I’m a 36 your old bloke, who has never had an interest in cooking, as I never enjoyed the process…until recently. I served in the army where three meals was always supplied, and then when at home the wife or family would always cook. It seems now I’m ready to give it ago! I made gambas pil pil a few months ago and it went down awesome with friends and family. As a massive curry lover, I needed a guide and also inspiration, thank you for this! I’m just about to create a shopping list, the reddness is exactly how it should be presented too
Done perfectly. I have worked in takeaways (in UK) for 3 years, this is exactly how they make it. Only difference is they cook 20-30KG of chicken breakfast inside pizza oven. Bravo
What a pleasant change to not have background music. Well done. I've subscribed! That's me watching TH-cam with headphones so as not to annoy the old man!!
Can’t wait to try. I’ve spent so much money on different recipes they never come out tasting sweet like the Indian takeaways. Every time I buy a jar of tikka masala or try a recipe it’s spicy and tastes like other curry’s never can get that sweet taste
Amazing, please keep em coming. From my first curry experience in the 90s, honestly, if we didn't have the internet we'd never have a clue how to get even close. Biggest mistake to make is assuming it's spices or curry powder, as we know, it's garlic, ginger, oil, onion and good tomato/paste, and plenty other odd ball non spice stuff.
A quick tip with the salting. If you are gonna marinate then salt it first. The marinate will replace the moisture lost by the salt binding to it alot more than if you didn't salt it.
That looked so easy. It’s costs me and hubby round about £30 for chicken tikka masala each and naans from our local Indian takeaway, I’d rather make loads of this up and freeze the masala sauce , be so easy making that chicken each time we get some out of the freezer , it looks amazing adam
I was working as a bartender for awhile and lost my interest in cooking over the past year or so more in favour of craft cocktails, etc., but I've completely binged on your channel the past few days mate. Trying to get back into it this year and improve my skills and try eat more at home (whether healthy or not lol). Gonna give this recipe a go tonight, I've always wanted to show my friends abroad 'traditional' British Indian takeaway food lol.
I’m in NZ now, so perhaps I’ll have to checkup on that. But yup, I’d say most of the time this is the colour of a chicken tikka masala. My friends and I are often surprised when it ISNT red
Here in the US, I've only seen the neon red curry at a couple of places. However, when I was making this recipe, I realized that almost every place I've been adds red food coloring to the chicken marinade. The color of the chicken after baking is unmistakable, and adding the red chicken to the sauce makes the end result exactly like what's served in most restaurants I've been to.
wowzers, luving how you put that together, it does look just like what i love about uk indian rrestraunt cooking for sure and i will be trying this, really inspiring. Loving the glebe kitchen influence too, great knowledge over there also.
This is amazing, thank you so much, i always struggled with making my indian dishes taste like takeaway, the onion and coriander base is just so good, the moment i tried it, i was like THATS IT, thank you!!
Hi mate ty for your vid my question is bud my local Indian has said to me they add almond powder to get that sweet taste or something like that is that right
This was so much work. I got about half way and wanted to give up. But the end result is amazing. Now I have a ton of base gravy for the next few batches to make it easier
@@adamcantcookCan you do a lamb Rogan Josh next? And maybe sausage rolls. I've got a great morning roll recipe if you'd like it. I've moved to the USA and their food sucks so I've taken to cooking British foods
After years of trying to recreate the lovely red colour thru spices. So grateful to discover how to make it resemble a takeaway. Made this for my friends today. They were amazed and did not believe I made it. Thank you very much
Well this looks just perfect. Went through your vid list and must say would love to see a lot more vids from you please. And yes will give this one a go.❤😊
(It was hellacious to see a chef taking out salt from a zip bag 😂) Very good attempt I would say, the only thing I could mention was if you use tandoori powder and Kashmiri chilli powder a little bit to marinate chicken you would not need food colour this much. Try adding less water in each step so it will take less to evaporate at the end. 😋
Don't use food colouring I use a tin of plum tomatoes squished gives the colour and nutrition benefits the right spices really makes the dish glow. Done right this is truly a great dish.
Nice video 👍 I use chicken thighs, which have much more flavour, and are more forgiving when (possibly over cooking), and they rarely need brining either, although you certainly can.
Good job 👍i would of definitely caramelised the base onions rather than boiling in water you'll notice the difference in taste for sure. I Also infuse oil with hard spices to add more depth of flavour.
You could have used TRS brand the best red food colouring powder, i don't rate them liquid food colourings, but thats me as you were , I'm enjoying your tutorial it has me hooked i have subscribed & liked, have you ever come across a Bangladeshi dish called Chicken Shahi Korma or Masala it similar to an ordinary Korma just a little more spicier with added finger chillies red or green or if your brave Scotch Bonnet Chillies and or a tsp of Naga Pickle.
It’s supposed to be about mild to medium. It should have a little kick to it but not exactly spicy. Korma I’d say is extra mild whereas a madras I would say is hot (1 more stage above medium) if you want ridiculously hot then make a vindaloo :)
It should be fairly thick normally. You can reduce the curry base more, or you can add a cornflour slurry (that's cornflour mixed with a little water) to it to thicken it.
Hmmm chicken looks delicious but the sauce isn’t the right colour IMO. And… no yoghurt in the marinade?? I always add a bit of sugar to my marinade and grill it or even pan fry it. You will get plenty of charred bit’s that way which are just flavour bombs :D
I'm sure some takeaways do, but I doubt that's common practice. I don't think cabbage is all that common in South Asia. But I could certainly be wrong.
Great video. Really well explained. But you just do not need the red food colouring at all. If it's orange, so what? Still tastes the same and doesn't have that sh*t in it.
@@adamcantcook butter, coconut oil. Ghee I’m not sure it depends on the recipe but it is never ever acceptable. Vegetable oil is a chemical and it destroys gut health, if they didn’t deodorise it then you couldn’t consume it. Once you cut hydrogenated oils out of your life you taste it in loads of stuff you didn’t think it was there. Check out the manufacturing process and work out which healthy oil you should replace it with
@@jl4945 be that as it may, I made it pretty clear at the start of the video that this isn’t a diet recipe. It’s not healthy, that’s extremely clear. They probably shouldn’t use vegetable (or canola or whatever you want to call it) oil, yes, but they almost certainly do.
@@adamcantcook there’s high calories which is no problem but veg oil is poison. Have a look at how it’s made mate. I’m not knocking your recipe i will make it tomorrow and swap the oil. I can make a good curry. Veg oil should be illegal lol
@@jl4945 I appreciate that. I totally hear what you’re saying. I say go for it, swap the oil for something better. My only point is that this recipe is replicating proper takeaway curries. Good luck with the curry, man!
In my humble opinion, there are better versions of this dish online. Not enough colour on the chicken coming out of the oven and the chicken needs to be properly marinated using a lot more spices and should always be left overnight.
This is, in fact, how they make Chicken Tikka Masala in restaurants. Do you really think that they do low and slow for 2 hours like most recipes will have you do?
Sorry but no. Thumbs down due to salting but not marinating your chicken in yoghurt and spices, using generic supermarket 'curry powder', generally too much salt, and the final straw, food colouring. Yuk. You can use a lot more kashmiri chilli powder - It won't be as artificial and lurid looking, but it will be red, and not too hot.
@@Hammertime054 Where exactly did I say using base gravy was wrong? I commented about the method used. I've been cooking curries for over 40 years, both traditional and BIR style, make my own gravy and I always have some in my freezer. I have never found it necessary to boil the gravy to death and for goodness sake why use ghastly artificial colouring in a perfectly good recipe?
I’m a 36 your old bloke, who has never had an interest in cooking, as I never enjoyed the process…until recently. I served in the army where three meals was always supplied, and then when at home the wife or family would always cook. It seems now I’m ready to give it ago! I made gambas pil pil a few months ago and it went down awesome with friends and family. As a massive curry lover, I needed a guide and also inspiration, thank you for this! I’m just about to create a shopping list, the reddness is exactly how it should be presented too
Great to hear you’re getting into this world. Let me know how you get on with this!
Done perfectly. I have worked in takeaways (in UK) for 3 years, this is exactly how they make it.
Only difference is they cook 20-30KG of chicken breakfast inside pizza oven. Bravo
Thanks, feedback is appreciated! Pizza oven chicken breakfast also sounds great.
Pizza shop also precook chicken breast in pizza oven except Parmo
@@adamcantcook 😂😂 autocorrect, I meant to say Chiken Breast not chicken breakfast 😂😂
What a pleasant change to not have background music. Well done. I've subscribed! That's me watching TH-cam with headphones so as not to annoy the old man!!
Can’t wait to try. I’ve spent so much money on different recipes they never come out tasting sweet like the Indian takeaways. Every time I buy a jar of tikka masala or try a recipe it’s spicy and tastes like other curry’s never can get that sweet taste
Good luck my man!
Amazing, please keep em coming. From my first curry experience in the 90s, honestly, if we didn't have the internet we'd never have a clue how to get even close. Biggest mistake to make is assuming it's spices or curry powder, as we know, it's garlic, ginger, oil, onion and good tomato/paste, and plenty other odd ball non spice stuff.
A quick tip with the salting. If you are gonna marinate then salt it first. The marinate will replace the moisture lost by the salt binding to it alot more than if you didn't salt it.
That looked so easy. It’s costs me and hubby round about £30 for chicken tikka masala each and naans from our local Indian takeaway, I’d rather make loads of this up and freeze the masala sauce , be so easy making that chicken each time we get some out of the freezer , it looks amazing adam
Yeah, exactly. It's a bit of work upfront, but it's easy work. And you can reap the rewards for weeks. I'm glad you enjoyed the video 🙂
Just done this. Tasted amazing.
Well that looks great, good shout about the coconut flour and water mix cant wait to try
Keep us posted!
Made this over the weekend! It’s literally spot on! Tastes just like my local Indian restaurant. Ended up making naan using my Ooni. Well done!
That's great to hear!
I was working as a bartender for awhile and lost my interest in cooking over the past year or so more in favour of craft cocktails, etc., but I've completely binged on your channel the past few days mate. Trying to get back into it this year and improve my skills and try eat more at home (whether healthy or not lol). Gonna give this recipe a go tonight, I've always wanted to show my friends abroad 'traditional' British Indian takeaway food lol.
I'm glad to hear it! Good luck
This recepie is awesome thanks
You're very welcome!
Does curry really look like that in the UK? Here in NZ I've never seen such neon red curry.
I’m in NZ now, so perhaps I’ll have to checkup on that. But yup, I’d say most of the time this is the colour of a chicken tikka masala. My friends and I are often surprised when it ISNT red
Here in the US, I've only seen the neon red curry at a couple of places. However, when I was making this recipe, I realized that almost every place I've been adds red food coloring to the chicken marinade. The color of the chicken after baking is unmistakable, and adding the red chicken to the sauce makes the end result exactly like what's served in most restaurants I've been to.
The powdered red food colouring used in UK takeaways etc that you can purchase from asian supermarkets is carcegenic so I would avoid
I love it red, my local here in Manchester did it red and it was always the best
Tastes fantastic, underrated video for sure
wowzers, luving how you put that together, it does look just like what i love about uk indian rrestraunt cooking for sure and i will be trying this, really inspiring. Loving the glebe kitchen influence too, great knowledge over there also.
This is amazing, thank you so much, i always struggled with making my indian dishes taste like takeaway, the onion and coriander base is just so good, the moment i tried it, i was like THATS IT, thank you!!
My pleasure 😊
Looks fab 😋
Let me know how yours turns out.
So total prep/cooking time 3hrs?
Hi mate ty for your vid my question is bud my local Indian has said to me they add almond powder to get that sweet taste or something like that is that right
This was so much work. I got about half way and wanted to give up. But the end result is amazing.
Now I have a ton of base gravy for the next few batches to make it easier
Thanks for persisting!
@@adamcantcookCan you do a lamb Rogan Josh next? And maybe sausage rolls. I've got a great morning roll recipe if you'd like it.
I've moved to the USA and their food sucks so I've taken to cooking British foods
After years of trying to recreate the lovely red colour thru spices. So grateful to discover how to make it resemble a takeaway. Made this for my friends today. They were amazed and did not believe I made it. Thank you very much
That’s music to my ears. You’re very welcome!
That look lush. Just like Newcastle
Toon toon.
You took some short cuts and some long cuts but the end product looks amazing.
PS: today the chef who invented chicken tika masala passed away, rip!
Good job mate, ignore the 🔔 ends. Try powdered food colouring and some almond powder also and it’s there !
It would seem adam can cook, well done pal.
Well this looks just perfect. Went through your vid list and must say would love to see a lot more vids from you please. And yes will give this one a go.❤😊
Thanks Pheobe - that’s very kind. Perhaps there’ll be coming soon 😀
Mmm that looks lush
Usy making the base gravy. Once done approx how much should there be?
I can't say exactly, but you'll have a lot.
@@adamcantcook ended up with about 1ltr
So tasty and tempting 😋 Watching your video really makes me hungry.
You’d best cook one of the recipes, then!
My local Indian restaurants Tikka looks just like this 👍🏻 can’t beat an Indian dish 👍🏻😃
You really can’t!
(It was hellacious to see a chef taking out salt from a zip bag 😂)
Very good attempt I would say, the only thing I could mention was if you use tandoori powder and Kashmiri chilli powder a little bit to marinate chicken you would not need food colour this much. Try adding less water in each step so it will take less to evaporate at the end. 😋
That looks great
Don't use food colouring I use a tin of plum tomatoes squished gives the colour and nutrition benefits the right spices really makes the dish glow. Done right this is truly a great dish.
Nice idea, but that would create a very different dish. Not a bad dish, of course, but nor would it be THIS dish.
Nice video 👍 I use chicken thighs, which have much more flavour, and are more forgiving when (possibly over cooking), and they rarely need brining either, although you certainly can.
That sounds delicious!
Good job 👍i would of definitely caramelised the base onions rather than boiling in water you'll notice the difference in taste for sure. I Also infuse oil with hard spices to add more depth of flavour.
What's the difference between sauté and sweating onions, which one has lid open or closed and what's the flame setting, low medium or high?
Looks good. Have you tried adding some coconut cream block to your base stock? Lifts it o a whole new dimension!
That's a great idea.
You could have used TRS brand the best red food colouring powder, i don't rate them liquid food colourings, but thats me as you were , I'm enjoying your tutorial it has me hooked i have subscribed & liked, have you ever come across a Bangladeshi dish called Chicken Shahi Korma or Masala it similar to an ordinary Korma just a little more spicier with added finger chillies red or green or if your brave Scotch Bonnet Chillies and or a tsp of Naga Pickle.
Any chance you can do a chicken masala desi style?
I'll have a look into it!
🤣
Why so. Wry red.. May egg yellow with the red liq? Just sayings
Very
May be oops
Yes.
It's psychological people think red curries taste better which obviously they don't.
@@andrewhayes7055 except for this recipe, of course.
How can I make this for 3 people?
Save the leftovers 😉
Add more chicken🤦
Can anybody tell me if this is hot or mild please.
It’s supposed to be about mild to medium. It should have a little kick to it but not exactly spicy. Korma I’d say is extra mild whereas a madras I would say is hot (1 more stage above medium) if you want ridiculously hot then make a vindaloo :)
@@frankiewinters1255 Thank you for your reply. the last recipe i followed for this could of striped paint. it had the intensity of a blow torch. lol.
…amazing… 🤤
Absolutely brilliant recipe ❤
Vegetable oil rather than ghee?
Sure, you could use ghee too. It will be more expensive, though
Great video but this curry does need ground almound
A BIR tikka masala ‘does’ contain almond powder, generally 30% almond to 70% coconut flour
Almond or coconut? What does it to do the dish?
Give it a try and let us know how it goes
Whats a good way of thicken it?
It should be fairly thick normally. You can reduce the curry base more, or you can add a cornflour slurry (that's cornflour mixed with a little water) to it to thicken it.
Sauce looks a bit runny to me,I’d probably cook it a little longer to thicken it up.
Seems fair
no char on the chicken? Why wouldn’t you just fry it off separate then added only extra 1 pan to clean?
Great question, chef!
Hmmm chicken looks delicious but the sauce isn’t the right colour IMO. And… no yoghurt in the marinade?? I always add a bit of sugar to my marinade and grill it or even pan fry it. You will get plenty of charred bit’s that way which are just flavour bombs :D
You missed white cabbage in the stock! I know this for a fact they use this!
I'm sure some takeaways do, but I doubt that's common practice. I don't think cabbage is all that common in South Asia. But I could certainly be wrong.
Is that the world’s smallest stove?
Unhealthy as sin....at least you'd die with a smile on your face! Will be giving this a try. Thanks.
👍
Great video. Really well explained. But you just do not need the red food colouring at all. If it's orange, so what? Still tastes the same and doesn't have that sh*t in it.
I don't disagree! But many people want the "takeaway" red style, and that's what this video is delivering.
Needed to add more sugar. Good recipe though thanks for posting.
It looks very watery more like a soup lol
You can always cook it longer to get a more desirable consistency 🙂
Toto was complicit. And it was a travesty. But knowing it and proving it is where the bad actors draw their power.
Yes.
Takes my Indian 45 minutes to make
Send them this video
Put a Tea Towel under your Chopping Board!
But I like chasing it round the kitchen.
@@adamcantcook 🤣🤣🤣
Thats not tikka masala thats chicken bloodbath masala m a chef too but thats not what u think it is
Chicken bloodbath recipe that actually tastes like takeaway
Vegetable oil is wrong
And what should it be?
@@adamcantcook butter, coconut oil. Ghee I’m not sure it depends on the recipe but it is never ever acceptable. Vegetable oil is a chemical and it destroys gut health, if they didn’t deodorise it then you couldn’t consume it. Once you cut hydrogenated oils out of your life you taste it in loads of stuff you didn’t think it was there. Check out the manufacturing process and work out which healthy oil you should replace it with
@@jl4945 be that as it may, I made it pretty clear at the start of the video that this isn’t a diet recipe. It’s not healthy, that’s extremely clear. They probably shouldn’t use vegetable (or canola or whatever you want to call it) oil, yes, but they almost certainly do.
@@adamcantcook there’s high calories which is no problem but veg oil is poison. Have a look at how it’s made mate. I’m not knocking your recipe i will make it tomorrow and swap the oil. I can make a good curry. Veg oil should be illegal lol
@@jl4945 I appreciate that. I totally hear what you’re saying. I say go for it, swap the oil for something better. My only point is that this recipe is replicating proper takeaway curries. Good luck with the curry, man!
In my humble opinion, there are better versions of this dish online. Not enough colour on the chicken coming out of the oven and the chicken needs to be properly marinated using a lot more spices and should always be left overnight.
Well, you'd best use those recipes instead.
Far from tikka masala. Nope.
I'm glad someone finally organised the Tikka Masala Commission. Let's get to the bottom of this controversy.
Rofl. This is nothing like restaurant style.chick Tikka Masala.
Give it a try and you might be surprised 😉
This is, in fact, how they make Chicken Tikka Masala in restaurants. Do you really think that they do low and slow for 2 hours like most recipes will have you do?
It is especially northern Indian takeaways
We used to have one that made it like this, sooo delicious!!
Read the title numb nuts, takeaway not restaurant
Sorry but no. Thumbs down due to salting but not marinating your chicken in yoghurt and spices, using generic supermarket 'curry powder', generally too much salt, and the final straw, food colouring. Yuk.
You can use a lot more kashmiri chilli powder - It won't be as artificial and lurid looking, but it will be red, and not too hot.
Marinating is over-rated
@@adamcantcook LOL 😆
@@adamcantcook No it's not.. it makes the meat taste better and makes it nice and soft
@@onenessseeker5683 Yes, but you can achieve this with a simple dry-brine too.
@@adamcantcook The yoghurt makes it tastes the best.. most juicy. trust me.
Base gravy recipes all call for extensive cooking, so wrong, destroys all the vitamins. Artificial colouring? Ghastly and ruined the entire recipe.
Hey! Glad you enjoyed the content.
Most Indian restaurants use base gravy, so are they all wrong ?
@@Hammertime054 Where exactly did I say using base gravy was wrong? I commented about the method used. I've been cooking curries for over 40 years, both traditional and BIR style, make my own gravy and I always have some in my freezer. I have never found it necessary to boil the gravy to death and for goodness sake why use ghastly artificial colouring in a perfectly good recipe?
Are you sure you added enough red food colouring?? It doesn't look red enough to me. I'd add another bottle if I was you.
No, you’re right! I’d add 2 if I had them.
lol