The Best Curry Recipe?

Comments · 148

• SW

  @swarnabhamukherjee7449 · 1 month ago

  Hello Andy...you have just about nailed the dish. I have a tiny piece of advice  though...while making the 'masala' or the gravy, do consider adding the kasuri methi at the very end--that is--after you have added the chicken. This is because kasuri methi has a very delicate flavour that cannot stand a lot of heat. The flavour sort of disintegrates if added during the cooking process.

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• DY

  @dylansmyth · 1 month ago

  I really enjoyed the section of you just chopping onions in silence. Kinda of relaxing. I could have watched the whole thing just you doing your thing. Thanks for another video, Andy!

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• JE

  @jetsetuk · 1 month ago (edited)

  When I went to Shimla for an IT Bootcamp, a group of us students had dinner in one of the better Hotel restaurants. We had a Sikh lad with us, brilliant guy... we were mostly Brits, and were craving a Chicken Tikka Masala, but there was nothing on the menu that was similar. Gurps came to the rescue. In Hindi, he talked with the waiter and described our national dish. The waiter agreed that it didn't exist in India, go figure... lol... but the waiter recommended a dish and said it was the closest to it. Chicken Lababdar. When it got to the table it looked like a more red version of CTM... the taste was almost there too, but again, more tomato forward like the colour, oh and the chicken was on the bone... seeing you do this recipe Andy made me look it up... the Main difference? Cream added near the end of the sauce, other than that, the recipe is near identical... same ingredients, same or similar prep and cooking... it would be interesting to see you cook it and compare it to the CTM... 😉

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• DI

  @DisillusionCentral · 1 month ago

  Jazzamatazz! Classic album. RIP Guru.

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• BL

  @BlMuller-w4s · 1 month ago

  Thanks Andy and team - so complex when cultures mix over decades and what they produce with local ingredients to local tastes- then it is exported to other countries, with extra twists and different ingredients- love the complexity it can generate with good elements

• KU

  @kurisu1204 · 1 month ago

  "add your finest tap water" as a Viennese that brought a huge smile to my face haha

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• LA

  @Lady.Bewitched · 1 month ago

  Watching from Scotland, and my toddler loves watching Andy, she always gives him a wave and a “hiya!” And sits to watch the whole video.. gives me a break from Balamory 🤣

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• RM

  @rm9719 · 1 month ago

  Being brought up in Birmingham, UK (home on the Balti),I'd suggest adding a few extra spices at the beginning. Cinnamon stick, clove (just a couple), cardamom and star anise.. it'll really elevate it.

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• MA

  @markusweinreich199 · 1 month ago

  Jazzmatazz ! Wow

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• OF

  @OfficialRedDirtNurse · 1 month ago

  I'm so glad to have patronised the restaurant in Glasgow where this dish was conceived.  We visited the Shish Mahal for dinner prior to migrating to Australia in 1981.

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• AR

  @arsenalgunners1993 · 1 month ago

  Gifted Unlimited Rhymes Universal!

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• SH

  @shaunballagh196 · 1 month ago

  Yes Chef!<br>Thank you for helping me feel normal.

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