I'm British and i firmly believe every home should have a dedicated spot full of spices, herbs and seasonings. They bring out so much flavour from food
I was born in India but the British way of Indian cooking very much influenced me during my years in college and as a bachelor. The ingredients are readily available and the methods are straightforward and no nonsense. Thank you for the delicious presentation yet again.
Folks who have never had chicken tikka masala should know that tikka as a subcontinent culinary term means "pieces" so if one orders CTM for the very first time, don't be shocked that the chicken is cut up. Chef McGrady's version is beautiful indeed. 👍
without using fork and knife but with using your hand to dip the naan bread in the sauce and eating with tikka gives you the best flavor. that's how we used to eat back in India.
I saw your delish interviews and also a interview with royal servants and you never aired anything negative about the royal family. I was enamored by your relationship with the beloved princess! Your loyalty and class is so admirable ❤️ thank you for sharing your art with us
I’m a Brit living in California for decades now. This dish looks amazing. Thank you for sharing. My elder son is a cordon Bleu chef now for many years living in Europe..
Panch foron ,this word is a Bengali word ,bengal is in India , panch foron includes ( nigella seed, fenugreek seed ,fennel seed ,mustard and a spice which is called radhuni by Bengalis ) . Your videos are amazing ,.😊
What an exceptional idea. As a Brit living in Oz, I’m gonna try this to have a little slice of home, especially as we can’t travel right now. Great effort!
I cant believe these recipes, they are amazing, you are VERY generous to give away all these amazing recipes for free, there is so much value and good times waiting to be had, from your channel! 😍🤩👍🤗
Baked is more authentic but use the oven set to max temperature. But although it will never reach the temperature of a tandoor (around 1000 degrees F) the smoky taste will be close. A close approximation to a tandoor would be a terra cotta Mexican baking pot with lid. But skewer the chicken pieces on steel skewers and insert them into the baking pot, put the lid on and put the pot in the oven set at max. You have to experiment with this to find the approximate baking time. No one eats boneless chicken in India - meat always tastes better on the bone. Good luck.
A true bubble and squeak is basically your left over vegetables from your Sunday roast. It can be pretty much anything but usually it’s cabbage, potatoes (mostly roasted), and sprouts. Peas and carrots are fine too. Stick em all in a frying pan and heat them through (the noises it makes are where it gets its name from) and, lo, you have bubble and squeak.
I'm pretty sure "bubble and squeak" is British terms for Indian naan. As an Indian I can tell u that. It's called bubble and squeak because sometimes the dough is kneaded using soda water for those huge bubbles you see, it also causes the bread to make a squeaking noise when it's torn apart.
@@1978rharris Thanks for that explanation. I've seen different things called bubble and squeak on the internet but nobody ever said it was already cooked vegetables.
There are various stories on the origin of Chicken Tikka Masala. It is technically not an Indian dish but rather a combination of 2 North Indian dishes, butter chicken and chicken tikka. The story goes that a Bangladeshi chef in an Indian restaurant combined the gravy/sauce used in butter chicken and added chicken tikka pieces to it. He also added tomato puree to give it a more darker colour than normal butter chicken gravy.
Though I am not a shy carnivore, I prefer my Indian food to be vegetarian. I worked with quite a few southern Indians and enjoyed their vegetarian food so much that I requested it for my retirement luncheon.
Oh Darren simply adore Tikka marsala, this looks soooooo good and thanks for sharing... I love lamb boona and always have mine with a few poppadoms and fabulous mango chutney....
Wow...Very close to the method of cooking ,I just sent my favourite chicken curry ..I loved the dabba touch ..In Bengali households sometimes the pach Foran which 8s quintessentially a bengali spice is an essential part 8f the dabba .I roast it and then blitz it to add to curries ,chutneys and vegetables raises the flavours to another level.Was completely wowed by the inclusion of Pach Foran .
Chilli massala is much spicier, it has loads of whole green chilli sliced in half lengthways. Tikka massala is usually one of the standard menu items, there's lots more tasty curry to be had from the house or chefs specials menu but people tend to stick to the standard tikka, jalfrezi, madrass, korma etc.
Such a treat to watch this, Darren! I am an Indian and Panch Phoron has its origin in the West Bengal state of India and that’s where my family is from and I was delighted to watch you use that in your B&S. We have our own Bengali version of mashed potatoes, where we do add Panch Phoron. So I was amazed! Also, your spice box is the cutest. I simply love how you made the Chicken Tikka Masala, it’s just how we would have it in India. Hope you get to visit India soon ☺️🙏🏻 🌸❤️
@@snowflakemelter1172 Possible, since I have seen no documents declaring it the National Dish of UK or England. BTW, your surname has an uncanny resemblance to the Bengali surname, Chakravarty.
Great! Just found the Chicken Tikka Masala recipe in your book, on page 96. I notice there's a slight variation, but it's pretty much the same. I'll be sure to make it, when I have more than me at the house!! This year, I'm cooking out of 2 cookbooks and 1 website. The Royal Chef at Home, The Kripalu Kitchen, and learning more about low FODMAP on the Monash University site.
I'd say that from my perspective as an international student lived in the UK, Sunday Roast, Fish and Chips, and Chicken Tikka Masala in the competition of the British national dishes are basically Just Eat, Deliveroo, and Uber Eats in the competition of the British takeaway platforms. The exotic boi outstripped the targeted and reputationally questionable one, while the most ancient one with most flexible variations still prevails, and the traditions underlying all of them were either from Denmark or a place famous for its foreign immigrants.
In my opinion fish and chips doesn't deserve to be the national dish, unless you got to a sit down nice restaurant which isn't the place to really eat fish and chips you just get soggy nasty frozen fish and nothing has much taste. The real food of the UK is curry, it's definitely the best place to get it outside of India.
but ton and David Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy. So u can argue where it’s origin is from but one thing for certain is that in India - south where I live - we don’t have chicken tikka and korma so it may be a North Indian thing which then traveled to the uk. All in all both dishes are great lol
I know the English have an affection for Indian food. As an American I've never tasted anything Indian. We love our Mexican! Now that you're a Texan, what do you think of this yummy, equally spicy & ancient cuisine?
SUGGESTION ... YOU COULD ADD SUGAR LITTLE BLACK PEPPER AND GENEROUS BUTTER TO THE MASALA SAUCE ALSO ADD MELON SEED AND CASHEW PASTE AND SIMMER FOR 5 MINUTES BEFORE ADDING THE CHICKEN ... THAT TASTES HEAVENLY ... TRY IT
Love bubble and squeak using left over vegetables and mash from a Sunday roast with a couple of fried eggs on top! Will definitely be trying to recreate this dish, it looked incredible!
You are wonderful. But, Panch Foron should have Radhuni. Since it may be difficult for you to get hold of it, try replacing it with Celery Seed. That is the Bengali Panch Foron. Also at the end you used Mint chutney, not Mint Raita (unless of course that is what is called Mint Raita in UK).
Sir, india is a diverse country with a huge variety of dishes. But when it comes to indian food its only either butter chicken or tikka masala and naan bread or biriyani.... I would request you to show here in ur channel, the various kinds of indian food as well like sweets and fish dishes from bengal, south indian varieties, pav bhaji from maharashtra and also the thalis of Rajasthan and gujrat....... I think that would be really fun and also letting people around the world know about indian cuisine. Btw I love ur vids and keep waiting....😍😍😍 Do take regards and stay safe....🙏🙏 PS: I am from India, from Bengal.
Chicken Tikka Masala is actually a very british dish, even though the flavours are borrowed from India it has become a staple in british food, hence the video!
There's a handfull of standard currys in most takeaways/restaurants but there's usually a house specials menu and a chefs recommendations one too with a load of other dishes on there from all over the place. I'll have anything with chilli in it, Naga curry, chilli massala, I usually stay away from the standard curry though I do like a spicy balti.
Darren, make more of these British dishes! This is exactly why I subscribed to you! Hope to see more of these similar dishes. Do you have a take on a Beef Wellington by any chance?
It's been three years since Chef McGrady made this video. I looked up The Londoner in Colleyville. It's in Texas as I am, and it's a mere 400 miles away, I estimate. Texas is a big place. It still has Chicken Tikki Marsala on the menu.
Hey Darren! Fab video, loved it. Can I please just ask did you miss a spice or am I losing my mind? At around 08:04 when you go for the Turmeric you then go to the Paprika but miss a spice in one of the dishes, what spice is this? Thanks, Jake. ❤😁👌
I guess the tikka masala is a relative of the Murgh Makhani, or butter chicken. Butter chicken was invented in Peshawar by a guy named Kundan Lal Gujral, which is now Pakistan after 1947. There are claims that it was invented by a chef in Glasgow. From what I know, Tikka masala has made it to India. But UK and India has different ways of preparing the dish.
I guess when you are a chef at the Buckingham palace you don't even have to think about ideas for your RUclips channel... lol.. the recipes cooked for the royalty peppered with the various stories about the times he spent at the palace.. wow
Ghee is clarified butter, it adds a nice texture as well. You can make it by gently heating a lump of butter in the corner of a pan, tilt the pan and skim the froth off the top of the butter with a teaspoon. The froth is the butter solids, can't remember the name, it burns easily so skim it off and you have ghee suitable for frying your onions and spices.
chef u said panch foron... i wonder the depth of spices n condiments knowledge and indian taste u are aware of... i am bengali and hearing that word from you was a delight 💙❤️
Is the cabbage pre-cooked - recipe doesn't specify. In UK we always made extra potato and cabbage on Sunday to make bubble and squeak to go with the cold roast meat on Monday.
1. that smashed potato and cabbage mix, I am thinking that it can allow so many veggies options to add in... green peas some leafy vegetables lil herbs (grated beetroot will change the color but still can be tried with carrot ) and if you can fry some veggies before, like cauliflower etc, which ultimately will be softer, it will open up to the unlimited possibilities.... (but it should not overtake the tikka masala taste) 2. You may use different breads... fresh tandoori nun will be great but if you need to use spoon and forks, other fresh breads/ buns are still good instead of frozen ones, but Ok in a pub if you wanna be quick!
I'm indian and I love the spice box , every indian home has it 🥰
Spice box's matter 😍
Dabba
in medieval Europe spices were so valued that small boxes would be locked and the key would be held by the lady of the manor at all times
I need to create one. Garden garlic cloves help got rid most ants. Power of spice
I'm British and i firmly believe every home should have a dedicated spot full of spices, herbs and seasonings. They bring out so much flavour from food
Creeping towards 50,000 Subscribers. Thrilled you are enjoying the videos. Definitely time for a really intense Q & A once we hit the magic number :)
Hello! Big fan!
Now you're marching into 400k :)
I was born in India but the British way of Indian cooking very much influenced me during my years in college and as a bachelor.
The ingredients are readily available and the methods are straightforward and no nonsense.
Thank you for the delicious presentation yet again.
I don't watch Netflix but if this chef gets a Netflix show I'll watch it.
I know right like I would be making every recipe
Oh that would be the best!!
Folks who have never had chicken tikka masala should know that tikka as a subcontinent culinary term means "pieces" so if one orders CTM for the very first time, don't be shocked that the chicken is cut up. Chef McGrady's version is beautiful indeed. 👍
Now I'm imagining Chicken Tikka Masala but with an entire chicken, complete with head, feet and innards
Why would anyone be shocked by that?
without using fork and knife but with using your hand to dip the naan bread in the sauce and eating with tikka gives you the best flavor. that's how we used to eat back in India.
I saw your delish interviews and also a interview with royal servants and you never aired anything negative about the royal family. I was enamored by your relationship with the beloved princess! Your loyalty and class is so admirable ❤️ thank you for sharing your art with us
I’m a Brit living in California for decades now. This dish looks amazing. Thank you for sharing. My elder son is a cordon Bleu chef now for many years living in Europe..
Panch foron ,this word is a Bengali word ,bengal is in India , panch foron includes ( nigella seed, fenugreek seed ,fennel seed ,mustard and a spice which is called radhuni by Bengalis ) . Your videos are amazing ,.😊
hi... i m bengali.. paanch foron❤️
@@ankeetachakravartty876 I'm a thengali 👍
@@coolbreeze9713 I'm a Svengali.
Thank you for having auto captions, makes it easier to follow. Having recipe in description let's me follow without having to open cookbook.
You are welcome 😊
That looks great! How this Chef doesn't have his own show on the Food Network is beyond me.
He got it right down to Panch Phoran. Mr. McGrady is such a stud.
😂😂😂
True
Very Authentic,
What an exceptional idea. As a Brit living in Oz, I’m gonna try this to have a little slice of home, especially as we can’t travel right now. Great effort!
I’m from Glasgow Darren, just love tikka masala, and your style of cooking great stuff.x💕🏴
Wow, what an amazing pub. Looks just like the real thing in the UK! Indian food is my favourite food as well Darren.
I cant believe these recipes, they are amazing, you are VERY generous to give away all these amazing recipes for free, there is so much value and good times waiting to be had, from your channel! 😍🤩👍🤗
Great to see this. Also great to see London Pride beer - I remember driving past the brewery on the Chiswick roundabout!
I like to imagine the Queen ordering this dish at 2 am after a night on the piss.
Should have seen her face when eating at Mumtaz in Bradford.
The queen eats nothing but oat meal and scrabbled eggs now. She on her way out. Less that a year to go. It's going to be exciting really.
@@lynnkramer1211 does she?
French plating! Stylish and delicious!
Very elaborate recipe
Delicious. .
I just made this and it was amazing! I baked the chicken instead of grilling, since I dont have a grill. Thank you so much Chef Darren!
Baked is more authentic but use the oven set to max temperature. But although it will never reach the temperature of a tandoor (around 1000 degrees F) the smoky taste will be close. A close approximation to a tandoor would be a terra cotta Mexican baking pot with lid. But skewer the chicken pieces on steel skewers and insert them into the baking pot, put the lid on and put the pot in the oven set at max. You have to experiment with this to find the approximate baking time. No one eats boneless chicken in India - meat always tastes better on the bone. Good luck.
Darren , I love the way you do easy recipes , that we all can follow easily ...... this is one I definitely will be doing this week.
My new favorite cooking channel. Can’t wait to try this dish and I’m enjoying watching your channel grow quickly.
Now you are talking, one of my favorites dishes. It's an explosion of flavors in your mouth, yet rich & creamy.
This looks like a fabulous recipe to try. I think I have most of the ingredients !!
Good appetite food,make eat more again the dish.
I was born in England but my parents are Indian and this is quite close to what we have! (we have lots more spices)
Yummy deliriously yummy
Wow great meal fir dinner
Thank U so much Chef 🙏
I've never tried this but I can see why it's your national dish. That looks awesome.
Aaahh...."PANCH PHURON" ❤
I'm sooo happy to see an Indian dish from a culinary veteran 😊
I've never heard of a "bubble and squeak" before but I definitely love the name! It looks delicious.
A true bubble and squeak is basically your left over vegetables from your Sunday roast. It can be pretty much anything but usually it’s cabbage, potatoes (mostly roasted), and sprouts. Peas and carrots are fine too. Stick em all in a frying pan and heat them through (the noises it makes are where it gets its name from) and, lo, you have bubble and squeak.
I'm pretty sure "bubble and squeak" is British terms for Indian naan. As an Indian I can tell u that. It's called bubble and squeak because sometimes the dough is kneaded using soda water for those huge bubbles you see, it also causes the bread to make a squeaking noise when it's torn apart.
@@pointbreak24 errr... did you watch the video?
British people love their figures of speech.
@@1978rharris Thanks for that explanation. I've seen different things called bubble and squeak on the internet but nobody ever said it was already cooked vegetables.
There are various stories on the origin of Chicken Tikka Masala. It is technically not an Indian dish but rather a combination of 2 North Indian dishes, butter chicken and chicken tikka. The story goes that a Bangladeshi chef in an Indian restaurant combined the gravy/sauce used in butter chicken and added chicken tikka pieces to it. He also added tomato puree to give it a more darker colour than normal butter chicken gravy.
Can’t wait to try this recipe! Especially the “Bubble and Squeak” 😆
Though I am not a shy carnivore, I prefer my Indian food to be vegetarian. I worked with quite a few southern Indians and enjoyed their vegetarian food so much that I requested it for my retirement luncheon.
Sir you are just Awesome
You are a great Chef..
Simply and easy to follow
Simply the best 👍👍
Terrific, Darren!!!!!!!!!!!!!!! AS ALWAYS!!!!!!!!!!!!!!!!!!!!!!!!!
This looks SO delicious! I cannot wait to try it! Cheers!
Yummy 😋
Looks wonderful. Will try my hand at that. Thanks Darren. 😊👍
I never heard of bubble and squeak. Looks fabulous!
This and all your dishes look incredible, Chef.
Absolutely fantastic!
Darren, this is amazing 👌🏻 Thank you
Great job done ✅👌👍👍
Oh Darren simply adore Tikka marsala, this looks soooooo good and thanks for sharing... I love lamb boona and always have mine
with a few poppadoms and fabulous mango chutney....
*masala
Marsala is wine
Also, *bhuna
You are my new favorite channel
Wow...Very close to the method of cooking ,I just sent my favourite chicken curry ..I loved the dabba touch ..In Bengali households sometimes the pach Foran which 8s quintessentially a bengali spice is an essential part 8f the dabba .I roast it and then blitz it to add to curries ,chutneys and vegetables raises the flavours to another level.Was completely wowed by the inclusion of Pach Foran .
Tank you very much ! I like your recipe. François for Québec Canada .
Love chicken tikka masala, I can see why it’s so popular. Perfect amount of spice
Depends on the restaurant and how much u prefer rlly
Chilli massala is much spicier, it has loads of whole green chilli sliced in half lengthways. Tikka massala is usually one of the standard menu items, there's lots more tasty curry to be had from the house or chefs specials menu but people tend to stick to the standard tikka, jalfrezi, madrass, korma etc.
Yum😊🎶🌺
Such a treat to watch this, Darren! I am an Indian and Panch Phoron has its origin in the West Bengal state of India and that’s where my family is from and I was delighted to watch you use that in your B&S. We have our own Bengali version of mashed potatoes, where we do add Panch Phoron. So I was amazed! Also, your spice box is the cutest. I simply love how you made the Chicken Tikka Masala, it’s just how we would have it in India. Hope you get to visit India soon ☺️🙏🏻 🌸❤️
No one asked you about your family home, mate. Please don't spam the comment section with irrelevant stuff.
Hey prady....
@@FarhanKhan-qj6ch get lost troll.
@@coolbreeze9713 u are a sad individual
@@FarhanKhan-qj6ch sorry you should not stalk random females on RUclips.
Looks pretty good! I will try it tonight ;-))
Hells bell's! I need to visit the Londoner. Looks like home from home to me.
As an Indian I fee proud that chicken tikka masala is Britain's national dish, but I have a twinge of regret for the Sunday Roast and Fish and Chips
It isn't, its a totally invented claim.
@@snowflakemelter1172 Possible, since I have seen no documents declaring it the National Dish of UK or England.
BTW, your surname has an uncanny resemblance to the Bengali surname, Chakravarty.
Awesome! Thank you!
wow this is really innovative and really unique
Yum🌺💗
Liked, Chef🇬🇧💖❤️🇬🇧
Could this be made with Tofu or a veg chicken substitute? This recipe looks so excellent! Thank y😋u
Looks delicious.....
Great! Just found the Chicken Tikka Masala recipe in your book, on page 96. I notice there's a slight variation, but it's pretty much the same. I'll be sure to make it, when I have more than me at the house!! This year, I'm cooking out of 2 cookbooks and 1 website. The Royal Chef at Home, The Kripalu Kitchen, and learning more about low FODMAP on the Monash University site.
I'd say that from my perspective as an international student lived in the UK, Sunday Roast, Fish and Chips, and Chicken Tikka Masala in the competition of the British national dishes are basically Just Eat, Deliveroo, and Uber Eats in the competition of the British takeaway platforms. The exotic boi outstripped the targeted and reputationally questionable one, while the most ancient one with most flexible variations still prevails, and the traditions underlying all of them were either from Denmark or a place famous for its foreign immigrants.
In my opinion fish and chips doesn't deserve to be the national dish, unless you got to a sit down nice restaurant which isn't the place to really eat fish and chips you just get soggy nasty frozen fish and nothing has much taste. The real food of the UK is curry, it's definitely the best place to get it outside of India.
@but ton you're joking right? The tikka masala is literally a UK invention.
but ton and David Chicken tikka is an Indian dish. The masala sauce was added to satisfy the desire of British people to have their meat served in gravy. So u can argue where it’s origin is from but one thing for certain is that in India - south where I live - we don’t have chicken tikka and korma so it may be a North Indian thing which then traveled to the uk. All in all both dishes are great lol
@@ishnag9656 it was created by Indian chefs whilst living in the UK
I still prefer a Sunday roast, also wouldn't say tikka masala is britians no1 based on a survey of a few thousand people.
I know the English have an affection for Indian food. As an American I've never tasted anything Indian. We love our Mexican! Now that you're a Texan, what do you think of this yummy, equally spicy & ancient cuisine?
So satisfying to watch him perfectly make food and give history on the dish or his extraordinary life, I'm addicted 😁
Looks great.
SUGGESTION ... YOU COULD ADD SUGAR LITTLE BLACK PEPPER AND GENEROUS BUTTER TO THE MASALA SAUCE ALSO ADD MELON SEED AND CASHEW PASTE AND SIMMER FOR 5 MINUTES BEFORE ADDING THE CHICKEN ...
THAT TASTES HEAVENLY ... TRY IT
Love bubble and squeak using left over vegetables and mash from a Sunday roast with a couple of fried eggs on top! Will definitely be trying to recreate this dish, it looked incredible!
Looks very tasty!!!! Awesome
You are wonderful. But, Panch Foron should have Radhuni. Since it may be difficult for you to get hold of it, try replacing it with Celery Seed. That is the Bengali Panch Foron. Also at the end you used Mint chutney, not Mint Raita (unless of course that is what is called Mint Raita in UK).
Always wanted to know, historically, when did chillis enter Indian cuisine - given chillies are originally from Central America
Sir, india is a diverse country with a huge variety of dishes. But when it comes to indian food its only either butter chicken or tikka masala and naan bread or biriyani....
I would request you to show here in ur channel, the various kinds of indian food as well like sweets and fish dishes from bengal, south indian varieties, pav bhaji from maharashtra and also the thalis of Rajasthan and gujrat.......
I think that would be really fun and also letting people around the world know about indian cuisine.
Btw I love ur vids and keep waiting....😍😍😍
Do take regards and stay safe....🙏🙏
PS: I am from India, from Bengal.
Chicken Tikka Masala is actually a very british dish, even though the flavours are borrowed from India it has become a staple in british food, hence the video!
There's a handfull of standard currys in most takeaways/restaurants but there's usually a house specials menu and a chefs recommendations one too with a load of other dishes on there from all over the place. I'll have anything with chilli in it, Naga curry, chilli massala, I usually stay away from the standard curry though I do like a spicy balti.
@Tom Edwards It's a well known fact that chicken tikka massala is a curry invented in the UK.
I love seeing the Shiner Bock barrel!
Amazing!
Darren, make more of these British dishes! This is exactly why I subscribed to you! Hope to see more of these similar dishes. Do you have a take on a Beef Wellington by any chance?
It's been three years since Chef McGrady made this video. I looked up The Londoner in Colleyville. It's in Texas as I am, and it's a mere 400 miles away, I estimate. Texas is a big place. It still has Chicken Tikki Marsala on the menu.
Hey Darren! Fab video, loved it. Can I please just ask did you miss a spice or am I losing my mind?
At around 08:04 when you go for the Turmeric you then go to the Paprika but miss a spice in one of the dishes, what spice is this?
Thanks, Jake. ❤😁👌
It could be garam masala powder, or you could add black pepper powder too
Yep, he covered that 5th one.
I love the Londoner!
Champion Chef
I'm heading to England tomorrow, and I'm hoping it's possible to get Tikka without ANY cilantro. Please, someone, tell me it's possible!
That looks absolutely delicious!!
Didn't realize bubble and squeak were primarily mash potatoes. I have to say, that looks damn good.
Isn't the garlic supposed go in like 30 seconds before the tomatoes?
Tikka Masala! that is very true, In England we love this!
WELL YOUR THE FRIGGEN MAJORITY THE ENGLISH HAVE BASICALLY GIVEN YOU THEIR COUNTRY!
Is the chicken spicy? It looks so good!
I guess the tikka masala is a relative of the Murgh Makhani, or butter chicken. Butter chicken was invented in Peshawar by a guy named Kundan Lal Gujral, which is now Pakistan after 1947. There are claims that it was invented by a chef in Glasgow. From what I know, Tikka masala has made it to India. But UK and India has different ways of preparing the dish.
Relatively easy recipe to do!
It's a beautiful dish chef. I like the new backdrop and hearing from the customers. Good work! Cheers!
YUM!!!!!
I guess when you are a chef at the Buckingham palace you don't even have to think about ideas for your RUclips channel... lol.. the recipes cooked for the royalty peppered with the various stories about the times he spent at the palace.. wow
You are AMAZING! I agree, you need your own Cooking Show! You are a great presenter!!!😁😁😁😁😁
We also use ghee instead of oil it is a kind of Indian butter it gives it a really nice flavour.
Ghee is clarified butter, it adds a nice texture as well. You can make it by gently heating a lump of butter in the corner of a pan, tilt the pan and skim the froth off the top of the butter with a teaspoon. The froth is the butter solids, can't remember the name, it burns easily so skim it off and you have ghee suitable for frying your onions and spices.
This seems like a great recipe to get your kids to eat cabbage and other veg where they'd usually turn their noses up!
chef u said panch foron... i wonder the depth of spices n condiments knowledge and indian taste u are aware of... i am bengali and hearing that word from you was a delight 💙❤️
Yeah, listening to him say that warmed my heart (im Indian).
Love it Darren, But surprised in that sort of kitchen your not cooking the chicken over a flame grill?
Very happy to see Indian dish on ur episode
It’s from Scotland it’s English food not Indian look it up
@@louisbeerreviews8964 stop claiming curry as yours dummy any curry is Indian
I only regret discovering Indian spices/foods this late in life...also Korean, Vietnamese & real Cajun dishes...
Is the cabbage pre-cooked - recipe doesn't specify. In UK we always made extra potato and cabbage on Sunday to make bubble and squeak to go with the cold roast meat on Monday.
Saw Shiner Bock and got confused. Then you said in Texas! Interesting place to make Indian/English food
1. that smashed potato and cabbage mix, I am thinking that it can allow so many veggies options to add in...
green peas
some leafy vegetables
lil herbs
(grated beetroot will change the color but still can be tried with carrot )
and if you can fry some veggies before, like cauliflower etc, which ultimately will be softer, it will open up to the unlimited possibilities.... (but it should not overtake the tikka masala taste)
2. You may use different breads... fresh tandoori nun will be great but if you need to use spoon and forks, other fresh breads/ buns are still good instead of frozen ones, but Ok in a pub if you wanna be quick!
Fantastic Darren