How is your content so goddamn concise and yet still interesting and entertaining. I'm honestly still surprised every time I watch one of your videos how much you pack into such a short space without feeling rushed. Maybe that says more about other food creators on TH-cam, but still
thank you c :) if you'd like to try your hand at it, I made an outline of considerations that I believe to make a difference: th-cam.com/video/aBUy0z5HNlY/w-d-xo.html
@@internetshaquille Thanks for recommending this! Just watched the whole thing and found a lot of value in it. Really helped me put a finger on the value the rest of your videos deliver too.
I started doing the whole dark-meat-chicken-yogurt-marinade-broiler thing after Adam Ragusea's tandoori chicken video, and it's been a staple ever since. The results to effort ratio is off the charts. I've done it with Greek flavors as well, which turned out great. Salads, wraps, rice bowls...and the leftovers are definitely good for a few days.
@@omit9308 He doesn't really do that anymore (to my knowledge), I think it was just part of doing TH-cam for a while and learning not to respond to trolls
This was amazing!!! I made it last night and my family devoured it, no leftovers! I’ve been following you for years and this was the first recipe of yours that I’ve actually made (though I’ve told tons of people about your channel) and I loved it. My dad asked where I got the recipe and, upon hearing the source, said, “please give that Internet Shaquille high praise.”
If anyone does try this with chicken quarters, try scoring shallow cuts on it before marinating. Helps the marinade penetrate a bit more into the meat and adds a nice texture when cooked.
used to cook up yogurt flatbreads all the time when i was at uni. so easy and satisfying - yogurt is one of those ingredients i cant see anybody living without
Just made this for dinner and I'm in heaven. I never thought a dish like this could be possible at home, figuring a yummy gyro or chicken shawarma would just have to be a rare restaurant treat. So happy!
Huge hint for anyone making this at home. For the naan, I had to use a crap ton more flower than he was recommending. Don't be afraid to add it because you can always add tiny bits of yogurt to even things out.
At home for the naan, we put a tiny bit of water on the hot pan (no ghee) then place the dough on. The steam makes it stick. When you get bubbles on top, pick up the whole pan (we use one called a tawa) and set it/hold it upside down over the naked flame. This chars the bubbles and cooks the top making something closer to a actual tandoori naan.
@@adamninezero nah, the more you do the more burnt bits get on the pan but that's part of the taste of the naan. Iron skillets give the best flavour but can be impossible to get to 100% again, cheap pans will go okay and can be chucked, up to you
BTW, I've used that three ingredient naan as the basis for pizza crust a fair number of times. It works great! Comes out better than most frozen pizzas.
I’ve come back to this video multiple times cause this is a great, simple meal concept. My family loves it and I’m grateful for the inspiration. Awesome work as always!
this is truly one of the greatest channels on this platform, really makes me want to start cooking more often and also try lots of new things which is good for a young adult i think thank you very much, grandma Shaq
You have no idea how much this influenced my cooking! I love how easy and approachable you made this technique appear to me, and since this video came out I've made this chicken or a variation of it three times in the last month! It's a crowd-pleasing recipe that you can easily make for a lot of people, and the meat prep (my least favorite kitchen task) has been minimized and simplified so much! I like this with a classic tandoor masala, but a hariyali inspired marinade (cilantro, mint, garlic, ginger, cardamom, garam masala, lime juice, yogurt) that I did the other day turned out fabulous. Thank you for helping me unlock the secrets of the broiler! So many people are sleeping on the greatness that is Net Shaq, he's the only person on TH-cam whose recipes and techniques I will try without a second thought, because he gets to the point, quickly gets to the technique and general template of the recipe, and doesn't bother us with superfluously detailed ingredient lists. The "play around and make it your own" approach is something I wish more people would do!
nobody's gonna say this but i'm gonna say it. i'm saying it you son of a whatever this is one of the highest quality explanations you've given yet. like the way in which you discuss it doesn't even feel like instructions. you've somehow managed to inception-ize professional tips into a "idk this is what works for me" style relatable monologue that honestly even though i myself dont have enough kitchen space to cook anything real (lets not worry about my situation it's dumb), i still managed to be convinced that i will absolutely make this one day. thanks man
Part of that signature acidity is lactic acid! Its fun to cook with when you're avoiding dairy (for us lactose intolerant and plant based peeps) A little lactic acid added to a dish gives you the taste sensation of a sour cream, yogurt, or cheese!! As always im jelly about how good your videos are man!
i love a store spice-blend yogurt marinade cause it's delicious, but also cause if i forget it overnight or surrender to popeyes after a long work day, it won't turn into meat paste like with vinegar or juice
Based and yogurt-pilled. Honestly I use yogurt to marinade pretty much any kind of meat from any cuisine type. My mom didn’t believe me until I made lemon lime fajitas so good that even my grandma wanted the recipe.
i believe a lot of ghee is clarified butter that's made of cultured cream, but also the milk solids are browned a little bit in ghee making. this typically results in something more nutty + funky than typical clarified butter.
I've loved watching your videos get better and better at production. The editing and your camera presence have all developed well and I can only see this channel growing and growing.
Love this and love yogurt! Since this recipe is Indian themed, you could also use Dahi from any local Indian store! It’s like a slightly softer and slightly more acidic version of regular supermarket yogurt!
A note for all the other new cooks like me. Don't use frozen chicken out of the freezer for this. I like as it thaws the water really thins out the sauce. Excited for next time!
I love your videos Shaquille. In case you ever see this comment, I have a request: I'd love a video from about mocktails that are actually good!! I got sober this year - on good days I don't miss getting drunk, but I do miss the drama of a cocktail. In particular I really miss gin and tonic but I'm not sure how I'd get that christmas tree kick without the gin. I think there's a bitterness and complexity of flavor in a good cocktail that most "regular drinks" don't really get. Like, I love lemonade (shoutout to your oleo-saccharum video)... but most of my non-alcohol options bring a LOT of sweet flavor. I also do really love your videos about tea and other drinks. I'll have to try those out too.
Thank you so much for this. I often find myself with a gallon of Greek yogurt when I make tzatziki sauce because I can’t buy full fat Greek yogurt in smaller containers
I love how actually excited Internet Shaquille sounds talking about yoghurt here, I feel like my chef friend invited me over cause he found out something cool that he thinks I might wanna know about
2 videos in 3 days? You're spoiling us now :p I hate the overuse of the word "great" but thanks for these great videos. They've helped me so much (and also inspired me). So thanks :)
great vid as ever! I had always heard that ghee is not just clarified butter but browned clarified butter. do you think this distinction is absolute or more of a way to distinguish in a typical case. The ghee you used didnt look super dark so I wonder if that is browned?
This looks amazing. The channel MiddleEats has an amazing homemade shawarma recipe that hits a lot of these same notes and is straight up addictive. I always make a triple batch for leftovers, but inevitably eat the whole thing. Oops 😅
made this tonight (just the chicken) it was super easy and really tasty, thanks for the recipe. do the dough balls freeze alright? i didn't make the flatbread because i wasn't sure i'd eat that much of it in a couple days.
As a Pakistani this guy does NOT miss! The dough is a staple and we prepare the dough and let it ferment in the fridge. We use a flat pan called a Tawa and I also use it for my masa tortillas
Shaquille should start a series or make a course on how to cook easily as well in the new Depression of our generation. For example like this. All this stuff you can make with only yogurt and a couple other ingredients? Amazing! We are all poor now
@@JennyNobody yw, i leave the pine nuts (or walnuts if the budget is tight when i made the pesto) pretty chunky if i’m intending to make this because they get a nice roasted nut flavor that they don’t get if you really make the pesto smooth
Best TH-camr for anything food related in terms of consistent quality. Matter of fact, I'm struggling to think of contenders outside the food category as well.
Wow, interesting coincidence, this just popped up in my feed and it's pretty much exactly what I've been planning on cooking for dinner tonight. My yoghurt sauce is a raita and my naan is yeasted though. 😁 Looks nice.
I bought my spice walla mix and I've just marinated the chicken for dinner tomorrow night. I'm worried about the broiler but I'm hoping it turns out as good as yours looks. 🤞🤞
Update: It turned out good, very tasty. I was pretty worried about using the broiler because I've ruined dinner more than once using that thing but it turned out fine. My only thought was that I would have loved some sort of sauce to go with it. Something to sop up with my naan.
You got me interested in carbon steel but did not explain how to "season" them or upkeep them and I find it difficult to find instructions on this versus cast iron pans. Could you make a video about carbon steel upkeep and initial care?
How is your content so goddamn concise and yet still interesting and entertaining. I'm honestly still surprised every time I watch one of your videos how much you pack into such a short space without feeling rushed. Maybe that says more about other food creators on TH-cam, but still
thank you c :)
if you'd like to try your hand at it, I made an outline of considerations that I believe to make a difference: th-cam.com/video/aBUy0z5HNlY/w-d-xo.html
@@internetshaquille I can't even grasp how perfectly this matches what I was looking for right now... you are a pretty neat fella. Thank you.
@@internetshaquille Thanks for recommending this! Just watched the whole thing and found a lot of value in it. Really helped me put a finger on the value the rest of your videos deliver too.
Absolute banger as always, so refreshing to have a concise, well-scripted food video. Thanks Grandma Shaq!
Can't believe we're out here calling cooking videos bangers but I'm so here for it
I started doing the whole dark-meat-chicken-yogurt-marinade-broiler thing after Adam Ragusea's tandoori chicken video, and it's been a staple ever since. The results to effort ratio is off the charts. I've done it with Greek flavors as well, which turned out great. Salads, wraps, rice bowls...and the leftovers are definitely good for a few days.
we don't mention him on this channel
@@ragamuff1n I can think of a bunch of reasons to hate on Adam Ragusea. Doesn't mean he hasn't had a couple winners over the years.
Interesting, I learned broiled chicken from Chlebowski. Also, why do people dislike Ragusea?
@@omit9308 He doesn't really do that anymore (to my knowledge), I think it was just part of doing TH-cam for a while and learning not to respond to trolls
Dude. I don’t think I’ve ever clicked a cooking video this fast. Yogurt is the GOAT
It doesn't have to be goat, it can be made from cow or sheep's milk.
@@uncouple what about cat, dog and pig? 🤣
@@JennyNobody I have never tried it but it should work in principle.
And for some reason its always ignored in recipes for soured cream and creme fraiche instead
Pure goaty boy
This was amazing!!! I made it last night and my family devoured it, no leftovers! I’ve been following you for years and this was the first recipe of yours that I’ve actually made (though I’ve told tons of people about your channel) and I loved it. My dad asked where I got the recipe and, upon hearing the source, said, “please give that Internet Shaquille high praise.”
If anyone does try this with chicken quarters, try scoring shallow cuts on it before marinating. Helps the marinade penetrate a bit more into the meat and adds a nice texture when cooked.
Using mint in the yogurt sauce takes it to the next level.
used to cook up yogurt flatbreads all the time when i was at uni. so easy and satisfying - yogurt is one of those ingredients i cant see anybody living without
yeah one of the few things i always have in my fridge. a kilogram bucket of full fat greek yogurt. costs like 2€ here in germany.
Just made this for dinner and I'm in heaven. I never thought a dish like this could be possible at home, figuring a yummy gyro or chicken shawarma would just have to be a rare restaurant treat. So happy!
Also- i made it with plain nonfat Greek yogurt (instead of full fat) and chicken breasts cut and pounded flater (instead of thighs)
@@sarahskousen624 Great to know it's also yummy with chicken breast!
Huge hint for anyone making this at home. For the naan, I had to use a crap ton more flower than he was recommending. Don't be afraid to add it because you can always add tiny bits of yogurt to even things out.
Did you use greek yogurt? If regular yogurt was used, it has a lot more liquid in it in the form of whey that would then cause you to need more flour.
At home for the naan, we put a tiny bit of water on the hot pan (no ghee) then place the dough on. The steam makes it stick. When you get bubbles on top, pick up the whole pan (we use one called a tawa) and set it/hold it upside down over the naked flame. This chars the bubbles and cooks the top making something closer to a actual tandoori naan.
I do that too... But I warn people the pan can be hard to clean afterwards!
@@drdiscostu absolutely don't do this with an expensive pan 👌
@@drdiscostu Does the pan have to cleaned inbetween each Naan?
@@adamninezero nah, the more you do the more burnt bits get on the pan but that's part of the taste of the naan. Iron skillets give the best flavour but can be impossible to get to 100% again, cheap pans will go okay and can be chucked, up to you
BTW, I've used that three ingredient naan as the basis for pizza crust a fair number of times. It works great! Comes out better than most frozen pizzas.
I’ve come back to this video multiple times cause this is a great, simple meal concept. My family loves it and I’m grateful for the inspiration. Awesome work as always!
Grandma?! How come you're back from the dead and telling me how to make a delicious yogurt-based lunch?
this is truly one of the greatest channels on this platform, really makes me want to start cooking more often and also try lots of new things which is good for a young adult i think
thank you very much, grandma Shaq
Everything in this video has become a staple in my house and among my close family. Thank you very much
You have no idea how much this influenced my cooking! I love how easy and approachable you made this technique appear to me, and since this video came out I've made this chicken or a variation of it three times in the last month! It's a crowd-pleasing recipe that you can easily make for a lot of people, and the meat prep (my least favorite kitchen task) has been minimized and simplified so much!
I like this with a classic tandoor masala, but a hariyali inspired marinade (cilantro, mint, garlic, ginger, cardamom, garam masala, lime juice, yogurt) that I did the other day turned out fabulous.
Thank you for helping me unlock the secrets of the broiler!
So many people are sleeping on the greatness that is Net Shaq, he's the only person on TH-cam whose recipes and techniques I will try without a second thought, because he gets to the point, quickly gets to the technique and general template of the recipe, and doesn't bother us with superfluously detailed ingredient lists. The "play around and make it your own" approach is something I wish more people would do!
Bro discovered the wonders of indian cooking techniques
nobody's gonna say this but i'm gonna say it. i'm saying it you son of a whatever
this is one of the highest quality explanations you've given yet. like the way in which you discuss it doesn't even feel like instructions. you've somehow managed to inception-ize professional tips into a "idk this is what works for me" style relatable monologue that honestly even though i myself dont have enough kitchen space to cook anything real (lets not worry about my situation it's dumb), i still managed to be convinced that i will absolutely make this one day.
thanks man
Man, I love Shaquille he looks like a character straight out of the 80s yet he gives the greatest advice i've seen
Peep that taco stand at 4:24 - I wonder who made that! What is their company called? Do they sell aprons, sponge holders, and spoon rests?
Part of that signature acidity is lactic acid! Its fun to cook with when you're avoiding dairy (for us lactose intolerant and plant based peeps) A little lactic acid added to a dish gives you the taste sensation of a sour cream, yogurt, or cheese!! As always im jelly about how good your videos are man!
Wait so as a lactose intolerant person I'm ok to eat greek yogurt?
@@jamesoakley5742 no, he’s just saying that lactic acid is part of what gives yogurt its signature flavor
Shout out for the Katamari reference! Wondering if this would work with instant pot coconut yogurt or is dairy a must?
give it a shot and report back! I'll venmo you $25 to make up for the loss if it comes out yucky :)
Na naaaaaaa na na na na na na naaa na na na na na naaaaaaaaa
Ha ha, I don’t need a money back guarantee but thanks for the great content! Peace!
@@htpcdvd Please do report back if you try it! I'm wondering if it'd work with instant pot soy yogurt.
As long as the coconut yogurt is acidic enough activate the self rising flour, it should theoretically work
i love a store spice-blend yogurt marinade cause it's delicious, but also cause if i forget it overnight or surrender to popeyes after a long work day, it won't turn into meat paste like with vinegar or juice
Now I feel bad for not calling my Grandma 🤣
Doing this tonight, tomorrow, the next day, the day after it, and every day this spring. Love this Shaquille!!!!!😊
The other day I saw a video on how to make homemade yogurt and I think the universe is pushing me with this video. Great as always, Dadquille
Every second of this video was pure joy to watch.
This is a fantastic piece. As a lover of Indian and Middle Eastern-style food, I'm definitely going to use these tips. Thanks Shaq.
Based and yogurt-pilled. Honestly I use yogurt to marinade pretty much any kind of meat from any cuisine type.
My mom didn’t believe me until I made lemon lime fajitas so good that even my grandma wanted the recipe.
i believe a lot of ghee is clarified butter that's made of cultured cream, but also the milk solids are browned a little bit in ghee making. this typically results in something more nutty + funky than typical clarified butter.
I've loved watching your videos get better and better at production. The editing and your camera presence have all developed well and I can only see this channel growing and growing.
The broiler is probably my favorite setting on the oven. Ragusea converted me. 90% of my oven cooking is 225degF, 325degF, and the broiler.
hey you could use the yoghurt to whip up an easy raita.
yogurt, water to thin it as necessary, garam masala, cumin and salt to taste, and there.
I'd never made bread of any kind before this, and it turned out great. this is def getting added to the weekly rotation
Love this and love yogurt! Since this recipe is Indian themed, you could also use Dahi from any local Indian store! It’s like a slightly softer and slightly more acidic version of regular supermarket yogurt!
Man, never thought to make a ceramic taco holder. Now I know what I’m making next at pottery class!
Great Grandma bit at the end. I really felt it.
Instead of madness transpiring like I expected from the thumbnail, it's just sheer efficiency. It's beautiful.
Thanks!
Woohoo thanks Paul!
I love it, may I ask that you set chapters to begin where you put a recipe card?, saving time for me the viewer when I look back to create the dishes.
I come back to this video often, super useful!!
Incredible video. I've gotten very into Greek yogurt lately so this is perfect.
Sorry Gam-Gam ive just been really busy with school and work
I feel so blessed to have been around to watch grandma Shaq develop and grow as a creator.
Love every time NetShaq hits me with an easy marinade that sounds DELICIOUS
I pan fry my tandoori chicken on med/high until charred on each side, then put them under a 200C broiler for 15-20 min un covered :) my go-to !
Its nuts that this dropped right after i got into using yogurt in cooking. Always with the quickness, Shaq.
I wish this becomes a series. So thankful!
A note for all the other new cooks like me. Don't use frozen chicken out of the freezer for this. I like as it thaws the water really thins out the sauce. Excited for next time!
Just one small addition. Adding curd to your side salad can also work as raita.
amazing food! i know you want to give out precise amounts but its really funny watching you measuring yogurt with that cup thingy
I love your videos Shaquille. In case you ever see this comment, I have a request: I'd love a video from about mocktails that are actually good!! I got sober this year - on good days I don't miss getting drunk, but I do miss the drama of a cocktail. In particular I really miss gin and tonic but I'm not sure how I'd get that christmas tree kick without the gin. I think there's a bitterness and complexity of flavor in a good cocktail that most "regular drinks" don't really get.
Like, I love lemonade (shoutout to your oleo-saccharum video)... but most of my non-alcohol options bring a LOT of sweet flavor. I also do really love your videos about tea and other drinks. I'll have to try those out too.
th-cam.com/users/shortswuXuqi2wDy0 this is only half of what you need but it's something
My fav is a side dish ..yogurt, tomato, cucumber, onion, mint and masala…yum
This may be the best video ive seen. Thank you, grandma
Tandoori chicken also cooks really well on a charcoal grill. The smokey flavor really adds to the dish
Those little buff boys are totally GOOSED
Thank you so much for this. I often find myself with a gallon of Greek yogurt when I make tzatziki sauce because I can’t buy full fat Greek yogurt in smaller containers
You're one of the few people I'd stop lurking and leave a comment for!
I love how actually excited Internet Shaquille sounds talking about yoghurt here, I feel like my chef friend invited me over cause he found out something cool that he thinks I might wanna know about
When are you gonna make a cookbook? I’d buy it.
never. please buy my ceramics instead
Bonus tip: try substituting in go-gurt for extra flavor
4:42 GRANDMA STOP TRYING REACH FROM THE OTHER SIDE, I'M BUSY BEING LAZY.
thanks for the great tips, grandma
You know we all have big expectations for you on April 1st. No pressure. Would just be very disappointed if it isn't your best video of the year 🧐
2 videos in 3 days? You're spoiling us now :p
I hate the overuse of the word "great" but thanks for these great videos. They've helped me so much (and also inspired me).
So thanks :)
great vid as ever! I had always heard that ghee is not just clarified butter but browned clarified butter. do you think this distinction is absolute or more of a way to distinguish in a typical case. The ghee you used didnt look super dark so I wonder if that is browned?
imaculate vibes brings a smile to my face every time
This looks amazing. The channel MiddleEats has an amazing homemade shawarma recipe that hits a lot of these same notes and is straight up addictive. I always make a triple batch for leftovers, but inevitably eat the whole thing. Oops 😅
i love you grandma netshaq
made this tonight (just the chicken) it was super easy and really tasty, thanks for the recipe.
do the dough balls freeze alright? i didn't make the flatbread because i wasn't sure i'd eat that much of it in a couple days.
you're better off making each one and then freezing the completed flatbreads
I could never have said "Ground to order for maximum freshness" with a straight face. Well done lol
As a Pakistani this guy does NOT miss! The dough is a staple and we prepare the dough and let it ferment in the fridge. We use a flat pan called a Tawa and I also use it for my masa tortillas
making this for dinner this week!
One of the few cooking videos that I actually want to make rn
my man these are great recipes. thanks!
Shaquille should start a series or make a course on how to cook easily as well in the new Depression of our generation. For example like this. All this stuff you can make with only yogurt and a couple other ingredients? Amazing! We are all poor now
i do this chicken a lot with homemade pesto instead of the spices you used
Oh I like this idea. Thanks for sharing!!!
@@JennyNobody yw, i leave the pine nuts (or walnuts if the budget is tight when i made the pesto) pretty chunky if i’m intending to make this because they get a nice roasted nut flavor that they don’t get if you really make the pesto smooth
@@antpassalacqua oooooh I love the sound of that. I always buy a few extra pine nuts because I love their flavour :P
You sound like a good cook :)
we've always cooked tandoori chicken like this at home! (though when it's hot out we'll cook it on the barbeque) - great job!
yogurt is so yummers omggggggg yogurrrttt aaahhhhh
You should read about the leavnt yougurt sauce, see mansaf or shish barak. For example
Thanks Grandma, I promise I'll call soon
Best TH-camr for anything food related in terms of consistent quality. Matter of fact, I'm struggling to think of contenders outside the food category as well.
This dude just chose my dinner for me. Thanks bro
Is that the pepper cannon at 4:15? The same one Shaq made fun of and called a waste of money in that yt short?
cool video, the minimal effort required might actually get me to finally start kneading dough again
Wow, interesting coincidence, this just popped up in my feed and it's pretty much exactly what I've been planning on cooking for dinner tonight. My yoghurt sauce is a raita and my naan is yeasted though. 😁 Looks nice.
you can also use the yogurt for raita!!! instead of the yogurt dressing u put on the chicken- salad and topping in one!
So smart. Love your videos.
I bought my spice walla mix and I've just marinated the chicken for dinner tomorrow night. I'm worried about the broiler but I'm hoping it turns out as good as yours looks. 🤞🤞
Update: It turned out good, very tasty. I was pretty worried about using the broiler because I've ruined dinner more than once using that thing but it turned out fine. My only thought was that I would have loved some sort of sauce to go with it. Something to sop up with my naan.
this is amazing.
nice change of pace seeing a bowl with a lid instead of more plastic wrap... everyone still using plastic wrap for everything -_-
Ive been eatting rice and yogurt with sumac as a full meal my entire life. Consider me a fan.
You got me interested in carbon steel but did not explain how to "season" them or upkeep them and I find it difficult to find instructions on this versus cast iron pans. Could you make a video about carbon steel upkeep and initial care?
Just care for them in the same way as cast iron
I ordered that tandoori masala. Never really had indian food but this looked so good I gotta try. Going to attempt that bread too.
This man is a genius. I think even I could do this.
That naan bread is genius. Thanks, grandma.
Is this a record for shortest time between videos?
nobody watched the last one so it doesn't count
He’s right
I literally just made yogurt for the first time this weekend, now I'm gonna fall down this 'gurt flavored rabbit hole so much deeper
I look forward to trying this myself! Cheers gma Shaq
I made a Kroger order the moment this video ended. Using cilantro in a yogurt sauce sounds so fire
Love your videos! Can you use greek yoghurt alternatives for this (like alpro?)