How to make CHICKEN TIKKA & NAAN BREAD | BRITISH INDIAN RESTAURANT | BIR | CHICKEN TIKKA MASALA

I’m so proud of this recipe and how it turned out. Making authentic tasting Tandoori Chicken Tikka and Naan bread without a tandoor oven is no easy feat but with a little effort and lots of passion, anything is possible. You’ll notice I use NO FOOD COLOURING, it’s not necessary and adds no value to the end product. Give it a go, it really is worth it. Stay tuned for the next recipe, Britain’s favourite curry, the famous CHICKEN TIKKA MASALA, I’ll be incorporating the Chicken Tikka I make here. PLEASE LIKE, SHARE AND SUBSCRIBE!!
Chicken Tikka:
Ingredients:
1.5kg Chicken Breast
1 tsp salt
1 tsp black pepper
2 tsp curry powder (equal parts: cumin powder, coriander powder, chilli powder, turmeric powder)
1 tsp @rajahspices garam massala
3 tbsp geeek yoghurt
2 tsp @rajahspices tandoori masala (optional)
2 tsp @bartingredients smoked paprika
1 tbsp fresh lemon juice
2 tbsp english mustard
2 tbsp garlic & ginger paste
2 tbsp tomato purée
Naan Bread:
Ingredients (6 breads):
500g plain flour (+ extra for dusting)
7g dried yeast
2 tsp nigella/onion seed (kalonji)
2 tbsp sugar
1 tsp salt
200ml warm milk
100ml warm water
2 tbsp oil
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[@MummyKsaVlogCook]

Waow super 😋

[@wjharrison6641]

Love this version of tikka 😊

[@harpo187bling]

Nice video!

[@juliangore3566]

Thank you for this video, very easy to make and tasted amazing, really looking forward to trying another.

[@lizwalker5813]

Wow Shah, this Chicken Tikka was absolutely delicious! Thank you :o)

[@TheBengaliCook]

Great video thanks for sharing!

[@ShahSellsDubai]

The Bengali Cook ❤️

[@ibriza6891]

u should have teared the naan to show us inside of it..... are both these recipies the exact same as the ones you serve in your restraunts?

[@ijmc68]

Great video Shah! Your chicken tikka looks the business. Just a quick question, would it be preferable to use mustard oil instead of ordinary oil and then omit the English mustard? Thanks

[@ShahSellsDubai]

Ian Mcnab Mustard oil, in my opinion, doesn’t really add as much flavour as English mustard in paste form. But no harm in trying it. I love the flavour that English mustard adds to meats.