How to make CHICKEN BHUNA in UNDER 10 MINS | EASY CHICKEN BHUNA | BRITISH INDIAN RESTAURANT (BIR)
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- Опубліковано 13 чер 2024
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Since it’s bank holiday weekend, lets keep it simple, and it doesn’t get much simpler than this Chicken Bhuna. Substitute chicken for veg or paneer to make veggie. This is absolutely delicious and takes no time at all. Hope you enjoy guys! Please subscribe to my UA-cam channel for more great recipes 👉 / shahcooks
Ingredients serves 4:
900g boneless Chicken
3 tsp mix curry powder
1 & 1/2 tsp garam masala
2 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp chilli powder (or to taste)
1 tsp Kasoori methi (fenugreek) (optional)
1 tbsp garlic & ginger paste
4 tomatoes (diced)
3 medium onions (diced)
3 tbsp yoghurt
4 tbsp veg/sunflower oil
300ml hot water
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Never seen a bir curry made like this
Made tonight. Used less oil, and a ring of toms instead of fresh. Also n9 methi. The result was still fabulous however! Thank you.
What do you mean by a ring of toms? I haven't got any fresh either can I use tinned tomatoes or tomato puree
What curry powder do you use, this looks really nice
Shah whats your mixed powder recipe thanks
Loving the recipes Shah. What is the curry that I am thinking of that used to be served in the army? Was it named after a year, or after a number? Perhaps after the item number it was on the army menu?
Ah, chicken 65 I think!
Chicken 65.
Thats the one not 69.
Although there is a 69.
It takes me half an hour to chop the onions :(
Technique.
Takes about a minute.
Tazor sharp knife. Never use blunt else itl roll off your onions and cut your fingers. Just learn technique off utube. Took me 5 mins to learn and 25 years later.........
Dont use knife sharpeners thy make terrible knives!
Learn to grind your own on a carborundum(grey) stone.
Watching Gavin and Stacy wondered what a bhuna was. I'm Yemeni so turned out it's an ordinary chicken curry. I've got some leftover lamb curry only difference is no garam masala and it's the first time I realized methi fenugreek leaves
Methi goes a long way.
Tastes maple syrupy.
Yea bhunno just means fried. So fried chicken.
Which is almost every curry you can think of. Its very non descript. Its not a good recipe cos he didnt cook out the tomatos. The best way is to toast all your spices; tske them out grind them then seperate into halves. Use half when you cook the oniins then the rest when te sauce goes in.
Curry isnt a thing indians recognise cos khari is a pot. Khari patta.
So gravy is usually what they call it. Even masala is a bad translation. Masala is what wed call curry powder. So when they say 2tbsp of masala; what masala??
Dont buy garam masala its powdery bulked up junk. Make your own.
Eee ahhh; yeaaahh?
You gotta turn temp down untill you get wee bubble holes and let the oil float to the top and the sauce tickens. Too watery
Oh no mate. I’m English and I know it takes an hour or more. Can’t rush the best curry. Just do a madras instead.
Correct! Your ahead of the indians then.
So far everything looks nothing like this. The colours even so far off its unbelievable lol hopefully itll taste nice...
Try this one.
ua-cam.com/video/O7HicOm70cY/v-deo.html
There are literally thousands of chickenn bhunnas cos bhunno just means fried.
Follow the steps. Especially splitting the masala into two groups.
The reason she adds the curry to the yogurt is to warm it up so it dosnt split like if you just dump it in.
Technique is key with indian. Also add the kashmiri chilli in later so it dosnt burn in the oil and go brown.
No. Just no!!!!!
You know it mate 👍
🤢🤮
Just...Nooooooooo!
It takes half an hour to cook the spices out to grainy again. Then the oil separates. Like its supposed to. Ten mins raw tomatos unbrowned onions. Heard of a wok there cheff??
Your right. Too quick.
Bad indian cheff bad bad indian.! You make your ancestors qwyyyyy!
🤢🤮