PERFECT Butter Chicken by Chef Ranveer Brar - Pro Chef Reacts

Welcome cooks and chefs to a video so sweet is banned by 9 out of 10 dentists, this guy has it all. The cherry on top of this sundae is that we also get a bit of cuisine history this is quite the video.
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#cooking #reaction #butterchicken #ranveerbrar

[@SimranSurya]

The man’s got like 3 restaurants? He’s on Masterchef and is very successful. His YT channel really feels like him chilling out and sharing his love for recipes, their origins and his own experiences. Also fun fact: when he mentions his mentor he touches his ears. It’s a thing in india where we don’t take the names of our teachers/gurus or elders as a mark of respect. He says his Guru or Ustad’s name because he needs to give credit and touches his ears to seek forgiveness for that. This can be seen across many art forms in india.

[@ChefBrianTsao]

Very cool! I learned something new! Thank you!

[@bhakt5551]

Very well said Simran ji. 🙏

[@saby8765]

Yes! He's also a food historian, he gives a very well curated brief history of that recipe. He's a full blown entertainer. Love him.

[@LowQualityPigeon]

Accha. Ye pata nahi tha mujhe why he touched his ears. Thanks for the info.

[@SimranSurya]

@@LowQualityPigeon haan jaise dancers, singers sabb tv shows pe bhi agar dekho toh kaafi artists aisa karte hai.

[@yuvra649]

Not just a shout out to mentor, the reason he mentioned Ustad Ghulam Rasool is because he was the pioneer of the awadhi cuisine to which butter belongs. He was the chef for the descendants of kings and for the elite at Taj hotel! Given his cuisine speciality and the fact that he existed at the same time India exported the craze of butter chicken he I think is very much responsible for making the dish iconic. He was the GOAT and you cannot anymore get closer to perfect recipe than his! The shoutout apart from respect to mentor is i would perceive a flex for the authenticity of the recipe!

[@ankitgurung8175]

Had the pleasure to serve him food when he came to the hotel where I was working. Dude is straight up gold. Knows very well how to talk He’s a book of knowledge Plus he’s so down to earth even after being so famous Absolutely my favourite chef

[@randallpetroelje3913]

Yup 👍 ❤

[@Vishan24]

Ranveer is literally one of my favourite Indian cuisine chefs. He also sprinkles a bit of knowledge about origins of dishes or stuff like that whilst he cooks. I'm not Indian myself, but I eat a lot of Indian food and this guy is an inspiration for me to eat and sometimes cook these dishes.

[@ChefBrianTsao]

Agreed!

[@aragmarverilian8238]

I wish I had good Indian food. This year I will learn how to make some of the easier dishes.

[@Vishan24]

@@aragmarverilian8238 you could start with a simple, basic curry 👌🏼

[@nitishsaxena1372]

From Pakistan?

[@RKNancy]

Butter Chicken is a dish that's typically not made at Indian homes though. Cause then, if I ask my mother to make this dish, she'll scream bloody murder at how much butter went into this dish.

[@Taporeee]

true

[@sagarsk6101]

For the cashew parts, well.... here is the thing when it comes to many North Indian Dishes. Due to the historic culture of India, dry fruits were a sign of royalty. Not to mention, cashew would tone down the spices of the gravy, plus, giving a fatty and rich texture to the Butter Chicken. It's one of those things that are better when added, but not necessarily authenticates a dish. It's just an ingredient that's been added since years. Plus, yes, it's called a Makhani Gravy (Because Makhani translates to 'Buttery' in Hindi Language) Really had a blast watching you appreciate Indian Cuisine. Would love to see more.✨❤

[@ChefBrianTsao]

Def more to come! I had a blast reacting to this and I’m learning a lot! Love it!

[@rkang6531]

Cashew paste thickens up the gravy, and a really good emulsifier to bring everything together (helps to prevent the gravy from splitting) and makes it more "velvety" so to say. The relation to royalty, in this case, not so much, as butter chicken itself isn't that old. The fatty part is also debatable but richness and smoothness, definitely.

[@ChellCube]

Definitely gonna order something that has makhani in the name next time I’m eating Indian food! Thank you

[@deveshyadav3099]

I thought it was a mugal thing (western and central asia)

[@shirokun4742]

@@deveshyadav3099 noo

[@nithikima]

If you enjoyed this, please watch chef Ranveer Brar's fried rice or pot rice recipes. He explains the origin of Indo Chinese cuisine, which is very popular in India!!!

[@ChefBrianTsao]

Oh cool!

[@Hello-tp2nb]

@@ChefBrianTsao True! He explains the food receipe and history really well, that makes you feel you can do it too!!!

[@suruk2688]

If you want to trust anyone on Indian cuisine he is your man. He's the most celebrated and authentic pro chef in India known to hold his roots strong with the food whether its history or the dish. His channel here is just about kindness & taking a break of restaurant cooking and honouring the homecooks and more authentic everyday cooking. He's a legend when itcomes to cooking. Kewra is just a traditional ancient flower essense like rose essense commonly used in indian cuisine.

[@ChefBrianTsao]

Absolutely loved this video and def gonna check out more!

[@prathappoojari5415]

North Indian cuisine..in particular..

[@RuthwikRao]

@@prathappoojari5415 agreed, although I must say he's been pretty considerate and knowledgeable of south indian cuisine too (like his Puliogre video) even if he doesn't cook it primarily.

[@neeleneeleambarpar2151]

The kewra extract is a flower extract like rose water or orange blossom water. Much more potent than either and suprisingly goes well with savouries and sweets alike. Screwpine, the flower is called iirc

[@ChefBrianTsao]

Nice! I def need to try this recipe

[@neeleneeleambarpar2151]

@@ChefBrianTsao it's in the same family as the common pandan (leaf ) plant but not the same thing. Don't know if it's marketed as pandan extract in the west. Those are two different things in South Asian cuisines.

[@jordanbridges]

Thank you!

[@joesimamura223]

@@neeleneeleambarpar2151 pls stop saying south asia

[@joesimamura223]

@@neeleneeleambarpar2151 just say india or bharat. not that i am preaching but i hate this new trend to call india as south asia

[@Schizophrenie666]

i like how real that guy feels when talking and explaining. hes not like jamie oliver or gordon ramsay, overexplaining what the food will become if you do x and y and when he tastes it he doesnt do any fake expressions (very good example with gordons grilled cheese sandwich, where he is literally lying to the viewers when he said the cheese was melted).

[@felixdzerjinsky5244]

I love the switch back and forth between Hindi and English......I have some Indian friends who do that all the time, midsentence.

[@tusharhbk]

Thats we called Hinglish in India, Amalgamation of Hindi and English as no one nowadays uses pure Hindi words in day to day language.

[@indianjanesmith]

Aka Hinglish...it's the lingua franca of English-speaking Indians, especially in large cities like Delhi and Mumbai. In Mumbai, we switch between multiple languages mid-sentence. I for example have a tendency to do this using English, Hindi, Gujarati, Marathi, and Tamil...it's very common and drives the purists insane 😂

[@morganalori]

Nice, I didn't know I needed to follow yet another food channel. His presentation style is so relaxed and fun, it's like he's your bud and responding as if he can imagine what a buddy would call him on (the great smells :) ). Great pacing and clear what he is doing. Thanks for finding a great cook to give us a break from the train wrecks (even if the train wrecks are great for react videos)

[@ChefBrianTsao]

Glad you enjoyed it! 🤘

[@pranitkini8364]

Well when I first saw his video on youtube, I litterly thought he's just a food enthusiast who loves to cook food and gives up knowledge as he may be roam around the world for the love of food.. But when i came to know who he is it shooked me.. As a person who have worked in a professional kitchen, I never saw a chef giving this kind of vibes even when I meet the person outside.. He's just so calm for a chef tbh.. Usualy they are hotheads.. Lol..

[@mikeyg2178]

6:30 I love that you're using the tomato scraps like that, one of the marks of a true Chef is doing your best to make sure nothing goes to waste. Respect

[@ChefBrianTsao]

✌️🥳

[@jordanbridges]

He's humble, experienced, and confident. Love it.

[@stephendedalus6369]

Kewra water is Screwpine Water, an extract distilled from Screwpine or Pandanus flower. It is very strong smelling so always used sparingly. Does give a wonderful aroma to any Biryani or Pulao. And about oil separating around the edges , it is desirable in India cooking. If you do a 'Bhuno' (deep frying in high heat) when the fat separates the frying is considered to be complete. A very common trick. Good video, love your reactions.

[@KaiserAfini]

I had never heard of this chef, but what a great teaching style. He has done the research on the food and shares it with us. He is clear and concise with his intructions. The final dish looks beautiful. He is like the anti Jamie Oliver, and someone who could earn the Uncle title with his recipe.

[@rasmim231]

He is one of best and most lovable indian chef ❤❤ and he is labelled as Food historian

[@indianjanesmith]

If there's any Indian pro chef who is super patriotic about Indian food and traditional ingredients (millets, coriander, etc), it's Chef Ranveer. He is a wonderful chef, a wonderful teacher, and from what I've heard, a wonderful human. Check out his channel. U won't regret it. I think all the videos have English subtitles

[@adityasshukla]

15:37 It is called 'dhungār' and is a very old technique used very often to impart a smoky flavour to food here in Northern India. It is not a makeshift solution, but a well-recorded technique used without fail in many dishes (also not just for curries).

[@sarathigoswami7533]

Watching him stir the butter chicken was relaxing and satisfying and the sudden transition to the Jack's stew unsettled me for that split second

[@ChefBrianTsao]

😂😂😂

[@sarathigoswami7533]

@@ChefBrianTsao 😆😆😆

[@Dwoalin]

It's interesting how Butter Chicken utilized next day chicken. The same as you'd want next day rice for Fried Rice. I agree that his presence and delivery is very approachable. I absolutely will make this recipe in the future. Also, +1 for the Ibanez hoodie 👍🏻

[@TheAnimesNanda]

As someone who loves to cook, Chef Ranveer did a smart move by making the sauce first for the butter chicken before making it into the curry and I have seen many people make the curry into a sauce and that skimps out on the texture of the gravy and the difference is pretty significant if you try to eat it with naan for example Such an amazing reaction to one of my favorite chefs who is pretty popular here in India and I have learnt many great cooking skills and recipes from Chef Ranveer You got a new sub man ❤

[@demonic-000]

The truth is butter chicken is not exactly a household dish. In India it is mostly eaten on ocassions. A lot of ppl in the west dont know this.

[@IAMDOLWOTA]

Interesting how he brings up the fact that butter chicken as a newer dish has eclipsed all of that history. This is of course, not uncommon across the world. When people think Japanese food, they usually think about sushi or ramen, both relatively newer dishes to Japan and had beginnings there as fast food. For Chinese, people often think about that weird American Chinese takeout food. When Italy is mentioned, people often think of pizza. But not even that long ago I had a bunch of older Italians get upset that I as a child brought up pizza (they were not even offended that I didn't know pasta and said spaghetti, that's how upset they were about pizza). Apparently pizza despite being widely available across the world thanks to certain chains, was not even an accessible dish to them, it was not even available the next town over for many of them, and was according to them a hyperregional food from the South. These guys were 30-50+ and many had not even had the chance to try it so I guess they were reasonably incensed that the food item the world best recognizes from their country was popularized by America, and even the version the world knows best is closer to American styles than that of Naples. What's especially funny is whenever people use traditional to describe these dishes, considering their relatively short history, and how innovations keep happening like gunkan, uramaki, shake (silly purists don't consider Salmon an acceptable neta, wait till they see the new wave omakase with long wait lists that don't do Edomae), tsukemen, frittas, Roman and the many American style pies and whatever Franco Pepe is doing.

[@erinlikesacornishpasty4703]

Idk, that happens with Mexican food too though. A lot of Americans (and Europeans) are under the impression that foods like nachos and fajitas are can be made "authentically Mexican", but they're both a Tex-Mex invention that was created after ethnically northern Europeans settled what used to be Spanish colonies in the United States. They do serve both things in Mexico, at resorts, for tourists, obviously, but they aren't "traditional" Mexican dishes. I'm ok with it though. Tex-Mex cuisine is good.

[@Chaos_152]

Chef James Makinson has reviewed his butter chicken, so good. It's very informative dish and he talks alongside cooking and knows what he's doing. Next what ya doing. Biryani ?

[@ChefBrianTsao]

I will check it out

[@kakefisk]

@@ChefBrianTsao if you dig Ranveer, you should really really check out YFL/Your Food Lab. I have a feeling it'll hit home for you.

[@Chaos_152]

@@ChefBrianTsao btw i watched it now as i had a bunch of stuff to take care of and i had time. Really informative and you got to see how well it was made. Glad you reacted to some good cooking made by a experienced chef. And last but not least, Uncle roger is going to make butter chicken as he reached 7mil subs earlier. Be sure to check it out early to see if he has done his research.

[@Sonu-xw6yl]

@@kakefisk Agreed - YFL Sanjyot Keer

[@harkiratsingh2872]

Hi Chef. So glad to see you react to Ranveer Brar. If you want to know just how distinct Indian cuisines are, from one region, ethnicity, state etc, to another, he's the perfect guy to ease you into all of this knowledge. I hope you enjoy reacting to him. Hopefully, we'll see you making some of the recipes too. Lots of love, from India.

[@ChefBrianTsao]

I def plan to react to more of his channel, I learned so much!

[@harkiratsingh2872]

@@ChefBrianTsao in that case, may I recommend you the video on Kolkata's egg roll. My city Kolkata has a historical presence of Chinese immigrant population, who created what is known as 'Indo- Chinese cuisine'. It forms a BIG part of India's cuisine now, and egg roll is the simplest of it. Also yeah... Kolkata's Indo- Chinese is the best in the country. It is a fusion Asian cuisine that seriously needs more spotlight. #braggingrights

[@emiliasmith5561]

A happy Lunar New Year to Chef Brian and all!

[@ChefBrianTsao]

Happy Lunar Year!

[@avikmanna0348]

Can't express my gratitude enough..... So happy finally ❤️❤️ u will love more of his video... Love from 🇮🇳🇮🇳

[@ChefBrianTsao]

Can’t wait to do more!

[@yellowishyoutubechannel3900]

Chef Ranveer is very respectful chef He is also Judge in MasteChef India He is kind but also Strict

[@katielewis6083]

The reason why Butter Chicken is the world's most googled recipe is because it isn't home cooking, it's restaurant food. And it can be difficult to find a good Indian restaurant, and of course people like to show off by making restaurant food. As a side note, toasting the spices ahead of time is a classic Indian technique. If you don't toast your spices, you fucked up.

[@jacquelineking5783]

Well that, but unless you have Indian friends or family your most likely experience of the cuisine would be through restaurants. So a person's perception of that cusine will be formed that way. I suspect that certain age groups in the US probably had casseroles all the time verses some other stuff that people might think as American cusine for instance. However Aunt Betty's tuna hashbrown cheesy casserole isn't going to feature nearly as much in a restaurant as some form of burger and fries.

[@mikeyg2178]

1:16 dude this is crazy! I just found this guy like 3 days ago, KZbin recommended him to me, I don't even rightly remember the dish he prepared but I do remember being impressed with him, I immediately subscribed! Lol, good call Chef.

[@ChefBrianTsao]

Thank you! ❤️

[@sagarsk6101]

Oh this is gonna be hell whole awesome! Never in my days have I thought to have been blessed with your reaction to this vid. Would really love to see you react to more Indian cuisine 😍❤

[@ChefBrianTsao]

I loved this one and def plan to react to more

[@GPTD]

When it comes to Indian Chefs, Ranveer Brar has helped a huge audience to be creative during the Lockdown. Chef Ranveer Brar is a saviour if one needs to learn recipes real quick. Do review more of this videos. You'll definitely love it.

[@angrychef]

This guy is amazing. I have been watching his videos for years and it's helped expand my knowledge of Indian food. Screw pine water can be found at most Indian grocery stores and adds a whole new dimension to the cuisine. I'm happy you took time to watch Ranveer Brar.

[@Shiroze]

Just a little idea for future videos: If you watch a video with subtitles, please place your camera either a little higher or in on of the upper corners so we as the viewer can also read them completely :)

[@ArghyadebBandyopadhyay]

Given how vast of a country India is, you'll find different cuisines in different parts of this country. Butter chicken is a Punjabi (form Punjab - a north Indian province) dish. Even though it is one of the most popular restaurant dishes, most Indians don't make butter chicken at home. It is said that this dish was invented by a restaurant name Moti Mahal in Delhi. If you ever visit India, it is a great place to head to. You must've read a hundred comments on Chef Ranveer - one of the most decorated chefs in Indian (North Indian to be specific) cuisine, restauranter, a judge of MasterChef India so on and so forth. You may like his other recipes like Dum Biryani, Mutton Korma, and Nihari (Indian braised meat dish).

[@drpri1836]

Kewra water is used a lot in preparing pulao and biryani (in Bangladesh) It gives a subtle flavour found in these dishes mentioned above.

[@skelebro9999]

Finally after Kay's cooking and all those British making Asian food (and failing it miserably) bs he is finally watching some actual good cooking videos.

[@akshaysinghrai]

Ooh, i love his videos, esp. his vibe. And yeah, we put cashew in the dish. Loved the reaction. Much love. Would love to see you make some Indian cuisine.

[@ChefBrianTsao]

Thanks for tuning in! I had such a blast w this one!

[@MorrigaMay]

Butter chicken done right! What a nice change of pace to see someone who knows what they’re doing, after the last couple of sh**shows you reacted to. 😆

[@ChefBrianTsao]

Agreed! Lol

[@heav3n777]

Chef Ranveer... He is one of the best chefs in India! Gosh I js had dinner and now I am hungry again... I put cashew in butter chicken but my mother doesn't my grandmom does my sister again blends the cashew with the tomato paste. It's optional

[@groofay]

Treating yourself after suffering through the last few videos, love to see it. And I'd never heard of this guy before, I'll definitely be hitting up his channel. That ending "Enjoy...well, make yours and enjoy" cracked me up.

[@HeyToccarra]

I have learned so much from this video as well as the comments! Kewra water is new to me. Yay for learning something new! I agree Brian,his demeanor is so pleasant.

[@ChefBrianTsao]

🙏

[@catherinejones5807]

Great video, Chef Brian! I love videos introducing me to chefs preparing cuisine I’m not familiar with. I consider myself very fortunate having been raised in a diverse community such as the SF Bay Area and able to appreciate different foods and cultures. There was an Indian restaurant close to my office that I loved. They made a shrimp curry that I adored. I’ve tried to replicate this curry, but have not been successful. I’m excited to see more videos from this and other chefs, so I can improve my cooking skills (and get closer to replicating that shrimp curry!) Please continue to introduce us to other great chefs. The bottom line is learning how to make better food (and have fun doing it!) So it’s great to have a proper mix of chefs showing us what to do with the chefs that are doing it wrong. Keep up the good work! 👍🏻

[@akashdandapat396]

Hey Cathy, this is one most famous prawn curry of Coastal India popularly known as Prawn Malai Curry which translates like Malai is Cream more often Coconut Cream or tender coconut puree. Here is a old vdo by Chef Sanjeev Kapoor of Prawn Malai Curry you may watch out for ur reference: kzbin.info/www/bejne/onqZg4inZZeXl5Y

[@catherinejones5807]

It looks absolutely delicious! Thanks for the reference.

[@akankshapatwari4167]

Chef you might find this interesting my granny and great granny never ever tasted the food while it was cooking or even after cooking. They considered it a sin and so did many home cooks. But their cuisine never ever had anything more or less. Things are different now. But temples even now feed thousands of people and the cooks never ever taste the food. It would be blasphemy as the food is offered to God and then the devotees are fed. Temple food is delicious. All the spices sing divinely in harmony . I think this concept is unique to Indian Subcontinent, if I am not wrong.

[@akankshapatwari4167]

PS My great granny never ate in a hotel saying they would feed her jootha food. Jootha is an Indian concept which roughly mean's someone has tasted the food but the implication is that a person's mouth backwash is in the food. So it is considered that unhygienic and heinous. Different strokes for different folks.

[@ChefBrianTsao]

Oh wow! Did not know that! Thanks for the info! 🙏

[@globalcitizenn]

It was a hygiene thing. Indian customs maintained surgeon level hygiene to not transfer germs. This was before the advent of soap and antibiotics. Even now, no one uses the cooking spoon to taste, but a separate one they do not double dip.

[@akankshapatwari4167]

@@globalcitizenn Yes, totally agree with you. No slippers in the kitchen, if you touch the rice vessel do not touch the milk vessel to avoid ants etc. These were some of the customs in our community.

[@TheSauxyFxcker]

You’ll find a lot of amazing Indian food here in London when you eventually come over. We have a massive Indian community here!

[@threadmiser4914]

Kewra is pandan flower water. I know of it, but I haven't used it. The way it was described to me is "rosewater, but pandan flavored"- which only really helps if you are familiar with pandan. Still, it's apparently floral & potent.

[@mikeyg2178]

11:16 I think that was a great way of explaining it. For me toasting my spices really brings out the flavors of whatever products I'm preparing.

[@ChefBrianTsao]

100%

[@indianjanesmith]

The key is "lightly" toasting..if the cumin, cinnamon, etc look charred around the edges u went too far and must restart the process. Enjoy Indian food, it's awesome (ok I'm biased bcoz I'm Indian, but I'm not lying) 😂

[@muhammadmohaiminulislam7189]

Kewra water is made from a kind of pandanas flower. Very sweet smelling and powerful. Something the whole neighborhood can smell if used. That's why he used just a drop, but some recipes like some kind of biryanis use it a lot.

[@chefmuffin]

Since we run low on cream reserves, so we blend cashew nuts with water to make a thick grainy fluid which acts kind of like cream (not exactly tho but the color) and the cashews aid in the taste

[@d_nika32]

kewda or keora water, is an extract that is distilled from pandanus flowers. It has a sweet, perfumed and pleasant odour similar to rose water. It is broadly used as an aroma enhancing and flavouring agent in cooking.

[@pri.s.p4067]

Tried this recipe two days back came out well , you don't have to take out the whole spices , blend everything. His recipes just follow to the T . 😊

[@Devil2Knight]

Kewra is Asian screwpine. Kewra water is water that is distilled from the flower of the plant. It's an awesome fragrant element, but if used incorrectly it has a different flavor as well which if you don't want can get into your food so use carefully.

[@salatsanxDD]

Great video! Love indian food and your take on his cooking 😊

[@ChefBrianTsao]

🙏thank you!

[@devanshtiwari2067]

kewra water is pandan leaf extract used for aromatic purposes

[@kevinstern2490]

I bought a bottle of that liquid smoke once and I never liked it. Such a cool trick with the coal. Great channel, Chef Brian, thanks for the awesome content. When I make this I normally cook the chicken on a coal bbq to get that smokey flavour.

[@ChefBrianTsao]

Thank YOU 🙏

[@Teku99]

First, great reaction thanks so much for doing it. I genuinely saw you learnt from it and admired it, and for that I admire you. Second, at least the part of India I'm from, stuff like butter chicken, chicken tikka masala is restaurant food, nobody cooks it at home (very rarely). I'm curious which parts this is a home cooked dish. Seeing a lot of Indian here, I'd love to hear from others.

[@indianjanesmith]

I am from Mumbai and I agree with u completely. Idk anyone here who makes paneer tikka masala, veg jalfrezi, naan, etc at home..same goes for many non-veg Punjabi dishes. Since so much of the population is marathi or gujarati, these are the cuisines u will typically see in homes (rajasthani, sindhi, tamilian, keralite too). For fancy punjabi dishes, we either eat out or order in.

[@Teku99]

@@indianjanesmith lol I'm from Kolhapur, Maharashtra gang baby! But I think this is true for South India too so I didn't specify state. Punjabi/North Indian here is restaurant food definitely

[@strangeinyoutube9565]

Awesome video, I learned a lot from this and thank u for reacting to it, hope u react to more videos from Indian cuisine.

[@ChefBrianTsao]

Definitely! I’m so inspired after watching this!

[@dennisboulais7905]

I'd like to see Kay's "Special" version of this dish. You just know she would put the butter in last and wouldn't wait for the butter to melt. The watching Lee eat it would be a real comedy treat. Lol!

[@pabitranaubagh7377]

Butter will melt with the heat even if you put it last,she is definately going to put it so early and burn it and call it browning the butter

[@rasmim231]

We just love him so much.....one of the best chef 👨‍🍳 ❤️🫶

[@sethgaston845]

Glad you got to see some good cooking! These last several posts have been a beating for you and for us to watch! 😂

[@ChefBrianTsao]

😂😂😂

[@mikeyg2178]

17:20 *breath of relief* it is nice to watch a good cooking video for a change isn't it? Lol, I felt that one yo

[@adityajain5243]

blitzing with cashew gives it a richer and heavier mouth feel. it also acts like a thickener. So depends if you prefer a lighter gravy or a richer one.

[@muhammadmohaiminulislam7189]

He has a lot of recipes (and related stories) available on that channel. You'll enjoy a lot.

[@yatsuhashen4158]

14:00 it's not something secret cause it's well known to Indians and by the way Kewra water is primarily used as a flavoring agent in a variety of dishes in India.

[@sanjibdeychoudhury291]

he is touching his ears while talking about his teacher. It is the form of utmost respect.

[@ZulqarnainAidil]

I always thought that Butter Chicken didn’t have the same kinds of flavour as most Indian food. It kinda makes sense now

[@benf6822]

"We smoked a lot of products" -Chef Brian Tsao

[@ChefBrianTsao]

😁

[@TJandDally]

You should make this butter chicken. Would love to see how it turns out when u make it

[@marklock6421]

He explains how to make the dish sooooo well… I bet that dish is absolutely delicious

[@prayagdeshpande5580]

He is also 1 of 3 judges of Master Chef India 🤗, and if I remember correctly he also had his own TV show ☺️

[@ShubhoBose]

Kewra water is screwpine essence, the plant is related to the pandan plant and is similar to pandan extract actually. It's common in other fancy Indian dishes too like Biryani.

[@princejohn5531]

Hey yes we actually add cashews and peanut (optional) but We sear the veggies without water and on other side we roast the spices till light brown and make grind it in powder then mixed with veggies the blend it together and rest is a history

[@jakublovas7224]

Especially love your hoodie today, chef! I've been an Ibanez guy for as long as I remember

[@ChefBrianTsao]

Ibanez rocks!

[@AngryMoor]

I discovered Chef Ranveer recently. I love his videos. I think he hosts Masterchef India. I mean, come on.

[@SagarKumar-lw2wo]

Kewra jal, also known as kewra water, is a floral water made from the pandanus flower. It is used in Indian cuisine as a flavoring agent, particularly in biryani. It is a transparent liquid, almost similar to rose water. Although pandanus trees grow almost everywhere in tropical Asia, Rose Water Has Been Traditionally Used As A Flavoring Agent And It Imparts Aroma To Your Food.

[@kcb5150]

I have a good idea how someone else would make his butter chicken, and by butter chicken I mean RAW CHICKEN....

[@SamuelVelter]

And with some " I cannot believe it's not BUTTER"

[@somesrajendran4907]

The separated fat is an indication that the gravy (sauce) is cooked perfectly. Typically, in Indian gravies, the fat separates once the gravy is perfectly cooked.

[@benjaminbouyant2675]

finally, we're getting close to biryani, Ranveer has a great biryani recipe, you should definitely watch and make.

[@ChefBrianTsao]

Def!

[@sulmanafridi5079]

Kewara water is essentially pandan leaves essence and is often used to perfume many south Asian dishes. And yes- a little goes a long way!

[@DivyaJharia]

Ranveer is my favourite, he makes cooking really easy for us. He is the best in explaining things❤

[@sayanmandal1289]

He is celibrity chef and one of the Masterchef judge. ❤️

[@flora5090]

There's another video of his where he shows how to make the chicken as well, it's very nice

[@durgad833]

For us Indians he is Wikipedia of every ingredient, every recipe. Cool and calm .😊😊

[@Byronic_Man]

Chef Ranveer Brar is an elite professional.(so are you) And his energy, yes it's amazing. He is not just a master chef, He is an entertaining story teller as well. Please watch more of his content, You will enjoy that.

[@ChefBrianTsao]

1000% I had such a blast w this video!

[@sirchairmanmeow5622]

for the record, he's not blazed. that's just his vibe. def check his other stuff as well :D PS: he's a judge for MasterChef India as well

[@queensas649]

God I really need to eat before watching a video like this. It looks so good and now I'm hungry 🤤🤤

[@ravikantchoubey9487]

I would really love a convo of you with Ranveer on butter chicken and cooking . That would be amazing for folks like us . We just wanna have good food

[@davoap1268]

I have tried this at my local restaurant, it is delicious. In fact so delicious, I wanted to learn how to make it from scratch without a recipe, I ordered it on the next day to guess what ingredients the chef used.

[@frankbrown6124]

Super cool video! I think it would be a fun adventure to see you react to some historical dishes like this one. Perhaps Townsends colonial dishes, or Tasting History with Max Miller which would be more global history.

[@sanidhayasharma3780]

Hey man Try out his galauti kabab and nihari, its one of those dishes I would really recommend you to add it in your menu. One of my favourate dishes they are really great and awesome and that might even change your opinion on indian food.

[@ChefBrianTsao]

Will def check it out!

[@therydargamer1982]

kewra is apparently similar to rose water and is same as pandan leaf extract

[@ChefBrianTsao]

Ah! Thanks for the info!

[@suyog_kapileshwar]

12:15 that's the butter that he added... It's yet to fully emulsify with the makhani gravy that he poured later.

[@nwyliedavid07]

You may only know 1 way of making butter chicken, in India we have 1000 different styles. No chef in the world can teach an Indian mother or chef how to cook. And we do like to boast of it cause we invented spices. And 70 percent of the world spices comes from India alone that's why when you visit India you don't like the rush, but this rush feeds the world. If we don't work the world will stay hungry

[@arnatri1503]

Saw him first as a judge in Master Chef India....have been a fan since then.

[@enlightenedtwisha]

He's one of my favourite chefs he's a judge in MasterChef India and the calmest one I've ever seen 😂 never shouts doesn't get mad takes his time and shares a lot of knowledge about the food he's making and I liked how you thought he's high 🤣🤣🤣😂😂 but he's just relaxed don't worry 😂 hahaha

[@NikhilChaudhariimbevda]

Chef I have met Ranveer Brar in person and the dude is super cool and is super nice!

[@neeleneeleambarpar2151]

Chef Thomas Zac or Chef TZac as his handle goes is an awesome chef with a smaller youtube channel. He cooks more regional and lost recipes from alll over India. Same as Ranveer but even more obscure or lesser searched recipes. Super fun and he looks more blazed to me sometimes. Something with Indian chef's and drowsy eyes. 🤣 Ranveer's team writes down recipes in the video description

[@saby8765]

Also the red chilli powder is deghi mirch... it's not spicy as regular red chilli powder, it's job is to give color. For spice level, use green chilli or black pepper, again, pre packaged crushed black pepper will spoil the color of the gavy, so always use freshly ground black pepper.

[@ChefBrianTsao]

Nice! Thanks for the info! 🤘

[@MrCiris989]

Recently, I came across your videos, and I am already a huge fan. One suggestion through, you might want to be more aware of where your face cam is in videos that have subtitles. It covers them up sometimes. Really just a small detail. Well, back to my marathon of catching up on your vids.

[@ChefBrianTsao]

Yep! Will def do that for the future!

[@siddharthshukla5404]

The separated fat on the sides is the core of Indian gravies. This means that all the spices are roasted and the gravy is ready.

[@ThatCapnGeech]

I know this might be the wrong place to ask, but I’m wondering if using an American style rotisserie chicken would be a possible substitute for tandoori chicken, for those of us who don’t have a good Indian restaurant nearby?

[@colours8846]

Tandoori chicken is easy to make at home. You just won't get the smoky flavour if you mat it at home without the tandoori oven

[@globalcitizenn]

Yes will work. Won’t have that extra punch of flavour of the smoky marinade but the sauce itself is delicious so it will be great nonetheless

[@snehanakade4131]

It will work. But make sure to smoke it just like it's shown in the recipe.