Takeout Tandoori Chicken w. Fast Garlic Naan

[@Skrittle21]

I made this last night. My kids asked to save the leftovers for school lunches. That's some high praise. Great recipe!

[@ArielK1987]

Indian food is one of my favorite cuisines of all times.

[@Banditxam4]

I'm glad you like our food that much...

[@Earth1218]

@@Banditxam4it is beautiful. That is the only way I can describe the flavor. Beautiful.

[@TLguitar]

​​@@Earth1218 "What are you eating?" "Tandoori chicken." "What's the flavor like, is it delicious?" "No." "Ah... is it tasty?" "No." "Is it at least edible?" "No." "So it's utter shit?" "No." "Then what?! It has zero flavor?! Why are you even eating this?!" "Because it tastes beautiful."

[@DanielNotates]

Bringing back the dance! Hope to try this out soon

[@jungsoopark1638]

Wow, it's amazing that you can make tandoori chicken at home just like takeout! The garlic naan is a perfect combination. I have to try this!

[@themasalaman]

bonus tip - I like to bake the chicken skins till they are crispy then blend it with chaat masala (it's a funky/umami spice) and use it as a chicken dusting on top of the tandoori chicken. Great recipe!

[@ercedwrds]

That's an awesome tip.

[@babuyadav2336]

Genius tip. I’m definitely trying it out

[@lilycalir6515]

Too much extra work for me 😅

[@TheBozodclown]

Brian has a knack for releasing videos about dishes immediately after I decide to or have already made them. I feel like he's spying on me!

[@JetstreamGW]

Pfffft. It's not just _him._ 👀

[@stevenalexander4721]

True Story!

[@JerryPemberton]

I use Kashmiri chili powder and while it does bring some heat, it brings more flavor than heat. It's delicious and does make for a nice red food. I learned this from the Latifs Inspired KZbin channel. Also, if you do not have any Indian grocery stores in your area, then you'll more than likely need to order it online. But do it! It adds heat *and* flavor and is worth every penny.

[@CogitoNM]

For FODMAP eaters you can make Garlic Ghee that won't explode your tummy. Just make the ghee and simmer it with garlic until it's browning, then just remove the garlic and dispose. The ghee will be super garlicky but won't hurt your gut. Also works with Onion so I make OG Ghee (Onion / Garlic) for for my FODMAP friends.

[@ScifiMike12]

True. Another thing to remember is that regular AP flour is wheat and that's not low Fodmap. I guess one could substitute for gluten free AP flour. Luckily for me I can tolerate wheat/gluten.

[@Lostboy811]

Don't know what FODMAP is but I kinda remember a company that I believe was FODMAP safe versions of foods as they found a niche that people were not focusing on and yes they wanted to help people out because the founder had FODMAP, but also wanted to get into the thing early like some gluten-free products and corner a market I only remembered because it was a strange spelling FODMAP. The thing is that the FDA ended telling them that they couldn't put on the packaging FODMAP safe or whatever it was like gluten-free products do. Because FODMAP is a medical condition they can't specify it for those people they can since you said garlic is such a food I guess they have to avoid garlic free. The problem that company said was that it was hard for those with FODMAP to know if a food products were safe to eat having to read the ingredients and even then with a lot of chemical sounding words still make mistakes. So they thought if they could make products to eat that they would not have to worry about and mark it on the package they could yes cash in, but also make life a little easier and even they did mention it start competition picking up on it and creating rival products. The guy wanted to bring awareness and spread the availability of food products that people who had it can enjoy.

[@Lostboy811]

Subscribed because you had a good idea

[@TLguitar]

Inulin is considered very healthy for your digestive system. Maybe some people's microbiome being more messed up than others (but that can definitely be ameliorated) causes them to feel a more negative reaction to certain fibers and fiber-like nutrients, but to the point you won't eat a clove-or-so worth of garlic? And he used garlic not only in the ghee, so I'm not sure why that stuck out to you.

[@andrewkrahn2629]

​​@@Lostboy811I'm not a doctor, but my understanding is that FODMAP is an abbreviation for a broad category of natural and artificial carbs/sugars that your body and the bacteria in your gut process in a certain way. A diet low in FODMAPs might be prescribed to people with an excess of normally-good gut bacteria that is causing them pain. When I looked into it is was recommended to only be on the diet as long as prescribed/agreed by your doctor. My GUESS is that such a restricted diet can have unexpected lasting effects, maybe new allergies?(purely guessing) The person above is suggesting garlic-infused oil because garlic/onion/shallot tend to be pretty high in FODMAP sugars, but those barely dissolve in oil.

[@PaintSkate8]

Kashmiri chilli powder is way less hot than regular Indian chilli powder. I have to use less than half my usual amount since I accidentally got regular this time. Nice recipe!

[@chuchuchuchia]

Garlic naan is the best iteration of garlic bread hands down. Also, this recipe looks elite!

[@thawtianajawnson30]

4:20 That's how you advertise a product. 😍

[@paulgdlmx]

I very much appreciate your giving the ingredients, so many videos make one go to other pages. Thank you.

[@dhanisthsarawagi5395]

As an Indian home cook, I found this video to be amazing. However, I have a few suggestions that could enhance the flavors and authenticity of the dish: Instead of using avocado oil, I recommend using smoked mustard oil. When smoked, mustard oil loses its pungent flavor and imparts a delicious taste to the dish. Kashmiri red chili powder is a great alternative to paprika. It is less spicy and has a distinct sweetness and color. Using Kashmiri red chili powder will also eliminate the need for food coloring. When heating mustard oil, it's important not to use it immediately after it starts smoking. Allow it to cool down to a manageable temperature before adding it to the marinate If you don't have a barbecue, you can still achieve a smoky flavor by cold smoke infusing. Place a piece of burnt charcoal or wood in the center of the marinated chicken, add a teaspoon of ghee or butter on top, cover the bowl for a couple of minutes, and then proceed to cook the chicken on a cast-iron pan or in the oven. Add a bit of raw papaya paste/juice, around 10-15 ml, to make the chicken pieces extra tender. P.S learned this trick from a street food vendor also as soon as you finish cooking you chicken, sprinkle some chat masala on top, it will a nice kick I hope these suggestions help enhance the flavors and authenticity of your dish. Keep up the great work!

[@Default78334]

Unfortunately, mustard oil is technically not legal to use for food in the US (which is why all the Indian grocery stores sell it as massage oil).

[@Dennisthe-g3m]

ok butter chicken

[@weatheredtome]

@@dhanisthsarawagi5395 saying kashmiri chili is less spicy than paprika totally ruined any credence you had lol

[@NessieJapan]

@@weatheredtome Kashmiri chili and paprika both vary a lot in spiciness, so it's hard to make a hard and fast rule.

[@weatheredtome]

@NessieJapan paprika is dehydrated bell pepper. It's not spicy but you keep trying to convince yourself I guess

[@pennyf9886]

This was really good Brian, I haven't had tandoori chicken that I've liked anywhere. I think your flavor profiles are excellent. Thank you for perfecting recipes for home cooks.

[@Czeslaw_cn4tv]

This is an exceptional tikka, the amble amount of smoked paprika does it for me. Even after marinating for just 1:30h it came out fantastic on a charcoal grill at 11 minutes (used fillets). For naans I use my own recipe, skip the beer, rest is similar.

[@cindysebryk5093]

You did it! You created the only naan recipe anyone needs. Absolutely phenomenal. I probably should make them half the size though

[@hildigunnurr]

yeah I'm SO going to try this, next time I make Indian food!

[@braddixon3338]

I'm drooling all over my keyboard, I love Tandori chicken! This recipe looks a dream

[@JM-ir8vw]

Made the naan last night. Quick and easy, and most importantly… delicious!

[@blainespaulding3197]

WE GOT THE DANCE!!!! I AM SO HAPPY!!! Amazing recipe and wonderful presentation. Thank you! We will be giving this a try.

[@SendsWithSeen]

Love your recipes so much!! Easy to follow, balanced and always hit hard!! I’ve done all 3 of your marinades in your video a few weeks back and they are all 🔥 Keep up the great work Bry!! Can’t wait to try this one ☝️

[@lpsmaduk]

Nice, I’ll have to try this. I love cooking Coriander Chicken. (Or Cilantro Chicken). Perfect dish for introducing people to Asian Indian food.

[@suvajeetdatta1220]

In India we use Kashmiri chillies only for their colour. It is considered relatively mild in flavour

[@BrianLagerstrom]

Hmm the stuff I got is real hot. I wonder what the deal is

[@narahodgson2277]

If you get the wrong brand here in the states it will be too hot. The Everest brand is very good, very red, good quality Kashmiri chili and not too spicy

[@nozzwald]

@@BrianLagerstromI have the stuff from Jay’s and it’s big time hot

[@dhanisthsarawagi5395]

@@BrianLagerstrom maybe it was fake stuff

[@Pammellam]

@@dhanisthsarawagi5395 Hmmm, I hear you and I understand what you are saying, but I think that _hot_ or _not so hot_ for an Indian person raised in India eating all those really hot chilies is going to be a different taste experience from the average eater in America, for example.

[@aricht01]

Four naan, Brian? Four? That's insane!

[@father042]

Nice reference lol

[@jarazimmerman3400]

Brian obviously just got a big commission from Gog.

[@fraggle200]

The last thing i expected to see today was a Peepshow quote being paraphrased in 1 of B-boy's vids.

[@mvanalst2003]

*RECIPE ERROR? - I’ve made this recipe twice (for the chicken). I didn’t have enough ginger the first time, so I used about 1/3 what Brian mentioned in his recipe. It was amazing. The second time (tonight) I used the full ginger amount and 30 grams was 1 BIG hunks of ginger and it was way too ginger heavy.

[@jonkirkwood469]

All those tips and techniques and it's the grill that got my attention. How does he keep the exterior of the grill so clean? But, I'm still gonna try the chicken and naan.

[@shuman26V]

Always love when the sturdy spoon makes an appearance!

[@dimilton3166]

If you haven’t heard, he mentioned in the in of the Q & A’s where he got that spoon

[@Banditxam4]

Bman back at it again with the food I eat every day - indian food ✅✅✅ Love brian from India

[@bryansmant870]

The best garlic Naan in India is typically all but dripping with butter. Among my favorite places to get Naan is Gulati in New Delhi, which alps has amazing butter chicken.

[@spiiro]

This was DELICIOUS! Thanks B.

[@foodandcooking101]

One of my favorites, and this version looks excellent . Another banger of a video Brian

[@bradydill4767]

That was great! I really would love any more Indian recipes you can offer.

[@moyockmoo2]

Making this tonight. Already in the refer. Thanks, Brian!

[@roitmani]

Made the naan, it came out delicious

[@karensofiesorensen]

Yay! Dancing is back!!!! And this recipe looks bomb!

[@Diabolotherium]

That is the best looking food you have made, hope to try and make it soon

[@Mufire1991]

Definitely saw more of Bri than I expected to when I clicked the video. Not displeased

[@LARKXHIN]

I fast forward it and went 😮

[@carrjeep7538]

This is your best video I’ve watched.

[@bcab7955]

That LMNT transition had me cracking up. Nice Bri!

[@bierbrauer11]

It’s like you’re reading my mind… was planning to grill some tandoori chicken with Kashmiri chilis (they’re not hot at all in my opinion). Will give this a shot!

[@kushagraN]

Hey Bri, you might wanna try Rumali roti with the drier tandoori snacks/dishes. As much as i love naan - it needs a gravy dish to be paired with. (rumali roti literal translation - handkerchief thin flatbread)

[@ELEKTRARE]

Brian you are living your best life yaaaaaaaasssss 😊

[@EllaMiguelez]

Your channel is a source of endless inspiration. Thank you for your hard work!⚽️💙🌶

[@EpicFelinski]

Im gonna have to try that naan. Cheers brian

[@mestep511]

Nice, coming back to this later to add to the shopping list for week. Out of leg quarters.

[@aishooonutube]

Kashmiri chili is a milder redder chili powder used in North Indian Cuisine. Indian Groceries sell Chilli powder and Extra Hot Chilli powder too. They are rusty red in color.

[@totollies]

Was not expecting Brian in the sauna. Am not complaining.

[@natemccormick1037]

My god That looks delicious! Most definitely will be making this for dinner very Soon! Have to say since I started watching Brian Most of the other youtubers I watched have kinda faded into the background. BRIAN is Now my go to youtuber for amazing easy to follow meals! keep up the great content!

[@kingcatatafish]

I wasn't expecting a topless Brain in this video, but I'm here for it.

[@tinamcgugan1403]

FYI, no to the cayenne in this marinade! It is way hotter than Kashmiri chili powder, which is actually considered a mild chili and is the go-to for so many Indian chefs. It's very easy to find online. Other than that, I've been making this tandoori chicken recipe with drumsticks and thighs for years and it's truly amazing.

[@johncspine2787]

Small amount of cayenne would work..the Kashmiri pepper I just got is extremely hot..

[@KyleHead]

I’ve always been intimidated by making naan and used Trader a Joe’s frozen naan (which is pretty great) but I need to try this.

[@denys-p]

It definitely works with thighs (boneless too) and kashmiri chili. It would be much spicier, though, but I like it that way. Kasmiri chili almost definitely could be found in Indian grocery stores, usually in bulk

[@joeholm4591]

odd coincidence, I just watched a Kent Survival camping episode, and he made tandoori chick in camp...and added red food coloring to it. Fun to watch, very relaxing.

[@sankalpjaiswal9707]

Brian Kashmiri chili powder is for the color, it doesn't have much heat

[@TheWellnessCuess]

Will try this recipe ⭐

[@sparshpandey8163]

You got wrong Info about the Kashmiri red chilli powder, it is actually way less spicy and way more bright red in colour than the regular chilli powder that is why it is used in dishes where you need the colour and flvour of chilli but not the spice, use good amout of it and you can skip the red food colour. Another thing,use kasturi methi (dried fenugreek) and a little bit of mustard oil in the marinade those carry a very prominent flavour in the chiken tikka and if used will drastically improve the overall flavour. And at last naan is not the kind of bread that you eat with chiken tikka, tikka is a dry preparation and naan is semi thick Flatbread ideal to eat food with a sauce/gravy and the combination of both will be too dry for your mouth, tikka goes well on it own with some mint chutney and pickled onions as an appetizer. Hope it helps ! Thanks!

[@weatheredtome]

@sparshpandey8163 he's used kashmiri before but thanks

[@sparshpandey8163]

That's not what I want to say, iam just saying that the info he got on the spice level of Kashmiri red chilli is wrong. But anyway, you're welcome.

[@kingquesoIV]

This is wrong. Kashmiri powder bought in America is hotter than American chili powder. For example you may only use a table spoon of Kashmiri powder per lb of chicken. More than this will be too hot. Maybe we are getting something mislabeled but that’s why we have here

[@sparshpandey8163]

@@kingquesoIV then probably you are getting a fake product in the name of Kashmiri chilli powder, could be regular chilli powder dyed with red food colour or some other variety of bright red spicy chilli, I use Kashmiri red chilli powder on a daily basis and the purpose of Kashmiri chilli is colour not flavour, the whole purpose of specifying that's it is a Kashmiri chilli is that it indicates that it will be bright red in colour and will be less spicy. Try to buy a good brand like Everest or MDH.

[@kingquesoIV]

@@sparshpandey8163 brand is swad

[@arjunarora5905]

Kashmiri chilli is used for the red color only as it is extremely mild in flavor/heat level and only used to give dish a natural red color ! Surprisingly, you knew this in your shawrma taco videos and forgot here haha (I just recalled since I was watching that video right before this). Edit : nah man we don't use any liquor for making our dough for breads here !

[@samkeino6810]

Kashmiri chili is available in every town and citi with and Indian grocery store. No Indian restaurant I know uses red food coloring.

[@veefee13]

Hey Brian. Kashmiri Chilli is not Hot. It's very mild. We put it for colour. Hot Chilli is DEGI Mirch. And hottest one is BHUT JHOLAKIA (Ghost Pepper).

[@zimmejoc]

Agreed, but to an American palette Kashmiri chili powder is hot hot hot. I was surprised the first time I tried it and it was NOT hot, but my wife and kids feel it is hot

[@LoveStallion]

Also agreed, but I do find it hotter than I'd expect. When I first started making tikka masala from scratch, I didn't have any kashmiri chili, so I used paprika, which was fine. Once I started incorporating Kashmiri, it made the tikka noticeably spicier. Now I balance it out.

[@carlzy85]

I have never tried them side by side but is kashmiri hotter than cayenne? Could you sub the cayenne for kashmiri in the recipe? I don't find it hot either but i do like very hot food.​@zimmejoc

[@zimmejoc]

@@carlzy85 to my tastebuds cayenne is hotter than kashmiri and tastes “sharper” and doesn’t play as well with turmeric, coriander, cardamom, and other Indian spices. I think it is worth the bother to source it from Uncle Jeff’s website.

[@andrewkrahn2629]

​@@carlzy85I'd say cayenne is hotter, but kashmiri has been more flavorful. Granted, my cayenne is probably ancient and I've only ever bought one bag of kashmiri

[@luiscobos7486]

We need to get a Lagerstrom-ChudsBBQ collab! This would be epic.

[@banethero]

Awesome video Brian! Can’t wait to try it. P.S. I get just as excited when I nail a dough ball weight.

[@HJonesT]

Wasn’t expecting the highlight to be a shirtless chef. Haha.

[@dimilton3166]

I’m dying how many people “aren’t upset” with Bri’s cameo in the sauna, but I also think it is everyone paying homage to Lorn that she is a lucky woman😆

[@pakibrat]

For the naan, what can we replace beer with? Non alcoholic?

[@wwoods66]

For cooking with a broiler, instead of a grill, what would change? Maybe a touch of liquid smoke in the marinade?

[@someshwarrao42]

I would suggest using full fat dahi from an Indian store instead of greek yogurt for the marinade. Tastes a bit sour which pairs well with the spices.

[@NihilusTheGreat]

Once again, asking for a good recreation of Home Run Inn pizza from the best Chicago baker there is! Please make it happen! 🙏

[@ChuckWestfield]

Worth it for the naan

[@iknowbetterthanyou6260]

Kashmiri chili powder is less spicy than cayenne. You can totally use it in the yogurt marinade to make the chicken red.

[@PatWalden]

Looks delicious! ❤❤❤

[@bassfever]

Any advice on using active dry yeast instead of instant? I'd guess rising time will be longer, and let the yeast soak in the beer for 10 minute to wake up and get drunk.

[@Anarcath]

World class!!!

[@PlanetCalm]

It looks so good 😋

[@MographVideo]

Hey Bri! Sometimes you mix dough in the food processor instead of the mixer. If you’re adding in butter pieces I get it, but here why the processor over the mixer? Curious thanks!

[@djstuc]

The Fonz making Indian food, yes.

[@subnormality5854]

Was not expecting to see all that (you know what I'm talking about) in a random foodtuber video, but here we are.

[@himanishganjoo3117]

Mustard oil is essential to the taste and colour of tandoori chicken. It's unfortunately not cleared for use in food in the US. People still use it in their homes though. Just a tip for getting that flavour.

[@karenfox1671]

I'd probably make this today if I weren't in the middle of another round of your SOUVLAKI!!!!!! The beefcake footage is bonus

[@KillerTacos54]

So good!

[@24kachina]

SWEET. I am gonna replicate but with thighs - ON SALE NOW AT SAFEWAY FOR 99 CENTS A POUND! And I don't bake, so substitute either Garlic Naan from Trader Joe's or their equally good fresh Middle Eastern Flatbread.

[@neilheriot2361]

👌 Hey Bry, do you have a better than Olive Garden chicken alfredo?

[@qbertq1]

Why not just use the Kashmiri Chile powder? I think it's what makes your Butter Chicken recipe (one of my family's favorites) so good.

[@cieproject2888]

So if I have easy access to Kashmiri Chili Powder, which marinade ingredient would it replace? The paprika?

[@yoshikagespeedwagon8025]

Chili powder, paprika or cayenne. Remember kashmiri chili powder is not crazy spicy. It's mostly color with a bit of heat.

[@thereasonraisin]

Yes a mild chili powder of any kind is fine. The brighter red, the better as the color is the main purpose.

[@neilheriot2361]

👌 Hey Bry, do you have a better than Olive Garden , chicken Alfredo ?

[@markdavis7321]

Hey, Bri. I'm making this tonight! If I do have Kashmiri chili powder on hand, how do you think I would alter the ingredient list to use it?

[@alvaeriksson3623]

what can you use instead of beer? will plain water work?

[@Zoltri]

Yes, the point of the beer is to introduce some of the flavor notes which emulate the fermentation process. The recipe isn't depending on it for anything other then flavor. It will taste a bit less dynamic, but just normal water would achieve a similar result. Or, if you wanted to try the fermented notes for a bit of additional effort, you could use a preferment. Take like, 25% of the flour/water and a suuuuuuper small pinch of yeast, mix it until combined and leave it out overnight. The yeast will multiply and pick up some of the notes you're looking for when you mix it into the finished product, just make sure to pay attention to the difference in flour/water, and consider reducing the yeast added later since you've already cultivated a lot in the preferment. (( I would suggest looking up a video on the topic, there's a lot of good ones, and I know Brian goes over it in his Bread videos as well. : ) )) I use preferments for my pizza dough if I don't have time to cold ferment, and I find it works really well \o/

[@extremedrumming]

How about boneless skinless chicken thighs? I bet that would taste amazing

[@brigwe616]

I usually skip sponser segments in videos, I watched this one like 5 times

[@katiemoore-rg5vi]

Lol..luv LUV the sponsor section.... Microphone in the sauna😆

[@shelldie8523]

Redder milder, kashmiri chillies are milder... Unless the comparison is with paprika then it's more spicy

[@subhadeepdas4435]

I'm an Indian(Tandoori Chicken is my fav ) and I approve this recipe

[@bsdpowa]

you need to get your Indian nationality revoked then, I'm not Indian but I am from the UK and this recipe was criminal imo

[@breej69]

I don't mind the chicken drums but my husband prefers chicken thighs. I presume you can, but can I sub out the drums for thighs?

[@zer0bitz]

Looks yummy

[@PaulMathias1]

Kashmiri chili powder differs from standard chili powder or chili powder flakes. It comes from Kashmiri chilies that impart a different flavor. The red chili used most commonly in Indian cooking provides a higher heat level. Kashmiri chili powder is milder but infuses a richer color into dishes.

[@danielsimms5796]

Any time I'm dividing dough and I hit the number exactly, I do a little dance.

[@aparecidaoliveira6298]

Please, Chef Brian, when traveling and because I am unable to feed the Starter daily, can I place it in the refrigerator and remove it to room temperature, wait a few hours and feed it again? This is my doubt. Thank you very much

[@AlexandriAceTTV]

Hey Bri, I have a stand mixer but no food processor. It's NOT a KitchenAid, it's a cheap $100 unit I got for xmas a couple years ago as a starter mixer. How long should I mix the naan dough with that, and on what speed? I was thinking medium for about the same amount of time?

[@niftykaffeine67]

I found Kashmiri chili powder in both mild and hot varieties at one of our Nepali grocery stores. Cayenne is much much hotter than mild Kashmiri.

[@Goyam0_0]

Hi Brian. I wanted to point out that naan usually arent that thick and flat. Your reference naan are the probable problem here.

[@benlights]

How can this be made non-dairy? will cashew yogurt work? also in the naan?

[@michaelduncan2759]

Mr. Langerstrom do you have a recipe, or amount to use if you have Kashmiri chili powder? I just so happen to have some.