Any traditional Bhuna Iv'e had over the last 30+ years in UK , has chunked onions and tomatoes *Bhuna'd* simmered ..in oil coriander base gravy , an oily sweet aromatic dry dish , to me this is a Chicken curry, great curry all the same
I have a few colleagues from Sri lanka and southern india in tamil nadu who tend to use extra hot chili powder. To us western people I think Northern indian cuisine is the most popular. As mentioned before, I made a huge mistake by using hot chili powder once, and the dish tasted only chili. As a biryani chef in malaysia told me, "once you go south, more spice without doubt".
That's a tiny portion, up here in Scotland we get double that for about £5... :) ye need to use some tom's n other bits n bob's , but a guid cheap recipe awe the same. :)
made this the other day.it tasted lovely. I just seasoned fried onion with the required spices like in the short cut video and cooked the bhuna accordingly. the result was great, but the bhuna i had from my favorite indian restaurant tasted more sweet,
Great videos Julian,i have subscribed & look forward to the next video , so your a Rusholme lad ,myself I'm not to far away born in Moss Side, & now live in Withington keep up the good work , regards Jim.
Kashmiri (also called degghi mirch) is more than sufficient. I found that many of the chili spices that are hoter tend to "kill" the curries to the extent where it tastes only chili. I did the mistake of adding hot chili powder to my butter chicken once.. and the thing ended being overpowered and inedible.
Hi Julian, I have a question. As a homestyle cook who have little time, is there any short cuts around the base gravy? Would a vegetable stock with the indian spices mentioned in the e-book do a sufficient job?
Sorry. But this Bhuna looks more like a Madras.... and also a sad Madras, at best too. Not Enough colour or dryness. A Bhuna should show bits of simmered onion bits, thick in sauce inconsistency and full off flavour. By adding the tomatoe paste... all you have done is literally made it disgusting. 2 things that tomatoes paste does to the curries: 1 - Give it a tangy flavour 2 - Give it colour the large amount of gravey has made the curry very very watery.
Definitely not a Bhuna. Bhuna has a lot of onions in there and a touch on fresh cooked tomatoes through the dish. The sweetness of the onions and the mild use of spices is what sets it apart as a dry dish.
SAME AS THE MADRAS!! ( LITTLE ONIONS LESS BASE GRAVY LESS CHILLI ) BUT EMPTY OF GUTS AND CONTENT... GO TO GIBSON ST, GLASGOW THEY`LL SHOW YOU HOW ! OR BALBIRS ( SIMPLY THE BEST ) I AGREE WITH THE COMMENTS BELOW .
Moon Kazi Seasond Oil is the oil used for deep frying Samosa and Pakora etc. Leave the oil to cool after cooking and funnel it back into an empty oil bottle and store out of light.
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Any traditional Bhuna Iv'e had over the last 30+ years in UK , has chunked onions and tomatoes *Bhuna'd* simmered ..in oil coriander base gravy , an oily sweet aromatic dry dish , to me this is a Chicken curry, great curry all the same
Exactly sidecrusher !
I have a few colleagues from Sri lanka and southern india in tamil nadu who tend to use extra hot chili powder. To us western people I think Northern indian cuisine is the most popular. As mentioned before, I made a huge mistake by using hot chili powder once, and the dish tasted only chili.
As a biryani chef in malaysia told me, "once you go south, more spice without doubt".
That's a tiny portion, up here in Scotland we get double that for about £5... :) ye need to use some tom's n other bits n bob's , but a guid cheap recipe awe the same. :)
Angus McFungus
Very small portion indeed ... I'd hit him with that if I payed for that 😂😂😂
made this the other day.it tasted lovely. I just seasoned fried onion with the required spices like in the short cut video and cooked the bhuna accordingly. the result was great, but the bhuna i had from my favorite indian restaurant tasted more sweet,
I add a teaspoon of sugar.
Great videos Julian,i have subscribed & look forward to the next video , so your a Rusholme lad ,myself I'm not to far away born in Moss Side, & now live in Withington keep up the good work , regards Jim.
Top man, keep up posting these videos mate..
Looking forward to when you show how to make a chicken or lamb Rogan Josh. My favourite. Or the even the Korma for the wife.
Sort of similar to the Madras lesson, so what sets it apart? Looks tasty.
which chilli powder do you use: kasmiri mild / normal / extra hot ?
really enjoying your videos - thanks!!!
very nice any chance of dansak its my fave :) and thank you for ur vids :)
mix powder ? mix of what , or dont you even know ,?
2 ladels of base gravy!?🤷🏻
I never realised until now Curry to Go was a van. I know it sounds stupid but never realised
It was a unit in a market
Kashmiri (also called degghi mirch) is more than sufficient. I found that many of the chili spices that are hoter tend to "kill" the curries to the extent where it tastes only chili. I did the mistake of adding hot chili powder to my butter chicken once.. and the thing ended being overpowered and inedible.
I'd be raging if i bought that lol
Thanks for sharing
Hi Julian,
I have a question. As a homestyle cook who have little time, is there any short cuts around the base gravy? Would a vegetable stock with the indian spices mentioned in the e-book do a sufficient job?
That is not chicken bhuna, and way too much base gravy .
sidecrusher, you are correct. I am an indian curry chef and that is probably the worst bhuna I have seen made.
Agreed!
Ur absolutely right sir
Enlighten us on how it's made best then please. I would like to make it.
lol
Hi, yes check out my new video entitled:- Short cut to Takeaway Style curry!
What happened to King Julian curry master 🤔😂
i can't find your video of seasoned oil?
+Alfred Rex He uses the oil from deep frying onion bhaji's. Go find his onion bhaji video.
Why don’t you use a spoon to pick up the onions instead of your hands
So what is the difference between bhuna and say madrass?
madras is more hot i think
ok thanks, i will go for kasmiri in future. i wonder WHO uses extra hot chilli powder? hahaha
Sorry. But this Bhuna looks more like a Madras.... and also a sad Madras, at best too.
Not Enough colour or dryness. A Bhuna should show bits of simmered onion bits, thick in sauce inconsistency and full off flavour. By adding the tomatoe paste... all you have done is literally made it disgusting.
2 things that tomatoes paste does to the curries:
1 - Give it a tangy flavour
2 - Give it colour
the large amount of gravey has made the curry very very watery.
Aee ye can keep yer water curry
Definitely not a Bhuna. Bhuna has a lot of onions in there and a touch on fresh cooked tomatoes through the dish. The sweetness of the onions and the mild use of spices is what sets it apart as a dry dish.
Not convinced that's a bhuna, sauce isn't thick enough.
It looks nothing like bhuna as I have known it for decades. No turmeric, no cumin, none of the usual spices, and what is 'mixed powder?'
Mixed powder is the same as curry powder. It contains spices like turmeric and cumin.
SAME AS THE MADRAS!! ( LITTLE ONIONS LESS BASE GRAVY LESS CHILLI ) BUT EMPTY OF GUTS AND CONTENT...
GO TO GIBSON ST, GLASGOW THEY`LL SHOW YOU HOW ! OR BALBIRS ( SIMPLY THE BEST ) I AGREE WITH THE COMMENTS
BELOW .
i can't find your video of seasoned oil?
Y
Moon Kazi Seasond Oil is the oil used for deep frying Samosa and Pakora etc. Leave the oil to cool after cooking and funnel it back into an empty oil bottle and store out of light.