Just a quick follow up. I made this today, following the exact ingredients and followed the instructions to the letter and this is hands down one of the tastiest meals I have ever had in my life. My wife absolutely loved it, she said it was the 'tastiest non-spicy curry' that she had ever had. It's insane how much flavour is packed into this dish. Genuinely appreciate this vid, this is a winner.
I made this last weekend for 4 people using a large wok style saute pan. It came out really well. This technique of dry frying the pre cooked meat in the onion and ginger garlic mix, with the smallest touches of base, is one I'll use again. Once you put the cream in it makes the curry lovely and rich.
Finally made this tonight absolutely delicious very, very tasty made for the family as recommended not a bite left over! Can't wait for your next one 😋🥇
Great curry, enjoyed by all. Had to use butter as I had no ghee. Added it at the same time I added the cream so as not to burn it during the initial stages of cooking.
Awesome video, thanks so much. I have a questions about the chicken tikka. How long can you wait between pre-cooking chicken to 75% before using it in a curry? Sometimes I want to pre-cook the chicken the day before doing the curry itself. Is that alright?
Nicely done sir, will definitely be giving this a go, just need to find some Balti Paste ! Trying your older Chicken Tikka Masala tomorrow all the chicken is marinated in the fridge overnight !
Just made this.....oh...my...god. This is on another level, very decadent like you say, extremely good. I cooked the chicken tikka using hardwood on the bbq (yep in October lol) this adds an incredible smokey layer to the curry as a whole, definitely recommend!
Is a Curry Man Shed now a thing. So glad your vids have come up in my UA-cam feed. I used to watch your vids at the beginning so I need to dig your eBook's out. Living is Australia the Indian food is different and my wife loves your Chicken Tikka recipe.
Great to see you're back regularly, Julian. Not sure which video it was where you recommended putting in powdered spices individually as opposed to a mixed spice, but I tried it in a lamb saag last night and I really noticed the difference :)
@@leviteish I meant to ask you Julian, have you any recommendations for a good spice grinder? A lot of the spice / coffee grinders I'm looking up on Amazon seem to be instructing you not to use cloves, cinnamon etc
Is there any difference in the quality of the Pataks Balti paste between the large catering size shown in this video and the small jars available in most supermarkets please?
Yes they are different. The large tubs are produced for the catering Industry and the recipe is different . Quality? Not sure, I have really only ever used the catering ones. I think the smaller jars may tomato puree in, the paste is more red in colour. Think you could get a close result with the smaller jars, perhaps use just a teaspoon amount 👍
Nice looking curry, thanks for sharing ! ignore the nonsense talked about the Balti Paste, it’s not some boil in a bag Balti Sauce guys, having a few pastes handy is a great way to add complexity, It’s just perfectly roasted spices which are immediately mixed with oil, keeps well, and given nearly all spice flavours are oil soluble, works nicely into dishes. I don’t always have some of the paste ingredients like Tamarind & Black Kalonji Seed handy, do you ? ;-)
Nice looking dish might have to try this. I've been trying curries without base gravy for a while now, I'm wondering if this could be done without base gravy... possibly make the gravy along with the dish, or make a smaller batch? I was making too much of it and it was all we were eating at one point. Tasty but not necessarily the healthiest of diets 😂 All the best, great new look BTW 👍
💜💜💜👍👍👍👍,,,great looking curry......I have been having a play...doing pre cooked chicken in base gravy sous vide style... Turns out so good the most tender chicken chicken too go into my Curry's👍👍👍👍👍...love the orange background and new set up👍👍👍👍 many thanks for the video
I have the same gas burner. May I ask how far you turn it up normally for your recipes in your ebooks? It's hard to judge what high heat is in recipes.
chicken tikka recipe is linked via an onscreen card at the end of the video. My Base Gravy recipe will be covered on this channel next week, however it is also in my ebook linked in the description. Thanks
I liked the look of this curry & had a go at it tonight. I used your chicken tikka recipe, cooked in the oven & added straight into the curry as it was cooking (it was melt in the mouth btw). I left out the chilli's so that my youngest lad would be able to handle it. It was a super tasty curry, absolutely delicious & doesn't need the heat from the chilli. Everyone went back for another spoon of sauce, and my youngest lad ate every morsel - normally the only green things he will eat are boogers & jelly babies!! This is the first of your curries I've tried & will defo be trying more. Thanks for sharing
Haha, you obviously haven’t got a clue about what BIR chef’s use. Check out the link in the description to Chef Nural’s recipe a 25 year time served Indian restaurant chef. You might then realise that statement showed a bit of ignorance 😉
Just a quick follow up. I made this today, following the exact ingredients and followed the instructions to the letter and this is hands down one of the tastiest meals I have ever had in my life. My wife absolutely loved it, she said it was the 'tastiest non-spicy curry' that she had ever had. It's insane how much flavour is packed into this dish. Genuinely appreciate this vid, this is a winner.
Same for me tonight, absolutely incredible
I made this last weekend for 4 people using a large wok style saute pan. It came out really well. This technique of dry frying the pre cooked meat in the onion and ginger garlic mix, with the smallest touches of base, is one I'll use again. Once you put the cream in it makes the curry lovely and rich.
Your currys just get better snd better its such a skill but transferable thanks to you great job
Thank you very much andy 🙏🏼
Thanks Julian for many tips on bit curry,s new studio is great.
Very well presented. More and more professional with every video. Fellow Lancastrian very proud of you.
Love the new look videos mate, looks very pro
Finally made this tonight absolutely delicious very, very tasty made for the family as recommended not a bite left over! Can't wait for your next one 😋🥇
Tell you what, that looks absolutely amazing. I will be trying this for sure. Appreciated.
Just made this for the wife and kids beautiful it's definitely on the menu from now on
glad you liked it Billy
3rd time making this it's been delicious every time 😃
Thank you.
You should release a hardback recipe book?
I would buy that👍
Awesome tutorial, this will be my next curry dish I make in a few days time. I like your tip about pre-cooking the chicken tikka to 75%
Great looking curry Julian, I'm going to make it today. Now get some bread and mop that frying up...there's a whole breakfast right there! 😊
Great curry, enjoyed by all. Had to use butter as I had no ghee. Added it at the same time I added the cream so as not to burn it during the initial stages of cooking.
Nice work Julian looks stunning 👍🏻
Awesome video, thanks so much. I have a questions about the chicken tikka. How long can you wait between pre-cooking chicken to 75% before using it in a curry? Sometimes I want to pre-cook the chicken the day before doing the curry itself. Is that alright?
Nicely done sir, will definitely be giving this a go, just need to find some Balti Paste ! Trying your older Chicken Tikka Masala tomorrow all the chicken is marinated in the fridge overnight !
Hi Julian do you use butane or propane with your burner in that studio thanks Chris 😊
Just made this.....oh...my...god. This is on another level, very decadent like you say, extremely good. I cooked the chicken tikka using hardwood on the bbq (yep in October lol) this adds an incredible smokey layer to the curry as a whole, definitely recommend!
Looks really good. What is a good fresh Garam Masala recipe?
Just made this again! Can't wait to eat it 👍👍
Nice one Julian, looks great. I will try and resist the temptation to add some chopped chilli or chilli powder to it.
Is a Curry Man Shed now a thing. So glad your vids have come up in my UA-cam feed. I used to watch your vids at the beginning so I need to dig your eBook's out. Living is Australia the Indian food is different and my wife loves your Chicken Tikka recipe.
Haha yeh the curry shed is a thing, saves me messing up the kitchen and my misses giving me ear ache 😉
Look nice I'll be trying that next
Well that’s solved my problem of what curry to make on Saturday evening! Thanks!
Very nice, I’m trying this for sure 👍🏻
I made it and yep it’s super nice 👍
Hi, I see this recipe is just for one, what about about scaling up? Will it be over spiced if you double everything for two servings?
Great to see you're back regularly, Julian. Not sure which video it was where you recommended putting in powdered spices individually as opposed to a mixed spice, but I tried it in a lamb saag last night and I really noticed the difference :)
Glad you tried it and noticed a better result! Did you grind the cumin & coriander fresh? If you didn’t, try that and you’ll notice another big leap 👍
@@leviteish I havent ground them individually, but did garam masala and the aroma and taste was amazing. It does make such a difference :)
@@leviteish I meant to ask you Julian, have you any recommendations for a good spice grinder? A lot of the spice / coffee grinders I'm looking up on Amazon seem to be instructing you not to use cloves, cinnamon etc
Lovely recipe 👌🏻 Have a wonderful day 😊
Thanks!
Is there any difference in the quality of the Pataks Balti paste between the large catering size shown in this video and the small jars available in most supermarkets please?
Yes they are different. The large tubs are produced for the catering Industry and the recipe is different . Quality? Not sure, I have really only ever used the catering ones. I think the smaller jars may tomato puree in, the paste is more red in colour. Think you could get a close result with the smaller jars, perhaps use just a teaspoon amount 👍
Lovely recipe!
Thanks
Lovely recipe. My first thoughts when I saw the wall was chicken tikka
Haha yeh curry coloured 🤔
Is there a version of your Epic Madras that doesn’t use Base Gravy?
Nice looking curry, thanks for sharing ! ignore the nonsense talked about the Balti Paste, it’s not some boil in a bag Balti Sauce guys, having a few pastes handy is a great way to add complexity, It’s just perfectly roasted spices which are immediately mixed with oil, keeps well, and given nearly all spice flavours are oil soluble, works nicely into dishes. I don’t always have some of the paste ingredients like Tamarind & Black Kalonji Seed handy, do you ? ;-)
Nice looking dish might have to try this. I've been trying curries without base gravy for a while now, I'm wondering if this could be done without base gravy... possibly make the gravy along with the dish, or make a smaller batch? I was making too much of it and it was all we were eating at one point. Tasty but not necessarily the healthiest of diets 😂 All the best, great new look BTW 👍
Thanks!
What brand of curry pan do you use use.
💜💜💜👍👍👍👍,,,great looking curry......I have been having a play...doing pre cooked chicken in base gravy sous vide style... Turns out so good the most tender chicken chicken too go into my Curry's👍👍👍👍👍...love the orange background and new set up👍👍👍👍 many thanks for the video
Hey thank you 🙏
Is it ok to cook bir style curries in advance?
ofcourse! I do
How long will the Pataks stay reasonably fresh? It’s a big tub for home use.
Ages! I have had that one over a year.
@@leviteish thanks.
Love the very Manchester ‘rave orange’.
haha yeh!
Julian, why did you stop making these amazing videos!? anyone know what happened to Julian!?
I have the same gas burner. May I ask how far you turn it up normally for your recipes in your ebooks? It's hard to judge what high heat is in recipes.
Generally mid- to high
@@leviteish thank you.
How do you cook for four people and keep the serving fresh and hot.
How come the salt 🧂 went in hath way through the cooking and not in just after the onions 🧅 to help them soften and can you add an egg to this as well
😋
Is this channel still up and running
What is your base gravy, n chicken tikka how u made
chicken tikka recipe is linked via an onscreen card at the end of the video. My Base Gravy recipe will be covered on this channel next week, however it is also in my ebook linked in the description. Thanks
People frown on using Pataks balti paste but in the end, it's just a shortcut really:) Not too keen on their ready-made sauces though.
Once they try it, they change their mind 😉
I liked the look of this curry & had a go at it tonight. I used your chicken tikka recipe, cooked in the oven & added straight into the curry as it was cooking (it was melt in the mouth btw). I left out the chilli's so that my youngest lad would be able to handle it. It was a super tasty curry, absolutely delicious & doesn't need the heat from the chilli. Everyone went back for another spoon of sauce, and my youngest lad ate every morsel - normally the only green things he will eat are boogers & jelly babies!! This is the first of your curries I've tried & will defo be trying more. Thanks for sharing
What is balte paste
Pataks commercial variety, linked in the description
Scraping a metal spoon on an aluminium cooking pan doesn't seem like a good idea if aluminium is a health hazard.
Jesus man, when u pull out the paste u lose all credibility.Educate self it will improve u CHEF
Haha, you obviously haven’t got a clue about what BIR chef’s use. Check out the link in the description to Chef Nural’s recipe a 25 year time served Indian restaurant chef. You might then realise that statement showed a bit of ignorance 😉
Delete your comment. You’re only embarrassing yourself.
Troll alert don’t like his curries get out the kitchen bye 👋