Chicken Tikka Masala (Indian Restaurant Style)
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- Опубликовано: 30 июн 2015
- ** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. **
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
Author Website: www.mistyricardo.com
Non-UK Orders: Free worldwide delivery from www.bookdepository.com
Kindle versions also available at Amazon (UK & worldwide)
Chicken Tikka Masala, a famous dish originally created in the UK by Indian Restaurant Chefs to satisfy British customers cravings for mild yet saucy curry. Mild, Creamy, Tangy, and usually Red in colour. Absolutely delicious.
Misty Ricardo's Curry Kitchen
Website: www.mistyricardo.com
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Hi Ricardo, thx a lot for your fast and comprehensive answer. You describe exactly what I was afraid of. I will definitely cook 3 single portions. Once again thx for your great recipes.
Made this for the first time tonight. Amazing! Thank you so much.
This looks amazing, just bought your book and am looking forward to giving it at go.
i really like this style of cooking video.. just getting on with it, and showing how it's done! love the pop-ups along the way to explain what things are. and just shows that you can make a masterpiece in under 10 minutes. will defo subscribe for more of these videos.
Loving This Recipe Fella. Amazing Taste.
it is absolutely delicious
looks delicious.
Thanks MC, we love this one, cooking it now....
Looks stunning!! Damn I want a curry now.
Great vid! Thanks between you and Al my Indian cooking has blossomed. Can you please do some veggie dishes like Aloo Ghobi?
Great video this looks amazing. What’s the best way to keep these curries warm if you have a curry night and make like 4 or 5 different ones or do they reheat ok
I bought 2 of your books and i love them!!!
We only have 2 indian restaurants in carinthia and both are realy not good...
So i have to cook it by myself 😄 and your videos and recipes help me alot!!
Thank you 👌
I know what a good restaurant Chicken Tikka Masala should look like.. and it's exactly like this! I'm pretty sure this will taste like it should too. I'll try making it at some point soon. Cheers for sharing!
Got round to cooking this yesterday. Made the base gravy, spice mix and marinated the chicken tikka in the morning. Barbecued it in the evening and enjoyed an al fresco supper with the family. It tasted phenomenal! Absolutely up there with the best tikka masalas I've eaten anywhere! I now have a freezer full of base gravy, like bars of curried gold - I'm a rich man! Thanks Misty Ricardo - you're the man.
Wow what a compliment, thank you. Bars of curried gold - I love that. My books are available from www.mistyricardo.com (paperback) and Amazon (Kindle).
How did you make the base gravy - what recipe?
@@ameliachloe6414 I followed the recipe from the MR Base Gravy video.
Misty Riccardo I am a great fan of yours follow and have all 3 books I am going to try this and roasted on a whole leg of lamb this weekend for my family. Love your channel keep them coming.
This was one of the best recipes I’ve seen here on RUclips. I like my tikka masala sauce to be a balance of red and creamy. Not to knock ppl that add a lot of tumeric but this recipe looks the most authentic to the best Indian restaurants. Looks amazing. Cheers!
Most Indian restaurants use a ‘masala sauce’ from which they make every tikka masala
Perfect!
Thank you so much Richard for all your hard work it is really appreciated.
Much appreciated
Looks very tasty! I'm going to make this for dinner right now. Thanks for the recipe.
Great. Please report back.
X
thanks. cooking it now
Amazing! I cooked it today and it turned out delicious. Thank you very much for this recipe.
+Alžběta Jačková Hey 👋 thanks. Glad it was a success.
@@MistyRicardo hi what is mix powder please ?
That looks insane 💕💕 am going to make the paneer version tomorrow yummy 🤤 ✨✨✨✨
Made this tikka masala a few times now, along with your ceylon and jalfrezi and I can honestly say that the results are astounding, thank you so much Misty Ricardo.
Hey John. Really pleased you like it.
Very tasty and simple enough to make , Cant praise you enough. This is awesome thank you :) Do you have a recipe for mushroom rice or similar?
Thanks very much! I have a few fried rice videos, which you can get some ideas from (add or substitute with mushrooms): Special Fried Rice: ruclips.net/video/7OGfNqUTt8I/видео.html, Biryanis: ruclips.net/video/Z53ZusjXNT8/видео.html, ruclips.net/video/4xRQ05Lah0E/видео.html Lemon Rice: ruclips.net/video/QAXui6LPDy0/видео.html
Made this for my daughter and self last night omg excellent
Great video, this is a true BIR style takeaway recipe. 👍🏽
Thanks.
I can't believe how simple that was. I'm gonna make some for dinner today!
Looks soooo good!! What is the base gravy?
brilliant curry thank you
Thanks. Coincidentally, today 24th May at 5pm UK time, I’ll be live streaming tikka masala. Hope to see you in there.
My go to recipe everytime turns out amazing! Recently become a vegatarian and did this with quorn fillets and cannot tell the diffrence!!
Might try this one tonight
Hi Richard, I've made this 3 times now, and it's been a smash! I used the left over pilau rice last night in your special fried rice, with your Punjabi staff curry recipe, and that was also superb! Thank you so much, I've been cooking curries now for years, however, nothing like these! I've purchased your Curry At Home, volumes 1 and 2, so I can learn and improve. Thanks hun, xxx
Hi Michelle. Thank you very much for the nice words, and for buying the books. Come and join my Facebook page if you aren’t already on there... facebook.com/mistyricardoscurrykitchen 🙏
I made this a couple of times and I have to be honest, I switched over to Als tikka masala. This one had a really harsh flavour that I didn’t enjoy, it wasn’t until I’d forgotten about what your book says about different tandoori masala brands. I have a big bag of Heera tandoori masala so that’s what I use.
Today I gave it another shot and reduced the tandoori masala powder from 1 + 1/2 TBSP to 1 + 1/2 TSP and it made a big difference. Was delicious anyway!
Wow sarap yan ah color pa lang.
The Chicken Tikka Maala was Pukka Misty Ricardo , I enjoyed it so much i had to make it the following day, keep up the good work i have now subscribed to your channel & i will be tasting & cooking more of your recipes , Thanks Jim.
That's really good to hear, James. Let me know how it goes.
Fantastico. atb Gary.
Been looking for this recipe for years! My local curry does this very well but I think that the mildness makes it all too easy to eat by the pan-load. I want to combine this with the traditional indian heat! Thank you very, very, very much! this video is priceless to me
Pleasure to be of service. I've recently written two paperback books, INDIAN RESTAURANT CURRY AT HOME VOLUMES 1 & 2. Check them out at www.mistyricardo.com. Available UK and Worldwide.
@@MistyRicardo fantastic books I must say
What’s base gravy and where can u buy it from
Can you tell me the base gravy recipe please that your adding.
I'm looking on amazon for some coconut powder. Is it coconut milk powder or coconut cream powder? That's the only options I can find
This style of cooking has completely revolutionized our curries. Now they taste like curry bought from the local curry house. Great. What is also very new is how quick these are to make (though base gravy etc is prepared in advance).
Thanks. There is some prep involved that's for sure but you can minimise that somewhat. My latest book, Curry Compendium has a 30 minute base gravy.
@@MistyRicardo Thanks for what you are doing here. The authentic taste has always eluded me. Hairy Biker Currys book was great when we got it 3-4yrs back - we wore it out. But the dishes never tasted authentic. I had assumed it was the lack of ghee or something like that, but I was wrong - its appears to be all in the high heat and caremelization. Really important to have every thing prepared in advance and to hand (spices mixed together for each stage, etc)
I think your stuff is unique, and I love the way the book links to RUclips. Thanks again!
Hey I have to ask. Why do you add the tandoori masala with the base and not fry it off at the beginning with the other spices in the oil? Is there a reason? Or does it not matter either way?
I always thought it was key to fry all the dry spices in oil at the beginning. Wonder why this one differs. Thanks
instead of powder can i just used coconut cream?
where can i buy the coconut and almond powder thanks
Just finished eating this, made the base gravy and the chicken tikka last night, been waiting to do it all week and it was worth the wait can't wait to try another recipe next, keep up the good work
Fantastic, thanks. Did you follow the recipes from my book ?
@@MistyRicardo I followed the receipes off ur channel but I will be buying your book
Looks nice misty when you get a chance could you do a balti recipe would like to see your take on one of them
Thanks Craig. Take a look at my Karahi video... Closest recipe to a Balti so far. Balti plans afoot but won't be for a while. ruclips.net/video/51kRvassQrQ/видео.html
What red food colouring do you recommend? It looks like a powder. The one I have is for cakes and is a liquid
You could try using liquid colouring. I’ve always used powdered food colouring from Asian supermarkets.
Can I just say misty that I've cooked around 5 of your recipes and also made the base gravy and onion paste, superb. taste so good eveytime. If you did a paperback book instead of the digital i would 100% buy it.
John Frost thanks John that’s good to hear. A paperback is coming.
Brilliant, well I will be purchasing that when it's available. Any dates for it? I'm doing your tikka masala tonight for me and my wife.
Haven't decided on a date yet. Still a lot to do. It will be this year for sure.
Enjoy the CTM.
Now you are a God!! I chose to make yours just by the look of the pan well used-Thank you so much for sharing your recipe and cooking guide, Easy to follow and trust me I cooked this for 7 people who seriously love Masala and they rated this best ever and that was from restaurants 10/10 and a fraction of the cost. They want me to make it loads now again Thank You!!!! Much Love from the UK
Ricardo do you any vids on how to make a Keema naan please-Thank you.
Thanks very much, and I’m glad you appreciate the recipe. I don’t have a Keema Naan recipe BUT I’ve written two paperback books, available from www.mistyricardo.com. Check them out. Sold over 3000 in less than a year.
@@MistyRicardo Ok thank you I will defiantly be buying one :)
Love that red color! It probably discolors your internal organs, but it looks brilliant ha. Essential for a BIR tikka masala.
Got your new book yesterday and this will be my first recipie as the wife loves CTM, should i make the base gravey the same day aswell as the chicken.
It's easier to do them on different days. Completely up to you.
@@MistyRicardo Also i have 4 adults and 3 kids altogether on Saturday, im just reading about upscalling in your book but am a little confused. Should i do x4 the normal recipie and add the base gravey little at a time like you suggest. BTW im doing CTM
Scale all the ingredients up according to the tables. See the Chicken Madras 4-6 recipe in book and on RUclips for example of technique.
Well, I found you on google when I was looking to make me and my girlfriend an amazing meal. I made your mix powder and then the base gravy. Once I had finished them. I created the curry in a slow cooker. I must say this is the best curry I have ever tasted thank you so much you inspire me to cook more amazing curries. I cannot thank you enough for this recipe. This was also the first meal I've ever cooked properly!
Glad you got good inspiration. Plenty more videos on my channel. I've published an eBook which you can buy from www.amazon.co.uk/dp/B079WJSNWZ if you wish.
I am planning on doing so thanks so much.
if this is the first meal you've ever cooked properly your opinion really doesn't matter much :/ total noob.
@@u235u235u235 EVERYONE'S !! opinion counts? even yours? Low in value as it appears to be???
@@rogerthedodger5558 who said his opinion doesn't count?
would this work just the same doing two portions in one pan? IE double the recipe or would it be best to do it in two batches? thanks. nice one I am going to try this, just need to order the coconut milk powder 🍛
+LR Gamer For CTM yes you can do double portion. Wider frying pan, and don't be shy with the heat. It's coconut flour/powder, not coconut milk powder for this recipe.
+MistyRicardo apologies that's what I meant. thanks
Made the base gravy yesterday it is spot on. Making CTM at the weekend.
A question_ if making the sauce the day before serving it would it be better to leave out the cream until reheating it the next day?
Thanks for a great source of information Misty, your books are fantastic.
Thanks, yes it’s better to add the cream when reheating. Keep an eye on the salt levels in the CTM.. some tandoori masala brands are very salty.
@@MistyRicardo Thanks for your quick reply Misty and tip about the tandoori masala .
Hello, sir. Can I use beetroot powder for colouring? If so, is it the same quantity (around 1/8 a tsp)? Thanks!
Yes you can. You'll need quite a bit more of it than red colouring powder - keep adding some until you've got the colour you want.
Hi how can i make the base gravy and the mix powder? And instead of using powder coconut can i use coconut milk ?
Hi. I’ve made videos for the base gravy and mix powder... search my channel. Yes you can use coconut milk instead.
Wat does mix powder mean here???
1...Can I blitz unsweetened dessicated coconut as I cannot find powder. 2...Can I use ground almonds in place of almond powder....Thanks
Time to knock up another Misty special! Wife loves this one
Enjoy. Do you have my books by the way ?
MistyRicardo
No I haven’t. I always use your RUclips channels
MistyRicardo
Just bought your new book Misty. Volume 2. Thanks for making me look good in the kitchen and of course helping me really enjoy making amazing food and mixing so many incredible spices. I just got fed up one day not being able to make a curry at home anything like what we enjoy in our local curry houses. Now I have the best of both worlds!
Just made this curry for my wife, she loved it! She wanted it to be a little sweeter and redder in colour next time.
Great. Just add more sugar and extra food colouring. Thanks.
@@MistyRicardo hi again mate, I just cooked another Tikka Masala and again, it's great. I also did your madras recipe and the tandoori chicken on the bone, which also turned out great. Unfortunately its popularity is spreading through my family and I have been informed that I have orders for at least 8 portions of tandoori chicken starters, 2 chicken madras and 6 chicken tikka. How should I go about cooking all those?
my mouth started to water when the cream went in. !!!!
+Andrew Waterhouse I hope you make it and taste for real.
Chilli chicken tikka masala is my favourite . but close I add 1/2 teaspoon of chilli and 5 chilli's cut lengthways very nice
Thanks for sharing
Thanks for all your videos, MistyRicardo! I made this the other day, and it was the best chicken tikka masala I've ever had. What kind of pan are you using? Is that aluminium?
+Nikolaj Andersen Thank you Nikolaj. Did you manage to find all the ingredients locally. Where about in the world are you ?
+MistyRicardo I'm in Copenhagen, Denmark, and while you can get some of the stuff in the supermarket, it's much cheaper and easier to go to an Indian/Pakistani grocery. They're not all well stocked, but if you know where to go, you can find pretty much everything you need.
+Nikolaj Andersen That's good. You're fortunate as am I. I assume you used the base gravy. Have you tried any other recipes ?
+MistyRicardo Yes, I used your recipe for base gravy, as well as for the mix spice. I'm not sure if I got the gravy right, it tasted a bit bland, but then again it's not a dish in itself, just a gravy, so I guess the taste shouldn't be too strong, or all the dishes will end up tasting like that.
I cooked your aloo gobi matar last week, which also turned out pretty well. I've never had that before, though, so I'm unsure what it's supposed to taste like. In fact, I very rarely eat vegetarian, but I want to start doing that at least once a week, and it seems to me Indian food will play a key role in that regard, as the spices add a lot of taste, even without meat.
I'm looking forward to trying out more recipes, but haven't decided what to go for next.
Nikolaj Andersen Thanks, Yes, base gravy is supposed to be quite bland. It's what happens to it in the frying pan that matters... reduction and caramelisation into deep sweet umami flavours.
Hi Ricardo,
first of all: real great recipes you show us, fantastic. Just a question to be sure: if I want to cook 3 portions may I just multiply all ingredients by 3? Maybe a little bit stupid but I want to get it perfect, thanks in advance for your advise
Hi Gerhard, that's a very good question. Some ingredients don't scale up uniformly, and a lot depends on the curry you are tried to scale up. Generally speaking, the best flavour in BIR curry comes from cooking single portions on high heat (as you can see in my videos). Adding more ingredients and/or using a bigger frying pan on the same heat source lowers the maximum temperature you can get, and hinders the caramelisation process. Having said that, there are a few curries where that doesn't matter SO much: e.g. Korma, Pasanda (cream based sweet dishes), and to a certain extent Chicken Tikka Masala.
If you really must make a 3 portion single cook attempt (rather than single portion x 3 times), I'm sure you can get a good tasting curry out of it. As a rough guestimate, all ingredients x 3, except for GG Paste (x2.5), Mix Powder (x2), Chilli (x1.75 if using), methi (x2.5 if using).
+MistyRicardo Having just made this the way that I did on Monday, I can see where you're coming from. I made a double batch by doubling all the ingredients. It was cooked in a wok, which didn't have much of a "bottom". The only problem for me was that the coconut powder and almond powder dried up nearly the entire curry real quick, requiring numerous ladles of gravy to thin it out. The curry then proceeded to splatter quite a bit. Any tips on how to avoid that? Issues aside, it was a great curry!
+Nathan Blalock No ideal solution to the splatter. Use a splatter guard (one that allows steam to escape) and/or use kitchen foil to cover areas within the splatter range. In any case, get used to cleaning up after every cooking session. Glad you liked it.
+MistyRicardo As far as keeping the curry from drying up when adding the powders, do I just add as much base gravy to the curry as I need to thin it out?
+Nathan Blalock Yes. Little and often (as per videos) but near the end of cooking you can add more base gravy to get a thinner sauce.
looks so delicious but this base gravy has me puzzled ?
Hi Denise.What is called 'Base Gravy' is used in typical Indian Restaurants in the UK, is a mildy spiced onion stock which helps make a delicious curry quickly. I made a video of how to make it... ruclips.net/video/1Eyd3KfEdB4/видео.html
Planning on doing this recipe, after I do my pre-cooked chicken tikka. Sadly we dont have gas in doors so it will need to be cooked outdoors. Using a stainless steel pan isn't what I wanted to do. I'm thinking on running the gas pipe in through the window and buy a single burner. A bit to cold out doors in the UK right now, and we are a roof top garden so it gets windy. 😣
Just cooked your chicken tikka maslal misty and it went down a storm 👍👍 your channel is amazing and l love how you can click to your RUclips channel via you book 😁😁😁
Very happy you liked it. Always good to hear from you.
Quite new to your channel misty. Made your base gravy last weekend , and three of your curry’s so far.. got myself a aluminium curry pan and my family are amazed... can’t wait to another curry from you book 👍👍😁😁
😄🙏
hi misty, can you tell me the best cream and yogurt for curry's that need it thanks
Down to preference Robbo.somewhat. For curries, I tend to use full fat yoghurt (far is where the flavour is), and single cream instead of double. For the chicken tikka marinade, I always use full fat yoghurt. Low fat stuff has a higher water content and when you precook the chicken too much water comes out.
Should clarify its ok to use either single or double cream. It's down to preference, just make sure the cream doesn't split.
+MistyRicardo thanks for your reply, I've subscribed to your channel, I think all your videos are great please keep up the good work thanks.
massala balti ....shaslik bhuna ...recipe please
What would be the effect of not adding single cream before the end of cooking? And could I use milk instead?
It will be less creamy. Milk ok to use.
Could I be a pain and ask for you to write out the ingrediance I need please so I can go and buy it :) would appreciate it
Another great video not sure about the music though to be honest.
Thanks Brian. I'll take your comment on the music onboard. Is it your preference for no music, or a different genre?
see if anyone else mentions the music and then make a decision. for me no music.
Our friend Al's style is good with the commentary. Why not try one with commentary if your confident. Still a good video though.
Hey could anyone tell me what the “1.25tsp mix powder” is?
If you have a look at the links in his video it will tell you how to make it. Aswell as the base gravy
Can the base gravy be bought rather the made? Thanks.
Well perhaps you might find something similar being sold in a supermarket somewhere, but it won’t beat the real thing cooked by yourself.
How do I make base gravy or can I buy it? Thanks
Watch the Base Gravy video on my channel and you’ll find out.
Misty i have been using coconut flour instead of coconut powder by mistake. Whilst the end results have tasted ok is there a difference either in taste or texture?
Interesting and valid question. By strict definition I ‘think’ there is a difference between coconut flour and powder - something to do with whether the liquid (milk) has been squeezed out from the coconut flesh before its ground down. However I’m not convinced that it’s labelled in such a defined way. The jury is out as far as I’m concerned right now. Rest assured I don’t think you’ll notice any difference between the two (if there is indeed a difference).
@@MistyRicardo Thank you for the prompt reply. Must congratulate you on your channel. The lack of commentary and together with the on-screen instructions work for me and yours is my go to channel for anything BIR. I have tried quite a few and never been disappointed yet.
Thanks Derek. That’s always good to read. If you ever feel the need for a physical book, mine is available to but at www.mistyricardo.com
Hi. Am attempting this at the weekend but need to feed 6. Does it upscale ok?
Upscaling is not that simple for some ingredients, and the cooking method needs to change somewhat. Generally speaking it’s the powdered spices that cause the problem and need to be toned down. Volume 2 of Indian Restaurant Curry at Home (www.amazon.co.uk/dp/199966082X) has a in-depth chapter on scaling curry up. Hope that helps.
Made this tonight, can I check the dry ingredients are tablespoons? When I added the tandoori masala, almond and coconut powder it went very dry, had to add a lot more base gravy and made a lot of sauce. Also the sauce lost its glossiness near the end. Other than that it was delicious, but I was too cautious with the food colouring so mine wasn't as red.
Hello. Measurements are correct - level not rounded/heaped. Add a nob of butter ghee or butter at the end for extra glossiness. As long as it tasted good :)
I think it's because I didn't thin the base gravy as much as yours, will try again soon, tasted great, so nice to have a taste of home here in Oz.
I've seen recipes that use caju nut and melon seeds ... what is your opinion about it ?
Sounds interesting. Caju (sic?) nut and melon seeds. I've not used either in cooking. Have you eaten either of them before, and if so, what do they taste of?
So I was out of base gravy and was wanting a last minute curry I was looking through my cupboard and found a jar of tikka cooking sauce one of the generic ones. So I watered it down to base gravy consistency and followed the recipe as usual oh and I also ran out of garlic paste so used powdered ginger and garlic. And you know what... wow it still came out fantastic even better than the shit we had delivered last week as was feeling to lazy to cook. So just a little hack for you guys to try if your short on ingredients.
What quantities did you use? Seems a lot easier😂
@@michaelcary4044 as I stated just water down cooking sauce untill milk consistency and add ginger and garlic to taste really I just put what I think tastes nice i dont really follow measurements
@@lukecowell7516 perfect. Thank you for the clarification! 👍
Great idea that with the sauce. im gonna try that
I've done this dish today again... MY GOD it is so good ! How can I eat 1 pound of chicken in one meal !
Nice 👍 🙏🙏🙏
Made this twice - great. I was contemplating leaving out the coconut flour and adding coconut milk instead of cream at the end. What do you think? Maybe won’t be called Tikka anymore though. Cheers
most don't even use coconut they use cashew/milk mixed in blender
Hi, what about making this for 2 people? I know you’ve said before that just doubling the ingredients doesn’t result in the same taste, but also don’t really want to make it in 2 different pans, any other suggestions?
Add a bit more chicken tikka and a bit more gravy. That should just about do it.
Yeah I basically followed the recipe with a tiny bit more base gravy and the portions and taste turned out great thank you!
What is the mix powder that you use?
Hi Ada. It's a blend of some basic spices. Watch the Mix Powder video on my channel. Everything is in my two books, Indian Restaurant Curry at Home Volumes 1 & 2
The real McCoy!
what can i use instead of coconut powder?
Dude coconut powder gives it what I feel the great taste of masala ( at least the ones you get from takeaways lol) - just get a big bag , you'll be able to find some anywhere
Misty ricado... There is one ingredient u didnt caption.. at 3.00 u not only added tandoori masala but also red food colour
Hi misty. Thank you sooo much. Over the years I’ve tried many many books and recipes and they mostly been marginal at best. Someone I met recommended your book, part one, which I apprehensively purchased. I made the tikka masala with special rice, sag aloo. Chicken tandoori. My partner complained all week whilst I prepared, she would prefer a pizza she said. She doesn’t like curries, mine at least…..
OMG, it was amazing, we absolutely loved it. She now pesters me every few weeks to do it again. I’ve made it several times it’s always fantastic, so tasty but not to hot, I leave out the chillies.
Now the kids want to try it, the book doesn’t recommend doubling up the ingredients. Can you advise me please how I might make enough for four ppl.the rice, saag aloo, chicken etc isn’t a problem it’s just the tikka masala, I don’t want to ruin it.
Hi Mike. So glad you’re enjoying the recipes. Scaling up isn’t optimal for restaurant style curry. There’s a detailed chapter in Indian Restaurant Curry at Home Volume 2 about Upscaling, also in Curry Compendium.
What is the mix powder, dono if I’ve missed something thanks .
Hi check my channel for the mix powder video.
Found it, cheers mate . 👍
**Sometimes the most simple unique authentic recipe out there has the least views and likes
:-) ,What an original way of making it ! So delicious,Thaaank uuu**
Ive coooked this recipe twice now. Its fantastic, easily one of the best Tikka Masala sauces Ive had. My familly love it.
Many thanks for the videos Misty. Ive been trying to replicate B.I.R curry for ages now but there was always somthing missing.
My advice to anyone struggling to make good restaraunt style curry's is take the time to fully understand Misty's methods and then follow his intructions exactly. For me, having the right ingredients to hand and switching to a thicker bottomed pan helped alot. Also using base gravy to keep the spices from burning has greatly improved my cooking..... thaks Misty
Ada, thank you very much for your generous comment.
What is cassia bark used for?
Daniel Metcalf gives a cinnamon flavour to the curry.
is base gravey will store without refrigerator
Depends on your climate. 1 day in hot climate e.g. India. 3 days in UK climate. These are estimates.
Hi is this recipe based on one or 4 people sharing please, I bought ur book volume 2 but can't find this recipe in it
Hi Mike. It feeds 1-2, the same portion size you get from a takeaway. The recipe is in Indian Restaurant Curry at Home Volume 1, and in my latest book Curry Compendium. It's also on my website www.mistyricardo.com
@@MistyRicardo great, I must say it was amazing when I made it and the family loved it, will be making more thanks m8 cheers
Is mild madras same as mix powder? Can i use mild madras instead
Joshua Lee No. Mild madras is a component of mix powder. See my mix powder video.
Is that coconut flour or coconut milk powder?
StoneCut coconut milk powder.
what is base gravy? is it the same as chicken stock?
It’’s an onion based stock with some mild spicing. A foundation layer of flavour. See the video for it on my channel.
I love fish
Question about the chicken , did he marinade it ? Anyone knows ?
In the video I used chicken tikka (recipe ruclips.net/video/6R_FHL7cBsQ/видео.html ).
I am a little confused in my town are a few Pakistani Indian restaurants but their Chicken tikka massala is sweet not spicy has anyone got a recipe for that?
Has anyone wrote the ingredients down save me pausing every 2 mins and writing it down I want to try making this looks lovely
The recipe is on my website: mistyricardo.com/tikka-masala-recipe/. Also in my books CURRY COMPENDIUM and Indian Restaurant Curry at Home Vol 1.