How to make Chicken Tikka Masala Exactly like the Takeaway(Part 2)
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- Опубликовано: 29 сен 2024
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How to make Chicken Tikka Masala exactly like the Indian Restaurants and Takeaways.
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Spot on! Yesterday I made the masala sauce, and marinated the chicken with it. Later I made the Tikka Masala as described and brought it to work today for people to try. All said it was totally spot on! and I must agree. exactly like a decent curry house would make. Congrats :)
@Curryking32000 - I made a load of CTM saice for my Glasgow based eldest son. He has it frozen in double portions in his freezer. I can't tell any difference from the fresh version, to be honest. In fact everything has frozen well (base gravy, vindaloo etc) except Julian's onion sauce, which becomes a floppy mess (tastes ok though) after thawing.
I have to admire you Julian with some of the negative comments you receive.. You must be thick skinned thats why i disabled comments on my page in fear of the same..I watch all your vids good or bad so keep them coming
You mean fenugreek seed or leaf powder? If it is the former, it's a big NO... It will give a bitter taste and very different aroma...
He put BASE GRAVY in it, see his other video on BASE GRAVY
This is how you make tikka masala chicken tikka tikka masala with chicken
BBQ = slowly cooking meats using flavored smoke either in a pit or smoker. Grilling = cooking meats on a grill or griddle.
Seems like he's had a few here ..
If you follow both this (and part 1) to a tee, then I fail to see how anyone would be disappointed. Any negative comments are coming from people that have either not even made the recipe, don't like curry, or aren't accustomed to a British take-away curry.
Cheers for sharing your knowledge Julian!
i followed this recipe to the T. I bought all 3 pastes he suggests and even the mint sauce. I made a perfect base gravy and even strained it to be perfectly smooth.
His masala sauce however, using the recommended amount of pastes made the sauce super SOUR AND SWEET at the same time. It has a overwhelming taste. Not that super mild, tomatoe, creamy taste from the restaurant...
Can you tell me anything i did wrong?
supermannnnn maybe you put too much. Of that masala.
Hi Julian, I'm 23 and absolutely mad about indian food and over the last 2 years have delved into cooking my own BIR food. Going to try your CTM and Madras recipes over the next few days. You're video's are great... very detailed and educational also! Keep them coming. All the very best! - Ben
i followed this julians Recipe for this chicken tikka masala believe me this was the best chicken tikka i have ever tasted and ive tasted loads ill never buy one again ill make it myself 10 out of 10
kirk whitfield my brother my a chef in a curry house
i followed this recipe to the T. I bought all 3 pastes he suggests and even the mint sauce. I made a perfect base gravy and even strained it to be perfectly smooth.
His masala sauce however, using the recommended amount of pastes made the sauce super SOUR AND SWEET at the same time. It has a overwhelming taste. Not that super mild, tomatoe, creamy taste from the restaurant...
Can you tell me anything i did wrong?
2024... Doing this tomorrow. All prep done. 👍
i followed this julians Recipe for this chicken tikka masala believe me this was the best chicken tikka i have ever tasted and ive tasted loads ill never buy one again ill make it myself 10 out of 10
I made this yesterday, and all my family agree that it's as good if not better than our local Indian. Please put me down for the ebook.Great work.
Dave
The base gravy, also known as garabi, is a base sauce used by all British Indian Restaurant curry chefs to make all the different curries. If you search Leviteish RUclips channel he has uploaded a video to show you the recipe for this. You won`t make any authentic B.I.R curry without it.
i followed this recipe exactly and it did not turn out correct. I had so much hope on this recipe and went to the indian store to buy all the pastes and everything this calls for.
I made the base perfect.
I made the masala sauce which is super overwhelming if you follow this recipe. the sauce turns out super SOUR and SWEET ( IT TASTE WEIRD ). The sour and sweet is because of the tandoori, tikka, and kasmiri pastes as the recipe calls for....
I tried everything to Perfect this dish and im still disappointed. THe marinated chicken however, was perfect and tasted very good especially if you BBQ it.
The perfect tikka masala sauce should have a very mild , yet leaving you wanting more kind of taste. hard to describe. This recipe made me not want to eat more. Just tasted off.
I even made it again and used less pastes... Still the same outcome.
When you say Spice Mix , what exactly are you referring to . 😅
Mixed Powder
Is that coconut milk powder or coconut flour.i use coconut flour and if I use the amount you use it will thicken up and set! Also struggle to get the almond powders to dissolve.
Andrew Hadikin can’t tell you what is used here but I know a large number of Indian restaurants use coconut milk powder. I used coconut milk powder to make a CTM last weekend and it was perfect.
same herew with the flour setting man , ive tried this af ew times and it turns into mulshy shit , it must be coconut milk powder
Hi, it's 'Almond Powder'
Thanks for watching!
i followed this recipe to the T. I bought all 3 pastes he suggests and even the mint sauce. I made a perfect base gravy and even strained it to be perfectly smooth.
His masala sauce however, using the recommended amount of pastes made the sauce super SOUR AND SWEET at the same time. It has a overwhelming taste. Not that super mild, tomatoe, creamy taste from the restaurant...
Can you tell me anything i did wrong?
Been trying to make a full chicken tikka masala for years and it's never been right. I found your channel this weekend and thought that I would try it. Its absolutely perfect, it turned out amazing. The only thing I did change is I upped the sugar a little to a tbsp and a half but that's just to my taste. Thanks very much for posting this video and many more. I can finally stop looking for recipes. 👍👍👍👌
What’s that gravy I need to know
I made this the second I added the coconut flour it went lumpy and grainy
Me too. It clumped up into a massive ball and then when it boiled it bubbled with massive craters that spat everywhere. I used the groovy food co coconut flour btw.
Ive tried allsorts to make a curry like this. It is the buisness. Cheers matey for the help and ease on the youtube vids. Much appreciated and the proof was in the pudding in our house. We love curry's!!! Keep up the good work sunna.
This recipe parts 1&2 are brilliant and so versatile. Get as near to Julian's effort, then very gradually experiment a bit......touch of chilli, bit more lemon.
Alderman powder, that cracked me up.
Hi Julian, I notice that you didn't add salt to the curry ? Is this deliberate ? Or should it just be 'to taste'. I'm making CTM tonight following ALL your constituent recipes.
Richard, Warrington
@Curryking32000 This sauce will keep in the fridge fine for a week. I haven't actually froze this sauce before so I wouldn't be able to say but I guess it would freeze fine.
@cigam693 Hey Kevin, thank you so much for those comments glad you were able to get that taste you been searching for- that's what the ebook delves into more in depth. Will be posting a new video once the book is finished in about 2 weeks. Keep up the good with work!
Hi Richard NO Salt in this dish as it's a sweet dish.
Hi Julian , I bought your book on kindle , really impressed and I am going to take your advise with a mobile van and do the villages , is it possible to say make four curries say twenty portions per curry and when on location boil up in pan to reach 76 c then transfer to four soup kettles set into stainless steel counter , I have a Japanese rice cooker lpg really works well using aged basmati rice , I have a griddle and could do naan bread when in location , I would be on location for two hours will the curries taste ok ?
Make the ctm last night and was amazed with how exact it is to my local Indian take away (million freck) just thought maybe it was a bit bitty even tho I used coconut flour was thinking today to maybe bitlz it with some cream before I add it but overall well please will defo be trying the ebook out now and gona call in to curry2go if get the chance also love the manzil videos with it just opend and about a mile from me :) well done Julien
what is the best way to store the chicken after barbecuing it. could it be frozen??
I must try this see how it goes thanks Julian ☺️😊
I work in an Indian resteraunt and they don't use half of that stuff I see here lol it's still tasty af tho
hi
can u show us HOW TO MAKE COCONUT RICE,please?
I purchased your ebook twice already and still didn’t get the book downloaded???
Hi Shuk, its usually sent within 24 hours (weekdays) will chase that for you 👍
It's just under Part 1 in the list of videos on my youtube channel.
Hi Julian, at about 4min 48 you added Coconut pwder then what sounded like Alderman pwdr, is that correct??? If so, what is it exactly cos ive never heard of it before. Thanks. P.S. Love your videos btw.
Julian, how long does the sauce last for and does it freeze well? Seems alot of sauce for one curry otherwise
I have just made this and its delicious, had trouble finding Tikka paste ended up making my own. I also cook your Madras and Vindaloo which my Hubby and Mum absolutely love. I cannot thank you enough for your recipes, Indian Takeaways are dwindling where we live. Nice to be able to cook takeaway results at home.
Another fantastic video, thanks so much Julian. I suppose the chicken tikka can be used in other curries. I like hot curries like vindaloo, chilli masala and Phall, so im guessing it would work with these.
Briliant!! Thanks so much for uploading this. I've tried countless amounts of times to make a chicken tikka masala exactly like the takeaways and restaurants make it and have never been able to. It's one of my favourite dishes. Have never been able to achieve the thick blood red sweet gravy sauce.
I have a stainless steel pan and everything burns at high heat, is it the pan or something else?
Hey, what about onions? Didn't see you adding onions at all... Secondly how is the base gravy made?
Aslo whats the brand of almomd powder you use?
Bought your book, found this video link it. Now I wonder - where's "Part 1" ?
Just did video 1 and 2- perfect recipe 😁😁😁
can l use fenugreek powder instead of the leaves?
How to make base gravy??
Can I use fenugreek seeds instead of fenugreek leaves?
Anyone know how much a chef's spoon holds ? cannot find one
The bit where the video timed at 4.20, I couldn't hear what you said, what is that beige brown coloured sauce you put into the saucepan? Brilliant video!!! Cheers!
Base gravy
Hi Chef, what is the seasoned oil exactly? Thanks
Here is the part one - watch?v=yLfhMF2WaZw
where do you buy your frying pan
mate delish, cheers
take up drumming.
got any plates?
Dansak?
Awesome. Can't wait to try it.
This is how you make chi
Is blended desiccated coconut coconut well enough, or does it need to be finer?
dessicated will not give the flavour you want.. it really does need to be coconut powder or coconut flour.
What's the difference between coconut poweder and coconut flour? If any?
Adam Norell i think they are basically the same.either would work great in a tikka masala or korma plus many more curries..but dessicated coconut is way to hard to break down in a masala.
sorry you put something gravy on 4:20
how to make it? please
Base gravy.
Buy the book, it's all in there. Pay the man some respect, he is basically teaching people how to become a curry chef.
Seasoned oil is used in many different kitchens, it generally means oil that has been used before that had something already fried in it. For instance, instead of spoiling my chinese wok dishes, i tend to season the oil with ginger and garlic before engaging in the actual stir fry process.
If you get e-book I'm sure you won't regret. I basically quit ordering my curries out;)
Wrong on so many levels
But you need to say why, let's have your recipe?
@@bobhope5302 its not comparable, this is meant to be bir or takeaway style, the hari ghotra is more like for guardian newspaper readers i.e nigel slater style, im sure its still nice. have you tried this recipe of julians??
.
Hi Julian could I add some pure butter ghee to my tikka masala for a rich taste.
absolutely, many BIR chef's do exactly that!
i think you need to add creamed coconut block and condensed milk/honey to get that real BIR taste
The "base gravy" and jar of masala sauces make this recipe disgusting...
hi , how do you get the coconut flavour like in the takeaway's ?
Coconut flour. Watch both videos
UK tomato puree = US tomato paste
US tomato puree = UK tomato passata
This is the worst looking tikka masala I’ve ever seen
Not bad for a white man