Garlic Chilli Chicken (Indian Restaurant Style)
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- Опубліковано 20 чер 2015
- Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
Author Website: www.mistyricardo.com
Non-UK Orders: Free worldwide delivery from www.bookdepository.com
Kindle versions also available at Amazon (UK & worldwide)
Garlic Chilli Chicken. A hot flavoursome Chicken curry laced with Garlic and Whole Fresh Green Chillies, complimented by coconut milk and robust spices.
MistyRicardo Channel: / mistyricardo
Check out my other videos...
• How to make Base Gravy... Base Gravy
• Chicken Ceylon (Indian... Chicken Ceylon
• Video Chicken Dopiaza
• How to make Chicken Ka... Chicken Karahi
• Chicken Kashmir (India... Chicken Kashmir
• Chicken Madras (Indian... Chicken Madras
• 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 Vindaloo (Rest... Chicken Vindaloo
• Garlic Chilli Chicken ... Garlic Chilli Chicken
• Keema Rogan Josh (Rest... Keema Rogan Josh
• King Prawn & Mushroom ... King Prawn & Mushroom Bhuna
• 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
• How to make Saag Aloo ... Saag Aloo
• Simple Vegetable Curry... Simple Vegetable Curry
• Special Fried Rice (In... Special Fried Rice
Other Resources
---------------
/ alskitchen Al's Kitchen Channel
• How To Make CHICKEN TI... Al's Kitchen Chicken Tikka Video
• Video Al's Kitchen Sheekh Kebab
• Poppadom MINT Yogurt ... Al's Kitchen Yoghurt and Mint Raita
www.bircurries.co.uk Best site on the internet for everything BIR related. - Навчання та стиль
Just had to write a comment on this dish....I've been attempting to perfect the BIR for over 10 years now, and have close to 5 full folders on the subject....but have to say since I bought Vol 1 of your book, I've never looked back...I normally deviate and add this and that...but this time I left it as described and wow! .....one of the best I've cooked and tasted...ever!....Well done MR CK....
Fantastic to hear your praise Brian. Thank you very much!
Never deviate from any of Misty Ricardo's. recipes I have learnt that since 2018, just about the best BIR curries you can make. Recommend Tikka Masala for milder tastes. In fact making it and the Garlic Chilli today
Hi Misty just made this recipe including your pre cooked chicken. Absolutely beautiful. Thanks will deffo try other recipes.
Love both of your books and videos are great to follow. Thanks.
Thanks 🙏 😀
Misty, thanks very much for the speedy reply, keep the great work up bud.
Wow another great meal with the added bonus of ease and speed. One of my favourites. Thank you.
Good job. Did you follow the recipe ok?
MistyRicardo Yes l did thank you, however l'm afraid l used desiccated coconut as l didn't have any powder.
Made this today lovely and thanks for taking the time to post
+twinHD Glad you liked it. Always good to have feedback.
Just bought your book at these videos are amazing!
Thanks 😊
omg that looks so delicious
Made this tonight the best curry I've made to date!! absolutely fabulous - thanks.
Rosie Marsden delighted to read that. Hope you try some more of my recipes. ua-cam.com/users/MistyRicardo
Hi yes, we've made a few of your recipes all great - working our way through them. :)
Made this after getting Curry Compendium for Christmas. Genuinely the best I have ever had.........awesome Misty!
I have just wiped the last of this out of the pan with a naan. Absolutely beautiful. Best curry I have ever tasted. Reasonably easy to make too. Thank you.
Super Duper. 😃
I'll be getting this made this week!
+Pepe Prop good.
That looks outstanding….
I made this last night for the family, tons of flavour and really simple to do, as my daughter isn't a fan of spicy curry I used mild chilli powder and left the chilli's whole with the stalks on, went down a storm with everyone, thanks Richard 👍🏻
+Pete Bacon nice 👍.
yum yum im gonna try this :)
Made this the Mrs tonight and she loved it... she is a massive curry fan and this is her favourite dish from the local curry house. She said this was better!! Looks like I'm on a promise tonight!! Cheers!!
Glad to hear it. It sounds like you have the right cooking technique.
Ha ha did she keep her promise lol
As long as you both have garlic breath!!
great im so hungry now good job dude
nice curry and easy to follow, just glad i don't have to clean up after you.
Nice!
Just done this dish but without the coconut milk and used 3 teaspoons of chilli paste as i never had chillies. Was tasty but a bit hot for me so will try and make it milder next time. Thanks for the recipe.
Yep top dish I've cooked your dishes for a few years but this one in my top 3 for sure ...mine comes out a bit darker for some reason though still tastes great ..im a big garlic fan I suppose it wouldnt heart to put on all the dishes...thoughts please....keep it up my son
Hi, I made this Garlic Chilli Chicken Curry today and it was so delicious. It felt like restaurant curry. It was amazing. Thank you so much for sharing the recipe - i'll be making this when friends and family are over next. Absolutely brillant. Thanks once again.
+Simi Pannu Simi, thanks very much for the feedback. Glad you enjoyed it.
Great stuff Richard, between yourself and Al your turning me into a proper curry addict 👍🏻🌶🌶🌶😂🍻
Thanks :)))
Hey Misty. You want a whole new dimension to this one try putting in 1 or 2 heavily mottled (bashed) kaffir leaves. I know it's not stock standard kinda thing to do but it really screams southern tropical YUM!
spot on!
Thanks
This looks amazing. I make killer curries and a homemade one is far more desirable to me than the local Indian curry houses.
Sourcing the best ingredients and hitting everything in a proper timely fashion is definitely what gives a curry that edge. I love the aroma that dry frying the spice mix I make gives off.
It was great watching you cook this and I'm going to give it a try.
You obviously won't have a problem making a tasty curry from my recipe. Let me know.
great
I received your 1st book today, it's great, thanks. There's a starter which I really love and that's lamb chops but I dont think you've done it yet?
Thanks. No lamb chops I’m afraid, but I may do one in the future.
utterly utterly utterly fantastic. I cannot thank you enough.
+Gary Rothwell Thanks. Did you try making the recipe ?
+MistyRicardo yes I have. most recipes I try usually need a little tweaking. but not yours. once again thanks Ricardo....... Recommended.
+Gary Rothwell Pleased to hear it. Share with your friends on social media, and let's see if we can get my channel view count up ;)
Had this last night. in Leeds . beautiful 😍
Fantastic Richard. A real "Lad's curry night" dish that I hold every couple of months. Just me and a couple of mates. Just wondering if this might benefit from a drop of cashew gray/paste?
Didn't have the coconut powder/flour but it still turned out amazing. Your two books are well leafed and spattered. Keep up the great work!
Thanks. Good job.
Was wondering this myself! Can't bring myself to spend £4+ on coconut powder/flour that I won't use again!
What is better... coconut powder or coconut flour or coconut milk powder for making curries. Thanks.
Hi I had this and it’s amazing, thanks for the great videos. One question though why do you put “(non desiccated)” next to the coconut powder? I only had desiccated so I used that
Also have you got a lamb Rezala recipe? If not would you think about doing one?
Desiccated is dry so it aborbs moisture from the curry. Thats my understanding of it anyway.
Hi Misty , thanks for all the great guides , on the Garlic chilli chicken can I use coconut oil in stead of coconut milk or powder, many thanks once again.
Hi. You could use coconut oil to start the curry instead of oil or ghee. Coconut oil hasn’t got a strong flavour, and I would still add the milk, powder or even coconut cream block.
We made this last night and oh my god it’s amazing! Best curry I’ve made at home. This is as good, if not better than the one I get from my local Indian restaurant. 😃
Thanks. Glad you liked it.
Made this tonight and it was delicious!! It's actually not a dish I've ever ordered from a takeaway before so I've no comparison but I loved it!! : D
+Paul Howarth 👍🏽 Nice one.
Hi Misty. When you say to turn the heat up to high (around the 2.27 point in the vid)...do you mean to the max your cooker ring/hob will go? (won't that burn things?) Thx VM
That depends on your hob. I used the word 'high' to mean pretty full on for a regular four-ring gas hob (largest ring), using an bare aluminium or non-stick frying pan. It won't burn if you stir sparingly. Some hobs (e.g. induction), and some types of frying pan (bare steel) are particularly potent, so you have to be careful. It's better to nearly burn it than to undercook. Follow the videos and you'll see what I mean. Heat is your friend. I've written two books on BIR cooking which you may like to check out. Indian Restaurant Curry at Home Vols 1 & 2 are available from www.mistyricardo.com (worldwide), and Amazon UK.
Wat's lemon dressing when it's at home, Mist?
I don’t have any star anise, can I make it without it?
Misty
Ricardo _ like this a lot :D Thanks :)
Thanks. Have you cooked it yet?
Misty Ricardo Once the holidays is over , im all back for the indian food again. :D
What size pan you use Misty? I’ve got a 10 inch and 11 inch but maybe thinking of getting one a bit smaller when doing just single portion curry’s as I feel it’d be better if it filled the pan out a bit more instead of having gaps in between when cooking? If you know what I mean😂👍
For single portion curries I use either a 24cm or a 26cm aluminium frying pan (not non-stick).
Could you stick a naan bread to the inside of a kettle bbq lid?
Hi, i have the misty ricardo book (vol 1) and used the QR code which brought me here, I'm trying to find out how many portions the recipes are geared towards as I can't seem to find references either in the book or in the videos.
Hi. Most feed 1-2 people.
@@MistyRicardo thanks for that, needed to know as im planning for 6 ppl.
Kashmiri or normal chilli powder?
made this last night it was delicious 😀
Fantastic. Glad you like it.
Your just brilliant
That you madam.
MistyRicardo ha ha
What would be the perfect starter to accompany this sweet dish?
Aidy Green Bhindi Fry or achari chicken tikka. Just suggestions from volume 2
As you know Saturday is curry night I had garlic chilli chicken which was spot on missus said your chicken pathia. Is better than the curry houses and we're from Birmingham
Compliments to the cook. Glad you both liked the curries.
awesome preparation, just one suggestion for the video. If non stick cookware is used the excess noise which is distracting the process will be avoided.
I loved the preparation. I am trying it soon.
Thanks for the super video
+Amit Patkar Thank you very much Amit. It's an interesting point that you make about the pan. Aluminium (not non-stick) is by far the best way to cook this style of curry. High heat conductivity, and the caramelisation of the sauce to bring out the magical taste.
Amit Patkar these pans are used in nearly all pro kitchens they are called Kitchen King and last for years
What method do you use to pre cook , and why pre cook. Thank you ...
+pavloskm69 The way I pre-cooked chicken is in my video here.. ua-cam.com/video/h1px-GSE6h0/v-deo.html. In Indian Restaurants and takeaways (in the UK at least), meat is pre-cooked, so the curry can be made to order quickly. They don't have time to cook raw chicken. There are also hygiene benefits by preparing raw meat and cleaning up before service starts. The way the Chicken is pre-cooked produces a flavoursome oily liquid that can be used to coat the chicken to keep it moist, and adds extra flavour to the final curry. However, when cooking at home, it's not essential to pre-cook. You can just add the (raw) chicken earlier in the curry frying process, but I find it can end up a little dry that way. A simpler way to pre-cook is to poach the raw chicken in your pan of base gravy for 15-20 minutes, which is a suitable alternative, but not as good as the long-winded approach. Hope this helps. I've also done a video on pre-cooking Lamb... ua-cam.com/video/zk4CJrbmecU/v-deo.html
This is simply the best dish I’ve cooked!! Absolutely beautiful!! Highly recommended!!!🙂👌🏻
Thank you!
Good recipe!
For someone who doesn't narrate you can't be stopped in the comments! lol
Reckon pre cooked lamb/beef wld work with this??
Yes, why not 👍👍
Hey Misty is the coconut powder referred to in your recipe simply coconut milk powder or is it different? Great recipe btw👍
Thanks. Different. CMP is dehydrated coconut cream. Coconut powder is milled coconut flesh.
MistyRicardo thanks for the quick reply mate off to the shops I go 👍
What is mix powder??
Have a read: mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Wow,...just did this one for my Evil Child and she loved it and the missus and me ;)
Soooooooooo..............tasty. Thanks again and keep up the fantastic work :)
+gary mulvihill great.
Hi! Should the chicken tikka be precooked?
Yes 👍
Hi, what is the pan your using made of...where can you purchase one from?
Thanks
John Collins It's an Aluminium pan, used for quick heat transfer and control. Where abouts in the world do you live ?
Thanks..I live in the UK on the south coast
I would hunt out decent size Asian grocery shop if you have any nearby, or sometimes a large general purpose hardware shop run by Asians stock them (if you're lucky). Failing that, you can buy online.... google kitchen king, spices of india, etc etc
By the way if you do find one, try and get it 24cm or 26cm.
Thanks so much for the info...there are several Asian stores nearby so I will check it out when Im next there. I'm Just curious, how did you learn to cook restaurant style curry's?
Welcome. I started a few years ago, inspired by youtube videos at the time. Bought eBooks, joined internet forums (bircurries.co.uk), met other curry heads, joined up for cooking sessions, talked to BIR chefs and other staff, and asked advice from the guys in the know. ;)
I am in Spain and can't find coconut powder. It is totally necessary or can i use more coconut milk/a substitute?
Thanks for your videos!
Stan. Hi and thanks for watching. Coconut Powder isn't essential. Go by your own taste and adjust the milk if desired.
MistyRicardo thanks for your speedy reply. Im cooking this for the first time tonight and hoping to impress! I'm sure it will be the first time of many. Just another question regarding the madras - is the Worcestershire sauce necessary or is there a substitute and can I use cinnamon instead of cassia bark in the curries?
Thanks Misty
worcestershire not essential but adds a flavour dimension. You can use cinnamon quills (the brittle light brown ones) instead of cassia bark if you wish. Different flavour though. good luck.
MistyRicardo many thanks. Obviously the spaniards have not discovered your amazing tutorials yet, as Its impossible to find the ingredients here! All the best
MistyRicardo and iassume to cook for two people i double all ingredients by 2? Or only some of them?
Making this tomorrow and have everything ready except the onion paste. Can't seem to find it anywhere?
See the recipe video for onion paste on my channel. It's not essential but adds a good flavour.
@@MistyRicardo ah OK sorry didn't realise it was made up. I will have a look. Thanks for your reply
Metal spoon on metal pan! all kidding aside, this looks amazing
What is in the base gravy ?
Here's one of my base gravy recipes (mistyricardo.com/base-gravy-recipe). Lots more of everything in my book Curry Compendium amzn.to/3zkxgbl
@@MistyRicardo thank you
And if I don't want it to hot how many chillies should I put ?thanks
That depends entirely on your taste. Try it with 1 and see how that is for you.
MistyRicardo thank you very much for your answer !😉😉😉
looks delicious and cant wait to try it, had to mute because the scraping of the metal spoon on the pan was soul destroying :D
Yes, it’s annoying sorry about that - it drives some people mad. When people starting telling me about it I made future videos with a wooden spoon.
What is base gravy??
Lakshmi's Culinary Delight hi it's a pre prepared stock dominant with onions. I have a video for it on my channel.
Great recipes...Would prefer an audio description rather than those close up's....
+Gazookerman 1 maybe one day. Thanks.
Do the whole chillis add heat or is it just presentation?
Both, but mostly when you bite into them.
@@MistyRicardo Thanks bud, did also notice after my question when watching your cook along that the ends were cut off which now makes sense 😃
This looks so good👌👌👌
What is methi?🤔
It’s fenugreek. Kashrut methi is the dried leaves.
@@MistyRicardo thank you!!
made this last week got to be my new favourite , Bit tight for 2, Do I use 1and a half the amount of spices to double up .
Thanks. A bit more than 1.5 to double up. Do you have any of my books?
@@MistyRicardo not yet thinking of your one is it explained in that one , thanks for the reply
@@MistyRicardo your new book I meant
Yes, there's a detailed chapter on upscaling in Curry Compendium, also in Indian Restaurant Curry at Home Vol 2.
@@MistyRicardo Many Thanks will order your book
Would desiccated spoil it?
The texture would be too grainy.
@@MistyRicardo many thanks for your quick response! I’ve blended it into a powder and will just use a teaspoon so hopefully will be ok.
I love all your videos and have your books. But as an ex army chef I have to watch with the sound down 😂
The metal on metal makes my teeth itch 😂😂👍🏼
Thank you. In later videos I switched to a wooden spoon because people were complaining about that scraping sound.
5 STARS>>>>>>
is this the racipe of chilli chicken? you can make full to NRI and non indians only.
I wish you hadn't called the tomato blend tomato paste in the compendium. I ended up with 4tbsp of tomato purée (same as tomato paste to me). It was horrendous :)
lol avoid splashing it everywhere... yeah right. Hahaha
You are an amazing chef. Awesome foods. One of the best I've seen on UA-cam. Just maybe you could speak and give it a slight personal touch.
+slumdog Thank you very much SlumDog!!!
Can you please make peshwari naan?
No, its stinking
Small suggestion: list all the ingredients on screen at one time at the beginning. Otherwise your videos make me hungry!
Do you not get shards of aluminium in your food scraping a metal spoon like that? Great curry though!
Not in any kind of quantity you'd remotely need to worry about.
This would be so much better if you spoke during cooking
I'm doing a live stream this Thursday 5:39pm GMT on this channel. I do talk 😃
An ingredients list in comments would much easier than copying from the video
+Jack O'Neill true, but then where's the visual experience.
True, but as an experienced cook, I just need a quick glance through and the ingredients. Having said that I usually modify things to my preference anyway. I do love your recipes as is though. :
D
I have to make this, all else is foolishness
A Zen Master on LSD you should.
Good stuff but I wish he would talk
can't listen to that metal spoon scrapping the pan :-/
Hi Michelle. I got a lot of people saying that so in the many more recent videos I use a wooden spatula. Don't give up watching ;)
..Then watch it on mute : He doesn't talk anyway!
pakora
+angie dunn they are quite tasty.
Y U no speak mon?
Metal spoon on metal pan the noise is cringing
Food looks good though
In reply to Saudah Parekh... for some reason I couldn't reply to you comment (it said 'LINKED COMMENT'). The Base Gravy video recipe is at this link ua-cam.com/video/dambcrWnN24/v-deo.html ... watch the video and read the video description. That should explain all. Hope this helps.
ur Lakota is yummy too your gonna make me fat lol
Garlic Chilli Chicken new and fresh from Misty Ricardo's Curry Kitchen. A Hot and flavoursome Chicken curry heavy on the garlic and whole fresh chillies, complimented by coconut milk and well balanced spices/herbs.
Don't forget to subscribe. Many more videos on my channel, and new ones coming soon.
ua-cam.com/video/dP9LXk_KRy8/v-deo.html
I don’t have any star anise, can I make it without it?
Yes. No problem. a half tsp of fennel is a good substitute.
MistyRicardo thanks! I’ve got fennel so I’ll use that for now.