How To Make Chicken Tikka Masala
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- čas přidán 31. 10. 2020
- 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 a spicy onion and tomato masala.
Check out the recipe here: www.vice.com/en/article/v7g89...
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If you’re going to make this: do not use American Chili Powder. Your curry will taste like chili (the soup kind). He is using Kashmiri chili powder which is much closer to a mix of cayenne/paprika if you can’t find it
Cayenne is actually a lot hotter. Kashmiri chili powder is kinda like smoked paprika, which is why he was able to use so much of it...
@@anujpramanik1819 yeah that’s why I said use a mix of cayenne and paprika
@@saxboss1 combination of cayenne and paprika would make it hotter
Thank you I was wondering about that!
I was wondering why my chili powder didn't look like his? Thanks!
I knew this was legit when he didn't use measurements for the spices. Basically, just throw them in there until the voices of your ancestors tell "Enough my child!"
Hahaha Good one (≧▽≦)
More like 'Baas! Baas!'
best comment ever lol
Super funny
They have an actual recipe in the description..
this is why i love indian cooking, "no one is wrong none of them is right. everybody is perfect" unlike the italians everyone is wrong LOL
Fight for authenticity in Italian
fighting for authenticity is a source of employment for the most Italians 😂
I found the Pineapple guy.
The Italian economy rests on their nepotism. I.e any alterations will dilute their "brand", which is why they defend their plagiarized food so much.
Oh our india is also toxic come on lol ive seen many comments no pepper it ain't indian im mean like come on
He looks that one substitute teacher that's super helpful and hilarious. But after that one class you never see him again despite how much the class begs for him to come back when a substitute is needed-
@ thefroknight3149 @ChintanPandya looks like a substitute teacher i'd like to have private lessons with. After hours. Personal tutoringhay.
In asian cooking, you only have three measurements: a little bit, some, and alot.
Asians don't measure. They just throw stuff in -uncle Roger
And don't forget. The one finger rice water measurement.
@@venti9925 ya that is true for all Asians.
@@Akelehimarenge yup
You forgot All
None of them are wrong none if them are right. Everybody's perfect- massive legend
Exactly! I came here to comment about it but someone beat me to it xD he is a legend for sure for that saying cause most Indians if not ALL have this intense ‘My CuRrY iS bEtTeR!’ Glad he pointed it out as reality has it :3
nor*
RESPECT
I bet he was painfully aware of how butthurt people could be over the curry debate and wanted to avoid any hate raining down upon him.
Hot dang, I was just about to quote the same thing. What a perfect thing to say right??
If this guy had a cooking show, I would watch it all day
@SK220000 If @ChintanPandya had a cooking show, I'd only watch it alone in my room in the dark under the covers with some Indian Trap music playing from @youtube and a candle on the bedside table.
His name is Chintan Pandya. Has 3 restaurants in NYC and maybe more.
Look for him on CZcams as he has other recipes.
This is definitely my favorite Teo stream so far
The only reason i got here was because of this playlist. Great VOD
This guy is a natural teacher.
Cuz he's Indian
@@satyambhardwaj4631 Just like the queen
@@satyambhardwaj4631 that makes no sense.
He really is.
@@Sujay95 cuz you don't know shit about Indian history. FO n learn
I made this for dinner tonight. It was simply INCREDIBLE. My wife and I both agreed it was the best chicken tikka masala we ever had. Well done chef!
Amazing! What did you accompany it with?
@@Mahalakshmi-Khan Indian style basmati rice.
Well done you :)
The amount of chilli powder he used frightens me, lol. Was it too spicy? I have tolerance, but I was shocked with how much he used
@@dmb555 I just learned that there are different indian red chili powders. Mine happens to be a really spicy one, but there are more mild ones. I found out because I was following some online recipes and my food was coming out super spicy.
“None of them are wrong, none of them are right. Everything is perfect”
This guy is legit - what a legend
This is my favorite Teosgame stream!
the 99 people who disliked this order chicken tenders everywhere they go
Made me snort laugh. Thanks man
With strawberry lemonade and ranch.
Even worse.... they eat boneless wings~!
@@ProfessorMatrix I feel personally attacked.
@@go2yanks good. Enjoy your trash.
being an Indian, im very impressed how he is relating everything back to India and it's way of cooking. No wonder his food is highly authentic, hats off!
I found some of his things erroneous tbh. Like linking mustard oil to the Mughals lol wtf? Mustard oil has been used in the region since the days of the Indus Valley Civ and has been natively grown in Punjab/Haryana for thousands of years.
Why fragile
@Noble Johnson But that's the opposite of wasting. He's using the stems that would typically get thrown away by any western cook
@Noble Johnson so it is a waste to extract the flavor by boiling the stems in a cloth? Does not seem like a waste to me.
@@ChirpingChocobo Exactly. Flavor and nutrition is being extracted so it's hardly being wasted. They just choose not to include the END of the stems because the texture isn't that appealing for the dish
His style of cooking is by far the closest you can get to authentic Indian cooking. Alot of heart and soul. You are doing well Chef ♥️
British claiming its British and Indian claiming its Indian, I’ll set it straight, if you make chicken tikka masala using curry powder from an India store and it tastes a bit sad then its British, if you make it yourself, it takes long to cook and tastes vibrant it’s Indian.
dude, "tikka" and "masala" are both Hindi/urdu words. the name isn't even in English how can the dish be English?
@@TheMartian11 coz, it was not originated "most probably" in India. It's sort of a distant cousin of Butter Chicken. Legend has it the NRIs, they started making this in the UK and popularized it there. Ranveer Brar was saying that.
@@adityanath3570 oh... so if some indian made a new indian dish with indian methods and indian spices In the UK. then its 'not' considered an indian dish now?
make it make sense lmao
@@TheMartian11 remember he's not an Indian anymore, he's British.
@@adityanath3570 Oof.
If an American guy goes to Italy and becomes a citizen, Whips out his grill one night and makes a variant of HamBurger with a ton of American cheese over there. It gets famous (I doubt it will).
Is that Hamburger variant Italian now?
This dude seems pretty chill
@Phill Merk nah indians are chill man. Even when they are mad, with that accent no one would think they are mad lol
@@jadentran9895 I find the accent jokes funny but I also think that it's exaggerated, but what is comedy without exaggeration?
@Ayush Chaturvedi well, like I'm Viet and when we mad we actually sound mad. I have an Indian friend that gets mad but I couldn't take him seriously because of the accent lol
@@abhirajarora7631 I didn't say anything about exaggeration. It's how it is lol
@Ayush Chaturvedi Cupertino, California
Ginger Garlic Paste.
His seemed more like ginger garlic sauce 😜
@Lee-n8gi Yes.
Yeah. This guy is a friggin’ pro. Bring him back please!
Wait ...this isn't a teosgame stream?
Just made this, had to borrow ALL my neighbor’s pots and pans.
😂😂😂
And all the chili powder there is in my city
🤣🤣🤣🤣
Hahahahahaha
😅
15 years I have been working on my CTM recipe and I just made this. I followed the recipe exactly regarding ingredients, (even the hard to find food grade mustard oil, most are for massage) but strayed from the recipe on one step. After cooking the chicken in the oven I turned the oven to broil to get some color and caramelization on the chicken. I learned this from another youtuber Sanjay from Vahrehvah. This gives the hint of smokiness to the chicken! This dish came out soo good! Better than some restaurants SF bay area. The only thing I will do different next time is bump the tomato flavor with a tsb of tomato paste and add 6 roasted cashews to the gravy before blending. The double marination, mustard oil, and onion tomato marsala were game changers!
If you know varehvah.. then u r old school and you have validated your 15 yrs ;) Yes the variety tomato is the key. It must be bright red and especially juicy. Ofcourse you can bump it up with some concentrate. Some ppl add Cashew in the paste. You sir, have mastered the art of Indian cooking
@@nonickname5242 Thank you! Great tips with the tomatoes, I will try. Can anyone really master a food so diverse and complex? IDK I love me some CTM tho!
@@nonickname5242 i've even seen some indian chefs secret is to put a bit of ketchup (1 tablespoon)
You cannot go wrong with Vahchef. He's an OG Indian cooking CZcamsr. For Chicken Tikka Masala, I suggest making medium-sized chunks of Tandoori Chicken first. And then break them up to make the Chicken Tikka Masala.
@@SalmanRavoof great suggestion! I will try that!
Paddy and Sammy were hilarious in this stream. Top tier content Teo!
?"?!?!?!
For the guy from the video titled "A day in the life of an Indian Chef" by a guy called Avin or something. I recognised you from your accent and the fact that you didn't measure anything. Since you've been cooking since the age of 20 and you're not comfortable with using a white onion
Same here..that white onion thing clicked me instantly when he was chopping onions
I had the hunch but cleared when he said he's exec chef at Dhamaka
Actually in India we only use the red onion.
@@sameerguraza9022 I realised as soon as I heard his accent
@@mr.curious6872 not necessarily no, we use white onions once in a while, depending on the flavour profile of the dish
You know the recipe is legit when everything is eyeballed and never measured. Dude knows his craft.
thats why i love indian dishes like this. Everything is to taste and you can sub damn near everything.
My mother made tea cake cookies. "How much lard do you add?" "Until it looks right." "How much flour?" "Depends on how many cookies I want." She'd been making them for 45 years, and just knew when the mix was right.
you're confusing cooking with baking lol. in cooking you never measure ingredients
7:53 = "kasoori methi" = dried fenugreek leaves (Latin: _'Trigonella Foenum Graecum'_ ). These yield a flavor similar to a combination of celery+fennel with a slight bitter taste.
@John Wayne It helps with reducing cholesterol and weight loss. Its consumed daily by maybe half of India anyway.
@John Wayne Dude its the everyday diet of people in india. Everyone eats it atleast twice a mont fresh. and dried leaves are a very important part of almost every indian gravy dish. You can search for any indian restaurant style gravy dish and you will most likely find it. Its very safe to eat
"I read somewhere once it was unhealthy, and I will trust that vague recollection over actual people from India telling me it is safe." It's just fenugreek jesus
@John Wayne safe in most cases , health benefits are dubious and not backed by any scientific studies , as you mentioned it shouldn't be had in excess or in special cases. Too many indians purport importance to vegetables regardless of effects , either it is the most beneficial of herbs/legumes or it will kill you in various ways.
"in amounts greater than those used in food" so don't make an herbal tea, don't roll it and smoke it, don't tuck wads of it under your tongue and chew it all day. Otherwise, it's okay.
Plenty of ingredients we use in the kitchen can cause harm if consumed to excess or in weird ways. This one is apparently no exception.
Teo you look different
Really enjoyed this one Teo, thank you for the years of great content! 🥰
wtf?
Our job isn't to argue the history, our job is to enjoy the food... wise words!
arguing the history is very important, so that we can keep enjoying our food..
@@cccc2740 No
@@cccc2740 nugget Indian 1:27
Jesus Christ this looks next level
*Adi Shankaracharya
@@goregorgegeorge bru
Called Ascension
More.like holy cow
Jesus IS next level
i love how he actually explains the concepts of each step
I knew he was a stand up chef when he didn’t measure anything and just stuck his hand in the food during the food prep like a true champ
This is how my home economics teacher taught me to do this. She used to go to local restaurants and find simple recipes she could teach us. I still do them 30 years later
Simple?? There's like 27 ingredients and 12 pots and pans required.
I wouldn't call this recipe simple but it's definitely delicious..
Cooking with your hands the way he did is highly underrated.
No problem with that but atleast don't wear the ring
This comment makes zero sense. It’s nearly impossible to cook any kind of food without the way he used his hands.
Lots of people say “underrated” when they actually mean “I want people to know that I know something about what’s going on”.
@@cwg73160 bruh chill
@@bvedant Chilling is underrated
@@cwg73160 underrating is underrated
"None of them are wrong, none of them are right,,,, Everybody's perfect!" Love that!
Thank you so much for actually taking the time to show us a great version of this dish. Absolutely incredible, sophisticated and delicious!
I really need to show more appreciation when I order indian food, it's so much work!
This dish was actually invented in Glasgow, Scotland
By a Pakistani cook
@@greglaing3843 same thing. There is a lot of overlap between Indian and Pakistani dishes.
@@greglaing3843 by an indian
@@prairiehorse6168 of course.....at one point we were classified as the same country, there will obviously be overlap in the herritage and dishes we eat
I never imagined how complicated this dish was! Total new level of appreciation for Tikka Masala!
He had me at tasting the ginger. You know he knows his shit.
I love chicken tikka mansala. I always buy it. Now I want to try cooking it myself. Thank you for sharing.
This is a recipe where you fake an injury to get out of dish duty.
Or use a dishwasher...
@@goosbart9410 dishwasher doest clean cookie sheet pans and grates
@@289pinto maybe not your dishwasher, broke boy
@@goosbart9410 something tells me you're a dishwasher
LOL
Mustard oil! That's what's been missing in all these online recipes
Yes original Indian food either use Mustard Oil or Ghee. You can modernise them by using any kind of fancy cooking oil.
as a chef, it warms my heart to see such a selfless and humble pro. very good stuff
Watching someone sharing their love for cooking is a game changer! It’s been a while since I’ve enjoyed watching anyone cooking this much.
As an Indian who cooks a lot I can say that this dude is real deal and I especially liked the preparation of everything separately a lot, do try this if you want some authentic chicken tikka masala. I can already tell this one is going to taste fantastic!!
One of the best recipe on internet in my opinion..
Isnt it kinda unecessary to cook the two curries (I dont know the names) in separate pots when youre gonna mix them in the end? This seems like something you would do in a restaurant but does it really make a difference for home cooks?
@@fidgetspinner1050 the onion tomato mix will be a bit more crunchy if you mix it in the end... ig, that's why he added it later. And in Indian cooking, the timing does changes the flavour greatly.
Yes, love your presentation. To the point, no blabbering, like some chef.
All the best.
God bless you and your family.
Dr Lourdes Tirouvanziam Louis
Author of the Pondicherry kitchen a Westland publication
He's the guy we call brother out of respect in India , who would take Engineering due to parental pressure and would leave it in halfway to pursue his dream career.
@@abhishekghadge7543
🤣👍
Really? Is tht true
@@chaitanyajoshi823
🙂
@@chaitanyajoshi823 He is trained in Hotel Management
www.starchefs.com/cook/content/2019-new-york-rising-star-chef-chintan-pandya
He is guy from Mumbai
As a indian we never waste anything like he took the leftover juices 🔥💯
A huge thanks for sharing this recipe. I made it, not using measurements, but just watching the vid for cues, and it turned out amazing!
Made a big mistake watching this while I’m hungry and stuck at work
Why are you watching youtube while at work?
@@damianrhea8875 I was on break man and plus it was very slow that day
@@W0lfsb4ne bruh you ever hear of Uber eats?
@@the6ig6adwolf oh I have just didn’t have Uber eats money at the time. Now I do currently lol
@@W0lfsb4ne That's fair. To be honest I've never used Uber eats and I doubt I ever will. I kinda feel like it's teaching society some really bad habits but hey just my opinion.
I love Indian food. There's an Indian food truck in Brooks Oregon at the Pilot. I rarely drive through there (I'm a truck driver) but when I do I always stop. I went there enough to be a regular but then my company stopped giving me loads that go through that area.
as a trucker do you support the trucker convoy of Canada?!
@@MichelleObamasBBC yes. And the one in the US
@@genericwhitemale1114 Fucking legend!
This isn't Indian food it's Scottish
This is why Indian food speaks to me mores than any other cuisine. The level of intricacy is almost beyond belief and the attention it commands is great, but worth it. I love the idea of seasoning in layers, especially towards the end of the dish with slivers of ginger- I hadn't seen that before but will absolutely be doing it soon. Thanks for sharing!
It's Scottish food
@@tenzaemtade6146 of sub continent origin, I assume.
Cool stream teo
I would normally just use curry paste from a jar, canned tomatoes, minced garlic/ginger from a jar, and unmarinated meat, but this turned out to be probably the best thing I've ever cooked. If you're sitting on the fence with this one, it's really worth all the effort.
If u use raw instead of canned and jar
It would be even more amazing
you cant colonise curry mate, glad you saw the light
Pls avoid canned food
What you eat worth all the effort..we don't cook just to fill up the belly, otherwise we can have some fried cardboard!!
Made this the other week. By far one if the best Indian dishes I've had. It's legit. Kicked my ass for a whole day and the spices were a pain to find but it's definitely worth and the leftovers hold pretty well too.
Dish created in Glasgow by a Pakistani cook = not Indian
@@greglaing3843 LoL 😂 stop fighting over dish, even Pakistan was India before 1947. 🤦
@@greglaing3843 pakistan created in India by indians = pakistan is india .
Go to any Indian store.
In order to avoid this, lower the amount of butter and cream being used. This will make the dish lighter
I was hooked on Indian food while working in London for 4 months. There are so many Indian restaurants in London, which is so great.
I love how diplomatic he was about every family's traditional cooking 🤗
Phenomenal teacher and chef. The way he explains the history of the dish and stays neutral on the bias behind the authenticity of it as well is truly professional. Great video I would love to see more of Chef Chintan.
I'm an Indian & u can just see How he was just adding salt, chilli powder without any Measurements of like 1tbsp....teaspoon...etc Thats Typical Indian (mother)Household Cooking....
It never tastes bad they (Indian Mothers)somehow know exactly how much spices or condiments are required for Different Dishes...
Finally as the chef has rightfully said Our One & ONLY job is to EAT the Chicken tikka masala...
Supplement it with Handmade Tawa Paratha, Roti....It will beMarvellous.
Following this video and the recipe post in the description was incredibly helpful. Some parts of the video and recipe posted are inconsistent but i defaulted to the video. This man taught several other great cooking tips in this realm of cooking. Thank you so much for sharing Vice!
im really glad i wasn’t disappointed when i ran to the comments and found a bunch of people that watch teo
I always wondered why Indian food was more expensive. It makes sense now seeing all the effort it takes to make it
More expensive in the western world. Super cheap and delicious in India.
@@derrickddub isn't that obvious
@@derrickddub Importing spices is expensive!Lot of ingredients are used in the food as well. In India most of these spices are readily available for a reasonable price.
It doesn't even cost 2$ in India
@@bandanasaikia6048 lol, where would you find a full serving size for $2? Its not that cheap in any decent restaurant in India. I would say its somewhere close to INR 450-500, which is roughly $6.5-$7
If I cook 1 dish using 8 to 10 different pots at my house... it'll be the last time i am allowed in the kitchen
wash as you go, and noone will complain about so many used.
@@Serperi thats the advice
Live just a little bit
you must be a messy person then
Exactly, some of the expensive sauces you cook in stages are AS good as this if not better and don't take 2 days and 8 pans
This is the most sophisticated chicken tikka masala recipe I have ever seen someone make. Well done!
Get this guy his own show! Amazing recipe, and explained everything so well. Love it
This is insane! Made up of 3 components which can be dishes on their own, the vast number of ingredients combined. I definitely appreciate Indian cuisine much more now.
Well they can, because the chicken tikka is actually a kebab dish. Chicken tikka masala is the currified version of that kebab. Same with chicken butter masala too, the chicken used there is a dish called 'Reshmi kebab'.
Just made the dish today. Followed the chef at every stage of cooking except marinating overnight :) . My wife says "Best Chicken Tikka Masala EVER"! All credit to the chef. Took a lot of time but all good things take time. Thanks Chef. :)
I love how you explain everything!
I love that! “Our job is to eat the food” beautiful
At each of those moments when I thought, "That ain't spicy enough", the guy added some more of that garam masala. That's a true desi cook right there!
Garam masala is Spice yes, but not HOT spice. not Chilli Spice. Garam Masala is usually a blend of spices. Spices and Heat are two different things. Kashmiri Chilli and @ChintanPandya provide the HEAT in this episode. The Spice comes from the Garam Masala. and @ChintanPandya
This guy is awesome how he explains the steps! I want more videos with him!
This chef is amazing.
This chef is amazing, so much passion and love for food!
This one of the most authentic, un bastardized chicken tikka masala recipe.
Lol, 90% Indians don't even know what this is TBH.
@@demorvie
Yea that's why in every restaurant and hotel chicken tikka masala is the best seller of all the dishes and I consider this as the mother of all spicy gravies in Indian cooking. So stfu
He said heaps of time it isn’t Indian making it unauthentic
@@jeffforty5663
Get a book or get a pair of glass !
@@mustang5431 Dude you sound like a 12 year old from the 60's. I can show you a thousand different Indian restaurant menu's without Chicken tikka masala on it.
The amount of ingredients is intimidating.
The advantage is that if you buy all the spices you need, they keep for a long time, and you can use canned tomatoes, so the only real perishable ingredients are the chicken and yogurt.
Edit: you can also play around with the ingredients and the order in which you add them and basically develop your own recipe. It doesn't have to be intimidating, just work towards something that tastes good to you. Just make sure to brown your tomatoes and onions enough
@John Wayne hey, dont praise my people's food by disrespecting other people's food. Nobody appreciates that. I know I don't. Let's keep it wholesome.
Once you have all the spices, they keep for a really long time, and all you need to get fresh from the store is Chicken (or any other protein of your choice), Yogurt, and Cream. I don't put any cilantro in mine cuz I don't like the taste very much in my curry.
@Guns4 aghost american food or probably even food in north america is the most boring and predictable. But that's not necessarily a bad thing
@John Wayne Well you dont have to be racist..Please be respectful.
That looks absolutely delicious.😋 In a time of industrialised ready meals. It's so refreshing to see a classic favourite like this, made with true love and care.
Absolutely amazing. Building flavours, no wonder it's so bold and complex when you eat it
When you hear an Indian accent, you already know that this is a good tutorial
this mini history lesson was insane. bring him back
It’s crazy how many flavour profiles there are in this dish, so beautiful
Indian cooking might be the most complicated kind of cooking. Gotta know when to stop or to add spices.
I’ve never heard of Marination, but it sounds like a wonderful place.
You've never heard of the mari people?
WHITE
@@kaheldan RACIST
@@snozzmcberry2366 bro wtf how is that even racist
@Ghonchu Donkey didn't know that, thats interesting!
“As you can see it’s oozing out some amount of water”
*zero water*
ah the beauty of "some." an unspecified number. in this case that number is ZERO.
@@cubasurf some can never be zero, cause zero is nothing and some contains at least something above 0😋
I'm sure it's because he only let it sit for a short amount of time. The water coming out usually takes a lot longer than that and I'm sure at his restaurants that's what they do.
It oozes water a lot if you add curd or yogurt to chicken marination probably he confused it with that lol..
but 2 step marination was good method IMO..
Same same
I just loved the way chef Chintan made it just the right kinda spicy!!...Also, this is the most wholesome chicken tikka masala prep ever!!
I made this yesterday & it tasted delicious! The only thing that I added were some cashews before blending the makhni gravy and I left out the 8 whole dried chilies - for a non-desi that can only tolerate light to medium spice (enough to produce a tear & some hiccups), the spice was just on that brink of too much without those chilies. Can't imagine how it would be with! I also swapped out the chicken for paneer, did the same thing he did for the chicken except I skipped the two steps for marination & combined them but left out the lemon. Great recipe, thanks!
I just love how layered Indian cooking is. Even though I am an experienced cook, I have a hard time nailing my curry dishes. This was a really helpful video!
There are no perfect curries. It's your curry😁
no it's Scottish with Bangladeshi heritage ,
I liked that he used fresh tomatoes instead of the canned ones.
It's in our blood to detest canned fruits and vegetables.
What Indian/Pakistani in their right mind would use canned anything? No desi cooking calls for canned stuff.
You need to be really white to use canned anything in a curry.😂😂😂
Canned food is popular in America because they had to transport their food over longer distances and canned everything became the norm.
No Indian would use canned food lmao you really sound like you immigrated there and forgot your roots
Flavors layered on top of flavors. Looks incredible!
Wonderful presentation. You make something with so many complex flavors, look easy, and amazing. Thanks
THIS is master class, Chicken Tikka Masala. None of us are ready for this next level food.
The time that he used his bare hand to transfer the ginger garlic paste, right there I knew that I can trust this guy.
I love cooking at home but he just took it to another level. Hats off to you sir! 👏👏👏
Im so blown away by his cooking approach. Ive made masala before but not like his! Im subscribed. Im inspired. Looking forward to more videos!
I’m an Indian, having lived there for 23 years. I’ve never seen anyone deny it’s an Indian dish
I will never complain about the price I pay for this dish ever again. This is so many steps and ingredients!
That is the tiniest food processor I’ve ever seen....it’s adorable🤣😂
This was great! so many new techniques I never knew about
This would literally take me a day to do. Holy hell, that's a lot of work and quite a bit of technique.
I loved that he explained so many techniques that aren't familiar to Western cooking. Fantastic teacher.
I'll sooner let him make me the dish and I'll just pay for it. Much easier and certainly more accurate/authentic than my caucasian ass could pull off.
Yeah the key is to make an excessive and have the sauce on hand so you only have to worry about the chicken and the masala. Those two only take an hour or so by themselves and the sauce gets better the longer it sits (3 days max).
its litrealy not that complicated stop being a fool
So you can’t cook cuz you’re white ??
@@sleepingquinn I can't cook Indian food accurately because I'm white. Never tastes right.
"caucasian" wtf is that🙄
- How much chili powder and green chilis you need for this recipe?
- Yes.
Those are not the spice chilli powder.. It's kashmiri chill which is like paprika. That has least spice in it and mostly it give the red color.
Yes
Excellent and engaging walkthrough. I have immediately followed up. Thx a lot!
Literally so comforting to watch him cook