BENGAL GARLIC CHILLI CHICKEN | BRITISH-IAN FOOD | RECIPE BY CHEF-SYED RAHIL AHMED |
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- Опубликовано: 6 окт 2024
- #Bengalgarlicchillichicken
This Bengal Garlic Chilli Chicken has a warm earthy taste that will leave you wanting more and more with a slight hint of naga, fried whole garlic, and tomato that won't leave you until it had given you a wake call.
ingredients:
• Cooking Oil - 3 to 4 tbsp
• Roasted Garlic Cloves - 3 to 4 nos
• Chopped Roasted Tomato - ½ of 1
• Butter Ghee - 1 tbsp
• Chopped Garlic - 1 tbsp
• Service Onion - 2 tbsp ( 175g Finely Chopped Onion )
• Salt - ½ tsp
• Tomato Puree - 3 tbsp
• Mix Curry Powder - ½ tsp
• Chilli Powder - ½ tsp
• Naga Pickle - ½ tsp
• Fenugreek Leaves - 1 small pinch
• Base Gravy - 2 chef spoon
• Chicken Tikka Pieces - 250g
• Green Chillies - 2 to 3 nos
• Spring Onion - 2 to 3 nos
• Chopped Roasted Tomato - ½
• Roasted Garlic Cloves - 3-4 nos
• Freshly Chopped Coriander - 1 Handful
• Base Gravy - 1 cup (sauce)
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PLEASE LEAVE A COMMENT BELOW IF YOU HAVE QUESTIONS REGARDING THIS RECIPE OR ANY OTHER RECIPE.
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Fantastic
Tried this recipe tonight and I must say one of the tastiest recipes I've tried. Highly recommended this
Oh my days! Chef that looks magnificent! because i dont have all ingredient tonight ima make this in the week, You gotta come back brother.
Just made this. It's unbelievable how good it is. I used chopped onion instead of service onion and I used leftover roast chicken instead of pre-cooked chicken. I also used naga infused oil instead of naga pickle. The results are stunning.
Fantastic channel love how easy you explain the recipies keep up the good work thank you.👏👍
Thank you Lee
Just made your mix powder and base gravy yesterday. This definitely on the list to try. Thanks for another great recipe.
thanks again Syed looks fab
thank you jake :)
you can join us in our Facebook group if you would like to. :)
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Simply stunning curry, THANKYOU!
Thank you
Cooked this tonight. Tasted great! Added extra spice - perfect curry. Done your base gravy too. It's all so simplified compared to the BIR books I've been using. Only recently found your page. Will definitely be cooking more from your list 👌
Thank you soo much Alex . I am glad you enjoying my recipes. 😊
Please do share with your friends and families.
Great recipe looking forward to doing this tomorrow. Thank you Syed
Thanks Gary 😊
Join us on our facebook group and let us know the outcome 😊
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looking spicy and awesome..💗💗💗
Thank you soo much..its not that spicy. 😊
Looks beautiful and can’t wait to try making this 👍😀
Thank you tony 😊
Great recipe thank you 👍👍
Thank you too
Will definitely be trying this looks so amazing thanks for sharing
Thank you Sarah 😊
@@BritishianFoodbychefsyedrahil very welcome
Amazing as always Syed 👍
Thank you andrew 😊
Beautiful 🙌🏻
Thank you Alan 😊
Hi, you only use half a teaspoon of mixed powder, most other recipes I’ve seen use quite a bit more than that?
Half teaspoon minimum. But you can use bit more. But dnt use too much spice. Over spice is no good.
Syed, this looks amazing.
Does using the aluminium pan help create a more authentic BIR taste due to the 'roasting' process - or is that just a myth and normal non stick pans are just as good for this type of cooking?
Thank you soo much for your comment.
Yes AL pan does make difference to be honest. The caramelisation only you can gain on AL pan. Non-stick won't get that. If you check my first few videos you will see I used non-stick pan. Result wasn't that fantastic. But I still uploaded them because process is same. So if People use AL pan on my recipes they will get perfect result. Just need to follow the steps.
But let's say if you can't find any AL pan in your country just use non-stick. Result is not 💯 bad. You will get 60-70% taste of real BIR
@@BritishianFoodbychefsyedrahil Thanks for your reply and clarifying that Syed. Would you say the heat of a kitchen burner also contributes to that illusive BIR taste or can we get away with it on normal cookers, just slower..
Maybe a video doing a non stick and AL taste test could be an idea & also a video with other insider chef tricks that get that illusive BIR taste. Thanks :)
Good question.
I don't think it's makes any differences cooking on home cooker and restaurant burner. But yes non stick pan not a good option. Aluminium pan definitely yes. Non stick you wont get the real taste of BIR. Although I did my first few recipes on non-stick pan as you saw. But I did that because I never knew I will get that much response on my RUclips channel. We don't use aluminium pan on our home cooking. Then when I saw all of you guys are giving positive feedback on my cooking videos then I decided to get a aluminium pan. 😊
Let me tell you one thing, the chefs or the restaurant people who say you can't get the real BIR taste if you cook home they saying this because they don't wanna loose their business their customers.
So don't listen to them. You are able to cook to cook any BIR curry at home without any difficulty.
BIR is the most easiest cuisine in the world. Just practice and practice makes perfect. 😊
@@BritishianFoodbychefsyedrahil Thanks Syed, great reply . . Ive ordered an AL pan from ebay, look forward to trying it out mate
No problem ☺️
Any help just give me a shout
Can I make this without Base gravy?
You can. Blend 2-3 tomato 🍅 and put it. Then cook it on low heat for bit longer until the oil is on top
Looks amazing. Do you think cooking on the big gas burners in the restaurant changes the flavour compared with a domestic cooker? I see the chefs cook with high flames when the oil hits the heat and wonder if this is what gives bir it's smokey distinctive flavour?
In Indian Cooking has no perfect estimation. Its just some head chef like to show off what they are capable off. In Indian cooking you wont find the same taste. Also its hard to find pure authentic Indian recipes nowadays. what some chefs do is they add and minimise some ingredients now, for example if you order 3 jalfrezi from 3 different restaurant or takeway..you will see 3 of thems are different in taste or look. But if you order 3 chowmein from 3 chinese takeway they will be quite similar.also same in italian..chicken parmesan..you will see they are same too.
And cooking on big burner or small burner it doesnt make any different. Indian foods are more nice on slow cook. Authentic style is slow cooking. I saw my mom used to cook on clay stove in our village. And the food from clay stove is amazing. Slow cook and that was authentic indian cooking. Coz we never had gas stoves in village.
In my favourite restaurant, I always order chilli ginger, garlic chicken curry so would you do this just by adding some ginger into this dish and if so, how much, please? They then garnish with a sliver of garlic on top,
Add some finely sliced ginger when you add the garlic into the oil on begining.
@@BritishianFoodbychefsyedrahil Thank you , will give it a whirl and get back,
Thanks Syed this is one of my favourites. Can you tell me why your chopped garlic is a dark brown colour as when I chop garlic it is sort of white.
I used garlic flakes here. Didnt have the fresh ones. Flakes you have to soak them into the water then chop them. I do the same with fresh too for curries. But make sure you squeeze them when you add it on the heated oil. What happened basicly when you add soaked garlic it doesnt burn when you add it on the pan with the oil. Fresh ones sometime burn as soon as you put then into the oil. But it doesnt make any different on taste.
Britishian Food Great advice, thanks 👍
Drooling like Pavlov's dog watching this!
Im glad that you enjoy my recipes it makes me happy. 😄😊
If I was your next door neighbour I would be knocking on your door to please please let me in to try your meal
Thank you Derek.😊
@@BritishianFoodbychefsyedrahil hope you can make more fantastic meals in the future it would be a shame if you didn't carry on your RUclips carrier
@@derekpaddock1563 thank you Derek. At the moment I am just going through some tough time. But I will come back soon ☺️