Chicken Tikka Masala चिकन टिक्का मसाला #FRD2014

  • Published: 30 April 2014
  • Namaste ! Salam aleikum ! Sat sri akaal ! Such Incredible flavors in this western indian-inspired dish ! So delicious, creamy and easy to make :)

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    Ingredients & Instructions :
    Serves 4 to 6
    1 hour 30 minutes
    Nutrition: 458 cals, 23g fat (5.3g saturated), 44.1g protein, 13.9g carbs, 11.5g sugar, 1.2g salt
    2 chopping boards
    2 knives
    Frying pan
    Measuring spoons
    Pestle and mortar (optional) Food processor (standard blade) Large casserole pan with lid Wooden spoon
    Weighing scales Tin opener
    4 skinless chicken breasts, preferably higher-welfare 2 onions
    a thumb-sized piece of fresh ginger
    1⁄2 a bunch of fresh coriander
    1 fresh red chilli
    groundnut or vegetable oil
    sea salt and freshly ground black pepper 1 x 400g tin of chopped tomatoes
    1⁄2 x 400ml tin of light coconut milk
    a small handful of flaked almonds, to serve fluffy rice, to serve
    fat-free natural yoghurt, to serve
    1 lemon, to serve
    for the tikka masala paste
    1-2 fresh red chillies
    2 cloves of garlic
    a thumb-sized piece of fresh ginger 1 teaspoon cumin seeds
    1 teaspoon coriander seeds 1 teaspoon cayenne pepper 1 tablespoon smoked paprika 2 teaspoons garam masala 1⁄2 teaspoon sea salt
    2 tablespoons groundnut oil
    2 tablespoons tomato purée
    a small bunch of fresh coriander 1⁄2 tablespoon desiccated coconut 2 tablespoons ground almonds
    1. To make the curry paste, halve, deseed and roughly chop the chillies, then peel the garlic and ginger.
    2. Put a frying pan over a medium-high heat and add the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
    3. Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder.
    4. Once you've ground them, add the toasted spices to a food processor along with the remaining paste ingredients and whiz to a smooth paste, then put to one side.
    5. Slice the chicken breasts lengthways into 2cm strips.
    6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and
    put to one side, finely chopping the stalks along with the chilli.
    7. Place a large casserole pan over a medium-high heat and add a
    couple of lugs of oil. Once hot, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
    8. Add the chicken and roughly 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and pepper, add the tomatoes and coconut milk (save the rest for another day), then bring everything to the boil.
    9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then take the lid off and cook for further 5 minutes, or until the meat
    is tender and the sauce has reduced, stirring occasionally.
    10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Serve with fluffy rice, a dollop of yoghurt and lemon wedges for squeezing over.
    Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks -- this way you'll be able to knock up a quick curry in next to no time.

    Adapted from Jamie's Food Revolution Day Recipe © Jamie Oliver
  • Hobbies and Style Hobbies and Style

Comments • 426

  • Illi Zizon
    Illi Zizon  4 weeks back

    i trust your recipes. because you are a nerd and do your research. i will cook this.

    • singhpharoah
      singhpharoah  1 months back

      You’ve come a long way

      • Philandros
        Philandros  3 months back

        The paste lasts 2 weeks in the fridge, but how long does it last in the freezer?

        • Inu Super
          Inu Super  4 months back

          The Tilak scene 😂 and the masala looks so yummy that if I didn't know any better, I would have eaten it straight out of the jar! 😋

          • smagris0
            smagris0  7 months back

            I just made it . Thank you. So delicious

            • pulkit verma
              pulkit verma  7 months back

              Chicken tikka masala though sounds Indian, it is British. And "salaam aliy kum" is Middle Eastern salutation and not Indian either. You mixed it all my ♥ Alex 😂😂😂😂😂😂😂😂😂

              • Science is not a game
                Science is not a game  6 months back

                "And "salaam aliy kum" is Middle Eastern salutation and not Indian either"

                Incorrect unless you consider all Indian Muslims to not really be Indians.

            • SamZedd
              SamZedd  8 months back

              Awesome.... bro you rock.... Wish you could come to LAHORE. .....
              Keep adding smiles to the world by your very entertaining and genius outputs.
              Live Long and Prosper.

              Respects from Pakistan!

              • pulkit verma
                pulkit verma  7 months back

                SamZedd u must be kidding 😂😂😂😂😂😂😂😂😂😂😂

            • Deborah Ferguson
              Deborah Ferguson  8 months back

              “When I don’t feel like cooking”........ lol.! Well of course there are times you don’t feel like cooking! No matter how enthusiastic one is, There are times..........

              • Ammi's Adukkala
                Ammi's Adukkala  1 years back

                Very nice please check my vlog

                • ShahiMehndi
                  ShahiMehndi  1 years back

                  Glad I'm not the only one to be reminded of VahChef by this video!!

                  • Geert Drieghe
                    Geert Drieghe  1 years back

                    Why not marinate the chicken in the paste 24 hours beforehand? I find that if you just use raw chicken, even if you add spices to the dish, it will still taste rather bland, especially if you didn’t first roast the chicken. Any comments on this?

                    • daft tassia
                      daft tassia  1 years back

                      The chicken pretty much poached in the cream and curry mixture. No way it would be bland

                  • C K
                    C K  1 years back

                    oh la laaaaaa...namaste!!

                    • Anuj Kapoor
                      Anuj Kapoor  1 years back

                      Chiken tikka masala is British just like the French Baugett is Indian. Lolz awesome video anyways.

                      • Anuj Kapoor
                        Anuj Kapoor  1 years back

                        Love the tilak. Awesome.

                        • Roset828
                          Roset828  1 years back

                          2:43 will 1 inch strips work as well? Asking for a friend.

                          • Rajivrocks Ltd.
                            Rajivrocks Ltd.  1 years back

                            Loved the Indian love Alex :D <3

                            • i know
                              i know  2 years back

                              what is groundnut oil? and, cmon, spare the dot.

                              • monali2006
                                monali2006  2 years back

                                Hi admired your videos untill now. How ever this is a mixed recipe of some thing but tikka masala. Screwed up version. But who cares. Keep up the good work.

                                • Hannah Desepeda
                                  Hannah Desepeda  2 years back

                                  hi alex. i'm just watching all your videos. idk i'm addicted. much love from the philippines! hope you do some of our food soon too!

                                  • Jacob Gonzalez-Perez
                                    Jacob Gonzalez-Perez  2 years back

                                    I love that you have all the needed information in the description, thank you Alex for saving me from a pause and & play adventure!

                                    • Robert Orr
                                      Robert Orr  2 years back

                                      Great Recipe! I wish that you would also give some reference and credit to the music and musicians that you use in your videos. They add so much to the overall greatness of your videos. Namaste.

                                      • Cindy O
                                        Cindy O  2 years back

                                        This looks amazing!

                                        • The-Staff
                                          The-Staff  2 years back

                                          song at the outro pls

                                          • BeeBee
                                            BeeBee  2 years back

                                            I love you even more now Alex😍😘

                                            • 420protoman
                                              420protoman  2 years back

                                              psst, try this recipe my friend,,, best tikka ever,,, also try replacing cream sometimes, with coconut milk or plain almond milk! also i like to caremlize my onions in a mix of butter and coconut oil, gives an awesome flavor for curry. here is tikka recipe :)
                                              Chicken Marinade:
                                              1 cup, Plain Yogurt
                                              Juice of ½ Lemon
                                              3 cloves of Garlic, finely grated
                                              1 tbsp, Ginger, finely grated
                                              2 tsp, Garam Masala
                                              ½ tsp, Salt
                                              6 Boneless Skinless Chicken Thighs, cut into bite size pieces
                                              In a bowl, combine all ingredients and marinate for 1 to 24 hours.

                                              -For the Sauce
                                              2 tbsp, coconut oil
                                              2 tbsp, Butter or ghee
                                              2 medium Onions finely diced
                                              3 cloves of Garlic, finely grated
                                              1 tbsp Ginger, finely grated
                                              1/2 tsp, Turmeric Powder
                                              1 tsp, Ground Coriander
                                              1 tsp, Ground Cumin
                                              1 tsp, Garam Masala
                                              1 tsp, Ground Red Kashmiri Chili Powder(or i prefer 1/2tsp cayenne)
                                              2 cups, Strained Tomato Sauce
                                              1 cup, Heavy Cream or Coconut milk/Almond milk
                                              Salt to Taste Fresh Coriander to garnish

                                              In a large pot, heat oil on Medium-High. When hot, add chicken pieces, ensuring not to crowd the pan.
                                              Cook for 2-3 minutes a side, until browned. Set aside.
                                              *The Chicken doesn’t have to be cooked through at this stage
                                              In the same pan, add butter and Onions, and cook until soft and translucent.
                                              Add Ginger and Garlic, and sautee for 30-45 seconds.
                                              Then add Turmeric, Coriander Powder, Cumin, Garam Masala. Fry until fragrant (15-20 seconds).
                                              Add Tomato Sauce, Ground Red Chili(or cayenne) and season with salt to taste.
                                              Simmer for 15-20 minutes on low heat, stirring occasionally until Tomato Sauce thickens,
                                              and takes on a deep reddish brown colour. Add Chicken and Heavy Cream, and cook for
                                              an additional 10 minutes until mixture is bubbling, glossy, and thick.

                                              • nedj10
                                                nedj10  2 years back

                                                heh someone watched VahChef :D

                                                • Garrett Lees
                                                  Garrett Lees  2 years back

                                                  Instead of coriander, can I use cilantro? Hehehe.

                                                  • corn crystal
                                                    corn crystal  2 years back

                                                    Alex French Guy Cooking

                                                    • corn crystal
                                                      corn crystal  2 years back

                                                      could you do butter chicken please for @Alex French Guy Cooking

                                                      • Ranabir Bhattacharjee
                                                        Ranabir Bhattacharjee  2 years back

                                                        Ha ha ha.. It's not English at all. Yes I know english claims it to be there own, but they claim KOHINOOR to be there too :) no hard feelings English guys, we hated you Pre 1947, now we love U all :) cheers.

                                                        • de0509
                                                          de0509  2 years back

                                                          "...French dish like this one..."

                                                          idk man. The brits literally had their young people set sail for expeditions to south east asia lasting months just to get better food. They would accept any food.

                                                          And then theres the Americans who didnt really have a culture so they got pizza from italy and hamburgers from germany.

                                                          I dont see why the french would need someone else to make food for them iykwim

                                                          • Dracula
                                                            Dracula  2 years back

                                                            You might be the only foreigner I know who pronounces hindi words correctly, bravo.

                                                            • Raccoon Mom
                                                              Raccoon Mom  2 years back

                                                              om allergic to almonds. what could i use instead?

                                                              • Kuroyukikaze Kanade
                                                                Kuroyukikaze Kanade  2 years back

                                                                *when u think about how many times he turns his head to the camera without special effects*
                                                                Damn, how did he not laugh.

                                                                • G Pena
                                                                  G Pena  2 years back

                                                                  Overspiritualizing?!? i think so, please stick to cooking eh?? Thanks!

                                                                  • DSX
                                                                    DSX  2 years back

                                                                    Nice nod to Vahchef!

                                                                    • Ashwin Babu
                                                                      Ashwin Babu  2 years back

                                                                      Plz try some South Indian foods like sambaar, mutton/goat chooka, idli, dosa etc.

                                                                      • John Kimball
                                                                        John Kimball  2 years back

                                                                        That's racist.

                                                                        • NagashiChidorii
                                                                          NagashiChidorii  2 years back

                                                                          Wow, the way you present and edit your videos has changed a lot! A lot has improved

                                                                          • Marcela Rodriguez
                                                                            Marcela Rodriguez  2 years back

                                                                            Cooked your recipe and it was like heaven Tikka Masala... so delicious and full of flavors!!... now I will always do your paste to keep frozen to make Chicken Tikka Masala any time!.. thanks!

                                                                            • John Frank
                                                                              John Frank  2 years back

                                                                              You can cook in 15 minutes if you follow below. Stir fry the meat in oil first and set aside. Then cook in oil, all garlic, ginger, onion and others except curry paste. Once turn golden, put curry paste into it. Cook them for 15 seconds. Now put back meat and cook for 5 minutes. You are done

                                                                              • sumanta maitra
                                                                                sumanta maitra  2 years back

                                                                                Not quiet but a good recipe. Chicken tikka masala is North Indian and they do not use coconut. But that said good food is good food.

                                                                                • andrew boddy
                                                                                  andrew boddy  2 years back

                                                                                  French version: Chicken Tikka Baguette ... invented in Scotland , by me as a student circa. 1993

                                                                                  • Khai Incharge
                                                                                    Khai Incharge  2 years back

                                                                                    asalamualikum is in arabic mean peace be upon you..

                                                                                    • Geonordis
                                                                                      Geonordis  2 years back

                                                                                      I found you on Jamie Olivers channel and loved your pepper steak.
                                                                                      Very good presenting skills

                                                                                      • Heather S.
                                                                                        Heather S.  2 years back

                                                                                        Almost four years too late to the party, but you should use a coffee grinder or a mortar and pestle rather than a food processor for powdering your toasted seeds. The blades of a food processor are too high up and generally just spin uselessly above the seeds.

                                                                                        • Preeti Nambittiyath
                                                                                          Preeti Nambittiyath  2 years back

                                                                                          Nice video, substitute coconut milk with either cashew paste or fresh cream, that will make it authentic.

                                                                                          • Lets go
                                                                                            Lets go  2 years back

                                                                                            Indian music for a dish invented in England