Garlic Chilli Chicken at Lal Sher Indian Restaurant | Richard Sayce | Misty Ricardo
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- Опубліковано 7 тра 2024
- 🧄🌶️ GARLIC CHILLI CHICKEN 🌶️🧄
Lal Sher Restaurant/Pub
I’m delighted to be filming at Lal Sher, an Indian restaurant within a pub, which opened in early 2024. Owner Ali invited me to video some dishes in the kitchen, and I happily agreed.
Head Chef Sha demonstrates how the popular and tasty Garlic Chilli Chicken is made, Lal Sher style.
516 Manchester Rd, Rixton, Warrington WA3 6JT
www.lalsher.co.uk/
Tel: 0161 775 1314
When you visit mention ‘Misty Ricardo’ and they’ll look after you. 😀
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Masala Sauce/Paste:
In the video you may be curious about the red ‘masala’ sauce that the chef added a little of during cooking. Pretty much all UK Indian restaurants and takeaways prepare big batches of this tangy stuff in advance, ready to put in curries. The most common of which is the Tikka Masala.
They often have a supplementary thick red paste, which is made with similar ingredients and made predominantly with coconut flour, ground almonds, and a sweet element such as sugar. Sometimes they have just have one ‘masala’ sauce/paste which is exclusively used in Tikka Masala or similar sweet and red curries
Methods for preparing the (thin) masala sauce vary between establishments, but the most commonly used ingredients are yoghurt, Pataks pastes (tikka, tandoori, Kashmiri), a tin of fruit, tomato puree or blended tinned tomatoes, lemon juice, and a generous amount of red food colouring.
The masala sauce and/or paste are prepared in bulk for speed of service, and as you can see in the video, is handy for the chef to add a little of it to various curries for extra flavour (and redness).
For the home cook, it’s not very practical to go to the trouble of prepping it unless you’re going to cook a lot of, say, chicken tikka masala.
For example, my (Misty Ricardo) tikka masala recipe (mistyricardo.com/tikka-masala...) uses the required ingredients in the frying pan when cooking the curry. Horses for courses, as they say.
Unsurprisingly, restaurants are usually protective of their masala sauce recipe. I don’t blame them.
Happy Cooking! - Навчання та стиль
It's great to see you back
Thanks for the upload Richard, great looking curry!
Love these. Thanks!
Looks great and simple to make…….thanks….
Glad too hear you back ❤
And finally the legend returns. Awesome.
Good to see u back
Great to show the dish and nice chef too
So good, really enjoy your videos , top work
Nice one Richard always interesting to see how the chefs prepare dishes.
excellent video
Anyone else fretting about that bit of garlic stuck to the edge of the pan? 😜
Yep, I kept saying to myself, please get that bit of bloody garlic!
Ha ha yes it was driving me mad 🏴
Happy days. Great to see some new amazing recipes from you .
Hope there are lots more to come❤
Thank you so much 😃
Nice to see you back 😊
Thanks! 😊
thanks for coming back, you have been missed great video
More to come!
Iv missed these curry house uploads ! Going to have to try this place out.
Hope you enjoy!
Great video! What was the name of the 2 masala sauces he used please? Thks
where can i get the masala sauce or indeed a similar product,great video
Off to La Sher tonight 😋
Garlic Tak Tak and Lamb Naga. Amazing and great service
Excellent. Did Maroof serve you?
After 10 pints 😅
@@stephenjames7782 I need to learn how to make Lamb Naga😋
About blinking time!
You should go to British Raj in Swinton and order Taste of Shunderbon. Absolutely delicious dish.
our car club meets at the black swan just by there on sunday!
Looks nice, i may have a trip up there, but ive been mostly to spice of india since the Tyef Balti closed. Try the Spice of india, tell them mr naga sent you lol
thanks for the curry tips, i will go the lal sher and try it!
Spice Junction replaced Tayef, and it's very good for a takeaway. Owners used to run Chennai near Bents garden centre.
Hi, that's my favourite Indian takeaway with lamb, can you tell me what the onion, turmeric mix is called, love to try this recipe, take care...
Those are usually just called pre-cooked onions, cooked in oil, turmeric, salt, water, tomato, and other spices the chef deems fit. Many variations but the purpose of them is to help speed up the curry cooking. I've heard it referred to as 'chop masala' by some chefs.
Really helpful knowledgable commentary. Helped me with explanations / additional info. Thanks have subscribed
Brilliant! Love to see the BIR chefs at work - so fast at that high heat, everything prepared and ready to go. Any chance you could get a link for that chili pickle he's using (2:21)? I'm living in China, and I'm finding it really difficult to get a fiery chili pickle. For some reason, Mr. Naga is not available on TaoBao (the main Chinese website for ordering stuff). Any help with getting hold of such pickles/pastes in China would be greatly appreciated!
Hi. I don't have a source for that pickle, but perhaps you can google search it and find out. I'd be interested to know. 🙏🏻
@@MistyRicardo Cheers, man. I'll keep up the search. Thanks for sharing your super curry videos. Always learning from your channel!
Book a table for me will you.
That looks ace! 👅
Appreciate this was in a restaurant but I’d love to see you do more recipes without a base gravy. 99% of us aren’t going to go to that amount of effort and pre-planning when we fancy a homemade curry on a Saturday night
Thanks but the extra bit of effort is worthwhile. The base gravy can be made in a big batch in advance and frozen in portions ready for quickly cooking a curry. Also, I've created a quick and easy base gravy recipe that cooks in 30 mins, and is very convenient. mistyricardo.com/30-minute-quick-base-gravy-recipe/
@@MistyRicardook fair enough 👍🏻
@@isyt1 I make base gravy and freeze it in batches (before diluting), stored in plastic takeaway cartons and while it doesn't feel worthwhile at the time of cooking...it certainly does once you start making plenty of different curries quickly👍
No garlic and ginger paste or methi. Interesting 🤔
He puts in kasuri methi about 1:45