Pro Chef Reacts to Chef Ranveer Brar's PERFECT Butter Chicken!
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- čas přidán 2. 06. 2024
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Join us as we react to the seductive presentation of Ranveer Brar's delicious Butter Chicken.
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• Butter Chicken Recipe ...
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Hey I no you said no more cooking with Jack but could you please make Jack's party cheese salad and have frenchey try it it would be awesome can leave Jack's name off of I just want to see his reaction when he tries it😂
O and if your interested Jack's best sauces you'll ever taste is back up n running some how I can't imagine enough people buying it but the web site is back up I no u guys had talked about trying them
React to Hyderabad biryani
He is from Punjab and they eat a lot of butter and ghee, that's why he was adding more butter, and he knows that as well.
@chef brain tsao, canned tomatoes don’t give the same flavour as the fresh ones do, and he is not blending the spices because they can become overpowering in the gravy, he just lets the spices flavour get infused with the gravy, and again in the pan he add the chilly powered and coriander powder to le the rawness of those spices to mellow down and smell fragrant( when spices are raw they taste very different, when toasted in any oil or butter they have a diff flavour slightly nuttier)..
In India we don't really get a lot of canned tomatoes in the market. We can find tomato puree but it's not as good as freshly made. We don't really have a lot of canned fruits or veggies. Also ranveer did not super blend the whole spices cause they leave a slight bitter taste. Nice video chefs ❤
I'm guessing that because of where India is geographically, canning is not necessarily needed as much as in the West just because it is easier to grow stuff year round?
Yes exactly
Not that we can't get canned tomato, but its ripe and has sweetness, which we dont like in the cuisine. We mostly use tomato as souring agent.
@@deuteronomydeeznutz4278yes kinda. We have fresh ripe tomatoes throughout the year. It’s a staple
do you reckon this could be made with passata instead of fresh tomatoes?
Chef Ranveer Brar is one of the most famous chefs in India. What's interesting is that he always talks about the dish's history. Most Indian dishes have the same kind of spices. But depending on when those spices are added to the dishes, the flavour and the intensity keeps changing.
>Chef Ranveer Brar is one of the most famous chefs in India.
I can see why. Not only does he seem to really know his stuff, he's a natural showman.
Here in India, tomatoes are primarily used as a souring agent. Our tomatoes are very rarely the really sweet ones which Italian and other cuisines rely on. Hence, across India, tomatoes provide the acidity and in form the base of the gravy along with onions and ginger and garlic. Since we don't care about sweetness of tomatoes, we don't really have the concept of canned tomatoes and can use whatever tomatoes are available all year round. (Also, canned tomatoes will be more expensive than fresh ones). Hence people questioning you about using canned tomatoes - but you can ignore them as anyone deviating from the 'tradition' in an indian recipe will on cue bring out a herd to complain. I have used leftover Italian canned tomatoes for some of these richer curries - the result is not quite the same, but always still delicious.
@_varuag thanks for the explanation, that makes perfect sense.
Canned tomatoes in the UK are dirt cheap. More than half price of fresh. I use what ever goes with the recipe including passata.
Well it's not that canned tomato is cheap or not
it's just that In India we don't really get a lot of canned tomatoes in the market. We can find tomato puree but it's not as good as freshly made. We don't really have a lot of canned fruits or veggies.
This is the comment they should focus on. Indians dont use and many dont like the sweetness of ripe tomatoes. We are not going for sweetness from tomato, thats a different type of sweetness.
Just for context on the Indian prices. A regular (not a premium brand) 400 gram can of tomatoes costs about 300 INR while 1 kg of fresh tomato at current price is about 30 INR. That's like a 25x price difference
I think you need to show Frenchie, Jamie Oliver's butter chicken 😂
Does it have Chile jam in it
@robertbelardo7087 it has Mango chuckney, if that's how you spell it
@@robertbelardo7087 It also has no butter in it.
@@richperdomo776chutney* . Close enough
Agreed
I'm not sure what is smoother, the sauce or chef Ranveer himself
It's him, trust me
Sources say that he doesn't even blend the sauce. He just speaks to it and it turns into velvet
@@HeftyLefty1873 oh if you think this is smooth you got to watch his fried rice video
A little quick info for @ChefBrianTsao and Frenchie: What you guys know as ghee is actually a hack. Unfortunately, it's the quick way to make ghee and that is what most people do now. True ghee is made by these steps:
1. Take high fat milk.
2. Make yogurt from the milk.
3. Blend the yogurt until it separates and you get cultured butter.
4. Let it ferment a bit more for a few weeks until it is just short of rancid.
5. Make ghee from the cultured butter.
Ideally, the process of making ghee in the final step should make you really pinch your nose. However, the final product is unbelievably more delicious than the shortcut ghee/clarified butter.
Source of info: family tree going back centuries.
Finally somebody said it. Its not simply boiling store bought butter.
yeah the market butter is made from cream instead of yogurt, this one is yellowish while homemade one is very white
@@MokiiSati No cow ghee is always Yellowish White. And Buffalo ghee is white.
@@prasenjeetnikam i was talking about butter bro not ghee
@@MokiiSati oh,my bad
he reason why Brar blended the sauce is because you don't want any chunks or tomato skins in your butter chicken. The sauce is meant to be velvety smooth. That's a signature mark of the dish.
I didn't know much about chef Ranveer until I was told that he is a judge in MasterChef India that is how I came to discover him
Finally Indian, woooooooooo
Thank u bro for presenting our fav Indian chef who is highly respected by all
He is a consistent MasterChef India judge and respected all over India and the World
Paul's nightmare. He jumps on butter hills while eating butter. A dump truck loaded with green peas arrives. Jamie Oliver is the driver...
LMAO! 😂
Indians dont use or even mostly don like the sweetness of ripe tomato. Its rather used to give a sour and acidic content. When I tried using canned tomotoes, they give weird sweetness which maybe caters to English people but not so much to Indians.
James Makinson did a reaction-cook along video and the look on his face when he experienced the aroma in the kitchen said it all!! I need to try this!!! I'm actually watching DIY tandoor steups you can make in your backyard and it's something I want to make now that I have my smoker-grill all sorted.
Even more priceless when he was floored by the taste afterwards, now I'm hungry just thinking about it 😂
The impression I've always gotten is that the second batch of spices is intentionally getting toasted in that butter, while the first round of spices goes in with the tomato and onion and all that liquid really keeps it from getting toasted. And that that toasting is the reason for doing a second round of spices.
It's a technique called tempering it develops layers of flavours and deepens it
Fresh vegetables are available everywhere in India so why do you need canned tomatoes 🤨.
Remember, India is a land of fruits, vegetables and dairy.
Buying canned goods in India is almost always a bad idea. Who needs that processed garbage in a can nobody touches when you can get it fresh from the sabziwala just a short walk from your doorstep 🤣
Btw the Chilli powder used here is *Deggi chilli powder* or *Kashmiri red chilli powder*.
It's NOT that spicy but add perfect colour to the gravy.
And no, in India, we DON'T have the tradition to use canned vegetables for anything.
India is vegetables Paradise...its quite cheap here.
Also, we have this culture of using seasonal vegetables..not stored.
That's why using Canned vegetables is very rare here.
Each time I leave India, the thing I miss the most is the prices of fresh fruit and vegetables.
And yes, Kashmiri chili powder works double duty as food dye.
he was in masterchef india as a judge i think
yes in multiple seasons infact!
Two things about this as an indian and a big fan of you guys, he strained it to make it more velvety, and while peanuts are more common worldwide to use for this recipe, the more common indian ingredient ti use is cashew nuts, he didn't add it for people who have nut allergies to avoid it if I'm not wrong, using cashew nut paste decreases the need to use cream by a certain amount.
I love the springboarding around this butter chicken video. I especially love the idea of serving grilled cheese sandwiches with either the butter chicken dish or its sauce alone. I also liked the different ideas of serving the butter chicken in sandwich form.
This is what I love best in the reactions to good food videos that you have over other people’s food reaction videos. You are the only ones who springboard, and explore other food ideas. You now need to take the next step and make videos of some of these ideas.
please do more Chef Ranveer Brar videos
Ghee is a type of clarified butter. It's more concentrated in fat than butter because it doesn't contain water or milk solids. It has been used in Indian and Pakistani cultures for thousands of years.
Here are 15 amazing benefits of ghee are:
1. Has Healthy Fats
2. Helps Digestive System
3. Strengthens Immune System
4. Source of Essential Vitamins
5. Anti-inflammatory and Anti-cancer
6. Boon for Lactose Intolerant
7. Treats Burns
8. Healthy Skin
9. Thicker Skin
10. Strengthens Bones
11. Cures Thyroid Dysfunction
12. Weight Loss
13. A High Smoke Point
14. Treats Menstrual Problems
15. An Appetizer
16. Enhances Taste
17. Positive Food
He is a judge in MasterChef India guysss... So you can't question his technique 🤞🏼
Why not? Everything can be questioned.
There used to be a restaurant called Taj Mahal in Lincoln Nebraska that would do "Indian Burritos" putting rice and curry into extra large roti/naan. Phenomenal idea and it used to be one of my favorite restaurants. It ended up burning down around 2017 I want to say, but much respect to that chef. I hope he's doing well.
[03:33] So Ghee essentially is made from Milk and no animal fat is used throughout the process.
There are commercial/industrial versions of Ghee available in India, but the purest form of ghee, made in the traditional way called "Bilona method" is called Desi Ghee. Desi ghee has lot of health/medical advantages, and used in cooking as well directly pouring over like butter on Chapatis, Paranthas, Dals (Lentils), Curries etc.
To get more detailed information you may find videos on CZcams for "Bilona method desi ghee".
Ranveer makes a great opening with his relaxed confidence, then you see how didactic he is and how thoroughly he researched the dish, making you confident its going to turn out delicious. The final dish looks amazing.
There is a wonderful Indian restaurant near me that has some fusion dishes you would likely enjoy: Chicken Tikki Tacos, Butter Curry Enchiladas, and Loaded Masala Fries
I believe it is very important when we are talking about food from another culture is to learn how to make that particular dish authentically from a person OF the culture it originated from.
there's this thing about coriander powder, if you overcook it, it turns a bit bitter, therefore certain ingredients/spices are added at specific times during cooking. and yes, adding cashew paste is also a common practice in butter chicken preprations.
He didnt mean that you require Tandoori chicken. He was telling that this is something you can do if you find that you have tandoori chicken remaining from the previous day
Cashews are an alternative to magaz seeds (melon seeds). Originally melon seeds are used to thicken up and make sauces creamier. However, cashews are more commonly available in households, cashews can be used.
TBH i don't think grilled cheese will be good, there are too many flavor layers in that butter chicken. You just won't taste the grill cheese over all that flavor from the butter chicken. The one part Brian cut out was the 1 drop of rose water. A good butter chicken is always a multi layered flavor bomb that you basically eat it with rice or naan. One thing i can see butter chicken being made into is a fusion Italian dish like a pizza, which they do have in California. I think it would work well on a fusion lasagna as well.
So I use fresh tomatoes for my butter chicken because my fiancee has GERD, and tomatoes are actually a trigger for her. BUT, there's a fun trick you can do where you add a pinch of baking soda to the gravy and it reduces the acidity in such a way that she can eat it. If you use canned tomatoes or tomato paste, the tomatoes are so old that the baking soda completely nukes the tomato flavor, but fresh allows you to keep that delicious tomato flavor while reducing the acidity for people with sensitivities. Then you just exclude chili powder and have some hot stuff on the side to be added to individual bowls, such as mine because I love spicy food. It's definitely not a traditional butter chicken, but it accomplishes the goal in such a way that people with acid sensitivity can eat it.
This is cool to know. Thank you!
Indian food is all about layering of flavors.
Roast dry spices, grind them. On oil, add onions, garlic, ginger and spice powders and then develop that, wait till oil comes out to the top and add dry spices, curd or other stuff and at last add the marinated meat or veggies or cheese, whatever. A couple layers of flavors developing adds that depth.
In case of much simpler recipes that we often cook at home, like for example, dal, its easy. Boil dal in salt, turmeric. Then add oil to a new pan, add at most 3-4 spices (most common are bay leaves, red chillies, wild celery seeds, mustard seeds - especially if there is raw mango in the dal etc), add the boiled dal, add sugar and salt and at the end a little bit of ghee.
Highly recommend you guys do a vlog series trying the foods you react to! Especially want to see your reaction to South Indian food 👀
Omg that looks so good!! Like the switch up to Indian cuisine 😊 he just forgot the grilled cheese lol!
Gotta say, I really enjoyed these videos before Frenchie, but I cannot get enough of this duo. Thanks Chef.
Actually there is grilled cheese form for butter chicken- which is butter paneer.
Paneer is indian cheese.
Alex was going to make a rotisserie chicken series, but he stopped half way in. Which is sad because I was really looking forward to it. My roasted chicken turns out nice, but there is a lot of space for improvement.
Thanks for the tip on separating and storing my rendered fat!! Never thought about adding water and turning it upside down to remove the bits of stuff. Game changer Chefs.
Does anyone else want to see Frenchie do an entire episode by himself just to see how he does?
Two of my fav peoples on the net making tasty food
I love how you guys drooling over ranveer and off course on butter chicken 😂❤
As an Indian, I'm absolutely hyped for the Butter Chicken arc!
You guys should really react to Your Food Lab's butter chicken recipe as well, seeing that you guys have already begun your butter chicken arc. Amazing reaction as always Chefs 🎉
This makes me want a Roasted Chicken video from you both over everything else. Gonna go find that "little butter" video.
Damn good video! i will def's be making that butter chicken next time! More butter makes everything better!
We need more ranbir brar's content. It was so fun watching you guys react to him.❤❤❤❤❤
There is no concept of canned things in India, Its very rare for Indians to go for canned items to cook.
Part of the Indian fan base! Been here for a year and abit more! ✋
One of my fav PDX restaurants is a Pizza & Wings place, with Indian fusion (So tandoori wings and butter chicken pizza etc). Absolutely amazing and a great choice when you arent sure what you want for dinner.
The chili powder, a little bit of coriander powder in heated ghee was tempering. That layer of flavour would be missing if he didn't do that because he didn't temper the spices in the tomato and onion sauce he started with. Tempering is king in south asian cuisine. That is how we finish a lot of foods, from gravies/curries to daals to even some rice dishes, but sometimes it is just used as a flavouring layer too, like here.
That dipping sauce idea reminds me that I used to dip grilled cheese in rasam, a hot and sour tomato soup that mulligatawny is based on. It was pretty awesome, but these days I can't make it without pissing off my neighbors and roommates.
Butter Chicken Arc in the future?? Hell Yeah!! Go for it!!!
Brian: if you don't like chicken then you're probably a little weird
Guga: 👁👄👁
Definitely want to see you guys making butter chicken!
upped the acting game with that opener!
Paneer is essentially cottage cheese with the water drained off and then compacted.
Since you've done a Sam the Cooking Guy react, I do believe he did an episode where he made burritos with Indian food like butter chicken. That would be an interesting choice. And yes, always react to Uncle Roger.
I saw that Engineering Star trek shirt in the back behind Frenchie. Me likey!!!!
Love your channel
Butter chicken arc, hell yeah!!!
He looks like an Indian tim curry and i love it.
Looking forward to your roast chicken video!
In our home we put 1clove and 2 green cardamoms on the charcoal as well for aroma
Yes to Butter Chicken arc
As an Indian, let me tell you, most Indian curries/gravies pair well with bread slightly toasted with butter. I sometimes do this as a lazy Sunday breakfast if I have leftovers from Saturday night dinner. All I do is toast the bread and breakfast is ready
16:50 imagine green peas instead of coriander leaves ...
@1.24, he touches his ears in a forgive me gesture while mentioning his teacher Ustad Gulam Rasool in case he fucks up knowingly or unknowingly what he was taught. That just thawed my heart. this is love, gratitude and respect for ones mentor. So rare in the age of selfi.
Interestingly, in INDIA , TACOBELL has introduced Desi Tacos, it includes Butter Chicken Taco.
Try it, totally worth it!
I was like 'didn't he already react to this' but then the lightbulb went on and I was like 'but not w/Frenchie'.
"Dinner for two, or dinner for one if it's you and me." Frenchy saying he's not sharing. XD
Sir that guy is the judge of MasterChef India not a contestant a judge 😂😂
Most the spices used in Indian cooking especially North Indian cooking are dry spices unlike US which prefer fresher spices. So! Something like Cinnamon or Bay Leaf or Black Cardamonn is the removed before blending to remove that bitterness from the dish. Also! Fenugreek and few other spices that you see are native or indigenious to Indian cookingw which is like Oregano or Parsley is for the west or use of Cayene Pepper or Carolina Reaper in US which is unknown to Indian cooking. We have Bhoot Jholokia as the spiciest chilli .
Also! The legend in India is that Butter Chicken was originally made by 2 Chef from Moti Mahal Restaraunt in Daryaganj, now families of both Chef claims it to be their own, and have their own franchise under the name of Moti Mahal and Daryaganj. Where a Chef of Pakistani descent who was cooking in Delhi, had a family come late at his restarunt and he was out of ingredients, so he had some leftover tandoori chicken along with some veggies, he combined those to invent what we call Butter Chicken, and he is also credited with the invention of Shahi Paneer or Paneer Makhani which is replacing Chicken with Paneer or Cottage Cheese which is an Indian style of cheese. Equally flavourful knowing the large diaspora of pure vegetarian of Indians, it is much more famous than even Butter Chicken.
The One Recipe Every Cook Should Master by ThatDudeCanCook is a pretty simple shoyu chicken recipe that I recently tried, and would love to see you guys review it.
Personally, I need more sweet, but definitely a solid base!
Sonny has some really great recipes on his channel. And he tries to simplify things because he really wants people to try cooking things. You know I love you, and I’m out!
"Soup to nuts" where every table has galic bread fresh bread and grilled cheese complimentary for your soup.
If you put grilled cheese in there, it will be a more of "Butter Paneer". Paneer is cheese.
Jacques Pepin boning out a chicken, for sure. Also his pho!
Brian Lagerstrom does a butter chicken recipe that is a hit in my household. Done in a broiler to get some char.
yes you should be famous over here in India
My wife and I are going to the Green Day Smashing Pumpkins concert at Fake Shea Stadium this summer, and the plan is to hit Le Rivage for dinner the night before and Mission Sandwich Social for lunch on the way out.
Sam the Cooking Guy made a butter chicken burrito, just sayin'. I once took Ranveer's paneer sizzlers and made them into soft tacos with coriander seed yogurt, the masala bbq sauce, ribbon-cut lettuce and green onions (but cilantro is arguably the proper option). One of the best things I've ever made.
Butter Chicken Arc begin!
3:15 Yes , the real butter chicken is made with tandori chicken.
I know Andrew Zimmern once did a video of his Grandma's Roast Chicken. He said it'd be part of his last meal.
Having finals soon. If i pass, I will make tacos in your name, Brian 🔥
It’s an Indian dish , we don’t need to pair it with grilled cheese sandwiches or tacos! Chef Ranbir is a legend.
I love taking my leftover butter chicken sauce and, yes, dipping grilled cheese into it but alson as a sauce over pasta or rice.
if u have leftover butter chicken gravy u can add paneer( cottage cheese ) or tofu and maybe cook it for 1-2 min and add some coriander leaves/ parsley and boom you have made butter paneer masala
13:58 sry mate in Indian cuisine fat or cream is always added at the end until it's a heavy dish like kurma. And the reason he's adding the spices second time in oil is to temper the spices . They'll bloom and essentially get incorporated into the oil spreading its flavour to the whole dish
You really have to show Frenchie Alex's Beef Bourguignon Burger!! (the new one)
i'd like to see these two sit threw the epicurious chicken BBQ video, it's on their website and the thing is like something like a thing out of a steven king movie, if Eli Roth wrote it.
In Georgian cuisine they use a lot of walnuts… in sauces and pureed
You should check out Al's Kitchen. He has so many video's on cooking Indian style recepies. Love the podcasts
If you want to know about some real Dish, just watch Ranveer Brar's "Nihari" Recipe from his Official Channel. The Ingredients, the History behind is just mind-blowing. You won't be disappointed ❤
Ghee uses just milk fats... Almost every Indian household makes use of it... The simplest way to make it in small quantities is just collect the layer of cream that forms on top of milk every time you boil it and store in a fridge and once you have a cup full of it... just put it in the pan till it starts releasing the fats...
Ideally the butter chicken sauce can be used for other foods and I'm not even Indian 😅
So Frency was saying taco. My mind went straight to wet burritos!!! Think about how good that sauce would be with that!!!
*Ranveer smoother than butter*
Also do Butter chicken arc let's goooo
8:45 so cheese naan with butter chicken? Okay 😂 try the pizza with butter chicken too while you're at it
All the steps you are trying to omit, will change the flavor of the dish. If you follow these steps it will be delicious. His food is delicious. The toasted Fenugreek ( kasoori Methi) has to be rubbed between your palms over the dish ( as it releases the flavor) and sprinkle on the butter chicken. This is the last step. This takes the dish to another level !
"If you dont like chicken youre a bit weird"
Shots fired at a gouga