Fun fact: Chef Ranveer was a mentor and a great influence to Chef Sanjyot in his initial years and he himself idolizes and follows Chef Ranveer's ideas but tries it to keep it simple and accessible to an Indian home coock. I love and follow both of them. U should definitely check out more of their stuff
I consider Chef Ranbeer Brar as my guru. Earlier I used to cook food. Now I cook food to make it taste good. Now I feel as a cook its my duty to make best food.
I love seeing the joy in your face when you watch someone using a technique properly, oh and the sounds you make convey the passion you have for cooking. Well done James. Great video ❤
YFL has a lot of great recipes appropriated for an Indian home cook, of both western and Indian cuisines. I had specifically tried the YFL Butter Chicken version before, and the result was a thing of beauty satisfying every possible sense. As an Indian home cook, I religiously follow his channel to spice up my cooking repertoire. Loved that you're checking him out, his production quality is satisfying to watch as well!
Agreed. I follow all of his recipes too. Very very good procedures with good tips. Please make more videos on YFL on vada pav, daal bati churma etc too.
Came for the entertainment, stayed for the insights. Even though you are primarily trained in western cuisines, your technical inputs are insightful even for Asian cooking. Having seen you do it for so many dishes, some of your tips have crept into my own reportoire. Much props for that. Also, your patatas bravas is a banger. Loved making it.
@@ChefJamesMakinson I'd love to see a video of you comparing 2-3 butter chicken recipes you reviewed, and then made with some friends. That would be fun.
There's an academic paper titled "Spices form the basis of food pairing in Indian cuisine" that basically says Indian dishes have strong flavour complementarity (I believe the term is "Negative food pairing"). If you are adding too many spices, you have to mellow it down with some sweet, like caramelized onion and/or slow cooked tomatoes and vice versa. I would definitely love to hear your thoughts regarding that paper.
that's super interesting. Indian cuisine has always struck me as somewhat esoteric. I can follow a recipe, sure, but understanding its inner workings is really difficult.
@@wezzuh2482 it’s easy to make difficult to master. Indian cuisine is all about balance of flavours. We also don’t have one dish but multiple dishes, so if a dish is spicy, it must be accompanied by a neutral or a sweet dish
@@nishankpandey8206 Man, everything you said just reminded me of my Mom & Dad. This is like few of the very basics everyone cooking Indian food should know.
Hi Chef. True that traditionally the Indian meals are not tasted by the cook, but the person cooking it keeps a small portion aside for other person to sample it and corrections are made accordingly. what has changed over time is tasting from the vessel food is being cooked in, which we never saw may be 25 yrs ago.
Testing food from the cooking utensil is believed to be disregard. So they don't actually test it directly from the cooking pan rather they take a small portion and test it and finally adjust the level of salt, spice etc.
@@RAJENDRAPRASAD-ne6nu I do that even just at home cooking for myself or family. I take a tablespoon and drip some food in with the cooking spoon. The cold spoon cools the food, making it easier to taste and it is more sanitary (this applies more to cold dishes, but stiil)
I've made this recipe exactly and believe me, you'll not want to have any other format of butter chicken even at a restaurant...Home made YFL style Butter Chicken hits different❤️🥰
I recently cooked chicken breast by myself on a frying pan and I found out I actually like chicken. Turns out my mother had been cooking the heck out of chicken breast while I was growing up and I had to eat dry, stringy chicken for years. Still prefer chicken thigh though.
@@kouusa You are exactly correct about turkey. I can't tell you how many times people tell me they don't like turkey. 9 times out of 10 it's because they have had turkey that was badly cooked. I've heard the same argument about certain vegetables as well.
Very nice of you to review Sanjyot’s channel. He is very practical and close to Restaurant’ish cooking. His as well as Ranveer’s Pav Bhaji are great. Both have a very cool temperament I hope Americans watch your video given their understanding about India and Indian food.
It is strange to me that I understand him better when I can see him speak rather than listening and reading the subtitles. I have been to India many times so maybe that is why. It looks amazing!
Kashimiri chilli are a bit different , where they are not very spicy but still have a their own flavour and you can add a ton of them without worry about making something too spicy
I honestly enjoyed watching this video, and how Chef James shared some points on Butter Chicken. I believed both Chef Ranveer and Chef Sanjyot's butter chicken dishes are both tasty in their own ways.
Chef Sanjyot Keer is the treasure of India. I have made loads of his recipes at home, and he's revolutionized the way I cook. Do not skip the amchur or the methi, they're essential. Chef James, you have appropriately warned of adding too much water or butter and breaking your sauce-this recipe will drink it up. Much like Jean Georges Vongerichten, India is not concerned with breaking a sauce. A lot of Indian recipes instruct the cook to cook something until the butter or oil bubbles out at the perimeter of the pan. I have made this recipe many times, and it's incredible. I would highly recommend following this recipe.
I like using cashews in this kind of recipe. Along with the thickness of the gravy it also means i don't have to add much sugar/ honey to balance out the tomatoes. They sweetness comes from the cashews. Also mustard oil it the chicken marinade and dried fenugreek leaves are something that make an insane impact on how this tastes
I always love the mix of English and South Asian languages Indian and Pakistani people use. I'm not familiar with the languages or this chef, so I don't know what his other language is, but it's the usual bilingual mixing turned up to 11, and it sounds so cool to me.
@@tildessmoo and by the way that mix of languages that you were talking about...we youngsters here have gave it a name.. actually hinglish (Hindi+English)... it's more mainstream among younger people..(super common)
Here is a video that a lot of you have been asking for from YFL! I hope you enjoy it! I apologise if I mispronounced or translated anything incorrectly. I mean no disrespect. Be sure to check out My Cooking Course: james-makinson-s-school.teachable.com/
Well done Chef! I really enjoy Indian food and it was very interesting how an Indian chef prepares the dishes. Enjoyed your comments and tips. Keep up the great work Chef!!!
That looks amazing. There are so many varieties and versions of food all across India and also Sri Lanka. I would like to see something on the different flatbreads they use, not just India but around the world, as I think this is often overlooked with the focus on the more popular main dishes. I look forward to your videos. Does it really get cold in Spain? I am looking at snow out my window.
Note that they use Ghee (clarified butter) very often & also when they say they simply use "butter". Making clarified butter at home should be a mandatory skill for everybody. For a nice refreshing contrast in flavors, a dollop on plain yogurt on the side goes very nice with this.
I believe countries in hot and humid climate use more spices because the spices grow well in such climate zones. So, finding them and finding them for low prices is easy in such regions.
I frequently use coriander roots in my pho since herbs like coriander, spring onions, culantro, etc in Vienam almost always comes with roots. It only barely affects the smell of the broth, and only if you pay really close attention. It's much more subtle than coriander leaves with woody tint. If you have a bunch of other herb and spices in the broth, it's impossible to tell. After you've added the sauce at the table (chili sauce, garlic vinegar, ...), no chance in hell lol.
Sir in the R.Brar's video he added toasted Fenugreek in the end. Since few years there has been increased use of Ghee toasted cashews powdered into chicken curry for density. *Earlier it was done mostly to veg curry: Shahi(Royal)- Paneer
Butter is not added just to thicken and get the creamy consistency . I suppose its also added in the end to emulsify and give a shine to a gravy. Please correct me if i am wrong.
If the food being prepared is to be offered for religious ceremony or at a temple , the food is first served to the Religious Idol and then checked for salt/spice before serving to everybody else !!
In traditional Thai cooking, coriander root is added to many of the curry pastes as they are pounded (not blended) and also added to bases for some sauces like a seafood ones. It is not an 'added' ingredient but is essential for the right taste and texture.
I guess in countries with hotter climates, food tends to be heavily flavour in order to induce an appetite. I live in Singapore and it's summer all year round and if you've been here, you probably see many hawker stalls selling food with strong flavours. On the other hand, when I travel to another country during their colder climates, there's no need to induce an appetite as I'm always hungry because I'm expanding more energy to keep my body warm. 🤣
I believe it's also because spicy foods cause perspiration and can actually cool down your body significantly - something I imagine is more desirable in hot climates.. :)
That's a lot of spices indeed! Im very curious how it taste. The butter chicken he made looks beautiful. His version and Chef Ranveer's butter chicken both looked amazing even though their methods are different. I would like to try both their recipes. Thank you for the tips on how to add a smoky flavor to any dish. By the way, you sounded like you have a cold. I hope you're okay. The article you mentioned about spices sounds interesting. Im glad you shared the link of that article. Thanks again for this informative reaction video.
Try it, specially the ranveer brar one, well everyone in india have their own butter chicken recipe & we all think we have authentic recipe but i think ranveer brar one is the most accurate to the authenticity. The spies will give so much flavour that will blow your mind, the lack of spices in any non-Indian chefs recipes is so disrespectful
This is one of the best butter chicken recipes you are ever going to come across. A lot of effort is involved in the making of this beautiful dish, but it's totally worth it. I have made this a few times, and I have gotten so many compliments on this dish.
most (80/90%) Indian curry bases/sauces do not split no matter how much you cook them, ofcourse it thickens and the flavour intensifies but never splits, interestingly some even with curd as base
I have this habit of tasting but you are right in our part of the world i.e. south Asia home cooks don't taste it due to various reasons like you said religious, hygienic, experience etc and they feel proud of their perfectly balanced dish. Its really amazing how it comes out perfect when my mom cooks it, on the other hand i have to taste it at every stage and its another nightmare when i am fasting. I have to find someone who is not fasting to taste my dish 😌😄
Hello James, came to see your channel after watching uncle roger videos for food critics. But now after watching mostly all the videos from your channel, i feel its very helpful and insightful for new aspiring cooks. Thanks and keep up your good work. Love from India! 💖
Just to add to that. My theory is that warmer climates, especially South of India being coastal and tropical has herbs like pepper, ginger, turmeric, curry leaves, lemon grass, chillies, nutmeg, cinnamon and the list goes on. They also rely on coconut a lot. Plus easier to grow rice. This makes their food more spicy, with more herbs. Where as in North of India which is colder you will see more use of dairy products, butter, cheese, milk, more red meat. And we all know nothing makes red meat tastier than salt, butter and pepper. This applies to North India and all the way stretching to west Asia....Iran, Afghanistan, Middle East. That's why those cuisines don't use top much masala but beautiful subtle flavors of mountain/cold climate herbs like rosemary, thyme, raw peaches (instead of tomatoes), sage etc. That's my theory on the difference in spices in North and South Indian food.
@@ChefJamesMakinson it is great to see how much knowledge you have about Indian cuisine. It will be nice to see your version of butter chicken next time or may be some other Indian dish.
I had my mouth drooling at 17:20. Soo smooth and has a good consistency to it. The colour is spot on and the drilled chicken breasts on the tawa, i can feel that texture, so flavourful and I'm hungry again 😆. Thank you for sharing this recipe Chef James. 🙏
Years ago, I worked with refugees from SE Asia. They always insisted on cooking for me, so often, on my week ends, I would go and eat with them. They always used the cilantro roots, which you can find sometimes in an Asian market. They swore by the roots of the cilantro for adding flavor to their amazing dishes.
Ive seen many Indian chefs caramelized Onions when cooking traditional indian dishes and use loads of spices. Some even grind up a specific Dal, if I remember I think it's White Urid Dal to add additional flavour and texture to a dish. I too love making sauces a good sauce can tie a great meal together however, a bad sauce can ruin a meal lol.
Great way to get coriander root in western countries: Buy a whole coriander plant from the store (you should be able to get one from most supermarkets in North/Western Europe) and then just wash of the roots and use em!
Rural areas in the US have extremely limited selections of produce. I would either have to grow my own or drive 100 miles (160 km) to a farmers market in the city to find ingredients like whole coriander plants.
There are different types of chillies, RED KASHMIRI CHILLIES are less spicier but rich in colour(redness) So In India, we use both the Chillies(either as powder or as whole) to balance the flavour and the colour 😊
Another thing about spices and climate: when it is hot and humid, your meat turns bad really quick. Spices and chilis are great to cover the taste of meat that is starting to turn bad...
@ChefJamesMakinson Butter chicken recipes are like opinions on politics. Everyone has at least one. Personally, I have three. 😂 One for guests (no holding back on butter or cream), one for weekends alone or with my fiance (moderate butter, milk instead of cream which is also a great substitute for water when trying to loosen the sauce a bit), and one for weekdays where I feel like I want to eat something nice but I wouldn't go crazy with the unhealthy stuff. Another tip from my end would be to use unsalted butter, and try to derive creaminess from cashews as far as possible.
I love that your explanation of why to take the time to marinate longer. If one had gone to all this work, take the extra step to let this absorb those flavors for several hours.
Actually we don’t taste food in India because food is often first offered to god before being served but it’s mostly with vegetarian food that we serve to god but when you are making non vegetarian food, it’s okay to taste as it won’t be served to god. And if you are making something for guests or friends you can always taste first 👍🏻✨
I'm sure I lost somethin in the translation, but I had to laugh when he said he didn't use many spices in the sauce because he was going to add some spice later. I guess it is relative to culture what a lot of spice is. Same with measurements. "1 tsp salt" and they throw in a handful. "1 tbsp garlic paste" and they dump a bowl in there.
No, it was the translation actually. When he said he didn't use many spices it means whole spices. What he added were powdered spices and for whole spices, he added only two. That's why he said he'll add garam masala in the end. In English, there is only one umbrella term spice which incorporates everything in it but in India, different types of spices have different names.
Even before u mentioned your sweater I thought that looks warm and comfortable lol I love how u explain and breakdown the whole cooking process for us. I know a lot of it but it’s always nice to find a technique I don’t know yet.. He sounds like my Mandarin Chinese friend years ago who mixed English in when talking to her parents.. hey I know that word! Lol
i personally like 2nd recepie better because its very close to the one we get in a restaurant....its so good ... addition of little sugar makes it a bit different and sooo good 😻
hey, chef. alex (french guy cooking) was just in valencia to have paella. it's not a cooking video (but is probably a lead in to a series for it). it might be fun to see you react to his experience (paella and appetizers) and thoughts on it.
Learned something I didn't expect to learn! "Mark" the chicken - undercook it. Didn't know the term was used in the kitchen as well! Don't get me wrong, I know about par-cooking and the like, just never heard it referred to as marking! Actors/Singers mark all the time in rehearsals, especially on long days, or off-days when learning another show, IE saving their voice/energy for performance. Almost there, but just not quite...
Actually, the only ingredient that really penetrate into the meat is salt. Marinades works better for thinner cuts of meat. Citric acid also denatures proteins and makes chicken mushy if left too long. Basic food science.
It’s so nice to see you enjoy how the food is being prepared! 😄 As much as I enjoy the train wrecks, it is delightful to see you so happy to see a dish come out as intended.
I think I will prefer this one more as I don't usually do the boiled sause. But my preference is without the sugar or honey as that is a complete no no in my food.
Hi Chef! Being an Indian I can say we taste the food as we cook them in the kitchen. Only exception being if we are cooking food for any god’s offering. I have made this Sanjyot keer’s recipe and it tastes heavenly! Cheers!
Is this Hinglish? I've heard OF it, but never really heard it, although I've known a lot of Indian english speakers. It seems like half the time he's speaking English and the other half something else, and moves freely between the two. Very nicely produced show, btw.
I'd love to see your version of Butter Chicken, perhaps after learning different ways (except Jamie's) and try and fuse those ideas and bring your own experience in preparing and compare it with the one prepared for popular Indian Restaurant around you, and then explain about the differences tastes and ingredients.
Kashmiri red chillies are special red chillies from India and they are used in Indian cuisine mainly for generate beautiful red color. It has less spiciness level than normal red chilli powder.
Chef I’ll tell you something, in india, we usually don’t pay for coriander and chillis (as a middle class person), we get it for free with the other “main” vegetables that we buy
To be fair that depends on the season there are seasons in which they are expensive so they do not give them for free but some seasons they do give coriander and chilli for free.
We in India do not taste the food beforehand if it's prepared as an offering to God . This typically happens in temples and at home during religious rituals...
I remember requesting this video. I have tried both Chef Ranveer Brar's and Chef Sanjyot Keer's recipe and I have to say that Sanjyot's recipe is much better than Ranveer's recipe. He is the ultimate Indian chef for me and I have learnt a lot watching his videos.
Also it's so refreshing to watch Indian chefs cooking because they cook in a more relaxed pace than chefs in the west where I feel more stressed watching them, especially Gordon Ramsay.
I have tried this recipe by Chef Sanjod multiple times...every time it turns out perfect...infact better than my previous attempt...very labour intensive (i actually get tired) but worth it... Lately, i have been starting the prep and marination atleast 24 hrs before our meal time...really brings out the flavours...also, instead of sugar, i use molasses...
The best thing about curry you can adjust it to your pallet and its not hard as it looks and you cook it all in one pot. The flavours are so delicious. 👍
6:23 What you're saying here makes total evolutionary sense, what an insightful observation! Consider this: before mass trade/travel, humans ate much more geographically to their own region. And, as you go north or south to Earth's poles, biodiversity gets thinned out. Think of the number of plant/fungi/animal species in Antarctica, versus Spain. Versus the Amazon rainforest, at its peak. Coming from a more wintery climate myself, living in the North can be like living in a desert, 4-5 months out of the year (it turns out that endless sand and endless snow aren't *all* that much different.. So of course, the plants that grow in our region must be hardier, which has the effect of limiting what types of flora are going to be around. Fauna, too...lots of birds and insects migrate south for the winter. Back in my parent's or grandparent's days, in the upper Midwest of the states, with pretty harsh winters...people spent a lot of the harvest season getting as much as they could gather, and then needing to come up with a dozen+ different ways to prepare those ingredients. So anyway, there were people in more northern climes who made dishes out of much more "minimalist" approaches to cuisine, shall we say. I heard there were some tribes even further up north, who lived on a diet almost entirely composed of one prey food, like seals or caribou. And not much chance for greens, maybe a pine-needle tea, or moss soup, here and there. Some tubers, of course.
So many spices. Mouth watering just to watch, imagine the aromas in the kitchen. I'm a base level dad cook and use bought curry pastes, but this is inspiring. I should try marinating the chicken first at least. Yes, yes I will. Enjoyed that as much as you did, Thanks.
Not even close. They were just basics- basic. In dishes like Nalli Nihari or Galawat Kebabs from North India somewhere around 36 to 45 spices go in them.
Spices also grow better in warmer climates. Growing better means more easily available fresh, from local and economical suppliers, which means its comparatively afordable to use more spices in warmer climates.
in relation to your article about spices per climate, you will also find that much of the use of spice is traditional since the way of cooking existed before refrigeration. As such, spices were often used to cover up 'less than fresh' meats as the ability to keep meats was often more difficult in these climates.
Another brilliant aspect of traditional Indian cuisine's use of copious spices is related to the ancient system of health management, Ayurveda. All of these spices, especially in such generous amounts on a daily basis, are medicinal.
Good reactions. Im enjoying your videos. Although I wanted to point out about tasting food... Generally in my family whatever food is made is first served to the God Almighty. This is one of the reasons we don't taste food while preparing it. Another is a philosophy.. That says food is precious and invaluable so it should be accepted graciously and without critic. I have always heard my parents preach... You eat what is served in your plate and be thankful for it. Thankfully my mom is an absolute miracle worker in the kitchen. I don't taste my food as well.. But I do okayish.. Not like my mum but well it has never been inedible.. So... It's okay to taste food.. I just want you to have a sorta understanding of where those comments are coming from.
If you add water to the sauce it will not increase the volume as Chef has added Cashew which will keep the sauce thick. Most restaurants use a mix of Cashew nuts, Melon Seeds and Poppy Seeds as it allows to them to increase the volume while cooking. Also note that the chilli powder is Kashmiri Red Chilli powder and not just Red Chilli Powder as Kashmiri Red Chilli Powder has a red colour and is not very hot.
Gr8 video, quick tip Kashmiri chilli ( whole, powder or paste )and the normal chilli powder are different. Using Kashimiri chillis gives you a rich and vibrant colour, but very minimal spice...hence it is used in many sauces like here.
I love your videos, and since you asked on a previous video, yes I would like to see you show some cooking as well. As far as this recipe being more laborious than the previous, we do have to remember that the previous used leftover tandoori chicken that was already seasoned and cooked, whereas this one started with raw chicken. Please keep up the good work, I learn a lot from your videos, whether it is your cooking, tips on basics, or these reviews and critiques of others.
my mom would kinda cheat on this...a little bit. She would order the best tandoori chicken from our favourite restaurant - make the butter chicken sauce and voilà! Also she would carmelise the onion a bit more and then she added tomato puree. Anything sour goes in AFTER the carmelise onion and dry masalas are roasted. So then you don't need to blend. After tomato puree is partly cooked add butter and fresh cream.
I have personally observed while cooking marinated meats is that if you add lemon juice when marinating and leave it beyond maybe 2 hours it ruins the texture of the meat. So if leaving for 4 to 5 or even 12 hours, avoid adding lemon juice to the marinade.
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Fun fact: Chef Ranveer was a mentor and a great influence to Chef Sanjyot in his initial years and he himself idolizes and follows Chef Ranveer's ideas but tries it to keep it simple and accessible to an Indian home coock. I love and follow both of them.
U should definitely check out more of their stuff
where'd you get to know this?
@@thesilentgamer4833 Yes he himself told in one of his video, I definitely agree chef ranveer keeps it simple and anyone can learn from his methods
Funny you say that because I follow both of those guys recipes religiously. Ny fav chefs.
I consider Chef Ranbeer Brar as my guru. Earlier I used to cook food. Now I cook food to make it taste good. Now I feel as a cook its my duty to make best food.
Chef Ranveer Brar is old school perfectionist and he keeps his food simple which makes him authentic.
I love seeing the joy in your face when you watch someone using a technique properly, oh and the sounds you make convey the passion you have for cooking. Well done James. Great video ❤
Thank you!
Agreed!
YFL has a lot of great recipes appropriated for an Indian home cook, of both western and Indian cuisines. I had specifically tried the YFL Butter Chicken version before, and the result was a thing of beauty satisfying every possible sense.
As an Indian home cook, I religiously follow his channel to spice up my cooking repertoire. Loved that you're checking him out, his production quality is satisfying to watch as well!
thank you for telling me!
You're not kidding me about the production quality. That b-roll footage is incredible.
Agreed. I follow all of his recipes too. Very very good procedures with good tips. Please make more videos on YFL on vada pav, daal bati churma etc too.
Came for the entertainment, stayed for the insights. Even though you are primarily trained in western cuisines, your technical inputs are insightful even for Asian cooking.
Having seen you do it for so many dishes, some of your tips have crept into my own reportoire.
Much props for that.
Also, your patatas bravas is a banger. Loved making it.
Thank you so much! :)
@@ChefJamesMakinson I'd love to see a video of you comparing 2-3 butter chicken recipes you reviewed, and then made with some friends. That would be fun.
There's an academic paper titled "Spices form the basis of food pairing in Indian cuisine" that basically says Indian dishes have strong flavour complementarity (I believe the term is "Negative food pairing"). If you are adding too many spices, you have to mellow it down with some sweet, like caramelized onion and/or slow cooked tomatoes and vice versa. I would definitely love to hear your thoughts regarding that paper.
that's super interesting. Indian cuisine has always struck me as somewhat esoteric. I can follow a recipe, sure, but understanding its inner workings is really difficult.
@@wezzuh2482 it’s easy to make difficult to master. Indian cuisine is all about balance of flavours. We also don’t have one dish but multiple dishes, so if a dish is spicy, it must be accompanied by a neutral or a sweet dish
@@nishankpandey8206 Man, everything you said just reminded me of my Mom & Dad. This is like few of the very basics everyone cooking Indian food should know.
Ahh I see a fellow ThePrint subscriber here!!
Hi Chef. True that traditionally the Indian meals are not tasted by the cook, but the person cooking it keeps a small portion aside for other person to sample it and corrections are made accordingly. what has changed over time is tasting from the vessel food is being cooked in, which we never saw may be 25 yrs ago.
The cooks probably build a tolerance to the spices and can't taste it as well 😂
Testing food from the cooking utensil is believed to be disregard. So they don't actually test it directly from the cooking pan rather they take a small portion and test it and finally adjust the level of salt, spice etc.
@@RAJENDRAPRASAD-ne6nu I do that even just at home cooking for myself or family. I take a tablespoon and drip some food in with the cooking spoon. The cold spoon cools the food, making it easier to taste and it is more sanitary (this applies more to cold dishes, but stiil)
Difficult to explain the concept of Jutha to a foreigner.
Nonsense.
I've made this recipe exactly and believe me, you'll not want to have any other format of butter chicken even at a restaurant...Home made YFL style Butter Chicken hits different❤️🥰
I recently cooked chicken breast by myself on a frying pan and I found out I actually like chicken.
Turns out my mother had been cooking the heck out of chicken breast while I was growing up and I had to eat dry, stringy chicken for years.
Still prefer chicken thigh though.
Amen
That is the story with me and Thanksgiving turkey. T-T I feel ya.
@@kouusa You are exactly correct about turkey. I can't tell you how many times people tell me they don't like turkey. 9 times out of 10 it's because they have had turkey that was badly cooked. I've heard the same argument about certain vegetables as well.
Even dry chicken can be fixed if you slice it against the grain and put a sauce on it/warm it up in sauce.
Very nice of you to review Sanjyot’s channel. He is very practical and close to Restaurant’ish cooking. His as well as Ranveer’s Pav Bhaji are great. Both have a very cool temperament
I hope Americans watch your video given their understanding about India and Indian food.
thank you! I hope so to!
It is strange to me that I understand him better when I can see him speak rather than listening and reading the subtitles. I have been to India many times so maybe that is why. It looks amazing!
really? that may be the reason!
Kashimiri chilli are a bit different , where they are not very spicy but still have a their own flavour and you can add a ton of them without worry about making something too spicy
Also the color they add is spectacular.
I am not able to find it in near my house😭...even though it's from my country only🥲
@@abhimanyumuni9716where are you from?
@@AnanaySahnikaahmir
I honestly enjoyed watching this video, and how Chef James shared some points on Butter Chicken. I believed both Chef Ranveer and Chef Sanjyot's butter chicken dishes are both tasty in their own ways.
I'm glad to hear that! :)
Chef Sanjyot Keer is the treasure of India. I have made loads of his recipes at home, and he's revolutionized the way I cook. Do not skip the amchur or the methi, they're essential. Chef James, you have appropriately warned of adding too much water or butter and breaking your sauce-this recipe will drink it up. Much like Jean Georges Vongerichten, India is not concerned with breaking a sauce. A lot of Indian recipes instruct the cook to cook something until the butter or oil bubbles out at the perimeter of the pan. I have made this recipe many times, and it's incredible. I would highly recommend following this recipe.
I like using cashews in this kind of recipe. Along with the thickness of the gravy it also means i don't have to add much sugar/ honey to balance out the tomatoes. They sweetness comes from the cashews. Also mustard oil it the chicken marinade and dried fenugreek leaves are something that make an insane impact on how this tastes
I always love the mix of English and South Asian languages Indian and Pakistani people use. I'm not familiar with the languages or this chef, so I don't know what his other language is, but it's the usual bilingual mixing turned up to 11, and it sounds so cool to me.
on his channel most videos are subtitled ...if you want to check them out
@@jatinrana8635 I was planning on it; I figured the subtitles here were on the original vid anyway, and he seems like a cool chef
It's a bit confusing at times, but i agree it's so cool.
@@tildessmoo and by the way that mix of languages that you were talking about...we youngsters here have gave it a name.. actually hinglish (Hindi+English)... it's more mainstream among younger people..(super common)
Filipinos do that too XD
Here is a video that a lot of you have been asking for from YFL! I hope you enjoy it! I apologise if I mispronounced or translated anything incorrectly. I mean no disrespect.
Be sure to check out My Cooking Course: james-makinson-s-school.teachable.com/
Post your version of butter chicken video
Well done Chef! I really enjoy Indian food and it was very interesting how an Indian chef prepares the dishes. Enjoyed your comments and tips. Keep up the great work Chef!!!
Thank you very much!
That looks amazing. There are so many varieties and versions of food all across India and also Sri Lanka. I would like to see something on the different flatbreads they use, not just India but around the world, as I think this is often overlooked with the focus on the more popular main dishes. I look forward to your videos. Does it really get cold in Spain? I am looking at snow out my window.
yes it can but a lot of places don't have insulation
Note that they use Ghee (clarified butter) very often & also when they say they simply use "butter". Making clarified butter at home should be a mandatory skill for everybody. For a nice refreshing contrast in flavors, a dollop on plain yogurt on the side goes very nice with this.
I think for butter chicken, cooking the breast to perfection matters-less because, there is a lot of sauce there. So, it won't be as dry when eating.
This looks downright PHENOMENAL.
I believe countries in hot and humid climate use more spices because the spices grow well in such climate zones. So, finding them and finding them for low prices is easy in such regions.
I frequently use coriander roots in my pho since herbs like coriander, spring onions, culantro, etc in Vienam almost always comes with roots. It only barely affects the smell of the broth, and only if you pay really close attention. It's much more subtle than coriander leaves with woody tint. If you have a bunch of other herb and spices in the broth, it's impossible to tell. After you've added the sauce at the table (chili sauce, garlic vinegar, ...), no chance in hell lol.
Sir in the R.Brar's video he added toasted Fenugreek in the end. Since few years there has been increased use of Ghee toasted cashews powdered into chicken curry for density. *Earlier it was done mostly to veg curry: Shahi(Royal)- Paneer
A little fun fact : whenever you add Cashews in any sauce it will get thick and creamy ... So no need to add too much butter ..
Love from India
Butter is not added just to thicken and get the creamy consistency . I suppose its also added in the end to emulsify and give a shine to a gravy. Please correct me if i am wrong.
If the food being prepared is to be offered for religious ceremony or at a temple , the food is first served to the Religious Idol and then checked for salt/spice before serving to everybody else !!
In traditional Thai cooking, coriander root is added to many of the curry pastes as they are pounded (not blended) and also added to bases for some sauces like a seafood ones. It is not an 'added' ingredient but is essential for the right taste and texture.
I guess in countries with hotter climates, food tends to be heavily flavour in order to induce an appetite. I live in Singapore and it's summer all year round and if you've been here, you probably see many hawker stalls selling food with strong flavours. On the other hand, when I travel to another country during their colder climates, there's no need to induce an appetite as I'm always hungry because I'm expanding more energy to keep my body warm. 🤣
I believe it's also because spicy foods cause perspiration and can actually cool down your body significantly - something I imagine is more desirable in hot climates.. :)
That's a lot of spices indeed! Im very curious how it taste. The butter chicken he made looks beautiful. His version and Chef Ranveer's butter chicken both looked amazing even though their methods are different. I would like to try both their recipes. Thank you for the tips on how to add a smoky flavor to any dish. By the way, you sounded like you have a cold. I hope you're okay. The article you mentioned about spices sounds interesting. Im glad you shared the link of that article. Thanks again for this informative reaction video.
Thank you!
Try it, specially the ranveer brar one, well everyone in india have their own butter chicken recipe & we all think we have authentic recipe but i think ranveer brar one is the most accurate to the authenticity. The spies will give so much flavour that will blow your mind, the lack of spices in any non-Indian chefs recipes is so disrespectful
This is one of the best butter chicken recipes you are ever going to come across. A lot of effort is involved in the making of this beautiful dish, but it's totally worth it. I have made this a few times, and I have gotten so many compliments on this dish.
@@nishh6852 thanks for the suggestion.
@@aqs_a i agree. It is a lot of effort and the end product looks amazing too ☺️
most (80/90%) Indian curry bases/sauces do not split no matter how much you cook them, ofcourse it thickens and the flavour intensifies but never splits, interestingly some even with curd as base
I have this habit of tasting but you are right in our part of the world i.e. south Asia home cooks don't taste it due to various reasons like you said religious, hygienic, experience etc and they feel proud of their perfectly balanced dish. Its really amazing how it comes out perfect when my mom cooks it, on the other hand i have to taste it at every stage and its another nightmare when i am fasting. I have to find someone who is not fasting to taste my dish 😌😄
Thanks for reviewing yfl chef! Love it when you review Indian food
thank you!
Sanjyot Keer is a very talented chef. Thanks for reviewing him James ❤ Love from India
Thank you!
In India coriander roots are also used in dish called kaala mutton from rajasthan
Just a review request review some videos of village cooking channel
Hello James, came to see your channel after watching uncle roger videos for food critics. But now after watching mostly all the videos from your channel, i feel its very helpful and insightful for new aspiring cooks. Thanks and keep up your good work. Love from India! 💖
thank you so much!
The hotter countries use more spices coz they can grow easily in that climate. Whereas in colder climates more subtle herbs grow.
Just to add to that. My theory is that warmer climates, especially South of India being coastal and tropical has herbs like pepper, ginger, turmeric, curry leaves, lemon grass, chillies, nutmeg, cinnamon and the list goes on. They also rely on coconut a lot. Plus easier to grow rice. This makes their food more spicy, with more herbs. Where as in North of India which is colder you will see more use of dairy products, butter, cheese, milk, more red meat. And we all know nothing makes red meat tastier than salt, butter and pepper. This applies to North India and all the way stretching to west Asia....Iran, Afghanistan, Middle East. That's why those cuisines don't use top much masala but beautiful subtle flavors of mountain/cold climate herbs like rosemary, thyme, raw peaches (instead of tomatoes), sage etc. That's my theory on the difference in spices in North and South Indian food.
Thank you so much for accepting the request of reviewing Indian cooking videos😊
you are more than welcome!
@@ChefJamesMakinson it is great to see how much knowledge you have about Indian cuisine.
It will be nice to see your version of butter chicken next time or may be some other Indian dish.
@@ChefJamesMakinson also you should come to India once!
@@shreyamalhotra6342 I want to but it's a question about having enough time
I had my mouth drooling at 17:20. Soo smooth and has a good consistency to it. The colour is spot on and the drilled chicken breasts on the tawa, i can feel that texture, so flavourful and I'm hungry again 😆. Thank you for sharing this recipe Chef James. 🙏
Years ago, I worked with refugees from SE Asia. They always insisted on cooking for me, so often, on my week ends, I would go and eat with them. They always used the cilantro roots, which you can find sometimes in an Asian market. They swore by the roots of the cilantro for adding flavor to their amazing dishes.
Hi Chef James, I would like to see you review Helen Rennie’s paella. It’s not traditional, but it looks super delicious.
Ive seen many Indian chefs caramelized Onions when cooking traditional indian dishes and use loads of spices. Some even grind up a specific Dal, if I remember I think it's White Urid Dal to add additional flavour and texture to a dish. I too love making sauces a good sauce can tie a great meal together however, a bad sauce can ruin a meal lol.
I have never seen anyone taste food before being served in Indian households....this is something new for me.
Great way to get coriander root in western countries: Buy a whole coriander plant from the store (you should be able to get one from most supermarkets in North/Western Europe) and then just wash of the roots and use em!
very true!
Rural areas in the US have extremely limited selections of produce. I would either have to grow my own or drive 100 miles (160 km) to a farmers market in the city to find ingredients like whole coriander plants.
He is my favourite chef from India. There are many but he is unique. ❤️❤️
There are different types of chillies, RED KASHMIRI CHILLIES are less spicier but rich in colour(redness)
So In India, we use both the Chillies(either as powder or as whole) to balance the flavour and the colour 😊
Another thing about spices and climate: when it is hot and humid, your meat turns bad really quick.
Spices and chilis are great to cover the taste of meat that is starting to turn bad...
He made butter chicken on Spicy side, Ranveer made on sweeter side, both are amazing anyways!!
@ChefJamesMakinson Butter chicken recipes are like opinions on politics. Everyone has at least one. Personally, I have three. 😂 One for guests (no holding back on butter or cream), one for weekends alone or with my fiance (moderate butter, milk instead of cream which is also a great substitute for water when trying to loosen the sauce a bit), and one for weekdays where I feel like I want to eat something nice but I wouldn't go crazy with the unhealthy stuff. Another tip from my end would be to use unsalted butter, and try to derive creaminess from cashews as far as possible.
Love when you get all scientific in your videos… amazing video bud looking very festive… hope your doing well
Thank you Mark! I hope you and your family are too! Happy Holidays!
I love that your explanation of why to take the time to marinate longer. If one had gone to all this work, take the extra step to let this absorb those flavors for several hours.
Actually we don’t taste food in India because food is often first offered to god before being served but it’s mostly with vegetarian food that we serve to god but when you are making non vegetarian food, it’s okay to taste as it won’t be served to god.
And if you are making something for guests or friends you can always taste first 👍🏻✨
I've tried both & i remember cleaning the plate & Bowl with my tongue in both recipes, didn't wanted to waste a drop of the delicious sauce......
I'm sure I lost somethin in the translation, but I had to laugh when he said he didn't use many spices in the sauce because he was going to add some spice later.
I guess it is relative to culture what a lot of spice is. Same with measurements. "1 tsp salt" and they throw in a handful. "1 tbsp garlic paste" and they dump a bowl in there.
No, it was the translation actually. When he said he didn't use many spices it means whole spices. What he added were powdered spices and for whole spices, he added only two. That's why he said he'll add garam masala in the end.
In English, there is only one umbrella term spice which incorporates everything in it but in India, different types of spices have different names.
He said whole spices.. the subtitles missed that
Been loving the thumbnails. Keep up the good work
Thank you!
Butter chicken is called so not for the butter but for the buttery smooth texture of the gravy, thats what I've learned.
Even before u mentioned your sweater I thought that looks warm and comfortable lol
I love how u explain and breakdown the whole cooking process for us. I know a lot of it but it’s always nice to find a technique I don’t know yet..
He sounds like my Mandarin Chinese friend years ago who mixed English in when talking to her parents.. hey I know that word! Lol
Thank you!
I think this is the best butter chicken i have ever seen. The color and consistency of this sauce is amazing.
i personally like 2nd recepie better because its very close to the one we get in a restaurant....its so good ... addition of little sugar makes it a bit different and sooo good 😻
In Indian curries you don’t want an emulsion, you want that layer of oil on the surface. That’s the major difference between a sauce and a curry
hey, chef. alex (french guy cooking) was just in valencia to have paella. it's not a cooking video (but is probably a lead in to a series for it). it might be fun to see you react to his experience (paella and appetizers) and thoughts on it.
I know I just saw the thumbnail he was very close to where I live!
Learned something I didn't expect to learn! "Mark" the chicken - undercook it. Didn't know the term was used in the kitchen as well! Don't get me wrong, I know about par-cooking and the like, just never heard it referred to as marking! Actors/Singers mark all the time in rehearsals, especially on long days, or off-days when learning another show, IE saving their voice/energy for performance. Almost there, but just not quite...
Actually, the only ingredient that really penetrate into the meat is salt. Marinades works better for thinner cuts of meat. Citric acid also denatures proteins and makes chicken mushy if left too long. Basic food science.
I'm so happy you have reacted to a YFL video 😁❤️, This recipe has become my go to recipe everytime I make butter chicken.
It’s so nice to see you enjoy how the food is being prepared! 😄 As much as I enjoy the train wrecks, it is delightful to see you so happy to see a dish come out as intended.
I think I will prefer this one more as I don't usually do the boiled sause. But my preference is without the sugar or honey as that is a complete no no in my food.
Same!
Hi Chef! Being an Indian I can say we taste the food as we cook them in the kitchen. Only exception being if we are cooking food for any god’s offering.
I have made this Sanjyot keer’s recipe and it tastes heavenly! Cheers!
Is this Hinglish? I've heard OF it, but never really heard it, although I've known a lot of Indian english speakers. It seems like half the time he's speaking English and the other half something else, and moves freely between the two. Very nicely produced show, btw.
Yes ...he is speaking Hindi+English(Hinglish)....
In india we mostly talk like this...
I'd love to see your version of Butter Chicken, perhaps after learning different ways (except Jamie's) and try and fuse those ideas and bring your own experience in preparing and compare it with the one prepared for popular Indian Restaurant around you, and then explain about the differences tastes and ingredients.
Great suggestion!
17:13. Butter Chicken Originated in a restaurant called Moti mehal in Delhi in the lates 50s
Kashmiri red chillies are special red chillies from India and they are used in Indian cuisine mainly for generate beautiful red color. It has less spiciness level than normal red chilli powder.
Sanjyot is just an utter delight to watch
Chef I’ll tell you something, in india, we usually don’t pay for coriander and chillis (as a middle class person), we get it for free with the other “main” vegetables that we buy
I would love that! its not cheap here! haha
To be fair that depends on the season there are seasons in which they are expensive so they do not give them for free but some seasons they do give coriander and chilli for free.
We in India do not taste the food beforehand if it's prepared as an offering to God . This typically happens in temples and at home during religious rituals...
I remember requesting this video. I have tried both Chef Ranveer Brar's and Chef Sanjyot Keer's recipe and I have to say that Sanjyot's recipe is much better than Ranveer's recipe. He is the ultimate Indian chef for me and I have learnt a lot watching his videos.
Ranveer taught Sanjyot my friend..!
Also it's so refreshing to watch Indian chefs cooking because they cook in a more relaxed pace than chefs in the west where I feel more stressed watching them, especially Gordon Ramsay.
I have tried this recipe by Chef Sanjod multiple times...every time it turns out perfect...infact better than my previous attempt...very labour intensive (i actually get tired) but worth it...
Lately, i have been starting the prep and marination atleast 24 hrs before our meal time...really brings out the flavours...also, instead of sugar, i use molasses...
thank you for letting me know!
sugar? i didn't see that anywhere, can you point it please?
The best thing about curry you can adjust it to your pallet and its not hard as it looks and you cook it all in one pot. The flavours are so delicious. 👍
I was told before I went to culinary school 17 years ago that "A cook knows how. Chef knows why!" Thank you chef for the why!
you are welcome!
6:23 What you're saying here makes total evolutionary sense, what an insightful observation! Consider this: before mass trade/travel, humans ate much more geographically to their own region. And, as you go north or south to Earth's poles, biodiversity gets thinned out. Think of the number of plant/fungi/animal species in Antarctica, versus Spain. Versus the Amazon rainforest, at its peak.
Coming from a more wintery climate myself, living in the North can be like living in a desert, 4-5 months out of the year (it turns out that endless sand and endless snow aren't *all* that much different.. So of course, the plants that grow in our region must be hardier, which has the effect of limiting what types of flora are going to be around. Fauna, too...lots of birds and insects migrate south for the winter.
Back in my parent's or grandparent's days, in the upper Midwest of the states, with pretty harsh winters...people spent a lot of the harvest season getting as much as they could gather, and then needing to come up with a dozen+ different ways to prepare those ingredients.
So anyway, there were people in more northern climes who made dishes out of much more "minimalist" approaches to cuisine, shall we say. I heard there were some tribes even further up north, who lived on a diet almost entirely composed of one prey food, like seals or caribou. And not much chance for greens, maybe a pine-needle tea, or moss soup, here and there. Some tubers, of course.
Indian sauces unlike continetal sauces donot split mostly...
So many spices. Mouth watering just to watch, imagine the aromas in the kitchen. I'm a base level dad cook and use bought curry pastes, but this is inspiring. I should try marinating the chicken first at least. Yes, yes I will. Enjoyed that as much as you did, Thanks.
2:20 that felt like literally all the spices that exist in the world
Not even close. They were just basics- basic. In dishes like Nalli Nihari or Galawat Kebabs from North India somewhere around 36 to 45 spices go in them.
@@s.s.8673 I'm white, i only know of salt and pepper
@@Alepap. lol. Keep watching Indian cooking videos and you'll learn. No excuse for good food.😊
Spices also grow better in warmer climates. Growing better means more easily available fresh, from local and economical suppliers, which means its comparatively afordable to use more spices in warmer climates.
Also your videos are very underrated. You deserve more subs. Love from West Bengal
thank you so much!
He sound so adorable when he say many years ❤️
Most of our Indian dishes r laborious...labour of love included...that's why they taste delishhhh
chef sanjyot keer the has been stepping up the game for all the Indian dishes he's a legend already
best part is that you add your knowledge with thr reaction.... love it...get to learn a lot
Thank you! I really appreciate the positive feedback:. :) normally I get a lot of hate
in relation to your article about spices per climate, you will also find that much of the use of spice is traditional since the way of cooking existed before refrigeration. As such, spices were often used to cover up 'less than fresh' meats as the ability to keep meats was often more difficult in these climates.
Yes there are many reasons that people use spices to preserve to add flavor, that's why I put the article.
Another brilliant aspect of traditional Indian cuisine's use of copious spices is related to the ancient system of health management, Ayurveda. All of these spices, especially in such generous amounts on a daily basis, are medicinal.
Good reactions. Im enjoying your videos. Although I wanted to point out about tasting food... Generally in my family whatever food is made is first served to the God Almighty. This is one of the reasons we don't taste food while preparing it. Another is a philosophy.. That says food is precious and invaluable so it should be accepted graciously and without critic. I have always heard my parents preach... You eat what is served in your plate and be thankful for it. Thankfully my mom is an absolute miracle worker in the kitchen. I don't taste my food as well.. But I do okayish.. Not like my mum but well it has never been inedible.. So...
It's okay to taste food.. I just want you to have a sorta understanding of where those comments are coming from.
thank you for the explanation!
If you add water to the sauce it will not increase the volume as Chef has added Cashew which will keep the sauce thick. Most restaurants use a mix of Cashew nuts, Melon Seeds and Poppy Seeds as it allows to them to increase the volume while cooking. Also note that the chilli powder is Kashmiri Red Chilli powder and not just Red Chilli Powder as Kashmiri Red Chilli Powder has a red colour and is not very hot.
It will if you add enough
As an Indian I would want to say, this is exactly how most indian households cook butter chicken. Thanks for the review.
thank you for watching!
Gr8 video, quick tip Kashmiri chilli ( whole, powder or paste )and the normal chilli powder are different. Using Kashimiri chillis gives you a rich and vibrant colour, but very minimal spice...hence it is used in many sauces like here.
I love your videos, and since you asked on a previous video, yes I would like to see you show some cooking as well. As far as this recipe being more laborious than the previous, we do have to remember that the previous used leftover tandoori chicken that was already seasoned and cooked, whereas this one started with raw chicken.
Please keep up the good work, I learn a lot from your videos, whether it is your cooking, tips on basics, or these reviews and critiques of others.
Region where climate is hot and humid, have to use more spices especially chilly. Helps sweat out and keep circulation of water.
my mom would kinda cheat on this...a little bit. She would order the best tandoori chicken from our favourite restaurant - make the butter chicken sauce and voilà! Also she would carmelise the onion a bit more and then she added tomato puree. Anything sour goes in AFTER the carmelise onion and dry masalas are roasted. So then you don't need to blend. After tomato puree is partly cooked add butter and fresh cream.
I make good butter-chicken too. I charcoal grill/tandoor the chicken and use only ginger garlic green chilli tomatoes spice butter and a little cream.
I have personally observed while cooking marinated meats is that if you add lemon juice when marinating and leave it beyond maybe 2 hours it ruins the texture of the meat. So if leaving for 4 to 5 or even 12 hours, avoid adding lemon juice to the marinade.