Chicken Tikka Masala Recipe

Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
Tender chicken cooked on a griddle, then finished in a delicious rich cream sauce made with spices and a cashew nut paste.
See More At - hari.is/1ohuiNM
This dish is said to have originated in the Moti Mahal Hotel Restaurant in Delhi where the chefs didn't want to waste the leftover chicken from the tandoor. So to satisfy the British desire to have their meat served with gravy, they devised a creamy, luxurious sauce that would both keep the chicken deliciously moist and give it a new lease of life. Mind you, others say it was created in a Glasgow restaurant.
Whatever its origin, we do know for sure that it has become the UK's national dish. I love the way this has been absorbed and adapted into British culture (and even exported back to India as it's now popular there!). To see and be a part of a real food evolution is quite amazing... doesn't taste half bad either.
Ingredients
6 chicken thighs, cut into chunks
Optional
½ pepper, chopped into large chunks
½ onion, chopped into large chunks
1 tomato, chopped into large chunks
Marinade
½ tsp salt
1 tsp chilli powder
1 tsp coriander seeds, crushed
3cm piece ginger
3 cloves garlic
3 tbsp Greek yoghurt
1 heaped tsp fenugreek
Juice of 1 lime
2 tbsp mustard oil, to cook
Masala Sauce
1 tbsp oil
5cm stick cassia bark
3 green cardamoms
2 bay leaves
3 cloves
1 tsp cumin seeds
1 large onion, minced or very finely diced
3 garlic cloves, minced
1 tbsp ginger, minced
2 tsp cumin seeds
2 tsp coriander seeds
3 fresh tomatoes
1-2 tbsp cashew nuts
1 tsp salt
½ tsp turmeric
1 tsp chilli powder
1 tsp dried fenugreek leaf (kasoori methi)
100ml double cream
Handful fresh coriander, chopped
Method
Marinade
Blend the marinade spices and coat the chicken, (optional pepper, onion and tomato) for at least half an hour.
Masala Sauce
Heat oil in a pan and add the cassia, cardamom, bay leaves, cloves and cumin seeds.
Once fragrant add onions and cook gently for about 20 minutes until golden brown.
Add salt to taste then add the turmeric, minced ginger and garlic.
Pound the cumin and coriander seeds and stir into the pan with the chilli powder. Add a splash of water to stop the spices from burning.
Blitz the fresh tomatoes to a purée.
Blend the cashew nuts to a powder then stir into the tomatoes to make a paste.
Add this nut and tomato paste to the sauce with a little water and leave to cook for 10 minutes (add more water to loosen if required).
Place the marinated chicken and vegetables onto an oven tray and pour the mustard oil over them. Cook on 180oC for about 15-25 minutes until the chicken pieces are a little charred around the edges.
Once cooked place cooked chicken (and veg if using) into the sauce and stir. Leave this to cook for about 5-10 minutes.
Add the dried fenugreek, pour in a little cream, stir and remove from the heat. Throw in the coriander to serve.

[@HariGhotra]

Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link smarturl.it/Indianevery

[@kathyahaines4749]

Thank you !!!

[@kathyst6674]

We made this dish last week using cauliflower, following the same two stage method. We also added some chick peas. It was great!

[@gurmeetsandhu7340]

Even an inept cook like me does well with your recipes. This was wonderful. The detail and description in your videos are awfully helpful. The dish turned out delicious. By my standards (bad cook), i did feel like a chef. Thank you and keep them cooking and coming.

[@UCYcjKaUgYoZigYyKCDZ]

I am so pleased to read that this worked out for you! I am sure you are not that bad but I hope this gave you some confidence Gurmeet.

[@christschinwon]

I haven't cooked a chicken curry since I watched your lamb bhuna recipe. Made that several times since and it's bliss. This looks amazing too

[@glenjohnstone9879]

This is an amazing recipe. Watch the video a few times to get the timings right. You won't regret it. Delicious.

[@suzannegogranogo9464]

I may have missed it but did you remove the bay leaves, bark and clove?

[@shaz185]

Made this today, with a few tweaks and without some ingredients because didn’t have them, turned out nice! Tasted better than the stuff in the jar!! 😁 thanks for this! 😋

[@rosiemarsden5690]

I love this recipe I make it at least twice a month never fails to please all those you eat it. Thanks Hari :)

[@HariGhotra]

Amazing to hear thank you so much for your comments Hari

[@silviafigueroa2427]

I have been looking for recipe for a while and finally have found it. Thank you so much miss. 🌹😘🙏🏻🙏🏻🙏🏻

[@pavandeepgahunia1947]

I like how you cook the chicken in the oven first it cooks so good

[@lusinegrigoryan7511]

Your English is so good. Usually Indian accent is tangable. But you surprisingly don't have an accent!

[@HariGhotra]

Glad you like it! Make sure you share with your friends and if you cook it let me know how it goes!

[@arifs2629]

Hi Chef, is it okey to subtitute fenugreek leave with fenugreek seed powder ?? In Indonesia there are a lot of fenugreek seed but the funny thing is that is really hard to find fenugreek leave ha ha ha ha

[@UCYcjKaUgYoZigYyKCDZ]

Arif Suwignyo Hi Fenugreek can be difficult to get hold of in lots of places. The powder is very strong and more bitter in flavour, the leaf adds an earthy aroma which you won't get from the powder. I would recommend you leave it out or only add about one quarter of a tsp.

[@arifs2629]

Hari Ghotra Thank You Chef. I Really Love Indian Food, and in fact most of Indonesian food have it's root from india.

[@ml_haskell3854]

This is exciting! Recently, I wandered into a local Indian specialty foods shop in my area, and it dawned on me that perhaps I could make the dishes I enjoy so much in Indian restaurants without relying on canned or packaged sauces. I found your channel, and I have been off to the races! Thank you!

[@HariGhotra]

That's just what it's all about i'm so happy! please do share pictures of your food with me on my app here hari.is/2P5rXbk thanks for watching Hari

[@emilysavrda1081]

Your videos are so professional and soothing to watch! I am definitely making this for my husband this weekend if I can track down all the spices I'd need. Where did you get your spice set from?

[@HariGhotra]

Emily Savrda glad you are enjoying the channel. I have everything you need on the website here is the link www.harighotra.co.uk thanks so much for your lovely comments!

[@erwinarringer5542]

how much of your hair do you find in your lovely food?

[@JosephWolf]

Learning to cook Indian food. I want this to be my first main course. Watching the video it appeared to be more than 3 tablespoons of yogurt some wondering if the terminology is just different in the United States . Thank you

[@salilacharya1]

Also wanted to mention extremely cool idea to put a quick version for all the recipes along with detailed ones. Good Luck!

[@UCYcjKaUgYoZigYyKCDZ]

So pleased to read this as most people don't get it! Just 2 formats depending on what suits your needs!

[@RISCHAR12]

i never eat indian food, never cook it, didnt had ingredients i had to order them online becouse i dont find them in my area and i made some mistakes :P in the cooking... small ones but wow i think is one of the best chiken meat that i ever had.I promise it s gona be better next time.Love your cooking and best regards.

[@HariGhotra]

woohoo - I am so happy to read your comment. Take a picture and share it with me in the app next time hari.is/2P5rXbk

[@nn6404]

Hari is the gold standard for indian recipes imo. She keeps the homely parts of the recipe that make you remember that somebody actually invented the dish in their home kitchen using the things they had at their disposal.

[@rajabhatia4768]

This...is the best recipe...that I have seen on you tube. You cook with so much passion... And you take pain to include the finest spice that brings the most authentic taste in the dish. You...are ....simply the best.

[@HariGhotra]

Thanks so much for watching really happy to know that you enjoyed it. Please do download my free app for even more fun foodie content!! Thanks so much Hari

[@scottwright5321]

Wow, absolutely stunning, beautiful. And the food looked amazing too.

[@UCYcjKaUgYoZigYyKCDZ]

Thanks for watching!

[@scottwright5321]

@@UCYcjKaUgYoZigYyKCDZ you're more than welcome I've really been enjoying your videos and learning a lot. And you're still the most beautiful chef I've ever seen😘

[@petrakamanova2806]

Cooked this recipe tonight and it's delicious. The taste is just amazing. Thank you Hari

[@HariGhotra]

Thats great to hear - so pleased you loved it!

[@yashesh5]

I like your cooking coz it is authentic Punjabi cooking which I miss and what my mum made for me in india. Now that I am away my tongue remembers the same taste since childhood. I have no other option but to learn it to cook her way and you come closest to that. Thanks Hari!

[@HariGhotra]

Its only when you are away that you miss those flavours. I hope the recipes bring back some of the flavours of home for you. Thanks so much Hari

[@tigerscriber]

What a gem of a chef! The pleasure in watching a video by somebody who really knows/feels what they’re talking about. I watched half a dozen videos on tikka masala and they left me flat. Love the tips on fenugreek and cashews, cardamom I already use. Try some smoked paprika powder Hari 😁

[@HariGhotra]

Hi You are very kind! Thanks so much for watching - lovely to hear that you enjoyed the vid. I will try paprika, I tend to use Kashmiri chilli powder which is mild and smokey with a vivid colour (quite similar to paprika) but a little hotter. Thanks for the tip!! Hari

[@tigerscriber]

Hari Ghotra, This old man feels honoured 🙂. I’m sure the Kashmiri chilli powder is at least as good, it all depends on what’s available doesn’t it. I’m on the West coast of Australia. I shouldn’t be giving you tips on cooking at all. But, I could give you some tips on plants. I’m an edible garden specialist. I came to the kitchen via the garden. My life has been landscaping and plant propagation. Herb gardens are what appeal to me personally and at some point I decided I ought to start using what I was growing. Now I’m retired I keep looking and finding new edibles. Some are just great. Like there’s a very hot mustard coloured Habanero. I don’t grow chillies that are good for not much but boasting rights on You Tube, but I’ve grown this Habanero for years because it does have a distinctive and pleasant aroma. Anyway last year I ran out of the Cayenne I normally cook with but the Habanero had started though still green, so I thought I’d give them a try. Astonished to find the aroma was still strong, (citrus zesty?) but the heat was very much reduced. Anyway Hari, there’s other interesting plants and if you’re interested in hearing about them, I promise only to contact you with the truly useful. [e-mail]

[@HariGhotra]

@@tigerscriber I have never been to Australia and I would love to share my Indian food over there so I am thrilled that you are enjoying it! How interesting - love edible herbs and chillies. Hari

[@DaveJavoux]

@@tigerscriber Not sure where you live in WA but my daughter brought me some Kashmiri chilli powder back from Margaret River! she got it from the Blue Ginger Cafe 31 Station Rd Margaret River.

[@domesticchef894]

Will be making this in a couple of days to entertain a couple of friends since the presentation and recipe looks totally awesome! But, unfortunatley I can't get hold of mustard oil that soon... I was thinking about bashing up some mustard seeds and mix them with vegetable or olive oil as a substitute. Or, perhaps skip it? Would love to experience the smokey flavor though. Any suggestions?? By the way, tried the red lentil dhal, veg pakoras and murgh methi. The outcome was just beautiful! Thanx.

[@HariGhotra]

Hi mustard oil is made from pressed mustard seeds so hard to replicate the flavour. I think that it's better to just skip it for this dish. You could infuse the smoky flavour by cooking the chicken on a BBQ though.

[@HariGhotra]

Oh and thank you for trying the recipes and leaving a comment. It's always great to chat.

[@joeglover4614]

She always sounds nervous but something about her I just love 😍

[@HariGhotra]

Joe Glover thank you for the feedback always good to hear what you think. Thank you for watching - I’ll try to be more confident eeek!! 🙏🏽

[@joeglover4614]

Hari Ghotra you do just fine I always cook your recipes ♥️

[@HariGhotra]

@@joeglover4614 Thanks Joe! So glad you cook the recipes!

[@gwendolynwashington-smith3678]

I love your recipes and they all looks so delicious. I’m going to attempt to make the samosas using your recipe. You make it look so much simpler than other recipes plus I can follow your video fir step by step directions. I love let you know how the come out.

[@MerchantMalik]

Took some time but it came out great...my family loved the food made by a guy..thanks

[@WiIIyeckerslike]

Had this for dinner tonight, very nice. A bit different to any other Chicken Tikka Masala I have had in the UK. Not in a bad way, this is a really tasty dish, thanks.

[@UCYcjKaUgYoZigYyKCDZ]

Glad you enjoyed it - Its supposed to be light, fresh and lovely! What are you going to try next?

[@WiIIyeckerslike]

Hari Ghotra Lamb Madras when I get the time in the next week or so. the tikka masala was certainly light and fresh, and a little bit spicier than I expected, not hot, just spicier.

[@UCYcjKaUgYoZigYyKCDZ]

WiIIyeckerslike Good choice - let me know what you think would love to hear how you get on!

[@murraysmith21]

@@UCYcjKaUgYoZigYyKCDZ CV

[@savannah138]

This tikka masala is so good ive made this a couple times now and it goes great with your samosas which were surprisingly easy to make love dipping them in the gravy. Lol ive made the korma to and my mom who does not like trying new foods especially anything with to much spice ( if she could get away with it she would accuse mayonnaise of being spicy ) happens to love your korma recipe shes had me make it 3 or 4 times just in the past few weeks .thank you your recipes rock will continue to try the others as well :)

[@FreeHeelSkier99]

I love your recipes and I appreciate the (shared) excitement as a dish comes together. Each stage of Indian cooking brings new anticipation of the final product! I confess to cheating a bit by using ginger/garlic paste to save some time, but what a difference fresh makes...

[@HariGhotra]

Really happy to hear you are loving the recipes. It's ok to cheat but just grating fresh ginger takes no time at all and I think it adds a much fresher flavour. Thanks so much Hari

[@glenjohnstone9879]

I adore Asian food and your videos make it so easy for me to gain confidence to cook my favourite dishes authentically and from scratch. Thank you.

[@rebeccacass4915]

Thank you so much for making this recipe easy for us "average" cooks. It came out great! Thanks again. I have subscribed to your channel!

[@wolfman011000]

My Oma taught me to grate onions rather than fine chop to let them disolve in sauces. Thank you for the video take care God bless.

[@HariGhotra]

+wolfman011000 yes absolutely you can grate them too or blend the sauce once it's cooked. Grating them makes you cry more and some people like a chunky sauce so it's important to think about what you want your end result to be and cook accordingly. Thanks so much for your comments and thank you for watching. Hari

[@SlipperyPeteClassic]

I've made this several times before in different ways, but the ground cashews were really something else. Brilliant addition when I tried it. I made sure nobody had nut allergies beforehand and then I refused to tell anyone what I made the sauce with. 😆

[@atruthbetoldproduction]

You my cooking sistah friend now, me wuuuuv FOOD FROM INDIA 🤗🤗🤗🤗🤗🤗🤗, and me loooove cooking 😋😋😋😋😋1

[@sanial4348]

I tried this. Very delicious. When I baked the chicken it left a lot of water in the baking tray. So instead I grilled it.

[@whoknowsthebowler]

Canny wait to try this looks amazing !!!!!!!!!!!!

[@HariGhotra]

Hope you enjoy it!!

[@whoknowsthebowler]

I certainly did.As did my whole Family .Again i like to leave it for 48 hours before heating up.Brilliant .10/10.

[@HariGhotra]

AMAZING! So glad you all enjoyed this recipe! Thanks for watching and sharing your comments.

[@65crystaltips]

Made this accompanied by your garlic naan breads...whole family thought it was fab.

[@CITYGIRLJADEUNIQUE]

im fixing to make some home made Indian food on my cooking channel @goodeatsbyjade looks very delicious

[@alanbrown6075]

I love the comment about the chicken thighs, I use them much more than breasts. Your recipe was superb, a keeper in our house!

[@UCYcjKaUgYoZigYyKCDZ]

whoop whoop - I am a thigh fan too!

[@liuzhou]

True cinnamon ISN'T cassia bark. The opposite. True cinnamon is cinnamon. Unfortunately cassia is often sold as cinnamon. Nearly all cinnamon in the USA is actually cassia. The UK is slightly better.

[@louisemusto-choate9132]

How long did you cook the chicken?

[@msgypsyqueen]

I LOOOOOVE Cardamom! 😍😍😍 .. I think I’m going to make this dish.. right after I make your Paneer! 😬👍

[@billlyoliveman]

The best, quickest, and easiest way of peeling the skin off ginger that I've found is to use a spoon! Much less waste of the ginger too.

[@carolinamm8936]

Amazing, thank you!!!

[@bigboss6584]

Can we use Laban its Arabic yoghurt. It's difficult to find Greek yogurt.

[@HariGhotra]

I'm sure that will be fine

[@matieuist]

Amazing. I am going to try making this recipe for my family. I like the idea of the cashews and tomatoes to make a paste. Also you gabe some really good tips about cooking off your fresh herbs and spices in oil first to release the oils and aromatics. Top notch!

[@UCYcjKaUgYoZigYyKCDZ]

Great to read that you enjoyed watching and felt it helped you!

[@JammyGit]

I'm finally having a go at cooking this 😆👍 I had to substitute the lime for lemon though but it shouldn't be too drastic a difference (famous last words). I've also decided to give the chicken a good marinate overnight considering it's about 7pm now, and I also want to make some more of your tasty toasted garlic naan bread and don't fancy sitting down to eat it when it's dead late, so I'm hoping that the chicken will be super tasty tomorrow, I can't wait. 👀👍

[@UCYcjKaUgYoZigYyKCDZ]

Ohhh exciting!! Please take pictures when you are cooking to share on the app! looking forward to hear what you think.

[@mariannemaserati686]

Where can I get the something bark and when do you take it out xxx thank you xx

[@shamuvellokhande9048]

Excellent I like it very much I am exactly going to cook tomorrow . Will celebrate our Christmas I will prepare my Chicken Tikka Masala and will let you know will it be testy. Thank you very much for promptly responding Thank you very much. I tried to use your earlier Samosa recopy but not totally successful. I will check your Biryani receipts some time on 25 th December but I need to be very testy and delicious. Let see and can learn many more receipted from you only.

[@johnkennedy8795]

Wow

[@prodevel]

Is the "hot chili powder" added to the sauce the same as the "Kashmiri chili powder" added to the marinade, or is it something like cayenne powder (although it looked too dark to be that.) The recipe doesn't differentiate and not does the video. Thanks!

[@HariGhotra]

Hi Kashmiri chilli powder is a mild chilli powder with a smokey flavour which also gives the meat a lovely colour. For the sauce I like to use a hot chilli powder to a give a bit more of a kick so cayenne is fine for this. I tend to use a hot birds eye chilli powder but any will do.

[@shazakaacutehugsenglish6215]

Is it ok to use coconut milk instead of the cream ??

[@HariGhotra]

Sure - will just add a bit of sweetness. Maybe just use coconut rather then a cashew nuts but it wont really be a tikka masala. It will still taste good though. Thanks for watching.

[@kathyst6674]

It would be helpful if you could include the amount of chicken in this recipe by weight ...also the same goes for ginger and garlic. Cloves and pieces of ginger vary so widely that it is very helpful to give weights.

[@orchepiaviolinviola]

So she didn't blend the sauce??😮 You're going to bite into whole cinnamon and bay leaves???? 😱

[@quantumme9938]

Love you accent and love your C.T.M recipe 😍 Will try it very soon for my hubby. Luv from L.A.

[@jerrycallender3831]

At 180°, for how many hours does the chicken need to be in the oven?

[@msgypsyqueen]

I don’t have cashews 😩 .. can I use another nut?

[@christinaanastasiadou3754]

Just made it, excellent dish, !!! Thank you so much for sharing ❤️

[@ricmac2067]

At last1 Someone who explains everything. Fabulous

[@arshiya11m]

My kid is allergy to nuts, when i make butter chicken i use heavy cream, do u think i can use that in here too? instead of cashews.

[@HariGhotra]

Hi yes just avoid the nut paste and use cream. What you could do is soak some Magaz or melon seeds and make a paste with those. But do check that he's not allergic first hope this helps. Hari

[@hyd916]

VERY WELL DEMONSTRATED CHICKEN CURRY.. SHE HAS A BRITISH ACCENT. NICE INDIAN LADY.

[@Bobber256]

She does indeed have a British accent and may even be a nice English as well as Indian lady?

[@marcusHabs]

So basicly difference between tikka masala and butter chicken is a butter?

[@bigboss6584]

Looks tasty and Yummy. This weekend it's going to be Chicken Tikka 'Masala. Thanks.

[@HariGhotra]

Hi Fredy let me know how you get on and when you think of the recipe! Enjoy

[@reginaneves3691]

This woman cooking is absolutely amazing !!!!

[@krisconlin579]

I Jooined Hari,s web site a long while back and her recipes are Amazing and so easy the way they are described,so of course friday is curry night,mind you in my house everyday with a Y is curry night lol

[@UCYcjKaUgYoZigYyKCDZ]

Haha thanks for sticking with me!

[@doogiespaintmylove]

Look yummy....godbless akimaintv

[@claudinemckay3743]

Great recipe...delicious! Thank you Hari...

[@sukhikalher561]

such a delicious dish i just can't wait to cook it with my mum and enjoy a lovely mealwithmy family i am so experienced watching your shows and collecting key tipsfor my mum

[@HariGhotra]

+Sukhi Kalher fantastic how you enjoyed it. Thanks for watching

[@suewalker6870]

Wow that looks fab can’t wait to try that xx

[@HariGhotra]

Its delicious - you can get me kit to make it with as well.

[@jerrycallender3831]

I began using Garam Masala 'bout 20 years ago and, for the past 6-8 months, I've been 'branching out' into more Indian cooking and 'discovered' Mango Chili Pickle last month, which has become my favorite condiment...

[@andystone6777]

Hi ! like to ask you if there's a (logical) difference between Coriander and Cilantro. My online dictionary says 'NO !' but I've seen some recipes in here where both are named as if they were of different kind. Thanks !

[@marksieving7925]

In the United States, coriander usually refers to the seeds, and cilantro refers to the leaves, but it's the same plant.

[@catharinaaroy5954]

The way you cook make me smell and taste the food through the screen, I tried many of your recipes and they really taste delicious!! Thanks so much for teaching me how to satisfy my family with these mouthwatering recipes here in Namibia

[@HariGhotra]

Wow Catharina it’s so wonderful to know that the dishes are being cooked far and wide and I’m so happy you are enjoying them in Namibia. Thank you for you comment - have you got my app? It’s free and has 100’s of recipes and you can share you pictures with me plus ask questions too!

[@catharinaaroy5954]

Am very bad with computers and do not have the app, where or how can I get access.

[@HariGhotra]

Catharina Aroy On your phone go to this link and download to your phone if you have an iPhone hari.is/2P5rXbk

[@robertmorley3609]

Is that kasoori methi you added?

[@MajSolo]

You have to eat up your mistakes ( swedish saying ) I Fed up in the kitchen yesterday .... I dont know too much cinnamon or I just dont know WHY WHY WHY is it so sensitive with indian food why can it not be simple WHY is everything so critical. Sometimes the result is GREAT and most times something is wrong. I lived in stockholm and eat indian food at a restaurant maybe 5 times a week , they even let me into the kitchen and I sat there and watched. they make a base curry dish and then they have bowls with different paste. They even use carrots in the base gravy, I dont know if that is cheating. I SHOULD know how it is done by now. I might just give up and just make a french Entrecote and pour some sause over it

[@nels6822]

mdam u should add roasted methi leaves crushed n u will see the difference

[@saivallabha6842]

Lots of people seem to be confused with fenugreek. Fenugreek is the seed and methi is the leaves of fenugreek. In Indian stores it is → 'Kasoori Methi' www.om-govinda-damodar.com/shop/Slike_za_shop/Za_www/400pixBolha/MDHmethileaves400pix.jpg

[@HariGhotra]

+Sai Vallabha This is true - they have very different aromatics so don't mix the two up.Thanks for your comments and thanks for watching too.

[@reedygypandme]

Is there a substitute for mustard oil?

[@HariGhotra]

John Bostock Just use rapeseed oil

[@reedygypandme]

@@HariGhotra Thank you

[@nellymayavanga681]

Can you please write the list for every spice you have used

[@HariGhotra]

Nelly Mayavanga the full recipe is written in the info details and on the website too www.harighotra.co.uk/chicken-tikka-recipe

[@nellymayavanga681]

@@HariGhotra Thank you so much, am going to give it a try on Saturday and I will give you my feedback

[@iandunwoodie5584]

An excellent cooking clip ... .congratulations . I lived in India for many years . . ..

[@mr.heiopei6493]

What could vegetarians use instead of the chicken? I tried tofu but it was not really good. Any suggestions for suitable vegetables?

[@MichaelAnthonyIngledew-ew9je]

Every thing tastes better with your Indian eyes

[@daniellaospinarivera6370]

He realizado está receta con yogurt de coco y quedó de maravilla. Muchas gracias!!!!!!

[@Nanee71]

Hello Hari, do you have a butter chicken recipe?

[@HariGhotra]

Hi Nannette Yes I sure do - here is the link and it is a delicious recipe. Let me know if you try it. www.harighotra.co.uk/murgh-makhani-recipe

[@salilacharya1]

Great presentation.. shot very well too.. Professional quality.. Looking forward to see more from you! Subscribed :)

[@janievan1]

What if I don’t have mustard oil?

[@frankashby6235]

Where can one locate that Indian spice kit?

[@TheBill9999]

Never cooked this before but will now. many thanks

[@HariGhotra]

This has a really fresh taste and the sauce is amazing! Let me know how you get on I would love to see your attempt so take a pic and rate it on my website too www.harighotra.co.uk

[@brucewallace2]

I haven't seen a standard recipe for any curry yet. Every recipe is different.

[@HariGhotra]

Yes you are right there is no standard curry recipe.

[@brucewallace2]

I mean specifically there is no standard recipe for a Korma for instance. Everyone I've seen uses different spices. It's the same for base gravy. Each one I've seen has different ingredients. I have made some tasty curries tho and enjoy your cooking. @@HariGhotra

[@HariGhotra]

@@brucewallace2 I know its a bit of a mine field really. Most recipes come from families so everyone seems to have their own spin on them. Im not sure if this will help but here are some of my guides on the classics. Thanks so much for watching and trying the recipes Hari www.harighotra.co.uk/cooking-guides/curry-guides

[@johnbeattie8840]

Every one of your recipes has worked for me. I could listen to you all day, it’s not often you get a good looking cook.

[@veraaguiar6534]

The focus should be on the food not the woman

[@anitawong1451]

Marinating too long is not always beneficial. You should know that..

[@crystalblue38883]

thank you - so good and spicy. I could not find the cassia bark but still turned out very tasty.

[@monazabala6620]

hi hari, you call for 6 chicken thigh, but it seems like on you vid is not telling 6 chicken thigh. its more like more or less 600 grams. please enlighten me. thank you

[@HariGhotra]

Hi I usually go for 1 thigh per person - anything 600-800g of meat is fine.

[@aslanlela]

Love- love your recipe! Thank you 🙏

[@mandywilkinson3767]

Is this recipe chicken tikka or korma?

[@joanbeeldens6131]

I would have peeled the tomatoes I don’t like bits of tomato skin in anything bet it’s all smells good tho

[@gwendolynfish2102]

Wow, had no idea of the intricacies of this favorite dish! Thank you!

[@achajee9633]

Is it fenugreek leaves that you have used? Are the leaves dry?

[@HariGhotra]

Ac Hajee - yes that’s right also called methi if that helps.

[@achajee9633]

Thanks, that's perfect, great recipe.

[@sarahmarinkovich-durfee4509]

Can you marinade this overnight

[@shazakaacutehugsenglish6215]

I have or mine goes in marinade in the morning ready to cook the final dish later in the day.The longer the better for marinade.