Hey Al, I made this for the family and it went down a storm! First time ever cooking a real BIR curry. Used your powder mix, base gravy recipes with some grilled chicken tikka and tumeric rice. Was absolutely beaut 🤌 Thanks a ton for the inspiration. Legend!
Thanks Al. I have followed your recipe exactly using your base gravy, your powder mix with chicken tikka made according to your recipe. It went down so well with our guests who declared it the best they had ever had. I have never quite got the hang of curries before but now feel quite confident having made my best curry ever. Only one thing, I used maybe just over a third of the recipe’s sugar and half the amount of kosher salt and I would not have wished to use more as the sweetness and saltiness was perfect at that level. I will now not be using any curry recipe unless it is from Al.
As a seasoned professional let me exchange a beer-pouring tip in return for all you have taught me about cooking. Practise first on a cheap bottle of Bud or similar until you get the knack. Hold the glass at a slight angle and don't mess with the pour, just pour in with the bottle almost vertical as though you want to empty it as fast as you can. Hold the bottle just slightly above the poured liquid as you do this and of course it will froth and foam unbelievably but all the foam will transfer back to the bottle as you pour. Works a treat. 30 years running pubs and this is all I have learned! Thanks for the recipes.
Hi Al, if I want to make this for 3 people, do I just up the ingredients or will that over power the dish? Or do I keep the ingredients as they are & just add more base? Sorry if this a stupid question! Thanks
Always a winner! Cooked this today with a levelled teespoon of extra hot chili powder , as we like our chikken tikka spicey..... and omitted the 3 tbsp sugar (but added 2 or 3 shavings of palm sugar)...... So good!! 😊 (this is from the second batch of base gravy i made, i always make the base gravy nr. 1) Thanks Al !!
Cooked this tonight and it was lovely. I only put in 1 1/2 tbsp of sugar and it was still very sweet. I would put in 1 and then taste it to see if you want it sweeter. Better than any restaurant I’ve been to.
First week cooking BIR at home so far ive done Chicken Madras , Chicken Bengal and Chicken Pasanda i told the misses next on the list is Chicken Tikka Masala and here you are doing one. Fantastic. The only problem I have now is she won't order takeaway as your recipes are better. Keep up the great recipes mate.
Last night I made this for a curry eating friend who’s had curries from many places all over the country. He told me that without doubt it’s the best curry he’s ever eaten. I used base gravy 2 and cooked the tikka before adding it to the masala. It was stunning. Thanks Al, you’re a master!
Hi Al , great vids man !! i have always been obsessed with indian food, many years ago on my days off from my main restaurant job i worked in a small indian restaurant, there i learnt a few things.... One thing ive noticed is in all the British recipes i only ever see one base gravy , the place i worked used two , one very hot tomato chilli base and the second was a cream base with whole spices onion puree & cashew nut puree. Alot of the curries were combinations of both, ie butter chix was equal parts red sauce & white sauce, 50 g butter 1/2 ladle cream etc etc , korma 100% white sauce etc etc , just wondering if youve ever seen this in the UK ?
Brad, i am also obsessed with indian food. I spent hours and hours looking for authentic RESTURANT STYLE and went through countless trial and errors to make my fav indian foods. Tikka Masala, Butter Chicken. I think i finally put together many of the secrets involved.... For example, the cashew/melon seed gravy, Mawa, Geen cardamom and Mace... Can you please reply to me and share any of the things you know?
Al - for 10+ YEARS I have been interested in making BIR curries, but have always been too intimidated by the process, the ingredients list, or other hurdles that popped up. Your channel singlehandedly broke the dam by breaking it all down so clearly (the mixed powders, base gravy, curry recipes themselves), and I have probably cranked out 30 amazing curries in the last year or so. THANK YOU from Canada, cheers!
Just made your Tikka Masala fantastic recipe the family all loved it. We all agreed it was the best curry we have had to date. I have placed the base gravey into 300 mil containers in the freezer and done a batch of the Tikka chicken and frozen them into 2 person amounts. I skewered the marinated chicken and cooked for 30 minutes at 175 c and finished with a blow torch to get the slight char all tasted brill. Thank you Al great video.
Love your energy! i have long been looking for proper BIR recipies. I had no idea most ingredients are prepped (gravy/chicken) beforehand and ready to use. You got my sub fine sir.
Hi Al, when pouring a wheat beer, you should do the following to avoid the volcano: 1) Never use a nucleated glass with wheat beer, the yeast sediment in the bottle creates a more effervescent beer than other styles and therefore a nucleated glass is unnecessary. 2) Rinse the your glass out with cold tap water prior to pouring as it further helps to calm the bubbles. 3) Pour the beer into the glass, but retain the last inch of beer in the bottom of the bottle. 4) Swirl the remaining beer in the bottom of the bottle to dislodge and mix up the yeast sediment. 5) Pour the remaining sediment into the glass and this will release the sweet banana and clove flavours into the beer and will give it a thicker, creamier mouthfeel. Cheers. Steve.
@@AlsKitchen I know someone that lived in Germany and he can do that, although I've never witnessed him do it. If you can find a Andechs weissbier, I think you may prefer that to Erdinger as it's sweeter, but can be tricky to get hold of. Also, there is Weihenstephaner Hefe Weissbier, which is also sweeter and you can normally find that in Sainsbury's.
@@StevenLaneyGuitar I'm a huge fan of German Weiss bier and on our annual caravan trips there, I'd bring back about 7 mixed cases. I have to agree, Andechs is certainly one of my favourites without a doubt (I've been to the monastery and also to the Erdinger brewery). Although I started out on Erdinger, this particular one isn't my favourite. The Urweisse which is a more cloudy natural beer is much better. Another favourite of mine is Alpirsbach which is a Black Forest weiss bier and really good. Also been to that brewery. You're spot on about how to pour but there really isn't anything quite like drinking it out of an Erdinger glass. I've got one permanently in the freezer! I've also had the Weihenstephaner which is also a good beer. I used to enjoy my trips to the getranktmarkt but unfortunately haven't been the last couple of years due to the current situation so I've been drinking Aldi's own which I think is pretty good. I just won't pay the prices they charge for the branded weissbiers here in the UK.
Just made this using your chicken tikka recipe (left in fridge for 24 hours). I doubled up on the quantities except for the sugar as I don't like it too sweet. It came out brilliantly. This is the second real success that I had form your videos. Had the Chasney the other night and that was also fantastic. Thanks for the excellent advice.
Thanks Al for this and all your videos Al It is fab having all your dishes here on YT. a great help of reference for when I need a reminder what goes in what dish or just putting me back on track with my BIR spices etc. as it is easy to forget or just make the same ones again and again. You help mix up my family menu. Cheers
I’ve been doing your curries for the last six months, and I must say we had the first curry takeaway ,and we found it wasn’t a scratch on your curries. They are SICK ....in a good way 😘😘😘😘
Just come across your channel, absolutely first class! Buying the ingredients for your 2nd base gravy tonight. Looking forward to working my way through your recipes, clear well explained video's, keep up the good work! Many thanks.
Following on from my previous comment my friend has tried this curry in4 Indian restaurants and said none of them come close to yours. You are the master! Hope you get well soon Al and start the videos again.
Hi Al, I stumbled across your videos over Xmas and have tried a couple since, Iv always enjoyed cooking curry, but with your tuition, it’s taken my curries to a new level. Cooked the tikka masala last night, absolute success! My teenage son loved it and he is a good judge as he always chooses this from a takeaway. Cheers Al and keep the vids coming!
Thanks, Al. Been watching you since the beginning and you are my " go to ". I have been trying to perfect BIR curries for years ( I'm a young 70 ). Gave up until I discovered you. Yeah! Success! X
This curry is amazing. Made it a few times now and it is beautiful. It's more like a Chilli Chicken Tikka Masala in terms of the spice if you follow the instructions bang on. Need to power the chilli to make it less spicy
That looks amazing, my Grandma lived in Leicester and whenever I visited her as a child this was my favourite dish! I live in the south and the curry’s here are nice but they do not compare to the restaurants in Leicester! Awesome video Al 🙌🏼
I live in Leicester and there are defo some great Indian restaurants here, I've tried a few . Love a ruby although i think I'm gonna have to start following Al's videos and knock up my own.
Mate thank you so much for this, cooked the whole dish including chicken tikka, marinated for 48 hours, charred in my tandoori oven. Base gravy 2, the family said it was better than our favourite Indian down the road. Cheers!
Made this for date night with missus, with the tikka cooked on bbq, base sauce, coloured rice and some homemade bhajis. First time making a BIR curry too, Wow absolutely amazing. Can't wait to try the other recipes. Thanks Al
Got so cheesed off using shop bought curry sauces. They always end up with no flavour. Made the tikka chicken under the grill, base gravy and then this tikka masala. Totally unreal. Plus I've enough gravy for about 4 more (that'll I'll freeze). Now to decide which one to do next. Cheers Al for the inspiration. Absolutely lethal
Amazing! Just made this following every step, including making a bucket of base sauce for future curries, and it was fantastic. Can't recommend trying it enough. As good if not better than any tikka masala we've ever had. Will definitely be trying all Al's other recipes. What a legend!! 👍🏻
Fabulous video. CTM is my goto dish in a restaurant. Can't wait to try this. One question. You cook individual servings, and you've mentioned in other videos that you can stretch a given dish to two portions. But do you have any tips for keeping curries warm if I was cooking, say, four different dishes for a dinner party? In my experience curries from a takeaway taste perfectly good if they've been kept warm in the oven for 20 mins or so. What do people think about that? My gut feel is that chicken and lamb curries will be fine sitting in the oven. but if I'm making a prawn curry maybe do that one last so the prawns don't go rubbery?
Where’s best to get all the spices etc needed? We don’t have anywhere in our little town and you can only get certain ones from the supermarkets. Any online shops?
Was ready for this one and it did not disappoint! Good to see you sub out coconut milk for powder and add Al’s spice mix from the previous recipe. Makes the diff- BANGER
Hi Al. I've tried lots of your recipes. All truly amazing. Would I have to adjust the quantity of ingredients if I was to cook a curry to serve 4 or 5 people?
Looking back at the comments I see many people asking about scaling. I went back through the comments to find Al’s answer… @JezmondoMisterfull • 2 yr ago Bootiful Al. Can I ask, it's a meal for one yeah? So for two or three, four do you up the ingredients accordingly. So four people it would be 2 x Tsp of the spices, 6 Tsp Al's mix, 12 Tbsp tomatoes puree, Coconut milk, etc etc? Or do you cook in batches for more people? Hope you catch my drift. Fantastic videos Al, blinding mate. @AlsKitchen • 2 yr ago Never upscale like that. Cook the curries individually to recreate the restaurant style curry @JezmondoMiste... • 2 yr ago : Al's Kitchen thanks Al. Makes sense, and just keep it warm to cook for the family, or the day beforehand to cook a batch? I can't wait to have a go. Cheers @AlsKitchen • 2 yr ago Mister Jezmondo or you can keep adding to one large pot. That way all the ratios will be correct as well as cooking technique. @JezmondoMiste... • 2 yr ago : Al's Kitchen that's so helpful Al. I'll let you know how I get on. Bless.
Erdinger beer is a Weißbeir, you do not pour it like normal beers. You simply tip the bottle upside down into the glass and allow it to fill that way. Slowly lifting the bottle as as you go.
New sub here pal, just started my YT journey, so nice to see a UK home cook smashing it, loads of american tubers, but not as many Brits, Ill be taking some tips from your vids ;)
Hi Al My favourite English chef. A punjabi has learnt from an English man and planning to start a home business selling curries. Keep the videos coming. Great guy.
Liked haven't made any of your recipes and have never made a curry. I live in Tennessee and only tried Indian food from the only restaurant around, witch btw is very good. The only problem I have is getting all the ingredients, but I'm working on gathering them up and trying my hand at this. Thank you for all of your instruction, will update when I make this happen. Do you have an absolute beginner recipe ??
Your beer is cloudy my friend because it's meant to be! It's a Weiss Bier or white beer. Lots of extra wheat and unrefined yeast to give it that full, yeasty taste. It's brewed that way!
Love your videos , i am going to attempt one of your curries soon, can I please ask is each of your curries ingrediant amounts for one person? Reason I ask is that I am going to make it for two , will I just double the ingrediants?
Delicious looking. On your recommendation Al when in the big smoke in Belfast bought the coconut milk powder in the Asian grocery store I shop in when there. This will help me make a better version than I normally do. Thanks!
I just used an aluminium pan for the first time . Love it . I didn't have all the ingredients so I just used your methods and made my own version and it was great . All I need now is a beer keg lol 🤣 Keep the videos coming 👍
What a banger.im going to cook it Friday night and put a few chilli in .will let you know how I get on .this is monty from sunny south wales.nice Al's kitchen
The 300ml of base gravy is that diluted? So is that 150ml of base gravy mixed with 150ml of water? Also is there a standard amount of base gravy for one curry portion and is that what is being used here? TIA
Just made this and it was fantastic - as all your curries are super easy once the prep is done! Beer recommendation for you - Tiny Rebel club Tropical. Really refreshing and great with a ruby. Waitrose have 4 tins for £6. Enjoy!
You Sir are a star, just cooked this (including the base gravy 2 and mix powder) and its totally top draw if i had paid 14 quid for it from the takeaway i wouldn't have questioned it, if anyone is wondering if they should try this one well you should its fab.
Enjoy the new video peeps. Love my subscribers. Each and every one of you. Please please like, comment and sub if you haven't. Cheers 👍🏻🍺
“Show you how to pour a pint” spills half of it on the floor. Classic Al 😂😂
The fact he show this mistake is why so many of us love him :)
That and his fantastic recipes of course!
🤣🤣🤣🤣🤣🤣🤣🤣 love it!
Finally a chef with a personality 😊 great video , easy for me as I’m learning to cook , many thanks
I love that very authentic subtle background music Al. It's like being in a curry house in the 70s...fab !
All he needs now is the flock wallpaper..
Hey Al, I made this for the family and it went down a storm! First time ever cooking a real BIR curry. Used your powder mix, base gravy recipes with some grilled chicken tikka and tumeric rice. Was absolutely beaut 🤌 Thanks a ton for the inspiration. Legend!
Thanks Al. I have followed your recipe exactly using your base gravy, your powder mix with chicken tikka made according to your recipe. It went down so well with our guests who declared it the best they had ever had. I have never quite got the hang of curries before but now feel quite confident having made my best curry ever. Only one thing, I used maybe just over a third of the recipe’s sugar and half the amount of kosher salt and I would not have wished to use more as the sweetness and saltiness was perfect at that level. I will now not be using any curry recipe unless it is from Al.
I would never order this in a restaurant, but Christ, I will definitely make this!!! my mouth is watering!!!
As a seasoned professional let me exchange a beer-pouring tip in return for all you have taught me about cooking. Practise first on a cheap bottle of Bud or similar until you get the knack. Hold the glass at a slight angle and don't mess with the pour, just pour in with the bottle almost vertical as though you want to empty it as fast as you can. Hold the bottle just slightly above the poured liquid as you do this and of course it will froth and foam unbelievably but all the foam will transfer back to the bottle as you pour. Works a treat. 30 years running pubs and this is all I have learned! Thanks for the recipes.
I'm going to do this recipe tonight after getting in all ingredients. Looks amazing Al!!
How did your curry turn out? Any tips?
Hi Al, if I want to make this for 3 people, do I just up the ingredients or will that over power the dish? Or do I keep the ingredients as they are & just add more base? Sorry if this a stupid question! Thanks
Made this tonight, after preparing yesterday by making your gravy and mix powder. Lovely! Cheers, Al.
Always a winner!
Cooked this today with a levelled teespoon of extra hot chili powder , as we like our chikken tikka spicey.....
and omitted the 3 tbsp sugar (but added 2 or 3 shavings of palm sugar)......
So good!! 😊
(this is from the second batch of base gravy i made, i always make the base gravy nr. 1)
Thanks Al !!
Cooked this tonight and it was lovely. I only put in 1 1/2 tbsp of sugar and it was still very sweet. I would put in 1 and then taste it to see if you want it sweeter. Better than any restaurant I’ve been to.
Erdinger is great. My go-to weissbier (can pick it up pretty much anywhere) -- excellent video!
First week cooking BIR at home so far ive done Chicken Madras , Chicken Bengal and Chicken Pasanda i told the misses next on the list is Chicken Tikka Masala and here you are doing one. Fantastic. The only problem I have now is she won't order takeaway as your recipes are better. Keep up the great recipes mate.
Great 👍wow, what a compliment. thanks
Last night I made this for a curry eating friend who’s had curries from many places all over the country. He told me that without doubt it’s the best curry he’s ever eaten. I used base gravy 2 and cooked the tikka before adding it to the masala. It was stunning. Thanks Al, you’re a master!
And your spice mix
Lovely to see you a few beers in. Another great dish. Must give it a try.
Hope you enjoy
Hi Al , great vids man !! i have always been obsessed with indian food, many years ago on my days off from my main restaurant job i worked in a small indian restaurant, there i learnt a few things....
One thing ive noticed is in all the British recipes i only ever see one base gravy , the place i worked used two , one very hot tomato chilli base and the second was a cream base with whole spices onion puree & cashew nut puree. Alot of the curries were combinations of both, ie butter chix was equal parts red sauce & white sauce, 50 g butter 1/2 ladle cream etc etc , korma 100% white sauce etc etc , just wondering if youve ever seen this in the UK ?
Brad, i am also obsessed with indian food. I spent hours and hours looking for authentic RESTURANT STYLE and went through countless trial and errors to make my fav indian foods. Tikka Masala, Butter Chicken. I think i finally put together many of the secrets involved.... For example, the cashew/melon seed gravy, Mawa, Geen cardamom and Mace... Can you please reply to me and share any of the things you know?
Al - for 10+ YEARS I have been interested in making BIR curries, but have always been too intimidated by the process, the ingredients list, or other hurdles that popped up. Your channel singlehandedly broke the dam by breaking it all down so clearly (the mixed powders, base gravy, curry recipes themselves), and I have probably cranked out 30 amazing curries in the last year or so. THANK YOU from Canada, cheers!
Just made your Tikka Masala fantastic recipe the family all loved it. We all agreed it was the best curry we have had to date. I have placed the base gravey into 300 mil containers in the freezer and done a batch of the Tikka chicken and frozen them into 2 person amounts. I skewered the marinated chicken and cooked for 30 minutes at 175 c and finished with a blow torch to get the slight char all tasted brill. Thank you Al great video.
Thanks a lot 😊
I absolutely love this channel. Al's Kitchen is like Bob Ross for people who think that curries are just as important as art (they are)
Love your energy! i have long been looking for proper BIR recipies. I had no idea most ingredients are prepped (gravy/chicken) beforehand and ready to use. You got my sub fine sir.
Just made this Al for my teenage son, it’s his favourite from our local restaurant, he says it’s on par with theirs, big thx Al
Hi Al, when pouring a wheat beer, you should do the following to avoid the volcano: 1) Never use a nucleated glass with wheat beer, the yeast sediment in the bottle creates a more effervescent beer than other styles and therefore a nucleated glass is unnecessary. 2) Rinse the your glass out with cold tap water prior to pouring as it further helps to calm the bubbles. 3) Pour the beer into the glass, but retain the last inch of beer in the bottom of the bottle. 4) Swirl the remaining beer in the bottom of the bottle to dislodge and mix up the yeast sediment. 5) Pour the remaining sediment into the glass and this will release the sweet banana and clove flavours into the beer and will give it a thicker, creamier mouthfeel. Cheers. Steve.
Thanks Steve
@@AlsKitchen You're welcome. You've helped me out a lot over the past few months, so a bit of beer advice is the least I could do ;-)
@@StevenLaneyGuitar I was watching a YT video of a guy pouring by literally up turning the bottle into the glass.
@@AlsKitchen I know someone that lived in Germany and he can do that, although I've never witnessed him do it. If you can find a Andechs weissbier, I think you may prefer that to Erdinger as it's sweeter, but can be tricky to get hold of. Also, there is Weihenstephaner Hefe Weissbier, which is also sweeter and you can normally find that in Sainsbury's.
@@StevenLaneyGuitar I'm a huge fan of German Weiss bier and on our annual caravan trips there, I'd bring back about 7 mixed cases. I have to agree, Andechs is certainly one of my favourites without a doubt (I've been to the monastery and also to the Erdinger brewery). Although I started out on Erdinger, this particular one isn't my favourite. The Urweisse which is a more cloudy natural beer is much better. Another favourite of mine is Alpirsbach which is a Black Forest weiss bier and really good. Also been to that brewery. You're spot on about how to pour but there really isn't anything quite like drinking it out of an Erdinger glass. I've got one permanently in the freezer! I've also had the Weihenstephaner which is also a good beer. I used to enjoy my trips to the getranktmarkt but unfortunately haven't been the last couple of years due to the current situation so I've been drinking Aldi's own which I think is pretty good. I just won't pay the prices they charge for the branded weissbiers here in the UK.
Just made and eaten this curry. Was fantastic. Cheers Al. It was actually faster than ordering a takeaway, but also 10 times better. ❤
Just made this using your chicken tikka recipe (left in fridge for 24 hours). I doubled up on the quantities except for the sugar as I don't like it too sweet. It came out brilliantly. This is the second real success that I had form your videos. Had the Chasney the other night and that was also fantastic. Thanks for the excellent advice.
Perfect weather for a family 🍛. It’s monsoon rain in Surrey. Thanks Al 💕💕
Thanks Al for this and all your videos Al It is fab having all your dishes here on YT. a great help of reference for when I need a reminder what goes in what dish or just putting me back on track with my BIR spices etc. as it is easy to forget or just make the same ones again and again. You help mix up my family menu.
Cheers
So glad I found this channel. I made this last night and it was so nice. Thanks
I’ve been doing your curries for the last six months, and I must say we had the first curry takeaway ,and we found it wasn’t a scratch on your curries. They are SICK ....in a good way 😘😘😘😘
Looks wonderful Al... As Keith Floyd used to say "I wish we had smelly-vision" ????
Just come across your channel, absolutely first class! Buying the ingredients for your 2nd base gravy tonight. Looking forward to working my way through your recipes, clear well explained video's, keep up the good work! Many thanks.
I'm going through all your recipes. Fantastic. All of them. Philippines
Following on from my previous comment my friend has tried this curry in4 Indian restaurants and said none of them come close to yours. You are the master!
Hope you get well soon Al and start the videos again.
looks great. Do you avoid using ghee for some reason?
Hi Al, I stumbled across your videos over Xmas and have tried a couple since, Iv always enjoyed cooking curry, but with your tuition, it’s taken my curries to a new level. Cooked the tikka masala last night, absolute success! My teenage son loved it and he is a good judge as he always chooses this from a takeaway. Cheers Al and keep the vids coming!
Hi al , Could you use coconut milk instead of powder ?
Not going to taste quite the same but it should be ok
Thanks, Al. Been watching you since the beginning and you are my " go to ". I have been trying to perfect BIR curries for years ( I'm a young 70 ). Gave up until I discovered you. Yeah! Success! X
This curry is amazing. Made it a few times now and it is beautiful. It's more like a Chilli Chicken Tikka Masala in terms of the spice if you follow the instructions bang on. Need to power the chilli to make it less spicy
That looks amazing, my Grandma lived in Leicester and whenever I visited her as a child this was my favourite dish! I live in the south and the curry’s here are nice but they do not compare to the restaurants in Leicester! Awesome video Al 🙌🏼
It's so good!
I live in Leicester and there are defo some great Indian restaurants here, I've tried a few . Love a ruby although i think I'm gonna have to start following Al's videos and knock up my own.
Another cracking curry Al and the pint pouring was classic!!
Ooooh, Kelly LeBrock 🤣🤣🤣
Thank you for sharing and have a great weekend mate 👍🏻
Glad you enjoyed it
Great man Al, love the videos. You're a great character
Thank you kindly
Most use almond powder aswell as coconut. Have you tried it with the almond powder and decided against it?
great video again Al, will definitely make that for the family this weekend,
Hope you enjoy
at end when adding your masala mix how long you cooking that though the curry?
Mate thank you so much for this, cooked the whole dish including chicken tikka, marinated for 48 hours, charred in my tandoori oven. Base gravy 2, the family said it was better than our favourite Indian down the road. Cheers!
Hi Al
I want to make this for 4 people would the spices etc be the same or add more?
Just made this and it’s THE BEST I’ve ever had. Another triumph Al! 👊🏽👌🏽
You nailed it with this one Al, tastes exactly like a BIR curry, one of the best ones I've made, thanks.
Love it lad, usually the recipes for chicken tikkka masala are dead complicated, I’ll have a bash AT THIS TOMORROW.
Hi al, if im making this for 3 people do i just x3 all the ingredients or just add more base gravy?
Made this for date night with missus, with the tikka cooked on bbq, base sauce, coloured rice and some homemade bhajis. First time making a BIR curry too, Wow absolutely amazing. Can't wait to try the other recipes. Thanks Al
Got so cheesed off using shop bought curry sauces. They always end up with no flavour. Made the tikka chicken under the grill, base gravy and then this tikka masala. Totally unreal. Plus I've enough gravy for about 4 more (that'll I'll freeze). Now to decide which one to do next. Cheers Al for the inspiration. Absolutely lethal
Amazing! Just made this following every step, including making a bucket of base sauce for future curries, and it was fantastic. Can't recommend trying it enough. As good if not better than any tikka masala we've ever had. Will definitely be trying all Al's other recipes. What a legend!! 👍🏻
Made this again last night. Absolute gorgeous curry. Kids loved it ❤
Fabulous video. CTM is my goto dish in a restaurant. Can't wait to try this. One question. You cook individual servings, and you've mentioned in other videos that you can stretch a given dish to two portions. But do you have any tips for keeping curries warm if I was cooking, say, four different dishes for a dinner party? In my experience curries from a takeaway taste perfectly good if they've been kept warm in the oven for 20 mins or so. What do people think about that? My gut feel is that chicken and lamb curries will be fine sitting in the oven. but if I'm making a prawn curry maybe do that one last so the prawns don't go rubbery?
This was beautiful! Thanks for the recipe! Family and I loved it.
Sweeter than any curry I've ever tried before but hit the sweet spot 😉.
If i replace the cocnut mile powder with flour, is it the same amounts ?
Would these aluminium pans work on an electric hob? I wanna cook bir but it’s all I’ve got. Thanks
Just made this tonight for the first time and its another cracking meal and far better than going to the take away. Cheers Al
Hey Al
Thanks a lot for your Recipes.! I made chicken Tikka masala today and it was absolute fantastic.! 😃
Where’s best to get all the spices etc needed? We don’t have anywhere in our little town and you can only get certain ones from the supermarkets. Any online shops?
Top job mate, not tried any of the recips just yet but i can already tell im going to love them.
Glad you like them!
Hey Al, I’m cooking this for 5 people so I’ve doubled up on the chicken. Should I double up on all the other ingredients as well?
Was ready for this one and it did not disappoint! Good to see you sub out coconut milk for powder and add Al’s spice mix from the previous recipe. Makes the diff- BANGER
Glad you enjoyed it!
Al you’ve nailed it again mate, come on we not going to abandon you on UA-cam, get the book out plzzzzzz.
love this stuff but stick to here
Hi Al. I've tried lots of your recipes. All truly amazing. Would I have to adjust the quantity of ingredients if I was to cook a curry to serve 4 or 5 people?
Did you adjust ? Says nowhere how many people this is for
Thanks for the videos Al - a fantastic resource!
How many servings is this ingredient list for - 1 or 2? Need to scale up for 6-8 servings…
Looking back at the comments I see many people asking about scaling. I went back through the comments to find Al’s answer…
@JezmondoMisterfull • 2 yr ago
Bootiful Al. Can I ask, it's a meal for one yeah? So for two or three, four do you up the ingredients accordingly. So four people it would be 2 x Tsp of the spices, 6 Tsp Al's mix, 12 Tbsp tomatoes puree, Coconut milk, etc etc? Or do you cook in batches for more people? Hope you catch my drift. Fantastic videos Al, blinding mate.
@AlsKitchen
• 2 yr ago
Never upscale like that. Cook the curries individually to recreate the restaurant style curry
@JezmondoMiste... • 2 yr ago :
Al's Kitchen thanks Al. Makes sense, and just keep it warm to cook for the family, or the day beforehand to cook a batch? I can't wait to have a go. Cheers
@AlsKitchen
• 2 yr ago
Mister Jezmondo or you can keep adding to one large pot.
That way all the ratios will be correct as well as cooking technique.
@JezmondoMiste... • 2 yr ago :
Al's Kitchen that's so helpful Al.
I'll let you know how I get on.
Bless.
The Bir versions are individual portions. Just like in a restaurant. There are quick 30 Minutes versions that serve four.
How many does this serve please? Looks like there is enough sauce for 2 portions if you add more chicken?
When the recipe says 1 tbsp, is that the same as 1 desert spoon or is it bigger?
Erdinger beer is a Weißbeir, you do not pour it like normal beers. You simply tip the bottle upside down into the glass and allow it to fill that way. Slowly lifting the bottle as as you go.
wow, thanks for the tip. Who knew??
Can I ask you why are you added the spices after the tomato paste?
New sub here pal, just started my YT journey, so nice to see a UK home cook smashing it, loads of american tubers, but not as many Brits, Ill be taking some tips from your vids ;)
Hi Al My favourite English chef. A punjabi has learnt from an English man and planning to start a home business selling curries.
Keep the videos coming. Great guy.
Great 👍Best of luck
Hey Al, how much water are you adding to your 3Tbsp of tomato paste...you go for say 6Tbsp of water to mix or more?
Thanks Al - would you or someone else be able to say what quantity this recipe makes? Is it enough sauce for four?
Liked haven't made any of your recipes and have never made a curry. I live in Tennessee and only tried Indian food from the only restaurant around, witch btw is very good. The only problem I have is getting all the ingredients, but I'm working on gathering them up and trying my hand at this. Thank you for all of your instruction, will update when I make this happen. Do you have an absolute beginner recipe ??
Your beer is cloudy my friend because it's meant to be! It's a Weiss Bier or white beer. Lots of extra wheat and unrefined yeast to give it that full, yeasty taste. It's brewed that way!
Love your videos , i am going to attempt one of your curries soon, can I please ask is each of your curries ingrediant amounts for one person? Reason I ask is that I am going to make it for two , will I just double the ingrediants?
Love these videos, honest and true especially to the mess that is made. My kitchen is a write off after cooking curry 🍛
Gonna make this for supper...I assume the ingredients are for a single serving???
Delicious looking. On your recommendation Al when in the big smoke in Belfast bought the coconut milk powder in the Asian grocery store I shop in when there. This will help me make a better version than I normally do. Thanks!
Thanks Al! Love your videos. Can’t wait to try this recipe.
New subscriber! Happy to be here! Great content!!!
What do you coat the chicken in for the tikka part?
I just used an aluminium pan for the first time . Love it . I didn't have all the ingredients so I just used your methods and made my own version and it was great . All I need now is a beer keg lol 🤣 Keep the videos coming 👍
What a banger.im going to cook it Friday night and put a few chilli in .will let you know how I get on .this is monty from sunny south wales.nice Al's kitchen
Hi Al, where did you get your tabletop gas hob from? Thanks
Looking forward to trying this out, despite being ubiquitous in the UK it's near unheard of in Canada. We're a Butter Chicken nation.
Had to subscribe... you're a red and you cook amazing food. Can't wait to try some of your recipes mate. Keep 'em coming.
Looks amazing! Gonna try this, almost like a less spicy version of Butter Chicken
Hope you enjoy
The 300ml of base gravy is that diluted? So is that 150ml of base gravy mixed with 150ml of water? Also is there a standard amount of base gravy for one curry portion and is that what is being used here?
TIA
Just made this and it was fantastic - as all your curries are super easy once the prep is done! Beer recommendation for you - Tiny Rebel club Tropical. Really refreshing and great with a ruby. Waitrose have 4 tins for £6. Enjoy!
Thanks for the tip!
what is a good brand of Kashmiri chilli powder to buy in the uk?
You Sir are a star, just cooked this (including the base gravy 2 and mix powder) and its totally top draw if i had paid 14 quid for it from the takeaway i wouldn't have questioned it, if anyone is wondering if they should try this one well you should its fab.
A couple of questions that might seem silly to you, but what does your ladle hold per ladle, and was that a medium heat throughout the entire process?
Sir, Why do you add the Gara Masala at the end? instead of with the rest of the spices?
Cooking it rounds out the flavor and he wants a fresh vibrant flavor. Same goes for the lemon juice and cream.
Basic question how many servings will this cater for please ???????????????
Just made the tikka massala al. Top curry keep them coming...👍
The beer fail cracked me up. "Nah aint got time for that, cant be bothered" lmao. Legend.
Where did you get your burner from al... ??