How To Make Chicken Chilli Garlic Curry - BIR Ultimate Indian Cuisine
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- Опубликовано: 5 ноя 2019
- Chicken chilli garlic curry is a real favourite at curry houses around the UK. This recipe can be found in my cookbook 'The Curry Guy' where I showed the recipe made for four people. You will also find a list of ingredients below. In this video, I do a curry house portion of the recipe which will feed one to two people. This one is super garlicky and spicy too. It's one I make all the time at home. Once you have the base sauce made, it can be cooked in about 10 minutes!
I have over 1000 written recipes for you to try at www.greatcurryrecipes.net
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INGREDIENTS
2 - 3 tbsp rapeseed oil
8 cloves garlic - slivered
1 onion - finely chopped
Salt
4 bird's eye chillies - finely sliced (more or less to taste)
1 tbsp garlic and ginger paste
Base sauce (about 300ml or 1 1/4 cup in total)
1 tsp Kashmiri chilli powder
1 tbsp mixed powder
1 tbsp Tandoori masala
Tomato puree ( about 70ml or 1/4 cup)
400g (just under 1 lb.) tandoori chicken
Chillies to taste
3 tbsp chopped coriander (cilantro)
A small handful of dried garlic flakes (optional)
1/4 tsp Kasoori methi (dried fenugreek leaves)
Salt to taste 
Развлечения
I love Dan work, it’s literally changed my life
Love your book, great recipes! Gonna make this one soon👍
Hi Dan, thank you for sharing you wonderful curry recipes I have Your red, purple and now the green Thai book took and have loved every meal, shocked at how good they come out.. before buying your books I could never get home made curries to taste right. Keep up the amazing work
I haven’t tried this one before but I’ll be rectifying that this weekend - it looks to be a top curry. Big thanks as always, Dan 👍
Got all 3 books, love them and loving the videos.
This is the first curry from the book I have made, using the base gravy and the mixed spices and the garlic and ginger paste, what a result. Went down a storm. Exactly like or possibly better than the local take out. Thanks Dan.
Hi Dan finally thought id say thanks for these recipes!,got your book a while back and friends and family loved it and its now gone to another level now ive built myself a tandoor!quite possibly my best ever decision! Great stuff keep up the good work cheers
Looking forward to trying it Dan
Thanks for the video. Curry enthusiast here and very glad I bought your book as even after years of cooking curries at home this recipe is the best I have tried by a mile.
Made this tonight, so good. One of the benefits of social distancing means I can eat all that garlic and not have to worry!!! Lovely curry, I would never have put so much garlic but stuck true to your recipe in the book and it was perfect (again). Thanks Dan.
Incredibly delicious! So much flavour. I'll definitely make this again! Thanks for sharing.
Thank you very much Stephen. I'm glad you liked the recipe. :-)
This curry is incredible. Follow the recipe with the base sauce and mixed powder. We used fresh chicken but it is delicious. If you don’t mind washing up you will never go out for Indian again. Absolutely superb 👍🏻
Dan loved this vid of you making my favourite curry, really well presented and informative. Have the red and blue books, and have just recently seen the bible in the shops so thats next. Keep up the good work.
My favourite curry from your books. This is definitely my 'go to' curry, for me and my wife. Stunning recipe Dan 👍👍
Thank you very much Brian.
I love this curry, always add extra garlic though
Hey, love from the UK, we do love garlic chilli chicken here it's true
Bought the red book really good its the only curry book i use + good video's aswell.
Thank you very much. :-)
One of my favourites Dan, cracking video
Thank you very much Graham. :-)
Hi Dan,
Thanks for your recipes and showing how to cook these. I am a newbie and need lots of guidance. I want to to make basic recipes and can follow your instructions. Can you tell me which of your books would be best for me?
Fully watched 👍👍👍👍👍👍😋
Making this again tomoz..only just been able to get my hands on some chilli garlic and ginger .stay safe everyone
I've found that eBay has literally everything you could need. Some of the sources for certain ingredients on Amazon have jacked their prices up a bit so it's well worth going to eBay to "fill in the gaps" a bit! I found a wholesale supplier here in the UK who could sell me a kilo of ginger/garlic paste for £12.00 but then wanted £62.00 to deliver it! Crazy times.
That looks so good. Perhaps a bit too much chilli for me. I'd leave out the powder and replace the birds' eye chillies with long green chillies chopped. (Home grown). I love the fresh taste of green chillies. An easy recipe to cook though. Thank you Sir.
Oh yeah, the audio is far better now, thanks Dan 👍
Hi Dan what pan is it please? Should you always use an aluminium pan, thanks
Really good stuff man. I love your channel. I've just made a huge batch of base sauce for the first time and frozen it in tubs for future experimentation. I'll be starting off with some of your recipes, particularly the Madras to see if I can replicate that BIR taste. If it's a success I'll be buying your book which seems priced rather reasonably on Amazon. Keep 'em coming.
Thank you very much. I'm always on here so if you have any recipe questions, please ask. Keep in touch, Dan
@@DanToombs So I made a couple of your curries last night and followed your recipe exactly (except that I used Ghee instead of oil). They were fantastic. Chicken Madras for myself and Chicken Korma for my girl. I'm not a fan of Korma, but it sure tasted just like one would out of a restaurant. My Madras probably could've done with more base gravy in it, but it was still very good. The star of the show, however, was the stovetop garlic naan (done just the way you show in your video). Amazing! I never thought a naan could be so good when made at home. At last, I can make proper Indian food at home. Your book has been ordered from Amazon.
Hi dan first time tryer to cooking Indian can you tell me the best garlic and ginger paste to use please and can you tell me best base recipe as new to it all thank you
Hi Dan in your book you mentioned spice stock to be added to the chicken chilli garlic, however you didn’t add it in your video. Is it optional?
Your the best Dan :) Love your book!
Thank you very much. :-)
@@DanToombs I also have to admit, I am more of a visual guy, so the videos definitely are an asset to the book(s).
Dan what make of pan are you using in this video?
Any tips for using the tandoor? I've bought a charcoal one recently that I struggle getting up to and maintaining temp... Also can we get some different bread recipes? and some sides :D love the books!
More bread recipes on the way. Thank you. I have an outdoor charcoal tandoor. It does take a few hours to get up to heat. Just remember to cook meat at 400c plus. Naans need to be cook at 300 - 345c. So it does take time to get it to heat up but once heated, it should stay hot. Just add a bit of charcoal every half hour or so. I good lazar thermometer is a good purchase!
How do you make the base sauce please
Hi Dan, loving your RUclips videos. Just got your two books, The Curry Guy and The Curry Guy Easy. My question is regarding amounts for single portions. In your book your measurements are for 4 so do I just quarter everything for a single portion and half everything for two portions. Thanks Dan
I usually half the recipe. Curry house portions are quite large to feed one to two people. You can always freeze the leftovers too. :-)
Dan Toombs Thanks Dan for the reply. I thought that scaling spices up or down does not always work. For example, if a recipe that serves 4 calls for 2 tsp of mix powder then a single portion would be half a teaspoon and vice versa. Does that make sense? Thanks
@@ijmc68 Always cook to taste. I taste along the way to make sure I'm happy. You are pretty safe though halving spice blends like mixed powder and garam masala. The only problem could be when you're scaling up with chilli powder or chillies. If a two person recipe calls for 1 tbsp chilli powder and you scale it up to feed four with 2 tbsp of chilli powder, you could over spice the dish for some and it's very difficult to turn the heat down once it's added.
When you are adding the tomato purée it looks quite loose...is it pasatta ? The tomato purée I usually use comes in a tube and is really thick.
Hi Dan, I'm just going to give this recipe a try after buying your book. Just a quick question about the base sauce. How long do you need to defrost before using it from frozen?
Thank you
Until it’s defrosted
Whooa after having to paused the video and squint I managed to find out what sort of pan you were using Dan...A bit pricey for me...LOLI will be making this Curry the night though looks great
Thank you. That pan was a gift and I love it. Any pan will do though! 😀
Hi Dan, great channel and book.(1st book) a little confused , when i watch you cook your curries on the channel you say they are for 1 large portion , sometimes 2 small portions. In your book every curry except the Balti is for 4 persons . do i use a quarter of the ingredients to make 1 curry ?
Hi Jayne - Thanks for asking. In my book, most of the curries are for four people. In the videos, I scaled them down by half. This will get you are curry house portion that will serve 1 to 2. Hope this helps. Thanks. Dan
Hi Dan appreciate the reply , thank you , keep up the good work
what is your base sauce please
Very surprised to hear you put methi in at end always thought it went in early before any liquids were added.
Can understand you putting in later to get full flavour.
You learn something everyday!!
That's a little tip I learned from Vivek Singh from The Cinnamon Club. Many curry house chefs put it in too early and it actually loses flavour. Dried methi is very delicate so needs to be rubbed between your fingers at the very end for best flavour. :-)
@@DanToombs I've been adding it in with the onions at the beginning of cooking or if no onions with the rest of the spices. I'll be making a curry tonight so I will give it a try. You are the only bir guy to say this so let's see the difference!.. cheers Dan
where can I buy the pans you use in the video?
I get mine in a local Asian shop. Most larger Asian shops sell them or something very similar.
Thanks
Dan why do other chefs put methi in at the start
The early curry house chefs who started this style of cooking were mostly novice cooks. They did it as it was a better option than working in a factory. I have chosen to add methi when it should be, at the end. Chefs who add it at the start of cooking aren't doing anything wrong. In fact they are being more authentic to BIR cooking style. Adding it at the end, however will achieve a better flavour.
@@DanToombs thanks Dan was slightly confused , have to say what a cracking looking dish you’ve created I will be following this exact recipe next week can’t wait
Q. Dumb ass question? Hi Dan. If you have made/bought some Ghee, do you just use it instead of rapeseed oil?
Lamb Bhuna!
I'll be filming that really soon. :-)
@@DanToombs :O
Dan, what the heck are you doing to that poor I.O. Shen knife at 4:52 . Use a crap knife or something else to scrape, or at worst the back side of the blade. You are absolutely going to ruin the edge doing that. There is just no need, especially with a knife that expensive.
When a recipe calls for mixed powder just give it a thumbs down, delete the video! The so called Curry Guy wouldn't know a curry if it bit him on the ass!
What would you suggest instead?
The 'mixed powder' is something you make up yourself to save time, it's the usual mix of spices used in most curry dishes... why wouldn't you use it? 🤔