Chicken Tikka Masala the ONLY easy way to make it at home
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Date: 2019-10-11
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Comments and reviews: 10
iKhanKing
Brown guy here who learned to cook with Indian food. Adam I think I might have had an aneurysm from this video. But I totally get that this caters well to a western audience, so I'll give you that. Couple thoughts1. Chicken Tikka has a very distinct taste from Tandoori chicken because of how it's cooked. Tandoori chicken generally has a milder flavor because of the larger pieces and smaller surface area. 2. I have NEVER seen an Indian cook use sugar in a curry. Generally I see them use onions as the key sweetener. I don't like my curries very sweet, so I usually add very little onion, but when others I know make sweet dishes, they use 2-3 times as much onion as I do. Obviously they totally might do this at restaurants, but I'll say that at the very least, it's not traditional3. I know it's sacrilege, and not traditional at all, but I tend to not add much water, if any at all, to my curries. I like the taste of a concentrated paste coating the meat chunks.
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Brown guy here who learned to cook with Indian food. Adam I think I might have had an aneurysm from this video. But I totally get that this caters well to a western audience, so I'll give you that. Couple thoughts1. Chicken Tikka has a very distinct taste from Tandoori chicken because of how it's cooked. Tandoori chicken generally has a milder flavor because of the larger pieces and smaller surface area. 2. I have NEVER seen an Indian cook use sugar in a curry. Generally I see them use onions as the key sweetener. I don't like my curries very sweet, so I usually add very little onion, but when others I know make sweet dishes, they use 2-3 times as much onion as I do. Obviously they totally might do this at restaurants, but I'll say that at the very least, it's not traditional3. I know it's sacrilege, and not traditional at all, but I tend to not add much water, if any at all, to my curries. I like the taste of a concentrated paste coating the meat chunks.
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Adam Ragusea
Q: Do you realize we don't cook it this way in India? A: I said pretty clearly at the top of the video that I'm making the British/American version of the dish. Also, given that a plausible historical origin for the dish is in Glasgow, I would say this version is as traditional as any. Q: Don't you know that the water-to-rice ratio depends on the amount of rice being cooked? A: Sure do, but 2: 1 (or maybe a little less water) is a perfectly good rule of thumb for the quantities of rice that most people are making at home, i. e. 1-2 cups at a time. Q: Why did you make rice with it instead of naan? A: Because rice is way easier to cook at home. I love naan, and I think you can make great naan if you have a pizza stone, so I'll definitely be doing that in a future video, but not today.
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Q: Do you realize we don't cook it this way in India? A: I said pretty clearly at the top of the video that I'm making the British/American version of the dish. Also, given that a plausible historical origin for the dish is in Glasgow, I would say this version is as traditional as any. Q: Don't you know that the water-to-rice ratio depends on the amount of rice being cooked? A: Sure do, but 2: 1 (or maybe a little less water) is a perfectly good rule of thumb for the quantities of rice that most people are making at home, i. e. 1-2 cups at a time. Q: Why did you make rice with it instead of naan? A: Because rice is way easier to cook at home. I love naan, and I think you can make great naan if you have a pizza stone, so I'll definitely be doing that in a future video, but not today.
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Zer0 Is
As a Pakistani who has rice every goddamn day, tip. if you really want fluffy textured rice first wash the rice. check but let it soak in water for about 30 mins then add the rice to already boiling water with salt then near the very end drain THE WATER DO NOT LET IT THE WATER EVPORATE AS SOON AS THE RICE COOKS DUMP THE ACSESS if you let the water the water fully evaporate if you do that your rice will end up almost mushy, when you drain the accses water put a like a table spoon of butter and turn of the heat trust me you will be presented with the fluffy rice you have ever eaten
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As a Pakistani who has rice every goddamn day, tip. if you really want fluffy textured rice first wash the rice. check but let it soak in water for about 30 mins then add the rice to already boiling water with salt then near the very end drain THE WATER DO NOT LET IT THE WATER EVPORATE AS SOON AS THE RICE COOKS DUMP THE ACSESS if you let the water the water fully evaporate if you do that your rice will end up almost mushy, when you drain the accses water put a like a table spoon of butter and turn of the heat trust me you will be presented with the fluffy rice you have ever eaten
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Martin Žilák
Sorry to be a bother, but the 65% discount seems like a bit of a scam. According to an Amazon price history tracker, it has never been listed for more than 145, and had costed less than a 100 for more than half of the total time it had been listed. For the last three months, it's been around 80 - but I get it, 65% off probably sells way better than 8. 75% off. Don't get me wrong, I wouldn't dare to suggest you even knew about this, but it'd be sad to lose even a tiny bit of credibility for something like this. The video and your commentary is just amazing as always though.
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Sorry to be a bother, but the 65% discount seems like a bit of a scam. According to an Amazon price history tracker, it has never been listed for more than 145, and had costed less than a 100 for more than half of the total time it had been listed. For the last three months, it's been around 80 - but I get it, 65% off probably sells way better than 8. 75% off. Don't get me wrong, I wouldn't dare to suggest you even knew about this, but it'd be sad to lose even a tiny bit of credibility for something like this. The video and your commentary is just amazing as always though.
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noob19087
1: 50 Soaking basmati rice doesn't make a huge difference in my experience, but soaking things like sushi rice is where it really matters. Unsoaked sushi rice usually turns out gluey and crunchy in the middle, while soaked is fluffy, and just sticky enough. Also you shouldn't swirl around the rice while it's soaking, doing that releases starches that can affect the texture. You should also dump out the soaking water and replace it with new water right before cooking for the same reason.
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1: 50 Soaking basmati rice doesn't make a huge difference in my experience, but soaking things like sushi rice is where it really matters. Unsoaked sushi rice usually turns out gluey and crunchy in the middle, while soaked is fluffy, and just sticky enough. Also you shouldn't swirl around the rice while it's soaking, doing that releases starches that can affect the texture. You should also dump out the soaking water and replace it with new water right before cooking for the same reason.
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Chris Johnson
Hey Adam have you tried making rice like pasta? Just dump it straight into a large pot of softly-boiling water/stock and cook for 11 minutes, no rinsing before-hand. At the end you just strain it in a rice strainer and rinse it under a bit of warm water to soak off any starch and stop the cooking. It comes out restaurant perfect in my experience every time and a lot less hassle. I figured you might be interested since it sounds like you're as picky about your rice as I am
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Hey Adam have you tried making rice like pasta? Just dump it straight into a large pot of softly-boiling water/stock and cook for 11 minutes, no rinsing before-hand. At the end you just strain it in a rice strainer and rinse it under a bit of warm water to soak off any starch and stop the cooking. It comes out restaurant perfect in my experience every time and a lot less hassle. I figured you might be interested since it sounds like you're as picky about your rice as I am
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Jason Deblou
Yesterday I slaughtered my dogs that I've been raising them for 5 months, at first I was sad because I was raising them myself and taking good care of them, but then I realized it is nature, if I didn't do it, another predator would do, these vegans also should try this once, as an experience kill an animal for food and see what happens, you may be sad or depressed at first but then you realize that it is natural and it's not cruel.
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Yesterday I slaughtered my dogs that I've been raising them for 5 months, at first I was sad because I was raising them myself and taking good care of them, but then I realized it is nature, if I didn't do it, another predator would do, these vegans also should try this once, as an experience kill an animal for food and see what happens, you may be sad or depressed at first but then you realize that it is natural and it's not cruel.
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GolfTube
If you don't wash your rice you'll inadvertently consume quite a lot of arsenic. I have a small metal sieve and a small metal bowl which fit perfectly inside one another; I use these to wash my rice, simply run water over the rice and swirl with one hand until the bowl is full than lift the sieve out of the bowl dump the starchy water and repeat 6 times.
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If you don't wash your rice you'll inadvertently consume quite a lot of arsenic. I have a small metal sieve and a small metal bowl which fit perfectly inside one another; I use these to wash my rice, simply run water over the rice and swirl with one hand until the bowl is full than lift the sieve out of the bowl dump the starchy water and repeat 6 times.
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Behrad Farahani
Hey imma give you a pro tip for your rice. If you want it not clumpy next time just cook it like normal then after its cooked dump the contents of the pot through a collinder(those bowls with holes) then through a bit of oil in your pot and put the rice back in again and thank me later; ) excuse my English.
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Hey imma give you a pro tip for your rice. If you want it not clumpy next time just cook it like normal then after its cooked dump the contents of the pot through a collinder(those bowls with holes) then through a bit of oil in your pot and put the rice back in again and thank me later; ) excuse my English.
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Cookie8506
Make a base gravy and make a small British Indian restaurant style playlist would love to see it and make one myself also for anyone wondering what a base gravy is its basically onions a crap tone of spices other vegetables and water its what they make the sauce out of at our favourite takeaways.
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Make a base gravy and make a small British Indian restaurant style playlist would love to see it and make one myself also for anyone wondering what a base gravy is its basically onions a crap tone of spices other vegetables and water its what they make the sauce out of at our favourite takeaways.
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