CHICKEN CHASNI | GLASGOW SPECIAL CHICKEN CHASNI RECIPE BY CHEF SYED RAHIL AHMED | BRITISHIAN FOOD |
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- Опубликовано: 4 ноя 2020
- This sweet yet tangy flavored curry is perfect for your appetite. Combined with the soft flaky chicken will help it harmonize together in your mouth.
#Chicken_chasni #chef_syed
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PLEASE LEAVE A COMMENT BELOW IF YOU HAVE QUESTIONS REGARDING THIS RECIPE OR ANY OTHER RECIPES.
My other recipes:
🔥🔥 TANDOORI CHICKEN RECIPE :
www.youtube.com/watch?v=NcUlT...
🔥🔥 TANDOORI CHICKEN TIKKA RECIPE :
• SPECIAL CHICKEN TIKKA ...
🔥🔥 SERVICE ONION & TOMATO PUREE PREPARATION :
• SERVICE ONION AND TOMA...
🔥🔥 SPECIAL MIX CURRY POWDER RECIPE :
• BRITISH INDIAN RESTAUR...
🔥🔥 BASE GRAVY RECIPE :
• BRITISH INDIAN RESTAUR...
🔥🔥 BIR STYLE TIKKA MASALA BASE:
www.youtube.com/watch?v=y1vSd...
🔥🔥 MINCEMEAT MARINATION & SHISH KEBAB RECIPE:
• SEEKH KEBAB RECIPE | M...
🔥🔥 BIR STYLE CHICKEN TIKKA VINDALOO :
www.youtube.com/watch?v=i0nrz...
🔥🔥 CHICKEN SAGWALA :
www.youtube.com/watch?v=kKrQA...
🔥🔥 BIR style Tandoori Garlic Chilli Chicken :
www.youtube.com/watch?v=qwQcu...
🔥🔥GARLIC-GINGER PASTE :
www.youtube.com/watch?v=AFMk9...
🔥🔥 BIR STYLE TADKA DHAL:
• TADKA DHAL | MAKE INDI...
🔥🔥 BIR STYLE KORMA BASE & CHICKEN KORMA :
• KORMA BASE & CHICKEN K...
That looks lovely...definitely trying this one 👍
First!
As ever looks amazing Syed.
Thank you Martin.
As you are from Scotland I am hoping my dish is up to your standard 😂
Looks amazing Syed
thank you Graham :)
Have cooked this many times now and it’s my favourite curry 🙏👏👍
Nice👌🏻
Thank you Bruno 😊
Another brilliant and unusual dish Syed 👍🏻
Thank you for sharing!
Have a great weekend mate
Thank you soo much..you take care and have a nice weekend ☺️
Really enjoying your content, brother. You definitely have neat techniques I've never seen used in BIR cooking before. A couple of questions...to start, what's your favourite curry?
I've commented on a few of your videos before. I think I mentioned last time that I wasn't a fan of using the BIR base gravy as I think it overpowers the flavour of the curry sauce itself. But, I've never actually cooked BIR style curries in an aluminium fry pan. Only stainless steel and a dutch oven pot. So, do you think that cooking the BIR style curries in an aluminium pan is crucial in order to get that signature takeaway flavour? Something about the onion gravy being able to caramelise and roast more intensely at the bottom of the pan due to the thin base?
Just to add, I like how in some of your videos you only add a small amount of mix powder. Less is more in my opinion. Especially when you have enough oil in the pan, a teaspoon or less of spices really seems to go a long way. When I've cooked curries only with a small amount of oil, it's just not the same.
hi jasper, thank you for your comment. I am really sorry I missed out your comment. :)
ok your first question is whats my favourite curry, well I have few but my most favourite is chef special tandoori garlic chilli chicken. I have one on my channel but it's not the one I like. I will do that one as well for my channel soon.
now AL pan is very important for any Indian curry. when I started my BIR career I always had to cook on AL pan. one day I asked my late brother (head chef) why don't you get a non-stick pan, he said non stick pan is for home, not for cooking curries. also, he explained to me and showed me why you should cook your Indian curry in AL pan.
then when I went into head chef position I found out slowly that it's true. the caramelisation doesn't happen on a non-stick pan. so it's very important to cook on an AL pan.
but you can cook on non-stick if you don't have any option. I have few recipe videos on my channel, when I started my channel I started with a non-stick pan, coz I never knew my channel will go that far :) but now I got AL pan.
regarding mix curry powder, yes I use spice less on my curry, because my mixed curry powder is roasted, and my brother taught me to use less spice. when I prepare my curry, my gravy got spice, my bhuna onion got spice, my tomato puree got garlic n herbs. so why I would add an insane amount of spice? I saw a lot of chefs they add so much spice in 1 portion of curry. I don't know how they measure, too much spice makes the curry thicker and the only thing you can get from this curry is the smell of spice and thick onion gravy.
I've just stumbled across your channel and you're recipes look bang on pal 👍 I've subscribed mate 👍 👌 😉
Thank you soo much Philip..I am hoping you will enjoy my recipes when you will try. I have all my recipes pdf files. So if you just ask me which recipe you want on pdf just leave a comment with your email I will forward it to you.
Also you can join our Facebook group and share your experiences with us.facebook.com/groups/263744901356568/?ref=share
@@BritishianFoodbychefsyedrahil cheers syed, I've been cooking bir recipes for donkeys years now and have a few aluminium pots and pans and other utensils found in takeaways and restaurants, I'm going to purchase a garden tandoori oven in the near future aswell, I'm not on Facebook mate but if i need any advice i will drop you an email buddy if that's ok 👍👍🤝🤝
That's great Philip. Yes you can drop me an email if you want..my email is
britishindianfood@gmail.com
@@BritishianFoodbychefsyedrahil thanks alot mate 👍 🙏
Love this guy Philip, food is amazing,always willing to help and advise,sure you will enjoy his videos
Just found your channel Looking forward to trying. May I ask why aluminium pans?
Indian food relies heavily on caramelized onions, fondue, simmering and long duration of cooking. And aluminium is very beneficial for that.
Aslamualaikum bro the chicken chasni dish is the chicken marinated in tandoori sauce beforehand or marinated in a different sauce and also can you do a video on chicken tikka jalandri can't find it anywhere in youtube thanks great videos keep up the good work
Do you have a recipie for the pre cooked Chicken?
I have a pre-book chicken recipe on my channel. Go to videos
When you say gravy what in the gravy and how do you make it
ruclips.net/video/mrIn_wKRHAs/видео.html
Please peshwari naan paste recipe
Sure 😊
@@BritishianFoodbychefsyedrahil Thanks
That would cheer me up after Arsenal.
😁
Is there no mint in this?
You can add mint not a problem. Some chefs do use mint I saw. But I dnt use mint.
garlic looks a bit burnt?
It's not burnt, the garlic was soaked in water. That's why it's looking golden.
@@BritishianFoodbychefsyedrahil thanks for clarifying!
Look how burnt that garlic is by a minute and a half in. Terrible cooking technique.
Technic is absolutely fine. But it can be happen if you delay to put the onion after the garlic is brown. I was shooting for the channel. That's why it happened. Otherwise it will never happen when you concentrate on cooking.