How To Make Chicken Methi Curry - (BIR) British indian Restaurant Cuisine Recipe Tutorial
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- Опубликовано: 6 сен 2024
- I love a good chicken methi! If you do too, you've got to try this recipe from my second cookbook 'The Curry Guy Easy'! In this video, I show how it's done at curry houses around the UK. Give it a go! You'll be glad you did.
I recorded this video about a year ago and just found it again. I thought I should post it now before add lots of new videos.
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One of my favourite curries. I also enjoy palak chicken (spinach.)
Great recipe. My dad makes your curries and they’re incredible.
Thank you very much Mathew. :-)
Dan methi is so easy to grow ., Just sprinkle some seeds in a pot of compost and watch it grow . I love your video
Thank you very much. I've tried growing my own methi but I always seem to kill it. I think I must be picking too much. :-)
One of my favourites, too; I’m going to try growing some fenugreek from seeds on the strength of this. Top stuff Dan, thanks.
Love methi. Will have to try this one.
One of my favourites great video Dan
Thank you Graham. :-)
Looks delicious!
Thank you. :-)
Good. But would be better with more close ups of the dish as you’re cooking.
I would love to know where you buy your balti dishes from which can be used on the stove top
Dan, if you keep this up, I'm gonna have to start learning some Indian languages :-)
Ha! I'm currently learning Hindi. We could practice on talking/writing to each other. :-)
Just made your base gravy. I’m wondering how I go about freezing it because all your curries require different amounts of base sauce. E.g. Tikka masala/ korma require 700ml, others require 600ml and others require 500ml.
Also is the specified quantify of base sauce referring to diluted or undiluted base sauce?
Hi - I usually freeze the sauce in 500ml containers before diluting. When I cook at home, I don't use measures. I just add sauce as needed. So don't worry too much about measures in the books. I had to give those so people could follow the recipe but at the end of the day, add more if you want more sauce and cook it down if there is too much sauce. I freeze the sauce before diluting to save freezer space. When you cook the curries, you want to dilute it so that it is about the same consistency as cream. Hope this helps. Thank you.
Mmmmmmm. That looks good! By the way, you spelled SPONSORED wrong at the end!
Thanks. I think that might be why I never posted it until now. My videos were done by a student back when it was recorded. I'll see if I can get that fixed somehow. Cheers.
Dan Toombs obviously they weren’t a student of English!
Good work, Dan. Do you grow your own funugreek?
Where we are we cant get anything. I have to use coconut cream with a splash of calamansi juice instead of yoghurt. We even have to make paneer from powdered milk we're so far from civilization.
So jealous of your tandoor. I need to make one
Hi Zak - Thank you very much. I have tried growing fenugreek in the past but I'm not a great gardener. Sounds like you are making do with what you have and that's great!!! Cheers, Dan
Not being funny with you but the naan and the chicken were burnt.
Where do you get your authentic Brum Balti pans from? I've searched on amazon and ebay without success. Possibly a shop on Ladypool Road?
Here you go. The Birmingham Balti Bowl Company. Balti Bowls have been made in Indian and China for the past 20 years. Now they are being made again in Birmingham. Really good product. thebirminghambaltibowlco.com/
Thanks. Great vids by the way. I've just discovered your channel and am yet to try anything from it. I'll report back when I do.
@@ssemson Thank you very much Stephen. Hope you enjoy the recipes. Look forward to your feedback. :-)
I very interested in your tandoor. Could you provide details about it or do a video about it?
Thanks Dan
Gregg Stone
Dallas, TX USA
I will. Thank you. It's a Tandoor-i tandoor. Love it. :-) You can use it for everything, not just Indian food.
@@DanToombs Available in the USA? Cost?