SEDUCTIVE Tandoori Chicken by Chef Ranveer Brar | Pro Chef Reacts
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- čas přidán 4. 05. 2024
- Frenchy and I swoon with a major man crush on Ranveer Brar and how he double marinates his tandoori chicken.
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#reaction #cooking #chefbriantsao #frenchy #sywgf #sywgfpodcast #ranveerbrar #tandoorichicken #indiancooking - Zábava
I'll take one of those "enemy of flavor" shirts 😂
Fuyooooooo
hey uncle roger, react to ranveer brar. I bet you'll be saying 'Sorry children' after every shot!
Ranveer brar making tandoori chicken
Frenchie and Brian : hot damn ranveer is so sexy, why Jamie so stupid 😂😂😂😂
he turned him gay
Chef Ranveer makes me feel like I could make tandoori chicken.It's nice to watch someone who really knows what the fuck they're doing.
On next weeks episode... Jamie Olivers Tandoori Chicken 🤣
@@gss6531 "I'm going to marinate this chicken in mango chutney for three, four seconds to really get that beautiful flavor in there."
@@groofay I think it'll be tastier and Jamier if you just open the jar of mango chutney near the chicken instead of letting it touch.
@@gss6531 with chili jam cooked by chef mike.
@@jokeassasin7733 Brother if it's cooked by Chef Mike Rowave I will eat that ish all day long.
This is not a cooking video, it's a love story
[5:20] Roti is Hindi word for Chapati as used widely in India. Not Rotisserie 😁
Chef. Ranveer is giving reference to cooking Chapatis for the army during wars using Tandoor (Claypot Oven) in Bulk and Quick. Same way the Naan (bread) is made.
[13:43] We as Indians use our hands for cooking as much as we use for eating. That touch gives a sense of belongingness and love. Rest assured hands are properly washed with soap/handwash before and after cooking or eating, whether cooking for ourselves or others. And he's a professional chef so he knows well.
Just saying, coz the outside world perceives this act by Indians otherwise.
For your question, YES, Indian cuisine is very, I mean VERY diverse across country, we have 29 states and each state has varying cuisine and has its own speciality. And spices are very very diverse. Like I'm Indian and I haven't had the chance try it all (fellow Indians in comments will relate I hope). You guys need to get more into Indian cooking, you'll find it interesting.
For the mustard oil part, it's very strong and pungent, you probably won't like it raw if you're not used to it. However it's used raw in many Indian dishes from Indian states like Bengal and Assam. You can give it a try. You can heat up the oil and smoke it up a little, the level of pungency decreases significantly after that.
Chef Ranveer made this home version for Tandoori chicken, where it's roasted in the oven as most people can't build those biggggg tandoor ovens at home. I too prefer tandoori chicken with the char for that smoky flavour, but that can be added later by smoking it for a while.
For the question regarding the 'Mughals'. So the Mughals or the Mughal dynasty ruled a major part of the Indian subcontinent from early 1500s to mid 1800s (before British took over the control). The Mughals had a Turk-Mongol origin. The tandoor oven is considered to be brought by the Mughals to India.
Also for the last part, yes, we call British people as 'Britishers', it's an old English word that has been used ever since the British colonised the Indian subcontinent and Indian english is essentially a mixture of old British English with now modern American and British English words so yeah, before the internet, 'Britishers' was what we were taught and what we used.
They're not talking about how we say Britishers, they themselves speak like that, they're surprised by the fact that Britishers introduced the tandoori chicken which is a misunderstanding, Britishers only brought the culture of poultry eating it's not like Indians never ate meat before, tandoori chicken was introduced way before Britishers came , so they misunderstood that part which was explained by chef Ranveer.
@@somdeepdas8731 they're surprised by the word Britishers as well, as it's not a common word used today. The word most commonly used outside is just 'British' or 'Brit' and not 'Britishers'. Britishers is a very Indian English word.
Wrong. Tandoori chicken was made even in the Indus valley. Charred chicken bits were found. Simply put. Tandoori chicken is an Indian original. That's the truth.
@@somdeepdas8731 It wasn't introduced. People still ate tandoori chicken thousands of years ago.
@@human3213 OK trad
Actually American companies spread rumour that olive oil is more healthy and mustard oil is not while it was getting popular back then, but mustard oil, we still have it...
Also do you know that the canola oil made world famous by the North Americans is actually a version of mustard oil!
whenever the transition change in the ranverrs video its mean he talking about the history of that dish and from where its origin ..
I don't think you guys are being biased. This guy covering his raw chicken with his bare hands is just practical. Why would Jamie go in with his bare hands and squeeze cooked tomatoes.
A note about the origin of the word rotisserie because I'm a nerd: It's the French root word "Rôtir" meaning roast with a suffix meaning restaurant. Rotisserie was first seen in medieval French with restaurants that would serve big joints of meat that were roasted on spits. The restaurants were called rotisseries like the modern pastry shops in France are called patisseries, from the root word pâtisser, to make pastries.
So it basically means "roastery"?
@@fjhforever Yep, pretty much.
Roti word came from sanskrit word rotika for bread also rotta in prakrit which means rice flour... Way older than French... Maybe the French word came from sanskrit
Ranveer talked about Roti, chapati the form of bread and they thought he talked about Rotisserie. Two different things, two different origins
He may be mistaken about tandoor coming from the Mughals and Central Asia. Clay ovens were discovered in the Harappa and Kalibangan archaeological sites dated back to 2600 BC
Agreed but the popularity of tandoor cooking came from the Mughals. Throughout Indian history, there are many stuff which spread out from us and later came back to us.
He is saying what was taught to him, which now we know is incorrect.
@@billtensus Yes and we realised it only in the last 14 years lol
He didn't say they invented it or came up with it but popularised it... like the Americans didn't invent Hamburgs but they made it popular
He's a Chef, not a Historian lol
I once saw a video of some guy reacting to Sadhguru, where he mentioned the 33 million gods thing, which is now discovered to be 33 different Deities, not Gods. Since he's not a Scripture interpreter, but a Spiritual Teacher. Similarly:
You are spot on with the diversity of Indian cuisines. My dad has taught me to always ask where the chef is from when going to an Indian restaurant, and then ordering items native to that region. Many times Indian restaurants will add dishes that people are familiar with to attract more clientele, but the best dishes are the ones they grew up learning to cook and have most experience with
He's doing it in a convection oven because that's what every indian has in his home.
Grilling is how it's made on the food stalls.
And inside a real tandoor on bigger food stalls or restaurants
Frenchy swooning over the chicken fondling vs jamies tomato fondling is fine.
Its because Jamie was not fondling those tomatoes, he was torturing the poor things
Can’t wait to see Frenchie’s face when you two react to Chef Brar’s ‘Matar ka Nimona’ I.e. the pea stew 🤭
I spent a year working in a restaurant kitchen, mostly just doing prep work. One chef I worked with there was a Indian guy who taught me a lot about Indian cooking and about spices, Once he even invited me to his house to help prepare some Indian dishes since some of his family members were coming over. Not only did he teach me a lot about Indian cooking and spices but he taught me quiet a few French words.
What a way for chef Ranvir to start the video.
Mughals were an Empire which ruled over most of the Indian Subcontinent before the British East India Company/British Raj. The empire was founded by a splitter of the Timurid Empire named Babur who was an Uzbek man of great ambition. He conquered what is modern-day Afghanistan, Pakistan, and most of North India, and brought it under his rule. Together with Muslim rule however he brought a lot of Uzbek cuisine that you might actually be familiar with, such as: Samosas (Somsa in Uzbek), Pilaf (Plov/Osh in Uzbek), Naan (Nan in Uzbek), and in general using Tandoor (Tandyr) to cook.
Uzbek cuisine is one of the most underrated cuisines in the world, and might just be Central Asia's favorite cuisine. If you're curious, check out My Name is Andong's video on Rice Pilaf (Uzbek Plov), it goes quite in depth.
All of this looks correct, but one thing to mention is that Mughal is the Indian pronunciation for Mongols. From what I understand, Babur traced his own descent back to Genghis Khan, despite most of his army being made of Turks.
great ambition??
JUST SAY INVADERS , DON'T WRITE ALL THESE NONSENSE.
@@gregunyk1225 he was descent both to Genghis Khan and Timur(Tamerlan)
The more you know, thank you so much :)
@@IMAN-WALA My apologies, I did not mean to insult or offend anyone. I explained this history with a pro-Central Asian bias without considering the effect Babur's and Akbar's expansions affected the native Indian population. For this I apologize.
Temperature
137
Celsius
=
278.6
Fahrenheit
Formula
(137°C × 9/5) + 32 = 278.6°F
Also mustard oil has high smoke point so... Things might be black if you do not pay attention. Let it cool doen a bit after smoke point
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Next should be your food lab butter chicken. There are subtitles but both of you will love the attention to detail.
Somehow, youtube does not let me write q new comment, only answer to existing ones 😢 but YES to more Indian recipes :D
Moguls /Mughals were the invaders from East of India (Afganistan to Persia) who occupied India for nearly 6 centuries!
He said the first marinade can be from 1 to 12 hours
Why are you saying the first marination is 12hrs? The chef said 1 to 12 hrs. Just keep it for 1hr if needed.
Back in the early 00s, there was a restaurant chain here in Canada that had an actual TV channel featuring rotisserie chickens turning 24/7. My brother paid for it. He would get baked and watch chickens turn for hours. 😂 Ranveer is great for us adhd people because he explains *everything*. I've watched countless hours of his stuff when it's dead at work and I've barely scratched the surface of indian food.
in the oldendays when the peoples had crt tvs and the tv license jobsworths came to bully there would be videos to make your tv seem like it had a rotating chicken in it "no officer we dont have no telly, just an oven in the living room"
@@drinkwater9891 it was the style at the time!
I love how you described ranveer as safe. I find his videos so soothing. It’s a chill vibe. I would love to see a butter chicken video from you guys.
I hope an upcoming meal series for you guys to tackle is ramen because I just want to see frenchy get mad at the nigella video (which at least in her video there is some eye candy) and Gordon’s 10 min ramen. And of course to see you guys do a ramen dish especially considering that frenchy loves ramen.
"Listen, I'm down to do it with you to learn something." That phrasing!
Roti is an Indian bread...like naan which you might know...normally in Indian households we eat rotis instead of naan..you eat eat naan when you want something different or on occasions like a get together.
OMG, YAS!!! Make it like a wanted poster with Enemy of Flavour surrounding Jamie's picture. I'd be so in for this tee.
HEY CHEF BRIAN AND CHEF PAUL!!!! I was too excited so I am commenting mid-vid. I think you'll really like mustard seed oil. Just how Canola oil is a staple in east Asian cooking, mustard seed oil is its Indian counterpart. Mustard oil has 47% erucic acid. You take that out and you get good old canola oil. Thanks to the acid, mustard oil is sharp, pungent and slightly bitter which is why it might not work as a salad dressing, but I think you guys can definitely make some magic happen.
For historical and economic reasons, mustard oil is banned for consumption in North America for human consumption. Indians buy it from Indian stores in US, where the bottles are clearly marked for "not consumption" but of course we buy them😅
What are those reasons?
Already loved Brian's reaction since years and Frenchie is the perfect addition to the videos! Loving your recent reactions and video revisits!
Worked in Indian restaurant kitchens half my life (father had restaurants). The temperature of the tandoor oven can reach 480 °C (900 °F) so the marinade on the outside will definitely char at such a high heat. Typically, the chicken is only in the tandoor for 12-15 minutes before it's cooked through although that's aided with larger slits through the flesh.
Gram flour is besan/chick pea flour.
Regarding mustard oil. It has a very strong flavour and smell but is awesome in dressings. Make sure you get edible mustard oil for cooking (it's also used to moisture hair and scalp).
Mustard oil is great as a salad dressing. You can mix it with mayonnaise and add some mint and parsley to it. Also fry some garlic and ginger in the oil and save it for future use
I cant wait to see the videos of you two cooking the grilled cheese and roast chicken. I think with you doing the reactions first is also a good opportunity to incorporate things you learned or think are interesting that you wouldn't have originally thought of doing.
As someone who is interested in getting into Indian cooking but is still dreading it a little, getting some learnings out of your attempts would probably help a ton!
Ranveer was using his hands on food that was gonna be cooked, Jamie did it with food already cooked and to get served.
1st marinate is 1hrs and can be longed for 12 hrs and Garm flour means cheakpeas flour and please check a tandoori chicken video of (yfl) you guys will love it
grams are basically black chickpeas smaller than the white ones its flour is used in a lot of Indian dishes
Gramflour is also chickpea flour which we use to make pakoras.
I'd love to see you guys tackle cuisine that you're not familiar with. It's one thing to watch chefs cook what they're good at, but not enough of them try recipes outside their comfort zone. I think it would be awesome to see how professionals tackle an unfamiliar situation.
Your passion for food is contagious. Your passion for Chef Ranveer is beautiful
Mugals are basically all muslim rulers and their dynasty and he was talking about the time when mugals ruled india and were use to dominate soo many things. Food was one of them.
Crazy thing as a yank I learned Indian and Pakistani cooking in Scotland! There was a street near me that had like 10 ish take outs and for real spice market - I'd get pakori on my way to school and then they had bins of fresh cardamom, all kinds of spices. I'm like WTF .. made friends with one of the chefs in the local and he learnt me how to roast the spices and and all that. Turns out if you curry up a Haggis it's pretty kick ass! cheers you guys
There is nothing called pakistani cooking, there was no Pakistan 70 years ago, its all Indian, pakistani food is basically Indian food with beef in it.
@@reekreason2082 totally this is new learning for me.. but the venders would identify as Pakistani or Indian but it was all fantastic. But yeah fuck the borders.. why we have some arbitrary line that stops people from moving 100 meters one side or the other.. it's busllshit. cheers
@@reekreason2082 Fair enough.. I learnt Indian food from freaking Scotland :) thanks
FYI: jeera is cumin. Caraway is not used in Indian cooking that I have seen. Correction. Yes caraway is used. Looks like caraway is another word for black cumin which I did know was in Indian cooking. I even have some in my pantry along with caraway seeds lol.
Caraway is used often.
@@paramitanandi8137 Cool. Thanks
Interesting, Zira (pronounced zee-rah) is also the word for cumin in Uzbek, Kazakh, and Russian.
I'm assuming the etymology is the same!
you can often get away with using cumin, but caraway ('shahi jeera' or 'royal cumin' if you translate the Hindi name literally) is often used in more elaborate Indian dishes
@@UrbanistWaldeinsamkeitactually it is not shahi but syahi meaning ink, shahi jeera is black in colour so ink coloured jeera
for the char what i do is first cook the chicken in oven then use grill function for 10 more minutes each side buttering both sides on a grill rack gives the perfect char
so you gotta chip off some time in oven. to compensate for grilling
I was wandering what tandori chicken was when he used it's leftovers on the previous video.
Also couldn't wait to see them comment on how handsome they think he is.
Three of my fav chefs on youtube . Gotta love it 😀 ❤
we need more of Indian cuisines to be explored here.
Frenchies " Yeah Baby" caught me so damn off guard i just died 😂😂😂 ohh i love it 😂
frenchie taking a note on an ingriedient mid recepie was one of the biggest learning moments. You see a lot of recepies that intrigue you that you will never cook but most of the time is due to one ingriedient. Even if you never cook the dish you should look into the ingriedient more cause there might be better application for it in your day to day that will allow you to try it
For a really fast and easy C -> F temp conversion for mental reference just double the degrees C and that's close enough to F for an idea. Of course, if you want the specific conversion it's C * 1.8 + 32 but the rough conversion is much easier and more useful.
I happen to know one or two things about the Mughals. They were an empire that formed after a Mongol prince ended up in exile in India, hence why the similar names. Said prince found the local cuisine lacking, so brought cooks and ingredients from Persian to make to his standards. The effect of this is modern Indian cuisine as we know it.
Wtf local cuisine lacking 😂😂😂😂
@@S_K_J It's historical fact. They love roasted and toasted food and Indian food at the time wasn't like that.
The Mughal were foreign invaders basically, this prince was crowned emperor eventually, the early rulers tolerated other cultures but the later ones tried to suppress the hindu culture by destroying temples and force conversions. The only good thing they brought to india was their cuisine. Also india is a huge country so there are many different types of cusines. Mughal cuisine is generally a part of north indian cooking.
WTF knowledge 😂
@@S_K_J Babur didn't like India - his autobiography always reflected how he missed his motherland and India was only a transit. Unfortunately for him and quite fortunately for foodies like me, it didnt work out and we have incredible addition to Indian food now.
In Jamie Oliver's correct butter chicken video where he helps make it correctly, he makes chicken tikka for the butter chicken. Chicken tikka is pretty much just bite size tandoori chicken. They do it under the grill in the video
"Butter Chicken Recipe | Jamie & Maunika"
I don't think you guys were being biased with Jamie Oliver squeezing the tomatoes vs Ranveer marinating the chicken. For some reason, in my head, someone directly touching my food doesn't bother me as long as their hands are clean, but with any kind of liquid it just seems extra gross. More surface area of the food touching more surface area of your hands.
Thx for these videos, Brian & Frenchie. They've been fun. I look forward to what's in store next.
We Indian generally use bare hand to cook and many a time mix something, it is very popular saying in India that your hands also contains flavors and every person's hand have a different flavour
Mustard oil in America is sold with the label : For external use only. It’s because there is some research done (on rats) that said that mustard oil is not safe for consumption. But that’s clearly not true. Bengali food is exclusively cooked with mustard oil. It’s very strong smelling and tasting. The Mayo or dressing idea with mustard oil may not be a best idea but then again I feel like Frenchie will chef it up and make it work. Usually cooking with mustard oil we ideally heat it till it smokes so that the smell doesn’t overpower vegetarian dishes.
Yeah, no!! There's no way a non Indian can handle the extreme flavor of non-refined mustard oil. If you aren't smoking it first or cutting the flavor with garlic water while it's extremely hot, mustard oil can't be consumed without it making the whole dish turning bitter
@@jeffinkaleekal7645 garlic water sounds scary with the oil splatter. I personally add a slice of onion which absorbs a lot of the strong flavours and then continue. And I do feel like you’re discounting non Indians. By that logic fermented foods like kimchi or Japanese wasabi or natto or so many Vietnamese or Thai delicacies have such unique and strong tasting ingredients which I’m sure most Indians would be freaked out by. It’s about developing a taste for it is all.
@SimranSurya the garlic water thing does sound scary when I think about it, but it never felt so while doing it, lol.
True, but as a frequent mustard oil user from a non-mustard oil using part of India, I can't imagine being able to tolerate the sharpness and bitterness of uncooked mustard oil in mayonnaise (mayonnaise is too weak a flavor to resist being fully consumed by the oil's flavor) or as a salad dressing.
On a side note, I've heard that mustard oil is stored in earthen pots and placed underground to deal with the pungent flavors. This, if done well, I've heard, creates a richer oil that has a ghee like consistency. A poor man's ghee or a vegan ghee sounds like an excellent idea.
Would love to see you guys do a breakfast food arc, reacting to various breakfast foods.
Considering I tend to watch these while eating breakfast on Sundays :)
you should definetly check out his fried rice variety and noodle varieties for normal things.
Foul eating was in India , he might be saying in some parts but in south country chicken was and is used from ancient times
bro, I love frenchie. SUCH a good move to make him a regular co-host
Chef Tsao's enthu. is infectious ❤
A very simple salad can be made with thinly sliced onions, salt to taste, 1 teaspoon of nigella seeds and a tablespoon or two of mustard oil (depending on the quantity of the onion. Give it a try as a side or for sandwiches, it is simple yet rustic. Also you can add cucumber, tomatoes, a little dash of lemon juice and chat masala along with the previously mentioned onion salad with mustard oil, et voila a great salad to pair with rich meat dishes
For uses of mustard oil, as an Indian I highly recommend looking to the cuisine of Eastern India where it is most heavily used. The best dishes I can recommend using it are seafood dishes like macher paturi(fish steamed in banana leaves) and Chingri malai curry(prawn cooked in mustard paste and coconut)
I ABSOLUTELY ADORE your reaction to Chef Ranveer's videos! We love him too! Please continue to do more of these! ❤❤
Oh yesss ID love to see yall cook this tandoori chicken (and put it on the grill!)
Yess we want you to do it
Great job
Thank you
Honestly I always thought rotisserie meant something like "rotating oven". Learning Indian food has been fun so far. Very different style than pretty much any other food I've looked into.
Why is he smiling like a serial killer on the thumbnail 😂😂😂😂
To cook these food, all you need is to visit indian supermarket market or patel market, Chef. You can get all the ingredients including the mustard oil and spices.
You two are hilarious! I love this.
He always has the section where cooks the food and explains its historical importance and its origin with a lot of info where it originated from
Mustard oil is not used in US commercial kitchens because it has not been deemed safe for consumption by the FDA on the basis of some animal study conducted back in the 70s. Although toxic to small animals in large quantities, it's probably safe for humans in the quantities used in Indian cooking (coffee or chocolate can toxic to animals, also). Most Indian groceries in the US carry food grade mustard oil that is labeled "For External Use Only", but it is commonly used for home cooking.
The reason Frenchie thinks he can understand Ranvir is because he does frequently use English words and phrases.
Mustard oil is very hard and cannot be used raw like olive oil, it has be used only when it is going to be burnt to kill all the odour and bring the flavour, good way is to burn it and then lower it to cooking temperature.
Says who??? Mustard oil is the best dressing for salads and mashes in India.
8:14 Glad to see the Enemy of Flavour joke from the last video back lmao
At 5:18 he said ROTIS(plural), not rotisserie.
- Roti or Chapati means a flattened whole wheat bread(round in shape)
- For your reference, it's similar to Tortilla!
I have to admit the conversation you guys are having, i did not feel- oh! I have to skip. I am just absolutely loving it. While having fun you guys are taking interest to learn like a student while also sharing your knowledge. Keep it up.
OMG! I was amazed at how easy paneer is to make. I made paneer naan about a year ago and it was to die for. Thankfully I have an Indian grocery store about a block away from my apt, so when it came to some of the spices, it was super helpful to have a native Indian woman there to help me navigate the plethora of new spices the recipe called for.
Edit: C to F is C*1.8+32. So 170 C * 1.8 = 306 + 32 = 338 F
"chickens don't have nipples"🤣🤣🤣
Mustard Oil is used raw, but very specifically. Its pungent smell and taste is very unique to be used generally. Used in salad, Chokha, Bharta/Pitika etc
5:20 rotis are chapatis...indian flat bread
Guess whose ad played twice during this video 🤣🤣 The Enemy of Spice
I'd say if you have one, use a grill; preferably a charcoal one, but gas is fine. Use the hot zone to get the char, then finish it on in a non-hot zone.
You guys killed it in this episode !!
Since you mentioned finding the spices, if you can make a trip to Hicksville on LI, you'll find most everything you need. Patel Brothers is amazing for spices and fresh ingredients. Apna Bazaar for everything else. Huge Indian community there.
Roti is a indian bread or naan made from wheat. It is mostly eaten with any curry vegetables or any vegetables cooked.
Mustard oil can be hard to get in the US, because it contains a fatty acid that some studies in the 1970s showed to be connected to heart disease. That's also part of why canola oil is so common in the US, because canola is a cultivar of the rape plant, which normally has even more of that fatty acid, but rapeseed oil, in addition to being cheaper because you get more oil per seed, also has very little of that particular fatty acid.
It turns out that the studies were faulty, and the amount of that fatty acid that... Hold, on, let me look it up so I don't keep saying "that fatty acid." Okay, it's called "erucic acid." Anyway, the amount of erucic acid that's safe for human consumption is actually pretty high, high enough that mustard oil is pretty much safe to cook with, but the FDA specifically restricted mustard oil, not erucic acid content, so now you can only get mustard essential oil (which is supposedly safe to cook with, but likely has a very different flavor) or pressed mustard oil as a massage oil (it's quite popular because of the warming sensation, but massage oil doesn't necessarily have to be produced in a food-safe manner, so cook with at your own risk).
Hey Brian, cool channel. Your videos are super informative and funny. They’re also well-produced. Man, keep going, and thank you.
I would say there's a distinction between handling raw meat since it's going to be cooked afterward vs. handling something that's not going to be cooked (or already cooked).
Usage Mustard oil is actually very common in Indian households. Also we use refined Sunflower oil very commonly.
That chicken used by Ranveer was also farm raised.....the Locally raised ones don't have that much flash and at least not that tender or soft like....
First marinate is 1-2 hours if you leave it outside. Or 12 hours in fridge
Mustard oil is heavily/ dominantly used in cuisine of Eastern states of India - in Odisha, West Bengal, may be few neighbouring states too (I don't know). It has a strong taste and smell, it accomodates very well because in the mentioned two cuisines heaviness, greasiness, thick gravies, etc are comparatively very less than north and north-west Indian cuisine. Its very different from north indian food, and will definitely be new to an westerner. That doesn't mean flavours are any less, our food is soul and bliss food, it gives relief after a hectic day.
This is like a cooking school and we are all learning
You are right. After taking out of the oven you can still put it on the grill and it would be alright. Despite some of his claims of authenticity, there were a couple of ingredients that are never added to tandoori chicken: Roasted Chickpea Flour and Cheese. But there's no denying that adding those two help in binding the masalas to the chicken and enhance the taste.
Mustard oil is pretty common in North India. It has a really pungent smell. It typically smoked first to make it more palatable. But be careful of using too much, it has laxative properties when not smoked.
A few cents: In the second marinade add a little bit of dried mint powder and kasoori methi powder. You can also put a little nutmeg if you want. Also a drop of kewra water (literally a drop or two, if the kewra water is strong, because kewra is extremely strong) in the marinade. Believe me, these are game changers. Secondly, if you are making it in the oven, it is best to cook the chicken for about 5 minutes at the highest temperature setting (typically 550 F). This has an effect similar to searing and it locks the flavours. Then bring it out and let it rest for about 2-3 minutes. During this time baste the chicken with butter/ghee and then cook the chicken at 350-375 F till it is done. But while doing this, it is best to take out the chicken every 10 minutes, let it rest for about a minute or two and baste with butter/ghee while it is resting. I found these modifications really makes a difference.
Mustard oil ( bitter oil ) is used in North India
Western parts use groundnut oil or peanut oil ( sweet oil)
Southern parts use coconut oil...
But now a days sunflower oil is usually used all over country, some exceptions
On the question at 5:18, the Mughals were a Central Asian/Persian speaking dynasty that came in from what is now Afghanistan in the sixteenth century and ruled over India well into eighteenth century (although it was formally around until 1857). The Mughal Empire was known for being a place major cultural exchange, something that is notable in many things, including as the tandoori.
canola oil is mustard oil with something added to it
Mayonnaise is basically eggs, lemon juice and oil. So using mustard oil would probably give it a stronger flavor profile, which would pair beautifully with he lemon juice. I hope you two try it sometime, Frenchie's idea sounds genius.