No matter how much you give away with your secrets, that touch of yours will never come in the food. I am no chef but love to cook and there are some recipes I cook and share and no matter how religiously my friends follow, they always say it wasn't like how you made it. I so I truly believe that food is more than just the ingredients you add. Thank you chef for sharing this recipe.
Some people have the touch when they cook: it seems to be a combination of feel that includes all-around balance in how to mix ingredients, etc., timing, artistic or creative ability, and the unseen x-factor that simply produces excellent dishes. It also seems that few have it. In all my travels, I've met few chefs or cooks who have it, and it doesn't matter their paper credentials, amount of time in cooking and 'chefing,' or what kitchens they've worked in. Either one has it or doesn't. Thankfully most of the people who post their own vids do have a measure of brilliance in their work, even if guys like this have been faulted, and rightly so, for taking short-cuts or just not getting it right in major ways.
I’ve been doing chicken Tikka for decades and like Latif I have tweaked it over the years to suit the tastes of friends and family. I have never seen anyone add actual mustard to the marinade, but I tried it and it does add another depth of flavour to what is already one of the most layered flavour bombs to come out of any kitchen. This weekend I am making chicken tikka massala for guests who normally stick to rigidly to korma when in an Asian restaurant. Instead of adding standard English style mustard, I’m gonna add a tablespoon of the Bavarian sweet whole grain mustard and hopefully it’ll be another string to my bow. Thanks Latif for all your videos. You’ve given me some great tips and saved me a lot of time.
Dear mr. Latif , I have tried a lot of you BIR style dishes and I'm from new delhi in India. Trust me I make them exactly as you show minus a few patak marinades and improvise it with other similar pastes but they are absolutely beautiful recipies. The tandoori chicken , the tikka in new delhi is available in abundance but the taste I get and the zinginess of the mustard is an amazing add on . Thanks you for sharing all of your secrets. I did write a not so good comment about your tandoori chicken but I was WRONG.
Man you are simply the best. You are so passionate yet humble with your art of cooking. Keep those recipes coming because we never get tired of your cooking ideas.
That was first class Thank you I have MADE a lot of dishes you have shown on your videos and they are brilliant. Keep up the good work. Once again THANK YOU from Scotland
Thanks. I am a fan. I live in Chile and that is quite a desert when you look for a ‘good curry’. Thanks to your films I manage to get my hit a few times a month. You are great. Keep it up. Thanks
I've just mixed up a batch of the marinade. I could eat a whole bowl of it on its own - for breakfast. Seriously. The mustard really is a winner. I've tried a few tikka marinades, some more complicated, some more simple, and I have a feeling this is going to be the best one.
I am in New Zealand and came across your channel now I am hooked. I made your Bhanu Lamb curry on the weekend and it was amazing so going to try a few more of your recipes. Thank you so much for sharing. Wish I could come to uk to taste the real deal directly from you though.
Latif ,how great are you.At this moment in time I’ve just made the marinade,and put in the chicken to go into the fridge. Me and the missus tried the taste test before putting in the chicken.And you’re not joking,what a very tasty paste 👏👏✊
There's only one word to describe this Tikka and thats AWESOME. I've never made a tikka that tasted so good, thank you Latif. I'd love to come and eat in your restaurant but its a bit of a distance from me, Glasgow here. One day though lol.
Hi all, I followed latifs recipe and I Can say it was extremely close if not better than my local takeaway however if was missing something 🤔 so the next time I made it I added one 1 tsp of tandoori masala powder and 1 tsp of mint sauce my god the difference was outstanding by far better than my local 😀 thankyou latifs
love this channel, thanks for all these amazing videos def going to try a few in house, but next time at alton towers well be heading to your shop food looks amazing.
Hi Latif! Your videos are an inspiration for sure, Indian cooking has always been out of reach for me but your videos have been a god send. Especially since you have an authentic restaurant as well. Question though, I’m in the states and just picked up some of the Pataks pastes you’re using. Is there a difference in the us stocked brand or are they the same do you know? Your look to have a lot more oil and density from what I see on vid. Maybe it’s just me lol. I also Noticed you don’t keep them refrigerated but it does say to refrigerate them so I’m just curious maybe you go through them fast enough or something
Supremely useful this demo. Without a tandoor to cook it in, that stove top griddle pan seems a very good substitute. I would like to make a comment here about the other genius in these videos ie the camera person. They film this work extremely professionally and everything is made super clear at each stage - steady holding of the camera and close ups where needed it's absolutely top grade. The camera operator could teach a lot of TV camera operators how to do "grown-up" filming without all the hosepiping and vertigo inducing whip pans and othe silly gimmick stupidity. So I thought I'd put in a good word for that person.
Just made this all I can say is wow it was amazing. Cooked the chicken under the grill to get that nice char. I’ll be making your chicken tikka masala next
Hi there! You doing wonderful work for us, who trying to cook home like restaurant style this is the best RUclips channel thank you for showing your secret recipe.
I've been making this loads recently, even got the food colouring from my local international food market. I use red and a little bit of yellow. cooking in the oven, I find that if you drain off so0me of the moisture about 20 mins into cooking, it helps keep the oven dry, and that will help to brown off the chicken. I find it works best with whole skinned & bonned chicken legs.
I will upload a short video in the next day or so with the cooking process for home cooking. Usually it would be done in the tandoori oven in my restaurant but for home cooking grilling is best!
Latif, I can see you use Patak's for speed of video I think, but I've seen you grind your own from scratch too, good for the home cook with the kids hanging for dinner recipe, eh lol ...
I’m in America and the only paste I can’t buy is the Kashmiri marsala paste, is there another substitute like tikka Marsala paste I can use? I finally got the tikka paste and tandoori marinade paste.
robert lee He’s based in Alsagar I understand. If you’re in Brum I would stay completey away from the “Balti Triangle” and those terrible and nasty Balti restaurants.
Love this but, just wondering, what are the minimum ingredients you could use that it would still be pretty good? I say this as I can only put this amount of time in at the weekend to be honest but I’d often like it mid-week too
In Stoke-On-Trent www.google.com/search?sxsrf=ALeKk00Og66fyPW61RBI_RREyht_-5z2SA%3A1591056996862&ei=ZJrVXvaJNMHuxgOooLSwDA&q=latifs+stoke&oq=latifs+stok&gs_lcp=CgZwc3ktYWIQARgAMgIIADIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeMgYIABAWEB46BAgAEEc6BAgjECc6BwgAEBQQhwI6CAgAEBYQChAeUPJvWKqbAWDQpwFoAHABeACAAVWIAa0GkgECMTGYAQCgAQGqAQdnd3Mtd2l6&sclient=psy-ab
So how do you do this in the restaurant? Do you marinade a bunch of chicken today to cook and serve tomorrow, or marinade and cook in advance and freeze or something else? 🤔
No matter how much you give away with your secrets, that touch of yours will never come in the food.
I am no chef but love to cook and there are some recipes I cook and share and no matter how religiously my friends follow, they always say it wasn't like how you made it.
I so I truly believe that food is more than just the ingredients you add.
Thank you chef for sharing this recipe.
Some people have the touch when they cook: it seems to be a combination of feel that includes all-around balance in how to mix ingredients, etc., timing, artistic or creative ability, and the unseen x-factor that simply produces excellent dishes. It also seems that few have it. In all my travels, I've met few chefs or cooks who have it, and it doesn't matter their paper credentials, amount of time in cooking and 'chefing,' or what kitchens they've worked in. Either one has it or doesn't. Thankfully most of the people who post their own vids do have a measure of brilliance in their work, even if guys like this have been faulted, and rightly so, for taking short-cuts or just not getting it right in major ways.
loving that natural tea sipping oh didn't notice you there introduction ;)
I’ve been doing chicken Tikka for decades and like Latif I have tweaked it over the years to suit the tastes of friends and family. I have never seen anyone add actual mustard to the marinade, but I tried it and it does add another depth of flavour to what is already one of the most layered flavour bombs to come out of any kitchen. This weekend I am making chicken tikka massala for guests who normally stick to rigidly to korma when in an Asian restaurant. Instead of adding standard English style mustard, I’m gonna add a tablespoon of the Bavarian sweet whole grain mustard and hopefully it’ll be another string to my bow. Thanks Latif for all your videos. You’ve given me some great tips and saved me a lot of time.
Dear mr. Latif , I have tried a lot of you BIR style dishes and I'm from new delhi in India. Trust me I make them exactly as you show minus a few patak marinades and improvise it with other similar pastes but they are absolutely beautiful recipies. The tandoori chicken , the tikka in new delhi is available in abundance but the taste I get and the zinginess of the mustard is an amazing add on . Thanks you for sharing all of your secrets. I did write a not so good comment about your tandoori chicken but I was WRONG.
One of the best Indian chefs ive seen makes it look so simple from start to finish.
This is very delicious. Only had it once and i'm about to have it again today... Very delicious...
have tried many recipes over the years , This is is by Far the best ever , tastes absolutely beautiful , thanks for sharing your secrets .
Man you are simply the best. You are so passionate yet humble with your art of cooking. Keep those recipes coming because we never get tired of your cooking ideas.
That was first class Thank you I have MADE a lot of dishes you have shown on your videos and they are brilliant. Keep up the good work. Once again THANK YOU from Scotland
You'll get fat... trust me I have first hand experience...lol.enjoy
@3:10 of the clip you mentioned "me and Alex like it spicy". Just out of interest is Alex your boyfriend?
wow really appreciating everything you are doing, everything I try is delicious.thanks for sharing your secrets keep up the good work.
Wow I have just put mine in the fridge. Tasted the marinade. I will sleep well tonight with this to look forward to. Great Tip Eastend spices. 😍😍😍
I made the chicken tikka today an amazing recipe best IV ever tasted all my family loved it too marks
I made this and it was amazing, thank you for taking the time to make and upload the video. Just need a tandoori chicken one now!
Thanks. I am a fan. I live in Chile and that is quite a desert when you look for a ‘good curry’. Thanks to your films I manage to get my hit a few times a month. You are great. Keep it up. Thanks
I learn a lot of technique from Latif. thanks!
thanks for your secret mate! if i happen to be in the uk i will definitly dine in your restaurant. all the best!
I've just mixed up a batch of the marinade. I could eat a whole bowl of it on its own - for breakfast. Seriously. The mustard really is a winner. I've tried a few tikka marinades, some more complicated, some more simple, and I have a feeling this is going to be the best one.
How could anyone hate on you brother .... lol , impossible !! Love your channel !
Tried quite a few of your recipes even have a tea when cooking. Lol. Love what you do....Thanks for sharing. X
I love uk Bangladeshi restaurents. thanks
Just made this, wow this is the best recipe for sure good work
I am in New Zealand and came across your channel now I am hooked. I made your Bhanu Lamb curry on the weekend and it was amazing so going to try a few more of your recipes. Thank you so much for sharing. Wish I could come to uk to taste the real deal directly from you though.
the best mustard in the word in arran honey mustard.... love the recipe...
Latif ,how great are you.At this moment in time I’ve just made the marinade,and put in the chicken to go into the fridge.
Me and the missus tried the taste test before putting in the chicken.And you’re not joking,what a very tasty paste 👏👏✊
I love your videos n the generosity of sharing
There's only one word to describe this Tikka and thats AWESOME. I've never made a tikka that tasted so good, thank you Latif. I'd love to come and eat in your restaurant but its a bit of a distance from me, Glasgow here. One day though lol.
what a lovely gentle man, and o what a chef!
I tried your tikka recipe tonight, it is amazing.
Next time I'll add a teaspoon of mint sauce, I think it goes well with tikka.
Did this today at a family gathering, absolute quality Latif.
Thanks mate👍👌👌
i never thought to use the patkas pastes. awesome trade secret, thank you
I will be using this recipe for my next batch ! Thanks for sharing ! 👍
Love watching your videos, you make them very informative for us non professional cooks
You’re the man! Made this and it’s bang on.. cheers
Hi all, I followed latifs recipe and I
Can say it was extremely close if not better than my local takeaway however if was missing something 🤔 so the next time I made it I added one 1 tsp of tandoori masala powder and 1 tsp of mint sauce my god the difference was outstanding by far better than my local 😀 thankyou latifs
Love the videos - can you do a butter chicken/makhan murg please? Would be great
love this channel, thanks for all these amazing videos def going to try a few in house, but next time at alton towers well be heading to your shop food looks amazing.
Hi Laif
Is it same recipe to do salmon in place of chicken.
Many thanks mate,looks great
Hi Latif! Your videos are an inspiration for sure, Indian cooking has always been out of reach for me but your videos have been a god send. Especially since you have an authentic restaurant as well.
Question though, I’m in the states and just picked up some of the Pataks pastes you’re using. Is there a difference in the us stocked brand or are they the same do you know? Your look to have a lot more oil and density from what I see on vid. Maybe it’s just me lol.
I also
Noticed you don’t keep them refrigerated but it does say to refrigerate them so I’m just curious maybe you go through them fast enough or something
Love this channel.
Great, thanks for sharing recipe
Pastes......pasty tasty.....patak? Mmmm yummy , delicious holding merchandise
That was wonderful… really enjoyed watching… but is it grilled or done skewered over coals?
my tikka without a tandoor is the best ever, agreed by everyone who has had the pleasure to eat it !
Supremely useful this demo. Without a tandoor to cook it in, that stove top griddle pan seems a very good substitute. I would like to make a comment here about the other genius in these videos ie the camera person. They film this work extremely professionally and everything is made super clear at each stage - steady holding of the camera and close ups where needed it's absolutely top grade. The camera operator could teach a lot of TV camera operators how to do "grown-up" filming without all the hosepiping and vertigo inducing whip pans and othe silly gimmick stupidity. So I thought I'd put in a good word for that person.
So clean kitchen
Just made this all I can say is wow it was amazing. Cooked the chicken under the grill to get that nice char. I’ll be making your chicken tikka masala next
ADDICTED TO THIS CHANNEL
Nice One for Sharing - Will be trying this over the coming days
Hi there! You doing wonderful work for us, who trying to cook home like restaurant style this is the best RUclips channel thank you for showing your secret recipe.
Hello
Really really nice and inspiring
i hope to visit the restaurant some day
really great job
cheers
Liked minded as me, always have a cup of tea whilst cooking !
Thankyou chef for sharing this, looks amazing.
I’m a little worried about mustard oil, is it safe to use?
I was wondering the same thing they're not allowed to sell it in the UK as a food
Hi Latin, would love to make a chicken makhani, do you have a recipe?
Spot on, tried it tonight, TOP MAN
Do u need to use all the pasted or can i just buy a tikka or tandoori paste or do u have to use all 4 or 5 in the chicken tikka or massala
I made it this exact way tonight with the food colouring. It's in the fridge ready for the weekend. It smells amazing!!
I've been making this loads recently, even got the food colouring from my local international food market. I use red and a little bit of yellow.
cooking in the oven, I find that if you drain off so0me of the moisture about 20 mins into cooking, it helps keep the oven dry, and that will help to brown off the chicken.
I find it works best with whole skinned & bonned chicken legs.
Surely you’re going do a part 2 and show us how you cook it????
I will upload a short video in the next day or so with the cooking process for home cooking. Usually it would be done in the tandoori oven in my restaurant but for home cooking grilling is best!
Oh lovely
Your great thanks for sharing ur secrets. Subscribed!
Thanks alot man love the honesty miss working in a restaurant kitchen vids bring back great memories for me
Hello sir I like to know where to buy patan paste that you used in your cooking
Another fantastic video. Thank you mate. Can’t wait to try this one 🙏
Where is the restaurant, would like to visit and try the food .
Gonna try this tonight
Love the videos. Keep them coming.
where do you buy the pastes i cant finde them anywhere
Excellent
Latif, I can see you use Patak's for speed of video I think, but I've seen you grind your own from scratch too, good for the home cook with the kids hanging for dinner recipe, eh lol ...
Thankyou for sharing your skills
MashaAllah brother really like your channel
I know this is restaurant-style, but how do you do it from scratch...Love the channel :)
@Latifs Inspired
What goes into the special tomato puree you add , and how do you make it ?
Thanks in advance
Here is his tomato puree recipe, he put it in his description
ruclips.net/video/4vs_BbP6Aok/видео.html
That intro! 😂 love it. Can’t wait to make this! 👌 keep the vids coming. 👍
I’m in America and the only paste I can’t buy is the Kashmiri marsala paste, is there another substitute like tikka Marsala paste I can use? I finally got the tikka paste and tandoori marinade paste.
Were about in Birmingham are you based looks delicious.
robert lee He’s based in Alsagar I understand. If you’re in Brum I would stay completey away from the “Balti Triangle” and those terrible and nasty Balti restaurants.
Thanks for sharing your secrets Bro... Looks awesome and will try this for the next bbq. 😊
Love this but, just wondering, what are the minimum ingredients you could use that it would still be pretty good? I say this as I can only put this amount of time in at the weekend to be honest but I’d often like it mid-week too
Where can you buy these pastes?
Best explanation
OK so does this go in your basic gravy???? Special tomato puree? How do we get that?
what yous using the blackend cajun spice for (in background top shelf lol )
Is this the same marinade for tandoori chicken ?
Where is your restaurant?
Hi. Love your restaurant recipes. Why do you use bought made pastes when they are better? It's just something else to buy now :o/ xx
Would be nice to see it cooked and the end product
Thanks for the tips, much appreciated.
Where is your restaurant
Great video
how about the cooking : deep or shallow fry ? oven ? Grill ? hope to get an answer, thanks
You can't fry this. Only in the oven or grill, but preferably in the oven as it'll taste better
TNX for your reply
Made it and it is fantastic ,thanks Latif
cool, going to try this
Thar looks great Latif. I hadn’t realised there were so many in ingredients in Tikka paste. I’ll try this at the weekend, deffo!
Where is your restaurant, need to try your restaurant! Food looks amazing mashallah
In Stoke-On-Trent
www.google.com/search?sxsrf=ALeKk00Og66fyPW61RBI_RREyht_-5z2SA%3A1591056996862&ei=ZJrVXvaJNMHuxgOooLSwDA&q=latifs+stoke&oq=latifs+stok&gs_lcp=CgZwc3ktYWIQARgAMgIIADIGCAAQFhAeMgYIABAWEB4yBggAEBYQHjIGCAAQFhAeMgYIABAWEB46BAgAEEc6BAgjECc6BwgAEBQQhwI6CAgAEBYQChAeUPJvWKqbAWDQpwFoAHABeACAAVWIAa0GkgECMTGYAQCgAQGqAQdnd3Mtd2l6&sclient=psy-ab
So how do you do this in the restaurant? Do you marinade a bunch of chicken today to cook and serve tomorrow, or marinade and cook in advance and freeze or something else? 🤔
love this channel
Great videos mate. Thank you. Could you do a chicken chaat BIR?
Thank you for ur help
Where is the restaurant does anyone know?
Just to let you know mate, you’re running low on tandoori paste but I did notice that you’re well stoked with other powders and sauces 👍