You can get tika masala spice mix in packets at a middle eastern grocery store fairly inexpensive. It has all the seasonings in the correct proportions so you don't need to measure.
Yeah but usually that stuff is ass compared to homemade Edit: I'm not shitting on the prepackaged spices. If you're making the recipe quickly or if you dont have time, it's pretty good. But if you're going to your local halal meats or indian market, just buying their fresh ground spices makes it better
Okay but then you’re taking out a large amount of the skill and homemade aspect of making this at home. Why don’t I just buy masala sauce? Or then why don’t I just buy the tikka from takeout?
I don't really get why people diss prepackaged spice packages when that's all garam masala is. It's a generic spice blend, you're not buying anything special.
@@saxboss1 you still have to cook it and prepare it. You can still make it your own. The seasoning packages simply have the base seasonings required to make the dish. Not everyone is in a hurry to buy all of the necessary seasonings especially if you are not making dishes like this frequently. I mean honestly what is the difference if you buy all the separate seasonings and measure them or if you buy them all together?
I just made this. Didn't have heavy cream but I used coconut cream instead. Turned out amazing! If you're on the fence about trying this, this is your sign. Go make it! Your family will thank you ❤❤❤
@@bexbugoutsurvivor I added a little bit extra of everything and a bit more tomato sauce 500 grams instead of 425g, I added a bit of water as well when I was sweating my onions, ginger and garlic in the spices so the spices wouldn't burn, a tad more heavy cream than he used and it made us about 5 dishes. I did serve with basmati rice and and garlic cilantro naan though.
A great Indian chef once said that the best chicken tikka masala starts with skewered marinated chicken tikka kabob baked in the oven. It can then be added to the masala sauce and cooked more. This wouldn't add most cost, other than some more energy for the oven. However, this looks amazing!!
@@ChristmasEve777 u mean tandoori chicken ? yes the restaurants marinate the chicken for 2 days in ginger and garlic lemon paste then second marinade in seasoned yoghurt then cook it in a tandoori for the charring then add it to the sauce in the last few minutes of prep
Slight pro tip: if you're anyway getting the garam masala for this, sprinkle some on at the very end. Not an awful lot, just enough for a slight kick. Also crushing up dried fenugreek leaves and using that as a garnish would be great too, they smell incredible and are basically used as a garnish for almost every homecooked indian meal
Is the garam masala what gives it that signature flavor? I made this but the tomato was too overpowering so it didn’t have that exact flavor. Any ideas?
@@joshcookzAdd more garam masala and cream or butter. If the tomato is too tangy or sour add some sugar or baking soda. I found compared to the indian takeout places I go to this turned out a little more sour and less creamy, and the takeout butter chicken gravy was slightly sweet. I asked an indian friend but he said it's not really something they make at home so i'm going by the takeout places and the dominant flavors were the indian spices and creaminess/richness imo.
Yes add big tablespoon of some double Concentrated tomatoes paste and replace tinned tomatoes with fresh tomatoes without the skin (if you score and sit tomatoes in hot water covered with the heat and residual steam the skin should peel away nicely) and some passatta and a little sugar to counteract the tart tanginess of the tomatoes . Also omit half the cream with yoghurt but make sure u whisk it and then add it on a low heat and keep mixing so it doesn’t curdle x
As an Indian, (yes I know this is a British invention) I am very happy you include the curries of my country in your videos. I love how the west is embracing ours and other asian countries' dishes and making them at home. Still, you can go beyond the restaurant dishes and go for a more homely dishes. We don't eat this every week lol.
@@adrian-dragosbalaban6401 something we eat regularly in northern india is paneer (cottage cheese). The most common dish with that would be paneer bhurji or scrambled paneer. I personally make sort of a burrito with it, just wrap it in a tortilla and add southwest sauce. Its awesome
Bhai achanak se saare Indian aise kud ke kyu aate hai, thike na Indian banaya but itna aisa attention milne se sab khush kyu hote hai mujhe aaj tak nahi samjha
This turned out great. I had a few other spices at hand, like the cumin you mentioned and also turmeric, so I added them in. Also fried the chicken in clarified butter, which you can make easily. The next day I used the leftovers and added them in some tortillas, with some onions and cilantro, and made tika masala tacos, and they were amazing as well. Great recipe.
Been using Ghee instead of vegetable or olive oil and IMO is makes everything taste better. Also season the pan with cloves, cinnamon and mixed spice first before throwing in your shallots, ginger and garlic - that’s just my opinion
I'm Indian and this is a very simple and quick recipe. I use a touch of garam masala at the end and some in the marinade. Other spices powders include cumin, coriander, kashmiri chilli and turmeric but never paprika or cayenne. Also, I add kasuri methi leaves at the end which really elevates the dish! But I suppose everybody's taste is different!
Not gonna lie, I have been modifying your but cheaper butter chicken into Tikka masala for Years! There are only a few changes between recipes and everyone loves the dish. Glad to see after all this time I was doing it Josh approved.
@@Yasmine-eo9tf so I added 1.5 top cayenne pepper along eith the spices when adding to the onion, garlic and ginger. I would then also blend everything before adding the chicken back to the pan. I also only went with one tbsp butter at the end. Comes out great! You can also adjust the cayenne level based on preference but I like mine spicy!
I cooked this today! It was one of the best curries I’ve ever had. The chicken had so much flavour and the sauce was so thick and yummy. Will cook this again and again
One of the many benefits of having an "Indian/Pakistani/Bengali" community in your town is that there are going to be stores that cater to those communities and in those stores they sell vast amounts of the required spices inexpensively. I bought myself a box of Ball canning jars and then filled them with bags of cumin or turmeric or star anise and anything else I was advised to get. As an example, a half-pound bag of ground turmeric is around $5. Don't even get me started how much McCormics want for their little dinky ripoff jar in the local Safeway. I have a Bengali store at the end of my street and It's just the best going there. Super helpful and the best sweets/dessert counter ever.
You can get cheap spices at the Latin markets too, though the selection will be different. Everyone will have cumin. Even the regular grocery store may offer a reasonably priced pack in an ethnic foods section (here we find Badia brand).
Tried this recipe a few days ago and the curry is absolutely one of the tastiest things I've ever made in the kitchen. If it was as cheap as 2$ in my country (the ingredients cost way more) I couldn't help myself but doing this A LOT. Also I didn't blend the vegetables, I don't know if it's better with blending but having thin pieces of ginger and garlic was incredible so I think it might be better without blending.
It's blended at basically all restaurants. It is just for a smoother sauce. Chicken Tikka masala sauce is known for being smooth and creamy. Tastes the exact same. If the sauce was smooth enough for you, then it's fine.
Made this tonight. It was delicious! :) Used coconut cream and ghee instead of heavy cream and unsalted butter, but otherwise made it your way. Thanks for sharing!
@@Justin_Waters he makes a few substitutions but it's close to the authentic recipe. If you want it more authentic, use red chill instead of paprika, add cumin, and use a paste of ginger and garlic instead of chopped ginger. Garnish with fenugreek leaves
@@Justin_Waters The whole point is that the "whitest man" is trying to make culturally significant dishes available to the interested general public. Those indian chefs take more time and money to make this stuff. The point is to make it accessible to in your logic the "whitest" public who would find this more realistically doable in a fast manner while keeping the flavour that they actually want.
We just had this for the 2ND TIME in the 3 weeks this video has been posted. A-W-E-S-O-M-E !!! It has officially been added to our rotation of home cooked meals. THANK YOU!!!!! :)
ive watched Joshua for a while off and on, but found this recipe when looking for stuff i can cook for my dad who has to minimize/eliminate salt. so i made this without adding any salt, just the little that was in the tomatos and in the yogurt. very minimal. and it was so dang good i couldnt believe it. will definitely add it to my list of things to cook
I tried the recipe today. I used chicken breasts. I can say that the dish was delicious! The same in taste, if not better, than the Tikka Masala in a restaurant. You earned a subscriber and a like.
I tried it and it is AWESOME. I just added 500ml of whipping cream instead of 240ml, and it turned out amazing. And I added very little oil and a twice smaller amount of onion and garlic. I recommend adding turmeric powder. It's really nice.
I did buy this for $17 at a restaurant when I visited my old college campus. Now my new goal is to learn all the recipes to make it myself. Thank you for the price and ingredient breakdown!
Made this for the family on Christmas Eve dinner (mom dad and me specifically) they loved it and my mom said that it was “amazeballs” thanks Josh for posting this recipe
I made this today for me and my girlfriend while we were camping. It's really really nice and I 100% recommend. But a word of warning for British people and those with weak stomachs, this is much hotter than any tikka masala you'd get in the UK. I wasn't expecting that and it was quite a shock, though I'm not sure how much of it was my fault since we didn't have enough chopped tomatoes.
Lol. The only spice in it was that barely accountable dash of cayenne. No wonder y'all lost to colonists, y'all could be taken out with a bottle of tabasco
Great reciepe! Made it yesterday and it was amazing, as good as going out for Indian! My only change next time I make this is will be to double the sauce. My wife likes lots of sauce on her rice so I will oblige her on that request :)
I’ve tried this one and the other one and there both great but I do prefer the more depth of flavor on the older one with all the spices especially the cardamom in the rice is an awesome touch
Thanks Joshua! I am a total novice cook, but successfully pulled off this recipe tonight pleasing the wife, but more importantly - building my confidence in the kitchen.
Building your confidence is more important than pleasing your partner in life? Shame on you lol Totally teasing.. Nothing sexier than a man in the kitchen cooking for his woman; )
You need to add a touch of water when adding and cooking the spices. We never toast the spices, it leads to bit of an acrid, burnt taste in the end product.
Try adding fenugreek leaves as you fry off the chicken. To the onions add turmeric and then to curry sauce add almond powder and dessicated coconut before you add the cream and allow a cinnamon stick to swim around for just a few minutes. If you chop your onions and garlic extra fine then no need to blend because as you cook them down they puree themselves. If you can get hold of ghee over there replace the oil with it.
Great recipe! I've made it a few times and found some alterations that make it even more convenient (for me at least): I prefer to cook the chicken under the broiler instead of on the stove, because every time I've tried to pan fry it I end up with a thick layer of blackened spices on the bottom of my pan. As a bonus, it also makes it quicker since you can cook the chicken and the sauce at the same time I prefer a higher ratio of sauce to meat than the original recipe gives, and I can only get 28oz cans of tomatoes where I live, so I've been doubling every ingredient except the chicken and it turns out perfectly
Tried this recipe on Saturday, first time to try cooking a masala and wanted an easy recipe to follow, it turned out beautifully and the kids loved it. Great video, thank you
If you use a grater for onions and ginger, and their peel is medium in size, then there is no need to use a blender and do not take time with you to cook. Cut the onions into this size if we want to leave part of it at the end of cooking
let me just say, as a 6/10 home cook. with lots of food related allergies (basically barring me from authentic Indian restaurants) This checked all my boxes. it was so good. and not expensive. thank you so much for posting this. my partner loved it too!
Regarding blender. I first cook onions and ginger 3min later I add garlic and then add spices I put it then in blender and add canned tomatoes. Let me know if this is wrong, but I think it kinda makes sense, I only need to use blender once.
Made this for dinner tonight and what i recommend to people is it their onion is pretty sizeable, only use about 2/3 of it. Mine came out VERY thick because of how much onion was put in
I made this last night and it was awesome! I'll have to go back and try the other, full fledged recipe, but this was tasty and really easy. Thank you so much for this!
So cumin is ok to add but coriander seed powder is essential. That gives the flavor. The whole onion-tomato gravy is spiced with salt, coriander seed powder, paprika for color, sugar and a hint of garam masala. For Indian foods garam masala is used sparingly like a pinch.
This is why I have been learning to cook my favorite dishes. I love what I like and can eat it numerous times so I can't afford $15-20 per serving. Making big batches at home for $2 per serving is preferred, and I can stuff myself numerous times over the week!
Ingredients for ur grocery list: • full fat plain yogurt/labneh • sea salt • garam masala • paprika • garlic • ginger • chicken thighs or meat alt (if ur vegan plus some meat alts are cheaper) • yellow onion • cayenne powder • granulated sugar • can of crushed tomatoes • Heavy whipping cream or coconut cream (a can of coconut cream is cheaper) • cumin (optional) Yw
Just made this recipe for my significant other and I over the weekend. Great recipe!! Dinner didn’t take too long (maybe a little while as I did make homemade naan) and was very tasty. I didn’t measure spices for the chicken but I did for the sauce. It came out great I think. You could strain your sauce after blending to get super smooth consistency as well, but I left it rough and I’m going to have the leftovers tonight!
Life hack for any Indian recipe: 1. Pick a recipe(s) you enjoy eating and might make over and over again 2. Walk into an India Grocery store and buy a dedicated spice mix(es) for the recipe(s), you'll find spice mixes for most popular recipes there, for much much cheaper. So, instead of buying a whole pantry of spices and guessing the proportions and risking messing up, now you'll have a spice mix(es), with proper proportions for the recipe you're gunning for and it'll taste better & on par with your local restaurant if not better (and also spice mix boxes often have recipes on the back). TL:DR Buy a recipe specific spice mix if you only make one India dish over and over
i did this with Japanese food, then branched off into Chinese. not exactly the same, but similar, then it gives you time to build you condiment assortment too, which gets pricey.
@Crack Shot You brought up a fair point that I forgot, which is yeah, they all do not taste the same, maybe 'cause all of them are from different regions or trying to create curries from different regions. There will be trial and error, But, in the end, it's still a lot less hassle than try to get get it right every time :) What would be better and cheaper? 3 different types of curry mixes or 10-15 different spices?
I made this recipe and it got my desi friend’s approval. Indian and Middle Eastern food markets sell spices for extremely cheap prices (a 10 oz pack of Garam Masala goes for $3). However, living in California, I have no idea where you get such cheap chicken. Great recipe, I added some spicy curry mix to give it a bit more kick of heat.
You can just buy the brand SHAN masala for 1.50$ it has every different curry ideration, like butter chicken, tikka masala or korma or karahi which by the way you guys should try korma or karahi rather than the same old butter chicken and tikka masala and it has all the ingredients instructions in the back of the box, you can find them at most indian\mediteranian store or local grocery stores like tonys, shop and save, or any local grocery store
I've got a lot of respect for the team for making this simple video actually short. could probably have milked some extra time for that ad revenue but I'm glad they didn't
But Josh I can't afford a kitchen. I live in a box and steal other peoples wifi. Please include the cost of your entire kitchen in every video. Thanks.
I’m so excited, My 10 yr old Isaac and I are making this now and the smells in this kitchen, wow!! I can’t wait to my family of 5 try this. I did double the recipe because my family have big appetites. I also substituted swerve instead of regular sugar because my hubby is a diabetic. I also made cauliflower rice for the same reason. Thank you so much for sharing. My kid s think your hilarious. I might have missed this ur could you do some recipes making good soups, and another request making pork loin? We are also going to try and make your Mac and cheese this week. Take care and thank you again for your talent. -Crystal
Coming from "kid" who's dad is indian chef and has been chef for 42 years has been on sweadish cooking books 3 times has worked in most expensive hotel in finland and makes best indian/nepal food in your country I APROVE
Whoever see's This KEEP praying, you WILL get better, the path your going down WILL lead to success and everything WILL workout for you, just keep going. Amen🙏🏽 Stay Safe Family❤️!
Not all paths are good ones. Yes pray to God and ask for his will to be revealed, read the Bible, go to a church that follows Jesus and you will have a full and meaningful life.
Looks so yummy 😋 but btw garam masala isn’t the main spice - that’s like whole spices ground Cumin is the most important For most curries you do need several spices: cumin, coriander powder, turmeric, chilli powder, bit of curry powder Aswell as black bits, green bits, twigs and leaves 😆
one of my fav recipes of all time, the classic chicken tikka. I have had many types over the years ranging from store bought jars as a kid, to armature attempts to make it from scratch during the families 'healthy' phase, to taking the apron up myself and achieving something that tasted better than the restaurant. And this is a wonderfuly simple base to get started on your journey to discovering your own personal spice blend, 10/10. That said something i have heard about from others mocking this channel is that the 'price per portion' is misleading or that the 'but betters' are "only" because they inflate the price to a ridiculous degree (both of which anyone who actually watches Josh will agree is wrong) I feel like these would benefit from adding text regarding the number of servings for the recipe and total cost for reference, (like the other overlays so not just something said incase someone is not as good with English or else watching on mute - for some reason?) as this would help put in perspective the Ratio of the amount you spend to the number of people your feeding. Sorry if that came across awkwardly but its only a suggestion I love all your content (and bought your book right when first anounced plus an extra for a family gift and they love it too, also love the creative plugs, they never fail to get a chuckle), I keep telling people they are misunderstanding when i hear them say it but sometimes people are just dumb or follow what they think everyone else is saying.
I'm fighting with depression and i always watch ur video it actually help me a lot then now im totally good already. i really really love your videos❤ want to buy your cook book but i really can't afford it☹
Chicken tikka masala was invented in the UK. As a Brit I can tell you that there is nothing to fear. Before you know it, you'll graduate to lamb rogan josh and prawn vindaloo. If you want a masterclass on British Indian restaurant dishes then go over to Misty Ricardo's channel.
Great recipe! Instead of paprika, I would recommend using "Kashmiri Chili Powder". It is mild in spice like Paprika but has a brilliant red color which would give Chicken tikka masala the color it's known for.
Just made this and my whole family (including 2 very young girls) loved it! I went easy on the cayenne for the kids. Will keep this recipe in rotation for sure. Made some roasted cauliflower and a fresh cucumber salad on the side to complement. 👌👌👌
Also, you can try it with if not roti then with normal partially toasted bread (brownish surface but soft and use butter before toasting/roasting or can put butter on pan and roast the bread on it).
Josh, how come when you do “But Cheaper” you only count the cost on individual serving sizes, but when you do your “cheap vs expensive”, you count the cost of all the ingredients?
The main purpose of a show like but cheaper is to show you how much a serving costs so you can do a cost comparison to a serving in a restaurant. In cheap vs expensive the point is for you to learn the difference of ingredients used in making let's say a hamburger and for you to make a conscious decision if that ingredient is worth spending money on. Two totally different concepts.
Josh!!!! Bruh...this was so effin' good... I made this 2 days in a row! My wife surprised me with a copy of your cookbook too. Every thing has been BUSSIN'!!!! lol
When I make curry, typically similar to this, I leave out the soap weed spice and STILL tend to have around 8 spices, not including the fresh garlic and ginger. But you can't really find garham masala without coriander so this is how I started making it. If you are trying to cut back your expenses by cooking at home, using basic ingredients, and hopefully eating healthier, do yourself a favor and spend that little bit extra on a handful of spices to keep around. It will greatly help out your enjoyment of what you are eating and bring a lot of variety to your food even if you are making just about the same things a lot. Find a local store that does bulk spices and you can tend to get them a bit cheaper even, or get the ones you use a lot in slightly larger bulk at the store. They don't have to be the fancy ones, get what you can afford and learn to use them.
and actually use them instead of letting them expire like so many ppl do, such a sad waste soap weed spice lol it must be horrible to have to go thru life with that taste bud glitch, i can't imagine
@@JombyJuice Its annoying because cilantro and coriander are in so many things these days. Almost all hispanic and american dishes use them now, of course any type of curry you are supposed to have them, etc. What is even worse I'm one of the 1/4 of people who are "super tasters" as well so it doesn't take much for me to notice a spice in whatever I'm eating and its very hard to cover it up. The universe was like "Oh yeah, you get to be special... but you aren't going to like the results".
u can litterally go to an indian market, the sell boxes of premixxed spices for certain curries you want to make for less than 2 dollars and each box is enough for a whole pot full of curry. i make this all the time at home, its my go to for cooking, sometimes to add more to the dish you can dump a bog of mixed vegetables and for a healthier alternative to heavy whipping cream you can use coconut milk. yogurt can be a lil risky to use at times cuz if u dont properly break it down, it can clump up in the curry and youll have a disaster on ur hands. also for oil i always use vegetable oil, i love this spisode cuz hes litterally doing everything i do when i make this or any other curry except for the blending part, i like the onion chunks in it for added texture
This was amazing even without blending, as I prefer more texture to my sauce. 10/10 would recommend. ONLY con here was it took me so much longer than 30 min first time making. It tasted exactly like I wanted, so good, so yummy, so perfect. Thank you!
Having cooked a lot of Indian food, here's my review of this episode. 1. Not yogurt, but Indian curd. 2. Ginger and garlic are mostly not fresh, and not seperate. The combo of ginger and garlic paste that has been sitting in the kitchen for a couple days just hits different 3. No one adds paprika in indian cuisine 4. Most indians do not care about the breast/thigh difference. but its a nice touch. +1 5. Overnight marination is compulsary, no 10 minute bs 6. Most chefs use leftover chicken from the previous day in these types of recipes, but given that this is a recipe for home cooks, im going to let it slide. 7. I have never been able to understand this about western chefs. NO ONE, ABSOLUTLEY NO ONE IN INDIA COOKS WITH CANNED TOMATOES. get up from your couch and buy some juicy tomatoes from a local farmers market 8. (minor) since Chicken Tikka Masala is a restaurant/dhaba food, Indian consumers demand Basmati rice, not plain ol home rice. Commenting early so that Josh notices.
Just made this. Took a little longer than expected but all in all it was stupid easy and tasted basically just like the tikka masala I get from a restaurant near me. Also I rode the line between chicken breast and dark meat and just used chicken tenderloin. Was 100% the right choice. Great recipe, Josh.
Please make another cookbook with all the new recipes having a but cheaper, but better, and but faster category in it. It’ll be worth it’s weight in gold.
he knows that but not everyone has ghee and buying ghee just to make this dish would be a waste of money - not even this guy has ghee on hand ALL the time but I've seen him make stuff with it sometimes
@@SAGARSINHA1994 I figured that's pretty obvious and that's why I brought up the point that not even he has it on hand all the time with him being a professional chef you would think he would have it but he doesn't ......so if you think about it... most people that watch him majority aren't Indian which is why you don't see ghee in the video
Hey. The dish seems really good, BUT it doesn't take a genious to know that the price calculation are absolutely all over the place. Even if we don't account for the rice price which is a good portion of the meal, all of the ingredient prices that YOU placed on screen amount to almost 10 dollars. Even if your numbers were all perfect, which they are not (garam masala spice, 11 grams for 1+$ at the beginning of the video, but a couple minutes later you put in another 9 grams for... 0.32$?), this 10$+rice dish would have to be shared between almost 6 people to result in a 1.75$ serving, as you claim. We're talking 900g of chicken divided among 6 people, which is ridiculous
I was exactly searching for this specific comment as I was going to make this for today’s lunch and don’t have time to post a comment and wait for answers. Glad that someone tried it and it came out great. Thank you for sharing😊
You can get tika masala spice mix in packets at a middle eastern grocery store fairly inexpensive. It has all the seasonings in the correct proportions so you don't need to measure.
Yeah but usually that stuff is ass compared to homemade
Edit: I'm not shitting on the prepackaged spices. If you're making the recipe quickly or if you dont have time, it's pretty good. But if you're going to your local halal meats or indian market, just buying their fresh ground spices makes it better
Okay but then you’re taking out a large amount of the skill and homemade aspect of making this at home. Why don’t I just buy masala sauce? Or then why don’t I just buy the tikka from takeout?
I don't really get why people diss prepackaged spice packages when that's all garam masala is. It's a generic spice blend, you're not buying anything special.
@@saxboss1 the man is just putting out a suggestion to help people. relax
@@saxboss1 you still have to cook it and prepare it. You can still make it your own. The seasoning packages simply have the base seasonings required to make the dish. Not everyone is in a hurry to buy all of the necessary seasonings especially if you are not making dishes like this frequently. I mean honestly what is the difference if you buy all the separate seasonings and measure them or if you buy them all together?
I just made this. Didn't have heavy cream but I used coconut cream instead. Turned out amazing! If you're on the fence about trying this, this is your sign. Go make it! Your family will thank you ❤❤❤
how many did it serve please. thanks in advance
@@bexbugoutsurvivor It was just for me and my husband :) We had 2 meals out of this. Hope that helps!
@@bexbugoutsurvivor I added a little bit extra of everything and a bit more tomato sauce 500 grams instead of 425g, I added a bit of water as well when I was sweating my onions, ginger and garlic in the spices so the spices wouldn't burn, a tad more heavy cream than he used and it made us about 5 dishes. I did serve with basmati rice and and garlic cilantro naan though.
I was going to say coconut cream is necessary
Not only does he teaches us compromises that won’t affect the dish that much, but also gives us the all available methods to cook the dishes. Respect!
A great Indian chef once said that the best chicken tikka masala starts with skewered marinated chicken tikka kabob baked in the oven. It can then be added to the masala sauce and cooked more. This wouldn't add most cost, other than some more energy for the oven. However, this looks amazing!!
@@ChristmasEve777 u mean tandoori chicken ? yes the restaurants marinate the chicken for 2 days in ginger and garlic lemon paste then second marinade in seasoned yoghurt then cook it in a tandoori for the charring then add it to the sauce in the last few minutes of prep
Slight pro tip: if you're anyway getting the garam masala for this, sprinkle some on at the very end. Not an awful lot, just enough for a slight kick. Also crushing up dried fenugreek leaves and using that as a garnish would be great too, they smell incredible and are basically used as a garnish for almost every homecooked indian meal
Thanks...good to hear.....as long as I remember!
Is the garam masala what gives it that signature flavor? I made this but the tomato was too overpowering so it didn’t have that exact flavor. Any ideas?
@@joshcookzAdd more garam masala and cream or butter. If the tomato is too tangy or sour add some sugar or baking soda. I found compared to the indian takeout places I go to this turned out a little more sour and less creamy, and the takeout butter chicken gravy was slightly sweet. I asked an indian friend but he said it's not really something they make at home so i'm going by the takeout places and the dominant flavors were the indian spices and creaminess/richness imo.
@@paranoidpanzerpenguin5262 thank you I’ll try that out
Yes add big tablespoon of some double Concentrated tomatoes paste and replace tinned tomatoes with fresh tomatoes without the skin (if you score and sit tomatoes in hot water covered with the heat and residual steam the skin should peel away nicely) and some passatta and a little sugar to counteract the tart tanginess of the tomatoes . Also omit half the cream with yoghurt but make sure u whisk it and then add it on a low heat and keep mixing so it doesn’t curdle x
Made this yesterday. Best dish ever!!! It’s a bit more like $3 per serving with organic chicken, but I’ll take it!
As an Indian, (yes I know this is a British invention) I am very happy you include the curries of my country in your videos. I love how the west is embracing ours and other asian countries' dishes and making them at home. Still, you can go beyond the restaurant dishes and go for a more homely dishes. We don't eat this every week lol.
Do you maybe have some suggestions, please?
@@adrian-dragosbalaban6401 I like eating aloo curry ("potato curry"). It's a really simple but tasty dish, and it's relatively quick to cook
@@adrian-dragosbalaban6401 something we eat regularly in northern india is paneer (cottage cheese). The most common dish with that would be paneer bhurji or scrambled paneer. I personally make sort of a burrito with it, just wrap it in a tortilla and add southwest sauce. Its awesome
Its not.. butter chicken is called chicken tikka masala
Bhai achanak se saare Indian aise kud ke kyu aate hai, thike na Indian banaya but itna aisa attention milne se sab khush kyu hote hai mujhe aaj tak nahi samjha
This turned out great. I had a few other spices at hand, like the cumin you mentioned and also turmeric, so I added them in. Also fried the chicken in clarified butter, which you can make easily. The next day I used the leftovers and added them in some tortillas, with some onions and cilantro, and made tika masala tacos, and they were amazing as well. Great recipe.
Been using Ghee instead of vegetable or olive oil and IMO is makes everything taste better. Also season the pan with cloves, cinnamon and mixed spice first before throwing in your shallots, ginger and garlic - that’s just my opinion
I'm Indian and this is a very simple and quick recipe. I use a touch of garam masala at the end and some in the marinade. Other spices powders include cumin, coriander, kashmiri chilli and turmeric but never paprika or cayenne. Also, I add kasuri methi leaves at the end which really elevates the dish! But I suppose everybody's taste is different!
Ghee makes everything so much better! It’s healthier option as well. Just put a little bit oil to increase the smoking point though,while cooking!
I hope who’s ever reading this happens to have the best day of their life
thats so sweet, i hope you'll also have an amazing day🥹
No u
YOU TOO!
Lol, no...
Unrealistic for me but I appreciate the sentiment
Not gonna lie, I have been modifying your but cheaper butter chicken into Tikka masala for Years! There are only a few changes between recipes and everyone loves the dish. Glad to see after all this time I was doing it Josh approved.
Yes I do the same thing and this is perfect :)
@@Yasmine-eo9tf so I added 1.5 top cayenne pepper along eith the spices when adding to the onion, garlic and ginger. I would then also blend everything before adding the chicken back to the pan. I also only went with one tbsp butter at the end. Comes out great! You can also adjust the cayenne level based on preference but I like mine spicy!
@@Yasmine-eo9tf a can of cream of tomato soup is cheaper than tomatos
I cooked this today! It was one of the best curries I’ve ever had. The chicken had so much flavour and the sauce was so thick and yummy. Will cook this again and again
One of the many benefits of having an "Indian/Pakistani/Bengali" community in your town is that there are going to be stores that cater to those communities and in those stores they sell vast amounts of the required spices inexpensively. I bought myself a box of Ball canning jars and then filled them with bags of cumin or turmeric or star anise and anything else I was advised to get. As an example, a half-pound bag of ground turmeric is around $5. Don't even get me started how much McCormics want for their little dinky ripoff jar in the local Safeway. I have a Bengali store at the end of my street and It's just the best going there. Super helpful and the best sweets/dessert counter ever.
yes!!
You can get cheap spices at the Latin markets too, though the selection will be different. Everyone will have cumin. Even the regular grocery store may offer a reasonably priced pack in an ethnic foods section (here we find Badia brand).
@@dfeuer bo
@@dwaynekeenum1916 bo?
Bengal is in India too mate
Tried this recipe a few days ago and the curry is absolutely one of the tastiest things I've ever made in the kitchen. If it was as cheap as 2$ in my country (the ingredients cost way more) I couldn't help myself but doing this A LOT.
Also I didn't blend the vegetables, I don't know if it's better with blending but having thin pieces of ginger and garlic was incredible so I think it might be better without blending.
It's blended at basically all restaurants. It is just for a smoother sauce. Chicken Tikka masala sauce is known for being smooth and creamy. Tastes the exact same. If the sauce was smooth enough for you, then it's fine.
Made this tonight. It was delicious! :) Used coconut cream and ghee instead of heavy cream and unsalted butter, but otherwise made it your way. Thanks for sharing!
ghee's actually even better!
But ghee is expensive and only available to specialty Indian stores.
@@triadwarfareIt can be prepared at home !
Literally making this tonight 🔥
God speed
@@Justin_Waters I guess just for fun it is 𝐶𝑂𝑁𝑇𝐸𝑁𝑇 after all… it’s just a “I could make it cheaper dish for fun”
@@Justin_Waters he makes a few substitutions but it's close to the authentic recipe. If you want it more authentic, use red chill instead of paprika, add cumin, and use a paste of ginger and garlic instead of chopped ginger. Garnish with fenugreek leaves
@@Justin_Waters The whole point is that the "whitest man" is trying to make culturally significant dishes available to the interested general public. Those indian chefs take more time and money to make this stuff. The point is to make it accessible to in your logic the "whitest" public who would find this more realistically doable in a fast manner while keeping the flavour that they actually want.
@@Justin_Waters says Justin Waters while watching Joshua the Whitest Man make chicken tikka Marsala
やっぱ夏はカレーやね！手作り最高！！！
We just had this for the 2ND TIME in the 3 weeks this video has been posted. A-W-E-S-O-M-E !!! It has officially been added to our rotation of home cooked meals. THANK YOU!!!!! :)
ive watched Joshua for a while off and on, but found this recipe when looking for stuff i can cook for my dad who has to minimize/eliminate salt. so i made this without adding any salt, just the little that was in the tomatos and in the yogurt. very minimal. and it was so dang good i couldnt believe it. will definitely add it to my list of things to cook
I tried the recipe today. I used chicken breasts. I can say that the dish was delicious! The same in taste, if not better, than the Tikka Masala in a restaurant. You earned a subscriber and a like.
I tried it and it is AWESOME. I just added 500ml of whipping cream instead of 240ml, and it turned out amazing. And I added very little oil and a twice smaller amount of onion and garlic. I recommend adding turmeric powder. It's really nice.
I did buy this for $17 at a restaurant when I visited my old college campus. Now my new goal is to learn all the recipes to make it myself. Thank you for the price and ingredient breakdown!
Made this for the family on Christmas Eve dinner (mom dad and me specifically) they loved it and my mom said that it was “amazeballs” thanks Josh for posting this recipe
I made this today for me and my girlfriend while we were camping. It's really really nice and I 100% recommend. But a word of warning for British people and those with weak stomachs, this is much hotter than any tikka masala you'd get in the UK. I wasn't expecting that and it was quite a shock, though I'm not sure how much of it was my fault since we didn't have enough chopped tomatoes.
Lol. The only spice in it was that barely accountable dash of cayenne.
No wonder y'all lost to colonists, y'all could be taken out with a bottle of tabasco
@@MoviesFreeGalore LMAO 🤣
Great reciepe! Made it yesterday and it was amazing, as good as going out for Indian! My only change next time I make this is will be to double the sauce. My wife likes lots of sauce on her rice so I will oblige her on that request :)
Chicken:
1 cup (240g) full-fat yogurt
2 teaspoons (6g) kosher salt
1.25 tablespoons (11g) garam masala
1 teaspoon (3g) paprika
5 cloves garlic, finely chopped
2 inch (5cm) knob of fresh ginger, grated
2 lbs (907g) boneless skinless chicken thighs, cut into 1” pieces
Sauce:
3 tablespoons (24g) vegetable oil
1 large yellow onion, thinly sliced
2-inch (5cm) knob ginger, grated, thinly sliced
3 cloves garlic, thinly sliced
1 teaspoon (3g) paprika
1 teaspoon (3g) cayenne powder
1 tablespoon (9g) garam masala
1 tablespoon (24g) unsalted butter
2 teaspoons (9g) sugar
15 oz (425g) can of crushed tomatoes
1 cup (237ml) heavy cream
1/3 cup (5g) fresh cilantro leaves
salt to taste
Thank you
Do y’all think I could replace the heavy cream with cashew milk or another non dairy?
@@Pastafasta Coconut cream would work well here
Downloaded the recipe & made this one on the weekend, it was delicious. My son said that’s a keeper.
Made this for dinner tonight and it came out pretty good! Thanks for the recipe!
I made this recipe yesterday. It was so good!!! You are so right to put the mixture in the blender. The flavors are awesome.
Was literally searching for your recipe tomorrow’s dinner and now there’s a cheaper one 😂
Same here, and I just got a new bottle of garam masala! Perfect timing ⭐️
@@Justin_Waters Why would you suggest this on said white man's channel? Hate watcher, are ya?
@@Justin_Waters josh is a really good chef too, he knows how to make a good chicken tikka masala
I was going to make his butter chicken tonight anyways but this is even better 😂❤️
@@Justin_Waters cause it's easy to understand
Josh deserves every gosh dang subscriber he has! Such quick, to the point, and delicious recipes
Thank you for finally show a simple and cheap dinner. Sometimes people don't need do things from scratch. < 3 ur videos : D
You shouldn't like these videos they suck
We bought your book ... 4:36 ... Best decision ever. You really did a great job on your cookbook. Quite an accomplishment, JW.
I’ve tried this one and the other one and there both great but I do prefer the more depth of flavor on the older one with all the spices especially the cardamom in the rice is an awesome touch
Thanks Joshua! I am a total novice cook, but successfully pulled off this recipe tonight pleasing the wife, but more importantly - building my confidence in the kitchen.
Building your confidence is more important than pleasing your partner in life? Shame on you lol Totally teasing.. Nothing sexier than a man in the kitchen cooking for his woman; )
You need to add a touch of water when adding and cooking the spices. We never toast the spices, it leads to bit of an acrid, burnt taste in the end product.
Try adding fenugreek leaves as you fry off the chicken. To the onions add turmeric and then to curry sauce add almond powder and dessicated coconut before you add the cream and allow a cinnamon stick to swim around for just a few minutes. If you chop your onions and garlic extra fine then no need to blend because as you cook them down they puree themselves.
If you can get hold of ghee over there replace the oil with it.
Great recipe! I've made it a few times and found some alterations that make it even more convenient (for me at least):
I prefer to cook the chicken under the broiler instead of on the stove, because every time I've tried to pan fry it I end up with a thick layer of blackened spices on the bottom of my pan. As a bonus, it also makes it quicker since you can cook the chicken and the sauce at the same time
I prefer a higher ratio of sauce to meat than the original recipe gives, and I can only get 28oz cans of tomatoes where I live, so I've been doubling every ingredient except the chicken and it turns out perfectly
I also had the issue with blackened spices in the pan. How long do you usually broil it for?
Tried this recipe on Saturday, first time to try cooking a masala and wanted an easy recipe to follow, it turned out beautifully and the kids loved it.
Great video, thank you
If you use a grater for onions and ginger, and their peel is medium in size, then there is no need to use a blender and do not take time with you to cook. Cut the onions into this size if we want to leave part of it at the end of cooking
@@lyricbread Thank you very much for replying to my comment
let me just say, as a 6/10 home cook. with lots of food related allergies (basically barring me from authentic Indian restaurants) This checked all my boxes. it was so good. and not expensive.
thank you so much for posting this. my partner loved it too!
I made this for my wife 2 weeks ago, and we’re already making it again… aka I’m making it as I write this comment. Thanks Josh! 🎉
Home run!!! For todays Dinner 😊 Thank you so much ❤
Regarding blender.
I first cook onions and ginger 3min later I add garlic and then add spices I put it then in blender and add canned tomatoes.
Let me know if this is wrong, but I think it kinda makes sense, I only need to use blender once.
This is perfect
Made this for dinner tonight and what i recommend to people is it their onion is pretty sizeable, only use about 2/3 of it. Mine came out VERY thick because of how much onion was put in
An idea: do a “but healthier” video series as well 😄
Yesssssss
But healthier already exists on the Ethan Chlebowski channel.
I'm pretty sure everytime he does a but better vs a fast food place he's making it healthier
Solid recipe. For Vegetarians/Vegans sub in chicken for mushrooms and cream for coconut cream. (Mushrooms develop this great spicy flavour crust).
I made this last night and it was awesome! I'll have to go back and try the other, full fledged recipe, but this was tasty and really easy. Thank you so much for this!
So cumin is ok to add but coriander seed powder is essential. That gives the flavor. The whole onion-tomato gravy is spiced with salt, coriander seed powder, paprika for color, sugar and a hint of garam masala. For Indian foods garam masala is used sparingly like a pinch.
I did my first Tikka Masala with this recipe and it turned out delicious! Thanks so much
This is why I have been learning to cook my favorite dishes. I love what I like and can eat it numerous times so I can't afford $15-20 per serving. Making big batches at home for $2 per serving is preferred, and I can stuff myself numerous times over the week!
Ingredients for ur grocery list:
• full fat plain yogurt/labneh
• sea salt
• garam masala
• paprika
• garlic
• ginger
• chicken thighs or meat alt (if ur vegan plus some meat alts are cheaper)
• yellow onion
• cayenne powder
• granulated sugar
• can of crushed tomatoes
• Heavy whipping cream or coconut cream (a can of coconut cream is cheaper)
• cumin (optional)
Yw
You can get the spices for a decent prices at sprouts or a local/semi local indian or middle eastern grocer
Just made this recipe for my significant other and I over the weekend. Great recipe!!
Dinner didn’t take too long (maybe a little while as I did make homemade naan) and was very tasty. I didn’t measure spices for the chicken but I did for the sauce. It came out great I think.
You could strain your sauce after blending to get super smooth consistency as well, but I left it rough and I’m going to have the leftovers tonight!
Life hack for any Indian recipe: 1. Pick a recipe(s) you enjoy eating and might make over and over again 2. Walk into an India Grocery store and buy a dedicated spice mix(es) for the recipe(s), you'll find spice mixes for most popular recipes there, for much much cheaper.
So, instead of buying a whole pantry of spices and guessing the proportions and risking messing up, now you'll have a spice mix(es), with proper proportions for the recipe you're gunning for and it'll taste better & on par with your local restaurant if not better (and also spice mix boxes often have recipes on the back).
TL:DR Buy a recipe specific spice mix if you only make one India dish over and over
i did this with Japanese food, then branched off into Chinese.
not exactly the same, but similar, then it gives you time to build you condiment assortment too, which gets pricey.
Most of the stuff in Desi shops are pretty much set for cheaper, but better to begin with.
@Crack Shot You brought up a fair point that I forgot, which is yeah, they all do not taste the same, maybe 'cause all of them are from different regions or trying to create curries from different regions. There will be trial and error, But, in the end, it's still a lot less hassle than try to get get it right every time :) What would be better and cheaper? 3 different types of curry mixes or 10-15 different spices?
@@faithnelson6069 I love Ramen, but I dunno if I'm cut out to make that at home yet haha. Have you tried Korean yet? Bibimbap = a hug in a bowl 🙌
@@apocalypse487 Yeah, 'cause it's either from India or the process/quality is that of close to Indian versions :D
Thank you for great recipes and not charging people just to compliment your videos😊❤
Wow, Josh. That looks like something I can make. And I WILL!! Thanks for sharing this relatively simple recipe.
I made this recipe and it got my desi friend’s approval. Indian and Middle Eastern food markets sell spices for extremely cheap prices (a 10 oz pack of Garam Masala goes for $3). However, living in California, I have no idea where you get such cheap chicken. Great recipe, I added some spicy curry mix to give it a bit more kick of heat.
Just made it for dinner, super delicious and easy to cook, thanks a lot for this amazing recipe!😊
So grateful that this format has minimised the memes. Classic classy Josh is back!
on the website under the sauce ingredients there's 24g of unsalted butter, I didn't see it mentioned idk if it's a mistake , love your recipes ❤️
I’m hoping it’s an error
If you eat a lot of curries it's worth keeping some ghee at home and substitute it for the oil used here, it's surprising the difference it makes
You can just buy the brand SHAN masala for 1.50$ it has every different curry ideration, like butter chicken, tikka masala or korma or karahi which by the way you guys should try korma or karahi rather than the same old butter chicken and tikka masala and it has all the ingredients instructions in the back of the box, you can find them at most indian\mediteranian store or local grocery stores like tonys, shop and save, or any local grocery store
I've got a lot of respect for the team for making this simple video actually short. could probably have milked some extra time for that ad revenue but I'm glad they didn't
Only thing that it’s missing is kashmiri red chili but for cost effective recipes this is amazing
This recipe is absolutely amazing!! My hubby makes me make it every week!
But Josh I can't afford a kitchen. I live in a box and steal other peoples wifi. Please include the cost of your entire kitchen in every video. Thanks.
99999999999DAAAAALLLLOOOORRRRSSSSSSS
I’m so excited, My 10 yr old Isaac and I are making this now and the smells in this kitchen, wow!! I can’t wait to my family of 5 try this. I did double the recipe because my family have big appetites. I also substituted swerve instead of regular sugar because my hubby is a diabetic. I also made cauliflower rice for the same reason. Thank you so much for sharing. My kid s think your hilarious. I might have missed this ur could you do some recipes making good soups, and another request making pork loin? We are also going to try and make your Mac and cheese this week.
Take care and thank you again for your talent.
-Crystal
You have summoned the Indians.
Coming from "kid" who's dad is indian chef and has been chef for 42 years has been on sweadish cooking books 3 times has worked in most expensive hotel in finland and makes best indian/nepal food in your country I APROVE
Whoever see's This KEEP praying, you WILL get better, the path your going down WILL lead to success and everything WILL workout for you, just keep going. Amen🙏🏽 Stay Safe Family❤️!
Not all paths are good ones. Yes pray to God and ask for his will to be revealed, read the Bible, go to a church that follows Jesus and you will have a full and meaningful life.
So thankful I’m Mexican and lots of spices are normal in our pantry!! Blended this and it was wonderful.
I was waiting for this recipe 😋😂❤️
Looks so yummy 😋 but btw garam masala isn’t the main spice - that’s like whole spices ground
Cumin is the most important
For most curries you do need several spices: cumin, coriander powder, turmeric, chilli powder, bit of curry powder
Aswell as black bits, green bits, twigs and leaves 😆
one of my fav recipes of all time, the classic chicken tikka. I have had many types over the years ranging from store bought jars as a kid, to armature attempts to make it from scratch during the families 'healthy' phase, to taking the apron up myself and achieving something that tasted better than the restaurant. And this is a wonderfuly simple base to get started on your journey to discovering your own personal spice blend, 10/10.
That said something i have heard about from others mocking this channel is that the 'price per portion' is misleading or that the 'but betters' are "only" because they inflate the price to a ridiculous degree (both of which anyone who actually watches Josh will agree is wrong) I feel like these would benefit from adding text regarding the number of servings for the recipe and total cost for reference, (like the other overlays so not just something said incase someone is not as good with English or else watching on mute - for some reason?) as this would help put in perspective the Ratio of the amount you spend to the number of people your feeding.
Sorry if that came across awkwardly but its only a suggestion I love all your content (and bought your book right when first anounced plus an extra for a family gift and they love it too, also love the creative plugs, they never fail to get a chuckle), I keep telling people they are misunderstanding when i hear them say it but sometimes people are just dumb or follow what they think everyone else is saying.
Bro who is actually gonna read all this💀
I'm fighting with depression and i always watch ur video it actually help me a lot then now im totally good already. i really really love your videos❤ want to buy your cook book but i really can't afford it☹
I’ve always wanted to make this but never had the courage to attempt maybe I will now 😅
Chicken tikka masala was invented in the UK. As a Brit I can tell you that there is nothing to fear. Before you know it, you'll graduate to lamb rogan josh and prawn vindaloo.
If you want a masterclass on British Indian restaurant dishes then go over to Misty Ricardo's channel.
@@Justin_Waters Pot, meet Kettle.
Courage? It's a fucking curry, you're not joining the Marines.
@@Justin_Waters jeez dude,just admit that you want his dick and move on
Great recipe! Instead of paprika, I would recommend using "Kashmiri Chili Powder". It is mild in spice like Paprika but has a brilliant red color which would give Chicken tikka masala the color it's known for.
1:38 hold up, chicken breasts are cheaper where I'm at versus thighs.
Just made this and my whole family (including 2 very young girls) loved it! I went easy on the cayenne for the kids. Will keep this recipe in rotation for sure. Made some roasted cauliflower and a fresh cucumber salad on the side to complement. 👌👌👌
Remember kids "tikka massala" and "tikka" are vaaaasssstly different dishes
Also, you can try it with if not roti then with normal partially toasted bread (brownish surface but soft and use butter before toasting/roasting or can put butter on pan and roast the bread on it).
Josh, how come when you do “But Cheaper” you only count the cost on individual serving sizes, but when you do your “cheap vs expensive”, you count the cost of all the ingredients?
The title/thumbnail
@@Justin_Waters says the Caucasian
@@Justin_Waters oh my God 🤣 you are obsessed with Joshua Weissman
@@Justin_Waters better than you obviously ,cause you're a clown
The main purpose of a show like but cheaper is to show you how much a serving costs so you can do a cost comparison to a serving in a restaurant. In cheap vs expensive the point is for you to learn the difference of ingredients used in making let's say a hamburger and for you to make a conscious decision if that ingredient is worth spending money on. Two totally different concepts.
Josh!!!! Bruh...this was so effin' good... I made this 2 days in a row! My wife surprised me with a copy of your cookbook too. Every thing has been BUSSIN'!!!! lol
When I make curry, typically similar to this, I leave out the soap weed spice and STILL tend to have around 8 spices, not including the fresh garlic and ginger. But you can't really find garham masala without coriander so this is how I started making it.
If you are trying to cut back your expenses by cooking at home, using basic ingredients, and hopefully eating healthier, do yourself a favor and spend that little bit extra on a handful of spices to keep around. It will greatly help out your enjoyment of what you are eating and bring a lot of variety to your food even if you are making just about the same things a lot. Find a local store that does bulk spices and you can tend to get them a bit cheaper even, or get the ones you use a lot in slightly larger bulk at the store. They don't have to be the fancy ones, get what you can afford and learn to use them.
and actually use them instead of letting them expire like so many ppl do, such a sad waste
soap weed spice lol it must be horrible to have to go thru life with that taste bud glitch, i can't imagine
@@JombyJuice Its annoying because cilantro and coriander are in so many things these days. Almost all hispanic and american dishes use them now, of course any type of curry you are supposed to have them, etc.
What is even worse I'm one of the 1/4 of people who are "super tasters" as well so it doesn't take much for me to notice a spice in whatever I'm eating and its very hard to cover it up.
The universe was like "Oh yeah, you get to be special... but you aren't going to like the results".
I'm Indian and this looks HELLA GOOD. My mouth already watering 😋
As an Indian i am amazed
u can litterally go to an indian market, the sell boxes of premixxed spices for certain curries you want to make for less than 2 dollars and each box is enough for a whole pot full of curry. i make this all the time at home, its my go to for cooking, sometimes to add more to the dish you can dump a bog of mixed vegetables and for a healthier alternative to heavy whipping cream you can use coconut milk. yogurt can be a lil risky to use at times cuz if u dont properly break it down, it can clump up in the curry and youll have a disaster on ur hands. also for oil i always use vegetable oil, i love this spisode cuz hes litterally doing everything i do when i make this or any other curry except for the blending part, i like the onion chunks in it for added texture
Yo! You should have mentioned Paneer Butter Masala as a vegetarian option of this.
He's made it pretty clear before that he's not a fan of vegetarian food lol
This was amazing even without blending, as I prefer more texture to my sauce. 10/10 would recommend. ONLY con here was it took me so much longer than 30 min first time making. It tasted exactly like I wanted, so good, so yummy, so perfect. Thank you!
Having cooked a lot of Indian food, here's my review of this episode.
1. Not yogurt, but Indian curd.
2. Ginger and garlic are mostly not fresh, and not seperate. The combo of ginger and garlic paste that has been sitting in the kitchen for a couple days just hits different
3. No one adds paprika in indian cuisine
4. Most indians do not care about the breast/thigh difference. but its a nice touch. +1
5. Overnight marination is compulsary, no 10 minute bs
6. Most chefs use leftover chicken from the previous day in these types of recipes, but given that this is a recipe for home cooks, im going to let it slide.
7. I have never been able to understand this about western chefs. NO ONE, ABSOLUTLEY NO ONE IN INDIA COOKS WITH CANNED TOMATOES. get up from your couch and buy some juicy tomatoes from a local farmers market
8. (minor) since Chicken Tikka Masala is a restaurant/dhaba food, Indian consumers demand Basmati rice, not plain ol home rice.
Commenting early so that Josh notices.
Supermarket tomatoes are usually really bad and most people don't have access to farmers market
@@felix5287 everything is bad if you just put salt and pepper in everything after cooking it.
Chicken Tika Masala is honestly one of my favorite meals ever, totally trying out this recipe sometime this week!
as an Indian I only disapprove of the fake onion the rest you did a wonderful job : )
Fake onion?
@@corruptedpoison1 restaurants would red onions instead of the sweet yellow ones
what fake onion?
@@corruptedpoison1 white onions are considered fake in Indian cuisine brother
@@siddharthsingh7508 There isn't that big of a difference imo
Just made this. Took a little longer than expected but all in all it was stupid easy and tasted basically just like the tikka masala I get from a restaurant near me. Also I rode the line between chicken breast and dark meat and just used chicken tenderloin. Was 100% the right choice. Great recipe, Josh.
As a Puerto Rican i have nothing to say about this video. Thanks.
@Crack Shot You sound bigoted. Free your mind.
Please make another cookbook with all the new recipes having a but cheaper, but better, and but faster category in it. It’ll be worth it’s weight in gold.
Add Ghee instead of vegetable oil. It will make a ton of difference.
he knows that but not everyone has ghee and buying ghee just to make this dish would be a waste of money - not even this guy has ghee on hand ALL the time but I've seen him make stuff with it sometimes
@@jayz4385 I'm an Indian and we do have it on hand at all times. Therefore I suggested that.
@@SAGARSINHA1994 I figured that's pretty obvious and that's why I brought up the point that not even he has it on hand all the time with him being a professional chef you would think he would have it but he doesn't ......so if you think about it... most people that watch him majority aren't Indian which is why you don't see ghee in the video
Okay this was AMAZING! I just made it and my husband and I both loved it
Chicken breast does work well and stays moist but you do need to brine it in salt water for a couple hours first.
Followed your recipe and it turned out extremely well. One of the best tasting meals I've had in a long time. Memorable indeed. Thank you.
Hey. The dish seems really good, BUT it doesn't take a genious to know that the price calculation are absolutely all over the place. Even if we don't account for the rice price which is a good portion of the meal, all of the ingredient prices that YOU placed on screen amount to almost 10 dollars.
Even if your numbers were all perfect, which they are not (garam masala spice, 11 grams for 1+$ at the beginning of the video, but a couple minutes later you put in another 9 grams for... 0.32$?), this 10$+rice dish would have to be shared between almost 6 people to result in a 1.75$ serving, as you claim. We're talking 900g of chicken divided among 6 people, which is ridiculous
I tried substituting heavy cream with coconut milk, works great with the recipe.
I was exactly searching for this specific comment as I was going to make this for today’s lunch and don’t have time to post a comment and wait for answers. Glad that someone tried it and it came out great. Thank you for sharing😊