How To Pre-Cook Chicken - British Indian Restaurant Method
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- Опубліковано 8 жов 2024
- Hi guys, just a simple video on how to make the pre-cooked chicken the way I do it in my Restaurant.
For 2 kg chicken / cut in 1 inch cubes
Less then a cup vegetable oil
*4 heaped tsp garlic & ginger paste
*Spice mix - 2 tsp salt, 2 tsp curry powder, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri chilli powder, 1 tsp garam masala powder
*3 heaped tbsp tomato puree
2-3 cups of water (enough to cover the chicken)
I have made the base ginger/garlic paste, the tomato paste is done & I’ve made the base gravy (which is delicious - my wife it was just like our local restaurant). Now for the chicken 😀. Am loving this channel.👍👍
I subbed because I appreciated this video!😃. Don’t worry about sharing secrets in cooking or anything else. Rewards come from sharing anything with others.
Latif, I can't thank you enough for all the knowledge you give us. I'm a school cook and have never been confident making curries, but since watching your channel I've upped my game significantly. The students love it!! Thanks again mate. 😎
Tom Parnell wow, thank you
It's awesome to hear that school chefs care to improve their food like this! Those students are lucky to have a school cook like you :)
@@calum5975 thanks dude, I try my best. But they're kids. Toughest customers I've ever come across!
Yes, i gotta say, good on you Tom. I used to cook for disabled people and there wasn’t no internet to help me then
Tip: You have to forget all that French cr.p that they teach you if you want to cook Asian in general
So glad we found your channel, my husband wants to come try one of your curries but he has really bad social anxiety and suffers panic attacks when round lots of people so I went out this Christmas and bought him all the spices I could find and all the ingredients needed to TRY to make a curry like yours! 1st attempt is tonight 😀 thanks x
Get it to go.
Good on you for giving it a go instead of getting take away. You' ll get far more satisfaction even if it's not quite the same as a chef would make.
@@maxineb9598 it’s just as good as a take away curry! I love it x
Just a thought- the inclusion in the background of one of those large stopclocks you can get would help with timings of the different stages. Love the channel and tried your bhindi recipe last night. For a first attempt it was delicious! Thanks for opening the door to the mysteries of BIR.
Great video! This precooked chicken freezes very well in the liquid too
Mike Smith yes
Salaam Brother Latif. You're helping me remember to say bismillah when I cook....!
Thanks so much for sharing! Been making my headway into Indian cooking these weeks and your videos have been the most professional and well-explained series I've seen so far. Kudos
I do something almost the same BUT I marinade the raw chicken in lemon juice for and hour or two, this opens up the fibre and helps absorb the spice broth. This also freezes well, put an amount that is either 1 or 2 person portions in freezer bags(once it has cooled) and freeze but I do recommend natural thawing the day before you use it as (past experience!) microwave thawing tends to toughen the meat even on it's lowest setting !
Cheers Terry. Im only making a curry for one. But I'll use all my chicken up and freeze it. For midweek
I've learnt so much from your channel and I've made three meals now. Absolutely amazing.
I'm the same. This channel and Sam the cooking guy are for me the top 2 UA-cam channels.
Steven Spilsbury not heard of Sam.. will look him up. I also love School of Wok!
I love indian food and this will be a nice technique in my back pocket when I meal prep, thank you!
Great video, simple and easy to follow. Thank you.
I love how you always keep your work areas spotless!
Your food preparation techniques are excellent just like your food hygiene techniques.
As a former chef I am very pleased to see how food hygiene is so important thanks for sharing my friend.
Wow that's refreshing! I'm a chef too and I'm constantly disgusted at how most of the chefs I've worked with have no hygiene standards whatsoever! Good on you!
Enjoy your videos watch them all the time keep up the good work.william in Scotland 🏴
Latief hello from South Africa. You are awesome!! you are gracious and I enjoy that Latief charm! Really nice person,your personality and honesty shines through!! Thank you!
Wow. Thank you
Thank you for sharing, Latif. It is important that we give up our kitchen secrets. It used to be about competition, but there is more than enough opportunity for everyone. All the tricks, tips and secrets in the world cannot make up for lack of talent, intuition and love.
Im not a cook, but I discovered this one on my own, and I love it, for nutrition and flavour. You could call it Freeze and Release.
I pick fresh chokecherries every season, barely cook them with water to cover, put them through a food mill and freeze this juice (chokecherries are unpleasant in the raw state). When I am ready to use it, I turn the frozen bottle upside down and let the liquid drip out while also making sure the liquid stays cold in the process (preserving nutrition and flavour). Since the water is the last to melt, all the other goodness drips down into your container and leaves behind a giant chunk of pale pink ice. The result is a thicker, more pungent, intensely colourful and delicious liquid. I consume it right away for maximum nutrition and flavour. I feel the cooking and the freezing is enough processing, and the flavour does not last for days in the fridge. This is a way of significantly reducing without heat.
My chokecherry juice tastes just like fresh cherry juice. Imagine what you could do with fresh juice that does not have to be cooked, or even the fresh squeezed apple juice in the carton? Thick, viscous, deliciousness!
Love you! Kim
Alison thank you for that
Thankyou brother for you mentioned about how you make your garlic and ginger paste please I will be waiting for that video inshallah
Cleanest kitchen I’ve ever seen👍
If your customers can see into the kitchen it'll give you a bit more incentive to keep it clean!!
Thank you for posting all of these! Living in podunk Texas does not give many food options. But thanks to you and Amazon ordering, exotic and delicious is back on the menu 😍😍😍
Latif's inspired could not be a better name. Love your passion and skill. I have tried two dishes so far and they were phenomenal. Thank you so much.
Excellent brother, thanks for sharing your special idea with us,. Allah bless you,thanks.
Good morning from Greece, thanks for your lovely recipes.
Wow - Impressively clean kitchen as well as a great insight to what happens behinds the scenes. Thanks.
Wonderful job - well done. I'm going to try this recipe. I've just subscribed. Thank you for sharing.
Got a strong urge for chicken madras for breakfast now 🌶
Top man. Great to see how the pros cook; I’m guessing it will be a similar story for lamb or mutton based curries?
Damn Allan 🤣
What a great channel, I love your style and the way you explain the cooking. Keep it up, I'm truly Inspired
Thank you chef Latif!!!! I made CTM today w rice. Love indian food. Thanknyou so much!!!❤❤❤❤❤❤❤❤❤👻❤❤
Fantastic. Thank you so much for a great vid. Will be making soon
love you to Latif and thank you for your recipes
A very grateful thank you back mate!!! True amazing recipes. I’m working my way through them all so glad you showed us all your preps from tomato purée, garlic n ginger paste, mint sauce, base gravy etc so yeh my friend a massive thanks from me and my family for bringing us all together over the dinning table with your delicious food 🙏
Amazing following for an age now banging curries and dishes 😎👍
When i visit UK again im going to visit your Resturant , food looks fantastic
I will be trying this today, thanks for sharing.
God bless you with the best IN THE WORLD, my kids love you from american, CHARLOTTE nc. They are, following you ,they never cooking indian food, after you on u tube, i say simply the Best THANK YOU, from Parmar family Charlotte nc
Brilliant. Cooking chicken can be tricky. Easy to over cook. I tend to poach my chicken and add it to my dish at the end so it doesn’t over cook.
Thanks for mentioning washing hands after handliing raw chicken. The dish looks Yummy!
Just simply love your videos. I've tried your pilau rice and since then we have it with most dishes. Keep them coming and thank you. Best of the good life to you from sunny south Africa.
Thanks for all you vlogs, really appreciated.
One question how would you go about freezing your chicken thanks
You can put in small portions and freeze it.
That accent is awesome, great video too. Thanks for sharing, chef 👊
ive followed a few of your BIR's and they are great, this is going to elevate them now, as its better than just adding cooked chicken, thanks for sharing your knowledge and skills..
Looks so simple. We know it’s not lol. The way you Indian chefs balance the flavours is amazing. A friend cooked me a home made Indian dish and WOW I felt it was made for just me it was so perfect. Great channel
Great to see and use u recipes . My downfall is the naan breads, never managed successfully at home. Keep posting please.
Maureen Byrne I’m going to do it soon
Latifs Inspired can’t wait! Any chance of peshwari? :)
did a biriyani tonight came out great ...great page will try a lot more of your posts
Much appreciated, great channel thanks for sharing 👍🏽
Your amazing and the guidance you give is fantastic. Tried may of your recipes and they are delicious. Thanks for sharing.
This looks absolutely stellar. Thanks for sharing. Going to enjoy your chicken bhuna recipe tomorrow. Yum!
Chef thank you so much for teaching us how to cook your wonderful recipes. I am very grateful.
Good video, chef. I must try this method, bulk cook. I'm hoping to do your base gravy too.
I got similar results cooking in the gravy itself. Great videos !!
Thanks for your secrets and recipes. Love from Delhi
Thank you so much for sharing your techniques.
I love this channel. Such a breath of fresh air. The interwebs seems to be polluted with nothing but american cooking. Drives me nuts. Loving this
Do I keep it in hot stock or will it keep cooking?
So pleased I found Latif. This really works so well.
Keep up the great work Latif loving the videos can you use the cooking liquid after to use as a base gravy? I’m guessing you would want to add onion to it to thicken into a gravy?
Kevin Drury you can add to your base gravy as it is chicken stock
Love watching your videos Latif, been cooking loads more curries recently, you're partly to blame. Thank you 😊
I love your videos!♥️ Thank you for sharing. You are a very good teacher. MashAllah
I always wondered how it was done. Recipes usually just say "use pre-cooked chicken/lamb". Excellent video. Thank you.
Great stuff Mr latif,you are inspirational
Many thanks
Colin from Reading respect
Latif. Awesome. I do pretty much the same but use an Instant Pot pressure cooker, set to high for 12 mins. Perfect.
Cheers matey.
Why Don t you open a restaurant and cooking class in Naples, Italy? Your recipes are simple and delicious.... And I love the way you constantly clean up while cooking.
Susan Gobin just need a few more pennies then maybe. That’s the dream
👍👍👌👌
Love your Channel. Will visit you next time I'm up around your way. Great food, Genuine nice Guy.
Don’t bother the food look like dog shit
Wow sound bruv been doing pre cooked for years (with whole spices and turmeric powder) but this looks way better especially if you use the stock after
Thank you for sharing your kitchen secret Latif. Have a blessed weekend!!!
Greetings from Tokyo.
Been watching your vids for long time. Really good and easy to follow. Keep it up. Great job.
Hey thank you for sharing your passion, it comes across how much you care and love the food you make
Damn just found this guy, kinda loving this. Sounds like regular lad doing good work. Way it should be
Legend mate.. Love Indian food and the few things Ive made following your recipes have turned out great! Thanks for sharing your secrets.
Brilliant, truly appreciate you sharing your tricks of the trade, I work in kitchens myself and have always wanted to be able to cook a decent curry
Thanks for sharing your knowledge.
Great video 👏
Latif been doing loads of your recipes and enjoyed every one of them. Can I ask how you do Indian Lemon rice please.
I've got some in the fridge at the moment from your other vblogs ago. Thanks mine also had potatoes in it. Must try not putting onions in to last longer.
Just done this and used for next 2 days. Fantastic
Amazing brother once again you always inspire us with your beautiful dishes & recipes 💙🏴
I could just eat that chicken in a naan bread! Love it.
Respect from down under. We love your curries!!!!!!!!!!!!!
Absolutely fantastic. Thanks! Going to attempt this tomorrow.
Fantastic clean illustration. Well done .
Chef these videos continue to improve. Fantastic work, mate. Crack on!
Hi Latif, Love the VODs, I've already tried a couple of your recipes with great success. Plenty more I plan to try, next is your Salmon curry. I would like to make a big batch of this pre cooked chicken and freeze it in smaller quantities . Do you think that would work? Andy from Glasgow.
Another one to add to my list. Your Bhuna was lovely, i thought id burnt the Spices but it turned out Great. Amazing discriptions and very easy to follow. Good work old chap.
Thanks a lot for all your effort! It is truly remarkable to see you share your knowledge and expertise like this!
Mate, iv'e been watching your channel for a bit now, it's brilliant - keep going lad !!
Any chance of some none restaurant dal dishes? Possibly the most under rated dish by British folk and its ace.
I agree. Tarka dal is an Indian restaurant staple for a vegetarian like me.
I’ve tried cooking your recipes and using your methods. I absolutely have a new found love for curries. Before all curries I made my self tasted the same and was pretty basic now using your ways my eyes are truly open. Thank you... oh and just 1 question if I were to pre cook the chicken like this should I cool it and store in the fridge ?
You're absolutely fantastic. I love how clean and tidy you are too. A real superstar xx
You're a legend mate. I'm a terrible cook but following your guidance I can actually make good curries. Thank you so much!
Hi, loving ❤ this tip for pre cooked chicken, is there anything I can use the stock for if you remove the chicken from it for freezing 😁 TIA 😊
Hi Latif thank you for the fabulous tutorial. I would love to know how to make both the tomato purée and the garlic/ginger paste so that I can make it to your authentic BIR recipe.You should think about writing a cookbook and linking your UA-cam videos to the recipes! Thanks again stay safe and well...... fingers X for the above recipe additions.
Tikka marinade next? I'd love to see how proper BIR tikka is made if you haven't already made a video on it.
Chicken tikka has already been done - check the channel video list.
Hey ya must be everybody mate round your gaffe cooking. It looks brilliant, could almost smell it cooking myself. Defo gunna attempt that, brilliant vid! 👍
I’ve tried several pre cooked recipes & this one is easily the best. I followed Latif’s advice & left overnight & the results were amazing, give it a try you won’t be disappointed. Just wondering if stock could be used for anything ?? Thanks Latif, superb 👍👍
yeh i would like to know also seems a waste
You use the 'stock' as sauce, is really good with some rice.
Mate!! That stock is bl**dy amazing!!!!
I have made a small batch and its already half gone, its like the best soup ever!
I am going to struggle leaving it to one side to make a Dupiaza later!
This just made the 2nd best Dupiaza I have ever tasted!!
2nd best because it is always better when someone else cooks it.
Sadly my Wifes paneer version wasnt anyway near as good. maybe I should try making a vegetarian version of the stock.
Thanks again for an amazing recipe and channel!
Enjoying your cooking channel. Keep up the good work
Excellent contents, I’ve been watching your videos for a few weeks now and gotta say theres pretty amazing stuff you got going on. You’re a very down to earth guy, really nice to your colleagues, always smiling, loved by us (your fans) and very humble. Keep up the hard work bhaisab and looking forward to all the other videos yet to come. You really are an insipiration. #latifsinspired. #legend. 👊🏽❤️
Great job. Great recipe. I swear unless I order chicken tikka from my local place they just use plain poached chicken
Assalaamu' Alaikum Wa Rahmatullahi Wa Barakatuh .
What ratio is Ginger & Garlic Paste you used.
Thank You
Awesome Cooking Brother.
May ALLAH Subhānahu'Wa'Táalā Bless you
Please Latif & all readers keep me in your prayers (Duā's) God Willing (InshaàALLAH)
Ameen
Muhammad Jawaed Aameen. I’ll show you my mix very soon. But a general mix is 50/50 ginger & garlic
"Gonna put my beloved lid on..." hahah you're just the best. What a guy! :)
Going to be trying this in about 30mins. Wish me luck!!!
Great video man well done! Brilliantly explained and looks absolutely delicious
I'm making this right now as I type. I know ginger & garlic paste is fairly simple to do but can you do a quick vid on how you make yours with the coriander and green peppers. I'm loving your content...subbed.