I don't normally comment on videos, but I just wanted to let you know that your site/videos have absolutely changed the way I cook Indian food. I've shared your stuff with most of my family and friends as well and they all agree. Please don't ever stop doing what you're doing.
YES!! I was secretly hoping you'd make this one. hallelujah! funny story i was storing your recipes on a cooking app just to be able to go back to it when i need. i added the picture to it but it got published by mistake. overnight it got likes and then was removed because of copyright infringment hahahah. i had no idea they were shared publicly. anyways all gone now. I love your style, the quality of the vids and the non-BS approach. you're one of the non-indian person that does this porperly. thanks, I mean it
For shure tomorrow on the Evening List! Thank you for the inspiration. I‘am a top fan of yours TH-cam post’s and website. Always clear, short, professional and full authentic Indian Cooking! Greats from Germany, Hamburg, - Martin
I have a pretty powerful blender so I leave it all in. That's the flavour profile I'm going for. If you don't think your blender can take it maybe take them out...
Love your recipes, why would you mush a tin of tomato when you could just use pasatta in the first place? Maybe by the same brand of tin tomato, it’s not like you’re mushing fresh tomato.?
Thanks! I find the flavour of particular brands of tinned tomatoes to be better than the passata I get here. A worthwhile extra step for me but like I said - if you want to use passata, go for it!
I find there is a dramatic difference between real chicken stock or even the stuff sold in tetrapacks (some brands are better than others) and bouillon cubes. Bouillon cubes taste like bouillon cubes. To my palate they do not taste anything like chicken. I’d suggest using water over cubes if you can’t get your hands on stock.
I don't normally comment on videos, but I just wanted to let you know that your site/videos have absolutely changed the way I cook Indian food. I've shared your stuff with most of my family and friends as well and they all agree. Please don't ever stop doing what you're doing.
Thank you😀. Appreciate your taking the time to comment here!
New subscriber the recipes look fantastic!
Made this 3 times now - tastes exactly like I’ve had whilst on my many business trips to India
It’s the real deal😀
YES!! I was secretly hoping you'd make this one. hallelujah!
funny story i was storing your recipes on a cooking app just to be able to go back to it when i need. i added the picture to it but it got published by mistake. overnight it got likes and then was removed because of copyright infringment hahahah. i had no idea they were shared publicly.
anyways all gone now. I love your style, the quality of the vids and the non-BS approach.
you're one of the non-indian person that does this porperly.
thanks, I mean it
Delighted to hear that. And I'll let you in on a secret. I'm half Bengali. Been eating Indian food since I was around 2 years old😊
@@glebekitchen explains a lot, maybe. keep making these recipes, it is truly great content
Thank you for that! The fact I've been obsessed with cooking and food my whole life probably also has something to do with it.
For shure tomorrow on the Evening List! Thank you for the inspiration. I‘am a top fan of yours TH-cam post’s and website. Always clear, short, professional and full authentic Indian Cooking! Greats from Germany, Hamburg, - Martin
Thank you. That's awesome to hear. Hope you enjoy the butter chicken. Happy cooking from Ottawa, Canada!
Perfect !! Amazing preparations and so nice presentation. Great cooking !!👍
Thanks!
Made this today for the first time and it was amazing! Will definitely be making again
Great to hear that!
My head hurts!!!!!!!!!! No onions 😂😂😂👍👍👍👍👍 wonderfully presented as usual . Thank you
Haha. Believe it! And delighted you enjoyed it.
Again Awesome
🙂
Your videos are Excellent.
Thank you very much😊😊😊
Hi again Chef. Do you remove the tej patta, black cardamom and cinnamon stick before transferring the gravy to the blender?
I have a pretty powerful blender so I leave it all in. That's the flavour profile I'm going for. If you don't think your blender can take it maybe take them out...
Would you add some more spices to bloom? For example som curry powder or more cumin?
I like it the way it is.There's no shortage of flavour between the makhani gravy and the spicing in the dish.
@@glebekitchen I finally made it! IT WAS AMAZING!! Thank you for everything you do, and all the stuff you've taught me. -All the way from norway
For the tomatoes , could I just blend the tin of tomatoes instead?
Yes. It won't be quite as clean because of the seeds and stems but it is doable. Passata is also a possibility.
Love your recipes, why would you mush a tin of tomato when you could just use pasatta in the first place? Maybe by the same brand of tin tomato, it’s not like you’re mushing fresh tomato.?
Thanks! I find the flavour of particular brands of tinned tomatoes to be better than the passata I get here. A worthwhile extra step for me but like I said - if you want to use passata, go for it!
Crazy question, if not using the type of chicken stock that you mention not to use, which chicken stock should I buy or be looking for?
whats wrong with bullion cubes and water??
I find there is a dramatic difference between real chicken stock or even the stuff sold in tetrapacks (some brands are better than others) and bouillon cubes. Bouillon cubes taste like bouillon cubes. To my palate they do not taste anything like chicken. I’d suggest using water over cubes if you can’t get your hands on stock.
@@glebekitchen Thanks!
I did this last night. Absolutely 💯 banging
Awesome!