Ok update from yesterday...I made my first attempt at this last night, I followed all the instructions of the videos i.e. I used Garlic & Ginger paste, Kashmiri Paste & chefs spoons, but just recalculated it and scaled it all back for the amount I was making. Its official, it was Epic, seriously I could easily now get a job working at any of my local restaurants making that dish. So authentic, my family thought I had gone out and got a takeaway!! Thanks again
I have tried about 100 different marinades for chicken tikka , but they always end up too acidic ! i cant find a decent yoghurt either , and that greek stuff is always acidic too , but ive never seen the one you used , what brand is that ? Also is it true the lemon juice help the flavours penetrate in to the chicken ??
Come on food colouring to taste, it has no taste. Sorry but you have not prepped a tikka sauce any clown can do this, fresh mint as well pmsl you have taken youngsters who want to learn back decades, rubbish.
Hi have you had the revised version that was sent out last month? The original ebook had some variances from the videos, if you haven't had the revision let me know your email and i will send it to you. Julian
Hi Julian Whats the make of your tandoor and tikka pastes. i only recognise the pataks label on your kashmiri paste. great video as always. looking forward to you next ebook
Hi Julian. The masala sauce recipe states tablespoons for the spices but in the video there looks to be more than that. Is it table spoons or chefs spoons? Also, how long can the sauce be kept as I only want to make it for use in a Patia.
@manpractice Thanks for those comments will let you know once the book is ready for download (about 2 weeks) Great tip for avoiding skin staining- rub your hands with vegetable oil before you begin cooking this prevents the colouring from staining your hands.
iv'e followed your videos and now i'm asked all week when are you doing curry,i ordered all the ingredients online and just found out that theres an asian shop opened in carmarthen and they stock everything even mustard oil,cheeres julian for the videos
Good afternoon , great cooking videos by the way , just a quick question , what's the red food colouring brand do you use ? I couldn't quite see it on this video 👍 cheers and keep up the great tutorials Regards Pat
@manpractice Another trick i found to be really working. and I did it several times. Scrub your hands in with toothpaste and rinse it off with running water. do this enough times to the coloring is gone, and wash your hands in regular soap to get rid of the toothpaste smell.
In the video you use garlic and ginger puree, but in your book (I'm looking at pages 22 and 23) I don't see mention of it. Is it optional? Will I notice the difference?
In Iceland (the country) i've seen Tikka paste and Tandori paste but not sure i can get Kashmiri masala paste, is there an alternative i could use instead of Kashmiri masala paste ? might be able to get kashmiri chillies if that helps...
Hi Thanks for this video and all the others, been really enjoying the recipes. There a few discrepancies between this video and the online website recipe, so could you confirm please which is correct. 1) Are we using Garlic & Ginger Paste 2) For the spices are we using Table spoons or Chef’s spoons And lastly is Kashmiri Paste the same as Kashmiri Massala Many Thanks
On time 1.12 , you are showing us a plastic box with fresh ground spices. Can you tell me please what the green one is and also what is 'mixed spices' (the orange colour powder), as I couldn't catch what you were saying. Cheers.
If you want it redder, use kashmiri red chili powder, it's natural and deep red in colour also use more tomato sauce and simmer the curry down it will retain it's colour and even go deeper red, the tomato taste will lessen if you add water and reduce it down more whilst retaining flavour.
Just made it today just how you did it, Julian! It was bang on, perfect ... tastes identical from any Indian restaurants/take-aways and was absolutely delicious! Thank you very much for sharing.
I have followed this recipe for a few years now, it’s amazing, tastes just like the takeaway, thank you Julian 😀
Hey Emma, what brand of Tikka Paste and Tandoori Paste did you use?
Can I replace tikka paste with tikka masala paste? And is there anything I can use instead of the kashmiri paste? Don't have those where I live.
The only problem i see with takeaway curry is its just sauce nothing else
Ok update from yesterday...I made my first attempt at this last night, I followed all the instructions of the videos i.e. I used Garlic & Ginger paste, Kashmiri Paste & chefs spoons, but just recalculated it and scaled it all back for the amount I was making.
Its official, it was Epic, seriously I could easily now get a job working at any of my local restaurants making that dish. So authentic, my family thought I had gone out and got a takeaway!!
Thanks again
I have tried about 100 different marinades for chicken tikka , but they always end up too acidic ! i cant find a decent yoghurt either , and that greek stuff is always acidic too , but ive never seen the one you used , what brand is that ? Also is it true the lemon juice help the flavours penetrate in to the chicken ??
Come on food colouring to taste, it has no taste. Sorry but you have not prepped a tikka sauce any clown can do this, fresh mint as well pmsl you have taken youngsters who want to learn back decades, rubbish.
You don’t use food colouring and bought pastes in real Indian cookery.
Can you email me the recipe for just two people please with the brands of the paste that you use also
Hi have you had the revised version that was sent out last month? The original ebook had some variances from the videos, if you haven't had the revision let me know your email and i will send it to you. Julian
Can I ask what is the mixed powder ??
Julian, i noticed there was no salt in the tikka sauce, it's a few years since i last seen this video.
Colouring is 90% salt, the pastes are full of salt to
The brand we use is called 'balah' however the best red food colouring would be cochineal as it's natural.
What is mixedpowder
Tikka Masala Paste
Kashmiri Masala Paste
Tandoori Paste
mint paste
lemon zest, small amount of the lemon peel crated
Hi Julian
Whats the make of your tandoor and tikka pastes. i only recognise the pataks label on your kashmiri paste. great video as always.
looking forward to you next ebook
Hi Julian. The masala sauce recipe states tablespoons for the spices but in the video there looks to be more than that. Is it table spoons or chefs spoons? Also, how long can the sauce be kept as I only want to make it for use in a Patia.
Hi Julian, this recipe is great. My wife loves it.
ALL your videos are fantastic. Keep up the good work.
Brian "Bonsai"
Hands down the most violent mixing I have ever witnessed 😂 subscribed
Surprised you put mint in it, that's something I will have to try.
@manpractice Thanks for those comments will let you know once the book is ready for download (about 2 weeks) Great tip for avoiding skin staining- rub your hands with vegetable oil before you begin cooking this prevents the colouring from staining your hands.
iv'e followed your videos and now i'm asked all week when are you doing curry,i ordered all the ingredients online and just found out that theres an asian shop opened in carmarthen and they stock everything even mustard oil,cheeres julian for the videos
Which brand dose the best food colouring eventhough its not good for health, i would like to buy some to treat my guests with colourfull indian food..
The brands are Olympic guys, they must be good if Julian uses them!
Hi Julian how long can you keep the masala sauce in the fridge or do you have to freeze it ?
Good afternoon , great cooking videos by the way , just a quick question , what's the red food colouring brand do you use ? I couldn't quite see it on this video 👍 cheers and keep up the great tutorials
Regards Pat
You can get TRS or East End food colour. Look on Ebay or Redrickshaw.com for some.
@manpractice Another trick i found to be really working. and I did it several times. Scrub your hands in with toothpaste and rinse it off with running water. do this enough times to the coloring is gone, and wash your hands in regular soap to get rid of the toothpaste smell.
In the video you use garlic and ginger puree, but in your book (I'm looking at pages 22 and 23) I don't see mention of it. Is it optional? Will I notice the difference?
In Iceland (the country) i've seen Tikka paste and Tandori paste but not sure i can get Kashmiri masala paste, is there an alternative i could use instead of Kashmiri masala paste ? might be able to get kashmiri chillies if that helps...
is the tandori paste a marinade as cant find it any where
Hi
Thanks for this video and all the others, been really enjoying the recipes. There a few discrepancies between this video and the online website recipe, so could you confirm please which is correct.
1) Are we using Garlic & Ginger Paste
2) For the spices are we using Table spoons or Chef’s spoons
And lastly is Kashmiri Paste the same as Kashmiri Massala
Many Thanks
Hi mate big fan of your style of cooking ive opened new restuarant im a new chef do you have a video that shows how to make the massala sauce
Julian I can't get hold of the Kashmiri paste. Is there an alternative like curry paste?
Thanks for that tip Ivan I will definitely give that one a try!
Julian
yellow being the natural colour of the curry without adding food colour
Still looking for jalfrezi video?
What brands are the tikka and the tandoori paste?
suryadutt venkat pataks
mohammed shazon They aren't. The Kashmiri masala was pataks and looked absolutely nothing like the other 2 tubs
Matt Blade they are pataks brand but this guy is shocking
mohammed shazon Every ingredient he used I sell for a living. Trust me when I say those 2 tubs are not pataks
Asda
sounds like a recipie from the undercover curry book
This vid is 8 years old wow
On time 1.12 , you are showing us a plastic box with fresh ground spices. Can you tell me please what the green one is and also what is 'mixed spices' (the orange colour powder), as I couldn't catch what you were saying. Cheers.
Darren Heath The leaves are "Methi Leaves' Known in English as Fenugreek leaves. They look and smell a bit like dried chopped parsley
looks like he forgot the lemon zest as well
What can you use instead of methi leaves? We can’t get them here in Australia
I would just leave them out. They don't taste of much anyway. Bit like old dried bay leaves that have lost their flavour.
Hey Jamie, you can get them from your local Indian shop. I live in Perth and can get them easily. They impart that restaurant style flavour.
Hi, can anyone tell me what 'Mixed powder' is please?
Search "Mix Powder" here on Julian's channel page.
Dont use it ,, its bad for you anyway! , the yellow is a nice colour!
If you want it redder, use kashmiri red chili powder, it's natural and deep red in colour also use more tomato sauce and simmer the curry down it will retain it's colour and even go deeper red, the tomato taste will lessen if you add water and reduce it down more whilst retaining flavour.
What's in the mix. Powder??
mild curry powder
What's in the mixed powder?
Its ok, just found the video on it
Love it! Thank you!
I thought Massala had almonds in it ?
just add it..
Can the masala sauce be frozen for future use?
+David Grant Yes, but be aware that the texture and colour changes once defrosted.
Julian Voigt
Just made it today just how you did it, Julian! It was bang on, perfect ... tastes identical from any Indian restaurants/take-aways and was absolutely delicious! Thank you very much for sharing.
love how he just uses the same spoon for everything
what is zest? 4:02
What the heck. No fresh tomatoes, no curry leaves, nothing fresh - a load of crap.