what up foodtubers mr over here today is
a very exciting day because I am going
to get the chance to cook with an
incredible Indian cook the lovely Monica
guarda hello darling hi Jaime we’re
gonna cook some amazing food the dishes
Lord Marconi son Lord means chicken and
marketing means butter is full of flavor
it’s decadent so you’ve got the sweet
sour spicy hot tangy all of it what can
I do to tell the story you can no
peeling chopping yeah your feelings okay
I can’t believe you following my guide
for the chains okay what I need to do is
we’ll first make the magnet for the
chicken tikka itself so I’ve got your
four cloves of garlic your inch of clear
gender 1/2 what is Chile’s half of that
chili so make a little paste of that
okay that’s perfect right now look at
that I’ve taken about four tablespoons
of Greek full fat yogurt and I’ve also
added some chickpea flour which is brown
flour so about 2 tablespoons so just
give that a quick stir
Anderson guys if you’ve never use gram
flour before it’s just ground down dried
chickpeas so no lumps in that Jimmy no
sorry I now okay along with that just a
few more ground spices I’m using some
coriander that’s about teaspoon yeah a
teaspoon pinch of cinnamon now this is
Kashmiri chilli powder it’s really smoky
it’s got a good amount of heat as well
but it’s got color hot
and you’ve also got some cumin powder
and this is a pinch of saffron which
actually adds the color to the marinade
as well so in with all ground spices and
pinch of salt grapefruit is overnight if
you can in the refrigerator but if you
can’t even twenty minutes half an hour
is perfectly fine so the ginger the
garlic and chilli in the marinade yeah
now what do we do next I’ll just stir
mix it and then you add the chicken
choker you’re going for chicken thighs
about and besides why would you do that
I think a much more succulent cut of
meat and also I find it’s still quite
moist in yards the gravy so what’s next
next
oh the skewer them on okay
now we’ll just grill this you want the
edges to be nice and charred and you
want the mince them to be quite moist so
once it’s done then we can add to the
cover okay now we made the gravy or the
sauce for it
so add about half of this butter in the
pan Jamie please okay and feelin great
half an inch of ginger and the chili
half please and deseed and just
lengthwise julienne along with it I’m
adding a few spices so I’ve got Garcia
here novel oh sure
this is the outer licorice almost like
that but this is the outer covering of
the cinnamon and I’ve got six spots of
green cardamom and about 4-5 cloves now
this will add the warmth to the gravy
and they start to sizzle in the pan
Jamie if you could please add the chili
and the ginger sauce man half of the
onion and you don’t want it to brown or
color you just want them to kind of
soften gorgeous 3 heaped teaspoons of
tomato puree so you’ve worn that liberal
color now the Kashmiri chilli powder so
a good heaped teaspoon of that and a
good teaspoon of coriander powder as
well nice so now all the spices are
going is there gonna kind of cook all
the waste from this well double cream
and I think in some parts the world you
call it heavy cream basically this is
the richer cream I’m also adding some
honey a teaspoon of honey there’s a few
more things I want to add to it dried
fenugreek leaves fresh coriander yes and
pinch of salt so all we need to do is
actually add the chicken to the sauce
leave it to sort of soak in all the
flavors so you can see the charred edges
whose bits is wash you’re gonna add all
the flavor perfect
so smells incredible give it a stir
usually well you can quote all the
chicken so it soaks in the flavors of
the gravy as well you can add little of
lemon juice and how much would you write
that’d be perfect
brilliant
and it does give that curry a nice
little finish the colors are for none it
smells
outrageous and we’ve got some salads so
I’ve got a pickled onion salad eyes on
you lemon and salt and it’s just some
little three this um we’ve got our
Japanese the reason we do this channel
is because of this boom and we go for
some of the chicken in the sauce fat
meat is tender yeah nice and moist and
succulent perfect mmm it’s so good
Monica thank you for coming into the
world of food cheap no pleasure how
lucky are we to have a give us just
wonderful thing to measure and privilege
to cook for everybody on for you and
with you it’s been brilliant phenomenal
that’s butter chicken please please try
it thank you so much till next time
what’s alone
a very exciting day because I am going
to get the chance to cook with an
incredible Indian cook the lovely Monica
guarda hello darling hi Jaime we’re
gonna cook some amazing food the dishes
Lord Marconi son Lord means chicken and
marketing means butter is full of flavor
it’s decadent so you’ve got the sweet
sour spicy hot tangy all of it what can
I do to tell the story you can no
peeling chopping yeah your feelings okay
I can’t believe you following my guide
for the chains okay what I need to do is
we’ll first make the magnet for the
chicken tikka itself so I’ve got your
four cloves of garlic your inch of clear
gender 1/2 what is Chile’s half of that
chili so make a little paste of that
okay that’s perfect right now look at
that I’ve taken about four tablespoons
of Greek full fat yogurt and I’ve also
added some chickpea flour which is brown
flour so about 2 tablespoons so just
give that a quick stir
Anderson guys if you’ve never use gram
flour before it’s just ground down dried
chickpeas so no lumps in that Jimmy no
sorry I now okay along with that just a
few more ground spices I’m using some
coriander that’s about teaspoon yeah a
teaspoon pinch of cinnamon now this is
Kashmiri chilli powder it’s really smoky
it’s got a good amount of heat as well
but it’s got color hot
and you’ve also got some cumin powder
and this is a pinch of saffron which
actually adds the color to the marinade
as well so in with all ground spices and
pinch of salt grapefruit is overnight if
you can in the refrigerator but if you
can’t even twenty minutes half an hour
is perfectly fine so the ginger the
garlic and chilli in the marinade yeah
now what do we do next I’ll just stir
mix it and then you add the chicken
choker you’re going for chicken thighs
about and besides why would you do that
I think a much more succulent cut of
meat and also I find it’s still quite
moist in yards the gravy so what’s next
next
oh the skewer them on okay
now we’ll just grill this you want the
edges to be nice and charred and you
want the mince them to be quite moist so
once it’s done then we can add to the
cover okay now we made the gravy or the
sauce for it
so add about half of this butter in the
pan Jamie please okay and feelin great
half an inch of ginger and the chili
half please and deseed and just
lengthwise julienne along with it I’m
adding a few spices so I’ve got Garcia
here novel oh sure
this is the outer licorice almost like
that but this is the outer covering of
the cinnamon and I’ve got six spots of
green cardamom and about 4-5 cloves now
this will add the warmth to the gravy
and they start to sizzle in the pan
Jamie if you could please add the chili
and the ginger sauce man half of the
onion and you don’t want it to brown or
color you just want them to kind of
soften gorgeous 3 heaped teaspoons of
tomato puree so you’ve worn that liberal
color now the Kashmiri chilli powder so
a good heaped teaspoon of that and a
good teaspoon of coriander powder as
well nice so now all the spices are
going is there gonna kind of cook all
the waste from this well double cream
and I think in some parts the world you
call it heavy cream basically this is
the richer cream I’m also adding some
honey a teaspoon of honey there’s a few
more things I want to add to it dried
fenugreek leaves fresh coriander yes and
pinch of salt so all we need to do is
actually add the chicken to the sauce
leave it to sort of soak in all the
flavors so you can see the charred edges
whose bits is wash you’re gonna add all
the flavor perfect
so smells incredible give it a stir
usually well you can quote all the
chicken so it soaks in the flavors of
the gravy as well you can add little of
lemon juice and how much would you write
that’d be perfect
brilliant
and it does give that curry a nice
little finish the colors are for none it
smells
outrageous and we’ve got some salads so
I’ve got a pickled onion salad eyes on
you lemon and salt and it’s just some
little three this um we’ve got our
Japanese the reason we do this channel
is because of this boom and we go for
some of the chicken in the sauce fat
meat is tender yeah nice and moist and
succulent perfect mmm it’s so good
Monica thank you for coming into the
world of food cheap no pleasure how
lucky are we to have a give us just
wonderful thing to measure and privilege
to cook for everybody on for you and
with you it’s been brilliant phenomenal
that’s butter chicken please please try
it thank you so much till next time
what’s alone
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