Punjabi Chicken 'Staff' Curry (On-the-Bone deliciousness)
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- Опубліковано 21 жов 2024
- Punjabi Staff Curry A simple, slow cooked on-the-bone Chicken curry. This is the exact recipe which the staff cook for themselves at a Punjabi run Indian takeaway in Glasgow, Scotland on a very regular basis.
The fabulous flavour of the curry is achieved by using Chicken (or Lamb) still on the bone, and slow cooked to allow the bones to release their magical stock flavour. It's eaten mainly with Chapatis, to scoop up the thick gravy.
Alex Wilkie, a chef at the Taste of India, Bargeddie, Glasgow, kindly supplied the recipe.
MistyRicardo Channel: / mistyricardo
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Please enjoy my other videos...
• How to make Achari Gos... Achari Lamb
• Aloo Gobi by Misty Ric... Aloo Gobi
• How to make Base Gravy... Base Gravy
• Bengali Chicken Curry Bengali Chicken Curry / Staff Curry
• Bunny Chow (South Afri... Bunny Chow (South Indian Meat Curry in bread)
• How to make Chicken 65... Chicken 65
• Chicken Ceylon (Indian... Chicken Ceylon
• Video Chicken Dopiaza
• How to make Chicken Ka... Chicken Karahi
• Chicken Kashmir (India... Chicken Kashmir
• How to make Chicken Ko... Chicken Korma
• Chicken Madras (Indian... Chicken Madras
• How to make Chicken Pa... Chicken Pakoras & Sauce
• Chicken Tikka (Succule... Chicken Tikka (marinade and cook)
• Chicken Tikka Biryani ... Chicken Tikka Biryani
• Chicken Tikka Coriande... Chicken Tikka Coriander & Lemon Achari Mirch
• Chicken Tikka Dhansak ... Chicken Tikka Dhansak
• Chicken Jalfrezi (Rest... Chicken Tikka Jalfrezi
• Chicken Tikka Masala (... Chicken Tikka Masala
• Chicken Vindaloo (Rest... Chicken Vindaloo
• Video Dhal
• Garlic Chilli Chicken ... Garlic Chilli Chicken
• Keema Rogan Josh (Rest... Keema Rogan Josh
• King Prawn & Mushroom ... King Prawn & Mushroom Bhuna
• Lamb Pasanda (Indian R... Lamb Pasanda
• Lamb Phaal (Indian Res... Lamb Phaal
• Lemon Rice (Indian Res... Lemon Rice
• How to make Mix Powder... Mix Powder
• How to make Pilau Rice... Pilau Rice
• Prawn Pathia (Indian R... Prawn Pathia
• How to make Pre-Cooked... Pre-Cooked Chicken
• Punjabi Chicken 'Staff... Punjabi Chicken 'Staff' Curry
• How to make Saag Aloo ... Saag Aloo
• Saag Paneer (Indian Re... Saag Paneer
• Simple Vegetable Curry... Simple Vegetable Curry
• Special Fried Rice (In... Special Fried Rice
Other Resources
/ alskitchen Al's Kitchen Channel
• How To Make BOMBAY POT... Al's Kitchen Bombay Potatoes
• How To Make CHICKEN TI... Al's Kitchen Chicken Tikka Video
• How To Make One of The... Al's Kitchen Lamb Madras
• ONION BHAJIS (Restaura... Al's Kitchen Onion Bhajis
• Video Al's Kitchen Sheekh Kebab
• Poppadom MINT Yogurt ... Al's Kitchen Yoghurt and Mint Raita
www.bircurries.... Best site on the internet for everything BIR related.
Made this last night as I had a load of chicken legs. A brilliant slow cooked flavourful curry with an authentic taste. I think I'm going to bin my Pataks jars and follow more of these recipes.
Sir, I cooked this curry this evening. I must congratulate you. No one spoke over the dinner table, they were too busy enjoying the meal.
I have also Invested in your book and now spend my Saturdays blissfully cooking your recipes. Thank you
This is one lovely recipe Full of flavour and so easy to cook.
Thanks a lot
Cooked this last night for 8 guest. Multiplied everything by 3 apart from the salt and used half veg oil and half ghee. Got to say it's one of the best curries I've made. Visitors all really loved it! Thanks for posting!!
That's good. I'll pass this on to Alex, the originator.
Just love this guy. I am from Glasgow and now live in the North West of England and miss the Scottish Indian Restaurant food so much. This channel has given me a wee taste of home. Thank you so much.
+James Denny 🙏
I've been making curries for years and always like to try different ones, this is a hit with me and definitely will be cooking again. Thanks for sharing 😊
Thank you. The full recipe is in my new book, Curry Compendium. amzn.to/3zkxgbl
Tried Staff chicken curry for the first time this evening. Highly recommended
Got this on the stove right now. Tasting very good. Will store it in take away containers and add the yogurt and coriander leaves when I heat and eat, with chapatis!
Hi Ricardo I've been cooking Al's kitchen recipes for a couple of years and they are fantastic, thought I would try some of yours, cooked punjabi chicken today excellent recipe will try others that Al does not have thanks for your hard work preparing these dishes and sharing them with us
Making this right now, and it's looking fabulous
Made last night with a couple of changes, cracking dish with great flavours! Will be making again for sure. I added curry leaves which went very well in it along with ground green cardamon powder "just a touch"
Found this curry 5 years ago, still following it .
Made this curry again today, absolutely delicious.
aweeesome recipe... loved it... 10/10 ... came out really tasty.. it gave that punjabi dhaba flavour..
Nice. Glad you enjoyed it.
looks gorgeous. I'm gonna make this at weekend.
+Danny Caldwell it's worth it.
i must confess to cooking AL's Kitchen curries as he really seems to get the flavours spot on. Sadly Al has not posted anything new for quite a while and I went searching others sites for idea's.
tried this curry and was very impressed cooked it for a friend who's grand mother was Indian he said it was just like granny use to make a compliment indeed. Ive since tried a few more curries and have been impressed thank you for taking the time to prepare and share these receipts with us thanks Gary
Did she eat it with nan bread?
@@sparkey196 lol
aweeesome recipe... loved it... 10/10 ...
made this the other night for a few friends so easy and very very delicious. ..just follow the recipe and you honestly can't go wrong! thanks for a great upload! !!! will be making this on a regular basis now!
+Paresh 👍 thanks.
yummm...authentic Punjabi curry.
have made this tonight and its fab love it theres enough to freeze some to having buttered chaptis with ours
+jack byrne Fantastic. It's a great recipe.
Looks like a great recipe and once again a great video
Made this recently came out fantastic even my mother was surprised how tasty it was thanks for the recipe!
+Rafiq Hussain Very glad you liked it. 😄
making this for the 6th time...am I stupid? no best easy on the bone chicken curry on UA-cam #hooked # ultimatechickencurry
You're not stupid. Thanks.
After looking for many recipes, I made this one yesterday and it was the best recipe for chicken curry hands down, thank you so much for your videos
Really pleased you like it. I'll pass your comments onto the recipe originator, Alex Wilkie. He'll be happy.
Thats very tasty Misty i made mine with lamb chops which was Mmmmmm, thanks for sharing.
Made this and the family loved it!
Thanks for the feedback. Very Welcome.
This is without a doubt hands down the best curry I have ever tasted let alone made myself. Fantastic, thank you so much for sharing this.
Thanks. You can find the recipe in my new eBook, 'INDIAN RESTAURANT CURRY AT HOME'. Readable on any device, and available from www.amazon.co.uk/dp/B079WJSNWZ
I've passed on your excellent comment to Alex Wilkie. He's bound to be pleased.
Are you selling it in other formats? Only seems to be available as a kindle book and won't let me buy/download as I don't use kindle.
You just need the free Kindle app on any device (laptop, mobile, tablet, pc, apple etc), or access to a web browser (read.amazon.co.uk). You don't need an actual Kindle reader device.
Yeah I'm not gonna be doing that, I have an ebook reader already, I just need the file. Ok never mind, shame.
My mate told me about this recipe so I'm going to try it, he said it was bloody lovely
Molly Clark I think you'll like it. The recipe is in my book INDIAN RESTAURANT CURRY AT HOME available worldwide from www.mistyricardo.com also on Kindle format www.amazon.co.uk/dp/B079WJSNWZ
This and your Bengali are my go to one pot curries when I can't be arsed faffing about with base gravy BIR curries.
To people who haven't tried these staff curries, you are missing out. Buy his books and you'll be cooking better than your local takeaways within weeks👍
Thanks. 👍
The gravy etc is a ball ache!!
HUMMMMMM. It looks so gooood...
Looks amazing! Will try
That looks fantastic, gotta try it. Big thanks : )
Absolutely fantastic curry. Made it with shoulder of lamb and cooked for 2 hours. So rich and tasty. Definitely the most authentic curry i have made to date and I am convinced this is what they eat in my favorite curry cafe in Brick Lane!
+crees22 👍Good job. Hope you cooked it on the bone. Thanks! I'll pass your feedback onto Alex.
MistyRicardo yep certainly did!! Next time I will try chicken thighs.
Made this last night. It was gorgeous, and so easy!!
10/10!
Good job!
Richard Curtis
Cooked tonight. It was super tasty
It’s a great recipe Andy. A lot of people love it.
Looks tasty Rich. Well done, I will be giving this 1 a go. Thank you👍
From the bottom of my heart; thank you so much for this recipe. I´ve been trying for litterally years to make a curry that is as rich and delicious as the ones you get in good indian resturants with very little success. Trying this recipe i´ve learned so much about how to use spices properly. I´ve made this curry three times since finding this channel and my whole family has been in awe of my newfound cullinary skills.
And it´s not even that complicated! After getting everything in the pot simmering away you have plenty of time to prepare some chapati and some delicious side dishes.
Again, thank you so much!
And i´m trying your chicken tikka recipe next, planning to marinade it thursday for a nice weekend meal with some fresh homemade naan and a nice mynth raita :)
Well, thank you very much for the kind words.
That sounds good. Chicken Tikka Naan Kebabs ?
MistyRicardo Exactly! :)
And you have so many other interesting recipes on this channel, i´m gonna have a blast trying them.
+OGsid TY, and I hope you post your results on my Facebook page.
Got both of your books and finally got everything bought that is needed to get started but first going to try this out tonight. If you was to add in some extra veg like some green and peppers,at what stage what you add it?
Depends on the curry and how firm/soft you want the peppers.
Try adding them 20 mins before the end (in this one).
@@MistyRicardo Cheers mate and yeah I meant when cooking this one. I made it a couple nights ago was delicious and I'm about to get a base gravy on the go today.
Very nice post, undoubtedly your recipes are mouthwatering . Please advise if I don't have paprika and curry powder what can I replace with., thanks. Great work!
MistyRicardo you can use kashmiri massalla instead of mild Madras's c/powder. or look for recipe on UA-cam and make your own curry powder
Best curry I’ve ever had, thanks man
Glad to hear it. Thanks for the comment.
Making this tomorrow.
If its anything like your other recipes I'm in for a treat!
+Donna Barnes Thank you Donna. Please report back, with photos preferably!
That looks delicious. Question about the paprika though, are you using unsmoked or smoked? And is it what is known as "noble sweet" or hot paprika?
Not smoked. Any other type is fine.
Tried it once with chicken and it tasted great, but the bones were too small and thighs gave it too many grisly bits. Trying again using mutton this time. Out of ten, for flavour, the previous chicken effort was a straight ten it was amazing. Can’t wait to try this one
I recently bought a couple of kg packs of goat, different cuts and bones attached on some cuts still. Think I would still get the great flavour with the goat?
Yes 👍
Damn, that looks good at any angle.....
im so glad i have found all your recipes. this above recipe is the best curry i have ever made. and i have tried loads,
+Caroline Gooch Hi Caroline. Thanks, yes it's a fantastic recipe. I'll pass on your comment to Alex.
Caroline Gooch hi and thanks. I'm going to point you in the direction of a great naan bread recipe. It's very respected in the BIR world. You will need a NOT non-stick frying pan or tava. It's quite a long video but bear with it and pay attention. ua-cam.com/video/nypVcrfz6dk/v-deo.html
thanks misty. i have watched this and going to give it a go over next few days. always wondered how it was done thank you
the naan were fantastic. makes loads so i have frozen some dough balls for another time,thank u loads
Nice One.
I'm pretty new to cooking in general - or I should say I've been doing it a few years, but haven't really ventured to do anything too adventurous. I decided to start experimenting again though and I have to say a huge thank you to both yourself and Alex for this recipe! I made this tonight and it is simply wonderful.
The consistency, the heat, and the flavours are great, and I love how the chicken just falls apart. I did however substitute smoked paprika as I didn't have any regular paprika and I feel that it was a bit too overpowering in the masala, so when I make it again I'll change that up. Apart from that though this is spot on. Looks like I'll be trying some of your other recipes soon :)
Very pleased to read your comment, and thank you for making the recipe - it's a really good one. Smoked Paprika has its uses, but only in small quantities.
If using lamb or chicken without the bone how much water would you add after adding the spices as it goes really dry ? Thank you
I'd add about 200ml of water.
Another delicious recipe, l adapted to chick peas instead of chicken. My meat eater friends voted 10/10. Thank you.
+Ria Nice, thanks. Try this veggie staff curry out too. It's delicious...ua-cam.com/video/s24QQ2t0pmo/v-deo.html
nice one rich
We tried this recipe at home and it turned out AMAZING! Our cumin burned at the beginning but overall it was fantastic
Great. Thanks for posting. Did you know I have a paperback and an ebook out. Www.mistyricardo.com and www.amazon.co.uk/dp/B079WJSNWZ
i make this all the time... its delicious .
Thanks Big Al
@@MistyRicardo im still making it now lol
What a great curry that looks. Your videos are pretty cool always, apart from the stirring on oil in the beginning :D
Thank you Ketan. Is it the scraping sound of the spoon that bothers you?
+MistyRicardo That and lot of unnecessary stirring haha. Maybe its related to my idiosyncrasies. Love your channel!
Im gonna make this with beef. Ive got a nice marrow bone to go in with it.. would i need to add a splash of water or will it be wet enough?? Cheers
I think you'll need some extra water. Beef has less water content. You'll need to cook it for longer as it's red meat, so you may lose additional water through some evaporation. Use 150-250ml water and see how you get on.
Didn't need any water it was perfect.
@@MistyRicardo think the marrow bone was enough mate
Thank you for this amazing recipe, it's incredibly flavorful and tasty.
Question: If I wanted more gravy with the chicken that has a thick consistency how would I be able to do that?
Hi, and pleased that you enjoy it. You could some water to thin the sauce down a little. Adjust the spices and seasoning upwards to compensate.
wow, what an amazing and simple curry, thankyou for sharing this with us, is this curry one you could follow to scale if you wanted to double it, or would I scale back some of the spices as suggested on other of your currys???
Scale back a little, yes.
Thanks by the way.
Hi Rich, I’m definitely going to make this, I’m going to use chicken thighs for mine as in the vid, but if I do want to use lamb at another time, what (bone in) cut do you recommend? Thanks in advance mate.
Hi John. Yes thighs are great make sure you use on the bone. Lamb takes a lot longer to cook. Look up my Home style lamb curry video. It's also in my second book www.amazon.co.uk/dp/199966082X
Can u please help me with how did u make the tomato puree concentrated .. reciepe
Tomato Puree (called Tomato Paste in some places in the world), is a product you buy in jars, tubes or tins. You should be able to find some.
Good job looked good . New sub👍
Nice one! I sometimes remove the chicken wings and freeze prior to cooking Sunday lunch then add to currys, it does add extra flavour as you say
Great tip👍
Made this tonight, ... absolutely luverley. It's one of those curries you want to eat 'til it hurts :) I'd post a picture but I can't work out how to. Cheers for a great recipe.Ken.
Thanks Ken. It's a fantastic recipe from Alex Wilkie!
+MistyRicardo I've got his book! I'll stick a picture on BIRCurries.co.uk
I made this and it was delicious,however I only used 1 chilli as my guests dont like spicy food.Next time I shall make it with either 2 or 3 chillis as that is what I prefer.I was wanting to ask your advice as to what cuts of lamb would be best for the lamb version
+michael kilner Glad you enjoyed it. I tend to use Lamb Leg, as it is less fatty than shoulder, but a little more expensive. Lamb Shoulder perfectly acceptable though.
looks tasty !
Hi misty, thanks for another fantastic recipe. Could I make this in a cast iron enamelled pan? I only ask because-they get so hot?
Yes but be careful not to let it stick and burn.
Thanks again for your quick reply as always 👍
Hi Misty, how much do I need to scale up if making 30 portions of this ? Thanks
Cooked this last week and it was amazing, lots of flavour. Gonna cook again tonight but double up on the ingredients and chilli as bringing it in work Friday to feed the office. ill let you know how it goes down !
+Dale O'Brien nice.
Hey Misty, as i mentioned i made this again. First time i made it i followed your exact measurments and the curry turned out amazing, thick, rich, flavoursome and deep colour in the sauce.
Heres where i need some advice. So i followed the same steps as last time except i doubled up on the ingredients and used a different brand of chicken drumsticks( maybe more water added ? ) This time the curry turned out quite sloppy and no matter how much i tried to reduce it, stayed sloppy and the sauce wasn't thick and rich like last time. Did i do something wrong ?
Thanks
That's odd. I made a 3x Batch of it a few weeks ago and it wasn't sloppy. It could well be the different chicken had higher water content (I'm always amazed at how much is released). Were all the other ingredients identical to when you first made it ?
Yes everything else was identical. It must of just been the chicken as they seemed very pumped up. Im gonna go back to my original brand and hopefully not make the same mistake.
Dale O'Brien
This is by fat the best "explanation video" I have come across. Just one question though, how much onion should I use for two people if i am cooking 6 legs? Is it always half the onions to amount of chicken legs? And also, what is the name of curry and Garam masala that you used.
Thanks!!
+Jigar Patel Hi Jigar, and thanks. If you are cooking for 2 people you could just use 1 decent sized onion instead of 2. No set rule. I tend to use either East End or Rajah Curry Powder and Garam Masala. Use whichever brands you like. It's worth getting good quality ones. Where about in the world are you ?
Thank you for replying! I have officially subscribed to you my friend. I live in Cleveland, Ohio. What about you?
+MistyRicardo can you please send me the link to your base gravy please.
+Jigar Patel hi Jigar. I'm near Manchester, U.K.
+Jigar Patel hi. You'll find it by searching through my UA-cam channel ua-cam.com/users/MistyRicardo
Nice, very nice.
+Steve Caddick (East of England) Thank you Steve! Try it.
Thanks for putting up these recipes. There's so many I want to try. Where do you buy your spices? I'm from Glasgow, I don't know where I can get a hold of the bark you use.
Hi Steven, and thanks. I am fortunate to have a few local Asian grocery shops which sell pretty much everything I need. I'd be amazed if you can't get Cassia bark in Glasgow. I just had a quick look on Google Maps and found a shop goo.gl/maps/bmdG4PpspkQ2. There are bound to be many others. Search for 'Asian Grocery Glasgow' in Google Maps and you should see some more.
... and here's another one more central ... krishnafoods.co.uk/
MistyRicardo thanks for the reply. Well I have Bashoor Foods on Duke street which is excellent. I'll have a look there, it's just that I've never spotted that stuff before.
I would be very surprised if an Asian grocers didn't sell them.
Just made this recipe for the first time...delicius..so thanks!!
one question though....Is it ok to put the "leftovers" in the freezer for some other time, or is it not suited for storing in the freezer?
Yes you can put leftovers in the freezer, although I think this particular curry is best when just cooked or the day after from the fridge.
Thanks for a quick answer... an answer within 10 minutes after having asked the question...never experienced that before :)
I guess i better eat the leftovers tomorrow then :)
btw. Thanks for all the awesome recipies!
You're very welcome. Thanks.
Have you considered printing these recipes in a booklet or similar ?
+david L that's not ruled out, David.
I have a malaysian curry powder that is rather mild, could I use that?
Yes that will work.
Personally I'd use ground cloves and ground green cardamon added with the other ground spices, or if using whole then use within a mesh bag so they can be easily removed at the end. Nothing worse than getting a whole clove or cardamon in your mouth when trying to enjoy your curry.
Hi misty, mae it tonight and everyone loved it. I was a great hit, thanks again for an awesome recipe 👍 could you tell how to make for 8 or 10 people ? If it’s possible in one pan? Thanks again
You’ll need a big pan for sure. Most of the ingredients scale up uniformly, but you will want to tone some of the spicing down a touch. My second book INDIAN RESTAURANT CURRY AT HOME VOLUME 2 has a detailed chapter on scaling up, ratios etc. Available from www.mistyricardo.com
MistyRicardo thanks mate i have both of your books, i will work it it out from them, however, i am thinking there may be to much chicken in the pan cook evenly, so i may just make a few batches and heat them up together... thanks again
Class curry
that's amazing
Tnx
Love the food just one question how can I have more sauce? Made the curry but it was a bit dry
Thanks. Just mix in a little bit of water near the end and let cook for a couple of minutes more.
@@MistyRicardo thanks ! By adding more onions and letting them cook longer does this thicken the gravy ?
Yes.
Hey misty, could you use smoked paprika? I know it has a distinctive flavour?
Yes you could. Smoked paprika does what it says on the tin. Try it.
Cracking vidio, curry looks awsome
Thanks Ricardo.
I've spent years cooking BIR curries and buying takeaways only to find there's far more flavour in a curry like this made from scratch. Base gravy takes too long to cook and home style cooked Indian food trumps this any day since the use of more fresh ingredients. Nice Recipe BTW.
Thanks!
Thanks for your reply,I may give it a try with leg of lamb off the bone cut into nice sized chunks
+michael kilner I strongly recommend you use the bones as well.
+MistyRicardo OK will do
where to buy good aluminum pans ?
Mr. Misty, (sorry if that's the wrong way to address you!) but have you done a book on your food? I really want to get to grips with your stuff but carrying a massive PC box and screen to my kitchen isn't practical! :D
+flatleythebard Hi Mr Flatley. No I haven't made a book, and to be honest I haven't considered it so far. Have you considered using a pen and paper to write it down , and then cook from your notes ?
Ha! Yes, I should do that - I'm a bit lazy though, if I'm honest ;)
flatleythebard pen and paper is the lazy option. Lugging your pc, monitor, keyboard, and mouse into the kitchen is a little harder, and more difficult to clean ;)
dont know why but followed your recipe and it ended up to salty , maybe one tsp of salt next time i make it, havent eaten it yet only tasted it so maybe when i add the yoghurt before serving it will balance it out
ye 2 teaspoons was too much it was ok when eaten with the rice etc but was a bit too salty, apart from that lovely
Is there a list of ingredients and measurements
Hi. You’ll find the full written recipe in my first book, Indian Restaurant Curry at Home Volume 1 (www.mistyricardo.com).
Richard is this same recipe for beef
Not really mate. It will still be ok with beef but will need a bit more time to cook. I think that beef would merit a more full-bodied savoury approach to spicing though.
Thanks Richard stick to chicken
What's the methi? Thanks
It’s dried fenugreek leaves aka kasuri methi
Richard made this at weekend was gorgeous
Want to cook tomorrow again but need some advice,
I Want to try with breast so bought 4 breasts and have thighs and carcass from a cooked chicken so i can add the bones etc.
Question is can I add the cooked meat at the same time as uncooked or add cooked near the end.
Thanks Richard
Graham Charlton I would say add the chicken carcass bones at the same time that the recipe calls for the on-the-bone chicken pieces. Add the raw chicken breast meat about 20-25 minutes before end of cooking, and add the cooked thigh meat 5 minutes before serving. Careful about bone splinters and make sure chicken breast is cooked through. Taste and adjust seasoning at the end.
Thanks a lot that sounds good sure it will be fine will let you know how I get on.
and whts this paprika masala wr can I get tht
Paprika is just that... a powder which you should be able to get in supermarkets or from the internet. It's a very common ingredient. Where in the world do you live ?
Making this today, got 2 fresh chickens
ਮੀਟ ਦਾ ਅਚਾਰ ਬਣਉਣ ਦਾ ਤਰੀਕਾ dso g plz
Stirring the oil with a ladle was so funny for some reason
God my arm hurts from stirring
Punjabi chicken u add curry powder why?
A bit if extra flavour.
can we mix chicken and mutton together? thanks in advance..
With some difficulty, as Mutton/Lamb takes a lot longer to cook. You could increase the cooking time by an 45-60 minutes, and add the chicken pieces in half way through. Hope that helps.
MistyRicardo thanks chef, what about the taste, does it affect it anyway?
Well, I've not cooked this curry with both mutton/lamb and chicken, but I'd imagine it would taste ok. Why would you want to use both though ?
MistyRicardo curiosity :-)
Morning if I'm using £10.00 in money of chicken do i double up on the ingredients
Not really. You can add more chicken to the recipe but be careful not to overdo the spices.
What was the green added at 5:00 ??
Kasuri Methi (dried fenugreek leaves)
Can this be done using chicken breasts? I can't stand chicken on the bone.
Yes but the bone-in flavour is key to this curry. Add a cube or two of chicken stock if you are using chicken breast or thigh off the bone. Be careful with the salt.
Can i use beef instead of chicken ?
It will take a lot longer to cook, so I’d recommend my Homestyle Lamb Curry but use beef instead. The recipe is here on my channel, and in my second book, Indian Restaurant Curry at Home Volume 2. Free delivery worldwide from www.bookdepository.com or in the UK from www.amazon.co.uk/dp/199966082X
where can I get dried methi? can't find that in any supermarket.
+Rich m try finding an Asian Supermarket or you can buy it online (google is your friend).
thanks, I made it without before and tastes great anyway. I'll have a look online
+Rich m good luck and let me know.
Dried fenugreek leaves called Kasuri Methi and you will sure find it in any Indian grocery store.