Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Hari is the gold standard for indian recipes imo. She keeps the homely parts of the recipe that make you remember that somebody actually invented the dish in their home kitchen using the things they had at their disposal.
This...is the best recipe...that I have seen on you tube. You cook with so much passion... And you take pain to include the finest spice that brings the most authentic taste in the dish. You...are ....simply the best.
Thanks so much for watching really happy to know that you enjoyed it. Please do download my free app for even more fun foodie content!! Thanks so much Hari
Even an inept cook like me does well with your recipes. This was wonderful. The detail and description in your videos are awfully helpful. The dish turned out delicious. By my standards (bad cook), i did feel like a chef. Thank you and keep them cooking and coming.
Your videos are so professional and soothing to watch! I am definitely making this for my husband this weekend if I can track down all the spices I'd need. Where did you get your spice set from?
Emily Savrda glad you are enjoying the channel. I have everything you need on the website here is the link www.harighotra.co.uk thanks so much for your lovely comments!
This is exciting! Recently, I wandered into a local Indian specialty foods shop in my area, and it dawned on me that perhaps I could make the dishes I enjoy so much in Indian restaurants without relying on canned or packaged sauces. I found your channel, and I have been off to the races! Thank you!
I like your cooking coz it is authentic Punjabi cooking which I miss and what my mum made for me in india. Now that I am away my tongue remembers the same taste since childhood. I have no other option but to learn it to cook her way and you come closest to that. Thanks Hari!
@@UCYcjKaUgYoZigYyKCDZ you're more than welcome I've really been enjoying your videos and learning a lot. And you're still the most beautiful chef I've ever seen😘
This tikka masala is so good ive made this a couple times now and it goes great with your samosas which were surprisingly easy to make love dipping them in the gravy. Lol ive made the korma to and my mom who does not like trying new foods especially anything with to much spice ( if she could get away with it she would accuse mayonnaise of being spicy ) happens to love your korma recipe shes had me make it 3 or 4 times just in the past few weeks .thank you your recipes rock will continue to try the others as well :)
What a gem of a chef! The pleasure in watching a video by somebody who really knows/feels what they’re talking about. I watched half a dozen videos on tikka masala and they left me flat. Love the tips on fenugreek and cashews, cardamom I already use. Try some smoked paprika powder Hari 😁
Hi You are very kind! Thanks so much for watching - lovely to hear that you enjoyed the vid. I will try paprika, I tend to use Kashmiri chilli powder which is mild and smokey with a vivid colour (quite similar to paprika) but a little hotter. Thanks for the tip!! Hari
Hari Ghotra, This old man feels honoured 🙂. I’m sure the Kashmiri chilli powder is at least as good, it all depends on what’s available doesn’t it. I’m on the West coast of Australia. I shouldn’t be giving you tips on cooking at all. But, I could give you some tips on plants. I’m an edible garden specialist. I came to the kitchen via the garden. My life has been landscaping and plant propagation. Herb gardens are what appeal to me personally and at some point I decided I ought to start using what I was growing. Now I’m retired I keep looking and finding new edibles. Some are just great. Like there’s a very hot mustard coloured Habanero. I don’t grow chillies that are good for not much but boasting rights on You Tube, but I’ve grown this Habanero for years because it does have a distinctive and pleasant aroma. Anyway last year I ran out of the Cayenne I normally cook with but the Habanero had started though still green, so I thought I’d give them a try. Astonished to find the aroma was still strong, (citrus zesty?) but the heat was very much reduced. Anyway Hari, there’s other interesting plants and if you’re interested in hearing about them, I promise only to contact you with the truly useful. ediblegarden@icloud.com
@@tigerscriber I have never been to Australia and I would love to share my Indian food over there so I am thrilled that you are enjoying it! How interesting - love edible herbs and chillies. Hari
@@tigerscriber Not sure where you live in WA but my daughter brought me some Kashmiri chilli powder back from Margaret River! she got it from the Blue Ginger Cafe 31 Station Rd Margaret River.
I love your recipes and I appreciate the (shared) excitement as a dish comes together. Each stage of Indian cooking brings new anticipation of the final product! I confess to cheating a bit by using ginger/garlic paste to save some time, but what a difference fresh makes...
Really happy to hear you are loving the recipes. It's ok to cheat but just grating fresh ginger takes no time at all and I think it adds a much fresher flavour. Thanks so much Hari
The way you cook make me smell and taste the food through the screen, I tried many of your recipes and they really taste delicious!! Thanks so much for teaching me how to satisfy my family with these mouthwatering recipes here in Namibia
Wow Catharina it’s so wonderful to know that the dishes are being cooked far and wide and I’m so happy you are enjoying them in Namibia. Thank you for you comment - have you got my app? It’s free and has 100’s of recipes and you can share you pictures with me plus ask questions too!
I've made this several times before in different ways, but the ground cashews were really something else. Brilliant addition when I tried it. I made sure nobody had nut allergies beforehand and then I refused to tell anyone what I made the sauce with. 😆
I love your recipes and they all looks so delicious. I’m going to attempt to make the samosas using your recipe. You make it look so much simpler than other recipes plus I can follow your video fir step by step directions. I love let you know how the come out.
Amazing. I am going to try making this recipe for my family. I like the idea of the cashews and tomatoes to make a paste. Also you gabe some really good tips about cooking off your fresh herbs and spices in oil first to release the oils and aromatics. Top notch!
Hi Chef, is it okey to subtitute fenugreek leave with fenugreek seed powder ?? In Indonesia there are a lot of fenugreek seed but the funny thing is that is really hard to find fenugreek leave ha ha ha ha
Arif Suwignyo Hi Fenugreek can be difficult to get hold of in lots of places. The powder is very strong and more bitter in flavour, the leaf adds an earthy aroma which you won't get from the powder. I would recommend you leave it out or only add about one quarter of a tsp.
such a delicious dish i just can't wait to cook it with my mum and enjoy a lovely mealwithmy family i am so experienced watching your shows and collecting key tipsfor my mum
I began using Garam Masala 'bout 20 years ago and, for the past 6-8 months, I've been 'branching out' into more Indian cooking and 'discovered' Mango Chili Pickle last month, which has become my favorite condiment...
Sure - will just add a bit of sweetness. Maybe just use coconut rather then a cashew nuts but it wont really be a tikka masala. It will still taste good though. Thanks for watching.
Hi ! like to ask you if there's a (logical) difference between Coriander and Cilantro. My online dictionary says 'NO !' but I've seen some recipes in here where both are named as if they were of different kind. Thanks !
Made this today, with a few tweaks and without some ingredients because didn’t have them, turned out nice! Tasted better than the stuff in the jar!! 😁 thanks for this! 😋
Learning to cook Indian food. I want this to be my first main course. Watching the video it appeared to be more than 3 tablespoons of yogurt some wondering if the terminology is just different in the United States . Thank you
Excellent I like it very much I am exactly going to cook tomorrow . Will celebrate our Christmas I will prepare my Chicken Tikka Masala and will let you know will it be testy. Thank you very much for promptly responding Thank you very much. I tried to use your earlier Samosa recopy but not totally successful. I will check your Biryani receipts some time on 25 th December but I need to be very testy and delicious. Let see and can learn many more receipted from you only.
+wolfman011000 yes absolutely you can grate them too or blend the sauce once it's cooked. Grating them makes you cry more and some people like a chunky sauce so it's important to think about what you want your end result to be and cook accordingly. Thanks so much for your comments and thank you for watching. Hari
You can get it from most Indian grocery shops - most will say for external use only but we do cook with it. KTC do an edible one or you can use rapeseed oil instead.
Will be making this in a couple of days to entertain a couple of friends since the presentation and recipe looks totally awesome! But, unfortunatley I can't get hold of mustard oil that soon... I was thinking about bashing up some mustard seeds and mix them with vegetable or olive oil as a substitute. Or, perhaps skip it? Would love to experience the smokey flavor though. Any suggestions?? By the way, tried the red lentil dhal, veg pakoras and murgh methi. The outcome was just beautiful! Thanx.
Hi mustard oil is made from pressed mustard seeds so hard to replicate the flavour. I think that it's better to just skip it for this dish. You could infuse the smoky flavour by cooking the chicken on a BBQ though.
Looks delicious but am so curious about the whole cloves, the Casia bark, and the Bay Leaves. Nothing will ruin a dinner faster than taking a bite of a whole clove so are they left in for diners to fend for themselves? Do they cook down? Curious about the technique. Thank You.
Larry Hawes hi whole spices add something quite unique to dishes which is why I use them. Cassia bark you can see and remove when serving. If you don’t like whole spices you can grind them before using and add. Or you can count what you put in and remove before serving.
@@HariGhotra Thank you so much for the reply and will try whole spices as you suggest and make sure, if it remains important, to remove them before serving. Thanks again for the great recipe and cooking tips.
Had this for dinner tonight, very nice. A bit different to any other Chicken Tikka Masala I have had in the UK. Not in a bad way, this is a really tasty dish, thanks.
Hari Ghotra Lamb Madras when I get the time in the next week or so. the tikka masala was certainly light and fresh, and a little bit spicier than I expected, not hot, just spicier.
I'm finally having a go at cooking this 😆👍 I had to substitute the lime for lemon though but it shouldn't be too drastic a difference (famous last words). I've also decided to give the chicken a good marinate overnight considering it's about 7pm now, and I also want to make some more of your tasty toasted garlic naan bread and don't fancy sitting down to eat it when it's dead late, so I'm hoping that the chicken will be super tasty tomorrow, I can't wait. 👀👍
Chef, Is adding fenugreek leaves your own preference/creative twist or more of southern tradition or actually part of authentic chicken tikka masala? thanks.
i never eat indian food, never cook it, didnt had ingredients i had to order them online becouse i dont find them in my area and i made some mistakes :P in the cooking... small ones but wow i think is one of the best chiken meat that i ever had.I promise it s gona be better next time.Love your cooking and best regards.
Hi yes just avoid the nut paste and use cream. What you could do is soak some Magaz or melon seeds and make a paste with those. But do check that he's not allergic first hope this helps. Hari
This has a really fresh taste and the sauce is amazing! Let me know how you get on I would love to see your attempt so take a pic and rate it on my website too www.harighotra.co.uk
Is the "hot chili powder" added to the sauce the same as the "Kashmiri chili powder" added to the marinade, or is it something like cayenne powder (although it looked too dark to be that.) The recipe doesn't differentiate and not does the video. Thanks!
Hi Kashmiri chilli powder is a mild chilli powder with a smokey flavour which also gives the meat a lovely colour. For the sauce I like to use a hot chilli powder to a give a bit more of a kick so cayenne is fine for this. I tend to use a hot birds eye chilli powder but any will do.
Hi in most normal supermarkets you will get fenugreek powder which is the powdered spice this is a brown powder and not what you want here because it's too strong and too bitter.The fenugreek that is used in most Indian recipes is the dried herb which is either looks like a dried green leaf or it's ground into a green powder www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/dried-fenugreek-leaves-kasoori-methi-facts. You can get them from all Indian grocery stores and I sell it on my website too - drop me an email and I will get some out to you. Hope this helps. Hari
thank you for getting back so soon! I'm looking to get some today and I'm near old kent road. I know it's a long shot but do you have any idea where I can get some from near london?
Hi I'm not sure whether there are any little Indian grocery shops nearby but I do know there are a few Indian restaurants (the raja take away) - I am sure if you went in and asked them for a little bag of Methi they would be more than happy to give you some. Just say it's a cooking emergency and be charming. I would if you came to my restaurant! Let me know if you get some!
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Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery
Thank you !!!
Hari is the gold standard for indian recipes imo. She keeps the homely parts of the recipe that make you remember that somebody actually invented the dish in their home kitchen using the things they had at their disposal.
We made this dish last week using cauliflower, following the same two stage method. We also added some chick peas. It was great!
This...is the best recipe...that I have seen on you tube.
You cook with so much passion...
And you take pain to include the finest spice that brings the most authentic taste in the dish.
You...are ....simply the best.
Thanks so much for watching really happy to know that you enjoyed it. Please do download my free app for even more fun foodie content!! Thanks so much Hari
I haven't cooked a chicken curry since I watched your lamb bhuna recipe. Made that several times since and it's bliss. This looks amazing too
Even an inept cook like me does well with your recipes. This was wonderful. The detail and description in your videos are awfully helpful. The dish turned out delicious. By my standards (bad cook), i did feel like a chef. Thank you and keep them cooking and coming.
I am so pleased to read that this worked out for you! I am sure you are not that bad but I hope this gave you some confidence Gurmeet.
An excellent cooking clip ... .congratulations . I lived in India for many years . . ..
I may have missed it but did you remove the bay leaves, bark and clove?
Your videos are so professional and soothing to watch! I am definitely making this for my husband this weekend if I can track down all the spices I'd need. Where did you get your spice set from?
Emily Savrda glad you are enjoying the channel. I have everything you need on the website here is the link www.harighotra.co.uk thanks so much for your lovely comments!
how much of your hair do you find in your lovely food?
Every one of your recipes has worked for me. I could listen to you all day, it’s not often you get a good looking cook.
This is exciting! Recently, I wandered into a local Indian specialty foods shop in my area, and it dawned on me that perhaps I could make the dishes I enjoy so much in Indian restaurants without relying on canned or packaged sauces. I found your channel, and I have been off to the races! Thank you!
That's just what it's all about i'm so happy! please do share pictures of your food with me on my app here hari.is/2P5rXbk
thanks for watching Hari
He realizado está receta con yogurt de coco y quedó de maravilla. Muchas gracias!!!!!!
I like your cooking coz it is authentic Punjabi cooking which I miss and what my mum made for me in india. Now that I am away my tongue remembers the same taste since childhood. I have no other option but to learn it to cook her way and you come closest to that. Thanks Hari!
Its only when you are away that you miss those flavours. I hope the recipes bring back some of the flavours of home for you. Thanks so much Hari
I adore Asian food and your videos make it so easy for me to gain confidence to cook my favourite dishes authentically and from scratch. Thank you.
Wow, absolutely stunning, beautiful. And the food looked amazing too.
Thanks for watching!
@@UCYcjKaUgYoZigYyKCDZ you're more than welcome I've really been enjoying your videos and learning a lot. And you're still the most beautiful chef I've ever seen😘
This tikka masala is so good ive made this a couple times now and it goes great with your samosas which were surprisingly easy to make love dipping them in the gravy. Lol ive made the korma to and my mom who does not like trying new foods especially anything with to much spice ( if she could get away with it she would accuse mayonnaise of being spicy ) happens to love your korma recipe shes had me make it 3 or 4 times just in the past few weeks .thank you your recipes rock will continue to try the others as well :)
What a gem of a chef! The pleasure in watching a video by somebody who really knows/feels what they’re talking about. I watched half a dozen videos on tikka masala and they left me flat. Love the tips on fenugreek and cashews, cardamom I already use. Try some smoked paprika powder Hari 😁
Hi You are very kind! Thanks so much for watching - lovely to hear that you enjoyed the vid. I will try paprika, I tend to use Kashmiri chilli powder which is mild and smokey with a vivid colour (quite similar to paprika) but a little hotter. Thanks for the tip!! Hari
Hari Ghotra, This old man feels honoured 🙂. I’m sure the Kashmiri chilli powder is at least as good, it all depends on what’s available doesn’t it. I’m on the West coast of Australia. I shouldn’t be giving you tips on cooking at all. But, I could give you some tips on plants. I’m an edible garden specialist. I came to the kitchen via the garden. My life has been landscaping and plant propagation. Herb gardens are what appeal to me personally and at some point I decided I ought to start using what I was growing. Now I’m retired I keep looking and finding new edibles. Some are just great. Like there’s a very hot mustard coloured Habanero. I don’t grow chillies that are good for not much but boasting rights on You Tube, but I’ve grown this Habanero for years because it does have a distinctive and pleasant aroma. Anyway last year I ran out of the Cayenne I normally cook with but the Habanero had started though still green, so I thought I’d give them a try. Astonished to find the aroma was still strong, (citrus zesty?) but the heat was very much reduced.
Anyway Hari, there’s other interesting plants and if you’re interested in hearing about them, I promise only to contact you with the truly useful. ediblegarden@icloud.com
@@tigerscriber I have never been to Australia and I would love to share my Indian food over there so I am thrilled that you are enjoying it! How interesting - love edible herbs and chillies. Hari
@@tigerscriber Not sure where you live in WA but my daughter brought me some Kashmiri chilli powder back from Margaret River! she got it from the Blue Ginger Cafe 31 Station Rd Margaret River.
Wow, had no idea of the intricacies of this favorite dish! Thank you!
You are a good teacher. Simple and mouth watering recipe. Thank you
I love your recipes and I appreciate the (shared) excitement as a dish comes together. Each stage of Indian cooking brings new anticipation of the final product! I confess to cheating a bit by using ginger/garlic paste to save some time, but what a difference fresh makes...
Really happy to hear you are loving the recipes. It's ok to cheat but just grating fresh ginger takes no time at all and I think it adds a much fresher flavour. Thanks so much Hari
This is an amazing recipe. Watch the video a few times to get the timings right. You won't regret it. Delicious.
thank you - so good and spicy. I could not find the cassia bark but still turned out very tasty.
Where can one locate that Indian spice kit?
The way you cook make me smell and taste the food through the screen,
I tried many of your recipes and they really taste delicious!! Thanks so much for teaching me how to satisfy my family with these mouthwatering recipes here in Namibia
Wow Catharina it’s so wonderful to know that the dishes are being cooked far and wide and I’m so happy you are enjoying them in Namibia. Thank you for you comment - have you got my app? It’s free and has 100’s of recipes and you can share you pictures with me plus ask questions too!
Am very bad with computers and do not have the app, where or how can I get access.
Catharina Aroy On your phone go to this link and download to your phone if you have an iPhone hari.is/2P5rXbk
I've made this several times before in different ways, but the ground cashews were really something else. Brilliant addition when I tried it. I made sure nobody had nut allergies beforehand and then I refused to tell anyone what I made the sauce with. 😆
I like how you cook the chicken in the oven first it cooks so good
This dish looks and sounds absolutely fabulous and will give it a go.
Great recipe...delicious! Thank you Hari...
This woman cooking is absolutely amazing !!!!
Also wanted to mention extremely cool idea to put a quick version for all the recipes along with detailed ones. Good Luck!
So pleased to read this as most people don't get it! Just 2 formats depending on what suits your needs!
I love your recipes and they all looks so delicious. I’m going to attempt to make the samosas using your recipe. You make it look so much simpler than other recipes plus I can follow your video fir step by step directions. I love let you know how the come out.
Looks amazing good. Love yr cooking. Thanks for sharing.
Amazing. I am going to try making this recipe for my family. I like the idea of the cashews and tomatoes to make a paste. Also you gabe some really good tips about cooking off your fresh herbs and spices in oil first to release the oils and aromatics. Top notch!
Great to read that you enjoyed watching and felt it helped you!
Just made it, excellent dish, !!! Thank you so much for sharing ❤️
Where can I get the something bark and when do you take it out xxx thank you xx
How long did you cook the chicken?
Glad you like it! Make sure you share with your friends and if you cook it let me know how it goes!
Hi Chef, is it okey to subtitute fenugreek leave with fenugreek seed powder ?? In Indonesia there are a lot of fenugreek seed but the funny thing is that is really hard to find fenugreek leave ha ha ha ha
Arif Suwignyo Hi Fenugreek can be difficult to get hold of in lots of places. The powder is very strong and more bitter in flavour, the leaf adds an earthy aroma which you won't get from the powder. I would recommend you leave it out or only add about one quarter of a tsp.
Hari Ghotra Thank You Chef. I Really Love Indian Food, and in fact most of Indonesian food have it's root from india.
such a delicious dish i just can't wait to cook it with my mum and enjoy a lovely mealwithmy family i am so experienced watching your shows and collecting key tipsfor my mum
+Sukhi Kalher fantastic how you enjoyed it. Thanks for watching
Is it fenugreek leaves that you have used? Are the leaves dry?
Ac Hajee - yes that’s right also called methi if that helps.
Thanks, that's perfect, great recipe.
What can I substitute the Fenugreek with??
I love this recipe I make it at least twice a month never fails to please all those you eat it. Thanks Hari :)
Amazing to hear thank you so much for your comments Hari
I began using Garam Masala 'bout 20 years ago and, for the past 6-8 months, I've been 'branching out' into
more Indian cooking and 'discovered' Mango Chili Pickle last month, which has become my favorite condiment...
Is that kasoori methi you added?
Hello Hari, do you have a butter chicken recipe?
Hi Nannette Yes I sure do - here is the link and it is a delicious recipe. Let me know if you try it. www.harighotra.co.uk/murgh-makhani-recipe
Can we use Laban its Arabic yoghurt. It's difficult to find Greek yogurt.
I'm sure that will be fine
Is it ok to use coconut milk instead of the cream ??
Sure - will just add a bit of sweetness. Maybe just use coconut rather then a cashew nuts but it wont really be a tikka masala. It will still taste good though. Thanks for watching.
It sounds like you used a convection oven, is that correct? And the cashews are raw right, or are they dry roasted.
Love you accent and love your C.T.M recipe 😍 Will try it very soon for my hubby. Luv from L.A.
I'm addicted to your channel ...Amazing ...really excited to try all these dishes !!
Hi !
like to ask you if there's a (logical) difference between Coriander and Cilantro. My online dictionary says 'NO !' but I've seen some recipes in here where both are named as if they were of different kind.
Thanks !
In the United States, coriander usually refers to the seeds, and cilantro refers to the leaves, but it's the same plant.
Made this today, with a few tweaks and without some ingredients because didn’t have them, turned out nice! Tasted better than the stuff in the jar!! 😁 thanks for this! 😋
VERY WELL DEMONSTRATED CHICKEN CURRY.. SHE HAS A BRITISH ACCENT. NICE INDIAN LADY.
She does indeed have a British accent and may even be a nice English as well as Indian lady?
Is there a substitute for mustard oil?
John Bostock Just use rapeseed oil
@@HariGhotra Thank you
Learning to cook Indian food. I want this to be my first main course. Watching the video it appeared to be more than 3 tablespoons of yogurt some wondering if the terminology is just different in the United States .
Thank you
Excellent I like it very much I am exactly going to cook tomorrow . Will celebrate our Christmas I will prepare my Chicken Tikka Masala and will let you know will it be testy. Thank you very much for promptly responding Thank you very much. I tried to use your earlier Samosa recopy but not totally successful.
I will check your Biryani receipts some time on 25 th December but I need to be very testy and delicious. Let see and can learn many more receipted from you only.
Can you marinade this overnight
I have or mine goes in marinade in the morning ready to cook the final dish later in the day.The longer the better for marinade.
What could vegetarians use instead of the chicken? I tried tofu but it was not really good. Any suggestions for suitable vegetables?
My Oma taught me to grate onions rather than fine chop to let them disolve in sauces. Thank you for the video take care God bless.
+wolfman011000 yes absolutely you can grate them too or blend the sauce once it's cooked. Grating them makes you cry more and some people like a chunky sauce so it's important to think about what you want your end result to be and cook accordingly. Thanks so much for your comments and thank you for watching. Hari
Does anyone know where to buy mustard oil in the UK?
You can get it from most Indian grocery shops - most will say for external use only but we do cook with it. KTC do an edible one or you can use rapeseed oil instead.
@@HariGhotra thank you
Can you marinade for a day?
Wonderful, thank you
Cooked this recipe tonight and it's delicious. The taste is just amazing. Thank you Hari
Thats great to hear - so pleased you loved it!
Can you please write the list for every spice you have used
Nelly Mayavanga the full recipe is written in the info details and on the website too www.harighotra.co.uk/chicken-tikka-recipe
@@HariGhotra Thank you so much, am going to give it a try on Saturday and I will give you my feedback
Great instructions and mine was ' bang on ' , thanks
How di get the recipes for your cooking please xxxx
Marianne Maserati Hi go to www.harighotra.co.uk all the recipes are available
Will be making this in a couple of days to entertain a couple of friends since the presentation and recipe looks totally awesome! But, unfortunatley I can't get hold of mustard oil that soon... I was thinking about bashing up some mustard seeds and mix them with vegetable or olive oil as a substitute. Or, perhaps skip it? Would love to experience the smokey flavor though. Any suggestions?? By the way, tried the red lentil dhal, veg pakoras and murgh methi. The outcome was just beautiful! Thanx.
Hi mustard oil is made from pressed mustard seeds so hard to replicate the flavour. I think that it's better to just skip it for this dish. You could infuse the smoky flavour by cooking the chicken on a BBQ though.
Oh and thank you for trying the recipes and leaving a comment. It's always great to chat.
At last1 Someone who explains everything. Fabulous
Looks delicious but am so curious about the whole cloves, the Casia bark, and the Bay Leaves. Nothing will ruin a dinner faster than taking a bite of a whole clove so are they left in for diners to fend for themselves? Do they cook down? Curious about the technique. Thank You.
Larry Hawes hi whole spices add something quite unique to dishes which is why I use them. Cassia bark you can see and remove when serving. If you don’t like whole spices you can grind them before using and add. Or you can count what you put in and remove before serving.
@@HariGhotra Thank you so much for the reply and will try whole spices as you suggest and make sure, if it remains important, to remove them before serving. Thanks again for the great recipe and cooking tips.
Larry Hawes my pleasure!
Had this for dinner tonight, very nice. A bit different to any other Chicken Tikka Masala I have had in the UK. Not in a bad way, this is a really tasty dish, thanks.
Glad you enjoyed it - Its supposed to be light, fresh and lovely! What are you going to try next?
Hari Ghotra Lamb Madras when I get the time in the next week or so. the tikka masala was certainly light and fresh, and a little bit spicier than I expected, not hot, just spicier.
WiIIyeckerslike Good choice - let me know what you think would love to hear how you get on!
@@UCYcjKaUgYoZigYyKCDZ CV
Wow that looks fab can’t wait to try that xx
Its delicious - you can get me kit to make it with as well.
Looks tasty and Yummy. This weekend it's going to be Chicken Tikka 'Masala. Thanks.
Hi Fredy let me know how you get on and when you think of the recipe! Enjoy
Love- love your recipe! Thank you 🙏
Nice recipe keep ti up nice cooking have a blessed day much love
She always sounds nervous but something about her I just love 😍
Joe Glover thank you for the feedback always good to hear what you think. Thank you for watching - I’ll try to be more confident eeek!! 🙏🏽
Hari Ghotra you do just fine I always cook your recipes ♥️
@@joeglover4614 Thanks Joe! So glad you cook the recipes!
Great recipe and so easy to follow. The Jalfrezi is also amazing. Seeing the Keema was a revelation and much enjoyed by all I have cooked it for.
Hmm, I always use coconut milk instead of cashews in this dish. Hari Ghotra, was grinder do you use for the nuts?
Thats fine if you prefer the coconut flavour - I use the cusinart spice and nut grinder. Hope that helps Hari
@@HariGhotra Thank you, will look out for a cusinart grinder xx
Fenugreek leaves...ground? Or Fenugreek seeds, ground?
I'm finally having a go at cooking this 😆👍
I had to substitute the lime for lemon though but it shouldn't be too drastic a difference (famous last words).
I've also decided to give the chicken a good marinate overnight considering it's about 7pm now, and I also want to make some more of your tasty toasted garlic naan bread and don't fancy sitting down to eat it when it's dead late, so I'm hoping that the chicken will be super tasty tomorrow, I can't wait. 👀👍
Ohhh exciting!! Please take pictures when you are cooking to share on the app! looking forward to hear what you think.
Chef, Is adding fenugreek leaves your own preference/creative twist or more of southern tradition or actually part of authentic chicken tikka masala? thanks.
Hi Nimal A tikka masala is all about the fenugreek - not a personal twist but it's what makes the dish.
Took some time but it came out great...my family loved the food made by a guy..thanks
The best, quickest, and easiest way of peeling the skin off ginger that I've found is to use a spoon! Much less waste of the ginger too.
I have been looking for recipe for a while and finally have found it. Thank you so much miss. 🌹😘🙏🏻🙏🏻🙏🏻
i never eat indian food, never cook it, didnt had ingredients i had to order them online becouse i dont find them in my area and i made some mistakes :P in the cooking... small ones but wow i think is one of the best chiken meat that i ever had.I promise it s gona be better next time.Love your cooking and best regards.
woohoo - I am so happy to read your comment. Take a picture and share it with me in the app next time hari.is/2P5rXbk
My kid is allergy to nuts, when i make butter chicken i use heavy cream, do u think i can use that in here too? instead of cashews.
Hi yes just avoid the nut paste and use cream. What you could do is soak some Magaz or melon seeds and make a paste with those. But do check that he's not allergic first hope this helps. Hari
Made this accompanied by your garlic naan breads...whole family thought it was fab.
Never cooked this before but will now. many thanks
This has a really fresh taste and the sauce is amazing! Let me know how you get on I would love to see your attempt so take a pic and rate it on my website too www.harighotra.co.uk
good dish
Your English is so good. Usually Indian accent is tangable. But you surprisingly don't have an accent!
Is the "hot chili powder" added to the sauce the same as the "Kashmiri chili powder" added to the marinade, or is it something like cayenne powder (although it looked too dark to be that.) The recipe doesn't differentiate and not does the video. Thanks!
Hi Kashmiri chilli powder is a mild chilli powder with a smokey flavour which also gives the meat a lovely colour. For the sauce I like to use a hot chilli powder to a give a bit more of a kick so cayenne is fine for this. I tend to use a hot birds eye chilli powder but any will do.
As mustard oil is banned for human consumption by the UK & EU, could I use mustard powder in the marinade instead?
Matthew Elijah hi just miss it out and use a vegetable oil instead. Thanks for watching!
Ok thanks for this, I'll give this a try!
So basicly difference between tikka masala and butter chicken is a butter?
Thank you so much for making this recipe easy for us "average" cooks. It came out great! Thanks again. I have subscribed to your channel!
Yummy! I can almost smell the food!
Is the funugreek also called kasoori methi?
Hi yes it certainly is!! Have you tried the dish yet?
I just made it tonight and it is delicious. Thanks for the recipe.
next time take a picture and share with me on the app hari.is/2P5rXbk
You’re good 👍 power to the people.
can you get fenugreek from any supermarket?
Hi in most normal supermarkets you will get fenugreek powder which is the powdered spice this is a brown powder and not what you want here because it's too strong and too bitter.The fenugreek that is used in most Indian recipes is the dried herb which is either looks like a dried green leaf or it's ground into a green powder www.harighotra.co.uk/cooking-guides/indian-cooking-ingredients/dried-fenugreek-leaves-kasoori-methi-facts. You can get them from all Indian grocery stores and I sell it on my website too - drop me an email and I will get some out to you. Hope this helps. Hari
thank you for getting back so soon! I'm looking to get some today and I'm near old kent road. I know it's a long shot but do you have any idea where I can get some from near london?
Hi I'm not sure whether there are any little Indian grocery shops nearby but I do know there are a few Indian restaurants (the raja take away) - I am sure if you went in and asked them for a little bag of Methi they would be more than happy to give you some. Just say it's a cooking emergency and be charming. I would if you came to my restaurant! Let me know if you get some!
+Hari Ghotra I've found seeds? Is that any good?
No Seeds are too strong and bitter for this dish.
i liked the idea of mixing he cashews together with the tomatoes... some fenugreek leaves can be added to the curry in the end
Great hope you enjoy it
LOVED U USED CÀSHEW NUT AS THICKENING AND FLAVOUR. GREAT!!!
I don’t have cashews 😩 .. can I use another nut?
I love the comment about the chicken thighs, I use them much more than breasts. Your recipe was superb, a keeper in our house!
whoop whoop - I am a thigh fan too!