂
Hello Chef Makinson. Simply fell in love with your videos. I love the way you explain the science behind cooking. All the very best!!
By the way, my comments on the way Chef Matty cooked the butter chicken (I am from India and vegetarian. I use Paneer instead of Chicken. I do marinate the paneer and grill it separately). I always prefer to cook the vegetables to caramelize onions, soften tomatoes, get rid of the slight bitter taste of ginger. 3 Tablespoons of turmeric OMG. I use not more than 1/2 tsp. 3 tbsp of coriander powder is way too much. Not more than 2tsp. I don't add cumin powder to the makhani sauce since it has very strong,overpowering aroma. You can dry roast dry fenugreek leaves on a hot pan to get rid of the bitterness and crush them between the palms of the hands and add. Get rid of the stalks before adding the fenugreek. I use a little bit of honey to sweeten the gravy. This is a very mild dish. No green or red chillies. I add only the Kashmiri red chilli powder which gives bright red color but not spicy. I do not use the regular chilli powder. I prefer to add whole spices while sauteeing the vegetables ( bay leef, green and black cardamom). And a pinch of garam masala while finishing the dish along with cream and fenugreeek.
Thank you very much! And also for the explanation!
Did anyone mention Cashews as one of the ingredient? That’s what my friends from India taught me. Also, they were slapping me in the head if I don’t filter the gravy thru a collander coz the gravy need to be silky smooth. Turmeric also one of the ingredients used.
I don't remember hearing it, to be honest. Then again, there were many other things that should and shouldn't have been done in the original video! haha
In Indian makhani curries usually cashews are blended into the onion-tomato paste to add richness and thicken the sauce without having to add too much cream afterwards. In restaurants it's cheaper to use cream than cashews, but the authentic recipe does use cashews. And 3 tablespoons of turmeric is too much, about a teaspoon is enough. And also most restaurants in India marinate and then grill the chicken in a tandoor or at least in a grill pan.
The whole selling point to Matty's cooking is being able to make stuff at home, as easy and simple as possible without deviating too far from how you're supposed to do it. "Home Style Cookery" i believe he called his book and shows etc.
I imagine hes fully aware how to do things traditionally and properly but he tweaks recipes to A make them easier and accessible to pretty much everyone, like the chicken breast. Easy to get hold of, marinating takes time and effort, cutting it up and throwing it in a pot? easy. and B adds what he likes to a dish to match his likes and dislikes. There's usually loads of butter, mayo, oil, cheese, anything fatty that adds flavour really haha. Thought it would be worth pointing that all out anyway. He's not trying to make a super authentic dish, hes trying to make something that tastes amazing with as little effort as possible that you can do at home.
yes that's what Jamie has been doing as well
@@ChefJamesMakinson to be honest I don’t know much about Jamie Oliver or his career. He was pretty popular when I was a kid and he wanted to improve school dinners - hero. He seems to get loads of flak like Nickleback do.
But yeah, while I have you here and I know you are gonna see it, love your videos :) thanks for making them.
Bird Eye chillis are available in India as well, in some places, it's rare but we get it in some part of India as well
I love the knowledge and respect for food and culture.
Yes it’s more fun with him than without him ! When I move to Mexico this year I’ll make reaction or vegan version of your dishes
What was the Indian Restaurant you went to? We are always looking for good Indians. Greets from fellow BCN'ers!
Hey Alexander! it was Bar bar, they are pretty good but a bit pricy. here is the website!
bar-bar.es/?gclid=CjwKCAjw_ISWBhBkEiwAdqxb9oNk_alyN_D9jyZqkTojJPuIagoOIjOl9pEDkUZb3-yXmESn4CoPrhoChKYQAvD_BwE
@@ChefJamesMakinson Thanks so much!
As a home cook the point you made about the preparation of chicken by marination and frying the veggies are absolutely correct I don’t know why they didn’t follow the process or procedure case ingredients matter but procedures does too in case of cooking
I've been in the industry for 20 years and went to culinary school back in 2008. Love the channel chef, keep it up. I like the idea of calling out these internet cooks.
Awesome! Thank you!
The quick recipes is not just a marketing trick, it's totally dishonest, as it never counts prep time. At least (more or less) Ramsay says people at home will probably not make it as fast as he, but when you watch Ramsay in 10 at home (the England home live show during the COVID lockdown, also known as the Tilly Pan Up Pan Down Show), you'll see he often doesn't make it in 10, even with some of the prep made in advance.
yes i agree, its to sell books and recipes. many of them are off by a lot!
- All Inidan cooking starts & ends in the cooking vessel, not a blender. Roast spices & sauteeing ingredients are ususally the 1st steps.
- Eastern cooking uses fresh tomatoes, no tomato in tubes/cans/jars involved. We cook the tomatoes down & it becomes part of the base. But understood if that's not a convenient option in other regions.
- Adding turmeric.. no big deal.
- Using chiken breat, also no big deal. Traditionally, butter chicken is a dish made using tandoori chicken. So to simulate that, he could have premarinated & maybe even par-fried the chicken just to get some colour. No big deal if he doesn't par-fry, as par-frying is not a traditional Eastern cooking method. But he should have marinated the chicken in a spice rub, maybe even ginger & yogurt.
- Using milk, instead of coconut cream or yogurt isn't authenthic. It won't add to the flavour, but it also won't kill the dish. Too much milk? Agreed!
- Everything you said about adding butter @ the end is spot-on.
- Garnish? Whatever.. and yes, cashews would have been a great addition.
Have a great week ahead. Cheers..
Catching up with your channel today..Happy 4th 🤘. Thanks for another informative video
Happy 4th!!
I’m in the Midwest/Midsouth, the hottest chilies I can find in my local Walmart or cash saver is jalapeño. Birds Eye is a special trip to the city.
Hey Chef James, would you be willing to show a simple chocolate dessert recipe? Preferably using milk chocolate, as my partner seems to rather dislike dark chocolate, but not sure if that dislike also extends into chocolate dessert.
Hey! yes i have a few desserts and i will be making more later on.
The only ones I have now that could work for you are.
Chocolate croissant bread pudding. You can use any type of Chocolate that you want, Dark, milk or white.
ruclips.net/video/1kXTxJtmhAU/видео.html
Chocolate Cheesecake with Raspberry Liqueur & Compote. this one is very rich.
ruclips.net/video/0JVupsOmYsA/видео.html
Chocolate Chip Banana Bread, you don't have to add the Chocolate but it is good!
ruclips.net/video/z0-LlDSPIV8/видео.html
I hope this helps!
I really enjoy Matty… he’s off the beaten path. Not a cookie cutter chef and he’s very entertaining.
Agreed he is one of my favorites. His videos always bring this sense of home cook instead of trying to be restaurant quality.
The clips of the foods that you made looks so amazing btw...
Thank you 😋
the education on top of the respectful nature made this an easy sub. 🔥💙
Thank you!
I died a little inside when he took a swig from the bottle and then poored the rest into the pot. Here's hoping he cooked that butter chicken for himself and nobody else.
Haha very true!
The food will be cooked, and it was already alcohol.
What, exactly, are you worried about...?
who cares
Great video as per usual - I really enjoy your tips and tricks 😊
Btw this was definitely better than Jamie who didn’t use butter 😂
thank you!
I loved the ''a ver'' you dropped at 12.42.
🤣
Even for tomatosauce i Always throw onions and garlic in the Pan to make em more aromatic before blending. Its Not about softening, its a completly different and much better flavour.
The softening is just an extra.
I'm learning more and more as I watch these. I love it how Chef James can't help but to laugh sometimes at Uncle Roger's burns, especially "White People Sriracha." Always makes me chuckle!
Yes I cook veg before blending and pre marinate bird. Cashew paste a must
Thanks for the great cooking advice
Blending RAW veggies and then cooking them. And blending Cooked veggies are two different things, it changes everything- Texture, creaminess and Taste.
Butter chicken should be smooth and creamy for that one of the important step is to put the gravy through a sieve or strainer
Thnx for sharing, Love ur videos with Uncle Roger. Take care, stay safe and healthy😊
i dont think you need to pre cook the vegetables before blending unless your going for a certain flavor profile, but i think the raw blended vegetables will melt into the curry all the same.
I really like your commentary on Uncle Roger's reaction videos. I'm a home cook, never been taught, so I appreciate UR's comedic take AND your explanation of how things should be done. One thing in this video, though, that bugs me is UR's jumping on the milk/cream: that confusion is the video editor's fault. For some reason he cut in a picture of a milk bottle for a few seconds, but it was a random bottle of milk. Look closely: that was not the bottle that Matty used (although he still used too much).
I'm not Indian, but I made Butter chicken for this evening's meal, I prepared the chicken in marinade yesterday. Also cooked vegetables before blending.
I am getting around to watching your videos. I love how informative they are. I work at a kitchen (general purpose kitchen) and some nights we serve "butter chicken". I say it that way because the "butter chicken" we serve is closer to Jamie Oliver's Kinda Butter Chicken. Even Matty's looks better than what we serve.
I don't exactly know the recipe and I don't make it myself (or serve it, but have tasted it before) however, I wish we served more authentic butter chicken. It is the most popular dish on the menu by far but its more Tikka Masala than Butter Chicken.
With that said, we do have a few very very good Indian restaurants and shacks around town that make those recipes authentically and perfectly (run by Indian families/managers) and would always recommend to eat from there. Nothing stops me from making recommendations for actual authentic food. Anywho, I will definitely keep watching these and also subbed.
Thank you!
Yeh in scotland we have no hardship finding hot chillies, like scotch bonnet, birds eye, fresh or in jars, we also have a china town were you can get most asian veg, dried sea food and hot pastes or fermented beans.
The guy with hat I seen him on door dash ad on RUclips and also I recognized that kitchen the guy with the hat is using Rachel Ray was using that kitchen years also when her show was called 30 minute meals.
Matty Matheson is now doing commercials for Doordash here in the US. And has guest spotted in a few episodes of "The Bear", a really good (fictional) show about a former star chef returning home to run his (now deceased) brother's sandwich shop. I highly recommend it.
I will have to take a look!
Facts and things... This is a spin on malai(milk) curry.. Butter chicken should have a base of whole garam masala, onions & CARDAMOM , soaked CASHEWS, ginger and garlic.. Blend it without tomato.. start with ghee/oil.. stir the onion blend.. Add blanched blended RIPE TOMATOES (should be super tart I always taste a sample oftomato before blanching ).. add your pow. Spices until thicken.. and keep it in fridge for sometime (min of 2hrs in meanwhile cook marinates 🐔) after cooling down ( tip from a chef) it solidifies the base and curry flavour is more enhanced.. start the base cold again(this is where you should strain the curry to getax output) and add butter gradually so it's sorta emulsified.. no cream and sugar.. creaminess should be only from proper curry base and Butter and sweetness you'll get from cardamom..
What is curry paste? Never heard of it in last 41 years of my life!
Btw, there's no problem with blending raw veggies first as long as you don't mix tomatoes to the blend. Especially for a mild flavoured dish like butter chicken you can cook the raw onion-garlic-ginger paste together as you aren't looking for caramelized onion flavour in it or the colour. But for spicier dishes where you want the heady flavour of the caramalised onion as well as darkish colour, you have to caramalise the onion first and then paste it.
Also, adding turmeric is fine as every Indian dish barring those which has different colour than traditional yellow or red gravy - like palak paneer or shahi paneer, uses turmeric. But, the amount must be carefully added given turmeric has a strong flavour. Even in spicier dishes, two tea-spoon full of turmeric is way too much for that little amount of chicken.
Also, always soak the dry spices mix like coriander power, cumin power, chilly powder etc in a little pot with may be one-two table spoon of water so that spices get back moisture. It helps it from taking away moisture from the pan and also prevents possibility of burning the spices. It also reduces the temperature of the pan somewhat which helps for slow cooking of the masala.
You always cook the onions & spices first.
So when you make the gravy the spices have released all their flavour which needs hot oil.
When cooked & cooled then you blend! Easy!
Its rare that you blend them raw.. if anything its just garlic & ginger paste.
A friend of mine made a chili a few years ago simmering on low all day on the stove. He put 7 scotch bonnet peppers in that pot. It was hot but cooked through for flavor