YES; this is the main reason Chef Jack Ovens is my #1 favorite cooking channel. I always want to know properties and performance of each ingredient or action.
You've quickly become one of my top online chefs to help me realistically make great food. No fluff or frills. Just good information and great, easy to follow recipes.
I can’t understand why this channel isn’t more popular. I’ll be telling my friends. Are you a professional chef? Australia is unfortunately too far to go if you have a restaurant,which you should have! You deserve lots of success and I wish you well. God bless.
I really do appreciate the kind words. Thank you. Yes, I’m a qualified chef and have been cooking for 10 years this year. I’ll be opening a restaurant in the future. Thank you so so much 🙏🙏
I love how you describe the flavour or aroma of each herb as you add it in. I'm being very educated at the same time. Thanks for making these recipes approachable. You deserve WAAAAAYYYY more subscribers.
Another must cook recipe ! I really love the way you explain what each element of the dish adds flavour wise etc. It also sets you apart from other cooking channels.
I’m so glad you enjoy it! Unfortunately a lot of channels just cook recipes they don’t actually know or have any knowledge about. Knowing the ingredients and their purpose is really important not just for one recipe but also if you decide to whip something up out of the blue 😊😊
Yessss! I was just thinking the same thing. For someone like me who is at cooking level zero: it’s good to know what each spice brings to the dish. This is genuinely one of the best cooking videos I’ve seen.
Mate, I love your packaging, storing & reheating information. Never skip this again. It shows your incredible in-depth knowledge on food. And I love how you sound so English despite being an Aussie. Look forward to next week’s video mate, cheers!
Just had this for dinner omg amazing flavour and I make Indian curries all the time with base gravy etc ..will be having this again and again top marks Jack
Fantastic, I love tandoori chicken. I never fried it first, just straight to the oven and it turns out quite dry. I think that your method makes the chicken more moist and tender, thanks.
Delicious recipe..everything worked so well together. I've already made it twice this week. The second time I used the marinade mix with some chicken drumsticks and roasted them in the oven without the frying stage. It worked just as well. (220c for 40 mins - turning once). I'll be checking out that Sri Lankan curry next. Do you have any curries that don't use cream or yoghurt?
Make some incisions the next time you make these. Helps assimilate the masalas much better in the chicken and also chars the chicken better around the edges. One key ingredient you missed though is mustard oil. In India it’s used by all restaurants in marinating the tandoori chicken. Adds a great element to the taste. Highly recommended.
merry Christmas ！Jack. I“ve just subscribed！came across your channel while desperately searching for a good easy quick recipe for stuffing！Needless to say,I“ve prepped it n your awesome roast potatoes too！This evening I shall be silently blessing you n sending a million thx for saving the day！Merry Christmas！
I enjoy chicken and jasmine rice. That is a great combination. I will be trying this recipe soon. Plus turmeric is a spice I only started using about 3 years ago. I never knew what it was or how to properly use it. Now that I know, I use it a lot. Great job, Jack.
Can you freeze the leftover chicken? Oh - and btw - husband and i LOVEEE this recipe! We are new to your channel - your recipes are wonderful and your instructons so clear. Thanks :)
I'm liking all aspects of your video presentation The recipe and note are a nice bonus to compliment the video. So, after looking at the diverse set of video recipes, I've decided to subscribe and set your channel for future videos. thanks!
Love this, can you addd the ginger, garlic and salt to the recipe please. We marinated the chicken then watched the video and realized the ginger, garlic and salt was missing as it was not on the recipe. Love your channel, and can’t wait to try and make the hash browns. How do you make fluffy pancakes?
Tandoori chicken always has to have tiny bit of mustard oil and a pronounced smokey note in the marinade. You can use liquid smoke or smoked salt for smokiness.
Well rub my thighs with yoghurt, that looks fantastic Jack. I have to go to the supermarket tomorrow, so you can guess what's on the shopping list. Great recipe as usual mate. I hope you've settled in OK 🏡😊🇬🇧
I really enjoyed this vlog and hope to try your recipe soon. If a man is to be judged by the cleanliness and order of his kitchen, then you've cracked it, mate.
Looks great, will definitely try this. You need a "post your attempts" page for your fans! Also I doubt it was just me but, that skin of the cucumber.. I so thought you were gonna say " and this can be used in a stock".. Great video as always!
I’ll have to set something up, like a google forms page or something. I do ask for people to send through their cooking to me on Instagram. I do love seeing it. 😊😊
I love Tandoori, but havent had it in years as I was diagnosed with fructose malabsorption and dairy intolerance :( But that wont stop me from cooking this for my family, thanks :D
You can use plain soya yogurt it should still taste very nice for the marinade and raita. Other dairy free yogurts exist but I don’t know if it will work. I make lots of dairy free dishes/egg free dishes for one of my children.
Highly recommend doing this recipe. Like Terry above in the comments I can cook. Everyone was happy. A family member recently travelled for work and went to the best Indian restaurant in the town. That person said I wish I could have eaten like this there….(of course this recipe originate from the Indian cuisine influence and of course there are grand and good restaurants and anything in between - still nothing like homemade food in whatever style of cuisines) I had flatbreads I was going to flavour (butter, fresh garlic and coriander) to add to the meal but I forgot…🙄😁 no I didn’t have a glass of bubbly or other distractions, just a busy day here… tomorrow here it’s Monday…no worries, chicken, rice and raita as in Jack’s recipe are enough. I added a bit more fresh mint and coriander to the raita just because. 😁. A bit of baby leaf spinach to the plating . I also used local ethical chicken. Lucky me. (They’ve lived well outdoors on a gm free diet and have no carbon print) Like Terry I will cook this recipe many more times in the future for my family on days we eat meat. Thank you Jack for sharing this recipe through a great video and tutorial. 👏🌟
😄😄😄 had a good laugh... Hey Chef Jack, you were bang on... Everything was just perfectly made😋😋😋... Watching this delicious video at 1130 am and feeling super hungry😃 Take care dear and stay safe 💕💕💕💕
Rice should be soaked way longer before cooking. Ideally 30 min soak in cold water prior to cooking, then drain and add fresh cold water to cook. Bring to boil and simmer on lower for 10-12mins for individual grained rice. Add any flavouring when you add the fresh water.
***WARNING*** Watching Jack's video's especially on a empty stomach will have you doing what I'm just about to do....going to Woolies for the ingredients.
Where does he buys these spices that do all these amazing things 🤷♂️ I’ve also made this and it smells amazing, however I have to wait 4 days now for the Raita as I’ve only just put it in the fridge 😃
The coriander is only used as a garnish so it’s easily removed. Don’t skip the ground coriander in the spice mix, it doesn’t taste like the fresh version 😊
