Be sure to check out our other Butter Chicken Reviews! Joshua's TANDOORI Chicken: kzread.info/dash/bejne/dItnlsaxYpzId6w.html Chef Ranveer's Delicious Butter Chicken: kzread.info/dash/bejne/oWVmxKiFqdi_n5c.html Matty Matheson's Butter Chicken: kzread.info/dash/bejne/i5uiq8uves-2Ybg.html YourFoodLab Butter Chicken: kzread.info/dash/bejne/jGx9qbiGY7KrmLA.html Jamie's No Butter, Butter Chicken: kzread.info/dash/bejne/YqGevLdtcc63Y6g.html Jamie's No.2 Better, Butter Chicken: kzread.info/dash/bejne/eKt_zMuTfbuTkrA.html

@Michael_Brock

Жыл бұрын

Plus smell is the only sense that wires directly into the higher brain centres. All the other senses route through the reptilian core then the primordial mammalian functions. So smell is much more tightly tied to emption and memory.

@antlerman7644

Жыл бұрын

18:45 was such useful information! So that's whats happened to some sauces I've made!

@operatoncreation6396

Жыл бұрын

@@antlerman7644 he is such a good source of cooking, his chicken work is god tier... sgt pepper LETS GOOOOOO

@tayyabaamir7730

11 ай бұрын

React to Pakistan’s mutton karahi

@tayyabaamir7730

11 ай бұрын

React to Pakistan’s pulao recipe

Well, to answer James' question - Naan is definitely a restaurant thing. People who like to cook at home and learn by trying new things will try these at home, but because a proper naan requires a tandoor oven, you'll never get that proper feel at home. But, coming to a slightly more important reasoning now - butter chicken itself isn't a dish people regularly make at home. And this trend isn't specific to butter chicken, but rather all those rich creamy gravies(or curries), or tandoor dishes, that are very commonly bought at Indian restaurants in western countries tend to be a part of what is considered as "restaurant food", i.e. stuff that you mostly either order in or go out to eat. The food that is prepared in homes across India tends to be very different from what you would find in a restaurant menu, and usually is mostly lighter and healthier food. You're more likely to find potatoes, gourds, beans, carrots, wilted greens, peas, lentils, etc along with plain steamed rice, vegetable pulao, or flatbreads like chapati or paratha. These items tend to not be attractive to Indian customers at an expensive restaurant, so there the menu has to adapt to the desire to eat food that has stronger spices and a rich texture.

@matthewwalter67

Жыл бұрын

They make naan in clay pots in third world countries

@RonniBeier

Жыл бұрын

i agree with the naan part.. but definitely not this part " - butter chicken itself isn't a dish people regularly make at home. And this trend isn't specific to butter chicken, but rather all those rich creamy gravies(or curries), or tandoor dishes, ".. here in Denmark at least in my area.. there are a lot of different cultures, and i will guarantee, that at least 1 in hundred, are making one dish a day, there fits in this category.. and we also make these our self.. not the naan tho.. ;)

@jwanilpatel3223

Жыл бұрын

If u think a real tandoor naan and a home naan is the same thing u have problems ....i am indian and i cant cook it like a real tandoor and i have 20 years of experience

@rogermoore27

11 ай бұрын

Thank you my friend

@SuperSpecies

11 ай бұрын

@@RonniBeier the original comment was talking about from the perspective of people living in India

Naan is totally a restaurant thing, unless you really go an extra mile and make it at home, which is rare. As for adding egg or yeast, you can add those, but if I'm not mistaken, we don't add either of them for naan here. The recipe I make contains baking soda and powder. And the technique I use is that I add water at the base of the naan after rolling it, make sure the tawa (pan) is smoking hot, and stick the naan to it, then flip the entire pan upside down and cook it slowly on the fire. After that I flip it again, remove from the pan and light char the base, literally 5-10 seconds, and then brush it with garlic coriander butter/ghee. Great reaction as always!

@ChefJamesMakinson

Жыл бұрын

Thank you! I can see it being a bit of a pain to make at home

@djoetma

Жыл бұрын

I just buy if from an Indian store. The owner makes them and you can just warm them up.

@prabuddhbansal2400

11 ай бұрын

@@ChefJamesMakinson Yes it is a lot of pain (bread) to make at home :D :P

@70newlife

9 ай бұрын

​@@djoetmathose are horrible.

@Dctctx

7 ай бұрын

@@djoetmastore bought is awful no matter where you get it from

About the onion, a friend of mine was a chef in India for 37 years and he says that this guy is correct. Originally there's no onion in it. Only the last 15 years or so people added it to the dish. For the rest of his methods used my friend said it's very close to authentic and he had no complaints at all. Especially the sauce looked amazing and he would serve thet in his restaurant for sure if it tastes as good as it looks. He does complain a lot about other Indian chefs on KZread claim to make authentic butter chicken saying they're just Ramseying it up. Meaning they make it more fancy like Gordon ramsey tends todo with his dishes. My friend said hes gonna follew this method exactly on Monday and give me some. Really excited.

Yes, in every household in India, we usually make Roti(Chapati) on a daily basis(Almost). Firstly tandoor takes up a large space and is very hot so it's rare to have a tandoor in an Indian house. So it is not feasible for a person in a household to stand in such heat. Plus rotis are easier and faster to make, and Indian people live in a big family. So they can provide hot rotis instantly instead of waiting for a nan while they have already started eating. And this guy naan was more like a paratha than a nan. Nan is usually a bit fluffier and thick.

@ChefJamesMakinson

Жыл бұрын

very good to know! I would love to learn more about Indian cuisine!

@chickenpower5732

Жыл бұрын

I have finally learned how to spell the words my mom says. Thank you good sir.

@shreeramhegde

Жыл бұрын

North India* South India more rice than wheat Also north east more rice than wheat

@sidharth97

Жыл бұрын

​@@shreeramhegde Second that, Eastern India too mostly rice over roti/chapati. But all else is true

@subhodutta6163

Жыл бұрын

@@shreeramhegde true, also in north east bamboo and sticky rice are commonly used in cuisine

Hi James, love your videos. I am not a professional chef but a foodie from India. I love how non-vulgar your reviews are and it’s hard to find these days with comedians doing food reviews. Especially love when you review Ranveer or YFL. My favorite channels. Regarding some questions in your video: 1. Yes, we don’t usually make naans at home. They cost like $0.5 in normal restaurants and $1.25 in fancy ones. 2. The naans in this video look a bit undercooked and I guess would be a bit rubbery when tried. Normally naans are softer than tandoori roti but still are cooked properly.

@ChefJamesMakinson

Жыл бұрын

Hi! Thank you very much! I try to keep things clean. I love naan and normally order when I eat out but since I don't have a tandoor I don't really want to make it at home as it is not the same thing.

@AdityaSingh-fu4zp

Жыл бұрын

@@ChefJamesMakinson definitely its not the same thing, tried making it once dunno what it was, maybe more of a wheat pizza base or something

@anshusrivastava6768

11 ай бұрын

@@ChefJamesMakinson You can definitely make it at home using the above recipe that involves sticking the naan using water and roasting over flame, this mimics the effect that tandoor gives to the naan. One thing to note that it does not use any oil while cooking. PS: We've tried it at home and it comes close, but it is a hassle to make and uses maida (refined flour) so we tend to avoid it

@ashwin.unlead

11 ай бұрын

yes it works made it during the lock down butis a lot of work.@@anshusrivastava6768

Sonny’s a great guy. Cooked a few of his dishes and never been disappointed.

Between you and Ethan Chlebowski, I am loving all the inspiration and tricks for cooking at home! I've been looking for a good naan recipe for ages too. Thank you!

@ChefJamesMakinson

Жыл бұрын

Awesome! Thank you! Ethan does do a great job!

@brick6347

Жыл бұрын

Well, with a name like Chlebowski he was bound to be a good cook!

@juneirarnab2006

Жыл бұрын

​@@ChefJamesMakinson plz check him out some time.

Yeah usually in pakistan and india we use roti instead of naan in our homes. Roti is basically like a flatbread more akin to a crepe made of wheat or corn flour.

@ChefJamesMakinson

Жыл бұрын

Very interesting! I would have thought naan was more common at home

@bilalahmed-bu7bi

Жыл бұрын

@@ChefJamesMakinson It's usually eaten in restaurants or when you have guests over

@anoopsachdev5772

Жыл бұрын

​@@ChefJamesMakinson No one eats Nan at home in India. It is always roti at home and nan in the restaurant.

@AdityaWaghmare

Жыл бұрын

More akin to tortilla than crepe

@darkreaper4990

Жыл бұрын

@@anoopsachdev5772 I eat naan at home... but it can't really be called naan lmao. it's good enough tho. goes really well with chili chicken (indo-chinese version).

Roti is a much more common and staple food in Indian households than Naan. It is also a much healthier option as Naan is usually made of maida (refined flour) to give them that special texture while household rotis are made of whole wheat flour.

@ChefJamesMakinson

Жыл бұрын

😉

@70newlife

9 ай бұрын

Got news for you atta is loosely translated as whole wheat flour but it is not really whole wheat flour. There's very little difference between atta and maida.

@forest3064

8 ай бұрын

@@70newlife That is not really true, atta is definitely whole wheat flour, I have seen it being made

@asurakengan7173

7 ай бұрын

​@@70newlifea lot of Indians do make their own atta(from farms to plates) and it's definitely whole wheat. We even mix a few more grains together to make it more healthier.

If marination only needs 10mins, we are doing some magic sorcery here in this world

@ChefJamesMakinson

Жыл бұрын

😂 hahaha

@apurvpr

Жыл бұрын

😂, just a top notch comment

@HoshikoStarz

Жыл бұрын

@@apurvpr 😂😂😂 if its not sorcery and magic, i dont know which world im living that could marinate food for 10 mins

@apurvpr

Жыл бұрын

@@HoshikoStarz i shared a screen capture of your comment with my family and they are laughing from last 1 hour 😂

@HoshikoStarz

Жыл бұрын

@@apurvpr 😂😂😂

Him beating the fridge is his weird ass signature, he will be the first to die in the robot uprising 😂

I make naan at home with my mom, but I think it’s more common to have roti. Roti is pretty much flat and does not use yeast and does not contain egg while naan is fluffy because of the yeast. My mom taught me the vegan version of Naan though. The friend that taught her was vegetarian and my mom didn’t want to use up precious eggs.

@ChefJamesMakinson

Жыл бұрын

that's what a lot of people say! I think Chef Ranveer has a vegan recipe for naan, I will have to see it!

@Maplecook

Жыл бұрын

Vegan naan: Vegaaan. hahaha I'll see myself out, guys...

@AdityaWaghmare

Жыл бұрын

@@Maplecook Indians generally make it vegan, mate.

@Maplecook

Жыл бұрын

@@AdityaWaghmare I just couldn't resist the pun! haha

@UnixSysV

Жыл бұрын

btw, yeast is vegan

First time seeing this guy. Thanks, Chef James! When i lived in LA there was a small Indian place up the street. It was really small, like a family place. I have no idea what anything was called, i just pointed to it and got a giant portion. It was SOOO good oh my god!!! With warm home made naan. Oh i miss that place. ❤ Looking forward to the egg fried rice video!!

@ChefJamesMakinson

Жыл бұрын

😂 it can be difficult to find a good Indian restaurant! me too! :)

@se7inhand

Жыл бұрын

Sonny is great fun to watch.

When I cook chicken in that style, I use the toaster oven on the highest rack and just use the "toast" setting. It mimics the salamander I used in restaurants better than anything else in a home kitchen to get those little toasty bits, and it's a lot more efficient than heating up the main oven.

You should review more of Sonny’s videos. Sonny is very legit no nonsense with his presentation giving insight as to why you should or shouldn’t do this or that so he has earned my sub. He did a Biryani video recently so that video may be worth a review.

@ChefJamesMakinson

Жыл бұрын

I want to! he seem like a very cool guy! He remides me of a good friend that I used to work with in Barcelona.

This is awesome. Sonny is really good. He is very watchable but the thing that I like is that he has a great grasp on technique. As I get older I find that I can find any recipe/list of ingredients on the internet but it is sometimes difficult to get the different techniques from the recipe card.

Sonny is the best. Once you start watching him you can't stop. You will also start to better understand his refrigerator rage, which goes back to his days in Colorado (he now lives in Austin).

Great video- I love these cooking reviews that you do. You mentioned quick peeling tomatoes by dropping them in the deep fryer. Another option is to just drop them into a pot of boiling water briefly and then put them in an ice bath. It works very well and is more convenient for the home cook. Keep up the great work!

@ChefJamesMakinson

Жыл бұрын

Thank you! yes I was explaining what we do in the kitchen because the fryers are already hot so instead of getting a pot of water on and waiting for it to come up to a boil you drop them in a fryer

Sonny's videos are great! I like his energy in the kitchen and I've definitely just binged his videos in the past as entertainment 😂 And he seems to know what he's doing in the kitchen as well 😁

@ChefJamesMakinson

Жыл бұрын

He does and you can tell when someone has experience or not!

@mowas8620

Жыл бұрын

@@ChefJamesMakinson Also the hitting the fridge is his thing. Ever heard the saying "taste so good it make you wanna smack your mama?" well he beats up the fridge lol

@JerDCBear

Жыл бұрын

He's crazy! In a good way!

@JohnSmith-wh2ob

Жыл бұрын

@@mowas8620James’s reaction makes it better from confusion to entertained

Hallo fellow nieces and nephews, hi nephew james 🫠

@ChefJamesMakinson

Жыл бұрын

Hey!

@texasforever5776

11 ай бұрын

You're not Uncle Roger......please stop creepy.

I think he's got it kinda the opposite way around. The chicken tikka masala that is considered the national dish of England would be made like this, cause it was invented in England and they add the chiken tikka that is grill in a tandoor into an almost tomato soup kind of sauce which has no onions. Butter chicken does have onions in it, at least in india, but when we make tikka masala in india, that sauce is way more punchy. Butter chicken is the rich makhani sauce with tandoori chicken And Tikka masala is a strong and spicy makhani sauce with tandoori chicken, and it's heavier on the smokyness. The word makhani means buttery, so butter is central to both the sauces.

@ChefJamesMakinson

Жыл бұрын

hmmm. 🤔 I thought it was with butter chicken. I like tikka masala but it always to mild for me I normally order the vindaloo.

@floppy_hands1770

Жыл бұрын

@@ChefJamesMakinson vindaloo is too spicy 🥵

@JohnSmith-hm1lj

Жыл бұрын

@@ChefJamesMakinson I always order (and make myself) vindaloo as well, but very rarely can I get a place to make it spicy enough for me. I almost always have to do that myself. I was a service industry GM, so I can understand their fear of making it too spicy and ending up with wasted product, the enemy of all margins. 👍🏻

@Sniperboy5551

Жыл бұрын

@ChefJamesMakinson I just had lamb vindaloo last night. It’s pretty spicy, but it’s so delicious. The fact that you normally order vindaloo gives you even more credibility in my book 😉

@Superintendent_ChaImers

Жыл бұрын

Um, wasn't tikka masala made in Scotland?

It's so nice when this little boy gives an approving nod! I feel so good for the one he's reviewing!!

Loved the video. This guy keeps you from getting bored without being goofy. I loved every second, even making the nan. I hate watching bread being made, but I liked this. I, too, love Indian and this dish looks to die for. The nan drove me crazy. I always eat it plain (w/o the garlic) but Id be willing to try it this way, just because HE made it. I'll be looking for more of his vids. Thank you for showing me this .

@ChefJamesMakinson

Жыл бұрын

I like his style as well!

Chef James that was a great video I enjoyed it and it's very detailed which is helpful for someone who's not used to preparing Indian cuisine. Thank you.

@ChefJamesMakinson

Жыл бұрын

Glad you enjoyed it! :)

For naan recipes Adam Ragusea has a couple of them which are very interesting. I still haven't tried them, but the tawa style seems very interesting for getting the tandoor oven treatment with just a cast iron pan. Kenji also has one in a pizza oven.

@ChefJamesMakinson

Жыл бұрын

I will have to see it!

@galihad1980

Жыл бұрын

Adam's vid is fantastic and his trick with the cast iron makes amazing naan at home.:)

@70newlife

9 ай бұрын

Yeah those tens of thousands pakistani videos by pakistani home cooks both in Pakistan as well as abroad are totally useless but some white guy becomes the go to expert😂😂 Pakistan where it's more common for people to eat Tandoor roti or naan brought from tandoor around the street corner than India where eating naan at home is pretty much nonexistent. You know it's 2023 we have something called internet, google, KZread etc

This is great! Very interesting to see the instant take on everything without it stopping too much. Typical reaction to Sonny and his arch rival "old refrigerator"! Sonny is really silly, but he's one of my favorites with all his quirks and stuff! He's awesome!

Excellent! I recently discovered this guy, plan to look into his stuff.

I've made this recipe (except the naan part) about 3 times now and have made a few changes each time. I've loved each batch I've made of it since the first one.

@ChefJamesMakinson

Жыл бұрын

very good to hear! :)

@SandeepSinghMango

9 ай бұрын

What changes did you do?

@hatcherp1393

9 ай бұрын

@@SandeepSinghMango Ended up removing turmeric from the chicken marinade (saw it in a few other recipes that it didn't call for it) and then instead of cashews I've used cashew butter. The time I used whole cashews they didn't blend well into the sauce I felt and even after straining it felt grainy

Hi, James. Love the use of the word 'bloody'! My favourite curry is Goan Fish curry. There are some Ghurka restaurants/takeaways near where I live that do them really well if you know the owners; their Lamb Momos are phenomenal. Until I worked with a chef from Bangladesh, I didn't even know that Vindaloo means wine and potatoes - duh! Great post as always 👍.

@ChefJamesMakinson

Жыл бұрын

Thank you! haha

@invisiblekid99

Ай бұрын

@@ChefJamesMakinson Definitely picked that up from your UK side!!

10:49 for naan , as an Indian cook , I would recommend you to search for a process called " khameer" this the only thing we do here . No yeast , no eggs. Although eggs and yeast looks pretty convenient yet we don't do it here . Secondly when we cook butter chicken or any other dish that requires naan we simply go out and generally at every corner there's a home kitchen where there's tandoor type food corner from where we just go and give money and say pack few naans and in 5 minutes or less we take the naan back and serve .

I like that you are doing more deep commentary on this "reacts" video. Thanks for your advice!

@ChefJamesMakinson

Жыл бұрын

I'm glad to hear!

I've never had indian cuisine, but theres a Curry based dish in my home country Ecuador which is called "Encocado" which is usually named after what it is accompanied with such as "Encocado de camarón" which is coconut based curry with shrimp or "Encocado de cangrejo", same with crab. Its an absolute delicacy.

You should definitely review some street food from India as it’s very popular here like pani puri, vada pav, and pav bhaji. We would love to see that and hear your thoughts.

@ChefJamesMakinson

Жыл бұрын

I would love too! but I need to find some good videos to review that have English subtitles at least

A smoker that uses actual wood (not a pellet smoker) is a pretty decent substitute for a tandoori oven. It won't quite get as hot or at least I haven't succeeded in getting it to 900f (at least not in the main chamber where I actually cook), but it'll still cook pretty well. It feels a bit wrong letting my smoker get to such a high temperature though compared to how I usually use it but the smoke flavor is pretty great.

I've never tried curry before. So I can't ay much on that subject. I live in Eastern WA state and I would heat the oven to the lowest and heat it up. Depending on what the lowest temperature was, I would cool it down to 95-105 degrees and put the dough in there to proof. Cut down on the proofing time. In the summer, I would put it on top of the freezer in the back porch and run a big fan to keep the temps to a maximum of 105. Eastern WA gets well over 115 in the summer. I also only did bread at night because the house would be miserable in spite of the AC.

@ChefJamesMakinson

Жыл бұрын

My mom just moved to Eastern WA I haven't been yet! not all curry is the same but you should try one when you can!

I haven't attempted Indian curry, I do make a Thai curry with tofu fried in bacon fat. I think my favorite Indian curry is Vindaloo, and that's probably because the character, Lister, always ate it on Red Dwarf.

@ChefJamesMakinson

Жыл бұрын

🤣

@cvmaniac7286

Жыл бұрын

@@ChefJamesMakinson This is gonna be a bit of an awkward story. Years ago when i was getting tv dinners delivered to me (insurance paid due to me being disabled) i usually ended up with one that claimed to be a Thai curry. It was a processed chicken patty with julienned carrots in some kind of light yellowish sauce that tasted kind of sweet. don't know if that is an authentic dish or not. But it was rather tasty.

You're incredible as always, Chef James. We will always support you no matter what.

@ChefJamesMakinson

Жыл бұрын

Thank you so much!!

@Enthusiastic-Trainspotter-BNE

Жыл бұрын

Yep, I agree.

My favorite Indian curry is by a local place near me that makes a curry with the name of "nirvana" in it, so I'd order lamb nirvana since I love lamb curries. I haven't seen it anywhere else offered at the other local restaurants near me, but its flavor and look appears like a mix between a lamb rogan josh and a butter lamb, with the dark color/rich flavor of the former with the creamy buttery goodness and smoothness of the latter.

I'm not really sure when but Tandoori Naan seems recently introduced. Back in 2010's I used to buy Tandoori ROTI from local bakery and they used to be longer( the size of 2 T-N's) and crisp. T-N's were mostly used by hotels dunno why which became popular. Honestly I miss those long and crisp Tandoori Rotis. We try to make them in backyard when we visit village but never get the taste from back then. (Note: I don't hate Tandoori naan but don't eat them much as well.)

I'm too cowardly to do the tomato frying trick. If those babies pop you're in quite some trouble. Hot oil and tomato juice.... Those frying burns aren't fun. Especially around the eyes. Nope, no thanks. I'll opt for the extra fibre from the tomatoe skin instead of sacrificing my own again. (The luxuries of a home cook 😊)

@ChefJamesMakinson

Жыл бұрын

yeah I got hit a few times and it is not fun!

I love how confidently he said there is no onion in the authentic recipe.🤣🤣

@eskiltester3913

11 ай бұрын

Because he's right. It was mostly added the last 15 years or so

@Dctctx

Ай бұрын

There isn’t

The Butter Chicken gravy looks good enough, even if it’s not very traditional but the garlic naan I am sceptical about. For one, the cooking process doesn’t seem to be enough to cook it through properly, it seems to have marks on the outside but doesn’t seem to be cooked through properly and I am definitely not convinced about the egg. Vegetarians in India commonly have naan and nowhere in India do we ever need to clarify from the waiter if it has egg in it or not. And since you asked, yes, naan in India is not a common household dish, simply because there is a massive difference between naan cooked in the tandoor and one cooked without it. We have different types of flatbreads that we make in Indian homes commonly but naan is not one of them. It’s an extremely popular thing to eat at restaurants though. It needs a lot of skill. A good Naan is supposed to be flaky, light, and slightly stretchy though not chewy; which is impossible to get at home on a pan.

@ChefJamesMakinson

Жыл бұрын

good to know! :)

This looks amazing! I’ll have to try these recipes out soon. I’ve recently started watching more of Sonny’s videos and he’s definitely legit. I enjoy his content and personality.

@ChefJamesMakinson

Жыл бұрын

I do too!

As a side note on smells in house viewing, baking something is a common tactic that my realtors have told me in the past. They said that bread or cookies should be what is baked because most Americans have nostalgic memories of both of those scents (usually from grandparents, for my generation). Since memory is most strongly linked to scent, you can trigger a stronger emotional and nostalgic response by using a scent associated with pleasant childhood experiences.

@Sniperboy5551

Жыл бұрын

I was so happy that James included that anecdote in this video. I’ve heard of that tactic before, it’s brilliant.

@annek7262

Жыл бұрын

@@Sniperboy5551 It is! It's interesting from a psychological viewpoint as well, but also knowing it is done makes me a bit more suspicious if I go view a house and it smells of baking... :D What are they trying to distract me from?!

@Dctctx

Жыл бұрын

So that explains why every house viewing I’ve been to smells like that

@ChefJamesMakinson

Жыл бұрын

it works too! :)

@ChefJamesMakinson

Жыл бұрын

cookies are another good one! :)

Once again requesting react to Asmongold $2 steak. It's a gift to the world.

@ChefJamesMakinson

Жыл бұрын

vale!

@Thor_Asgard_

Жыл бұрын

its disgusting 😂 i dont understand how the dude is still alive

I love how he gave so much efforts for this recipe. And to be fair it looks very doable. Maybe the montage got through me. But the end result of the sauce looks amazing. I would probably add more heat I guess, but it looked very neat.

A naan is supposed to be crispy, if not it becomes stretchy, for that it needs some time with direct flame (even stove flame) and best way is to stick naan on psn with water and after a little rise then invert the pan on flame

The naan looks decent, it’s a restaurant thing in India and is more thick and with more brown parts. Tandoori chicken is on point and this also is a restaurant thing. The dish we cook at home is somewhat close to Kadhai Chicken at home.

Sonny is a certified badass in the kitchen and as a content creator. Love him so much ❤

I have cooked many variations of butter chicken at home and this one is actually my favorite. It's simple, its easy, it might take some time but that result is very much worth it. I just don't add cinnamon, cause personally I hate cinnamon smell and taste in anything, but I didn't know there are multiple types of cinnamon. Its fairly hard to buy it here if we talking a whole stick and not powder (which cant be fished out later), but if I find the thinner version I will definitely try it, thanks for that tip.

Hey, I am a huge fan of your cooking and food review. Just wanted to let you know that I am from India and according to what I've learned from my mum (FYI she is an awesome cook), authentic butter chicken gravy is only made with tomato, cashew & Cream (no onion). While making chicken butter masala you have to use onion along with the other ingredients. Thats one of the primary differences between the 2 authentic gravy. All the Indian chefs recommend to add onion in the gravy to make it a bit economic coz in some seasons, tomato gets really expensive around india. According to the modern twist added to the 2 recipes the only difference left between them is spice level!

@ChefJamesMakinson

Жыл бұрын

Hey! Thank you so much! that is very interesting! I'm sure the recipe also varies from place to place but I would like to visit India one day and taste the cuisine

I made butter chicken based on Sonny's recipe and process here. It came out GREAT! I think he's right about the onions (or the lack thereof). I also use his chicken tikka masala recipe which is also great! I use chicken thighs for both, though. For the chili I used a serrano (or two).

I want that little grinder thing for mushing garlic n ginger!! Using a garlic press is ok, but that garlic looks sooooo moist done this way...

@ChefJamesMakinson

Жыл бұрын

🤣

James, I always enjoy your videos. Thank you for these.

@ChefJamesMakinson

11 ай бұрын

Thank you!

I certainly enjoy his videos, I love his vibrancy and the details he adds.

@ChefJamesMakinson

Жыл бұрын

me too!

Yup, naan is a restaurant thing. At home, it'd be chapattis - which are just whole wheat flour, oil, water, and maybe a bit of salt. Home cooking isn't supposed to take this long! A quick version of the butter chicken recipe that I whip up quite frequently (2-4 times a month). Marinate chicken in ginger-garlic, salt, pepper, and yogurt. Stir fry until almost cooked, set aside. For the sauce, simply boil the ingredients - tomatoes, ginger, garlic, cashews, and whole dried red chilies (Kashmiri if you have them). Boil for about 30 mins, then cool and puree. Dry roast whole spices - cinnamon, bay leaf, cardamom, red chilies (optional), cloves, and whole peppercorns. Grind into a powder, and set aside. Heat fenugreek leaves in the microwave for 10 seconds, and crush them into a powder. Add the pureed sauce into a deep container, put in the spice-fenugreek powder mix, and bring to a boil. Add the chicken, more butter (optional), and sugar/salt to adjust its flavor. Voila, a 45-minute version of butter chicken. You can make extra sauce and spice mix, and use it with other substitutes (paneer, stir-fried vegetables, or tofu). It's quite versatile! And NO ONIONS! It lends a strange flavor, IMO.

ah the good old freezer hittting form sunny.. yea that one is allways catching people offguard.. its the best

@ChefJamesMakinson

Жыл бұрын

😉

When making nann bread i put garlic puree and corriander into my dough mixture then dry fry them in a pan and batch freeze them ... Once needed add some melted butter before reheating in an oven

11:35 This with a thicker marinade will grill better in "Wonderchef Gas Oven Tandoor", I don't know if you get this type there but this product is a few years old, maybe you will find this near you under a different name. It is made of heavy duty material and is not afraid of high heat assuming a course you keep flipping the meat. It can also do 3 mini naan's if you space them out. 👌

17:21 i'mma write that down just in case if I ever need that in future 😂❤

@ChefJamesMakinson

Жыл бұрын

🤣

My Fav Indian curry, butter chicken, pilaf rice, peshwari nann, chilli popadoms, mango or lime chutney. Or a number 12 as its called at my local ruby.

@ChefJamesMakinson

Жыл бұрын

Thanks for sharing!

Ahh now seahawks makes sense. We have winter but its not canada :P I never had butter chicken but I like that dude's style and was surprised how it turned carrot orange like that.

Yes!!! More tdcc reviews please

@ChefJamesMakinson

Жыл бұрын

😂

Love channa masala (chickpea curry) it's so basic and easy to make and all the right types of satisfying

Palak panner and channa masala are two of my favorites. And cheap to make too.

I love this video. This guy's hype was awesome! Your comments were very intriguing. Food did look so good!

@ChefJamesMakinson

Жыл бұрын

I'm glad that you enjoyed it!

Hey James thanks for the videos, I hope we will see that egg fried rice video soon.😊

@ChefJamesMakinson

Жыл бұрын

I hope so too! :)

Sonny is the man. Taught me to cook during lockdown. Go to recipe my 2 kids love it and the older one makes the naan. I'm glad it got your approval chef

@ChefJamesMakinson

Ай бұрын

he has a lot of skill and work history

@vinnievega9843

Ай бұрын

@@ChefJamesMakinson earned yourself a sub chef. Have an awesome weekend

I would love to see, james make Sanji´s & Taijo's Japanese Curry.

My favorite Curry recipe is a South African Cape Malaysian/Indian curry called Bobotie. It has lots of flavour and works well for a main dish or even finger food.

rubber butter chicken... my uncle gave me a kitchenAid stand mixer as a present i was so happy.

I am so glad that you popped up in my recommended views. The first video I watched was your review of Chef Jean-Pierre. I enjoy watching your reviews. I rather watch you reviewing more than watching the videos themselves (except for Chef Jean-Pierre 😊). Uncle Roger is even funnier when you review. You have a great smile, so kind and gentle. Keep reviewing and I'll keep watching. BTW: I have no idea about Indian cooking...I have nothing...lol...My favorite dish and I typically make only every couple of months because my self-control is totally lacking is Mac and Cheese...I don't like a rue, I just like butter, creamy cheese and heavy cream. I even like a sharper cheeses in it.

@ChefJamesMakinson

Жыл бұрын

Thank you so much for the compliment! :)

For the Naan-Bread i make for years its almost the same recipe, but without egg or oil, instead a bit of milk with the yoghurt. To that and thats my own preference i add a bit baking powder, bcs i like my Naan-Bread to be nice and fluffy, of course less good for the shovel-eating-method, but i just love the fluffiness ♥ I actually make it a lot at home because its so simple :)

Really getting into BIR (British India Restaurant) style curry that involves making a base gravy that’s used in all the curry’s by adding spices /onion/tomatoes you can make fantastic curry in less than 30 minutes 🤘🏻😎🤘🏻

@ChefJamesMakinson

Жыл бұрын

😉

I learned that vegetables and fruits and bakery products are places near the entrance in (french) supermarkets because of their smell. It helps wakening the sense of hunger in customers so they buy more Your dad used the exact same technique. Awesome :D

@ChefJamesMakinson

Жыл бұрын

😉

Hi James I have been watching your videos for some time now and I love them. I am from India and I can tell you that India is has very diverse cuisines and butter chicken is a very small part of it. The oldest recipes like sambar and idlis from south date way back and they are my favourite. ❤❤

@ChefJamesMakinson

Жыл бұрын

I'm sure it is! the day I visit will be a long holiday! India is very big!

@hemangagrawal3731

Жыл бұрын

@@ChefJamesMakinson you should definitely review some street food from India as it’s very popular here like pani puri, vada pav, and pav bhaji. We would love to see that and hear your thoughts.

@clovebeans713

Жыл бұрын

Sambhar isn't that old apparently, only made a few centuries ago. Rasam is probably older.

@hemangagrawal3731

Жыл бұрын

@@clovebeans713 yes but sambhar is much more popular and easy to find outside of india

he's a good entertainer but also no nonsense and spot on with his cooking from what i've seen

To peel tomatoes w/o a fryer you can also put them in a bowl and pour boiling water over them. Let them sit a couple minutes and peel.

Since I don't have a gas stove I use a (creme brulee) torch to get char on things like that chicken or veg.

Thanks for this review!

@ChefJamesMakinson

Жыл бұрын

you are welcome!

My favorite cuisine is Chinese (Especially the Filipino-Chinese sort). My favorite curry is something they call Kaju Curry, Cashew curry of any kind because it reminds me of Kare-kare which I also love to bits. P.S. - Naan is good and all but I just love rice so much more

I made Sunny's butter chicken last week and it was excellent. My chicken did dry out a bit trying to brown it under an electric broiler. Outside of that it was the best I've had

My first Indian meal was tandoori chicken (yellow not red), salad, and naan. That was a long time ago, but I still love it. Also, a really good fried potato bhaji.

@ChefJamesMakinson

Жыл бұрын

😉

Realtors in the US use cookie or bread scented candles before showings. It's a smart idea for sure.

Fave cuisine is any that has basmati rice, but probably more Mediterranean for kebab with basmati rice and toum

@chefjames, we almost never make any Naan or Tandoori roti at home since the "Tandoor Oven" is not common to have in any houdehold. Typically, its "chapati" or "tawa roti" is what we make regularly at home. Naan is something we have only at restaurants. With respect to the tandoori items, we typically use an OTG oven. Some of us have a small charcoal BBQ that we use to make tandoor items on rare occasions, but its not a regular thing.

As a Brit Indian food is like our national dishes lol. I love most curries, one I've been having recently is a rogan josh. Not too spicy but the flavour is amazing. I also like cooking curries myself and came across a company called Mrs Balbir Singh. I bought a few of their spice pot things and the curries come out amazing. I've only tried 2 of them so far but both were really nice

My favourite Indian is probably something you've never eaten. It's called "galho" and it's from Nagaland in the northeast (why my mother is from). Its basically a rice porridge with either pork or chicken and greens. Spicing is all fresh...crushed ginger (naga ginger is smaller and hotter than regular ginger), naga rajah mirchi (king chili). Some people add garlic. But really you need khuvieh...something I've only tasted in nagaland...sort of a spring onion with a garlicky flavour. And Zatti...stinky fermented soy beans. Smells like boiled week old socks. Tastes delicious...

@ChefJamesMakinson

Жыл бұрын

No I have never had it before

Great recipe, Thankyou!

@ChefJamesMakinson

Жыл бұрын

😉

useful hack if proofing dough at home during the winter, an electric heating pad under a towel helps 😉

@ChefJamesMakinson

Жыл бұрын

nice!

Not a lot of indian food where I live. But there's loads of authentic Mexican, which is my favorite. I have had Buttered chicken and nan bread- it was really delicious. It would be nice to explore Indian food. It always looks and sounds amazing.

You can sort of cheat for Naan. Not 'quite' the same but if you have a BBQ. Stick the dough under the lid of your BBQ. As long as it's clean. It sticks and the heat from the BBQ can be turned up and you can just peel it off afterwards. It's not 'as' hot as a tandoori but if you have a blow dryer or something stick it underneath to air into the hot coals and increase the temp. Can get perfect Naan at home. Just make sure it's a good grill. Also, my favorite curry is actually Korma, followed closely by vindaloo. The highly yogurty curry is better than butter chicken imo. I find that a lot of places tend to make butter chicken way too sweet almost like a canned tomato soup level of sweetness.

@ChefJamesMakinson

Жыл бұрын

I need to try Korma!

Luchi Kosha Mangsho is my favourite Indian dish. The combination is absolute heavenly on the palate. 😍

I honestly couldn't pick one type of cuisine, I love the vast majority of the ones I've tried. Favourite curry though? Oof! Of the ones I've tried (a lot but certainly not all) I'd have to say either Balti or Dhansak. It's been a long time since I was in the Balti Triangle though and nowhere else seems to get close. The dipping the naan bit is also traditional with Balti, at least it used to be in Birmingham, as you didn't get rice or utensils with it. Just the bowl and a naan bread, combination spoon and sponge so you don't miss any sauce :)

@ChefJamesMakinson

Жыл бұрын

it is hard to choose today with all the varieties

My favorite cuisine is hands down Mexican, you really cant go wrong! I am a very adventurous eater so i am down for pretty much anything but i can never say no to some authentic Mexican cooking. As for the curry, that one is harder... I do love a good Jalfrezi or Vindaloo and Tikka Masala is really good too. Its hard to pick, it really depends my mood at the time lol. I would also like to say how much i love that he added a substitute for those of us that taste soap when we eat cilantro. Man i wish i didn't but it absolutely ruins food when people cook for me and i hate pretending that i like it or making them feel bad for adding it when they like it...

Hi James , I love to see that you are really interested in Indian food and I like your reaction. Usually we don't we naan, *in My family and in my neighbourhood . Instead we eat Tandoori Roti or Sheermal , which are absolutely delicious. They had there own taste of the smokiness with soft bread. But the Sheermal , is something next level type of bread. It was made back in the medieval India , to serve only to the royal families. You should definitely checkout these breads .

@ChefJamesMakinson

Жыл бұрын

I really to love it! The good Indian restaurants here are not cheap or I would eat out more often!

@indoGamingchannel

Жыл бұрын

@@ChefJamesMakinson Man I would love a video if cook it for the first time. I really love if you would make nothing but only the Sheermal bread/ Roti in your home .😀

I saw a steak video where a guy marinated different pieces in pineapple juice, sour cream, lemon juice and some other things, and one of them was so acidic it started cooking the meat in like 10 minutes, (pineapple I believe) so really it depends on acidity of the concoction if you wanna marinate for too long. Especially if as you said the chicken is sensitive to over cooking. But I am pretty sure the yogurt is pretty gentle, considering.

Great reaction to a great video Chef 👍 Lamb Rogan Josh as my absloute #1 favourite curry... Delicious.

@ChefJamesMakinson

Жыл бұрын

thank you!

Our naan does not have eggs. The main reason is that a considerable population is vegetarian and naan is a neutral kinda bread that goes with both vegetarian and non-vegetarian dishes. Also I noted that he did not fry the garlic before putting it into the butter... That is also not common... Usually the garlic is fried in some butter to make it aromatic. Or sometimes, garlic is infused in the dough itself.(then we have a choice of buttered and unbuttered garlic naan. Also one near trick to make naan at home is apply some water to the bottom of the rolled out dough and stick. it to the pan. Once it rises, you flip the entire pan so that the top of the naan faces the flame. This gives a char and the tandoor feel to homemade naan.

@ChefJamesMakinson

Жыл бұрын

🤔 I would love to learn more about Indian cuisine!

@rishabhmenon4400

Жыл бұрын

Sure, ask away. I'm pretty sure even if I'm not able to answer, someone else will be. We are proud of our food and culture. So we're usually super happy to help you with things🫂