I cooked this today. Pretty much as stated except i used just half a teaspoon of Pran naga pickle. The heat level turned out about the same as a Vindaloo, just perfect for me.😊 All I can say it FANTASTIC. Such a delicious addictive curry. I’ll definitely be making this one again. Next time I’ll double up and freeze half for a quick midweek meal. Thanks for taking the time and trouble to teach us to cook this wonderful food❤😊 Wish i could attach a pic, but i don’t know how
I agree with the short marinade. Marinades does not really do much to the meat, and overmarinating in acidic ingredients can make the meat mushy, and chemically "cooked". There are lots of food science done on this that can be googled. The only flavour component that truly "penetrate" meat is salt. Dry brines, will incorporate much more flavour than marinades. Marinades are more like a coating for the meat surface. This is why some Indian restaurants have dry, mushy and unappetizing chicken. They overmarinate it, and overcook the chicken.
Absolutely Beautiful Chef, I can not wait to try this recipe out for my friends and I! Thank you so very much for sharing this recipe with all of us. Please take care and stay well. Namaste'
I'm assuming "2 no. Nutmeg" in the meat masala means to use Mace - not actual nutmeg seeds. Hopefully i'm right :) and i hope nobody uses 2 whole nutmeg seeds!
Mace is the flower around the nutmeg, also called Javitri. They have slightly different distinct flavor components. Nutmeg is the seed, and mace is the flower that wraps around the seed on the nutmeg tree. Both should be used sparingly as they can easily overpower and do more harm than good in a dish. The general rule of cooking is that you can't take away, but you can always add more later.
You could make a version at home: saute 2 tbsp oil, half an onion (chopped) 4 cloves garlic 1 tsp salt, in a pan/pot, then add a few (e.g 10) fresh naga chillies Then slow cook until everything is soft. Add a little water if you need to, to prevent burning. If you want, when it's all cool, blitz it in a blender to make it into a paste, or easier to just mash with a masher. This will make only a small quantity. Use in a few dishes. 10 naga chillies in one dish may be too hot! Hope it works out to your liking.
You could: saute 2 tbsp oil, half an onion (chopped) 4 cloves garlic 1 tsp salt, in a pan/pot, then add a few (e.g 10) fresh naga chillies Then slow cook until everything is soft. Add a little water if you need to, to prevent burning. If you want, when it's all cool, blitz it in a blender to make it into a paste, or easier to just mash with a masher. This will make only a small quantity. Use in a few dishes. 10 naga chillies in one dish may be too hot! Hope it works out to your liking.
Thanks! That helps a lot. Any suitable alternative to Naga chilli’s? They’re impossible to find here (NL) E.g. would Madame Jeanette’s be on the same heat scale? They are in abundance here. Or simply a good sambal paste? Or is the flavour of Naga’s unique and therefore required? Thank you if you can help advise🙏
@@mike_burke nagas are very hot and do have a very distinctive addictive taste to them. Certain brands are better than others. In UK, they seem to rave about “Mr. Naga” brand, personally, I find the taste not to my palate. Pran brand is excellent for me, but extremely hot. A jar lasts a long time in my house. If you can’t find naga, just use frozen Indian chilies which seem to be available every where nowadays. They’re pretty hot. Just use as many as you feel you need😊
@@miket637 Hi Mike, many thanks for your detailed response! Great tips, I will try to seek out some Pran branded next time I am back over visiting family. I do really thoroughly enjoy a Lamb or Chicken Tikka Naga each time I’m over, the heat and flavour is just perfect for me. Sorry for one last thing, do you get yours from a particular supermarket, or is an independent Indian store my best bet? Many thanks again 😀
Tika Masala is not usually this spicey forego the green chillies or at least the seeds and the Naga chilli paste and it will be milder and then add ground cashews or ground almonds and it will be more like a Tika Masala you would be used to from a Takeaway.
Nothing beats a good Indian curry 🔥🏆
I cooked this today. Pretty much as stated except i used just half a teaspoon of Pran naga pickle. The heat level turned out about the same as a Vindaloo, just perfect for me.😊
All I can say it FANTASTIC. Such a delicious addictive curry. I’ll definitely be making this one again. Next time I’ll double up and freeze half for a quick midweek meal.
Thanks for taking the time and trouble to teach us to cook this wonderful food❤😊
Wish i could attach a pic, but i don’t know how
Thank you so much for trying out our recipe and for sharing your experience. ❤ Happy cooking!!
I agree with the short marinade. Marinades does not really do much to the meat, and overmarinating in acidic ingredients can make the meat mushy, and chemically "cooked". There are lots of food science done on this that can be googled. The only flavour component that truly "penetrate" meat is salt. Dry brines, will incorporate much more flavour than marinades. Marinades are more like a coating for the meat surface. This is why some Indian restaurants have dry, mushy and unappetizing chicken. They overmarinate it, and overcook the chicken.
Absolutely Beautiful Chef, I can not wait to try this recipe out for my friends and I! Thank you so very much for sharing this recipe with all of us. Please take care and stay well. Namaste'
Looks fantastic chef. I’ll definitely be giving this a go. I have Pran naga pickles which is very very very hot, I’ll try half a teaspoon 😊
That looks delectable! Wow! Saving this recipe right now.
Really a nice one will give a try.💕😋😋
Beatiful i will try this recipe soon 🌹
I'm assuming "2 no. Nutmeg" in the meat masala means to use Mace - not actual nutmeg seeds. Hopefully i'm right :) and i hope nobody uses 2 whole nutmeg seeds!
Mace is the flower around the nutmeg, also called Javitri. They have slightly different distinct flavor components. Nutmeg is the seed, and mace is the flower that wraps around the seed on the nutmeg tree. Both should be used sparingly as they can easily overpower and do more harm than good in a dish. The general rule of cooking is that you can't take away, but you can always add more later.
That’s a heck of a lot of spices for a portion for two.
So?
@@WinrichNaujoks You try making it with the quantities of all the spices that they tell you in this video and let me know how it goes.
Looks ok to me. Just too much naga pickle for me. I’ll adjust that. I’ll definitely cook it exactly as is apart from the naga and report back😊
Ah yes naga dishes r supposed to be super spicy
U can adjust it for ur taste tho
I cooked it with half a teaspoon of Pran naga pickle. Great curry but very very very hot❤️🔥
I'll be putting a roll of toilet paper in the freezer for the next morning! 🥵😆
Spice up your life, the Get Curried way! 😂🔥
Well putttt 🤣🤣🤣🤣🤣
How to make naga chilli pickle paste
Instead of gram flour I can use rice flour or corn flour
Looks fantastic, definitely going to give that a try 🙂 Thanks
Hope you enjoy ❤️
Now this is for me👍🏻👍🏻👍🏻👏🏻👏🏻
From where we get Naga chilli paste
Most Asian shops sell this, hope this helps👍🏻
You could make a version at home:
saute 2 tbsp oil, half an onion (chopped)
4 cloves garlic
1 tsp salt, in a pan/pot, then add a few (e.g 10) fresh naga chillies
Then slow cook until everything is soft. Add a little water if you need to, to prevent burning. If you want, when it's all cool, blitz it in a blender to make it into a paste, or easier to just mash with a masher. This will make only a small quantity. Use in a few dishes. 10 naga chillies in one dish may be too hot! Hope it works out to your liking.
Thk u so much chef. I will check as I am in Dubai.
It’s naga pickle you need to find, not “paste”
Good luck in your search. IMHO “Pran” brand is the best…. But beware, it’s very hot 😊
very good 😊 food
This looks great, but just one question, what’s the meat masala
Can I cook this in cooker
What is naga pickle masala,pl use common things,
Looking tasty! And armomatic.
Yummmmmy 💕
As soon as I heard the accent I knew the food would be good
Nagas use kasuri methi??
What’s Naga chicken prickles masala
Finally how is the meat masala recipe?? Thanks!!!
Please find it in the video description. Cheers!! 💖
what's meat masala when its at home !!!!
That's exactly what I was thinking!
How to make naga pickle chilli paste?
Most Asian shops sell this, hope this helps👍🏻
You could:
saute 2 tbsp oil, half an onion (chopped)
4 cloves garlic
1 tsp salt, in a pan/pot, then add a few (e.g 10) fresh naga chillies
Then slow cook until everything is soft. Add a little water if you need to, to prevent burning. If you want, when it's all cool, blitz it in a blender to make it into a paste, or easier to just mash with a masher. This will make only a small quantity. Use in a few dishes. 10 naga chillies in one dish may be too hot! Hope it works out to your liking.
Thanks! That helps a lot. Any suitable alternative to Naga chilli’s? They’re impossible to find here (NL) E.g. would Madame Jeanette’s be on the same heat scale? They are in abundance here. Or simply a good sambal paste? Or is the flavour of Naga’s unique and therefore required? Thank you if you can help advise🙏
@@mike_burke nagas are very hot and do have a very distinctive addictive taste to them. Certain brands are better than others. In UK, they seem to rave about “Mr. Naga” brand, personally, I find the taste not to my palate. Pran brand is excellent for me, but extremely hot. A jar lasts a long time in my house. If you can’t find naga, just use frozen Indian chilies which seem to be available every where nowadays. They’re pretty hot. Just use as many as you feel you need😊
@@miket637 Hi Mike, many thanks for your detailed response! Great tips, I will try to seek out some Pran branded next time I am back over visiting family. I do really thoroughly enjoy a Lamb or Chicken Tikka Naga each time I’m over, the heat and flavour is just perfect for me. Sorry for one last thing, do you get yours from a particular supermarket, or is an independent Indian store my best bet? Many thanks again 😀
Very nice 🥰
Thanks 🤗
Please post the meat masala recipe?
Sure! Have added the "Meat Masala" recipe in the video description. Enjoy your cooking!! 🥘
I love chicken (:
The previous comment you did was very beautiful actually
Is this tikka masala ❤
Tika Masala is not usually this spicey forego the green chillies or at least the seeds and the Naga chilli paste and it will be milder and then add ground cashews or ground almonds and it will be more like a Tika Masala you would be used to from a Takeaway.
Serves 2? You are underestimating the volumetric capabilities of my digestive tract!
Now we should host a serious dining contest! 😜Or you could always make a second batch, we won't judge. 🤤
Fire in ....and fire out!
Since varun chef has left, the charm the feather touch is missing in the videos😢😢
Hi Saurabh,
Chef Varun never left us, so don't be sad.. His fresh videos are uploaded every Saturday at 5 pm. ✨
There's no meat masala recipe in the description as mentioned by you.
Meat masala is available at Indian grocers😊
We have heard you!! The video description has been updated..✨
Where is Varun Inamdaar ?
Too 🌶. Be near the toilet tomorrow
Tikka chicken in basic onion tomato gravy. Do you really think one needs to be a chef to post these kinds of ultra basic recipes?
The name sounds soo wrong