YES; this is the main reason Chef Jack Ovens is my #1 favorite cooking channel. I always want to know properties and performance of each ingredient or action.
You've quickly become one of my top online chefs to help me realistically make great food. No fluff or frills. Just good information and great, easy to follow recipes.
I can’t understand why this channel isn’t more popular. I’ll be telling my friends. Are you a professional chef? Australia is unfortunately too far to go if you have a restaurant,which you should have! You deserve lots of success and I wish you well. God bless.
I really do appreciate the kind words. Thank you. Yes, I’m a qualified chef and have been cooking for 10 years this year. I’ll be opening a restaurant in the future. Thank you so so much 🙏🙏
I love how you describe the flavour or aroma of each herb as you add it in. I'm being very educated at the same time. Thanks for making these recipes approachable. You deserve WAAAAAYYYY more subscribers.
Another must cook recipe ! I really love the way you explain what each element of the dish adds flavour wise etc. It also sets you apart from other cooking channels.
I’m so glad you enjoy it! Unfortunately a lot of channels just cook recipes they don’t actually know or have any knowledge about. Knowing the ingredients and their purpose is really important not just for one recipe but also if you decide to whip something up out of the blue 😊😊
Yessss! I was just thinking the same thing. For someone like me who is at cooking level zero: it’s good to know what each spice brings to the dish. This is genuinely one of the best cooking videos I’ve seen.
Mate, I love your packaging, storing & reheating information. Never skip this again. It shows your incredible in-depth knowledge on food. And I love how you sound so English despite being an Aussie. Look forward to next week’s video mate, cheers!
merry Christmas !Jack. I“ve just subscribed!came across your channel while desperately searching for a good easy quick recipe for stuffing!Needless to say,I“ve prepped it n your awesome roast potatoes too!This evening I shall be silently blessing you n sending a million thx for saving the day!Merry Christmas!
Just had this for dinner omg amazing flavour and I make Indian curries all the time with base gravy etc ..will be having this again and again top marks Jack
Fantastic, I love tandoori chicken. I never fried it first, just straight to the oven and it turns out quite dry. I think that your method makes the chicken more moist and tender, thanks.
I enjoy chicken and jasmine rice. That is a great combination. I will be trying this recipe soon. Plus turmeric is a spice I only started using about 3 years ago. I never knew what it was or how to properly use it. Now that I know, I use it a lot. Great job, Jack.
Tandoori chicken always has to have tiny bit of mustard oil and a pronounced smokey note in the marinade. You can use liquid smoke or smoked salt for smokiness.
Make some incisions the next time you make these. Helps assimilate the masalas much better in the chicken and also chars the chicken better around the edges. One key ingredient you missed though is mustard oil. In India it’s used by all restaurants in marinating the tandoori chicken. Adds a great element to the taste. Highly recommended.
I'm liking all aspects of your video presentation The recipe and note are a nice bonus to compliment the video. So, after looking at the diverse set of video recipes, I've decided to subscribe and set your channel for future videos. thanks!
I really enjoyed this vlog and hope to try your recipe soon. If a man is to be judged by the cleanliness and order of his kitchen, then you've cracked it, mate.
Delicious recipe..everything worked so well together. I've already made it twice this week. The second time I used the marinade mix with some chicken drumsticks and roasted them in the oven without the frying stage. It worked just as well. (220c for 40 mins - turning once). I'll be checking out that Sri Lankan curry next. Do you have any curries that don't use cream or yoghurt?
Looks great, will definitely try this. You need a "post your attempts" page for your fans! Also I doubt it was just me but, that skin of the cucumber.. I so thought you were gonna say " and this can be used in a stock".. Great video as always!
I’ll have to set something up, like a google forms page or something. I do ask for people to send through their cooking to me on Instagram. I do love seeing it. 😊😊
I love Tandoori, but havent had it in years as I was diagnosed with fructose malabsorption and dairy intolerance :( But that wont stop me from cooking this for my family, thanks :D
You can use plain soya yogurt it should still taste very nice for the marinade and raita. Other dairy free yogurts exist but I don’t know if it will work. I make lots of dairy free dishes/egg free dishes for one of my children.
😄😄😄 had a good laugh... Hey Chef Jack, you were bang on... Everything was just perfectly made😋😋😋... Watching this delicious video at 1130 am and feeling super hungry😃 Take care dear and stay safe 💕💕💕💕
Rice should be soaked way longer before cooking. Ideally 30 min soak in cold water prior to cooking, then drain and add fresh cold water to cook. Bring to boil and simmer on lower for 10-12mins for individual grained rice. Add any flavouring when you add the fresh water.
Love this, can you addd the ginger, garlic and salt to the recipe please. We marinated the chicken then watched the video and realized the ginger, garlic and salt was missing as it was not on the recipe. Love your channel, and can’t wait to try and make the hash browns. How do you make fluffy pancakes?
Highly recommend doing this recipe. Like Terry above in the comments I can cook. Everyone was happy. A family member recently travelled for work and went to the best Indian restaurant in the town. That person said I wish I could have eaten like this there….(of course this recipe originate from the Indian cuisine influence and of course there are grand and good restaurants and anything in between - still nothing like homemade food in whatever style of cuisines) I had flatbreads I was going to flavour (butter, fresh garlic and coriander) to add to the meal but I forgot…🙄😁 no I didn’t have a glass of bubbly or other distractions, just a busy day here… tomorrow here it’s Monday…no worries, chicken, rice and raita as in Jack’s recipe are enough. I added a bit more fresh mint and coriander to the raita just because. 😁. A bit of baby leaf spinach to the plating . I also used local ethical chicken. Lucky me. (They’ve lived well outdoors on a gm free diet and have no carbon print) Like Terry I will cook this recipe many more times in the future for my family on days we eat meat. Thank you Jack for sharing this recipe through a great video and tutorial. 👏🌟
Can you freeze the leftover chicken? Oh - and btw - husband and i LOVEEE this recipe! We are new to your channel - your recipes are wonderful and your instructons so clear. Thanks :)
Well rub my thighs with yoghurt, that looks fantastic Jack. I have to go to the supermarket tomorrow, so you can guess what's on the shopping list. Great recipe as usual mate. I hope you've settled in OK 🏡😊🇬🇧
***WARNING*** Watching Jack's video's especially on a empty stomach will have you doing what I'm just about to do....going to Woolies for the ingredients.
The coriander is only used as a garnish so it’s easily removed. Don’t skip the ground coriander in the spice mix, it doesn’t taste like the fresh version 😊
Where does he buys these spices that do all these amazing things 🤷♂️ I’ve also made this and it smells amazing, however I have to wait 4 days now for the Raita as I’ve only just put it in the fridge 😃
One thing I love about your videos is you break down what each spice/ingredient brings to the dish, really useful information :)!
Happy to hear you find it useful 😊
Me too!
YES; this is the main reason Chef Jack Ovens is my #1 favorite cooking channel. I always want to know properties and performance of each ingredient or action.
You've quickly become one of my top online chefs to help me realistically make great food. No fluff or frills. Just good information and great, easy to follow recipes.
I can’t understand why this channel isn’t more popular. I’ll be telling my friends.
Are you a professional chef? Australia is unfortunately too far to go if you have a restaurant,which you should have! You deserve lots of success and I wish you well. God bless.
I really do appreciate the kind words. Thank you. Yes, I’m a qualified chef and have been cooking for 10 years this year. I’ll be opening a restaurant in the future. Thank you so so much 🙏🙏
I love how you describe the flavour or aroma of each herb as you add it in. I'm being very educated at the same time. Thanks for making these recipes approachable. You deserve WAAAAAYYYY more subscribers.
I really appreciate that! Thank you so much 😊
Another must cook recipe ! I really love the way you explain what each element of the dish adds flavour wise etc. It also sets you apart from other cooking channels.
I’m so glad you enjoy it! Unfortunately a lot of channels just cook recipes they don’t actually know or have any knowledge about. Knowing the ingredients and their purpose is really important not just for one recipe but also if you decide to whip something up out of the blue 😊😊
Thanks so .much can't wait to try such an inviting recjpe
Yessss! I was just thinking the same thing. For someone like me who is at cooking level zero: it’s good to know what each spice brings to the dish. This is genuinely one of the best cooking videos I’ve seen.
Mate, I love your packaging, storing & reheating information. Never skip this again. It shows your incredible in-depth knowledge on food. And I love how you sound so English despite being an Aussie. Look forward to next week’s video mate, cheers!
So glad you enjoy it and find it useful 😊😊
Thank you for providing both metric and imperial. It really is helpful. Your recipes are wonderful.
Just made this exactly as instructed and it was TREMENDOUS! 🙌
Fantastic! So glad you enjoyed it 😊
merry Christmas !Jack. I“ve just subscribed!came across your channel while desperately searching for a good easy quick recipe for stuffing!Needless to say,I“ve prepped it n your awesome roast potatoes too!This evening I shall be silently blessing you n sending a million thx for saving the day!Merry Christmas!
Thank you so much for the support, it’s greatly appreciated! Merry Christmas to you 🎄😊
Just had this for dinner omg amazing flavour and I make Indian curries all the time with base gravy etc ..will be having this again and again top marks Jack
Fantastic, I love tandoori chicken. I never fried it first, just straight to the oven and it turns out quite dry.
I think that your method makes the chicken more moist and tender, thanks.
Thank you! Yeah the initial sear allows the moisture and flavours to be locked in 😊
That looks sooooo good!! I like the simplicity of your videos; they have inspired me to try out some new recipes, for sure! 🙏🏻
This is great to hear! Thank you 🙏
There i go again,watching you past midnight and now im starving again!
Haha 😂 sorry, not sorry 😉
Wonderful chef Jack!
Made this today with great results. Meat marinated for 2 days. Thanks
Awesome! Glad you enjoyed it.
Perfect!
I will get back to cooking, you make it easy for everyone to learn.♥️♥️♥️
🙏🙏
I absolutely love the way you explain through your delicious recipes and wanted to say many thanks.
Beautifull presensation .i will definitely try and give you the review
Awesome!🏆 ... And I for one love hearing you "babbling on" as you put it! 😂
🙏🙏🧡
Looks like a winner Jack !Lovely presentation !
Thank you, Angie 😊
Looks great. Will try this one.
Please do 😊
Looks very delicious. Definitely will make this week.
Please do and I hope you enjoy it 😊
Your videos are really great and informative. My husband is a professional chef too so I know how much passion goes into just one plate.
Thanks so much!
Really really informative. Learning so much. Thank you Chef.
Thank you, Steven. It’s great to hear you enjoy the recipes 😊😊👌
Jack and Marion are all I watch. I like how Jack isn't cheesy. He doesn't start his videos with a dumb dance or overhyped speech. Jack's the best fr.
I enjoy chicken and jasmine rice. That is a great combination. I will be trying this recipe soon. Plus turmeric is a spice I only started using about 3 years ago. I never knew what it was or how to properly use it. Now that I know, I use it a lot. Great job, Jack.
Thank you 🙏 it’s definitely a must try 😊
Looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Hey Bruno 🌹🌹have a nice day sir . Its night here in Iran 🌺
🙏🙏
Often make this on barbeque for family with curried flavoured sausages. Love the recipe Jack!
Just made it. Amazing
Great to hear! Glad you enjoyed it
Jack! Looks great, I look forward to cooking this, another one of your delicious recipes for my family. 🙏💙🏴
Thank you, Karen! Please enjoy it 😊
Thank you x
Just made this! Very delicious
Fantastic! So glad you enjoyed it 👌👌
Tried this recipe yesterday! Just great ! Please more curry recipes !
Definitely!! Glad you enjoyed it 😊
Great recipe, Tutorial and video. 👏👏
Thank you very much 😊
Chef Jack! Thank you so much for this wonderful recipe. It looks delicious.
You’re very welcome ☺️
Love it all jack. Legend cook bro 👍
Looks delicious! Certainly going to try it out!
Hope you enjoy it 😊
Amazing as always
Tandoori chicken always has to have tiny bit of mustard oil and a pronounced smokey note in the marinade. You can use liquid smoke or smoked salt for smokiness.
Thank you
Never heard of smoked salt before! Can we make it at home?
@@malimalou751 its easily available in grocery stores and online
👌👌
@@TheIceMan23 Couldn't find it in my local stores here, which is I asked. And I don't buy anything online unfortunately !
i made this as per your video and it's delicious - I now make it once a week!
Awesome! Glad you enjoy it 😊
Make some incisions the next time you make these. Helps assimilate the masalas much better in the chicken and also chars the chicken better around the edges.
One key ingredient you missed though is mustard oil. In India it’s used by all restaurants in marinating the tandoori chicken. Adds a great element to the taste. Highly recommended.
Nice one as always chef!
Looks scrum-diddly-umptious
Haha 😂 it sure is 👌
I made it tonight! Very good. I added a bit of chilli to the rice to get some more of a kick.
Hi mate, thanks for sharing. Looks a nice dish.Hope you have a great week
Thanks Des! You too mate, take care 😊
Thanks chef Jack!!
Always a pleasure mate 😊😊
We made this tonight for dinner and it was a winner. Will make again 🙂
Perfect! That’s great to hear, glad you enjoyed it 😊
I'm liking all aspects of your video presentation The recipe and note are a nice bonus to compliment the video. So, after looking at the diverse set of video recipes, I've decided to subscribe and set your channel for future videos.
thanks!
Thank you so much 😊
Looks amazing Jack 😜 will give it a go today!!
Awesome! Hope you enjoy it 😊
looks fresh and yummy without a tandoori oven too!! gonna try it..
Looks amazing.
Thank you 🙏
Scrumptious
🤤🤤🤤
Nice another great recipe! simple enough to make here in Deutschland :)
Awesome, i will definitly try this😍👍
Hope you enjoy it 😊
Yummy delicious, came out super tasty. Tx!!!!
Great to hear!
amazing recipe
Thank you 🙏
Mmmm yum‼️👌 got family coming to stay next week......guess what I will be cooking! 👍
Thanks Jack 😁
Sounds perfect 👍
I really enjoyed this vlog and hope to try your recipe soon.
If a man is to be judged by the cleanliness and order of his kitchen, then you've cracked it, mate.
Hope you enjoy it! Thank you 🙏
Looks nice. I may do this.
Please do 😊
Making this tomorrow! Just made the marinade and put the chicken in overnight 😄
yep
🤤🤤🤤
Delicious recipe..everything worked so well together. I've already made it twice this week. The second time I used the marinade mix with some chicken drumsticks and roasted them in the oven without the frying stage. It worked just as well. (220c for 40 mins - turning once). I'll be checking out that Sri Lankan curry next. Do you have any curries that don't use cream or yoghurt?
Well done Chef!👏🏽👏🏽👏🏽🍽
Thank you 🙏
Doing this recipe today as it’s soo good. It will be my third time making it 😁😋
You go alright young fella I’ll try this out
Thank you 🙏
Can't wait to try this! Btw- it appears you may have forgotten the garlic and ginger in the ingredients list.
Thank you very much for the heads up, I’ll add it now 😊
From the vernacular of the ghetto,nice one jack.🔑🤝💚🙏🏻
Thank you very much 👌
Well done Jack
Thank you 🙏
Just made this and it was so tasty! thank you for another great recipe. Also, made your lamb shank the other week and that was delectable too!
Fantastic! I’m so happy to hear this. Glad you enjoyed both 😊
Looks gorgeous! Making this tomorrow night. Any leftover chicken will go into a madras sauce next day, for a curry.
Sounds perfect! Please enjoy it 😊
@@ChefJackOvens ginger and garlic not listed in marinade xx
Looks great, will definitely try this. You need a "post your attempts" page for your fans! Also I doubt it was just me but, that skin of the cucumber.. I so thought you were gonna say " and this can be used in a stock".. Great video as always!
I’ll have to set something up, like a google forms page or something. I do ask for people to send through their cooking to me on Instagram. I do love seeing it. 😊😊
so the dry spices added for marinating is what I know as mixed powder other than the paprika. I havent done your version yet but I will
Love this!😋
Happy to hear 😊
I love Tandoori, but havent had it in years as I was diagnosed with fructose malabsorption and dairy intolerance :( But that wont stop me from cooking this for my family, thanks :D
Sorry to hear that! My fiancée is lactose intolerant and still smashes this too haha. Hope you enjoy it 😊
You can use plain soya yogurt it should still taste very nice for the marinade and raita. Other dairy free yogurts exist but I don’t know if it will work. I make lots of dairy free dishes/egg free dishes for one of my children.
😄😄😄 had a good laugh... Hey Chef Jack, you were bang on... Everything was just perfectly made😋😋😋... Watching this delicious video at 1130 am and feeling super hungry😃
Take care dear and stay safe 💕💕💕💕
Thank you so much, Smita! I love seeing your comments, your support is unreal! Take care and stay safe too 😊🧡
Spotting your Spice Shaking High hand at 0:56 has cracked me up.
Haha
I seriously need a man to cook with like this 😍 and ofcourse Netflix 🙈
Haha 😂
Rice should be soaked way longer before cooking. Ideally 30 min soak in cold water prior to cooking, then drain and add fresh cold water to cook. Bring to boil and simmer on lower for 10-12mins for individual grained rice. Add any flavouring when you add the fresh water.
Love this, can you addd the ginger, garlic and salt to the recipe please. We marinated the chicken then watched the video and realized the ginger, garlic and salt was missing as it was not on the recipe. Love your channel, and can’t wait to try and make the hash browns. How do you make fluffy pancakes?
Highly recommend doing this recipe. Like Terry above in the comments I can cook. Everyone was happy. A family member recently travelled for work and went to the best Indian restaurant in the town. That person said I wish I could have eaten like this there….(of course this recipe originate from the Indian cuisine influence and of course there are grand and good restaurants and anything in between - still nothing like homemade food in whatever style of cuisines) I had flatbreads I was going to flavour (butter, fresh garlic and coriander) to add to the meal but I forgot…🙄😁 no I didn’t have a glass of bubbly or other distractions, just a busy day here… tomorrow here it’s Monday…no worries, chicken, rice and raita as in Jack’s recipe are enough. I added a bit more fresh mint and coriander to the raita just because. 😁. A bit of baby leaf spinach to the plating . I also used local ethical chicken. Lucky me. (They’ve lived well outdoors on a gm free diet and have no carbon print) Like Terry I will cook this recipe many more times in the future for my family on days we eat meat. Thank you Jack for sharing this recipe through a great video and tutorial. 👏🌟
Mmmm, yummy.
Soo good 🤤🤤
Normal we use hung yogurt which does have very less amount of water .
Can you freeze the leftover chicken? Oh - and btw - husband and i LOVEEE this recipe! We are new to your channel - your recipes are wonderful and your instructons so clear. Thanks :)
Welcome to the channel! Yes you can freeze it 😊
Indian food is the best
Me too! With a close second-Thai food!
So so good 😊
Any food well prepared & cooked is good!
Everything looks delicious, but i wonder why you use jasmin rice instead of basmati? Is it because theres no sauce involved?
Hey Jack, are you able to do some seafood recipes? I always want to cook it, but for some reason I always bottle it.
I do need to do more on the channel I only have a couple! Leave it with me 😊
@@ChefJackOvens nice one mate! I dunno why, but with seafood, I just don't know what to do or where to start. Love the channel by the way!
Well rub my thighs with yoghurt, that looks fantastic Jack. I have to go to the supermarket tomorrow, so you can guess what's on the shopping list. Great recipe as usual mate. I hope you've settled in OK 🏡😊🇬🇧
Haha 😂 Please enjoy it Trev, it’s so good mate. We haven’t moved yet but in the process 😊😊
***WARNING*** Watching Jack's video's especially on a empty stomach will have you doing what I'm just about to do....going to Woolies for the ingredients.
Haha 😂 Please enjoy it 😊😊
I'll do a work around with this dish in regards to the devil's lettuce (coriander) and I am sure it will be delicious, thanks chef!
The coriander is only used as a garnish so it’s easily removed. Don’t skip the ground coriander in the spice mix, it doesn’t taste like the fresh version 😊
Omg I’m so hungry now
Need to add to marination blender fresh coriender leaf,food color red anywayy its a delicious recipe keep it up
Yummy 😋❤️❤️❤️
Looks delicious.. and beautiful decoration.. as a South Asian its not enough for one person (eating) 🥺
Oh and Jack, I'm waiting on your cutting board/knife line 👀
One day sir, one day ☺️
Where does he buys these spices that do all these amazing things 🤷♂️
I’ve also made this and it smells amazing, however I have to wait 4 days now for the Raita as I’ve only just put it in the fridge 😃
All the spices are easily available at my local supermarkets/grocers. You don’t have to wait 4 days to eat the raita, it lasts 4 days in the fridge 😊🙏
@@ChefJackOvens 🤣 got ya Jack
breaks the recipies down so easily, i'm going to try this 1 next!
Glad you enjoy it. 😊
I thought the cilantro was the leaves and coriander the seeds? Please inform us
Coriander is the British term for cilantro. It's the same plant.
@@SpykerSpeed thank you
I'm from the UK ans interested... what cucumber is there that isn't a 'continental cucumber'?
There’s a few such as Lebanese, Persian, Korean, lemon and Armenian. Just to name a few
Tandoori chicken stands out from other chicken dishes because of its smokey flavour, without that smokiness it's just chicken kebab.
Is it possible to cook this without putting it in the oven?
We pan fry it sometimes. You can use hung yoghurt/Greek and pan fry it with the spices
Pan frying is completely fine or you can use a bbq 😊
Yummi👌
🤤🤤