I would not recommend de-glazing your chicken pan if it looks as dark as mine did, it may seem tempting but a lot of that fond is loaded with burnt spice which would have ruined the flavor of my sauce.
@stevebottz
8 ай бұрын
Immediately came to the comments to ask this question, but I guess if you know you know… and now I know.
@aniruddhaiyer9331
8 ай бұрын
Make sure to cook the chicken off on a medium heat with plenty of ghee or oil . That way the spices won't burn and you can then degoqze the pan properly. Also, when finished up, take a small bowl, add a couple of hot coals and drizzle with a little ghee , place if in the cooked masala with chicken and cover with a cloche or bowl for a couple of minutes. It's a simple way to infuse smokiness into the dish which is key since originally the recipe calls for the chicken to be cooked over hot coals in a tandoor oven and then added to the sauce .
@melodybrookeboyett175
8 ай бұрын
The recipe listed in description says for butter chicken.
@arnevaneycken2878
8 ай бұрын
I would deglaze in between batches so it doesn't burn
@jimmykez3066
8 ай бұрын
Damn, you can read minds.
@thatdudecancook
8 ай бұрын
This chicken tikka masala recipe somehow tops the butter chicken and that’s saying something. HAPPY COOKING!! Wishing you all a wonderful and tasty 2024
@skibidi.G
8 ай бұрын
Intro music slaps 🎵 🎶 💥
@BlaBla-dw8ql
8 ай бұрын
@thatdudecancook Can you talk about the advantage of reducing the tomato puree to paste and rehydrating it versus just reducing the tomato puree till it becomes a little bit thicker and the oil separates on top?
@tulgabois1250
8 ай бұрын
Somehow? Of course it does! I use kenjis recipe (going to compare against this one someday) but the flavor in tikka masala is always so intensely good. The spice combo is like no other. No wonder it's England's national dish!
@tiddyt6527
8 ай бұрын
This looks amazing!! I’ve been trying to find a tikka masala recipe for sooo long and every time I search for it I get a recipe for butter chicken. Thank you for your videos and keep up the great content!
@stuboy4267
8 ай бұрын
Its a scottish dish not english, made in glasgow. Like your channel so your getting off with a warning this time 😂 - a concerned scotsman
@schechnera
8 ай бұрын
I’ve made decent chicken tikka masala before, but yours looked better so I tried it tonight. It is hands down one of the best things I’ve ever made, and it was an instant hit with my wife and kids. I broiled the chicken instead of cooking it in the pan, and I used canned crushed tomatoes instead of fresh. Absolutely delicious. Thanks!
@1MoreAsian
8 ай бұрын
Do you remember how long the canned crushed tomatoes take to reduce? Might do this instead of fresh.
@dancehallvibes42
7 ай бұрын
I used canned and it took longer than the video suggested (like double) but I might have been lower heat because I was scared to burn it... still came out fantastic and I'm going to be doing this again tomorrow!@@1MoreAsian
@bl_2410
6 ай бұрын
@@1MoreAsiani used Roma in mine, and the consistency was about as watery as canned tomatoes. Definitely took longer (~35ish minutes).
@schechnera
6 ай бұрын
@@1MoreAsian I made a double batch last night and it took about an hour. That was mostly my fault since I did it at too low a temperature. But it still came out fantastic!
@forestvan4915
6 ай бұрын
@@schechneraDid it taste “tomatoey”? I followed Babish’s recipe and it did not taste too good because it was overly acidic I believe it is because he only reduces the for like 5 mins
@saurabhranjan5427
7 ай бұрын
Fantastic video, dude! Here's a tip I picked up from my mom: Instead of adding garam masala at the beginning, try incorporating it towards the end of your cooking process. Garam masala spices are incredibly aromatic and can burn easily in hot oil, resulting in a bitter taste. To avoid this, mix the garam masala in a cup of hot water and add it towards the end of your cooking to fully enjoy its aromas.
@varunmadani5277
5 ай бұрын
My dad always taught me to put the garam masala at the end too
@robbo1415
2 ай бұрын
100% correct. Garam masala mostly a finishing spice. I do same late addition with kasuri methi.
@NordicSpice_
2 күн бұрын
Yes. It's a seasoning spice to lift the spices glad someone knows
@nERVEcenter117
8 ай бұрын
Dude. I need, NEED you to do some research on "pollo chipotle". It's Mexican, and there are variations, so I'm not sure if there's one definitive name. But it's grilled chicken covered in a sour cream and fatty chipotle/adobo emulsion sauce. It's one of the richest, most delicious dishes I've ever had, and only the REAL Mexican places in my area have it. PLEASE DUDE. Dipping a tortilla in the sauce on its own is HEAVENLY.
@thatdudecancook
8 ай бұрын
Done! I wrote it down
@nERVEcenter117
8 ай бұрын
@@thatdudecancook thank you my guy 🙏I've also seen "pollo y verduras" when there are peppers and onions mixed in, or "pollo y queso" when it leans heavy into the cheese/sour cream. I like it heaver on the chipotle/adobo fatty side though. None of these names are very specific or descriptive.
@ChiliPepperMadness
8 ай бұрын
Chicken Tikka Masala is one of my favorites, looks delicious!
@clairestanley2905
5 ай бұрын
Eeeeekkkk!!! I love you!!! Your recipes are insane!!! 😂❤😂
@RatBasterd
8 ай бұрын
I've tried making this dish many times and it never comes anywhere near restaurant taste. This recipe does a few things differently that might be what I'm missing. Can't wait to try it!
@brownie3454
8 ай бұрын
you have to say tikka tikka tikka while stirring or else it won’t good
@seanharding7129
7 ай бұрын
Because he's not doing it the true restaurant way that's why. Look up misty Ricardos curry compendium. It's the best book to make true Indian curry. And there are plenty of videos on KZitem too. He's just made the Westernised version of Indian curry. What I've recommended is how to do it properly.
@jasonbogdovitz7357
8 ай бұрын
Why would you not deglaze the chicken pan with water and then add that to the sauce?
@BBCBullshit
7 ай бұрын
Yah that triggered me too maybe he burned the pan too much..
@elizamccroskey1708
7 ай бұрын
He stated at the beginning of the comments that he would have but felt he had burned the fond too much.
@SirChaddington
8 ай бұрын
I've never made tikka masala from scratch, looks pretty daunting but i have to try this since it looks incredible
@pushbbcp
4 ай бұрын
I've made tikka masala following different YT videos but this one is hands down the best version. I give it 100 out of 10. If someone gave it to me and said it's from Agas, I wouldn't have doubted it one bit (shout out to Agas in Houston). Anybody thinking about making this should go ahead, you'll be glad you did. Thanks Sonny for this unforgettable meal
@clearwater1231
8 ай бұрын
please do vindaloo, rogan josh, chinese and japanese curry.
@kevinjleighton
7 ай бұрын
What is the ratio for the ginger garlic paste? Didn't really explain that part. Thanks
@lucasdehe
6 ай бұрын
Yoooo this is the best thing I've ever made, so much flavor. I made the butter chicken last week and loved that one too. Will be trying out more of your recipes soon!
@vidman454
8 ай бұрын
That Naan recipie is addicting. Very good stuff and it goes with so many different things.
@hoytoyota
8 ай бұрын
Made this tonight. It was exceptionally good. I used my broiler to put char on the chicken pieces instead of the stove top, but regardless, that's a killer recipe.
@sheliabrailsford2916
4 ай бұрын
What is the serving for this recipe?
@Obsidian369
29 күн бұрын
those little video edits are friggin awesome...def one of the best chef characters on yt
@Ineedtospeakabout
8 ай бұрын
As a fellow Brit (what is that story?) I LOVE your channel and EVERYTHING you cook. This recipe is SUPERB. My goodness me, wow!! What a really nice guy you seem to be do, love the passion you convey in wanting all to cook, regardless of equipment and exact replicas. keep on keeping on! LET'S GO!!
@matthewthomas9216
7 ай бұрын
I have watched a good number of your videos and shorts over the years. Your "naan subscriber" joke got me to subscribe. Keep up the awesome videos. It is possible you have already done a video on this, but I would like to see video of your kitchen. The pots, pans, utensils, spatulas, whisks, etc. that you use the most and if any have a deeper meaning to you. Love your content!
@kidawesome8665
12 күн бұрын
Dude, I LOVE this recipe! Amateur tip: I find in a tomato-based sauce that you can replace 1-2tsp of white sugar with a microplaned medium carrot and get a few extra vitamins and never miss the granulated. I tried that in my last attempt at your recipe and it’s great! Thanks for the work.
@kayagms
8 ай бұрын
Does anyone knows the ratio for the ginger and garlic paste? Do you put more garlic than ginger, vice verse or equal amount?
@mattwhite9398
8 ай бұрын
I was just in here looking for that too! Help, Sonny!
@jojos8888
8 ай бұрын
Great video. I’m going to try this! What’s the proportion of garlic to ginger in the garlic ginger mix?
@immortalsofar7977
8 ай бұрын
I cook this over three days: Day 1 marinating chicken, Day 2 cook dish to completion, Day 3 eat. I've found eating it the next day allows the spices to meld together perfectly. If you eat it on day 2, you can actually make out individual ingredients. Makes a big difference.
@shantanu397
8 ай бұрын
find a job.
@immortalsofar7977
8 ай бұрын
@@shantanu397 I finally retired, you want me to start working again? You should get a life.
@rfgson
7 ай бұрын
@@shantanu397 patience young grasshopper, immortal uses restraint from stuffing face to maximise flavour.
@sheliabrailsford2916
4 ай бұрын
What is the serving for this recipe?
@ashevillecomics637
8 ай бұрын
The correct answer is always thigh. For years thighs were so cheap, but the secret seems to have gotten out, thighs taste so much better. Honestly they're arguably easier to cook too because they don't dry out as quickly if you overcook. I've added this video to recipes to make for my love someday, she'll love it.
@BigMuff75
8 ай бұрын
Omg that naan-subscriber joke hit harder than it should. 🤣🤣🤣
@sacred1827
7 ай бұрын
I massively respect the way you took the time to cook down that tomato until it was a rich paste
@egrainger3258
8 ай бұрын
Ali Ahmed Aslam is said to have invented chicken tikka masala at his Glasgow restaurant in the 1970s. With its chunks of spiced chicken surrounded by a rich tomato and yogurt-based sauce, chicken tikka masala is one of the UK's most beloved dishes. Glasgow is not in England.
@my_delicious_destinations
7 ай бұрын
This chicken tikka masala recipe sets a new standard, even outshining the classic butter chicken. Wishing you all a delightful and flavorful 2024 filled with happy cooking! 🥰🥰🥰
@pbbdmedia
8 ай бұрын
This is it-!!! I’m fired up. I’m doubling the recipe & tucking w my kiddo. There’s a blizzard on the way. Keep them home fires cookin’!!
@KG-VanityInKnickers
7 ай бұрын
Just an fyi: you can make your own Garam (I keep mine in a mason jar) by combining: 1 Tbs g. Cumin 1 1/2 tsp g. Coriander 1 1/2 tsp g. Cardamom 1 1/2 tsp g. Pepper 1 tsp g. Cinnamon 1/2 tsp g. Nutmeg 1/2 tsp g. Cloves I have these spices on hand anyway and its cheaper and fresher overall then store bought Garam. When I make it, I double the ingredients so it lasts longer and the different herbs meld flavors. And when I use it, I give it a little shake. I like your version of Masala better than the one I use! Delicious 😋
@sipzter357
8 ай бұрын
Naan-subscriber?????? Love you bro
@Hudsoj
8 ай бұрын
Please do a proper vindaloo.
@cstagman
8 ай бұрын
This dish was very popular on the streets of Durban. But this looks absolutely amazing.
@benoit8381
8 ай бұрын
You left a lot of flavors in the bottom of that searing pan !!! :O
@delishuspear
8 ай бұрын
👀👀👀
@tadees2007
8 ай бұрын
Yep, my thought on first watch too. So much goodness, wasted!
@angrypotato_fz
8 ай бұрын
Burnt :(
@wed_ward
8 ай бұрын
You should try this with Peshwari naan instead, especially if you make yours spicy. Great combo of spice, sweet, and savory.
@anthonyoakley3011
8 ай бұрын
So good! Coconut is amazing in it
@sourcedecay
4 ай бұрын
Made this according to recipe last night with a couple of ingredient/technique changes to suit me. Freaking amazing! The naan was a sticky point because I've baked maybe 4 yeasted things in my whole life. Had to add a little more flour and probably kneaded too much, but they turned out pretty darn ok. It'll definitely be a staple when I'm not too lazy to mess around with bread.
@allisonbond3493
8 ай бұрын
I made this with the spices that I had on hand. Added some you did not, and skipped and replaced some others. Changed my whole approach to curry. Thanks dude, for pushing me to try new things.
@topgunm
Ай бұрын
Making this for the second time today with 2kg of chicken.. (started yesterday with the marinade). Such an epic TIkka Masala! Thanks again!
@scottishsuzuki8132
8 ай бұрын
Chicken Tikka Masala was invented in Glasgow Scotland
@joeysisco-tufts4157
8 ай бұрын
I'm not sure exactly why, and I can't particularly explain it; but the piano melody at the end with the finished product, brings me a near indescribable level of catharsis. I enjoy all of your videos, they're well done and they're usually charming and humorous and fun. But that 30 seconds is weirdly beautiful, I love it. Keep up the good work Markus (and Sonny I suppose).
@jasonm4480
8 ай бұрын
Regarding the music, am I the only one conjuring up Downton Abbey?!
@schechnera
8 ай бұрын
The last chicken tikka masala recipe I made was very good, but this looks better. Definitely trying this soon.
@adamgreen3123
8 ай бұрын
I watch a lot of your videos and they are fantastic, This one is not really a British Tikka Masala its called BIR cooking and we use base gravy. check out a simple recipe to make some base gravy then you can make hundreds of different Bir curries in minuets. this one would taste noting like a traditional tikka masala..
@Manchupacabra
8 ай бұрын
Yeah...he knows.
@jasonellis7856
7 ай бұрын
The only thing I do differently when I make it is to use ghee, adds that extra depth of flavour and authenticity.
@amolm3597
8 ай бұрын
I'd recommend adding some mustard seeds over medium low heat and cover, let them pop, to infuse the oil with some mustard flavor. You can also add cumin seeds if you're fond of the cumin flavor like I am.
@Disco69Monkey
8 ай бұрын
I’m curious… at 8:27 into the video why didn’t you use the original pan that the chicken was cooked in by “deglazing” with the tomato, spices, and cream…?
@Manonsilvermountain
8 ай бұрын
Fantastic recipe, but I missed when the sauce at 2:15 was used in the dish?!
@n.snoozzz9377
8 ай бұрын
"You like food? You like cooking? You like learning?" .. that was so cute & funny 😊
@harambeexpress
8 ай бұрын
Kashmiri chilli powder is underrated.
@majestic6303
8 ай бұрын
Indians use them the Kashmiri spice but are oppressing the Kashmiri people
@Arauge1981
8 ай бұрын
"There are things that are this good, but not things that are better" was a hell of a quote.
@TheFixIsIn-fe1jy
Ай бұрын
carne adovada made right and topped with cheese on a fresh tortilla topped with sour cream, tomato, lettuce
@MrXaston
8 ай бұрын
This is like the 12th video of his that he says is the best chicken dish in existence
@TimothyVDWoude
8 ай бұрын
I had it yesterday but this time with shrimps also really good
@byronlee8745
8 ай бұрын
Ooh this looks tasty! I may have to try it!
@nikkitran7865
8 ай бұрын
Thanks for making one of my favorite dish ❤
@bl_2410
6 ай бұрын
Duuuuuuude. I’m really glad this is a long involved recipe to make because I’d weigh 300 pounds in a heartbeat if this was readily available. I did deglaze my pan after removing the chicken, and used some of it in the water later. All of it might have been too much. Will test next time. Regardless, amazing recipe that I will make again.
@ryugar2221
8 ай бұрын
I'm definitely gonna try this recipe someday soon 😮😮!!
@wb3123
8 ай бұрын
I tried it today man and it really is amazing. Don't sleep on it!
@shiftaced5188
2 ай бұрын
I know this is a relatively old thread, but i tried this recipe 4 times now (in 3 weeks), every single time it was spot on, i really think the extra time cooking the tomatoes does make the difference, so thankyou for the recipe @thatdudecancook, "Moorish" is a definite phrase i would use , because the taste is so good i had my son come over the day after i made it, so i made another batch today, i used coconut oil to cook in (UK based so Avocado oil isn't as easy to use) as I'd run out of ghee, all i have to say is next level, adding the coconut taste in as well made it the best curry i have ever tasted, in over 20 yrs If sampling most of curry mile Manchester
@MDRedwood
7 ай бұрын
Looks great! Any chance you could give weight measurements for the ingredients. We don’t use volumetric measurements in the UK. Cheers!
@scriptrixdeo
3 ай бұрын
Whoa! This stuff’s got a kick to it! It’s delicious!!! The naan is amazing too!
@Patricia-s6p
6 ай бұрын
Thanks!
@thatdudecancook
6 ай бұрын
Thank you!
@adamcravets5408
8 ай бұрын
Marcus: “it’s better than the butter chicken we made”. “WE” 😂. You’re awesome dude!
@southwest7977
8 ай бұрын
Ha. I caught that too. Butter chicken video is we. Butter chicken is you. He’s a great addition but not cooking that I see. Ha.
@mhicaoidh1
8 ай бұрын
Very good recipe! Very similar to mine, and I agree ... I've never had it better in a restaurant. I agree with not de-glazing if the pan is dark. I did that the first time making it, and it just ... wasn't right.
@hop-skip-ouch8798
8 ай бұрын
I would like to see you try mustard oil though. Honest reviews on whether you can like it, tolerate it or can't palate at all.
@uplatenyc
8 ай бұрын
Yessss. Thanks for the upload. Have been waiting for this one
@maxtonuponry
8 ай бұрын
The mention of which oil to use is fascinating - here in England I could definitely get hold of mustard oil fairly easily from a South Asian grocer or even some of the supermarkets near me; but if I wanted the avocado oil he subbed for it I'd have to buy it from some shifty homemade soap supplier, it just isn't a thing for cooking round here!
@adventureawaits3646
8 ай бұрын
This came out fantastic and was fun to make, enough for two dinners for us and I'll be making this again in the future. Love the naan!
@GoldenAngel-
7 ай бұрын
Please make Faldo , Indian version of ice cream
@dumbledoor5577
8 ай бұрын
Since making your butter chicken ( the best ive ever had ) ive been waiting for another Indian recipe. Cant wait to try this one. Next maybe a Beef Vindaloo or a Rogan Josh?
@mattylad388
8 ай бұрын
And that's why we love it in the UK.
@stevenconner4399
8 ай бұрын
Invented in Glasgow Scotland!
@admiralsherlock8403
7 ай бұрын
There is literally no souce that confirms that it was invented in Britian. All articles say it is a "Claim" or "Theory". Only the British say, "Oh yeah it's oBvIoUsLy bRiTiSh" You see, Chicken Tikka (dry) already existed as a dish. And the 'theories' say a chef put in tomato soup in the chicken tikka, and added the same spices used to prepare the dry tikka. Hint Hint: 97% the same prep-method as Butter Chicken which used tandoori chicken instead of Chicken Tikka. Claiming it as a British Dish is a very un-informed take. It like saying I added ketchup to a Full English breakfast and invented a staple of authentic Indian cuisine: “The classic English Breakfast” One more: I added white pepper in Haggis along with black pepper and invented a true Indian Classic dish: “Peppery Haggis”. Last one: I added a little sugar to Yorkshire pudding and now I’ve created an authentic Indian dish, the “Yorkshire Sweet Pudding”.
@stevenconner4399
7 ай бұрын
grow up ya clown @@admiralsherlock8403
@hoends9880
8 ай бұрын
Matey! I've tried three butter chicken recipes online, and yours is the best.For some reason I can never make the naan taste good however. Going to make this tonight against another KZitemrs recipe. Looking forward to it.
@LuckyOwl_
8 ай бұрын
Here in the U.K, we are exposed to curries and Indian takeaways as a common daily thing more or less. Sometimes American vloggers try Indian food and I cringe when they “try the naan” and “try the curry”. It was nice to see you eating it normally, loading it up 🤣 can even forgive the “taco-style” comment 😂
@petecervellino8906
8 ай бұрын
That's a good recipe, looks great, will have to try it. Thanks for the education!
@awtheway8361
8 ай бұрын
Masala was actually invented in Glasgow, Scotland not in England 👍🏻
@Manchupacabra
8 ай бұрын
OK, so it was Scotland that ripped off Indian cuisine. Good to know.
@thenewandrei4o94
8 ай бұрын
I have been convinced. I'm making the chicken AND the naan. Of course I'm adding rice as a side dish
@tim300wsm
8 ай бұрын
I need to give this a go
@thomasandrews9355
8 ай бұрын
I just might need to try this. I probably would want to make it in volume so i can jar and freeze it for future meals.
@jeffpechow665
8 ай бұрын
What is the recipe/ratio for the garlic ginger paste, you don’t list it. Thanks ! Next day: Anyone ?? Sonny’s garlic paste recipe ?
@TheIKinghorn
8 ай бұрын
Good recipe alot of people used to make it with some basic spices available and a tomato soup base. English people contrary to popular opinion do like spice.
@johnzimmermann2953
6 ай бұрын
What’s the purpose of reducing then re-adding water?
@katsu-san4003
6 ай бұрын
Please make and try pani puri. I swear you will fall in love with it. Its very simple yet very flavourful. We indians LOVE IT !! ❤
@davidtatro7457
8 ай бұрын
This looks absolutely amazing. Will probably end up being the first recipe of yours that l actually make! Keep up the good work.
@MrBob714
7 ай бұрын
This is one of your best vids. Chef.
@quadratician2250
8 ай бұрын
Bro I usually don’t comment but after cooking this for dinner, I have to say it truly is the best tikki masala that I have ever tried and it was a relatively simple recipe. Thx for the good food keep doing what you are doing! ❤😊
@Shrzzzz
2 ай бұрын
Love your channel dude, as a Pakistani in Europe I give you 9/10. But. with respect to Indians, I feel like more people should know that this is ALSO Pakistani food. It's way underpresented. And before everyone attacks me: chicken tikka masala was invented by a Pakistani chef (in Scottland)
@donna2676
8 ай бұрын
I just cooked this dish and wow, very tasty.
@cyndiaortega7603
6 ай бұрын
Sooo good but definitely blending next time it wasn’t has authentic chunky
@nateembrey2201
8 ай бұрын
he's so thrilled to announce the sposnor
@Knightcommander69
8 ай бұрын
My favourite dish of all time.
8 ай бұрын
Made this, it was a shitton of work but god damn was it good. I did not have kashmiri chilli so i just used a hafl regular chilli and quarter smoked paprika and added more sugar and a tiny bit of baking soda to compensate for winter-season sour tomatoes. It was still one of the best meals i've had in my life. Also didn't have time for naans this time so i used jasmine rice, but naans are way better. That dude can, indeed, cook.
@seanharding7129
7 ай бұрын
You should have brang some water to the boil ,then simmer the chicken in water, Turmeric, cassia bark, cardamom pods, fennel and ghee. Cook it through, then cool down straight away in cold water. You need to make a base gravy as well. With that base gravy you can make a marinade for that chicken by frying cassia bark and bay leaves to infuse the oil, add ginger and garlic paste,then add tomato puree, fry that for abit then add about 300ml of base gravy. You'll have a decent marinade then. You'll get good flavour in it like that. Also, don't add water to the sauce when it's reduced down. Add the base gravy. Base gravy is fundamental to making true Indian style curry. Naans looked good though. Can't be bothered to type out how to make base gravy, there are plenty of recipes on how to do it.
@B1gJ4k3
8 ай бұрын
Two recommendations for you: 1: Thread your chicken pieces onto a skewer and grill your chicken. You get some nice, crusty bits without having to worry so much about overcooking everything in the broiler 2: Add some garlic and cumin and/or turmeric to your naan dough as your mixing it. Adds some flavor and a nice yellow color
@peteroswalt4240
8 ай бұрын
Looks incredible Sonny. Any reason not to deglaze the pan the chicken was seared in and add to the sauce? Edit: nvm, i just had to scroll down 😅
@oldschoolm8
8 ай бұрын
I’d gladly order that at a local curry house. Looks delicious, will be making at home soon.
@paulpark8571
8 ай бұрын
It was made in Glasgow
@teiloturner2760
7 ай бұрын
I know 👍
@montetackett9320
6 ай бұрын
Who makes that single burner you’re using? I looked in the description and didn’t see it.
@billbee895
8 ай бұрын
Just made this the recipe is a banger. Thanks Sonny and team
@AaA-te7lr
8 ай бұрын
4:20 yeah half half the half until you half every half it's easy guys
@berthull9333
8 ай бұрын
4:40 I was a nan subscriber. But now I'm subscribed.
@jeil5676
2 ай бұрын
So this seems like all the same ingredients as butter chicken. Whats the difference between the two?
@BringerOfFire
6 ай бұрын
Hey guys! Tomato’s are out of season right now and I won’t be able to get good red ones like that. Do you think one 28oz can of crushed tomatoes will be an equal replacement for 2 lbs of tomatoes? Thanks
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