Click to Join Hangout Firangi Tadka With Chef Chinu & Chef Saransh Live on 22nd December (3:30 Pm) Authentic Butter …


50 Responses

  1. 1. 1kg Tomatoes cut into cubes
    2. 1tbsp oil, 2tbsp butter into pan
    3. add 7/8 green cardamom
    4. add blade of mace (2), 1tbsp chopped garlic
    5. cook till garlic is a little brown put the tomatoes in
    6. let cool down a little and blend to a fine past
    7. add 3 tbsp butter to the pan, add ginger Julien (1/2 tbsp,) and green chili Julien without seed and stem (3/4)
    8. strain the tomatoe mixture into the pan
    9. add 1tbsp. Kashmiri red chili powder and salt to taste
    10. cook until the raw tomatoe flavor is gone
    11. add Tandoori chicken
    12. let simmer
    13. add 1cup fresh crea, a pinch of green cardamom powder and a tbsp of honey and dried Fenugreek leaves (half a tbsp)

  2. I've made this recipe several times and it's the best recipe by far! manage to get my hands on mace & kashmiri chilli powder. but having a hard time finding kasoori methii in Singapore. It already awesome without it so I'm not dwelling. Just like the ones I've tasted in high end restaurants.

  3. Unpopular Opinion I DIDN'T MIND THE MUSIC. I was too busy listening to the chef to care but I'd prefer it over silence.

  4. My recipe is very much different to yours. Perhaps we have different names for those ingredients. I use cinnamon sticks, bay leaves, star anise, lemon, turmeric, masala and a few others that I saw you didn't use.