he can make fried rice without soy sauce and msg. he can make ramen without ramen noodles. he can make green curry without any green at all. and now he can make butter chicken without butter at all. I can't wait what he will mess up next
As someone said to me recently, “it’s hard to believe, isn’t it, that the English practically conquered the world for spices…..then never learned how to use any of them!” Oh, the irony…..
The usage of spices back then was to throw things on bland food such as meat or fish because there was no refrigeration system at the time, meaning that any spice regardless of usage would make the meal a lot more flavorful.
@@AH00767 best sailors is a very rough term, but if we are talking consistency the Portuguese have the most influential and revolutionary sailors of all time.
Considering Uncle Roger is actually a character created by a comedian and not an actual chef, it’s impressive to see how much professional chefs agree with his critiques
You don't have to be a chef to know how to cook very well. I grew up watching the cooking channel and guy like Anton who taught the science chefs formally learn about cooking.
Uncle roger is malaysian. We have high percentage of indians here so i do eat indian food like 3-4times a week cause it's readily available. So we know what a tandoor looks like too
I mean "UK" people prefer to not have buttery and oily food. So it's understandable that he cooked it that way oh and did I mention they absolutely hate spice? Jamie should just cook vegan food cause that's what he's good at
That 10-minute marinade stunned me. Growing up, I was taught that poultry and pork are dense meats and should be pre-seasoned at least in the morning (for dinner consumption); over night preferred.
@@TominatorGaming Greta at least enjoys the luxury of meme status on people that's impartial to her views and stuff. The Uncle Roger videos plus Folding Idea's "Jamie Oliver's War on Nuggets" video almost guarantees most non-British people's first impression of him is an elitist asshole who butchers any foreign food (not even exotic ones, just foreign) wherever he goes
@@MrIlleismprime example of being wealthy does not equal being an expert in all the areas you claim to be… he’s an expert in being dramatic, cooking a lot of things (quantity doesn’t equal quality), and making money. Classic TV chef
It's fun to see other reactors just losing their shit at Jamie's feats, but it's also very amusing seeing a professional who just keeps his cool and analyzes everything with a smile on his face and always such a calm tone. Great video man
Nah bc jamie actually doing it’s wrong and call it “traditional”. Jus like thai green curry, im not gonna be mad if he call it jamie thai green curry but he did wrong and have the audacity to say it original
Butter chicken was basically reusing left over tandoori chiken in a Tomato puure. It's a relatively new dish. To save the over night chicken from dryness, the cream and butter was used. There is no way you marinate chicken for 10 minutes , not use butter at all and call it butter chicken. Just call it "I made a new chicken dish". As an Indian this dish makes me sad.
@@trishah4785 tried what? Making shit? Anyone can do that. He’s supposed to be a chef tho. Next r u gonna say “oh the pilot crashed the plane killing everyone on board. But that’s ok, at least he tried it” If you’re being sarcastic, add a /s. Text doesn’t communicate it if you’re not going to over exaggerate
@@AMD7027 is that so? because chef james himself has tested this same recipe and he mentioned this specific mango chutney brand to be particularly very sweet. I don't know why you felt the need to be rude by not saying it's a weak critique but that it's the WEAKEST critique, and even going the extra mile of putting quotation marks on "chef" as if he isn't a literal professional trained chef. yikes.
Funny thing : I once asked an English friend living in France what dish he missed more from home. He said curry. :) It's amazing how much of the Indian cuisine is now part of English culture.
for real - The best Indian place I've ever been to is a little restaurant in some hamlet a little way out from Newcastle. And I'm Malaysian, plus have been to India LOL
they looted approximately 40 trillion dollars from INDIA during their so-called "colonization" which still now greater the US whole GDP so nothing to be amazed if some cuisines are part of their culture and also they are now governed by an Indian 😂
We had massive numbers of Indian immigrants back in the days of the British Raj, and especially after World War 2, and a lot of them found that their most marketable skill was their cooking. At this point, a group of houses doesn't count as a village until it has an Indian takeaway.
in all fairness.. no one takes him seriously, but he IS usually correct. very rarely does he call anyone out on something that he's wrong about.. its just also usually never as big of a deal as he makes it.
@@evangelionmann I feel slightly the opposite: yeah he's usually ~correct (would have to be a massive fool not to do superficial research when his whole schtick relies on him being right) but people *do* take him seriously on things criticisms he's absolutely wrong about.
Very much so! Thats basically the whole reason i watch these videos. James is very genuine and it's very enjoyable to see his reaction to ehm.. this kind of creativity, lets just say. xD
I'm a chef with 30 years experience in the industry. Here's my take on Jamie Oliver and dishes like this. He comes off like he's done little to no research on the dishes he's preparing when it comes to "ethnic" cuisines(Asian, south Asian, Italian) and just plunges on ahead with his own idea of what those dishes/cuisines should be. This is really an old school way of doing things that was a hallmark of the late 90s/early 00s Food Network era cooking. There was a lot of interest in multicultural cooking back then, but there was also a lot of whitewashing. That doesn't fly nowadays in a world where savvy enthusiasts have access to vast amounts of knowledge and cultural exposure and are looking for authenticity in the foods they consume and prepare. It shows up personalities like Jamie Oliver and Gordon Ramsay as dated and out of touch. No disrespect to either chef; they both hustled hard to build their fortunes. And I'm all for making a dish your own way if that's the way you love it, but if you're going to put yourself out there and say "This is how you make this", then these days I think there's a lot of responsibility to be well researched and, if you aren't going for authenticity, you should at the very least cite your reasons for why you aren't doing 'traditional dish x' the way it's supposed to be done.
Yes, I agree with you. With the amount of money that is involved with making any of these videos, you would like that someone would do a bit of research beforehand. It's not like someone making a video just for UA-cam that's not famous. I grew up watching Ramsey and Jamie, I would have to say that after working for Ramsey chefs the food that we made in London had nothing to do with authenticity. We did mostly French and Italian cuisine mixed with English. However, it was delicious and made a name for one of the top restaurants in London.
I mostly agree with you, but you got the Ramsay part wrong. He has multiple series dedicated to travelling through one country at a time and really learning and embracing their cooking techniques and not in the white washed bs televised version but he really wants to learn. I highly encourage you go see some of his work, because people forget that yes Jamie Oliver and Gordan Ramsay are both TV cooks, one of them had a 3 star resturant before becoming famous on tv. Ramsay is a true cook at heart.
I don't really have any major problem with someone like Gordon Ramsay. When he did his own take of a food, at least he got the basic right. With Jamie tho... I feel like he need to learn more. Like adding that much water to the sauce or to a fried rice, just squeezing the tomato, 10min marinate, making ramen using soba, etc. The resulting dishes probably still taste good, but it can be a lot better if he actually know what he is doing and do more research. So basically, unlike Gordon, there are something that I would actually consider wrong with Jamie's cooking even if it is his own take of a certain dish and if people followed his recipe, they will not get the best version of the dish from that recipe, far from it.
Totally agree with your points about how it's an old school way of thinking but in Gordon's defense he actually puts in an effort at times when it comes to multicultural cuisines it might be just for the sake of profit no idea about the ins and outs of being a celebrity chef but I respect Gordon because of the effort and research he puts in when it comes to Indian cuisine atleast from what I have seen over the years
@@RurouTube oh yeah that's where Jamie's cooking for me starts getting annoying like I welcome his take on European and french techniques of cooking but when he starts going global that's where his lack of knowledge and research starts to get tiresome
I love how calm and chill u are. My husband's a chef and your way of explaining and teaching actually reminds me a lot of my love 🥰 He's the calmest, most chill chef I've ever seen and I think its because he's confident in his ability. I love how you break things down and explain. I've turned to UA-cam to help me become a better cook and am happy how much I've learned from professionals like yourself
@@ChefJamesMakinson Without a doubt it can. Currently we work in Chinese food and that's 6 - 12 shifts. We move around the country and there always very busy. Most are between 150 to 430 tickets a day. A lot of people don't realize there making sauces per order and that it takes time to make correctly. What u said about a chef doing it in 10 minutes but it taking longer for someone still learning is true. When I try to cook it always takes me longer.
My poor husband cringed so hard when watching this episode of Uncle Roger roasting Jamie Oliver, as he’s from India and partly trained in a professional Indian kitchen. He said it was painful to watch this dish being called “butter chicken”, when a more apt name might be just Jamie’s version of fusion curry chicken.
Indian boys are always trained for lil bit cooking… i used to help my mom in kitchen after school time which now help me in CANADA… mom’s recipe is always best
It's funny to just hear Uncle Roger talk trash because what do I know? I'm not a chef. But to hear an actual chef validate his remarks just makes it so much funnier 😆
You don't need to be a Professional Chef to talk trash over someone who trashing your culture cuisine. I'm not Chef yet know every basic what my culture cuisine to prepare it, how it should be and look. In other words, stop butchering other cultures cuisine!!
@@TheYoungMindz Or mainly just tell your audience that it's not traditional and has been bastardised. Sometimes it's good to freestyle and change things up/experiment, just can't go around introducing that version as the original. Bastards aren't always bad, you just have to introduce them as one or people are going to be blindsided.
@@TheYoungMindz It's perfectly fine to butcher culture cuisine, at home, without advertizing it. As a Chef, making a video, it's how we end up with Carbonara having cream in it around the world, except where carbonara comes from. :(
@@WrestleGermainia That's the problem, every cooking show from the west keep butchering Asian cuisine and the judges talks as if they know better. Look at what happened years ago when He(Masterchef judge) criticized Malaysian national food Nasi Lemak Rendang, he said the chicken ain't crispy enough like WTF!? It's like saying why the Pasta ain't crispy. This is the problem with Western cooking shows/contest.
@@Nezmco it's fine when you do it yourself without advertising it or make it a content. And inform the audience that it's not the original but altered/fusion style remake. If you did not do that and claimed it original that's disrespect.
What amazes me is that uncle Roger, a Malaysian comedy UA-camr living in Britain, knows more about this quintessential Indian dish more and better than Jamie Olive Oil. And James‘s (a professional chef's) points here all agree with uncle Roger!!!
I saw a an interview with Uncle Roger and he says he does very thorough research beforehand, he does a call out on Instagram or something about the recipe then he selects experienced chefs with good background on the subject, who reached out to him, and pays them for their time to find out all the info about the recipe, then he prepares very well the video before shooting it. He takes it very seriously.
As a fellow chef I love your reactions with Uncle Roger because I feel your pain 😆. Your cooking videos are good as well for brushing up on knowledge of things I don't get to do often at my job.
"This is his take, it's for him and his family" I'd agree, except this was broadcast by the BBC under the guise of "professional cook" status. Oliver was, additionally, cooking this for the viewership. The end result is a healthy portion of viewers thinking that butter chicken doesn't need butter, the chicken can be breasts, the seeds should be popped out of the peppers, etc. All I'm saying: dude sets a bad example for people genuinely interested in IMPROVING their cooking. Can't wait for a Jamie Oliver v Uncle Roger cook-off...
So freaking what? It couldn't have been more obvious that it is his personal take, if you went into the history and etymology of any dish, cooking videos on any platform wouldn't run below thirty minutes. It'd be interesting, but Jesus Christ, how about folks just use their own brain for half a second and google "butter chicken authentic recipe" or something? If you can't manage that, no disclaimer or text on-screen will help you in your futile quest to becoming a decent homecook. Blame JO for some of his silly takes, not for his audience being too lazy to grab a pan of their own in the first place.
@@piemiller4433 Uncle Roger cooks. He aint that very good at it but he cooks. Jamie cooks but puts his own version of it. Which is really disturbing to look at 😆
I agree brother. He is broadcasting and get the name of each dishes such as Thai green Curry... and nothing about it considered to be Thai ingredients. You can improvise food, dont get me wrong, but you cannot called Thai Green Curry, and nothing about it to be Thai ingredients, its disgusting. How about just say Jamie Curry or some other shit, nobody judge him for it.
@@minhuang8848 so freaking what? Chicken butt. I guess you're right - people aren't entitled to opinions anymore and reality is a meaningless concept. Time to post my peanut butter and jelly recipe that uses mayonnaise and sardines, because it's "my take." For a moment, it almost seemed like you knew what you were talking about. You'll get there, sport.
As an Indian, I agree with Uncle Roger. Jamie should stick to butchering British food and not ruining our beloved butter chicken. If you don't have a tandoor or grill, stick the chicken in the oven with the marinade and then smoke it with coal. Gives you a similar flavour before it goes into the gravy. Also why the hell does he put rubbish in it like cashew butter and mango chutney?
As an Indian vegetarian, usually Paneer(cottage cheese) is a replacement for any meat.. charring paneer will do.. Don't have to charr tomatoes.. and no need to remove skin.. you sauté onions, ginger-garlic paste, chillies, spices, chopped tomatoes and let it cook down until soft and then grind it and sieve it to get smooth creamy paste.. And no turmeric in the marinade.. hayya...
Uncle Roger once fought an AI in an egg fried rice recipe. And he won. Naturally he knows how to make Asian food, and he just wants the authenticity of the food to remain. He doesn't want a chef class who should be able to try to make exactly the same dish, to be the exact opposite and to make matters worse, mess him up. But I salute the several chefs he has roasted, actually met and learned from him. They got better and Uncle Roger will always be like that.
but jamie never claimed that it was authentic, thats how he likes to make it. how do you think cuisines evolve? ill give you a hint, it was not by paying attention to snotty gatekeeping losers.
As someone who's about a year into my professional culinary journey I just wanted to say thank you. I learn so much from your videos. So informative and eloquent. Keep killing it, Chef.
I finally tried making my own butter chicken not too long ago, everything from scratch. Highly recommend anyone to try a proper yogurt marinade with 12+ hours given before using, the results are absolutely worth it.
For tandoori chicken at home I agree a tandoor and then grill are the first two options, but before frying it I suggest roasting it. Get your oven as hot as it'll go and spread your chicken pieces out on a tray and roast for about 15 or 20 minutes. This is a recommendation in Madhur Jaffrey's old book 'Madhur Jaffrey's Indian Cookery' that accompanied the BBC tv series by the same name back in 1982. It''s still my go-to Indian cookery book.
I really like that you acknowledge the skill and style of other chefs, and don’t have an “it is my way or the highway” attitude. Your courteous way of critiquing and giving advice teaches people to cook better regardless of their level, and you leave it up to the viewer to decide which is best for them. My only issue with your videos is that I get so hungry 😊. Thank you very much for these videos.
James's subdued yet astute reactions are honestly really refreshing in a genre filled with over-the-top reactions designed to garner as much attention as possible
I did my stage in an Indian restaurant. It was one of the most fun foods to cook I've ever done. I'll tell you what, though, If it was presented on a menu as butter chicken, it would have butter in it. If you're going to call it a recipe that's well known, it has to stick to the format and flavor profile in my opinion.
I've been a mid level chef for 20 years. Everything from dishwasher to sous chef. Every chef I know, will look at a recipe and tweak it. Add their own spin. But! If it's the national dish of your own home country, sticking to the main ingredients would be a helpful first step. Chicken breast--lots of restaurants use the breast only, so I can see this in a restaurant revamp, but for a home cook....a pak of chicken legs is cheaper than breasts. Butter-- come on. At least add in a good quality butter, if not clarified butter, or ghee. (It's still Indian...) Chilis-- Here, make it to the palates of your guests. (I'd still add at least 5 times the amount that Jamie did. It's the reason it's in a cream sauce. Marinade-- Enough said. (Yogurt does have the enzymes which will help break down the chicken, which will tenderize the meat....overnight, not 10 min) Rice--Basmati. Nuff said. That's my take. If I was to enhance this dish in any way, it would be to switch out the chicken for duck (NOT breast!!) Or even game hen halves. It's a tweak, not a rewrite.
Chef James and Uncle Roger hit on a theme about cooking dishes from other cultures that I've also learned from Italian cooking (see Italia Squisita) and French cooking (watching classic Julia Child vids): The names of the dishes actually mean something--a traditional, specific, actual recipe. In the US (I'm American) and perhaps the UK, there's a newer tradition of fusion and constantly modifying dishes that is a contradiction to traditional cuisines. My takeaway is that it's okay to modify a dish, but just don't call it the traditional name (e.g., Butter Chicken is Butter Chicken; Spaghetti Carbonara is Spaghetti Carbonara--NO CREAM; instead just call it "a chicken dish inspired by butter chicken" or "pasta inspired by spaghetti carbonara"); it's like telling an American your cooking a cheeseburger and then pan-frying tofu or turkey and topping with cheese and placing in a bun; almost no American would recognize it as a true cheeseburger. Otherwise, none of us learn what the traditional dish is actually supposed to look and taste like.
We can really tell that Chef James is one good cook that paid attention in every food history class. He knows so much about where ingredients come from and make a good use of it. Respect!
Honestly, to me Jamie Oliver is like the greatest comedian in History. Most of his cooking videos make me laugh so hard I nearly choke to death... However, love your insights regarding the dishes.
I watched and understood the food discussion. The dialogue on what our community believes in is essential. Right, wrong, whatever, the discussion makes us all better. This is a wonderful forum to discuss what we do, why we do it and our hopes for the hopeful expedited result. 15 year cook hoping always for the best for our industry.
For me, its okay to change and make it his owned. But.. he need to explained more about the original version and what did he changed to make it his own to show that he is a chef with knowledge to respect the authentic recipe. Great reaction video btw, i love how u explained and try to understand first, before judging. ❤️🇲🇾
I feel you Uncle R... I'm still recovering from the shock I got from watching video how Jamie Olivier made Gado-gado (a famous Indonesian salad) a few years ago. Yes, I'm still recovering even after all these years 😭
It's also important to note that British chutney and Indian chutney are very different flavor wise. Indian chutney tends to be more savory and spicy, whereas sweetness is more popular in British chutney
Not really india has sweet chutneys , too mango ,tomato and ruit chutney ,. Chutney is a generic used for ground up dips ,sauces ,jams and sometimes pickles , .for eg many jams are called chutney , middle eastern hummus is also a type of chutney , srilankan sambol either dry or wet is type of chutney, Italian pesto is chutney in indian context even things like salsa or vegetable mashes can be considered chutney 👍 hope u understand
@@Anmolnegi-yw7hg you're right. But you see, 'chutney' in isolation usually infers to a savory and spicy condiment. When it has a sweet profile, just as you referred it, we call it a "meethi chutney" or sweet chutney...
@@ohwiseone5995 yep but if u mention chutney it can mean anything , In my region we name the specific chutney but I will say the word chutneys means a lot more to us , I mean we have traditional karela chutney with roasted and chopped karela with herbs onion and mustard oil , for other person it might seem like salad but in my state it is called chutney
Chef James I think you're being way too humble of Indian cuisine's knowledge, coz everything you mentioned was so on point. And I'm thoroughly impressed now sire 😊 P.S. I love your subtle laughs at Uncle Roger's comments 😂
Regarding tandoori chicken sans grill or tandoor, you can just broil the chicken in your oven on high, making sure the meat is on the top rack. You're looking for the yogurt to just begin to char, then turn it over. Make sure to tent the meat and let it rest for a few minutes before you do anything with it!
To be fair, Uncle Roger's routine tends to go way overboard with the nonsense food prescriptivism I hate so much in the industry. Especially here where JO makes it perfectly clear that it is just his version of the dish, the only way for him to get actual cooking legitimacy would be for him to cook the dish and taste it before judging the results. Not that Jamie comes up with a great deal of nonsense here and there, but I mean let's face it, nobody here would chuck anything he made because chances are, all of it is still really good. He is right about some things, but he is just milking some needless nuances for his routine too. Like, people complain about chickpeas in rice, but what with it being an actual dish and having a pretty good idea of what it would taste like... why the hell not? I'd rather have someone have me come up with neat ideas for a dish than drill old, established wisdoms into my head about dishes I already know or can just look up, even if it ends up coming out mediocre.
@@minhuang8848 oh finally I met my companion😭 I always find uncle Rogers roasting overboard , considering I have been cooking food , when I was 10 years and I also do a lot of research on different cuisine ., and I think he really needs to do a little research on foods he react , I mean if a person is a good cook or even food blogger who has eaten food from around the world would be less surprised by new combinations and won't hate on petty difference in cooking like rice is cooked in pot or rice cooker. I know that he is making vedios but people get pretty polarized through his vedios. Food can be made many ways with many ingredients except for fixed recipe dishes 👍
Hi Chef James, really enjoyed your video and your respectful and fair comments! You really cracked me up when you tried so hard not to laugh but agreed with Uncle Roger.
Something i have found works pretty well when you do not have a tandoor oven handy is to use a deep tray with an airing rack in the oven to cook your chicken skewers. Just crank up the temperature to 250C and cook them for about 6-8 minutes.
Mango chutney...I thought this fool Jamie Oliver was making butter chicken, not dosa or ghee/ney roast. 400 years of spice hoarding, this is what the British people come out with. Every time I watch a Jamie Oliver cooking video, I feel like he's doing a Colonel Dyer to my heart and soul. Jamie Oliver is colonialism on cooking personified. Someone stop him.
As someone who grew up eating Indian Food, I am pretty sure that any Indian Chef would go insane when they see someone adding Mango Chutney (That Sounds VERY wrong) to a Butter Chicken. And yes, you are right about the Fact that 'Indian Cusine is popular in UK'. I do think Jamie should not get so much Criticism though. I mean, His cooking techniques and methods are VERY CURSED but maybe, with the traditional Recipies and Tips, he can make a propper Dish (I wish...).
I am an Indian, and honestly, the recipe doesn't sound half bad. _As long as I think of it as a "British curry" and not "Indian" or "butter chicken"_ Except the massive amounts of water he poured in - it sounds like a decent enough British curry. The charred tomatoes and chillies would introduce some of the same smokiness to the dish that you would get from chicken cooked in a tandoor. I would probably char them on an open flame though. There's nothing fundamentally wrong about cooking with a chutney - achari chicken/paneer/ is a legit thing in restaurants in India, it's just the thing is too bloody strong for a _butter_ chicken. Cashew butter is just shelf stable cashew paste. Together they can balance out the acidity of tomatoes nicely. The chicken breast isn't my favourite cut, but it's very British/western and with enough rich gravy slathered on, it'll be juicy enough. All in all, not a bad recipe at all - it's just not _butter_ chicken.
To be fair, this isn't his wheel house. He's a classically trained french chef. What he's famous for isn't the book versions of classic dishes though. He's from england and some of the stuff that grows in southern france doesn't grow in england. Can't be sourced locally, especially back when he was starting to gain recognition. So his claim to fame is working around what can be found in england to create something new, a blend of english and french. To Jamie everything is malleable to what you can get. That's really his style. French underpinned cooking techniques married to whatever can be easily found. Nothing is traditional, but everything is recognizable. Oh, and why the english like him so much is he heavily changes dishes from home use to his restaurants. Stuff like this is simplified to what can be found at a local corner grocery store or shop from what he'd serve in one of his places. He makes a strong demarcation between the two. He's got videos of what his restaurants recipes are like, and they're another world of complexity. Jamie was one of the first to get on TV and be, "Look, this is what to do if you've got 10 minutes on a weeknight and want something great.", instead of, "This is going to take hours.".
lmao yes especially traditional asian dish (whether its chinese or indian or any other asian dish), he ruined my indonesian traditional dish one time so i dont respect him anymore
@@halycon404 If it's not his wheel house why not study the cuisine, do proper research before making a youtube video "recipe" that millions of people will watch? If you didn't know how the hell to fix your car, would you make a video on how to fix a car?
As you said, Indian food is very popular in the UK, and you can get it in almost every small town. Of course the Indian restuarants have adapted to local tastes, and there are even some additions like Chicken Tikka Masala (allegedly invented in Scotland) or very regional dishes not heard of elsewhere in India (or the subcontinent) like Balti which is specific to Baltistan (to prevent a comments' war, I'll say in contested territory); reflecting migration patterns to teh uk I think Jamie is more closely following the butter chicken recipes available in England/UK as opposed to the authentic Indian recipe
In Japan too , theres a flood of indian and nepalese restaurants, and i really love indian food i already eat green curry , butter chicken , curry masala , mutton curry, shrimp curry ,tandori chicken the other yellow chicken dont remember the name, samosa and obviously nan and cheese nan.
The worst "Buttered Chicken" experience I had was at a local restaurant. They literally just deep fried a chicken thigh, and poured tons of melted butter on it and served it to me. I didn't wanna waste the food and so I tried it, and it was the nastiest flavor I've ever tasted. Chicken barely seasoned, and so it tasted like I just bit into a stick of butter. Never going back there again.
@@mustwereallydothis They're still in business, but had to change their chef. Turns out he lied about being a culinary school graduate and the owner of the place didn't do a proper background check. A friend told me about two food poisoning complaints a couple of days ago though. They served out scallops that went bad. They're definitely gonna go out of business soon.
@@jarbeefis I feel like I need to know the name of the restaurant - just so that I can avoid it! Hope it's not in London? Very sorry for your experience!
I'm convinced this is either a piss-take from Jamie or he's so completely obsessed with his image that he can't bring himself to put something as unhealthy as butter in his butter chicken (after notoriously attempting to nuke unhealthy school dinners in the 'Jamie's Dinners' series). The addition of chick peas in his rice points to the latter. It's also possible that after years of having his ego massaged, years of commercial sponsorship with his name on everything from knives to pestles and mortars, and with everyone telling him how great he is - it's possible that he genuinely thinks that his way is best, and tradition be damned. I don't know the guy but it's hard to respect recipes like this when he doesn't at least open with a disclaimer that they are not in any way traditional and that it's just a dish his kids like. I'm all for folk adapting their recipes however they please, but people will - rightly or wrongly - trust the food from celebrity chefs like Jamie as a good starting point when learning to make butter chicken. For this reason they are going to end up with a completely inauthentic experience, so it's good that people are calling him out for things like this.
I don't care for Jamie's cooking, but in fairness, the beginning of the video literally says "Butter chicken my kinda way", meaning Jamie's version. So technically, he did exactly that. This recipe is not as bad as many of his butcherings. I'm Portuguese, and had to watch him make "Piri Piri chicken" (which by the way, in Portugal is like the 500th most popular dish, not that popular), and had to watch him make bland rotisserie chicken that was as Portuguese as Uncle Roger.
@@cdb5001 That "butter chicken my kinda way" is also a lie tho, there is no butter at all in the dish. so its more like "slight spiced yogurt chicken with tomato gravy"
The unhealthy food series is rather funny. I remember the part when he made nugget, and rather than being disgusted I was intrigued since it's a nice way to use all parts. I mean, we already breed and kill the chicken to eat them. Using all parts including cartilage and not usually eaten stuff are great way to not waste stuff.
Part of cooking is economics, you adapt the food to what's available, and you prepare food that fits the local taste if you're selling something. Flour Tortilla is just as "authentic" as corn tortilla if you understand that it was originally a regional thing, but when it comes to "making your take" it has to make sense why you are substituting ingredients and they should relate to each other for example replacing pine nuts in pesto with almonds. Pine nuts cost an arm and a leg and are a sort of nutty protein. Honestly, I would have been happy if Oliver at least demonstrated a base understanding of the original recipe, you're supposed to do X but I am doing Y. If people follow his take they come out misinformed on what Buttered Chicken and how it suppose to taste.
Even though its for his own tastebud, still he's a chef, he must stick on what's the ingredient or how to cook it right. We can't just justify the reason of because that's what Jamie wants.
His audience won't eat the original though. I would, if I ate chicken, but all of the people I grew up with won't touch it because it's too spicey. He cooks for his consumer base. 🤷🏻♀️
Yeah. He should at least tell people when he differs so they don't think what he's doing is authentic and explain why he made the choices he did. Like, "I'm going to put mango chutney - now normally chutney is served as a side but my kids and I like adding some sweet fruity flavour and since this is for me and my family this is how we're going to do it today. If you were making this authentically you can put the chutney on the side as an option". Something like that, maybe?
@@lillyess385Yeah, but, to think that he tells his audience that this and that are the process and the ingredients, is incredibly wrong. He should have a disclaimer that he is making his own version, but he didn't. He's like making a kimchi without the kimchi being spicy and sour. It defeats the purpose and the taste of the food.
This is a very educational reaction review to a reaction review. You get an educated knowledge and explanation from a professional chef on why Uncle Roger is reacting on how he is reacting. This makes me think how on Earth did Jamie Oliver became a professional chef? uhmmm…sad…as an aspiring chef, myself, this opened my eyes (and brain) to study and RESPECT other countries cuisine first before doing it and sharing it to others, even though it’s your family…especially, your family. As a Chef, you are your family’s food teacher with other countries food/cuisine/delicacies. Food Education.
Thank you very much!! it means a lot! :) after traveling and working in France, Spain, the UK, and back in the US, I have learned a lot that I would not have if I stayed in one place. if you have any questions about cooking or working in a professional kitchen don't hesitate to ask!
I'm all for poking , even trashing him on videos where he actually makes mistakes ... But i doubt he got there by accident and without talent . A more likely scenario is that with ever increasing fame , (especially around the idea that everything he cooks is supposed to be healthy ) inflated his ego and made him believe then , that any recipe with the Jamie Oliver branding , is great .
One explanation I saw for why Jamie Oliver got big is because he took classic French cuisine and made some adjustments to use local British ingredients to replace the French ones that are less available in Britain. Noone respects the French or cares about changing their traditional dishes. So Jamie Oliver's style is 'British misunderstand of [X] foreign dish'
@@ghosty918 Even then it warrants and requires some talent . I'd just say that it's not a field where you can just stop learning , stagnate and rest on your laurels . And to me it feels that he just did that . He likely did not always "sucks" . At some point he probably started caring more about being a tv and public personality , than a top tier chef .
10:48 That's so true! I've seen that with Oliver a lot, he burns the food and then scrapes the burnt bits into his sauce! You're better off undercooking your meat and sticking it in a low oven to finish while you make the gravy or sauce. You can still add any juices from the oven pan at the end.
Me and my parents make butter chicken quite a lot, we seldom prepare the marinade and chicken beforehand, but we put a lot of yoghurt in the marinade which also allows for some extra creaminess in the finished product, but it gets to marinate for about 20 minutes before going into the pot. Then we make the makhani sauce separate and add it to the pot after the chicken is finished cooking.
I think a lot less people would be bothered by Jamie Oliver if he were just a bit more accurate with what he was trying to accomplish, rather than marketing it as closer to what the traditional dish actually is, or pretending like you don’t have to take care of what you actually put into your dishes. I just worry that some poor viewer would make a genuine mistake in believing the dish they’re making is anything similar to what it’s supposed to be, and it offends or puts someone off.
Chef James, you say you're not an expert in Indian cuisine, but I saw your other video, where you said, Indian food uses a lot of tomatoes but tomato is not indigenous to India. That is 100% correct. Tomato came to India with Britishers. That's why older Mughlai dishes have no tomatoes.
Many other ingredients came to Europe after Columbus, chocolate, potatoes, corn, and many more! I love Indian cuisine, I really want to visit and try other dishes and curry's that we don't normally see here!
@@ChefJamesMakinson And the most important one (well, from the asian perspective anyway): Chili. It's hard to overstate how chili has transformed dishes across Asia. No chili, no curry :D
Old indian dishes uses , youghurt , kokum ,tamarind ,sour buttermilk ,lemons ,sour plums, dried mango and different things as souring agent , as the first tomatoes in india were used as souring but nowadays we hae both sweet and sour ones , but many dishes use tomato in india like Italian food but it is choice also except the recipe is exact or based around tomato itself like butter chicken
@@ChefJamesMakinson yeah before tomatoes most used ingredients for the sourness were tamarind in the South and achar/dry mango powder and yogurt in the North. You can still see this in some authentic South Indian recipes where they don't use tomatoes at all. Also ota the same with red chillies , recipes usually have black pepper
I really like how clear and factual your advice is, golden! Thank you for posting! A home cook like me, this is super awesome! I also really respect your respect for other people's cooking, so classy and mature! You are a cool dude in my books!
Then he shouldn’t call it “butter chicken” it looks more a chicken tomato sauce. It’s like making a pepperoni pizza without using any pepperoni at all.
@@python27au Not all dishes are like that, for example butter chicken really is not, it's quite mild, even for European standards. Although, to be honest, plenty of european people mix hot with spicy. They taste a dish with a lot of spices in it, and they perceive it as hot, even though it doesn't actually have chillies or anything hot in it. They're just not used to so many spices I guess...
@@AlexLapugean true, I can eat hot things(lot of spice in it) but for some reason I can't eat anything that contain chilies, not a fond of spicy things. Though my family can eat spicy food normally
Not really there are many non spicy dishes.one amazing thing is we have 29 states and each state has its own cuisine and dishes. And each one varies from state to state
I love the dynamic of this video in reviewing, James is full on peaceful and respectful comment while Roger just full on gas on the sarcasm xD. And they both teach us what Jamie didnt lol
Its always so weird to me that people like jamie and gordon make food like this. They have travelled the world, they know they are doing it wrong, they just dont seem to care.
It's a remnant of the 90s-2000s way of "multi cultural" cooking, where a lot of it is just British or American (depending on where it's being made, of course) food, with slight hints of the other culture(s). These chefs are just out of touch.
That "butter chicken my kinda way" is a lie tho, there is no butter at all in the dish. so its more like "slightly spiced yogurt chicken with tomato gravy" dish, Jamie Oliver way.
No issues serving whatever he wants privately. But to put this on public consumption and calling it butter chicken without going over what the traditional way should be, is misleading the public. I don't think he'd get roasted as much if Jamie made that adjustment. People do enjoy knowledge. He should learn it if he doesn't know (if he doesn't, shame on him)
Bollox, there are literally hundreds of recipes online that claim to be traditional if thats what you want. He said at the start it is his take on it not a traditional one.
As a indian who is also late to watch this video 😅 but uncle roger and you correctly pointed out the mistakes that jamie made and I can’t tell you how much cringey it was to watch even my mother got angry after seeing that 😂 But great review ❤ love from india 🇮🇳
Hello. I'm from Durban South Africa, we have a large Indian population. I know their cuisine differs from Indian cuisine, but it is incredible, and addictive. I thank my lucky stars I live in Durban and can enjoy their delectable cooking, and NO sweet chutney!! Much respect, Cathy🇮🇳🇮🇳🇿🇦🇿🇦🇮🇳🇮🇳 ps, have you heard of our Bunny Chows😋😋
The best recipe I ever tried for murgh makhani was by Harpal Singh Sokhi. Although when I make it now I cheat by using passata rather than cooking out the tomatoes (it's way faster and easier, and frankly the tomatoes we get here in the UK are garbage, so tinned Italian passata is actually better). About the only thing Oliver got right was the garam masala. The main thing that's missing, other than the obvious lack of any actual butter, is mirch, a.k.a. Kashmiri red chilli powder (the proper mild variety, not the variety grown in the Punjab). The ginger and garlic is also supposed be be ground to a paste, or simply bought as a paste, otherwise the makhani gravy won't be smooth. Unless he's going to blend and pass the gravy, which he didn't. And yeah, the chicken is meant to be tandoori chicken, on the bone. Sokhi's recipe uses a slurry (not quite a roux) of gram flour, added to the curd marinade and other spices, and the addition of mustard powder. It does make a difference, as does the green cardamom and blades of mace in the makhani gravy. The result is sublime, easily one of the best dishes in the world. Contrast that with Oliver's plate of ... God knows what it is. It looks bloody awful. I get that everyone has different tastes, but Oliver just doesn't seem to understand food at all, which is pretty astonishing given how much influence he has.
I too am a chef by profession and an Indian. Butter chicken or Murg Makhni is one of my most favourite dishes. N this really made me cry. Its so disgusting 😑
From what I read there is a major difference between Indian home cooking and British Indian Restaurant (BIR) cooking. Some restaurants apparently do use chutney as a sweetening ingredient, they can also use store bought Indian spices (like Pataks), but obviously wholesale.
Also the name butter chicken comes due to the smoothness of the gravy not the actual butter, squeezing the tomatoes itself made the dish go far from butter chicken
For the info there are chutneys which are cooked more like a sauce/curry like the bombay chutney(which goes very well with idlis) , cooked chutneys are more common in South especially beetroot chutney, brinjal chutney, ridge gourd chutney are some specialities these are home recipes and almost never found in restaurant or street food. But to know chutneys are usually stand alone dishes unless very rarely some are used as part of curries/what we call kormas. But that too is almost not always in a meat based curry.
8:41 it's not that he's squeezing with hands that's disgusting. It's the fact that he's squeezing at all. Us South Indians have an elegant way of eating with hands - never let it get on your palms, only the fingers. Squeezing gets all the juices on your palms.
Thank you. It's bad enough that he's cooking it in the pan juices but that was the first thing I really noticed. You had bad burnt bits in it... and he knows that too since the whole reason he cooked the chicken like that was to get some char on it... so... like why? He's not even going off script correctly...
Enjoyed watching your amusement and other facial expressions - pretty sure very similar to the reactions of most of your viewers and commenters below. Will take a look at your cooking videos. I sold my Spanish Tapas restaurant in Bangkok a few years ago after a dozen or so years of it and now enjoy cooking for the kids at home. Always interested in finding family-friendly recipes and ideas to refresh our sometimes jaded palettes!
The tomato charing is an age old traditional way of Indian cooking....my grandmother used that method.... It brought out the flavor of tomatoes without the taste of rawness.... Also mango powder is used a lot in Indian cooking called amchoor. Jamie used the fresh mango... Green chutney is just poured and it adds an extra zest to the recipe.....
Hope you guys enjoy this! *Become a Patreon and have a say in what I make!* www.patreon.com/chefjamesmakinson
he can make
fried rice without soy sauce and msg.
he can make ramen without ramen noodles.
he can make green curry without any green at all.
and now he can make butter chicken without butter at all.
I can't wait what he will mess up next
@@carkawalakhatulistiwa Jamie Oliver cooking Asian cuisine is like a recurring nightmare for Uncle Roger.
Hello! :D
Chef, please check this ua-cam.com/video/RKNogWbAivY/v-deo.html
Jaime is a bad cooker
As someone said to me recently, “it’s hard to believe, isn’t it, that the English practically conquered the world for spices…..then never learned how to use any of them!” Oh, the irony…..
For women. That's the purpose of war and invasion. To take them and provide for their jezebels back home.
The usage of spices back then was to throw things on bland food such as meat or fish because there was no refrigeration system at the time, meaning that any spice regardless of usage would make the meal a lot more flavorful.
Its because the more common the spice got the less fancy it became, so the rich stopped using them.
@@darkolli spices never got more common, the price of them drastically reduced during the age of exploration.
@@AH00767 best sailors is a very rough term, but if we are talking consistency the Portuguese have the most influential and revolutionary sailors of all time.
Considering Uncle Roger is actually a character created by a comedian and not an actual chef, it’s impressive to see how much professional chefs agree with his critiques
He has a few chef friends that help him
Actually you're wrong even though he is a character Uncle Rodger he still is a real chef and a comedian at the same time
@@ChefJamesMakinson Plot twist: you are one of those chef friends
You don't have to be a chef to know how to cook very well. I grew up watching the cooking channel and guy like Anton who taught the science chefs formally learn about cooking.
Uncle roger is malaysian. We have high percentage of indians here so i do eat indian food like 3-4times a week cause it's readily available. So we know what a tandoor looks like too
As an Indian, I can vouch that this is the recipe for "how not to make butter chicken"😭
Definitely./ and if you see someone making this type butter chicken then please remember “do not eat”
I guess I make a better version 😃😃
not an Indian but I have been to an Indian restaurant and I agree, This is no butter chicken.
I mean "UK" people prefer to not have buttery and oily food. So it's understandable that he cooked it that way oh and did I mention they absolutely hate spice? Jamie should just cook vegan food cause that's what he's good at
@@whiteblack549 then why did they even invade India for something that they hate?😂
That 10-minute marinade stunned me. Growing up, I was taught that poultry and pork are dense meats and should be pre-seasoned at least in the morning (for dinner consumption); over night preferred.
a 10 minute marinade is like ketchup on chips.
@@WaitAMinute1989 Chips as in Fish and chips? I am from the USA, so chips are different here.
@@Mamacat1357 French fries, you know what they called French Onion soup in France... soup.
^ wouldn't it be onion soup?
As a British person I can honestly say there isn't many people that like what Jamie Oliver does
Or like him in general....he's the Greta Thunberg of cooking.
@@PlayerSlotAvailable you sure it's not the other way around? I don't think I know a single person outside of the 'Slacktivists' I know who like her.
@@TominatorGaming Greta at least enjoys the luxury of meme status on people that's impartial to her views and stuff. The Uncle Roger videos plus Folding Idea's "Jamie Oliver's War on Nuggets" video almost guarantees most non-British people's first impression of him is an elitist asshole who butchers any foreign food (not even exotic ones, just foreign) wherever he goes
He's worth £250m though
@@MrIlleismprime example of being wealthy does not equal being an expert in all the areas you claim to be… he’s an expert in being dramatic, cooking a lot of things (quantity doesn’t equal quality), and making money. Classic TV chef
It's fun to see other reactors just losing their shit at Jamie's feats, but it's also very amusing seeing a professional who just keeps his cool and analyzes everything with a smile on his face and always such a calm tone. Great video man
thank you very much!
Just call it Jaime’s butter chicken, then it’s correct! I am Indian, this is not Indian at all. Sorry! 🙏🏻
My feeling exactly
@@shantiasnani7065 Jamie's Chicken, you mean. I am butter and this has no butter at all.
Nah bc jamie actually doing it’s wrong and call it “traditional”. Jus like thai green curry, im not gonna be mad if he call it jamie thai green curry but he did wrong and have the audacity to say it original
It’s kinda hard to call it “buttered chicken” when there is no butter in it.
yeah it is, its in the name!
Perhaps not buttered, but battered. xD.
@@npatch Chicken gonna file domestic violence claim.
@@ralphanthonyespos9417 we're approaching uncle roger's type of humor.
I mean, he made “ramen” using soba noodles, and didn’t seem to season the broth…. That’s like saying you made ravioli using won tons…
Butter chicken was basically reusing left over tandoori chiken in a Tomato puure. It's a relatively new dish. To save the over night chicken from dryness, the cream and butter was used. There is no way you marinate chicken for 10 minutes , not use butter at all and call it butter chicken. Just call it "I made a new chicken dish". As an Indian this dish makes me sad.
Heyyy dear, that's ok atleast he tried it 😊
@@trishah4785 tried what? Making shit? Anyone can do that. He’s supposed to be a chef tho. Next r u gonna say “oh the pilot crashed the plane killing everyone on board. But that’s ok, at least he tried it”
If you’re being sarcastic, add a /s. Text doesn’t communicate it if you’re not going to over exaggerate
That actually makes a lot of sense. The Butter Chicken being a recipe to make use of older chicken, not the Jamie Oliver attempt.
Interesting. Most Indian restaurants around me seem to just cook the chicken in the sauce, they don't cook it in the tandoor first.
@@TrappedinSLC really? I don't know how it is made outside India but here in India sauce is always made seperately.
I like how even on his best try to explain, Chef James is still speechless by the mango chutney.
That’s the absolutely weakest critique, two teaspoons (10 ml) is not going to overpower anything…..hardly a profound comment by either “chef”
@@AMD7027 is that so? because chef james himself has tested this same recipe and he mentioned this specific mango chutney brand to be particularly very sweet. I don't know why you felt the need to be rude by not saying it's a weak critique but that it's the WEAKEST critique, and even going the extra mile of putting quotation marks on "chef" as if he isn't a literal professional trained chef. yikes.
Just checked his homemade recipe he adds 400 grams of sugar
Funny thing : I once asked an English friend living in France what dish he missed more from home. He said curry. :) It's amazing how much of the Indian cuisine is now part of English culture.
Same for the dutch and indonesian food.
The food i miss most from home when abroad is Rendang.
Same for me the food I miss from home is Döner 😄
for real - The best Indian place I've ever been to is a little restaurant in some hamlet a little way out from Newcastle. And I'm Malaysian, plus have been to India LOL
they looted approximately 40 trillion dollars from INDIA during their so-called "colonization" which still now greater the US whole GDP
so nothing to be amazed if some cuisines are part of their culture
and also they are now governed by an Indian 😂
We had massive numbers of Indian immigrants back in the days of the British Raj, and especially after World War 2, and a lot of them found that their most marketable skill was their cooking. At this point, a group of houses doesn't count as a village until it has an Indian takeaway.
Most of the time people don't take uncle roger too seriously, but it's kinda nice to see that Chefs actually agree with him !
He does he's research before!
He is Malaysian, where Indian cuisine is a big deal here.
in all fairness.. no one takes him seriously, but he IS usually correct. very rarely does he call anyone out on something that he's wrong about.. its just also usually never as big of a deal as he makes it.
@@evangelionmann Yes, but making a big deal out of it, is what makes it so entertaining 😂
@@evangelionmann I feel slightly the opposite: yeah he's usually ~correct (would have to be a massive fool not to do superficial research when his whole schtick relies on him being right) but people *do* take him seriously on things criticisms he's absolutely wrong about.
I LOVE seeing the confusion spread across yours and Uncle Rogers face simultaneously when he added the mango chutney. Gold!! 😂😂😂😂😂
😂
Very much so! Thats basically the whole reason i watch these videos. James is very genuine and it's very enjoyable to see his reaction to ehm.. this kind of creativity, lets just say. xD
Jamie and his jam.... Like Uncle Rodger said.. his name has jam in it. Doesn't mean you have to always use .. *cough* same with the olive oil
Trust me, all indians had that.
I'm a chef with 30 years experience in the industry. Here's my take on Jamie Oliver and dishes like this. He comes off like he's done little to no research on the dishes he's preparing when it comes to "ethnic" cuisines(Asian, south Asian, Italian) and just plunges on ahead with his own idea of what those dishes/cuisines should be. This is really an old school way of doing things that was a hallmark of the late 90s/early 00s Food Network era cooking. There was a lot of interest in multicultural cooking back then, but there was also a lot of whitewashing. That doesn't fly nowadays in a world where savvy enthusiasts have access to vast amounts of knowledge and cultural exposure and are looking for authenticity in the foods they consume and prepare. It shows up personalities like Jamie Oliver and Gordon Ramsay as dated and out of touch. No disrespect to either chef; they both hustled hard to build their fortunes. And I'm all for making a dish your own way if that's the way you love it, but if you're going to put yourself out there and say "This is how you make this", then these days I think there's a lot of responsibility to be well researched and, if you aren't going for authenticity, you should at the very least cite your reasons for why you aren't doing 'traditional dish x' the way it's supposed to be done.
Yes, I agree with you. With the amount of money that is involved with making any of these videos, you would like that someone would do a bit of research beforehand. It's not like someone making a video just for UA-cam that's not famous. I grew up watching Ramsey and Jamie, I would have to say that after working for Ramsey chefs the food that we made in London had nothing to do with authenticity. We did mostly French and Italian cuisine mixed with English. However, it was delicious and made a name for one of the top restaurants in London.
I mostly agree with you, but you got the Ramsay part wrong. He has multiple series dedicated to travelling through one country at a time and really learning and embracing their cooking techniques and not in the white washed bs televised version but he really wants to learn. I highly encourage you go see some of his work, because people forget that yes Jamie Oliver and Gordan Ramsay are both TV cooks, one of them had a 3 star resturant before becoming famous on tv. Ramsay is a true cook at heart.
I don't really have any major problem with someone like Gordon Ramsay. When he did his own take of a food, at least he got the basic right. With Jamie tho... I feel like he need to learn more. Like adding that much water to the sauce or to a fried rice, just squeezing the tomato, 10min marinate, making ramen using soba, etc. The resulting dishes probably still taste good, but it can be a lot better if he actually know what he is doing and do more research. So basically, unlike Gordon, there are something that I would actually consider wrong with Jamie's cooking even if it is his own take of a certain dish and if people followed his recipe, they will not get the best version of the dish from that recipe, far from it.
Totally agree with your points about how it's an old school way of thinking but in Gordon's defense he actually puts in an effort at times when it comes to multicultural cuisines it might be just for the sake of profit no idea about the ins and outs of being a celebrity chef but I respect Gordon because of the effort and research he puts in when it comes to Indian cuisine atleast from what I have seen over the years
@@RurouTube oh yeah that's where Jamie's cooking for me starts getting annoying like I welcome his take on European and french techniques of cooking but when he starts going global that's where his lack of knowledge and research starts to get tiresome
I love how calm and chill u are. My husband's a chef and your way of explaining and teaching actually reminds me a lot of my love 🥰 He's the calmest, most chill chef I've ever seen and I think its because he's confident in his ability.
I love how you break things down and explain. I've turned to UA-cam to help me become a better cook and am happy how much I've learned from professionals like yourself
I'm glad to hear that! chef life can be very stressful
@@ChefJamesMakinson Without a doubt it can. Currently we work in Chinese food and that's 6 - 12 shifts. We move around the country and there always very busy. Most are between 150 to 430 tickets a day. A lot of people don't realize there making sauces per order and that it takes time to make correctly. What u said about a chef doing it in 10 minutes but it taking longer for someone still learning is true. When I try to cook it always takes me longer.
Thank you. You just confirmed that Uncle Roger does know what he is talking about. Also he is a funny bugger. I enjoyed your commentary also.
My poor husband cringed so hard when watching this episode of Uncle Roger roasting Jamie Oliver, as he’s from India and partly trained in a professional Indian kitchen. He said it was painful to watch this dish being called “butter chicken”, when a more apt name might be just Jamie’s version of fusion curry chicken.
Indian boys are always trained for lil bit cooking… i used to help my mom in kitchen after school time which now help me in CANADA… mom’s recipe is always best
@@akp3097 ❤️
@@akp3097 no they r not
Your grandparents are cringing at you
@@akp3097 I remember walking into my Indian mates house and feeling like I'd just walked into a gas chamber whenever she was cooking chilies
It's funny to just hear Uncle Roger talk trash because what do I know? I'm not a chef. But to hear an actual chef validate his remarks just makes it so much funnier 😆
You don't need to be a Professional Chef to talk trash over someone who trashing your culture cuisine. I'm not Chef yet know every basic what my culture cuisine to prepare it, how it should be and look.
In other words, stop butchering other cultures cuisine!!
@@TheYoungMindz Or mainly just tell your audience that it's not traditional and has been bastardised. Sometimes it's good to freestyle and change things up/experiment, just can't go around introducing that version as the original.
Bastards aren't always bad, you just have to introduce them as one or people are going to be blindsided.
@@TheYoungMindz It's perfectly fine to butcher culture cuisine, at home, without advertizing it. As a Chef, making a video, it's how we end up with Carbonara having cream in it around the world, except where carbonara comes from. :(
@@WrestleGermainia That's the problem, every cooking show from the west keep butchering Asian cuisine and the judges talks as if they know better. Look at what happened years ago when He(Masterchef judge) criticized Malaysian national food Nasi Lemak Rendang, he said the chicken ain't crispy enough like WTF!? It's like saying why the Pasta ain't crispy.
This is the problem with Western cooking shows/contest.
@@Nezmco it's fine when you do it yourself without advertising it or make it a content. And inform the audience that it's not the original but altered/fusion style remake. If you did not do that and claimed it original that's disrespect.
What amazes me is that uncle Roger, a Malaysian comedy UA-camr living in Britain, knows more about this quintessential Indian dish more and better than Jamie Olive Oil. And James‘s (a professional chef's) points here all agree with uncle Roger!!!
Malaysia is a hot pot of culture. It does come naturally to know at least a few things about each other, especially food!
@@Ingridfire I like the way you think! Also we have the same first name 😂
I saw a an interview with Uncle Roger and he says he does very thorough research beforehand, he does a call out on Instagram or something about the recipe then he selects experienced chefs with good background on the subject, who reached out to him, and pays them for their time to find out all the info about the recipe, then he prepares very well the video before shooting it. He takes it very seriously.
@@F1fan4eva uncle Roger is a Malaysian and in Malaysia Indian food is common
Because he is Malaysian. Malays Indian and Chinese were the biggest ethnic in Malaysia.
As a fellow chef I love your reactions with Uncle Roger because I feel your pain 😆. Your cooking videos are good as well for brushing up on knowledge of things I don't get to do often at my job.
Thank you so much! I used to ask why we make things this way or another a lot, as most of the time it's just. Do as I tell you! haha
Thanks for your kind words and reactions 😊
And the extra knowledge throughout the video, as well 😄😄
Thank you very much!
"This is his take, it's for him and his family"
I'd agree, except this was broadcast by the BBC under the guise of "professional cook" status. Oliver was, additionally, cooking this for the viewership. The end result is a healthy portion of viewers thinking that butter chicken doesn't need butter, the chicken can be breasts, the seeds should be popped out of the peppers, etc. All I'm saying: dude sets a bad example for people genuinely interested in IMPROVING their cooking. Can't wait for a Jamie Oliver v Uncle Roger cook-off...
VS nobody , Chef… Uncle Roger do not know how to cook!
So freaking what? It couldn't have been more obvious that it is his personal take, if you went into the history and etymology of any dish, cooking videos on any platform wouldn't run below thirty minutes. It'd be interesting, but Jesus Christ, how about folks just use their own brain for half a second and google "butter chicken authentic recipe" or something? If you can't manage that, no disclaimer or text on-screen will help you in your futile quest to becoming a decent homecook. Blame JO for some of his silly takes, not for his audience being too lazy to grab a pan of their own in the first place.
@@piemiller4433 Uncle Roger cooks. He aint that very good at it but he cooks.
Jamie cooks but puts his own version of it.
Which is really disturbing to look at 😆
I agree brother. He is broadcasting and get the name of each dishes such as Thai green Curry... and nothing about it considered to be Thai ingredients. You can improvise food, dont get me wrong, but you cannot called Thai Green Curry, and nothing about it to be Thai ingredients, its disgusting. How about just say Jamie Curry or some other shit, nobody judge him for it.
@@minhuang8848 so freaking what? Chicken butt. I guess you're right - people aren't entitled to opinions anymore and reality is a meaningless concept. Time to post my peanut butter and jelly recipe that uses mayonnaise and sardines, because it's "my take." For a moment, it almost seemed like you knew what you were talking about. You'll get there, sport.
As an Indian, I agree with Uncle Roger. Jamie should stick to butchering British food and not ruining our beloved butter chicken. If you don't have a tandoor or grill, stick the chicken in the oven with the marinade and then smoke it with coal. Gives you a similar flavour before it goes into the gravy. Also why the hell does he put rubbish in it like cashew butter and mango chutney?
brits have food ? other than fish and chips ? and maybe bread
@@siliconhawk british breakfast is really good. But yeah, british cusine doesnt exist beyond that
@@Thalaranthey Sunday roast with Yorkshire pudding is pretty good too. and the desserts. and tea time is iconic
@@RealAngelOfMusic I hope we can spend time for some tea time in the future🌹🌹🌹
Had a butter chicken 2 days ago and it was delicious, now i understand why people mad at jamie.
As an Indian vegetarian, usually Paneer(cottage cheese) is a replacement for any meat.. charring paneer will do.. Don't have to charr tomatoes.. and no need to remove skin.. you sauté onions, ginger-garlic paste, chillies, spices, chopped tomatoes and let it cook down until soft and then grind it and sieve it to get smooth creamy paste.. And no turmeric in the marinade.. hayya...
Chef James you are awesome at explaining all the interesting history and technicalities of cooking. thank you!
thank you! :)
Uncle Roger once fought an AI in an egg fried rice recipe. And he won. Naturally he knows how to make Asian food, and he just wants the authenticity of the food to remain. He doesn't want a chef class who should be able to try to make exactly the same dish, to be the exact opposite and to make matters worse, mess him up. But I salute the several chefs he has roasted, actually met and learned from him. They got better and Uncle Roger will always be like that.
but jamie never claimed that it was authentic, thats how he likes to make it. how do you think cuisines evolve? ill give you a hint, it was not by paying attention to snotty gatekeeping losers.
As someone who's about a year into my professional culinary journey I just wanted to say thank you. I learn so much from your videos. So informative and eloquent. Keep killing it, Chef.
thank you so much!! let me know if you have any questions about chef life!
I feel like James used uncle Roger as his anger translator 😂
I finally tried making my own butter chicken not too long ago, everything from scratch. Highly recommend anyone to try a proper yogurt marinade with 12+ hours given before using, the results are absolutely worth it.
What brand of mango chutney did you use?
@@Oldlard I prefer chili jam, you can get it in Whole Foods
@@shadebinder3599 best response
@@Oldlard 😂awesome comment!
For tandoori chicken at home I agree a tandoor and then grill are the first two options, but before frying it I suggest roasting it. Get your oven as hot as it'll go and spread your chicken pieces out on a tray and roast for about 15 or 20 minutes.
This is a recommendation in Madhur Jaffrey's old book 'Madhur Jaffrey's Indian Cookery' that accompanied the BBC tv series by the same name back in 1982. It''s still my go-to Indian cookery book.
I really like that you acknowledge the skill and style of other chefs, and don’t have an “it is my way or the highway” attitude. Your courteous way of critiquing and giving advice teaches people to cook better regardless of their level, and you leave it up to the viewer to decide which is best for them. My only issue with your videos is that I get so hungry 😊. Thank you very much for these videos.
Thank you!
James's subdued yet astute reactions are honestly really refreshing in a genre filled with over-the-top reactions designed to garner as much attention as possible
thank you very much Jello! This is one of the nicest comments that I have every received!
Uncle Roger seems to know so much ,it's cool see a professional chef actually agreeing and adding to what his saying
I did my stage in an Indian restaurant. It was one of the most fun foods to cook I've ever done. I'll tell you what, though, If it was presented on a menu as butter chicken, it would have butter in it. If you're going to call it a recipe that's well known, it has to stick to the format and flavor profile in my opinion.
I've been a mid level chef for 20 years. Everything from dishwasher to sous chef.
Every chef I know, will look at a recipe and tweak it. Add their own spin. But! If it's the national dish of your own home country, sticking to the main ingredients would be a helpful first step.
Chicken breast--lots of restaurants use the breast only, so I can see this in a restaurant revamp, but for a home cook....a pak of chicken legs is cheaper than breasts.
Butter-- come on. At least add in a good quality butter, if not clarified butter, or ghee. (It's still Indian...)
Chilis-- Here, make it to the palates of your guests. (I'd still add at least 5 times the amount that Jamie did. It's the reason it's in a cream sauce.
Marinade-- Enough said. (Yogurt does have the enzymes which will help break down the chicken, which will tenderize the meat....overnight, not 10 min)
Rice--Basmati. Nuff said.
That's my take. If I was to enhance this dish in any way, it would be to switch out the chicken for duck (NOT breast!!) Or even game hen halves. It's a tweak, not a rewrite.
Exactly, we should not butcher a well known dish be it from any country. Just follow the traditional method of that country.
@@timhonigs6859 Mr. Chilli jam didn't just tweek the dish. He destroyed it 😂
You deserve more subs. Your information is what makes you so enjoyable. Just found your channel but will be binge watching this week.
Awesome! Thank you!
Chef James and Uncle Roger hit on a theme about cooking dishes from other cultures that I've also learned from Italian cooking (see Italia Squisita) and French cooking (watching classic Julia Child vids): The names of the dishes actually mean something--a traditional, specific, actual recipe. In the US (I'm American) and perhaps the UK, there's a newer tradition of fusion and constantly modifying dishes that is a contradiction to traditional cuisines. My takeaway is that it's okay to modify a dish, but just don't call it the traditional name (e.g., Butter Chicken is Butter Chicken; Spaghetti Carbonara is Spaghetti Carbonara--NO CREAM; instead just call it "a chicken dish inspired by butter chicken" or "pasta inspired by spaghetti carbonara"); it's like telling an American your cooking a cheeseburger and then pan-frying tofu or turkey and topping with cheese and placing in a bun; almost no American would recognize it as a true cheeseburger. Otherwise, none of us learn what the traditional dish is actually supposed to look and taste like.
We can really tell that Chef James is one good cook that paid attention in every food history class. He knows so much about where ingredients come from and make a good use of it. Respect!
I hppe this is a joke statement. Because he got the knowledge but bad at putting it to practical. Always butchering Asian cuisine. 🤣
Butter chicken with no butter, is like having a birthday party but the person who has the birthday doesn't show up
Honestly, to me Jamie Oliver is like the greatest comedian in History. Most of his cooking videos make me laugh so hard I nearly choke to death...
However, love your insights regarding the dishes.
u r right actually 🤣🤣🤣
I watched and understood the food discussion. The dialogue on what our community believes in is essential. Right, wrong, whatever, the discussion makes us all better. This is a wonderful forum to discuss what we do, why we do it and our hopes for the hopeful expedited result. 15 year cook hoping always for the best for our industry.
I like how you tell us how things should actually be done properly instead of just criticizing, it's very helpful
For me, its okay to change and make it his owned. But.. he need to explained more about the original version and what did he changed to make it his own to show that he is a chef with knowledge to respect the authentic recipe.
Great reaction video btw, i love how u explained and try to understand first, before judging. ❤️🇲🇾
thank you Eja! :)
im an indian and i dont think its ok. We dont go and try to change european dishes ok
I feel you Uncle R... I'm still recovering from the shock I got from watching video how Jamie Olivier made Gado-gado (a famous Indonesian salad) a few years ago. Yes, I'm still recovering even after all these years 😭
Gado-gado using peanut butter? terrible😭
I remember it and still can't believe he did that.. 🥲🫣
peanut butter gado gado ? astagfirullah 😑
It's also important to note that British chutney and Indian chutney are very different flavor wise. Indian chutney tends to be more savory and spicy, whereas sweetness is more popular in British chutney
Not really india has sweet chutneys , too mango ,tomato and ruit chutney ,. Chutney is a generic used for ground up dips ,sauces ,jams and sometimes pickles , .for eg many jams are called chutney , middle eastern hummus is also a type of chutney , srilankan sambol either dry or wet is type of chutney, Italian pesto is chutney in indian context even things like salsa or vegetable mashes can be considered chutney 👍 hope u understand
@@Anmolnegi-yw7hg you're right. But you see, 'chutney' in isolation usually infers to a savory and spicy condiment. When it has a sweet profile, just as you referred it, we call it a "meethi chutney" or sweet chutney...
@@ohwiseone5995 yep but if u mention chutney it can mean anything , In my region we name the specific chutney but I will say the word chutneys means a lot more to us , I mean we have traditional karela chutney with roasted and chopped karela with herbs onion and mustard oil , for other person it might seem like salad but in my state it is called chutney
Wouldn't a spicy or sour chutney be achaar? Chutney can sweet or sweet and spicy
@@kabir3510 Chutney is cooked
Achaar is pickled.
Chef James I think you're being way too humble of Indian cuisine's knowledge, coz everything you mentioned was so on point. And I'm thoroughly impressed now sire 😊
P.S. I love your subtle laughs at Uncle Roger's comments 😂
Wow, thank you
Regarding tandoori chicken sans grill or tandoor, you can just broil the chicken in your oven on high, making sure the meat is on the top rack. You're looking for the yogurt to just begin to char, then turn it over. Make sure to tent the meat and let it rest for a few minutes before you do anything with it!
I don't know anything about cooking but it's fun to see a professional give Uncle Roger some legitimacy
To be fair, Uncle Roger's routine tends to go way overboard with the nonsense food prescriptivism I hate so much in the industry. Especially here where JO makes it perfectly clear that it is just his version of the dish, the only way for him to get actual cooking legitimacy would be for him to cook the dish and taste it before judging the results. Not that Jamie comes up with a great deal of nonsense here and there, but I mean let's face it, nobody here would chuck anything he made because chances are, all of it is still really good. He is right about some things, but he is just milking some needless nuances for his routine too. Like, people complain about chickpeas in rice, but what with it being an actual dish and having a pretty good idea of what it would taste like... why the hell not? I'd rather have someone have me come up with neat ideas for a dish than drill old, established wisdoms into my head about dishes I already know or can just look up, even if it ends up coming out mediocre.
@@minhuang8848 oh finally I met my companion😭 I always find uncle Rogers roasting overboard , considering I have been cooking food , when I was 10 years and I also do a lot of research on different cuisine ., and I think he really needs to do a little research on foods he react , I mean if a person is a good cook or even food blogger who has eaten food from around the world would be less surprised by new combinations and won't hate on petty difference in cooking like rice is cooked in pot or rice cooker. I know that he is making vedios but people get pretty polarized through his vedios. Food can be made many ways with many ingredients except for fixed recipe dishes 👍
Hi Chef James, really enjoyed your video and your respectful and fair comments!
You really cracked me up when you tried so hard not to laugh but agreed with Uncle Roger.
Something i have found works pretty well when you do not have a tandoor oven handy is to use a deep tray with an airing rack in the oven to cook your chicken skewers. Just crank up the temperature to 250C and cook them for about 6-8 minutes.
Nigel is so cute when he falls out the character of uncle Roger and smiles
I felt my soul fly away when he added that mango chutney. That should never even have been near it!!!
Mango chutney...I thought this fool Jamie Oliver was making butter chicken, not dosa or ghee/ney roast.
400 years of spice hoarding, this is what the British people come out with.
Every time I watch a Jamie Oliver cooking video, I feel like he's doing a Colonel Dyer to my heart and soul.
Jamie Oliver is colonialism on cooking personified. Someone stop him.
@@ajiththomas2465 I'm not Indian, but it is sad to see a "professional" make a dish that looks worse than a Tesco £3 meal.
As someone who grew up eating Indian Food, I am pretty sure that any Indian Chef would go insane when they see someone adding Mango Chutney (That Sounds VERY wrong) to a Butter Chicken. And yes, you are right about the Fact that 'Indian Cusine is popular in UK'. I do think Jamie should not get so much Criticism though. I mean, His cooking techniques and methods are VERY CURSED but maybe, with the traditional Recipies and Tips, he can make a propper Dish (I wish...).
Jamie deserves all criticism.
I am an Indian, and honestly, the recipe doesn't sound half bad. _As long as I think of it as a "British curry" and not "Indian" or "butter chicken"_
Except the massive amounts of water he poured in - it sounds like a decent enough British curry. The charred tomatoes and chillies would introduce some of the same smokiness to the dish that you would get from chicken cooked in a tandoor. I would probably char them on an open flame though. There's nothing fundamentally wrong about cooking with a chutney - achari chicken/paneer/ is a legit thing in restaurants in India, it's just the thing is too bloody strong for a _butter_ chicken. Cashew butter is just shelf stable cashew paste. Together they can balance out the acidity of tomatoes nicely. The chicken breast isn't my favourite cut, but it's very British/western and with enough rich gravy slathered on, it'll be juicy enough. All in all, not a bad recipe at all - it's just not _butter_ chicken.
I'm questioning how Jaime is considered a professional chef. He's ruined so many basic foods
To be fair, this isn't his wheel house. He's a classically trained french chef. What he's famous for isn't the book versions of classic dishes though. He's from england and some of the stuff that grows in southern france doesn't grow in england. Can't be sourced locally, especially back when he was starting to gain recognition. So his claim to fame is working around what can be found in england to create something new, a blend of english and french. To Jamie everything is malleable to what you can get. That's really his style. French underpinned cooking techniques married to whatever can be easily found. Nothing is traditional, but everything is recognizable. Oh, and why the english like him so much is he heavily changes dishes from home use to his restaurants. Stuff like this is simplified to what can be found at a local corner grocery store or shop from what he'd serve in one of his places. He makes a strong demarcation between the two. He's got videos of what his restaurants recipes are like, and they're another world of complexity. Jamie was one of the first to get on TV and be, "Look, this is what to do if you've got 10 minutes on a weeknight and want something great.", instead of, "This is going to take hours.".
lmao yes especially traditional asian dish (whether its chinese or indian or any other asian dish), he ruined my indonesian traditional dish one time so i dont respect him anymore
My 10 year old daughter can cook better than Jamie , proud Asian father
@@halycon404 If it's not his wheel house why not study the cuisine, do proper research before making a youtube video "recipe" that millions of people will watch? If you didn't know how the hell to fix your car, would you make a video on how to fix a car?
He's not a chef. He used to cook professionally, but that does not make him a chef.
As you said, Indian food is very popular in the UK, and you can get it in almost every small town. Of course the Indian restuarants have adapted to local tastes, and there are even some additions like Chicken Tikka Masala (allegedly invented in Scotland) or very regional dishes not heard of elsewhere in India (or the subcontinent) like Balti which is specific to Baltistan (to prevent a comments' war, I'll say in contested territory); reflecting migration patterns to teh uk
I think Jamie is more closely following the butter chicken recipes available in England/UK as opposed to the authentic Indian recipe
In Japan too , theres a flood of indian and nepalese restaurants, and i really love indian food i already eat green curry , butter chicken , curry masala , mutton curry, shrimp curry ,tandori chicken the other yellow chicken dont remember the name, samosa and obviously nan and cheese nan.
I love the "Españoladas" you throw in the middle of an English sentence like "a ver" and such
The worst "Buttered Chicken" experience I had was at a local restaurant. They literally just deep fried a chicken thigh, and poured tons of melted butter on it and served it to me. I didn't wanna waste the food and so I tried it, and it was the nastiest flavor I've ever tasted. Chicken barely seasoned, and so it tasted like I just bit into a stick of butter. Never going back there again.
@@mustwereallydothis They're still in business, but had to change their chef. Turns out he lied about being a culinary school graduate and the owner of the place didn't do a proper background check. A friend told me about two food poisoning complaints a couple of days ago though. They served out scallops that went bad. They're definitely gonna go out of business soon.
They took the name butter chicken too literally 😂
@@jarbeefis I feel like I need to know the name of the restaurant - just so that I can avoid it! Hope it's not in London? Very sorry for your experience!
@@luciep.4949 If you're worried about this restaurant being in London, then worry not. It's actually half a world away, so you're gonna be fine.
@@jarbeefis glad to hear that. Not that there are no bad restaurants around here one has to dodge:-/
I'm convinced this is either a piss-take from Jamie or he's so completely obsessed with his image that he can't bring himself to put something as unhealthy as butter in his butter chicken (after notoriously attempting to nuke unhealthy school dinners in the 'Jamie's Dinners' series). The addition of chick peas in his rice points to the latter.
It's also possible that after years of having his ego massaged, years of commercial sponsorship with his name on everything from knives to pestles and mortars, and with everyone telling him how great he is - it's possible that he genuinely thinks that his way is best, and tradition be damned. I don't know the guy but it's hard to respect recipes like this when he doesn't at least open with a disclaimer that they are not in any way traditional and that it's just a dish his kids like.
I'm all for folk adapting their recipes however they please, but people will - rightly or wrongly - trust the food from celebrity chefs like Jamie as a good starting point when learning to make butter chicken. For this reason they are going to end up with a completely inauthentic experience, so it's good that people are calling him out for things like this.
I don't care for Jamie's cooking, but in fairness, the beginning of the video literally says "Butter chicken my kinda way", meaning Jamie's version.
So technically, he did exactly that. This recipe is not as bad as many of his butcherings. I'm Portuguese, and had to watch him make "Piri Piri chicken" (which by the way, in Portugal is like the 500th most popular dish, not that popular), and had to watch him make bland rotisserie chicken that was as Portuguese as Uncle Roger.
@@cdb5001 That "butter chicken my kinda way" is also a lie tho, there is no butter at all in the dish. so its more like "slight spiced yogurt chicken with tomato gravy"
@@ssrbgangimaribotan6thofthe12 People can have personal take on dishes but I think Jamie too frequently cross the line that defines the dish
The unhealthy food series is rather funny. I remember the part when he made nugget, and rather than being disgusted I was intrigued since it's a nice way to use all parts. I mean, we already breed and kill the chicken to eat them. Using all parts including cartilage and not usually eaten stuff are great way to not waste stuff.
@@ssrbgangimaribotan6thofthe12 agreed, most of Jamie's cooking is a lie, lol.
Jamie’s not making it for his family. He’s making millions of pounds selling his recipes and lies to us all
I’ve never seen your videos before but I think I lost a lung when you said “it’s all about learning” with THE most sarcastic face ever!😂😂😂😂
😂
I really appreciate your calm, smiling, explanations. I learned much from you about food and cooking today.
Part of cooking is economics, you adapt the food to what's available, and you prepare food that fits the local taste if you're selling something. Flour Tortilla is just as "authentic" as corn tortilla if you understand that it was originally a regional thing, but when it comes to "making your take" it has to make sense why you are substituting ingredients and they should relate to each other for example replacing pine nuts in pesto with almonds. Pine nuts cost an arm and a leg and are a sort of nutty protein.
Honestly, I would have been happy if Oliver at least demonstrated a base understanding of the original recipe, you're supposed to do X but I am doing Y. If people follow his take they come out misinformed on what Buttered Chicken and how it suppose to taste.
Even though its for his own tastebud, still he's a chef, he must stick on what's the ingredient or how to cook it right. We can't just justify the reason of because that's what Jamie wants.
His audience won't eat the original though. I would, if I ate chicken, but all of the people I grew up with won't touch it because it's too spicey. He cooks for his consumer base. 🤷🏻♀️
Yeah. He should at least tell people when he differs so they don't think what he's doing is authentic and explain why he made the choices he did. Like, "I'm going to put mango chutney - now normally chutney is served as a side but my kids and I like adding some sweet fruity flavour and since this is for me and my family this is how we're going to do it today. If you were making this authentically you can put the chutney on the side as an option". Something like that, maybe?
@@lillyess385Yeah, but, to think that he tells his audience that this and that are the process and the ingredients, is incredibly wrong. He should have a disclaimer that he is making his own version, but he didn't. He's like making a kimchi without the kimchi being spicy and sour. It defeats the purpose and the taste of the food.
@@LilianaKali Yeah, he should have made a disclaimer about his version, it that's what he really wanted to do.
@@lillyess385 Just make it less spicy but still prepare it creamy and buttery.
This is a very educational reaction review to a reaction review. You get an educated knowledge and explanation from a professional chef on why Uncle Roger is reacting on how he is reacting. This makes me think how on Earth did Jamie Oliver became a professional chef? uhmmm…sad…as an aspiring chef, myself, this opened my eyes (and brain) to study and RESPECT other countries cuisine first before doing it and sharing it to others, even though it’s your family…especially, your family. As a Chef, you are your family’s food teacher with other countries food/cuisine/delicacies. Food Education.
Thank you very much!! it means a lot! :) after traveling and working in France, Spain, the UK, and back in the US, I have learned a lot that I would not have if I stayed in one place. if you have any questions about cooking or working in a professional kitchen don't hesitate to ask!
@@ChefJamesMakinson Wow! I am shook! Yes, Chef! Will definitely ask questions on techniques and dos/donts. Thank you 🙏🏽
I'm all for poking , even trashing him on videos where he actually makes mistakes ... But i doubt he got there by accident and without talent . A more likely scenario is that with ever increasing fame , (especially around the idea that everything he cooks is supposed to be healthy ) inflated his ego and made him believe then , that any recipe with the Jamie Oliver branding , is great .
One explanation I saw for why Jamie Oliver got big is because he took classic French cuisine and made some adjustments to use local British ingredients to replace the French ones that are less available in Britain.
Noone respects the French or cares about changing their traditional dishes. So Jamie Oliver's style is 'British misunderstand of [X] foreign dish'
@@ghosty918 Even then it warrants and requires some talent . I'd just say that it's not a field where you can just stop learning , stagnate and rest on your laurels . And to me it feels that he just did that . He likely did not always "sucks" . At some point he probably started caring more about being a tv and public personality , than a top tier chef .
Love this guy how he still give heart this video is 1 yr old still he giving heart to everyone ❤
🤣 I try!
@@ChefJamesMakinson yup but you're better than any youtuber here man really love you ❤️
10:48 That's so true! I've seen that with Oliver a lot, he burns the food and then scrapes the burnt bits into his sauce! You're better off undercooking your meat and sticking it in a low oven to finish while you make the gravy or sauce. You can still add any juices from the oven pan at the end.
He seems to love his char! I wonder if he has pica or something 😜
To become a chef put random ingredients into your cooking and call it your own version. Congratulations, you're officially a Chef now 😝
Don't forget to put something random and call it a secret recepie
for Jamie, random is a compliment
Hahaha
Me and my parents make butter chicken quite a lot, we seldom prepare the marinade and chicken beforehand, but we put a lot of yoghurt in the marinade which also allows for some extra creaminess in the finished product, but it gets to marinate for about 20 minutes before going into the pot. Then we make the makhani sauce separate and add it to the pot after the chicken is finished cooking.
I think a lot less people would be bothered by Jamie Oliver if he were just a bit more accurate with what he was trying to accomplish, rather than marketing it as closer to what the traditional dish actually is, or pretending like you don’t have to take care of what you actually put into your dishes. I just worry that some poor viewer would make a genuine mistake in believing the dish they’re making is anything similar to what it’s supposed to be, and it offends or puts someone off.
The gravy is made by blanching onion, tomato and cashew which are then blended. Sauté the blended gravy with whole spices, ginger and garlic
I love how the chef analyze the video the way he talks gets me! ❤
Chef James, you say you're not an expert in Indian cuisine, but I saw your other video, where you said, Indian food uses a lot of tomatoes but tomato is not indigenous to India. That is 100% correct. Tomato came to India with Britishers. That's why older Mughlai dishes have no tomatoes.
Many other ingredients came to Europe after Columbus, chocolate, potatoes, corn, and many more! I love Indian cuisine, I really want to visit and try other dishes and curry's that we don't normally see here!
@@ChefJamesMakinson And the most important one (well, from the asian perspective anyway): Chili. It's hard to overstate how chili has transformed dishes across Asia. No chili, no curry :D
Tomato come after Portuguese navy 😓😓🚫🚫not east india company
Old indian dishes uses , youghurt , kokum ,tamarind ,sour buttermilk ,lemons ,sour plums, dried mango and different things as souring agent , as the first tomatoes in india were used as souring but nowadays we hae both sweet and sour ones , but many dishes use tomato in india like Italian food but it is choice also except the recipe is exact or based around tomato itself like butter chicken
@@ChefJamesMakinson yeah before tomatoes most used ingredients for the sourness were tamarind in the South and achar/dry mango powder and yogurt in the North. You can still see this in some authentic South Indian recipes where they don't use tomatoes at all. Also ota the same with red chillies , recipes usually have black pepper
I really like how clear and factual your advice is, golden! Thank you for posting! A home cook like me, this is super awesome! I also really respect your respect for other people's cooking, so classy and mature! You are a cool dude in my books!
Thanks so much! 😊
Your videos are getting better and better chef! I really enjoyed this video and your explanations!
Thank you so much!
Your voice is nice and clear James,
Thank you for getting to the point.
I will subscribe.
Thanks for the sub!
15:15 love the sudden spanish phrases like "Es lo que hay" (it is what it is) or "A ver" (I mean/Let's see)
😂
good video, chef. unlike other react videos, you actually add value. thank you.
I appreciate that, thank you!
Then he shouldn’t call it “butter chicken” it looks more a chicken tomato sauce.
It’s like making a pepperoni pizza without using any pepperoni at all.
I'd like an Indian chef do a blind tasting of Jamie's dish and then guess based on personal experience and palate what it is.
Real indian food is so hot it will strip your taste buds off. I have an indian mate and I can’t eat the stuff he feeds his kids.
@@python27au if you don't start sweating the moment you put a bite in your mouth then , it's not indian food or the the chef fked up
@@python27au Not all dishes are like that, for example butter chicken really is not, it's quite mild, even for European standards. Although, to be honest, plenty of european people mix hot with spicy. They taste a dish with a lot of spices in it, and they perceive it as hot, even though it doesn't actually have chillies or anything hot in it. They're just not used to so many spices I guess...
@@AlexLapugean true, I can eat hot things(lot of spice in it) but for some reason I can't eat anything that contain chilies, not a fond of spicy things. Though my family can eat spicy food normally
Not really there are many non spicy dishes.one amazing thing is we have 29 states and each state has its own cuisine and dishes. And each one varies from state to state
I love the dynamic of this video in reviewing, James is full on peaceful and respectful comment while Roger just full on gas on the sarcasm xD. And they both teach us what Jamie didnt lol
Thank you!!
You make our ancestors cry😂😂 as an Indian I totally approve uncle Roger's remark😂
Its always so weird to me that people like jamie and gordon make food like this. They have travelled the world, they know they are doing it wrong, they just dont seem to care.
It's a remnant of the 90s-2000s way of "multi cultural" cooking, where a lot of it is just British or American (depending on where it's being made, of course) food, with slight hints of the other culture(s). These chefs are just out of touch.
That "butter chicken my kinda way" is a lie tho, there is no butter at all in the dish. so its more like "slightly spiced yogurt chicken with tomato gravy" dish, Jamie Oliver way.
No issues serving whatever he wants privately. But to put this on public consumption and calling it butter chicken without going over what the traditional way should be, is misleading the public. I don't think he'd get roasted as much if Jamie made that adjustment. People do enjoy knowledge. He should learn it if he doesn't know (if he doesn't, shame on him)
Bollox, there are literally hundreds of recipes online that claim to be traditional if thats what you want. He said at the start it is his take on it not a traditional one.
Dont call this butter chicken in the first place if you miss the main ingridients.
Just an addition...Honey will also tenderize the meat extremely well, if you are making a dish with a sweeter flavor profile.
As a indian who is also late to watch this video 😅 but uncle roger and you correctly pointed out the mistakes that jamie made and I can’t tell you how much cringey it was to watch even my mother got angry after seeing that 😂
But great review ❤ love from india 🇮🇳
Thank you so much! 😀
@@ChefJamesMakinson by the way, you are amazing 🤩 brother
@@hariharpuri1362 Thank you!
Hello. I'm from Durban South Africa, we have a large Indian population. I know their cuisine differs from Indian cuisine, but it is incredible, and addictive. I thank my lucky stars I live in Durban and can enjoy their delectable cooking, and NO sweet chutney!! Much respect, Cathy🇮🇳🇮🇳🇿🇦🇿🇦🇮🇳🇮🇳 ps, have you heard of our Bunny Chows😋😋
The best recipe I ever tried for murgh makhani was by Harpal Singh Sokhi. Although when I make it now I cheat by using passata rather than cooking out the tomatoes (it's way faster and easier, and frankly the tomatoes we get here in the UK are garbage, so tinned Italian passata is actually better).
About the only thing Oliver got right was the garam masala. The main thing that's missing, other than the obvious lack of any actual butter, is mirch, a.k.a. Kashmiri red chilli powder (the proper mild variety, not the variety grown in the Punjab). The ginger and garlic is also supposed be be ground to a paste, or simply bought as a paste, otherwise the makhani gravy won't be smooth. Unless he's going to blend and pass the gravy, which he didn't.
And yeah, the chicken is meant to be tandoori chicken, on the bone. Sokhi's recipe uses a slurry (not quite a roux) of gram flour, added to the curd marinade and other spices, and the addition of mustard powder. It does make a difference, as does the green cardamom and blades of mace in the makhani gravy.
The result is sublime, easily one of the best dishes in the world.
Contrast that with Oliver's plate of ... God knows what it is. It looks bloody awful.
I get that everyone has different tastes, but Oliver just doesn't seem to understand food at all, which is pretty astonishing given how much influence he has.
I love Uncle Rodger, especially when he breaks character. 😂
I too am a chef by profession and an Indian. Butter chicken or Murg Makhni is one of my most favourite dishes. N this really made me cry. Its so disgusting 😑
From what I read there is a major difference between Indian home cooking and British Indian Restaurant (BIR) cooking. Some restaurants apparently do use chutney as a sweetening ingredient, they can also use store bought Indian spices (like Pataks), but obviously wholesale.
First time seeing Chef James, loved his surround voice to the point i now have a crush.
Also the name butter chicken comes due to the smoothness of the gravy not the actual butter, squeezing the tomatoes itself made the dish go far from butter chicken
For the info there are chutneys which are cooked more like a sauce/curry like the bombay chutney(which goes very well with idlis) , cooked chutneys are more common in South especially beetroot chutney, brinjal chutney, ridge gourd chutney are some specialities these are home recipes and almost never found in restaurant or street food. But to know chutneys are usually stand alone dishes unless very rarely some are used as part of curries/what we call kormas. But that too is almost not always in a meat based curry.
Someone call CPS, having his kids eat his cooking is borderline child abuse
He once bragged about punishing his daughter for sassing him by pouring Hot Sauce on her tongue.
8:41 it's not that he's squeezing with hands that's disgusting. It's the fact that he's squeezing at all. Us South Indians have an elegant way of eating with hands - never let it get on your palms, only the fingers. Squeezing gets all the juices on your palms.
A gentleman 👏 indeed. Your the next generation of authentic cooking and manners
My heart goes out to the people who ate it and now will remember butter chicken in this way…. forever.
Thank you. It's bad enough that he's cooking it in the pan juices but that was the first thing I really noticed. You had bad burnt bits in it... and he knows that too since the whole reason he cooked the chicken like that was to get some char on it... so... like why? He's not even going off script correctly...
I have been wondering if it is scripted, I think he improvises a lot.
@@ChefJamesMakinson I meant "going off script" more in the sense of he's not following standard cooking conventions... rather than scripted lines.
Enjoyed watching your amusement and other facial expressions - pretty sure very similar to the reactions of most of your viewers and commenters below. Will take a look at your cooking videos. I sold my Spanish Tapas restaurant in Bangkok a few years ago after a dozen or so years of it and now enjoy cooking for the kids at home. Always interested in finding family-friendly recipes and ideas to refresh our sometimes jaded palettes!
The tomato charing is an age old traditional way of Indian cooking....my grandmother used that method.... It brought out the flavor of tomatoes without the taste of rawness.... Also mango powder is used a lot in Indian cooking called amchoor. Jamie used the fresh mango... Green chutney is just poured and it adds an extra zest to the recipe.....
5:25 Uncle Roger got so shocked that I got 2 ads in a row
😂