Pro Chef Reacts.. To Your Food Lab's BUTTER CHICKEN (Chef Sanjyot Keer)
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You guys have been asking for it and today we are going to review Your Food Lab, Chef Sanjyot Keer’s Butter Chicken! Let me …
Anyone who use mixer to blend his ingredients after cooking is just a amateur chef. You need to cook and break your ingredients inside your cooking pot. That's how our ancestors made any dish. Please don't call it traditional if you are using a grinder.
I have tried both the recepie of Ranveer sir and sanjyot. This recepie is the best so far
What language is the dude speaking? I hear English words in there, sometimes even half a sentence. But I can't tell if the rest drowns in his accent or if he switches in and out
It’s not chilli powder it’s Kashmiri chilli powder much of a difference
A little fun fact : whenever you add Cashews in any sauce it will get thick and creamy … So no need to add too much butter ..
Love from India
👌👌👌
Ranveer Brar is closer to the actual recipe. The chef in this one caramelized the onions which is not the way the original recipe is. I h
Have tried it both ways I prefer Ranveer Brars more.
I think a lot of chefs miss the point of Kashmiri chillis. Kashmiri chillis add a lot of color without heat. It's just one type of dried chilli
Another dried chilli that adds color and a fruity flavor but little to no heat is the Byadgi chilli. I prefer using these.
The ones that do add alot of heat are generally Guntur or Mankattu chillis. I use a combination of these for my curries.
Gundu chillies are used when blooming spices or tempering curries.chillis
Dhani chillies add a smoky flavor with the heat.
So if you want the color without the heat, please make it a point to use either Kashmiri or Byadgi chillis.
I love your videos, and since you asked on a previous video, yes I would like to see you show some cooking as well. As far as this recipe being more laborious than the previous, we do have to remember that the previous used leftover tandoori chicken that was already seasoned and cooked, whereas this one started with raw chicken.
Please keep up the good work, I learn a lot from your videos, whether it is your cooking, tips on basics, or these reviews and critiques of others.
Butter Chicken done well is one of the finest things in life, excellent reaction Chef!!!!
YFL recipes are always goes beyond ordinary that's why it's always little bit more complicated and harder to make. 😅😅
We want you to react to more Indian chef recepies… As simple as that. Please do that. Specially from ranveer Brar… If you do that, I am going to subscribe you
i have my own butter chicken recipe but i don't use chicken anymore…. ye i found if kangaroo is prepared right and cooked slowly and with care it is hands down a way better meat for many of my curry dishes. and for the diet conscious people out there 1kg of kangaroo meat is 1000 calories, but you must remove every bit of fat and sinew and not heat shock the meat when cooking it. the best dishes always take time, there no quick and easy way to use kangaroo in a dish. Btw i live in a hot part of my country (Australia) and i use a lot of spices too. but i tend to use more spices when the weather is hotter as spicy food makes me sweat more so it cools me down.
This is power of indian food indian curry indian butter chicken indian naan breed indian food cusine is best heaven india is heaven 🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳🇮🇳
I noticed he added fenugreek both in the beginning and the end of the recipe. From other Indian chefs I've learned that you always put it close to the end because it can lose flavour otherwise. Could you clarify this, and maybe explain the difference in effect between the fenugreek added in the beginning vs the end? Cheers!
LOVE FROM INDIA 🇮🇳
Re the tasting thing, it's more like a spiritual thing. Most of the traditional Hindu households prefer to serve the cooked food as an offering to the Gods and it's a common belief that one should not eat before offering it. So, maybe that's why no tasting thing might have come into picture.
You should react to Indian chefs making fishes.
Hey chef….should I keep the marinating chicken outside (room temp) or keep it inside refrigerator, if I am marinating the chicken overnight?
@yourfoodlab 💓 I'm from India watching every single recipe by chef sanjoyt kheer its worth watching and making also and glad to watch like someone explaining the details explained recipe 💓💓 India is the country where you cand find all kinds of herbs and spices and its so delicious 😋 thank you
In India coriander roots are also used in dish called kaala mutton from rajasthan
I am recently joined to ur channel,and found ur videos really useful, everything point to point,love it,i would love if u'll make Indian dishes,🧡🤍💚❤️❤️✌🏻
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