Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤
Made this for my family. Everyone loved it I cooked about halfway on the bbq then did the naan on the flat top of it Turned out great Definitely going to batch cook for an easy meal in future. Thank you
I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!
ive been watching your shorts for months but man have i been missing out by not checking out your long form videos. this is one of the most enjoyable tutorials ive come across. i will be making this and also checking out more from you. simply magnificent and looks absolutely delicious.
28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.
I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way. Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,
Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce. No need for the slaves to scrub them !! That is what i call Win - Win.
Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking. Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!
I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.
Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.
A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.
In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable
I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor. Come to think of it, you could likely replicate this tech with a skillet if you lack a steel
I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.
I make a banging Durban curry! My elderly friend from Yorkshire swears that it’s the best curry that he’s had and asks for it at least 3 times a month... Would you kindly demonstrate your version please?
This looks delicious. :) I'm so over people having to explain that their recipe is not a "traditional recipe". Is there even a such thing as a "traditional" recipe? Recipes vary by region, even within the same country. Your "traditional" recipe isn't necessarily everyone else's. Stop hounding people because they don't make things the way you do.
Made it today. It was a hard to pick up the ground spices given it serves 8 is ¾ tsp garam masala, ¾ tsp ground cumin,½ tsp chilli powder,¼ tsp turmeric enough? I wonder if these were meant to be tbs not tsp, or maybe my spices are a lot less vibrant than yours.
Anyone have any idea about how much Ground Cumin and Garam Masala to use for the curry sauce part? Not listed in the recipe unfortunately. What's a good starting point weight wise?
Quick question, can you overcook chicken thighs ? When I see how tender and moist it is out of the oven I would've thought putting them in a boiling curry sauce could harm the final result.
He said "ground fenugreek", so I think it was actually the fenugreek seed ground up, which is neither of the things you specified lol. It tastes a bit different to both of the others and has a slightly different application imo. I wouldn't use it to finish a dal or curry, for example, whereas kasuri methi I would.
remember. Marinating something for 1 hour does nothing. If you don't have time to marinate for 12+ hours, don't stress it and just cook it straight after adding the marinade.
"Really easy recipe" - electronic scale, Rational oven, mini food processor, second food processor from Star Trek, two cast iron pans, lightsaber rolling pin, French top stove and what looks like 300 dollar knife.
Actually the sweetness in the curry does not come from the onions, chef ranveer has a nice video about this where he explains that you should not caramelize the onions
@@jamied931 true, and he says it's his own version, so it's fine. Everyone has their own twist, I just found the notion counter intuitive and therefore thought it worthwhile to share
Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤
This is a great tip! I shall do this myself next time I make naan
@@jobrown04 Thanks for your kind words! I hope it goes well when you try it 🙂
Great tip!
@@FallowLondondo you guys make ghee yourself? Great video thank you very much
Great tip. Might give this a try tomorrow!
Made this for my family. Everyone loved it I cooked about halfway on the bbq then did the naan on the flat top of it Turned out great Definitely going to batch cook for an easy meal in future. Thank you
Fantastic!
I made that biryani of yours in my dutch oven with out ghee and it was bloody lovley , tell the haters to do one !!!
🎉 the Haters all 😅 at this comment ... but you are right ... they can fuck right off! ... I want to taste this guy's cooking for real
@@BryceAndEveeNZ NPC
Honestly, best chef content on platform at 500k you guys and gals gotta do something special
I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!
ive been watching your shorts for months but man have i been missing out by not checking out your long form videos. this is one of the most enjoyable tutorials ive come across. i will be making this and also checking out more from you. simply magnificent and looks absolutely delicious.
28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.
With you on everything but for washing the dishes 😂
I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way.
Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,
Might give that a go because chicken is so bland and doesn't absorb at all
Love these guys. Adventurous with recipes, great content and no arrogance. Great to watch! 👏
Best thing of having your own restaurant is having people washing those trays with burnts stuff on them
Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce.
No need for the slaves to scrub them !!
That is what i call Win - Win.
@@KonradTamas I was talking about the burnt marinade drippings on the oven tray in which the chicken was baked. Look at 8:37.
Good, quality, professional food chanel. Not someone taking 30 mins to chop garlic, good on you young fellow.
Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking.
Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!
Haha, Kashmiri chilli powder not hot? Sure!
@@sinivalas754 haha well it's personal taste I guess. Kashmiri chilli has got some heat but it's no Naga!
@@nickm8494 u have a nice knowledge of spices!
Best curry I've ever seen cooked.
These types of videos are your best work. Thank you!
I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.
I’m obsessed with you guys! Can’t wait to come to the restaurant one day, keep doing what you’re doing. Amazing
love these videos - literally just easy to follow, can do at home recipes that actually taste nice!
I was going to say using dark meat with the bone is really smart. Extra flavour added.
I made this last night. It's a game changer. Fantastic, thank you:)
Just made your curry. It's an absolute banger!
Did it last night, great simple straight forward recipe! Restaurant quality dish thanks a lot🎉
we need more curry dishes!
Love this kind of rough cooking
Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.
A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.
Perfect! You’re a champ! F* I miss the kitchen vibe. 👍🏻
In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable
I died pal 😂
@@marcusceltic are you a fan of gee, Marcus? 😂
Here for this 😂 screen record
This reminds me of a chicken tikka masala
Your recipe looks great and I love how thorough it is. You never cut corners and do recipes properly.
Ruby Murry...Great singer.
That looks so delicious!! Thanks for sharing the recipe and all the explanation that came with it ❤
Perfect! everything you need in the description
it looks good and tasty. very accessible for the home cook too.
Great video. Thanks. Going to do this for the family at the weekend
I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor.
Come to think of it, you could likely replicate this tech with a skillet if you lack a steel
I made this last night, my God, it tasted good!
'Didn't find myself I'm still looking' had me cackling !
Wow thats looks amazing
I was SHOOK when he started raw doggin pan handles on them hot ass skillets.
I absolutely agree Will!
The corriander seeds are the superior spice
I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.
I follow this channel for a reason 🔥🔥🔥🔥🤨
Fallow Lads, NGL, that looks like some sweet ruby right there!
absolutely massif video, perfect timing as usual
I'll make naan using the same recipe ☺️
Great technique, Chef
brilliant video! thank you!
I make a banging Durban curry! My elderly friend from Yorkshire swears that it’s the best curry that he’s had and asks for it at least 3 times a month... Would you kindly demonstrate your version please?
Looks lovely
Don't add mustard seeds,but you can add cumin seeds for tempering whole spices.
Love Curry. Love Fallow
I dont understand why you fry the the tomatoe paste to get rid of the acidity but add the lemon back at the end for acidity :D
Great video chef. Liked and subscribed. Surprised that you're not kicking off with the kitchen staff for not having sharp knives
Beautiful Ruby Murry... Thanks for all your content Guy's!
This looks delicious. :)
I'm so over people having to explain that their recipe is not a "traditional recipe". Is there even a such thing as a "traditional" recipe? Recipes vary by region, even within the same country. Your "traditional" recipe isn't necessarily everyone else's. Stop hounding people because they don't make things the way you do.
Theres a bag of mixed whole spices reasonably priced on amazon which contains cassia bark. I make a garam masala etc I use this in my own cooking.
Good to see you roast the other chef who handed you their "blunt" knife, and you proceed to cut dough on the steel bench with it. Bravo, chef.
Really good stuff I’m inspired👊🏽👌🏽👌🏽👌🏽👌🏽
Curious, why don't you toast off the coriander & fenugreek along with the other whole spices in the oil?
Creating layers of flavours instead of one whole layer
Made it today. It was a hard to pick up the ground spices given it serves 8 is ¾ tsp garam masala, ¾ tsp ground cumin,½ tsp chilli powder,¼ tsp turmeric enough? I wonder if these were meant to be tbs not tsp, or maybe my spices are a lot less vibrant than yours.
Will there be more bartender pov's videos in the future? Haven't seen one in a while
Coriander is the goat of all spices followed by curry leaves in second place.
Hey chef, try make another hole on the other side of your tin of ghee (or any tin) for better pouring. Why? Something something air pressure.
Unreal as always! 🙌
Hey Fallow any chance of Meatball dish I know it's basic but would be interesting
If you went to uni in Brum a lot of the food would have been Pakistani which IMHO is the best 🇬🇧🤜🏻🤛🏽🇵🇰
Great video! But why not include your rice technique? ❤
There is step by step guide in description
What kind of blender was that. Looks cool
The big one is a thermomix. Great piece of kit but costs like £1000 lol
You should definitely level this up for the restaurant.
Nice guide
chef, a bit of tis, a bit ofd that, fook the sclaes! you know we all like that just wack it in
Anyone have any idea about how much Ground Cumin and Garam Masala to use for the curry sauce part? Not listed in the recipe unfortunately. What's a good starting point weight wise?
Where do you guys get your chef jackets?
What is the name of the small blender you use for the ginger garlic paste?
How long does a big pot of ginger or garlic paste last in the fridge?
I patrick kelly I'm chef from newry in co. Down in the north of Ireland love your work I'm trying to start a baking company any tip
Bake well~!! xx
@Gabebox thanks if u have idea tell me here
@@Gabebox where u from
any tip? Ctrl+Shift+T opens closed tabs
Newry - beautiful part of the UK.
5:23 anyone got an ID on that machine he's using? Is it just an electric spice grinder?
What's that futuristic machine you.used to make the paste?
looks banging that bud
Looks bomb as fuck the consistency is everything
Anyone know the name of the small blender he uses?
THE AMOUNT OF WASHING UP!!!
Could you make this recipie glutenfree and lactose free?
You can but be shite
Quick question, can you overcook chicken thighs ? When I see how tender and moist it is out of the oven I would've thought putting them in a boiling curry sauce could harm the final result.
You can, but they easy stand an hour in the sauce after they come out the oven or bbq.
What's the small hand mixer at 5:08?
Nigella Seeds in the Naan instead of Onion Seeds... interesting!
nigella seeds and black onion seeds are actually the same :)
Yeah same thing
What is the blender you used to blend the ginger garlic please
Salter EK2311 Electric Coffee & Spice Grinder - thought you’re not meant to use wet ingredients in (but I do and clearly he does)
@@kittys.youtube you legend! Thank you so much ❤️
Where do you get your plates from
Is that kesuri methi or fresh fenugreek going into the spice mix??
He said "ground fenugreek", so I think it was actually the fenugreek seed ground up, which is neither of the things you specified lol. It tastes a bit different to both of the others and has a slightly different application imo. I wouldn't use it to finish a dal or curry, for example, whereas kasuri methi I would.
Knives tend to go blunt when cutting stainless steel 😮
remember. Marinating something for 1 hour does nothing. If you don't have time to marinate for 12+ hours, don't stress it and just cook it straight after adding the marinade.
id mess up at least that whole pot lol
"Really easy recipe" - electronic scale, Rational oven, mini food processor, second food processor from Star Trek, two cast iron pans, lightsaber rolling pin, French top stove and what looks like 300 dollar knife.
you left whole cardamom pods in the curry?
Why use chicken on the bone.
these guys can coooooook
I am North Indian chef 😢u r talking my job.?
Actually the sweetness in the curry does not come from the onions, chef ranveer has a nice video about this where he explains that you should not caramelize the onions
You can do whatever you want for whatever final product you want.
@@jamied931 true, and he says it's his own version, so it's fine. Everyone has their own twist, I just found the notion counter intuitive and therefore thought it worthwhile to share
He didn't actually caramelise those onions, he just browned them.
I've never seen that much sugar added to a curry before. Can't say i'd like it coz i prefer spice over sweetness in a curry. Great video tho.
it was probably for 10 portions of curry tbf but regardless preferences are varied and that's okay :)
Didn’t see him taste anything the entire time. Guess it’s unspoken.
"Touch" of sugar... 😁