How to Make Chicken Tikka Masala Restaurant Style - BIR Curry at its Best! चिकन टिक्का मसाला
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- Опубликовано: 11 окт 2019
- Chicken tikka masala is a curry house favourite and in this video I will show you how to make it at home just like they do at the best curry houses. The recipe in the video is a scaled down version of the chicken tikka masala recipe featured in my cookbook 'The Curry Guy'.
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The mixed powder I used in the video is a curry house style curry powder. The recipe is from my cookbook 'The Curry Guy' but you will find the ingredients below if you want to make it. You could also use a good quality Madras curry powder.
4 tbsp curry powder
1 tbsp garam masala
3 tbsp paprika
3 tbsp cumin
3tbsp ground coriander
3 tbsp turmeric
Mix all the ground spices together and keep in an airtight container to use as needed. 
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After making this with tomato puree (in the uk) I realised that what Americans call tomato puree we call passata. Second time round it was the closest tikka masala to akbars that I've had. Excellent recipe Dan
I wondered why when I cooked this it always turned out way too rich. Thanks for the tip bud. Will have to correct this in my book.
Yeah, I was thinking that as well! Could we use tomato puree mixed with water, or blended raw tomato?
Blown away by these recipes......why have I only just heard of this master chef?? So far I’ve made the curry base and korma and the spice mix which were amazing, chicken tikka masala is next on my to do list.....thanks Dan
Love this guy, great recipes. It's nice to see someone from overseas appreciating British restaurant curries!
I am looking forward to making this version of CTM, it seems like it has everything needed. Thanks for your instruction Dan.
Thank you for the wonderful video and the curry powder recipe.
Awesome tutorial! Thank you 👌
I've bought your book recently and just ordered all my spices go try out a lamb madras and will be making this masala for my little boy and I can't wait!!!!
Lovely! many thanks.
Omg I absolutely love your food
Made this about 2 weeks .and I got a horrible after taste ...it took a lot of convincing the mrs to make it again ...so glad I did.it was a winner thanks dan .no idea what I did the first time ..maybe burnt the garlic
I have cooked this very recipe more times than i can remember, it's a favourite of my wife and her friends when they come for a curry night and i play chef. Love your book, it will always be my go-to when i need a good homemade curry. Great to see you posting again Dan.
Thank you so much Danny. Much appreciated. :-)
They "come round" and you "play chef"?
I understand.!
Hi Dan, made it exactly as you have inc mix powder etc, totally FAB. Evil Child and Mum both loved it! Only Extra I added was about a tbl spoon of mint sauce at the end (lots of local curry houses add this here). FANTASTIC :)
I’ll definitely try this version of CTM. Thanks for the video, Dan, and good to see you uploading again 👍
Thank you very much. I have a lot more on the way. :-)
Been watching your videos for a long time and I must say that the "down to the pan" video makes it a lot easier to follow for technique. I would actually enjoy seeing more like this, reminds of Chef John from Foodwishes :)
Thank you very much Oliver. I have a lot more just like this on the way. :-)
Ohh i think iv found my new favourite chef!! :)
Robię tikka masala z pana przepisu uwielbiam kuchnie indyjską.
Thanks Dan. Love your recipes and enthusiasm.
Thank you very much Neil. :-)
Will have to try this looks just like what you would expect I've been making slow cooked currys with excellent results but I just love messing about ha thanks for the recipe
Hi Peter - Thank you very much. I hope you enjoy the recipe.
Thank you very much. A nicely done video more or less in real-time, very nice. I prefer this new style to your older videos.
Thank you very much for that. :-)
That looks nice mate and I'm happy your back👍👍
Thank you very much Dave.
My parents married in Calcutta at the end of WW11. Both officers in the British Army. Brought home their love of Indian food and raised their family to appreciate it too. I still make regular curries from scratch and even my grandchildren have been eating it since they were toddlers. Keep up the good work Dan.
Thank you Alistair. :-)
Hi Dan! I did your recipe and worked out great. Doing it again for friends this weekend. Thanks! 😁
That's great to hear Daniel. Thank you very much. Hope your curry feast goes well.
Fantastic to have this recipe available. Thanks very much! Is very hard to find a tikka masala recipe with base gravy. The penny dropped for me when I saw you use coconut powder and almond powder - so obviously what makes this dish distinctive! I could figure out the almonds but did not figure out the coconut!
Great to hear Daniel. Thank you.
Absolute legend dan just bought both of ur books ( red and blue ) brilliantly illustrated and very informative well done , making my base sauce tonight mate !
That's great to hear Liam. Thank you very much. I hope you enjoy the books and recipes. Please let me know if you have any recipe questions. 😀
@@DanToombshi dan , I made your vindaloo tonight and im gobsmacked ..... perfection , from the base sauce to the spice stock to the spice mixes , I think I'm doing my partners head in repeating myself to her , seriously spot on and thank you for sharing such a fantastic recipe and book
So I tried this recipe and it was amazing. Thank You!
Great to hear. Thank you very much Chris. :-)
Looks beautiful a real winner
Thanks very much Peter. :-)
Thank you, Dan
I cooked it with tofu and splash of oat barista milk. It was fantastic 👌
Looks great, I fancy a curry now! I've been following your recipes on the website and in the book for a couple of years, one thing that struck me was how thin your base sauce is, compared to mine. I thought I was following the recipe faithfully but mine looks more like finished curry consistency and I always add a bit of water or stock to thin.
Thank you very much Andy. I'm happy you were able to see how thin the sauce should be. It cooks down really quickly.
My absolute favourite this tikka masala 10/10
Hi Dan, I made this yesterday and copied it down to the T. I found this version a little spicy compared to my local restaurants. Is there a way to lessen the Heat abit? Many thanks.
My second favourite to Lamb Rogan Josh! Both your books are awesome 👏 Thanks for the great videos!!!
Thank you very much for that! I have a lot more new videos on the way, including lamb rogan josh. :-)
E S if I remember rightly from Dans original recipes, the spices for the tikka masala are the same for the rogan josh also, just slightly different ratios of cumin coriander Garam masala and paprika. The RJ is more delicate than the TM I think. Maybe the absence of sweetness
Nice to see you back doing videos Dan, and really like your warm presentation style. More please. 🍷🖖👌😋
Hey Richard - Thank you. You know I want to do videos with you. Let's do it. :-)
Dan Toombs Yes. Let me know your availability.
Ordered this from my local on Thursday and was disappointed. I used to love it but this recipe has stopped that. I add two Tbs of curry powder and tandoori Masala instead of one and then one Ts of msg. Best masala I’ve ever had, cheers for recipe dan.
You sir, are a legend.
Great video Dan. My favourite dish which I usually add some fresh chopped green chilli which looks great in the red version!
What pans do you use and do they scrub up ok?
Thank you very much. The pan I use is a stainless steel pan like those used in a lot of curry houses. They only cost about £10. Difficult at times to clean but love it. You can pick them up online and at Asian grocers. :-)
For a quick nearly restaurant version a paste of fried onion can do the trick as well. Just fry onions until slightly golden in the edges, and blend with some water.
How much red food colouring to add and when do I add it?
Cheers Dan, after watching this vid I scratted around my kitchen for the ingredients or substitute ones to have a go at your technique in the evening, and also made a quick tandoori marinade for my chicken (I used my 2year old son’s apricot yogurt lol) and dropped them in the top of my Big Green Egg with great results.
I had never made a base sauce before and always found the onions leaving a kind of bitter taste with my previous curry attempts, but not anymore!. I now store it frozen and ready to go when a fancy cooking a curry.
Thanks
Ps have you got a recipe for keema meat like in stuffed naan
Thank you very much. Great to hear. Love the apricot yoghurt sub! I'm glad you like the base sauce too. I have a great recipe for keema and also keema naans and will shoot videos of those really soon. Cheers, Dan
I know your the curry guy and don't make any deserts usually but have you ever thought about making or trying a masala chai crème brûlée I think this desert could work out really well and be a great palate cleanser after a decent curry
Cheers Dan. Found this vid on google and just ordered the book can’t wait 😊.
Just tried a different Masala recipe off the net and was bitterly disappointed as I expected it to taste like a takeaway but instead tasted more like a jar👍🏻
Thank you Dash. My recipe is a mix of recipes I have learned at curry houses around the UK. You should get what you're looking for. Many chicken tikka masala recipes don't use a base curry sauce which is essential to getting CTM right. :-)
Dan Toombs cheers mate 👍🏻. Gona make the base on Saturday when the wife’s at work 😀😀😀😀
Dan Toombs the book is brilliant by the way. I’m making pilau rice as I type.
Not a CTM lover Dan but that looks really nice and great video presentation.
Thank you Graham.
I tend to use double cream in curries. I want to try single. Is it best to get it to room temperature before adding? Will it curdle if not?
Never tried with almonds. Your original recipe of cumin coriander Garam masala paprika is the one I use and my family love it. We skip the sugar and use mango chutney which is delightful. Never knew the tip about rubbing the methi. Cheers for the insight
Thank you very much Zak. Love the mango chutney idea.
Hi mate do you have any curry's where you can replace the nut elements my wife has a nut allergies and loves a curry
Just bought your Curry Bible and love it! Do you have any thoughts on how to make Tikka Masala creamy using yogurt, or another ingredient, instead of cream? I’m lactose intolerant but love Tikka Masla!
Try Using coconut milk. The restaurant style tikka masala is slightly coconuty taste.
You can use full fat thick yoghurt (like Greek yoghurt) but you have to whisk it well first before adding
how is the base sauce made?
It was interesting to hear your thoughts on when to add Kasuri Methi, Dan, as many BIR chefs tend to add it towards the start along with the other spices. Something for me to try out and see if I can taste the difference.
That's was a bit of advice from Chef Vivek Singh. I does make a difference. :-)
Hi Dan, can you share your Curry Spice Mixture, or better still, make a video showing how you make it. Thanks.
Here's a link to the easy recipe. ruclips.net/video/x0GI_UkY2YQ/видео.html :-)
What can you use instead of base sauce. ..chicken stock or?
Base sauce looks very watery
Hi, Dan, done this lovely recipe last night, but found the tomato puree strong in taste, and mine is /was a lot thicker than yours, do you water the puree down, or do you use tomato passatta. TIA, Kay x
Sometimes I use passatta I'm making a lot of curry. Tomato paste is also a good option. Dilute it. 1 part paste to 3 parts water. I suggest adding it slowly and tasting along the way so that you achieve a flavour that is perfect for you. Hope this helps.
Hi. Dan. Could you tell me more about the tomatoe puree. Do you blend your own or buy it pre puree? Love the videos.. cheers
Hi there! Thanks for getting in touch. I can't remember what I used in the video but there are three good ways get tomato puree. Blend tinned tomatoes, purchase unseasoned Italian passata or make it with tomato paste. 1 part tomato paste to three parts water. Hope this helps.
@@DanToombs That's perfect. When I have tried to make Currys before, it always comes out wrong.. you have made this look so simple and perfect. I will be trying the recipe today. Thanks again.
Hi Dan. What could you use as an alternative to coconut milk in curries? I’m allergic to it so any ideas what I could use?
Hi Mathew - You could simply leave it out, especially in a curry like chicken tikka masala. There isn't much in the recipe anyway. Just leave it out and if you want, add more cream, though I probably wouldn't. Thanks. :-)
Bought your book this morning
Thank you very much. Hope you enjoy the recipes. :-)
If I try to make the spice blends from your book, how long will they last? If I only make a curry once in a while is there point in making the extra effort if the spices lose their flavour after a while?
Thank you
You will get better results if you make your own spice blends. If you are only making curries every now and then, you can scale down my spice blend recipes. I do that often. The spice blends will lose their strong aroma after one day but they will keep in an air-tight container for up to three months. Even then, they will be better than you can purchase. Mass produced spice blend usually aren't roasted before grinding. If you read the label, the ingredients are usually not the best either. Some have been in those spice containers for up to a year before being sold too. Hope this helps. :-)
How much of the mixed powder you didn't say.
Your recipe online for this curry says add garam masala at the end, yet you don't use it in the video. Should I put it in or leave it out?
Thanks.
Great job. Colour will vary I guess with red food colouring that some add. (Edit I just typed that just before you said it!)🙂
Thank you Nigel. :-)
Hi Dan, I enjoy your videos. Only just subscribed to the channel. The Indian restaurants near me do a curry called Gorkarli. It's one of my favourites. Have you heard of it and do you have the recipe for it? Cheers
Hi Andy - Thank you very much for subscribing. I love Gorkarli curries. They can be quite different from restaurant to restaurant though. It's a Nepalese curry. When I first started my blog back in 2010, someone sent me about a hundred recipes that were prepared by Gurkha chefs in the army camps and this was one of them. I'm sure I could come up with a recipe for you. In Nepal, the meat is usually cooked on the bone and the meat of preference is lamb. Here in the UK, boneless chicken is more common. If done curry house style, a base gravy is used like the one in my CTM video. That is how it is done at the Gurkha camps too as it is easier to serve a lot of people. The authentic way of making the sauce would be with finely chopped onions and other ingredients to make the sauce. This sauce isn't as smooth but equally as good. What is the Gorkarli curry like where you like it?
@@DanToombs yeah my cousin was in the British army and he said the Gurkhas used to cook chicken curry on the bone. The gorkarlis around here are off the bone. They come in a Nepalese sauce with onions peppers garlic and chilli peppers. Quite hot but very flavoursome. I tend to have it with pilau rice and a chappati.
Hi Dan, what tandoor is that built into the work bench?
That's a tandoor-i. Love it. :-)
Should be more red in colour for tikka masala
It's all about the base.
You have omitted the spice stock in this video. Is it ok to omit the spice stock? Would make it a lot simpler if it wasn’t a necessary thing as there’s a lot of prep already.
Thanks for asking. I make spice stock from time to time and it does add nice flavour. It is optional though. You can still get great results without it. :-)
Nan sounds very crispy.....over cooked in an extremely hot tandoor.
Dan. I saw others first make a MASALA SAUCE, which includes, tikka paste, tandoori paste, and Kashmiri masala paste.. You dont use that. Will that make a difference?
In my recipe, I use the spices that go into a tikka paste and I also use tandoori masala. These are the spices that go into such pastes but the flavours are fresher and more intense. Especially if you roast and grind your own whole spices. Many chefs use shop bought pastes and I cheat and do the same from time to time but prefer making my own. Hope this helps. :-)
Just seen the video and could I make a suggestion that instead of cream you use plain yogurt or coconut milk these are the ingredients used in the UK from where this dish originates.
How much mix spice are you using? The whole recipe that you've included? Thanks Dan
I’m using a gallon of turmeric and and a quart of cumin, Garam, paprika and coriander. For goodness sake use measuring cups, I constantly get people saying they’ve put too much spices in. Good luck Andrew !
@@trencherpin
Kevin it sounds to me your using way too much. Martin's laughing here.
Table spoon?
Those spice measurements are tablespoons right? Seems a lot that's why I'm just checking, thanks
They are tablespoon measures. I know it looks like a lot but nothing spicy. :-)
Can anyone tell me what's the name of the seconds spice (after coconut flour)?
That is ground almonds that goes in after the coconut. :-)
Is the coconut flavour prominent in this recipe?
Not at all. You could add more if you want a stronger coconut flavour though.
How much of the "house style" curry powder did you use?
A generous tablespoon. :-)
@@DanToombs Ah, cheers
👍👍👍🇬🇧
Can you use Kashmiri chilli powder instead of paprika?
Yep. It's a bit spicier but I like it. :-)
Can I use prawns to make king prawn masala, is this the recipe?
Yes! You can use any main ingredient of your choice. It's all about the sauce. Go for it.
For the chicken tikka masala..you say tbsp of ginger and garlic paste. Is that tbsp of each or 1/2 tbsp of each. You say it in alot of recipes. Was one 9 tbsp of garlic and ginger so not sure. Thanks
It's in the first few pages to make the paste. It's essentially 1/2 and 1.2. So 1 tbsp paste would be 1/2 tbsp garlic, 1/2 tbsp ginger.
Hi just watched the chickens garlic chilli recipe. What is the dried herb at the end .thr delicate one..ive not seen that
what kind of accent do you have? I am so curious!
I am allergic to coconut, what could I substitute it with? Thanks
Hi Nina - Not all chicken tikka masalas have coconut in them. You can leave it out. The recipe will still be good. Promise. :-)
Thank you for replying so quickly
Re the coconut flour should I add more ground almonds to replace the flour? Apologies for so many questions. I’m making your base sauce this afternoon!
Hi Nina - You could but it's not necessary. There are so many ingredients in a chicken tikka masala. perhaps add another tablespoon if you like. :-)
Ok thanks....
Yes, the man has a tandoori oven in his kitchen... any more questions ?
You forgot to add the cream
why is this not red, like the ADVERTISED PICTURE? :-(
This is not restaurant style...
Perhaps not at some restaurants but at the hundreds I've been to to research my books, it's pretty spot on. :-)
That,s very thin BASE SAUCE ! not what the Indian/ .Bangladesh cooks make or me , been making curries for 25 years
You don't need to make it that thin then. It works for me and I have been in a lot of Bangladeshi kitchens and it works for a lot of them too. If you want yours thicker, don't add as much water/stock. If it's too thin, cook it down some. It's just a base.
@@DanToombs yeah i prefer mine thinner i find it cooks better