Vincenzo's Plate & Chef James React to Joshua Weissman's BUTTER CHICKEN RECIPE

[@ChefJamesMakinson]

I really enjoyed reviewing this video with you Vincenzo! @JoshuaWeissman never fails to impress! ;)

[@datwistyman]

Lol James when he added the chicken I expected you to cringe on the size of the pieces 🙂 I reckon the brunt bits of chicken made it look darker than normal for the "tomato sauce"🤪 maybe when he/if he adds the cream and butter it will come to colour and not look so dark. 👍 PS loving the colabs you guys are both fantastic 🙂

[@Nojiko12]

@@datwistyman i believe the cashews blended in the sauce (as stated was missing) helps emulsify the sauce into a vibrant orange colour... this was probably part of the reason the sauce looked so dark...

[@robertshockjr6570]

This is one dish you and Vincenzo should create

[@MattRoadhouse]

James you made a good point at 3:28 - if you bring to room temp, then chill, then bring back out to temper, you can shorten marinade time required by a lot. Reason is that the muscle fibers expand and contract with temperature. That = capillary action, which will move the marinade throughout the meat

[@whatevernevermind8377]

Come on chef!! You know those onions in the beginning were burnt!!! That is not the smokey flavor expected.

[@krshubham307]

Hello guys. From Delhi and I cook pretty regularly. Couple of things - No smoking or tandoor flavour will come here. (Could've use charcoal and clarified butter to smoke it) - You can't skip on whole spices at the initial stage (black and green cardamom, bay leaves, mace, cumin, black pepper etc.) - Butter and cream are mixed together and then put with the chicken. Makes sure, they don't split and properly get incorporated - Chilli powder was the wrong one, coriander powder is important and you need fresh tomatoes, it gives it the freshness this heavy gravy needs Still, this is a quick substitute which doesn't seem very bad

[@whatever133701]

do you eat it with rice or naan bread?

[@krshubham307]

@@whatever133701 Naan or Tandoori Bread (Roti) is always preferred. But you can eat it with rice as well

[@jarock-wh9lj]

Just a quick note - they are watching Josh's "but cheaper" vs of the recipe. He's not going for authentic but wallet friendly. That's why you're not seeing a lot of those things in the recipe.

[@Nossieuk]

Josh does own a tandoor btw.

[@Nossieuk]

@@jarock-wh9lj so true hence his emphasis on his price per serving...

[@kundusayan1]

@Vincenzo's plate.. Butter chicken is an Indian dish.. Invented about 70-80 years back. It's a 'Restaurant' dish.. invented to use up previous day's Tandoori Chicken. Tandoori chicken get dry quickly when cooled... So reheating in tandoor and serving as it is next day wasn't possible... So the restaurant owner used to toss that in a makhni gravy ( onion tomato butter cream gravy) and serve it to customers.

[@fredfable5655]

Invented? Seriously? Please...

[@spadnighthawk10]

You're confusing chicken Tikka masala with butter chicken

[@nowjustanother]

While this isn't a typical butter chicken, I like the idea that he's keeping it below $2 per serving and showing how to keep it manageable for a weeknight dinner. He also used ingredients available in almost every supermarket across the U.S. No Indian grocers needed. In effect, he's created a much better version of what Jamie tries to do (i.e. bring quality meals to an audience used to frozen pizza). I might have swapped some of the cream for more butter, but this is really outstanding otherwise.

[@RazDaz74]

@nowjustanother if you think those ingredients come out to $2 / plate... you are as taken as the internet comes. And a cup of cream is no where near what this dish should be.

[@kundusayan1]

@ Vincenzo's plate.. Makhni gravy ( means butter sauce) ( the gravy of butter chicken) is a base for many dishes in India.. Paneer makhni, Dal Makhni.. To name a few. And yes.. We use the sauce for pizza and pasta.. Paneer makhni pizza and makhni chicken pizza.

[@bernieburton6520]

Yeah, this is from his cheaper version of dishes series. He's done fancy complicated versions of dishes that are very authentic and He's done cheaper versions that are not completely authentic but close as he can for the lowest possible price. His cheaper meal versions are for people who don't have the expertise or money for more complicated dishes or expensive ingredients. So they are very simplified. So they generally use just the most basic ingredients only.

[@16xthedetail76]

I feel like the title is misleading. This is josh's CHEAP $2 butter chicken curry and i have made it and yes it is good. But it is not a typical butter chicken, it is a cheap version.

[@shrumal3626]

Yes, good point!

[@AKMilli-sn4nx]

All butter chicken is trash anyway

[@mmn7209]

You get no attention from your parents?​@@AKMilli-sn4nx

[@themountain59]

Good luck to make that for 2 bucks 🙄

[@mmn7209]

@@AKMilli-sn4nx you parents pay you no attention, I see.

[@maxhaibara8828]

8:30 Vincenzo is 100% correct. I already tried to put penne in butter chicken. It just makes sense, as long as you respect both cultures. Similarly, once I tried to put some masala to a ragout, or replace the nutmeg in bechamel with masala, it just makes sense. All of these are clearly NOT traditional, but I tried my best to respect both cultures and of course it tasted good. Fusion is not bastardizing cultures if done right. In my home cooking experience, it's easy to fuse Italian cuisine with either Indian or Chinese.

[@Angelicwings1]

I disagree. Fusion takes away the original dishes. If everyone did fusion the original dishes would die out and there would be no traditional dishes left.

[@maxhaibara8828]

@@Angelicwings1 most of my cooking are still traditional. I respect the ingredients, understand its role, and use proper technique. But I'm a home cook living by myself, there's always leftovers. Not to mention it's expensive to gather the authentic ingredients. I'm not eating the same ragout pasta for a week, as traditional as it is. Just putting ragout on top of white rice and add sunny side up is a very balanced healthy cheap mid week breakfast. I respect all your traditions, but if I have to consume 100% traditional all the time, then I would rather not cook it and order a takeout. Which one is better now? Just for context, the costs of celery stick here is enough for me to eat outside for a whole week. That's just one ingredient.

[@Angelicwings1]

@@maxhaibara8828 ​​⁠if I can manage you can. I also live alone and such. I know the struggle. In fact, I probably live off less money than you do. I use my freezer. It’s easy to make pasta sauces in advance and freeze them. You don’t have to eat the same thing all week. It just takes planning. You forget you can use that celery to make a ton of different meals and curries freeze wonderfully. I have so many different meals utilising the same ingredients that I never get bored. Also rice is not expensive and is even more flexible to use than pasta. You can do rice balls, fried rice, rice with curry, rice salad, rice pudding, rice porridge…

[@jaihalai7674]

@@Angelicwings1it certainly doesn’t take away from original dishes if it creates something amazing especially since borders between certain countries have created entire cuisines due to the mixing of cultures indo-Chinese cuisine for example. Plenty of the dishes you think of as “traditional” are also the result of cultures mixing and fusion. Fish and chips is the result of Portuguese Jewish immigrants to the UK using what was available to them

[@matejbosela9093]

I did similar thing with penne al tonno. Added a bit of curcuma, paprika and garam masala (per batch of 3-4 portions, ratio was 2:1:0.25-0.5 tablespoons). It just made sense and one can adjust it with different paprika (mild, smoked, spicy - I prefered mixing smoked and a bit of spicy one).

[@ShiroKage009]

Some of the commentary seems to forget that Joshua is making a budget-friendly version of the dish. Otherwise, awesome episode!

[@gangstanongrata]

My mother runs a Pakistani catering company, butter chicken or murgh makhni is actually supposed to be a cheap dish... He could have bettered it with slight adjustments, maybe costing 10 cents per plate more. The expensive curries that we have in the subcontinent are dishes like nihari and qorma, which take several hours to prepare.

[@ShiroKage009]

@@gangstanongrata I think a big part of the expense is an initial "buying all the spices" issue. They are expensive in some places, and while you get a lot of mileage out of them you have to pay a lot when it's your first time.

[@vincenzosplate]

Noted! Thanks for the feedback!

[@maltman21]

For trying to make this a budget and time friendly version, substitution of ready made spice mix will still give a nicely flavored butter chicken. When i make i do use cream last and less of it. The other easy change is cook the marinaded chicken under the broiler to add more of the grill flavor. Unless i plan it in advance, i use dried fenegeek leaves as the closest place i can buy it is a 35 minute drive away

[@moinakbhattacharya878]

Butter chicken is a north indian dish, typically eaten in Delhi and in the state of Punjab. Other states eat this gravy based chicken dish once in a while or rarely. Btw, curry is a generic word as there are few hundred varieties of curry, each dramatically different from the other

[@GuppyCzar]

My two favorite chefs reacting to another good chef, Its an easy like for me. Thank you chefs!

[@MSR_666]

Love the collabs with James !

[@trevorcook4439]

The oil needs to have whole spices added. Cassia Bark, Green Cardamom pods (split), cloves and I like fennel seeds. These flavour the oil and move through the whole meal. Precook the marinated chicken in an air fryer with the smoked paprika.

[@sergiomartin8935]

Thank you very much for another good job. I keep on thinking that both of you together make an even better product together than separate. Looking forward to your next reaction 🤗

[@ssjgoku276]

8:26 LOL Vincenzo, we already use that sauce to make Indian Pasta. I actually made a simpler variation of this sauce for my meal yesterday. Finely chopped red onions, Ginger-Garlic paste (I used the premade commercial pack because I am lazy) and diced fresh tomatoes, all sauteed on Butter and Rice Bran oil (can use Sunflower oil as well). Then I added Garam Masala unique to my household (every house has their secret masala), salt if needed and I actually used Penne as Vincenzo suggested. Finally I added grated cheese. I only had cheddar available (why is Parmigiano-Reggiano so expensive here? 😭). It was decent and I enjoyed my meal.

[@janzizka9963]

Supposedly the butter chicken (murgh makhani) was invented in about 1950s in Old Dehli as a way to utilize leftover tandoori chicken. There are many curries that are simmilar in ingredients, however most dishes that we today call "curry" were influenced by colonization era (mainly Portuguese and British food) so there are many methods simmilar to mediterran quisine. Pre-colonization indian quisine was already very diverse, althrough quite different than what we are used to today, one of the main outside influences predating European colonization was the Mughal empire which supposedly introduced (or increased in popularity) creamy sauces including yoghurt and ghee (form of clarified butter, somewhat different to the European recipe). And some ingredients were introduced only after the conquest of Americas obviously (chillies, potatoes, tomatoes, cashews etc.)

[@sekharapramod7819]

6:19 yes, kind of. We don't have an official name for it, atleast where I come from, but the "soffritto" here is usually a) onions, ginger, garlic b) onions, ginger, garlic (optional), curry leaves, green chillis for some dishes it changes, like adding bay leaf for example. Some dishes need whole spices with the soffritto, so bay leaf, cumin, mustard, (these are rarer): clove, star anise, carrom seeds, cinnamon sticks, etc.

[@N3r1a]

Another awesome video. Loved both collabs Nick's cheese wheel pasta and this one. Well done as usual gents.

[@vincenzosplate]

Happy to hear that you enjoyed this video! Stay tuned for more collabs 😊

[@MattRoadhouse]

James has a good point at 3:28 - if you bring to room temp, then chill, then bring back out to temper, you can shorten marinade time required by a lot. Reason is that the muscle fibers expand and contract with temperature. That = capillary action, which will move the marinade throughout the muscle fibers

[@scotthahn6666]

Chef Vincenzo and Chef James, the Bellisimo Bros! You are both very informative, kind, and entertaining! Please do another collaboration soon! As always, I will be watching! Keep up the great work, Chefs! Bellisimo!

[@vincenzosplate]

Thank you so much for the kind words and support my friend, it means a lot 😊

[@Miranda-c6q]

Great review video, Chefs!

[@vincenzosplate]

Thank you my friend! Stay tuned for more 😊

[@moonstarry6214]

I think this recipe is pretty good for the home cook who may not have the money to get all you need to make this authentic. Fresh tomatoes here cost nearly $5 for three and some of the spices are simply not as readily available as they are in other parts of the country. This recipe is more cost effective and as close to the recipe as you can get for the price. I’d try it.

[@theblackhand6485]

Like in Rome they have a different pizza then in Naples. Even in Bari. And back in the mid seventies the northern Italians never heard of pizza at all. It was no where on the menu. They learn of its existence via tourist of Northern Europe who baked bad bought frozen pizza at Friday night. Anyway, this counts for that Butter Chicken too. It’s local. And every household has its little tiny extra added it. So a good plan to call out to our Indian friends to come up with some recipes and hustle them together as one.

[@DanDavisRocks]

Vincenzo, a friend of mine often mixes butter chicken sauce to pasta, and says it's very delicious.

[@vincenzosplate]

Have you tried it? The only way to know if it works is to try it 😁

[@Neelinmact]

Hey we don’t need to offend both Indians and Italians with one dish ,, 😂

[@DaglasVegas]

I don't know about butter chicken in particular... but almost EVERY Indian recipe starts with sautéing whole spices like mustered seeds and cardamom, and fresh chilies, and it always has a mixture of ginger and garlic paste, and not just garlic alone. the powdered spices are added just before the fresh tomatoes but after the whole spices infused the oil with their flavor. (not an Indian)

[@springbloom7582]

Hi Vincenzo and Chef James - I loved this video! Joshua did an excellent job!

[@siddhantswami3658]

An Italian and a European reacting to an American making an Indian dish😂😂 You won't need to ask for versatility 😂😂👍👍

[@vincenzosplate]

Hahahaha yeah this video is very versatile! 😂

[@mkmasterthreesixfive]

Globalism at it's finest 🎉

[@beatlesbeetwif8022]

Italians are also Europeans

[@Phantom3616G]

When Vincenzo says that the sauce is great for someone who eats pasta in India but you can also make that sauce for kharhi or other type of chicken or beef recipes

[@damneddude8299]

Usually there are two marination's if you have first one with ginger garlic green chilly paste and salt(here the chicken will release some water which would otherwise make the final marinade loose) and the second one with hung yogurt and the spices. You can watch YFL's video it's really detailed.

[@Siman_Shrestha07]

Its fun to watch you two collab 👍👍

[@Twisted_Logic]

I appreciate things like JW's But Cheaper series. Being able to approximate dishes with supermarket ingredients is a huge boon for people from rural areas. The nearest asian/indian grocers are well over an hour from where I live, and you're unlikely to find the likes of fenugreek and kewrah water in a small town Walmart or HEB. Sometimes it's just not worth it to go that far out of your way to try and spice up a weeknight meal

[@The_Badseed]

It's Punjabi in origin. First recipe for "tandoori chicken cooked in butter and tomato sauce" was published in India in 1974. The name "butter chicken" was first used in 1975 for a speciality at the Gaylord Indian Restaurant in Manhattan. There is an ongoing case in the Indian courts between two Indian restaurants pertaining to the origins of butter chicken.

[@Jan-yc2lr]

I realy life these colaboration videos!

[@alexbennettbenefit366]

Love the reacting video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo😊❤️❤❤❤

[@vincenzosplate]

Thank you so much 😁

[@alexbennettbenefit366]

Love the video ❤

[@vincenzosplate]

Glad you enjoyed!☺️

[@hblago]

Here is a segment from the show called *But Cheaper*, where Joshua makes affordable versions of classic recipes. This is not the real deal, its a low-cost option.

[@doninnocente2301]

Great! You are a good company! Love You! 😋😋😋

[@eruditebirdy4682]

I’m not Indian, but I’ve taken a good number of classes from Indian cooks. So, I thought that I should mention that garam masala varies by region and family. The blend of ingredients in northern India differs from the blends found in southern India. I doubt many will go to the trouble of making their own blend, but it does give you a lot more control over the final taste. I also make my own curry blends. I can tell you that they all taste far better than any you can buy in a store in the US because they are much fresher.

[@andrewmasseo51]

The best duo on the tube

[@xGoodOldSmurfehx]

More collabs! Chef Jean-Pierre also knows about Vincenzo! Please make it happen Vincenzo! :D

[@ainzer2903]

"But that butter chicken... bit gnarly"😂😂😂 chef James using Jamie own words against him😂

[@swcoder]

This was a "But Cheaper" episode. It starts with him saying "Cheap curry Josh", yeah, he omitted some things on purpose.

[@Serenity_Dee]

My understanding is that it's a northern Indian dish originating in Delhi, invented by a couple of Punjabi restauranteurs/chefs trying to use up leftover ingredients. It's very popular here in the US, at least, where Indian cuisine is predominantly northern Indian.

[@yugankdubey5594]

Love when u do a Collab video with chef James , please do it more often.......

[@vincenzosplate]

Stay tuned for more collabs my friend!

[@Jynx215]

One small correction: in general it's not a good idea to add butter towards the beginning of a curry, unless you use clarified. Most curries need to go through a very high-heat stage of the process. Not only would that burn the butter, but it's too strong an emulsifier to get the kind of deep caramelization you're after during that stage.

[@rayzalaf8988]

Use clarified butter to fry it's easy to make your own, 2nd highest smoke point after Avocado oil.

[@vincenzosplate]

Thank you so much for the tip!

[@DanielR1-MIDI]

Hi! What is the song that you use towards the end of the video? The one with the string instruments?

[@shubhamyadav4646]

Butter chicken is typically a restaurant dish in India. It was developed in a Punjabi-style, Delhi-based restaurant. However, there is a dispute regarding which restaurant it originated from. The most famous story comes from Moti Mahal in New Delhi. Many of the chefs were migrants from the Pakistani side of Punjab, who settled in Delhi in the late 1940s and early 1950s. The predominance of tomato-based gravy or sauce is quite typical of dishes from Punjabi-style restaurants. This sauce is called "Makhni gravy," which literally means buttery gravy or sauce. It is called buttery not because of the amount of butter it contains (which is minimal for a dish named after it) but because of the smooth, buttery texture of the final product, achieved through a blend of tomatoes, cashew paste, cream, and butter. That is the reason why it is called butter chicken. Joshua's dish resembles chicken tikka masala more than butter chicken. Butter chicken is low in spices, and the sauce is supposed to be smooth and blended. He used a lot of spices in the dish.

[@rhoneranger549]

MOST Indian cooking uses a ginger garlic paste, for both the marinade and the cooking, especially in Butter Chicken or Chicken Tika, that is one major thing missing. Do a Ginger Garlic paste rub before marinating, and then use while sauteing the chicken. This is most likely why Joshua added 6 cloves of garlic, but there is no ginger... Also for the marinade they use Quark, a very strong yogurt, and not just normal yogurt.

[@bobbicatton]

Watching this is making me crave butter chicken! This particular version is missing the smoky tandoori element, but you can't beat the price👍😊

[@DeadlyGhost1207]

Honestly looks pretty good for the price, and just as important is it's easy for a home cook to actually do which I think was another factor that Joshua considered since he chose to use canned San Marzano tomatoes rather than fresh.

[@nawabdule5928]

Hello, Chef Makinson and Chef Vincenzo, I absolutely love your videos and the creative twists you bring to classic dishes! I have a special request for an experiment: could you create a butter chicken gravy that incorporates elements of a sofrito? Additionally, it would be amazing if you could use Bandel cheese, either smoked or plain, (I think smoked will work better) in the recipe. I think this fusion would be incredibly unique and delicious. Thank you so much! Best regards, Aakash P.S: chef Ranveer Brar is also working hard to get a G.I tag for the bandel cheese.so if you feature one of the very few indigenous cheese from India it will be nice too.thanks in advance.

[@RajKarma]

For making a $1.59 butter chicken, it's not bad, you have to cut corners somewhere, cashews are expensive & using a lot of butter will also increase the price a lot, it's a good dish for the price.

[@Sharon46T]

It’s an affordable version with general ingredients people will have at home so garam masala is a good option (cheap to buy if you don’t have it already) 👍

[@freddienaga398]

Ideally we marinated the chicken with turmeric and chilli powder with that curd mixture he made. need to add Fenugreek that makes a huge difference and boost the dish. The best results are cooking it will leftover tandoori chicken. And cream is just used as garnish at the end. Also smoking it with coal and ghee brings that smoked taste. Well it depends on every individual I guess

[@harshil9270]

with indian food the basic "soffritto" is onion garlic ginger and some people also add green chilli

[@vincenzosplate]

Thanks for sharing how the Indian sofritto is made 😊

[@bilbobaggins5752]

I think the idea behind Weissman's dish was to make a Butter Chicken dish, but on the cheap. So maybe a lot of more ingredients are omitted or reduced. Maybe butter is more expensive than cream for example.

[@urikachannel]

Love your comment against the vegetable oils Super bad for you I use ghee otlr coconut oil with Indian cooking 😊

[@datwistyman]

Totally agree and me too 👍

[@datwistyman]

Chanel you my love,, is. Life in the wetlands. It's a great food Chanel from woman that is 100% authentic. I've made a few and it's bloody delicious! Bit hot but just less chilli 😂

[@tristanrl1940]

@@urikachannel thus far, avocado oil has been given a positive review as a healthy mono and polyunsaturated neutral oil alternative, and tho with time, studies are always producing different results. About 30 years ago, we had been assured Canola was a healthy alternative to Olive oil. Now it’s been said that most all seed oils cause prolific inflammation

[@urikachannel]

@@tristanrl1940sure, but why take risk with those oils when one can use ghee or other animal based fats for cooking Issue with those oils is that they not only lose their qualities but they also become acidic to you

[@brichter4669]

I typically use avocado oil when needing to use an oil that won't impact the flavor of the food. It has a smooth neutral flavor. I only buy organic cold pressed oils that are 100% pure. Too many fake oils on the market. I never use seed oils as they are not healthy for us.

[@Miranda-c6q]

I think the story behind it is that it’s a dish made from leftover tandoori chicken so it doesn’t go to waste. I like that it helps with food waste. I do wonder how close someone can get to making this dish at home without having a tandor oven.

[@doctorteethomega]

Wow. Four of the Food Avengers in the same video. Vincenzo, James, Joshua, and Uncle Roger. Guga, Brian Tsao, and Max Miller must have been busy. Doubtless on other food-related missions.

[@vincenzosplate]

Hahah glad you enjoyed this video! Would you like to watch more reaction videos in the future?

[@ML7556]

That was fun…❤

[@Ichibuns]

Josh used to put a disclaimer in the "but cheaper" series. He leaves out or replaces some ingredients to cut costs. Spices and some herbs are expensive.

[@vincenzosplate]

I don't think I saw this disclaimer in this video 😅

[@tristanrl1940]

Murgh Makhani is the actual name to be looking for as the dish on a menu in an authentic Indian restaurant. Am entirely unaware as to how old or new this dish actually is in comparison to other curry dishes such as Tikka, Korma, Bhuna, Rogenjosh etc.

[@playerjack2566]

Butter chicken,chicken makhani also used but butter chicken is used quiet often even in india

[@tristanrl1940]

@@playerjack2566 of course, as English is widely spoken in India - helps the Brits and also tourists not have to struggle with the pronunciation 😃

[@playerjack2566]

@@tristanrl1940 yes but not just in tourist spots and big city even in rural areas you see them using English

[@tristanrl1940]

@@playerjack2566 well, Is English not the International language spoken? Translations into English in restaurants are not at all uncommon. Practically anywhere one travels to in the world - these days - some level of a (scintilla of) English will be spoken or in print

[@AKMilli-sn4nx]

@@tristanrl1940Butter chicken is the worst curry dish pick literally anything else it will be better try a lamb Bhuna or chicken jalfrezi instead one million times better than that buttery BS. If you want something creamy look for a coconut or ghee based dish.

[@AnandSingh-cl4cx]

1:45 Butter chicken is a recycled dish, first made in “MOTI MAHAL” in India, with the leftover tandoori chicken. the cream richness and tomato tanginess is added because tandoori chicken looses its texture and flavour after left for long time.

[@tarunsohail4940]

1)cumin goes first in any indian curry 2)didnt use turmeric and other spices in marination 3)used white onion should have used purple 4)no coriender powder,fenugreek leaves and missing cashews nd cinnamon sticks hope he makes it properly next time

[@felixford899]

Just today I cooked Butter Paneer and ate it while watching butter chicken video 🤤

[@vincenzosplate]

That's the perfect combination 😂

[@iklull6135]

Everyone, including James, was thinking Vincenzo was gonna say Olive Oil instead of the vegetable 🤣😂👌

[@Clo_Vxx]

I really want to start cooking im 13 years old and i have been trying to cook for a year now so i watch a ton of videos like these so i know what im suppost to do! (Im from malta aswell near italy)

[@regdrums1]

Thanks for another fine video

[@vincenzosplate]

Thank you for watching 😊

[@bohemiansusan2897]

Interesting. I wonder if the soup kitchen would agree to this when I go back to work. Though I hesitate to serve it with rice if allowed to make this. The mission only pays for the cheapest rice that is broken and painful to look at, much less cook. Every time I see Joshua, I automatically see a young Colonel Sanders.

[@niemandschuldet]

This was nice, funny and lovely.

[@vincenzosplate]

Thank you so much for the kind words ❤

[@tahagh3074]

Love this series

[@vincenzosplate]

To which recipe should we react next? 😊

[@drvelocci]

What pasta do you recommend making with pancetta?

[@kenfern2259]

carbonara , amerticana classical roman dishes but u can make your own dishes just use ur imagination

[@littlewishy6432]

@@kenfern2259Pancetta can also be used when making ragù

[@kenfern2259]

@@littlewishy6432 yah ik I was too lazy 😆 to type

[@rakkabane]

Pancetta w/ penne/rigatoni a la vodka sauce goes amazing together

[@vincenzosplate]

No pasta 😅Pancetta is the last resort when you can't find guancialep

[@HarrySingh-nz8rg]

Ghee is the way. Adds so much more flavor to the dish

[@vincenzosplate]

I totally agree!

[@tanikokishimoto1604]

Tomatoes... When it is NOT tomato season... I go with canned. I don't like super fine tomato sauces. Happy to have changes in texture.

[@vincenzosplate]

Which brand of canned tomatoes is your favorite?

[@No_More_Films]

@@vincenzosplate Even if it is tomato season I usually go with canned unless I go to a nice farmer’s market. I highly recommend Mutti over Cento as I find Mutti tomatoes are sweeter, have a better texture and have less of that “tin can” flavor. Vincenzo, there is a loved California brand called “Bianco Di Napoli” I would love to see you try. You could do a California vs Italian tomato blind taste test. Love the videos!

[@marcwright8395]

My favorite culinary Duo

[@vincenzosplate]

Thank you so much❤

[@KshezRaahJeff]

Mustard oil is the most common use to cook everything here in india.. other oil is for fancy..

[@robinallen3516]

im definately going to try this as butter chicken is usually the one i buy as a ready sauce

[@vincenzosplate]

Let me know how it will turn out for you 😊🍗

[@datwistyman]

Great video viny🙂👍

[@vincenzosplate]

Glad you enjoyed!

[@chiranjeevinaidu3660]

For starters my man was on a tight budget for that video I guess. In India, these spices can be bought for dirt cheap and also they are of good quality. In the US buying spices can get a little out of hand if you're looking for the best ones for cheap at least in smaller quantities if you buy it in bulk it's cheaper. Now the above explanation is for why he cut corners in spices but the usage of butter and cream was reversed I guess, it is usually more butter and less cream and the quantity and timing are also off. Here in India we usually add nutmeg powder or cashews to give a more nutty flavor and that was missing. A few things were made wrong but come on if he gives me that I will happily eat it without a doubt.

[@PomazeBog1389]

I'm tempted to make a reaction video to this video.

[@vincenzosplate]

Hahahaha if you do please tag me, I'd love to watch it

[@Unleashed980]

the only oil i say is good to use in butter chicken is mustard oil cuz we Indians especially from Northern India use mustard oil for most frying related dishes

[@Unleashed980]

also traditionally we use tandoori chicken for butter chicken not shallow fry the chicken

[@TreeboretheRubyLord]

You guys forgot to take into consideration his stated goal for this recipe, Such as his statement about not using the more expensive spices to get the price lower.

[@clubgus07]

Great analysis guys I agree put some pasta in it and just call it butter chicken pasta 😋

[@vincenzosplate]

Let's see how it will taste 😁

[@Sharon46T]

Chef RB explains Butter Chicken’s origin in his video 👍

[@MattRoadhouse]

definitely needs some heat (chili powder) as there's nothing for all of this fat to balance (way too much cream) my favorite condiment when plating is sweet Mango Chutney that can help balance the heat without dumping so much fat in there

[@bradleymonroe6443]

Butter chicken is my favorite Indian dish. I wonder if you have a favorite German dish like schnitzel or strudel?

[@rohithneeraje5247]

ngl guys.. im indian living in india, and i have never heard of kewra water XD... but i mean, butter chicken is a restaurant dish.. and like indian food isnt that strict tbh on the steps.. so that would be a good butter chicken even in india.. have fun guys and keep churning out the videos XD

[@sahilcinematography4269]

Kewra water is used in Biryani, along with Rose water authentically

[@rohithneeraje5247]

@@sahilcinematography4269 rose water I've heard off

[@sahilcinematography4269]

@@rohithneeraje5247 watch Ranveer brar's chef videos, he does add kewra water in most of his frangrant dishes

[@rohithneeraje5247]

@@sahilcinematography4269 I have watched his vids before, loved them but been too long XD

[@Souvic17]

Kewra is an essense

[@AspectNoir999]

We do make butter chicken pasta in india, it's a personal favourite of mine

[@AkaneSasuSora]

I make this recipe at least twice a month, super cost-effective and delicious 😔🙏✨️

[@vincenzosplate]

Do you make it how it was shown in this video or do uou have a different recipe?😊

[@kdub175]

8:43 if it tastes good, it tastes good on pasta. I actually made a big bag of good quality cheese tortellini, half I finished with just butter and parmigiano, & pepper, and the other half I actually used the rest of the sloppy joe we had, added some milk just like a bolognese, and topped with parmigiano, pepper, basil, and a drizzle of calabrian chili oil. haha it was actually good. too sweet and ketchup like cause of the canned Manwhich but it’s what they had and it worked in the moment 😅

[@recovering_man]

Y'all skipped over the entire purpose of Josh's video. No doubt he could make a bangin and authentic version. This video was about making a similar dish on a budget. Much of what was criticized was intentionally left out to make the dish cheaper.

[@vincenzosplate]

We had to comment what we were watching my friend! He could have done better with the ingredients!

[@60frederick]

I guess that the topic was on the price. I am wondering what kosher salt is…. Thank you very much for sharing your video with us, Vincenzo!

[@HBHaga]

It's a flaked salt traditionally used in the koshering process. A lot of cooks like it because the flake structure lets it adhere to food for better coverage.

[@binni3674]

Butter chicken was invented by the owner of the restaurant called Moti mahal in delhi in 1930.

[@kunahs_ohana]

My butter chicken recipe has 80g butter and 1/2 cup cream…..delicious 🥰

[@vincenzosplate]

Thanks for sharing your secret to a delicious butter chicken🍗👨‍🍳

[@trevorcook4439]

The oil needs to have whole spices added. Cassia Bark, Green Cardamom pods (split), cloves and I like fennel seeds. These flavour the oil and move through the whole meal. Precook the marinated chicken in an air fryer with the smoked paprika. The butter should be ghee!

[@mtpstv94]

Most places in the USA you are lucky to find Indian food whatsoever, much less a store with Indian cooking ingredients.

[@julejustjule]

Hi Vincenzo. Can you and James reasct to Martha Stewart's Thai Fried Rice ALMOST IMPRESSED Uncle Roger? Thanks.

[@vincenzosplate]

We'll see what we can do! 😁

[@julejustjule]

@@vincenzosplate ❤

[@sebastianrodas5469]

Hello chef, big fan, this is actually a.more simple tikka masala video josh has, he has another video if you wanted to check it out

[@vincenzosplate]

Can you please share the link?