How To Make Shahi Chicken Tikka
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- Опубликовано: 28 янв 2020
- I had a great time cooking with the one and only Richard Sayce (AKA Misty Ricardo)! Richard made a fantastic shahi chickken curry from his second cookbook 'Indian Restaurant Curry at Home Volume 2'.
Richard has been a real inspiration to me over the years and has loads of terrific videos on his RUclips channel. If you haven't subscribed to his channel yet, you're missing out. You can do that here / mistyricardo
I love Richard's books. Here's all you need to know about Misty Ricardo
Books by Misty Ricardo's Curry Kitchen
'Indian Restaurant Curry at Home Volume 1': www.amazon.co.uk/dp/1999660803
'Indian Restaurant Curry at Home Volume 2':
www.amazon.co.uk/dp/199966082X
Free worldwide shipping from www.bookdepository.com
Misty Ricardo's Curry Kitchen
My Website: www.mistyricardo.com
RUclips: / mistyricardo
FaceBook: MistyRicardosCurryKitchen
Twitter: MistyRicardo
Instagram: mistyricardo
My books are available on Amazon and all good bookshops.
'The Curry Guy': www.amazon.co.uk//dp/1849499411
'The Curry Guy Easy': www.amazon.co.uk/dp/1787131289
'The Curry Guy Veggie': www.amazon.co.uk/dp/1787132587
'The Curry Guy Light': www.amazon.co.uk/dp/178713461... 
Развлечения
It was a great pleasure and honour cooking with you Dan. Thanks!
An honour to cook with you too Richard. We need to do it again soon. Perhaps a summer BBQ series. :-)
Great to see these two legends cooking together; especially this amazing dish which is sometimes sold as Nawabi Chicken or Murghi Massala in restaurants (down South at least). I think restaurants use mutton (most frozen lamb in UK supermarkets is 49% mutton) which is less fatty and not as lamby-flavoured.
Thank you to you both for your great books and videos which has improved my curry cooking to another level 👍🙏
ive just had my tea,now after watching this i,m hungry again,thank you for this one guy,s if it tastes half as good as it looks i,ll be well happy.
The Dream Team.
Great to finally see Richard. Keep up the good work guys.
Thank you. I would love to cook with Richard again. :-)
Once again great banter between you guys. Best duo on the small screen.
That looked absolutely amazing will be giving that a blast.
Made a fair few of Misty's currys..His Staff one is good after a night out ,No forks just bread
Dan, Richard, Another one of my favorite dishes chicken tikka shahi masala, Just like to say if allowed Dan, A big thank you to Richard for sending me the packet of asian bay leaves last year through the post.
Whats the very first powder that goes in ?
I reckon Dan can eat a phail, he didn't flinch an inch we he tried that curry, looks lush guys
hi you should really show the pan as your adding ingredients the camera is just showing you i'm not having a go it's just a suggestion food looks amazing and cooked loads of mistys food thank you
Very true. You might have seen the overhead camera was moving a bit as it was too close to the good and was getting knocked. We did plan to show more overhead but it just wasn't good enough with all the movement.
Dan could you do a video on butter chicken from your book to make sure I'm doing it right?
I'm planning to do that. I recorded one a while back but the quality was too bad to post. :-)
@@DanToombs great I have some tandoori murgh malai tikka ready in freezer =)
You can’t see the pan . The blind leading the blind🤣
Why the obsession for constantly scraping a metal spoon round an aluminium pan, I'm quite sure the metal particles don't add anything to the flavour of the dish. Use a wooden spoon man.
Its a Stainless Steel pan by the way
@@andypandy6830 Not quite as harsh as that pan scraping
@@TheAsa1972 I think you'll find it's an aluminium pan and a s/steel spoon.
Aluminium pans do not cost more than £100 pounds
@@statzg0d230 I don't know your background , but as a chef and baker for more than 55 years I can tell you your explanation is ********* I won't reduce myself your level by actually typing what I think.
Food color is not recommended as it’s not healthy . It’s banned in some European states. Oh dear how not to cook a proper Indian curry . Ladels of gravy🤣🤣🤣
This is a British Indian Restaurant recipe; they ALL use a similarly spiced vegetable based 'gravy' in most dishes so the restaurants can serve meals quickly. The 'gravy' base is what gives BIR curries from Kormas to Phals their signature base flavour and consistency from one restaurant to another. Authentic Indian recipes they are not; even less so as in general the restaurants are staffed by Bangladeshi or Pakistani chefs.