The Tastiest Chicken Tikka Masala I've Ever Eaten

[@thatdudecancook]

I would not recommend de-glazing your chicken pan if it looks as dark as mine did, it may seem tempting but a lot of that fond is loaded with burnt spice which would have ruined the flavor of my sauce.

[@stevebottz]

Immediately came to the comments to ask this question, but I guess if you know you know… and now I know.

[@aniruddhaiyer9331]

Make sure to cook the chicken off on a medium heat with plenty of ghee or oil . That way the spices won't burn and you can then degoqze the pan properly. Also, when finished up, take a small bowl, add a couple of hot coals and drizzle with a little ghee , place if in the cooked masala with chicken and cover with a cloche or bowl for a couple of minutes. It's a simple way to infuse smokiness into the dish which is key since originally the recipe calls for the chicken to be cooked over hot coals in a tandoor oven and then added to the sauce .

[@melodybrookeboyett175]

The recipe listed in description says for butter chicken.

[@arnevaneycken2878]

I would deglaze in between batches so it doesn't burn

[@jimmykez3066]

Damn, you can read minds.

[@saurabhranjan5427]

Fantastic video, dude! Here's a tip I picked up from my mom: Instead of adding garam masala at the beginning, try incorporating it towards the end of your cooking process. Garam masala spices are incredibly aromatic and can burn easily in hot oil, resulting in a bitter taste. To avoid this, mix the garam masala in a cup of hot water and add it towards the end of your cooking to fully enjoy its aromas.

[@varun5277]

My dad always taught me to put the garam masala at the end too

[@robbo1415]

100% correct. Garam masala mostly a finishing spice. I do same late addition with kasuri methi.

[@NordicSpice_]

Yes. It's a seasoning spice to lift the spices glad someone knows

[@numbersletters3886]

Made this twice now, absolutely mind blowing flavor!! Wow. Thank you very much. If a newer cook like me it does take time, but not hard. Don’t be intimidated, it is worth it. I used to travel overseas for work >50% of the time pre-covid, so wasn’t home much and my wife ran the kitchen. Then Covid hit and after 20yrs I was all of the sudden home, so decided to learn how to cook and made dinner Friday-Sunday nights. At first, well, lol.. this channel was a God-send. Amazing dishes that novices could make with attention and time. Now I’m back on the road a bunch but when home still love to cook. Made this last night half asleep from jet lag lol, my wife and daughters loved it, I was a hero dad. To me it is very rewarding spending a few hrs in the kitchen to make something the family enjoys. Thanks Dude!!!

[@uprite88]

How long did it take you to cook? Looks like 2 hours, I start getting restless over an hour.

[@numbersletters3886]

@@uprite88 yeah. Takes a while. Buy garlic and ginger paste to significantly speed prep……

[@uprite88]

@@numbersletters3886 That's not it Dementia captured my mom and I spent hours cooking meals for her and she often wouldn't eat. Gpt out of Cally and the food is shit in Idaho, even down wit food poisoning twice. Unless you're a cook it doesn't make sense to make a two hour meal. Tonight I made burritos that were better than I had in decades in less than a hour. For now I'm not going to roll dough and buy crap I don't have. I'm a good cook and will not make another 3 hour meal!

[@aledaabraham1810]

Completely understand you. My g-ma is the same...she'll even make you buy food & then refuse it. ​@uprite88

[@clancycreations]

I just made your butter chicken & naan last night…. and for the fifth time. If you knew me, you’d know ME, cooking, is a miracle of its own 🤣 Can’t wait to try this one!!! 👍

[@quincymims2580]

His butter chicken is amazing. I made it a few weeks ago. Top Indian restaurant taste - per my wife.

[@mjnagan]

I still would deglaze and taste. If too burnt, your half done cleaning. If not, use it.

[@mhicaoidh1]

@@mjnagan I've stopped deglazing and using the remnants ... ruined too many sauces.

[@MMAGamblingTips]

@@mjnaganwhat does deglazing mean? Thx ☺️

[@indiadeadly]

@@MMAGamblingTipsusing another ingredient to get the charred or cooked spices and remnants off the bottom of the pan

[@thatdudecancook]

This chicken tikka masala recipe somehow tops the butter chicken and that’s saying something. HAPPY COOKING!! Wishing you all a wonderful and tasty 2024

[@skibidi.G]

Intro music slaps 🎵 🎶 💥

[@BlaBla-dw8ql]

@thatdudecancook Can you talk about the advantage of reducing the tomato puree to paste and rehydrating it versus just reducing the tomato puree till it becomes a little bit thicker and the oil separates on top?

[@tulgabois1250]

Somehow? Of course it does! I use kenjis recipe (going to compare against this one someday) but the flavor in tikka masala is always so intensely good. The spice combo is like no other. No wonder it's England's national dish!

[@tiddyt6527]

This looks amazing!! I’ve been trying to find a tikka masala recipe for sooo long and every time I search for it I get a recipe for butter chicken. Thank you for your videos and keep up the great content!

[@stuboy4267]

Its a scottish dish not english, made in glasgow. Like your channel so your getting off with a warning this time 😂 - a concerned scotsman

[@schechnera]

I’ve made decent chicken tikka masala before, but yours looked better so I tried it tonight. It is hands down one of the best things I’ve ever made, and it was an instant hit with my wife and kids. I broiled the chicken instead of cooking it in the pan, and I used canned crushed tomatoes instead of fresh. Absolutely delicious. Thanks!

[@1MoreAsian]

Do you remember how long the canned crushed tomatoes take to reduce? Might do this instead of fresh.

[@dancehallvibes42]

I used canned and it took longer than the video suggested (like double) but I might have been lower heat because I was scared to burn it... still came out fantastic and I'm going to be doing this again tomorrow!@@1MoreAsian

[@bl_2410]

@@1MoreAsiani used Roma in mine, and the consistency was about as watery as canned tomatoes. Definitely took longer (~35ish minutes).

[@schechnera]

@@1MoreAsian I made a double batch last night and it took about an hour. That was mostly my fault since I did it at too low a temperature. But it still came out fantastic!

[@forestvan4915]

@@schechneraDid it taste “tomatoey”? I followed Babish’s recipe and it did not taste too good because it was overly acidic I believe it is because he only reduces the for like 5 mins

[@draven_sword7092]

I recently made your Shoyu chicken, and it’s been a budget meal LIFESAVER! I add wing tips to mine and they’re absurdly divine. I’ll be trying this recipe this weekend, thank you!

[@mdelg030]

I've made chicken tikka marsala probably a dozen times but I still learned something knew with this video. 1) How to make naan from scratch. 2) Blend the tomatoes before cooking rather than after. I still make it a little differently. Adding Garam Masala, coriander, cardamon, turmeric, and cumin to the marinade and to the final cooked chicken. I also serve it with coconut rice bc I'm hispanic and we can't serve a meal without rice lol

[@Karma-qt4ji]

Agree completely on the rice!! I live in the UK and usually have Basmati with my Chicken Tikka Masala. I also use more cream than Sonny did but that's personal preference.

[@george1991ish]

Add smoked paprika to your marinade and you’ll have it spot on 👍🏻

[@virtuestreams2616]

I just finished making , serving, and eating this dish per your instruction and it is 🔥🔥🔥🔥🔥 Cheers to eating well!

[@eduardloomans6859]

Now I have to make this a lot! My kids, my wife and grandma loved it!

[@weedanazir8326]

Got to cook it yesterday, and it came out super delicious! My hubby and son loved it, too. Thanks!

[@lordhughmungus]

I made this the other day, different recipe obviously, and it's hands down my favorite thing I've ever cooked. Incredible flavor, absolutely gonna be a staple in my house from here on out.

[@rdettwyler]

Can't wait, and sharing this with my daughter, a very good cook (learned from her old man). The ginger-garlic paste: ratio? Thanks muchly.

[@pushbbcp]

I've made tikka masala following different YT videos but this one is hands down the best version. I give it 100 out of 10. If someone gave it to me and said it's from Agas, I wouldn't have doubted it one bit (shout out to Agas in Houston). Anybody thinking about making this should go ahead, you'll be glad you did. Thanks Sonny for this unforgettable meal

[@Rachelsfunvideos]

As a Brit, I can confirm that this is a much-loved dish in my country. Oh, how we Brits love our curry! I definitely want to try making this dish the way you did at some point!

[@lucasdehe]

Yoooo this is the best thing I've ever made, so much flavor. I made the butter chicken last week and loved that one too. Will be trying out more of your recipes soon!

[@nERVEcenter117]

Dude. I need, NEED you to do some research on "pollo chipotle". It's Mexican, and there are variations, so I'm not sure if there's one definitive name. But it's grilled chicken covered in a sour cream and fatty chipotle/adobo emulsion sauce. It's one of the richest, most delicious dishes I've ever had, and only the REAL Mexican places in my area have it. PLEASE DUDE. Dipping a tortilla in the sauce on its own is HEAVENLY.

[@thatdudecancook]

Done! I wrote it down

[@nERVEcenter117]

@@thatdudecancook thank you my guy 🙏I've also seen "pollo y verduras" when there are peppers and onions mixed in, or "pollo y queso" when it leans heavy into the cheese/sour cream. I like it heaver on the chipotle/adobo fatty side though. None of these names are very specific or descriptive.

[@joeymora30]

I made this recipe today!! Might be my favorite thing I've ever made!!

[@kidawesome8665]

Dude, I LOVE this recipe! Amateur tip: I find in a tomato-based sauce that you can replace 1-2tsp of white sugar with a microplaned medium carrot and get a few extra vitamins and never miss the granulated. I tried that in my last attempt at your recipe and it’s great! Thanks for the work.

[@aledaabraham1810]

Thx, that sounds great!

[@SirChaddington]

I've never made tikka masala from scratch, looks pretty daunting but i have to try this since it looks incredible

[@1TokeNChoke]

I highly recommend using a cast iron pan for the naan. You can get some light charring on it which is more closer to using a traditional tandoori oven.

[@mouseobssesive]

This might be the best meal I’ve ever prepared for myself. Yes, it turned out great.

[@RatBasterd]

I've tried making this dish many times and it never comes anywhere near restaurant taste. This recipe does a few things differently that might be what I'm missing. Can't wait to try it!

[@brownie3454]

you have to say tikka tikka tikka while stirring or else it won’t good

[@seanharding7129]

Because he's not doing it the true restaurant way that's why. Look up misty Ricardos curry compendium. It's the best book to make true Indian curry. And there are plenty of videos on KZbin too. He's just made the Westernised version of Indian curry. What I've recommended is how to do it properly.

[@my_delicious_destinations]

This chicken tikka masala recipe sets a new standard, even outshining the classic butter chicken. Wishing you all a delightful and flavorful 2024 filled with happy cooking! 🥰🥰🥰

[@Narkolepse]

This looks amazing. That being said, why wouldn't you use the same pan you sear the chicken in and deglaze it for that flavor? I assumed it was because you didn't want that oil added back in to the recipe, but then you dumped the oil in. It seems like it would only add more flavor to use the same pan you sear the chicken in and capture all of that glorious pan Char seasoning goodness.

[@thatdudecancook]

the flavor was off the charts and the pan was a little to dark for me to consider doing that.

[@Narkolepse]

Fair enough, if it's past a nice char it might not come back from burnt - it might be worth trying next time, I noticed you put more seasoning in the dutch oven that could be saved using that frond. Is that the right word, frond? I like that word anyway. I'll be trying it this way myself, searing in the same pan I simmer with. Thanks for the recipe!

[@Snake-filledChimp]

I thought the same thing until I took a closer look at the bottom of that chicken pan... right on the verge of burnt-on. If you can avoid all that marinade burning and get a lighter fond (and still get some good color on the chicken), I'd absolutely use it.

[@angrypotato_fz]

@@Narkolepse That's what I thought too, I'm glad you pointed it out. It's advisable to pay some attention not to burn all this flavour :) I think what you mean is "fond".

[@Narkolepse]

@Snake-filledChimp FOND. I was close. I've saved some pretty nasty looking pans with a good deglaze, but I'm neither an expert nor the person who made the dish so I'll trust our boy here.

[@coreykinard1783]

I just made this tonight along with the naan bread. Absolutely amazing. Thanks again for sharing these great and easy to follow recipes!

[@saswatbora8333]

Naan means bread😂

[@sheliabrailsford2916]

What tomatoes did you use?

[@PaulFulbright]

This is REALLY close to my recipe for tikka masala, I moved away from my favorite indian restaurant a few years ago and just could not deal with not having tikka masala, so I set out to recreate it. The main differences are dry ground coriander and cumin rather than seeds, no fenugreek, cento san marzanos rather than sugar bombs, and brown sugar instead of white. Oh and yellow onion because that was the one thing I know for sure they used. I am going to try adding fenugreek and see how it changes it!

[@Ineedtospeakabout]

As a fellow Brit (what is that story?) I LOVE your channel and EVERYTHING you cook. This recipe is SUPERB. My goodness me, wow!! What a really nice guy you seem to be do, love the passion you convey in wanting all to cook, regardless of equipment and exact replicas. keep on keeping on! LET'S GO!!

[@vidman454]

That Naan recipie is addicting. Very good stuff and it goes with so many different things.

[@ChiliPepperMadness]

Chicken Tikka Masala is one of my favorites, looks delicious!

[@clairestanley2905]

Eeeeekkkk!!! I love you!!! Your recipes are insane!!! 😂❤😂

[@wolfman011000]

When we fry the chicken in batches, we deglaze after each batch, to prevent the fond getting a burned flavour [also makes cleaning the pan easier later] and save the liquid to add to the sauce later rather than just using plain water. Rather than fresh or canned tomato we use passata, we also add lighty crushed cardamom pods and mustard seeds to the masala sauce. But each family, takeaway, restaurant and shop has there own version, ours comes from the grandmother of one of my friends i went to school with in the 1980's and the only differance we have made to her recipe is the use of passata rather than tinned tomatos as the we think the passata is better quality and consistantly so. She used lime juice rather than lemon juice in her marinade but that is personnel prefferance as the acid is the important part, i have seen vinegar used by some of our friends when they make there version. Thanks for the video of our national dish, i hope you all try this, tinker with it make it your own. Take care, God bless one and all.

[@kermitfrog593]

The deglazing after each batch of chicken sounds like a good idea but I wonder whether there's still moisture in the pan that might prevent the next batch from properly frying.

[@wolfman011000]

@@kermitfrog593 Very little moisture after tipping the deglazing liquid into a jug, the remaining heat in the pan evaporates it off before we add some more ghee to the pan for the next batch. If you reduce the deglazing liquid to much a splash of stock/water or a silicone spatula will help. Depending on how much deglazing liquid we have when we have finshed browning, we can return it to the pan to reduce it more.

[@kermitfrog593]

@@wolfman011000 I see. I'll try that method out then, certainly beats overcrowding the pan. Thx for tip.

[@simonwoda1498]

Perfect execution that’s exactly what any good chef would do….slightly thicker chicken as it looked a little burnt and dry….by the way I’m English and mad this several times

[@topgunm]

Making this for the second time today with 2kg of chicken.. (started yesterday with the marinade). Such an epic TIkka Masala! Thanks again!

[@immortalsofar7977]

I cook this over three days: Day 1 marinating chicken, Day 2 cook dish to completion, Day 3 eat. I've found eating it the next day allows the spices to meld together perfectly. If you eat it on day 2, you can actually make out individual ingredients. Makes a big difference.

[@shantanu397]

find a job.

[@immortalsofar7977]

@@shantanu397 I finally retired, you want me to start working again? You should get a life.

[@rfgson]

@@shantanu397 patience young grasshopper, immortal uses restraint from stuffing face to maximise flavour.

[@sheliabrailsford2916]

What is the serving for this recipe?

[@Sq7Arno]

This does look insanely good. 4:4:1 parts of Honey : Butter : Garlic, with ground Pepper and Salt to taste, is also well worth trying for the Naan butter. Especially with Tikka Masala... People should check out how to fold Naan to up that part of their game if they feel like it.

[@clearwater1231]

please do vindaloo, rogan josh, chinese and japanese curry.

[@hoytoyota]

Made this tonight. It was exceptionally good. I used my broiler to put char on the chicken pieces instead of the stove top, but regardless, that's a killer recipe.

[@sheliabrailsford2916]

What is the serving for this recipe?

[@allisonbond3493]

I made this with the spices that I had on hand. Added some you did not, and skipped and replaced some others. Changed my whole approach to curry. Thanks dude, for pushing me to try new things.

[@RR-VanityInKnickers]

Just an fyi: you can make your own Garam (I keep mine in a mason jar) by combining: 1 Tbs g. Cumin 1 1/2 tsp g. Coriander 1 1/2 tsp g. Cardamom 1 1/2 tsp g. Pepper 1 tsp g. Cinnamon 1/2 tsp g. Nutmeg 1/2 tsp g. Cloves I have these spices on hand anyway and its cheaper and fresher overall then store bought Garam. When I make it, I double the ingredients so it lasts longer and the different herbs meld flavors. And when I use it, I give it a little shake. I like your version of Masala better than the one I use! Delicious 😋

[@adventureawaits3646]

starting to marinate the chicken today, we'll have it for dinner tomorrow. Nice long marinade, and I can't wait to taste it! But first we'll have a Bavarian pork roast with bavarian potato dumplings tonight.

[@Luwangli]

How did your chiken tikka masala go?

[@matthewthomas9216]

I have watched a good number of your videos and shorts over the years. Your "naan subscriber" joke got me to subscribe. Keep up the awesome videos. It is possible you have already done a video on this, but I would like to see video of your kitchen. The pots, pans, utensils, spatulas, whisks, etc. that you use the most and if any have a deeper meaning to you. Love your content!

[@pawel7055]

I genuinely love that you just have a fridge in your backyard that you viciously attack every time something taste good and your neighbors probably see all this go down...

[@ashevillecomics637]

The correct answer is always thigh. For years thighs were so cheap, but the secret seems to have gotten out, thighs taste so much better. Honestly they're arguably easier to cook too because they don't dry out as quickly if you overcook. I've added this video to recipes to make for my love someday, she'll love it.

[@joeysisco-tufts4157]

I'm not sure exactly why, and I can't particularly explain it; but the piano melody at the end with the finished product, brings me a near indescribable level of catharsis. I enjoy all of your videos, they're well done and they're usually charming and humorous and fun. But that 30 seconds is weirdly beautiful, I love it. Keep up the good work Markus (and Sonny I suppose).

[@jasonm4480]

Regarding the music, am I the only one conjuring up Downton Abbey?!

[@jojos8888]

Great video. I’m going to try this! What’s the proportion of garlic to ginger in the garlic ginger mix?

[@Obsidian369]

those little video edits are friggin awesome...def one of the best chef characters on yt

[@Benni-rp9or]

Heading to the store now for ingredients...

[@sourcedecay]

Made this according to recipe last night with a couple of ingredient/technique changes to suit me. Freaking amazing! The naan was a sticky point because I've baked maybe 4 yeasted things in my whole life. Had to add a little more flour and probably kneaded too much, but they turned out pretty darn ok. It'll definitely be a staple when I'm not too lazy to mess around with bread.

[@pbbdmedia]

This is it-!!! I’m fired up. I’m doubling the recipe & tucking w my kiddo. There’s a blizzard on the way. Keep them home fires cookin’!!

[@LionOuOrdaz]

Hi @thatdudecancook , do you have a vid on how to make the garlic ginger paste? I want to try to cook your recipe for my first ever home made tiki marsala.

[@egrainger3258]

Ali Ahmed Aslam is said to have invented chicken tikka masala at his Glasgow restaurant in the 1970s. With its chunks of spiced chicken surrounded by a rich tomato and yogurt-based sauce, chicken tikka masala is one of the UK's most beloved dishes. Glasgow is not in England.

[@shiftaced5188]

I know this is a relatively old thread, but i tried this recipe 4 times now (in 3 weeks), every single time it was spot on, i really think the extra time cooking the tomatoes does make the difference, so thankyou for the recipe @thatdudecancook, "Moorish" is a definite phrase i would use , because the taste is so good i had my son come over the day after i made it, so i made another batch today, i used coconut oil to cook in (UK based so Avocado oil isn't as easy to use) as I'd run out of ghee, all i have to say is next level, adding the coconut taste in as well made it the best curry i have ever tasted, in over 20 yrs If sampling most of curry mile Manchester

[@kamiros9739]

Just tried it, used chicken breast, it was perfect. Even the naan turned out perfect. Will do a lot more often! Thank you!

[@Saevien]

Any recommendations on how to know if the chicken breast is cooked and not over cooked ? I know thighs have a lot more leniency with cooking times, so just looking for any tips 😊

[@sheliabrailsford2916]

What is the serving for this recipe?

[@kamiros9739]

@@Saevien make sure to not go overboard with the heat & don't cook for a long time

[@kamiros9739]

@@sheliabrailsford2916 200 grams

[@schechnera]

The last chicken tikka masala recipe I made was very good, but this looks better. Definitely trying this soon.

[@RazDaz74]

About the only thing I do differently is using 1 pot/pan. I do the chicken in a pot (and remove), then add the tomatoes in and scoop up the fond. Looks yum!!

[@steveaustin1984]

Same. It sure seemed like a waste to see him only use the oil from the first pan (it looks like his heat might have been too high).

[@sipzter357]

Naan-subscriber?????? Love you bro

[@monstersmomma8594]

Ordered that chili powder just to try your recipe! We love Indian food but have never used this chili. Looking forward to it!

[@sinivalas754]

If you've never used it before go careful - it's potent stuff!

[@TheWitchesHat]

After 10yrs in the UK I can’t wait to make this (moved away due to Brexit). Love the channel! Been a subscriber since the early days :)

[@Enhancedlies]

moved because of brexit... what world are you living in?

[@TheWitchesHat]

@@Enhancedlies what now? I’m from Sweden and chose to leave when Brexit happened due to the hassle

[@Enhancedlies]

I hear you, i typed that straight after typing a reply on twitter so the attitute came with me... sorry! haha i understand that decision as a non native leaving due to brexit makes sense. I hope you make it back to the UK some time!@@TheWitchesHat Brexit was never about anything other than personal sovereignty... :)

[@TheGawel91]

First time making this, a little time consuming but sooo worth it. Thank you 😊

[@Manchupacabra]

I've made a handful of tikka masala recipes, but still haven't found a favorite. Really optimistic about this one! Your butter chicken is already my go-to.

[@carolgiffen8203]

Oh, wow!! This Chicken Tikka Marsala is delicious. Definitely a keeper recipe. Thank you!!

[@cstagman]

This dish was very popular on the streets of Durban. But this looks absolutely amazing.

[@emilie116]

We were so impressed that my 3 year old decided she wanted to taste, and she loved it despite all the spices!!! She just ate tons of rice with it to dilute the heat, but asked more ❤

[@harrypalmer4857]

I think I'll give this a try. I like your videos - your enthusiasm and knowledge are impressive.

[@adamfolks1]

Made this recipe this past weekend. It's perfect, and even better the next day.

[@sheliabrailsford2916]

What tomatoes did you use? Did you use 2lbs?

[@adamfolks1]

@@sheliabrailsford2916 28 oz can of san marzanos.

[@sheliabrailsford2916]

@@adamfolks1 thank you so much for replying!

[@sheliabrailsford2916]

Sorry! One more question, what is the serving for this recipe? Making it for Mother’s Day but not sure if I need to double the recipe or not

[@adamfolks1]

Absolutely double it. No way it doesn't get eaten the next day.

[@robertgoshey4876]

I'm not sure I can stomach any recipe without some Sgt. Gilbert, thank you very much.

[@sacred1827]

I massively respect the way you took the time to cook down that tomato until it was a rich paste

[@jeremybeadles5977]

I’m doing it tonight. You have a new fan! Thanks.

[@thomasschneider2286]

Let’s get an ep where Marcus and you switch spots. Would love to see him making something while Sonny watches in horror. Would be dope to get a Marcus fridge punch too!

[@josht1034]

I was wondering why you didn't broil the chicken and caught it on the second go around that you don't have a good broiler. Probably worth mentioning that broiling is the easier way to go if you can swing it... Less messy too... Definitely a fan of the marinades and everything. Great recipe!

[@danielleshelbourne220]

Thank you so much for creating such outstanding content, always. I have made many of your recipes and they’ve never once failed me. You even got me to change my time honoured and adored Naan recipe to yours! I truly appreciate all the time and effort you put into creating recipes we can count on to be tasty and reproducible at home. 🙏 😊

[@michaelgerhold5659]

I was just about to ask about deglazing the pan and got the answer already…….it didn’t look that burnt honestly and I might have done it but that way it’s definitely healthier anyway and it looks fantastic! The Naan alone! Great!

[@jasonm4480]

Take another look. I thought the same thing as you initially. But upon a rewatch I think I was going off what was just seen after the first batch. A little bit later, when he adds the juices/oil from that pan into his sauce pan, it’s waayyyyy darker.

[@MaZEEZaM]

I hate the fridge bashing but he does have really good recipes. Thanks.

[@hoends9880]

Matey! I've tried three butter chicken recipes online, and yours is the best.For some reason I can never make the naan taste good however. Going to make this tonight against another KZbinrs recipe. Looking forward to it.

[@ourtube4266]

My broiler is perfect for searing the chicken and it can all be done in one batch while my onions are going on the stove. Also I use cento crushed tomatoes because they’re pretty compared to the whole San Marzanos and taste just as good, it’s a happy middle ground between using cheap tinny canned tomatoes and using expensive or fresh tomatoes which take a lot more work.

[@snackymcgoo1539]

When you sop up dribbles from the counter with a piece of naan, you know it's good.

[@TimothyVDWoude]

I had it yesterday but this time with shrimps also really good

[@padders1068]

Thanks Dude! Looks amazing and I'm sure it tasted even better 😋😋 Goin have to give it a try, thanks for sharing! ❤

[@hop-skip-ouch8798]

I would like to see you try mustard oil though. Honest reviews on whether you can like it, tolerate it or can't palate at all.

[@gazzadazza8341]

Thank you chef for sharing this fantastic recipe. Regards from Australia.

[@christinapotter5230]

The recipe is in the name TIKKA masala. The meat needs to be grilled and browned before putting in the masala either in an oven, tandoor or barbecue.

[@BigMuff75]

Omg that naan-subscriber joke hit harder than it should. 🤣🤣🤣

[@dumbledoor5577]

Since making your butter chicken ( the best ive ever had ) ive been waiting for another Indian recipe. Cant wait to try this one. Next maybe a Beef Vindaloo or a Rogan Josh?

[@kevinjleighton]

What is the ratio for the ginger garlic paste? Didn't really explain that part. Thanks

[@thenewandrei4o94]

I have been convinced. I'm making the chicken AND the naan. Of course I'm adding rice as a side dish

[@bl_2410]

Duuuuuuude. I’m really glad this is a long involved recipe to make because I’d weigh 300 pounds in a heartbeat if this was readily available. I did deglaze my pan after removing the chicken, and used some of it in the water later. All of it might have been too much. Will test next time. Regardless, amazing recipe that I will make again.

[@petecervellino8906]

That's a good recipe, looks great, will have to try it. Thanks for the education!

[@scriptrixdeo]

Whoa! This stuff’s got a kick to it! It’s delicious!!! The naan is amazing too!

[@amolm3597]

I'd recommend adding some mustard seeds over medium low heat and cover, let them pop, to infuse the oil with some mustard flavor. You can also add cumin seeds if you're fond of the cumin flavor like I am.

[@wed_ward]

You should try this with Peshwari naan instead, especially if you make yours spicy. Great combo of spice, sweet, and savory.

[@anthonyoakley3011]

So good! Coconut is amazing in it

[@nikkitran7865]

Thanks for making one of my favorite dish ❤

[@pamagujar183]

That was fun. Can't wait to try. You made it so easy and understandable that even I can make it 😅😅😅

[@davidtatro7457]

This looks absolutely amazing. Will probably end up being the first recipe of yours that l actually make! Keep up the good work.

[@jamesw7624]

Looks really nice will give this a go for sure. I know a lot of people blend cashew nuts with milk and add to the curry for extra richness. Maybe worth a go 😃

[@mhicaoidh1]

Very good recipe! Very similar to mine, and I agree ... I've never had it better in a restaurant. I agree with not de-glazing if the pan is dark. I did that the first time making it, and it just ... wasn't right.

[@monique4407]

Wow! Want to make this!!! Thank you and Happy 2024!!!

[@uplatenyc]

Yessss. Thanks for the upload. Have been waiting for this one

[@zookee2003]

7:57 seems like a missed opportunity. deglaze the pan with chicken stock, add more stock, reduce, then add to tomato sauce, reduce, cream,..... great video

[@wsw70]

I made it yesterday, fantastic and everything (seriously - it was great). Now: what was the name of the music you used when banging the water containers?

[@dippegalant]

I agree that this is very good! To take it all the way to a 10, just deglaze the pan you cooked the chicken in and add that. So much flavor there, it's insane! Ofcourse, don't do it, if it's burnt, but you can avoid that by cooking it at a lower temperature for a bit longer and you can deglaze it very easy by adding the smallest amount of water while frying the chicken. It'll keep everything a bit more loose and not burn it.🙂

[@mrmcbeth]

I just discovered Indian food, and I'm digging this recipe. I think this will be the one I try first.

[@horsenuts1831]

It's British food, not Indian...