Pro Chef Reacts.. To Gordon Ramsay's CURRY IN A HURRY!
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- čas přidán 6. 04. 2024
- Curry in a Hurry! Is Gordon Ramsay's Butter Chicken better than his 10-minute Ramen or Jamie Oliver's Butter Chicken?? Let's find out before Uncle Roger reviews this video! :)
10-minute Ramen: • Pro Chef Reviews.. Unc...
Testing Jamie's Butter Chicken: • Pro Chef Tests.. Jamie...
My Cooking Course: chefjamesmakinson.com/cooking...
@gordonramsay Video: • Gordon Ramsay Makes a ...
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oh he did come to India and made Chicken Biryani for a feast (don't remember how many but it was for 300-500 people I guess), ant chutney, spend couple of days with Sadguru and learn Dosa and many more... please please plzzz do react to his India tour series... he did forgot the cashew... for smoke, honey, kewda water and lemon which you mentioned... smoke is not mandatory, it is more like preference... same with honey... kewda water, is optional, Ranveer used it because he had it, it gives you a unique sharp after effect in your mouth and it just makes the food perfumy... lemon on the other hand, we never put lemon while cooking... either we use lime while making marination or we keep a whole lime on side while eating... marinating the chicken with lemon is a good idea actually... and my gosh laterally I hate when someone cook the rice with small amount of water and cook it till it evaporates... it contain starch... we always follow one rule... 1 part rice, 2 part water, boil it till the rice gets soft and DRAIN THE EXCESS WATER to prevent gastric... it drains out the starch with it which turn your belly into hydrogen balloon and your room... well you can understand how perfumy will make the room 🤣🤣🤣
regarding the lemon, generally you wanna avoid it since it can curdle the yogurt and heavy cream in
the dish, a little is perfectly fine but too much will make the sauce break down and look unappealing.
also if i learned anything from gordon ramsay's cooking, its that he doesnt like doing fancy frills like smoke on the food he makes. he loves to
keep it traditional and easy for anyone to just pick up and learn from themselves. what good is a good dish after all, if only chefs can cook it.
edit: i say "traditional" but he left out some parts of the dish, big deal. its a 15 minute curry, you're bound to forget something when working with that timeframe.
You're right. Indian cuisine is best done with 'Mustard' oil. I've made Kerala-style meats with curry leaves and coconut oil... which works wonderfully. For general-purpose frying... we usually use neutral oils like Sunflower Oil or Sesame Seed Oil.
Yeppp... adding lime (not lemons... they are too mild for us. lol) is fine. It depends on your preference, TBH [ If it's up to me, I'd probably add them in my stroganoff as well :-D ]. I 'need' at least half a lime on the side with my dinner. I have to buy them in bulk. Then again, some people don't like them at all.
As an Indian 🇮🇳 who cooks for his family daily, i don't think this is a big problem.
It's not meant to be a proper butter chicken. If you're cooking everyday before leaving for work, and want to cook a bit of a special dish without spending time, shortcuts like these are not bad at all. Even the sauce here would be storebought tomato puree.
I think the big problem is people forgetting that is literally titled "curry in a hurry", and he isn't calling this a classic butter chicken recipe. It's simply a simple chicken curry. So the smoke is completely unnecessary.
Anyways, love your stuff James. Can't wait for more!
True you have to sometimes use what you have
I would have actually preferred it being a good quality tomato paste. IT has a more mature taste and doesnt add alot of unnecesary water. Making it from the fresh tomatoes we can get here in sweden would be a disaster. As long ast the passata doesnt include any herbs I guess that is fine though, it would just make the cooing time longer.
@@rimmersbryggeri Exactly, even when making a cheater spaghetti sauce using pre-made jarred sauce, my family would start with browning a tomato paste before putting in the pre-made sauce. It gives it the "all day simmered flavor" even when you don't have the time to cook it all day.
Bro you saw how much garam masala in marinade and ginger during sauteing he added😭. I can't imagine the pungent taste of ginger the curry was having.
@@Ashtari That's the reason I like to use the tripe reduced tomato paste to because it's more oxidised to begin with.
As an Indian, I tried Ramsey’s recipe for a quick fix on something that would taste like butter chicken without the hassle and it was delicious! My kids devoured it.
I read this as my wife divorced me! 😄
If you're an Indian, you should know this recipe is really bad, all the wrong ingredients!
gordon: a tea spoon
me: i'm pretty sure that is more then a fucking tea spoon...
A heaping teaspoon though?
Indian Teaspoon
My exact thoughts lol
Tea spoon = half the jar
Wait are you saying you use the small spoons for tea? Savage!🤨
The reason for the canned tomato sauce is in the title of his video: curry in a hurry. Yes, it doesn’t take that long to make tomato sauce, but Gordon needs to spend the fifteen minutes he’s given himself wisely, and the cooking crushed tomatoes would take too long. It's a short cut, for what that’s worth.
And I don’t think Ramsay has much to fear from Uncle Roger for a while; he just reviewed his grilled cheese.
I don't know why everyone is calling it canned when it is clearly in a jar
@@devourlordasmodeus because I don't think that "jarred" exists as a word 😀
@@devourlordasmodeusat this point canned is simply an alternate term for processed and preserved
@@devourlordasmodeus "canned" is a term that is way older than metal cans. Using a hot glass jar to drive off oxygen and vacuum seal a food you want to preserve has been the definition of "canning" for a very long time.
@FabbrizioPlays yeah I know. What I am saying is that in modern English, if you say "canned," people will think of a metal can, so you should use the term "jarred" as that is a word to refer to things in jars.
Language evolves with usage, so if the way people talk changes, you probably should change to match it, or people might not know what you mean.
I think the 'tomato sauce' he used is literally just passata, a.k.a. crushed tomatoes, which should be fine for butter chicken, and is commonly used.
that defo looked like passata
By Chef James' initial reaction in the intro, I thought Gordon was gonna be using ketchup lol
And why's he shaking it? I've never seen a person shake passata.
@@thereccher8746 that is not relevant at all. it looked like passata and it came in a bottle that passata usually comes in. what is your point?
@@oraetblavora2375 Some people like to feel smart whenever they can for some reason
Sometimes cinnamon sticks and bayleaves can be eliminated. They impart a very unique flavour but if you are using garam masala, both are present in a grounded form in the garam masala. So in everyday lazy cooking they can be skipped.
yes usually we use them only for aroma and remove them before blending the curry but its a fast recipe so it can be skipped
The power of garam masala should not be underestimated.
He used too much garam masala, and then added more cloves that he blended. Westerners always use too much garam masala.
Sir, Lemon is not added to the Butter chicken normally. However, Lemon is used in the Marinate to ensure, the chicken doesn't smell. And yes, Lemon is used widely used in Indian cooking.
Thanks for the info!
In India the recipe changes after every 100 km
So there are different versions of every recipe
very true!
That's the excuse I use when I invent a recipe on the spot. "I'm sure it's traditional somewhere in India."(laughs)
Bro really blended up all the whole spices and *then* ran it through the sieve. The jar, not can, of tomato "sauce" is passata. It's uncooked, pureed tomatoes with the skins and seeds removed. For a quick curry, it's a decent cheat.
My mum (70 yo Indian) adds a splash of ketchup sometimes in some gravy curries. It has tomatoes, onions, garlic, vinegar, sugar, salt, spice... everything that adds flavour without fuss. It doesn't taste ketchupy by the end.
As a professional curry eater who has experienced curries all his life, the only thing I can say about this is that its a box standard curry. At home we don't do like a marinade but at the end of the day, its fine. The tomato from the can/bottle is totally fine too, usually at home we dice the tomatoes and let them cook down. Also personally, I'd sear the chicken in the same pan I'm making my sauce in, also no fancy blending up a sauce since I prefer my sauce to be a bit thin.
Wait a sec. "professional curry eater"? How does one become a professional curry eater? I would love to apply to be one.
@@FFVison Just eat curry all your life, basically from the time you can eat solid food. You won't be paid, but you will be rewarded in curry.
@@benjaminbouyant2675 I can work with that. Curry is yummy.
@@benjaminbouyant2675 professional quite literally means you're being paid to do it
I am an Indian, living in Europe and this is my go-to dish 😊.
Few observations and changes I would make:
1. This particular recipe will be super hot because of the loads of garam masala. I use just a quarter of teaspoon in the gravy for around 800gm of chicken.
2. Did he put salt in the marination?
3. Kewra water and honey are not supposed to be in this recipe. Will throw off the entire flavour and scent profile.
4. I use canned tomato creme soup instead of ketchup, and the outcome is quite good.
5. I use a teaspoon of tomato paste.
6. You can easily alter this recipe to Thai red curry by adding roughly chopped thai veggies and replacing fresh cream with coconut milk creme.
19:56 I am not Indian, but I learned to do a double marinade for the tandoori chicken: First marinade is with garlic, ginger, salt, chilli and the juice of a whole lemon over night. Second marinade is with yogurt and all the curry and marsala spices for some hours before the grill.
Maybe adding lemon at this stage of the curry in a hurry process substitutes the acidic marination?
I've used canned tomatoes and fresh. In season, fresh are good, out of season, canned san marzanos are way better.
yep!
Oh if you haven’t seen Gordon in india, you’re in for a surprise! There’s a literal episode of him going to Kerala and running around with bullocks in a mud pit with his shirt off. And the struggle was real…
P.S - we do use lemon/lime for a lot of dishes, it ultimately boils down to the flavour, there’s a lot of cayenne in his recipe and canned tomatoes, so a little lime cuts the fattiness and the spice.
Lemon juice is generally added along with yogurt during the marination phase of the chicken, NOT while cooking it.
It helps in breaking the muscle fibers and making the meat tender.
Good to know!
Seen a few BIR curry videos where they add the lemon juice during the cooking phase.
Also lemon helps overpower raw chicken smell
I mistook Cayenne with paprika powder in my last meat sauce hahah, even when the mix was 10 liter, it was too little to dilute it, soooo spicy. I tried to add some 3% fat milk, but the hugepot was full....next time I will read what it is before throwing it in there
Everybody makes that mistake exactly once and only once.
😂
A bit of lemon juice can also be added while marinating thighs. Lemon juice is added only if your tomatoes don't taste acidic or citric enough.... Just some drops, provide a complex layer to the taste.. So please be careful not to add more or else your whole dish goes out of balance.... Another tip you should add heavy cream at the end or else it starts turning into ghee and you will oily sheen at the edge or top of your dish.
James, love your content and really cherish your advice and nuggets you provide during video. And more than that I really enjoy your commentary because it feel very open, warm, curious and most importantly they reflect your enthusiasm for good food
To be honest, this reminds me of when Jet Tila made an "express" pho. You're making things quickly, so you have to find some shortcuts that speed up the process but you're still trying to stay true to the dish. Gordon seems to be successful here. I'd certainly eat that over Jamie's version.
"go in with three nice tablespoons of yoghurt"
*adds four spoons of yoghurt*
😂
Since my other comment is obnoxiously large, ill just write this seperate... Hexclad pans dont have any teflon, its a ceramic steel hybrid and 100% safe to use metal utensils on it. As sacrilegious as it sounds to say about a nonstick pan... uncle rodger learned that fact about the pans a few videos ago. And yes he uses hexclad pans in all of his restaurants, including hells kitchen which you can see in season 22
Btw, uncle rodger just dropped a video of him reacting to Gordon Ramsays grilled cheese 😬 might be worth checking out
Just saw it today and no kimchee can change Roger's mind that he overcomplicated a simple recipe
they use a non stick material
I've cooked this exact recipe from Gordon's channel multiple times. It's awesome. Also, I tried it with fresh tomatoes as well. There really wasn't a huge difference to me. Oh, and the lemon juice was awesome!
Great to hear!
Very simple recipe my grandma used to make all the time you might like and can likely get everything for where you are. It’s basically a loose meat sandwich.
You fry up hamburger and strain it. Then you add the hamburger back to the pan and add some cream of onion soup. I would make the soup fresh, but canned is fine. Get it nice and hot and thicken it up until it’s not runny. Scoop onto a burger bun and add your favorite type of cheese, the easier it melts the better. Add a little pickled jalapeño. Put some parchment paper on a baking sheet and put your sandwiches on it. Cover with foil and put it in the oven at 400 Fahrenheit until the cheese melts and the bun crisps up a little, roughly 2 minutes. They’re ready to eat. You can drizzle on a little sriracha or sambal if you want, I recommend it, but they’re good without it.
Hi Chef we do put oil in marinade its usually mustard oil
Interesting!
@@ChefJamesMakinsonmustard oil in fact forms the core of a chicken tikka's flavour (along with Fenugreek)!
I have a feeling Gordon's definition of "light dusting" is different from mine.
He also seems to use very large teaspoons...
He also have different teaspoon
agreed
He knows what a light dusting is seen it on his nose often and it was not flour
@@ksw8514 They are to fit his mouth.
Cooking videos, such as those where Gordon Ramsay demonstrates how to make dishes like fast butter chicken, serve more as sources of inspiration for me rather than strict guides to follow. Ramsay's tendency to "wing it" without specifying precise amounts of ingredients resonates with my personal cooking style. I lean heavily on my experience-or more accurately, my understanding of how different ingredients interact-to guide my culinary creations.
A notable example of this approach occurred during a visit to a friend's house. He preferred using pre-made Burger Patties, a choice I generally steer clear of for various reasons, including its often low fat and unwanted additives content. On one occasion, the pre-made burger Patties we had was laden with low fat and cartilage, which I find unappealing. Determined to improve upon the situation, I opted to make our meal from scratch but decided against using ground beef. Instead, I chose a mix of calf and pork with a fat content of 14-18%. This specific fat percentage is pivotal; it ensures that the meatballs remain light and fluffy, avoiding the dense, chewy texture that can plague less thoughtfully prepared dishes. Moreover, the fat significantly enhances the overall flavor.
Given the limited seasoning options available at my friend's place-Greek seasoning, curry powder, and onion powder-I had to be creative. The mix of these ingredients, though simple, yielded surprisingly flavorful meatballs that far exceeded our expectations. We paired the meatballs with rice, which I prefer to cook in a pot. Despite the widespread popularity of rice cookers, I've never been a fan; I find that cooking rice in a pot offers more control over the final texture, although it does require a bit more skill.
To complement the meal, we served it with brown gravy the first day, utilizing leftovers from a previous meal, and béarnaise sauce the next day, made from a powder mix for convenience. Although making béarnaise sauce from scratch can be time-consuming and requires skill, I once made it using white wine vinegar, which added a refreshing tanginess to the sauce, a deviation from the traditional taste I'm accustomed to.
This experience underscores my philosophy in cooking: the importance of flexibility and innovation, especially when faced with limited ingredients or kitchen equipment. It's about the joy of experimenting and discovering new combinations and flavors within the constraints of what's available.
thank you for the explanation!
add lemon to our food in India is pretty common as a way to cut down the heat. It's used as a heat regulator (at least in the north), the flavor is a bonus.
for the lemon, i think its because he used double cream instead of yogurt.
instead of using canned tomatoes, one can use tomato puree.
I had a landlady once who would often make a quick curry for her kids after school, ... rice, a bag of frozen peas, a bag of frozen shrimp, a tin of coconut milk, maybe some onion, ginger, garlic ect, a bit of magic with spices and cooking skillz and 15 or 20 minutes later was a wonderful curry every time.
Were they Thai? Thai dishes are the closest I have found to my home Kerala (South Indian) dishes.
@@princejoseph8280 No they were English. Incidendally i worked with a group of young people from Kerala in the UK last year ... very nice people.
Gordon Ramsey drinking game:
Take a shot every time he says “Literally”.
I’ve got this curse called “Being Asian” so I can only make it like two shots in before I’m done. I gotta tap out at like 0:10.
🤣🤣🤣🤣
That'll be a short trip to alcohol poisoning...
If this video was twice the length, you'd be in A&E having your stomach pumped 😅
I'm already drunk.
Optional second shot every time he says "beautiful." Only do this if you live in a country with free healthcare.
I wonder if Ramsay ever admitted to a dish that he made being bad? (other than the grilled cheese he admitted on Hot Dog is a Sandwich) Love your content James! If you are ever in Cyprus let’s break some bread together!
Maybe or it goes in the bin. Thank you!
That pan is his HexClad series and supposedly it should be fine to use with metal utensils
at 4:03, 2 things:
1. marinating for 15 minutes isn't going to work. It's not enough time. If you are going to marinate for less than 2 hours, you are wasting your time, energy and ingredients. He should cook the chicken right away and put all the characteristic flavors of the dish in the sauce.
What he should have done for the show is to show us how to do the marination and then go in the frige and use one he prepared the day before.
2. Chef Jean Pierre has a good trick to avoid cross contamination. He always keeps a container with water, bleach and a cloth at hand. That way he can disinfect his hands, tools and surfaces quickly.
at 7:52, I have never seen Indian chefs caramelize their onions. Gordon is influenced by french cooking technique. All the Indian cooking videos from real indians put the onions with the tomatoes in the blender to make a paste and then they add this paste to the spices (that are already in the pan heating up to wake up the flavors).
Also, he forgot chili power in his spice blend. but he did add a fresh chili, so I guess it's ok.
2 more things I want to add:
1. Gordon should teach his audience to do a mise en place instead of running all over the place, like he is doing in this video.
2. I'm not sure about this, but the bottle of ''tomato sauce'' he is using looks like a bottle of passata, which contains bell peppers and tomatos.
I never realized how often Gordon says "Literally" until I watched the uncle roger grilled cheese video and this one back to back
😂😂😂
To answer your question about the lemon, we usually wouldn’t use this, especially if we have aamchur powder (dried green mango that is grated). According to my mom who was a chef at Taj, you can use lemon in a pinch, but it is considered poor form
good to know!
Yep and the average person at home that this is aimed at of course has so readily available aamchur powder kicking around the house .
Lemon zest or juice is always IMHO a flavor enhancer for chicken. I put it in my chicken soup when serving.😊
Lemon juice is great with chicken, you are correct. I stuff lemon halves in chicken before I roast it.
Mate, they are special Hex non-stick pans, Gordon is marketing them and the selling point is that you can use metal spoons in it without damaging the non-stick coating. Very expensive, you should look it up.
I have a few
@@ChefJamesMakinson James you don't like Ramsey, do you? You seem like you admire him then eager to criticize him hehehe.
Imma tell people to stick a stick of cold butter in their mouth now, when they're struggling with spicy food and take pictures of it 😂😂
A pretty decent (well, inauthentic but tasty) sub for the smoke element is to put in some smoked chilis like chipotle. It does kinda get a bit more aggressive but it really makes the fenugreek pop more.
we don't add lemon juice or zest but really want to try once.
Capsaicin is insoluble in water but soluble in oil/fat. That's the short version.
For that reason, would recommend rubbing your hands and cutting surfaces with oil before using warm soapy water.
There is a term used in India "Doodh phatta hai" which mean Milk or dairy will start cracking and seperating if you add lemon to the recipe consisting dairy products. Unless you serve it fast and eat it, refrigeration is the only storing options for leftovers. We do use lemon squeeze just on top while serving but not in the main dish.
Plus the desi tomatos here in India are on the sour side so we dont need lemon for cooking.
Not bad though Gordan🎉
3:22 Christ almighty... I didn't think anyone would ever do that
Thats nothing. I heard about woman from my town who goes clean a rabbit cages in her backyard and then start making a dessert without washing her hands. The rabbit droppings were literally in that food :D
You have to remember, you're cooking at home and everything being touched is gonna be getting cooked. For example, say you cut up your chicken, then chop your onions, the raw chicken is still gonna go on top of the onions in the pan to cook.
It's good practice to prevent cross contamination, but isn't something to freak out about at home either. It really becomes super important if you're cutting onions to also be used in loads of other dishes, or salads, or whatever in a restaurant setting
I'm pretty loosey goosey when handling chicken (literally don't care if other foods get "cross contaminated" if they're going to be cooked anyway), but yeah, wiping nasty chicken water hands on a cloth seems dumb.
Curry in a hurry - if someone else is prepping the garlic and ginger.
It's not butter chicken. A good quality passata can be a time saver if it's a passata with only tomatoes and no Italian flavorings in it. Also, Butter chicken requires good-quality fresh tomatoes. When tomatoes are out of season, good quality Italian canned tomatoes such as Mutti will outcompete unripe fresh tomatoes. I believe there are other ways to make a quick, more authentic-ish butter chicken than this. He also left out the dried fenugreek (kasoori methi) which is an integral part of butter chicken.
Love your channel and your comments about Uncle Roger making comments about other chefs.
May i just say, that as a trained chef, having had two succesful restaurants of my own, in both England and France.where I now live out my retirement (I am nearly 80 years of age) Believe me, a woman cooking for the French is a challenge indeed !
There is no cook worth his/her salt who ever measures out ingredients for savoury dishes ! Cooking is a labour of love to be shared with those you love and/or your customers. it is all in the tasting and the feeling.
The only time measuring quantities are necessary is when you are baking cakes or any form of patisserie..
The comments of not scraping a non stick pan with metal objects is true, but I wish some attention was drawn to the fact that after having a taste, you never dip the spoon back into the dish a second time. The cook's saliver being introduced back into the sauce from the first tasting is enough to make anyone ill at the thought.
I have two grown daughters approaching their 60's.. In spite of all my efforts, they can't even boil an egg properly! Food to them is merely fuel.
Love is the major factor in cooking. You can buy the best ingredients, the best equipement in the world; but you will never be able to cook anything 'special' unless you have a love for the whole process. Shopping , the preparation,. the cutting, and finally, the presentation. The satisfaction is not in your eating, but presenting something for others to enjoy.
This applies even if you are poor ! In the early days, my kids and i were in that unhappy situation; me being a single parent.
Sunday lunch was made with roast potatoes, fresh veggies and gravy from the boiling of bones I obtained free from the local butcher. We didn't miss the meat. ..
Any left over sauce was converted into a curry by sautéeing onions and adding fruit and spices the next day.
Cooking,, like art or music or writing, is an art form ! Many imitators, and counterfeits, but few originals.
If you want to 'test' a good cook, Merely ask them to make a simple omelette. That will soon sort out who can cook.
As i sit here now, writng to you., and happy in my solitude, as my 'kids' have moved on to persue their individual gifts and talents, I shall have a sandwich or a tin of baked beans on toast for lunch.Why? Well, who wants to persue a one sided love affair if that love is not shared or reciprocated mmmm?
Love, Vee xxx .
Thank you Vee! Yes cooking is a labour of love. The quality of the ingredientes are important but also how you treat them, to many places have industrialized most of the prep. I remember being in Lyon at the partouche Le Lyon Vert, we were 3 of us in banquets and we made everything some starch.
At least uncle Ramsey acknowledged that butter chicken was born in India.
true haha
Chicken isn't born it's hatched
@@samsowden child isn't born it's concived
If you want a vibrant red, you can add ground annatto seeds.
🙃
A very common choice in both indian and chinese UK food is E129. Think of that what you will.
Great tip about the yogurt. As an example, sadly most döner kebabs in the UK are made of low quality minced meat that is treated as "drunk food" but a proper döner that you can find in Turkey will be prepared with a marination which is yogurt, onion juice and slices sometimes and salt/pepper. This is one of the biggest reasons why döner in Europe tastes almost nothing alike as with the döner in Turkey. Some places use milk too but yogurt is more in common. Makes such a big difference.
Also, its probably yogurt has sugar in it because of the milk, it makes such great sauce for roasted/rotisserie chicken. Gotta be careful though since it can also burn easliy.
😉
Döner in Germany tastes amazing (it actually originated in Berlin).
Also, normally yogurt should not contain sugar. This is not your sweetened fruit yogurt.
@@agnesmeszaros-matwiejuk8783 Döner is at least 700 to 800 years old Turkish dish and much likely also Turkic dish that found its way from Turkey to Germany. Its absurd that you claim döner is originated in Berlin. It's like saying pizza is originated in New York. And döner in Germany could be good, but not the same as in Turkey because its prepared differently.
@@agnesmeszaros-matwiejuk8783 Read what i wrote again. I did not said yogurt is sweet. I said yogurt contains sugar because of the milk since milk contains sugar. Otherwise it wouldn't brown that easy when it cooks.
Indian bay leaves or tea patty is from the cardamom plant. We fry the large brown cardamom and put the smaller white cardamom much later, whilst reducing the gravy.
Love your content! Keep up the good work ❤❤❤❤❤
Thank you! Will do!
@@ChefJamesMakinson awesome
I don’t see the issue with the tomatoes to be honest
There is nothing wrong with canned tomato sauce (passed tomatoes)!
It is even preferable to homemade tomato sauce, at least if it is a good product that is not already seasoned, but consists only of pasteurized, passed tomatoes.
Why? Because fully ripe tomatoes go straight from the field to the factory, and they don't do anything different to what you do at home. Well, the scale is just a little bigger.
The only difference is that the tomatoes that the average Central European gets in the supermarket and can use to make their own are harvested before they are ripe and therefore cannot develop any flavor.
That's why this is one of the few products that can actually be better than if you make it yourself at home.
18:33 Yes, he is using a metal spoon in that pan. That pan is a hexclad. I have never used them(way too expensive to me) but they are supposed to be able to take metal utensils with no problems.
And I paused it when you started saying "scrapey scrapey" and posted this before you talked about them. Also, Uncle Roger has reviewed video's with Gordon using these pans. The first time he saw it he got upset, but then when he learned about the Hexclad pans he said it was ok.
20:42 Depending on the sourness of tomato we decide whether to use lemon or not. Butter chicken sourness should almost taste like tomato soup. Sourness, Creaminess are it's main base. Also I use coriander stalks like Ramsay and add leaves at the end
Funny enough I tried to make this recently and managed to do it in just under 18 minutes.
The tweaks I made in this, I had the time to marinate the chicken for a few hours, swapped passata for chopped tomatoes, single cream vice double and also added some cashew nuts and kashoori methi too.
It tasted like it had been made in 18 minutes however I was impressed that I managed to get within a few minutes of Ramsay, and for a midweek jaunt this was a good show. I'd say that the turmeric made it slightly more bitter than other butter chickens I've made.
good to know!
I have been a sanitation Supervisor in the food industry for over 30 years, and the problem with his video, is that I never heard him saying that he was going to wash his hands or see him wash his hands. When cooking the cook needs to take two things into consideration. Cross contamination and allergens in order to protect the consumer. There are micro organisms that can survive the freezer and cooking temperature. In the industrial food business, color codes are used for utensils and allergen areas are segregated from non allergen areas. A recipe with an allergen to a non-allergen, we have to boil out to remove the allergen before cooking the non- allergen recipe. Boile out is a procedure of the exact amount of chemicals and water, in order to remove the allergen.Titration and micro swabs are used to test the effects of the cleaning standards procedures. Also scraping the pan can cause metal contamination that is also harmful to the consumer. Foreigner objects are monitored by magnets and X ray machines. H.A.C.C.P FSQ and FIFO protocols must be followed through the entire food flow, which includes, receiving, storing, prepping, cooking, cooling and reheating. A collection of product samples is also critical to protect the Company and the consumer. Some samples are done in house and others are sent to an outside laboratory. I will not address his cooking skills, I am not a cook, I will leave that for you, hahaha, hahaha, hahaha!!!
He’s cooking at home not in a commercial setting doesn’t need to follow the same rules
Passata (actual tomato sauce) is an amazing culinary go to in a heap of recipes, especially when you need to deglaze or add volume. It doesn't need the 'cook off' of tomato paste or canned tomatoes.
if you read anything about hexclad pans the whole schtick is that the teflon sits below the little metal nubbins that stick up and come into contact with the cooking utensils that you use so you don't come into contact with the teflon to scrape it off
The lemon thing......people don't usually put it while making Butter Chicken but in usually people do squeeze lemon on it while eating I 😊
I think theres 2 things everyone needs to remember 1 as everyone has pointed out it "curry in a hurry" so ya short cuts personally i would have used past and not a sauce and cooked it a bit but whatever and 2 butter chicken has unknown amount of ways its cooked but like every dish it can very from region to region house to house family to family restaurant to restaurant i mean it also depends on the spices used not all curry has the exact same spices and exact same amounts from the exact same farms in India there used to be a big party where people would get together and have a competition on whos curry spice was best it might have been garam masala idr which it was but yall get my point
So as you mentioned he doesn't add any smoke to it,so in my opinion it's a frequently made butter chicken recipe so normally it's not possible to have any coal in regular household so it's ok to not add any smokeyness it will still be as good as it can be,and the lemon is unnecessary because the tomatoes already got its tangyness and its a sweet and spicey dish so lemon juice is not necessary. It' my opinion,BTW love your videos.I'm 17 and wanting to become a great chef like you❤❤.
If you want the smoky flavors but you don't want to go through all the trouble, I recommend liquid smoke. It is mostly used in roasting, but it works elsewhere as well, just one drop or two, you get your nice smoky butter chicken.
Hi James I feel the recipe is up to mark as in India Butter chicken has many variations. And the one Chef Ramsay is creating is one of the most common variations it is created in household.
yep!
I doubt I'll get a reply from you, but I have this carbonara dish I really love and I would love your opinion of it.
I just get some bacon or pancetta (bacon honestly is soo much better lol), and dice it to the same size as the onions I will soon cut up, I then sauté some minced garlic and diced onion in a stainless steel skillet w/ some oil and the bacon/pancetta, then I add chicken stock (or broth + a bit of gelatin), black pepper, parmesan and simmer it down, I then add already portioned/al dente noodles into the pan and boil it all down, and once it was ready, I take it off heat and toss a egg yolk/separate the white with the shell, and stir real fast to thicken up the sauce, and then add some more pepper and a little bit more parmesan.
It's literally my favourite meal of all time and I learned it as a line cook and could cook it up really quick. Idk if a traditional carbonara, but I really love this dish.
I find if you use a broth, it just doesn't have enough rigidity w/ the egg yolk to keep the sauce thicker, its just a bit runnier. Using stock just always makes it turn out well for me lol.
I also learned that the stuff that collects and dries at the side of the inside of the pan, that "grime line" is desirable and you want to slowly keep putting that dried concentrate back into your sauce.
It took me like 10 attempts to get the sauce just right, I generally used too much broth/stock and didn't boil it down enough to fix the issue lol.
"Idk if a traditional carbonara", it's definitely not traditional, but if it tastes good, go for it.
I guess it depends if your only handling stuff that is going in to the frying pan and cooking for 15 min. The dicey part is handling spice jars, utensils and other stuff and not properly cleaning up after (ends up being far more effort I think and risk, that just washing up after prepping raw meat imho)
I see that oil technique used in Chinese cooking (after the marinade/velveting) it adds a hydrophobic outside layer. Less leeching out, and mostly leeching in to the fibers I think. Also helps when cooking and not really needing anything but a nonstick pan .. although I'm sure he's going to drench the oil at that step heh (and yes, grill > frying pan for this)
I agree with the tomato comment. Looks terribly anemic. Better off using a can of good Romas or San Marzano lightly squished. As it's getting pureed after anyways
His acidity level is off. Probably from using a ton heavy cream instead of maybe using yoghurt or sour cream as the dairy element (also sweetness from caramelizing, and he adds a little sugar to aid onions like I do, may be throwing the balance off) - although tomatoes are acidic especially when cooked (and preserved food is always full of citrix acid lol as a stabilizer)
No bay leaves in his rice either. I always add 'em
Regarding lemon juice: butter chicken is supposed to have some tang to it. Because he’s not using fresh tomatoes, he’s losing some acidity, so lemon juice can make sense to make up for it.
I love lemon in this recipe!
Tried both, with and without, lemon and especially the lemon skin is awesome!
James, the Next Level comment is based on his current TV show, Next Level Chef--if you look at the environment, he's cooking in the set for that show. The pan he's cooking with is a brand that's partnered with him, which is why he calls it amazing. Certainly an amazingly high price.
He's a bit light on the Turmeric.
Love how he says a fresh Garam Masala....and sprinkles it in from a store container.
Unless you have access to fresh ripe tomatoes right off the vine, canned tomatoes are actually riper and fresher--and the canning actually increases the availability of lycopene in the tomatoes. Most supermarket tomatoes are picked green...you can tell by how much white flesh is inside them when you cut them open, even after aging a week..... even the ones sold "on the vine"
can probably just use some liquid smoke, either incorporated into the sauce (might be too mild, or lost in the sauce) or as a pseudo aromatic topper at the end (for the aromatic topper you probably want to put a bit of the sauce aside and then simmer and mix the liquid smoke into that). Haven't tried it myself but I have done a similar thing for other recipes in the past and I have enjoyed it for how easy it is to add.
I am Indian and my ancestors are crying as he totally caramalizes onions for gravy and adds canned tomato sauce. 😂😂
The purpose of the yoghurt is actually to add a bit of acidity to the gravey, but if incase your yoghurt is not sour enough, we do add lemon later, it cuts the fat. It is okay to add lemon but we usually dont need it if you have the right yoghurt.
I think I'd enjoy this better than most butter chicken recipes out there. It's more on the spicier side than the sweet side. From my travels through the subcontinent and comparing to western recipes, I find western versions a tad too sweet. It'll still be fairly mild spice by my standard as the extra cayenne and chilli would probably be off set by the cream, yoghurt and butter. While the cashews would be nice, this is more a home cook version and the double cream kind of covers for it. Maybe adding smoked paprika as well for the smoky element might work? But what do I know I just eat and cook for myself
As someone who cooks around a hectic lifestyle, while reducing tomatoes is the best option, it's not always feasible to have fresh fruit in and I'll substitute canned chopped or peeled tomatoes. I've also added lemon (and lime) and definitely gives it a nice flavour to complement the tomato and spices - not sure if it's an OG ingredient but I work with what's in my cupboards and who I'm cooking for.
19:15... i was just gonna say that... but supposedly you can use metal utensils on the hexclad... also Gordon has endorsed the hexclad so watching him actually use the product he endorses is refreshing...
20:10... he prolly felt it needed some acidity to cut the richness of the cream... and it's prolly cause of the tomato sauce... if he had used fresh tomatoes like you pointed out... he prolly wouldn't have needed to add acidity in there...
I remember a long time ago watching a butter chicken recipe in which you cooked tomatoes all the way down until you're basically caramelizing them before adding cream to them. I think using a tomato sauce that's basically just tomato paste with a little water is trying to recreate that flavor profile in a more timely manner.
Ramsay Butter Chicken ion a hurry is really good, actually. I think the tomato sauce he used was only crushed tomato or somthing. As for lemon, it does add a kick to it, but it isn't necedssary, tbh.
As for tomato sauce, I'll be honest, with the price of tomatoes, here, I would have to use the can version on or something that is better than the can, but less expensive than the tomatos themselves.
I'm no indian, but I really like it. I believe C hef James should try to make it and he could use fresh tomato as well lol.
I like your content, your recipes and also, I like reading the comemnt your receive. There's a lot of people saring their own recipes as well and it's fun to see how sopme are doping it and making their own.
On the balkans, influenced by the Turkish cuisine, lemon would be aded almost to all. especially from older people. My grandma was adding "limon tuzu' - lemon acid - to all
There are seasons here in India where the tomato prices can go upto 5 to 10 times than it’s regular price. Those times we all resort to tomato pastes and purée, for the amount of tomatoes we use, that is a great choice. Plus it is a curry in hurry and for that, it is not bad. The almost burnt fond / masala on the chicken pan can be a bit smoky if you ask me! Also garam masala has bay leaves blended and he added them in both marinade and gravy so yeah!
wow really?!
Lemon is always a good idea, with almost everything (almost) because it adds a brightness. Though he did go a little overboard with that and the spicy elements. The passata he used is just a plain strained tomato puree, par cooked.
My biggest complaint would be not enough butter, and no cashew, but for Gordon, this is pretty ok
Cross contamination:
1. Ramsay grabs the bowl with chicken contaminated fingers
2. Gordon puts the bowl exactly on the spot he just cut the chicken
3. Brushes his fingers into the apron
4. Removes the top board, places the contaminated bowl to the middle of the fresh board
5. Goes into the salt with contaminated fingers
6. Goes into the pepper with contaminated fingers
7. Grabs everything else with still unwashed fingers
You have to imagine the meat is rotten and it is more salmonella than meat, now tell me if his handling is still okay.
Cooking at home, I find it is much, much easier to just kill the contamination, than to control it and track it. You can have the same board for everything that you are going to cook, but you can't place something on it and then place it somewhere else. I'm sure if Ramsay watched a hidden camera of one of his chefs cooking like that, he'd fire him.
Here is how I learned the butter chicken from an Indian chef compared to Ramsay’s version and your comments.
- You can use tomato purée with no sugar added, just pure tomatoes, a good one like Mutti Passata. Fresh ones is way better of course
- The adding of lemon seems strange to me
- Indeed cashews are part of the recipe
- Honey is normally not added. The dish should be creamy and spicy with no sweetness other than the onions
- Smoking it is optional, but mostly is not used
- Is not garnished with cilantro, but kasuri methi (dried fenugreek leaves) to enhance the butter flavour
I live in an apartment with nowhere to grill so I keep a bottle of Liquid Smoke in my pantry for whenever I need to add smoky flavors to a dish, or if there are peppers in the dish I'll use some smoked dried chiles.
Lol. I cannot comment on this. I'm not a butter chicken fan, although I fairly certain it is the most populat Indian dish where i am in America.
It *looks* good.
I love mutter paneer and saag paneer.
I never add spices to the pan with my utensils in it because it will stick to the utensils. Part of the spices is stuck to the back of his wooden spoon.
I have a splatter guard that goes overtop of my pans or pots. Comes in handy when you are cooking bacon.
Oh I am with you on the oil splatter especially on a gas stove, you have a big clean up, so yes a deeper pan helps somewhat.
For quick curry we use tomato concentrate, but we roast it with the onions before adding water to dilute it.
I bet the lemon serves the same purpose as the amchoor (mango powder) and adds some needed tartness to cut the rich flavours
Rather than adding spices directly it's either pouched will cooking the tomatoes or make spice blend with respective spices make the the work a whole lot easy and there will no texture issues.
Just by reading the comments I can tell lots of Indians also love Gordon, knowing how hard Indian food can be it's amazing to know if he got any kind of respect, let alone be well liked. He also did his time here in Indonesia, another culinary diverse country, and people here love him too. I'm slightly amazed by his rep considering the margin of error people have to tread in nowadays, esp. as a chef.
I liked this recipe. I would add bay leafs and leave out the lemon. I love a bit of lemon juice, but only after serving and on my plate.
I've never had success with that smoking process. The coal burns or is totally extinguished when I add butter/oil. My best investment was ordering a can of smoked sweet and hot paprika from Spain.
in reference to mitigating the heat of peppers, dairy doesn't really help. I use a lot of Scorpion and Bird's-Eye peppers and what helps is lemonade. While the lemonade is in your mouth you receive a respite from the heat. I don't know if it is the sweet or the citric acid, but it neutralizes the heat.
I have heard about this, capsaicin is basic thus acid helps but, Thailand has many recipes with lime juice and chili and they all sting. China has the seasoning that is grounded chili in vinegar and it's spicy too.
Also, I have read that something fatty or alcoholic helps. You feel hotter and hotter because your tongue collects the capsaicin, fat or alcohol can help wash the capsaicin off.
@@Zzz-tf5mw I don't have any practical experience in what you say, but Let's get together eat fatty foods and drink single malt scotch to fight spicy foods. It is an experiment which must be initiated. And everyone else is invited.
That's the first time I've ever heard someone describe red onions as less harsh than white onions.
Maybe what Americans think of as yellow onions are called white onions in the British kitchen?
I have not had butter chicken before. I would try this recipe as is, but the suggestion of adding smoked paprika and honey made my mouth water even more.
TV recipes are designed to be followed by home cooks using ingredients they can source relatively easily, especially if it has something like "in a hurry" affixed to the recipe name.
Where Jamie Oliver goes wrong is when he calls his recipes "authentic " or "traditional" implying its the real deal, GR tends to make a distinction between when he's doing something "properly" & when he's showing a (UK/US) homecook how to replicate something similar to whats authentic.
The dish looks ok at the end. Not sure if I myself would make this dish. I’ll probably just grab a jar of the pre made butter chicken sauce. Granted I don’t want to buy a whole bunch of spices if I don’t use it enough
Chef james...im not a chef,, but im from Malaysia.. well,, uncle Rogers native place... About tomato puree... A simple thing... Variety of tomato varies from countries (jamie oliver).. different temptrate produce different produce with different taste.... .. Gordon do some dish well but not all he cooks taste great.. well cam trick... Everytime we see people cook food and they aknowledge themselve its good... Come have hawker food in Malaysia.. 😄
Lemon is okay if tomatoes are not sour enough, cashew is not compulsory. Kewra water and honey are definitely not required or not used so commonly. Smoke for sure helps enhances the flavour.
U usually put in the whole spices b4 onion, it flavors the oil, so every component added later gets a fair share of flavor
And idky everyone adds garam masala while cooking, it's already cooked, heating it for long periods of the (which is the whole cooking process here) kills its potency.
And as far as lemon is considered it depends actually, how sour your tomatoes are y can adjust it to your taste, its unusual but its not something wrong.