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POV: Chef Guide to Making Curry & Naan (How to Make it at Home!)
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- Опубліковано 16 сер 2024
- INGREDIENTS & RECIPE BELLOW!
Chef Will makes one of his favourite homemade meals, a 'Ruby Murray'. This step-by-step video tutorial unveils the secrets to crafting the perfect curry at home, including perfecting the perfect base curry, complex flavours of freshly ground spices and tender, oven-baked chicken.
Whether you're a seasoned chef or new to Indian cuisine, this recipe is designed to guide you through each step with ease, ensuring a delightful cooking experience and a dish that's bound to impress.
Chicken Marinate (16 skinless chicken thighs/ drumsticks ; serves 8):
600ml Greek yogurt
large piece ginger, peeled & sliced
8 garlic cloves
¾ tsp garam masala
¾ tsp ground cumin
½ tsp chilli powder
¼ tsp turmeric
Curry Sauce:
200ml vegetable oil
35g whole coriander
5g whole fenugreek
2 sticks of cinnamon sticks
15g curry powder
100g Tomato puree
80g peeled garlic
125g whole ginger
4 large onions; to create 250g caramelised onion
100g fresh coriander
50ml lemon juice
500ml reduced chicken stock
100ml whipping cream
50g butter
Salt to taste
Naan (serves 6-8):
1x 7g sachet dried yeast
2 tsp golden caster sugar
125 g lukewarm water
300g strong white bread flour, plus extra for dusting
½ tsp baking powder
1/2 tbsp salt
25g butter or ghee, melted, plus extra 2-3 tbsp for the tray and brushing
150ml natural yogurt
1 1/2 tbsp nigella seeds
Coriander stalks
Garlic cloves
Pilau Rice (serves 4-6):
300g basmati rice
30g butter or 2 tbsp sunflower oil
1 large onion, chopped
1 cinnamon stick
1 tsp cumin seeds
6 cardamom pods, bashed
4 garlic cloves
2 bay leaves
½ tsp ground coriander
½ tsp ground turmeric
500ml vegetable stock or water
Method:
*Chicken Marinade:*
1. In blender add the sliced ginger and garlic with some oil and blend to a purée.
2. Mix all marinade ingredients together and pour over the chicken. Combine well, cover, and chill for at least 1 hour, or up to a day in advance.
3. Place the chicken on a rack in the oven at 200 degrees c for 20-25 mins for until cooked.
*Ruby Murray (Curry Sauce):*
1. Heat 100ml of oil in a heavy pan then add in onions to caramelise.
2. Blend the oil with garlic, ginger, ground cumin, madras curry powder, garam masala, red chilli, fenugreek and coriander seeds into a rough paste.
3. Toast the cinnamon sticks and mustard seeds in a pan with oil until fragrant (set aside).
4. Add in the toasted cinnamon stick and mustard seed oil, the curry paste and tomato paste to the pot with the caramelised onions.
5. Stir and cook out the mix for 2-3mins, then pour in the chicken stock and cooked chicken (from above), simmer the curry gently for about 15 minutes.
6. Add cream, bring to a boil, then add in the lemon juice for taste with salt and pepper.
7. Finish the curry with fresh coriander, butter and sugar .
*Naan:*
1. Activate yeast in warm water with small sprinkle sugar.
2. Mix flour, remaining sugar, nigella seeds, salt, and baking powder.
3. Add melted ghee/butter, yogurt and yeast mixture.
4. Knead until smooth, then let rise for 1 hour.
5. Divide dough into 90g balls and let rise covered.
6. Roll out dough into flat even shapes.
7. Dry fry in a hot pan until cooked through.
8. Brush with melted ghee and keep warm in the oven.
*Pilau Rice:*
1. Soak rice in cold water for 30 minutes, rinse until water runs clear, then drain.
2. Heat butter or oil in a pan, fry onion with salt until soft.
3. Add whole spices and bay leaf, cook for 2 minutes.
4. Add ground coriander and turmeric, cook for 1 minute.
5. Stir in drained rice, then pour in stock or water and mix well.
VIDEO CHAPTERS
00:00 - Intro
00:05 - Making the Naan
04:37 - Marinating & Cooking the Chicken
06:50 - Starting the Curry
10:09 - Forming the Naan
11:38 - Making the Curry Sauce
13:25 - Rolling & Cooking the Naan
16:33 - Finishing the Curry
17:57 - Plating & Tasting the Finished Dish
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#Curry #HomemadeCurry #CurryRecipe #IndianFood
Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤
This is a great tip! I shall do this myself next time I make naan
@@jobrown04 Thanks for your kind words! I hope it goes well when you try it 🙂
Great tip!
@@FallowLondondo you guys make ghee yourself? Great video thank you very much
Great tip. Might give this a try tomorrow!
I made that biryani of yours in my dutch oven with out ghee and it was bloody lovley , tell the haters to do one !!!
🎉 the Haters all 😅 at this comment ... but you are right ... they can fuck right off! ... I want to taste this guy's cooking for real
@@BryceAndEveeNZ NPC
Honestly, best chef content on platform at 500k you guys and gals gotta do something special
I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way.
Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,
Might give that a go because chicken is so bland and doesn't absorb at all
Best thing of having your own restaurant is having people washing those trays with burnts stuff on them
Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce.
No need for the slaves to scrub them !!
That is what i call Win - Win.
@@KonradTamas I was talking about the burnt marinade drippings on the oven tray in which the chicken was baked. Look at 8:37.
Love these guys. Adventurous with recipes, great content and no arrogance. Great to watch! 👏
These types of videos are your best work. Thank you!
I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.
28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.
With you on everything but for washing the dishes 😂
Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking.
Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!
Haha, Kashmiri chilli powder not hot? Sure!
@@sinivalas754 haha well it's personal taste I guess. Kashmiri chilli has got some heat but it's no Naga!
@@nickm8494 u have a nice knowledge of spices!
I was going to say using dark meat with the bone is really smart. Extra flavour added.
Just made your curry. It's an absolute banger!
I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!
love these videos - literally just easy to follow, can do at home recipes that actually taste nice!
I’m obsessed with you guys! Can’t wait to come to the restaurant one day, keep doing what you’re doing. Amazing
Love this kind of rough cooking
I made this last night. It's a game changer. Fantastic, thank you:)
Did it last night, great simple straight forward recipe! Restaurant quality dish thanks a lot🎉
Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.
Great video. Thanks. Going to do this for the family at the weekend
Ruby Murry...Great singer.
it looks good and tasty. very accessible for the home cook too.
I made this last night, my God, it tasted good!
Perfect! everything you need in the description
'Didn't find myself I'm still looking' had me cackling !
I was SHOOK when he started raw doggin pan handles on them hot ass skillets.
A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.
I follow this channel for a reason 🔥🔥🔥🔥🤨
That looks so delicious!! Thanks for sharing the recipe and all the explanation that came with it ❤
This reminds me of a chicken tikka masala
Your recipe looks great and I love how thorough it is. You never cut corners and do recipes properly.
In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable
I died pal 😂
@@marcusceltic are you a fan of gee, Marcus? 😂
Fallow Lads, NGL, that looks like some sweet ruby right there!
I make a banging Durban curry! My elderly friend from Yorkshire swears that it’s the best curry that he’s had and asks for it at least 3 times a month... Would you kindly demonstrate your version please?
Great video chef. Liked and subscribed. Surprised that you're not kicking off with the kitchen staff for not having sharp knives
I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.
brilliant video! thank you!
Great technique, Chef
I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor.
Come to think of it, you could likely replicate this tech with a skillet if you lack a steel
I dont understand why you fry the the tomatoe paste to get rid of the acidity but add the lemon back at the end for acidity :D
absolutely massif video, perfect timing as usual
Looks lovely
Any tips on making a good gluten free naan? Apart from the obvious swapping of flour to a gluten free version.. would love to do the full recipe! Thanks!
Love Curry. Love Fallow
Theres a bag of mixed whole spices reasonably priced on amazon which contains cassia bark. I make a garam masala etc I use this in my own cooking.
This looks delicious. :)
I'm so over people having to explain that their recipe is not a "traditional recipe". Is there even a such thing as a "traditional" recipe? Recipes vary by region, even within the same country. Your "traditional" recipe isn't necessarily everyone else's. Stop hounding people because they don't make things the way you do.
Really good stuff I’m inspired👊🏽👌🏽👌🏽👌🏽👌🏽
Will there be more bartender pov's videos in the future? Haven't seen one in a while
Beautiful Ruby Murry... Thanks for all your content Guy's!
Good to see you roast the other chef who handed you their "blunt" knife, and you proceed to cut dough on the steel bench with it. Bravo, chef.
Coriander is the goat of all spices followed by curry leaves in second place.
You should definitely level this up for the restaurant.
If you went to uni in Brum a lot of the food would have been Pakistani which IMHO is the best 🇬🇧🤜🏻🤛🏽🇵🇰
Hey Fallow any chance of Meatball dish I know it's basic but would be interesting
Curious, why don't you toast off the coriander & fenugreek along with the other whole spices in the oil?
Creating layers of flavours instead of one whole layer
I absolutely agree Will!
The corriander seeds are the superior spice
Nice guide
Great video! But why not include your rice technique? ❤
There is step by step guide in description
Made it today. It was a hard to pick up the ground spices given it serves 8 is ¾ tsp garam masala, ¾ tsp ground cumin,½ tsp chilli powder,¼ tsp turmeric enough? I wonder if these were meant to be tbs not tsp, or maybe my spices are a lot less vibrant than yours.
What kind of blender was that. Looks cool
The big one is a thermomix. Great piece of kit but costs like £1000 lol
Unreal as always! 🙌
Hey chef, try make another hole on the other side of your tin of ghee (or any tin) for better pouring. Why? Something something air pressure.
Where do you guys get your chef jackets?
THE AMOUNT OF WASHING UP!!!
Anyone have any idea about how much Ground Cumin and Garam Masala to use for the curry sauce part? Not listed in the recipe unfortunately. What's a good starting point weight wise?
chef, a bit of tis, a bit ofd that, fook the sclaes! you know we all like that just wack it in
looks banging that bud
What's the small hand mixer at 5:08?
What is the name of the small blender you use for the ginger garlic paste?
I patrick kelly I'm chef from newry in co. Down in the north of Ireland love your work I'm trying to start a baking company any tip
Bake well~!! xx
@Gabebox thanks if u have idea tell me here
@@Gabebox where u from
any tip? Ctrl+Shift+T opens closed tabs
Newry - beautiful part of the UK.
Looks bomb as fuck the consistency is everything
Anyone know the name of the small blender he uses?
What's that futuristic machine you.used to make the paste?
Nigella Seeds in the Naan instead of Onion Seeds... interesting!
nigella seeds and black onion seeds are actually the same :)
Yeah same thing
How long does a big pot of ginger or garlic paste last in the fridge?
Where do you get your plates from
What is the blender you used to blend the ginger garlic please
Salter EK2311 Electric Coffee & Spice Grinder - thought you’re not meant to use wet ingredients in (but I do and clearly he does)
@@kittys.youtube you legend! Thank you so much ❤️
Knives tend to go blunt when cutting stainless steel 😮
Could you make this recipie glutenfree and lactose free?
You can but be shite
Is that kesuri methi or fresh fenugreek going into the spice mix??
He said "ground fenugreek", so I think it was actually the fenugreek seed ground up, which is neither of the things you specified lol. It tastes a bit different to both of the others and has a slightly different application imo. I wouldn't use it to finish a dal or curry, for example, whereas kasuri methi I would.
remember. Marinating something for 1 hour does nothing. If you don't have time to marinate for 12+ hours, don't stress it and just cook it straight after adding the marinade.
id mess up at least that whole pot lol
Quick question, can you overcook chicken thighs ? When I see how tender and moist it is out of the oven I would've thought putting them in a boiling curry sauce could harm the final result.
You can, but they easy stand an hour in the sauce after they come out the oven or bbq.
Actually the sweetness in the curry does not come from the onions, chef ranveer has a nice video about this where he explains that you should not caramelize the onions
You can do whatever you want for whatever final product you want.
@@jamied931 true, and he says it's his own version, so it's fine. Everyone has their own twist, I just found the notion counter intuitive and therefore thought it worthwhile to share
He didn't actually caramelise those onions, he just browned them.
these guys can coooooook
"Really easy recipe" - electronic scale, Rational oven, mini food processor, second food processor from Star Trek, two cast iron pans, lightsaber rolling pin, French top stove and what looks like 300 dollar knife.
Why use chicken on the bone.
I've never seen that much sugar added to a curry before. Can't say i'd like it coz i prefer spice over sweetness in a curry. Great video tho.
it was probably for 10 portions of curry tbf but regardless preferences are varied and that's okay :)
you left whole cardamom pods in the curry?
"Touch" of sugar... 😁
This looks like a chicken tikka masala
Except the chicken isn't tikka, it's a bit more of a bastardised version of butter chicken.
I put ketchup
You're wrong in the mouth
Didn’t see him taste anything the entire time. Guess it’s unspoken.
JFC the filming is awful
curry does look good tho tbh
Only ONE set of knives?!?! 😉
So many panchodas in these comments it’s unreal. Fallow guys you always smash it, even if its slightly untraditional, it will likely taste amazing regardless
Fucking hate fenugreek though, thats what makes people stink 🤣
indian food is easy to make, use 1kg of meat and 100kg of the strongest chilli you can find, done
There are plenty of Indians in this country who know how to cook this curry better than anyone. Try and create something else.
Went to a curry house once called Alans. needless to say it was shite. Never have a curry from a white man eg in a pub lol.
Omg Sugar! That's not an Indian Curry. All good until the sugar. That's a Bangladeshi Curry. 😂
Every curry I've made has been so bland plus stunk the place out.