Highly requested CHICKEN TIKKA MASSALA Restaurant Style!!!

This recipe will taste better then most Restaurants & Takeaways!!! Latifs Way!!!

[@mrhappyfoot]

I actually managed to change this recipe a little and make it slimming world friendly, only 3 syns per portion, my wife loves it. If you gently condense the sauce down by a third and chop up the chicken a bit smaller it makes a divine pastie filler! Best way to liven up a picnic or party buffet! I use fry light only for frying, which means gentler frying and keeping a close eye to prevent sticking and burning, I use fat free skyr or greek yoghurt in the sauce and marinade and I use one pot of pataks tikka massala paste. spilt into 4 portions its only 3 syns per person. Your videos are amazing, sadly I live in county durham otherwise I'd come visit your restaurant.

[@sunrise2sunset515]

I think u are the most open and honest chef who truly wishes to teach us simply for the love of food and our Creator of cause.

[@LatifsInspired]

Hi guys, I’ve just realised that there was an error while editing! There was a clip after putting in the red sauce and before adding the grilled chicken I put in 4 dessert spoon of ALMOND POWDER & 2 dessert spoon COCONUT POWDER & 2 DESSERT spoon sugar and cook for a few minutes before adding the grilled chicken. Sorry need to get better at EDITING!!!

[@invisibleman4656]

You are forgiven Haha!!

[@slanj2]

That's nothing compared to the cross contamination of the chicken you touched at the beginning of the video. You need to have a word with your self pal. I would never dine in your restaurant after seeing that .

[@trigsbeans1215]

You need to get better at cooking bro no health and safety standards whatsoever...gross

[@kwizmon]

@@slanj2 even though the chicken he touched got thoroughly heated through afterward? What's the issue?

[@sameerishaque7635]

@Truth Reigns Forever are you insulting him with the < sign

[@unluckeeeee]

Nobody gonna mention how he's picking up raw chicken then casually picks up cooked chicken with the same hand and puts it back from where he got it.

[@urbanprojectz]

It's madness bro, crazy kitchen.

[@beckyjessiejayde6053]

I noticed, it's terrible for a restaurant to be doing something like that.

[@willyd1235]

I am glad someone else saw that.

[@CYanideUK1]

...They cook the chicken again... before serving

[@beckyjessiejayde6053]

Besides the point, wether or not they were going to cook it again, if they got caught doing that whilst trading standards were out doing their regular checks they would be right in the shit. No restaurant should be doing that, period.

[@michaelleeholmes5230]

Beautiful recipe, very clear methods. Your cooking is superb Latif, thank you for this , I will certainly be making this.

[@AmarSingh-ew3nc]

You're doing the nation a massive favour. As you can tell by my name, I have indian roots. I almost had a heart attack when I saw a restaurant charging £24 for a portion of biryani!!!! Or 29£ for a lamb curry!!!! Thats robbery. If only people knew that you could take that money and make a perfectly good biryani for a family of atleast 4...

[@chippywarren9706]

Indeed! I doubt it is affecting Latifs though. 😅

[@sweetpeas8206]

I hope it IS NOT affecting Latif’s. Not many restaurants and chefs are kind enough to share their recipes AND encourage viewers to give it a try. I live in the US. Am planning a trip to the UK in September and have already Googled how to get to Latif’s to experience their food firsthand. As passionate as he is about his cuisine and culture, I’m dying to reserve a seat!

[@denisemorgan7054]

I enjoy all your videos. You are a fantastic chef and thank you x. Just wish I lived by you. 😢

[@johnhopkins7246]

I really love your videos, the food looks amazing! Your passion for the food really comes across, as does the respect for the more traditional way of cooking "Indian" food and your explanation of the workarounds you use to get it out fast in the takeaway! Inspirational stuff, and it must be awkward to do this during a normal service as well, Really well done!

[@Kick0Arse]

Spent ages watching your videos then realised your from stoke, when this corona virus is over will be paying you a visit. Looks really nice.

[@jacquilewis603]

Latife, sorry I keep nagging, when are you doing a book, I make all of your recipes my friends and family don't believe I made it myself, I tell them go check you out, I love your recipes and so do my friends and family, keep going, you should have your own cooking show on tv ❤

[@willseabrook8500]

I think because you have a glove in you think you’re safe to touch everything but you were touching raw chicken and then other food and utensils 😵

[@supermannnnn]

OH STFU you food inspector. Nit picking at others while they are teaching you a recipe. What a tard.

[@jackdonaldson541]

Mate get a life, all that matters is the food tastes bloody lovely and looks great. Went to his resturant couple weeks back and was best curry I’ve had

[@MoussaBencheikha4real]

Will Seabrook here we go again fuck food safety inspectors-_-

[@jackdilly2343]

Nice recipe man

[@paulsetter2989]

Idiot

[@PVflying]

Can you show us the way you actually cook these dishes in the restaurant, using the base gravy sauce instead of the home-style cooking please?

[@MrQuagmire26]

Base gravies are overrated. It's only a tool used to whip up curries fast in restaurants. At home it's no need for it.

[@gdlivo3353]

@@MrQuagmire26 That actually depends upon how many curries you intend to cook. It can have benefits for home use.

[@SAFETYfull]

There is a book called 'The Curry Secret' (try eBay) which does all that.

[@MrQuagmire26]

@@gdlivo3353 Well, each to his own. I sometimes cook with base gravies my self, but it's usually a very minimalized one in terms of spices. Because I was to flavour each dish individually. If a base is too heavily seasoned it can take away the individual characteristics of the various dishes. That's why some BIR places have very similar tasting menu items.

[@williamlee7782]

"The Curry Guy (British guy)" book also shares his recipes from his Indian restaurant using base curries.

[@kennwood]

Did know one see he handled raw chicken then picked up some cooked and put it back🤮

[@shawnkay5462]

You must have never worked at a restaurant lol. A lot of worse things go on behind the scenes. Lol. And btw he recooks that cooked chicken anyways.

[@brokenbazbassfret7255]

I’ve made this several times now and it is delicious. Thanks for the guidance

[@modgarden]

FAT is the MOST IMPORTANT thing to add a flavour profile. Our mothers never cooked “LOW” fat…they used full fat. This thing about low fat and needing to be healthy is all bullocks, to keep us sick and dependent. You need fat and cholesterol, as cholesterol is brain food!!!

[@catherinefoster3820]

Hi, I just wanted to say a massive thank you to you and all your team at Latif's restaurant in Alsager. My friend and I had a takeaway for New Years Eve and I had the chicken tikka massala for my main course. It was absolutely delicious. Your staff are all lovely lovely people who are very polite and very welcoming. I can not recommend you highly enough and not only enjoy your food but also enjoy watching and trying your KZbin recipes myself. Keep up the wonderful work and a prosperous 2023. X

[@philtaylor3574]

Latif, I love your videos and made a wicked chicken and mushroom madras based on your NEW ginger & garlic paste and your NEW tomato paste. I would love it if you could do a vid on chicken Tikka Masala using your pastes and with or without pre-cooking the chicken! That would be so cool! Thank you and keep up the great work my friend.

[@azlansharom7011]

Latif, how about a short video on how you came to take up cooking as your profession? ;-)

[@yaseengire2837]

I think it’s crazy how much effort and prep goes into making restaurant curries and I feel like curry house Chefs don’t get enough credit. Like this channel a lot. Will definitely be swinging by as I live quite close! Keep up the good work mate

[@generallee1468]

Can you make chicken chat please

[@yasilasheraz3216]

True...the tasty dishes always take long to cook

[@IronDuke_xX]

Latif im watching all the way from Canada, I miss my British curry nights out on the town. Thanks for keeping my cookery skills sharp as I make your Indian food for my Canadian friends!

[@boundertube]

The kitchen is so clean and everyone so chilled - really great to see.. Loved the recipe too - just need to get a microphone so we can hear you a little better as really interesting.. Thanks Another vote for a Madras...

[@LatifsInspired]

boundertube will need to splash out soon

[@jasonmerchant6686]

Although I enjoy all of the videos Latif posts, I wish in this case he would show EXACTLY how he makes his red massla paste. Nothing worse than saying its a secret, people will still come to his restaurant if its that good. I watched my local takeaway chef cook a big batch of his paste recently it would be interesting to see how it differs. Just can't understand why he won't show us how he does it in his kitchen.

[@TomMercer95]

Where is this restraint? I'm from Bradford West Yorkshire, I hope it's there me an lads need to come down!

[@yoyoyo3531]

Stoke on trent probably about hour and half from Bradford maybe longer. Google it called latifs

[@mikeakachorlton]

Alsager, between Stoke and Crewe

[@Sali8two]

Brother you shouldn’t handle raw chicken then touch cooked food (chicken tikka)

[@anharchoudhury1539]

lol

[@debcoldog12]

I think it was raw but marinated waiting to be cooked

[@whitesonar]

lol, no one is getting that chicken tikka served cold, that's still gonna be cooked again in the sauce

[@tormentedsoul7852]

@@whitesonaryes, I know but it is not a good practice....

[@VoiceOfReasonXXX]

​@@tormentedsoul7852 I think you have a misunderstanding of cross-contamination, when it is an issue and when it isn't. It would be like if you and your committed life partner are both sterile and disease free but still insist on using a condom because "it is good practice".

[@annajolie79]

Made this using your way and it came out fabulous. Thanks for sharing JazakhAllahu khayran ❤️

[@lukemckendry470]

Would like to see a tikka marinade if that’s possible your recipes are quality by the way 👌🏻

[@tajn239]

He used patak's. It's well known worldwide. It's really good.

[@Danjmurphy]

Yogurt, chili powder, garam masala, little turmeric, juice of a lemon, crushed garlic/ginger and salt/pepper. Grill until caramelised and charred on the edges.

[@samirunlasker1101]

Ive been making this dish for a few mnths now. Everyone in my household loves the fantastic flavours. One member asked me where did i learn it from. I said fro. Latif inspired. He is a super chef. She asked if i had thanked him for showing such a recipe. I said no i didnt 🙄. So Latif bro, thank you most dearly for sharing the magic in yr cuisine, for demonstating it so beautifully and for making my family and i very happy and content everytime we eat this dish.🙂🙂🙂

[@LatifsInspired]

❤️

[@nickygreene4276]

what’s the red secret ingredient he used lol?

[@shawnkay5462]

@@nickygreene4276Its just “Bright Red Powdered Food Color”

[@007spudman]

​@@nickygreene4276Food colouring.

[@Gruntypantsisdancing]

i'll just ignore you handled raw chicken and then cooked chicken, then threw the cooked piece back in the bowl. ;)

[@LatifsInspired]

Rocky Gibraltar must be nerves!!! That’s the only excuse. All our chefs including myself hold food hygiene certificates & we hold 5 stars on our food hygiene so really annoyed with that!!! Sorry guys.

[@gdlivo3353]

@@LatifsInspired You wore a blue glove for the raw chicken and not when handling the cooked tikka. The tikka is for further cooked dish anyway. No Problem.

[@gdlivo3353]

Sorry you did handle the tikka with the glove on the first time. Still not a problem if it's recooked in the CTM.

[@MdRasel-by6sf]

@@LatifsInspired waw

[@TheBertjeT]

It doesnt get served like that. Is is reheated with other ingredients before being served. In this case its fine.

[@MyDrew1992]

Bit of cross contamination there pal u touched cooked chicken with had that has glove while you finger banged it but ah feck it won't kill us

[@stokelad456]

We all know what kid you were in the playground don’t we 😉

[@marchalsouthe8302]

Sammy sammy you clown😂 I like that reference but you’ve used it in the wrong place made yourself look solly

[@hassymiia6267]

Listen once the food is being grilled, in fire being cooked any minor touched will be dead! Am sure he did wash his hand properly. Nothing is 100% text book clean.

[@waynepowell6137]

Am i the only who notices at the start that he is touching raw chicken then with the same hand picks up already cooked chicken lol😂

[@sennabus3356]

Love the channel mate, you explain everything so well and keep it simple for us keen home cooks 👌🏻

[@kaelll85]

Thank you for using your time to educate and share your awesome knowledge and passion! Brilliant channel!

[@StoneCut]

So you've shown us the same recipe for the paste everyone else posted years ago and then teased us with the proper stuff? Um, thanks?

[@daveoneill8235]

Everbody going on about hygiene???? How the bloody hell do you know what goes on in anybody's kitchen if you can't see it????

[@yaboy8846]

You literally see him handling raw chicken and then pick up a piece of cooked chicken with the same hand. And then he puts the cooked chicken he picked up back with the other cooked chicken.

[@darwn977]

@@yaboy8846 How do you know it's not half-cooked chicken like he has there? Chicken that will cook AGAIN in the sauce.

[@Welshhomie]

@@darwn977 even if it will be re cooked it can shorten the time it can be stored.

[@WoWhacka]

Welshhomie yes your right it can shorten the storage time, but judging by where the chicken is, outside of a refrigerator it’s clearly been used for service and not being “stored”

[@brummyguy3716]

He's a nice fella but don't make excuses. His hygiene understanding is non existence. You can pick up these issues in most of his videos

[@carpii]

0:26 - he picked up the cooked chicken with a contaminated hand, and then put it back ready for someone to eat

[@fjel8918]

Peak, someone died 😂

[@kit0415]

There are a lot of Tikka Masala recepies on line. You lost me at 3:57 after introdcuing your secret spice mix. I understand the need to keep trade secrets, but without knowing what goes into a recepie there is no point in watching any further. Thumbs down.

[@MysticMover]

Loved this thank you but how do you get that deep red colour bro?

[@mssa420]

Thanks for sharing looks delicious 👍 but What if we don't have all these marinades that u hv used for the paste is there a substitute?? Can u please write the recipe in the description its confusing the part where u said u missed out a part of the recipe where u mentioned the flours to be added. Thanks again

[@googs1340]

I've tried all your recipes (except leg of lamb) and they are very delicious my misses calls me Masterchef now😀

[@dangerousdazza]

Watching this at 2am is making feel hungry, love this channel.

[@knittingchick50]

He touched raw chicken with the blue glove and then showed us the cooked and deboned chicken with the same hand that handled the raw chicken!😮🤮

[@Nm-oj6fk]

You're not going to die, stop being a bitch

[@kingkompany5908]

I'll save you 18 mins - PLEASE GO AND BUY MANY PATAKS PRODUCTS

[@chicken788]

Pataks taste like pure ass compared to homemade, just learn to cook a really simple curry lol

[@garyaram1808]

Follow your channel from the states, thank you. No nonsense, no wasted time or words. The food looks amazing and what I've made based on your help is exceptional. I just wanted to know where in the UK hour restaurant is located? May be coming into London and would like to try the real McCoy. Found this address below, is this correct? Thanks again. 12 Crewe Rd, Alsager, Stoke-on-Trent ST7 2ES, United Kingdom ??

[@hussydahustla]

You're a pro that looks incredible and your kitchen is spotless.

[@yasilasheraz3216]

The pastes were half, a bit more than half, then two and last one three tea spoons...

[@CosmicElegy]

its like this guy doesn't know what tf he's doing. go to another video and get a real recipe. what is this dude did he even pass primary?

[@yasilasheraz3216]

He is too tired sometimes and multitasking with distractions

[@shawnkay5462]

@@CosmicElegyWell he also is trying to protect his actual recipe. Don’t expect someone to give away their actual recipe but something close to it.

[@kenbar4761]

What good is this video? You are just using Patak's pastes, and refuse to show us your spice mixes!

[@robbieorbit3677]

Lol right, soon as I seen the pre made paste I'm out lol. Might make your tummy hurt if you eat that stuff.

[@tonypotter1949]

Looks fantastic Latif.. I can almost taste it! I wish I lived closer to your restaurant..

[@mick9708]

The second Scottish national dish

[@yasilasheraz3216]

Brother Latif , as the viewer point out ... hope the small cooked chicken piece you picked up to show us after touching tye raw chicken was not to be served to anyone and was used only as an example...

[@yasilasheraz3216]

I paid attention to the dish he was cooking for this demo the chicken on the bone not that boneless cooked piece

[@mdlatham7]

Hearing Latif often say "my customers like..." is a sign of a quality restaurant. If I was in England I would have visited by now. Shame I live in Australia.

[@tinyondem1071]

brilliant thank you very much i will be making this tonight will let you know the out come please can you do a video on a chicken masala great vids love this channel that kitchen is spotless bet your food taste amazing keep up the good work

[@consuelasierra5495]

How’d it turn out?

[@itsall3d749]

I think he died from food poisoning... been 2 years now

[@stevebradley4885]

Mr. Latifs Inspired...I just tried your dish today and my family loved it. I missed your comment here in text about adding almond powder/coconut powder/and sugar, but it was great without it. I will try some of your other dishes at some point. Thanks for the great video and please make more. Cya

[@DoroHiro]

I would love to visit your restaurant!!!!! However, the traveling will interfere with my work schedule 😁😁😁 since you are in GB and I’m USA.... 🤔too long to go eat 😁😁😁

[@burhanur]

Guys Chicken Tikka Masala was invented in a BIR restaurant in the UK, using more or less the above technique. Chill out, its BIR not New Delhi.

[@kwizmon]

Yeah man! For goodness sake right? Most people who comment probably never cook anything but toast anyway 😂

[@dianawoods8779]

I like saying chicken tikka masala! Oops spelling 😁 I bet this guy is a real good brother, son, and husband he probably cooks for his wife all the time wow that's lucky!

[@WeeMakeVideos]

0:27 anyone else see that? Touching raw chicken then picks up a piece of cooked chicken with the same hand...

[@williwass6837]

end of Vid!"Did you see that?"Cooked chicken again!OMG no other Problems?.There is no crosscontamination when you cook the chicken again!

[@kanavmahajan6103]

Tikka(s) is/are suppose to be boneless Mr. Chef

[@relaxingsoundz1422]

Dont mess with the chef

[@anneconway4379]

Cross contamination nightmare

[@newheat64]

ok basic question LOL your pots and pans and woks ect get hammered every day, on this dish that big pan looks like a non stick pan that gets a good going over with a metal spoon when mixing the food, question does this not kill the pot and take off the coating ? do you have a recommended shopping list for the pots and pans ? if so could you do a guide as to best pots and pans and where to buy please regards Paul, PS love the channel

[@kanethecracker]

Looks unreal, cant wait to try it!

[@martinwatson1984]

You touched the cooked chicken after you prepared the raw chicken lol sin sin no no

[@steriospeaker]

That’s not good 🤢

[@t8506]

That 'cooked' chicken will be cooked again when the curry is prepared

[@martinwatson1984]

Really angry chicken cooked again and reheated you want to kill some one

[@gdlivo3353]

I made this last week as you demonstrated with the exception of using different branded pastes. It was very nice. While it was a really tasty dish and there was none left, I'll reduce salt by 50% next time.

[@muhammadjawaed2420]

Assalamalaikum Bro You mentioned GARLIC GINGER MARINADE.....It looks a Lime/Greeny Colour....Please elaborate Thanks

[@garypearce3912]

Green bell pepper and green chillies was added.

[@estherjoy5397]

Hello Latif. My name is Esther. Thanks for all your wonderful recipes. They were excellent! Could you please show me how to make the Kashmiri masala paste, Kebab paste, Tikka masala paste n Tandoori masala paste.....

[@jryd13]

I’ve made your simplified base gravy, can we substitute the spices, onion, and tomato at the beginning (before you added the tikka masala) for the base gravy or do we need to add something else to do this?

[@Pher1954]

Traditional ghee (clarified butter) has a high smoke point of 450°F to 485°F (232°C to 252°C), making it suitable for high-temperature cooking methods like baking, roasting, sautéing, deep-frying, etc. Vegetable ghee (vanaspati ghee), on the other hand, contains trans fats and has a lower smoke point, making it less suitable for high-temperature cooking. It’s recommended for cooking at lower temperatures or for specific recipes where its unique flavour profile is desired.

[@vimalp12]

He touched the cooked chicken after he touched the uncooked chicken ☹😟

[@arabiannights7183]

You are the first to do such good cooking show inside an indian restaurant kitchen

[@007spudman]

Me and my nate do Airsoft so eating good food is important for our strengths on the Battlefield! His mum made this the night before our march and hes right about this been better than most takeaways this was absolutely gorgeous!

[@FigmentHF]

People are irrationally scared of salt, oil, fat, sugar, MSG, food colouring. That’s why you like take out food. It’s what makes things look and taste great. Every Chinese takeaway? MSG, every India? More salt and ghee/oil then you would use at home. There is no point in making a “low fat low salt chicken tika masala” it’s a sugary, creamy dish.

[@absolutelydragulous2503]

Yep let’s touch the raw chicken then touch the spoon and put it on the vegetable (green) chopping board.. Cross contamination much..

[@jepolch]

1:30 I can't find those catering size pots of Patak's pastes in the USA.

[@jazminecavay-reeves6301]

Look for a middle Eastern shop, they sell everything in this video. That's where I get all my Indian ingredients from.

[@bobbypatel1067]

You can go to indian store-you will find there....

[@jazminecavay-reeves6301]

@@bobbypatel1067 I live in America, not one Indian shop in my area, I have to get my ingredients from the middle eastern shop.

[@jazminecavay-reeves6301]

@@bobbypatel1067 he lives in the USA it's not like England, it's not like little india in England, but he can find everything he needs in a middle eastern shop/store. Believe it or not, it's hard to find Indian stores state side. But the middle eastern shops have everything he needs.

[@bushcraftadventure5215]

I absolutely love your recipies latif and your kitchen looks spotless.Currently got myself some chicken tikka marinading. I've seen you were up in scotland, glad you boys enjoyed it.

[@StakyAll]

Your knowledge and videos are amazing and inspirational but I hope that cooked bit of chicken you handled after holding the raw chicken didn’t cross contaminate anything

[@ijeshwardhillon4927]

Trust me no restaurant makes it like this haha If they did they won't have time to do anything else or you'll need atleast 6 chefs at all times

[@themadhatter227]

Dude, touched the raw chicken and then grabbed a cube of cooked boneless chicken. I'm sure it's okay. Lol

[@Michele59]

It doesn't matter because the tikka that he handled will be cooked again. Safe as houses. 😁

[@themadhatter227]

@@Michele59 😂

[@WalterTonetto]

_Holding back on the special recipe is a lack of generosity!_

[@am0e]

I know that you don't want to reveal the red masala recipe. But it seems like the one that you showed here was literally just yoghurt and food colouring. Is there any more complete but still cut down version you could show?

[@markburns2545]

Massive respect 🙏 bro....this looks amazing 👏....am deffo round to yours for tea 😂😂😂.....take care 🙂

[@stephennagel7152]

Why on his far to long videos cooks meals that are different to his own restaurant recipes and from paste from bought in jars ,thought idea was to see how these authentic recipes are really made in the restaurant,think he needs a better editor ,cameraman,microphone and show real real restaurant recipes or pointless waste of 20 minutes watching recipes where have to go to his restaurant to try but very much doubt going to his restaurant he is going to come out and give you the real recipe somehow

[@kwizmon]

Ok. To the numerous comments about cross contamination. The cooked chicken always gets recooked to a high temperature before being served so stop being lame...

[@Stance-Ill]

questioning possible salmonella is not being lame.

[@VoiceOfReasonXXX]

@@Stance-Ill Ignorance is.

[@Stance-Ill]

@@VoiceOfReasonXXX I'm not sure if you know this... food poisoning kills people.

[@VoiceOfReasonXXX]

Gee. I must've missed that in all the ServSafe certification courses that I've been taking for the last 25 years as a professional chef.

[@Stance-Ill]

@@VoiceOfReasonXXX You are a piss poor excuse for a "chef" if you think food poisoning in any product is safe. I am no professional chef, but I have a close friend who is. I have worked in the food industry years ago, cross contamination is real. You should have any certification you've "earned" taken away from you.

[@chriswashere8186]

Hi At the beginning of the video you touch the raw chicken 0:18 then a few seconds later you go a touch a cooked diced breast peice. Then to make matters even worse you put it back.

[@tormentedsoul7852]

My stomach just dropped.... handling raw chicken then picking up pre-cooked chicken (even if it is going to be re-heated in a sauce/dish) UGH!! The gloves need to be thrown away before you touch pans, spoons, other ingredients... anything. I disinfect my kitchen every time I cut up chicken or cook with raw chicken. Seeing this in a restaurant makes me upset. He maybe a good chef but cleanliness & sanitary practices are a must.

[@timeismoney9684]

I do all of this down to the T, but I still can't get it to taste like it does in a restaurant

[@delboy4607]

That is the tandoori oven bro

[@commonpatriot7595]

So you're using small amounts of other paste to make your pasta. Those pastes aren't available in US. Would be great to know how to make the paste with just using individual spices.

[@chippywarren9706]

One thing I note. You add garam masala spice along with all the others. I'm guessing this is what I am missing. I usually add a pinch last minute with methi 🤦 Thanks for the corrections 👍

[@selmalahlou2588]

Why putting toooo much spices in food !???? U kill the taste of it ...all Indian Pakistani put tooo much spice ..all the dishes taste the same very spicy ..u can’t even tell if ur eating chicken or meat or Fish or veg lol ..all taste the same coz of heavy spice ..that’s not what we call good food ...u need to taste the real ingredient not disguise it with spice...and also u always burn the onions in curry’s lol which is not healthy at all cod u kill all the vitamins of it ...and toooooo much oil in ur food ..very disturbing and also very very chilli which is and other bad side ..I tired once Indian food I couldn’t eat it toooooo strong

[@JonniePolyester]

I came straight here after seeing both Gordon Ramsey & Rick Stein make CTM! 😂

[@kamranmiah8469]

That chi tk masallah looks horrible it’s so thick and red I never seen a massallah like that before so much colure in it that’s not good for the health

[@Francis-xh2hd]

13:50 the guy is ust plain touching and eating that coocked chicken after having his hand on a cloth lol

[@Francis-xh2hd]

@Mojo Risin nah man hahaha

[@jehandewan2438]

Lazy disgusting nothing homemade. Taking prebought spices from a can is not the way to make this. Full of preservatives. Gross

[@respknloyal4992]

Next time tell ur chef not to pick at the chicken like a seagull especially when u making videos. If u look very carefully at 13:50 da poor hungry chef see's juicy bit of tandoori chicken and thinks fuk dis Im munching on that fuk the consequences. Bro feed da guy he all skin and bones lol

[@AndrewJones-t4u]

Noticed that you handled the raw chicken then lifted the cooked chicken, cross contamination ? Hope that cooked chicken wasn’t used

[@brummyguy3716]

A point of advice, don't touch everything with those blue gloves once you've touched raw chicken. It's nasty!

[@olafpayne]

I saw that too

[@beckyjessiejayde6053]

I was honestly shocked by that, especially for a restaurant.

[@andrewyoung6571]

Noticed that 😩

[@davedenham8697]

So not original at all….using bought in mass produced factory crap…..what a con……Mickey mouse cooks, not chefs

[@TheSideboom]

Latif what is the full address and postcode for your curry house,defo worth a visit please.

[@Ashleyenglish24]

It's called Latifs Inspired in Stoke on Trent ! Had a look on Google erlier few hours drive to get there but definitely looks worth it

[@TheSideboom]

@@Ashleyenglish24 Cheers my man,I live in Manchester so only an hour up the M6 for me cheers.

[@kennethdoory8434]

Really loving your videos Chef!

[@brianappletree]

Great Latif. I like when you said come to the restaurant my Chicken Tikka massala is the best. better than all the rest LOL!

[@bobbypearson8929]

I recently moved to a place where we can't find a good curry. Cooked a few of your recipes. They have been soo good !! I've been making huge portion and freezing beaches

[@sarahjo5574]

You've just touched raw chicken and then handled cooked chicken with the same hand same glove Ummm OK