Indian Chicken Tikka Masala



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An Authentic recipe of Chicken Tikka Masala by Chef Harpal Singh Sokhi

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http://www.youtube.com/watch?v=Gh-SZ1drOMc

  1. sarah majlesi January 6, 2015 at 11:47 am

    A dish to die for…that looks absolutely amazing!

  2. Mamunur Rashid January 6, 2015 at 11:47 am

    Can u please explain the differences between chicken tikka and chicken
    tandoori?

  3. Cj Cavell January 6, 2015 at 11:47 am

    i am eating chicken tikka masala, as i am watching this video. XD haha

  4. GodExists1 January 6, 2015 at 11:47 am

    Just 1 question – Should the tomatoes be pulpy? I don’t think you
    mentioned that.

  5. xt230 January 6, 2015 at 11:47 am

    Lol, his index finger shows that he just voted in the national elections. A
    Chef-Voter, good on ya! 😛

    And why not say golden-brown instead of brown? 

  6. Mohamed Bakr January 6, 2015 at 11:47 am

    I love Indian cuisine, that’s amazing! ❤️

  7. بيبي سوسو January 6, 2015 at 11:47 am

    Can i substitute the cashew and melon with a youghrt i wonder if its gonna
    taste good? !

    If i cant any alternative? 

  8. David Fülöp January 6, 2015 at 11:47 am

    thank you for sharing Chef ,)

  9. ريم الفارسي January 6, 2015 at 11:47 am

    i love ndia food inda people india all india beauty

  10. WICKEDMAN85 January 6, 2015 at 11:47 am

    Im half Indian, but Tikka Masala its a British born but with Indian
    parents!!! The best of both worlds. Indian food the best in the World in my
    opinion!!! YUMMY.

    George Dorgan, editor of Tandoori magazine, said it is “definitely a
    British dish”.

  11. Cometita Blin Blin January 6, 2015 at 11:47 am

    Lol…”let them fight”

  12. robina asif January 6, 2015 at 11:47 am

    You are the best ❤❤❤

  13. gur gill January 6, 2015 at 11:47 am

    why they use too much oil?

  14. Lissette Maisonet-Olivo January 6, 2015 at 11:47 am

    Get unsalted cashew nuts. Pour about 1 cup or a 1/2 cup of cashew nuts in
    water and soak or cook them for about 10 mins. Then place cooked nuts in
    blender. Blend for a little bit until you see texture like a paste. 

  15. Julia Bennison January 6, 2015 at 11:47 am

    When was the chicken added.?

  16. Katie S January 6, 2015 at 11:47 am

    Slightly dissapointed that you already cut the onions ahead of time.. I
    like to watch you chop super fast! lol. Great dish! Thanks!! :)

  17. Marcus Fabian January 6, 2015 at 11:47 am

    soft and pulpy

  18. fro0tyl0opy87 January 6, 2015 at 11:47 am

    You won’t find it made this way in just any restuarant in UK. Most of the
    time it will be a pureed sauce which tastes the same as any other base
    dish. It’s certainly not made like this I’m sure. Besides it would cost
    them far too much to make. 

  19. Azra Parveen January 6, 2015 at 11:47 am

    What is that cream which u add upon

  20. Lissette Maisonet-Olivo January 6, 2015 at 11:47 am

    I haven’t been found melon seed paste yet. But when i do whether its paste
    or just the melon seed i would most likely do the same and mix the two
    together.

  21. mickskitz January 6, 2015 at 11:47 am

    what are the melon seeds used for the cashew nut and melon seed paste?

  22. Rainbowsprite Pimentel January 6, 2015 at 11:47 am

    really disappointed.. 

  23. stephanie winter January 6, 2015 at 11:47 am

    why call yourself the singing chef when I haven’t heard you sing yet
    lol…I love your show ty for being such a good host

  24. Steve Berryman January 6, 2015 at 11:47 am

    cashew & melon seed paste….oh my

  25. active247 January 6, 2015 at 11:47 am

    I am missing Delhi.. desperately