Chicken Curry Recipe - Sort of a Tikka Masala...
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- Опубликовано: 2 июн 2024
- Chicken Tikka Masala Recipe - Sort of... Glen And Friends Cooking
People are probably going to argue about the 'origin' of this recipe - Mostly because that's what humans do; Argue. All I can tell you, is that on our travels through India; this dish was on the menu called Chicken tikka or chicken masala all made essentially the same, with slightly different spicing by region. It's origins are most likely in the Punjab region, and not Glasgow or anywhere else in the UK.
Chicken marinade:
500g boneless chicken, cut up
Pinch salt
1 mL (1/4 tsp) turmeric powder
5 mL (1 tsp) Kashmiri red chilli powder
5 mL (1 tsp) coriander powder
2 mL (1/2 tsp) garam masala
60 mL (¼ cup) plain yogurt
Gravy:
2 green peppers, chopped
2 mL (1/2 tsp) cumin
3-4 green chillies, sliced
15 curry leaves
2 medium onions, chopped
10 mL (2 tsp) ginger garlic paste
Cashew paste- 12 blanched cashews
Pinch turmeric
5 mL (1 tsp) Kashmiri red chilli powder
2 mL (½ tsp) coriander powder
2 medium tomatoes, chopped
250 mL (1 cup) water
Handful crushed Kasuri Methi
Method:
Heat a pan and add 2 Tbsp oil.
Fry the marinated chicken pieces 5-6 mins, 2-3 mins on each side .
With the chicken still in the pan, add the green pepper and fry a couple minutes more.
Remove and set aside.
Heat oil and add the cumin
Then add the sliced green chillies and curry leaves, give a stir and then add the chopped onions.
Mix and fry on medium heat for 7-8 mins till light brown and then add the ginger garlic paste.
Mix and fry on low heat for 2 mins.
Now add the cashew paste, the spice powders other than garam masala powder & kasuri methi.
Add a splash of water and mix and cook on low heat for 2-3 mins till oil separates.
Add the chopped tomatoes and a pinch of salt and mix and cook on low heat for 3-4 mins.
Now add the fried chicken and green pepper pieces and mix and fry on medium heat for 2 mins.
Add around 1 cup (200-225 ml) water and cover & cook on low heat for around 12 mins
Now add garam masala powder & kasuri methi.
Mix and simmer for 2-3 mins.
Garnish with chopped coriander leaves and serve.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
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0:00 Welcome
1:15 Recipe Starts
1:50 Marinate the chicken
2:20 making the gravy
8:47 tasting the chicken tikka masala
12:10 Hope Air
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People are probably going to argue about the 'origin' of this recipe - Mostly because that's what humans do; Argue. All I can tell you, is that on our travels through India; this dish was on the menu called Chicken tikka or chicken masala all made essentially the same, with slightly different spicing by region. It's origins are most likely in the Punjab region, and not Glasgow or anywhere else in the UK.
I think this might be a case of terms shifting meaning in different geographic locations - the people making claims about the UK "chicken tikka masala" might actually be correct: the dish served widely in the UK is a completely different one from this, and quite distinct (tandoori grilled chicken served in a heavily sweetened coconut cream sauce with enough bright red food dye to kill a horse)....it's *kind* of Indian in the same way Chop suey is Chinese. Whether this variation was actually invented in the UK I have no idea....
I’m wishing I could put my hand through the iPad to get to your saucepan.
When all Glen can do is chew and wave his arm you know it is good.
Yes, when Glen bounces and doesn’t speak for a second, And when Julie eats more than a bite or two, you know it is GOOD!.
Glen, you always disparage hothouse tomatoes. I agree that peak summer field tomatoes can’t be beat, but we can still get flavourful hothouse ones here in Toronto. I don’t buy the “full size” ones. I use the smaller stuff like “cocktail”, “campari”, and all the many good cherry tomatoes instead. Especially if there’s no long slow cooking involved. And I read recently that the soapy cilantro flavour that many people get is neutralized by cooking.
Love these new curry recipes. Love anything with good leftovers for that matter! 💕🇨🇦
To me and from what I was told by an Indian gentleman I took care of and had to cook for, tika masala is tomatoes and dairy... jalfrezi has peppers and butter chicken is ... well, butter or ghee. The different names come from the different regions and can change from village to village not just region. I many areas of India they just call it tika masala because that is what most travelers are used to hearing.
I really don't care what it is called, it is still amazing no matter what.
I love how helpful you are. "If you're in the Toronto area, Blue Sky has it . . ."
Don't be scared off by the Kashmiri Chili powder. Kashmiri chili powder is known for its vibrant red color and relatively mild heat compared to other chili powders. It is commonly used in Indian cuisine primarily to impart a rich color to dishes without adding too much heat, making it a popular choice for those who prefer milder flavors. The flavor of Kashmiri chili is distinctive, often described as slightly smoky with a subtle heat, which differentiates it from regular red chili powder that tends to be hotter.
Like I commented in his chic pea curry video, find a good curry powder mix and a garam masala mix and you'll be all set. There's a good garam masala on Amazon thats not too expensive and a little goes a long way.
One of my favorite recipes! Always great to see a new variation of it, as I'm pretty sure every time I make it it's a bit different anyway (depending on my mood or what I have on hand). Sometimes I even just make a whole batch of the sauce, puree it, and freeze it, and then add the chicken or paneer if I want a quick dinner. It's a great recipe base, and always so delicious!
That’s a great idea! I’ll have to try that. Thank you!
I liken Indian cooking to Cajun cooking here in the US; everyone has their own recipe and swears *theirs * is the best. 😂 It takes a little experimentation to settle on one's own favorite balance.
Very nice recipe yummy Yummy 😋
Looks good, definitely worth a try. You guys are lucky living in a large cosmopolitan city with specialty ingredients available, and its nice that you give options and substitutions for those of us not so fortunate.
I've totally fallen in love with Kashmiri chili powder. I put it in anything where I want a bit of a zing. Sauted vegetables, noodles, anything. I love the fruity/floral flavor of it. Not harsh at all like some other kinds of dried ground pepper powders can be but with a nice zip.
I've been making Indian food for a few years now and making a special trip to a spice store to get dry fenugreek has really stepped up the flavor! Gives it that authentic depth you get in good Indian restaurants. Next step is to find an Indian Grocery store in Houston to get some curry leaf.
Nice. thank you Glen.😊
Thanks Glen, I made this recipe along with the chickpea curry from that other video, served it with basmati rice & naan bread as well. What a feast! I think it was a hit with everyone! Thanks for the recipes!
Very nice. Thank you.
Love LOVE this channel .. Mm .. Mmm!
I much prefer the taste of yellow and orange peppers to green, so I approve of the sub.
I like it. Especially making cashew paste in a mortar. So many cooking shows would tell you to use the blender! I've used a mortar and pestle for many things since I bought one. I recommend getting one, not only for everyday use or for recipes, but for that sudden moment when you think, "This needs a little something extra."
I love those deep pans!
Wish I had a couple.
Continue to love your shows!
And I'm doing this recipe!
This looks great. I think this is something I'll make soon.
Hello from Winnipeg! We love your videos. Have you ever thought of doing a comparison video of toasted spices vs non toasted in a recipe like this?
Or when to toast and when not to toast...
luv India cuisine so fragrant full of flavours yum
I love Blue Sky as well! They have a cornucopia of seasonings from the far reaches of the world!
👍👍👍👍👍
6 months, nice. i feel like if I miss a day of work I'm setting myself up for extra when I get back. I don't want them to think they can do without me in today's job climate 🙂
Ever found the Ugly Brown peppers? I had them in the bag, once. Oh my!!! They are like candy, so sweet!!
I've been on an Indian food kick for the last couple years. Going to try this tomorrow night!
I apologise if you are sick of being asked this queston; have you and Julie ever thought of writing a book about your travels? You both seem to be a very busy people, so it may be an impossible thing to do at this time in your lives. If you ever do, I would buy it in a flash. Thank you for this channel.
Such an interesting order of adding ingredients. I'd love to know the region where this came from, the regionality of Indian food is becoming extremely interesting to me - a few decades after cooking Indian at home.
ill bet that smells incredible
When you see the dancing bobble head dolls, you know it must be wonderful, she said as she ate her instant oatmeal.
do you have a recipe for saag paneer? family loves it, despite the looks.. lol😂
🕺🌟🌟🌟🌟🌟🌟🌟👌👍🚶
I happened to notice curry leaves at my local asian grocery store, a Viet Wah.
10:47 ...So mouthwatering !! There are more than 500 ways to make Chicken or Meat Tikka masala depending on Spice mixers . Afghani Naans are best source of Carbs & High Fibres bc they are mega brown pita bread . U can use Afghani naans on Soup . Yummy ...
The recipe we like best is “Curry Stand Chicken Tikka Masala” on the All Recipes site. Tons of different spices and absolutely sublime. Also quite a production in our tiny kitchen. You’re lucky you got to travel to India and enjoy everything first hand.
Can you substitute unsalted, unsweetened cashew butter?
I have yet to try anything with curry in it, probably because I don't know of any Indian restaurants in my area and always heard it was spicy. If given the chance though, I would try maybe this dish and your chick pea dish. Both looked really good.
Can I suggest if you're worried about the spice level, you only really need to worry about the chili peppers or powders - everything else just adds flavour, not heat. You can leave out the heat or just use less if you're sensitive to it. There are lots of spicy Indian dishes, but if you're cooking at home you can do whatever you want.
Hmm random thought, would liquid smoke be a workable alternative to a charcoal grill. I might try it out some time.
Why does the sun comes in when you are cooking supper????
I like the large pan that looks like a cross between wok and stock pot.
Wal-Mart has cashew butter it is delish and not expensive.
Thank you.
Question Glen. What is the difference between Kashmiri Chili powder and regular? Are they interchangeable? Thanks.
Kashmiri chili powder is a relatively mild chili pepper and has a depth of flavor. American chili powder can vary on the heat depending on the brand but usually has mild heat. It also has other spices in it (cumin, oregano, garlic powder, onion powder etc) substituting one for the other will give a very different flavor.
Regular Chilli powder is spicier than Kashmiri Chilli, if you want bright red colour with no heat use Kashmiri Chilli, most of the tandoori stuff use Kashmiri Chilli powder to bring bright red and people think it's spicy.
"Chili powder" is actually a mix of spices. Kashmiri is a single spice of powdered dried pepper. If you have to substitute, use paprika but the taste will be a bit different. If you can find it, give Kashmiri a try. I really love it. You can find it in Indian grocery stores.
Having had both fresh curry leave and then drying it after, can you compare how different fresh vs dried is?
Glen, what do you think of sumac spice?
I really like it! I smoked a pork loin /b roast yesterday and sumac was in the rub mix.
You know where else Sumac is good? Sprinkled generously over hummus, on top of olive oil drizzle. It adds a lemony-tartness without thinning the humus as would happen with fresh lemon juice. Use in other dishes as you see fit similarly, for some tartness instead of lemon juice.
I had a similar experience my first day in India. In the restaurant I ordered a combination I had eaten many times in UK. The waiter was very polite , but basically said NO, those don"t go together, you need to try this or that combination.
I had read that Chicken Tikka Masala was invented in an Indian restaurant in Glasgow.
'Invented' is a strong term - it's based on 100s of recipes that are all essentially the same cooked across India and Pakistan. All called Chicken Tikka or Chicken Masala in India.
Many "classic" Indian dishes were developed in the UK from the influx of Indian spices at the time, then brought back to India with the British there.
I think the channa (chick pea curry, as we Guyanese call it) video dropped already.
One can experiment with some of the ingredients, but for heavens sake dont add noodles, hahaha
Glen do it in the air fryer!!! Game changer.... Keep up the good work 👍
I really wish that they wouldn't so consistently sort out the green and ripe peppers in the number 2 peppers. There's enough of us in the family that I can buy a pack of each, but I shouldn't have to!
This is not about Indian food. I just watched a Who Do You Think You Are episode anout a woman in the UK descended from aristocracy and weakthy Americans. Turns out her American side is descended from a man who made Royal Baking Powder a global brand. His family started in Ohio (where I live) and Indiana and he took his ideas to New York City. There you will learn that yeast is fussy, extra, full on prima donna, high maintenance whereas baking powder is "whatever," "bring it'" "I got this." Also her American family is descended from the first woman of Dutch settlers to be born here. Its an amazing episode. Here's the link: ruclips.net/video/HkbhMRDDWsI/видео.htmlsi=F2fV5CX3NVY31H3w
is that a kid/baby in the background at 9:42 ?
Probably Chicken.
can this be considered a portuguese dish because of the cashew NUT paste? 🤪 after all, cashews are not native to india; they are from brazil
It could be considered Spanish because of the hot peppers and tomatoes - but yes, Indian cooking as we know it today is a lot like European cooking as we know it today. Borrowing many 'New World' fruits, vegetables, nuts, spices and herbs, that were unknown before the 1500s - 1600s.
Post Columbian exchange the entire culinary world shifted.
Glen, I know we don't have "smell-o-vision" but this recipe I could almost smell.
When you buy tomatoes from the store, leave them on the counter..they will ripen and taste much better..don't refrigerate.
Could someone explain what he said? It sounded like "fresh fenoogreek" lol i have no idea what he meant
Fenugreek. Fairly common in Indian, West Asian and North African cuisine. The seeds, whole or ground are probably more available than the leaves.
I did say fresh fenugreek - Trigonella foenum-graecum - Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens)
Englands national dish whoop ❤
Next time you debone your chicken, lay your skins out flat on a baking sheet , heavily season them with Montreal steak seasoning and bake them in a 420 oven. You'll have to pour off the schmaltz once towards the end to get super crispy skins.
There's a couple of chicken stew recipes that I make - I'll save the skins for that very purpose: ruclips.net/video/i06_qZzEJPM/видео.html
I have tried to usse so many different brands of jarred garlic and they are all revolting. I can always taste when someone's used it - it's just awful. You cannot beat fresh bulb garlic
Jarlic doesn't have any allicin left in it!
Hi Glen. Have you thought of installing an air fryer in your kitchen & doing some recipes with it? Enquiring minds want to know. 🫣