How to make AMAZING Indian Takeout at home (TIKKA MASALA)

[@BrianLagerstrom]

Here's a link to my butter chicken video that I mentioned: kzbin.info/www/bejne/e4TUd2l5jJ5ki7M. And don't forget to check out Tommy John bit.ly/tommyjohn_brianl2 and use my code BRIANL2 to snag that 25% off

[@denys-p]

I just wondered what the difference between them. Looks basically the same for me, with only slight variations. Especially, because I prefer not to blend butter chicken sauce. And yes, my colleagues from India approved that recipe 👍

[@bigneilh]

This linked video made my entire family regulars are the indian restaurant and its by far our entire families favorite food. Thanks for exposing us to great food!

[@eosborne6495]

I’ve tried a LOT of different Tikka Masala recipes off of KZbin, and I think this one strikes the best balance between authentic and accessible. Well done!

[@angelicalubrano5443]

This is how cooking videos should be made. It's neat, short, precise, shows ingredients clearly and the way you would see them at home. I can see myself making this dish because you make it look simple and delicious. ¡Gracias!

[@seanszarkowicz]

Thanks!

[@Avellin]

I think it'd be really cool to see a video of you going into your recipe development process. Whether it's just a general rundown of what you do for most recipes or a specific "behind the recipe" type video to go with a video you release the same or previous week. Likewise, I think it would be cool to see videos on methods and techniques as well. Particularly ones that you would find in professional kitchens that can be applied in the home kitchen to save time, minimize waste, take that 7/10 dish to a 10/10, etc.

[@mebutinglasses9152]

Something else that he does is explain why you DON'T do certain things. Most other channels just say what to do, but i find it helpful to know what will happen if i don't include/replace an item or skip a step.

[@TheHronar]

Brian, I gotta say man. You and Ethan Chlebowski have got to be the 2 best foodtubers right now. Just so much great content without the pretentiousness that you see in certain channels where the youtubers name can be abbreviated to JW. Thanks man. Please keep up these epic vids

[@cindypinto2115]

LOL dude I just knew who you were talking about and then BAM there it was.

[@duh4895]

Josh doesnt seem too bad to me. A little too meme-y and a bit cringe for me but he seems harmless

[@cindypinto2115]

He seems harmless, I agree@@duh4895

[@sidsrivastava6987]

@@duh4895 He's more about being an entertainer and whatever makes the algorithim spike vs making genuinley helpful and thought out content. It's fine, he's making his bag and our opinions are irrelevant. But I appreciate and enjoy guys like Brian and Ethan way way more.

[@MrJ3]

Personally, I think Ethan Chlebowski's videos are too long, and I don't mind long videos in general. It's just that he says things using 100 words that could have been said in 20. I appreciate his A/B testing, but drawing things out unnecessarily *does* come across as a bit pretentious to me.

[@Bender1138]

I made this recipe the other day. It was the third time I've tried to make Chicken Tikka Masala, and I finally NAILED IT! It took a little prep work up front, but Bri ain't kidding. This is AMAZING. I paired it with some garlic naan from over at ThatDudeCanCook's channel. It was a huge hit. My 15 year old son declared that it was "f**king delicious!" So, thanks, Bri! This one's going in the rotation!

[@nurfacealways]

Good to know... I'ma make that tonight for my family....

[@danielga1097]

I like a lot that your videos are not long but they contain everything you need to know. Congrats and much success! Glad you reached 1 million and counting!

[@HolyCrapItsALion]

I make Chicken Tika at home quite a bit and you had a lot of great points about how to make the paste and allow it to "smoke but not burn" in the pan just before adding the tomatoes. I often would use chicken bone broth then a wooden spoon to scrap the brown bits along with my tomatoes.

[@dickdarlington3559]

Tomatoes deglaze everything really well with a little scraping. I usually try to add the spices that are more apt to burn with the tomatoes, while the less heat sensitive stuff goes in at the beginning. A lot of trial and error went into my "Curry in a hurry" recipe, but I always love to try different recipes when I have more time. I will definitely try Bri's version soon.

[@PMTcommenter]

I’m 34 years old. Never had Indian food until 3 weeks ago when I went to a new Indian restaurant in my city…. aaaand now tikka masala is my favorite food. Can’t wait to try this recipe

[@Terrackhimself]

Between you Brian, and Con Claudia, I've been make all kinds of new dishes and loving it. I've always cooked but never really outside my comfort zone, you make it very possible to stretch my knowledge.

[@armelec]

Cooked this yesterday - I've tried maybe a dozen different masala recipes online, searching for the right one. Unfortunately i never made a second batch of any of them. I will be making this one again, it was absolutely devoured by 4 people who all had nothing but good things to say about it. I thoroughly enjoyed it aswel! The texture! The taste! Everything just worked beautifully! So thank you Brian!

[@marksest]

Every time I've seen a recipe for Tikka Masala it has seemed to complicated to be worthwhile until now. Excited to try it!

[@rapidrotation]

2:30 I was *not* expecting that little bit of advice XD Man though I love love LOVE Indian cuisine and this makes me wish I had a little more kitchen space so I could do it without feeling cramped.

[@sleepyearth]

Very important piece of life saving advice. lol.

[@Roundbrow]

The timing and cut were very good. Awesome advice haha

[@1Raikage1]

People usually say eyes but I guess Bri has different experiences 😂

[@Mike-pn1wu]

I legit thought he was going to say so we don't burn our eyes. I was very surprised, but it's definitely good advice. Brian always looking out for the boys

[@Ikiada]

My tip to completely avoid the tears during cutting the onion. Before you start cutting the onion, take 1-2 matches and put them between your lips or teeth. The tip of the wooden part between your teeth and the chemical part of the match outside of your mouth. Keep the match in this position all the way during cutting the onion (without lighting the match, off course). Throw it out, when you have finished cutting the onion. I have no idea, why it works. It is not a joke, try it out.

[@mohdjafar720]

Looks delicious and as an Indian, I totally approve! PS: Instead of grating onions, one could also use a food processor. A few quick pulses would do the trick and give you the desired texture. Lots of love!

[@JetstreamGW]

That'd work, but then you gotta clean the food processor, and you weren't using it for anything else.

[@jjhill001]

NGL box grater is more annoying to clean than one of those little mini chopper things. At least in my eyes. @@JetstreamGW

[@JetstreamGW]

@@jjhill001 I just throw mine in the dishwasher.

[@jjhill001]

Ngl, didn't have a dishwasher when I was using my box grater more than I do now so when I do end up pulling it out I don't even think about that lol. @@JetstreamGW

[@justjd911]

@@JetstreamGW I just put a glass of warm water with a drop of dishwashing liquid and vinegar, give a few pulses, rinse, job done!

[@ZAPIZOOLIO]

Between you Brian, and Con Claudia, I've been make all kinds of new dishes and loving it.

[@davidroper726]

Made this for dinner tonight. Absolutely worth the effort. My wife and I loved it.

[@milesedgeworth132]

Thanks for adding that you can do it in an oven as well. I don't own a grill(I also don't own a backyard and grilling isn't really a thing in my country) so it's always nice to get a recipe for something so delicious that I can feasibly do without having to MacGuyver techniques because I lack a device or something.

[@orbenaim317]

Where are you from? Interesting to know because you mention grilling is not a thing

[@feinsteinkazoos]

Tried this the other day, one of my first forays into Indian cuisine. 10/10 I'm not usually one for ginger in savory dishes, but I think this recipe has opened my palate up a bit.

[@stevencgr]

though it is a topic of some debate, I am pleased that this was possibly created in my hometown of Glasgow, it's so delicious and is a great introduction to Indian style food, should be very mild imho, I love spicy curries but sometimes you just want something flavourful and easy to eat, great for families. it's also perfect for sneaking in some extra veg, use less sugar and put in some grated carrot in there for texture and sweetness.

[@jackiehaigh3401]

As a fellow Glaswegian, I do believe you're right about it being invented here 😊

[@thomaskennedy5728]

Sadly shish mahal claim is fabricated,this dish exist before 70s.

[@yourdogissilly]

This was by far the best chicken Tikka recipe I've ever made. It's better than the restaurants I've been to! I've been searching for a good recipe that's not ridiculously difficult to execute, and I think I finally found it after 5 years or so of searching. Thanks Brian!

[@1zlach]

Dude, second time you've read my mind. Ordered this last night for the first time in months. I'll cook this Sunday. Well done.

[@jamesw7624]

Looks very nice, I’ve seen alot of people use cashews soaked in milk to blended up to add creaminess to the dish

[@Virginiafox21]

My hand hurts microplaning and grating that much, so when I made butter chicken a few weeks ago I used a mini food processor for it all. Works great! My ginger was super tough for some reason.

[@monkeygraborange]

Ginger gets tough when it’s old.

[@CarzorStelatis]

0:08 it's worth pointing out that Chicken Tikka Masala originates from South Asian chefs in the UK (both Glasgow and Birmingham claim to be the original source), rather than from India itself.

[@victoriarobinson3909]

This dish has been doing the rounds on a lot of KZbin chefs this month, and all the Aussie/NZ ones said it's British, and the Americans said it's Indian. XD It's the national dish of Britain, It isn't Indian food. Chicken Tikka is Indian, Chicken Tikka Masala is British.

[@admiralsherlock8403]

@@victoriarobinson3909 CTM is just Chicken Tikka + the gravy base of Butter Chicken. (with the British contribution being the addition of heavy cream)

[@paulk3150]

@@admiralsherlock8403 No it isn't!

[@po72644]

​@@victoriarobinson3909I'd say the national dish of the UK is fish & chips, or a full English breakfast

[@victoriarobinson3909]

@po72644 The most popular dish in the UK is Chicken Tikka Masala. it's everywhere, and everyone cooks it home as well. It's very British and is beloved.

[@johncrone5465]

Bri!!! Dude, another killer recipe! Incredible flavor! So worth the time and expense(didn't have 2 of the spices). My kids even loved this, huge praise. Thank you brother!

[@larsroth826]

did this yesterday, first time ever an Asian meal done by yours truly really tasting like the real thing. very grateful thanks

[@bierbrauer11]

One of Scotland’s greatest contributions to the culinary universe. Hard to beat a sausage wrapped, deep fried egg of course…

[@kencase2179]

I love Indian food. Your recipe looks really easy. I will be trying it this weekend. Thanks, Brian!

[@kencase2179]

Brian, this turned out perfectly! Delicious and easy to make. Thanks again!

[@JonnyVision88]

Chicken tikka masala is not Indian

[@JonnyVision88]

Just wondering how Indians got tomatoes always thot thay originated from the South America

[@thomaskennedy5728]

​@@JonnyVision88tomato is in india since 1600.

[@thomaskennedy5728]

​​@@JonnyVision88chiken tikka masala's origin is unknown but it is more closer to indian chicken curry dishes like chicken makhani, butter chicken, chicken puree etc. It is a varient of chiken makhani.

[@driftspecs13]

Thank you for the pepper-wang reminder. Very thoughtful of you, because I have 100% done that before and regretted it immensely.

[@ZZEEBBRRA]

I wrote this in a different vid’s comment, but my tip for onions is: have a fan blowing over the onions pointed toward your extractor. What you need to do is keep the stuff from wafting freely toward your eyes. Or point it at an unsuspecting victim for more fun😂

[@dimilton3166]

My mom and dad got a tiny food processor as a wedding gift. FROM 1990! It’s still working. It holds about 1 1/2 to 2 cups of food and I just pop onion in it to have that grated texture and ZERO tears! Love it!

[@sc5015]

Yo Bri, the one thing I waited far too long to get was a infrared grill!! Gets stupid hot, can sear the wettest marinated proteins, and easy to clean as everything on the grates eventually turns to ash. You need more offset cooking techniques for lower temp items, but you can also smoke foods using hardwood chips or chunks right on the grate. Not for the beginner griller, but an experienced cooks dream.

[@gracewhackle-cu7ow]

Hey Brian, just wanted to thank you for your killer NY cheesecake recipe. I recently made it for my brother before he heads off to study abroad in Europe and it was a big hit. Also my mom says that you have nice hands.

[@MicheleDiehl]

We made this last week. It was SO good! We used an oven because we’re in Georgia and it was too hot to grill out. With your pickled red onions, this was the bomb.

[@nylabone8782]

I made this tonight - it was incredible. I'm a new subscriber and I love your channel!

[@tildebengtsson865]

Just tried making this! Very simple, but delicious

[@CWRoederer]

SO I DON’T BURN MY WHAT

[@Mike_Greentea]

🍆

[@jackgibsxxx0750]

He said what he said. And I didn't believe it either. 😂😂😂😂

[@Trosgustav]

Ding dong. I think he said ding dong.

[@cheets23]

wee wee

[@NoVACorpsGaming]

Only real ones know the pain

[@mattymattffs]

I used to live in the UK. This is pretty good tikka. I didn't have curry powder so I just replaced it with cumin, coriander, and tumeric in equal parts. Close enough. I also chose bone in chicken legs since they're the cheapest and it was easier to butcher them after cooking than worry about it before hand. Broke down into little nuggets and good to go. Would break them down next time first for more surface area to darken. Great flavour profile overall though!

[@maclac48]

Lord willing I’m going to try my hand at this seemingly delicious looking dish this Upcoming weekend. Wish ah man luck! 👍🏿

[@jonnydobos]

Oooh stoked to try your version out. Joshua’s has been my go to for awhile so time to compare!

[@marksest]

Tried it. It turned out delicious, among the best I've had. Thanks!

[@admiralsherlock8403]

Thanks for the recepie. A true Indian classic that has nothing to do with Britian.

[@MangoTheRetriever]

I just made it, dude! It is amazing, best Tikka I've ever had. Thank you!

[@morbis_]

This is excellent! We have one really good Indian place in town known for their Tika masala and my wife and I can't decide which we like more. Very good job on the recipe.

[@dennisharrington3874]

Dude, I'm sold. I've made your Butter Chicken recipe a couple of times and it truly shines. (The yogurt sauce garnish is super.) I very much look forward to attempting Tikka Masala. Carry on.

[@rufusmc3259]

2:30 great advice, Bri 😂

[@ldgarnett777]

Couldn’t have posted this in a better time! I’ve been really craving tikka masala lately!! What do you do for your naan bread?

[@jeffweber8244]

All your recipes I've made so far have been winners, so will be making this. Seeing some great tips in the comments here about prep variations too.

[@TheHam85]

Nice one, invented in Glasgow, Scotland in a restaurant only a few miles away

[@checkoutTinyHouseTravelers]

Any advice on what would be a good point to freeze this one?? I am the only one in the house that eats Indian food but I demolish the weeknighting dish you put out. I freeze it at the end before the heavy cream and then add the cream when I reheat. Would that be a good spot for this or is there really any issue freezing it once it is completely done? I appreciate you continuing to put out obtainable but not boring recipes.

[@wcrb15]

I heard once that getting a paper towel wet and putting it next to where you are cutting/grating onions will help with the eye sting. The theory is that the sulfur oxide is trying to attach to any water molecules it can find so it goes straight for your eyes. If you have a wet paper towel it goes there instead. Anecdotally I can say it helps.

[@PhilKulak]

Good advice on the hand washing. Gotten myself into trouble with that situation before.

[@Scottgilbert43]

I just sat down at my desk to find a Tika Masala recipe for this weekend. That was easy.

[@reggiedunlop2222]

Who would have ever thought John Krasinski is such a great cook? Mucho talent👌🏼

[@workingclasscook870]

For those that have a good vent hood over the stove, I've found that if I cut onions near it with it on high it helps stop those onions tears.

[@darwinngo]

Made this dish last night for my partner and it was a HIT! 10/10 recipe. ❤

[@HolmfridurGests]

I made this three days ago and it was absolutely amazing! I still think about that meal! Appreciate it. ❤️

[@owenthemaker]

Made this tonight and it was aaaaammmmmaaazing the butter chicken is so delicious but this one has a level up in flavor. Yum

[@IDillon0]

Congrats on 1 mil subs dawg, seems like weeds and sardines was so long ago. Amazing videos as always.

[@kklipp6688]

Made tonight. Excellent!! My grill did flare up! Fantastic taste.

[@graefx]

I've been making your previous Indian take out curry basically since the video as a regular meal prep. Is great and look forward to this one

[@scarlet2836]

Hey Bri, I remember you made a video where you talked about chicken en mole, I’d love to see you make a video on it! Keep up the great work, I’ve been in love with your content lately

Great recipe as always, will give this one a go of course! I do find that the best way of avoiding tears when cutting/grating onions is to simply not engage emotionally with the onions terrible fate.

[@Billys65]

"Gateway drug into Indian food." I just about spit my water out! 😆😆 So true!!

[@wattpd0]

You are amazing! Love cooking through these recipes. Making this one tonight. This garam masala from "Spicewalla" is mindblowingly fragrant.

[@zebmccollum]

The hand washing tip is golden

[@jordanfish]

THANK YOU for the Serrano chili advice. It can happen to ANYBODY!!!

[@alecksweee]

A new Brian video?! AND ITS TIKKA?! Looks like we're weeknighting tonight babe!

[@mariacoombes9062]

Being Indian this is totally righteous dude... your caution on the chili is so real... might I add don't touch your eyes 😜

[@scottanderson3751]

I took what I thought was the best parts/techniques from all the different curries I have made and combined them into one super curry and even if I do say so myself it’s the best curry I have ever tasted by far ✌️

[@random1911]

My wife uses swimming goggles to chop onion. You probably should try it too!

[@flinxsl]

I made this using a charcoal grill with a slow and sear insert that gets nuclear hot. It got some nice char on there but I had to flip it and move it off and on to keep it from burning. Turned out great, my picky eater 3 year old even ate it.

[@HughRogers609]

For the time poorer, I do exactly this, but with a good store-bought paste to replace making up the spice mix. BBQing the chicken really adds flavour.

[@Anarcath]

World class!! But hey Bri, you didn't say, LET'S EAT THIS THIIIIIIING!!! 😢

[@erich2649]

Good God this recipe is amazing!! Made it tonight for the family and it was a definite hit.

[@robrector925]

Time after time you come up with recipes that I MUST COOK NOW! Thanks!

[@Alan_Mac]

Great to see this Scottish dish getting the recognition it deserves...

[@julioccho]

Made this one today and it was a banger. Thanks Bri!

[@sd.2528]

This is much quicker than my current recipe with an easier to find serrano chili. I'm going to give this one a try.

[@tolas2633]

I just made it. It is so tasty like from restaurant

[@chocolateguy8301]

I though about making some Indian food 2 days ago and you come up with this. Love. Will try it tommorow

[@AlexandruCapsa]

Just made this now. It's the BOMB! Thanks,

[@HenningCA]

Made this for dinner tonight. Awesome, as always!

[@jeffreypeters1902]

Getting ready to rock this out right now! Woot!

[@EchoSigma6]

I made this last night as closely as I could with your recipe. I think I messed up by putting too much of the rub on the chicken. However, the dish was very good. I’m going to make it again, I think it’s a good weeknight dinner meal. Thank you for this flavor intense meal. ❤

[@ChiliPepperMadness]

Looks delicious! Love making my own takeout at home!

[@glfrjack]

I've found that a little electric fan helps push the onion vapors away from you while you grate the onion.

[@StuEvans]

Loving the Scottish food.

[@JonnyVision88]

Good job Great British recipes

[@seanst.ledger8909]

Thanks Bri! I cook my sauce on the side burner of my grill so my house can retain its normal aroma. 😎

[@chad2261]

For those with lactose issues, any suggestions on a heavy cream replacement? Maybe coconut milk?

[@tobin_nathan]

I came here to ask this. I worry coconut milk will change the flavor to much. Maybe cashew yogurt and cashew milk? 🤷🏼‍♂️

[@giovanniognio8889]

Trying this out this weekend! Thank you!

[@milleniumgirl1000]

This is 100 times better than any takeout CTM

[@ImRmd2]

Good job Brian. You made that recipe doable for me. I was always a little hesitant to tackle it before. 🤘

[@ferretneck]

Brian’s is the only channel where I don’t skip the ads

[@BrianLagerstrom]

Thanks! Lorn and I put a lot of effort into making them creative and fun

[@beezelbuzzel]

Awesome vid dude! Somehow I've literally got everything needed for this recipe in my kitchen right now. It's going down! Also, when I'm grating onions for hotdogs I stick the grater in a big bowl of cold water. Grated onions get instantly submerged. It helps!

[@Hawk767]

Made this this afternoon, turned out amazing. The rich flavor of the chicken by itself is wild! First time using a yogurt marinade. So damn good.

[@heavyq]

I've never had Indian food. Butter chicken and tikka masala are two things I've always wanted to try. I really need to just make your recipes. Also, the intro in that Tommy John ad was fantastic.

[@ianlavalley1803]

Indian food can quickly become an addiction. Some would say this is a problem, i say Mmmmmmmm, hold on busy😂

[@MC-wn9to]

Except it isn’t indian

[@ianlavalley1803]

@MC-wn9to im aware that tikka masala originated in Scotland. But its roots are indian and butter chicken is from delhi so indian.

[@MC-wn9to]

@@ianlavalley1803 and tomatoes come from the americas. So technically, it’s from there

[@ianlavalley1803]

@MC-wn9to yea, that's dumb. They did, but just cause an ingredient is used doesn't mean its from that place. Suddenly most every cuisine is from the americas and mostly south america. Just udderly moronic.

[@Widderic]

Legit in my top 3 dishes.