So thankful for your delicious recipes only today I came across this video I'm going to try it soon. I cook it almost the same way only thing is I add 2 tomatos . Must try your country captain chicken.❤
Whenever I watch videos of Indian cooking I’m left wondering: When is it that we fry all the masalas “until the oil separates” BEFORE adding the meat of any kind, and When is it that we first fry the meat in the bagar of onions, etc., and only AFTER that we add the ginger-garlic paste and the masalas Could you explain the difference please Pearl?
Hi Felix, different recipes do different things, like chilli fry we fry the meat first and curries we fry the masalas first , but you can experiment doing things differently to see if any there is any difference in the taste 😁❤️👌🏻
My Mother and I loved (what she called Country capon) country captain. Your version looks lovely and I'll be trying it this weekend 😊. Did you have a recipe for Bakarkhani? My Mother was always talking about this and how it was part of life in Calcutta, unfortunately she has since passed and although we tried making it, nobody seemed to have the right recipe as she remembered it. Keep up the good work👍 Robin.
Hi Kellyjune, thanks for your comment, and I’m glad you will try my version of country captain chicken 🤗❤️😁and unfortunately I’ve never heard of Bakharkhani 😅would love to know what it’s about 🤗🙏🏽❤️
@@pearlskitchen9999 hi Pearl, all I know is it was a favourite of Anglos in Calcutta for sure, not sure if any Anglos anywhere else knew about it. I have seen recipes on the internet, some seem to use puff pastry which is wrong (as some use puff for Parahtas) and some something else. As I say, my Mother is no longer here so, I can't say how it really tatsed. We made some once and she said it wasn't how she remembered it, apparently, whatever pastry it was, there was a subtle taste of cardomum, was slightly Grey in appearance and, it seems it was usually burnt on one side and not the other? It was a breakfast thing and as with most Anglo dishes, was often made by a cook/servant and not by the likes of my Mother so, she couldn't actually say what was in it. I have seen a few as I say on the net but, from what my Mother told me, they were nothing like the real thing - that's why we tried to make our own!
@@kellyjune1931yes Kelly I lived in Calcutta near the entally market ...known for their lovely sausages...yes,nothing comes close to bakakhani...and pork roast Chinese style for breakfast 😊miss those days 😢
I tried the country captain and it was brilliant. Thanks for sharing that recipe. The best thing I love about your presentation is you are so traditional, so Anglo. Pearl, what is the difference between Biryani and Junglee pulao?
Will surely try it Pearl. Seems very easy nd will taste good too.
Looking for very tasty and yummy and healthy and unique recipe 😋 😀 😊 👌 best wishes for you 😋 👌 ❤ God bless you 😋 😍 👌 ❤
Thank you Farah Kitchen 🙏🏽❤️
It looks delicious and I am sure it tastes delicious too...
So good to see original Anglo Indian cooking,these are the real untouched recipes that are simple and tasty.Thank you and God Bless You Pearl.
Thank you so much 🙏🏽❤️🙏🏽
Hi Pearl....I love your recipes and the way you present them. I specially like the way you start with a verse from the Bible.
Thank you so much! 🙏🏽❤️🙏🏽🙌🏻
So thankful for your delicious recipes only today I came across this video I'm going to try it soon. I cook it almost the same way only thing is I add 2 tomatos . Must try your country captain chicken.❤
Thanks Mary ❤️🙏🏽 I hope you like it 🤗❤️
I made country chicken today and turned out very well. It was lovely to see you on Brian Cotter's show today
Thank you Mary , yes I was very nervous but thank goodness it didn’t show 🤗🙏🏽🙌🏻
@@pearlskitchen9999 it didn't show at all. You were brilliant
I enjoy watching your cooking. You make it so simple.
Thank you Norma 🙏🏽🤗❤️
I'm an Anglo Indian and love your recipes
Thank you 👌🏻❤️🙏🏽❤️
Mouth watering 😋
Looks delicious!
Thank you Pearl. Looking forward to making it. God Bless.
Lovely recipe
I am so glad you made this dish 🙂. Thank you for sharing.
Thanks Akshat 🙏🏽🤗👌🏻😁
Your recipies are amazing!! Binge watching your channel.
Thank you Ash 🙏🏽❤️🤗
Hi Pearl. Lovely recipe v simple n easy to make it resembles a bit like chicken roast. Thankyou so much when I make shall give u a feed back...bye.
My pleasure 😊 🙏🏽❤️🙏🏽
How lovely 😊 thank you x
Going to try this recipe ... found your channel three days ago ❤
Welcome to my Channel Hope you enjoy all my recipes 👌🏻❤️
Thanks Pearl . I'm an Anglo and I love your recipes
Thanks Charlotte 👌🏻🙏🏽❤️🤗👍🏻
Lovely recipes...was just wondering where in India you grew up...
😊
I grew up Jhansi UP 👌🏻🤗❤️and now live in the UK
Aah....nice to know...thanks for these wonderful, nostalgic recipes...
One of my favourites. My Mother always added some chicken stock it really added flavour to the dish.
Thanks Heather I’ll also try it with stock next time 🙏🏽🤗❤️👌🏻
Mouth watering. Curious pearl do you know bridget white kumar who also has anglo indian dishes?
Hi no I don’t know her but have heard of her 🙏🏽👌🏻🤗
I heard this recipe name from a bengali tv serial where it's called Murgir county captain. Also Fish vindaloo (machher vindaloo)😊
Hi Pearl, I’m hoping to cook this recipe tomorrow . If I were to use 1kg chicken on the bone would your instructions be the same? Thank you
Yes Bev, use the same ingredients 👌🏻🙏🏽❤️🙏🏽
@@pearlskitchen9999 thank you 🙏
Whenever I watch videos of Indian cooking I’m left wondering:
When is it that we fry all the masalas “until the oil separates” BEFORE adding the meat of any kind, and
When is it that we first fry the meat in the bagar of onions, etc., and only AFTER that we add the ginger-garlic paste and the masalas
Could you explain the difference please Pearl?
Hi Felix, different recipes do different things, like chilli fry we fry the meat first and curries we fry the masalas first , but you can experiment doing things differently to see if any there is any difference in the taste 😁❤️👌🏻
@@pearlskitchen9999 Thanks Pearl 🙏🏽
My Mother and I loved (what she called Country capon) country captain. Your version looks lovely and I'll be trying it this weekend 😊. Did you have a recipe for Bakarkhani? My Mother was always talking about this and how it was part of life in Calcutta, unfortunately she has since passed and although we tried making it, nobody seemed to have the right recipe as she remembered it. Keep up the good work👍 Robin.
Hi Kellyjune, thanks for your comment, and I’m glad you will try my version of country captain chicken 🤗❤️😁and unfortunately I’ve never heard of Bakharkhani 😅would love to know what it’s about 🤗🙏🏽❤️
@@pearlskitchen9999 hi Pearl, all I know is it was a favourite of Anglos in Calcutta for sure, not sure if any Anglos anywhere else knew about it. I have seen recipes on the internet, some seem to use puff pastry which is wrong (as some use puff for Parahtas) and some something else. As I say, my Mother is no longer here so, I can't say how it really tatsed. We made some once and she said it wasn't how she remembered it, apparently, whatever pastry it was, there was a subtle taste of cardomum, was slightly Grey in appearance and, it seems it was usually burnt on one side and not the other? It was a breakfast thing and as with most Anglo dishes, was often made by a cook/servant and not by the likes of my Mother so, she couldn't actually say what was in it. I have seen a few as I say on the net but, from what my Mother told me, they were nothing like the real thing - that's why we tried to make our own!
@@kellyjune1931 thanks, ok as I have never heard of it but I’m intrigued ❤️😁🙏🏽
@@kellyjune1931yes Kelly I lived in Calcutta near the entally market ...known for their lovely sausages...yes,nothing comes close to bakakhani...and pork roast Chinese style for breakfast 😊miss those days 😢
I tried the country captain and it was brilliant. Thanks for sharing that recipe.
The best thing I love about your presentation is you are so traditional, so Anglo.
Pearl, what is the difference between Biryani and Junglee pulao?
Briyani has to be layered and more time consuming, and Junglee Pulaw is made in mixing meat and masala and water all in one 😁👌🏻
❤