Chicken Tikka Dhansak (Restaurant Style)

[@thedarklordliveson]

Just wanted to say I made this curry over the weekend, but held back with the Garam masala (already in the Dhal). It's one of the best Dhansak's I've tasted....😋 Thanks Misty!

[@MistyRicardo]

Glad you liked it. Wise decision on the Garam Masala.. it can be overpowering.

[@philr4665]

Dhansak was always my favourite dish at the local BIR. Never dreamt I'd be able to make it myself, but then you came along on KZbin: many thanks :-) The only other thing I add is a bit of coconut block. I don't even bother with meat. Just sauce and rice is perfect!

[@MistyRicardo]

Phil R Thanks, good result. Coconut cream sounds like a good idea.

[@chrisefc3579]

Just finished eating this and had to come and comment. This is incredible, thankyou so much for this recipe, I honestly don't think I've had a Dhansak before but this has become an instant hit. The flavours and the texture are perfect. Take care MR.

[@MistyRicardo]

Thanks very much. Glad you liked it.

[@RiaLake]

Made this again today with prawns, this time I used onions in the beginning as due to time constraints I couldn't make the paste. Also just used pineapple juice instead of chunks. Enjoyable as ever. Many thanks Misty.

[@MistyRicardo]

Try adding some pomegranate seeds on top afterwards as a garnish.

[@MistyRicardo]

Thanks, by the way.

[@annegriffiths209]

I made this curry today, however, the base was made tHe day before as it took a lot longer to prepare than I had estimated. I also made the Dhal from you recipe. The result? Fantastic! The most delicious of curries. It's taken me such a long time to find a recipe like this, so authentic. Thank you Misty. X

[@MistyRicardo]

+Anne Griffiths Thank you very much Anne. I'm really pleased you liked it. I hope you try the other recipes on my channel. Keep in touch.

[@jamesrobinson597]

Thanks for the video. Dhansak is by far make most favourite Indian takeaway dish. The one that you've made seems very authentic to the one I am used to. Going to try this on Friday. Thanks again!

[@MistyRicardo]

Hi, thanks. Please give it a go.

[@carolgarrett5257]

This looks sooo good. Cooking this tomorrow. Only one complaint.... stop banging that bloody spoon around 🤣 Nice work 👍🏼

[@jamesrobinson597]

I've made this curry three times now. It is the most authentic BIR Dhansak I've tried and with a couple of tweaks, I've managed to get it exactly how the wife and I like it. Thanks for video, I'll be working my way through your series. Thanks again, James.

[@MistyRicardo]

That's great. May I ask what tweaks you like making ?

[@jamesrobinson597]

Just little things, my wife doesn't really like spicy heat (unlike me!) so I only put in 1/4 tsb chilli and instead of adding pineapple chunks, I chop them down into also a purée. Other than that is it is also identical.

[@MistyRicardo]

Cheers James. You know your stuff obviously. Please let me know your future curries.

[@jamesrobinson597]

MistyRicardo Will do, thanks again!

[@soldierloz]

Wonderful video, thank you so much.

[@Jasper-ow2jl]

Second week of making your Currys, made this tonight did the dhal last night also made the mint dip and the onion salad and it was fantastic, ordered the cook book aswell.

[@MistyRicardo]

Thanks very much. Ill get it sent out to as soon as possible.

[@markwebb5844]

misty i just bought your excellent ebook. Looking at the recipe in it for this dhansak I see that the written version has the ground spices added prior to the tomato paste and initial quench base gravy. But in the video you add them after. Did you forget or is this actually the correct technique because if it is then this may be the ideal starter curry as beginners, like myself, may get the temp, timings etc wrong with ground spices into hot oil. Love you book, my missus is off to New York soon and then it’s curry every night.

[@MistyRicardo]

mark webb it won't make much difference. Stick with the book method. Spices in first and fry them, but quench with a small splash of base gravy to give them time to fry without sticking and burning.

[@emmarobinson5855]

Have you got a recipe for mild chicken curry as my son dont like spice i can't seem to find one. Love all your recipes

[@MistyRicardo]

You can simply reduce the amount of chilli powder to have it milder. 👍

[@rosiemarsden5690]

Hi looks delicious I'm cooking this tomorrow but can you tell me what mix powder is please? thanks :)

[@MistyRicardo]

Hi. Take a look here... kzbin.info/www/bejne/hJy0m2dvZ7WEq5Y

[@sohekimSohekim]

another great dish

[@paulinemoyo5209]

Made this tonight..lovely..but am I imagining a slight plastic taste ? Not sure if I put my base gravy into the plastic pots to freeze...when maybe base gravy wasn't cooled down enough ?.had the same tang when I cooked the chicken ceylon

[@MistyRicardo]

That's odd, I've not heard of that before. I use plastic tubs to store base gravy but never fill them when what's going into them is piping hot.

[@sarryuken8786]

No squeezed lemon?

[@MistyRicardo]

Lime or Lemon, yes.

[@paulshiels1]

Misty, love your recipes mate. Top drawer. Is the pineapple a standard, not sure I have had it in Dhansak before?

[@MistyRicardo]

Thanks. Pineapple in a dhansak is a regional thing. In the south of England it's rarely if at all used, whereas up north it's fairly standard. Not sure why, just the way it's evolved I suppose.

[@paulclay4293]

Nice job Richard. Quite delicately spiced, how did it taste?

[@MistyRicardo]

Thanks. It was very good I may adjust the recipe and remove the Garam Masala powder, because the GM spices in the pre-cooked Dhal (Pauly's recipe from www.bircurries.co.uk) were sufficient. How's your currying going ?

[@coryander4234]

Oh, and thanks for the link :)

[@David-hz5cl]

Hey. Love a dhansak - a minor problem is I detest pineapple (I threw up into a napkin on my first date with my wife when she ordered something with pineapple in at a Thai restaurant). What would you substitute the pineapple for? I really did throw up…

[@MistyRicardo]

That's unfortunate but it sounds like it worked out in the end. You could just leave the pineapple out or use another fruit like mango or pomegranate seeds. Even just a dollop of mango chutney.

[@garycliff7055]

Awesome video mate, proves my point you do not need a high output burner at home, probably the best home cooked curry technique I have seen, probably better than most bir T/A chefs I have seen, probably taken you 2.5 times the bir time to cook the curries but that's because of their higher output burners and they can add more base gravy at a time, pleased to say my technique is about as identical to yours as I could imagine, in my opinion a good curry cannot be rushed, in my honest opinion you would hold your own with some of the best bir restaurant chefs out there that I have had the privilege to see atb happy currying regards Gary (kimgary)/GJ on BIR curries.co.uk ps don't start me on the pineapple debate :-)

[@MistyRicardo]

+gary cliff Gary, that brought a smile to my face, thank you. Pineapple controversial and of course optional. Check out my other videos. Cheers. MRCK.

[@ChappieI3369]

Hi I've just found your channel I've done your base gravy I noticed your gravy is runny and can you do my favourite dish chicken balti cheers

[@MistyRicardo]

Paul Chapman Thanks Paul. Yes runny gravy is best. Balti on my long list of to-do videos but I recommend you take a look at my Chicken Karahi Video... kzbin.info/www/bejne/a2LOg6mXqNiEqLM

[@ChappieI3369]

Cheers for the advice how much water do I put in to water down I put in 2 1/2 ladles in a Chinese tub then freeze it thanks

[@MistyRicardo]

No worries. The consistency of the base gravy (when making a curry with it) should be like semi-skimmed milk. I freeze mine quite thick (saves on freezer space), then water it down just before cooking.

[@ChappieI3369]

Thanks again I love you videos I think our of all the video I watched, you cook your curries the best way I've done your dhansak and cooked it like you it was lovely just a couple more things your ginger garlic paste how you do that and do you buy your onion paste thanks

[@MistyRicardo]

Ginger Garlic paste... I USUALLY make my own by adding roughly choppy ginger, and peeled garlic (in proportion 60% garlic 40% ginger) to a bowl, adding a little oil, and blitz to a smooth paste using a hand blender. Then freeze in ice cube trays for future use. Be careful not to overdo the ginger... it can be very pungent. You may want to try using even less than 40%, depends on your taste. Onion Paste (aka Bunjarra) recipe is from an eBook by Mick Crawford.. google his name and 'BIR' and you should find how to get hold of it (vol 1). Vol 2 is equally as good, and both are reasonably priced.

[@andrewdavies1033]

How do you make chicken tikka?

[@MistyRicardo]

mistyricardo.com/chicken-tikka/

[@thedarklordliveson]

Hi Misty, I will be cooking this superb recipe again this weekend for a group of 4 people. Could you offer any guidance regards to quantities to use. Any suggestions greatly appreciated 🙏

[@MistyRicardo]

Lloyd Austin the ideal way is to cook each portion individually.

[@MistyRicardo]

Lloyd Austin having said that, you could try a double portion if you have a good high source of heat under the pan. Repeat x 2 to feed 4, and probably with lots of left overs. Your question deserves a more comprehensive reply than I can give right now. Get yourself to my Facebook page and ask me this and further questions there. Www.Facebook.Com/mistyricardoscurrykitchen

[@thedarklordliveson]

MistyRicardo, thank you 😊

[@coryander4234]

Another great video, Misty :)

[@horacemia-moskley1757]

+Cory Ander hahaha

[@chrispoole2438]

what is base gravy?

[@rosiemarsden5690]

Sorry don't worry I've read the comments with the link on how to make it - thanks

[@MistyRicardo]

Good luck and let me know how it goes.

[@rosiemarsden5690]

Made this tonight it's yummy...can you tell me which Dhal lentils you use please. Thanks :)

[@MistyRicardo]

Rosie Marsden I use the usual common red lentils mostly.

[@laurengreening6246]

Hi! Will you be doing a video on how to do the lentils? X

[@MistyRicardo]

Lauren Greening Already have done. Look for the Dhal video on my channel. Enjoy 😊

[@AnonymousAnonymous-pp5of]

Can I make it without base gravy. Is there an alternative way?

[@MistyRicardo]

I really recommend you use the base gravy.

[@sarryuken8786]

Anonymous Anonymous - Without base gravy, you won’t get that unique texture.

[@johell999]

What's your base gravy?

[@MistyRicardo]

Hi Jo. Here's my base gravy video recipe kzbin.info/www/bejne/mpLQk5aojNOBaJY. Read that video's description too.

[@andrewdavies1033]

And onion paste?

[@MistyRicardo]

kzbin.info/www/bejne/aYLLpmNvhqt8kM0

[@CwRedcloud]

You didn't the spoon.

[@kentrcbash4772]

In your book the method is different you fry cassia first

[@MistyRicardo]

Well spotted

[@kentrcbash4772]

@@MistyRicardo does it make a difference? Cassia is a lovely taste

[@MistyRicardo]

Kent RC Bash Its optional of course. Try it both ways and see which you prefer 🙏

[@anneswy3573]

What is mix powder? Thanks

[@MistyRicardo]

+Anne Swift-Clarke Hi Anne, it's a basic blend of powdered spices is used as the foundation of cooking Restaurant style curries (BIR). Take a look at my associated video... kzbin.info/www/bejne/hJy0m2dvZ7WEq5Y

[@anneswy3573]

+MistyRicardo thank you really appreciated the reply and video, made a chicken deans am today it's ok but I was missing a few spices and it looks quite orange. I will follow it properly next week see if it comes out better. I'm finding curry cooking quite hard lol! Thanks again 😊

[@anneswy3573]

+Anne Swift-Clarke auto correct Dhansak

[@MistyRicardo]

Good luck, and keep persevering

[@ali2739]

Nice n hot

[@l1amleeds]

Stopped watching when the pineapple went in

[@mitalinarurkar490]

my god I almost forgot wat I was watching....pls edit ur videos N keep them short

[@MistyRicardo]

That's a long one isn't it. Most of the others are 7-8 minutes or less.