Wow that is impressive and I'm a experienced curry chef would love to see how you make chicken korma bab all the best and keep it up I'm subscribing now :)
Thank you so much Faz that's really appreciated. My Korma video is at ruclips.net/video/j5v7h0EsdWs/видео.html it was one of my first so the ingredients and method may no longer match what is said in the video exactly as I often amend the recipes. I make this every week for my mum as it's all she likes (apart from butter chicken) :) 1 tablespoon / 15 ml of sugar 2 tablespoons / 30 ml of ground almonds 4 tablespoons / 60 ml of coconut powder (I use this one amzn.to/33sl7zY) 250ml of curry base 6-8 pieces of meat, vegetables, tofu or paneer 80ml single cream
It is if you check out the recipe ingredients in the description, most people couldn't get the pastes so I made it easier but couldn't change the video. Check out this link for me website as it has the whole range of Tikka Masala, base free, BIR and with and without Pataks pastes thecurrykid.co.uk/?s=tikka+masala
My pleasure 😊 If you want one that tastes exactly the same but doesn't need the Pataks paste I released a new one a few weeks ago at ruclips.net/video/k33NJFsZFfM/видео.html
Hi, yes you can. I use any of these type powders, they work the best. Brand really doesn't matter. amzn.to/3jAuV4I or www.ebay.co.uk/itm/353303691169 You don't need a lot 1/4-1/2 tsp max will turn a tikka masala bright red so they last for ages. To colour my rice I also use these, around 1/8 tsp each colour as you can see here ruclips.net/video/X152mOw3XaI/видео.html
Hope you enjoy, really appreciate the comments and encouragement. Lots more to come, please feel free to shout if you even need any help or are after something not on the site yet :)
Hi, I've just made your Tikka Masala marinade and also several extra 4 tbsp portions for the actual curries (next weekend), can I just double check that the curry itself uses 1.5 tablespoons and not 1.5 teaspoons of sugar please? Thanks very much.
Hi, yes, in the South East this is quite a sweet dish so it's tablespoons. Depending on your taste it may be worth reducing and giving it a try before you serve, you could then always mix some more sugar with some boiling water to dissolve quickly and stir through before serving. Some people just add more at the end if it's not sweet enough but as it doesn't dissolve they end up with a gritty dish. We dissolve a load of sugar in boiling water and put it in a squeeze bottle purely for this reason as it's easy to squeeze in at the last minute if required when making the recpes :)
If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Can you make resturant style butter chicken!! I spent hours and hours tryjng to put this dish together and you explain it all in 1 video ... subscribed... thank you
I cannot keep up with you Josh, you make so may delicious curries that I have started cooking the sauces the night before and adding the meats the next day. That way we get to have a Family banquet of different curries. Thank you once again for for sharing them all with us. 👏🌟
Thanks you Jeanette, glad you like them. It's a bit chaotic at the moment, currently got 4 on the go, things fermenting in pots and a fridge full of bits. Hoping to finish my mango chilli chicken for this week :) Having the sauces prepared is a great way to go as well. I often do that when we have people over then we just cook the meat, prawns etc and people help themselves.
Hi Matthew, many thanks. I would only keep them in the fridge for up to a week but they freeze and defrost absolutely perfectly. We are still using some from Christmas and They defrost like new.
Many thanks. I always use coconut milk powder but others do use coconut flour. Coconut flour will suck up tons of liquid so you may need to add some more water and I'm not sure of the quantity you would need as the milk powder is quite sweet.
Yes, absolutely. It's purely visual, does not change the taste one bit. It's just a lot of people expect Tikka to be bright red so for friends and parties I always add the colouring. Thanks for subscribing, hope the channel helps :)
Hope you enjoy. There is a newer video that doesn't need the Pataks paste if it helps :) Tikka Masala: ruclips.net/video/adZGJs3OuT8/видео.html Chicken Tikka: ruclips.net/video/ZpFyiiBHL6U/видео.html
Hi, this recipe scales perfectly as there are not a lot of spices This will make enough tikka paste for 8 portions: 500ml of plain Yoghurt 2 teaspoons of Tandoori Paste 2 teaspoons of Tikka Paste 1 teaspoon of Kashmiri Paste (recipe here if you want to make your own www.youtube.com/watch?v=shhxG...) 1/2 teaspoon of Mint Sauce The juice of 1 Lemon 1/2 teaspoon of red food colouring. I use Permicol, East End or TRS brand which is what the restaurants use. you can always use beetroot powder but the colour will be far less vibrant you can then scale the rest. Each portion is fairly big so for 8 I would say times the below by 6, especially if you're having naan or extras. I would cook in batches of 2 portions at a time and keep warm in the oven as you'll need the heat to caramelise for the best flavour so, per 2 portions, you'll need: 6 tablespoons of oil 2 teaspoon of tomato paste 1 teaspoon of fenugreek leaves or kasoori methi 500 millilitres of curry base 6 tablespoons of coconut powder 4 tablespoons of ground almonds soaked in 4 tablespoons of hot water (this helps them to turn to mush) 8 tablespoons of the masala paste you have just made (recipe above) 3 tablespoons of sugar 12 pieces meat, veg or paneer 210 millilitres of single cream 1 teaspoon of red food colouring powder Hope that helps, Josh
@@chez757 Hi Cherine, I'm going to try to make these pastes today so I'll let you know what you need to make them. I will sort a BIR style "from scratch" one for this asap as well as I get asked a lot. I've already made the Kashmiri paste at thecurrykid.co.uk/recipe/homemade-pataks-kashmiri-masala-spice-paste/ so the Tandoori and Tikka pastes should be quite easy
Hi. To be honest I can't remember now. I normally (unless I'm really lucky) make a dish up to 10 times before I settle on one and it gets filmed and put on the site. Would love to know how you feel it alters the taste if you try it. I'll also give it a try when I make one next :)
Hi. I use the tomato paste in tubes and normally add about 3-4 times that amount in water to make it mix easier. So if the recipe calls for 1 tablespoon that would be 1 tablespoon of paste and 3 tablespoons of water
I have an easier version of this recipe if it helps. It no longer needs the Pataks pastes, the base one is at ruclips.net/video/adZGJs3OuT8/видео.html and the completely from scratch one is at ruclips.net/video/k33NJFsZFfM/видео.html These are the 2 I use now. Hope they help
Hi, yes I used to but luckily my dad has just found a local Indian store which sells them for about 1/4 of what he paid online. If you need them for my Tikka Masala or Tikka marinade then a few weeks ago I made a video of it completely paste free (same taste though), its at ruclips.net/video/k33NJFsZFfM/видео.html I've also made very similar Pataks paste on my website, hope it helps Tandoori Spice Marinade: thecurrykid.co.uk/recipe/homemade-pataks-tandoori-spice-marinade-paste/ Kashmiri Masala Spice Paste thecurrykid.co.uk/recipe/homemade-pataks-kashmiri-masala-spice-paste/ Madras Kebab Curry Paste thecurrykid.co.uk/recipe/homemade-pataks-madras-kebab-curry-paste/
Tried this one last night. However we couldn't help but notice a vinegary/sour taste. Could this be the mint sauce? We avoided putting lemon juice in as this has ruined recipes we've done in the past. Thinking of cutting the mint sauce out too. Overall though, this was absolutely lovely after we added some coconut milk to get rid of the sourness. Thanks for another great recipe!
Hi, many thanks for trying the dish. I'm not sure where the vinegary taste came from unfortunately as the 1/2 of a teaspoon of mint sauce between 8 servings shouldn't really have been noticeable that much, especially as you also left out the lemon juice :( Was it the Pataks pastes you used to make the initial masala paste or store brand ones?
Hi Zak, it's 100% what most restaurants and takeaways do and this one is the BIR style :) I'm literally working on a from scratch one this week but back at school now so should have something in the next week or 2 :)
@@TheCurryKid awesome!! Can't wait to hear about it... I'm doing mine for 2-3..ive tried a few RUclips channel masalas before and although they can taste quite good.. They don't quite taste "blow me away" good or "I will definitely make this again" good
@@zakquinn5420 hoping to have a completely paste free version of this by tomorrow/saturday. Meat currently marinating to make the trial dish tomorrow, will advise asap :)
Wow that is impressive and I'm a experienced curry chef would love to see how you make chicken korma bab all the best and keep it up I'm subscribing now :)
Thank you so much Faz that's really appreciated. My Korma video is at ruclips.net/video/j5v7h0EsdWs/видео.html it was one of my first so the ingredients and method may no longer match what is said in the video exactly as I often amend the recipes.
I make this every week for my mum as it's all she likes (apart from butter chicken) :)
1 tablespoon / 15 ml of sugar
2 tablespoons / 30 ml of ground almonds
4 tablespoons / 60 ml of coconut powder (I use this one amzn.to/33sl7zY)
250ml of curry base
6-8 pieces of meat, vegetables, tofu or paneer
80ml single cream
But Josh,
The thumbnail says 'pataks paste 'free'
It is if you check out the recipe ingredients in the description, most people couldn't get the pastes so I made it easier but couldn't change the video. Check out this link for me website as it has the whole range of Tikka Masala, base free, BIR and with and without Pataks pastes thecurrykid.co.uk/?s=tikka+masala
Great work kid, finally someone who KNOWS how to make BIR Chicken Tikka Masala !
Thank you so much, really appreciated
Question, when you say add the curry base, is this diluted or undiluted? Thanks
Hi, it’s around 250-300ml of diluted base. These recipes normally serve 1.
Fantastic recipe, young man! I've been looking to make a takeaway style Tikka Masala for ages and this is great! Thank you for sharing :)
My pleasure 😊 If you want one that tastes exactly the same but doesn't need the Pataks paste I released a new one a few weeks ago at ruclips.net/video/k33NJFsZFfM/видео.html
Been watching a few videos on this recipe, taking ideas from each, but I think I might just do this 1, great video CK
Many thanks, Hope you enjoy :)
@@TheCurryKid make it yesterday, had the rest today, it was really nice, look forward to coming to your restaurant
Yum yum josh can you get food colouring on line I got beetroot powder but as you say not red enough thanks josh keep going your recipes are 👍👍👍👍👍
Hi, yes you can. I use any of these type powders, they work the best. Brand really doesn't matter.
amzn.to/3jAuV4I or www.ebay.co.uk/itm/353303691169
You don't need a lot 1/4-1/2 tsp max will turn a tikka masala bright red so they last for ages.
To colour my rice I also use these, around 1/8 tsp each colour as you can see here ruclips.net/video/X152mOw3XaI/видео.html
Thanks again josh xxx👍👍👍
Great stuff Curry Kid. We are watching you from Barcelona. I hope to get my hands on the ingredients to make this delicious recipe.
Hope you enjoy, really appreciate the comments and encouragement. Lots more to come, please feel free to shout if you even need any help or are after something not on the site yet :)
Hi, I've just made your Tikka Masala marinade and also several extra 4 tbsp portions for the actual curries (next weekend), can I just double check that the curry itself uses 1.5 tablespoons and not 1.5 teaspoons of sugar please? Thanks very much.
Hi, yes, in the South East this is quite a sweet dish so it's tablespoons.
Depending on your taste it may be worth reducing and giving it a try before you serve, you could then always mix some more sugar with some boiling water to dissolve quickly and stir through before serving.
Some people just add more at the end if it's not sweet enough but as it doesn't dissolve they end up with a gritty dish. We dissolve a load of sugar in boiling water and put it in a squeeze bottle purely for this reason as it's easy to squeeze in at the last minute if required when making the recpes :)
@@TheCurryKid Many thanks!
Bravo 👏I'm proud of you this age n you know how to cook n teach old people like me hhh but I'm frome marroco I teach you kitchen marroco thank you bro
Thanks so much, any time :)
If you like the video please help by clicking the LIKE button and consider SUBSCRIBING. It's all free and I post a new video every friday. Thanks, Josh
Can you make resturant style butter chicken!!
I spent hours and hours tryjng to put this dish together and you explain it all in 1 video ... subscribed... thank you
That's great to hear. Hope you enjoy, let me know if there is anything else you are looking for :)
@@TheCurryKid butter chicken! :D
@@supermannnnn Oh yes. That would be nice!!
I cannot keep up with you Josh, you make so may delicious curries that I have started cooking the sauces the night before and adding the meats the next day. That way we get to have a Family banquet of different curries. Thank you once again for for sharing them all with us. 👏🌟
Thanks you Jeanette, glad you like them. It's a bit chaotic at the moment, currently got 4 on the go, things fermenting in pots and a fridge full of bits. Hoping to finish my mango chilli chicken for this week :) Having the sauces prepared is a great way to go as well. I often do that when we have people over then we just cook the meat, prawns etc and people help themselves.
Great video, thank you very much! How long do the pastes last in the fridge?
Hi Matthew, many thanks. I would only keep them in the fridge for up to a week but they freeze and defrost absolutely perfectly. We are still using some from Christmas and They defrost like new.
احسنت عمل رائع .
:)
Hi mate great recipe quick question coconut milk powder or coconut flour? Thanks keep it up
Many thanks. I always use coconut milk powder but others do use coconut flour. Coconut flour will suck up tons of liquid so you may need to add some more water and I'm not sure of the quantity you would need as the milk powder is quite sweet.
Great vid 👍🏼 you got a new subscriber. I’ve got a question, would you do the same steps if you didn’t put the red colouring powder in?
Yes, absolutely. It's purely visual, does not change the taste one bit. It's just a lot of people expect Tikka to be bright red so for friends and parties I always add the colouring. Thanks for subscribing, hope the channel helps :)
Amazing recipe, the family loved this Chicken Tikka Masala. 👍
Thanks John, really appreciated. Thanks for the support
Great instructional vid, cheers young man will try this next week for our Friday curry night!
Hope you enjoy. There is a newer video that doesn't need the Pataks paste if it helps :)
Tikka Masala: ruclips.net/video/adZGJs3OuT8/видео.html
Chicken Tikka: ruclips.net/video/ZpFyiiBHL6U/видео.html
Great Job! Really clear 🍛
Many thanks, so glad it was helpful :)
Nice bud cheers mate you're definitely a future chef in the making
Wow, thank you Chris, really appreciated :)
@@TheCurryKid no need to thank me mate you're the one that is putting in the hard work good job 👍🏻keep the good work
I want to make this for 8 people how much ingredients should I use? And well done 😊
Hi, this recipe scales perfectly as there are not a lot of spices
This will make enough tikka paste for 8 portions:
500ml of plain Yoghurt
2 teaspoons of Tandoori Paste
2 teaspoons of Tikka Paste
1 teaspoon of Kashmiri Paste (recipe here if you want to make your own www.youtube.com/watch?v=shhxG...)
1/2 teaspoon of Mint Sauce
The juice of 1 Lemon
1/2 teaspoon of red food colouring. I use Permicol, East End or TRS brand which is what the restaurants use. you can always use beetroot powder but the colour will be far less vibrant
you can then scale the rest. Each portion is fairly big so for 8 I would say times the below by 6, especially if you're having naan or extras. I would cook in batches of 2 portions at a time and keep warm in the oven as you'll need the heat to caramelise for the best flavour
so, per 2 portions, you'll need:
6 tablespoons of oil
2 teaspoon of tomato paste
1 teaspoon of fenugreek leaves or kasoori methi
500 millilitres of curry base
6 tablespoons of coconut powder
4 tablespoons of ground almonds soaked in 4 tablespoons of hot water (this helps them to turn to mush)
8 tablespoons of the masala paste you have just made (recipe above)
3 tablespoons of sugar
12 pieces meat, veg or paneer
210 millilitres of single cream
1 teaspoon of red food colouring powder
Hope that helps, Josh
@@TheCurryKid Thank you, ive been shopping to day and can only find the powered spices not the pastes will this work as good?
@@chez757 Hi Cherine, Let me have a think as I only use the pastes as it's what the restaurants would use.
@@chez757 Hi Cherine, I'm going to try to make these pastes today so I'll let you know what you need to make them. I will sort a BIR style "from scratch" one for this asap as well as I get asked a lot. I've already made the Kashmiri paste at thecurrykid.co.uk/recipe/homemade-pataks-kashmiri-masala-spice-paste/ so the Tandoori and Tikka pastes should be quite easy
@@TheCurryKid you are a little star
When creating this recipe did you ever experiment with adding mixed powder to the red masala sauce ?
Hi. To be honest I can't remember now. I normally (unless I'm really lucky) make a dish up to 10 times before I settle on one and it gets filmed and put on the site. Would love to know how you feel it alters the taste if you try it. I'll also give it a try when I make one next :)
Hey curry kid. Looks great 👍 the tomato paste looks watery. Should I water it down before adding?
Hi. I use the tomato paste in tubes and normally add about 3-4 times that amount in water to make it mix easier. So if the recipe calls for 1 tablespoon that would be 1 tablespoon of paste and 3 tablespoons of water
@@TheCurryKid thanks a lot! Your channel is superb
@@sportscasual7950 Thanks so much, really appreciated.
That's nice. I am on. Stay connected
Thank you, I will
Nice one kid
Many thanks
Looks great! What do you use for the curry base ?
Many Thanks. This is my base ruclips.net/video/XLxfMxfwOUg/видео.html hope it helps 😀
The Curry Kid Thank you that’s perfect !
I have an easier version of this recipe if it helps. It no longer needs the Pataks pastes, the base one is at ruclips.net/video/adZGJs3OuT8/видео.html and the completely from scratch one is at ruclips.net/video/k33NJFsZFfM/видео.html These are the 2 I use now. Hope they help
I’m having trouble finding all the pataks paste do you get them online, keep the videos coming 👍🏼
Hi, yes I used to but luckily my dad has just found a local Indian store which sells them for about 1/4 of what he paid online.
If you need them for my Tikka Masala or Tikka marinade then a few weeks ago I made a video of it completely paste free (same taste though), its at ruclips.net/video/k33NJFsZFfM/видео.html
I've also made very similar Pataks paste on my website, hope it helps
Tandoori Spice Marinade: thecurrykid.co.uk/recipe/homemade-pataks-tandoori-spice-marinade-paste/
Kashmiri Masala Spice Paste thecurrykid.co.uk/recipe/homemade-pataks-kashmiri-masala-spice-paste/
Madras Kebab Curry Paste thecurrykid.co.uk/recipe/homemade-pataks-madras-kebab-curry-paste/
@@TheCurryKid thank you for your reply
Tried this one last night. However we couldn't help but notice a vinegary/sour taste. Could this be the mint sauce? We avoided putting lemon juice in as this has ruined recipes we've done in the past. Thinking of cutting the mint sauce out too.
Overall though, this was absolutely lovely after we added some coconut milk to get rid of the sourness.
Thanks for another great recipe!
Hi, many thanks for trying the dish. I'm not sure where the vinegary taste came from unfortunately as the 1/2 of a teaspoon of mint sauce between 8 servings shouldn't really have been noticeable that much, especially as you also left out the lemon juice :( Was it the Pataks pastes you used to make the initial masala paste or store brand ones?
Is using that pataks really the way to do it? Seems a bit half assed, what else can I do with homemade stuff?
Hi Zak, it's 100% what most restaurants and takeaways do and this one is the BIR style :) I'm literally working on a from scratch one this week but back at school now so should have something in the next week or 2 :)
@@TheCurryKid cheers for the info bro! Do you know of any great tasting tikka masalas that don't use premade paste/jars??
Hi Zak, I'll try and get one tested by the end of the week, I'm 2/3 of the way there. How many is it for?
@@TheCurryKid awesome!! Can't wait to hear about it... I'm doing mine for 2-3..ive tried a few RUclips channel masalas before and although they can taste quite good.. They don't quite taste "blow me away" good or "I will definitely make this again" good
@@zakquinn5420 hoping to have a completely paste free version of this by tomorrow/saturday. Meat currently marinating to make the trial dish tomorrow, will advise asap :)