Garlic Chili Chicken - Al’s Kitchen and Aaron @AlsKitchen
Вставка
- Опубліковано 5 лип 2023
- I was talking with this Geezer Al the other day, on the old dog and bone - some of you curry folks will know him. Those of you who do not, he has been making curries helping folks to break down the boundaries in bir cooking showing folks how to make them at home on youtube for about 10 years. He has just reached an amazing number of subscribers 100k and now over. This is a 100k tribute curry to Al and Aaron
Well done Al
His channel / @alskitchen
Hop over to his channel after watching this video and see the comparison in cooking to arrive at a real tasty curry. • FAMILY SIZED - INDIAN ...
OK one of his favourite curries is Garlic Chili Chicken and he had a guest on Aaron making a not the standard bir Garlic Chili Chicken - however Al liked it and I wanted to try it! I asked Al if he minded me making and he said go for it - So here it is Garlic Chili Chicken like you have never made before. I can honestly say I was very surprised - its a cracker!
My ingredients differ just slightly - same but different!
And if you would like to see how to make Garlic Chili Chicken with just ketchup • The Curry that’s SHOCK...
👇 RECIPE BELOW
Friends, if you liked the video, you can help the channel:
❤️SHARE this video with your friends on social networks.
❤️RATE the video! This is nice for me and important for the development of the channel!
❤️ WRITE A COMMENT or at least a smiley. It's not difficult for you, but for me it's a great motivation!
❤️ SUBSCRIBE: / @notanothercurryshowsa...
Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos!
Ingredients
1 Kilo chicken thighs boneless and skinned
7 tbsp oil
5 tbsp ghee
2 tomatoes
1 star anise - see note
1 tsp fennel seeds - see note
garlic as much as you like
3 tbsp of tomato paste watered down 1 to 1
7 tbsp onion paste - see below reverse base
7 green chilies
2 tbsp garlic paste
1 ½ tbsp mixed powder - see below
1 tbsp sugar
1 tbsp kashmiri chili powder
½ tbsp garlic powder rehydrated in water to give a paste
1 heaped tsp garam masala
1 tsp hot chili powder
1 tsp paprika
1 tsp amchoo powder
1 tsp chili flakes
½ tsp coriander powder
1 tsp salt
½ lemon plus juice
2 tbsp sweet chili sauce
2 tbsp coconut powder
1 tbsp sweet mango chutney - not pickle as I call it in the vid - Chutney
Cream
1 tsp methi
chopped coriander
Note: fennel and star anise can be substituted ½ tsp ground nutmeg in with the spices
/ @alskitchen
Mixed Powder • MIXED POWDER What is M...
Onion Paste • Reverse Base - Onions ...
What the channel is about and its NOT bir its about everyone can make a real curry at home - • NOT ANOTHER CURRY SHOW...
My Camera gear
Camera x 2 amzn.to/3DI99qn
16mm F1.4 lens - amzn.to/3GK8rvi
18-105 F4 lens - amzn.to/3idBmOf
Battery Grip - amzn.to/3FXDTFT
Camera monitor amzn.to/3PUioLl
Tripod amzn.to/44mgs2q
Tascam DR-05x amzn.to/3uhQ0qF
Favourite wireless recording system amzn.to/46NWRKc
Lapel collar mic amzn.to/3O9KDnQ
My first wireless sound - amzn.to/3gxivxd
Lights - amzn.to/3VrUFli
Action camera - amzn.to/3XzPQrR
GOPRO - amzn.to/3OCfHeL
PRIVACY POLICY and FULL DISCLOSURE: Rik is a participant in the Amazon Services LLC Associates Program (UK) DISCLAIMER: The product links in this video description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission if you purchase. This helps with my channel and allows me to continue to make videos. Thank you for your support.
Hi Rik …. Just cooked and demolished this. Absolutely bloody lovely. One of the best curry’s I’ve had. Love you recipes and channel. Keep up the great work 👍🏻😊
Glad you enjoyed it. Thank you for sharing. Best, Rik
Great post Rik. A curry is not a curry without coriander in my eyes. Or should I say taste buds. 😉👍
Looks very tasty
It's taken me 2 months to get around to cooking this after my question that you kindly answered below.........Thank you, thank you, thank you! I cooked this curry tonight and the only word that comes to mind is WOW!!! I'm an experienced curry cook (own all the books, taken the classes, follow all the guys on UA-cam, etc) but this curry.....WOW! This is my favorite curry I have ever created with my own hands in the last 10 years. If anyone is trying to decide about trying it out, DO IT! Also, your reverse cooking of the onions intrigued me so I gave it a go and wow (there's that word again!) what a great idea and timesaver. Thank you for this version and your well-made videos - off to get a second helping now!
Wow! Thank you very much indeed. Glad you enjoyed it. Best, Rik
👍👍👍👍 26:21 absolutely. Nice one!
Thank you, Best, Rik
I have so much respect for the way you acknowledge when something has come from another source, so many you tubers like to steal info and recipes and then claim it to be there own. I know you have referenced this in other videos and i find it very refreshing. Als kitchen is a fabulous chanell and he comes across as a nice guy. Peace.
Al and I have a natter - I like AL's channel I do admire what he has achieved wether you like him or loath him as they say - he has my respect for making inroads into bir and showing others. Myself being old school and having absolutely nothing to prove to anyone , will always give a shout out to those I have used a recipe from. I believe in a credit to someone - as you say there are those on the tube - that have clearly ripped off my recipes and tried to say its their way and they have been doing to for ages - as always you can see when they all started - after my uploads. I have introduced the reverse base to everyone - baked onions its the finest way to make a curry by far. Hope you give it a go. Many do the Indian way cook liquidised raw onions in a pan with the spices - I do not prefer that way - everyone has their own preference. Hope you enjoy the channel. Best, Rik
I normally cook curries the traditional way and really take my time cooking each stage out. I dont mind most of the time but sometimes i think will these onions ever be done,lol. As i think i already mentioned somewhere else, the beauty of your reverse base method is although you could call it a shortcut it doesn't compromise on quality in any way. Right back to my binge watching your back catalogue. Peace.
Knock out the curries, mate, and (I don't mean mine), and let us know how you get on. Love to hear about working recipes. Best, Rik
I'll be trying this, looks like a belter! At the end of the day it doesn't matter how you make Indian food (or anything else) if it tastes good it's right, proper ingredients put together well and it's win win. Cheers mate and cheers Al, love Al's kitchen!
Yes Mark agreed. Best, Rik
Chili chicken for me is quite a dry, oily curry with noticeable chili pieces and garlic cloves. You can choose hot or garlicy with each spoonful. I'm not sure what this is, but it looks amazing.
Thanks for the really well thought out recipe.
First time I've had a video by you recommended. Will definitely watch some more.
Yes this IS NOT the classic Garlic Chili Chicken it was a recipe that was made on Al's kitchen and I liked the look of it. I can be honest its not the garlic chili chicken we all know - It is a fantastic tasting curry. The flavours are superb 48 hrs after. I reheated - really enjoyed it. Best, Rik
Looks great. Well done sah
Cheers Tom. Best, Rik
Great work as usual! Al's done well, been following him for a while. I'd like to see him do your onion paste method, and send some punters your way. Really like the way you do things. You're obviously the real deal. Thanks for the vids and sharing your knowledge.
Agreed AL has done really well - I think he is checking out the onion paste. Aye I've worked the takeaways and restaurants and other curry ventures along the way. Still learning I hope. Best, Rik
Yeah I agree the onion paste method Is a game changer.
@@EdithWeston Thank you. Best, Rik
I hope Rik doesn't read this, but I tried the microwave method. 1 onion quartered. 1min30, rest 2 mins, 1min30...blend. Silky, luxury curry textured gravy achieved. No base gravy. Thanks Rik.
Well done mate - Yes that is a WAY - I just love the taste from baking them. Best, Rik
Lovely dish again Rik. I'm now going to ask a stupid question. Due to the danger to society that is "Slimming World" .... is it really possible to cook a good curry with no oil or at best a spray oil. Thanks
Hey, Tom, nothing stupid about any question on here, mate. All my ways look stupid to those who can't cook. Spray oil, no problem - it makes a good curry but does not bloom out the spices as I do in oil or ghee. Nevertheless, it makes a tasty curry. Since you've asked Tom - it will be the next video up! That's what this channel is about, Same but different. Best, Rik
That looks spectacular!
It's a cracker - Not the bir Garlic chili chicken we all know but worthy of being in a bir. Its slightly sweet and as a cold curry (I always eat them cold as well) It tastes amazing. Best, Rik
@@NOTANOTHERCURRYSHOWSAMEButDiff At 39 degrees I’m not surprised you eat cold food. It’s 9 degrees where I am right now, loving it! Not looking forward to this summer, it’s predicted to be a scorcher this year.
@@glenbaker4024 Its a sweaty one here to be honest and its rainy season which doesn't help with the humidity. The temp is up and down but usually a constant over 33. I will let you have the 9 mate - I can cope with sweat but getting too cold not anymore.
An absolute Triumph of a curry Rik. 👍
Thanks Len - its tasty. Best, Rik
i,ll be cooking this. be nice if Al cooked it this way and gave his opinion. looks amazing
Hi Richard - we all cook different mate - I cooked bir for many years in the takeaway and restaurant - Al is helping folks with bir - Al did say he was going to give the onion paste a go - lets see eh! Best, Rik
How many will this serve may try tonight.. good vid
This is definitely 4 big portions and more 6 at a push. Thank you. Best, Rik
Where can I find your recipe for this dish that you referred to in video tried your other cannel BYC but can not find it ..thanks in advance
Hi Rik great recipes, what pan do you use? Cheers Alan
Hey Rik! You poured in tomato puree in the video but I don't see it listed in the ingredients. Would love to try it soon so do let us know the amount of puree please? Thanks!
Hi Penny - thanks for the typo It is in now - 3 tbsp of tomato paste watered down 1 to 1. Best, Rik
Love the way you always 'sample your wares' at the end of your video's Rik (so many YT-ers DON'T...) Do you eat the whole (bashed) chillis too, or are they just for flavour purposes?
Eat the lot mate - The big green chilies in this are spicy but not very like the little chilies we have out here in Asia. Yes I agree many make something then do not eat it - why? Cause its crap and doesn't work. I've cooked for 40 years - all the recipes you will find here mate work straight out of the bag - however adjust to your taste as always - we all like different amounts of ingredients. Best, Rik
Hi Rik. I listed Al's ingredients, then went through yours. I liked the idea of your onion paste, but followed another "trick" I'd seen and put my 450gms (3 onions) in my airfryer with a little oil, slitted and turned. Then blitzed. Nice. However, I kept coming across things that were supposedly in Al's version that I did not see. Sweet chilli? I didn't see that. Lime pickle? Who is Aaron? Amchoor powder? Cream? I do not see either in Al's version.
The half lemon cooked in is something I do with many recipes, but Al does at least use the juice.
So ultimately, these curries are similar, in theory, but I wonder if sweet chilli, amchoor and cream make a big difference?
My result was a great curry. Tonight I will just tweak it with a little sugar that I didn't add or maybe a bit of sweet chilli, same idea really.
Would appreciate your comments Rik.
I missed this comment sorry - this is my version of the curry Al and Aaron made on Als channel - Aaron cooked it at Al's place. You will have to have a look through Al's channel it's a few months back now. I did have that method in the description on the original onion paste upload as fas as onions and paste. No one on the internet has ever shown this method or used it until I posted - many now using and claiming it to be theirs. Those are the sheep that follow anything and do not give any credit to anyone. Ive had to mention a coupe of things along the way. They do not realise that I have been on every curry site for many years I just do not comment on the rubbish folks are pushing. Even other channels - that have cooked one way in their supposedly takeaway then show completely different things all rubbish - there is none of that on this channel. Cooking is supposed to be fun not stressful always adjust to your taste. Tweak away - after all most things in curries for tweaking can go in at the last 5 mins. Sweetchili - try without and then at the end add. I like sweet chili and do use it a lot.
Looks amazing, but it does appear your chicken thighs changed to breast meat?
Impossible! That's how all properly cooked thigh meat cooks in a curry doesn't it? It does when I cook here anyway. Best, Rik