Hey Andy. Mustard oil is heated up to smoke point to reduce its pungency just a little. Also, it gets some smoky characteristics to it by heating it up. That being said, in a lot of recipes (like Jhalmuri), you use raw mustard oil (not heated). If you don't want to heat it, that's fine, just use a little less, as it will be strong. Cheers!
Hi Andy, I just wanted to say thank you, as your presentation, manner and execution are awesome, I spent many years working in 1, 2 and 3 Michelin stared restaurants, fine dining restaurants in luxury hotels and lodges, and at some point the wheels feel off the trolley, and I had a pretty bad breakdown, and as a result hated cooking for a long time! I'm a carpenter/builder now, and loving it! I somehow stumbled onto your channel quite a while ago when it was still fairly niche, and I have cooked a lot of your dishes at home for my wife and 4 children, and as a result I have started to regain my love of cooking! The family are also grateful, although I have no intention of returning to a professional kitchen, I am enjoying sharing your recipes with my tribe in our family "restaurant" 👍😀 Once again Many thanks and kind regards Rob 🇳🇿
You made my day, thanks Rob 🙏 cooking for your family and friends is one of the greatest joys in life, and for me that’s what drives me to make these videos. I’m glad you’re happy in your new career, cooking at that level is incredibly hard and not many people come out the other side the same way they went in. 🙏
We have found that the gravy freezes very well at the stage before you add the butter and cream. Freezing with the butter and cream added the sauce can have abit of a grainy mouth feel. Making and freezing batches of gravies and sauces is a great time and energy saver if you have the freezer space, especially those that take time like a ragu. Thank you for the recipe, take care, God bless one and all. Resently rather than adding double cream we have been using canned coconut milk, adds good flavour. If you use coconut oil rather than ghee, those who are lactose-intolerant should be able to enjoy the dish.
You can add a teespoon tip of tumeric powder to the garlic/ginger paste. That helps to make it last longer. In a fridge sealed in a jar it is usable up to 6 month.
Curcumin - the active ingredient complex from turmeric Curcumin is a powerful antioxidant with proven anti-inflammatory, antibacterial and hypoallergenic properties.@@TheRambler
Get a cheap plastic ice cube tray. Divide up the paste and freeze. When the paste is frozen, pop it out of the ice cube tray and store in a ziploc bag in the freezer.
Re Mustard oil: almost all of the mustard oil is cold pressed or ‘ghani’, hence it has pungency even higher than the rapeseed oil that some Chinese provinces use. Hence when cooking, it’s heated to smoking point and then cooled a bit to reduce its pungency as it would intrude into the aromatics. However, there are dishes that call for the raw oil - mostly as a garnish at the end for exactly those same pungent notes. So one can use it as ‘garnish’ in baingan bharta, sarson da saag, in alu-bhatey (the Bengali mashed potatoes), in plain boiled red-lentils, in karela-mash, in jhal-mudi (an eastern snack of puffed rice. Equivalent of the western- Indian bhel); I like to use it in Russian salad and as a salad dressing where mayo is used; so instead I just use hung yoghurt and a dash of mustard oil. It’s delicious on steamed veggies too. Try it.
I'm a former chef. I like your style, trying your recipe as we "speak". I cook a lot of Indian food, but it is easy to get stuck in my own rut, so I'm glad to try your recipe which seems to make sense from someone who comes across as no-nonsense and a professional. Thumbs up for your channel.
Andy, you are the absolute best. Love watching your content. I'm an Aussie with a Serbian background, moved to Serbia a while back and I thought I should share a great recipe with you. A dish that is totally slept on is Serbian Fish Soup from the Vojvodina region (Riblja Čorba) made from river fish (catfish, carp etc...). Prior to cooking whatsoever, cut up the fish (always include heads and tails as you can extract the most flavor from them and they have the sweetest meat from the cheeks) and put the pieces in tomato juice to tenderize and marinate. Mince some onion (brown) and cook on low heat in sunflower oil or lard until fragrant and translucent. Add the fish and tomato juice and add water until submerged. Season with salt, pepper, vegeta, sweet paprika and spicy paprika (optional), also a pinch of sugar if the tomato is too acidic. Cook for approx. 40min, re-season if necessary and enjoy. Should be a nice deep orange/red color. Such a hearty dish and simple to make. We usually eat this as an entree prior to fried catfish, carp or bream (fried in lard or sunflower oil) with vinegar based potato salad (incl. red onions, pickles...). Hope you can get around to this one. Much love, Stefan.
Hi Andy. I'm so grateful for your amazing videos and passion for Indian food. I would love to share a small tip as I make this recipe often. I noticed you used a hand blender (easier to leave it in the pot and I do it often myself :p) but as you mentioned it is smoother in a standing blender. An additional step if you have the time is to let the heated mixture of tomatoes, spices and onions cool down and then blend it after. The cooled mixture retains a brighter, richer colour when blended than when it's hot. Hot blending can cause it to have a more faded less rich orange colour. I know a lot of restaurants use artificial colouring but this is one way to improve the colour. An additional step at the start for richer colour and a more nuanced spicy flavour is to use some dried Kashmiri chillis which have been warmed in water (in addition to the powder). Add it to the mixture and simmer before cooling and blending 😊
Making this for my family tonight. Can’t wait to eat it. The marinade smells Devine already. Your videos are very informative and are not rushed so it’s easy to follow along. Muchos Gracias ❤
Definitely making this one soon! Love my Tikka Masala! As an ex-pat Scotsman living in OZ, this is going to be a go-to favourite. Oh, and got my cookbook yesterday... a beautiful book, with lovely photos and great recipes. Thanks, Andy and team.
You should do a video just highlighting the comments/tips from people, enjoyed reading them, from the explanations of mustard oil, to the Why not use 2 skewers instead of one. Simple things like that last one, when you hear it, it’s so obvious, but it’s great to see people sharing tips they know. Saw a few hearts from you so yeah, pretty sure you enjoyed them as well.
Just made this and it turned out wonderfully! I've tried several other recipes in the past with mediocre results, but this one is a definite keeper. Thank you for sharing!
Hey Andy, been cooking this for my friends for past 20 hrs but I still learned some new tips. Btw, I don’t have a tandoor or bbq, instead I grill the chicken after leaving it marinated overnight.
The main reason why mustard oil is heated is due to its eurcic acid content. The harmful effects of it get reduced when the oil is brought to its smoke point. Amazing recipe btw.
Wow my respect for you has gone up a zillion, working in London as a chef is hard work, as a Yorkshire man I love your UK based foods now I know why they are so bloody good.....great vids squire....
I would recommend smashing the green cardamom before adding them to the pot and also to use hari mirch (Indian green chili) instead of the ones you used. Otherwise, you nailed it :) btw; you should try to recreate Aslam's butter chicken that they make in old Delhi. It's seemingly super easy, but also difficult to nail (and also heavenly good!!!!)
I would say this recipe is a great homemade one, the British Indian Restaurant style takes some more steps such as a pre-made gravy and coconut milk powder.
Could you use a teaspoon or tablespoon scoop and make pucks of the ginger/garlic mixture, freeze them and put them in doubled freezer bags for future use? I know of someone who does this process with her garlic.
Heating oil is basically the Indian version of chilli oil. Hot oil apparently pulls the flavors of the spice and oil helps them coat over the food. Another version I have seen is putting in the oil & whole spices and then slowly heating up the oil. This pulls the flavors from the spices to the oil. You can remove the whole spices as the flavor is infused into the oil.
Wow Andy this looks amazing. I’m having my birthday party soon and my friend is a great cook and she asked what I’d like her to make. I think this will be amazing! Thank you for sharing Andy!
Mustard oil can contain between 20 and 40% erucic acid, which has the US and Europe banning its use as a cooking oil in its raw state. It can cause nutritional deficiencies and cardiac lesions on test animals and this is why, apart from tempering the flavour it is recommended to heat it first. Oftentimes it’s recommended use is external on bottles sold outside of India.
@@natbarron It does, and I guess because most non Indian people are not used to using mustard oil and probably don’t know about heating it, they have to label it as such to avoid problems down the road. It’s perfectly fine if it’s heated, or in small doses, but, yeah.
From a chemistry point hearing the mustard oil boils off some of the lower boiling point compounds which give mustard's strong taste. I guess it is to attenuate the taste so that more can be used without being over powered by the mustard taste
Andy u are great chef...just a great hint at 8mins.35 u added normal water and decreased the temperature instead u could have used hot water retaining the flavor...just a small suggession but overall it was great..don't want to pin point small mistake
I would keep mustard oil pungent. Adds the spike on the butter chicken. Also you need to add coriander and cumin powder- they work in pairs like Ginger Garlic. Also need green chillies, cashew paste and yogurts needs to be Greek. Add green chillies to the ginger garlic paste. That gets the spices embedded in the chicken. Finally don’t pass the blended gravy through a sieve. Leave the grounded residue in the gravy.
It depends if you are using raw mustard oil, as it has a high smoke point, and people often burn it well before cooking food to dodge the pungent smell and flavour. Often use lemon juice as well and it’s ready to cook right away.
Ok I’ve always wonder this. When you just squeeze a lemon like that how do you make sure the seeds don’t go in the chicken? Do you pick them all out after slicing in half? Or do you just not worry about the lemon seeds?
If it’s me, and I can’t be arsed using a juicer or something, I just hold my hand underneath as I’m squeezing the lemon (or lime) and the seeds just land in my hand
This recipe definitely gets my gravy flowing! 😂 Being from the uk this definitely is a meal we can relate too. Can’t beat a good bum burner and a few pints!! Nice one Andy!
My girlfriend is Nepali, I just asked her why she heats mustard oil to a smoke point and she said that's how her mum taught her. Hope this helps chef!! Love the vids
As nina said below it's to take away the smell, but not the flavor. The chemical it produces is Allyl isothiocyanate, which is organosulfur compound. Clue in the name it can give a sulphur smell if not tempered. It must go beyond 155° to achieve this, however the reality of commercially available oil in the uk is that has probably already been done.
Worthy Sunday meal. Cooked this one up last week with the fam; cleaned the whole pot. Was wondering if its nice to add some potatoes or carrots in this dish?
Mate, I've been a home cook for last 20 years, I think I'm pretty good. Watching your videos got me thinking, while it's not too late, I should jump in to professional kitchen. I know there is no money, but the experience, hardships or not - I want to experience! Thank you Andy for pushing me towards what I really want to do
Hi Andy o/ I'm impressed with how easy you made this recipe. I've been making this for a while and just realized I could cut out quite a few steps. Please do a chicken saag short, it's my favorite! :D
I need to try this! I'm a korma freak, I usually cook my chicken in a pan with oil and dried curry leaves, but i'll have to try using the bbq for the char.
Chicken tikka masala is sooo much work for a "common" dish. Makes a lot more sense if you got the chicken tikka already, but I never make chicken tikka. That and the fact that there are so many restaurants with good chicken tikka masala near me.
Hi Andy, I wish to purchase your cook book as your recipes have impressed my wife a bunch! However, I don't see shipping to Canada as a option. Wondering if you guys would consider adding Canada as a shipping option in the future =)
Mustard seed has a strong flavour so used to reduce the rawness by heating but considering the food it cooked esp barbecued the step can be skipped it will cook through. Next time you can try this method to keep a bowl with charcoal piece with a spoon ghee on it and shut the lid to the barbecue its indian way of smoking food delicious.
@@Iamnoob-ik4nl Actually its not. Made in the UK and proud. Massala is an Indian word, congratulations lol. Somehow people don't seem to realise food is international, people migrate, the world is one, despite boarders. Im just proud we have such a great dish as our own.
Andy mate, big fan of your content. Would love one day to see you cook the national dish of Malaysia, Nasi Lemak (not really sure if you've done this before). Cheers from KL!
Hey Andy! Winston here from Johannesburg South Africa.... I love your channel and your easy style! One comment... Why don't you bruise the cardamon before adding?... Love your crew and the humor without any sacrifice of professionalism. Keep cooking!
yes! i live in glasgow since 2015 and i found out about the tikka masala only a couple of months ago, wtf haha! i love it though, i had some 2 days ago, yum! gonna have to try and make it at some point soon..
The main difference between tikka and tikka masala is one is being cooked on skewers and other one is gravy based , except these everything is same . And also ,the spices used in tikka and tikka masala are basically same. So indirectly, one can say the main foundation for this dish was invented in India ❤️
Hey Andy, EU here, mustard oil isn't allowed here on health grounds, is there an alternative- I usually bang in some black mustard seeds into hot oil to crackle, before I start adding spices - BTW great recipe for Ginger/Garlic Paste- so easy (add H²O), I'll skip the jar from now on!
Hey Andy. Mustard oil is heated up to smoke point to reduce its pungency just a little. Also, it gets some smoky characteristics to it by heating it up. That being said, in a lot of recipes (like Jhalmuri), you use raw mustard oil (not heated). If you don't want to heat it, that's fine, just use a little less, as it will be strong. Cheers!
excellent info. thank you
Thanks bro I was really curious about the reason for it as well! 👍
He knows, he’s just getting people to comment lol
I always wondered, now I know, thank you 😊
Be prepared for the gagging stench of cooked mustard oil throughout your home
Hi Andy, I just wanted to say thank you, as your presentation, manner and execution are awesome, I spent many years working in 1, 2 and 3 Michelin stared restaurants, fine dining restaurants in luxury hotels and lodges, and at some point the wheels feel off the trolley, and I had a pretty bad breakdown, and as a result hated cooking for a long time! I'm a carpenter/builder now, and loving it!
I somehow stumbled onto your channel quite a while ago when it was still fairly niche, and I have cooked a lot of your dishes at home for my wife and 4 children, and as a result I have started to regain my love of cooking! The family are also grateful, although I have no intention of returning to a professional kitchen, I am enjoying sharing your recipes with my tribe in our family "restaurant" 👍😀
Once again
Many thanks and kind regards
Rob 🇳🇿
You made my day, thanks Rob 🙏 cooking for your family and friends is one of the greatest joys in life, and for me that’s what drives me to make these videos.
I’m glad you’re happy in your new career, cooking at that level is incredibly hard and not many people come out the other side the same way they went in.
🙏
@@andy_cooks Thank you for your lovely reply, and your understanding, I actually had a tear in my eye, and a lump in my throat 😊
Kind regards
Rob
Good on ya mate
Your story is worth reading some days so that others may learn a thing or two.
On ya Rob 👍
If you only have round skewers you can also use two and pierce the meat a little bit apart and it will work the same as flat ones
We have found that the gravy freezes very well at the stage before you add the butter and cream. Freezing with the butter and cream added the sauce can have abit of a grainy mouth feel. Making and freezing batches of gravies and sauces is a great time and energy saver if you have the freezer space, especially those that take time like a ragu. Thank you for the recipe, take care, God bless one and all.
Resently rather than adding double cream we have been using canned coconut milk, adds good flavour. If you use coconut oil rather than ghee, those who are lactose-intolerant should be able to enjoy the dish.
You can add a teespoon tip of tumeric powder to the garlic/ginger paste. That helps to make it last longer. In a fridge sealed in a jar it is usable up to 6 month.
Thank you
How exactly does that help in making it last longer?
Curcumin - the active ingredient complex from turmeric
Curcumin is a powerful antioxidant with proven anti-inflammatory, antibacterial and hypoallergenic properties.@@TheRambler
@@TheRambler its a preservative
Get a cheap plastic ice cube tray. Divide up the paste and freeze. When the paste is frozen, pop it out of the ice cube tray and store in a ziploc bag in the freezer.
Re Mustard oil: almost all of the mustard oil is cold pressed or ‘ghani’, hence it has pungency even higher than the rapeseed oil that some Chinese provinces use. Hence when cooking, it’s heated to smoking point and then cooled a bit to reduce its pungency as it would intrude into the aromatics.
However, there are dishes that call for the raw oil - mostly as a garnish at the end for exactly those same pungent notes. So one can use it as ‘garnish’ in baingan bharta, sarson da saag, in alu-bhatey (the Bengali mashed potatoes), in plain boiled red-lentils, in karela-mash, in jhal-mudi (an eastern snack of puffed rice. Equivalent of the western- Indian bhel); I like to use it in Russian salad and as a salad dressing where mayo is used; so instead I just use hung yoghurt and a dash of mustard oil. It’s delicious on steamed veggies too. Try it.
I'm a former chef. I like your style, trying your recipe as we "speak". I cook a lot of Indian food, but it is easy to get stuck in my own rut, so I'm glad to try your recipe which seems to make sense from someone who comes across as no-nonsense and a professional. Thumbs up for your channel.
The production of this video is top notch. You guys are really killing it. Quickly becoming my favorite cooking channel.
Andy, you are the absolute best. Love watching your content. I'm an Aussie with a Serbian background, moved to Serbia a while back and I thought I should share a great recipe with you. A dish that is totally slept on is Serbian Fish Soup from the Vojvodina region (Riblja Čorba) made from river fish (catfish, carp etc...). Prior to cooking whatsoever, cut up the fish (always include heads and tails as you can extract the most flavor from them and they have the sweetest meat from the cheeks) and put the pieces in tomato juice to tenderize and marinate. Mince some onion (brown) and cook on low heat in sunflower oil or lard until fragrant and translucent. Add the fish and tomato juice and add water until submerged. Season with salt, pepper, vegeta, sweet paprika and spicy paprika (optional), also a pinch of sugar if the tomato is too acidic. Cook for approx. 40min, re-season if necessary and enjoy. Should be a nice deep orange/red color. Such a hearty dish and simple to make. We usually eat this as an entree prior to fried catfish, carp or bream (fried in lard or sunflower oil) with vinegar based potato salad (incl. red onions, pickles...). Hope you can get around to this one.
Much love,
Stefan.
Hi Andy. I'm so grateful for your amazing videos and passion for Indian food. I would love to share a small tip as I make this recipe often. I noticed you used a hand blender (easier to leave it in the pot and I do it often myself :p) but as you mentioned it is smoother in a standing blender. An additional step if you have the time is to let the heated mixture of tomatoes, spices and onions cool down and then blend it after. The cooled mixture retains a brighter, richer colour when blended than when it's hot. Hot blending can cause it to have a more faded less rich orange colour. I know a lot of restaurants use artificial colouring but this is one way to improve the colour. An additional step at the start for richer colour and a more nuanced spicy flavour is to use some dried Kashmiri chillis which have been warmed in water (in addition to the powder). Add it to the mixture and simmer before cooling and blending 😊
It's upto people's preference, some people like it a bit coarse.
Making this for my family tonight. Can’t wait to eat it. The marinade smells Devine already.
Your videos are very informative and are not rushed so it’s easy to follow along. Muchos Gracias ❤
Definitely making this one soon! Love my Tikka Masala! As an ex-pat Scotsman living in OZ, this is going to be a go-to favourite. Oh, and got my cookbook yesterday... a beautiful book, with lovely photos and great recipes. Thanks, Andy and team.
Quick tip about using scewers like Andys to make it easier to rotate the food...
Use two at a time👍
The explanations as to why to use certain ingredients like the mustard oil add a deeper appreciation to the entire recipe! Thanks so much!
You should do a video just highlighting the comments/tips from people, enjoyed reading them, from the explanations of mustard oil, to the Why not use 2 skewers instead of one. Simple things like that last one, when you hear it, it’s so obvious, but it’s great to see people sharing tips they know. Saw a few hearts from you so yeah, pretty sure you enjoyed them as well.
Just made this and it turned out wonderfully! I've tried several other recipes in the past with mediocre results, but this one is a definite keeper. Thank you for sharing!
I’m not usually a ctm lover but made it this evening and it was spot on. Marinating the chicken makes all the difference
Hey Andy, been cooking this for my friends for past 20 hrs but I still learned some new tips. Btw, I don’t have a tandoor or bbq, instead I grill the chicken after leaving it marinated overnight.
This looks like the most comforting dish ever with the amount of care going into it
Hey Andy.
One of my favorite childhood dishes in Austria was blueberry Kaiserschmarrn with cream.
Would be lovely to see your version of it one day.
The main reason why mustard oil is heated is due to its eurcic acid content. The harmful effects of it get reduced when the oil is brought to its smoke point. Amazing recipe btw.
Definetly a complex dish but beautiful and delicious. Thank you and great presentation as always. Yum.😊
Wow my respect for you has gone up a zillion, working in London as a chef is hard work, as a Yorkshire man I love your UK based foods now I know why they are so bloody good.....great vids squire....
A fantastic dish Chef…your recipe instructions are well thought out and presented beautifully…such a joy to watch you cook! Thank you 😁😁❤️❤️👌👌👏👏
That's what I say😅
Andy! Mate what a recipe! Finally a video that is comprehensive, no shortcuts and utterly delicious!
I would recommend smashing the green cardamom before adding them to the pot and also to use hari mirch (Indian green chili) instead of the ones you used. Otherwise, you nailed it :) btw; you should try to recreate Aslam's butter chicken that they make in old Delhi. It's seemingly super easy, but also difficult to nail (and also heavenly good!!!!)
I would say this recipe is a great homemade one, the British Indian Restaurant style takes some more steps such as a pre-made gravy and coconut milk powder.
I usually cook my meat in the gravy after frying with spices and re adding . Not sure why kebabing. Maybe just my indian upbriging
I’ve made it twice now 🤤, second batch kicked the heat up ever so slightly… stupendously delicious!! Thanks! Cheers 🍻
Coriander stalks and a green funger chilli in the garlic ginger paste, takes it to the next level
This guy is a top chef. Serious skills and very down to earth with it.
Could you use a teaspoon or tablespoon scoop and make pucks of the ginger/garlic mixture, freeze them and put them in doubled freezer bags for future use? I know of someone who does this process with her garlic.
Chef, love this recipe! My sons absolute favorite! Thank you!
Heating oil is basically the Indian version of chilli oil. Hot oil apparently pulls the flavors of the spice and oil helps them coat over the food.
Another version I have seen is putting in the oil & whole spices and then slowly heating up the oil. This pulls the flavors from the spices to the oil. You can remove the whole spices as the flavor is infused into the oil.
Wow Andy this looks amazing. I’m having my birthday party soon and my friend is a great cook and she asked what I’d like her to make. I think this will be amazing! Thank you for sharing Andy!
Mustard oil can contain between 20 and 40% erucic acid, which has the US and Europe banning its use as a cooking oil in its raw state. It can cause nutritional deficiencies and cardiac lesions on test animals and this is why, apart from tempering the flavour it is recommended to heat it first. Oftentimes it’s recommended use is external on bottles sold outside of India.
Sounds nasty!
@@natbarron It does, and I guess because most non Indian people are not used to using mustard oil and probably don’t know about heating it, they have to label it as such to avoid problems down the road. It’s perfectly fine if it’s heated, or in small doses, but, yeah.
From a chemistry point hearing the mustard oil boils off some of the lower boiling point compounds which give mustard's strong taste. I guess it is to attenuate the taste so that more can be used without being over powered by the mustard taste
Looks amazing! I can't wait for the cookbook to arrive!!!! I'm in the UK, so I'm trying to be especially patient as I know it all takes time... ❤
One of my favorite dishes. I particularly like to dredge samosas through the gravy. Baingan Bharta is another dish packed with flavor.
After blending I would recommend seiving through a metal strainer to get rid if the tomato skin and seeds ro nake it silky smooth
Mmmm looks delicious Thank you for sharing chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏
Andy u are great chef...just a great hint at 8mins.35 u added normal water and decreased the temperature instead u could have used hot water retaining the flavor...just a small suggession but overall it was great..don't want to pin point small mistake
Love the major flex with homemade butter!
Just made and ate for the family.. absolutely sensational! Thanks! 😊
Man I wish we had a good Indian where I live, got a Tikka Masala from the one we do have and it was sickly sweet that I could only eat half of it.
I can't wait for your cook book to arrive! Thanks for another great recipe.
Andy, Chef, Legend! Looks amazing, thanks for sharing, entertaining and educating, and thanks to all of the team! Peace ❤
That cookbook part was amazing, it was subtle. Loved it, already pre ordered it
I would keep mustard oil pungent. Adds the spike on the butter chicken. Also you need to add coriander and cumin powder- they work in pairs like Ginger Garlic. Also need green chillies, cashew paste and yogurts needs to be Greek. Add green chillies to the ginger garlic paste. That gets the spices embedded in the chicken. Finally don’t pass the blended gravy through a sieve. Leave the grounded residue in the gravy.
It depends if you are using raw mustard oil, as it has a high smoke point, and people often burn it well before cooking food to dodge the pungent smell and flavour.
Often use lemon juice as well and it’s ready to cook right away.
Ok I’ve always wonder this. When you just squeeze a lemon like that how do you make sure the seeds don’t go in the chicken? Do you pick them all out after slicing in half? Or do you just not worry about the lemon seeds?
If it’s me, and I can’t be arsed using a juicer or something, I just hold my hand underneath as I’m squeezing the lemon (or lime) and the seeds just land in my hand
This recipe definitely gets my gravy flowing! 😂 Being from the uk this definitely is a meal we can relate too. Can’t beat a good bum burner and a few pints!! Nice one Andy!
Hi Chef, what's the difference between butter chicken and chickan tikka masala it looks the same for me...
I should not watch this video at 2am.....now Im hungry....
My girlfriend is Nepali, I just asked her why she heats mustard oil to a smoke point and she said that's how her mum taught her. Hope this helps chef!! Love the vids
Better go ask her mum then!
looks delicious 🤤 so i’m really curious what’s the difference between this and butter chicken?
As nina said below it's to take away the smell, but not the flavor. The chemical it produces is Allyl isothiocyanate, which is organosulfur compound. Clue in the name it can give a sulphur smell if not tempered. It must go beyond 155° to achieve this, however the reality of commercially available oil in the uk is that has probably already been done.
Worthy Sunday meal. Cooked this one up last week with the fam; cleaned the whole pot. Was wondering if its nice to add some potatoes or carrots in this dish?
Thoughts on bought ginger garlic paste ?
Mate, I've been a home cook for last 20 years, I think I'm pretty good. Watching your videos got me thinking, while it's not too late, I should jump in to professional kitchen. I know there is no money, but the experience, hardships or not - I want to experience! Thank you Andy for pushing me towards what I really want to do
Hi Andy o/ I'm impressed with how easy you made this recipe. I've been making this for a while and just realized I could cut out quite a few steps. Please do a chicken saag short, it's my favorite! :D
I need to try this! I'm a korma freak, I usually cook my chicken in a pan with oil and dried curry leaves, but i'll have to try using the bbq for the char.
Andy most humble chef on TH-cam.
Andy, can you do a equipment vid? Breakdown of what tools you use?
What that metal square you use alot?
Is there nothing this legend cannot cook, I salute you sir!
Hi Andy! Can you make the Dutch frying pan snacks? Like kaassoufles, kroketten or frikandellen. Would be great!
Love the boomerang garlic trick !....great recipe from scratch, thanks for sharing
Chicken tikka masala is sooo much work for a "common" dish. Makes a lot more sense if you got the chicken tikka already, but I never make chicken tikka. That and the fact that there are so many restaurants with good chicken tikka masala near me.
you can also charcoal whole tomatos with chicken, and you can peel off its skin then you can add it in gravy.
I'm gonna have to make this one soon! Thank you, chef! Hope your weekend is a lovely one ❤
Mustard Oil has a very Strong smell and taste and while burning it the smell evaporates and ready to use
That looks bloody fantastic!!! I love a chicken tikka and this is a winner!!! Pretty simple to make too.
Just one ingredients missing that is roasted gram flour in the final mix, just a table spoon is enough to take out excess water
Tip smash up cardamom pods put in seed only , better for flavour , the husk don’t desolve
😅
Wow Andy. What a labour of love that recipe is, but looks delicious.
No dhania(roasted coriander seed)powder? Adds amazing flavour
I love the nerdy discomfort of Andy’s cookbook plug.
Well done mate hahaha.
Get this man a Vitamix sponsorship
I love to see to cooking indian cousin...lot's of love and respect for this 💚
Umm, I think you mean cuisine, its bad to cook your Indian cousin.
@@gregorythompson5826 ya
Hi Andy, I wish to purchase your cook book as your recipes have impressed my wife a bunch! However, I don't see shipping to Canada as a option. Wondering if you guys would consider adding Canada as a shipping option in the future =)
Mustard seed has a strong flavour so used to reduce the rawness by heating but considering the food it cooked esp barbecued the step can be skipped it will cook through. Next time you can try this method to keep a bowl with charcoal piece with a spoon ghee on it and shut the lid to the barbecue its indian way of smoking food delicious.
Awesome, British food at its best!
It's actually Indian recipe😅 including the chicken tikka massala itself tells that
@@Iamnoob-ik4nl Actually its not. Made in the UK and proud. Massala is an Indian word, congratulations lol. Somehow people don't seem to realise food is international, people migrate, the world is one, despite boarders. Im just proud we have such a great dish as our own.
Looks good! You should make Hungarian chicken paprikash, my mother used to make it with egg dumplings.
SALUTE TO THE CHEF FROM OTTAWA 💯👊🏾🍺
Andy mate, big fan of your content. Would love one day to see you cook the national dish of Malaysia, Nasi Lemak (not really sure if you've done this before). Cheers from KL!
Love how you try and make it so authentically Asian, well as Asian as Glasgow can get lol.
Hey Andy! Winston here from Johannesburg South Africa.... I love your channel and your easy style! One comment... Why don't you bruise the cardamon before adding?...
Love your crew and the humor without any sacrifice of professionalism. Keep cooking!
Glad to hear you use degrees C. Fed up with converting from American Fahrenheit
Andy, I know it’s not the chefs tool of choice, but an Air Fryer is perfect for charring the chicken!
Wowza that looks so good! I swear I can smell it through my phone 😂
I was *just* about to request this on your shorts. Thanks!
yes! i live in glasgow since 2015 and i found out about the tikka masala only a couple of months ago, wtf haha! i love it though, i had some 2 days ago, yum! gonna have to try and make it at some point soon..
You’re awesome chef…love your cooking 🔥🔥
The main difference between tikka and tikka masala is one is being cooked on skewers and other one is gravy based , except these everything is same . And also ,the spices used in tikka and tikka masala are basically same. So indirectly, one can say the main foundation for this dish was invented in India ❤️
The curry part that is used is usually the base curry in India... So English people just combined the both
@@klh94 yes sir....
True.
Isnt this butter chicken?
@@stanglova86 noo, Google butter chicken recipe, you'll get the difference
Hey Andy,
EU here, mustard oil isn't allowed here on health grounds, is there an alternative- I usually bang in some black mustard seeds into hot oil to crackle, before I start adding spices -
BTW great recipe for Ginger/Garlic Paste- so easy (add H²O), I'll skip the jar from now on!
Nice catch on the flying garlic 😂
Another deliciously scrumptious dish 😋👏🏼👏🏼🔥🔥😋
Great video as always!
If you happen to have extra ginger garlic paste left over, you didn't use enough 😜
Super job Andy as always.
You can also do a veggie version of this dish with bell pepper chunks and cubes of paneer instead of chicken 😋
Looks good chef!