Chef James love to see your videos but this is the myth that Portuguese bought chilles to asia we have our own chilli types like Mithania chilly of rajasthan and king chillies of nagaland and manipur black pepper of kerela and some more local chilli but that was of red chilles the green chillies which we used today for pakoda and a long chillies was introduced by Portuguese we became famous for thier spice level we india love spicy and hot food.❤❤❤ Happy Birthday in Advance God Bless You
I am your Indian fellow. They usually used "rajasthani dagi mirch" for red colour and it is super spicy. And if you search rajasthan dish ,then you find "Lal Mash" or 'Jangle Gosh ' and in India just like `kashmiri mirch' we also used 'rajasthani dagi mirch'
@@Diwakar6969 Exactly my point was Portuguese indeed bought chilles to india but before that we had our own varieties of chillies like sweet potato before Portuguese introduced normal potatoes.
The method of pressure cooler is shown because most households in India do not have ovens but pressure cookers are used by a major amount of cooks in India.
@Chef James Makinson chef, Portuguese bought chillies, tomatoes and potatoes to India, before that, our food predominantly had black pepper, turmeric for color, the "Red" colour in our food came only after Portuguese, and since we had a high demand for black pepper( because of silk road) once we figured that we can simply use chillies for spice and export the black pepper, we simply turned to chillies and this happened over 100s of years, and still today you can see a lot of traditional dishes have no chillies tomatoes and potatoes, and now coming to your point, the curries in Indian cuisine started recently for about 300-400 yrs, before that our meals were rice and lentil stew(along with veggies such as pumpkin etc(in the south)) and roti and rice with lentil stew(in the northern india) the curries that we generally associate with indian food, such as butter chicken etc, are very recent, not even a century old.
I just love Eastern chefs (indian, chinese, japanese, whatever) they go straight to the point, they don't tell stories, or what they did last weekend, or how they hanged out with their friends, and also they give great useful advices. That's why I love your videos as well.
Love your insightful comments and observations! Indian cuisine before chillies (and even other foreign ingredients like tomatoes) was very different from its current avatar. For spice, mostly black pepper was used and the dishes tended not to be really red, mostly yellow from turmeric. A dish like tandoori chicken is a relatively modern one.
@@kanishk.sharma Tandoori Chicken is a recent dish. Chicken was not a delicacy in Indian subcontinent originally. Foul eating was introduced in Indian subcontinent during colonisations by British.
@@kanishk.sharma I do not know about tandoor so I am not going to say anything about it. And yes, chicken was domesticated in India previously, but it was for eggs and meat consumption of chicken did not take place.
One aspect that should be mentioned is that before smoking the 2nd marinade he spreads the paste thinly across surface of the bowl, in order to create more surface area to absorb the smoke
Also, traditional indian food is always naturally coloured(the colour that a vegetable or something would attain after its cooked) with little to no coloring. But yes, one coloring that we have almost always used is turmeric. Most indian "home cooked " food, is actually more yellowish in hue thanks to turmeric. The attempt to make it red happened due to red color usually being associated with enticing and spicy food. But before the portugese introduced the chilli to india, most food would either have yellowish hue and for heat, spices like ginger,mustard and black pepper were used. Infact peppercorns and ginger have been native to central asian countries for quite way back and are prominent in a lot of herbal remedies, that a lot of households here still follow to combat minor ailments.
Most of the veggies we cook are yellow hued one. Chilli powder is used only for amti, thin sambhar like curry. And some chilies are used in chutneys. But turmeric is still most important for cooking veggies. Along with other spices.
@@gauravgogoi123 he asked what we used for colour before chilli were introduced in india. Chilli isnt native to india, it was introduced by the western settlers. Now we use both red chilli powder and turmeric for colour, but before the chilli was brought, turmeric was the primary reason for any colour in indian food(apart from the natural color of the food)...
@Chef James Makinson food colour was derived from the food source itself. 1. Yellow from tumeric. 2. Deep red from beetroot and Amaranth leaves. 3. Green from natural green like sorrel leaves i.e gongura leaves. 4. Also various colours were from the variety of lentils and legumes like coconut ( white), masoor dal ( orange yellow), toor dal i.e Pigeon peas( yellow), green gram( green), horse gram ( brown, yellow). It was almost like all the colours dyes used in India were plant derivatives and used to colour our homes and fabric too..
Something thats important to note that I believe you may have pointed out before is that it looks like a lot of ingredients, but honestly for an indian kitchen, these are very normal staple ingredients that are in the pantry, maybe except the black salt. All of these ingredients will definitely be at a local Indian grocery store, so obviously if you dont have them you'll likely have to buy them. Most of these spices have a long shelf life, especially in the dry version
I made Chef Ranveer's recipe of Tandoori Chicken but cooked it on the BBQ grill. It was amazing. I can only imagine that Chef Sanjyot's recipe would translate to the BBQ as well. That char youg et makes a world of difference.
Chillies were brought to India by the Portugese (from the Americas)- so also Tomatoes and Potatoes. Heat was brought about through liberal use of black pepper. In Kerala, many traditional dishes still use black pepper as heat agent; though the use of green chilies is increasing by the day. For example, there's a condiment powder used as an accompaniment to Dosas and Idlis called podi (which literally means, powder), of which there are two varieties:one being the generic red-coloured one using red chilie, and the other being the grey yellow one where we use ground black pepper.
for Heat black pepper is good then Dry Red Chili and Also Raw chili is good then Dry for health and thin outer layer and Seed is not good for health. 😊😊😊😊
I love that you talked about the wonderful videography in YFL videos. I started watching his videos a long time ago but the quality of his videos has just been top notch from the beginning. Loved your take on the video Chef!
I end up learning, smileing and getting informed. The format is so simple but so efficient. The 3 pilars of good content: entertaining, informative and educative. Me quito el sombrero, eres un grande, sigue así.
Traditionally, before chillies were introduced, we have a spice called ratanjot or Physic nut, which gives red color to the food. It is mainly found in the northern part of India and was used in Ayurveda (natural system of medicine that originated in India 3000 years ago).
Ratanjot is Alkanet Root in English, it's used to colour a famous dish you must have heard called the Rogan Josh, and there's an interesting way we derive the colour out of the root. So the dish's name itself has the way it's made or what's used. Rogan refers to the ghee or the fat that floats atop curries and gravies, and Josh is the firey red of the dish. Ratanjot has the innate colour which is lipophilic, therefore to extract the colour one would heat the ghee(or any fat/oil) and get the ratanjot in off the heat and the let the colour seep into the ghee, strain it and viola! You have your your beautiful deep red coloured ghee to paint your Rogan Josh
3000 years ago means 1000 BC.. Your dates are too modern. But as you are Joshi, it's more likely that you will follow dates given by your colonial masters.
The intense red colour is usually from deghi mirch (which is a dried chili veriety which is usually added for that color and is very mildly hot) or dried kashmiri red chillis.
Since this is pretty time-consuming, I think it would be really nice to make this on a Sunday and make a lot more than is needed for Sunday night's dinner. Then on Monday after work, you could use the leftovers to whip up a nice butter chicken.
@@_bats_ that’s alright, but I am somebody who makes food in huge quantity, and sometimes chicken leftovers are time saver on other days. Time is precious. And the amount of processing tandoor recipes go through its worth storing it. Butter chicken is something I never had despite being in India, until recently. It’s definitely indulging recipe. Happy cooking.
@@Kathakathan11 So that's why it was so hard to find even eggs on Mondays, but I seem to recall it was a tuesday...my memory is fuzzy, been a long time since I was there at Delhi.
This is a meal that I doubt I would ever make at home. Gathering the ingredients alone would be a major task. That being said, what an amazing dish! I will definitely order it the next time we are at our local Indian restaurant AND will have incredible respect and gratitude to the kitchen staff! Great video, thank you.
That's the neat part.. most urban indians don't make it from scratch.. just buy a tandoori chicken premix and curd.. marinate it with chicken and grill.. hardly takes an hour of work & saves a lot of money
Wow, thanks for featuring this. Learned so much. I love Indian cuisine, but I could not bring myself to try to cook it because damn... I'm Filipino, and we already have our own set of spices and condiments that we have to slowly build. My pantry is 80% condiments and spices, 20% snacks and canned food. Indian cuisine is so rich and colorful.. and prolly expensive to build, even with just the basics. Plus, Id rather leave it to the experts: local Indian restaurants in our community who do it best.
I wouldn't say its that much more difficult than Filipino cuisine to setup a pantry and for a home cook a lot of ingredients can be subbed in. Something this complex wouldn't be as easy to sub ingredients in but there are a lot more recipies that you can replicate with your pantry.
I ate a spring onion, cilantro, mint cutney once, and it has been impossible to replicate it since. P.S Jaggery is unrefined cane sugar i.e obtained by cooking cane juice till the water evaporates.
the video is not just about reaction. It’s about Educating the Viewers about Food, and It’s Origin/History. right after I watched this video, went to google and search for spices before chillies. 😀
Before the chilli, i think the heat came from pepper. The restaurant curries are so bright red. Homemade ones are usually yellowish due to addition of tumeric or orange due to tomato and onion paste or on the light brown side. This happens when tomato and corriander leaves are ground together. To get a white curry, onion and cashew is cooked with green chilli and then ground together. All the colours of Indian curries are natural when made at home. Some restaurants add artificial colors.
Before chillies, Indian cuisine traditionally used peppers, mostly black. For color, I think it was turmeric for most people, on most days, but saffron was also used
Tried it at home but instead of cooking in the pressure cooker for 25 mins I did 20 mins and 5 mins over the grill with melted butter and king chilli while grilling. It came out delicious ❤ I prefer it spicy so I used King Chilli. Anyone using King Chilli please use moderation as it's the hottest chilli in the world
- For colour: as many have written, we use “Ratan Jot”. Specially used in Rogan Josh and Tandoori Chicken. - Spacer in the pressure cooker: So that the chicken don’t stick to the bottom, as it’s directly over flame. - Cloche : Cling film might melt if it accidentally touches the hot coal. Best is to use a bigger bowl and invert it over. Or, if the bowl is deep enough, use Aluminium foil. - Use of BBQ/ Grill : in many small places they do it grill that they use for Kebab.
Yes jaggery is cane sugar. The molasses and crystalline sugar aren't separated. Not hard to find in the UK unsurprisingly. Tbh for a quick home tikka recipe I'd just blitz garlic, ginger and chilli, add into yoghurt and marinate the chicken/meat overnight in the fridge and grill or air fry the next evening.
To impart heat faster and maintain high temperature like tandoor /European oven, we also use salt as a base and then place the steel ring! This makes sure the heat imparted is homogeneous!
Hi James, While understandably it takes a lot of time to make each video nothing would please us more than having more frequent uploads. You always have something to add and your passion really shows through. Looking forward to your next upload.
Loved this. I so want a tandoor at home. I once rented a place and asked if I could build a clay oven in the garden - I think the owner was thinking pizza oven and put a stop to my plans when the hole was 6 feet deep 🙂
Have done pickled Jalapeno, stuffed with a filling of peanut butter with a little Chutney mixed into it. A fun appetizer done by a local themed restaurant. Was done as a conversation starter for the tourists visiting and locals. They could go home and tell the friends and neighbors the unusual dish they had, along with the roasted Buffalo bones, prickly pear drink, Elk and Qual. The chutney gave a seasoning hint the unknown. ( have only found one jar of chutney in the major grocery stores were I live) English brand of course. The peanut butter seemed to tame the heat of the pepper by coating the pepper as you chewed it up.
For lustrous Tandoori - first marination overnight is always the best. I prefer Cornish hen than a full grown - “fat” chicken 🙂😇- using Vedgi chilly mixed with Mustard oil & turmeric- which gives the alluring red color ✨👍
Hi James before peppers came to India the food was quite different we did have saffron but mostly everything was yellow from turmeric. We did use lot of black pepper due to its medicinal properties . Hope this helps
I love the improved quality! I love how u dont just repeat what he said and giggle like u used to do, love this new type of commentry. Please continue.
Black pepper (native from ancient times) was used for hotness in older Indian cuisine and food wasn't about colour so no substitutes for that probably. Indian food has always been about simplicity and purposeful diet until foreign cultural penetration
Hey james in indian food we usually dont use food color for spicy food mostly we use Kashmiri red chilli these chilies are not hot but gives our food a red colour. And food sweets we do use food colours.
As for your question, South dishes still use old methods and they tend to be yellowish in colour due to turmeric and for spice there are Veritys of other chillies native to here they are used in freshly picked and diced or crushed form
I have actually tried this recipe.. i used the pressure cooker method... but i didn't use the stand to lift up the chicken... The chicken became really soggy , and then i tried to evaporate the water and juices of the chicken so i opened up the lid of the cooker and put it on high heat... the water did disappear and i even got some char in it, but the chicken was soo dry , it was borderline inedible... so i made up a quick tomato sauce with some cream and ended up making some cheap version of butter chicken... although i kinda screwed up, it tasted delicious at the end. That was my first and last attempt at making tandoori chicken at home , haven't done it ever since
Yeah Portuguese brought Chillies/pepper in India, but to the mainland India. But here in Northeastern India Chillies were already here since time immemorial. The aborigines/ethnic tribes here already cultivated few varieties of pepper mainly Ghost Pepper/Bhut Jolokia, Demon red chilli, Birds eye chilli,etc.. There are even Wild varieties of Chillies endemic to NorthEast India. This is why NorthEasterners have significantly high resistance to pepper Spiciness than other parts of India. Fun example: Good example is Myself & my Family, we add 300-400 grams of Chillies to cook about 600-700 grams of Meat. Acc. to us, Chillies boost immunity 😂
for color Kashmiri red chillies is an age old method used in our food, we use other means like Ratan Jot ( alkanet ) , roasted walnut etc to give our dishes some dark color. Other means to achieve color is by frying onion and making a paste out of it
Couple of pro tips for tandoori chicken - 1) Using raw blended papaya in the first marinade should make the chicken alot more tender without adding any papaya flavour. 2) This is my personal opinion but I don't like to temper the mustard oil. I like the zing it provides and most of the pungency should go away once you cook the chicken 3) Rather than basting with butter you can use ghee or even mustard oil or a mix of both. 3) To get a strong smoky flavour smoke the chicken after cooking. 4) Adding onion paste to the marinade will enhance the flavour.
Because I was having to read the subtitles I really noticed that I paid a great deal more attention to the video. With that in mind it may be interesting to see other non-English-speaking videos. Thank you very much
Chillies are introduced to India in the late 1600s by the Portuguese. And tandoori chicken is a comparatively new dish introduced by the Mughals. So before that, there is no tandoori. So I don't think there is any need for dye in food. Btw Haldi(turmeric) is a natural dye.
For getting red color there is an herb called Ratanjot (Alkanet root) which is put in hot oil and cooled, then it is removed and it gives a vibrant red color to the oil.
I haven't tried it yet, but i will. It sounds delicious and looks really stunning. One thing i do miss from the UK is the plethora of high class indian restaurants, especially the ones in London. I was lucky to work in an office on Brick Lane and just across the road there were two indian restaurants that were excellent. Any business lunch i held there. And yes, Tandoori Chicken is one of my favourite dishes, but it has to be good, really good and so far i was never able to even remotely replicate it. What i also like with this video is, that he doesn't throw the ingredients around and treats everything with love and respect. Alone the preparation with the muslin already shows that quite a bit thought went into this.If i would have seen anybody throw food around when i worked as a Chef de Cuisine in my younger years, i would have definitely found a new use for the deep fat fryer or tested how good the knives are when throwing them.Well literally... ^^. But unfortunately it seems to be status quo nowadays to "toss" everything into your pots and pans as if you would try to kill your meat a second time and a third time when you overcook it.
As an Indian who loves to cook and loves history (by no means am I an expert in either), I read a lot of Indian food history. So I will provide a historical perspective. Indians cooking marinated meats (including) chicken in a makeshift oven can be traced back over 5000 years to the ancient Indus Valley Civilization. These mud-plastered ovens with a side opening were found at Kalibangan (an excavated Indus Valley site). There was marinated meat (goats, sheep, buffalo, pigs tortoise, crocodiles, rats ) dishes cooked in ovens for millennia all across India. The etymology of 'tandoor' can be traced back to Persians and Central Asians and Akkadian before that. But in Sanskrit, the oven is called 'kandu'. Kundan Lal Gujral who had migrated to Delhi after partition in 1947, is said to be the inventor of the tandoori chicken. What we know as the tandoori chicken was invented much after Indians knew of chillies (brought to India by the Portuguese) So there was no tandoori chicken before the introduction of chillies. But a range of marinated meats cooked in an oven with different spices did exist. (turmeric, pepper, ginger, cumin, garlic cinnamon, long pepper, mustard seeds, fennel seeds, and fenugreek)
Black pepper was used before chilli in India. If we go back a bit in history, Chillies and Tomatoes are fairly new additions to Indian food. Chillies came with the Portuguese. Before the Portuguese arrived in India, they used something called Pippali, which translates to long pepper. The tandoori items i saw on the streets in Mumbai were more yellowish, white and slightly red/orange-ish from the addition of Kashmiri chilli. Food dye is added often in the West because it's what people associate with Indian food. Personally, I never bother adding colouring to the food I cook. I like food looking like food, and not like a venomous frog laying on the plate.
That's the colour I was expecting! Crimson rather than red. Also the exposed bone is always something I've seen and never thought about, that one little cut makes a functional difference as well as a visible one, good to know. Also can't go wrong with a nice tomato chutney. One thing I did think of when you mentioned about uses of spices - where I live pretty much every traditional meat dish is flavoured with herbs which makes me wonder what food people have been trying that they call European (and specifically British) food bland.
9:10 Chilies, a staple in Indian cuisine today, arrived relatively late to the scene. Before the 16th century, Indians relied on black peppercorns, long pepper, mustard seeds, ginger, and garlic for heat and complexity in their food.
Wonderful reaction to the recipe. Lots of insights. Here’s mine. So I did make a mistake once of keeping the chicken in the second marinade overnight. I had some chickpea flour in it which didn’t let the marinade become too watery BUT the chicken had basically disintegrated. It make mush after I cooked it. My guess was that the acid in the curd basically cooked the chicken. In anycase, he is right not to leave the chicken in the second marinade tooo long.
For the indian dishes artificial colors were not used... We always preferred natural colors... The yellow orange in biryani from kesar... Kokum for blackish purple... Kashmiri chillies for red color... Turmeric for yellow... Pistachios spinach etc for green... Roasted black garlic onion and coconut for black curries etc etc
Portugal traders brought chillis and before that black pepper was being used in Indian dishes. There were a few native chilli varieties but mostly black pepper was used.
Kashmiri Red chilies are for adding red colour, be it curry or non veg. Normal red and green chillies are for to add chilli taste( you need water water &and water are consuming). Kashmiri laal (red) mirch(chilli), you can take it as, herbal colour, if done perfectly!
If you wanna know what was the cuisine like before the introduction of chilli … you’ve to talk to Bhaskar Menon owner of Mala Akbari restaurant in Delhi.. his cuisine is based on ingredients of different civilisations
There is a spice known as Ratan jot (Alkanet root), it's not used much now a days but still used in Rajasthani dishes like "laal maas". It gives dark red color to the food.
Indian food didn't always had this many spices, there were still use of more spices that say mediaeval European cooking of course but still not a lot, Indian food is generally very simple and has always been like that, It's just that has been made complicated by the constant evolution in cooking style by the invaders in India. Also , there is a style of cooking a sort of mini cousine u can say that is called Satvik food which is food cooked with minimal spices and no garlic and onion, It was generally temple food with anicent ayurvedic techniques used to make it more healthy and nutritious. This tradition needs to revive in India.
I'm surprised Chef James didn't bring up the rings he was wearing while rubbing the marinades and stuff. I feel like he always mentions it and now I always notice when people are wearing them when cooking, haha.
Kashmiri Mirch is not spicy enough but gives a great red colour, most of our Indian Cuisines use this chilly AKA Kashmiri Mirch to add red colour instead of synthetic colour.. And Degi Mirch (aka Daegi Chilly, also red in colour) is used to add the hotness in the dish!
Fascinating video. I doubt i'll ever attempt this but thanks for the tip on Bar Bar in BCN. Will give it a try next time i fail to get a table at Cerveseria catalana!
@@ChefJamesMakinson thanks for that. Quick one - thoughts on best Arros in BCN? I usually go to Mana 75 but would like to try somewhere new and a bit less flashy
In Pakistan, at home, we mostly something called an "angithi" (would highly suggest you look it up if you don't know about it) which is a makeshift fireplace situation with burning coals, we skewer the meat and rotate it over the coals kind of like a rotisserie, and baste with some type of fat like ghee or oil throughout, the coals add the smokiness of a tandoor as well as the charred bits!
@chefJamesMakinson before kashmiri chilli, a whole spice known as ratanjot was used, its still used in some receipies like laal maas (red mutton) recipe in rajasthan, india. Its looks like a bark of tree and once it is put into hot oil, it leaves a red color
I really love your reaction on every dish and sharing your culinary knowledge with us about that dishes in entertaining way i really want to see you cooking some indian dishes for your Indian fans i really want to see you cook Indian dishes ❤❤ btw i really love your content Chef lots of love and blessings from India chef james❤❤❤
before chillies black pepper was used, turmeric for yellow and earthy taste, and in someplaces actually some types of red flowers were used for red colour in the gravy. But in many households the roasting(we say bhunaayi which you can actually say caramelize) of vegetables espeically the onions and other vegetable gave the nice red blown colour. Note: turmeric was mandatory, any savory cooked indian dish having water without turmeric would be considered as sin and only be served in mourning period of 12 days in India.
As a regular home cook ive never wondered what “make” a knife is 😂 maybe u can make a video on different qualities, makes, or something like that? Always enjoy your content!
To remove smell from meat marinating in vinegar gave the best results, wild ducks and rabbits especially. Smoking mustard oil is nit necessary for two reasons firstly it gives a flavour of its own and secondly the tandoor cooks at high heat which will round off the sharpness of the oil.
Rewatching this, and I’m always happy to see more representations of Asian/Indian food done right. I love the thoughts, especially after we watch some not so good ones; and seeing what it can be when done right.
Kashmiri chillies is known only for it's color properties.. It doesn't have any heat or flavor.. For heat and flavor purpose you can use any South Indian chillies.. Like byadgi, Guntur, Salem etc... 🤷🏻♂️ In indian cooking especially curries and sambar Byadgi is considered King of chillies for it's rich flavor profile and medium heat. If you want to one up a notch you can mix it with Guntur for increasing the 🔥 .. 🤷🏻♂️
The reason he added the cookie cutter lid as so that the plate doesnt heat quickly charring the chicken, he wanted to heat the whole setup evenly. If you put plate just at the bottom of the cooker, the plate will get hot quicker.
Combination of turmeric and tomatoes as its red already ( or any other acedic ingredients) as turmeric turns into red in acedic condition... And in some sweets to give it a orange or light yellow color we use saffron...
The first time I ever tried to make Chicken Tandori at home, I tried mixing all the spices myself, the recipe I was using called for a pinch of cinnamon...POP! top came off, the whole thing all over the chicken as it was cooking in the pan 🤦♂️, scraped off as much as I could and tried to salvage it, actually turned out...okay. but ever since I use pre-mixed blends. 😅
Also, most Ayurvedic dishes don’t have chilies in them. They do have spices as per need of the patient, but have observed no chilies, now a days the recipes are modified and so have our habit to eat more chilies. Even winter we make pepper dinner, it’s basically rice made with pepper, sticky dal with pepper and coconut chutney with pepper and ghee. Now it’s sounds boring, but each dish has very different taste. It helps in sweating during winter, again very very important to release toxins.
@@natalkumar6132 khichadi isn’t Ayurvedic, at-least not entirely. My Ayurvedic doctor told me so. Even I thought it is. We have something called rice pez in Marathi cuisine. I think that’s more like something he suggested to eat. Our diet is nowhere near Ayurvedic diet. And that’s fine. Khichadi is definitely traditional, and yes many khichadi recipes don’t have chilies as well. I mostly eat it on bad storms here day, so obviously chilies are avoided
Just saved this video... I LOVE chicken tandoori. I do prepare it sometimes, but in a very simplified way, in my "standard European oven"... It tastes quite good though 😋😋. This recipe looks, sounds, and I'm sure tastes, excellent. Thank you for this, and thanks to Chef Sanjyot Keer for all the tips and the very clear explanations. 🙂 Now, there's only one thing to do. 🙂 GIMME CHICKEN! 😁😅 See you next time! 🙂
We don't use color dye in Indian cooking. We use Kashmiri red chilli powder (which is less spicy and more color) or beetroot to add color to gravies. Also frying Kashmiri chilli powder in oil increases the redness of it. It's only street food or hotels that use short cut and use food color.
actually they used chili but not in powdered form but actual red chilli paste made from a kitchen device called "silawat " a different types of Mortar and Pestle used in India it was used for making paste for every spices and also make them in Powder form...
You get two types of jaggery - one made from cane sugar (which is usually light in colour) and the other from palm sugar (which is very dark and has a very pronounced earthiness). Depending on where you are in the country, you would use one or the other.
![Kumamoto Masters Japan 2024 | Gregoria Mariska Tunjung (INA) [5] vs. Akane Yamaguchi (JPN) [2] | F](http://i.ytimg.com/vi/EIjZybhsWqA/mqdefault.jpg)
Check out Joshua Weissman's TANDOORI Chicken! ruclips.net/video/BW34dx29bGI/видео.html
the root of Alkanna tinctoria, is a natural red dye that was traditionally used as a food colouring in Indian recipes
Man when r you going to cook this recipes n serve to European or cockeny guys.
Chef James love to see your videos but this is the myth that Portuguese bought chilles to asia we have our own chilli types like Mithania chilly of rajasthan and king chillies of nagaland and manipur black pepper of kerela and some more local chilli but that was of red chilles the green chillies which we used today for pakoda and a long chillies was introduced by Portuguese we became famous for thier spice level we india love spicy and hot food.❤❤❤ Happy Birthday in Advance God Bless You
I am your Indian fellow. They usually used "rajasthani dagi mirch" for red colour and it is super spicy. And if you search rajasthan dish ,then you find "Lal Mash" or 'Jangle Gosh ' and in India just like `kashmiri mirch' we also used 'rajasthani dagi mirch'
@@Diwakar6969 Exactly my point was Portuguese indeed bought chilles to india but before that we had our own varieties of chillies like sweet potato before Portuguese introduced normal potatoes.
The method of pressure cooler is shown because most households in India do not have ovens but pressure cookers are used by a major amount of cooks in India.
that is interesting! thank you for letting me know!
@Chef James Makinson chef, Portuguese bought chillies, tomatoes and potatoes to India, before that, our food predominantly had black pepper, turmeric for color, the "Red" colour in our food came only after Portuguese, and since we had a high demand for black pepper( because of silk road) once we figured that we can simply use chillies for spice and export the black pepper, we simply turned to chillies and this happened over 100s of years, and still today you can see a lot of traditional dishes have no chillies tomatoes and potatoes, and now coming to your point, the curries in Indian cuisine started recently for about 300-400 yrs, before that our meals were rice and lentil stew(along with veggies such as pumpkin etc(in the south)) and roti and rice with lentil stew(in the northern india) the curries that we generally associate with indian food, such as butter chicken etc, are very recent, not even a century old.
@@trilokyamohanchakra6351 thank you for the info!
@@ChefJamesMakinson my pleasure chef
@Theerdala Vignesh trust me bro, JK, Chef ranbeer brar and some online sear
I just love Eastern chefs (indian, chinese, japanese, whatever) they go straight to the point, they don't tell stories, or what they did last weekend, or how they hanged out with their friends, and also they give great useful advices. That's why I love your videos as well.
Thank you!!
Everyone has their own way of presentation.
@@godknowswho1430 guess some just have better ways
@@godknowswho1430 yeah some suck and some are decent
@@SuperSpecies Ever culture has own way of cooking rice; just some culture wrong.
Love your insightful comments and observations! Indian cuisine before chillies (and even other foreign ingredients like tomatoes) was very different from its current avatar. For spice, mostly black pepper was used and the dishes tended not to be really red, mostly yellow from turmeric. A dish like tandoori chicken is a relatively modern one.
That is interesting! I'm sure a lot has changed since peppers were introduced
the root of Alkanna tinctoria, is a natural red dye that was traditionally used as a food colouring in Indian recipes
In some places, cochineal was used as a red food colouring - it came from a specific beetle shell that was powdered.
@@kanishk.sharma Tandoori Chicken is a recent dish. Chicken was not a delicacy in Indian subcontinent originally. Foul eating was introduced in Indian subcontinent during colonisations by British.
@@kanishk.sharma I do not know about tandoor so I am not going to say anything about it. And yes, chicken was domesticated in India previously, but it was for eggs and meat consumption of chicken did not take place.
One aspect that should be mentioned is that before smoking the 2nd marinade he spreads the paste thinly across surface of the bowl, in order to create more surface area to absorb the smoke
Also, traditional indian food is always naturally coloured(the colour that a vegetable or something would attain after its cooked) with little to no coloring. But yes, one coloring that we have almost always used is turmeric. Most indian "home cooked " food, is actually more yellowish in hue thanks to turmeric. The attempt to make it red happened due to red color usually being associated with enticing and spicy food.
But before the portugese introduced the chilli to india, most food would either have yellowish hue and for heat, spices like ginger,mustard and black pepper were used. Infact peppercorns and ginger have been native to central asian countries for quite way back and are prominent in a lot of herbal remedies, that a lot of households here still follow to combat minor ailments.
Thank you for the explanation!
Most of the veggies we cook are yellow hued one. Chilli powder is used only for amti, thin sambhar like curry. And some chilies are used in chutneys. But turmeric is still most important for cooking veggies. Along with other spices.
mostly north indian food are colored
@@gauravgogoi123 he asked what we used for colour before chilli were introduced in india. Chilli isnt native to india, it was introduced by the western settlers. Now we use both red chilli powder and turmeric for colour, but before the chilli was brought, turmeric was the primary reason for any colour in indian food(apart from the natural color of the food)...
@Chef James Makinson food colour was derived from the food source itself.
1. Yellow from tumeric.
2. Deep red from beetroot and Amaranth leaves.
3. Green from natural green like sorrel leaves i.e gongura leaves.
4. Also various colours were from the variety of lentils and legumes like coconut ( white), masoor dal ( orange yellow), toor dal i.e Pigeon peas( yellow), green gram( green), horse gram ( brown, yellow).
It was almost like all the colours dyes used in India were plant derivatives and used to colour our homes and fabric too..
Something thats important to note that I believe you may have pointed out before is that it looks like a lot of ingredients, but honestly for an indian kitchen, these are very normal staple ingredients that are in the pantry, maybe except the black salt. All of these ingredients will definitely be at a local Indian grocery store, so obviously if you dont have them you'll likely have to buy them. Most of these spices have a long shelf life, especially in the dry version
black salt is very common as it is used in masala chach and chaat dishes.
@@kapilsethia9284 i too have lots of black salt in my house. we use it for topping dals or dry channa... tastes amazing in my opinion
I made Chef Ranveer's recipe of Tandoori Chicken but cooked it on the BBQ grill. It was amazing. I can only imagine that Chef Sanjyot's recipe would translate to the BBQ as well. That char youg et makes a world of difference.
Chillies were brought to India by the Portugese (from the Americas)- so also Tomatoes and Potatoes.
Heat was brought about through liberal use of black pepper. In Kerala, many traditional dishes still use black pepper as heat agent; though the use of green chilies is increasing by the day. For example, there's a condiment powder used as an accompaniment to Dosas and Idlis called podi (which literally means, powder), of which there are two varieties:one being the generic red-coloured one using red chilie, and the other being the grey yellow one where we use ground black pepper.
for Heat black pepper is good then Dry Red Chili and Also Raw chili is good then Dry for health and thin outer layer and Seed is not good for health. 😊😊😊😊
We say pud/ pood means powder , in marathi.
Pepper and turmeric together have medicinal qualities. The south indian curries, kootu, sambhar or rasam always have pepper and tumeric. Very healthy.
Both his dish, and the video editing look magnificent. It's always nice to see these kind of reactions!
I love that you talked about the wonderful videography in YFL videos. I started watching his videos a long time ago but the quality of his videos has just been top notch from the beginning. Loved your take on the video Chef!
Thank you!
I end up learning, smileing and getting informed. The format is so simple but so efficient. The 3 pilars of good content: entertaining, informative and educative. Me quito el sombrero, eres un grande, sigue así.
Thank you!
Traditionally, before chillies were introduced, we have a spice called ratanjot or Physic nut, which gives red color to the food. It is mainly found in the northern part of India and was used in Ayurveda (natural system of medicine that originated in India 3000 years ago).
I have never heard of that that is very interesting!
Ratanjot is Alkanet Root in English, it's used to colour a famous dish you must have heard called the Rogan Josh, and there's an interesting way we derive the colour out of the root. So the dish's name itself has the way it's made or what's used. Rogan refers to the ghee or the fat that floats atop curries and gravies, and Josh is the firey red of the dish. Ratanjot has the innate colour which is lipophilic, therefore to extract the colour one would heat the ghee(or any fat/oil) and get the ratanjot in off the heat and the let the colour seep into the ghee, strain it and viola! You have your your beautiful deep red coloured ghee to paint your Rogan Josh
3000 years ago means 1000 BC.. Your dates are too modern. But as you are Joshi, it's more likely that you will follow dates given by your colonial masters.
Southern india had black peppers and star aniseed was widespread throughout india.
The intense red colour is usually from deghi mirch (which is a dried chili veriety which is usually added for that color and is very mildly hot) or dried kashmiri red chillis.
Since this is pretty time-consuming, I think it would be really nice to make this on a Sunday and make a lot more than is needed for Sunday night's dinner. Then on Monday after work, you could use the leftovers to whip up a nice butter chicken.
I like the way you think！
Atleast not in Hindu houses, Monday is pure day, no heavy food, not even veg heavy food.
@@Kathakathan11 I didn't know that, good to know!
@@_bats_ that’s alright, but I am somebody who makes food in huge quantity, and sometimes chicken leftovers are time saver on other days. Time is precious. And the amount of processing tandoor recipes go through its worth storing it. Butter chicken is something I never had despite being in India, until recently. It’s definitely indulging recipe. Happy cooking.
@@Kathakathan11 So that's why it was so hard to find even eggs on Mondays, but I seem to recall it was a tuesday...my memory is fuzzy, been a long time since I was there at Delhi.
This is a meal that I doubt I would ever make at home. Gathering the ingredients alone would be a major task. That being said, what an amazing dish! I will definitely order it the next time we are at our local Indian restaurant AND will have incredible respect and gratitude to the kitchen staff! Great video, thank you.
That's the neat part.. most urban indians don't make it from scratch.. just buy a tandoori chicken premix and curd.. marinate it with chicken and grill.. hardly takes an hour of work & saves a lot of money
@@pm6127 or well we already have 95% of all these items in out house and just need to gather the other 5% which ain't that tough for us
Wow, thanks for featuring this. Learned so much. I love Indian cuisine, but I could not bring myself to try to cook it because damn... I'm Filipino, and we already have our own set of spices and condiments that we have to slowly build. My pantry is 80% condiments and spices, 20% snacks and canned food. Indian cuisine is so rich and colorful.. and prolly expensive to build, even with just the basics. Plus, Id rather leave it to the experts: local Indian restaurants in our community who do it best.
thank you!
I wouldn't say its that much more difficult than Filipino cuisine to setup a pantry and for a home cook a lot of ingredients can be subbed in. Something this complex wouldn't be as easy to sub ingredients in but there are a lot more recipies that you can replicate with your pantry.
I ate a spring onion, cilantro, mint cutney once, and it has been impossible to replicate it since.
P.S Jaggery is unrefined cane sugar i.e obtained by cooking cane juice till the water evaporates.
the video is not just about reaction. It’s about Educating the Viewers about Food, and It’s Origin/History.
right after I watched this video, went to google and search for spices before chillies. 😀
Before the chilli, i think the heat came from pepper. The restaurant curries are so bright red. Homemade ones are usually yellowish due to addition of tumeric or orange due to tomato and onion paste or on the light brown side. This happens when tomato and corriander leaves are ground together. To get a white curry, onion and cashew is cooked with green chilli and then ground together. All the colours of Indian curries are natural when made at home. Some restaurants add artificial colors.
Before chillies, Indian cuisine traditionally used peppers, mostly black. For color, I think it was turmeric for most people, on most days, but saffron was also used
Tried it at home but instead of cooking in the pressure cooker for 25 mins I did 20 mins and 5 mins over the grill with melted butter and king chilli while grilling. It came out delicious ❤ I prefer it spicy so I used King Chilli. Anyone using King Chilli please use moderation as it's the hottest chilli in the world
Coconut chutney is my personal favourite. Usually paired with dosa, idli or vada but you can also dip other snacks in it.
- For colour: as many have written, we use “Ratan Jot”. Specially used in Rogan Josh and Tandoori Chicken.
- Spacer in the pressure cooker: So that the chicken don’t stick to the bottom, as it’s directly over flame.
- Cloche : Cling film might melt if it accidentally touches the hot coal. Best is to use a bigger bowl and invert it over. Or, if the bowl is deep enough, use Aluminium foil.
- Use of BBQ/ Grill : in many small places they do it grill that they use for Kebab.
Yes jaggery is cane sugar. The molasses and crystalline sugar aren't separated. Not hard to find in the UK unsurprisingly.
Tbh for a quick home tikka recipe I'd just blitz garlic, ginger and chilli, add into yoghurt and marinate the chicken/meat overnight in the fridge and grill or air fry the next evening.
before 'Kashmiri chilli powder', black peppers, garam masala and saffron was used for the 'colour' not as vibrant but worked
To impart heat faster and maintain high temperature like tandoor /European oven, we also use salt as a base and then place the steel ring! This makes sure the heat imparted is homogeneous!
Hi James,
While understandably it takes a lot of time to make each video nothing would please us more than having more frequent uploads. You always have something to add and your passion really shows through. Looking forward to your next upload.
Thank you! It does take a lot of time for each video but I will try to make more!
I do agree.
Loved this. I so want a tandoor at home. I once rented a place and asked if I could build a clay oven in the garden - I think the owner was thinking pizza oven and put a stop to my plans when the hole was 6 feet deep 🙂
Use earthen pot inside a steel barrel.. ie tandoori over..
🤣 I would love to have to space to have one!
Love it on Sundays watching your and Chef Brians Videos.
Thanks for the content every week.
Thank you!!
Have done pickled Jalapeno, stuffed with a filling of peanut butter with a little Chutney mixed into it. A fun appetizer done by a local themed restaurant. Was done as a conversation starter for the tourists visiting and locals. They could go home and tell the friends and neighbors the unusual dish they had, along with the roasted Buffalo bones, prickly pear drink, Elk and Qual. The chutney gave a seasoning hint the unknown. ( have only found one jar of chutney in the major grocery stores were I live) English brand of course. The peanut butter seemed to tame the heat of the pepper by coating the pepper as you chewed it up.
For lustrous Tandoori - first marination overnight is always the best. I prefer Cornish hen than a full grown - “fat” chicken 🙂😇- using Vedgi chilly mixed with Mustard oil & turmeric- which gives the alluring red color ✨👍
Hi James before peppers came to India the food was quite different we did have saffron but mostly everything was yellow from turmeric. We did use lot of black pepper due to its medicinal properties .
Hope this helps
Thank you it does!
I love the improved quality! I love how u dont just repeat what he said and giggle like u used to do, love this new type of commentry. Please continue.
Thank you!
Before chilis, indian cooking used black peppers, long peppers, white peppers, brown and black cumin, ginger, and a lot of spices we still use today.
Black pepper and long pepper were used instead of chillies.
Natural Yogurt (sour, unsweetened) was used instead of tomatoes
Really nice video! The whole thing was profesional and clear... that team deserves more views 😅
Black pepper (native from ancient times) was used for hotness in older Indian cuisine and food wasn't about colour so no substitutes for that probably. Indian food has always been about simplicity and purposeful diet until foreign cultural penetration
interesting!
Sanjot kher is really good chef i follow his recipe and its never disappointed me ever..😊😊🔥❤️🥰👍
Before chillies they would use coxcomb flower powder and ratanjor tree bark for colour.
Hey james in indian food we usually dont use food color for spicy food mostly we use Kashmiri red chilli these chilies are not hot but gives our food a red colour. And food sweets we do use food colours.
Thank you for the explanation!
As for your question, South dishes still use old methods and they tend to be yellowish in colour due to turmeric and for spice there are Veritys of other chillies native to here they are used in freshly picked and diced or crushed form
I have actually tried this recipe.. i used the pressure cooker method... but i didn't use the stand to lift up the chicken... The chicken became really soggy , and then i tried to evaporate the water and juices of the chicken so i opened up the lid of the cooker and put it on high heat... the water did disappear and i even got some char in it, but the chicken was soo dry , it was borderline inedible... so i made up a quick tomato sauce with some cream and ended up making some cheap version of butter chicken... although i kinda screwed up, it tasted delicious at the end.
That was my first and last attempt at making tandoori chicken at home , haven't done it ever since
Yeah Portuguese brought Chillies/pepper in India, but to the mainland India. But here in Northeastern India Chillies were already here since time immemorial. The aborigines/ethnic tribes here already cultivated few varieties of pepper mainly Ghost Pepper/Bhut Jolokia, Demon red chilli, Birds eye chilli,etc.. There are even Wild varieties of Chillies endemic to NorthEast India.
This is why NorthEasterners have significantly high resistance to pepper Spiciness than other parts of India.
Fun example: Good example is Myself & my Family, we add 300-400 grams of Chillies to cook about 600-700 grams of Meat. Acc. to us, Chillies boost immunity 😂
thank you!
for color Kashmiri red chillies is an age old method used in our food, we use other means like Ratan Jot ( alkanet ) , roasted walnut etc to give our dishes some dark color. Other means to achieve color is by frying onion and making a paste out of it
Couple of pro tips for tandoori chicken -
1) Using raw blended papaya in the first marinade should make the chicken alot more tender without adding any papaya flavour.
2) This is my personal opinion but I don't like to temper the mustard oil. I like the zing it provides and most of the pungency should go away once you cook the chicken
3) Rather than basting with butter you can use ghee or even mustard oil or a mix of both.
3) To get a strong smoky flavour smoke the chicken after cooking.
4) Adding onion paste to the marinade will enhance the flavour.
Nah.. papaya would make it into chapli kabab kinda consistency.. papaya is advised for mutton which is tougher than chicken.
@@pm6127 I've been using papaya in my marinade and it does work for me. The trick is to only use about 2 to 3 tea spoon for every half kilo of chicken
Because I was having to read the subtitles I really noticed that I paid a great deal more attention to the video. With that in mind it may be interesting to see other non-English-speaking videos. Thank you very much
Chillies are introduced to India in the late 1600s by the Portuguese. And tandoori chicken is a comparatively new dish introduced by the Mughals. So before that, there is no tandoori. So I don't think there is any need for dye in food. Btw Haldi(turmeric) is a natural dye.
9:12 before the usage of chillies in India, we used to use black pepper and dried ginger ( we called it as Sonti ) as a heating agent.
For getting red color there is an herb called Ratanjot (Alkanet root) which is put in hot oil and cooled, then it is removed and it gives a vibrant red color to the oil.
Intresting!
I haven't tried it yet, but i will. It sounds delicious and looks really stunning. One thing i do miss from the UK is the plethora of high class indian restaurants, especially the ones in London. I was lucky to work in an office on Brick Lane and just across the road there were two indian restaurants that were excellent. Any business lunch i held there. And yes, Tandoori Chicken is one of my favourite dishes, but it has to be good, really good and so far i was never able to even remotely replicate it.
What i also like with this video is, that he doesn't throw the ingredients around and treats everything with love and respect. Alone the preparation with the muslin already shows that quite a bit thought went into this.If i would have seen anybody throw food around when i worked as a Chef de Cuisine in my younger years, i would have definitely found a new use for the deep fat fryer or tested how good the knives are when throwing them.Well literally... ^^. But unfortunately it seems to be status quo nowadays to "toss" everything into your pots and pans as if you would try to kill your meat a second time and a third time when you overcook it.
Your explanation is dawn awesome. Would be glad watching you cooking Indian cuisine on your channel. Once again good video.
Thank you!
As an Indian who loves to cook and loves history (by no means am I an expert in either), I read a lot of Indian food history.
So I will provide a historical perspective.
Indians cooking marinated meats (including) chicken in a makeshift oven can be traced back over 5000 years to the ancient Indus Valley Civilization.
These mud-plastered ovens with a side opening were found at Kalibangan (an excavated Indus Valley site).
There was marinated meat (goats, sheep, buffalo, pigs tortoise, crocodiles, rats ) dishes cooked in ovens for millennia all across India.
The etymology of 'tandoor' can be traced back to Persians and Central Asians and Akkadian before that.
But in Sanskrit, the oven is called 'kandu'.
Kundan Lal Gujral who had migrated to Delhi after partition in 1947, is said to be the inventor of the tandoori chicken.
What we know as the tandoori chicken was invented much after Indians knew of chillies (brought to India by the Portuguese)
So there was no tandoori chicken before the introduction of chillies.
But a range of marinated meats cooked in an oven with different spices did exist. (turmeric, pepper, ginger, cumin, garlic cinnamon, long pepper, mustard seeds, fennel seeds, and fenugreek)
Thank you for the information!
Black pepper was used before chilli in India. If we go back a bit in history, Chillies and Tomatoes are fairly new additions to Indian food. Chillies came with the Portuguese. Before the Portuguese arrived in India, they used something called Pippali, which translates to long pepper. The tandoori items i saw on the streets in Mumbai were more yellowish, white and slightly red/orange-ish from the addition of Kashmiri chilli. Food dye is added often in the West because it's what people associate with Indian food. Personally, I never bother adding colouring to the food I cook. I like food looking like food, and not like a venomous frog laying on the plate.
that is very interesting!
That's the colour I was expecting! Crimson rather than red. Also the exposed bone is always something I've seen and never thought about, that one little cut makes a functional difference as well as a visible one, good to know. Also can't go wrong with a nice tomato chutney.
One thing I did think of when you mentioned about uses of spices - where I live pretty much every traditional meat dish is flavoured with herbs which makes me wonder what food people have been trying that they call European (and specifically British) food bland.
9:10
Chilies, a staple in Indian cuisine today, arrived relatively late to the scene. Before the 16th century, Indians relied on black peppercorns, long pepper, mustard seeds, ginger, and garlic for heat and complexity in their food.
Wonderful reaction to the recipe. Lots of insights. Here’s mine. So I did make a mistake once of keeping the chicken in the second marinade overnight. I had some chickpea flour in it which didn’t let the marinade become too watery BUT the chicken had basically disintegrated. It make mush after I cooked it. My guess was that the acid in the curd basically cooked the chicken. In anycase, he is right not to leave the chicken in the second marinade tooo long.
For the indian dishes artificial colors were not used... We always preferred natural colors... The yellow orange in biryani from kesar... Kokum for blackish purple... Kashmiri chillies for red color... Turmeric for yellow... Pistachios spinach etc for green... Roasted black garlic onion and coconut for black curries etc etc
Portugal traders brought chillis and before that black pepper was being used in Indian dishes. There were a few native chilli varieties but mostly black pepper was used.
Kashmiri Red chilies are for adding red colour, be it curry or non veg. Normal red and green chillies are for to add chilli taste( you need water water &and water are consuming). Kashmiri laal (red) mirch(chilli), you can take it as, herbal colour, if done perfectly!
If you wanna know what was the cuisine like before the introduction of chilli … you’ve to talk to Bhaskar Menon owner of Mala Akbari restaurant in Delhi.. his cuisine is based on ingredients of different civilisations
Before chillies it was mostly pepper and there might be some other additives for the spiciness, long pepper is one such item
This looks absolutely delicious! Chef Makinson, you have fantastic videos, thank you sir for sharing them here.
Thank you!
There is a spice known as Ratan jot (Alkanet root), it's not used much now a days but still used in Rajasthani dishes like "laal maas". It gives dark red color to the food.
16:53 James casually roasting Jamie Olive Oil 🤣
🤣
Most of the chicken we get here is fresh, I mean we select live ones and have them feathered and have the unwanted organs removed.
Maawal and ratan jot
Cockscomb Flower also called mawal was used in Kashmir for red colour.
Ratanjot is like a root that imparts red colour.
The kashmiri red chilli is different from other red chillies as kashmiri red chillies are mostly used for just coloring and it has very less heat.
For color we had alkanet root, Kokum, colored flower stems, dry amla / Indian gooseberry, jamun/ Indian blueberry, charred coconut etc.
Indian food didn't always had this many spices, there were still use of more spices that say mediaeval European cooking of course but still not a lot, Indian food is generally very simple and has always been like that, It's just that has been made complicated by the constant evolution in cooking style by the invaders in India.
Also , there is a style of cooking a sort of mini cousine u can say that is called Satvik food which is food cooked with minimal spices and no garlic and onion, It was generally temple food with anicent ayurvedic techniques used to make it more healthy and nutritious. This tradition needs to revive in India.
Interesting because using a lot of spices is associated at least from our perspective with Indian cuisine.
I'm surprised Chef James didn't bring up the rings he was wearing while rubbing the marinades and stuff. I feel like he always mentions it and now I always notice when people are wearing them when cooking, haha.
you see it in almost every video review
Gracias por tu trabajo chef , que tengas una excelente semana ! 😊
Thank you!
Kashmiri Mirch is not spicy enough but gives a great red colour, most of our Indian Cuisines use this chilly AKA Kashmiri Mirch to add red colour instead of synthetic colour.. And Degi Mirch (aka Daegi Chilly, also red in colour) is used to add the hotness in the dish!
Tried it and it turned out SO GOOD
Fascinating video. I doubt i'll ever attempt this but thanks for the tip on Bar Bar in BCN. Will give it a try next time i fail to get a table at Cerveseria catalana!
Use the fork app when you go to face 30% or more
@@ChefJamesMakinson thanks for that. Quick one - thoughts on best Arros in BCN? I usually go to Mana 75 but would like to try somewhere new and a bit less flashy
@@paulshepherd5649 7 Portes is one and Botafumeiro is known for their seafood
@@ChefJamesMakinson very much obliged sir. Thankyou!
That's "kashmiri mirch" it is used for colour only, it is not hot, for hotness red chilly powder is used
In Pakistan, at home, we mostly something called an "angithi" (would highly suggest you look it up if you don't know about it) which is a makeshift fireplace situation with burning coals, we skewer the meat and rotate it over the coals kind of like a rotisserie, and baste with some type of fat like ghee or oil throughout, the coals add the smokiness of a tandoor as well as the charred bits!
@chefJamesMakinson before kashmiri chilli, a whole spice known as ratanjot was used, its still used in some receipies like laal maas (red mutton) recipe in rajasthan, india. Its looks like a bark of tree and once it is put into hot oil, it leaves a red color
Before red chillies, my granny told me ratanjot bark was used to give the vibrant red colour.
I really love your reaction on every dish and sharing your culinary knowledge with us about that dishes in entertaining way i really want to see you cooking some indian dishes for your Indian fans i really want to see you cook Indian dishes ❤❤ btw i really love your content Chef lots of love and blessings from India chef james❤❤❤
Thank you!
before chillies black pepper was used, turmeric for yellow and earthy taste, and in someplaces actually some types of red flowers were used for red colour in the gravy. But in many households the roasting(we say bhunaayi which you can actually say caramelize) of vegetables espeically the onions and other vegetable gave the nice red blown colour.
Note: turmeric was mandatory, any savory cooked indian dish having water without turmeric would be considered as sin and only be served in mourning period of 12 days in India.
As a regular home cook ive never wondered what “make” a knife is 😂 maybe u can make a video on different qualities, makes, or something like that? Always enjoy your content!
Good idea!
18:28 that should have been mint (pudina). Probably a subtitle mistake
Muslin...as a brewer, it's cool to hear you talking about something that is right up my alley! haha
This video made me think, man...
To remove smell from meat marinating in vinegar gave the best results, wild ducks and rabbits especially. Smoking mustard oil is nit necessary for two reasons firstly it gives a flavour of its own and secondly the tandoor cooks at high heat which will round off the sharpness of the oil.
the aesthetics of this are insane. wow, really good eye on the guy!
Rewatching this, and I’m always happy to see more representations of Asian/Indian food done right. I love the thoughts, especially after we watch some not so good ones; and seeing what it can be when done right.
Kashmiri chillies is known only for it's color properties.. It doesn't have any heat or flavor.. For heat and flavor purpose you can use any South Indian chillies.. Like byadgi, Guntur, Salem etc... 🤷🏻♂️ In indian cooking especially curries and sambar Byadgi is considered King of chillies for it's rich flavor profile and medium heat. If you want to one up a notch you can mix it with Guntur for increasing the 🔥 .. 🤷🏻♂️
The reason he added the cookie cutter lid as so that the plate doesnt heat quickly charring the chicken, he wanted to heat the whole setup evenly. If you put plate just at the bottom of the cooker, the plate will get hot quicker.
Combination of turmeric and tomatoes as its red already ( or any other acedic ingredients) as turmeric turns into red in acedic condition... And in some sweets to give it a orange or light yellow color we use saffron...
The first time I ever tried to make Chicken Tandori at home, I tried mixing all the spices myself, the recipe I was using called for a pinch of cinnamon...POP! top came off, the whole thing all over the chicken as it was cooking in the pan 🤦♂️, scraped off as much as I could and tried to salvage it, actually turned out...okay. but ever since I use pre-mixed blends. 😅
Even in india we use premixed blend and add only basic spices like chilly powder, cumin powder extra.. as per quantity.
@@pm6127at the time I couldn't find the pre-mix.
It was kinda funny at the time. Just like the kitchen scene from Mrs. Doubtfire. 😅
I have learned so much from you and want to thank you for it.
Thank you
Also, most Ayurvedic dishes don’t have chilies in them. They do have spices as per need of the patient, but have observed no chilies, now a days the recipes are modified and so have our habit to eat more chilies. Even winter we make pepper dinner, it’s basically rice made with pepper, sticky dal with pepper and coconut chutney with pepper and ghee. Now it’s sounds boring, but each dish has very different taste. It helps in sweating during winter, again very very important to release toxins.
Khichadi?
@@natalkumar6132 khichadi isn’t Ayurvedic, at-least not entirely. My Ayurvedic doctor told me so. Even I thought it is. We have something called rice pez in Marathi cuisine. I think that’s more like something he suggested to eat. Our diet is nowhere near Ayurvedic diet. And that’s fine. Khichadi is definitely traditional, and yes many khichadi recipes don’t have chilies as well. I mostly eat it on bad storms here day, so obviously chilies are avoided
I did try this recipe, and it was the best version of tandoori I have ever made.
Just saved this video... I LOVE chicken tandoori. I do prepare it sometimes, but in a very simplified way, in my "standard European oven"... It tastes quite good though 😋😋.
This recipe looks, sounds, and I'm sure tastes, excellent. Thank you for this, and thanks to Chef Sanjyot Keer for all the tips and the very clear explanations. 🙂
Now, there's only one thing to do. 🙂
GIMME CHICKEN! 😁😅
See you next time! 🙂
We don't use color dye in Indian cooking. We use Kashmiri red chilli powder (which is less spicy and more color) or beetroot to add color to gravies. Also frying Kashmiri chilli powder in oil increases the redness of it.
It's only street food or hotels that use short cut and use food color.
actually they used chili but not in powdered form but actual red chilli paste made from a kitchen device called "silawat " a different types of Mortar and Pestle used in India it was used for making paste for every spices and also make them in Powder form...
Love his recipe so fast and easy will try it out
You get two types of jaggery - one made from cane sugar (which is usually light in colour) and the other from palm sugar (which is very dark and has a very pronounced earthiness). Depending on where you are in the country, you would use one or the other.
Thank you for the explanation!
Chef Sanjyot has a ton of tricks! this looks as tasty as it gets!