The Tastiest Chicken Tikka Masala I've Ever Eaten

Summary

In this video, the chef reveals his favorite recipe after 5 years of cooking on his channel: Chicken Tikka Masala, a dish beloved in England, though not originally Indian. He shares his marination process, the secret to flavorful naan, and how to make the perfect curry sauce. The chef emphasizes using quality ingredients and cooking with heart, providing step-by-step instructions for an elevated chicken tikka masala that rivals restaurant versions. With a bonus recipe for garlic naan, it's a feast of rich flavors and irresistible textures that promises to impress any foodie.

Takeaways

• 😀 The national dish of England is actually Chicken Tikka Masala, not fish and chips.
• 😀 Chicken thighs are recommended for a richer flavor, though chicken breasts can also be used.
• 😀 The recipe uses a two-phase marination process to enhance the flavor of the chicken.
• 😀 For the second marinade, the chicken is mixed with yogurt, ginger-garlic paste, and spices.
• 😀 Non-bread (naan) is made with a dough that includes yeast, sugar, yogurt, and egg, resulting in a fluffier texture.
• 😀 The naan dough is kneaded, left to rise, and then shaped before being cooked in a dry, hot pan.
• 😀 Garlic-cilantro butter is added to the naan right after cooking for extra flavor.
• 😀 The recipe includes a sponsored ad for nuts.com, highlighting their selection of high-quality nuts and snacks.
• 😀 The chicken is sautéed in hot oil to enhance flavor before being added to the curry sauce.
• 😀 The curry sauce is made with tomatoes, spices, and cream, which deepens in flavor as it simmers.
• 😀 The final dish is garnished with cilantro and served with naan for a complete, flavorful meal.

Q & A

What is the national dish of England according to the script?

The national dish of England, according to the script, is Chicken Tikka Masala, not fish and chips as one might think.

Can you use both chicken breast and chicken thighs for the recipe?

Yes, you can use both chicken breast and chicken thighs. The speaker prefers using chicken thighs for the recipe, but chicken breasts work as well.

What are the ingredients for the first marinade?

The first marinade consists of lemon juice, Kashmiri chili powder, salt, and ginger garlic paste.

Why does the speaker recommend double marination in the recipe?

The speaker recommends double marination because it helps to enhance the flavors and ensure the chicken is well-seasoned.

What kind of oil is traditionally used for the second marination, and what oil does the speaker use?

Traditionally, mustard oil is used for the second marination, but the speaker opts for avocado oil as a substitute.

How long should the second marination be left to sit?

The second marination should be left to sit for at least one hour, but two hours or even overnight is preferred for more depth of flavor.

What is the secret behind making naan in the video?

The speaker uses a simpler, non-authentic naan recipe that results in a fluffier, less chewy naan. It includes yeast, sugar, yogurt, and a little egg to create the dough.

What is the purpose of cooking the naan in a dry pan?

The naan is cooked in a dry pan to allow it to bubble up and get crispy, which gives it a unique texture and appearance.

What makes the garlic butter sauce for the naan so special?

The garlic butter sauce is made by melting butter and cooking garlic on low heat for about 3 minutes. The garlic is then mixed with chopped cilantro, resulting in a flavorful and aromatic topping for the naan.

How is the chicken cooked before adding it to the Tikka Masala sauce?

The chicken is seared in hot oil until it gets some color, which locks in flavor. After searing, it is placed on a sheet pan to prevent steaming, and then added to the Tikka Masala sauce to finish cooking.