How To Make Chicken Tikka Masala
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- čas přidán 11. 09. 2024
- Chintan Pandya of restaurants Adda, Rahi, and Dhamaka in NYC is in the Munchies Test Kitchen to whip up (and unpack) a controversial “Indian” dish: chicken tikka masala. This dish, a staple on Western Indian restaurant menus, has dubious origins despite its widespread popularity and Chintan breaks down how to make it at home. He explains how to make each of the three main components: tender yogurt-marinated chicken thighs, creamy makhni gravy, and spicy onion and tomato masala. Check out the recipe here: www.vice.com/e...
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You spent almost a day cooking this dish and here you finish it in 10mins
Back in England i couldn't recognize some of the dishes that where presented at restaurants as indian dishes. Like pilau rice, chicken tikka masala. They have been heavily customised to suit local taste. Chicken tikka is grilled barbeque chicken served without currey.
Muhammad Ali that is “chicken tikka “a separate thing from this inhere .chicken is roasted then mixed and cooked in curry then it gets its final name “chicken tikka masala”
Fun Fact: This is England's national dish.
Fun fact this is Categorized as Mughlai (A Mughal Cuisine) But folks in India have been eating Curry for over thousand of years before Mughals invaded india
Ok
Fun fact India was ruled by England for a few centuries
Fun fact: I'm Broke Right Now
It was already said in the video 🤦🏽♂️
I didn't know there was any controversy about this. 🤷♂️ Meh it's good food, just eat it.
This is the best tikka masala recipe I've tried. One thing i noticed on the written recipe on the link is it calls for 1lb of tomatoes for the gravy....this video shows him using 9-10 tomatoes, or about 5-6lbs worth.
he probably didnt use all of the tomato gravy that he made in the video. i'd stick to the written recipe
I am searching how to make chicken tikka masala and i found your chennal , you are so charming when you are cooking 😊 thank u for this recipe , when I get indian ingredient then i will try to cook it but only 1 thing I would like to suggest is I am not indian , i am thai and my English-language is weak so if your chennal has english sub that will awasome for foreigner whom english language is weak like me so I hope I will see it in next next vedio , hope u and your family being safe from covid19
this looks very delicious!!
Very good video well explained
watching this stoned asfu
lol!! me too...:-)
I am out of stock 😭
This is what you need to eat when stoned.
Or Tommy's chilli burgers.
Love his extra explanation! :)
Didn't I see this exact same video in some other channel?!
Yes, munchies it's another vide channel.
i thought ghee has a high heat point!
that's what I thought
It does
Ghee low smoking point??? Has he been drinking
The best ever !!I loved it ❤!!
I made it ! Wow
I heard Chicken Tikka Masala originated in Scotland.
me too
That’s not true !!
Chicken tikka masala in London is better than india
--Justin Bieber
Yum 😋 thank you for sharing
I've made this dish off this video 5 times, all came out incredible, and have watched this video 100x, cuz Indian food isn't easy lol, BUT my real question is, "why can't you make the mutny (sp?) And the onion tomato sauce together? Is there science behind this, or is it just tradition to do it this way? It's an extra step that seems unnecessary. Why not make the onion tomato sauce first and toss it into the mutny and simmer? I'm a dumb American white dude, so take that into account lol. But cooking is my passion and I would love a good answer.
awesome 👍
Yes brother. I love this channel.
I prefer eating rather than cooking
I don't know a single indian who doesn't claim that chicken tikka masala isn't india.
Saw this one on Munchies channel
Holy damn is this complicated
Just like Poles and Ukrainians over perogies. Polish people said they created them but Ukrainians say that they did, that the Ukrainians made them as a gift for a high Polish Bishop but the Bishop brought them back to Poland and was given to the king who lied and said the Poles made perogies. That is what I have heard.
How cute he is.
_🙊💚_
Wow ... that is a lot of steps but it looks delish ... think for this one I will stick with my Indian restaurant.
No offense but you look like tanned Zelenski!
nice
England's national dish
Recipe according to the link on the Vice website…doesn’t quite match up to the video…
Chicken Tikka Masala
Ingredients
for the chicken tikka: 2 pounds|916 grams boneless, skinless chicken thighs 1 tablespoon kosher salt 1 tablespoon red chili powder 6 garlic cloves, peeled and mashed into a paste 1 (1-inch) piece ginger, peeled and mashed into a paste 2 lemons, juiced 1 cup|225 grams plain yogurt ¼ cup|60 ml canola oil 1 tablespoon garam masala 2 teaspoons ground turmeric 2 tablespoons unsalted butter, melted
for the makhni gravy: 1 pound|450 grams tomatoes, halved 1 garlic clove, peeled and mashed into a paste 1 (½-inch) piece ginger, peeled and mashed into a paste 1 teaspoon red chilli powder 1 small green chilli 1 cardamom pod 1 whole clove 15 grams cilantro with stems kosher salt, to taste ½ tablespoon unsalted butter ¼ cup|60ml heavy cream 2 tablespoons kasoori methi honey, to taste
for the onion tomato masala: ¼ cup|60 ml canola oil ½ pound red onion, diced 2 garlic cloves, peeled and mashed into a paste 1 (¾-inch) piece ginger, peeled and mashed into a paste ½ teaspoon red chili powder ½ pound|225 grams tomatoes, diced ½ teaspoon garam masala kosher salt, to taste
for the chicken tikka masala: 3 tablespoons|150 grams ghee 3 teaspoons cumin seeds 8 whole dried red chiles 7 small garlic cloves, chopped 2 pounds|1 kg chicken tikka 2 teaspoons red chilli powder 1 ¼ cups onion tomato masala 1 ¼ cups makhni gravy 5 green chillies, thinly sliced ¼ cup|60 ml heavy cream 1 tablespoon unsalted butter 2 tablespoons kasoori methi 1 tablespoon garam masala kosher salt, to taste chopped cilantro, for garnish 1 (1-inch) piece ginger, peeled and julienned, for garnish steamed basmati rice, to serve
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Directions
1. Marinate the chicken: Place the chicken in a large bowl and toss with the salt, 1 teaspoon of the chili powder, half of the garlic paste, the lemon juice, and half of the ginger paste. Let the chicken sit at room temperature for 10 minutes.
2. In a medium bowl, whisk together the remaining chili powder and garlic and ginger pastes with the yogurt, canola oil, garam masala, and turmeric. Toss in the chicken to coat, then cover and refrigerate for at least 6 hours, preferably overnight.
3. Heat the oven to 350°F. Grease a rack fitted in a sheet tray with the butter and place the chicken on the tray. Bake until the chicken is cooked through, about 13 minutes. Let the chicken cool slightly, then cut into 2-inch pieces and reserve.
4. Make the gravy: Place the tomatoes, garlic and ginger pastes, and half of the chili powder into a small saucepan and cover with 1 ½ cups water. Place the green chiles, cardamom, cloves, and cilantro stems in a piece of cheesecloth, tie it at the top, and add it to the saucepan. Bring the mixture to a boil over high, then reduce the heat to maintain a simmer and cook until the sauce has reduced slightly, about 45 minutes.
5. Let the sauce cool slightly, then discard the cheesecloth. Transfer the sauce to the bowl of a blender or food processor and puree until smooth. Return it to the saucepan and bring to a boil. Reduce the heat to maintain a simmer and cook until thick, about 12 minutes. Add the remaining red chili powder, the butter, cream, and kasoori methi. If the sauce tastes sour, add honey to taste.
6. Make the onion tomato masala: Heat the oil in a medium skillet over medium-high. Add the onions and cook until golden, about 10 minutes. Add the garlic and ginger pastes and the chili powder and lower the heat to medium-low. Cook 8 minutes, then stir in the tomatoes. Cook until the tomatoes are soft and dark and the oil has emerged on the surface of the masala, about 3 minutes. Stir in the garam masala and season with salt.
7. Heat the ghee in a large saucepan over medium-high. Add the cumin seeds and dried whole chiles and cook until they start to crackle, about 1 minute. Add the garlic and cook until golden, about 1 minutes. Add the chicken and cook for 1 minute, then add the chili powder. Add the onion tomato masala, the gravy, and the green chiles and bring to a boil. Reduce the heat to maintain a simmer and cook until the chicken is heated through, about 2 minutes. Stir in the cream, butter, garam masala, and kasoori methi and season with salt. Serve with steamed basmati rice and garnish with the chopped cilantro and ginger
He put salt four time
Looks awesome but very heavy !!
Do you pronounce it TICK-uh or TEEK-uh masala because it sounds like he's saying TEEK-uh but it may be his accent.
Teek-uh I believe
So much chilly powder ginger garlic green chilly
Proud of our intestines
We Indians 😁
Intestines? The tongue gets no credit?
Tikka masala is indian word not British.
ZzzzooooPER...😍🤩😋😋😋
The written recipe really doesnt match up with this video. He used mustard oil instead of canola oil for the chicken and he didnt use cardamom or cloves.
I noticed when he pulled out the cheesecloth to discard he said there was cilantro stems and spices, which was odd because he didn’t put any spices in on camera but I noticed them in the written recipe so I thought there was a link there.
@@laureneaton5802 yeah maybe thats it, still weird about the oil though. I made the recipe without those spices and it was still really good so I'm sure either way its a win. They really should get it together and make the video and recipe cohesive though
Made in England by Indians.
This recipe is complicated to follow. This is for restaurants to make to bulk sauce. It can’t be translated to home cooking easily.
Pog
One of my favorite foods when stoned.
why Indians speak English very differently than other nations. many Indians, they speak the english in the stylish way, why is that ? no offence.
Because for majority of Indians, English is their 3rd language (after local native language & Hindi)
So their English accent have mother tongue influence & it sounds differently.
Accent. Every nationality speaking English has their own accent. Its because of English being their 2nd or 3rd language.
It's because India was ruled by British for 200 years. Though for accent is different from British but we use British words in our day to day life but Now it's mix and match of British and American words.
This dude is legit
Add irony taste by keeping your ring on your finger while mixing the food by hand
I will never understand why people add yogurt to the recipe, banneeeeeed!!!
Yogurt is great for tenderizing chicken. Most recipes I’ve seen use it.
spoiled the chicken. ingredients are repeated, it doesn't make sense, it's a fake recipe
Completely unbalanced with chilli overpowering the dish.
This is not how you make chicken tikka masala with cream you killed it bloody hell mate
There is no correct way.....
@@Pax_Mayn3 cream destroys it, its not butter chicken
Maybe he added more masala for cream
Poor hen. Don't glorify murder of hens