Here's a link to my butter chicken video that I mentioned: th-cam.com/video/ESqF6CW91UQ/w-d-xo.html. And don't forget to check out Tommy John bit.ly/tommyjohn_brianl2 and use my code BRIANL2 to snag that 25% off
I just wondered what the difference between them. Looks basically the same for me, with only slight variations. Especially, because I prefer not to blend butter chicken sauce. And yes, my colleagues from India approved that recipe 👍
This linked video made my entire family regulars are the indian restaurant and its by far our entire families favorite food. Thanks for exposing us to great food!
I think it'd be really cool to see a video of you going into your recipe development process. Whether it's just a general rundown of what you do for most recipes or a specific "behind the recipe" type video to go with a video you release the same or previous week. Likewise, I think it would be cool to see videos on methods and techniques as well. Particularly ones that you would find in professional kitchens that can be applied in the home kitchen to save time, minimize waste, take that 7/10 dish to a 10/10, etc.
Something else that he does is explain why you DON'T do certain things. Most other channels just say what to do, but i find it helpful to know what will happen if i don't include/replace an item or skip a step.
I’ve tried a LOT of different Tikka Masala recipes off of TH-cam, and I think this one strikes the best balance between authentic and accessible. Well done!
This is how cooking videos should be made. It's neat, short, precise, shows ingredients clearly and the way you would see them at home. I can see myself making this dish because you make it look simple and delicious. ¡Gracias!
I make Chicken Tika at home quite a bit and you had a lot of great points about how to make the paste and allow it to "smoke but not burn" in the pan just before adding the tomatoes. I often would use chicken bone broth then a wooden spoon to scrap the brown bits along with my tomatoes.
Tomatoes deglaze everything really well with a little scraping. I usually try to add the spices that are more apt to burn with the tomatoes, while the less heat sensitive stuff goes in at the beginning. A lot of trial and error went into my "Curry in a hurry" recipe, but I always love to try different recipes when I have more time. I will definitely try Bri's version soon.
Looks delicious and as an Indian, I totally approve! PS: Instead of grating onions, one could also use a food processor. A few quick pulses would do the trick and give you the desired texture. Lots of love!
Ngl, didn't have a dishwasher when I was using my box grater more than I do now so when I do end up pulling it out I don't even think about that lol. @@JetstreamGW
I made this recipe the other day. It was the third time I've tried to make Chicken Tikka Masala, and I finally NAILED IT! It took a little prep work up front, but Bri ain't kidding. This is AMAZING. I paired it with some garlic naan from over at ThatDudeCanCook's channel. It was a huge hit. My 15 year old son declared that it was "f**king delicious!" So, thanks, Bri! This one's going in the rotation!
I like a lot that your videos are not long but they contain everything you need to know. Congrats and much success! Glad you reached 1 million and counting!
Cooked this yesterday - I've tried maybe a dozen different masala recipes online, searching for the right one. Unfortunately i never made a second batch of any of them. I will be making this one again, it was absolutely devoured by 4 people who all had nothing but good things to say about it. I thoroughly enjoyed it aswel! The texture! The taste! Everything just worked beautifully! So thank you Brian!
Between you Brian, and Con Claudia, I've been make all kinds of new dishes and loving it. I've always cooked but never really outside my comfort zone, you make it very possible to stretch my knowledge.
My hand hurts microplaning and grating that much, so when I made butter chicken a few weeks ago I used a mini food processor for it all. Works great! My ginger was super tough for some reason.
Tried this the other day, one of my first forays into Indian cuisine. 10/10 I'm not usually one for ginger in savory dishes, but I think this recipe has opened my palate up a bit.
though it is a topic of some debate, I am pleased that this was possibly created in my hometown of Glasgow, it's so delicious and is a great introduction to Indian style food, should be very mild imho, I love spicy curries but sometimes you just want something flavourful and easy to eat, great for families. it's also perfect for sneaking in some extra veg, use less sugar and put in some grated carrot in there for texture and sweetness.
Brian, I gotta say man. You and Ethan Chlebowski have got to be the 2 best foodtubers right now. Just so much great content without the pretentiousness that you see in certain channels where the youtubers name can be abbreviated to JW. Thanks man. Please keep up these epic vids
@@duh4895 He's more about being an entertainer and whatever makes the algorithim spike vs making genuinley helpful and thought out content. It's fine, he's making his bag and our opinions are irrelevant. But I appreciate and enjoy guys like Brian and Ethan way way more.
Personally, I think Ethan Chlebowski's videos are too long, and I don't mind long videos in general. It's just that he says things using 100 words that could have been said in 20. I appreciate his A/B testing, but drawing things out unnecessarily *does* come across as a bit pretentious to me.
I used to live in the UK. This is pretty good tikka. I didn't have curry powder so I just replaced it with cumin, coriander, and tumeric in equal parts. Close enough. I also chose bone in chicken legs since they're the cheapest and it was easier to butcher them after cooking than worry about it before hand. Broke down into little nuggets and good to go. Would break them down next time first for more surface area to darken. Great flavour profile overall though!
Thanks for adding that you can do it in an oven as well. I don't own a grill(I also don't own a backyard and grilling isn't really a thing in my country) so it's always nice to get a recipe for something so delicious that I can feasibly do without having to MacGuyver techniques because I lack a device or something.
My tip to completely avoid the tears during cutting the onion. Before you start cutting the onion, take 1-2 matches and put them between your lips or teeth. The tip of the wooden part between your teeth and the chemical part of the match outside of your mouth. Keep the match in this position all the way during cutting the onion (without lighting the match, off course). Throw it out, when you have finished cutting the onion. I have no idea, why it works. It is not a joke, try it out.
I’m 34 years old. Never had Indian food until 3 weeks ago when I went to a new Indian restaurant in my city…. aaaand now tikka masala is my favorite food. Can’t wait to try this recipe
Yo Bri, the one thing I waited far too long to get was a infrared grill!! Gets stupid hot, can sear the wettest marinated proteins, and easy to clean as everything on the grates eventually turns to ash. You need more offset cooking techniques for lower temp items, but you can also smoke foods using hardwood chips or chunks right on the grate. Not for the beginner griller, but an experienced cooks dream.
We made this last week. It was SO good! We used an oven because we’re in Georgia and it was too hot to grill out. With your pickled red onions, this was the bomb.
0:08 it's worth pointing out that Chicken Tikka Masala originates from South Asian chefs in the UK (both Glasgow and Birmingham claim to be the original source), rather than from India itself.
This dish has been doing the rounds on a lot of TH-cam chefs this month, and all the Aussie/NZ ones said it's British, and the Americans said it's Indian. XD It's the national dish of Britain, It isn't Indian food. Chicken Tikka is Indian, Chicken Tikka Masala is British.
@po72644 The most popular dish in the UK is Chicken Tikka Masala. it's everywhere, and everyone cooks it home as well. It's very British and is beloved.
Bri!!! Dude, another killer recipe! Incredible flavor! So worth the time and expense(didn't have 2 of the spices). My kids even loved this, huge praise. Thank you brother!
I wrote this in a different vid’s comment, but my tip for onions is: have a fan blowing over the onions pointed toward your extractor. What you need to do is keep the stuff from wafting freely toward your eyes. Or point it at an unsuspecting victim for more fun😂
My mom and dad got a tiny food processor as a wedding gift. FROM 1990! It’s still working. It holds about 1 1/2 to 2 cups of food and I just pop onion in it to have that grated texture and ZERO tears! Love it!
I heard once that getting a paper towel wet and putting it next to where you are cutting/grating onions will help with the eye sting. The theory is that the sulfur oxide is trying to attach to any water molecules it can find so it goes straight for your eyes. If you have a wet paper towel it goes there instead. Anecdotally I can say it helps.
ปีที่แล้ว +1
Great recipe as always, will give this one a go of course! I do find that the best way of avoiding tears when cutting/grating onions is to simply not engage emotionally with the onions terrible fate.
@@JonnyVision88chiken tikka masala's origin is unknown but it is more closer to indian chicken curry dishes like chicken makhani, butter chicken, chicken puree etc. It is a varient of chiken makhani.
2:30 I was *not* expecting that little bit of advice XD Man though I love love LOVE Indian cuisine and this makes me wish I had a little more kitchen space so I could do it without feeling cramped.
I legit thought he was going to say so we don't burn our eyes. I was very surprised, but it's definitely good advice. Brian always looking out for the boys
This was by far the best chicken Tikka recipe I've ever made. It's better than the restaurants I've been to! I've been searching for a good recipe that's not ridiculously difficult to execute, and I think I finally found it after 5 years or so of searching. Thanks Brian!
This is excellent! We have one really good Indian place in town known for their Tika masala and my wife and I can't decide which we like more. Very good job on the recipe.
I took what I thought was the best parts/techniques from all the different curries I have made and combined them into one super curry and even if I do say so myself it’s the best curry I have ever tasted by far ✌️
Hey Brian, just wanted to thank you for your killer NY cheesecake recipe. I recently made it for my brother before he heads off to study abroad in Europe and it was a big hit. Also my mom says that you have nice hands.
Any advice on what would be a good point to freeze this one?? I am the only one in the house that eats Indian food but I demolish the weeknighting dish you put out. I freeze it at the end before the heavy cream and then add the cream when I reheat. Would that be a good spot for this or is there really any issue freezing it once it is completely done? I appreciate you continuing to put out obtainable but not boring recipes.
I don’t have grill so I make these things in the oven. One thing that never works here, although it tastes good, is to char the chicken or veggies such as in the fajita recipe properly. There is always a layer of liquid sitting at the bottom of the sheet tray once it gets hot and bubbling. I pat the chicken dry before adding it and preheat the sheet tray so that it sears immediately but still, lots of fluid.
I made this using a charcoal grill with a slow and sear insert that gets nuclear hot. It got some nice char on there but I had to flip it and move it off and on to keep it from burning. Turned out great, my picky eater 3 year old even ate it.
Hey Bri, I remember you made a video where you talked about chicken en mole, I’d love to see you make a video on it! Keep up the great work, I’ve been in love with your content lately
Awesome vid dude! Somehow I've literally got everything needed for this recipe in my kitchen right now. It's going down! Also, when I'm grating onions for hotdogs I stick the grater in a big bowl of cold water. Grated onions get instantly submerged. It helps!
Any Indian grocery store will have garlic-ginger paste and that stuff is a lifesaver for weeknight curry cause it cuts all the grating out of the process. Just toss a rough chopped onion and a heaping tablespoon or two of your GG paste into a blender and your aromatic base is done.
Alternative tip: you can blend the ginger and garlic together using a blender/immersion blender/mini food processor to make a paste instead of grating it with a microplane if you want to save time/energy.
I made this last night as closely as I could with your recipe. I think I messed up by putting too much of the rub on the chicken. However, the dish was very good. I’m going to make it again, I think it’s a good weeknight dinner meal. Thank you for this flavor intense meal. ❤
A chef said once if you wear glasses or contacts, it stops that process of onions making you cry I think that's pretty true because I don't get like that at all anymore with onions and I wear contacts and one in my younger days. I used to cry all the time and I didn't wear them so I think it really works. I think you would look good with some blue light tortoise shell plain glasses for onion cutting😊 shady rays has some me nice ones and they do a meal service for every pair of glasses bought and then also you get to replacement for just a cost of shipping if you lose them or break them. It's a good deal. A good company.
Any Indian grocery store you can get your garam masala you can find kashmiri chili powder if you don’t want to use a serrano. Also you can wear ski/snowboarding googles when cutting an onion
Dude, I'm sold. I've made your Butter Chicken recipe a couple of times and it truly shines. (The yogurt sauce garnish is super.) I very much look forward to attempting Tikka Masala. Carry on.
Like all recipes there is more than one way to make it, I would add a couple of heaped tablespoons of ground almonds to the sauce, takes it to the next level
Here's a link to my butter chicken video that I mentioned: th-cam.com/video/ESqF6CW91UQ/w-d-xo.html. And don't forget to check out Tommy John bit.ly/tommyjohn_brianl2 and use my code BRIANL2 to snag that 25% off
I just wondered what the difference between them. Looks basically the same for me, with only slight variations.
Especially, because I prefer not to blend butter chicken sauce.
And yes, my colleagues from India approved that recipe 👍
This linked video made my entire family regulars are the indian restaurant and its by far our entire families favorite food. Thanks for exposing us to great food!
I think it'd be really cool to see a video of you going into your recipe development process. Whether it's just a general rundown of what you do for most recipes or a specific "behind the recipe" type video to go with a video you release the same or previous week. Likewise, I think it would be cool to see videos on methods and techniques as well. Particularly ones that you would find in professional kitchens that can be applied in the home kitchen to save time, minimize waste, take that 7/10 dish to a 10/10, etc.
Something else that he does is explain why you DON'T do certain things. Most other channels just say what to do, but i find it helpful to know what will happen if i don't include/replace an item or skip a step.
I’ve tried a LOT of different Tikka Masala recipes off of TH-cam, and I think this one strikes the best balance between authentic and accessible. Well done!
This is how cooking videos should be made. It's neat, short, precise, shows ingredients clearly and the way you would see them at home. I can see myself making this dish because you make it look simple and delicious. ¡Gracias!
I make Chicken Tika at home quite a bit and you had a lot of great points about how to make the paste and allow it to "smoke but not burn" in the pan just before adding the tomatoes. I often would use chicken bone broth then a wooden spoon to scrap the brown bits along with my tomatoes.
Tomatoes deglaze everything really well with a little scraping. I usually try to add the spices that are more apt to burn with the tomatoes, while the less heat sensitive stuff goes in at the beginning. A lot of trial and error went into my "Curry in a hurry" recipe, but I always love to try different recipes when I have more time. I will definitely try Bri's version soon.
Looks delicious and as an Indian, I totally approve! PS: Instead of grating onions, one could also use a food processor. A few quick pulses would do the trick and give you the desired texture. Lots of love!
That'd work, but then you gotta clean the food processor, and you weren't using it for anything else.
NGL box grater is more annoying to clean than one of those little mini chopper things. At least in my eyes. @@JetstreamGW
@@jjhill001 I just throw mine in the dishwasher.
Ngl, didn't have a dishwasher when I was using my box grater more than I do now so when I do end up pulling it out I don't even think about that lol. @@JetstreamGW
@@JetstreamGW I just put a glass of warm water with a drop of dishwashing liquid and vinegar, give a few pulses, rinse, job done!
I made this recipe the other day. It was the third time I've tried to make Chicken Tikka Masala, and I finally NAILED IT! It took a little prep work up front, but Bri ain't kidding. This is AMAZING. I paired it with some garlic naan from over at ThatDudeCanCook's channel. It was a huge hit. My 15 year old son declared that it was "f**king delicious!" So, thanks, Bri! This one's going in the rotation!
Good to know... I'ma make that tonight for my family....
SO I DON’T BURN MY WHAT
🍆
He said what he said.
And I didn't believe it either. 😂😂😂😂
Ding dong. I think he said ding dong.
wee wee
Only real ones know the pain
I like a lot that your videos are not long but they contain everything you need to know. Congrats and much success! Glad you reached 1 million and counting!
Looks very nice, I’ve seen alot of people use cashews soaked in milk to blended up to add creaminess to the dish
Cooked this yesterday - I've tried maybe a dozen different masala recipes online, searching for the right one. Unfortunately i never made a second batch of any of them.
I will be making this one again, it was absolutely devoured by 4 people who all had nothing but good things to say about it. I thoroughly enjoyed it aswel! The texture! The taste! Everything just worked beautifully! So thank you Brian!
Between you Brian, and Con Claudia, I've been make all kinds of new dishes and loving it.
I've always cooked but never really outside my comfort zone, you make it very possible to stretch my knowledge.
My hand hurts microplaning and grating that much, so when I made butter chicken a few weeks ago I used a mini food processor for it all. Works great! My ginger was super tough for some reason.
Ginger gets tough when it’s old.
Tried this the other day, one of my first forays into Indian cuisine. 10/10
I'm not usually one for ginger in savory dishes, but I think this recipe has opened my palate up a bit.
though it is a topic of some debate, I am pleased that this was possibly created in my hometown of Glasgow, it's so delicious and is a great introduction to Indian style food, should be very mild imho, I love spicy curries but sometimes you just want something flavourful and easy to eat, great for families. it's also perfect for sneaking in some extra veg, use less sugar and put in some grated carrot in there for texture and sweetness.
As a fellow Glaswegian, I do believe you're right about it being invented here 😊
Sadly shish mahal claim is fabricated,this dish exist before 70s.
Brian, I gotta say man. You and Ethan Chlebowski have got to be the 2 best foodtubers right now. Just so much great content without the pretentiousness that you see in certain channels where the youtubers name can be abbreviated to JW.
Thanks man. Please keep up these epic vids
LOL dude I just knew who you were talking about and then BAM there it was.
Josh doesnt seem too bad to me. A little too meme-y and a bit cringe for me but he seems harmless
He seems harmless, I agree@@duh4895
@@duh4895 He's more about being an entertainer and whatever makes the algorithim spike vs making genuinley helpful and thought out content. It's fine, he's making his bag and our opinions are irrelevant. But I appreciate and enjoy guys like Brian and Ethan way way more.
Personally, I think Ethan Chlebowski's videos are too long, and I don't mind long videos in general. It's just that he says things using 100 words that could have been said in 20. I appreciate his A/B testing, but drawing things out unnecessarily *does* come across as a bit pretentious to me.
I used to live in the UK. This is pretty good tikka. I didn't have curry powder so I just replaced it with cumin, coriander, and tumeric in equal parts. Close enough.
I also chose bone in chicken legs since they're the cheapest and it was easier to butcher them after cooking than worry about it before hand. Broke down into little nuggets and good to go.
Would break them down next time first for more surface area to darken. Great flavour profile overall though!
Made this for dinner tonight. Absolutely worth the effort. My wife and I loved it.
Thanks for adding that you can do it in an oven as well. I don't own a grill(I also don't own a backyard and grilling isn't really a thing in my country) so it's always nice to get a recipe for something so delicious that I can feasibly do without having to MacGuyver techniques because I lack a device or something.
Where are you from? Interesting to know because you mention grilling is not a thing
Every time I've seen a recipe for Tikka Masala it has seemed to complicated to be worthwhile until now. Excited to try it!
My tip to completely avoid the tears during cutting the onion. Before you start cutting the onion, take 1-2 matches and put them between your lips or teeth. The tip of the wooden part between your teeth and the chemical part of the match outside of your mouth. Keep the match in this position all the way during cutting the onion (without lighting the match, off course). Throw it out, when you have finished cutting the onion.
I have no idea, why it works.
It is not a joke, try it out.
I’m 34 years old. Never had Indian food until 3 weeks ago when I went to a new Indian restaurant in my city…. aaaand now tikka masala is my favorite food. Can’t wait to try this recipe
Yo Bri, the one thing I waited far too long to get was a infrared grill!! Gets stupid hot, can sear the wettest marinated proteins, and easy to clean as everything on the grates eventually turns to ash. You need more offset cooking techniques for lower temp items, but you can also smoke foods using hardwood chips or chunks right on the grate.
Not for the beginner griller, but an experienced cooks dream.
We made this last week. It was SO good! We used an oven because we’re in Georgia and it was too hot to grill out. With your pickled red onions, this was the bomb.
Couldn’t have posted this in a better time! I’ve been really craving tikka masala lately!! What do you do for your naan bread?
0:08 it's worth pointing out that Chicken Tikka Masala originates from South Asian chefs in the UK (both Glasgow and Birmingham claim to be the original source), rather than from India itself.
This dish has been doing the rounds on a lot of TH-cam chefs this month, and all the Aussie/NZ ones said it's British, and the Americans said it's Indian. XD
It's the national dish of Britain, It isn't Indian food. Chicken Tikka is Indian, Chicken Tikka Masala is British.
@@victoriarobinson3909 CTM is just Chicken Tikka + the gravy base of Butter Chicken. (with the British contribution being the addition of heavy cream)
@@admiralsherlock8403 No it isn't!
@@victoriarobinson3909I'd say the national dish of the UK is fish & chips, or a full English breakfast
@po72644 The most popular dish in the UK is Chicken Tikka Masala. it's everywhere, and everyone cooks it home as well. It's very British and is beloved.
Bri!!! Dude, another killer recipe! Incredible flavor! So worth the time and expense(didn't have 2 of the spices). My kids even loved this, huge praise. Thank you brother!
I wrote this in a different vid’s comment, but my tip for onions is: have a fan blowing over the onions pointed toward your extractor. What you need to do is keep the stuff from wafting freely toward your eyes. Or point it at an unsuspecting victim for more fun😂
My mom and dad got a tiny food processor as a wedding gift. FROM 1990! It’s still working. It holds about 1 1/2 to 2 cups of food and I just pop onion in it to have that grated texture and ZERO tears! Love it!
Between you Brian, and Con Claudia, I've been make all kinds of new dishes and loving it.
I heard once that getting a paper towel wet and putting it next to where you are cutting/grating onions will help with the eye sting. The theory is that the sulfur oxide is trying to attach to any water molecules it can find so it goes straight for your eyes. If you have a wet paper towel it goes there instead. Anecdotally I can say it helps.
Great recipe as always, will give this one a go of course! I do find that the best way of avoiding tears when cutting/grating onions is to simply not engage emotionally with the onions terrible fate.
I love Indian food. Your recipe looks really easy. I will be trying it this weekend. Thanks, Brian!
Brian, this turned out perfectly! Delicious and easy to make. Thanks again!
Chicken tikka masala is not Indian
Just wondering how Indians got tomatoes always thot thay originated from the South America
@@JonnyVision88tomato is in india since 1600.
@@JonnyVision88chiken tikka masala's origin is unknown but it is more closer to indian chicken curry dishes like chicken makhani, butter chicken, chicken puree etc. It is a varient of chiken makhani.
did this yesterday, first time ever an Asian meal done by yours truly really tasting like the real thing. very grateful thanks
Made this tonight and it was aaaaammmmmaaazing the butter chicken is so delicious but this one has a level up in flavor. Yum
2:30 I was *not* expecting that little bit of advice XD
Man though I love love LOVE Indian cuisine and this makes me wish I had a little more kitchen space so I could do it without feeling cramped.
Very important piece of life saving advice. lol.
The timing and cut were very good. Awesome advice haha
People usually say eyes but I guess Bri has different experiences 😂
I legit thought he was going to say so we don't burn our eyes. I was very surprised, but it's definitely good advice. Brian always looking out for the boys
I made this three days ago and it was absolutely amazing! I still think about that meal! Appreciate it. ❤️
Made this dish last night for my partner and it was a HIT! 10/10 recipe. ❤
This was by far the best chicken Tikka recipe I've ever made. It's better than the restaurants I've been to! I've been searching for a good recipe that's not ridiculously difficult to execute, and I think I finally found it after 5 years or so of searching. Thanks Brian!
You are amazing! Love cooking through these recipes. Making this one tonight. This garam masala from "Spicewalla" is mindblowingly fragrant.
For those that have a good vent hood over the stove, I've found that if I cut onions near it with it on high it helps stop those onions tears.
All your recipes I've made so far have been winners, so will be making this. Seeing some great tips in the comments here about prep variations too.
This is excellent! We have one really good Indian place in town known for their Tika masala and my wife and I can't decide which we like more. Very good job on the recipe.
Oooh stoked to try your version out. Joshua’s has been my go to for awhile so time to compare!
I took what I thought was the best parts/techniques from all the different curries I have made and combined them into one super curry and even if I do say so myself it’s the best curry I have ever tasted by far ✌️
Hey Brian, just wanted to thank you for your killer NY cheesecake recipe. I recently made it for my brother before he heads off to study abroad in Europe and it was a big hit. Also my mom says that you have nice hands.
I just made it, dude! It is amazing, best Tikka I've ever had. Thank you!
Lord willing I’m going to try my hand at this seemingly delicious looking dish this Upcoming weekend. Wish ah man luck! 👍🏿
Dude, second time you've read my mind. Ordered this last night for the first time in months. I'll cook this Sunday. Well done.
Just tried making this! Very simple, but delicious
Tried it. It turned out delicious, among the best I've had. Thanks!
Any advice on what would be a good point to freeze this one?? I am the only one in the house that eats Indian food but I demolish the weeknighting dish you put out. I freeze it at the end before the heavy cream and then add the cream when I reheat. Would that be a good spot for this or is there really any issue freezing it once it is completely done? I appreciate you continuing to put out obtainable but not boring recipes.
I've found that a little electric fan helps push the onion vapors away from you while you grate the onion.
For the time poorer, I do exactly this, but with a good store-bought paste to replace making up the spice mix. BBQing the chicken really adds flavour.
For those with lactose issues, any suggestions on a heavy cream replacement? Maybe coconut milk?
I don’t have grill so I make these things in the oven. One thing that never works here, although it tastes good, is to char the chicken or veggies such as in the fajita recipe properly. There is always a layer of liquid sitting at the bottom of the sheet tray once it gets hot and bubbling. I pat the chicken dry before adding it and preheat the sheet tray so that it sears immediately but still, lots of fluid.
I made this tonight - it was incredible. I'm a new subscriber and I love your channel!
Loving the Scottish food.
Good advice on the hand washing. Gotten myself into trouble with that situation before.
The hand washing tip is golden
I made this using a charcoal grill with a slow and sear insert that gets nuclear hot. It got some nice char on there but I had to flip it and move it off and on to keep it from burning. Turned out great, my picky eater 3 year old even ate it.
Hey Bri, I remember you made a video where you talked about chicken en mole, I’d love to see you make a video on it! Keep up the great work, I’ve been in love with your content lately
Made tonight. Excellent!! My grill did flare up! Fantastic taste.
Since I do not like yogurt, I would use Sour Cream. Will try this.
Awesome vid dude! Somehow I've literally got everything needed for this recipe in my kitchen right now. It's going down! Also, when I'm grating onions for hotdogs I stick the grater in a big bowl of cold water. Grated onions get instantly submerged. It helps!
Thanks for the recepie. A true Indian classic that has nothing to do with Britian.
Any Indian grocery store will have garlic-ginger paste and that stuff is a lifesaver for weeknight curry cause it cuts all the grating out of the process. Just toss a rough chopped onion and a heaping tablespoon or two of your GG paste into a blender and your aromatic base is done.
Nice one, invented in Glasgow, Scotland in a restaurant only a few miles away
One of Scotland’s greatest contributions to the culinary universe. Hard to beat a sausage wrapped, deep fried egg of course…
Made this one today and it was a banger. Thanks Bri!
I've been making your previous Indian take out curry basically since the video as a regular meal prep. Is great and look forward to this one
Thanks Bri! I cook my sauce on the side burner of my grill so my house can retain its normal aroma. 😎
I like to cook down the tomatoes till it's sizzling and that makes the sauce a touch sweeter and gives it more depth
Alternative tip: you can blend the ginger and garlic together using a blender/immersion blender/mini food processor to make a paste instead of grating it with a microplane if you want to save time/energy.
Good God this recipe is amazing!! Made it tonight for the family and it was a definite hit.
I made this last night as closely as I could with your recipe. I think I messed up by putting too much of the rub on the chicken. However, the dish was very good. I’m going to make it again, I think it’s a good weeknight dinner meal. Thank you for this flavor intense meal. ❤
I found it's better to mix marinade ingredients together before adding them to the chicken, the spices will be more evenly distributed and hydrated
A chef said once if you wear glasses or contacts, it stops that process of onions making you cry
I think that's pretty true because I don't get like that at all anymore with onions and I wear contacts and one in my younger days. I used to cry all the time and I didn't wear them so I think it really works.
I think you would look good with some blue light tortoise shell plain glasses for onion cutting😊 shady rays has some me nice ones and they do a meal service for every pair of glasses bought and then also you get to replacement for just a cost of shipping if you lose them or break them. It's a good deal. A good company.
Any Indian grocery store you can get your garam masala you can find kashmiri chili powder if you don’t want to use a serrano. Also you can wear ski/snowboarding googles when cutting an onion
One of my favorite meals out and to make at home. Thanks, Bri!
Looks delicious! Love making my own takeout at home!
2:30 great advice, Bri 😂
THANK YOU for the Serrano chili advice. It can happen to ANYBODY!!!
I like this recipe sooo much! This is one of my favourite Indian food!🤗
This is much quicker than my current recipe with an easier to find serrano chili. I'm going to give this one a try.
Dude, I'm sold. I've made your Butter Chicken recipe a couple of times and it truly shines. (The yogurt sauce garnish is super.) I very much look forward to attempting Tikka Masala. Carry on.
*Garam masala is generally added at the end of the dish or when the dish is about to be cooked...Garam means warm it keeps your body warm
A true British classic.
I though about making some Indian food 2 days ago and you come up with this. Love. Will try it tommorow
Made this this afternoon, turned out amazing. The rich flavor of the chicken by itself is wild! First time using a yogurt marinade. So damn good.
Bri, what do you think of full-fat cocount milk in place of heavy cream?
Time after time you come up with recipes that I MUST COOK NOW! Thanks!
Like all recipes there is more than one way to make it, I would add a couple of heaped tablespoons of ground almonds to the sauce, takes it to the next level
Do you have a recipe for homemade ice cream with eggs? I have one but would love to see if you do 😋
Just made this now. It's the BOMB! Thanks,
Trying this out this weekend! Thank you!
Tikka masala is about as Indian as bread and butter pudding... invented in the UK
Set your cutting board on your stove and turn on the vent when cutting onions... or use a fan.
Would love some vegetarian Indian recipes! Great video! Thank you!
World class!!
But hey Bri, you didn't say, LET'S EAT THIS THIIIIIIING!!! 😢
I just sat down at my desk to find a Tika Masala recipe for this weekend. That was easy.