Pro Chef Reacts.. To That Dude Can Cook AUTHENTIC Butter Chicken

We are finally reviewing That Dude Can Cook's AUTHENTIC Butter Chicken! This is the first time that I have seen Sunny cook in a proper video and we will be seeing more of his delicious recipes! Be sure to check out the other Butter Chicken reviews with Chef Ranveer, YFL, Jamie Oliver and more!
My Cooking Course: james-makinson-s-school.teach...
‪@thatdudecancook‬ Original video: • Restaurant Style Butte...
‪@JoshuaWeissman‬ TANDOORI Chicken: • Pro Chef Reacts.. To J...
‪@RanveerBrar‬ Delicious Butter Chicken: • Chef James Reacts.. To...
‪@mattymatheson‬ Butter Chicken: • Pro CHEF Reacts...To U...
‪@YourFoodLab‬ Butter Chicken: • Pro Chef Reacts.. To Y...
‪@JamieOliver‬ No Butter, Butter Chicken: • Pro CHEF Reacts... To ...
‪@JamieOliver‬ No.2 Better, Butter Chicken: • Pro Chef Reacts.. To J...
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[@ChefJamesMakinson]

Be sure to check out our other Butter Chicken Reviews! Joshua's TANDOORI Chicken: kzbin.info/www/bejne/eIiWZZeuZ56Vfas Chef Ranveer's Delicious Butter Chicken: kzbin.info/www/bejne/pWKVk3mCrtqMpZY Matty Matheson's Butter Chicken: kzbin.info/www/bejne/j5jRepysf9GDZ7c YourFoodLab Butter Chicken: kzbin.info/www/bejne/kGmseImDaLR4nq8 Jamie's No Butter, Butter Chicken: kzbin.info/www/bejne/Zp7Ni4hqdtCEaac Jamie's No.2 Better, Butter Chicken: kzbin.info/www/bejne/fKium5yQgr1gmK8

[@Michael_Brock]

Plus smell is the only sense that wires directly into the higher brain centres. All the other senses route through the reptilian core then the primordial mammalian functions. So smell is much more tightly tied to emption and memory.

[@antlerman7644]

18:45 was such useful information! So that's whats happened to some sauces I've made!

[@operatoncreation6396]

@@antlerman7644 he is such a good source of cooking, his chicken work is god tier... sgt pepper LETS GOOOOOO

[@tayyabaamir7730]

React to Pakistan’s mutton karahi

[@tayyabaamir7730]

React to Pakistan’s pulao recipe

[@Randombloke35830]

Well, to answer James' question - Naan is definitely a restaurant thing. People who like to cook at home and learn by trying new things will try these at home, but because a proper naan requires a tandoor oven, you'll never get that proper feel at home. But, coming to a slightly more important reasoning now - butter chicken itself isn't a dish people regularly make at home. And this trend isn't specific to butter chicken, but rather all those rich creamy gravies(or curries), or tandoor dishes, that are very commonly bought at Indian restaurants in western countries tend to be a part of what is considered as "restaurant food", i.e. stuff that you mostly either order in or go out to eat. The food that is prepared in homes across India tends to be very different from what you would find in a restaurant menu, and usually is mostly lighter and healthier food. You're more likely to find potatoes, gourds, beans, carrots, wilted greens, peas, lentils, etc along with plain steamed rice, vegetable pulao, or flatbreads like chapati or paratha. These items tend to not be attractive to Indian customers at an expensive restaurant, so there the menu has to adapt to the desire to eat food that has stronger spices and a rich texture.

[@matthewwalter67]

They make naan in clay pots in third world countries

[@RonniBeier]

i agree with the naan part.. but definitely not this part " - butter chicken itself isn't a dish people regularly make at home. And this trend isn't specific to butter chicken, but rather all those rich creamy gravies(or curries), or tandoor dishes, ".. here in Denmark at least in my area.. there are a lot of different cultures, and i will guarantee, that at least 1 in hundred, are making one dish a day, there fits in this category.. and we also make these our self.. not the naan tho.. ;)

[@jwanilpatel3223]

If u think a real tandoor naan and a home naan is the same thing u have problems ....i am indian and i cant cook it like a real tandoor and i have 20 years of experience

[@rogermoore27]

Thank you my friend

[@SuperSpecies]

@@RonniBeier the original comment was talking about from the perspective of people living in India

[@eskiltester3913]

About the onion, a friend of mine was a chef in India for 37 years and he says that this guy is correct. Originally there's no onion in it. Only the last 15 years or so people added it to the dish. For the rest of his methods used my friend said it's very close to authentic and he had no complaints at all. Especially the sauce looked amazing and he would serve thet in his restaurant for sure if it tastes as good as it looks. He does complain a lot about other Indian chefs on KZbin claim to make authentic butter chicken saying they're just Ramseying it up. Meaning they make it more fancy like Gordon ramsey tends todo with his dishes. My friend said hes gonna follew this method exactly on Monday and give me some. Really excited.

[@TheHoPo]

Naan is totally a restaurant thing, unless you really go an extra mile and make it at home, which is rare. As for adding egg or yeast, you can add those, but if I'm not mistaken, we don't add either of them for naan here. The recipe I make contains baking soda and powder. And the technique I use is that I add water at the base of the naan after rolling it, make sure the tawa (pan) is smoking hot, and stick the naan to it, then flip the entire pan upside down and cook it slowly on the fire. After that I flip it again, remove from the pan and light char the base, literally 5-10 seconds, and then brush it with garlic coriander butter/ghee. Great reaction as always!

[@ChefJamesMakinson]

Thank you! I can see it being a bit of a pain to make at home

[@djoetma]

I just buy if from an Indian store. The owner makes them and you can just warm them up.

[@prabuddhbansal2400]

@@ChefJamesMakinson Yes it is a lot of pain (bread) to make at home :D :P

[@70newlife]

​@@djoetmathose are horrible.

[@Dctctx]

@@djoetmastore bought is awful no matter where you get it from

[@SuperYog008]

Yes, in every household in India, we usually make Roti(Chapati) on a daily basis(Almost). Firstly tandoor takes up a large space and is very hot so it's rare to have a tandoor in an Indian house. So it is not feasible for a person in a household to stand in such heat. Plus rotis are easier and faster to make, and Indian people live in a big family. So they can provide hot rotis instantly instead of waiting for a nan while they have already started eating. And this guy naan was more like a paratha than a nan. Nan is usually a bit fluffier and thick.

[@ChefJamesMakinson]

very good to know! I would love to learn more about Indian cuisine!

[@chickenpower5732]

I have finally learned how to spell the words my mom says. Thank you good sir.

[@shreeramhegde]

North India* South India more rice than wheat Also north east more rice than wheat

[@sidharth97]

​@@shreeramhegde Second that, Eastern India too mostly rice over roti/chapati. But all else is true

[@subhodutta6163]

@@shreeramhegde true, also in north east bamboo and sticky rice are commonly used in cuisine

[@rohankt07]

Hi James, love your videos. I am not a professional chef but a foodie from India. I love how non-vulgar your reviews are and it’s hard to find these days with comedians doing food reviews. Especially love when you review Ranveer or YFL. My favorite channels. Regarding some questions in your video: 1. Yes, we don’t usually make naans at home. They cost like $0.5 in normal restaurants and $1.25 in fancy ones. 2. The naans in this video look a bit undercooked and I guess would be a bit rubbery when tried. Normally naans are softer than tandoori roti but still are cooked properly.

[@ChefJamesMakinson]

Hi! Thank you very much! I try to keep things clean. I love naan and normally order when I eat out but since I don't have a tandoor I don't really want to make it at home as it is not the same thing.

[@AdityaSingh-fu4zp]

@@ChefJamesMakinson definitely its not the same thing, tried making it once dunno what it was, maybe more of a wheat pizza base or something

[@anshusrivastava6768]

@@ChefJamesMakinson You can definitely make it at home using the above recipe that involves sticking the naan using water and roasting over flame, this mimics the effect that tandoor gives to the naan. One thing to note that it does not use any oil while cooking. PS: We've tried it at home and it comes close, but it is a hassle to make and uses maida (refined flour) so we tend to avoid it

[@ashwin.unlead]

yes it works made it during the lock down butis a lot of work.@@anshusrivastava6768

[@MrDamo34]

Sonny’s a great guy. Cooked a few of his dishes and never been disappointed.

[@bilalahmed-bu7bi]

Yeah usually in pakistan and india we use roti instead of naan in our homes. Roti is basically like a flatbread more akin to a crepe made of wheat or corn flour.

[@ChefJamesMakinson]

Very interesting! I would have thought naan was more common at home

[@bilalahmed-bu7bi]

@@ChefJamesMakinson It's usually eaten in restaurants or when you have guests over

[@anoopsachdev5772]

​@@ChefJamesMakinson No one eats Nan at home in India. It is always roti at home and nan in the restaurant.

[@AdityaWaghmare]

More akin to tortilla than crepe

[@darkreaper4990]

@@anoopsachdev5772 I eat naan at home... but it can't really be called naan lmao. it's good enough tho. goes really well with chili chicken (indo-chinese version).

[@mattpaul8173]

Between you and Ethan Chlebowski, I am loving all the inspiration and tricks for cooking at home! I've been looking for a good naan recipe for ages too. Thank you!

[@ChefJamesMakinson]

Awesome! Thank you! Ethan does do a great job!

[@brick6347]

Well, with a name like Chlebowski he was bound to be a good cook!

[@juneirarnab2006]

​@@ChefJamesMakinson plz check him out some time.

[@ambarishawale529]

Roti is a much more common and staple food in Indian households than Naan. It is also a much healthier option as Naan is usually made of maida (refined flour) to give them that special texture while household rotis are made of whole wheat flour.

[@ChefJamesMakinson]

😉

[@70newlife]

Got news for you atta is loosely translated as whole wheat flour but it is not really whole wheat flour. There's very little difference between atta and maida.

[@forest3064]

@@70newlife That is not really true, atta is definitely whole wheat flour, I have seen it being made

[@asurakengan7173]

​@@70newlifea lot of Indians do make their own atta(from farms to plates) and it's definitely whole wheat. We even mix a few more grains together to make it more healthier.

[@HoshikoStarz]

If marination only needs 10mins, we are doing some magic sorcery here in this world

[@ChefJamesMakinson]

😂 hahaha

[@apurvpr]

😂, just a top notch comment

[@HoshikoStarz]

@@apurvpr 😂😂😂 if its not sorcery and magic, i dont know which world im living that could marinate food for 10 mins

[@apurvpr]

@@HoshikoStarz i shared a screen capture of your comment with my family and they are laughing from last 1 hour 😂

[@HoshikoStarz]

@@apurvpr 😂😂😂

[@joannasunday]

First time seeing this guy. Thanks, Chef James! When i lived in LA there was a small Indian place up the street. It was really small, like a family place. I have no idea what anything was called, i just pointed to it and got a giant portion. It was SOOO good oh my god!!! With warm home made naan. Oh i miss that place. ❤ Looking forward to the egg fried rice video!!

[@ChefJamesMakinson]

😂 it can be difficult to find a good Indian restaurant! me too! :)

[@se7inhand]

Sonny is great fun to watch.

[@sigmablock]

You should review more of Sonny’s videos. Sonny is very legit no nonsense with his presentation giving insight as to why you should or shouldn’t do this or that so he has earned my sub. He did a Biryani video recently so that video may be worth a review.

[@ChefJamesMakinson]

I want to! he seem like a very cool guy! He remides me of a good friend that I used to work with in Barcelona.

[@deaconmikepray9793]

This is awesome. Sonny is really good. He is very watchable but the thing that I like is that he has a great grasp on technique. As I get older I find that I can find any recipe/list of ingredients on the internet but it is sometimes difficult to get the different techniques from the recipe card.

[@joeylastname1329]

When I cook chicken in that style, I use the toaster oven on the highest rack and just use the "toast" setting. It mimics the salamander I used in restaurants better than anything else in a home kitchen to get those little toasty bits, and it's a lot more efficient than heating up the main oven.

[@itfitz]

Sonny is the best. Once you start watching him you can't stop. You will also start to better understand his refrigerator rage, which goes back to his days in Colorado (he now lives in Austin).

[@ZulqarnainAidil]

I make naan at home with my mom, but I think it’s more common to have roti. Roti is pretty much flat and does not use yeast and does not contain egg while naan is fluffy because of the yeast. My mom taught me the vegan version of Naan though. The friend that taught her was vegetarian and my mom didn’t want to use up precious eggs.

[@ChefJamesMakinson]

that's what a lot of people say! I think Chef Ranveer has a vegan recipe for naan, I will have to see it!

[@Maplecook]

Vegan naan: Vegaaan. hahaha I'll see myself out, guys...

[@AdityaWaghmare]

@@Maplecook Indians generally make it vegan, mate.

[@Maplecook]

@@AdityaWaghmare I just couldn't resist the pun! haha

[@UnixSysV]

btw, yeast is vegan

[@noahcap]

Great video- I love these cooking reviews that you do. You mentioned quick peeling tomatoes by dropping them in the deep fryer. Another option is to just drop them into a pot of boiling water briefly and then put them in an ice bath. It works very well and is more convenient for the home cook. Keep up the great work!

[@ChefJamesMakinson]

Thank you! yes I was explaining what we do in the kitchen because the fryers are already hot so instead of getting a pot of water on and waiting for it to come up to a boil you drop them in a fryer

[@aquibmohd]

10:49 for naan , as an Indian cook , I would recommend you to search for a process called " khameer" this the only thing we do here . No yeast , no eggs. Although eggs and yeast looks pretty convenient yet we don't do it here . Secondly when we cook butter chicken or any other dish that requires naan we simply go out and generally at every corner there's a home kitchen where there's tandoor type food corner from where we just go and give money and say pack few naans and in 5 minutes or less we take the naan back and serve .

[@SavedTraveler-1975]

It's so nice when this little boy gives an approving nod! I feel so good for the one he's reviewing!!

[@TheTwan85]

Sonny's videos are great! I like his energy in the kitchen and I've definitely just binged his videos in the past as entertainment 😂 And he seems to know what he's doing in the kitchen as well 😁

[@ChefJamesMakinson]

He does and you can tell when someone has experience or not!

[@mowas8620]

@@ChefJamesMakinson Also the hitting the fridge is his thing. Ever heard the saying "taste so good it make you wanna smack your mama?" well he beats up the fridge lol

[@JerDCBear]

He's crazy! In a good way!

[@JohnSmith-wh2ob]

@@mowas8620James’s reaction makes it better from confusion to entertained

[@aaronlopez492]

Chef James that was a great video I enjoyed it and it's very detailed which is helpful for someone who's not used to preparing Indian cuisine. Thank you.

[@ChefJamesMakinson]

Glad you enjoyed it! :)

[@JerDCBear]

This is great! Very interesting to see the instant take on everything without it stopping too much. Typical reaction to Sonny and his arch rival "old refrigerator"! Sonny is really silly, but he's one of my favorites with all his quirks and stuff! He's awesome!

[@axiomist4488]

Loved the video. This guy keeps you from getting bored without being goofy. I loved every second, even making the nan. I hate watching bread being made, but I liked this. I, too, love Indian and this dish looks to die for. The nan drove me crazy. I always eat it plain (w/o the garlic) but Id be willing to try it this way, just because HE made it. I'll be looking for more of his vids. Thank you for showing me this .

[@ChefJamesMakinson]

I like his style as well!

[@srikanthbs1175]

I think he's got it kinda the opposite way around. The chicken tikka masala that is considered the national dish of England would be made like this, cause it was invented in England and they add the chiken tikka that is grill in a tandoor into an almost tomato soup kind of sauce which has no onions. Butter chicken does have onions in it, at least in india, but when we make tikka masala in india, that sauce is way more punchy. Butter chicken is the rich makhani sauce with tandoori chicken And Tikka masala is a strong and spicy makhani sauce with tandoori chicken, and it's heavier on the smokyness. The word makhani means buttery, so butter is central to both the sauces.

[@ChefJamesMakinson]

hmmm. 🤔 I thought it was with butter chicken. I like tikka masala but it always to mild for me I normally order the vindaloo.

[@floppy_hands1770]

@@ChefJamesMakinson vindaloo is too spicy 🥵

[@JohnSmith-hm1lj]

@@ChefJamesMakinson I always order (and make myself) vindaloo as well, but very rarely can I get a place to make it spicy enough for me. I almost always have to do that myself. I was a service industry GM, so I can understand their fear of making it too spicy and ending up with wasted product, the enemy of all margins. 👍🏻

[@Sniperboy5551]

@ChefJamesMakinson I just had lamb vindaloo last night. It’s pretty spicy, but it’s so delicious. The fact that you normally order vindaloo gives you even more credibility in my book 😉

[@Superintendent_ChaImers]

Um, wasn't tikka masala made in Scotland?

[@limoverde9846]

For naan recipes Adam Ragusea has a couple of them which are very interesting. I still haven't tried them, but the tawa style seems very interesting for getting the tandoor oven treatment with just a cast iron pan. Kenji also has one in a pizza oven.

[@ChefJamesMakinson]

I will have to see it!

[@galihad1980]

Adam's vid is fantastic and his trick with the cast iron makes amazing naan at home.:)

[@70newlife]

Yeah those tens of thousands pakistani videos by pakistani home cooks both in Pakistan as well as abroad are totally useless but some white guy becomes the go to expert😂😂 Pakistan where it's more common for people to eat Tandoor roti or naan brought from tandoor around the street corner than India where eating naan at home is pretty much nonexistent. You know it's 2023 we have something called internet, google, KZbin etc

[@DEVAEGIR]

Excellent! I recently discovered this guy, plan to look into his stuff.

[@projectdelta50]

Him beating the fridge is his weird ass signature, he will be the first to die in the robot uprising 😂

[@formansredforehead]

Hallo fellow nieces and nephews, hi nephew james 🫠

[@ChefJamesMakinson]

Hey!

[@texasforever5776]

You're not Uncle Roger......please stop creepy.

[@hatcherp1393]

I've made this recipe (except the naan part) about 3 times now and have made a few changes each time. I've loved each batch I've made of it since the first one.

[@ChefJamesMakinson]

very good to hear! :)

[@SandeepSinghMango]

What changes did you do?

[@hatcherp1393]

@@SandeepSinghMango Ended up removing turmeric from the chicken marinade (saw it in a few other recipes that it didn't call for it) and then instead of cashews I've used cashew butter. The time I used whole cashews they didn't blend well into the sauce I felt and even after straining it felt grainy

[@Twiggi]

I have cooked many variations of butter chicken at home and this one is actually my favorite. It's simple, its easy, it might take some time but that result is very much worth it. I just don't add cinnamon, cause personally I hate cinnamon smell and taste in anything, but I didn't know there are multiple types of cinnamon. Its fairly hard to buy it here if we talking a whole stick and not powder (which cant be fished out later), but if I find the thinner version I will definitely try it, thanks for that tip.

[@amsterdam8486]

I love how he gave so much efforts for this recipe. And to be fair it looks very doable. Maybe the montage got through me. But the end result of the sauce looks amazing. I would probably add more heat I guess, but it looked very neat.

[@Sr19769p]

Hi, James. Love the use of the word 'bloody'! My favourite curry is Goan Fish curry. There are some Ghurka restaurants/takeaways near where I live that do them really well if you know the owners; their Lamb Momos are phenomenal. Until I worked with a chef from Bangladesh, I didn't even know that Vindaloo means wine and potatoes - duh! Great post as always 👍.

[@ChefJamesMakinson]

Thank you! haha

[@invisiblekid99]

@@ChefJamesMakinson Definitely picked that up from your UK side!!

[@MartisGTR]

I've never had indian cuisine, but theres a Curry based dish in my home country Ecuador which is called "Encocado" which is usually named after what it is accompanied with such as "Encocado de camarón" which is coconut based curry with shrimp or "Encocado de cangrejo", same with crab. Its an absolute delicacy.

[@DapperDubuOT9]

This looks amazing! I’ll have to try these recipes out soon. I’ve recently started watching more of Sonny’s videos and he’s definitely legit. I enjoy his content and personality.

[@ChefJamesMakinson]

I do too!

[@fredfchopin]

A smoker that uses actual wood (not a pellet smoker) is a pretty decent substitute for a tandoori oven. It won't quite get as hot or at least I haven't succeeded in getting it to 900f (at least not in the main chamber where I actually cook), but it'll still cook pretty well. It feels a bit wrong letting my smoker get to such a high temperature though compared to how I usually use it but the smoke flavor is pretty great.

[@hemangagrawal3731]

You should definitely review some street food from India as it’s very popular here like pani puri, vada pav, and pav bhaji. We would love to see that and hear your thoughts.

[@ChefJamesMakinson]

I would love too! but I need to find some good videos to review that have English subtitles at least

[@keithdavies6771]

I haven't attempted Indian curry, I do make a Thai curry with tofu fried in bacon fat. I think my favorite Indian curry is Vindaloo, and that's probably because the character, Lister, always ate it on Red Dwarf.

[@ChefJamesMakinson]

🤣

[@cvmaniac7286]

@@ChefJamesMakinson This is gonna be a bit of an awkward story. Years ago when i was getting tv dinners delivered to me (insurance paid due to me being disabled) i usually ended up with one that claimed to be a Thai curry. It was a processed chicken patty with julienned carrots in some kind of light yellowish sauce that tasted kind of sweet. don't know if that is an authentic dish or not. But it was rather tasty.

[@thehenwithatie]

My favorite Indian curry is by a local place near me that makes a curry with the name of "nirvana" in it, so I'd order lamb nirvana since I love lamb curries. I haven't seen it anywhere else offered at the other local restaurants near me, but its flavor and look appears like a mix between a lamb rogan josh and a butter lamb, with the dark color/rich flavor of the former with the creamy buttery goodness and smoothness of the latter.

[@HeronCoyote1234]

James, I always enjoy your videos. Thank you for these.

[@ChefJamesMakinson]

Thank you!

[@nerd26373]

You're incredible as always, Chef James. We will always support you no matter what.

[@ChefJamesMakinson]

Thank you so much!!

[@Enthusiastic-Trainspotter-BNE]

Yep, I agree.

[@bluewingedchaoscat]

I'm too cowardly to do the tomato frying trick. If those babies pop you're in quite some trouble. Hot oil and tomato juice.... Those frying burns aren't fun. Especially around the eyes. Nope, no thanks. I'll opt for the extra fibre from the tomatoe skin instead of sacrificing my own again. (The luxuries of a home cook 😊)

[@ChefJamesMakinson]

yeah I got hit a few times and it is not fun!

[@revenantwolzart]

A naan is supposed to be crispy, if not it becomes stretchy, for that it needs some time with direct flame (even stove flame) and best way is to stick naan on psn with water and after a little rise then invert the pan on flame

[@eldrago3140]

I'm not really sure when but Tandoori Naan seems recently introduced. Back in 2010's I used to buy Tandoori ROTI from local bakery and they used to be longer( the size of 2 T-N's) and crisp. T-N's were mostly used by hotels dunno why which became popular. Honestly I miss those long and crisp Tandoori Rotis. We try to make them in backyard when we visit village but never get the taste from back then. (Note: I don't hate Tandoori naan but don't eat them much as well.)

[@annek7262]

As a side note on smells in house viewing, baking something is a common tactic that my realtors have told me in the past. They said that bread or cookies should be what is baked because most Americans have nostalgic memories of both of those scents (usually from grandparents, for my generation). Since memory is most strongly linked to scent, you can trigger a stronger emotional and nostalgic response by using a scent associated with pleasant childhood experiences.

[@Sniperboy5551]

I was so happy that James included that anecdote in this video. I’ve heard of that tactic before, it’s brilliant.

[@annek7262]

@@Sniperboy5551 It is! It's interesting from a psychological viewpoint as well, but also knowing it is done makes me a bit more suspicious if I go view a house and it smells of baking... :D What are they trying to distract me from?!

[@Dctctx]

So that explains why every house viewing I’ve been to smells like that

[@ChefJamesMakinson]

it works too! :)

[@ChefJamesMakinson]

cookies are another good one! :)

[@diptim3486]

I love how confidently he said there is no onion in the authentic recipe.🤣🤣

[@eskiltester3913]

Because he's right. It was mostly added the last 15 years or so

[@Dctctx]

There isn’t

[@sanchirai797]

The Butter Chicken gravy looks good enough, even if it’s not very traditional but the garlic naan I am sceptical about. For one, the cooking process doesn’t seem to be enough to cook it through properly, it seems to have marks on the outside but doesn’t seem to be cooked through properly and I am definitely not convinced about the egg. Vegetarians in India commonly have naan and nowhere in India do we ever need to clarify from the waiter if it has egg in it or not. And since you asked, yes, naan in India is not a common household dish, simply because there is a massive difference between naan cooked in the tandoor and one cooked without it. We have different types of flatbreads that we make in Indian homes commonly but naan is not one of them. It’s an extremely popular thing to eat at restaurants though. It needs a lot of skill. A good Naan is supposed to be flaky, light, and slightly stretchy though not chewy; which is impossible to get at home on a pan.

[@ChefJamesMakinson]

good to know! :)

[@princemitra1545]

The naan looks decent, it’s a restaurant thing in India and is more thick and with more brown parts. Tandoori chicken is on point and this also is a restaurant thing. The dish we cook at home is somewhat close to Kadhai Chicken at home.

[@Yepmyaccount]

Once again requesting react to Asmongold $2 steak. It's a gift to the world.

[@ChefJamesMakinson]

vale!

[@Thor_Asgard_]

its disgusting 😂 i dont understand how the dude is still alive

[@kylemain4314]

Thanks for this review!

[@ChefJamesMakinson]

you are welcome!

[@VerhoevenSimon]

I certainly enjoy his videos, I love his vibrancy and the details he adds.

[@ChefJamesMakinson]

me too!

[@quack437]

When making nann bread i put garlic puree and corriander into my dough mixture then dry fry them in a pan and batch freeze them ... Once needed add some melted butter before reheating in an oven

[@nsonalkar]

Yup, naan is a restaurant thing. At home, it'd be chapattis - which are just whole wheat flour, oil, water, and maybe a bit of salt. Home cooking isn't supposed to take this long! A quick version of the butter chicken recipe that I whip up quite frequently (2-4 times a month). Marinate chicken in ginger-garlic, salt, pepper, and yogurt. Stir fry until almost cooked, set aside. For the sauce, simply boil the ingredients - tomatoes, ginger, garlic, cashews, and whole dried red chilies (Kashmiri if you have them). Boil for about 30 mins, then cool and puree. Dry roast whole spices - cinnamon, bay leaf, cardamom, red chilies (optional), cloves, and whole peppercorns. Grind into a powder, and set aside. Heat fenugreek leaves in the microwave for 10 seconds, and crush them into a powder. Add the pureed sauce into a deep container, put in the spice-fenugreek powder mix, and bring to a boil. Add the chicken, more butter (optional), and sugar/salt to adjust its flavor. Voila, a 45-minute version of butter chicken. You can make extra sauce and spice mix, and use it with other substitutes (paneer, stir-fried vegetables, or tofu). It's quite versatile! And NO ONIONS! It lends a strange flavor, IMO.

[@SteveRowe]

I like that you are doing more deep commentary on this "reacts" video. Thanks for your advice!

[@ChefJamesMakinson]

I'm glad to hear!

[@sino112]

For the Naan-Bread i make for years its almost the same recipe, but without egg or oil, instead a bit of milk with the yoghurt. To that and thats my own preference i add a bit baking powder, bcs i like my Naan-Bread to be nice and fluffy, of course less good for the shovel-eating-method, but i just love the fluffiness ♥ I actually make it a lot at home because its so simple :)

[@teresatsamis3221]

Great recipe, Thankyou!

[@ChefJamesMakinson]

😉

[@raigrant680]

I want that little grinder thing for mushing garlic n ginger!! Using a garlic press is ok, but that garlic looks sooooo moist done this way...

[@ChefJamesMakinson]

🤣

[@ernestrost4069]

I love this video. This guy's hype was awesome! Your comments were very intriguing. Food did look so good!

[@ChefJamesMakinson]

I'm glad that you enjoyed it!

[@Sobergamer61]

Sonny is a certified badass in the kitchen and as a content creator. Love him so much ❤

[@rishabhmenon4400]

Our naan does not have eggs. The main reason is that a considerable population is vegetarian and naan is a neutral kinda bread that goes with both vegetarian and non-vegetarian dishes. Also I noted that he did not fry the garlic before putting it into the butter... That is also not common... Usually the garlic is fried in some butter to make it aromatic. Or sometimes, garlic is infused in the dough itself.(then we have a choice of buttered and unbuttered garlic naan. Also one near trick to make naan at home is apply some water to the bottom of the rolled out dough and stick. it to the pan. Once it rises, you flip the entire pan so that the top of the naan faces the flame. This gives a char and the tandoor feel to homemade naan.

[@ChefJamesMakinson]

🤔 I would love to learn more about Indian cuisine!

[@rishabhmenon4400]

Sure, ask away. I'm pretty sure even if I'm not able to answer, someone else will be. We are proud of our food and culture. So we're usually super happy to help you with things🫂

[@fatzio5foot7]

we don't cook naan as it need tandoor , we eat roti paratha's as bread over naan normally.. naan is restraunt mostly

[@arty9340]

I’m not a chef, but I am Indian and here’s my 2 cents. Naan made at home isn’t viable for the vast majority of households. It is something we only get at restaurants with tandoor ovens. The way he cooked the naan is actually very similar to how we cook the homemade “alternative” to naan: Chapati. But the batters are completely different. And it’d surprise me if I found out a restaurant uses eggs in their naan recipes. Whether it tastes good or not, I wouldn’t know, I’ll leave that judgement to chefs.

[@ChefJamesMakinson]

Thank you for the explanation! like everything it does depend on the restaurant

[@jaquestraw1]

I made Sunny's butter chicken last week and it was excellent. My chicken did dry out a bit trying to brown it under an electric broiler. Outside of that it was the best I've had

[@TheAb9211]

Naan is made in the Tandoor that is why people don’t make it at home cause you can’t. Secondly, I have never ever seen someone add eggs to a naan. No one does this because there is a big vegetarian population in India. Lastly, a common way of fermenting the dough is to use yogurt. Lot of the homes and many restaurants actually make their own yogurt by using the starter from the night before. Adding yogurt to the naan dough will give it the bacteria for some fermentation along with some milk solids and protein that act as replacement of eggs. In many cakes in India, eggs are replaced by milk or condensed milk for the same effect.

[@ChefJamesMakinson]

That's what I thought! :)

[@hector5810]

Yes!!! More tdcc reviews please

[@ChefJamesMakinson]

😂

[@mhicaoidh1]

I made butter chicken based on Sonny's recipe and process here. It came out GREAT! I think he's right about the onions (or the lack thereof). I also use his chicken tikka masala recipe which is also great! I use chicken thighs for both, though. For the chili I used a serrano (or two).

[@ishansrivastava3843]

Hey, I am a huge fan of your cooking and food review. Just wanted to let you know that I am from India and according to what I've learned from my mum (FYI she is an awesome cook), authentic butter chicken gravy is only made with tomato, cashew & Cream (no onion). While making chicken butter masala you have to use onion along with the other ingredients. Thats one of the primary differences between the 2 authentic gravy. All the Indian chefs recommend to add onion in the gravy to make it a bit economic coz in some seasons, tomato gets really expensive around india. According to the modern twist added to the 2 recipes the only difference left between them is spice level!

[@ChefJamesMakinson]

Hey! Thank you so much! that is very interesting! I'm sure the recipe also varies from place to place but I would like to visit India one day and taste the cuisine

[@pruthvimeka3259]

no egg, no yeast, both not needed. just yogurt is sufficient for naan. even a bit of sour yogurt (not lemon curd😜) that will give a good rise for the dough. instead of pan toasting if you have flame stove there are roti meshes (better than pan toasting) in Indian stores in western countries. or order it online. its very cheap. put it on the flame and rolled naan dough on it toast it for about a few moments and flip, put some finely chopped garlic (you actually need those garlic pieces on the naan when eating for it to be garlic naan), and even some finely chopped coriander. then brush the garlic surface with butter,, then put the naans on a oven sheet and put it in the oven if you have it for 1-2 min on high temp. to roast the naans with garlic and coriander. if no oven put finely chopped garlic and finely chopped coriander into hot (not frothing) butter and mix and brush it on the top side of the roasted naan on the mesh, ( be careful when brushing as it is open flame). ✌

[@harshil9270]

Love channa masala (chickpea curry) it's so basic and easy to make and all the right types of satisfying

[@Cyapow]

As a Brit Indian food is like our national dishes lol. I love most curries, one I've been having recently is a rogan josh. Not too spicy but the flavour is amazing. I also like cooking curries myself and came across a company called Mrs Balbir Singh. I bought a few of their spice pot things and the curries come out amazing. I've only tried 2 of them so far but both were really nice

[@mikatile]

I'm British, so I grew up with Indian cuisine and I hadn't heard of 'butter chicken' until a couple of years ago. I had heard of 'murgh makhani' which I suppose is what it is based on or a variation of 'Tika Masala'.

[@vinnievega9843]

Sonny is the man. Taught me to cook during lockdown. Go to recipe my 2 kids love it and the older one makes the naan. I'm glad it got your approval chef

[@ChefJamesMakinson]

he has a lot of skill and work history

[@vinnievega9843]

@@ChefJamesMakinson earned yourself a sub chef. Have an awesome weekend

[@pieterbeukes6294]

My favorite Curry recipe is a South African Cape Malaysian/Indian curry called Bobotie. It has lots of flavour and works well for a main dish or even finger food.

[@patrickdemarcevol]

Hola James, que tal? I found this video when I was checking ThatDudeCanCook video about how to fry aubergine, his being a touch to burned for my taste, which I think brings out the bitterness. I'd love you to comment on this because I was challenged by a guy who couldn't stop arguing! By the way, my dear English mum used to fry onions when trying to sell our house near Paris, people visiting would always comment on the lovely smell. Adeu! from the other side of the border 😀

[@jaszicus]

Thanks for the vid chef! Im a fan of Sonnys and I love Indian/Bangladeshi cuisine. My favourite curry is a chicken Dansak, made with lemon juice and sugar, served with a garlic naan. Its outstanding :)

[@ChefJamesMakinson]

chicken Dansak is another that I haven't tried yet!

[@Ooh_snap]

Like dahi baingan( curd- eggplant) curry & daal makhani, saag( mix greens), pav bhaji.

[@rezesion1381]

Hey James thanks for the videos, I hope we will see that egg fried rice video soon.😊

[@ChefJamesMakinson]

I hope so too! :)

[@parthppopat]

11:35 This with a thicker marinade will grill better in "Wonderchef Gas Oven Tandoor", I don't know if you get this type there but this product is a few years old, maybe you will find this near you under a different name. It is made of heavy duty material and is not afraid of high heat assuming a course you keep flipping the meat. It can also do 3 mini naan's if you space them out. 👌

[@shane3858]

Sonny's a great cook and his butter chicken recipe is good but, to answer your (@ChefJamesMakinson) question about Sonny's claim that "authentic butter chicken doesn't have any onions in it," he's demonstrably wrong. I don't know who told him that (maybe someone at his culinary school who was BSing to look smart) but whoever it was had no idea what they were talking about. Monish Gujral, the grandson of Kundan lal Gujral (inventor of butter chicken), posted his grandfather's original recipe on his website and it absolutely does use onions (YT doesn't allow links, but interested people can Google it): 2 tbsp Oil For the Makhni Sauce 1 Onions chopped For the Makhni Sauce 1 tbsp Red Chili powder For the Makhni Sauce 1 tbsp Ginger garlic paste For the Makhni Sauce Salt to taste For the Makhni Sauce 2 tbsp Cashew paste For the Makhni Sauce 1 tbsp Garam masala For the Makhni Sauce 1 tsp Zeera powder For the Makhni Sauce 50 gm Butter For the Makhni Sauce 50 gm Double fresh cream For the Makhni Sauce 1 tsp Dry fenugreek powder(kasoori methi) For the Makhni Sauce 2 Green chili deseeded For the Makhni Sauce 1 tbsp Fresh green coriander chopped For the Makhni Sauce 1 tbsp Fresh cream for garnish For the Makhni Sauce

[@inthearmynow8125]

Chef James, just a little correction😊 Indian Chef Ranveer Brar's name is pronounced in India, as "run"veer, not "ran"veer as you say it. As for classic dishes, Paneer (pronounced in India as "pun"neer) grilled dishes in Indian cuisine taste awesome too

[@ChefJamesMakinson]

Sorry for that

[@inthearmynow8125]

@@ChefJamesMakinson Oh no Chef James, please not an apology.... it was just an observation

[@harshak6276]

This channel's grown on me. Subbed.

[@ChefJamesMakinson]

Thank you!

[@bohemiansusan2897]

I've never tried curry before. So I can't ay much on that subject. I live in Eastern WA state and I would heat the oven to the lowest and heat it up. Depending on what the lowest temperature was, I would cool it down to 95-105 degrees and put the dough in there to proof. Cut down on the proofing time. In the summer, I would put it on top of the freezer in the back porch and run a big fan to keep the temps to a maximum of 105. Eastern WA gets well over 115 in the summer. I also only did bread at night because the house would be miserable in spite of the AC.

[@ChefJamesMakinson]

My mom just moved to Eastern WA I haven't been yet! not all curry is the same but you should try one when you can!

[@RK-jx5il]

Yum yum🤤 Just a little house tip for that popping oil while frying, you can add a little bit of cornflower to the oil while heating and that will stop any hot oil flying out of ur pan. It does not change the flavour at all

[@ChefJamesMakinson]

Thanks for the tip!

[@bingsoo9559]

My favorite cuisine is Chinese (Especially the Filipino-Chinese sort). My favorite curry is something they call Kaju Curry, Cashew curry of any kind because it reminds me of Kare-kare which I also love to bits. P.S. - Naan is good and all but I just love rice so much more

[@lili-lady]

I am so glad that you popped up in my recommended views. The first video I watched was your review of Chef Jean-Pierre. I enjoy watching your reviews. I rather watch you reviewing more than watching the videos themselves (except for Chef Jean-Pierre 😊). Uncle Roger is even funnier when you review. You have a great smile, so kind and gentle. Keep reviewing and I'll keep watching. BTW: I have no idea about Indian cooking...I have nothing...lol...My favorite dish and I typically make only every couple of months because my self-control is totally lacking is Mac and Cheese...I don't like a rue, I just like butter, creamy cheese and heavy cream. I even like a sharper cheeses in it.

[@ChefJamesMakinson]

Thank you so much for the compliment! :)

[@Innomen]

I saw a steak video where a guy marinated different pieces in pineapple juice, sour cream, lemon juice and some other things, and one of them was so acidic it started cooking the meat in like 10 minutes, (pineapple I believe) so really it depends on acidity of the concoction if you wanna marinate for too long. Especially if as you said the chicken is sensitive to over cooking. But I am pretty sure the yogurt is pretty gentle, considering.

[@jasoncrook1]

Really getting into BIR (British India Restaurant) style curry that involves making a base gravy that’s used in all the curry’s by adding spices /onion/tomatoes you can make fantastic curry in less than 30 minutes 🤘🏻😎🤘🏻

[@ChefJamesMakinson]

😉

[@itsmilan4069]

17:21 i'mma write that down just in case if I ever need that in future 😂❤

[@ChefJamesMakinson]

🤣

[@indoGamingchannel]

Hi James , I love to see that you are really interested in Indian food and I like your reaction. Usually we don't we naan, *in My family and in my neighbourhood . Instead we eat Tandoori Roti or Sheermal , which are absolutely delicious. They had there own taste of the smokiness with soft bread. But the Sheermal , is something next level type of bread. It was made back in the medieval India , to serve only to the royal families. You should definitely checkout these breads .

[@ChefJamesMakinson]

I really to love it! The good Indian restaurants here are not cheap or I would eat out more often!

[@indoGamingchannel]

@@ChefJamesMakinson Man I would love a video if cook it for the first time. I really love if you would make nothing but only the Sheermal bread/ Roti in your home .😀

[@selda2528]

ah the good old freezer hittting form sunny.. yea that one is allways catching people offguard.. its the best

[@ChefJamesMakinson]

😉

[@Tyggaro]

Great reaction to a great video Chef 👍 Lamb Rogan Josh as my absloute #1 favourite curry... Delicious.

[@ChefJamesMakinson]

thank you!

[@marsnotoshi]

I learned that vegetables and fruits and bakery products are places near the entrance in (french) supermarkets because of their smell. It helps wakening the sense of hunger in customers so they buy more Your dad used the exact same technique. Awesome :D

[@ChefJamesMakinson]

😉

[@corisco93]

Great video, thank you very much!! what is the name of the song at the end?

[@ChefJamesMakinson]

ES_Gozo La Vida - Louie Wuatton its on Epidemic

[@roz9315]

To peel tomatoes w/o a fryer you can also put them in a bowl and pour boiling water over them. Let them sit a couple minutes and peel.

[@ww6156]

Wow that looks incredible

[@ChefJamesMakinson]

😉

[@Almostowned1]

Realtors in the US use cookie or bread scented candles before showings. It's a smart idea for sure.

[@midpac7985]

Ciao chef james. That butter chicken looks sooo good. I wanna re-create it but i always have the issue of not being able to find the important ingredients for the dish. Do you ever have this issue? Thanks for the upload!

[@ChefJamesMakinson]

Hey! Yes all the time! I haven't been able to find any Mexican ingredients when I want to make fajitas or things that I'm used to making in the US.

[@diegoperezsommariva2509]

Palak panner and channa masala are two of my favorites. And cheap to make too.

[@Bangaliyana2024]

Luchi Kosha Mangsho is my favourite Indian dish. The combination is absolute heavenly on the palate. 😍

[@petergrudge189]

Hey Chef James! Now I know this video is about butter chicken and It's a very delicious dish Sonny made. 😋 Since we're talking about Indian food I was in Brooklyn, NY 2 weeks ago visiting family. I woke up early in the morning and hiked through much of Brooklyn on foot. It's just that I love walking and having adventure. Later, when it hit around 1pm lunch time, I stopped at a little Indian cafe for lunch. I was Hungry!!!!😋 I ordered to go chicken biryani and it was sooooooooo gooooooood! Bone in legs split, the rice was awesome and the curry was nice with a little silky texture. I can do this all day long chef. My next adventure lunch will be butter chicken. I ❤FOOD! 😋😋😊😊

[@ChefJamesMakinson]

I will have to ask for some recommendations when I visit NYC! I love good food, but I don't want to pay through the nose. haha