The gentleman who is claimed to have invested the Tikka Masala, Ali Aslam, lived in Glasgow until he passed away early this year. Great guy and served one of the best curries in Scotland!
LOL yeah. I'll bet he has a version of that Munchies complicated 3 days tikka masala. That quick one was part of his but faster than take out. I'm surprised Chef John's recipe wasn't in the roster
Correct. Chicken Tikka Masala is not a dish developed in India. It is, however, a dish that shares similarities and techniques with a lot of other Indian dishes
lmao i love overnight marinades or even two-day marinades cause then i can break up the task into much more manageable chunks rather than running out of steam halfway through cooking a meal. burnout is so real
@@cpmc5400 burnout is related to a consistent and long-term pressure created by the buildup of tasks or overworking, so its usually tied to jobs. rather than op experiencing burnout, theyre more experiencing mental fatigue/exhaustion aka cognitive dulling. theyre similar, but they are different. burnout is related to long-term pressure, mental exhaustion is a mix of short and long-term but also is most often found in individuals with mental health struggles but also can happen to anyone, really. think of burnout as that feeling you get going to work at a job youve been at for multiple years that has created immense stress and pressure by giving you an excessive workload. think of mental fatigue as the exhaustion you feel after a particularly long or mentally draining day where even thinking of doing the dishes makes you upset or frustrated.
"...kill a Victorian child" The contempt for spicy food arose after the Victorian era! The Victorians - even the upper classes - loved curries, the hotter the better.
@@r.h.6249at some moment, spices have become cheaper and more available to the masses. Spices ceased to be an exclusive gimmick for rich people and the rich who once again wanted to distinguish themselves from them peasants decided that they don’t like spices anymore. Instead, they decided to focus on “the natural flavour of ingredients”.
Like he’s so ridiculous for that tbh. We’re brown people, the only thing we make that takes 10 mins is probably a tarka for daal LOL (or bhartas if you’re bengali). And maybe fried fish if you cut the marination time.
Its always so interesting to me how complicated certain recipes can get and im always so curious if its acctualy worth the extra hassle, thank you David for being the one to take the time and effort to myhtbust these recipes for us, its so awesome every time you make a video.
German here. I actually learned about that dish in a book for learning english at school. Something about multi-cultural influence and people from India migrating to the UK and creating that. Seems similar to the classic Döner Kebap that is being said to be invented from some turkish guy in Germany.
Chintan’s recipe is just how restaurants do the dish and also how it actually tastes.. tikka means spicy in Hindi and so tikka masala is supposed to be spicy.. 😅 but Vijaya’s version is how all home cooks do it.. 😊😊
@@shaywhoop4040 nugget is tikki, no? Which is different from tikka (I may be wrong). In restaurants, chicken cooked on a charcoal oven is usually called chicken tikka.
Ghee is actually pretty simple to make, albeit tedious as it takes awhile. Thankfully ghee is available near me, but I can't stomach paying $15 a jar for it. Very thankful for these diverse recipes and ingredients that you show us! Very informative and entertaining.
Fr like we make at our home ourselves. Literally just boil fresh milk and start collecting that Malai (the layer covering the milk after keeping it in fridge) then collect all that layers in a bowl or some and then just bring all that malai onto boil. Boil it like for 2 to 3 hrs and the ghee will start forming and residue will settle down more like stick to the pan! My Mom adds little flour too to hurry up the process.
We just heat unsalted butter over the stove for a while and that's it. I think it's the milk solids in the butter that burn away and you're left with the clarified portion. One step thing.
Hello Mr. Seymour, Me and my girlfriend love your content. We noticed you haven’t uploaded yet. I hope everything is going okay. We look forward to your next video! Love, Nicholas and Lindsey
Fun fact, older food recipes had lots of spices. Back when spices were hard to get it was fashionable to use lots. Once they bacame easier to get that's when they fell out of favor.
Older recipes for the wealthy, yes. Lower class people still used spices, especially when entertaining, but they were much too expensive for a large quantity to be used at once. Fun fact, the excessive use of spices in food for the wealthy went away once spices became more accessible to the lower class. "Rich" food then became focused on the natural flavours of exclusive ingredients - produce fresh from the farm, pork from such and such region, cheese from a backwater town no one's heard of, anything rare and hard to get (and thus, expensive). If there's one thing that rich people hate, it's looking poor
It's just so funny to me cuz for the first time the last recipe which for David and probably most of his audience is expensive due to the ingredients is just normal to me cuz all these are in our spuce cupboards normally 😅
The sweet spot is probably somewhere in between the second and third recipes. Add in some of the techniques and ingredients that appeal to you from the third, and skip the ones that seem like too much.
I honestly think the version made by Chintan Pandya is only viable if you are cooking in large amounts in a restaurant (like he does). Otherwise it can get quite expensive and time consuming
@@idkwthisthis Even the chicken doesn't cost much, relatively. The price has gone up, but it's still by far the least expensive of the meats. Though I think seafood may be cheaper than chicken in some regions
So I've only made Tikka masala once before, and I knew there had to be a better recipe cause the one I used was just missing something. I watched this video and chose to try out the second one you made. I followed the recipe straight from the original video. I don't think I can stress more that this is THE MOST delicious food I've ever cooked.
I grew up genuinely thinking Indian food was an endurance test of spice. Extremely spicy curries and stuff that I could never pull off, so I never bothered. Of course child logic didn’t stop to consider how that would be attractive to the most customers possible. Like it wasn’t supposed to be for me if I couldn’t “up my game”, and that was alright.
I’m just now exploring your channel..if you aren’t familiar with Brian Lagerstrom, and love food and cooking, his recipes are always solid, well researched, tested, and presented. (Joshua is more..ridiculous, honestly, Brian is who you’d turn to to actually make dinner) His ciabatta leveled up my already great bread skills, and many of his recipes are staples in my house. Bolognese sauce, his Quesadillas, list goes on and on..
Solid video and look forward to trying the second recipe! If you haven't tried Weissman's other Chicken Tikka Masala I'd highly recommend it. I haven't made the 'but cheaper' version but the 'normal' version is an absolute staple for me. Cheers man and thanks for the content!
David a typical indian household will have most of those ingredients handy so its not too expensive to make but for a ~certain demographic~ i can see how buying those ingredients can add up
Gotta highlight that the main reason in the different flavour profile on the chicken itself is really the marination time. Try to put all the three recipes through the same marination window and you will see that even Joshua's marinade was great. And you can swap in ghee instead of where the butter was used. He did go light on the chilly levels however.
All of these looked so good that I might finally try tikka masala! I’ve always been scared to because of the spice level but I feel like if I make it mild I can handle it
The best recipe I have seen for this is from Greg Easter (RIP). His channel was Cooking in Finland. I use his recipe and cook boneless thighs over charcoal, and finish them in the sauce.
I like that you have comparisons between 3 recipes that go from simple to complicated. It lets me decide which ones are worth the trouble to cook, and which ones are too much work for little payout. Please keep this format for some videos! (I understand you have to change things up to keep your audience engaged.) Thanks! :)
A warning for anyone trying the expert level recipe - a lot of mustard oil sold in North America isn’t food grade. It’s for deep massage, chest rubs for congestion, etc. There’s been issues in the past because people have cooked with mustard oil that had contamination. Check your labels and be safe out there!
David, you are just the cutest bowling pin on UA-cam! (I would never describe your haircut that way...) I love that you are comparing prep time vs taste on these recipes. On those "72 hour" recipes recreated by someone else and compared to normal prep recipes, the taste has never been rated exceptional, validating my skepticism. I think I'll have to try making a normal Tikka Masala, though!
If you live near Indian or international markets, you can buy a lot of those ingredients for cheap. You can also buy spices at bulk bin sections at Whole Foods and similar stores that have them rather than those small bottles, and you end up paying significantly less.
You might get a plain, hardwood cutting board, or should I say “less” hard wood, usually those glued bamboo things are way too stiff and can damage delicate edged knives. I had a friend bash up a brand new Usuba (700 buck knife!) with one of those..the edge had micro chips taken out.
That’s the fun thing about curries here in the U.K, pretty much all the staples we enjoy were invented here 😂 by Indians tbf but still I find that so funny
I would say you could save a buuunch of time and buy ginger garlic paste for any given masala. But the restaurant version making it fresh doesn’t surprise me either lol
It's cheaper to make on your own. It does take some labour because you have to peel all that ginger and garlic (the ginger is definitely easier). But after that you can just use a food processor or blender to make it into a paste. We make a huge jar of ginger and garlic paste separately and use it up over many months. Fresh admittedly tastes better, but doing this reduces prep time. And since ginger and garlic is something that goes into basically every food (especially any food that involves meat), it does make a difference
Since it was invented in England, maybe we can be generous with the onion. 😄 I use all sorts of onions, usually the ones that were on sale at the supermarket and I’ve never thought it made that much of a difference.
@@glockenrein yeah I am not like cancelling him to use white onion😅 , from what I see the taste is different in both onions, red are more sharp in flavour and smell is also higher than white .
@@glockenreinred onions tend to be sweeter and crumble in the sauce if cooked down sufficiently or left to simmer. White and yellow onions aren’t as sweet and often people then need to add additional sweeteners and hold their shape too. If you like the onion bite or pieces, yellow is the way to go. If you’re looking for a smooth sauce without a blender, red is the way to go
I have a tikka recipe that makes a masala paste in the food processor enough for several batches. I keep it in the freezer so when we’re feeling tikka, at least that part is ready.
For anyone trying to make this and looking for easier substitutes, I make butter chicken/chicken tikka masala (I don't call it a specific one it's just my hybrid) pretty regularly for a college student and here are the things I do: 1. Use Pasta sauce jars. I know this might come off as almost sacrilegious, but the stuff like Prego's or Rao's homemade have ingredients that are used in Indian cooking as well and it's easier than having a jar plus it's more multi purpose coz you can use it for pasta too. I just add have to tweak the other proportions a bit to make it taste authentic, but I feed a lot of people with it and they don't realize it's that specific sauce unless I tell them. 2. Half and Half. Heavy whipping cream can affect the appearance, taste, and mouthfeel drastically and even a little bit of overpouring can ruin the previously achieved balance, so I use half and half as it's easier to control. Also once the curry is off the pan it thickens, so using the thinner half and half helps make the gravy more palatable in the future without getting overly chunky 3. When I do the chicken, the juices pool up similar to how they did in this video, so I pour them out into the curry to add the chicken flavor and then blast the thighs under the broiler for a couple of minutes to develop some char (that's where the tikka flavor actually lies, because traditionally you'd use chicken from a tandoori oven, this is the closest you can get to replicating the smokiness without actually adding smoke) 4. Look at a bunch of recipes online, see what elements look like you can manage without needing extra equipment, swap out some utensils for others (if you have a blender blender you don't have to use an immersion blender, you can use a touch more of the ground spices instead of using whole spices in a cheesecloth, you can use a regular 3 qt pot instead of a dutch oven, though a heavy bottomed one is better for low and slow cooking)
I feel like if you combine the two recipes by Vijaya and Chintan, you'd get a very good tikka masala. Plus, the makhni sauce you made for Chintan's can be made in advance and set aside, which you only need two hours' marinade time from Vijaya's chicken. The reason why Chintan's seems harder is because the chicken in the over is a hack for a tandoor (a clay oven), and a lot of people don't have tandoors handy. But all three look really good!
5:59 I presume you mean Yanks because Chicken Tikka Masala is literally the British national dish, on any given evening it is probably the most consumed food in the country. There's really nothing any British person would be surprised about in a Chicken Tikka Masala
Not to take away from these awesome dishes but I wouldn’t class any of them as British Restaurant Style Chicken Tikka Masala. I would look at Al’s Kitchen for more of an in depth look on this one as he does a great base gravy.
Chicken tikka masala was made by ali aslam, a pakistani man who immigrated to scotland. So technically it is a scottish dish since it was made in scotland, but also not since it was made a pakistani guy using techniques and ingredient from back home.
Next time, try using fresh coriander instead of cilantro. The flavor profiles are surprisingly different. Coriander is more earthy, cilantro is s bit more lemony.
This isn’t even close to true. It’s the same thing. The only difference is the which part of the plant you’re talking about, and even that is only in the US. US calls the seeds and the powdered seeds coriander, the rest of the plant is referred to (culinarily) as cilantro.
Hah, well, I, for once, have all of the ingredients and then some for the complicated one. I might need to just try it. And if you get everything for it and have raw peanuts you could make congress kadlekai/masala peanuts.
It's weird watching non-Indians try Indian dishes because they assume that we eat chicken tikka masala or butter chicken or tandoori naan at home. These dishes are meant for restaurants because of how they are put together. Typically in a restaurant, they mass produce onion-tomato gravy (not sauce) because its used in variety of different dishes. Chicken Tikka is independently made as an appetizer. Someone had this brilliant idea to re-use leftovers by putting them together to create a new dish. So, chicken tikka masala is typically made en-mass in massive frying pans called Tawas. They will throw in oil, additional tomatoes and spices, leftover chicken tikka and onion-tomato gravy to cook them together to make something new. So technically, you do not cook this at home.
Curing is a way to preserve as well as flavor foods but brining is more used to flavor and retain moisture. Like hams for instance are cured so that can last longer.
I feel like chicken tikka masala is to British Indian food what chicken parm is to Italian American food. Definitely not traditional to the culture it descended from and not seen as very classy or authentic, but certainly delicious when done well.
Always wish for Adams to be included in these but also, I don't even want to know what shit you get from his fans so, it eez what it eez LMFAO, great vid as always
It’s so funny to me that the British are thought to have really bland food, despite the fact chicken tikka was made in Scotland and that the tikka is practically the National dish of the uk
Hey David, I appreciate Joshua Weissman is pretty popular, but (and this is well documented by Joe Rosenthal), he has a history of lifting recipes from other folks without crediting them so I'd love to see some other choices in these comparison vids.
I think fanatic level would be more accurate for the last one… no amount of skill a chef has can make them invest that much time unless they really like the dish
absolutely can't stand the guy, comes off as an incredibly cunt and it's just so cringy hearing a grown-ass man constantly making "daddy"-jokes and the like.
The gentleman who is claimed to have invested the Tikka Masala, Ali Aslam, lived in Glasgow until he passed away early this year. Great guy and served one of the best curries in Scotland!
Imagine Joshua having the simplest recipe lol
LOL yeah. I'll bet he has a version of that Munchies complicated 3 days tikka masala. That quick one was part of his but faster than take out. I'm surprised Chef John's recipe wasn't in the roster
@@janem3575 I LOVE Chef John's version, have made it many times and it is always a winner!
Not surprising to me, all Joshua Weissman does is bastardise various culture's food and then claim he knows better than everyone else...
Correct. Chicken Tikka Masala is not a dish developed in India. It is, however, a dish that shares similarities and techniques with a lot of other Indian dishes
It’s was made by Indian immigrants that lived in England that invented it by tweaking butter chicken.
@@allanpeter7700 Scotland, but yes correct.
@@allanpeter7700it was bengali immigrants. A vast majority of Indian restaurants in the UK are Bengali owned.
@@allanpeter7700 so india and pakistan are the same country according to you
@@nice900 he was a bengali from present day Bangladesh . But yeah to answer all are part of indian civilization
lmao i love overnight marinades or even two-day marinades cause then i can break up the task into much more manageable chunks rather than running out of steam halfway through cooking a meal. burnout is so real
that’s not what burnout is but i agree with splitting up dinner take over a few days
@@j-bq5nc How is it not burnout?
@@cpmc5400 burnout is related to a consistent and long-term pressure created by the buildup of tasks or overworking, so its usually tied to jobs. rather than op experiencing burnout, theyre more experiencing mental fatigue/exhaustion aka cognitive dulling. theyre similar, but they are different. burnout is related to long-term pressure, mental exhaustion is a mix of short and long-term but also is most often found in individuals with mental health struggles but also can happen to anyone, really. think of burnout as that feeling you get going to work at a job youve been at for multiple years that has created immense stress and pressure by giving you an excessive workload. think of mental fatigue as the exhaustion you feel after a particularly long or mentally draining day where even thinking of doing the dishes makes you upset or frustrated.
@@cpmc5400 this other commenter explained it better than i could have. but yeah this is definitely not what burnout is
Lmao?
"...kill a Victorian child"
The contempt for spicy food arose after the Victorian era! The Victorians - even the upper classes - loved curries, the hotter the better.
Not to mention the Queen herself! She had Indian chefs in her kitchen, she had kedgeree for breakfast and curries too
what changed?
@@r.h.6249A couple of world wars likely didn't do any favours.
they also used to consume lead and all kind of toxic stuff lol they’d be more than fine
@@r.h.6249at some moment, spices have become cheaper and more available to the masses. Spices ceased to be an exclusive gimmick for rich people and the rich who once again wanted to distinguish themselves from them peasants decided that they don’t like spices anymore. Instead, they decided to focus on “the natural flavour of ingredients”.
I think it’s safe to say ANY dish benefits from a nice marinate… over night if you don’t mind the time but an hour or 2 is such a flavor boost !
If the level third was too expensive/hard I want to see you attempt a authentic hyderabadi biryani XD
Like he’s so ridiculous for that tbh. We’re brown people, the only thing we make that takes 10 mins is probably a tarka for daal LOL (or bhartas if you’re bengali). And maybe fried fish if you cut the marination time.
Its always so interesting to me how complicated certain recipes can get and im always so curious if its acctualy worth the extra hassle, thank you David for being the one to take the time and effort to myhtbust these recipes for us, its so awesome every time you make a video.
Vijaya's recipe has been my go to tikka masala recipe for years. Its so good and despite you calling it intermediate, its quite easy to make.
German here. I actually learned about that dish in a book for learning english at school. Something about multi-cultural influence and people from India migrating to the UK and creating that.
Seems similar to the classic Döner Kebap that is being said to be invented from some turkish guy in Germany.
Chintan’s recipe is just how restaurants do the dish and also how it actually tastes.. tikka means spicy in Hindi and so tikka masala is supposed to be spicy.. 😅
but Vijaya’s version is how all home cooks do it.. 😊😊
Good to know! I love Saag Chicken but I’m always scared to make it at home because it seems hard.
Tikha means spicy, tikka is a dish made from things like paneer or chicken, it's not the same
Tikka basically means nugget, I believe the word for spicy is teekha
Sorry but everything you said is wrong. Tikka does not mean spicy and chicken tikka masala is not a spicy dish.
@@shaywhoop4040 nugget is tikki, no? Which is different from tikka (I may be wrong). In restaurants, chicken cooked on a charcoal oven is usually called chicken tikka.
Ghee is actually pretty simple to make, albeit tedious as it takes awhile. Thankfully ghee is available near me, but I can't stomach paying $15 a jar for it.
Very thankful for these diverse recipes and ingredients that you show us! Very informative and entertaining.
In fairness, $15 will buy you a KG jar. Split that into 3, freeze 2 and use the third. You'll get 6 months out of your $15.
Fr like we make at our home ourselves. Literally just boil fresh milk and start collecting that Malai (the layer covering the milk after keeping it in fridge) then collect all that layers in a bowl or some and then just bring all that malai onto boil. Boil it like for 2 to 3 hrs and the ghee will start forming and residue will settle down more like stick to the pan! My Mom adds little flour too to hurry up the process.
We just heat unsalted butter over the stove for a while and that's it. I think it's the milk solids in the butter that burn away and you're left with the clarified portion. One step thing.
Hello Mr. Seymour,
Me and my girlfriend love your content. We noticed you haven’t uploaded yet. I hope everything is going okay. We look forward to your next video!
Love,
Nicholas and Lindsey
Lindsey here! Ditto to what Nicholas said! We love your content Mr. Seymour. Keep up the good work. 😊
I was hoping to see Adam Ragusea's recipe on this video
But I understand cause Adam's recipe uses leftover Tandori chicken (also his recipe).
That’s how it’s supposed to be. Restaurants wanted to utilize the previous days tandoori and came up with these curries.
Fun fact, older food recipes had lots of spices. Back when spices were hard to get it was fashionable to use lots. Once they bacame easier to get that's when they fell out of favor.
Older recipes for the wealthy, yes. Lower class people still used spices, especially when entertaining, but they were much too expensive for a large quantity to be used at once.
Fun fact, the excessive use of spices in food for the wealthy went away once spices became more accessible to the lower class. "Rich" food then became focused on the natural flavours of exclusive ingredients - produce fresh from the farm, pork from such and such region, cheese from a backwater town no one's heard of, anything rare and hard to get (and thus, expensive). If there's one thing that rich people hate, it's looking poor
Every time I use my estate sale acquired grapefruit spoon to peel my ginger I say a little blessing for you.🥰
This was a great idea. I often wonder if a recipe is worth the time commitment. I wouldn't mind seeing more videos like this.
It's just so funny to me cuz for the first time the last recipe which for David and probably most of his audience is expensive due to the ingredients is just normal to me cuz all these are in our spuce cupboards normally 😅
The way I audibly bursted out into laughter when you described your haircut🤣🤣💀💀 I’m so sorry David that was just too funny 🎳
The sweet spot is probably somewhere in between the second and third recipes. Add in some of the techniques and ingredients that appeal to you from the third, and skip the ones that seem like too much.
11:30 David, that was your ancestors reacting to all that spice. It traveled back up your bloodline. 😂
This is peak Davis Seymour content. Been here just after the sketches lol worth it!
He said beginner, easy and Joshua in the same sentence 😂😂😂😂
Exactly my thoughts!!! Joshua and easy??? Beginner??
I honestly think the version made by Chintan Pandya is only viable if you are cooking in large amounts in a restaurant (like he does). Otherwise it can get quite expensive and time consuming
For people living in Pakistan or India these spices are normally available so they don't cost much except for the chicken.
@@idkwthisthis Even the chicken doesn't cost much, relatively. The price has gone up, but it's still by far the least expensive of the meats. Though I think seafood may be cheaper than chicken in some regions
I love Chicken Tika and Butter Chicken. I spent all of last year trying to learn more about them and cooking a lot of Indian foods.
I will definitely make the 2nd recipe!
I am excited to make it with my Husband.
Thanks David
So I've only made Tikka masala once before, and I knew there had to be a better recipe cause the one I used was just missing something. I watched this video and chose to try out the second one you made. I followed the recipe straight from the original video.
I don't think I can stress more that this is THE MOST delicious food I've ever cooked.
I grew up genuinely thinking Indian food was an endurance test of spice. Extremely spicy curries and stuff that I could never pull off, so I never bothered. Of course child logic didn’t stop to consider how that would be attractive to the most customers possible. Like it wasn’t supposed to be for me if I couldn’t “up my game”, and that was alright.
It's kind of funny that Tikka Masala originated (supposedly) in the UK, but they have a reputation for having bland food.
I love this dish and your channel so much David! God bless you man!😊😊😊😊❤❤❤❤
Wow! Joshua had the easy one! As far as the 3rd one, complicated doesn't always mean better....unless it's Joshua! 😉
Vijaya's is my go-to recipe for Tikka Masala. So good!
Okay, well now I have to make tikka masala this weekend!
you should try southeast asian dishes if you love spices! like beef rendang, nasi lemak, chicken adobo to name a few
Just made Buttered chick peas/chicken last night (one kid is vegetarian). So good! Now I need to make one of these.
I’m just now exploring your channel..if you aren’t familiar with Brian Lagerstrom, and love food and cooking, his recipes are always solid, well researched, tested, and presented. (Joshua is more..ridiculous, honestly, Brian is who you’d turn to to actually make dinner) His ciabatta leveled up my already great bread skills, and many of his recipes are staples in my house. Bolognese sauce, his Quesadillas, list goes on and on..
A lot of Joshua Weissmans best meals are easy enough to prepare tbh. Brian is phenomenal as well
Solid video and look forward to trying the second recipe! If you haven't tried Weissman's other Chicken Tikka Masala I'd highly recommend it. I haven't made the 'but cheaper' version but the 'normal' version is an absolute staple for me. Cheers man and thanks for the content!
I’d love to see a saag paneer or palak paneer version! Love the video ❤
Lol I love David's self roasting in his vids. Always gets a chuckle out of me. Tikka masala is one of my favs. Could 100% eat some right now lol.
David a typical indian household will have most of those ingredients handy so its not too expensive to make but for a ~certain demographic~ i can see how buying those ingredients can add up
Gotta highlight that the main reason in the different flavour profile on the chicken itself is really the marination time. Try to put all the three recipes through the same marination window and you will see that even Joshua's marinade was great. And you can swap in ghee instead of where the butter was used. He did go light on the chilly levels however.
All of these looked so good that I might finally try tikka masala! I’ve always been scared to because of the spice level but I feel like if I make it mild I can handle it
The best recipe I have seen for this is from Greg Easter (RIP). His channel was Cooking in Finland. I use his recipe and cook boneless thighs over charcoal, and finish them in the sauce.
As a British man I’m happy to be the first comment as Chick Tikka Masala is our national dish. 🔥
I like that you have comparisons between 3 recipes that go from simple to complicated. It lets me decide which ones are worth the trouble to cook, and which ones are too much work for little payout. Please keep this format for some videos! (I understand you have to change things up to keep your audience engaged.) Thanks! :)
that ginger kind of looks like a fairy tale character
A warning for anyone trying the expert level recipe - a lot of mustard oil sold in North America isn’t food grade. It’s for deep massage, chest rubs for congestion, etc. There’s been issues in the past because people have cooked with mustard oil that had contamination. Check your labels and be safe out there!
David, you are just the cutest bowling pin on UA-cam! (I would never describe your haircut that way...)
I love that you are comparing prep time vs taste on these recipes. On those "72 hour" recipes recreated by someone else and compared to normal prep recipes, the taste has never been rated exceptional, validating my skepticism. I think I'll have to try making a normal Tikka Masala, though!
If you live near Indian or international markets, you can buy a lot of those ingredients for cheap. You can also buy spices at bulk bin sections at Whole Foods and similar stores that have them rather than those small bottles, and you end up paying significantly less.
Both of these things IMO are just slight change in the final form … which is cool
You might get a plain, hardwood cutting board, or should I say “less” hard wood, usually those glued bamboo things are way too stiff and can damage delicate edged knives. I had a friend bash up a brand new Usuba (700 buck knife!) with one of those..the edge had micro chips taken out.
"easiest Joshua Weissman receipe to start" said no one... Ever..
That’s the fun thing about curries here in the U.K, pretty much all the staples we enjoy were invented here 😂 by Indians tbf but still I find that so funny
This video made my mouth water! One of my favorite dishes 🥰
“Easiest, most cheap, beginner … from Joshua Weissman.” Not a phrase I ever thought I would hear…
ohhh!! I’m excited for this one
I would say you could save a buuunch of time and buy ginger garlic paste for any given masala. But the restaurant version making it fresh doesn’t surprise me either lol
It's cheaper to make on your own. It does take some labour because you have to peel all that ginger and garlic (the ginger is definitely easier). But after that you can just use a food processor or blender to make it into a paste. We make a huge jar of ginger and garlic paste separately and use it up over many months. Fresh admittedly tastes better, but doing this reduces prep time. And since ginger and garlic is something that goes into basically every food (especially any food that involves meat), it does make a difference
Western people use white onion but if you want to make Indian cuisine pls use red onion. Hardly anyone uses white onion here 😅
Since it was invented in England, maybe we can be generous with the onion. 😄 I use all sorts of onions, usually the ones that were on sale at the supermarket and I’ve never thought it made that much of a difference.
@@glockenrein yeah I am not like cancelling him to use white onion😅 , from what I see the taste is different in both onions, red are more sharp in flavour and smell is also higher than white .
@@glockenreinred onions tend to be sweeter and crumble in the sauce if cooked down sufficiently or left to simmer. White and yellow onions aren’t as sweet and often people then need to add additional sweeteners and hold their shape too. If you like the onion bite or pieces, yellow is the way to go. If you’re looking for a smooth sauce without a blender, red is the way to go
Red onions are more expensive
Thanks for the answers ☺️ I’ll try and pay more attention, see if I notice the differences more.
I have a tikka recipe that makes a masala paste in the food processor enough for several batches. I keep it in the freezer so when we’re feeling tikka, at least that part is ready.
For anyone trying to make this and looking for easier substitutes, I make butter chicken/chicken tikka masala (I don't call it a specific one it's just my hybrid) pretty regularly for a college student and here are the things I do:
1. Use Pasta sauce jars. I know this might come off as almost sacrilegious, but the stuff like Prego's or Rao's homemade have ingredients that are used in Indian cooking as well and it's easier than having a jar plus it's more multi purpose coz you can use it for pasta too. I just add have to tweak the other proportions a bit to make it taste authentic, but I feed a lot of people with it and they don't realize it's that specific sauce unless I tell them.
2. Half and Half. Heavy whipping cream can affect the appearance, taste, and mouthfeel drastically and even a little bit of overpouring can ruin the previously achieved balance, so I use half and half as it's easier to control. Also once the curry is off the pan it thickens, so using the thinner half and half helps make the gravy more palatable in the future without getting overly chunky
3. When I do the chicken, the juices pool up similar to how they did in this video, so I pour them out into the curry to add the chicken flavor and then blast the thighs under the broiler for a couple of minutes to develop some char (that's where the tikka flavor actually lies, because traditionally you'd use chicken from a tandoori oven, this is the closest you can get to replicating the smokiness without actually adding smoke)
4. Look at a bunch of recipes online, see what elements look like you can manage without needing extra equipment, swap out some utensils for others (if you have a blender blender you don't have to use an immersion blender, you can use a touch more of the ground spices instead of using whole spices in a cheesecloth, you can use a regular 3 qt pot instead of a dutch oven, though a heavy bottomed one is better for low and slow cooking)
I feel like if you combine the two recipes by Vijaya and Chintan, you'd get a very good tikka masala. Plus, the makhni sauce you made for Chintan's can be made in advance and set aside, which you only need two hours' marinade time from Vijaya's chicken. The reason why Chintan's seems harder is because the chicken in the over is a hack for a tandoor (a clay oven), and a lot of people don't have tandoors handy. But all three look really good!
5:59 I presume you mean Yanks because Chicken Tikka Masala is literally the British national dish, on any given evening it is probably the most consumed food in the country. There's really nothing any British person would be surprised about in a Chicken Tikka Masala
Pro-tip: a lot of Indo-Pak shops have jarred garlic sand ginger paste for under $5. Once you start buying it you'll never go back!
Glasgow girl here, tikka masala is one of the best curries you can get here. 😊
Cumin is one of my favorites! Cumin and beef is my FAVORITE savory combination!
Not to take away from these awesome dishes but I wouldn’t class any of them as British Restaurant Style Chicken Tikka Masala. I would look at Al’s Kitchen for more of an in depth look on this one as he does a great base gravy.
Marion said the perfect marinate time is two hours
Chicken tikka masala was made by ali aslam, a pakistani man who immigrated to scotland. So technically it is a scottish dish since it was made in scotland, but also not since it was made a pakistani guy using techniques and ingredient from back home.
If you like warm spices you should look at middle eastern food. Bang full of flavours.
Next time, try using fresh coriander instead of cilantro. The flavor profiles are surprisingly different. Coriander is more earthy, cilantro is s bit more lemony.
This isn’t even close to true. It’s the same thing. The only difference is the which part of the plant you’re talking about, and even that is only in the US. US calls the seeds and the powdered seeds coriander, the rest of the plant is referred to (culinarily) as cilantro.
Once you start using MDH, you start getting close to home
Chef John's is awesome.
I did not know nile red had a cooking show.
A legend as always. Thanks for being a dope person.
Now I want some Nan. Great video.
Thank you for this new video 🥰
Outside of the fried twinkie, shepards/cottage pie, Chicken Tika Masala is the only good thing culinarily to come from the land of my ancestors.
Interestingly, In Pakistan we have a dish called "chicken tikka". But it usually means bbqed chicken! :D
The dish is supposed to be made from leftover Tikka pieces.
Ghee is just clarified butter. Everyone can make that at home.
Hah, well, I, for once, have all of the ingredients and then some for the complicated one. I might need to just try it. And if you get everything for it and have raw peanuts you could make congress kadlekai/masala peanuts.
It's weird watching non-Indians try Indian dishes because they assume that we eat chicken tikka masala or butter chicken or tandoori naan at home. These dishes are meant for restaurants because of how they are put together.
Typically in a restaurant, they mass produce onion-tomato gravy (not sauce) because its used in variety of different dishes. Chicken Tikka is independently made as an appetizer. Someone had this brilliant idea to re-use leftovers by putting them together to create a new dish.
So, chicken tikka masala is typically made en-mass in massive frying pans called Tawas. They will throw in oil, additional tomatoes and spices, leftover chicken tikka and onion-tomato gravy to cook them together to make something new.
So technically, you do not cook this at home.
What's the difference curing and brinding foods
Curing is a way to preserve as well as flavor foods but brining is more used to flavor and retain moisture. Like hams for instance are cured so that can last longer.
I mean it wasn't developed in India but it was made by Indian immigrants using Indian spices and cooking techniques.
So it is an Indian dish.
I feel like chicken tikka masala is to British Indian food what chicken parm is to Italian American food. Definitely not traditional to the culture it descended from and not seen as very classy or authentic, but certainly delicious when done well.
Really wish you could upgrade your camera and lenses, autofocus breathing is very apparent
Always wish for Adams to be included in these but also, I don't even want to know what shit you get from his fans so, it eez what it eez LMFAO, great vid as always
Even the worst Chicken Tikka Masala I've had is delicious 🤩
I feel like I need to add this isn't exactly tikka masala but just a chicken karahai
It’s so funny to me that the British are thought to have really bland food, despite the fact chicken tikka was made in Scotland and that the tikka is practically the National dish of the uk
extra heat makes it taste better just add more heat o the other two
Hey David, I appreciate Joshua Weissman is pretty popular, but (and this is well documented by Joe Rosenthal), he has a history of lifting recipes from other folks without crediting them so I'd love to see some other choices in these comparison vids.
there's literally no proof of this lmao
I think fanatic level would be more accurate for the last one… no amount of skill a chef has can make them invest that much time unless they really like the dish
Not the Victorian children!
“a certain demographic “ You mean your people 😭😭😭
For me, rice is never optional 😂
You may say you look like a bowling pin with glasses, but to me you will always look like Toto, especially from Putting on the Ritz.
finally! yay!
To do a chicken tikka masala video and not include Madhur Jaffrey version seems criminal....
It's nice being able to see Weissman recipes without having to watch his incredibly obnoxious videos
Yeah, I don’t know if it’s the editing or his personality that I don’t mesh with but I can’t get through one.
@@LoveK1it's his personality, his older videos are much better
absolutely can't stand the guy, comes off as an incredibly cunt and it's just so cringy hearing a grown-ass man constantly making "daddy"-jokes and the like.
Peace ✌🏼
For all my OG Peeps out there 😊