Chicken Tikka Masala – So You Suck at Cooking

Alright, today we are going to make Chicken Tikka Masala this dish is very popular all across United Kingdom of England. In fact, it’s one of Britain’s national dishes, just like fish and chips is. They can be eaten by the sea or even beneath eclipses you know that one…

You Suck At Cooking Yeah You’re Totally Rubbish Fun Fact: The original fish and chips was served with wood chips. Such a hearty people, we’ve gone so soft… munches wood chips First step to making a chicken marinade is to Pour yourself a pint We’re gonna have a laugh Have a bite Have a really good time Enjoy ourselves before Brexit wrecks it One of the weirdest things about growing up in United Britain is that there’s so many different accents, it’s confusing It might even sound like I’m not from there, but.
.. that just means you haven’t been to the Cardiff area, where I’m from burps loudly quart to take around half-a-cup of fresh yogurt there’s a bunch of different spices you can use I’m gonna use a teaspoon of cumin …
going to take some fresh coriander Tumeric Turmaric Let’s call the whole thing off Here take some fresh garam masala This one’s really important ’cause it’s got the name Masala And it just like the dish so don’t skimp out on this one If you’re trying to save money on spices We’re gonna WangeJangle™ this together ’til it’s all sort’ve a tea kettle alright now we’re gonna take a fresh Can of chicken The idea behind the marinade is it’s supposed to make the chicken more tender And absorb the flavors, but if you ask me I think chicken’s already tender Both physically and emotionally so…

Its like how much more tender Do you need? ALWAYS BURN YOUR CHICKEN CAN FOR THE SAKE O’ SAFETY Chopping onions .

..And when you’re grating ginger Just carve off the end See that’s a handle Keeps you out of danger A lot of people don’t know the history of this dish Goes back to the druids when they were building Stonehenge They were pretty knackered from lifting very heavy rocks So one druid said, “You know what I’m pretty hungry” “Why don’t we mix up some chicken and spice?” And…that’s how it was made and then they Finished the job and everyone was happy And it’s been popular ever since, that was around 1920’s. A lot of Chicken Tikka Masala recipes call for garlic but I can’t be bothered right now, don’t really feel like chopping it so I’m not gonna put it in Right it’s time to make this sauce lets get some butter in there …

And we’re gonna get the spices in there Just cook that up a bit Appear to get a can of crushed tomatoes And then some more fresh yogurt I think a spoon of sugar would be really good This doesn’t have to be a spicy dish, but I’m gonna put in a little bit spice Just gonna let that cook for a while All right it’s time for tea Let’s have a proper brew Step one is to stroll on over to your bedroom And get your water bottle Take an ice cool cup o’ bog water Then you just take your water bottle And water surround it With the heat It may take a few seconds for it to be completely Hot And you want to take a bag and put it inside

there And then, you want to take a plate Biscuits breaking And have yourself 20 or 30 biscuits You want to get biscuits That are so boring, that going to make the tea Taste good it should be like Cardboard slurping sounds Ah, taste like home Where I am right now In England.

You take old chicken that’s been in the fridge Marinating, getting soooo much more tender than’s even possible Just going to spread that out on the pan And we got the ondo on five hundo It’s like the highest We ever had it in our whole life Right, it is like really exciting It is like danger It is like you better have one of these We are going to burn your fingers We are going to put it right on top We’re going to turn the lights so we can see what we are doing Then we are going to watch Oh? We can’t oh? Its too hot, it’s too dirty Spraying sounds All right Yep no Oh yeah there we go I can see it perfectly Its getting hot in here So take out all your chicken In the Mean while the sauce is cooking ever so Slowly, just very gently This is a lovely time to take a walk Along the public footpath As is my right Alright let’s make some rice That goes in there Then two times the water, One Two Just cook that till its cooked Basmati, Basmolti Let’s not fight, there we go Nope, let’s try this No another Close enough Sigh There you not going anywhere are you Right the chicken is getting black I almost forgot about it Don’t look away Do not check your text messages Do not forget you’ve got something on the broil Awhhh, you cheeky bastard Come on! I don’t got all day!

You didn’t take this long when the druids made you, I bet You had more respect Oh, Christ Almighty Look at that There we go Now we’re ready So let’s get this Chicken And you’ll want to cook it for a few more minutes Want to chop up some coriander Take some of your beautiful rice Hmm looks really good You’ll want to put some of the herbs on top Alright so thats Chicken Tikka Masala Keep in mind because its a national dish of Britain You’re legally obligated to give the first bite to the Queen Here you go I’m not allowed to say anything To her unless she speaks to you first And, um, it’s just a common courtesy To give, uh, to give a bite to Prince Phillip, the forgotten one, Here you go, Help yourself, take your time, alright And, uh, you don’t want to forget about, uh Harry, got to He’s got a pretty big appetite it’s like the same colour.

Chicken Tikka Masala – By Vahchef

Hello, namaste, , welcome back to another session with vahchef at Vahrehvah. com.

You guys know what is the single most precious thing that British took away from India The first thing that must be coming to your mind is Kohinoor diamond isn’t it No it isn’t. It is Chicken Tikka Masala It is not only true British national dish but it is such a delicious dish that many Indian Chefs reinvented many other dishes like paneer tikka masala and many more delicious dishes with that chicken tikka masala sauces.

So lets learn how to make this awesome chicken tikka masala which how great influence of British. For this preparation we need nice cubes of tomato onion, green pepper or red pepper I’ve got red pepper and I wan’t to make it my chicken tikka masala even more spicy so I’m using alaphinos i.e.
green peppers or chillis. Next is a chicken. Make sure you cut the chicken also in the same size as as you are diced onion tomatoes and bell pepper one cup of yoghurt, chopped coriander leaves, coriander powder, cumin powder, ginger, garlic paste, red chilli powder cumin seeds, turmeric custody methi leaves powder.

This is the fenugreek leaves powder, whole garam masala, I’ve got cinnamon sticks cloves, 3-4 cardamom, little bit mace if you have and Bay leaf just 1 tablespoon of cashew nuts, salt, one lime one large chopped, onion little bit cream this is an option if you want to use it please use it and then I’ve got some chopped onion in the blender up and I add some broken piece of cashew nut and I’m going to blend this mixture let’s prepare the marination for the chicken tikka so let’s put little bit turmeric 1 teaspoon of a chilli powder if you are a mild eater use just half a teaspoon, little bit coriander powder, a pinch of it 1 teaspoon of ginger garlic paste and use half of the kasturi methi powder, the entire yogurt add half of lime juice and half a teaspoon of salt and add some oil make a nice marination.

Take half of this marination and add it for your vegetables the other half of the marination with the chicken if you have a lot of time and patience you can put the chicken on the skewer since we are making chicken tikka masala what I would do it I would just take my chicken and nicely spread directly on the grill when the chicken is good on one side turn it on the other side if you don’t have a grill like this you could also use the same tawa that used to make dosas and chappattis just put few on top cook it on one side otherwise you can even use pan you know just regular pan in which you cook your vegetables.

There is a very important reason why I am cooking this chicken on the skewer I’m going to show you you know why we go ahead and start cooking the sauce when the chicken is almost fifty percent cooked you can sprinkle these vegetables on the top and with the heat that is coming out of the chicken these vegetables also get cooked nicely.

This smell is really really awesome for this preparation I’m using the white meat that is the chicken breast meat see remember one thing whenever you’re using chicken breast do not put in a gravy with tomato sauce or something which is

acidic because your chicken breast may become rubbery always cook it you know before hand before you add chicken breast into the gravy saw now the chicken is almost getting cooked now add some oil to your hot pan and then add your whole garam masala see we always talk about this green cardamom why do you say green cardamom it is green in colour when you see white cardamom the white cardamom is cheaper than a green cardamom because the oil have been extracted from those cardamom so watch out if you’re going to buy a cardamom always buy green cardamom and not the white skin color cardamom add cumin seeds.

When your cumin seeds splutter add chopped onion and as usual add little bit salt you have to chop the onions very fine for this preparation because you want a nice silky sauce if you’re unable to chop the onions very fine you can even put these onions in a blender and make a paste and add to this mixture slowly cook this onion till i see nicely even colouring of these onions I’m going to add little bit turmeric tablespoon of ginger garlic paste add 1 tablespoon of cumin powder 1 tablespoon of coriander powder and of little bit chilli powder make sure you the flame is very low when you add this masala’s otherwise they can get burnt and it’ll become bitter add little water so that this masala’s don”t get burn.

See lot of times what happens when you add these dry masala’s directly to the oil they can get slightly burnt and that can give little bitter taste so to avoid that add very little water immediately so that the masala’s get evenly cooked. I made the paste of tomatoes and used just one tablespoon of cashew nut K add some water to this and a put the lid and let it cook for few minutes the reason why we wanted to be nicely cooked is because you don’t want any raw flavour of cashews nuts in it and you want the tomatoes to be very well cooked if you remember I told you there is a very important reason why you need to keep one skewer all you do with the skewers is take it add a nice lemon juice especially when you’re cooking dish like chicken tikka masala.

You don’t want to wait that long and wait for the chicken tikka masala gravy to be ready so have one skewer and while it is cooking mmmm !!!
Ha the beauty about eating this on the skewer and cooking with the onions, tomatoes everything together because chicken is cooked nice and juicy, while the onions are nice slightly crispy and this makes awesome oh my god I love these skewered chicken if you are cooking such a delicious dish for the entire family you know help yourself with a nice piece of chicken tikka on the skewer in this preparation which is dry there is lot of this chicken with lot of masala’s are there as soon as you add this chicken pieces into it it observes some moisture from the sauce and nicely tickles the gravy little more add some fenugreek leaf powder into the mixture our sauce for the chicken tikka masala is almost ready add your chicken tikka with all the onions capsicum into this. No wonder this dish is such a super hit with British. you can finish it off with little cream, but you know what i feel guilty because this sauce is so beautiful and already I have tasted it like so many times and its so tasty, I don’t find a reason why I need to add any cream into the sauce look at the nice beautiful creamy color that is already there but if you want to add cream go ahead and add and lastly you can sprinkle some chopped coriander I can’t tell you how good it is just try it and let me know what you think about this dish I hope you have enjoyed learning to cook this chicken tikka masala with me but remember at VahrehVah is all about inspiring others to cook.

Mauritian Cuisine-How To Make Easy Chicken Curry (Recipe) | Cari Poulet Masala

Ingredients: 1 kg. Chicken breast and / or thighs (clean and cut into chunks) 2 medium potatoes (peeled and quartered) 1 onion (diced) salt and oil 4 tbsp. Curry masala paste (watch my masala paste video) 3 whole peeled tomatoes 2 tbsp. Ginger-Garlic Paste 1/2 bunch of cilantro (chopped) mix chicken with ginger-garlic paste and 1 tbsp. of salt.

heat 1/2 cup of oil over medium heat and fry potatoes until lightly browned, adding 1/2 tsp. salt fry the chicken (2 minutes per side) add the diced onions and cook for 1 minute add 4 tbsp. curry masala rock paste, 2 tbsp. salt, 1/2 cup of water and cook for 4 min add 3 whole peeled tomatoes, mix and cook for another 2 minutes add the chicken, potatoes, 1 cup of water, cover and cook 25 minutes reduce heat to minimum, garnish with coriander leaves and simmer for 5 minutes

韓式辣味海鮮咖哩湯麵 Spicy Seafood Curry

韓式辣味海鮮咖哩湯麵 Spicy Seafood Curry



材料 :

1. 洋蔥切絲、大白菜切絲、蒜頭切末、透抽切適當大小塊狀
2. 文蛤灑入少許鹽巴吐沙
3. 鮮蝦剪掉長鬚,鮮蝦去殼挑腸泥 (蝦頭記得留著)
4. 碗中放入鮮蝦及透抽,倒入1/2茶匙咖哩女王_即溶咖哩粉、1/4茶匙辛香料、香油、米酒,抓勻備用
5. 適量油熱鍋,先將蒜末炒香後放入海鮮料,炒到蝦仁表面開始變色即可盛起,備用。
6. 原湯鍋將蝦頭放入(如果擔心普林過高的朋友們此步驟可以跳過),半煎炒到蝦頭開始轉紅。
7. 接著放入洋蔥絲一起拌炒到略軟。
8. 將大白菜絲加入,加入約600ml的水並倒入咖哩女王_海鮮高湯包
9. 蓋上鍋蓋以中小火悶煮約15分鐘。

噪咖EBCbuzz ►►

Video Rating: / 5

/Kabab/Kebab(Restaurant Syle) – Non Veg Starter Recipe (in Tamil with English Subtitles)

Chicken 65 is a spicy, deep-fried chicken dish originating from Hyderabad, India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. Vegetarian variants like “Paneer 65” or “Gobi 65” use paneer (cottage cheese) or cauliflower instead. While the name “Chicken 65” is universally used to refer to the dish, there are many different theories claiming its origins.

Chicken 65
Chicken 65 (Dish).jpg
Course entree or quick snack
Place of origin India
Region or state Hyderabad, India
Serving temperature Hot
Main ingredients chickengingergarlicred chilles
Variations Taste varies by region and restaurant.
 Cookbook: Chicken 65   Media: Chicken 65




Dhaba Style Mutton Curry | Spicy Desi Style | North India Style

Mutton curry (also referred to as kosha mangsho, Goat curry and lamb curry) is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, onion, tomato and spices.
Mutton curry was originally prepared heated by a fire in a large pot. It may now be cooked using pressure cookers and slow cookers.Mutton curry may be served with rice.The dish has been served with raji, a cereal.

Cameraman:-credits to Bishwash Rao.

INGREDIENTS:-(for 1 kg of mutton)
ginger and garlic paste-2tbsp
Green chilli-2 or 3
Bay leaf-2 or 3
salt-as per taste
Garam Masala- 1 tbsp
cumin seeds- 1 tbsp
cumin podwer- 2tbsp
coriander powder- 1tbsp
Mutton masala- 2 tbsp
red chill-2tbsp
oil-2 cup
cook this recipe at low flame for 30 min then on mid flame for 20 min and the 20 min on low flame.keep stiring every 10 min.

Best Cooking Process for Egg Curry

Egg Curry - Fried Egg Recipe - Country Food

Egg Curry in out door Natural Environment. every this is so natural so that you can try this at home and also when you are camping with friends and family members . Egg dish prepared in natural environment . Egg Curry prepared in Outdoor in a farm week end cooking dish

A Best Cooking Process for Egg Curry – Egg Recipe Bachelors Style – Country Food

Special Recipes…
Natu Kodi Pulusu | Desi Murgh Masala | how to cook desi murgh masala
How to Prepare Egg Curry – Egg Recipe Bachelors Style – Country Food …తయారు చేసే విదానం తెలుసుకుందాం….


Egg Curry – Egg Recipe Bachelors Style – Country Food
Video Rating: 3/ 5

Let’s Eat 3 Types of Instant Ramen (Spicy Curry Buldak, Meaty Udon, and Ore no Shio Yakisoba)

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Caribbean Curry Crab Recipe.

How to make curry crab as it’s done in the Caribbean, using a recipe from Trinidad and Tobago. For the green seasoning paste recipe, see: And for a written recipe for this curry crab, see:
Video Rating: / 5

Seafood Curry:
Seafood medley..Frozen
2 tbsp tomato paste
1/3 cup oil
1 tbsp butter
1/2 tsp curry powder
Chopped garlic
Ground black pepper
Chopped coriander
Cooked pasta

Thaw the frozen seafood medley and mussels according to the package instructions.
Then gently wash them and drain away the water.
In a wok, add the oil, butter, tomato paste, curry powder, salt and ground black pepper, cook and mix well.
Next add the seafood medley and the mussels and mix well. Also add some of the coriander and mix well.Cover and stir every once in a while until the broth has reduced and the everything is well cooked.
Next add the cream and once the cream comes to a boil, add the cooked pasta and let it cook for a few minutes and until the sauce has reduced a bit. Do not let the sauce dry out, it tastier when saucy.
Serve in a serving bowl or plate and garnish with coriander.