HOW TO make British Indian Resturant style PRECOOKED CHICKEN
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- Опубліковано 4 сер 2024
- HOW TO make British Indian Resturant style PRECOOKED CHICKEN
Welcome to Latifs Inspired, your ultimate destination for mouthwatering British Indian cuisine! In this video, I unveil the secret behind my delectable precooked chicken recipe that's sure to tantalise your taste buds. Whether you're a cooking enthusiast or a food lover seeking a culinary adventure, you've come to the right place.
🔥 Get ready to embark on a flavoursome journey as we showcase the art of crafting our renowned British Indian "Precooked Chicken." This tantalising dish boasts the perfect blend of aromatic spices and expert techniques that will transport you straight to the heart of our restaurant's kitchen.
🌶️ Ingredients & Equipment:
125ml Oil
2 Bangladeshi Bayleaves
1 or 2 Cassia Bark (or Cinnamon Sticks)
4 Cardimoms
1 TBSP Garlic & Ginger Paste - • How To Make Garlic & G...
125g Chopped Onions
1 TSP Salt
1 TSP Turmeric Powder
2 TSP Curry Powder
1 TSP Coriander Powder
1 TSP Cumin Powder
1/2 TSP Garam Masala Powder
1 TSP Kashmiri Chilli Powder
2 TBSP My Tomato Puree - • How To Make Tomato Pur...
1.5kg Chicken Thighs
300ml Boiling Water
1 Wooden Spoon
1 Large Pot/Pan
🍗 Are you ready to learn the art of transforming these humble ingredients into a culinary masterpiece? Join my step by step as I guide you through the process, sharing invaluable tips and insights along the way.
💡 Plus, stay tuned for pro tips on achieving the perfect balance of flavours and textures. Whether you're a beginner or a seasoned chef, my recipe is tailored to suit all skill levels, ensuring a delectable outcome every time.
🔔 Don't forget to hit that "Subscribe" button and ring the notification bell so you never miss an episode of Latifs Inspired. My channel is your go-to resource for unlocking the secrets of authentic British Indian cuisine.
👨🍳 Join me in our culinary journey and recreate the magic of my restaurant right in your own kitchen. Elevate your cooking game with Latifs Inspired and create unforgettable memories with every bite. Stay tuned, stay inspired!
#LatifsInspired #BritishIndianCuisine #PrecookedChickenRecipe #AuthenticFlavors
📌 Timestamps:
00:00 Introduction
00:50 Ingredients Unveiled
01:06 Heat Up Pan
01:22 125ml Oil
01:35 2 Bangladeshi Bayleaves
01:44 1 or 2 Cassia Bark (or Cinnamon Sticks)
01:51 4 Cardimoms
02:15 1 TBSP Garlic & Ginger Paste
02:31 125g Chopped Onions
04:36 1 TSP Salt
04:56 1 TSP Turmeric Powder
05:01 2 TSP Curry Powder
05:13 1 TSP Coriander Powder
05:20 1 TSP Cumin Powder
05:25 1/2 TSP Garam Masala Powder
05:43 1 TSP Kashmiri Chilli Powder
05:55 2 TBSP My Tomato Puree
06:38 Place Lid On Top Of The Pan & Wait 3-5 Minutes
07:23 1.5kg Chicken Thighs
08:48 Place Lid On Top Of The Pan & Wait 8-10 Minutes
09:39 300ml Boiling Water
10:32 Place Lid On Top Of The Pan & Wait 10 Minutes
11:42 Check The Chicken
12:06 Outro - Like, Comment & Subscribe
👇 Hungry for more? Check out my playlist of tantalising recipes: • How To Make BASE GRAVY...
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📍 Latif's Indian Restaurant: 12 Crewe Road, Alsager, Stoke-on-Trent, ST7 2ES - Розваги
![How To Make Garlic Chicken! (CHINESE STYLE) By. Markes Kitchen [EP 142.]](http://i.ytimg.com/vi/C3OFlxVdskw/mqdefault.jpg)
Mate you need to put a book out.
Are recipe books still a thing? I know some hard core fans would probably buy it.
I'll pre order now.
I’d buy it purely as a thank you for all the info I’ve had for free.
@@soundbeansI had a tonne of recipe books, but got rid of them all. Don't see the point of a static recipe and a photo, in the digital age
Hey thank you for the comments. Regarding the chicken I may have interpreted this wrong. What I meant to say in simple terms is DO NOT overcook the pre cooked chicken as you will finish the chicken in the final curry with base gravy. I hope this make sense. 🫡
Is it ok to freeze and use in BIR at later date?
It's worth saying use chicken thighs as they need more cooking than breasts. Breast will dry out really quickly and don't like being reheated.
Latifsinspired please delete if you're not happy with my comment.
@@simonhopkins3867 As a "breast" man, you are correct. I have converted to nibbling thighs now.
@@bunnybuckypops am assuming so-it's what I am going to do, but but will cook it for less time.
I am learning so much from yr videos
never too old to learn something new
so how would put the dish together ?
add portions of chicken to the base gravy and you are done ?
time saver 😅
It looks so delicious! Thanks for shairing, Chef!
I love your helpful video tips. Always welcome. Thank you.
Brilliant as always!
Looks delicious, thanks for sharing
Great content as always, appreciate what you do.
love how you simplify your recipes so easy to follow
The man's a MACHINE !! so many videos in so little time ! Thank you :)
Really appreciate these!
I'm loving this series
Very helpful thanks for sharing 😊
I can’t wait to try! I’m just learning and it seemed impossible until I found your channel thank you SO much (way up North in Canada)
Fancy kitchen and fancy new ingredients list - with a bangin' video as always!
Looks delicious! 😍
This man has passion for food. It's my favourite. Thanks for sharing
Just been to your restaurant. Some of the best Indian food we’ve ever eaten. Fabulous 💪👍
Hello from Australia 🎉 I always watch and listen to learn from you! Every week I cook your Dahl Bhuna exactly the same way you do and it’s become a family favourite!! I hope you continue to do videos ! I love them 🎉 Cheers!!
Mouthwatering stuff
Thank you, I can't wait to try this and love your channel. My dad, who has recently passed, was our curry king of the family. He grew up in India and had the best recipes ever, would grind down his own spices. So in his absence we need to up our game! Would love to see some videos for desserts, such as gulab jaman, or bhurfee. Missing my lovely dad.
Loving the programme you have set out. Building blocks are us 👍
This is damn amazing! Thank you for this video sir.
Hello from America Latif. I only discovered you're channel recently. I'm a major foodie too & love Indian cuisine & you have made it possible for me to afford to indulge. Thank-you sooo much. Crack on as ya'll say!
Love the way u apologise to other restaurants & make it known yours is the best nice one 👌 great video like all of your videos. That's why I really enjoy knowing how to make curries at home best food in the world
Love the new set up
What a Masterclass. This is outstanding .
Absolutely love this channel ... One of the best jobs I had as a kid was working on pot wash in an Indian restaurant when I finished my A-levels. Learnt so much from the two chefs about life and instilled a deep love for Indian food and culture.
So good to see this channel replicating that vibe, I'm certainly inspired 🙂
Fantastic guide - they gonna come after you for unleashing these secrets!
Not long just done a batch of your pre cooked chicken i should have waited haha. Will be giving this one a try for sure as your other recipe is brilliant. 👍
Thats a beautiful kitchen 😍👌 mashallah
Your youtube channel is better than any cooking show on tv , hope you bring out a cook book
Brilliant Vlog you are an absolute master of your trade keep up the good work ....
Hi from South Africa enjoy your videos easy to follow!
Latif is the man!
Wonderful!! Will make cooking so much faster with chicken already prepared..brilliant Latif! I must say I miss the atmosphere of the old kitchen; it seemed warm, old, used, not so sterile and sometimes your mother was there! Where is she now? Love and blessings to you sir.
Awesome video.👍👍
Bro, you read my mind. I’ve been wondering how you pre cook the chicken. Thanks so much!!
I like to marinade the chicken for at least a day, then grill it for about 5 mins each side till the marinade burns a little, kinda diy tandoori, then add it to the curry.
MashaAllah very delicious recipe❤❤❤❤❤❤❤❤❤Thanks🎉🎉🎉🎉❤
Nice recipe 😊
Love that curry 😊
Definitely gonna be trying some of this to bang into my next Chicken Bhuna! Thank You so very much Chef 'L' - x x x
Watch your videos in New Zealand, love your work just amazing recipes
Will defo try
Thanks Latif.
Mashallah, wonderful presentation and cooking techniques. A true bangladeshi chef.
Jazzak'Allahu Khyrun
Wow lovely. I’d buy your book 👍👍👍
Love these videos , keep up good work , are you using madras curry powder , mix powder or another curry powder please ?
I luuvv your cooking style. Could you add suggestions to make a rounded meal, heres hoping x
love your new pots Latif. Maa shaa Allah. Now you can send me the some of the old ones taking up space. Love it🤩 Oops, i must play back now
Love your work. If you get the chance can you touch on the use of additives to the BIR dishes, such as naga chilli pickle, patak’s sauces etc. I know that they are used to some degree to add that certain something and do miss the tastes of home
No two BIR chefs use the exact same ingredients, some use Worcester sauce, Pataks, lime pickle etc especially in base gravy but you need to be careful as there is such a thing as too many clashing flavours
Hi Latif - have you produced a video on the hardware you use? That pot you’re using looks amazing - could you let me know what it’s called?
Awesome video. I love Latife's cooking lessons. That chicken is pretty much cooked I think.....it just has a softness and moisture that allows the chicken pieces to be added to sauces to create different dishes? So another 2 or 3 minutes in a sauce won't dry the chicken out. Could we freeze that chicken as it is, in portion sizes? To be thawed out and used to create a Madras, Vindaloo, etc? Wondeful cooking.....I love ths channel so much.
I take it the chicken thighs were fully boned?
I love these new updated videos, you're certainly looking the part now, not that you didn't before mind!😃👍
Masterclass as always, do you mind cooking a similar dish in a traditional way ?
I made a base gravy last night and split into bags for the fridge and freezer, I’ve just made this precooked with 4.5 kg of boneless thighs. I’m making a few different curries tomorrow night and then the rest can be frozen for next few weeks. Happy days! 😊 thanks Latif
How did the curries turn out? Cheers
Hi Latifs, from sunny N.W. Wales, thank you for another salivating restaurant secret, your videos are so inspiring to improve my skills and others so to experience cooking Asian dishes as it should be cooked. Personally, my go to dish is a 'Mr Naga' every time, like the heat but flavour is Moorish. Awesome I found your channel.
Are there any tips to flavour a 1.5kg chicken on a rotisserie with the same spices, herbs etc or is that the best way to do it. Keep cooking friend😁
Excellent video well done. Love your pan where is it from please?
Love all your vids here at Curry Rebel curry powders.
G day mate great video just wondering can you freeze the chicken with the sauce and how long for
Love your videos, and this is no exception. Question - I know the intention of this is precooked chicken. However, looks to me that if you added some tomato to the dish and some chopped chilli etc, it looks like you have the basis of a nice simple chicken curry there and then ! ?! mark.
love the videos can you freeze it. as olive on my own I like to batch cook
Pure magic. Does the camera man get a chance to dig in to that or does he go home hungry and his clothes smelling of gorgeous chicken curry? I like how you resist spearing a chunk with a fork and eating it just to check the flavour ! Such self-control. ;-)
Cooked this was unsure about using thigh but cooked it to your instructions, this was virtually indistiguishable to chicken breast and again turned out fantastic. Another masterclass from Mr. Latif.
Have you made a curry yet and if yes was it very good? Cheers
@@John-pg3pi Hi, yes I made a curry with it and it was very good
I eat a lot of Indian foods and I live in Wales. Like your recipe’s
Hi, I absolutely love this channel, I make your Garlic Chilli chicken every time my wife goes away (shes not a fan of spicy curries ;). Just a question, at the beginning of the recipe you use a mix of bay leaves, cassia bark and cardimoms - you usually describe it as Garam Masala which I believe translates to hot spices - but in most other recipes I see Garam Masala as a mix of ground spices, is there a reason for the same name for two different ingredients?
Super Latif can you tell me where to get a pan like in the video
Happy to see you are using steel pot instead of toxic aluminum... and a wooden spoon ... Less music to the ears... 😇, Excellent tips, Thanks 🙏
Superb as usual mate
Can you freeze it. If so do you keep it in the marinade? Thanks great recipe.👍👍
We are being spoilt with these vids you are putting out recently, L.I. Free of charge as well. Thank you!..
Another delicious chicken curry brother ,Mashallah brother.will be trying soon.
Hi, I’m Asiah from Singapore. Love your style of cooking. Would like to know, why is there no usage of coriander leaves?
There is, often as a last minute addition
As Salaam mualaiykum yummy food ❤
Wa Alaikum Assalam Wa Rahmatullah
I really love this channel, my only small critique is that I just wish you would up the volume on your voice. I like to have it play on my iPad while I am making the recipes, but with the kitchen noises I cannot hear what you are saying.
Hello mate just watched your sister cook that biryani, that was special ! You should start selling your "secret" spice mixes . Saag aloo potatoes & spinach can't beat it ! Keep it up mate ! #kingofthecurrys
Someone’s been enjoying their Gü desserts! 👀
Can you make a dish for us using the precooked chicken?
Will you show us how to use the pre cooked chicken in some curry recipes 🙏
Not much mystique in it you just add it to save cooking time by adding it just after you've built up your sauce.
Looks excellent Latif. But, surely you've practically cooked a basic curry simply to pre-cook the chicken. I totally get the idea behind BIR cooking, but unless I'm really in a hurry, I can't see much benefit in home cooking BIR style. I'd prefer to go from scratch each time.
But I love your channel and your cooking, so don't take this as criticism!
Gorgeous xx could you say what a cup size is. know its an American measurement always get confused as to how much it is in UK. Thank you
Brother you need to start doing Indian deserts on this channel.
Looks really good. Can you freeze it in portions in the sauce for later use? I have a freezer at home for all my pre-prepared Indian/Bengali/Bangladeshi dishes, so being able to freeze this would be brilliant. I do cook an awful lot of these dishes, cos I like the tastes and flavours 👍👍👍
I’m curious about this too!
@IHafiz14 I'm curious too, what do we do with the sauce?
So am I
Would you use the same ingredients and times for lamb?
Latif, you say you use curry powder.. Which is the brand you would typically go for and is it also classed as 'Madras powder'?
So what do you do with the chicken then? Can we freeze it up for later?
👍
I was watching an Indian chef making a dish where he had to fry onions and he said sprinkle some salt which will draw the moisture out of the onions and it will cook quicker. Is there any tuth in this?
BTW, you are an excellent teacher👍
Thanks
So can you then divide into portions and freeze? Do you freeze with the sauce or is sauce discarded?.
I second this question. Best way to store for future use?
How do your preserve this? Can you keep it for a week? Does it need to be refrigerated?
How do u keep your pans so shiney😊
Lovely recipe, but I don't know if I can make anything without adding kasoori methi, its my favourite lol
Thanks, Latif, for demonstrating the procedure for making pre-cooked chicken thighs, BIR style.
{2023-08-16}
Pleasure
Good as usual 👌 sound low again 😊
Can you do Naga / shatkora kebab or wings?
Wayne😊😊😊😊
Mmmm 😁
Are there differences in curry powder and which one should I buy?
god damn i must eat this
Lots of restaurants precook their meats, hamburgers, chicken for cescar salads, you name it. Its done to save time, to get orders out in a timely manner, especially during busy times of the day. A lot of restaurants here in the US wash their potatoes in the dishwasher as well, every steakhouse I've ever worked in did it, and it's still done today. If the public knew the real shortcuts restaurants took, they'd stop eating in them. Learn to cook, you'll get better food at home if you cook it yourself, guaranteed!!!