Tandoori Chicken - Grilled or Broiled
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- Опубліковано 2 жов 2019
- Indian-American restaurant-style tandoori chicken is surprisingly well-suited to the home kitchen, whether cooked outside on the grill, or inside under the broiler. Thanks to Seth Coutinho for sharing his family's recipe with me, so I could be sure I wasn't too off-track!
For the masala:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
4 black cardamom pods
1/2 teaspoon black peppercorns
1 teaspoon fenugreek seeds
1/2 cinnamon stick
For the chicken:
5 pounds of chicken legs and/or thighs (makes enough for dinner plus leftovers for tikka masala)
salt
2 tablespoons Kashmiri chili powder (or some combination of cayenne pepper [hot] and paprika [not hot], depending on how hot you want it)
Juice of 1 lemon
1/2 cup full-fat Greek yogurt
2-3 tablespoons ginger-garlic paste, prepackaged or freshly peeled and grated
red food coloring (optional)
For the vegetable side (makes enough veg for 2-3 people):
1 large white onion
1-2 green bell peppers
salt
high-heat oil
at least one lemon wedge per person
Put all the spices for the masala into a pan and toast them on medium-high heat until fragrant and just smoking. Grind them into a powder.
Score the chicken pieces with several deep cuts each, and put them into a large glass or stainless-steel bowl. Scatter the pieces with a good coating of salt, followed by the masala (you probably won't need all of it) and the ginger-garlic paste. Squeeze in the lemon juice, put in the yogurt and the food coloring (if using). Mix until each piece is coated in a homogenous paste. Cover the bowl and marinate it in the fridge for up to 24 hours.
IF GRILLING, get a full chimney of natural chunk charcoal lit and lay it into your grill. Spread a heavy layer of fresh charcoal on top, lay the grate over, and let it heat for 5 minutes. Your bottom vents should be all the way open. Clean and grease the grill grate, put on all the chicken pieces and immediately cover. Your lid's vents should be half-closed. Cook the first side for about 5 minutes until charred, flip the pieces, put the lid back on, and let the chicken cook undisturbed until done, 30-40 more minutes. Internal temperature should be at least 170 F.
IF BROILING, put an oven-safe cooling rack onto a sheet pan and lay the chicken pieces on the rack. Get your broiler as hot as it gets, and put the chicken under it, as close as you can get the pieces without touching the element. Broiled until charred, about 10 minutes. Take the pan out and flip the pieces. Broil the second side until charred, about 10 minutes. If the drippings on the bottom of the sheet pan start to burn and smoke, pour some water into the pan. After the second side is charred, take the chicken's temperature. Internal temperature should be at least 170 F. If the chicken needs more cooking, turn the broiler off and the oven on 350 F, and put the chicken back in on a middle rack until done.
For the vegetable side, peel the onion whole, cut it into thick latitudinal slices and push to separate the pieces into individual rings. Cut the top of the pepper, reach in and tear out the seeds, then cut into thick latitudinal slices. Preheat a wide pan on high heat and coat the bottom with oil. When the oil is smoking, put in the veg, sprinkle it with salt, and let it sit for a moment until brown before tossing. Let the pieces cook a few minutes more and then take them out when they seem half-cooked.
Serve the chicken pieces on top of a bed of vegetables with lemon wedges on the side. - Навчання та стиль
Q) Why do your chicken legs contain broth?
A) Because they're super cheap. Processors of very inexpensive meat in the U.S. inflate the weight of their product with water, I think usually via a weak brine solution. It doesn't really make a difference in a long-cooked dish like this. Yes we also have normal meat in the U.S.
Q) Why do you sound different?
A) I'm getting over a cold. Wait until you have small children in school - you will be sick more often than not.
Q) Did you butcher all the Indian words?
A) No, I pronounced them with an American accent, because I have an American accent. It would be weird if I tried to affect someone else's accent.
Q) Why do you pronounce cumin "KOO-min"?
A) I have no idea, but lots of people pronounce it that way. Maybe it's how my parents said it. Every dictionary I've tried mentions this as a common pronunciation, which means I am hardly alone: www.dictionary.com/browse/cumin?s=t
Q) Why didn't you put ghee in the marinade?
A) I think there's plenty of fat in the chicken pieces and the yogurt. If I was doing white meat pieces, I think ghee (or oil) would be important, but I doubt it would make much of a difference with dark meat.
Q) Why did you need red food coloring to get the same color my Indian grandma gets without it?
A) Probably because your grandma uses way more chili powder, because your family, like probably most South Asians, exhibits chronic capsaicin desensitization. Those of us who don't eat super-spicy food all the time are far more sensitive to the burn, says science. This will be the topic of Monday's video.
Q) Why do you keep translating stuff for Brits?
A) Because the U.K. and other Commonwealth countries represent my second-biggest audience demographic after the U.S., because they are often demonstrably confused by U.S. kitchen terms, and because I do have an affinity for British culture, owing to my travels, my interest in history, and my voracious consumption of old BBC and Channel 4 cookery programs.
Thanks for not trying to put on a fake accent to pronounce the worlds authentically. Nobody needs michael Scott coming back from Sandals, Jamaica vibes.
If you do convert the cooking terms for the British viewers, why not go all the way and convert the units (specifically the temperature) too?
@@thalesvondasos second that
I love your channel so much Adam keep it up💯💙
thanks dude
I like that Adam doesn’t care what’s right, he just cares for what he likes
Akabeurjub lol I thought for a minute you said that adam only does it for likes
profile picture checks out
@Santi12007 why? nationalist reasons? Keeping traditions pure? whats for?
Chaotic good
Honestly? This recipe is totally fine. My old man would prepare it the same way, save for mixing into a paste and then coating. The autistics who complain are usually bots.
“If there’s one in Macon, Georgia, there’s probably one in your town.”
*Waco, TX has left the chat*
Hes not wrong though, I love just north of Atlanta and if I'm ever in the Macon area, it always shocks me what they dont have. Like they dont even have a Target... come on Macon! I have 2 of those both within 15 minutes of me!
Hey i live in Waco
On the bright side, yall got a steady supply of lizard meat.
Swole Chef - I’m sure Chip & Joanna could locate one there.
Waco, neat I have some family that lives out that way. Hello from Tarrant county the place where there's an asian market 15 minutes max from where ever you live but if you wan't an italian deli you have to drive an hour into Dallas or know about Grapevine. I mean I bet a bunch of people know of Grapevine now though, there is this one place that sells really good tea and olive oil, always a fun trip.
Hey! As an Indian, I do something similar to this but instead of red food coloring, I add a lot more Kashmiri chili powder and then add some yogurt and a bit of sugar to balance the spiciness. It works really well and I hope it helps someone.
But doesnt the yogurt kind of make the colour lighter? Or whiter?
Yes it does but it also tenderises the meat and makes it so that it is not too spicy. We just add a crazy ton of Chilli powder. If you are afraid it will be too spicy, you can just go ahead and use Food coloring.
@@amananand4286 ya he mentioned that in his pinned comment. some indians tend to have a higher heat tolerance so they can handle the extra chilli
Noice community,no arguments thank you UA-cam
@@hridaya387 not only indians. Pakistanis as well 😎😂
"If there's one in Macon, Georgia there's probably one in your town"
You underestimate the emptiness of English towns
Come to London they are everywhere
Canada would like to say hello
I live in Tokyo, and it's surprising how few spices they have here in stores. My Indian friends keep on complaining about that 24/7.
@@lorenzoamato953 That is surprising, I wouldn't expect Tokyo of all places to lack spices.
@@Alleis Indeed. There are very few "Asian stores", where they sell south-east Asian spices (mostly for Chinese, Thai and Korean restaurants), useful also for Indian dishes, and also some Indian spices. But not only I have not found a good and reliable store for Indian stuff, but also the S-E spices and ingredients are quite scarce. And let's not talk about primary ingredients (i.e. variety of meat, fruits, etc.).
Everyone: 1 week
Adam: Half a fortnight
obscure-_ IKR
I would say to infinite years Minecraft life span
Long live the Empire
Oh so that's what it meant
9 year olds that still play fortnite: foRniTe?
*puts food coloring on his chicken*
He did it! The absolute madman!
r/madlad
@@theholypopechodeii4367 Twas a joke
Its really interesting to me how many people hate or are afraid of using food coloring despite the fact that there's no significant evidence of modern food coloring chemicals having harmful effects. They're so freaking useful and they're used super frequently in restaurants.
Jordan Jones idk, idc i dont think its bad for you but i also have no idea whats in it, maybe some drugs. Also like really colour makes a big diff for sales and how much people like it, would u rather have rainbow skittles or white ones
Coloring is fine, whats not fine is that coloring sometimes just a cover for some smelly shit
I love how this man can relate to normal people
Lol yea
Nice name
That's the point of his cooking videos, because people watching this are mostly people who just want to cook for themselves/family
He’s not normal he’s a cooking god
Yes
9:02 Okay, say you live in an apartment (what Brits would call a flat) and you don't have a grill, or what Brits would call a barbecue. You can totally do this under the broiler, what Brits would call a grill. You just need a sheet pan (what Brits would call a baking tray) with a rack.
Sorry sir, we Brits would not know what a "sheet pan" is. We'd call it a baking tray.
@@L-mo Thank you for the correction. By the way, I'm not a sir. I know it's a male Icelandic name (I married an Icelander), so I put Ms. in front of it.
@@NBK1122 apologies madam
@@NBK1122 lol. When you said you are not a Sir I was expecting a lecture about how you have to be knighted by the queen to deserve that title :D
@@L-mo YOU WOT M8
Adam, I am the sous chef in one of the largest Indian restaurants in my town. I just wanted to say this is pretty darn close to the recipe we use. We put garlic-ginger paste in ours and a little oil, but this is very very close. Thanks for making all these wonderful videos! You are my favorite home chef on youtube and I love how you challenge yourself with so many different cuisines.
Is the food coloring part real? Do you guys use it too??
@@jellybr3ak we used to use food coloring. That part is very much real. I believe we stopped because guests knew about it and had health concerns.
Which restaurant bro
@@teksin5489 Which is silly since food coloring is totally safe for consumption. ... right?
Same.
Adam : friendship ended with the empire, indians are my new best friend now
I GET THIS REFERENCE.
People who don't get it, Google 'friendship ended with mudasir'.
hurricane6 Don’t let the noobs know
hey, Peter Griffin to explain the joke here
It's annoying that every one outside the sub continent just calls Pakistanis Indian. Comon it's not hard. It's like saying Canada and the US are the same country.
@@AA-yi5rk Tbf, I think in places with a large population of migrants from the sub continent tend to be a lot better about it. But most places without significant migrant populations from those areas do tend to be pretty bad for it. But it's the same with migrants from other areas of the world. Look east asian? Obviously all chinese. From the middle-east? Clearly Arab. African? all the same of course. Even though peoples from the different countries from those regions, and indeed within those countries have pretty big differences in cultures.
"Im just gonna do one lemon" *_pulls out the largest, most monstrous lemon ive ever seen in my life_*
Comcially large lemon moment
only a spoonful
“Only a spoonful!”
We Indians don't always use freshly ground spices, only for special occasions. For everyday meals we use preground spices as well. And I'm so thankful you mentioned NORTH Indian cuisine because while North Indian food is awesome, Indian food is so much more than that, so I'm glad you made that distinction! 😁
Nah it differs from fam to fam. In mine, we have always made Garam Masala from scratch.
He explained that he does it because of how infrequently he cooks with those spices
As a indian I will advice to don't try this at home you will surely feel extremely disappointed after the result
I'm guessing y'all can easily buy freshly ground spices at markets? Instead of this packaged stuff in a bag
@@CosmoSkerry Yes, that too! If you go to the chain store, you're probably going to get pre-packacged, not at all fresh spices. But your local store might just sell freshly ground spices. This is not as prevalent in urban cities, but they absolutely do exist.
Hey Adam, American born son of Indian immigrants here, couple clarifications:
We also use preground spices, no one really has time to toast and grind spices like that all the time
Love the technique of slicing the drums to increase surface area, we definitely do that at home
Ginger garlic paste is indistinguishable from fresh, we use that too (SWAD is like the home brand)
We don't use red food coloring at home, but all the restaurants do
Char is key, we don't take it off till it looks at least like yours (consequently, no oven)
never heard of the charcoal briquette thing
Overall, 9/10, my mom said "looks good"
However slicing the meat really drys it out? I've never done that but I guess slightly dry is what we're after.
I was wondering which type of yogurt do you use? I found the cheap, 3 tubs for £1 it's the best. It's not Greek, it's tangy and has a little water on the top & when it sits. It's also like one piece but quickly breaks when mixed.
It doesn't matter how much you try at home the best red chicken is found in weddings. Could be the loud music and flowing booze.
Also yeah preground spices are totally fine.
Gunzee I would not cut the meat. Leave it as is. It tastes better.
I am pretty sure your mom is an authority on tandoori chicken.
If your mom says "looks good," she's silently critiquing every little aspect of the dish. What she means is "Looks like shit, you fucking pathetic bumhole."
You have 690 likes so I won't break the balance sorry
As an Indian, I can definitely say that this will taste amazing with White Wine
W h i t e w h i n e l e g ' s o n t h e r i g h t
As an Indian I can tell we never have white wine in common household cooking
@@adityarajsingh8110 kingfisher is more than enough
@@GreeZisSadge Indian dishes pretty much NEVER use any kind of alcoholic ingredients in their cooking.
@@adityarajsingh8110 Pretty sure he means drinking with Chicken?
"Why did he make five pounds of chicken? Is he feeding an army?"
Bro, Id have to double that to feed my family.
10 pounds?? how big is your family?
@@chashubokchoy8999 Six people, three teenage boys. That should answer lol
@@TMOR99 hah
Pretty sure he used the other half of the chicken for his chicken tikka masala recipe/video.
Lol same
I was confused why I didn’t have any of these spices I realized I didn’t know what they were called in English 💀💀
Bruh kashimir red chilli is in English what else would u say
Lmaooo same
These are all in English
@@__tadpole__8195 ikr
Chicken leg said that he didn’t know what the spices’s name in english so he did not recognize any of these spices.
fun fact that brand of “greek yogurt” is actually “greek style” yogurt aka “we can’t legally call it actual greek yogurt so we put the word style really small next to it so the fda doesn’t shut us down”
This is the sneakiest way of avoiding copyright
@@cr1sprarchives408 not copyright
Thanks, Alina
Sneek 100
@@cr1sprarchives408 avoiding false marketibg
Lmao, Indian here. I approve of this. We do tend to put a lot of time into flavor lol and for most people it doesn't matter. You can cheat as much as you want!
@@marcuskohler8143 feel free to go fuck yourself too!
Artorias
Marcus Kohler fuck yourself pretty boi😌😌😌😌😌😌
@Dr.Cemong no indian talks like this, this is a troll.
source: am indian
@@akashpisharody chup, saale. It's almost like I can respect other people's taste palettes and admit that for most people so much time into flavor does not fucking matter.
Having grown up in the 70's my palet was more mince on toast than anything spicy. The first indian food I ate was when we went to dinner with a family who had been missionaries in India. We were offered the lightly spiced meal whilst our hosts chowed down on what I found out was a lava temperature of spice (ie I tried a bit). Suffice it to say my pallet has developed a lot since then.
It’s so helpful when you use British terms as well. I get so confused with other cooking channels that don’t do that, that’s why you’re my favourite.
i was scared that he would scream "NO" when he was about to add dye
I'm pretty sure the only thing Adam says "NO" to is stopping people from cooking...
😂😂
He only says no to “seasoning your steak, and not your cutting board”
@@matthewrose6221 and making animal soup😂
that vegetable soup video gave me ptsd
I read this as "Grilled or Boiled" and was really scared for a moment.
Pwnation98 boiling most meats should be a sin with actual punishment
mmmmm boiled chicken
@@tacocatt6808 but what if youre making soup with meat?
@@lame6848 cook it first and then add water
@@tacocatt6808 *Slow backs away with the "meat-cooked-in-soup-so-basically-boiled-there" meals my culture has to offer*
i love how adam describes the entire cooking procedure in every video like he's done it thousands of times
Dude, I’m an Indian and I have to say, you smashed it! Your spices are perfect and it turned out class!
"Top vent is half closed" Adam are you a pessimist???
Interesting that I think any human would say "half-closed" because "close" is what you do to it, and we're rightfully vain.
Somewhere in the parallel universe it's half open. Long live the Empire!
He said half closed because his top vent was probably fully open before, so when he performed the action he "closed the vent" thus making him say half closed, if it was fully closed he would have probably said the opposite
@@TheEclisse24 If UA-cam had a gilding system I would give it to you.
Because it looks more closed than open, hence opt for the closed instead of opened i think.
For your garam masala, you can replace fenugreek seeds with dried fenurgreek leaves (kasoori methi). Try adding a bit of nutmeg, mace, green cardamom, star anise, cloves and bay leaf. A sprinkle of asafoetida powder on the meat will make it taste more meatier as well.
Adam, I really love the way you include so much information in your videos. Like 'meta -info'. So dense and fast-enough paced without being rushed. Loved how you included dinosaur and reptile info in the Alligator meat video and of course, the pidgeons! Absolutely classic. Best channel...so much additional info...and no ONLY food science (though I love that too) , but ancilliary stuff. Yeah!!!
Am I gonna do it? AM I GONNA DO IT???
yeah im totally gonna do it
Woah. He really did
Adam: “Im going to do the juice of ONE lemon”
Also Adam: Proceeds to use apple sized lemon.
Ikr thought same thing
I was thinking the same! I thought to myself "damn if I ever make this I'm using two of our tiny ones"
Wait tut guts don’t have lemons that size? Are lemons the size of tennis balls not common?
Dr: You can only eat one lemon per day
Adam: I have an idea
Hey it’s still one lemon
I'm making this recipe for the third time, this week! I love it. They taste exactly like the tandoori chicken we get at our favourite Indian restaurant.
You have sparked my love for healthy Indian food along with my family! Thank you!
I briefly thought it said “Boiled” and was about to start a fight
I had my talwar out.
I just came over from the chefsteps omelette.
That was ok...
I can cope with boiled tandoori chicken.
*vomit*
Harsh Singh lmao
@@HarshSingh-iu3xs prime response mate
I was gonna run my chariot over him glad i waited
Gah, my family's Indian but we live in America, so it always bugs me when my dad makes ANY food and leaves the peppercorns in. Its like, one second I'm eating some great biryani and the next I bite hard into a peppercorn. Not the best taste in the world.
Tbh I would prefer biting into a peppercorn in biriyani than ever biting into a whole elaichi pod a.k.a. satan's testicles
KosmicViolet same 😂
Same with my Chinese family.
@@kosmicviolet7540 sorry
My pet hate is biting into a whole cardamom pod, makes me want to vomit.
made this on a stove top grill sheet then finished in the oven. amazing, honestly better than restaurant tandoori for me (it also impressed my Indian parents)
Damn, mad props for owning doing the “dumbed down version.” I respect you!
Video idea: you should compare “healthiness” between deep fried potatoes and the new air fryers coming out. I’m wondering if there’s a difference
I actually own an air fryer. It's pretty good, it makes really good french fries but without the mess of deep frying them. That's also the only thing I use it for. Can't say it's that much healthier, though. If you try making them without adding oil they end up rubbery and unpleasant. It does have some bad sides too, however. It's really clunky and takes up a lot of room and the french fries, while good, are never quite as good as deep fried.
But Adam prefers oven fries...
Well, you would eat a lot less fat with the air fryer which is a good thing, but you would sacrifice flavour and texture. You could check out Adam's other fat video if you haven't already and that will tell you if fats are healthy in term giving you your answer. This is a good video idea though and I would be happy to see it regardless!
I know all about fats. I spent weeks in an enzymology and metabolism class learning about them. I also have a air fryer and I agree it takes a lot of room but does make “frying” things less messy.
I was thinking that since you still have to cover your potatoes in oil, then what is the difference in calories, because at the end of the day we’re not eating all of the oil in a deep fryer. Since he has university connection he might have access to a calorimeter or something to test it 🤷🏻♂️
Just how much healthier is it if it’s even healthier. No one seems to have a concrete scientific answer as far as I know. If there is please correct me!
Ahmed the answer wouldn’t really be worth much. On average there will be a trend towards less fat in an air fryer made dish than a deep fried one. This has to do with the nature of submersion within the fats as opposed to just a surface layer that can also drip off. As far as direct amounts? Variation would be incredibly high so it would probably remove any statistical difference just by the nature of “how much oil did I slather on here?” in your air fry groups. In a laboratory setting you MIGHT be able to account for this by giving standard amounts of oil, I.E 5g oil per wing. However, practically this wouldn’t be usable data as no one would weigh equal portions of oil per wing and especially not per French fry or chip.
When cooking for guests, my mom uses red food dye as well lol. It's not that uncommon, even in some higher end restaurants. My mom also throws the vegetables with some lemon into the same baking tray as the chicken. They act as aromatics. Solid Tandoori, Adam! Keep up the good work.
I love that he sais that he's doing it non traditionaly unlike other youtubers
Just discovered this channel, love it! I appreciate the effort to show alternatives for the average home cook.
Big fan. As an Indian, kudos for your easy garam masala recipe -- it's actually not half-bad. If you had some time, maybe add some nutmeg, cloves, bay leaves and fennel. And points for knowing that tandoori chicken is North Indian. Looking forward to your chicken tikka masala video.
I didn't have coriander seeds, fennel seeds or thime so I just added some curry powder which does have all those spices
Why I season my Tandoor instead of seasoning my chicken 😂
Jokes apart,
I'm Indian and this recipe is pretty close to my mom's....
P.S. I love the way you say Tandoori!!!
Lots of love from India ❤️
appreciate you all chiming in on the authenticity! I've been stumbling to find a good one for a while and this one tasted the best, so it's nice to hear it's pretty close to the authentic stuff!
@@logancarbin8160 Thanks for your appreciation! Another hack for great taste is to light a piece of charcoal(food grade) and then place it in a small bowl along with some ghee(butter) and put it in the marinated chicken/or any other concoction (my mom even makes Yam kababs). You need to cover it with something so that smoke won't escape. This will take your dish to the next level, trust me. There are videos about this technique online, you can refer them. Take care
@@spod2998 what did he eat?
@@spod2998 sounds like a douche (not the vegetarian thing)
Hey I am Indian too and I love that I can see at least one international UA-cam creator appreciate Indian cuisine and culture as all the other think that we still live in villages but no we live in cities like others but we do have villages in our country and we are proud of it
as an asain I can say this is one of the best tandoori chicken recipes I've seen on the internet
It always makes me happy to see chef John's influence on so many different channels in so many different ways. I've learned so much from him, it's awesome to see others who have too, no matter how small
I just made this for a second time and it turned out amazingly! The first time I made it, it turned out well and tasted good, but this time it was delicious and a lot of the bites tasted exactly like the restaurant product!
Thanks Adam! I always wondered how to extend the flavor life of my spices. My family gave me their old seasonings & I can't afford to waste, but I'm the future I'll try whole spices.
“Cumin leg is on the right.”
I'm honestly impressed! I love how much research was done by Adam. This is Indian food, right from the method of preparation to the way he just eyeballed it and marinated the chicken with his hands!
The tandoori goes very well with a mint chutney
Kudos Mr. Ragusea, you’re one of the best (if not the best) food-tubers right now. No filler and no meaningless lifehacks, only pure content. Power to you ✊
- a fan in college
Really nice tip about the broiling first...I think that's going to work out well when I put this all together with the additional research I've been doing. Had to check in on your video to see if there were any home cook tips to go along with my more traditional marinating techniques...And I'm glad I found that one.
When you make your own garam masala......
You know the dude's for real!
Btw great recipe,love from India ❤️
dicc hed yes
Thanks dicc hed
Except he uses food coloring.
Michael W I mean it optional
@@imppyify it doesn't matter
As an Indian, I forgive you for the food coloring Adam
Hey Adam, little bit of tomato paste is a really good substitute for food coloring. Thanks for the amazing recipe!
The humility is very endearing my man. Truth.
Lauren: What are yo making?
Adam: Oh, just frying an egg *pours white wine*
How does that relate to the video?
When you said "that is not a thing that I am going to do" I literally laughed. I don't even know why. Excellent line delivery there!
I think you've done a pretty good job here. I do a very similar recipe with the addition of couple cloves in the whole spice mix and tumeric powder + kasuri methi leaves. The tandoori chicken is absolutely brilliant with coriander/mint chutney on the side.
Thx for explaining the language differences and saving me buying a broiler when I already have a grill
What I really appreciate about your recipes is that you explain your rationale for everything you do. Leads me to believe that what you're cooking is authentic and not just some generic recipe with minor tweaks. (Also its just super informative for my own cooking of course)
Sure sure, your recipe is good but you will NEVER BEAT MY MOMS RECIPE
LightningCuber oh hey a fellow cuber on adam’s channel
@@charlie_mario6292 LOL
LightningCuber what’s your 3x3 PB? Mine’s 15.05
@@charlie_mario6292 16.28 its on my channel
Mine is around 9.8 smt pb and I don't even do speed cubing xd
I showed this to my Indian mum, and she said this was right on the money. Good job.
Me and my family made this using a gas grill and my Indian dad said it was the best tandoori chicken he has ever had and me and my brother agreed. Thank you
comment: food-man do wine stuff
youtube: LoLOLoLooLOl
Heh thats pretty funny kid, join my global bankers guild
@@RobbieRothschild how do you know it is a kid
Adam is more of a "top vent half closed" kinda guy
I just had Indian food here in hk today, my favourite! I’ve loved it since I first tried it like 10 years ago and keep having it once a week
Although the fenugreek/menthee is difficult to find in some areas, I recommend looking for it. Especially for something like a korma, fenugreek seeds have an amazing sweet and nutty fragrance, and they melt down into a beautiful paste which can help achieve a great texture.
They're optional because if you haven't used them yourself, you might not notice them missing - but once you cook with them for the first time, you will absolutely notice when they're missing.
edit: Cardamom also - its not a make or break, but it takes it to the next level. And always whole spices.
Fenugreek (methi) also adds a dash of earthy bitterness, which is subtle but really lifts up the dish
i substitute with mustard powder
I love how your videos always have a "worst case scenario" cooking style to them, like not having a big enough fire to roast the veggies. great shit
4:40 he actually did it, the absolute madman
K P food coloring
i make tandoori chicken at home all the time and like Adam says it tastes as great as the ones from a restaurant
I am North Indian and it feels like watching my uncle cook. Lots of respect from India :D
This channel + binging with babish has taught me how to cook. Honestly I love your content. Keep it up!
Last time I was this early to one of Adam's videos, the wine was still grape juice.
Last time I was this early the wine was water before jesus turned it to wine.
Mad respect for always getting ahead of the comments crying out that it's not 100% accurate. I can be a bit of a stickler for accuracy, but in that endeavor I've learned that accuracy is not always reasonably priced here in the states, and hopefully that's a lesson all your viewers can understand too.
2:51 We make a yogurt paste with spices & lemon juice so we can taste the salt and sugar levels before adding the [olive] oil. Then you marinate the chicken and let it rest for amount of hours (3 to 12) to allow penetration by the spicy yogurt.
There is an "In Search of Perfection" episode on chicken tikka masala that you must watch. That Heston Blumenthal is an amazing chef!
( _Yogurt spice paste_ is something that has stuck with me from moment I learnt some 20 years ago. I have adapted it with other spices and for other meats too. Very versatile tool if you are into grilling).
The best advice Adam imparted here is using whole spices, toasting them, then grinding. You will get SO MUCH flavour that way and is quick and easy. I would add mustard seeds, a bit of mace, kalongi (nigella seeds), a clove and a star anise to the spice blend. FYI, annatto can be used for the red colouring and should be easy to find in a South Asian mart or Latin American mart if it is not in your mass supermarket. Good job, Adam!
This was the first ever Indian food I tried!!
The fact that you, the laid back cooks use kashmiri powder, while the "serious" cook in nice city of seriouseats actually use red food dye actually says a lot about your "laid back" seriousness. Much respect👍
If you make it homemade rather than store brought it’s soooooooooooo gooood nothing beats home cooking
Adam, I have been following for you so long and seeing you making one of my favorite dishes is just so amazing.
I hope you make more Indian recipes in the future.
Okay now the white people have crossed the line
My mum couldn't explain it like you could so I'm impressed!
@Link totally damn
Link LMAO
@Sakurai I'm working on it. I still need to paint my basement black and not go anywhere white. It's an insurmountable issue but can be overcome with enough dedication.
As an Indian this is pretty accurate, homemade masala is on point
I just made this. It was way better than expected. It is really, really good and the house smells fantastic now. Didn't trust the Norwegian brand Greek yoghurt at my local shop so used Turkish yoghurt instead. Still fantastic and I have left overs to try the tika marsala tomorrow! Thanks for this recipe!
I was in the middle of watching a 2 year-old food wishes video for tandoori lamb when this popped up... *cue the x-files theme*
Chef John's fan?
Little known factoid: all coincidences are alien interventions.
Thats just how the UA-cam algorithm works.
That is absolutely accurate texture
Your backyard makes me nostalgic
Am indian and I really liked this recipe. But do try brushing it with butter before eating, that buttery flavour just goes so well with the chicken!
The solution is clearly to dig a hole in the ground and tandoori it.
I like how Indians are so chill about people making variations on they’re cuisine, then you get the Italians who have mental breakdowns when someone makes a sauce with .00003 of gram too much garlic in it
I'm Indian. tbf, Italian food is simpler than Indian. It's beauty is in it's simplicity a lot of the time. Variations when cooking Italian food will have a bigger effect than variations when cooking Indian.
I will say this, we have to put in a shit ton of spices to satisfy our palates, whereas people from other parts of the world, like the Mediterranean, are good at picking up subtleties in flavour in food most Indians would find bland.
Potato Sack I think the spice goes back to when refrigeration wasn’t a thing, so meat in hot climates would rot quickly so to cover it you would put spices on it, this is why Northern European food seems bland (U.k, Germany, Scandinavia ect....) because of the cool climate meat would stay good for longer and wouldn’t need any spices to mask the flavour
@@scottwhitley3392 Kind of true but not really. While yes, spices do inhibit bacterial growth and keep away rodents, their main purpose in India was taste and digestion.
Spices like turmeric, cinnamon, and cardamo do wonders for digestion and gut health. The first time these spices started coming to Europe and being added to food, these qualities were noticed.
It's really too bad that we often use a shit ton of oil in our cooking. Hurray to good digestion and bad cardivascular health.
@@user-ot1ue5qc5e not necessarily.( Bout the oil part ). You can make Indian food with very little oil , atleast my family does. Depends from family to family or restaurant to restaurant.
Dude, i had a smile while watching this. Subscribed.
Coming from a desi i generally add soy sauce instead of salt to give it more of a robust flavor that typically comes with a tandoor. great video Adam !
Can’t wait to see how Adam turns leftover tandoori chicken into fish and chips! Seriously though, this recipe looks honestly fantastic. I adore tandoori chicken, but always assumed it wasn’t something I could make at home. This channel really is the best.
I’ve been using broiler my whole life for Tandoori chicken. But it’s a treat when smoked nicely on mango wood
Back when I was working at a diner, I would even toast the whole spices we used for making pickles. No need to walk away from an easy opportunity to add flavour!
Hey I made this recipe a few days back and I also used it to make some "Tandoori Chicken Fajitas" I got the idea after seeing that in the recipe asked for green peppers and onions, and that got me thinking. So I bought some chicken Thighs and marinated in the same style Marinade as the Tandoori Chicken, only using 1/3rd cup of the greek yogurt because it was only about two pounds of meat. And I also added a bit of Cumin powder, some Tumeric Powder and a bit of Curry Powder to the marinade, oh and instead of the Kashmiri chili powder, I used some Red Reshampatti powder.
Gotta tell ya I loved both the regular Tandoori Chicken and the Tandoori Chicken Fajitas that got inspired from this recipe. Very great Recipie there, Adam.
Me being Indian(Punjabi), this was really close! 👍🏾👍🏾
Loved this recipe! Thanks for all the tips. Just to pay it forward, if you are using a broiler for the recipe, use smoked paprika for that “Smokey” tandoori flavor.
I just ground the spices as per your recipe (it's slightly different to what my parents blend for their curries) and after opening the grinder, my mum said the smell reminded her of her grandmother's kitchen. My mum grew up in India.
Thank you for evoking positive memories for her! I can't wait to eat the chicken once I've grilled it
Follow up: I made some chicken tikka masala using this and the respective video, and it's one of the best things I've ever eaten. Adam was exactly right when he said it would taste like just like the restaurant dishes
@@compostboomtron9001 you are an amazing human
i’ve always done a recipe similar to this with my dad, but a lot more masala and chilli powder.
i’ve never run into that “pasty” texture you describe.
instead of using food coloring the masala and powder make it more red and the little amount of dahi or yogurt makes it a little less hot so the rest of the flavor is still there and it isn’t overwhelmingly just the flavor of the powder.
i use the excess liquid masala from the chicken to make little chips and theyre delicious little snacks.
“Bullet proof” See I am professional chef now, Life of Boris agrees comrades.
OPA!
*hardbass music intensifies*