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  • New year, old enemy

  • Jamie Oliver is back

  • And this time, he making butter chicken

  • This guy destroy fried rice

  • Destroy Ramen

  • Destroy Thai green curry

  • Is he now gonna make all in Indian niece and nephew cry?

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  • And now we start video

  • I've come up with a recipe that you could do any day of the week

  • This is my kinda version of a butter chicken

  • Ah, this Jamie version of butter chicken

  • Not traditional, okay okay

  • Uncle Roger go easy on him

  • Won't be super strict on all the spices

  • Because I know he won't use most the spices anyway

  • This is Uncle Roger on easy mode

  • I just got to make sure your basic correct

  • All of this happens in a pan

  • So it's a super convenient recipe

  • Let's get that on a high heat

  • And then I'm gonna add 700g of fresh tomatoes, whole

  • Essentially what I wanna do is scald, char

  • And blacken the skins of these tomatoes

  • Butter chicken is North Indian dish that use Makhani gravy

  • which is tomato based gravy

  • So tomato correct

  • But just make tomato puree, no need to char it

  • Now at the same time as we blacken these

  • We're gonna do the chillies

  • Split the chillies in half

  • And with the tip of the knife, take out the seeds

  • HAIYA

  • Just keep seed in there

  • A little spice won't kill you Jamie

  • Big man like you can't handle small seed?

  • So in these go

  • Now as these tomatoes get black all over

  • What you'll notice is naturally the skins are starting to peel off

  • What? What he doing?

  • The tomato drop already but he still pretend to put on plate

  • And let's get the last of the chillies on there

  • Now let them cool down

  • If you want you can cover them, just to let them steam a little bit

  • Right, the marinade

  • Really, really simple

  • Marinade, good

  • He making marinade

  • Add two tablespoons of the garam masala

  • Correct, garam masala, correct

  • Garlic, good

  • Look at that!

  • Then I want a nice big couple of thumb-sized pieces of ginger

  • Ginger, correct

  • Scrape the skin off the ginger

  • Then I'll use the same fine grater to grate the ginger

  • We will season it with salt

  • Salt good, pepper okay

  • Lovely yoghurt

  • Yoghurt correct

  • Chicken breast

  • Haiya, Jamie, chicken breast?

  • The marinade all ingredient correct

  • Uncle Roger pleasantly surprised

  • And then you fuck it up by using chicken breast haiya

  • Butter chicken, you want to use leg of chicken

  • Chicken breast I think it's gonna overcook, gonna be too dry

  • But to be fair

  • We 1 minute 22 seconds into video, of all the Jamie Oliver video

  • This the longest he go before he fucked up

  • At this fat end and about here start to score it

  • About half a centimeter to a centimeter now thick

  • This will allow that lovely marinade to penetrate quicker

  • Score okay, you can chop to pieces also

  • There's no polite way to marinade

  • Get that into all the little slits and the cuts

  • I'm gonna let that marinade for about 10 minutes

  • What? What he say?

  • I'm gonna let that marinade for about 10 minutes

  • Marinade for 10 minutes?

  • For butter chicken, we marinade overnight

  • At least 12 hours

  • 10 minutes, that not call marinade, that's just a splash

  • 10 minutes, the chicken still alive, it still clunking

  • Some people have premature ejaculation

  • But Jamie has premature marination

  • Sorry children

  • Right let's get cooking the chicken

  • I'm gonna get this nice and hot

  • I'll add a little bit of oil to a pan

  • Straight into that hot oil

  • Usually for butter chicken, you want to use a Tandoor

  • Or if you cooking at home, you grill

  • Not shallow fire like this haiya

  • Niece and nephew, tandoor is clay oven

  • You can see it at all the good Indian restaurant

  • It cook food full of flavour

  • Like how Chinese cooking we have wok hay

  • Indian cooking have tandoor hay

  • I want to get it dark and golden

  • Let's peel these tomatoes

  • Just take the skins off, and the little stalk

  • The chillies I'll keep to one side

  • Hey! Buds, do you want to turn the chicken for me, darling?

  • Making your kid work for you for free

  • Uncle Roger like it

  • That the main reason Asian people have kid anyway

  • Cooking the chicken, we're only gonna do it for like 8-10 minutes

  • Well done mate

  • So w peeled through all of these little tomatoes

  • And then you can gather all of these little skins at the end

  • Put them in your hand, and in there, that is pure flavour

  • No, don't

  • Haiya Is that how you making tomato puree

  • Just squeezing, don't do that. You giving a whole family COVID

  • Chickens looking amazing

  • Gnarly on both sides and just cooked through perfectly

  • Gnarly on both sides

  • Gnarly

  • Who described good food as gnarly

  • That how Uncle Roger describe Auntie Helen

  • Gnarly

  • Right, let's get that on a board

  • Now let's make the sauce

  • It's really, really simple

  • So use all those pan juices there

  • No no no Jamie you don't use the pan juices

  • When you cook meat, if you use leftover meat juices to cook other thing

  • That very European cooking

  • Indian cooking like this

  • You make the gravy separately

  • This is not Indian, this French

  • Let's get the tomatoes, and all the juices into the pan

  • And now in with two tablespoons of that cashew butter

  • Cashew butter?

  • What is cashew butter

  • Butter chicken, we just use cashews nut paste

  • Cashew butter sound like some organic grocery store Whole Food bullshit

  • That'll cook down pretty quickly and go ruby red

  • So I've got 500ml, give or take of boiling water

  • No no no no no don't add water to your Makhani gravy haiya

  • You gonna dilute the tomato taste

  • This is where Jamie go wrong

  • He trying to make butter chicken for whole family

  • But he didn't use enough tomato

  • So he use water to make the volume more, but you gonna dilute it

  • This guy put water in egg fried rice

  • Now he put water in Makhani gravy

  • Jamie, don't pour water in cooking

  • Not everything is pot noodle

  • Turn into a lovely thick sauce

  • Just get a fork and just squash all those tomatoes

  • And let that boil vigorously for a couple of minutes

  • I am gonna put some chilli inthe question is how much?

  • I think what I'm gonna do is just going

  • So little

  • If you want to take the edge off the spice

  • Wait, what he put in?

  • Mango chutney

  • What? Mango what?

  • Put like two teaspoons of mango chutney

  • Two teaspoons of mango chutney

  • Mango chutney

  • He putting mango chutney into pan

  • This all over now

  • you make Uncle Roger put leg down from chair

  • And you make all our ancestor cry again haiya

  • Mango chutney

  • Mango cutney is condiments, it's condiment!

  • you don't cook it that like cooking ketchup haiya

  • First chilli jam in egg fried rice

  • and now mango chutney in butter chicken

  • Put like 2 teaspoons of mango chutney

  • What you doing? Jamie

  • Does he know anything about Indian food?

  • Don't just take random shit from cabinet and throw in food

  • Now what we can do is get that chicken in there

  • and we want the chicken to be really juicy, right

  • and I want quite big chunks –I don't want like little whiffy bits

  • Look a bit dry

  • See what I tell you

  • And then I'm gonna put this in the sauce

  • No, you want bite-size pieces for butter chicken

  • If this is bite-size, who you feeding this to? Crocodile?

  • This is not bitesize

  • Jamie I know you talk a lot of shit

  • But your mouth is not that big

  • Let that chicken simmer

  • What I'm gonna do now is just spoon

  • No, no, wrong again

  • The last step here should be butter

  • You making butter chicken

  • This step should be butter

  • Where your butter?

  • Jamie, where your butter?

  • Just a little bit of coriander on the top and that my friends

  • Is gonna be a beautiful curry

  • I've got some rice here

  • Chickpeas?

  • Haiya that not Indian

  • Chickpea Middle Eastern, Jamie

  • Uncle Roger phone drop and I don't even care anymore

  • This is too painful

  • This not Indian

  • This butter chicken have everything except butter and Indian

  • And then just get it in there

  • Look at that, big chunks of meat

  • Let's get amongst it

  • So so good, that's good to go

  • If by good to go, you mean good to go in bin

  • Then you correct

  • Did you like it, River?

  • I love it. Do you? Yes. Yes!

  • Can you believe this guy got cookbook?

  • For more Jamie Oliver Madness

  • Go check out HAIYA podcast

  • Because Uncle Roger review Jamie Oliver cookbook

  • It's a vegetarian cookbook, so you know Uncle Roger gonna hate it already

  • Link in description

  • Uncle roger review Jamie so many time now

  • But he keeps fucking up

  • So Uncle Roger gonna keep roasting him

  • Jamie Oliver is back

  • And this time

  • He making butter chicken

  • Jamie Oliver is back

  • And this time

  • He making butter chicken

  • Some people have premature ejaculation

  • But Jamie has premature marination

  • That so stupid

  • Gnarly

  • Who described good food as gnarly?

  • That how Uncle Roger describe Auntie Helen

  • This chicken is bite-size if you feeding it to alligator