The wonderful world of curry .
It's a confusing one .
I get it .
A lot of people don't really get it right .
You put a little bit in the pan , you put some curry powder and you're done .
No , just no .
Let's explore this one together before we actually talk about that .
Let's discuss the Krispy Kreme .
But better .
A lot of people think that my doughnut was not as good as Krispy Kremes because I made the doughnut hole a little too big .
You noticed fine , fine , you can have it .
I shouldn't have let that happen .
That was very stupid .
The point is I , I want you to understand that there's gonna be a rematch and I will make sure thanks that it is .
But until then we're gonna just gonna have to wait on that .
So we're making chicken Tikka masala .
But this is a more spiced version .
There's definitely still cream , there's definitely still butter and there's definitely still tomatoes , but it's the spicing the anyway , with that said , let's make this shall we OK ?
So we need to start off by spicing things up with literal spices first .
Get a small pan and add one tablespoon or 4 g of coriander seeds along with half a teaspoon or 1 g of cumin seeds .
Heat that bad boy over medium heat .
Tossing off until fragrant and toasted .
About two minutes .
Remove from the pan and let them spicy boys .
Cool for a little bit in a blender .
Add your spices , slap them around in there a little bit until as fine as possible .
Then add seven cloves of garlic , a two inch knob of fresh peeled ginger one tablespoon or 7 g of garam masala , one teaspoon or 3 g of turmeric powder and two red Fresno or birds eye chilies stems removed , obviously , lastly a quarter cup of water .
Then go ahead and begin blending this .
You'll need to use your trusty blender plunger .
If you have one to help get it smooth once it's mostly smooth , go ahead and drizzle in two tablespoons or 30 mL of canola oil while blending .
Now keep our own blending until nicely incorporated and smooth .
Remember this ain't no chunky salsa .
Get your curry paste as smooth as possible .
So before we get started on the actual curry gravy , let's give this chicky a little yogurt bath .
But look , this is a crucial step .
Please don't skip this or I'll be fairly angry with you .
So first cut £2 of boneless skinless chicken thighs as a tongue twister into bite size pieces in a bowl , mix together one cup or 255 g of , of whole milk yogurt , two tablespoons or 30 g of your tika masala paste and two teaspoons or 6 g of kosher salt .
Then toss your chicken in the yogurt mixture cover with plastic wrap and let marinade for 20 minutes or overnight in the refrigerator .
Now , obviously , we're gonna serve this curry with rice .
But please do me a favor .
I really gotta note this .
If you don't wash your rice , it's time .
No more procrastinating , please .
I am begging you .
Please rinse and drain it at least 2 to 3 times before cooking it .
I know a lot of people know this but look , I cooked my bass bounty with a 1 to 1 ratio of water to rice and some cardamom pops in a pressure cooker at high pressure for six minutes and then a natural release for eight minutes for some mad good bas maddy bros to make the final curry blend .
1 28 ounce can of whole peeled tomatoes .
Pass that period mixture through a sieve and place that to the saro .
Now heat a large saute pan or a medium sized pot over medium high heat with enough oil to coat the bottom .
Sear your chicken on both sides till nicely brown .
About 3 to 4 minutes each side and place to the side as well .
And once all your chicken is seared and you have a nice little fond in the bottom of your pan .
Reduce the heat to medium and add four tablespoons or 56 g of unsalted butter .
Once that's hot and booly add one large died sweet onion .
Let's let cook until the onion begins to turn translucent .
Then add all all of your remaining Tikka masala paste .
Plus one tablespoon or 7 g of paprika and one teaspoon or 2 g of Kashmiri chili powder .
Cook that stirring off it until the paste begins to stick to the bottom of the pan .
Then add your pureed tomatoes , stir nicely and bring that up to a simmer over medium heat .
Let that simmer for about 10 minutes , stirring occasionally until it becomes thickened .
And then finally , you can add one and a quarter cup or 300 millis of heavy cream mix until thoroughly combined .
Add your chicken back to the pan as well .
Coat it in the sauce and bring that back to a simmer simmer an additional 10 to 15 minutes or until chicken is cooked through .
And the sauce is thickened , velvety , smooth and gorgeous season that to taste with salt and serve alongside some lovely steamed basmati rice garnish with fresh cilantro .
And now we must first pass this dish with a trial by fire and by fire .
I mean my mouth and by my mouth , I mean , I'm gonna eat it right .
So proper spoon .
Tika maso .
Let's go , bro .
That's how you know it's real silver .
I mean , come on , you gotta be joking me with this .
This is out of all the curries you could be making .
This is easily going to be one of the best that you ever make in your life .
For one , my rice is cooked perfectly .
All right .
I may be white but I can cook rice , please .
I mean , OK , you get the point .
This is ridiculous how perfect this tastes .
It's a little spicy , a little bit of sweetness from the tomato .
All the flavors melt together exactly what you want and more it's creamy , perfectly cooked rice , the texture .
Oh That's a tense .
So good .
But do you wanna know what else is so good ?
All right guys .
And that is it .
So we made chicken Tikka Masala .
I think it turned out honestly , I don't wanna use the word perfect but pretty darn close to that .
He heard .
Look , I may be white .
But I do try to stay as close culturally as I can to the right way of doing it .
In terms of tradition , I'm using a couple of different things to do this .
It's the prior knowledge that I've learned from other chefs on the basics of curry and then also just in general , some flavors that I personally feel balancing wise , make sense of this recipe .
That's my personal take .
The haters are going to come in .
You are welcome and entitled to that opinion .
But I will say that it is freaking delicious .
So that's the word bro .
There are some crazy things in the works right now .
God , I wish I could talk about all of it .
You're going to see it in the coming weeks and months and years .
But man , the amount of opportunities that you guys have afforded me is , is , is just absolutely shocking honestly to say the least .
So I just want to say I , I used to say this all the time and , and I haven't said it as much recently , but I'm always thinking about it .
I'm just so grateful for you guys .
Very , very thankful for all these opportunities .
I wanna make sure that you guys know that I'm constantly thinking about this honestly .
Um I don't say it as much because boy hours , but thank you from the bottom of my heart .
Much more to come love you , kiss you .
But anyway , if you enjoyed this video or you learn something , leave a like , subscribe and I will see you next time .