Chicken Tikka Masala - the ONLY easy way to make it at home

The easiest way to make a quality chicken tikka masala at home. Thanks to Kove Audio for sponsoring this video! Get the Commuter speaker for 65% off right now: koveaudio.com/a... Use my code: ARKOVE65
This method relies on having leftover homemade tandoori chicken from this recipe (and serves at least four people): • Tandoori Chicken - Gri...
2 cups basmati rice
1 large onion
2 tablespoons garam masala (or the leftover masala from the above tandoori chicken recipe)
2-3 tablespoons tomato paste
1 tablespoon Kashmiri chili powder (for moderate heat, adjust to your taste)
2-3 tablespoons ginger-garlic paste (bottled or freshly peeled and grated)
1 28-ounce can crushed tomatoes
2-3 pounds (raw weight) cooked tandoori chicken (half the above recipe)
1/2-1 cup heavy cream
1-2 tablespoons sugar
salt
water
oil or ghee
cilantro for garnish
Rinse the rice until the water is starting to go clear. Drain and dump into a pot with 3.5 cups water and a teaspoon of salt. Stir to dissolve the salt evenly, then cover and let soak while you do the next steps.
Tear and/or cut the leftover tandoori chicken into boneless, bite-size pieces. Peel and chop the onion. Preheat a large pan for the chicken on high, and also turn the heat under the covered rice on high (until it boils, then reduce to low and cook until all the water its absorbed, about 15 minutes, then turn the heat off and let it sit until you want it).
Put some oil or ghee into the large pan, then cook the onions until they're starting to brown, stirring constantly. Reduce the heat to medium, then stir in the masala, the chili powder, the tomato paste and the ginger-garlic paste and fry until you're scared it's going to burn. Dump in the tomatoes and deglaze. Reduce the sauce until it gets thick and starts to caramelize, stirring constantly.
Stir in the cream, then stir in enough water to give you a smooth, silky texture - maybe 2 cups. Stir in the sugar, then season with salt to taste. If you want to, strain the sauce and discard the solids. Stir in the chicken, let it heat for a sec, then put it on a plate with some rice, and garnish with cilantro leaves.

[@aragusea]

Q: Do you realize we don't cook it this way in India? A: I said pretty clearly at the top of the video that I'm making the British/American version of the dish. Also, given that a plausible historical origin for the dish is in Glasgow, I would say this version is as traditional as any. Q: Don't you know that the water-to-rice ratio depends on the amount of rice being cooked? A: Sure do, but 2:1 (or maybe a little less water) is a perfectly good rule of thumb for the quantities of rice that most people are making at home, i.e. 1-2 cups at a time. Q: Why did you make rice with it instead of naan? A: Because rice is way easier to cook at home. I love naan, and I think you can make great naan if you have a pizza stone, so I'll definitely be doing that in a future video, but not today.

[@44SDLS]

Naan is another show?

[@zaaraahmed4087]

*Where is the Naan?*

[@brolysujay]

As an Indian and avid lover of the dish I whole heartily disapprove this method.

[@pchangover1435]

@@brolysujay what's your preferred method?

[@t.o.4251]

Rice absorbs water in a perfect 1:1 ratio. Accounting for evaporation, 2:1 would only work for a truly small amount of rice. Though thanks for the restaurant rec, I live near Boston!

[@thomasboy1132]

5:16 I legit thought he was going to say 'I forgot the white wine'

[@juju-been]

Madiz he’s baiting us, he KNOWS

[@nixiomegd6664]

Alina Khan, lol

[@johntitor1054]

Dragon_ Nite u ok?

[@jonah5610]

Dragon_ Nite white wine is just a type of wine, you good dude? Do you need a breather?

[@Ifoundnohappinesshere]

oh because last time he say something like "I'm not a white dude that cook Indian food" or something but if is just a white wine then ok

[@penguindawg8817]

I like to cook my Kove Audio in white wine for 24 hours personally it makes everyone sound like you Adam.

[@eshaanrawal1167]

Can someone pin this 👀

[@sergeantrainstorm1269]

Top notch comment

[@mustafasaqib1688]

Why I cook my Kove *NOT* my ears

[@_leidybug]

@@jasonvanstone1638 That like is definitely yours. If you don't like it, don't click it. Keep your shit to yourself. Your comment is the perfect example of jealousy.

[@sudhirraghubir]

😂😂😂

[@stoliez]

As an indian cook I'm going to be honest this is a pretty good recipe. The only things that need adjusting, but will make a HUGE difference, is 1. you need to fry the ginger garlic paste with the onions once they have caramelized a little, frying them with tomatoes is very different then frying the paste on its own. 2. when you add water at the end of cooking the curry, you NEED to simmer the sauce for a bit until the oil separates from the sauce and floats on the surface around the edges of the pan. Thats when the curry has truly cooked and the cream/oil/flavours have thoroughly combined. Trust me

[@Vondo4]

It is worth mentioning he says he added the ginger garlic paste too late as he adds it

[@VR00100]

Your not Indian you Pakistani

[@nicksalvatore5717]

@@VR00100 before 1947 it was all India. For thousands of years

[@Osas0281]

India and Pakistan are same and pakistanis are our brother

[@TheAjolly]

A chef here, came to say the exact same thing 100% agreed Also first the GG paste THEN the onions it'll cook them more evenly otherwise the GG paste trends to stick to the onions. Happy Cooking

[@lapideous]

There's a faster way to wash rice: Swirl the rice AFTER you pour most of the water out, before adding more water. The increased friction between the rice grains will get the starch off much faster.

[@saltycornchip]

Thanks

[@TheCatWitch63]

Or, use your fingers to rub the rice in the water while you are soaking it.

[@mauz791]

Exactly, it's a perfect method

[@yaqub2124]

I do this too

[@MA22]

This is very helpful, thank you!

[@skwebs]

I am Indian and grew up eating this. However, I never made tandoori chicken or chicken tikka masala because I was always intimidated and thought only Indian restaurants could make this stuff. Happy to report I made tandoori chicken for fourth of July and then made this tonight. Unbelievable taste. Better than what I have had at any restaurant. Thank you Adam for inspiring me and making me a better home cook!

[@sirfizz6518]

That's really awesome that an Italian American dude made a recipe video so clear that it inspired someone of the same origin as the food, to finally feel empowered to make it! It's awesome when humans come together in this kinda way.

[@mikeylozada]

I give this recipe a Naan out of 10.

[@marwaboss8383]

Good one😂👌🏻

[@AB-xi9im]

Bahahahha

[@prafulpohare]

😂

[@brown22sugar25]

Are you today’s date, because you’re a 10/10

[@3nnik]

i would give it a TANdoori out of ten :)

[@xannellan]

"I think I'm forgetting something" White wine? "Garlic!" ...

[@luiscalingasan2831]

lol

[@ricardocalderon9823]

White wine in tika Masala? Gross.

[@nikhilpatel9663]

Thats called vindaloo Portuguese. wine with garlic originally made with pork .

[@ranjanbiswas3233]

@@nikhilpatel9663 Wine with garlic? WTH man. Is that Goan shit?

[@Nitrez]

Hi! I’m a new KZbinr and was hoping I could have a little support! I started about 2 years ago and have already grown a successful amount! I do lots of cool vids and love and notice every single subscriber, thank you!!!

[@lilynoir3939]

Adam has a souncloud? Do we get an interpretation of the reggae classic "White White Wine"

[@picklemytimbers5021]

i do love that one

[@breanna6600]

*chefs kiss*

[@SkillUpMobileGaming]

White Wine Supremacist

[@MadnessOpus]

SkillUp Gaming Ayyy, Phil "White Power" Anselmo reference!

[@windshearahead7012]

I love how he takes his time to post an answer with a pinned comment for every hate post he finds

[@hoop.theory]

“The only rice that tastes like something” Jasmine rice: *Am I a joke to you?*

[@AMabud-lv7hy]

Polao rice too

[@teamrabbitalec]

what about Mochigome? aka mochi rice

[@sasi5841]

Sushi rice agrees

[@MaheerKibria]

@@AMabud-lv7hy polao rice is just basmati rice cooked in saffron milk and butter and spices

[@AMabud-lv7hy]

@@MaheerKibria Nope. Basmati Rice are the expensive rices which are more fragrant and is longer in shape than polao rice.

[@BRN781-A]

Reminds me of that Joke: "If the British went trading for spices, how come they never learnt how to use it."

[@dondondon786]

?

[@edchinyosh925]

Because mostly the spices are sold to China to get tea

[@picklemytimbers5021]

this curry is from britain

[@surdaCZE]

@@picklemytimbers5021 its an indian dish popular in britain

[@KanjoosLahookvinhaakvinhookvin]

They did, they just had fresher meats at home than what they could bring overseas to India, so they didn't need as many spices. A majority of the foods we think of as "Indian" have British roots (and many are connected to the American south, because again, if you're an old time Louisianan the meat you're getting from the north by train probably tastes pretty gnarly by the time it gets to you). And a lot of "traditional" Indian food is like, younger than Oreos - well past the point when India had been heavily influenced by Europeans. Chicken tikka masala for example is a 50-year-old dish designed by BRITISH people living in India, hence why Brits love it so much. It might've been invented by an Indian (or a Pakistani or a Bangladeshi), but if it was, they probably identified as British, and it was most certainly popularized by BRITISH chefs. There are many other examples -- jalebi was invented by Christians, British naan is a different animal from real Indian naan, paneer was partly developed by Portuguese. Doubtless there is a history of white influence of Indian food that isn't well-documented, nor is it acknowledged as legitimate because it implies people across cultures actually enjoy the same tastes.

[@asimrankohli]

He WASHED THE RICE! 😭😭 My Asian heart is so happy :)

[@bruceree1574]

But these crazy people and ratios lol. I was taught to use my finger to measure the water... much easier.

[@Tyronecomp]

@@bruceree1574 same

[@thickwater3602]

I'm pretty sure most people wash their rice

[@user-pl9yq3fc8u]

@@shilpabhandarkar9613 Aah so you're what's called a low intelligence sentient being.

[@xianjing3256]

@@bruceree1574 im from SEA and I measure my rice, why do people even bother to have elitism towards rice?

[@belowcelcius5406]

God this is so much better than all the other cooking youtubers who are all so adamant and prideful that you gotta toast your own spices and do all this extra stuff that doesn’t really matter because you’re making it at home thank you Adam you’ve truly become one of my favorite youtubers in general

[@UBvtuber]

I mean he did toast whole spices in another video, but he never really certifies that you HAVE to. The reason he does it is because apparently per-packaged stuff goes stale for him which might have to do with Georgia's climate just like the brown sugar.

[@MaximusChivus]

​@@UBvtuber Spices staling doesn't have much to do with environment, it's just volatile compounds evaporating over time. Some spices like black cardamom don't really stale though, more just slowly change

[@person800]

6:50 - No no, you don't strain it. You use an immersion blender. Stick your immersion blender right in the pot and purée it. Then you'll have a nice smooth texture without throwing away the onions and tomato chunks.

[@OnboardG1]

That’s a truck I discovered last year. Highly recommended when making a British Indian sauce.

[@NigelGrab]

Plus fiber!

[@l.n3187]

real answer: restaurants blend it and then strain it as well

[@nickcontini8952]

pro-tip: use a sieve to do your rice rinsing. Put the rice in the sieve and the sieve in the bowl. Run water over rice, pushing the rice around in the water; do this vigorously, but don't be so rough that you damage the rice. when the bowl is full of water, lift the sieve out, dump the water, and continue rinsing.

[@jarwies]

Seems like common sense, right? Unless there's a reason people do it that way...

[@Sadlaxy]

For me I just pour water out of the pot and repeat.

[@rainbowfrog7420]

@@Sadlaxy that's work tho, trying not to get the grains of rice to spill out with the water

[@Sadlaxy]

@@rainbowfrog7420 it's pretty easy for me not to spill grains tbh.

[@neosori6236]

That's why my family does

[@rocknexus5749]

When he measured the water for the rice in cups not in finger notches 👀 👀 👀 👀 👀 👀 👀

[@FirstLast-pk2of]

rocknexus 😂😂😂

[@andremaldonado7410]

Adam I believe you need to watch a man named jo koy and let him explain how to make some rice

[@kyyourneutralisminekiske7104]

This video showcases the false way to cook rice

[@aragusea]

@@kyyourneutralisminekiske7104 "false"?

[@andremaldonado7410]

@@aragusea probably just overly serious about not using your finger, it really is how most of us are taught to make rice

[@Ghost-mn7fk]

Adam: I don’t have the gene that makes cilantro taste like soap... *Binging with babish has joined the chat*

[@satoshiketchump]

Andrew has left the chat

[@mauz791]

The Devil's lettuce tastes awesome

[@aidenmcubing]

Cilantro is GooD

[@spookydooky4085]

Cilantro tastes like soap ;-; but I still push through it

[@redwoodprosth]

@@spookydooky4085 You'e a better man than me. Pert shampoo is how I describe it.

[@liamdonahue6301]

"Plus, there's lots of leftovers" *you haven't met my family.*

[@yizao9289]

Wait so your family are leftovers

[@arnoldshmitt4969]

@@yizao9289 LOL

[@ranjanbiswas3233]

@@yizao9289 OOF

[@cookiecraze1310]

Me with 5 people all in the same house: Wtf is a leftover. (Jk we always cook wayy too much so we have like 3 days of left overs)

[@redcocoa3584]

u havent met *me*

[@mundane3809]

_"Honestly I think you can skip this step..."_ as an asian this triggers me washing rice is *N O T O P T I O N A L*

[@caitlinh02]

*N O T O P T I O N A L* x2

[@kazu2391]

I second this

[@Raechyu]

Same xD

[@Keresechetty]

I didn't know people don't wash rice... honestly shook

[@Raechyu]

@Yeet Skideet for me we wash it to prevent bacterial and germ stay and take the skin off

[@yascenes]

For my Indian Muslims I remember on Eid me and my father hosted a massive family gathering and the main meal was this We cooked so much chicken and cooked so much sauce This just brings back good memories

[@talha1]

Im muslim too, Assalamualaykum

[@zarahabatcha]

I’m not Indian but I am Muslim! Salam!

[@kamilawan895]

This eid we had tandoori chicken with naan it was amazing

[@xfactor3000]

I'm not Muslim. I remember around Eid when I had Tandoori Pork Chops. Good memories.

[@nubtastical9159]

Bret Hart bruh moment

[@akashkariwal]

Another little tip : a couple teaspoons of parboiled cashew nut paste can be added along the whole tomatoes and cooked down, and it will help bring a little more richness, which means lesser cream is needed. Also the cashew paste can help thicken the sauce, which means it's a good idea when cooking for a large group. It also adds a little sweetness, so lesser sugar is needed. Also, it's a good idea to add a couple teaspoons of water when you put in the powdered spices, this way they start cooking off, but don't burn quickly, and once the water is driven off, they start getting toasted. For further "Indian" flavour, toasted fenugreek leaves powder can be added at the end of cooking.

[@nancyfring2093]

As a south asian I am ashamed that people in the comments are bashing you for cooking your food a certain way. I think it looks great. And probably even tastes better than the people who are leaving hate comments. Shame on them. We need to support and thank those who showcase our culture. Shame on you all.

[@TheWitchking123]

Thank you! As an Indian, I really feel the same way about my fellow countrymen bashing Adam just because he made the recipe his own way. It's even more hypocritical considering the Chinese and Italian food we get here are heavily modified to cater to Indian tastebuds and is not even remotely close to the real thing and yet we expect them to be fine with it.

[@izzy1221]

5:26 I like how you leave the little mistakes in. It makes me feel better about the graveyard of ruined pots I’ve left in my wake.

[@aishwaryaaggarwal368]

A more home friendly way to get that smooth texture is an immersion blender! It’s great for reducing wastage while providing a creamier mouthfeel. This is what my family does at home, as it also helps work in any larger chunks of spices! (we grind them by hand after roasting.)

[@b0wl.]

A video not sponsored by squarespace.... Impossible

[@fakehombre]

@Bakoobie "Why I season my sponsors and not my food."

[@davekachel]

I wonder how he made his homepage n stuff :O

[@KanjoosLahookvinhaakvinhookvin]

found the dude who hasn't watched a video of Adam's in months

[@chaeburger]

I would argue that jasmine rice also has flavor on its own.

[@themakeupism]

Chae Howard thank you, I was about to argue this myself. In fact Jasmine has a stronger flavor than Basmati. Has a strong “wicker basket” flavor that sticky rice gets when basket steamed.

[@everest_bound]

YES! I actually prefer Jasmine over Basmati for flavor

[@koenbolder3357]

Thank you, was thinking the same

[@blub_bee]

Heck yeah 👍

[@EzoLyre]

u ar so baitufl u want my tikka masla babey

[@LuxuryTandoors]

Would you like to shoot some real Tandoori cooking videos? We'd be happy to send you a real tandoor. Let us know!

[@ivynangalia]

Luxury Tandoors WE WANT THIS

[@cyberpanda3]

Luxury Tandoors ADAM PLS RESPOND TO THE NICE PERSON WITH THE TANDOOR

[@dreamman553]

Luxury Tandoors IM ALL FOR IT. SEND HIM THE TANDOOR.

[@grantmccarter5291]

And this is how sponsorship deals are born.

[@bryangallardo7246]

This is it Chief!

[@TheWhiteDragon3]

"I don't really think this step is necessary... ...but wash the rice" *ANGRY ASIAN NOISES*

[@TheWhiteDragon3]

@@idkwhatimdoinghere45y2 That's the point; I'm implying that all Asians wash their rice. Why do we do it? I dunno, all I know is we're supposed to, and when I have kids one day, I'll tell them that they're supposed to, too.

[@idkwhatimdoinghere45y2]

@@TheWhiteDragon3 oh lmao I didnt look at the I dont really think it's neccessary part I need to get glasses🤣

[@yuvraj7214]

@@TheWhiteDragon3 we wash the rice because otherwise it would become sticky.

[@beneyweneys]

BERNigga in my opinion sticky rice is better lol

[@yuvraj7214]

@@beneyweneys you must be from south east or east Asia, in south Asia we eat very long rice, a bit half a index finger length, which is very non-sticky.

[@vinab7843]

Tried this last night and HOLY cow! It literally tasted like my favorite Indian restaurant. I'm blown away! Thank you for such a fool proof tourturial!

[@bralex6669]

Adam: "I feel like I'm forgetting something... I don't know..." All of us: "You. Troll."

[@c.mccracken]

I'm from Glasgow. Love your videos and love this recipe. Personally I like to do half cream, half yogurt but it's personal preference! For anyone wanting to REALLY cheat, I like to get my cast iron raging hot and put the marinated chicken on it to blacked the skin and give it that smokey flavor before baking it through in the oven and dumping the shredded chunks in the sauce. PS white wine is pretty damn good for de-glazing the onions and spices, just remember to put in a sweetener to cut through the bitterness. I highly recommend substituting sugar for a table spoon or 2 of mango chutney, this will honestly change your life! Enjoy...

[@panda_phat]

Mango chutney substitute sounds really good, yet I've never even had it lol

[@yazanhabashy2185]

Next video: “why I season my Kove speaker before splashing white wine on it”

[@yazanhabashy2185]

William Dalton but whyyy

[@a.h.tvideomapping4293]

bossymood the dudes *gasp* A HATER

[@michaelmckeay8203]

I doubt you will get this since it's been a year, but I would recommend using coconut cream in place of the usual cow cream, I find it gives curries a much richer texture and livens the flavour a lot.

[@veryimportantperson3657]

I'm a mostly paleo eater, which means mostly veggies and meat, no dairy or grains, and I love cooking with coconut milk. I'd add that canned is best, as opposed to the stuff in cartons, as it's thicker.

[@Rwdphotos]

I personally can’t really stand coconut curries. Indian curries don’t seem to incorporate as much as southeast asian ones, but when it comes to tikka I do tend to see it with coconut more often than not.

[@dodgeball28]

Adam: "you want aged basmati rice, arguably the only white rice that tastes like something." Jasmine rice: *offended*

[@Seiserism]

tnx food guy for recommending a speaker u just started using 12 hours ago

[@buckleygs23]

His transition in and out of it was beautiful.

[@kion9001]

get that bread, adam

[@deontoillogical]

He's literally a sound guy tho. Like that's his thing as a journalist/journalism prof. But it's still an ad, yeah

[@len-ul9ji]

Hes getting paid so is cool

[@czupler]

I love these indian recipes keep up the good work i already tried the tandoori , dude it was so delicious

[@czupler]

@@IBeatPandas exactly

[@Infernaladmiral]

The good thing with Adam is that he really knows what he's doing. He should've fried the ginger garlic paste but when he didn't, I thought he wasn't aware but he actually was aware of it.

[@SteinGauslaaStrindhaug]

1:09 I also used to think it really didn't matter if the rice was clumpy and sticky. But lately I've realized that my rice cooker works a lot better if the rice is rinsed. Because if it's not there is a much thicker layer of sediment of starch on the bottom that becomes rubbery and easily becomes slightly burned. So if you use a rice cooker at least it's a very good idea to rinse the rice (probably also for normal boiling, but I've used a rice cooker for so long that I don't remember if that was a porblem or not) BTW, I used your recipe for tandoori chicken last sunday, it was really good! I've had black cardamoms in my spice cubard but I've never tried using them before; and they really made a difference. Using a lot less yoghurt than most recipes really improved how nice the crust got. I replaced kashmiri chili with hot hungarian paprika (which is a similarly slightly hot paprika, but it's a lot more orange in color) which worked nice.

[@Dimitri791]

That slight burned skin is super tasty. I think of it like popcorn

[@eskmob1960]

Couple fresh tomatoes would be more appropriate with the paste and tinned tomatoes. Gives it freshness. But great job.

[@andydu723]

Binging With Babish: Indian Bread Everyone: *WhErE iS ThE NaAn?!*

[@PronkDaMonk]

Next time add some Fenugreek leaves for more authentic flavor. That's another secret ingredient used in most Indian foods

[@fondtrout6354]

Priyank Bhatia also called kasoori methi at the Indian grocery

[@gurpysingh737]

Dammit u beat me to it

[@benslater3588]

and a bay leaf

[@lnsflare1]

That's how you get a flavor that your parents can *almost* be proud of.

[@KB-vd8wq]

There is fenugreek in the garam masala that he used.

[@Professor-Scientist]

Need tp fry onions for at least 20 mins with cinnamon stick, cardamom, cloves and fenugreek seeds, then add fresh chopped ginger garlic, caremelise add ground spice, i like Cumin, Corrianda, garam masala, black pepper, tumeric Paprika, chilli, fry and add a little water till it goes mushy then add freshly grated tomato without skin, more if you want it thicc, add coconut milk if want it creamier. Cook until oil floats to surface. ☺️

[@songsoep2396]

This recipe is following a sort of americanized way

[@chrisinnes2128]

This is actually a Scottish dish was created in Singh's in Glasgow when a bus driver came in after his shift an ordered chicken tikka which he said was to dry for him the chef added a spicy tomato soup which he was eating as he had an upset stomach the bus driver love it and a new dish was born

[@ChristopherTradeshow]

Last time I was this early, Adam was still at the store buying white wine

[@SkillUpMobileGaming]

That's not that early. He's doing it right now.

[@przemek2466]

I was in India and i fell in LOVE with this dish and especially masala chai tea. I really think that you are a great cook and fully trust you when it comes to meals. Thank you very much.

[@PurushNahiMahaPurush]

Saying "masala chai tea" is like saying "spiced tea tea". Chai means tea in Hindi.

[@ljakeupl]

Glad that I could hear two of my favorite Adams in one episode! Can't wait to hear what the intro to "the greatest Picard" will sound like!

[@jawadbangash6515]

You always have to sauté Garlic and Ginger. It needs to ideally have a bit of char on it before you put in tomatoes etc.

[@notverygoodguy]

Ok. Made this today using the chicken from the previous recipe which I made yesterday. I can't recommend this enough. Turned out fantastic.

[@Merlmabase]

Hell YEAH on the greatest gen shout-out. They're the reason I made it here in the first place.

[@deborahentwistle9036]

Me too!

[@EliAndrewC]

Me three!

[@can7022]

Ah finally. I've been waiting for half a fortnight.

[@jabison05]

So a week?

[@harkthestormer]

I'm honestly interested in a video about Cilantro and that whole genetic thing about it tasting like soap. A guy on KZbin that you probably heard of, Binging with Babish, has that condition.

[@jameshersom2536]

I do too and it sucks

[@Samld1200]

I’ve only just realised that cilantro is called coriander where I live. I never knew they were the same thing

[@kaliversen9396]

Instead of staining the solids, I use an immersion blender to break down the chunks

[@cark9143]

"The *_only_* rice that tastes like something" You sir, have offended many, many asians *Edit:* Yes i know he said white rice, but then again most asians eat white rice regardless of variety.

[@alex-vd4vm]

Yes exactly

[@danielhan8995]

Me included #stickyrice4life

[@kuroyukikazekanade7557]

As a guy who eats rice for like 3 meals a day, I'm actually offended LOL

[@StarDustForge]

He actually said "The only *white* rice that tastes like something" which still isn't true, but at least it's less wrong.

[@cark9143]

@@StarDustForge bruh

[@niceguymemer]

Adam: *uploads video on chicken tikka masala* Everyone in England: *Clicks video instantly*

[@tuckend]

i cannot wait until i have my own house and kitchen where i can just finesse my diet with these recipes

[@thetoad8253]

As an Indian. I approve of this. 10/10. Amazing!

[@cdxst3968]

Nah man more like 8/10 You don't put this much tomatoes in chicken tikka masala(originally chicken curry) It needs a lot more spice But then again This was much better than all the foreign recipes I've seen Some of them even put sugar in the curry🤦

[@IceBlueLugia]

@@cdxst3968 you’re supposed to put sugar in tikka masala at indian-American restaurants

[@Sootpelt]

The camera fogging up at 4:35 reminded me too painfully of all the times I cook and my glasses fog up....

[@slumby7067]

5:16 Adam “I feel like I’m forgetting something” Me “WHITE WINE”

[@mr.stonks3962]

Adam is a mix of:- 1-white wine 2-vinger leg 3-seasoning 4-squarespace 5-white wine again

[@JohnDoe-nd5hy]

Mr. Stonks with these components, you can assemble the Infinity Adam, and drench 50% of every entity in the universe with white wine and/or a squarespace subscription

[@mr.stonks3962]

@@JohnDoe-nd5hy exactly

[@ThePopTartKids]

Adam: “And I feel like i’m forgetting something...idk” Everyone watching: “WHITE WHINE!!!”

[@parondau]

This turned out really good! Love your easy to follow, no-nonsense recipes. I never would have tried making this until I saw your video. Thanks!!

[@Rikka_V1]

I bet most experts commenting about how they do things differently in North India haven't even tried to prepare it themselves in the first place.

[@foofrayoneplay]

This is one of my go to recipes, so easy and deliciious. I rarely have leftover tandoori chicken when I make it so I make a new batch of it for this recipe using chicken thighs instead of legs for easy cutting (although Adam was right, torn up chunks and shreds of leg meat are also very good) and throw it under the broiler while sauteeing the onions and spices. Highly recommend.

[@bdang67]

Adam: I feel like I'm forgetting something... Everyone: SAY IT DAMN IT SAY THE TWO WORDS

[@liesalllies]

Vinegar leg?

[@kriotgg7762]

@@liesalllies No, and also not Russian vodka, the answer is white wine

[@vistagreat9994]

@@kriotgg7762 ...But he said garlic

[@vistagreat9994]

@VISTA GREAT GAR AND LICK ARE TWO DIFFERENT WORDS STUPID

[@vistagreat9994]

@VISTA GREAT2 well it's actually Ginger Garlic Paste

[@mustang5431]

"The gravy should have the color of diarrhoea" My mentor told me

[@shravanshetty347]

Hahhahaha

[@theinvinciblechannelwithsi9895]

Adam i am an Indian And I never imagined that you could achieve this level of excellency in Indian food!!! I mean it!!!! Wow Keep it up Adam You can become the world's greatest chef!!! Good luck on that #Masterchef #Hero

[@husainmithaiwala351]

Cringe

[@pm6127]

7/10.. And no need to use ghee in initial frying.. Also, use grated onion to speed up the process & add cashew(or watermelon seed) paste to get the restaurant taste..

[@adm2055]

As a Mexican I never thought people tasted cilantro like soap

[@bhatiamayank007]

Awesome recipe Adam! A couple additions I’d suggest, sort of a requirement in our family and really an awesome flavor, a couple cardomum pods crushed in a mortar and pestle and some dried fenugreek (Aka kasuri methi)! A little crush of it in your hands then in the pot and you’ll notice a really awesome aroma and signature restaurant like taste

[@alexisdetocqueville9964]

Can you achieve similar effect with a smaller amount of powdered fenugreek seed? Or is it as different as coriander leaves and seeds are?

[@bhatiamayank007]

@@alexisdetocqueville9964 they are really different, fenugreek seeds are quite tart and will offer a really different flavor

[@alexisdetocqueville9964]

@@bhatiamayank007 Noted - thanks!

[@ScipioXII]

My girlfriend is punjabi. She doesn’t know I watched this video. And I always made tikka masala for her even though it takes all day to make. Pray that I survive when I make it this way.

[@aryanjain1002]

Did she like it?

[@ScipioXII]

blue watermelon she loved it! Thanks for asking 😄

[@aryanjain1002]

@@ScipioXII that's great 👍 😁

[@hudsonoliver2252]

Holy shit that was the cleanest transition back to the cooking of all time

[@parahiamin6765]

- I caramelise the onions a lot more. - Also I use red onions. - To stop the spices burning I add a touch of water. - Try adding roasted fenugreek leaves.

[@biryaniboy7587]

I’m not trying to be rude or a know-it-all, but I thought I’d let you know that it’s pronounced Chicken “THICKA” Masala. “Teeka” is often used and I just wanted to clarify because there is kind of a drastic difference within the pronunciations. Keep up the AWESOME content!

[@troublemakerss]

Adam hits the nail on the head. This dish is a British Invention not Indian. Adam presents it in a way that his intended audience (European / American) can enjoy it without an acid reflux nightmare Keep it up. An Indian Cooking enthusiast.

[@MegaNerevar]

delusion of the highest order.

[@somedude4967]

WHITE 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

[@johnseppethe2nd2]

Absolutely correct.

[@mansmegasnopp5040]

Me: Eeh i'll just use normal measurements for my chicken. Adam: *A HEAPING TEASPOON*

[@Conoert]

Lmao heaping teaspoon is a real measurement lol.

[@ethanmorrow4241]

2:39 if it is water-resistant, it will break if you spill sauce because you never said it was sauce or masala-resistant

[@ryart579]

It's 4am, I haven't cooked in a couple years, the food looks great... well done you earned a sub

[@aarushijain5591]

love how he appreciates amd respects other cultures

[@maxque2841]

The soaking does indeed make a difference I recommend trying it

[@divyashyamalarajan5597]

It reduces the cooking time

[@maxque2841]

The rice is also fluffier. I've done it with basmati and japanese short grain to the same effect

[@lemons_s]

You forgot adding dried fenugreek leaves (kasoori methi).

[@toryniemann5124]

Lemons that stuff really took my tikka masala to the next level.

[@lemons_s]

@@toryniemann5124 Yeah, it's an important ingredient to have in a good chicken tikka masala. It gives a very distinct flavor.

[@dogefeedproductions410]

last time i was this early, i wasnt

[@monaborghar7612]

I cant believe he actually plugged his SoundCloud, also, his SoundCloud is kinda good 😳

[@linguine2081]

😳😳

[@danielplainview1]

If you want a more fragrant pilau style rice, instead of washing the basmati, toast some cardamom pods, star anise and cinnamon stick in 1tbsp of oil, then fry the dry rice grains in the oil. Then add the cups of water, salt, cover it and turn down the heat to a gentle simmer. The rice is done when all water is absorbed. The oil separates the grains and is a very good vector for permeating the rice with the spice fragrances. This is also far quicker than all the washing and soaking.

[@nickfromm5315]

Rest in Peace Ali Ahmed Aslam

[@aa-rt8fx]

Adam has the smoothest transitions into ads I've ever seen

[@thisaccountisntreal107]

Have you heard of linus tech tips?

[@piotrbukowski9566]

6:32 you lick the spoon and put it back in the sauce. Nice :D

[@hermione10663]

He's cooking for his family, not a restaurant of strangers.

[@yareyare_dechi]

also its a boiling pot of sauce. its gonna self sterilise

[@ibec69]

What do you think cooks do in a commercial kitchen when there's no TV crew and cameras?

[@ernestoglesby5342]

Buy a rotisserie chicken and a jar of masala sauce. Mix, bring to boil for half an hours, then serve on pasta or boiled rice.

[@PokeBallerLuke]

:) made this recipe a couple of times and love it so much. it’s so weird to think about but the water really does make it better! need that silky & loose texture on this!

[@zeehobo]

Great tradition from one dish to another. Good stuff Adam!

[@shash3391]

I love how you mentioned north indian, indicating that this isn't what all Indians eat or has as a part of their cuisine. 👏🏻👏🏻😊

[@isaz597]

It's actually a made up dish in the UK by a Pakistani chef back in the 1970s.

[@phucn4459]

Can confirm: Restaurants wash rice hella Source: Parents own a restaurant

[@manspeej]

In my house there's nothing called leftover tandoori chicken, so what I did is I browned some chicken in a pan then made the curry in the same pan I browned the chicken in, I also threw in a bit more masala, a bit more ginger garlic and a spoonful of yoghurt and more chilly powder, all the extra stuff I threw in there was to compinsate for the lack of seasoning in the chicken

[@sethpoovey372]

Adam has the best segways into his sponsors he’s a genius

[@teodor_bro]

my heart stopped beating when I saw the price of that speaker lmao

[@ChefeJamon]

It's $70 at checkout

[@datsushi9404]

Why I season my Kove audio, NOT my sound

[@goki22]

This video was posted 7 mins ago and is 7 minutes and 48 sec long. I will never be first...

[@Pyrodagoat]

It is actually 7 minutes and 49 seconds

[@forgi5646]

@@Pyrodagoat shup

[@Pyrodagoat]

@@forgi5646 no

[@BecomingAMan]

Made this on a whim at 10 pm lol, didn't have all the ingredients but I improvised and it turned out pretty good, now it's time to sleep heavy 😬

[@Milly5216]

Best way to rinse rice is to put it in a sieve or strainer and spray it with cold water from your sink sprayer

[@hanajuku]

"Arguably the only white rice that tastes like something" *ANGRY JASMINE RICE NOISES*