Pro CHEF Reacts...To Uncle Roger HATING Matty Matheson's Butter Chicken!
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- čas přidán 2. 07. 2022
- Can Matty Matheson make his Butter Chicken be better than Jamie Oliver?
Let's see what Uncle Roger has to say about it!
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Original Video: • Matty Matheson's Finge...
Uncle Roger's Video: • Uncle Roger Review Mat...
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Finally got my video released by VICE so here it is! I hope you guys enjoy it! :)
Damn, dude! They copyright claimed you, eh?
@@Maplecook yeah they did and didn't bother to respond for a month
Do you have a video of making butter chicken? :) would love to se a more correct version! Cheers:D
@@SSRT1000 no not yet, I haven't really made any Asian recipes as some of the ingredients are a little more difficult for me to find but butter chicken would be easy!
@@SSRT1000 Well, if Chef James can't do it (due to lack of ingredients) I guess I'll have to step in, eh James? hahahaha
Many don't take uncle Roger seriously because he is taking a comedic persona. But he's actually quite knowledgeble and I only started to appreciate that by watching this through your more in depth explaination and the science of it.
I'm happy to hear that! he does do a lot of research!
Actually he's being taken very serious.
He knows what he's talking about and as James stated he does a lot of research.
I used to watch uncle Roger a lot but with James reacting to those videos as well makes it even funnier and more informative so I switched to James's videos instead 🤣
Uncle Roger is a shill for the CCP. I wouldn't trust him with anything.
I just hate Roger's take on rice cookers. Does he think people didnt eat rice until the advent of electricity? Its ridiculous.
@@pabbaditya yet 95% of Asian households use a cooker since the 60's
As an Indian , we do blend the onion , garlic , ginger and other spices raw for some curries but for butter chicken you need to soften the onions and tomatoes , it does two things , 1. The onions caramelize and give the slightly sweet taste to the gravy and 2. It makes the gravy a lot smoother and creamier.
Btw , love your videos and learn a lot from your comments .
Thank you for the tips Vidhi and for your comment!
As a non-Indian with lots of Indian friends, Indians do it in a bunch of different ways and obviously only one way is *the best* to one individual. People have too many opinions.
@@ChefJamesMakinson I'd like to see you eat food you prepared as they did in the video, so you could comment on how it tastes at the end of your reaction videos. It would be interesting to see your own reaction to tasting Jamie butter chicken versus Matty's butter chicken.
This is what I do but, I add twice the tomato compared to onion. Example; if I added two onions then I add four tomatoes.
Also you can blend the onion tomato separately and then cook, I don't think it makes it different then doing other way around.
The only other reactor CZcamsr I like to watch especially for uncle roger because the information you give during the videos are really great for me to become a better chef.
I appreciate that! I try my best with what I have, if I had more equipment then I could do a lot more!
James the real thing. I have no end of respect for him!
You should watch Chef Brian too.
@@luce9264 I have no idea who Chef Brian is.
@@Maplecook Brian tsao. He has a channel that also reacts to Nigel's videos.
This guy got most ingredients right even though he messed up totally by not marinating the chicken. Some tips :
1.Saute the veggies in butter not ghee.
2. Add a handful of cashew nuts while sauteing the veggies OR soak cashews(10-12 pcs) in hot water and make a paste for adding creamy richness to the curry.
3.Strain the viggie puree to get rid of all the bits and pieces before adding to the pan for a smoother curry consistency.
4. Add 'Kahsmiri red chili powder' to give the bright orange color to your curry. It's available in any Indian grocery store or online. It comes in handy for most Indian curries.
5. If you want to add a little sweetness to the curry, put 2 tsp sugar instead of any jam or chutney( please don't use any other sweeteners).
6. Please don't forget to add salt to your butter chicken curry, it's suppose to be a balance of sweet and savory.
7. 4 tsp of cream was enough for the portion he cooked, add more if you're cooking a large portion but it should never overpower the flavor of spices.
8. Butter chicken is supposed to be a mild, creamy and rich curry compared to other Indian curries. It's not supposed to be hot. You can add more chillies to it as per your taste but the authentic butter chicken isn't hot.
9. Do not skip adding butter towards the end.
10. Garnish with cream and a knob of butter.
11. If you're still struggling to make a good butter chicken, watch 'get curried' CZcams channel. They have Indian recipes in English(It's not a paid promotion,lol)
Dude I’m so excited for this, thank you for the info!
Kashmiri is definitely an important one! I learned that the hard way when I tried to use it in place of cayenne for scrambled eggs. It's a very different flavour
There's no butter chicken without cashew nut paste. So, yeah.
Did you copy paste it or type this?
cant ignore the fact that in minute 12:43 u said "a ver" as a nexus between sentences, that's a really sympathetic detail. love the fact that you are blend with spanish, love your cook tutorials and reactions, cheers from argentina!
aguante messi
Thanks for that!
Other chefs have already mentioned why you should cook your veggies before blending.
The main issue with "blend first and cook later" method is that uneven flavor pallette. You can't control the level of caramelization. It is hard to gauge rawness of the sauce - you will end up either overcooking the sauce (it becomes very acidic) or undercooking it.
Great explaination
Good explanation! and thank you!
The algorhytm brought me here and i have to say that im delighted with how calm and kind you seem. Many people who label themselves "pro chef" often act prententious. Definitely subscribing!!
thank you very much!
In india, when we're cooking at home we usually caramalize the onions and cook the tomatoes with the onions and most of the times not bother blending. It's a different story when it is being cooked for a banquet of 400-500 people. Rather than caramalizing, we just chuck in the tomatoes and onions seperately in boiling water which is then drained and made into paste in huge mixers. Also, chicken is marinated and we cook the chicken in oil before adding it to the gravy. Also, turmeric is fine(not that much tho). Also, I have only seen whole milk being added while cooking(maybe due to the economics) and cream as topping during serving(that too is rare). The only butter chicken i have eaten which people call authentic(outside india) is at restaurants and i think the home version is more appetizing and healthy(restaurants add too much butter and spices).
Anyway, Amazing video and thanks for your takes!
What you said about chefs being able to make dishes in 10 or 15 minutes because they have a lot of skill reminded me of a (not so famous i think) Pablo Picasso story where a man came up to him in a cafe and asked him to draw something for him on the napkin, so he did and once he finished he said that it would cost one million francs, the man in disbelief said "But it took you 5 minutes to make that drawing!" and Pablo replied "It took me 40 years to make this"
Thank you James for the excellent content, I have learned a lot from watching you react to these videos and binging a lot of your others, It has inspired me to start cooking at home to take the load off of my mother, and for that I thank you!
Thank you so much! It means a lot to hear that! Let me know if you have any questions!
I don't know about apocryphal Picasso stories, but it reminds me of the joke about the ship mechanic who fixes the engine of a cruise ship by tapping it lightly with a hammer, then presents the owner with an itemized list for $20000:
Tapping engine with hammer: $5
Knowing where and how to tap: $19995
@@tildessmoo lol thank you for this i've never heard this joke before but it made me lol instantly i love it hahaha
@@akibron fyi, it's super famous
It's probably the most famous Picasso anecdote that exists. Also, in no version commonly told is the value 1 million.
I like how soft-spoken this guy is
I really enjoy your videos, your insight and uncle Roger's comedy is the perfect balance of flavors. Keep up the awesome work Chef
Thank you very much!!
His comedy is questionable
So for my butter chicken I always sauté the onions and garlic first(armories too if I’m not using a paste) before blending. If I have time i toast the spices and then grind them up, but if rushed I use dry mixes.
For the chicken I actually score it first and then marinate in a mix of half the sauce and half yogurt and marinate overnight. I quick grill the chicken first(western culture I know) and then chop it up and finish it with the sauce. I find the char adds a nice flavor and helps keep flavor in chicken too. The sauce itself I use more butter then cream.
Huh, I've sometimes wondered why butter is added to the end of some recipes I follow. Learned something handy today. Always interesting to see chefs comment on these videos, feel like I always learn something.
Was surprised he didn't marinate the chicken when I first saw this. I'm not Indian, and I've never learned how to make any kind of Indian dish, but somehow through cultural osmosis even me (an amateur home cook on his best day) has learned that marinating the chicken is a step in making butter chicken. Even weirder considering, imo, marinating isnt difficult or scary for even the most green of home cooks. Most cultures have a few dishes that use a marinade for something.
Fun fact, because it keeps coming up: butter has nothing to do with this recipe, it's more of an anachronism than anything else. Here, it just is substituted for "creamy" or "velvety" and hints at it having a smooth, luxurious texture. There also are tons of regional varieties and similar dishes, so basically most preparation methods are legitimate in their own right - including the marination process which, as much as I opt for it, is really not that important over searing meats at high temperatures.
Marinating is quite the involved topic. For many dishes, especially with quick marinades, there is a good chance that it doesn't do all that much and, in many cases, might be overpowering to the point of pungency (if you marinate the goods for long enough). So ultimately this is what counts: "How do you want it to taste?" that's everything that informs your dish, which is why I absolutely can't stand all the armchair chefs (listening to Uncle Roger of all people) ragging on methods and techniques they would instantly devour if it were served to them. Tradition is worth nothing if the arduous extra step doesn't help in producing a better end result, so forgoing quick marinades is reasonably sound here, regardless of how anyone was taught.
You already aren't using a tandoori or a wok, what is the point of trying to enforce culinary prescriptivism? Same for UR's reactions to Jamie Oliver. I might not like him, I might not even like the recipes at a glance, but I sure as heck won't run my mouth until I've tried it either, unlikely the endless stream of 7-days-a-week-takeout ordering hobby chefs getting the instant master cook promotion after watching all of two reaction videos. Nothing wrong with doing your due diligence, otherwise you have nothing to contribute. Folks like Ragusea (mostly) and Kenji do it, why shouldn't we or our favorite rice-related comedians do the same?
@Min huang it's important to note that Nigel (uncle roger) is a comedian. His videos aren't meant to be taken seriously.
Yay, another Chef James reaction video! I love how your calm personality bounces so well off of Uncle Roger, we get the humor and great culinary info in the same video!
I was chill with this recipe until the no marination step haha. I haven't cooked Indian food in a long time, but we used to make chicken tikka masala at home. We were definitely not using a 100% authentic recipe, but we always remembered to marinate the chicken! It really helps break down the meat so that it's juicy and tender, even white meat like chicken breast.
Just found your channel this morning. i have to say I’m-loving it you have to be the most chilled out chef I’ve ever seen you are very knowledgeable and obviously very talented..love from scotland 🏴
Thanks and welcome!
Chef! Another great reaction video, and thank you for continuing to give us great culinary education we appreciate you. 🙂🙂
I appreciate that!
I love that he had the ghee set aside and then just used regular butter instead lol
You explaine the steps and ingredientes, its very informative and helpful. Keep this great and funny work.
Glad you liked it! thank you!
Definately good to hear more info about Indian cuisine I do play around with Indian but I have spent a ton of time on it, but love hearing all the techniques and stuff explained
They do blend allot of there sauces into pastes but I do know for butter chicken you cook off veg first I believe
Always great fun, Chef. And I'm research your channel soon for some recipes, for sure!
Hope you enjoy them Maria! Gracias!
@@ChefJamesMakinson Thank you. That's my mom's channel, I'm Alexandre (Alex for short). I've been banished from CZcams for not using woke language (not for hating on anyone, never did that, but you can't argue with bots).
Also, great of you to read comments and answer so fast! Thank you for that!
And again, thanks for answering. I think it must take an awful lot of time to read and answer comments like that! Yeah, sure, you don't have millions of subscribers, but, man, an attitude like that, in my book, will get you far! Wish all the best for you and your channel!
@@mariadocarmosobreira8323 thank you so much! :)
To add to the fun fact. Chillis are also from the Americas. In Thailand, we call chillis “Prig Tead” which basically translate to “foreign chilli”. The only hot spice we had were in the peppers family. Hence we call peppers ‘Prig Thai’ meaning Thai chilli.
If you look into ancient Asian recipes, most will not have chillis in them but peppers.
When you say peppers instead of chili, what do you mean? Peppers such as peppercorns: black, white, pink, green etc. because all bell peppers i.e. any type of fleshy pepper (technically a fruit) and all other types of chilis were ONLY indigenous to the Americas and only started moving around the world at the end of the 15th century. By "Ancient Asian" recipes, how ancient are we talking and anytime before the early to mid-16th century there would have been NO recipes at all that had "chili peppers" as an ingredient, not "Most" as you imply that some did use chili peppers! The Europeans began slowly bringing seeds of chilis and tomatoes in the early 16th century back to Europe and from there these wonderful members of the "Nightshade" family slowly migrated east through the middle east and into Asia so perhaps by the mid 16th century, chilis and tomatoes were beginning to be grown and used in Asia, but to infuse Indian and Asian cuisine to the extent it is now, would have taken generations! Potatoes, Tomatoes, Tomatillos, Tamarillos, and ALL fleshy fruit Peppers (Chilis) i.e. Capsicums are from the Americas full stop, whereas eggplant & Goji to name two are nightshades that are native to Asia.
@@paulbonge6617 When you look at Indian recipes, specifically south Indian recipes, it's very easy to see what tomatoes and chilis replaced in the dishes. Tartness was from tamarind instead of tomatoes, spiciness from black peppers instead of chilis in ancient recipes. As a matter of fact, in South Indian cuisine, specifically Tamil cuisine, we still have a bunch of those recipes cooked fairly regularly in home kitchens and in some old temples, they cook only ancient recipes on certain festivals and occasions.
As always Chef, a fine video full of useful tips! 40+ years ago I shared a dormitory suite with a couple of Indian guys from Kenya, Sikh to be exact, and that's where I first began learning curries. They kept a large pestle & mortar, quite LARGE, in the shared area and we'd grind all our raw dry spices and then fry them in ghee, caramelizing the onion slightly before adding garlic and then the protein, mostly chicken (we were college kids after all and chicken was dirt cheap) but on occasion, lamb or goat. There was a large Indian community in the city so there were butchers offering fresh goat and lamb.
One time at their uncle's home, a cousin of theirs proudly made us all a huge chicken curry with some dried chilis their mother had brought from India (the tiny VERY hot ones) and I sat with my friends, their two uncles and cousins around a long family table as we tucked in. By this time, I was on good terms with HEAT, but as my body began to melt on a cellular level from the searing intensity of the curry I thought to myself, I don't care if they all laugh at me I'm downing the whole 22oz icy cold Coors I have in front of me! When I had drained the "oil can" I looked around the table and my friends and both uncles, and we were all putting down empty beer cans at the same time! Both uncles, wore the traditional Dastar (turban) and rivulets of sweat was pouring down their foreheads from under their Dastar. My friend asked his cousin, "Kai, how many chilis did you use?" Kai, was not that familiar with cooking curry, and he replied, "Oh, about 12 or 13!" Which turned out to be about a 1/3 of the small bag of chilis. My friend said, "That whole bag should last about 3-4 months! You only use 3-6 at the most!"
Otherwise, it was a fabulous curry which we all continued to eat, but we switched to milk and one of the Aunts quickly ran and made a large Raita to help in the cooling! Several of the cousins and both Aunts begged off eating more of the curry.
That’s too funny 😅😅😅
Turmeric is definitely used in the chicken marinade. The reason a tea spoon of turmeric is used is because it has antibiotic properties, and is used as a disinfectant. It is not used in the curry, but in the marinade.
An Indian home cook tip : how do you know that the paste is cooked ? When you see the ghee / oil getting separated from the paste I.e; you can see a thin layer of oil / ghee visible on the top of paste .
This is when the paste is ready 😊and you can go ahead with next step of adding the main ingredient
I congratulate you for your channel. As a fan of Spanish cuisine -my last name is Perez, so you can see - I learn a lot from your videos. I still lack a lot of pro skills, but the enthusiasm is there.
Thank you so much! let me know if you have any questions!
Not a chef, but have been cooking since I was 14 and really passionate about food and techniques. So here, we do blend onion and aromatics raw but that increases the amount of oil and time needed to brown the blended paste. There's a high risk that if you messed up in the amount of either oil or time, the masala base gravy would have a raw onion-garlic flavour, plus it also changes the overall flavour of the gravy. For certain gravies, especially the Punjabi style gravies, we cook the onion- tomato base first and then blend it to get a silky smooth gravy. The raw onion paste would be a bit pungent even if properly cooked, so we use that one in gravies where cream and/or butter is not needed and is more onion based than tomato based.
The cuts between, with your explanations, top notch
Thank you!
Another amazing reaction vid James! So entertaining! So funny.
Thank you buddy!! 😁
Hi James,
It's interesting to note that in many indian curries you in fact do just drop raw chicken into the curry.
Butter chicken is traditionally a way of reusing leftover tandoori chicken, so in this case it should have been cooked. However I just wanted to point out that I am from the south of India and my mother will often drop raw chicken legs/thigh into her curries and let it cook there. It's interesting because that is almost unheard of here in America, it is drilled into everyone to sear any meat first before adding to a dish.
That's because searing it first is one of those things that is objectively better.
Of course, you don't always want to spend the extra time to do the objectively better thing. It's much easier to just throw it in the pot.
So wrong. Searing changes the texture, not always in a desirable way. Many cultures do this. Typical western hubris @@broobit7540
The base sauce of the butter chicken is a makhani gravy, which is a rich cooked sauce
It is made by first cooking down the vegetables along with spices and then blending them to a fine smooth sauce
Then cream is added for richness
Great comment about timing.
I find many recipes underestimate the time it takes to do things if you are not a professional
Absolutely! not everyone works at the same pace
Funny enough, me and my girlfriend are looking at doing Jamie Oliver's '30 minute meals' as a challenge for a laugh. I like to think I'm fairly competent but I am slow as anything with food prep and no doubt food will end up everywhere 😂
12:50 I usually substitute cream with milk + butter. It works decently well.
I love how he nods when he says “vegans and happiness don’t belong together” 😂
Chef James’ video popped up, and I subscribed his channel immediately! 🎉
It’s so fun to watch!
thank you Daniel!
I would cooked the veggies before even if not blending depending on the dish of course I like to make sure the veggies are cooked nice to be finished later in the whole dish.
i know what you mean!
Hahahaha. I love how it seems like James has integrated "a ver..." to the way he expresses himself.
haha to much time in Spain!
Hey, I am trained chef in Indian Cuisine. Normally I would use raw onion paste and fresh tomato puree (tomato deskinned and deseeded) to make base with other ingredients. So it’s fine what the guy matty was doing. As long as he cooks the paste it’s fine but blending all in a no no. I would not do this, also marinating the chicken and prepping for grill or tandoor is a must before making the sauce base. For good tender chicken always marinate for 3-4 hours minimum. If you are in hurry atleast marinate for 60 mins.
So enjoying in catching up and learning so much while smiling along. But please tell me what would you have marinaded the chicken in please... thank you very much for your channel
Love your videos man, very instructive.
Thank you very much!!
Always interested in hearing what you have to add. I've been watching your recipes (and reactions, of course) and I enjoy how well you explain things.
By the way, I also happen to live in Barcelona. May I know the name of that Indian restaurant you showed? And also where should I go to try your food?
Glad you like them! yes it was bar bar here is the website! bar-bar.es/
@@ChefJamesMakinson Thank you, I'll definitely pay a visit!
I knew that the ancient incas and stuff cultivated potatoes "first" but I never realized that Sweden didn't have potatoes until the 1650s... We've obviously had beets, parsnips, "swedes/rutabagas" and other root vegetables so I just assumed we've been eating potatoes for thousands of years here in the north.
As a home cook the point you made about the preparation of chicken by marination and frying the veggies are absolutely correct I don’t know why they didn’t follow the process or procedure case ingredients matter but procedures does too in case of cooking
There sure are many ways to make it and i am sure all of them are good in their own way, but the way which i prefer is the one in which we boil the tomatoes, onions and spices, then blend them together (take out the spices though) and then cook it in a generous helping of butter, this allows us to retain the colour of the tomatoes and prevent browning of the gravy due to onions, since the red, rich and creamy gravy is the trademark of this dish according to me, but again there are many ways each one unique in their own way.
Another brilliant video Chef - appreciate your commentary once again. My butter chicken differs a fair bit to this; no onions, 15 plum tomatoes quartered and cooked down to an almost pulp before blending to make the gravy. Chicken thighs (I love cooking with chicken thighs too) and of course, marinated for AT LEAST 12 hours before being cooked so always good to see a different recipe and your comments on it.
very interesting! I would love to India and learn more. I know butter chicken is not that old but I would love to taste the authentic recipe!
@@ChefJamesMakinson me too, to see it being made in an authentic way in India would be an amazing experience. One that's been on the list for a while!
These videos are so much fun. I'm not a chef but I do make butter chicken quite often. Perhaps, my Indian blood makes me expect a bit more out of these videos. So it was a bit weird that he didn't cook the vegetables before he blended them. Plus not marinating the chicken was almost painful for me. But I pushed through 😁
Great video, Chef! Though I'm sad to know you have a girlfriend! 😝
Looking forward to the next one
Thank you! Her family is Indian as well! Haha
I am an Indian we do blend in before but that's usually to save the time like I'll blend Tomato microwave it just to reduce some water till i chop the Onions slightly and blend that it just helps me make it all in 15 to 25 mins
I've seen it done both ways. The kind of standard weeknight curry recipe I use I got from an Indian chef and he said to blend the tomato. So you grate or blend your onion depending on the texture you like caramelize the onion then at the end add the tomato and cook it until it's done.
I would char or roast the onion a bit to deflame it and give it a nice sweet flavor. Also, not marinating the chicken is a colossal mistake. It should marinate in yogurt and spices for at least 2 hours, overnight for best results. Otherwise, all other steps correct.
I agree :)
As always well done Chef. I only watch 2 review shows, your show and Uncle Roger's regularly. Have you ever reviewed any of Jamie Oliver's non-Asian dishes? I would like to see if he's better at making other kinds of foods, because he definitely can't make Asian foods. Keep up the great work! Always a pleasure watching your videos.
Thank you very much Jeff! it means a lot to hear that! Yes, I have and to be honest, the recipes that I have tried of his have always been off to some degree, at least for me. I will have a look at Jamie when I get back from Italy next week, there are a lot of videos to choose from!
@@ChefJamesMakinson Bro! You're going to Italy?! That's awesome!! Can't wait to see what footage comes back from that!
@@Maplecook we're going with some friends so I don't know how much I'll be able to take. I don't want to be a bother
@@ChefJamesMakinson Ohhh, okay. Eat a panino for me, eh? lol
@@ChefJamesMakinson Oh! And did I tell you I'm going to Japan to collab with Marc? Maybe I did...lol
Never trained in culinary school in my life, just 25+ years as a prep cook in the food industry. I love watching your vids, especially with Uncle Roger, because yeah he does make it fun, and I do learn a lot, as well. I cook now as a hobby vs professional, and I actually love it, again.
I appreciate that! thank you!
Catching up with your channel today..Happy 4th 🤘. Thanks for another informative video
Happy 4th!!
one thing bothers me, is this save to eat?
he use that cutting board to cut raw chicken, then use it to cut cilantro then add the cillantro to the dish
Love Mattie, though I don’t make much from his recipes. He’s just a blast to watch and I’ve followed him for eons. It looks like he’s slimmed down a bit.
to be honest his butter chicken recipe works pretty well, but he shines when doing stuff from his home town/home state
Thank goodness you did the mini advert for your channel in the beginning. I want to see all your recipes. :)
Hey Chef, I recently discovered your reaction videos with Uncle Roger, and I have been binging ALL of it. Great content, please continue.
Thank you very much!
Did anyone mention Cashews as one of the ingredient? That’s what my friends from India taught me. Also, they were slapping me in the head if I don’t filter the gravy thru a collander coz the gravy need to be silky smooth. Turmeric also one of the ingredients used.
I don't remember hearing it, to be honest. Then again, there were many other things that should and shouldn't have been done in the original video! haha
In Indian makhani curries usually cashews are blended into the onion-tomato paste to add richness and thicken the sauce without having to add too much cream afterwards. In restaurants it's cheaper to use cream than cashews, but the authentic recipe does use cashews. And 3 tablespoons of turmeric is too much, about a teaspoon is enough. And also most restaurants in India marinate and then grill the chicken in a tandoor or at least in a grill pan.
"Add one cup of cream."
_pours an entire bottle of milk_
I laughed so hard at this part.
😂
I'm addicted to these videos 🤣 I have to check out this chef's actual tutorials in the near future
In Malay cuisine.. Usually most of the ingredients (onions, garlic, turmeric, ginger, dried red chilli, red eye chilli) are blend before being cooked with lots of oil during cooking. Most of basic malay cuisine start of this way.
I also have found that many Americans have different names for dairy stuff. I can't say, as we here in Brazil don't have sour cream (the closest thing would be yogurt), buttermilk is totally unknown (I think they throw it away after making butter), most people have no idea fresh heavy cream is different from packed cream (the one that doesn't emulsify to become chantilly), and of course just one kind of cream (half and half? What the hell is that?!??)
haha I know all too well after moving and seeing what they use in the UK and then here in Spain. Half and half is half whole milk, half heavy cream. buttermilk is something not common here, nor sour cream. so I substitute Crème Fraîche or yogurt a lot but its not the same thing.
@@ChefJamesMakinson Yeah, it's a terrible mess! I just make my own buttermilk and sour cream, as I can't buy any. And so we keep fighting the cream war!
So, what Americans use as buttermilk isn't exactly what you get straight out of making butter. While you can use that, it does get you a slightly different result. The buttermilk we buy in stores and use is a thicker product. I can't tell you the exact difference, though. I used the buttermilk straight from making butter in pancakes once and they turned quite a bit more crepe-like than the recipe normally does.
The easiest way to get what we generally use, add a small amount of lemon juice or vinegar to some regular milk. My grandmother used to do that all the time if we ran out of buttermilk and didn't have time to run to the store.
Watching that butter chicken get made has caused me emotional damage 🤣😅😂!!!!!!
the education on top of the respectful nature made this an easy sub. 🔥💙
Thank you!
What was the Indian Restaurant you went to? We are always looking for good Indians. Greets from fellow BCN'ers!
Hey Alexander! it was Bar bar, they are pretty good but a bit pricy. here is the website!
bar-bar.es/?gclid=CjwKCAjw_ISWBhBkEiwAdqxb9oNk_alyN_D9jyZqkTojJPuIagoOIjOl9pEDkUZb3-yXmESn4CoPrhoChKYQAvD_BwE
@@ChefJamesMakinson Thanks so much!
- All Inidan cooking starts & ends in the cooking vessel, not a blender. Roast spices & sauteeing ingredients are ususally the 1st steps.
- Eastern cooking uses fresh tomatoes, no tomato in tubes/cans/jars involved. We cook the tomatoes down & it becomes part of the base. But understood if that's not a convenient option in other regions.
- Adding turmeric.. no big deal.
- Using chiken breat, also no big deal. Traditionally, butter chicken is a dish made using tandoori chicken. So to simulate that, he could have premarinated & maybe even par-fried the chicken just to get some colour. No big deal if he doesn't par-fry, as par-frying is not a traditional Eastern cooking method. But he should have marinated the chicken in a spice rub, maybe even ginger & yogurt.
- Using milk, instead of coconut cream or yogurt isn't authenthic. It won't add to the flavour, but it also won't kill the dish. Too much milk? Agreed!
- Everything you said about adding butter @ the end is spot-on.
- Garnish? Whatever.. and yes, cashews would have been a great addition.
Have a great week ahead. Cheers..
12:42 impressed me when outta no where you smoothly through Spanish into the mix…👏🏼👏🏼👏🏼
😂
Yes it’s more fun with him than without him ! When I move to Mexico this year I’ll make reaction or vegan version of your dishes
The whole selling point to Matty's cooking is being able to make stuff at home, as easy and simple as possible without deviating too far from how you're supposed to do it. "Home Style Cookery" i believe he called his book and shows etc.
I imagine hes fully aware how to do things traditionally and properly but he tweaks recipes to A make them easier and accessible to pretty much everyone, like the chicken breast. Easy to get hold of, marinating takes time and effort, cutting it up and throwing it in a pot? easy. and B adds what he likes to a dish to match his likes and dislikes. There's usually loads of butter, mayo, oil, cheese, anything fatty that adds flavour really haha. Thought it would be worth pointing that all out anyway. He's not trying to make a super authentic dish, hes trying to make something that tastes amazing with as little effort as possible that you can do at home.
yes that's what Jamie has been doing as well
@@ChefJamesMakinson to be honest I don’t know much about Jamie Oliver or his career. He was pretty popular when I was a kid and he wanted to improve school dinners - hero. He seems to get loads of flak like Nickleback do.
But yeah, while I have you here and I know you are gonna see it, love your videos :) thanks for making them.
Thanks for the great cooking advice
Thnx for sharing, Love ur videos with Uncle Roger. Take care, stay safe and healthy😊
The quick recipes is not just a marketing trick, it's totally dishonest, as it never counts prep time. At least (more or less) Ramsay says people at home will probably not make it as fast as he, but when you watch Ramsay in 10 at home (the England home live show during the COVID lockdown, also known as the Tilly Pan Up Pan Down Show), you'll see he often doesn't make it in 10, even with some of the prep made in advance.
yes i agree, its to sell books and recipes. many of them are off by a lot!
I really enjoy Matty… he’s off the beaten path. Not a cookie cutter chef and he’s very entertaining.
Agreed he is one of my favorites. His videos always bring this sense of home cook instead of trying to be restaurant quality.
Love how roger have a pic oliver behind him
Hello Chef Makinson. Simply fell in love with your videos. I love the way you explain the science behind cooking. All the very best!!
By the way, my comments on the way Chef Matty cooked the butter chicken (I am from India and vegetarian. I use Paneer instead of Chicken. I do marinate the paneer and grill it separately). I always prefer to cook the vegetables to caramelize onions, soften tomatoes, get rid of the slight bitter taste of ginger. 3 Tablespoons of turmeric OMG. I use not more than 1/2 tsp. 3 tbsp of coriander powder is way too much. Not more than 2tsp. I don't add cumin powder to the makhani sauce since it has very strong,overpowering aroma. You can dry roast dry fenugreek leaves on a hot pan to get rid of the bitterness and crush them between the palms of the hands and add. Get rid of the stalks before adding the fenugreek. I use a little bit of honey to sweeten the gravy. This is a very mild dish. No green or red chillies. I add only the Kashmiri red chilli powder which gives bright red color but not spicy. I do not use the regular chilli powder. I prefer to add whole spices while sauteeing the vegetables ( bay leef, green and black cardamom). And a pinch of garam masala while finishing the dish along with cream and fenugreeek.
Thank you very much! And also for the explanation!
Hey Chef James, would you be willing to show a simple chocolate dessert recipe? Preferably using milk chocolate, as my partner seems to rather dislike dark chocolate, but not sure if that dislike also extends into chocolate dessert.
Hey! yes i have a few desserts and i will be making more later on.
The only ones I have now that could work for you are.
Chocolate croissant bread pudding. You can use any type of Chocolate that you want, Dark, milk or white.
czcams.com/video/1kXTxJtmhAU/video.html
Chocolate Cheesecake with Raspberry Liqueur & Compote. this one is very rich.
czcams.com/video/0JVupsOmYsA/video.html
Chocolate Chip Banana Bread, you don't have to add the Chocolate but it is good!
czcams.com/video/z0-LlDSPIV8/video.html
I hope this helps!
Great video as per usual - I really enjoy your tips and tricks 😊
Btw this was definitely better than Jamie who didn’t use butter 😂
thank you!
The clips of the foods that you made looks so amazing btw...
Thank you 😋
Bird Eye chillis are available in India as well, in some places, it's rare but we get it in some part of India as well
I died a little inside when he took a swig from the bottle and then poored the rest into the pot. Here's hoping he cooked that butter chicken for himself and nobody else.
Haha very true!
The food will be cooked, and it was already alcohol.
What, exactly, are you worried about...?
who cares
Yes I cook veg before blending and pre marinate bird. Cashew paste a must
I’m in the Midwest/Midsouth, the hottest chilies I can find in my local Walmart or cash saver is jalapeño. Birds Eye is a special trip to the city.
If cream not available use cashew paste and add whole milk stir continuously or it will stick to the end yes the taste will be altered cream has it's own texture and taste.
Ga bisa berhenti nonton ini apalagi yang ada uncle rogernya 😂😂, tapi abang ini senyumnya manis banget ❤ kalem , suaranya enak banget ❤
I am getting around to watching your videos. I love how informative they are. I work at a kitchen (general purpose kitchen) and some nights we serve "butter chicken". I say it that way because the "butter chicken" we serve is closer to Jamie Oliver's Kinda Butter Chicken. Even Matty's looks better than what we serve.
I don't exactly know the recipe and I don't make it myself (or serve it, but have tasted it before) however, I wish we served more authentic butter chicken. It is the most popular dish on the menu by far but its more Tikka Masala than Butter Chicken.
With that said, we do have a few very very good Indian restaurants and shacks around town that make those recipes authentically and perfectly (run by Indian families/managers) and would always recommend to eat from there. Nothing stops me from making recommendations for actual authentic food. Anywho, I will definitely keep watching these and also subbed.
Thank you!
I've been in the industry for 20 years and went to culinary school back in 2008. Love the channel chef, keep it up. I like the idea of calling out these internet cooks.
Awesome! Thank you!
Butter chicken should be smooth and creamy for that one of the important step is to put the gravy through a sieve or strainer
Even for tomatosauce i Always throw onions and garlic in the Pan to make em more aromatic before blending. Its Not about softening, its a completly different and much better flavour.
The softening is just an extra.
The guy with hat I seen him on door dash ad on CZcams and also I recognized that kitchen the guy with the hat is using Rachel Ray was using that kitchen years also when her show was called 30 minute meals.
Garam masala literally means "hot spice" in hindi. Garam/ghorom is hot...masala is spice...
I loved the ''a ver'' you dropped at 12.42.
🤣
You always cook the onions & spices first.
So when you make the gravy the spices have released all their flavour which needs hot oil.
When cooked & cooled then you blend! Easy!
Its rare that you blend them raw.. if anything its just garlic & ginger paste.
"But.... 'a ver'" 😂 perfect Spanish expression right there
😂
i dont think you need to pre cook the vegetables before blending unless your going for a certain flavor profile, but i think the raw blended vegetables will melt into the curry all the same.
I used to live off Depatacion right by the old Bull fighting arena in Barcelona. Where is your restaurant? Barcelona is one of my favorite places in the world. You just earned yourself a sub, well done 👍
I'm out of work at the moment
Proper marinating of meat is so important, it's my favorite part of making a meal
Easy n simple way for makhni sauce
Heat some oil, roast blck pepper corns one bay leaf cinamon clove chillies garlic onion till golden dont burn it, add tomatoes now roast it for few minutes salt, water
Smimer it it would cook the onion n yomators n whole spices flavours are absorbed but dont add too much water just enough to sink tomatoes n around ½ inch more
Remove whole spice if u want a bit mild gravy n bland to smmotg paste
Heat butter, add paste chillie powder taste pastè adjust salt, add garam massala roast tge paste till oil seprates add cashew paste n lityle milk to adjust consistency add dried fenu greek
Here u go
Optional sieve ur paste
I really like your commentary on Uncle Roger's reaction videos. I'm a home cook, never been taught, so I appreciate UR's comedic take AND your explanation of how things should be done. One thing in this video, though, that bugs me is UR's jumping on the milk/cream: that confusion is the video editor's fault. For some reason he cut in a picture of a milk bottle for a few seconds, but it was a random bottle of milk. Look closely: that was not the bottle that Matty used (although he still used too much).
Our school cafeteria serves their version of butter chicken all the time. Super sweet and has raisins. I'd like someone to review or bash their recipe.
Ahhh.. so you should add the butter at the end 🤣 now I know.. thanks for the tip.
I appreciate your explanation of ways to incorporate butter, as a home cook with no training.
Glad it was helpful!