How To Make Chicken Tikka Masala

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[Kinkle_Z]

Definitely the most authentic recipe I've seen on YouTube... I'm eating my homemade chicken tikka masala right now.-overnight marination and about a 4 hr hour prep and 1 hr cooking. I don't want to use toxic seed oils and mustard oil scares me. So I'm using ghee and lard but I imagine ghee and schmaltz would be even better. Thanks for this great recipe.

[daanishmundroina]

You spent almost a day cooking this dish and here you finish it in 10mins

[jerry]

Fun Fact: This is England's national dish.

[MuhammadAli-bonu]

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.

[guitarzarfun]

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.

[Kaprwithos]

I didn't know there was any controversy about this. 🤷‍♂️ Meh it's good food, just eat it.

[junjiraslife]

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

[Barelygaming]

I don't know a single indian who doesn't claim that chicken tikka masala isn't india.

[mohanishanasane]

Chicken tikka masala in London is better than india
--Justin Bieber

[anagabriel]

The best ever !!I loved it ❤!!
I made it ! Wow

[gloryg]

Why make onion masala separately? Does it taste better??

[sayakchoudhury]

Didn't I see this exact same video in some other channel?!

[Opal]

What brand is the stainless steel wok?

[MDobri-syce]

I heard Chicken Tikka Masala originated in Scotland.

[teodelfuego]

It is important to put your hands into every single ingredient. The use of spoons or spatulas will ruin the final product

[roygbiv]

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

[JayJay-piec]

Wow ... that is a lot of steps but it looks delish ... think for this one I will stick with my Indian restaurant.

[abhisheksikdar]

Ghee low smoking point??? Has he been drinking

[MDobri-syce]

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.

[soumenchatterjee]

So much chilly powder ginger garlic green chilly
Proud of our intestines
We Indians 😁