Hi guys, I’ve just realised that there was an error while editing! There was a clip after putting in the red sauce and before adding the grilled chicken I put in 4 dessert spoon of ALMOND POWDER & 2 dessert spoon COCONUT POWDER & 2 DESSERT spoon sugar and cook for a few minutes before adding the grilled chicken. Sorry need to get better at EDITING!!!
That's nothing compared to the cross contamination of the chicken you touched at the beginning of the video. You need to have a word with your self pal. I would never dine in your restaurant after seeing that .
Hi, I just wanted to say a massive thank you to you and all your team at Latif's restaurant in Alsager. My friend and I had a takeaway for New Years Eve and I had the chicken tikka massala for my main course. It was absolutely delicious. Your staff are all lovely lovely people who are very polite and very welcoming. I can not recommend you highly enough and not only enjoy your food but also enjoy watching and trying your RUclips recipes myself. Keep up the wonderful work and a prosperous 2023. X
I actually managed to change this recipe a little and make it slimming world friendly, only 3 syns per portion, my wife loves it. If you gently condense the sauce down by a third and chop up the chicken a bit smaller it makes a divine pastie filler! Best way to liven up a picnic or party buffet! I use fry light only for frying, which means gentler frying and keeping a close eye to prevent sticking and burning, I use fat free skyr or greek yoghurt in the sauce and marinade and I use one pot of pataks tikka massala paste. spilt into 4 portions its only 3 syns per person. Your videos are amazing, sadly I live in county durham otherwise I'd come visit your restaurant.
You're doing the nation a massive favour. As you can tell by my name, I have indian roots. I almost had a heart attack when I saw a restaurant charging £24 for a portion of biryani!!!! Or 29£ for a lamb curry!!!! Thats robbery. If only people knew that you could take that money and make a perfectly good biryani for a family of atleast 4...
I hope it IS NOT affecting Latif’s. Not many restaurants and chefs are kind enough to share their recipes AND encourage viewers to give it a try. I live in the US. Am planning a trip to the UK in September and have already Googled how to get to Latif’s to experience their food firsthand. As passionate as he is about his cuisine and culture, I’m dying to reserve a seat!
Thanks for sharing looks delicious 👍 but What if we don't have all these marinades that u hv used for the paste is there a substitute?? Can u please write the recipe in the description its confusing the part where u said u missed out a part of the recipe where u mentioned the flours to be added. Thanks again
Ive been making this dish for a few mnths now. Everyone in my household loves the fantastic flavours. One member asked me where did i learn it from. I said fro. Latif inspired. He is a super chef. She asked if i had thanked him for showing such a recipe. I said no i didnt 🙄. So Latif bro, thank you most dearly for sharing the magic in yr cuisine, for demonstating it so beautifully and for making my family and i very happy and content everytime we eat this dish.🙂🙂🙂
ok basic question LOL your pots and pans and woks ect get hammered every day, on this dish that big pan looks like a non stick pan that gets a good going over with a metal spoon when mixing the food, question does this not kill the pot and take off the coating ? do you have a recommended shopping list for the pots and pans ? if so could you do a guide as to best pots and pans and where to buy please regards Paul, PS love the channel
Thank you so much, Latif. I really like your channel and the way you treat customers. Dish recipes simple but you lift it at another level - very attractive. Thanks!))
I’ve made your simplified base gravy, can we substitute the spices, onion, and tomato at the beginning (before you added the tikka masala) for the base gravy or do we need to add something else to do this?
I think it’s crazy how much effort and prep goes into making restaurant curries and I feel like curry house Chefs don’t get enough credit. Like this channel a lot. Will definitely be swinging by as I live quite close! Keep up the good work mate
I made this last week as you demonstrated with the exception of using different branded pastes. It was very nice. While it was a really tasty dish and there was none left, I'll reduce salt by 50% next time.
Please is there any chance of putting the recipe down under the video like you have done for some of the other recipes, I have to say your recipes are fantastic carry on the excellent work.
@@gdlivo3353 Well, each to his own. I sometimes cook with base gravies my self, but it's usually a very minimalized one in terms of spices. Because I was to flavour each dish individually. If a base is too heavily seasoned it can take away the individual characteristics of the various dishes. That's why some BIR places have very similar tasting menu items.
@@bobbypatel1067 he lives in the USA it's not like England, it's not like little india in England, but he can find everything he needs in a middle eastern shop/store. Believe it or not, it's hard to find Indian stores state side. But the middle eastern shops have everything he needs.
I absolutely love your recipies latif and your kitchen looks spotless.Currently got myself some chicken tikka marinading. I've seen you were up in scotland, glad you boys enjoyed it.
What is the best indian dish for bowel cancer? Ive been eating alot of tika starter in a brown flour chapati, is there any other indian food i can try 🙏🏼
I know that you don't want to reveal the red masala recipe. But it seems like the one that you showed here was literally just yoghurt and food colouring. Is there any more complete but still cut down version you could show?
I recently moved to a place where we can't find a good curry. Cooked a few of your recipes. They have been soo good !! I've been making huge portion and freezing beaches
Traditional ghee (clarified butter) has a high smoke point of 450°F to 485°F (232°C to 252°C), making it suitable for high-temperature cooking methods like baking, roasting, sautéing, deep-frying, etc. Vegetable ghee (vanaspati ghee), on the other hand, contains trans fats and has a lower smoke point, making it less suitable for high-temperature cooking. It’s recommended for cooking at lower temperatures or for specific recipes where its unique flavour profile is desired.
Hello Latif. My name is Esther. Thanks for all your wonderful recipes. They were excellent! Could you please show me how to make the Kashmiri masala paste, Kebab paste, Tikka masala paste n Tandoori masala paste.....
Latife, sorry I keep nagging, when are you doing a book, I make all of your recipes my friends and family don't believe I made it myself, I tell them go check you out, I love your recipes and so do my friends and family, keep going, you should have your own cooking show on tv ❤
Love your cooking videos it’s great to see restaurant owners like yourself doing this especially for Indian food my favorite. Question, it’s tough to find the UK Patak here in the states, I’m wondering how the US version compares in pastes and marinades??
Hearing Latif often say "my customers like..." is a sign of a quality restaurant. If I was in England I would have visited by now. Shame I live in Australia.
I really love your videos, the food looks amazing! Your passion for the food really comes across, as does the respect for the more traditional way of cooking "Indian" food and your explanation of the workarounds you use to get it out fast in the takeaway! Inspirational stuff, and it must be awkward to do this during a normal service as well, Really well done!
Just went to an indian grocery store today and got a lot of ingredients. I just started watching your channel and love it. Very well done. Now, I'm excited for a really fun week of virgin indian cooking!
Been watching you for a while now. Made Tikka Masala and the Daal Bhuna, amazing! Finally I've been able to make restaurant quality Indian food!! Thank you so much,I'm learning a ton. My wife usually only eats meat dishes, but had 2 helpings of the daal. It's that good! I've tried indian cookbooks for years, nothing comes close! Thank you!
Besides the point, wether or not they were going to cook it again, if they got caught doing that whilst trading standards were out doing their regular checks they would be right in the shit. No restaurant should be doing that, period.
Rocky Gibraltar must be nerves!!! That’s the only excuse. All our chefs including myself hold food hygiene certificates & we hold 5 stars on our food hygiene so really annoyed with that!!! Sorry guys.
@@LatifsInspired You wore a blue glove for the raw chicken and not when handling the cooked tikka. The tikka is for further cooked dish anyway. No Problem.
Looks good, one question though, the marinades that you’re using are only available in catering size, 2.4 kg packs, are there alternatives available in smaller packs ?
Follow your channel from the states, thank you. No nonsense, no wasted time or words. The food looks amazing and what I've made based on your help is exceptional. I just wanted to know where in the UK hour restaurant is located? May be coming into London and would like to try the real McCoy. Found this address below, is this correct? Thanks again. 12 Crewe Rd, Alsager, Stoke-on-Trent ST7 2ES, United Kingdom ??
My family and I are obsessed with chicken tikka masala I have made so many different recipes but this I really wanna try. Please send me a list of ingredients and how to make them I cant understand you to well. I would greatly appreciate it thank you
Yogurt, chili powder, garam masala, little turmeric, juice of a lemon, crushed garlic/ginger and salt/pepper. Grill until caramelised and charred on the edges.
I would love to visit your restaurant!!!!! However, the traveling will interfere with my work schedule 😁😁😁 since you are in GB and I’m USA.... 🤔too long to go eat 😁😁😁
What can I say I followed your recipe....superb you are a star also a very fine chef. My family loved your recipe for the chicken tikka. I want to visit your restaurant. Totally amazing, thank you.
brilliant thank you very much i will be making this tonight will let you know the out come please can you do a video on a chicken masala great vids love this channel that kitchen is spotless bet your food taste amazing keep up the good work
The kitchen is so clean and everyone so chilled - really great to see.. Loved the recipe too - just need to get a microphone so we can hear you a little better as really interesting.. Thanks Another vote for a Madras...
Very good thank you very I think you was using a tablespoon not a teaspoon just commenting incase any views gets the amount wrong 10/10 video for sharing food very good of you alhamduliah may Allah bless you
@@tormentedsoul7852 I think you have a misunderstanding of cross-contamination, when it is an issue and when it isn't. It would be like if you and your committed life partner are both sterile and disease free but still insist on using a condom because "it is good practice".
Latif, I love your videos and made a wicked chicken and mushroom madras based on your NEW ginger & garlic paste and your NEW tomato paste. I would love it if you could do a vid on chicken Tikka Masala using your pastes and with or without pre-cooking the chicken! That would be so cool! Thank you and keep up the great work my friend.
Hi Latif, I love your curries buddy. The CTMs I’ve had before tend to be a little sweet. My question is do you not add any sugar or almond powder to yours please?
Listen once the food is being grilled, in fire being cooked any minor touched will be dead! Am sure he did wash his hand properly. Nothing is 100% text book clean.
Hi guys, I’ve just realised that there was an error while editing! There was a clip after putting in the red sauce and before adding the grilled chicken I put in 4 dessert spoon of ALMOND POWDER & 2 dessert spoon COCONUT POWDER & 2 DESSERT spoon sugar and cook for a few minutes before adding the grilled chicken.
Sorry need to get better at EDITING!!!
You are forgiven
Haha!!
That's nothing compared to the cross contamination of the chicken you touched at the beginning of the video. You need to have a word with your self pal. I would never dine in your restaurant after seeing that .
You need to get better at cooking bro no health and safety standards whatsoever...gross
@@slanj2 even though the chicken he touched got thoroughly heated through afterward? What's the issue?
@Truth Reigns Forever are you insulting him with the < sign
I’ve made this several times now and it is delicious. Thanks for the guidance
Thank you for using your time to educate and share your awesome knowledge and passion! Brilliant channel!
Hi,
I just wanted to say a massive thank you to you and all your team at Latif's restaurant in Alsager. My friend and I had a takeaway for New Years Eve and I had the chicken tikka massala for my main course. It was absolutely delicious.
Your staff are all lovely lovely people who are very polite and very welcoming. I can not recommend you highly enough and not only enjoy your food but also enjoy watching and trying your RUclips recipes myself.
Keep up the wonderful work and a prosperous 2023. X
You're a pro that looks incredible and your kitchen is spotless.
Beautiful recipe, very clear methods. Your cooking is superb Latif, thank you for this , I will certainly be making this.
Made this using your way and it came out fabulous. Thanks for sharing
JazakhAllahu khayran ❤️
I actually managed to change this recipe a little and make it slimming world friendly, only 3 syns per portion, my wife loves it. If you gently condense the sauce down by a third and chop up the chicken a bit smaller it makes a divine pastie filler! Best way to liven up a picnic or party buffet!
I use fry light only for frying, which means gentler frying and keeping a close eye to prevent sticking and burning, I use fat free skyr or greek yoghurt in the sauce and marinade and I use one pot of pataks tikka massala paste. spilt into 4 portions its only 3 syns per person.
Your videos are amazing, sadly I live in county durham otherwise I'd come visit your restaurant.
You're doing the nation a massive favour. As you can tell by my name, I have indian roots. I almost had a heart attack when I saw a restaurant charging £24 for a portion of biryani!!!! Or 29£ for a lamb curry!!!! Thats robbery. If only people knew that you could take that money and make a perfectly good biryani for a family of atleast 4...
Indeed! I doubt it is affecting Latifs though. 😅
I hope it IS NOT affecting Latif’s. Not many restaurants and chefs are kind enough to share their recipes AND encourage viewers to give it a try. I live in the US. Am planning a trip to the UK in September and have already Googled how to get to Latif’s to experience their food firsthand. As passionate as he is about his cuisine and culture, I’m dying to reserve a seat!
Thank you Latif
Chicken tikka massala is better than any take away
Thanks for sharing looks delicious 👍 but What if we don't have all these marinades that u hv used for the paste is there a substitute?? Can u please write the recipe in the description its confusing the part where u said u missed out a part of the recipe where u mentioned the flours to be added. Thanks again
Ive been making this dish for a few mnths now. Everyone in my household loves the fantastic flavours. One member asked me where did i learn it from. I said fro. Latif inspired. He is a super chef. She asked if i had thanked him for showing such a recipe. I said no i didnt 🙄.
So Latif bro, thank you most dearly for sharing the magic in yr cuisine, for demonstating it so beautifully and for making my family and i very happy and content everytime we eat this dish.🙂🙂🙂
❤️
what’s the red secret ingredient he used lol?
@@nickygreene4276Its just “Bright Red Powdered Food Color”
@@nickygreene4276Food colouring.
Watching this at 2am is making feel hungry, love this channel.
ok basic question LOL your pots and pans and woks ect get hammered every day, on this dish that big pan looks like a non stick pan that gets a good going over with a metal spoon when mixing the food, question does this not kill the pot and take off the coating ? do you have a recommended shopping list for the pots and pans ? if so could you do a guide as to best pots and pans and where to buy please regards Paul, PS love the channel
Where is this restraint? I'm from Bradford West Yorkshire, I hope it's there me an lads need to come down!
Stoke on trent probably about hour and half from Bradford maybe longer. Google it called latifs
Alsager, between Stoke and Crewe
Thank you so much, Latif. I really like your channel and the way you treat customers. Dish recipes simple but you lift it at another level - very attractive. Thanks!))
I’ve made your simplified base gravy, can we substitute the spices, onion, and tomato at the beginning (before you added the tikka masala) for the base gravy or do we need to add something else to do this?
You are the first to do such good cooking show inside an indian restaurant kitchen
I think u are the most open and honest chef who truly wishes to teach us simply for the love of food and our Creator of cause.
I think it’s crazy how much effort and prep goes into making restaurant curries and I feel like curry house Chefs don’t get enough credit. Like this channel a lot. Will definitely be swinging by as I live quite close! Keep up the good work mate
Can you make chicken chat please
True...the tasty dishes always take long to cook
I made this last week as you demonstrated with the exception of using different branded pastes. It was very nice. While it was a really tasty dish and there was none left, I'll reduce salt by 50% next time.
how do you store the tikka pastes? do you put oil in them and keep them outside the fridge?
Loved this thank you but how do you get that deep red colour bro?
Mouth watering.
Very easy to follow.
Latif, how about a short video on how you came to take up cooking as your profession? ;-)
Please is there any chance of putting the recipe down under the video like you have done for some of the other recipes, I have to say your recipes are fantastic carry on the excellent work.
Can you show us the way you actually cook these dishes in the restaurant, using the base gravy sauce instead of the home-style cooking please?
Base gravies are overrated. It's only a tool used to whip up curries fast in restaurants. At home it's no need for it.
@@MrQuagmire26 That actually depends upon how many curries you intend to cook. It can have benefits for home use.
There is a book called 'The Curry Secret' (try eBay) which does all that.
@@gdlivo3353 Well, each to his own. I sometimes cook with base gravies my self, but it's usually a very minimalized one in terms of spices. Because I was to flavour each dish individually. If a base is too heavily seasoned it can take away the individual characteristics of the various dishes. That's why some BIR places have very similar tasting menu items.
"The Curry Guy (British guy)" book also shares his recipes from his Indian restaurant using base curries.
Really enjoyed watching one question how long do the paste last after opening thanks.
Thank you so much for this! Looks incredible! Can't wait to give this a go 🔥👍
Looks delicious. Quick question would this be quicker if I had the base gravy? Would I still need to reduce the Garam Masala at the beginning?
Where is your restaurant and what's it call carnt wait to try
1:30 I can't find those catering size pots of Patak's pastes in the USA.
Look for a middle Eastern shop, they sell everything in this video. That's where I get all my Indian ingredients from.
You can go to indian store-you will find there....
@@bobbypatel1067
I live in America, not one Indian shop in my area, I have to get my ingredients from the middle eastern shop.
@@bobbypatel1067 he lives in the USA it's not like England, it's not like little india in England, but he can find everything he needs in a middle eastern shop/store. Believe it or not, it's hard to find Indian stores state side. But the middle eastern shops have everything he needs.
Love the channel mate, you explain everything so well and keep it simple for us keen home cooks 👌🏻
Amazing,I was ,like, dribbling just watching that video. Gonna give it a go. Thank you. 👍🏼
Hi. I love the video. I have loved other ones of yours too. Do you have the ingredients / methid listed liek you did for your Chicke Madras video ?
I absolutely love your recipies latif and your kitchen looks spotless.Currently got myself some chicken tikka marinading. I've seen you were up in scotland, glad you boys enjoyed it.
Could you please inform me how you make gravy use for all dishes....,
Hey bud I try and cook nice curry at home where do I get those large paste from
Cooked this tonight it was so so good. So glad I found you on you tube your recipes are amazing. Stay Safe
What is the best indian dish for bowel cancer?
Ive been eating alot of tika starter in a brown flour chapati, is there any other indian food i can try 🙏🏼
I know that you don't want to reveal the red masala recipe. But it seems like the one that you showed here was literally just yoghurt and food colouring. Is there any more complete but still cut down version you could show?
I enjoy all your videos. You are a fantastic chef and thank you x. Just wish I lived by you. 😢
Hi,
do you have an ingredients list for the curry please ?
Thanks,
Craig
If doing with chicken tikka do you need to take the hard spices out like the star etc?
you say you missed coconut powder is it coconut milk powder or just coconut powder great chanel by the way Latif keep going 👌
Hi, so the base sauce for this is the curry is the yogurt with food coloring or did all the marinade pastes go into the yogurt as well ?
I recently moved to a place where we can't find a good curry. Cooked a few of your recipes. They have been soo good !! I've been making huge portion and freezing beaches
Really want to try this but we don't get Kashmiri Masala paste in canada. Anything I could use instead?
Traditional ghee (clarified butter) has a high smoke point of 450°F to 485°F (232°C to 252°C), making it suitable for high-temperature cooking methods like baking, roasting, sautéing, deep-frying, etc.
Vegetable ghee (vanaspati ghee), on the other hand, contains trans fats and has a lower smoke point, making it less suitable for high-temperature cooking. It’s recommended for cooking at lower temperatures or for specific recipes where its unique flavour profile is desired.
Asian food has so many interesting spices and flavours, I love watching people cook 😊
Assalamalaikum Bro
You mentioned GARLIC GINGER MARINADE.....It looks a Lime/Greeny Colour....Please elaborate
Thanks
Green bell pepper and green chillies was added.
Hello Latif. My name is Esther. Thanks for all your wonderful recipes. They were excellent!
Could you please show me how to make the Kashmiri masala paste, Kebab paste, Tikka masala paste n Tandoori masala paste.....
Latife, sorry I keep nagging, when are you doing a book, I make all of your recipes my friends and family don't believe I made it myself, I tell them go check you out, I love your recipes and so do my friends and family, keep going, you should have your own cooking show on tv ❤
Love to visit his resto, where is it? Tgank you
Love your cooking videos it’s great to see restaurant owners like yourself doing this especially for Indian food my favorite. Question, it’s tough to find the UK Patak here in the states, I’m wondering how the US version compares in pastes and marinades??
This video deserves more views. Beautiful
Can you use the same base gravy for any curry or do you use different gravy for different types of Curry's
Hearing Latif often say "my customers like..." is a sign of a quality restaurant. If I was in England I would have visited by now. Shame I live in Australia.
Looks fantastic Latif.. I can almost taste it! I wish I lived closer to your restaurant..
Thank you Chef. Your hand and eyes are set for quantity required. That is very good skill to develop.
I really love your videos, the food looks amazing! Your passion for the food really comes across, as does the respect for the more traditional way of cooking "Indian" food and your explanation of the workarounds you use to get it out fast in the takeaway!
Inspirational stuff, and it must be awkward to do this during a normal service as well, Really well done!
What is that green garlic ginger marinade that you added at the start? How is that made?
I subbed. Fell in love with these recipes!
Just went to an indian grocery store today and got a lot of ingredients. I just started watching your channel and love it. Very well done. Now, I'm excited for a really fun week of virgin indian cooking!
Been watching you for a while now. Made Tikka Masala and the Daal Bhuna, amazing! Finally I've been able to make restaurant quality Indian food!! Thank you so much,I'm learning a ton. My wife usually only eats meat dishes, but had 2 helpings of the daal. It's that good! I've tried indian cookbooks for years, nothing comes close! Thank you!
Nobody gonna mention how he's picking up raw chicken then casually picks up cooked chicken with the same hand and puts it back from where he got it.
It's madness bro, crazy kitchen.
I noticed, it's terrible for a restaurant to be doing something like that.
I am glad someone else saw that.
...They cook the chicken again... before serving
Besides the point, wether or not they were going to cook it again, if they got caught doing that whilst trading standards were out doing their regular checks they would be right in the shit. No restaurant should be doing that, period.
i'll just ignore you handled raw chicken and then cooked chicken, then threw the cooked piece back in the bowl. ;)
Rocky Gibraltar must be nerves!!! That’s the only excuse. All our chefs including myself hold food hygiene certificates & we hold 5 stars on our food hygiene so really annoyed with that!!! Sorry guys.
@@LatifsInspired You wore a blue glove for the raw chicken and not when handling the cooked tikka. The tikka is for further cooked dish anyway. No Problem.
Sorry you did handle the tikka with the glove on the first time. Still not a problem if it's recooked in the CTM.
@@LatifsInspired waw
It doesnt get served like that. Is is reheated with other ingredients before being served. In this case its fine.
Spent ages watching your videos then realised your from stoke, when this corona virus is over will be paying you a visit. Looks really nice.
Looks good, one question though, the marinades that you’re using are only available in catering size, 2.4 kg packs, are there alternatives available in smaller packs ?
In the US you can only get the smaller packs - 10 oz. jars.
Were the 4 pastes added to the yoghurt with the food colouring?
Yes
How do you make the garlic ginger marinade
The pastes were half, a bit more than half, then two and last one three tea spoons...
its like this guy doesn't know what tf he's doing. go to another video and get a real recipe. what is this dude did he even pass primary?
He is too tired sometimes and multitasking with distractions
@@CosmicElegyWell he also is trying to protect his actual recipe. Don’t expect someone to give away their actual recipe but something close to it.
Follow your channel from the states, thank you. No nonsense, no wasted time or words. The food looks amazing and what I've made based on your help is exceptional. I just wanted to know where in the UK hour restaurant is located? May be coming into London and would like to try the real McCoy. Found this address below, is this correct? Thanks again.
12 Crewe Rd, Alsager, Stoke-on-Trent ST7 2ES, United Kingdom ??
Latif have you tried to make a spicy currie pancake roll my friend
My family and I are obsessed with chicken tikka masala I have made so many different recipes but this I really wanna try. Please send me a list of ingredients and how to make them I cant understand you to well. I would greatly appreciate it thank you
Are you going to do garlic grinder paste.
That was quality, I'm coming down to visit!
Im watching because I just ordered some, yum
Just made this and it looks amazing can’t wait to dig in, I know it’s gonna be fantastic!
Would like to see a tikka marinade if that’s possible your recipes are quality by the way 👌🏻
He used patak's. It's well known worldwide. It's really good.
Yogurt, chili powder, garam masala, little turmeric, juice of a lemon, crushed garlic/ginger and salt/pepper. Grill until caramelised and charred on the edges.
Amazing to watch!
These videos are great! Thank you for posting these!
Latif what is the full address and postcode for your curry house,defo worth a visit please.
It's called Latifs Inspired in Stoke on Trent ! Had a look on Google erlier few hours drive to get there but definitely looks worth it
@@Ashleyenglish24
Cheers my man,I live in Manchester so only an hour up the M6 for me cheers.
I've tried all your recipes (except leg of lamb) and they are very delicious my misses calls me Masterchef now😀
I would love to visit your restaurant!!!!!
However, the traveling will interfere with my work schedule 😁😁😁 since you are in GB and I’m USA.... 🤔too long to go eat 😁😁😁
What can I say I followed your recipe....superb you are a star also a very fine chef. My family loved your recipe for the chicken tikka.
I want to visit your restaurant. Totally amazing, thank you.
brilliant thank you very much i will be making this tonight will let you know the out come please can you do a video on a chicken masala great vids love this channel that kitchen is spotless bet your food taste amazing keep up the good work
How’d it turn out?
I think he died from food poisoning... been 2 years now
Is your restaurant the one in Stoke on Trent? I want to come.
The kitchen is so clean and everyone so chilled - really great to see.. Loved the recipe too - just need to get a microphone so we can hear you a little better as really interesting.. Thanks
Another vote for a Madras...
boundertube will need to splash out soon
Are you going to do a cook book, even if it is just a Kindle
Thank You Chef! That looks really good.
Nice videos. Please can you make a video to explain the difference between the different curries, i.e. how is a vandaloo different from a Madras.
Thank you Chef Latif for this wonderful recipe.
I don't understand, I have known of Ghee and I know of vegetable oil but what is vegetable Ghee? Is it clarified butter or not?
Very good thank you very I think you was using a tablespoon not a teaspoon just commenting incase any views gets the amount wrong 10/10 video for sharing food very good of you alhamduliah may Allah bless you
Brother you shouldn’t handle raw chicken then touch cooked food (chicken tikka)
lol
I think it was raw but marinated waiting to be cooked
lol, no one is getting that chicken tikka served cold, that's still gonna be cooked again in the sauce
@@whitesonaryes, I know but it is not a good practice....
@@tormentedsoul7852 I think you have a misunderstanding of cross-contamination, when it is an issue and when it isn't. It would be like if you and your committed life partner are both sterile and disease free but still insist on using a condom because "it is good practice".
Latif, I love your videos and made a wicked chicken and mushroom madras based on your NEW ginger & garlic paste and your NEW tomato paste. I would love it if you could do a vid on chicken Tikka Masala using your pastes and with or without pre-cooking the chicken! That would be so cool! Thank you and keep up the great work my friend.
Hi Latif, I love your curries buddy. The CTMs I’ve had before tend to be a little sweet. My question is do you not add any sugar or almond powder to yours please?
Bit of cross contamination there pal u touched cooked chicken with had that has glove while you finger banged it but ah feck it won't kill us
We all know what kid you were in the playground don’t we 😉
Sammy sammy you clown😂 I like that reference but you’ve used it in the wrong place made yourself look solly
Listen once the food is being grilled, in fire being cooked any minor touched will be dead! Am sure he did wash his hand properly. Nothing is 100% text book clean.
garlic Ginger Marinade? What is is made of?