How to make Chicken Karahi (Restaurant Style)
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- Опубліковано 25 бер 2015
- ** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. **
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
Author Website: www.mistyricardo.com
Non-UK Orders: Free worldwide delivery from www.bookdepository.com
Kindle versions also available at Amazon (UK & worldwide)
Karahi. This multi-dimension, medium spiced curry is cooked in an authentic Korai and is bursting with flavour.
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Hi Misty, been using your recipes for some time now and thought I should comment on them, well what can I say, they are superb and so easy to follow, trial and error gets you there, wonderful stuff. Keep up the good work. A little expensive to start buying all the spices but once you have them it's all go. You have saved me a fortune at my local take away, and mines are better as I know what's in them. Many thanks once again.
Hey, thanks very much for the kind words. Glad you've stuck with it - as you know it's worth the effort.
Looks so incredibly tasty, I need to try it! Well done.
Thank you Richard for my Chicken Karahi.
It tastes wonderful, you are an amazing Chef.
I give it a come dine with me [10]
Wow!
Definitely cooking this little beauty!
Great recipes, keep them coming!
Richard Curtis It's worth the effort!
Misti is my go-to curry instructor. I've made probably 6 of his curries and served to family. They now all agree I am the curry connoisseur of the century. What a ledge. Ty.
Thanks very much, that's good to read 🙏
Stunning
Epic skills :)
Nice. it looks so gooooooood.
I'm making a batch of that base gravy tomorrow.
Yummy!
i learn cooking from this chennel these peopels are soo amazing lot of love and respect.
Thank you !
Im gonna make this tonight but with chicken tikka. It looks insane.
I have made this curry 3 or 4 times now, and watch this vid every time.. well done mate and thank you
Thanks!
... another TOP JOB by you Misty... we made this tonight and really enjoyed it - nice to get the burner out and light the patio up once again... once again, many thanks for everything you do
Hey 👋 that’s nice of you to say. I’m really glad you enjoyed it. Weather is getting warmer hopefully.
What green chilli do you use in the paste? Jalapeño or birds eye?
I didn't have any peppers so made without and as a vegetarian dish. It was still scrumptious. Thank you.
Glad you liked it. Thanks for the comment.
Ricardo are you aware that you brought curry to the masses ? I mean, true easy inexpensive and exotic-ingredient-free curry ! Thank you very much for your Indian cousine videos !
Why, thank you.
My next mission for this weekend.
very nice indeed well done mate
+MultiChef888 thanks
God Ricardo, I just did this recipe of yours today again for the N th time and it was delicious, gosh i ate so much
together with a nice bottle of red wine I would die happy right now
Don't die, please. It wouldn't be appropriate. Glad you liked it, and thanks. Wine always makes everything taste good ;)
yummy
What is the mix powder?
Mouth watering.
I'm salivating.
It looks absolutely delicious 😋
Thanks. The full recipe for it is in my 1st book Indian Restaurant Curry at Home Volume 1 available from www.mistyricardo.com
@@MistyRicardo I have never actually tried a Kahari but I will be now!
Thanks for the great video.
Hello again! You use a black iron Karahi with this and some other dishes. Are you using these to get the best results for the specific dish? If you used a normal flat aluminium pan would the results be poorer? Jay
Hi M.R love watching your videos no unnecessary talk over just get on with it no messing cooking can't wait to cook some of your delicious recipes so i just ordered Vol1 of your cookbook keep on cooking mate ;-)
Thanks Chad 👍🙏
Another brilliant curry recipe , than you Misty Ricardo
patrick mcguigan Cheers. Give it a try.
ive been making a lot of your curries and they are stunning , definately will try this one as its one of my favourites , thanks again
+patrick mcguigan much appreciated, thanks Patrick.
Hi just come across ur channel ur cooking looks amazingly delicious 😋 can't w8 to get all the ingredients and try em out..thank you so much for sharing..Also in this recipe can I replace the chicken with meat??
+Amani Quraishi hi and thanks! Yes you can use any meat 🍖 precooked or prawns. Make sure you check out the base gravy, mix powder, and pre cooked chicken, lamb and chicken tikka videos. Let me know how it goes.
Good job Misty that looks absolutely phenomenal. Where abouts are you from?
Thanks. I'm in NW England.
Hi Misty, really looking forward to giving this a go at the weekend. If I was to cook it for 4 people do I just 4 x the ingredients?
Not that simple unfortunately. My books Curry Compendium and Indian Restaurant Curry at Home Volume 2 have a detailed chapter on how to upscale.
Thank you for replying.@@MistyRicardo
Hi I am a new subscriber.. love your recipe s . please do let me know what's mix powder and base gravy. thank you Ricardo..
Hi and Thanks Nichol. I did already put youtube card annotations up on the video for mix powder and base gravy. Maybe they didn't appear on your screen. You can find the respective videos here: ua-cam.com/video/NkQj492PQu4/v-deo.html and ua-cam.com/video/1Eyd3KfEdB4/v-deo.html
Looks gorgeous and is my fave curry, I can buy all these ingredients and the steps are simple! That said, how on earth did you make the base curry gravy? that's the only thing I'm lost on :(
Hi mrdanni. Look for my base gravy video here on UA-cam (hint: search for Misty Base Gravy).
what's the difference between the 2 cookbooks vol 1 and 2 and the curry compendium? which one should I order first? thanks for sharing all the great recipes and techniques with us!
Hi and thanks. First of all curry compendium has all the vol1 and vol2 content plus a few more recipes, and is hardback. Vol 1 & 2 are paperbacks. Have a look at the Books section of my website www.mistyricardo.com where you'll find screenshots of the contents pages.
How do I make the base gravy. I'm an amateur. PLEASE HELP and what's in the mix powder
Hi Amit. Base gravy ua-cam.com/video/dambcrWnN24/v-deo.html
Mix powder ua-cam.com/video/NkQj492PQu4/v-deo.html
Misty you have changed my life 😜👍
For better or worse ?
I'm a Fan of yours and I want your books and I'm Penfolds Wife your food looks totally awesome. I live in South East of England
Hi Millie. Thank you very much. If you would like my book, you can order it from my website www.mistyricardo.com. I also have some merchandise on there if it tickles your fancy.
Very welcome indeed Geoff!
Good luck with UA-cam.
plz gajrela keheer bane ka proscess batden
Hi chef, what's the thought process behind adding the gravy in stages? Silkier texture and better incorporation?
Hi Jonathan. Adding the base gravy in stages stops the contents of the frying pan from dropping temperature, and allows you to fry more as opposed to boil. As the water content evaporates, the temperature rises, allowing the various chemical reactions to occur to release delicious flavour compounds. My approach is to use a thin base gravy, which gives enough time for things to cook while it's reducing. Spices do benefit from a good hard cook (without burning).
what is base gravy.
So glad my wife said buy me misty Ricardo's curry compendium for Xmas we have had a great time making absolutely outstanding home made curries I was shocked to see you were not Asian lol 👏👏🤣🤣
So pleased to hear it. Thanks 🙏
Great recipe and video. Is that a Balti pan you are cooking on? Where did you buy it? Thanks
It’s a korai, also know as a karahi/kadai. I bought mine from eBay years ago.
MistyRicardo thanks, is it made from cast iron or aluminium ?
It’s steel and thick. I also use thin ones.
This looks a well seasoned steel Karahi. Nowadays you mostly use aluminium skillet, it it because it sticks more and creates more char in alu?
hi misty this is fro volume 1 page 111 by the looks... how much chicken for out of the book? which would u say is your best tastiest dish too out of you books volume 1 and 2 which i have.. ? thanks
Per portion about 200g is generous. Lots of recipes to choose from. If you like hot try the vindaloo. The Karahi is medium and very tasty too. Hard to pick just one.
thanks for reply mate yes happy with the books thanks @@MistyRicardo
Hi
The green paste looks an interesting technique.
Do you have any other recipes in which this is used - its recipe seems like a 12 Tablespoon yield?
+kevmalone Hi. The paste is proprietary for the Karahi, but you could make less of it - it's easier to blend in a larger quantity though. You can of course try using the paste in other things.
Thanks for the rapid reply, I may try this with saag.
That's a good idea! Mushrooms spring to mind too.
Hi where did you get you Pan and whats is it called ,Thanks ,Also is cast iron the best to use to cook curries ,Im using a wok at the moment and i feel its heating up to quick
I bought it on ebay a few years ago. It's called a Korai. For restaurant style curries, my opinion is that an aluminium frying pan (not not stick) is best. The Korai is also good, but slightly different in that heat control is a little slower, but retains the heat better.
Thanks very much for answering and i shall be trying a few of your recipes ,Starting with this one it looks lovely .
Welcome. Please let me know how you get on.
I presume you can use an ordinary aluminium curry pan for this one as well.
Trying this one very soon it looks delicious...
Hi Brian, yes you can use an ordinary frying pan for this, but there's something very satisfying cooking it in a Korai. Hope you get good results. Follow the video exactly and I think you'll be very happy. Looking forward to your feedback.
Sorry this might be a stupid question but are you talking about green and red peppercorns or bellpepper?
Really looking to make this recipe :)
Hi I was referring to bell peppers
Hi is it possible to use uncooked chicken thanks
Btw it looks delicious thanks
Hi, and thanks. You can use raw chicken instead if you wish. Add it early in the cooking process, for example at the same time as the green paste. Keep it coated with sauce to help stop it drying out. At the end, make sure the chicken is thoroughly cooked through. It won't be as tender as the pre-cooked chicken, but it's a good compromise if you don't have time to pre-cook.
Is the special green paste used in restaurants or is it something you came up with yourself?
Clint Eastwood it’s a proprietary paste for this recipe. Made it up myself.
good book ,more of a history lesson on curry,called curry by Lizzie Collingham,a tale of cooks and conquerors,cracking read.
+richardgreen1970 thanks Richard, I've just ordered a paperback copy.
Do you have a Spice guide - as in what spices to buy to make these delicious recipes?
+JonnyS 100 sorry, not yet. Is there anything I can help with now?
Hi! No, it's OK. I had to go through many of your recipes and have ordered about 20 spices which should cover most of them. Cheers anyway and thanks for all the vids. I have been trying to recreate these curries for over 20 years now and gave up. Your info has renewed my passion and I'm very grateful for that....
That should get you started. Let me know how you get on. Here to help.
hi misty! Great video! the link to your dopiazza isn't working which is a shame!
Hi and thanks. Which Dopiaza link are you meaning ?
@@MistyRicardo can you fix dopiaza link on your karahi video
Have just done so, thanks for pointing it out.
Misty, you should try and cook on the front stoves as their will be less splashing of the curry on the tiles.
I just hate cleaning all the time and prefer to foil the cooker.
Mind you eats difficult to see the flame when you have foil, so the foil needs to be cut in a way where you can still see the flame.
+Houdaloth Ali Good idea, but the highest power gas ring is at the back. If it was at the front, yes there would be less splashing to the tiles, but the splashing would be more on my clothes. It's a say to wipe off stains from the tiles :)
Do you make tomato puree by blending tomato and water? How much tomatoes?
You can use blended tinned tomatoes (no need to add water).
Hi Misty - Why not use your Karahi to cook ALL your curries in if you have one? It certainly 'looks' more authentic (with the blackened bowl of the Karahi) than an ally pan does! It also looks easier to cook in (with less risk of burning) because of that bowl effect!
Both the korai and ally frying pan are fine for cooking curry in. The korai is fun to cook with but takes a bit longer to cook/caramelise - I use one sometimes when using a raw paste - the extra time is useful to cook the rawness out. Don’t overthink things 😉
Can I get the recipe? Cooked really well. Highly appreciated!
+Lala Rukh it's all in the video Lara.
+MistyRicardo it's not clearly visible
From where you say to turn the heat up to High....do you leave it at that for the rest of the video?? How come mine starts to burn? (electric cooker?)
A high heat is important to cook the spices and caramelise the sauce, but not at the expense of burning of course. Stir when essential but don’t overstir. What type of electric hob do you have ... induction ?
@@MistyRicardo No, a hob with one halogen ring - that's usually the one I cook on because the others have too small a diameter.
nice I feel hungry
you should make this, you'll like it.
+MistyRicardo indeed I try it
bilal masood nice
that was a great recipe! I am going to make this today, what was the portion of the chicken?
Thanks Zenab. The chicken is pre-cooked using the method in this video: ua-cam.com/video/h1px-GSE6h0/v-deo.html You can also use Chicken Tikka: ua-cam.com/video/6R_FHL7cBsQ/v-deo.html or Lamb: ua-cam.com/video/zk4CJrbmecU/v-deo.html LET ME KNOW HOW IT GOES.
Thank you so much for this. I am currently in the Philippines (but from the UK) and am really craving Indian food, so I am going to try and make this very soon!
Hope you can get all the ingredients. Good luck and report back.
Amir khan nice
Misty - Ever Karahi curry I've had has always included very thin 'matchsticks' of ginger added towards the end of the cooking process. It's the reason that Karahi, particularly Lamb Karahi is probably my favourite curry; a rich dark medium hot curry with the spicy freshness of chopped Corriander (Cilantro) and Ginger added towards the end of the cooking. Is there a reason you don't add the 'matchsticks' of Ginger in your recipe ??
Kasper Utz no particular reason except that my version is in the British Indian Restaurant style (BIR). I absolutely love the Pakistani addition of ginger juliennes and chilli. Although not Pakistani, see my Shimla Mirch Video where I do something similar for a topping.
What is meant by mix powder? Madras curry powder? Or tandoori masala? Or something else?
Watch this: ua-cam.com/video/NkQj492PQu4/v-deo.html
MistyRicardo thanks. And thanks for the reply.
What makes a karahi different, made in a karahi as opposed to a frying pan?
Well authentically kind of. It’s usually more to how it’s served rather than cooked.
Is your gravy watered down in this or It's just the gravy recipe?
It’s watered down to about semi-skimmed milk consistency.
@@MistyRicardo I see. So equal parts gravy and water or something? Of the 75 ml of base gravy, half of that is water or?
everytime i cooked same method 😀 just i used minced tomato
What is base gravy
Hi Harry. It's a basic type of spiced onion stock for building restaurant style curries with. I explain it all on my website: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Hi MistyRicardo. Was that a recipe for one person ?
Ben Scragg Hi Ben, It's a very generous portion for one, but you can probably stretch it into two meals. Given a side dish and rice, that should be plenty for two people.
If i was making it for 4 people. Shall i just double the ingredients ? instead of 75ml of base gravy, what shall i use ?
Personally I would make two full portions separately. BIR curry cooking really needs heat and surface area enough to caramelise and bring out flavours. If you add too much to the pan you're mainly boiling the curry
I hope that helps. Please ask if you need further help :)
Can I use ghee instead oil ?
Yes that’s ok.
What's base gravy?
Hi Sanjida. Watch this video and read the video description underneath. ua-cam.com/video/dambcrWnN24/v-deo.html
This is Pakistani recipe right ? I like the way u r cooking it nice . Keep it up . U should also try takatak or katakat , u will love the cooking style of this recipe .......
+Zuhaib Hassan cheers. Takatak? Not heard of it. I will look for not that, thanks.
+MistyRicardo the cooking style is nice but it consists of goat balls, eyes, tongue etc all mashed together and the takatak is the sound the two scrapers make when you are cooking it on a flat plate. Love your videos though !!!
+adam khan very interesting. Balls eyes and tongue plus two scrapers. Sounds like torture.
Tomato pure = tomato sauce?
Here in the UK, Tomato Puree is a double concentrated paste. I'm aware that the same thing is called 'Tomato Paste' in other parts of the world. In the recipe the tomato puree (paste) is mixed with water before adding it to the pan, effectively reconstituting it, so you can also use blended tinned (plum) tomatoes instead if you wish. Depends on availability and preference, and you will probably get a very slightly different taste depending on the product.
how make onion paste?
Hi Raza. Please check out the Onion Paste video on my channel ua-cam.com/users/MistyRicardo
im alr hungry as soon u pour the oil
yeah excellent recipe. but... just cos you cant handle the sharpness doesnt mean you should turn it in to almost a balti . its supposed to be sharp, no need to calm it down with caramelised sugar. chopped big chunks of blanched sweet peppers is enough to balance the sharpness. i love your videos though. where do i get a printed bound copy of your book? my wife wants one for christmas
Pen Fold Thank you for your comment. You can buy my book from www.mistyricardo.com. eBook also available from www.amazon.co.uk/dp/B079WJSNWZ.
Great recipe. I just subscribed to your channel. Clicked Like +728. Stay connected
Cook the chicken raw so juices flow back into the sauce. The pre-cooked just stays flavourless within.
Pre-cooked chicken is very flavoursome and tender if done right (see my video on the channel).
how to precook chicken ?
Here: ua-cam.com/video/h1px-GSE6h0/v-deo.html
thx
Complete food pron (sic)
+Flatleythebard Flatleythebard Thanks. Have you made this one yet?
+MistyRicardo It's on my "to do" list. Having PC/UA-cam woes since my new PC came. Odd stuff going on hence my user name changed on YT. I will do this though :)
+Flatleythebard Flatleythebard if it's anything like my "to do" list, it's very long. Keep in touch. :)
Looks yum but so much oil
What's the advantage of using pre cooked chicken? Why can't you just add it in to the curry and gently heat it so it's perfectly cooked?
Stephen P Both ways can work very well. Pre-cook and store it properly and you’ve got tender and flavoured chicken. Add it raw to a curry also good but keep it coated with sauce to help stop it drying out and going tough... don’t overcook it.
@@MistyRicardo I would have thought you'd lose some flavour the water if you pre cooked it. As long as you simmer the chicken gently in the sauce it won't overcook.
Lot of masaly + pre cooked chicken .. Cook nice one without masale.. Tb baat bane ..
Patatos corn
Don’t you ever use chopped onions at the start of your curries
Your curries are awesome 10 out of 10
They are better than the restaurant and that’s saying something ha
Sometimes. The onion content and flavour for the restaurant style curries I make comes in the base sauce/gravy. Lots of flavour.
not good not bad
Thank you so much for your balanced opinion.
maza ke
Too much like hard work.....I think I'll just get a takeaway 😉
i didnt knew spices needs to be fried
a b to make most spices edible and palatable, you need to bake/roast them, boil them or fry them. most are very bitter and invoke gag reflexes if you try to eat them raw. theres a reason for that. a lot of them are actually poisonous or harmful if ingested raw. powdered spices are already baked when you buy them, so safe to eat as is. but using heat by boiling in a stew or frying releases the flavours hidden within. if you want taste, cook.
I beleive it would b so tasty but this is not chicken karahi, u can call it chicken curry
So many variations Riz. The only definable quality (setting aside regional variations - both in India and elsewhere) is that of using a korai to cook it in. Thanks for contributing. Where abouts are you, and what is a chicken karahi like there ?