Pro Chef Reacts... To Your Food Lab's EASY TANDOORI Chicken!
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- čas přidán 22. 04. 2023
- Let's see how Chef Sanjyot Keer on Your Food Lab makes his delicious-looking Tandoori Chicken!
My Cooking Course: james-makinson-s-school.teach...
@YourFoodLab video! • Perfect Tandoori Chick...
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Check out Joshua Weissman's TANDOORI Chicken! czcams.com/video/BW34dx29bGI/video.html
the root of Alkanna tinctoria, is a natural red dye that was traditionally used as a food colouring in Indian recipes
Man when r you going to cook this recipes n serve to European or cockeny guys.
Chef James love to see your videos but this is the myth that Portuguese bought chilles to asia we have our own chilli types like Mithania chilly of rajasthan and king chillies of nagaland and manipur black pepper of kerela and some more local chilli but that was of red chilles the green chillies which we used today for pakoda and a long chillies was introduced by Portuguese we became famous for thier spice level we india love spicy and hot food.❤❤❤ Happy Birthday in Advance God Bless You
I am your Indian fellow. They usually used "rajasthani dagi mirch" for red colour and it is super spicy. And if you search rajasthan dish ,then you find "Lal Mash" or 'Jangle Gosh ' and in India just like `kashmiri mirch' we also used 'rajasthani dagi mirch'
@@Diwakar6969 Exactly my point was Portuguese indeed bought chilles to india but before that we had our own varieties of chillies like sweet potato before Portuguese introduced normal potatoes.
The method of pressure cooler is shown because most households in India do not have ovens but pressure cookers are used by a major amount of cooks in India.
that is interesting! thank you for letting me know!
@Chef James Makinson chef, Portuguese bought chillies, tomatoes and potatoes to India, before that, our food predominantly had black pepper, turmeric for color, the "Red" colour in our food came only after Portuguese, and since we had a high demand for black pepper( because of silk road) once we figured that we can simply use chillies for spice and export the black pepper, we simply turned to chillies and this happened over 100s of years, and still today you can see a lot of traditional dishes have no chillies tomatoes and potatoes, and now coming to your point, the curries in Indian cuisine started recently for about 300-400 yrs, before that our meals were rice and lentil stew(along with veggies such as pumpkin etc(in the south)) and roti and rice with lentil stew(in the northern india) the curries that we generally associate with indian food, such as butter chicken etc, are very recent, not even a century old.
@@trilokyamohanchakra6351 thank you for the info!
@@ChefJamesMakinson my pleasure chef
@Theerdala Vignesh trust me bro, JK, Chef ranbeer brar and some online sear
I just love Eastern chefs (indian, chinese, japanese, whatever) they go straight to the point, they don't tell stories, or what they did last weekend, or how they hanged out with their friends, and also they give great useful advices. That's why I love your videos as well.
Thank you!!
Everyone has their own way of presentation.
@@godknowswho1430 guess some just have better ways
@@godknowswho1430 yeah some suck and some are decent
@@SuperSpecies Ever culture has own way of cooking rice; just some culture wrong.
I made Chef Ranveer's recipe of Tandoori Chicken but cooked it on the BBQ grill. It was amazing. I can only imagine that Chef Sanjyot's recipe would translate to the BBQ as well. That char youg et makes a world of difference.
Also, traditional indian food is always naturally coloured(the colour that a vegetable or something would attain after its cooked) with little to no coloring. But yes, one coloring that we have almost always used is turmeric. Most indian "home cooked " food, is actually more yellowish in hue thanks to turmeric. The attempt to make it red happened due to red color usually being associated with enticing and spicy food.
But before the portugese introduced the chilli to india, most food would either have yellowish hue and for heat, spices like ginger,mustard and black pepper were used. Infact peppercorns and ginger have been native to central asian countries for quite way back and are prominent in a lot of herbal remedies, that a lot of households here still follow to combat minor ailments.
Thank you for the explanation!
Most of the veggies we cook are yellow hued one. Chilli powder is used only for amti, thin sambhar like curry. And some chilies are used in chutneys. But turmeric is still most important for cooking veggies. Along with other spices.
mostly north indian food are colored
@@gauravgogoi123 he asked what we used for colour before chilli were introduced in india. Chilli isnt native to india, it was introduced by the western settlers. Now we use both red chilli powder and turmeric for colour, but before the chilli was brought, turmeric was the primary reason for any colour in indian food(apart from the natural color of the food)...
@Chef James Makinson food colour was derived from the food source itself.
1. Yellow from tumeric.
2. Deep red from beetroot and Amaranth leaves.
3. Green from natural green like sorrel leaves i.e gongura leaves.
4. Also various colours were from the variety of lentils and legumes like coconut ( white), masoor dal ( orange yellow), toor dal i.e Pigeon peas( yellow), green gram( green), horse gram ( brown, yellow).
It was almost like all the colours dyes used in India were plant derivatives and used to colour our homes and fabric too..
One aspect that should be mentioned is that before smoking the 2nd marinade he spreads the paste thinly across surface of the bowl, in order to create more surface area to absorb the smoke
Something thats important to note that I believe you may have pointed out before is that it looks like a lot of ingredients, but honestly for an indian kitchen, these are very normal staple ingredients that are in the pantry, maybe except the black salt. All of these ingredients will definitely be at a local Indian grocery store, so obviously if you dont have them you'll likely have to buy them. Most of these spices have a long shelf life, especially in the dry version
black salt is very common as it is used in masala chach and chaat dishes.
@@kapilsethia9284 i too have lots of black salt in my house. we use it for topping dals or dry channa... tastes amazing in my opinion
Love your insightful comments and observations! Indian cuisine before chillies (and even other foreign ingredients like tomatoes) was very different from its current avatar. For spice, mostly black pepper was used and the dishes tended not to be really red, mostly yellow from turmeric. A dish like tandoori chicken is a relatively modern one.
That is interesting! I'm sure a lot has changed since peppers were introduced
the root of Alkanna tinctoria, is a natural red dye that was traditionally used as a food colouring in Indian recipes
In some places, cochineal was used as a red food colouring - it came from a specific beetle shell that was powdered.
@@kanishk.sharma Tandoori Chicken is a recent dish. Chicken was not a delicacy in Indian subcontinent originally. Foul eating was introduced in Indian subcontinent during colonisations by British.
@@kanishk.sharma I do not know about tandoor so I am not going to say anything about it. And yes, chicken was domesticated in India previously, but it was for eggs and meat consumption of chicken did not take place.
Chillies were brought to India by the Portugese (from the Americas)- so also Tomatoes and Potatoes.
Heat was brought about through liberal use of black pepper. In Kerala, many traditional dishes still use black pepper as heat agent; though the use of green chilies is increasing by the day. For example, there's a condiment powder used as an accompaniment to Dosas and Idlis called podi (which literally means, powder), of which there are two varieties:one being the generic red-coloured one using red chilie, and the other being the grey yellow one where we use ground black pepper.
for Heat black pepper is good then Dry Red Chili and Also Raw chili is good then Dry for health and thin outer layer and Seed is not good for health. 😊😊😊😊
We say pud/ pood means powder , in marathi.
Pepper and turmeric together have medicinal qualities. The south indian curries, kootu, sambhar or rasam always have pepper and tumeric. Very healthy.
Traditionally, before chillies were introduced, we have a spice called ratanjot or Physic nut, which gives red color to the food. It is mainly found in the northern part of India and was used in Ayurveda (natural system of medicine that originated in India 3000 years ago).
I have never heard of that that is very interesting!
Ratanjot is Alkanet Root in English, it's used to colour a famous dish you must have heard called the Rogan Josh, and there's an interesting way we derive the colour out of the root. So the dish's name itself has the way it's made or what's used. Rogan refers to the ghee or the fat that floats atop curries and gravies, and Josh is the firey red of the dish. Ratanjot has the innate colour which is lipophilic, therefore to extract the colour one would heat the ghee(or any fat/oil) and get the ratanjot in off the heat and the let the colour seep into the ghee, strain it and viola! You have your your beautiful deep red coloured ghee to paint your Rogan Josh
3000 years ago means 1000 BC.. Your dates are too modern. But as you are Joshi, it's more likely that you will follow dates given by your colonial masters.
Southern india had black peppers and star aniseed was widespread throughout india.
The intense red colour is usually from deghi mirch (which is a dried chili veriety which is usually added for that color and is very mildly hot) or dried kashmiri red chillis.
I love that you talked about the wonderful videography in YFL videos. I started watching his videos a long time ago but the quality of his videos has just been top notch from the beginning. Loved your take on the video Chef!
Thank you!
Both his dish, and the video editing look magnificent. It's always nice to see these kind of reactions!
Since this is pretty time-consuming, I think it would be really nice to make this on a Sunday and make a lot more than is needed for Sunday night's dinner. Then on Monday after work, you could use the leftovers to whip up a nice butter chicken.
I like the way you think！
Atleast not in Hindu houses, Monday is pure day, no heavy food, not even veg heavy food.
@@Kathakathan11 I didn't know that, good to know!
@@_bats_ that’s alright, but I am somebody who makes food in huge quantity, and sometimes chicken leftovers are time saver on other days. Time is precious. And the amount of processing tandoor recipes go through its worth storing it. Butter chicken is something I never had despite being in India, until recently. It’s definitely indulging recipe. Happy cooking.
@@Kathakathan11 So that's why it was so hard to find even eggs on Mondays, but I seem to recall it was a tuesday...my memory is fuzzy, been a long time since I was there at Delhi.
I end up learning, smileing and getting informed. The format is so simple but so efficient. The 3 pilars of good content: entertaining, informative and educative. Me quito el sombrero, eres un grande, sigue así.
Thank you!
This is a meal that I doubt I would ever make at home. Gathering the ingredients alone would be a major task. That being said, what an amazing dish! I will definitely order it the next time we are at our local Indian restaurant AND will have incredible respect and gratitude to the kitchen staff! Great video, thank you.
That's the neat part.. most urban indians don't make it from scratch.. just buy a tandoori chicken premix and curd.. marinate it with chicken and grill.. hardly takes an hour of work & saves a lot of money
@@pm6127 or well we already have 95% of all these items in out house and just need to gather the other 5% which ain't that tough for us
the video is not just about reaction. It’s about Educating the Viewers about Food, and It’s Origin/History.
right after I watched this video, went to google and search for spices before chillies. 😀
Tried it at home but instead of cooking in the pressure cooker for 25 mins I did 20 mins and 5 mins over the grill with melted butter and king chilli while grilling. It came out delicious ❤ I prefer it spicy so I used King Chilli. Anyone using King Chilli please use moderation as it's the hottest chilli in the world
I ate a spring onion, cilantro, mint cutney once, and it has been impossible to replicate it since.
P.S Jaggery is unrefined cane sugar i.e obtained by cooking cane juice till the water evaporates.
Coconut chutney is my personal favourite. Usually paired with dosa, idli or vada but you can also dip other snacks in it.
Before the chilli, i think the heat came from pepper. The restaurant curries are so bright red. Homemade ones are usually yellowish due to addition of tumeric or orange due to tomato and onion paste or on the light brown side. This happens when tomato and corriander leaves are ground together. To get a white curry, onion and cashew is cooked with green chilli and then ground together. All the colours of Indian curries are natural when made at home. Some restaurants add artificial colors.
Before chillies, Indian cuisine traditionally used peppers, mostly black. For color, I think it was turmeric for most people, on most days, but saffron was also used
Wow, thanks for featuring this. Learned so much. I love Indian cuisine, but I could not bring myself to try to cook it because damn... I'm Filipino, and we already have our own set of spices and condiments that we have to slowly build. My pantry is 80% condiments and spices, 20% snacks and canned food. Indian cuisine is so rich and colorful.. and prolly expensive to build, even with just the basics. Plus, Id rather leave it to the experts: local Indian restaurants in our community who do it best.
thank you!
I wouldn't say its that much more difficult than Filipino cuisine to setup a pantry and for a home cook a lot of ingredients can be subbed in. Something this complex wouldn't be as easy to sub ingredients in but there are a lot more recipies that you can replicate with your pantry.
Yes jaggery is cane sugar. The molasses and crystalline sugar aren't separated. Not hard to find in the UK unsurprisingly.
Tbh for a quick home tikka recipe I'd just blitz garlic, ginger and chilli, add into yoghurt and marinate the chicken/meat overnight in the fridge and grill or air fry the next evening.
before 'Kashmiri chilli powder', black peppers, garam masala and saffron was used for the 'colour' not as vibrant but worked
To impart heat faster and maintain high temperature like tandoor /European oven, we also use salt as a base and then place the steel ring! This makes sure the heat imparted is homogeneous!
Hi James,
While understandably it takes a lot of time to make each video nothing would please us more than having more frequent uploads. You always have something to add and your passion really shows through. Looking forward to your next upload.
Thank you! It does take a lot of time for each video but I will try to make more!
I do agree.
Love it on Sundays watching your and Chef Brians Videos.
Thanks for the content every week.
Thank you!!
Have done pickled Jalapeno, stuffed with a filling of peanut butter with a little Chutney mixed into it. A fun appetizer done by a local themed restaurant. Was done as a conversation starter for the tourists visiting and locals. They could go home and tell the friends and neighbors the unusual dish they had, along with the roasted Buffalo bones, prickly pear drink, Elk and Qual. The chutney gave a seasoning hint the unknown. ( have only found one jar of chutney in the major grocery stores were I live) English brand of course. The peanut butter seemed to tame the heat of the pepper by coating the pepper as you chewed it up.
Loved this. I so want a tandoor at home. I once rented a place and asked if I could build a clay oven in the garden - I think the owner was thinking pizza oven and put a stop to my plans when the hole was 6 feet deep 🙂
Use earthen pot inside a steel barrel.. ie tandoori over..
🤣 I would love to have to space to have one!
Really nice video! The whole thing was profesional and clear... that team deserves more views 😅
I love the improved quality! I love how u dont just repeat what he said and giggle like u used to do, love this new type of commentry. Please continue.
Thank you!
For lustrous Tandoori - first marination overnight is always the best. I prefer Cornish hen than a full grown - “fat” chicken 🙂😇- using Vedgi chilly mixed with Mustard oil & turmeric- which gives the alluring red color ✨👍
- For colour: as many have written, we use “Ratan Jot”. Specially used in Rogan Josh and Tandoori Chicken.
- Spacer in the pressure cooker: So that the chicken don’t stick to the bottom, as it’s directly over flame.
- Cloche : Cling film might melt if it accidentally touches the hot coal. Best is to use a bigger bowl and invert it over. Or, if the bowl is deep enough, use Aluminium foil.
- Use of BBQ/ Grill : in many small places they do it grill that they use for Kebab.
Hi James before peppers came to India the food was quite different we did have saffron but mostly everything was yellow from turmeric. We did use lot of black pepper due to its medicinal properties .
Hope this helps
Thank you it does!
Sanjot kher is really good chef i follow his recipe and its never disappointed me ever..😊😊🔥❤️🥰👍
Before the introduction of chilies to India I'm unsure if the food was so bright in color, although there were other spices present to give heat to dishes such as black pepper (which originates in India) and long pepper (which is still used in traditional dishes like Nihari). I believe chilies were a good replacement for long pepper due to their ease of growth in the climate across India :)
Indian food is quite diverse, and there are still pre-colonial recipes that don't use chilies, tomatoes, potatoes etc that are consumed regularly on the subcontinent (though I suppose they're not too popular outside of India)
As I understand it, long pepper was actually used a lot more than black pepper; black pepper was seen as the thing you used as a backup if you ran out of long pepper.
There are many herbs which give red colour to indian food it just they aren't popular anymore
I haven't tried it yet, but i will. It sounds delicious and looks really stunning. One thing i do miss from the UK is the plethora of high class indian restaurants, especially the ones in London. I was lucky to work in an office on Brick Lane and just across the road there were two indian restaurants that were excellent. Any business lunch i held there. And yes, Tandoori Chicken is one of my favourite dishes, but it has to be good, really good and so far i was never able to even remotely replicate it.
What i also like with this video is, that he doesn't throw the ingredients around and treats everything with love and respect. Alone the preparation with the muslin already shows that quite a bit thought went into this.If i would have seen anybody throw food around when i worked as a Chef de Cuisine in my younger years, i would have definitely found a new use for the deep fat fryer or tested how good the knives are when throwing them.Well literally... ^^. But unfortunately it seems to be status quo nowadays to "toss" everything into your pots and pans as if you would try to kill your meat a second time and a third time when you overcook it.
Gracias por tu trabajo chef , que tengas una excelente semana ! 😊
Thank you!
This looks absolutely delicious! Chef Makinson, you have fantastic videos, thank you sir for sharing them here.
Thank you!
Love his recipe so fast and easy will try it out
Tried it and it turned out SO GOOD
Rewatching this, and I’m always happy to see more representations of Asian/Indian food done right. I love the thoughts, especially after we watch some not so good ones; and seeing what it can be when done right.
9:12 before the usage of chillies in India, we used to use black pepper and dried ginger ( we called it as Sonti ) as a heating agent.
The make shift oven technique works like a charm. I used the same techniques for chicken breast.
Before chilis, indian cooking used black peppers, long peppers, white peppers, brown and black cumin, ginger, and a lot of spices we still use today.
Portugal traders brought chillis and before that black pepper was being used in Indian dishes. There were a few native chilli varieties but mostly black pepper was used.
As for your question, South dishes still use old methods and they tend to be yellowish in colour due to turmeric and for spice there are Veritys of other chillies native to here they are used in freshly picked and diced or crushed form
That's the colour I was expecting! Crimson rather than red. Also the exposed bone is always something I've seen and never thought about, that one little cut makes a functional difference as well as a visible one, good to know. Also can't go wrong with a nice tomato chutney.
One thing I did think of when you mentioned about uses of spices - where I live pretty much every traditional meat dish is flavoured with herbs which makes me wonder what food people have been trying that they call European (and specifically British) food bland.
Really well done! It's always a pleasure to learn from you ^__^
for color Kashmiri red chillies is an age old method used in our food, we use other means like Ratan Jot ( alkanet ) , roasted walnut etc to give our dishes some dark color. Other means to achieve color is by frying onion and making a paste out of it
I've tried some recipes from his channel and all turned out very good !! Perfect taste and good recipes he has.!
Wonderful reaction to the recipe. Lots of insights. Here’s mine. So I did make a mistake once of keeping the chicken in the second marinade overnight. I had some chickpea flour in it which didn’t let the marinade become too watery BUT the chicken had basically disintegrated. It make mush after I cooked it. My guess was that the acid in the curd basically cooked the chicken. In anycase, he is right not to leave the chicken in the second marinade tooo long.
Before chillies they would use coxcomb flower powder and ratanjor tree bark for colour.
Black pepper (native from ancient times) was used for hotness in older Indian cuisine and food wasn't about colour so no substitutes for that probably. Indian food has always been about simplicity and purposeful diet until foreign cultural penetration
interesting!
Before chillies it was mostly pepper and there might be some other additives for the spiciness, long pepper is one such item
I have actually tried this recipe.. i used the pressure cooker method... but i didn't use the stand to lift up the chicken... The chicken became really soggy , and then i tried to evaporate the water and juices of the chicken so i opened up the lid of the cooker and put it on high heat... the water did disappear and i even got some char in it, but the chicken was soo dry , it was borderline inedible... so i made up a quick tomato sauce with some cream and ended up making some cheap version of butter chicken... although i kinda screwed up, it tasted delicious at the end.
That was my first and last attempt at making tandoori chicken at home , haven't done it ever since
Congrats for this great 150k milestone!
Thank you!!
Your explanation is dawn awesome. Would be glad watching you cooking Indian cuisine on your channel. Once again good video.
Thank you!
you should sprinkle chaat masala on cut apples. my personal favorite. before chillies there were i guess a bunch of chappati and rice dishes with regular spices like cinnamon and turmeric used in curries
I used the same recipe, only change I made was use baati cooker or gas tantoor, it turned out very well
Maawal and ratan jot
Cockscomb Flower also called mawal was used in Kashmir for red colour.
Ratanjot is like a root that imparts red colour.
The chicken looks amazingly delicious! I will try to do this recipe, but I doubt it will look as good like the chef did it. Oh well, mistakes are the best teacher. Thank you for your insights for today's video, Chef James!
I look forward to your videos, but the recent ones I’m really enjoying…
It’s fun making fun of the mistakes, but it’s so much more satisfying seeing stuff done right… great job as always James keep up the fantastic content 🙌
Thank you very much Mark! :)
Couple of pro tips for tandoori chicken -
1) Using raw blended papaya in the first marinade should make the chicken alot more tender without adding any papaya flavour.
2) This is my personal opinion but I don't like to temper the mustard oil. I like the zing it provides and most of the pungency should go away once you cook the chicken
3) Rather than basting with butter you can use ghee or even mustard oil or a mix of both.
3) To get a strong smoky flavour smoke the chicken after cooking.
4) Adding onion paste to the marinade will enhance the flavour.
Nah.. papaya would make it into chapli kabab kinda consistency.. papaya is advised for mutton which is tougher than chicken.
@@pm6127 I've been using papaya in my marinade and it does work for me. The trick is to only use about 2 to 3 tea spoon for every half kilo of chicken
@chefJamesMakinson before kashmiri chilli, a whole spice known as ratanjot was used, its still used in some receipies like laal maas (red mutton) recipe in rajasthan, india. Its looks like a bark of tree and once it is put into hot oil, it leaves a red color
Because I was having to read the subtitles I really noticed that I paid a great deal more attention to the video. With that in mind it may be interesting to see other non-English-speaking videos. Thank you very much
Muslin...as a brewer, it's cool to hear you talking about something that is right up my alley! haha
This video made me think, man...
Hey james in indian food we usually dont use food color for spicy food mostly we use Kashmiri red chilli these chilies are not hot but gives our food a red colour. And food sweets we do use food colours.
Thank you for the explanation!
Just saved this video... I LOVE chicken tandoori. I do prepare it sometimes, but in a very simplified way, in my "standard European oven"... It tastes quite good though 😋😋.
This recipe looks, sounds, and I'm sure tastes, excellent. Thank you for this, and thanks to Chef Sanjyot Keer for all the tips and the very clear explanations. 🙂
Now, there's only one thing to do. 🙂
GIMME CHICKEN! 😁😅
See you next time! 🙂
I love his recommendations, because for me it’s hard to achieve it without a tandoor; but seeing other ways to do it is great.
I really love your reaction on every dish and sharing your culinary knowledge with us about that dishes in entertaining way i really want to see you cooking some indian dishes for your Indian fans i really want to see you cook Indian dishes ❤❤ btw i really love your content Chef lots of love and blessings from India chef james❤❤❤
Thank you!
I did try this recipe, and it was the best version of tandoori I have ever made.
The kashmiri red chilli is different from other red chillies as kashmiri red chillies are mostly used for just coloring and it has very less heat.
Ahh we use green chillies from the start I think kashmiri chilli for colour came very late and I think red food very recent in our cousin
So many useful tips and tricks in this video. But I won't be cooking this dish 😢
I have learned so much from you and want to thank you for it.
Thank you
Alkanet root is also used to give the curry red colour...
Chef Sanjyot has a ton of tricks! this looks as tasty as it gets!
Fascinating video. I doubt i'll ever attempt this but thanks for the tip on Bar Bar in BCN. Will give it a try next time i fail to get a table at Cerveseria catalana!
Use the fork app when you go to face 30% or more
@@ChefJamesMakinson thanks for that. Quick one - thoughts on best Arros in BCN? I usually go to Mana 75 but would like to try somewhere new and a bit less flashy
@@paulshepherd5649 7 Portes is one and Botafumeiro is known for their seafood
@@ChefJamesMakinson very much obliged sir. Thankyou!
Combination of turmeric and tomatoes as its red already ( or any other acedic ingredients) as turmeric turns into red in acedic condition... And in some sweets to give it a orange or light yellow color we use saffron...
For the red colour Alkanna tinctoria (ratan jot) was and still is used but it's cheaper to use food coloring
There is a spice known as Ratan jot (Alkanet root), it's not used much now a days but still used in Rajasthani dishes like "laal maas". It gives dark red color to the food.
Pressure cooker is my favorite equipment! I love baking cakes in it, since I do not have an oven..
For color we had alkanet root, Kokum, colored flower stems, dry amla / Indian gooseberry, jamun/ Indian blueberry, charred coconut etc.
For getting red color there is an herb called Ratanjot (Alkanet root) which is put in hot oil and cooled, then it is removed and it gives a vibrant red color to the oil.
Intresting!
If you wanna know what was the cuisine like before the introduction of chilli … you’ve to talk to Bhaskar Menon owner of Mala Akbari restaurant in Delhi.. his cuisine is based on ingredients of different civilisations
I have tried this recipe and it was very delicious
In Pakistan, at home, we mostly something called an "angithi" (would highly suggest you look it up if you don't know about it) which is a makeshift fireplace situation with burning coals, we skewer the meat and rotate it over the coals kind of like a rotisserie, and baste with some type of fat like ghee or oil throughout, the coals add the smokiness of a tandoor as well as the charred bits!
Chillies are introduced to India in the late 1600s by the Portuguese. And tandoori chicken is a comparatively new dish introduced by the Mughals. So before that, there is no tandoori. So I don't think there is any need for dye in food. Btw Haldi(turmeric) is a natural dye.
very well chosen video thanks, comments really helped thanks James
This receipt is superb. Also the part of India I m from we cook 90% time with mustard oil at home.
Mouth watering! I'll try that at home.
Note: In the second (red) chutney, you add coriander(cilantro) and mint leaves. Closed caption mentioned coriander twice. 👍
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in Indian cuisine before kashmiri red chilis for red coloring mostly used Physic nut (Ratanjot) or Cock's comb flower.
for bright red color Cock's comb flower
even used today in Kashmiri Rogan josh which Kashmiris prepare it very passionately in there home, Cock's comb
not used in rogan josh in resturant though.
I'm surprised Chef James didn't bring up the rings he was wearing while rubbing the marinades and stuff. I feel like he always mentions it and now I always notice when people are wearing them when cooking, haha.
you see it in almost every video review
Hibiscus petals can be used to get bright red color.
Black pepper and long pepper were used instead of chillies.
Natural Yogurt (sour, unsweetened) was used instead of tomatoes
16:53 James casually roasting Jamie Olive Oil 🤣
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I love curd based green chutney with non veg dishes. Normal green chutney without curd goes well with veg snacks like samosa
As an Indian who loves to cook and loves history (by no means am I an expert in either), I read a lot of Indian food history.
So I will provide a historical perspective.
Indians cooking marinated meats (including) chicken in a makeshift oven can be traced back over 5000 years to the ancient Indus Valley Civilization.
These mud-plastered ovens with a side opening were found at Kalibangan (an excavated Indus Valley site).
There was marinated meat (goats, sheep, buffalo, pigs tortoise, crocodiles, rats ) dishes cooked in ovens for millennia all across India.
The etymology of 'tandoor' can be traced back to Persians and Central Asians and Akkadian before that.
But in Sanskrit, the oven is called 'kandu'.
Kundan Lal Gujral who had migrated to Delhi after partition in 1947, is said to be the inventor of the tandoori chicken.
What we know as the tandoori chicken was invented much after Indians knew of chillies (brought to India by the Portuguese)
So there was no tandoori chicken before the introduction of chillies.
But a range of marinated meats cooked in an oven with different spices did exist. (turmeric, pepper, ginger, cumin, garlic cinnamon, long pepper, mustard seeds, fennel seeds, and fenugreek)
Thank you for the information!