Go for it Al.., My mum loves the mild creamy type curries...Would love a good korma recipe. Your madras is awesome by the way....You have kept me very busy making this for my family...Keep up the good work!!
Thanks Al - will try this for sure. Maybe asking too much but it would be great if you could put a list of the ingredients in the description for each curry .Saves everyone having to write them out. I always like to work from a printed recipe whilst watching the video. Cheers.
Ingredients 1 Clove 2 Cardamom Pods Small Piece of Cinnamon Stick 1/2 Tsp Cumin Powder 1 Tsp Mild Madras Curry Powder 1/2 Tsp Smoked Paprika 1/2 Tsp Salt 1 Tsp Minced Fresh Ginger 1 Minced Clove of Garlic 3 Tablespoons of Sugar 1 Tablespoon of Natural Yogurt 1 Tablespoon of Tomato Puree Add a touch of water 4 Tablespoons of coconut milk A large hand full of fresh coriander finely chopped 6/7 pieces of chicken tikka 100ml of single cream Method Heat some vegetable/sunflower oil in a pan on a low heat Add the Clove, Cardamom pods and cinnamon stick - Careful not to burn these!! Heat for around 2 mins to flavour the oil Remove the Clove, Cardamom pods and cinnamon stick Increase to medium-high heat Add the ginger and garlic - cook 2 mins Add Cumin powder, Mild Madras Curry Powder and Smoked Paprika Cook down for one minute Add the tomato puree and water mix Cook down for one minute Add the salt Add Two ladles of base gravy Mix then add the Natural Yogurt Then add the coconut milk Reduce down to a thicker consistency Add the sugar Add the pre-cooked chicken tikka pieces Turn in and mix well Heat until you see the oil from the base gravy begin to separate Taste the gravy - not sweet enough? add a small amount of sugar, taste and repeat until it's to your taste Add the single cream Add most of the coriander (all of it if you're not bothered about fancy dressing at the end) Heat through and taste - add more cream or coconut milk to taste - Make it your own curry! Done!
Great recipe - I made a tweak, which got it closer to my takeaway, by mixing 1/3 cup (total) of, coconut milk powder, touch of hot water, ground almond and some sweetened condensed milk. I added this instead of the sugar.
Recipe: Ingredients: 1 clove 2 cardamom pods small cinnamon stick (1-2cm) 1/2 tsp cumin powder 1 tsp madras curry powder 1/2 tsp smoked paprika 1/2 tsp salt 1 tsp minced ginger & garlic (1 clove) 3 Tbsp sugar 1 Tbsp plain yogurt (not greek) 1 Tbsp tomato puree + some water to thin 4 Tbsp coconut milk handful chopped coriander/cilantro 6-7 pieces of chicken tikka 100mL single cream Directions: Heat oil in pan Fry clove/cardmom/cinnamon a few minutes, then remove Add minced ginger/garlic and brown Add remaining spices, cook for about a minute Add tomato paste and mix, cooking to a darker red/brown color Add salt Add 2 ladles base gravy and mix Add yogurt, coconut milk Simmer and reduce to thicken slightly Add sugar Add chicken tikka and mix in, heating through Taste and adjust for sweetness Add cream as desired Add most of coriander/cilantro, leaving some for garnish Served topped with drizzle of cream and coriander/cilantro.
Have just made this curry + the base curry recipe, following Al's instruction to the letter, and it is BY FAR the best that I have ever tasted. I have made chicken tikka masala maybe 50 times in my life, and like everybody else eaten it out and this wins. I have never used smoked paprika before or cream at the end......a big difference. My wife is made up!!! Thanks Al
Hi Al, bit late to the party here but made your Base Gravy 2, then your chicken tikka masala and pilau rice. I have to say it was the best curry I have ever made (by a mile). Family loved it too. Put onto you by John Robbins via Twitter and am now a big fan of your work! Will try my favourite dish next, Dhansak. Thank you and keep ‘em coming. Sorry, forgot to take a photo as was so keen to eat it!
Made this tonight also using your Base Gravy recipe and slightly modified Chicken Tikka recipe. What can I say, totally magic and by far the best and most authentic take away style curry I have made to date. Better than many I have had from restaurants and all the family were delighted with it too. The right taste and textures, totally spot on. Nice one, thanks for sharing.
Wow. The first time i've made my own curry from scratch and it was the best i've ever tasted. My freezer is full of the base gravy so will try other recipes as well. Thanks Al
Al, I made this dish the other day for the first time for my wife in particular. She would only eat this in Indian restaurants until she realised, they used halal chicken. She's never eaten it since unless it was in vegetarian form. Well she (along with several others) was totally amazed at this dish when I turned it out. They could not believe I had made it. Some of those who had not seen me making it, said I had got it from a Indian restaurant. It was really good and everyone enjoyed it. I did make a slight change to your recipe in that, I added some ground almonds along with some creamed coconut. This is the first of many dishes I will now be making from your range. Thanks for the chicken tikka recipe as well. Used that before making this dish.
Looks great Al, as always. I went on holiday with my family with my spice kit and a big tuppaware full of base gravy. It was curry every night. My brother and wife were blown away. Keep it coming.
Did this the other week, it was gorgeous. We did change to low fat natural yogurt and soya cream - a bit healthier and worked out brilliantly. A defo favourite to cook now, thanks Al!!
Been dodging this one for a while, can only say it is delicious. Dropped the sugar out, and used solid coconut oil. Glad to say still turned out superb. Nice one Al ! Thanks.
Al thanks for your prompt reply .myself and our two sons are avid fans of yours your curries have totally transformed our cooking thanks a million and keep up the brilliant work we now have a folder full of recipes. you need to publish a book
Al's Kitchen tbh Chicken Tikka Massala - I don't know a lot about indian takeaway food, do enjoy it though and always wanted to get that "takeaway" flavour - I cook traditional chicken curry from scratch without base gravy - let me know if you want a recipe I will pm it across - it's a very different taste to these recipes you upload, but both methods are great as they are both quite unique. On another the "riff" you're using is similar to something I recorded using Logic Pro X on Mac - let me know if you want that too i'll send you a link, feel free to use it on any recipes as background music - keep the recipes coming, loving your vids !
Love your curries mate. Living in Texas this channel has been a ray of sunlight in an otherwise dark and dreary existence! I'm 99% sure you meant to say 3 Tea Spoons of sugar instead of 3 Table Spoons though. Am I right??? Also, any chance of an Al's kitchen Sagaloo? Cheers.
Love this demonstration. I am British and have been living in the States for MANY years. It is so comforting to hear you speak (homesick) and I love Indian food. I was searching for a Tikka Masala sauce without heavy cream and I came across your videos - wonderful. I am wondering what would be single cream in USA, perhaps half and half (half cream/half milk. I will research this. Your demonstration is so clear and I am looking forward to seeing your other videos. Thank you so much.
Hi. Glad you've found me and enjoy the channel. I am covering a typical Indian menu and have many curries already listed. All the popular ones at least. Hope you've subscribed. Welcome. Al
Korma? Yes please Al. My tip is to add cashew paste and almond powder and a sprinkle of rose water at the end. Don't forget the butter and cream. I think the way you season your oil with your wood spices will be excellent too. Thanks Al.
I have made your chicken tikka masala, and the whole family enjoyed it. It was the most authentic restaurant flavour that I have made and I am a convert to your recipes. I tweaked the curry with a little ground almonds added at the end, but as you said, it is my curry and there are lots of different versions...but I shall be using your recipe again and now that I have a a large pan of base gravy I shall try your other recipes with confidence. We ate Madhur Jafferery's "Spiced Basmati Rice" with the tikka and I also had your Bombay Potatoes, and some Gujarati Spiced Green Beans. Well done Al, keep up the good work...have you thought about Chinese food next?!!
Cooked this last week, I've got to say that it was delicious and one of the best curries that I have ever made, thank you mate I will be cooking more of your recipes 🙂
Hi Al. If I want to make this for a family of 5 what do I do with the ingredients ratios? I assume timing by 5 would be way too much, so I’m thinking I double the spices and increase the liquid ingredients accordingly. I did this with your dhansak and after a couple of goes I nailed it. Please advise. Thanks very much and I love your channel.
Your recipes are spot on Al many thanks..my family and I are having curries nearly every night now!!..your recipes are by far the nicest we have tried..looking forward to trying every single one on your channel!!..x
Al... we love your tutorials because they are always well organised, clear and concise. Tonight we followed this recipe and the end result was delicious although a tad too sweet despite using only half the sugar (actually we used Jaggery). Oh, and we also added a little more salt to balance the sweetness. Something you might clarify is your reference to mild madras curry powder (yours being very red) never seen madras powder this colour and wondered if you've actually used something else. We added a little red food colouring to get a more authentic BIR style finish. well done - keep them coming :)
Spot on! Tastes just like our local curry house ...great ! Only thing I would say is that 3 table spoons of suger is way to sweet, would try one first then add more if needed. Also ground almonds added at end if one wishes. FAB WORK AL .....thanks for all your hard work :)
Hi Al ...me and my partner sam just made this and we were literally speachless. ..its amazing ...I will never order in again ...thanks so so much ...vindaloo next as have the in laws over ...cheers again ...and can you do a chinese beef curry ?...ill set "the CHALLENGE" ...
Yes! Fs!or the first time I cooked indian dish and all my guests were licking their fingers:)) great recipe! I've done your base gravy and bombay potatoes and mint dip, all turned out perfect. For the tikka masala I added few handfuls of ground almonds and sliced almond for abit of crunch;) perfect, thanks for sharing these recipe
Cant waito make this and your korma this weekend for my mum whos visiting was going to show off my chinese food skills to her but im going to go balls deep into the unknown and make your korma and tikka massala
Always seem to 'wing it' here coz I don't always have all ingredients. I did this with regular pre cooked chicken not Tikka masala, I also added red capsicum & cherry tomatoes ; was delicious ! Thanks Al 😋
This recipe is excellent! I've made it twice now and is very tasty. I agree with Deke's request for an ingredients list if possible.I've also made you Chicken Chasni, Chicken Rogan Josh and adapted your Lamb Rogan for a Beef Rogan which came out excellent as well. Please keep them coming ......
Hello Al, I have just watched your base gravy video, bought a hand blender, made the gravy and then watched your chicken madras video and made that. It tastes gorgeous thank you very much. I have liked and subscribed. I am going to try this one next. Thanks again... John.. :)
Chicken Korma, Butter Chicken, King Prawn Balti would be good if you did these, going to make my Base gravy for the first time this weekend can't wait. Yum Yum !! Cheers Al all looks delicious.
Hello Al I am about to try your base gravy recipe and move on to chicken tikka masala. I have always been a great fan of Madhur Jaffery whose recipes have always proved authentic and delicious...but I like the way you have produced the Indian restaurant flavour to your dishes, keep up the good work, the base gravy looks to be the secret sauce that will give that unique flavour. I'm off to my local Indian Supermarket now and I it looks like I shall be cooking all day.
Hi Peter. I too am a fan of her cooking. Authentic Indian is a pleasure to cook as you can take more time over it and cook things more slowly. British Indian is a more paceier affair but very rewarding. Technique plays a part here. Follow the recipes as closely as you can. I haven't cut any corners in the videos so you should achieve exactly what you see. Let me know how it goes and tweet or messenger me if you need help. Al
Al, we think ur recipies are amazing, every one we have done has come out perfect!! totally changed our weekend treats!!! love ya xxx Charlie & Simon xx
Love your vids, top drawer! Did the vindaloo, blew my socks off ! Halved the chilli and the balsamic vinegar, now one of my faves! Will have to try this and compare to others I've tried. Keep up the great work, I really appreciate it, and so do my watch at the fire station! :)
Thanks Richard. I love hearing when viewers alter dishes to their taste. It gives me ideas and also shows i've given a good guide to work with. Hope you've shared and subscibed. Al
Keep up the good work Al. You've got some great recipes on here. Your madras goes down a storm in our house at the moment, although I do tone the chilli down a bit to suit our taste. I'm not a lover of Korma, but I'm sure other people will be. I would love to see some dedicated garlic dishes?
Glad you like garlic. Garlic chilli chicken in the works. As well as some other recipes. Please share the channel with yr friends . Much appreciated. Al
Made this tonight and it was absolutely superb and much closer to a takeaway style than any other I've tried. I've got loads of the gravy in the freezer and really excited about trying all your other recipes in the coming weeks. If you know a good way to do Saag Paneer please do a video :)
Go glad you liked the Tikka Masala. Make sure you click "videos" on my channel home page to bring up the list of curries I have done and make sure you subscribe. Al
Great videos! Im a chef also i work in a spanish restaurant but we also cook alot of mexican food.my fist love is indian food,you should do a vindaloo or a dansak video.
Al we just tried to make Tika Masala. Can't say it looks as good as yours. Ours is much browner (don't know why unless we burned the garlic). Over here in the US we're not sure we know what Tomato Puree really is. I think we need to add more water to the puree. Also what do you recommend to make it a bit hotter (spicy)? more hot pepper? Dan n Mary from San Diego
Al, I have only just come to find you, you make it look so easy so, I have an ally pan on the way from Amazon, I bought a stick blender. When I freeze the base gravy, what quantity would you suggest? I am thinking around 500ml! Can't wait to get going!
Amazing mate! although mine didn't look as red as yours, maybe I didn't put enough paprika in, or reduce tomato paste down enough. Still tasted amazing tho, a winner with the family, cheers Al
Hey, Al! I'm planning a trip to London next year, so I want to know where (preferably close to Tube stations) you recommend to get the best curry in the city. I also wanna visit where I can find the best curry of its type (Chicken Tikka Masala, Chicken Jalfrezi, etc.). Thanks!
I like how there are no almonds in this recipe. I also like how rich your gravy is, mine always looks rich also, but the takeaways always looks more yellow.
al could you ut the ingredients and the method up in the description ? looks like it got missed , i print your secriptions out , but i will have to watch via ipad whilst cooking this in the kitchen , cheers mte have subscribes , hawayyyy the lads. ftm.
Thx Al. I am going to try this over the weekend. Just a quick question, my local curry house has quite a strong coconut base flavour and I am just wondering whether they use coconut block rather than coconut milk... I have asked them but they do not want to share 🙁. Have you ever tried using coconut block rather than coconut milk and if so, how did it turn out? Keep up the great work 👍🏻
Jon Hadley my base gravy is quite coconutty as I used probably around 70 g so mine is quite light and slightly sweet from that. So could always try this and hell if not just throw some in additionally when making your curry, what’s the worst that can happen
al you say add mild Madras powder just wondering why is it red colour when all the other videos with Madras powder is a light brown. is it just a different blend?
Just looking back at your previous curries for inspiration for Saturday night curry, and decided on your tikka masala, now when I watched the video again, would it be impertinent to suggest you overcooked the garlic and ginger paste at the start Al? No insult meant, your my god of curry.🤔🤭
Al's Kitchen haha, takes a confident man to admit his failings mate, don’t worry buddy you’re still a god.😂 I changed my mind last night anyway and made the Bengal chicken curry, it was amazing mate the heat was just what I wanted and the texture was different, but very,very, enjoyable. Cheers Al, keep it up and stay safe mukka.😉
Hi al Just thought I share my thought's with you. I have just recently started making your curries and have made quite a few different ones and everyone likes them a great deal. I have a question with this particular one for in the ingredients you say 1 glove, 2 cardamom pods and cinnamon stick, when you say glove is that garlic or something else?
Hi. Thanks for watching. I a glad you are enjoying the videos and the curries. Regarding your question, the cloves in question are the spice "clove". You know those tiny little wooden kernels. Not clove of garlic or anything like that. Google clove spice and click images. All the best.
May do korma next. Why do you think guys?
+Al's Kitchen Korma Korma Korma aaaaaaaaaaaargh.
+Al's Kitchen Do you have a recipe for Chicken Tika Chasni?
brilliant m8 as usual. i love your recipes .
Go for it Al..,
My mum loves the mild creamy type curries...Would love a good korma recipe.
Your madras is awesome by the way....You have kept me very busy making this for my family...Keep up the good work!!
My mate chasni, he got a pumpy .
Thanks Al - will try this for sure. Maybe asking too much but it would be great if you could put a list of the ingredients in the description for each curry .Saves everyone having to write them out. I always like to work from a printed recipe whilst watching the video. Cheers.
Agreed with above comment it's a pain
Yes that would be a great idea
Ingredients
1 Clove
2 Cardamom Pods
Small Piece of Cinnamon Stick
1/2 Tsp Cumin Powder
1 Tsp Mild Madras Curry Powder
1/2 Tsp Smoked Paprika
1/2 Tsp Salt
1 Tsp Minced Fresh Ginger
1 Minced Clove of Garlic
3 Tablespoons of Sugar
1 Tablespoon of Natural Yogurt
1 Tablespoon of Tomato Puree Add a touch of water
4 Tablespoons of coconut milk
A large hand full of fresh coriander finely chopped
6/7 pieces of chicken tikka
100ml of single cream
Method
Heat some vegetable/sunflower oil in a pan on a low heat
Add the Clove, Cardamom pods and cinnamon stick - Careful not to burn these!!
Heat for around 2 mins to flavour the oil
Remove the Clove, Cardamom pods and cinnamon stick
Increase to medium-high heat
Add the ginger and garlic - cook 2 mins
Add Cumin powder, Mild Madras Curry Powder and Smoked Paprika
Cook down for one minute
Add the tomato puree and water mix
Cook down for one minute
Add the salt
Add Two ladles of base gravy
Mix then add the Natural Yogurt
Then add the coconut milk
Reduce down to a thicker consistency
Add the sugar
Add the pre-cooked chicken tikka pieces
Turn in and mix well
Heat until you see the oil from the base gravy begin to separate
Taste the gravy - not sweet enough? add a small amount of sugar, taste and repeat until it's to your taste
Add the single cream
Add most of the coriander (all of it if you're not bothered about fancy dressing at the end)
Heat through and taste - add more cream or coconut milk to taste - Make it your own curry!
Done!
Great recipe - I made a tweak, which got it closer to my takeaway, by mixing 1/3 cup (total) of, coconut milk powder, touch of hot water, ground almond and some sweetened condensed milk. I added this instead of the sugar.
Recipe:
Ingredients:
1 clove
2 cardamom pods
small cinnamon stick (1-2cm)
1/2 tsp cumin powder
1 tsp madras curry powder
1/2 tsp smoked paprika
1/2 tsp salt
1 tsp minced ginger & garlic (1 clove)
3 Tbsp sugar
1 Tbsp plain yogurt (not greek)
1 Tbsp tomato puree + some water to thin
4 Tbsp coconut milk
handful chopped coriander/cilantro
6-7 pieces of chicken tikka
100mL single cream
Directions:
Heat oil in pan
Fry clove/cardmom/cinnamon a few minutes, then remove
Add minced ginger/garlic and brown
Add remaining spices, cook for about a minute
Add tomato paste and mix, cooking to a darker red/brown color
Add salt
Add 2 ladles base gravy and mix
Add yogurt, coconut milk
Simmer and reduce to thicken slightly
Add sugar
Add chicken tikka and mix in, heating through
Taste and adjust for sweetness
Add cream as desired
Add most of coriander/cilantro, leaving some for garnish
Served topped with drizzle of cream and coriander/cilantro.
Thank you:). Very helpful.
ShockForce612
Cheers! Your a star for doing that!
Mate, edit your recipe!!! Just put 3. bloody tbsp of sugar in my curry... ruined it!
@@martinplummer5712 tbf that's what Al said in the video but it's clearly 3tsp's!! 😂
Martin Plummer it wasn’t him that typed it unfortunately. Hopefully he will see your post
Have just made this curry + the base curry recipe, following Al's instruction to the letter, and it is BY FAR the best that I have ever tasted. I have made chicken tikka masala maybe 50 times in my life, and like everybody else eaten it out and this wins. I have never used smoked paprika before or cream at the end......a big difference. My wife is made up!!! Thanks Al
made 8 portions as the neighbours were coming around.....they cancelled.....HAPPY DAYS..
Hi Al, bit late to the party here but made your Base Gravy 2, then your chicken tikka masala and pilau rice. I have to say it was the best curry I have ever made (by a mile). Family loved it too. Put onto you by John Robbins via Twitter and am now a big fan of your work! Will try my favourite dish next, Dhansak. Thank you and keep ‘em coming. Sorry, forgot to take a photo as was so keen to eat it!
Made this tonight also using your Base Gravy recipe and slightly modified Chicken Tikka recipe. What can I say, totally magic and by far the best and most authentic take away style curry I have made to date. Better than many I have had from restaurants and all the family were delighted with it too. The right taste and textures, totally spot on. Nice one, thanks for sharing.
Wow. The first time i've made my own curry from scratch and it was the best i've ever tasted. My freezer is full of the base gravy so will try other recipes as well. Thanks Al
Al, I made this dish the other day for the first time for my wife in particular. She would only eat this in Indian restaurants until she realised, they used halal chicken. She's never eaten it since unless it was in vegetarian form.
Well she (along with several others) was totally amazed at this dish when I turned it out. They could not believe I had made it. Some of those who had not seen me making it, said I had got it from a Indian restaurant. It was really good and everyone enjoyed it. I did make a slight change to your recipe in that, I added some ground almonds along with some creamed coconut.
This is the first of many dishes I will now be making from your range. Thanks for the chicken tikka recipe as well. Used that before making this dish.
Wow that's really great to hear. There are so many great recips on the channel. Please try some more. Thanks. Al
Nothing wrong with halal chicken 🐔
I did it Al. I made this and Gordon Bennett was it was great. Used your recipes and methods. Thank you very much and please keep them coming.
Thats great news Jose. Always nice to hear when followers actually try the dishes. Thanks for your support. Al ;o)
Looks great Al, as always. I went on holiday with my family with my spice kit and a big tuppaware full of base gravy. It was curry every night. My brother and wife were blown away. Keep it coming.
Did this the other week, it was gorgeous. We did change to low fat natural yogurt and soya cream - a bit healthier and worked out brilliantly. A defo favourite to cook now, thanks Al!!
Made this on Friday. Very nice., very rich.
Been dodging this one for a while, can only say it is delicious. Dropped the sugar out, and used solid coconut oil. Glad to say still turned out superb. Nice one Al ! Thanks.
Al thanks for your prompt reply .myself and our two sons are avid fans of yours your curries have totally transformed our cooking thanks a million and keep up the brilliant work we now have a folder full of recipes. you need to publish a book
Thanks Bob. Love to the family. Al
Hi Al have just cooked this this is the dogs (best ever)better than a take away so easy to follow your recipe well done you
absolutely spot on - you get the thumbs up from an indian here - always wanted to know how to make "take away" style curries - looks the bizz !
nmacog Thanks make. Garlic Chilli Chicken up Next. what are your favourite takeaway curries?
Al's Kitchen tbh Chicken Tikka Massala - I don't know a lot about indian takeaway food, do enjoy it though and always wanted to get that "takeaway" flavour - I cook traditional chicken curry from scratch without base gravy - let me know if you want a recipe I will pm it across - it's a very different taste to these recipes you upload, but both methods are great as they are both quite unique. On another the "riff" you're using is similar to something I recorded using Logic Pro X on Mac - let me know if you want that too i'll send you a link, feel free to use it on any recipes as background music - keep the recipes coming, loving your vids !
nmacog email me your recipe pls. Also the link to music. cheers
Did this tonite Al came out spot on
Love your curries mate. Living in Texas this channel has been a ray of sunlight in an otherwise dark and dreary existence! I'm 99% sure you meant to say 3 Tea Spoons of sugar instead of 3 Table Spoons though. Am I right??? Also, any chance of an Al's kitchen Sagaloo? Cheers.
Love this demonstration. I am British and have been living in the States for MANY years. It is so comforting to hear you speak (homesick) and I love Indian food. I was searching for a Tikka Masala sauce without heavy cream and I came across your videos - wonderful. I am wondering what would be single cream in USA, perhaps half and half (half cream/half milk. I will research this.
Your demonstration is so clear and I am looking forward to seeing your other videos.
Thank you so much.
Hi. Glad you've found me and enjoy the channel. I am covering a typical Indian menu and have many curries already listed. All the popular ones at least. Hope you've subscribed. Welcome. Al
Korma? Yes please Al. My tip is to add cashew paste and almond powder and a sprinkle of rose water at the end. Don't forget the butter and cream. I think the way you season your oil with your wood spices will be excellent too. Thanks Al.
I have made your chicken tikka masala, and the whole family enjoyed it. It was the most authentic restaurant flavour that I have made and I am a convert to your recipes. I tweaked the curry with a little ground almonds added at the end, but as you said, it is my curry and there are lots of different versions...but I shall be using your recipe again and now that I have a a large pan of base gravy I shall try your other recipes with confidence. We ate Madhur Jafferery's "Spiced Basmati Rice" with the tikka and I also had your Bombay Potatoes, and some Gujarati Spiced Green Beans. Well done Al, keep up the good work...have you thought about Chinese food next?!!
Thanks so Much Al. Made a base gravy on Monday and since then done a madras, korma and tonight Tikka!
So Happy😁😁😁😁
Hi Al I've made both your jalfrazi and tikka masala my pall said the jalfrazi is the best curry he's ever had what a statement eh fantastic
Tell him thanks. 👍🏻
Cooked this last week, I've got to say that it was delicious and one of the best curries that
I have ever made, thank you mate I will be cooking more of your recipes 🙂
Hi Al. If I want to make this for a family of 5 what do I do with the ingredients ratios? I assume timing by 5 would be way too much, so I’m thinking I double the spices and increase the liquid ingredients accordingly. I did this with your dhansak and after a couple of goes I nailed it. Please advise. Thanks very much and I love your channel.
Your recipes are spot on Al many thanks..my family and I are having curries nearly every night now!!..your recipes are by far the nicest we have tried..looking forward to trying every single one on your channel!!..x
u nailed it, i have been searching for authenic restaurant style indian recipes glad i found !!!u!!!
Thanks for your kind words Narendra. Hope you have subscribed to channel for loads more recipes to come.
Al... we love your tutorials because they are always well organised, clear and concise. Tonight we followed this recipe and the end result was delicious although a tad too sweet despite using only half the sugar (actually we used Jaggery). Oh, and we also added a little more salt to balance the sweetness. Something you might clarify is your reference to mild madras curry powder (yours being very red) never seen madras powder this colour and wondered if you've actually used something else. We added a little red food colouring to get a more authentic BIR style finish. well done - keep them coming :)
Spot on! Tastes just like our local curry house ...great ! Only thing I would say is that 3 table spoons of suger is way to sweet, would try one first then add more if needed. Also ground almonds added at end if one wishes. FAB WORK AL .....thanks for all your hard work :)
Fantastic Al. It took me most of the day to do it but it was more than worth it. Thank you.
Hi Al ...me and my partner sam just made this and we were literally speachless. ..its amazing ...I will never order in again ...thanks so so much ...vindaloo next as have the in laws over ...cheers again ...and can you do a chinese beef curry ?...ill set "the CHALLENGE" ...
The tikka masala was the best we’ve ever eaten. Thanks for the vid Al
Hi Al, I made this tonight and wow absolutely amazing, thanks for posting and taking time to do this!
Thanks for watching Nathan. Al
Yes! Fs!or the first time I cooked indian dish and all my guests were licking their fingers:)) great recipe! I've done your base gravy and bombay potatoes and mint dip, all turned out perfect. For the tikka masala I added few handfuls of ground almonds and sliced almond for abit of crunch;) perfect, thanks for sharing these recipe
+Ilona Creates Excellent. Ilike to hear news like this. Please keep following and trying other recipes. Thanks for the feedback. Al
Cant waito make this and your korma this weekend for my mum whos visiting was going to show off my chinese food skills to her but im going to go balls deep into the unknown and make your korma and tikka massala
Always seem to 'wing it' here coz I don't always have all ingredients. I did this with regular pre cooked chicken not Tikka masala, I also added red capsicum & cherry tomatoes ; was delicious ! Thanks Al 😋
Making this today! Thanks Al, greetings from Abu Dhabi. Keep going mate and thank you for all your recipes
This recipe is excellent! I've made it twice now and is very tasty. I agree with Deke's request for an ingredients list if possible.I've also made you Chicken Chasni, Chicken Rogan Josh and adapted your Lamb Rogan for a Beef Rogan which came out excellent as well. Please keep them coming ......
Great curry the locals loved it thanks for taking time out to share it with us...... 👍🏼👍🏼
Made this for the kids it’s beautiful, might throw some chillies in for us 😉
I made your base gravy some time ago it’s in the freezer, as
yet I’ve not cooked a curry so I think I’ll give this one a go.
Will be trying this one too, thanks Al.Scrumptious!
Hello Al, I have just watched your base gravy video, bought a hand blender, made the gravy and then watched your chicken madras video and made that. It tastes gorgeous thank you very much. I have liked and subscribed. I am going to try this one next. Thanks again... John.. :)
Looks great. Will cook soon. Thank you.
good recipe I made this dish and it came out very nice thumbs up al
Chicken Korma, Butter Chicken, King Prawn Balti would be good if you did these, going to make my Base gravy for the first time this weekend can't wait. Yum Yum !!
Cheers Al all looks delicious.
Hello Al
I am about to try your base gravy recipe and move on to chicken tikka masala. I have always been a great fan of Madhur Jaffery whose recipes have always proved authentic and delicious...but I like the way you have produced the Indian restaurant flavour to your dishes, keep up the good work, the base gravy looks to be the secret sauce that will give that unique flavour. I'm off to my local Indian Supermarket now and I it looks like I shall be cooking all day.
Hi Peter. I too am a fan of her cooking. Authentic Indian is a pleasure to cook as you can take more time over it and cook things more slowly. British Indian is a more paceier affair but very rewarding. Technique plays a part here. Follow the recipes as closely as you can. I haven't cut any corners in the videos so you should achieve exactly what you see. Let me know how it goes and tweet or messenger me if you need help. Al
Al, we think ur recipies are amazing, every one we have done has come out perfect!! totally changed our weekend treats!!! love ya xxx Charlie & Simon xx
Love your vids, top drawer!
Did the vindaloo, blew my socks off ! Halved the chilli and the balsamic vinegar, now one of my faves!
Will have to try this and compare to others I've tried.
Keep up the great work, I really appreciate it, and so do my watch at the fire station! :)
Thanks Richard. I love hearing when viewers alter dishes to their taste. It gives me ideas and also shows i've given a good guide to work with. Hope you've shared and subscibed. Al
Time for an update on this Al.
Made me hungry. Looks awesome
Keep up the good work Al. You've got some great recipes on here. Your madras goes down a storm in our house at the moment, although I do tone the chilli down a bit to suit our taste. I'm not a lover of Korma, but I'm sure other people will be. I would love to see some dedicated garlic dishes?
Glad you like garlic. Garlic chilli chicken in the works. As well as some other recipes. Please share the channel with yr friends . Much appreciated. Al
Made this tonight and it was absolutely superb and much closer to a takeaway style than any other I've tried.
I've got loads of the gravy in the freezer and really excited about trying all your other recipes in the coming weeks.
If you know a good way to do Saag Paneer please do a video :)
Go glad you liked the Tikka Masala. Make sure you click "videos" on my channel home page to bring up the list of curries I have done and make sure you subscribe. Al
Subscribed! I absolutely love your video's and I'm going to make the base gravy tomorrow using my Instant Pot. Can,t wait to get cracking! 😃
What did you use to make your base gravy please,also is this for 1 person if so do you double up the ingredients for 2 people?
Just made your Massala for the first time. It’s actually the best version I’ve made. 👍😁
Great videos! Im a chef also i work in a spanish restaurant but we also cook alot of mexican food.my fist love is indian food,you should do a vindaloo or a dansak video.
Hi. Glad you like the videos. I have done vindaloo and Dhansak already. It's on my channel.
Al we just tried to make Tika Masala. Can't say it looks as good as yours. Ours is much browner (don't know why unless we burned the garlic). Over here in the US we're not sure we know what Tomato Puree really is. I think we need to add more water to the puree. Also what do you recommend to make it a bit hotter (spicy)? more hot pepper? Dan n Mary from San Diego
awesome nicely presented as usual Great help
spot on this pal! Will you do veg curry next? My indan to lamb tika and vegetable curry ive allways wanted to have a pop at it! Cheers mate
Made this a few times now absolutely banging mate 👍
Chef Al 💪 loving catching up with your great skills 🥘 your BIR 2 gravy is sooooo spectac . A Ruby isn’t a Ruby without it , simples 🥘 😀😀😀
Looks great. I may try to veganize it and use tofu and non dairy ingredients instead. I hope it comes out as good as yours
Second time I’ve done this recipe now, blew my family away. Cheers Al 👍🏻🍺
Hi AL could you please put a video on for Muligatawney soup love all your curries dave
loving the recipes top geezer
Al Pukka mate , i can't say better than that had 4 chappatis with mine just to mop it all up top notch as ever Jim.
Is all the amounts the same to make the curry for 2 people?
Another first class curry cooking lesson, loving your work Al :-)
Thanks James. Pls share on your social media. Al
Fantastic as usual al. For the chicken tikka pieces do you just use the same recipe as your chicken tikka video.
How many would this serve? To keep the spice blend right?
Al, I have only just come to find you, you make it look so easy so, I have an ally pan on the way from Amazon, I bought a stick blender. When I freeze the base gravy, what quantity would you suggest? I am thinking around 500ml! Can't wait to get going!
Amazing mate! although mine didn't look as red as yours, maybe I didn't put enough paprika in, or reduce tomato paste down enough. Still tasted amazing tho, a winner with the family, cheers Al
will try this next week Al!! everyone loved your spice onion (no food colour haha) cheers mark.
Thanks big al learning a lot from u today
Is the base gravy just at room temp? Or have you simmered it prior to cooking this curry?
Heat if through before cooking
Hi al . Do you grow or buy your coriander
This looks delicious 😋!
Hi Al was thinking of making this this weekend in the video your ginger and garlic looks burned, thought this would give a bitter taste
I couldn't get Jaggery Goor at the local Sainsbury's but I found some palm sugar instead :-)
Al making breakfast : put the 2 weetabix in a bowl and add coriander, save some for dressing the weetabix after adding milk.
Hey, Al! I'm planning a trip to London next year, so I want to know where (preferably close to Tube stations) you recommend to get the best curry in the city. I also wanna visit where I can find the best curry of its type (Chicken Tikka Masala, Chicken Jalfrezi, etc.). Thanks!
I like how there are no almonds in this recipe. I also like how rich your gravy is, mine always looks rich also, but the takeaways always looks more yellow.
Cheers Nathan. Al
al could you ut the ingredients and the method up in the description ? looks like it got missed , i print your secriptions out , but i will have to watch via ipad whilst cooking this in the kitchen , cheers mte have subscribes , hawayyyy the lads. ftm.
Thx Al. I am going to try this over the weekend. Just a quick question, my local curry house has quite a strong coconut base flavour and I am just wondering whether they use coconut block rather than coconut milk... I have asked them but they do not want to share 🙁. Have you ever tried using coconut block rather than coconut milk and if so, how did it turn out?
Keep up the great work 👍🏻
Jon Hadley my base gravy is quite coconutty as I used probably around 70 g so mine is quite light and slightly sweet from that. So could always try this and hell if not just throw some in additionally when making your curry, what’s the worst that can happen
I think it might be 3 tsp of sugar. Not 3 tbsp?
Yep. Made the mistake of doing only half of that because I thought it would be too much (1.5tbsp) and yes, that was wayyyy too sweet
Alex Wilson
Thanks for pointing that out! It definitely looks like 3tsp of sugar on video!
Since 1 tbsp = 3 tsp, I *think* he conflated the two! Hope it's 1 tbsp! :)
Fortunately I realised before it was too late.
top recipes keep it up
Hi al could you tell me what the stock is please ? you put 2 ladles into the tikka sauce as I can't quite catch what you say thanks sue
Your Videos are great
al you say add mild Madras powder just wondering why is it red colour when all the other videos with Madras powder is a light brown. is it just a different blend?
Do you add base gravy in cold or is it already warmed on hob
Thank you, Al!
Just looking back at your previous curries for inspiration for Saturday night curry, and decided on your tikka masala, now when I watched the video again, would it be impertinent to suggest you overcooked the garlic and ginger paste at the start Al? No insult meant, your my god of curry.🤔🤭
I probably did John.. Even I have mishaps lol
Al's Kitchen haha, takes a confident man to admit his failings mate, don’t worry buddy you’re still a god.😂 I changed my mind last night anyway and made the Bengal chicken curry, it was amazing mate the heat was just what I wanted and the texture was different, but very,very, enjoyable.
Cheers Al, keep it up and stay safe mukka.😉
Thanks Al.
Loved the taste, but how (maybe a silly question) do I add more heat without compromising the taste. It does taste like the restaurants x
Liese Collins replace your chilli powder with extra hot chilli powder. Use moderately until you get your desired heat
Hi al
Just thought I share my thought's with you. I have just recently started making your curries and have made quite a few different ones and everyone likes them a great deal. I have a question with this particular one for in the ingredients you say 1 glove, 2 cardamom pods and cinnamon stick, when you say glove is that garlic or something else?
Hi. Thanks for watching. I a glad you are enjoying the videos and the curries. Regarding your question, the cloves in question are the spice "clove". You know those tiny little wooden kernels. Not clove of garlic or anything like that. Google clove spice and click images. All the best.
Prepared to make this one with beef tomorrow. Beef already pre-cooked sous vide . ( 30 hours )
I love all your other dishes but this is very very sweet 😢
Hey did you put 3 tablespoons of sugar that might be the reason. From watching the video the amount of sugar looks like 1 teaspoon
Abdi Jama yes I did, awful taste. Will try tsp next time, thanks
Use this recipe often, but only use half the amount of sugar as the first time I made it, it was way too sweet for my taste. Cheers Al
I have made this recipe a few times, I reduce the sugar to 1 tablespoon. I found it very sweet as well. Otherwise it's fantastic!