Guga: *Has a sous-vide machine, barbecue grill, immersion blender, and flamethrower* Also Guga: It's not hard to make it at home, you can do it with ease! All jokes aside, it looks delicious! Great recipe.
@@himanshutiwari4455 The channel is called sous vide everything, so he's gonna do it sous vide, that seems pretty obvious. Doesn't mean he doesn't know anything. Also only taste matters, if it's good, then there's no problem.
I would like to give you a few tips , 1: put mustard oil in the marinate(verry important) 2:put kashmiri chilli in the yougurt marinate too 3:also use some crushed fresh chilli paste in the marinate
Hey guga, next time try adding whole spices like green cardamom, star anise, bay leaf, cinnamon, cloves and mace before adding the onions. Im sure u will love it. Great video though 👍
here in South Africa,we also add a good amount of chillies too,depending on hoe hot you want it. had some recently...man oh man,hot as hell and i loved it!!!!!! Guga better watch out if he comes here......he will have to bring some Pepto with....lol.
Totally agree on using fresh whole spices and roasting them vs a spice blend. It will make a huge difference. But for this dish no star anise it would be better to stick with cinnamon, cloves, cardamom,bay leaf, kashmiri chili, mace garam masala (homemade if you can), and kasoori methi (an amazing indian herb).
if you have leftover rice and gravy, heat the gravy up in a frypan and crack two eggs in it. Maybe toss in a diced onion and peppers and simmer until they're cooked. Serve over rice. It's like shakshuka but different in a really good way.
In Bangladesh the beef kala bhuna (beef black bhuna) is a very popular dish. The concept of bhuna is to cook the meat in its juices until tender. It is usually done by browning up onions in the sauce pan, then dropping in the meat and curry spices (garlic, ginger, bay leaf, coriander, cumin, cinnamon, cardamom, cloves, mustard, red chili ), and chopped green chili. Mustard oil is often used for kala bhuna. I would like to see your sous vide take on it, may be by putting in all the meat and spices together in the bag, and then finishing it off in a saucepan. I wonder if that would give a juicier and more flavorful beef bhuna.
GUGA YOU DID IT!!! The last time you did butter chicken you didn't sear the meat. Now you finally seared the meat and you finally elevated this dish on another level!
Hey Guga, wonderful video man! I am an Indian n one of my favourite things to order in a restaurant is Chicken Tikka Masala. The ONLY thing missing in your dish that can take it to the next level is cooking the chicken on live coal. It gives the meat that smokey flavour. Don't worry about the moisture cuz once you add the chicken back in the gravy, it'll absorb all that. Maybe you can try this in your other channel. Good job Guga 😉
Time for a Hobo dinner. Try with chicken or beef with your favorite veggies and peppers. After you Sous Vide, wrap up a single portion in foil and place in a camp fire to finish cooking. When I go camping I do chicken breasts with seeded jalapeno peppers, corn cut from the cob (so it stays in slabs), diced potato, other seasonings all mixed together in bags and frozen prior to leaving for the campgrounds. Later in the evening just put it in the foil and wrap tight, then toss on the coals of the campfire.
Guga, a tip when coocking rice: when u cook it, stir it around every 1-3minutes and then cover it when almost no water, if u do it like u did atleast how it came out on camera it was "magollao", i would like u to try it the way i recommend, cheers from Puerto Rico. (My main language is not english) Ps. Use a little bit less water when using my metod or else it will end up "magollao"
Two things that I love about your videos (that you can always rely on will be in the video) is when Guga sears the food with that music playing and after he takes the first bite out of the food and immediately puts down the fork.
Guga, you had to cook the chicken in the gravy in the end to blend the flavours. Here is the history. Back in the days many East Pakistanis (now Bangladeshis) migrated to Britain as Indians. The trend continued but the people were now going as Bangladeshis. They would mostly open up Indian restaurants. The famous Indian restaurant in UK called Lasan is also by a British with Bangladeshi roots. That chicken tikka masala was first made in a Brirish Indian restaurant by a Bangladeshi chef. Until then, Indians didn't even know about it. The chicken tikka kebab was just doused into a curry to bring up this chicken tikka masala. You had to cook the charred chicken in that gravy to form a curry that would take up the smoky flavor of the chicken. A spoonful cream is then added in the end. You missed Kasuri Methi. Please add it next time and this dish will be further elevated.
Idk how British people make the Tikka masala but here in India in my region, Chicken Tikka masala is kinda weirdly made. We cook the chicken with marinate over coal with skewers and those are called chicken tikka and then they put it in gravy and immediately serve. Here the point of gravy (masala) is that we feel the chicken is kinda dry as a tikka so we need a gravy to eat it easily with Rotis and Naan breads. And honestly I've seen people cook it in a different way. Some people cook chicken masala and then smoke it with coal and then call it chicken tikka masala, whole India cooks it in different way but one thing is for sure we have that smokey flavour of the grill. But I absolutely loved this sous vide recipe. Awesome work Guga.
For Indian rice add cumin seeds Edit: he is so impressed imagine if he added all spices he didn't put in...and not cooking the gravy and chicken together...and please don't be afraid of putting coriander leaves
The british version is actually slightly different to suit the foreign pallette, they would not be able to eat if there is too much spice... Plus if you want to cook sous vide style it should be separate
I'll have to make this. Love chicken tikka masala and really liked your butter chicken recipe. You should do chicken vindaloo next. Vindaloo is my favorite.
Btw 2:20 U also can use caned Toamtoes they r more mature than the uncaned one (because they are flown immature and get red in the supermarket/on the way to) and have more nicer flavour and get sweeter, too :D and the caned one give more Glutamic acid (Nature MSG) bcause they had time to get red on the field against the other one
You can also cook RICE sous-vide. All rice cooked SV the rice/water ratio is 1/1. White cooks in least time, brown takes longest. Sous-vide is awesome for retherming rice, too!
When I visited Wales and London a few years back I tried this. Coming from someone who normally hates Indian food, I thought it was ok. Love the naan bread though.
Indian chef here. Love your channel Guga. Nice recipe but the sauce does not need to be cooked sous vide. Cooked in a pot works just fine. A couple of tweaks I would recommend is not adding so much brown sugar. Add some a bit of honey instead for sweetness. Adding dried fenugreek leaves ( called Kasuri Mehti in Indian stores ) to the sauce is usually added for depth of flavor. Thanks for doing a classic dish that is not yet well known in this country ......but everyone loves once they try it.
Guga I have always learned the best way of cooking from you and since the beginning I have always loved it. You and Gordon Ramsey are my favorite. When I saw this video, it immediately came to my mind that this is the time I judge Guga and see how good he is in Indian food since I am from Indian origin. I am a harsh food critic and surprisingly you messed up. 1) you cannot Suvi tikka masala, it had to be grilled. Else it’s not tikka masala. Tikka literally means grilling meat on charcoal fire. 2)since it’s a Indian food, you have to use ghee instead of bacon fat. Guga don’t mess with our food, we love you but we love our food more. Lol Nice try Guga, you will get there.
Guga!! PLEASE Also make some dishes without dairy ! I know butter and Creme are awesome but many people can’t eat those. Do you have any replacements ?:) I watched almost all of your videos and love them. Keep it up
Been waiting for your take on chicken tiki Masala! Your Indian butter chicken turned out great when i made it, and tiki Masala is my favorite Indian food. :) can't wait to make this!
@Sous Vide Everything I would love to see this tikka masala or other indian recipes recreated on your guga foods channel. You could do a similar method.... but for those people who don't have a sous vide machine and don't have the space in the kitchen for a sous vide machine. Perhaps you could cook everything on the grill. Marinate chicken in the fridge then cook on grill. At the same time cook the sauce on the grill in a pan then combine.
Any suggestions for immersion cook parameters for bacon wrapped around jalapeño slice and dove breast? I usually cook on grill, but thought I would try sous vide and finish with torch
Guga I love your videos. I'm taking a page from your book! I'm putting up a wagyu teres major with a tandoori rub and marinade in sous vide tonight. Will sear it up and see how it turns out.
Chicken tikka masala and balti curries are British, chicken balti was invented on the curry mile in Birmingham, England, also, keema naan bread is the best, its naan bread with minced and spiced lamb in the middle!
Technically it was not created in india Much like Manchurian balls are called Chinese but are made in india Tikka masala was made by a Bangladeshi chef who lived in Scotland the dish is originating from uk
Yummy. I might make something similar without the sv part. Though it it's a lot of afford put into it. Something else: I always wonder, everyone can think of putting chicken in a bowl to rub it in with the marinade, why don't you do it the easy way and just use a vacuum bag to cover the chicken with the marinade?
Aaah, finally a non indian youtube channel who gets how to make indian food. People, listen up. This is the exact method of sauteing the onions, masalas, garlic, tomatoes and stuff. Only difference is here in India, we would use a bit more quantity of spice powders, but that's only because of a kind of resistance our tongues have developed. If you wanna make any type of Indian curry that involves sauteed onions, garlic and masala, keep this video as your textbook. The art of making curry is all about the beginning. It is about the balance between the heat and the amount of water in the pan. As long as there is some kind of water, the temperature will not rise. To get the most flavour of the masala you should saute it in the sweet spot between too hot and too much water. If the masala raw, it will give a harsh spice, hence browning it smoothen the edges and retain only the flavour. No matter for how long you simmer the gravy after adding liquid it will still not smoothen the flavour. On the other hand, brown it too much and you loose all flavour.
For you who a new to this channel. Remember this, if Angle does take second bite/spoon it's mean a good If "HONESTLY MAN" Sam just silent yet laughing it's mean a good If guga take a gesture, any gesture like opening arms; cobering the mouth yet the face was shocked; and just humming after bite it's mean a good Term of this channel rating of delicious is Guga: Hmmm, oh god, oh wow Angle: that's nice, that's good, that's amazing Sam: hmm, haha; hmmm oh god haha; hmmm hold on oh hold on.
I bet this would be good with salmon--gonna try it. Obviously different time to sous vide for the salmon. Why salmon--it's what I have in my freezer and I need to eat it to make room for catching more!
Thus looks amazing! When do the Guga restaurants start to open across the country? Plus speak to the ice bath that so many people speak of. I have never seen you mention this in a video.
Chicken Tikka Masala, was created by Indian immigrants here in the UK (Scotland supposedly), to suit the British palette of the time. Ironically, It’s considered by most British people today, as a rather bland and uninteresting curry.
cześć Guga ogladam Cie od dawna. Wyzwanie dla Ciebie : wątróbka kurza smażona z cebulką i ziemniakami. Pierogi z podrobami kurzymi i innymi. Policzki wołowe. Serce wołowe. Uszy świni. Do smaków się dorasta. Musisz to sprawdzić !
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! (Exact recipe i commented in your usa vs korea vs germany video 😉)
Two ideas for cream replacement would be to use coconut milk or blend up raw cashews with a little water. Olive oil, chicken fat, or just any neutral oil would be good replacements for the butter. Not sure about the yogurt in the marinade, but I would probably just use a quarter cup of a neutral oil and up the lemon juice a little. You could also try coconut milk for the marinade as well!
Guga ... Chicken tikka masala is 100% a Indian dish. Lots of love to you from INDIA ❤️. PERSONALLY I'VE NEVER EATEN BEEF, BUT EVERY BEEF RELATED VIDEO OF YOURS ON THIS AND YOUR MAIN CHANNEL MAKES ME SALIVATE ❤️.
British friends your national dish is AMAZING!
It's an Indian 🇮🇳 Dish!
Lol
That is Indian ahha
Do you like this more than the butter chicken?
Idk really seems like a south asian dish
Guga: *Has a sous-vide machine, barbecue grill, immersion blender, and flamethrower*
Also Guga: It's not hard to make it at home, you can do it with ease!
All jokes aside, it looks delicious! Great recipe.
so true
Appart from the flamethrower, and you can use a blowtorch, i think it's pretty common to have those things at home
Brothers he just doesn't know anything about butter chicken 😂😂 because here we don't use anything he used
@@himanshutiwari4455 The channel is called sous vide everything, so he's gonna do it sous vide, that seems pretty obvious. Doesn't mean he doesn't know anything. Also only taste matters, if it's good, then there's no problem.
Because when you use blender tomato seeds add bitterness 😐😐😐
That looks absolutely delicious, another out of the park recipe, guga!
if only we could've taste it 🤤🤤
random stuff exactly
Bro we do this in india daily. Its our street food.
Vipul Gurav I’ve only had it once here in America and it’s delicious. You guys are lucky to have it as street food
Hehe brother come to india always welcome. And also search CHICKEN BIRYANI recipe and do it. ❤️
I would like to give you a few tips ,
1: put mustard oil in the marinate(verry important)
2:put kashmiri chilli in the yougurt marinate too
3:also use some crushed fresh chilli paste in the marinate
I like a blend of mustard and olive oils (between 25% and 50% olive oil)... not authentic I know but I find it quite delicious.
Hey guga, next time try adding whole spices like green cardamom, star anise, bay leaf, cinnamon, cloves and mace before adding the onions. Im sure u will love it.
Great video though 👍
here in South Africa,we also add a good amount of chillies too,depending on hoe hot you want it. had some recently...man oh man,hot as hell and i loved it!!!!!! Guga better watch out if he comes here......he will have to bring some Pepto with....lol.
TOAST THE SPICES FIRST
Seriously
Totally agree on using fresh whole spices and roasting them vs a spice blend. It will make a huge difference. But for this dish no star anise it would be better to stick with cinnamon, cloves, cardamom,bay leaf, kashmiri chili, mace garam masala (homemade if you can), and kasoori methi (an amazing indian herb).
if you have leftover rice and gravy, heat the gravy up in a frypan and crack two eggs in it. Maybe toss in a diced onion and peppers and simmer until they're cooked. Serve over rice. It's like shakshuka but different in a really good way.
In Bangladesh the beef kala bhuna (beef black bhuna) is a very popular dish. The concept of bhuna is to cook the meat in its juices until tender. It is usually done by browning up onions in the sauce pan, then dropping in the meat and curry spices (garlic, ginger, bay leaf, coriander, cumin, cinnamon, cardamom, cloves, mustard, red chili ), and chopped green chili. Mustard oil is often used for kala bhuna.
I would like to see your sous vide take on it, may be by putting in all the meat and spices together in the bag, and then finishing it off in a saucepan. I wonder if that would give a juicier and more flavorful beef bhuna.
One part rice one part water
Uncle roger: HAIYA USE YO FINGEH
Lmaoooooooooo
Haiyooo he should've use a rice cooker! So he don't need to do so many things. Uncle rogerr see this and cry.. haiyooo
BACON FAT ON RICE? HAIYA YOU THINK THIS IS DONUT?
Brazilians eat rice every single day, we have or own variety of rice and always do this way. Asian rice is another deal.
He made the traditional brazilian recipe for rice, pig fat and everything...
some may put onion or garlic in the beggning
rly traditional
GUGA YOU DID IT!!! The last time you did butter chicken you didn't sear the meat. Now you finally seared the meat and you finally elevated this dish on another level!
One of my favorite Scottish dishes
Hey Guga, wonderful video man! I am an Indian n one of my favourite things to order in a restaurant is Chicken Tikka Masala. The ONLY thing missing in your dish that can take it to the next level is cooking the chicken on live coal. It gives the meat that smokey flavour. Don't worry about the moisture cuz once you add the chicken back in the gravy, it'll absorb all that.
Maybe you can try this in your other channel.
Good job Guga 😉
Lovely work Guga. This is our national dish (British), alongside roast beef with Yorkshire puddings of course lol..
Guga: *washes rice*
Uncle Roger: "Uncle Roger not mad"
Hot damn! Guga noticed me!
Happy to be a subscriber for 3 years now!
@@ArielKennethAmpol The fact that he knows Uncle Roger too :D
Wait until Guga make some Wagyu Fried Rice..
There is no msg... msg like salt but better
@@fajarwarrr I'm pretty sure he already did, if I remember correctly
Guga: cooking a sauce
Also Guga: Sous vide-ing the sauce
Me: wait a minute.
To keep it warm
@@mhtweeter Dude, it's a joke.
@@EithanWinters oh lmao. Also its sous vide-ing, sorry lol
@@mhtweeter thanks man, fixed
@@EithanWinters yeah ofc
Definitely will be trying this! Would love to see a chicken mole recipe from you Guga!
Yes!
Thank you Raid: Shadow Legends for NOT sponsoring this video.
My exact thoughts 😂
True that! I'm sick of Raid Shadow Legends
Time for a Hobo dinner. Try with chicken or beef with your favorite veggies and peppers. After you Sous Vide, wrap up a single portion in foil and place in a camp fire to finish cooking. When I go camping I do chicken breasts with seeded jalapeno peppers, corn cut from the cob (so it stays in slabs), diced potato, other seasonings all mixed together in bags and frozen prior to leaving for the campgrounds. Later in the evening just put it in the foil and wrap tight, then toss on the coals of the campfire.
I LOVE Chicken tikki masala, but never realized how easy it is to make. Will be trying this one for sure
Guga, a tip when coocking rice: when u cook it, stir it around every 1-3minutes and then cover it when almost no water, if u do it like u did atleast how it came out on camera it was "magollao", i would like u to try it the way i recommend, cheers from Puerto Rico. (My main language is not english)
Ps. Use a little bit less water when using my metod or else it will end up "magollao"
I made some a few weeks back and it was amazing. I love chicken tikka masala and butter chicken.
Two things that I love about your videos (that you can always rely on will be in the video) is when Guga sears the food with that music playing and after he takes the first bite out of the food and immediately puts down the fork.
chicken tikka masala is legit my favorite food out of any. this was the fastest ive ever clicked on a video.
Guga, you had to cook the chicken in the gravy in the end to blend the flavours.
Here is the history. Back in the days many East Pakistanis (now Bangladeshis) migrated to Britain as Indians. The trend continued but the people were now going as Bangladeshis. They would mostly open up Indian restaurants. The famous Indian restaurant in UK called Lasan is also by a British with Bangladeshi roots. That chicken tikka masala was first made in a Brirish Indian restaurant by a Bangladeshi chef. Until then, Indians didn't even know about it.
The chicken tikka kebab was just doused into a curry to bring up this chicken tikka masala. You had to cook the charred chicken in that gravy to form a curry that would take up the smoky flavor of the chicken. A spoonful cream is then added in the end. You missed Kasuri Methi. Please add it next time and this dish will be further elevated.
Idk how British people make the Tikka masala but here in India in my region, Chicken Tikka masala is kinda weirdly made. We cook the chicken with marinate over coal with skewers and those are called chicken tikka and then they put it in gravy and immediately serve. Here the point of gravy (masala) is that we feel the chicken is kinda dry as a tikka so we need a gravy to eat it easily with Rotis and Naan breads. And honestly I've seen people cook it in a different way. Some people cook chicken masala and then smoke it with coal and then call it chicken tikka masala, whole India cooks it in different way but one thing is for sure we have that smokey flavour of the grill. But I absolutely loved this sous vide recipe. Awesome work Guga.
I always wanted to make Tikka Massala.. now I got the inspiration to finally do it! Greetings from Germany! :)
We love and keep using this recipe! I add ground cloves and half coconut milk/half heavy cream
Looks delicious ,love from India ❤️🇮🇳 and thanks a lot for trying out our dishes on your channel .Much love !!
Three of my favorite food youtubers uploaded today... im so glad!!
Love your personality & enthusiasm! Great food & am going to do this dish tomorrow👍🏻
For Indian rice add cumin seeds
Edit: he is so impressed imagine if he added all spices he didn't put in...and not cooking the gravy and chicken together...and please don't be afraid of putting coriander leaves
That is kind of how a chicken tikka masala is made, sauce and chicken cooked seperate
The british version is actually slightly different to suit the foreign pallette, they would not be able to eat if there is too much spice... Plus if you want to cook sous vide style it should be separate
@@DhanuRadha5 British version? Chicken tikka masala Is a British indian curry . It was invented here.
@@abdullahsalih5040 Yup but it is now popular in India too, but has a noticeably spicier taste...
I'll have to make this. Love chicken tikka masala and really liked your butter chicken recipe. You should do chicken vindaloo next. Vindaloo is my favorite.
Imagine having guga for an uncle. Angel is blessed beyond belief lmaooo ❤
Guga it's 'NAAN' bread , not 'nun' bread lol. Love this curry. Didn't see enough spices however .
Naan already means bread, so no need to add bread after Naan ;)
@@janvanenk4374 true.
Garlic naan where it’s at
This is great. I would love to see you make more curry dishes.
Btw 2:20 U also can use caned Toamtoes they r more mature than the uncaned one (because they are flown immature and get red in the supermarket/on the way to) and have more nicer flavour and get sweeter, too :D
and the caned one give more Glutamic acid (Nature MSG) bcause they had time to get red on the field against the other one
AY! Perfect timing! I was looking up how to make tiki masala Sous Vide For my birthday!! And that’s today! :D
You can also cook RICE sous-vide. All rice cooked SV the rice/water ratio is 1/1. White cooks in least time, brown takes longest. Sous-vide is awesome for retherming rice, too!
Love you guys and you make the best food best videos so entertaining really need to get a sous vide machine machine myself!!
When I visited Wales and London a few years back I tried this. Coming from someone who normally hates Indian food, I thought it was ok. Love the naan bread though.
Indian chef here. Love your channel Guga. Nice recipe but the sauce does not need to be cooked sous vide. Cooked in a pot works just fine. A couple of tweaks I would recommend is not adding so much brown sugar. Add some a bit of honey instead for sweetness. Adding dried fenugreek leaves ( called Kasuri Mehti in Indian stores ) to the sauce is usually added for depth of flavor. Thanks for doing a classic dish that is not yet well known in this country ......but everyone loves once they try it.
Awesome Guga... But this should be on the "Guga" channel with the chicken smoked at the end.
Damn you for making my mouth water 😘😘😘
Hey, Guga try an experience with HAJMOLA from India. use it as rub for any meat.....
Sounds disgusting mate. What is this a chicken tikka laxative masala? Lol!
There is a special place in hell for people with this dark sense of humor 👿👿👿
@@RC-ow3ik I don't think hell could digest the amount of Hajmola rub given the description above. Never thought hell would have Diarrhea
Looks awesome, thank you for sharing! How about a chicken cacciatore sous vide video?
That presentation is lovely!
Guga I have always learned the best way of cooking from you and since the beginning I have always loved it. You and Gordon Ramsey are my favorite.
When I saw this video, it immediately came to my mind that this is the time I judge Guga and see how good he is in Indian food since I am from Indian origin.
I am a harsh food critic and surprisingly you messed up.
1) you cannot Suvi tikka masala, it had to be grilled. Else it’s not tikka masala. Tikka literally means grilling meat on charcoal fire.
2)since it’s a Indian food, you have to use ghee instead of bacon fat. Guga don’t mess with our food, we love you but we love our food more. Lol
Nice try Guga, you will get there.
in asia, we use spoon in rice everytime! try it! you’ll eat more and enjoy the food even more!
Guga!! PLEASE Also make some dishes without dairy ! I know butter and Creme are awesome but many people can’t eat those. Do you have any replacements ?:)
I watched almost all of your videos and love them.
Keep it up
Up
Awesome meal keep pumping out the content
It’s Scottish, based (sort of) on Indian butter chicken. And a way to use leftover tandoori chicken perhaps.
I love indian cuisine, so when I saw your take on this, i jumped on it! Awesome job Guga!
Day 3 asking SVE Guga to dry age steak in curry paste
You can always tell when Angel really likes something by the way he shovels it home. 😂
Classic dish...its one of the best. I have to try charing the chicken next time.
Made this tonight. Extremely delicious.
That looks incredible, Guga. I love Indian food. Or at least what they call Indian food here in the states. I'm going to have to make this.
As an Indian, it's pretty accurate.
As a big fan of guga I thought he'll not be able to pull off Indian food but to my surprise, he nailed It!
Been waiting for your take on chicken tiki Masala! Your Indian butter chicken turned out great when i made it, and tiki Masala is my favorite Indian food. :) can't wait to make this!
WANT! I got to make this. Thanks guys.
Chef in 2020: _Cooking rice in YT_
Viewers in 2020: *Uncle Roger intensifies* 🤣
@Sous Vide Everything
I would love to see this tikka masala or other indian recipes recreated on your guga foods channel. You could do a similar method.... but for those people who don't have a sous vide machine and don't have the space in the kitchen for a sous vide machine. Perhaps you could cook everything on the grill. Marinate chicken in the fridge then cook on grill. At the same time cook the sauce on the grill in a pan then combine.
I will die if he makes the Kerala poratta and beef curry
Porrota 😋😋😋🤤🤤🤤
Any suggestions for immersion cook parameters for bacon wrapped around jalapeño slice and dove breast?
I usually cook on grill, but thought I would try sous vide and finish with torch
Guga I love your videos. I'm taking a page from your book! I'm putting up a wagyu teres major with a tandoori rub and marinade in sous vide tonight. Will sear it up and see how it turns out.
You have the British seal of approval!
Chicken tikka masala and balti curries are British, chicken balti was invented on the curry mile in Birmingham, England, also, keema naan bread is the best, its naan bread with minced and spiced lamb in the middle!
im very proud that a dish which was originated from INDIA is now considered as Britain's national dish. 🇮🇳🇮🇳🇮🇳💯💯💯🇬🇧🇬🇧🇬🇧
Technically it was not created in india
Much like Manchurian balls are called Chinese but are made in india
Tikka masala was made by a Bangladeshi chef who lived in Scotland the dish is originating from uk
Please revisit Koji rice done right: Blend with water first (oatmeal consistency) bag with steaks in fridge for 3 days. Turns out way better!!
A Brazilian living in USA cooks Indian food that is the National dish of UK.. If this is not 21st century globalisation, I don't know what is..
One of my favourite dishes.
Yummy. I might make something similar without the sv part. Though it it's a lot of afford put into it.
Something else:
I always wonder, everyone can think of putting chicken in a bowl to rub it in with the marinade, why don't you do it the easy way and just use a vacuum bag to cover the chicken with the marinade?
Guga perfect expirement for you dry brining with different types of salt. Normal, sea salt, pink salt, smoked salt ect.
Angel is lucky and not only because he can eat steaks with you but also because he can also be in the SVE channel
Aaah, finally a non indian youtube channel who gets how to make indian food.
People, listen up. This is the exact method of sauteing the onions, masalas, garlic, tomatoes and stuff. Only difference is here in India, we would use a bit more quantity of spice powders, but that's only because of a kind of resistance our tongues have developed. If you wanna make any type of Indian curry that involves sauteed onions, garlic and masala, keep this video as your textbook.
The art of making curry is all about the beginning. It is about the balance between the heat and the amount of water in the pan. As long as there is some kind of water, the temperature will not rise.
To get the most flavour of the masala you should saute it in the sweet spot between too hot and too much water. If the masala raw, it will give a harsh spice, hence browning it smoothen the edges and retain only the flavour. No matter for how long you simmer the gravy after adding liquid it will still not smoothen the flavour. On the other hand, brown it too much and you loose all flavour.
For you who a new to this channel.
Remember this, if Angle does take second bite/spoon it's mean a good
If "HONESTLY MAN" Sam just silent yet laughing it's mean a good
If guga take a gesture, any gesture like opening arms; cobering the mouth yet the face was shocked; and just humming after bite it's mean a good
Term of this channel rating of delicious is
Guga: Hmmm, oh god, oh wow
Angle: that's nice, that's good, that's amazing
Sam: hmm, haha; hmmm oh god haha; hmmm hold on oh hold on.
I bet this would be good with salmon--gonna try it. Obviously different time to sous vide for the salmon. Why salmon--it's what I have in my freezer and I need to eat it to make room for catching more!
One of the secrets to out-of-this world butter chicken is to use yesterday’s tikka masala’s roast chicken in today’s butter chicken gravy
Fala sério cara....Mouth watering already.....Nice vid! keep´ncoming
Question: For the marinade process. Can you just put it in the bags and let it rest overnight that way or would it be too concentrated?
Thus looks amazing! When do the Guga restaurants start to open across the country?
Plus speak to the ice bath that so many people speak of. I have never seen you mention this in a video.
Chicken Tikka Masala, was created by Indian immigrants here in the UK (Scotland supposedly), to suit the British palette of the time. Ironically, It’s considered by most British people today, as a rather bland and uninteresting curry.
Whaaaatttttt!?!? I really hope not cuz omfg i love some tikka!!! It's FAR from bland.
You must not be from london brother
GreedEU we are pretty extreme madly run country
@@greedeu939 how did you learn that bland and uninteresting language your communicating in uhh!?
@@greedeu939 Least we don't make poor jokes.
Chicken is underrated
I've been waiting for this forever
Me too
the tiki in the title gives me anxiety as an indian
Fixed! My bad
@@SousVideEverything ty! i love how responsive you are, great recipe btw
Triggered me too lol
I thought I'm sleepy or I'm gonna meet my maker when I saw that
Haha I thought it wasn’t an Indian dish
Looks so tasty! Love the excitement guys!
Can I do the chicken in the oven instead? Looks delicious but I wanna try it in the oven
It looks delicious but do you have a version of this with less spice. I don't eat spicy food sadly I don't do well with it
Guga: Woooooow, that is amazing!!!
Angel: Shut up! I am hungry
😂😂😂😂😂😂😂😂😂😂
cześć Guga ogladam Cie od dawna. Wyzwanie dla Ciebie : wątróbka kurza smażona z cebulką i ziemniakami. Pierogi z podrobami kurzymi i innymi. Policzki wołowe. Serce wołowe. Uszy świni. Do smaków się dorasta. Musisz to sprawdzić !
That's the best Indian dish I expected you to make Guga!
Specially "it taste better next day!"
Next up make "Biryani"!!!!!
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too! (Exact recipe i commented in your usa vs korea vs germany video 😉)
looks freaking amazing!!!! for the Lactose-Intolerant or Kosher-keepers what's a good replacement for the creams and butter you're using?
Two ideas for cream replacement would be to use coconut milk or blend up raw cashews with a little water. Olive oil, chicken fat, or just any neutral oil would be good replacements for the butter. Not sure about the yogurt in the marinade, but I would probably just use a quarter cup of a neutral oil and up the lemon juice a little. You could also try coconut milk for the marinade as well!
Creative way to cook curry avoiding body smell.
Hi guga it's a fan from india I always follow your mouth watering recipies. I really wanna see how you do "rumali roti bread" with some "seekh kebab"
Hey Guga, any tips on how to make the gravy without a vacuum sealer?
Hey guga with the rice you can also add star anise,cardamom pods,salt and pepper try it
Guga ... Chicken tikka masala is 100% a Indian dish.
Lots of love to you from INDIA ❤️.
PERSONALLY I'VE NEVER EATEN BEEF, BUT EVERY BEEF RELATED VIDEO OF YOURS ON THIS AND YOUR MAIN CHANNEL MAKES ME SALIVATE ❤️.
Guga has gotta be the the nicest most friendly person on youtube
It's 1 AM and I'm hungry again. Thanks Guga
i love these videos cant stop watching
man i don't watch many videos other than the steak ones, but this had my mouth watering just as much
I avoid brown sugar and just use a tiny amount of blackstrap molasses. Very intense flavor, much less sugar.