4 hours in, with kids asleep, not nearly enough coriander seeds and no fenugreek, ignored naan and no butter because breakfast, I've finished. Bliss and deliciousness. The state of kitchen is apocalyptic. Cheers and thank you so much
Absolute best content, so vital to hear a chef explain every step and why, helps massively with all cooking. A million times better than unnamed celeb chefs dropping salt into a dish from overhead and looking for plaudits from the cameraman !!!
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.
I have a similar process, my main differences are 1. Save some of the tempered spices at the end (or just reserve some of the oil). 2. Don’t usually need to roll the naan dough, spread it out over the back of my hands like I would with pizza dough Love these videos
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
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.
@@70newlife Yeah - the old story is the Imperial British asking locals what they were eating (whilst down in the southern Tamil areas) someone replied the the Tamil name for a Karahi (the cooking vessel) - whether this is true we'll never know.
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!
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 🙂😋😎❤
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.
Made this today, easy to follow, absolutely bangin, great recipe. Thanks for all the content, Fallow is still one of my best dining experiences, looking forward to being back soon!
Another way to cook your naans, a way that doesn't collapse the bubbles. A heavy sheet tray, heated up, hot. After rolling out your naan, splash a little water on it to make it a bit stickier. Then place the wet side on that hot tray. It will instantly start cooking, once it starts to fluff, etc, place it (the tray with the naan on) under a hot grill to finish. You get the rise, the bubbles and all the colour and nothing get's squashed. It's my prefered method and it gives great results.
Looks incredible chef! My only (constructive) criticism @ 13:45 is: Don't roll it! You kill the texture. Flatten it out in your palms like you did, put it on the bench and press your fingers about halfway into the dough starting from the middle and working your way out, gently pushing your fingers to the outside. This stretches the dough and forms those great air bubbles that blister. Then slap it in between your hands, pushing your fingers into the dough and outwards, finally put it back on the bench, make sure it's even and adjust the size stretching the outside with your fingers (just like a pizza!). - Someone who worked as a Tandoori chef.
Really fancied a curry and saw this on my lunch so grabbed the extra ingredients I didn’t have from the shop and made it tonight and it was absolutely banging! Made it pretty much the exact same way but I couldn’t get any ghee so just used oil but tasted amazing! Definitely recommend! Any chance you could stick up the full measurements for the curry paste? I just sort of winged it on the spices and fenugreek but it looked like you launched a lot of coriander seeds in 😂
Just heat unsalted butter over medium heat as the oil seperates from milk solids at the slightest hint of change of color turn off the heat and immediately strain with a strainer and a thin cloth. Timing is key. Keep things ready. Don't look away towards the end. It can burn in 10-20 seconds.
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.
reat trick i saw with the naans is to get them slightly stuck to the frying pan (no oil) and actually flip it over and cook it the rest of the way over the open flame. works a treat!
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.
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 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?
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 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 live in Spain and have still not managed to find Fenugreek anywhere. Any suggestions for decent alternatives (I normally go with mustard seeds but don't know if that's any good?). Other than that, I'll definitely be trying this out.
Hi, which Spice grinder are you using. I would like one for home use that does both wet and dry ingredients. Want something that is robust and powerful. Which one do you use in this video? Thanks.
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.
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.
Great chicken recipe, Chef! However, in the description, the recipes are written differently than you illustrated them in the video. In the written descriptions, certain ingredients and cooking stages have been omitted. It made it difficult to follow. My wife loved the chicken! Thank you!
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
4 hours in, with kids asleep, not nearly enough coriander seeds and no fenugreek, ignored naan and no butter because breakfast, I've finished. Bliss and deliciousness. The state of kitchen is apocalyptic. Cheers and thank you so much
Respect
Absolute best content, so vital to hear a chef explain every step and why, helps massively with all cooking. A million times better than unnamed celeb chefs dropping salt into a dish from overhead and looking for plaudits from the cameraman !!!
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!
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
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.
Honestly, best chef content on platform at 500k you guys and gals gotta do something special
I have a similar process, my main differences are
1. Save some of the tempered spices at the end (or just reserve some of the oil).
2. Don’t usually need to roll the naan dough, spread it out over the back of my hands like I would with pizza dough
Love these videos
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!
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 😂
@@LeStalker343 ☝☝☝☝☝☝THIS!
It's probably far, far more than that 28 - more like hundreds or more.
There is no such dish called curry in India😂😂
@@70newlife Yeah - the old story is the Imperial British asking locals what they were eating (whilst down in the southern Tamil areas) someone replied the the Tamil name for a Karahi (the cooking vessel) - whether this is true we'll never know.
Love these guys. Adventurous with recipes, great content and no arrogance. Great to watch! 👏
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!
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!
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
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.
Made this today, easy to follow, absolutely bangin, great recipe.
Thanks for all the content, Fallow is still one of my best dining experiences, looking forward to being back soon!
Inspired to make your naan yesterday. Impressed the family and tasted great. Thanks Chef.
Another way to cook your naans, a way that doesn't collapse the bubbles. A heavy sheet tray, heated up, hot. After rolling out your naan, splash a little water on it to make it a bit stickier. Then place the wet side on that hot tray. It will instantly start cooking, once it starts to fluff, etc, place it (the tray with the naan on) under a hot grill to finish. You get the rise, the bubbles and all the colour and nothing get's squashed.
It's my prefered method and it gives great results.
Looks incredible chef! My only (constructive) criticism @ 13:45 is: Don't roll it! You kill the texture. Flatten it out in your palms like you did, put it on the bench and press your fingers about halfway into the dough starting from the middle and working your way out, gently pushing your fingers to the outside. This stretches the dough and forms those great air bubbles that blister. Then slap it in between your hands, pushing your fingers into the dough and outwards, finally put it back on the bench, make sure it's even and adjust the size stretching the outside with your fingers (just like a pizza!). - Someone who worked as a Tandoori chef.
Did it last night, great simple straight forward recipe! Restaurant quality dish thanks a lot🎉
These types of videos are your best work. Thank you!
I’m obsessed with you guys! Can’t wait to come to the restaurant one day, keep doing what you’re doing. Amazing
Really fancied a curry and saw this on my lunch so grabbed the extra ingredients I didn’t have from the shop and made it tonight and it was absolutely banging!
Made it pretty much the exact same way but I couldn’t get any ghee so just used oil but tasted amazing! Definitely recommend!
Any chance you could stick up the full measurements for the curry paste? I just sort of winged it on the spices and fenugreek but it looked like you launched a lot of coriander seeds in 😂
Just heat unsalted butter over medium heat as the oil seperates from milk solids at the slightest hint of change of color turn off the heat and immediately strain with a strainer and a thin cloth. Timing is key. Keep things ready. Don't look away towards the end. It can burn in 10-20 seconds.
I made this last night. It's a game changer. Fantastic, 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.
Looked awesome! I love chicken curry. Thanks for the video
I was going to say using dark meat with the bone is really smart. Extra flavour added.
love these videos - literally just easy to follow, can do at home recipes that actually taste nice!
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.
Just made your curry. It's an absolute banger!
Great video. Thanks. Going to do this for the family at the weekend
reat trick i saw with the naans is to get them slightly stuck to the frying pan (no oil) and actually flip it over and cook it the rest of the way over the open flame. works a treat!
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.
it looks good and tasty. very accessible for the home cook too.
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.
Good, quality, professional food chanel. Not someone taking 30 mins to chop garlic, good on you young fellow.
I made this last night, my God, it tasted good!
Best curry I've ever seen cooked.
Check out 'curries with Bumbi' or 'my little kitchen'. These ladies know their stuff with authentic curries and easy to follow.
Savage,thank you 👍definitely going to try it!
Perfect! You’re a champ! F* I miss the kitchen vibe. 👍🏻
Great technique, Chef
That looks so delicious!! Thanks for sharing the recipe and all the explanation that came with it ❤
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
Wow thats looks amazing
Your lucky to have someone do the washing up for 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?
I'll make naan using the same recipe ☺️
Great video chef. Liked and subscribed. Surprised that you're not kicking off with the kitchen staff for not having sharp knives
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
😆
Perfect! everything you need in the description
we need more curry dishes!
Beautiful Ruby Murry... Thanks for all your content Guy's!
Love this kind of rough cooking
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.
absolutely massif video, perfect timing as usual
brilliant video! thank you!
Ruby Murry...Great singer.
Hey, any chance you could say which blender that is you used for the ginger please? :)
Really good stuff I’m inspired👊🏽👌🏽👌🏽👌🏽👌🏽
What kind of blender was that. Looks cool
The big one is a thermomix. Great piece of kit but costs like £1000 lol
I live in Spain and have still not managed to find Fenugreek anywhere. Any suggestions for decent alternatives (I normally go with mustard seeds but don't know if that's any good?). Other than that, I'll definitely be trying this out.
Looks lovely
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
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.
I follow this channel for a reason 🔥🔥🔥🔥🤨
Looks fantastic and it’s probably taste phenomenal but I prefer Thai curry hold the lemon
Using a base gravy is the secret to getting British Indian Restaurant style curry
Will there be more bartender pov's videos in the future? Haven't seen one in a while
as someone who has the soap coriander taste - what would you recommend to substitute it with?
Great video! But why not include your rice technique? ❤
There is step by step guide in description
Fallow Lads, NGL, that looks like some sweet ruby right there!
Or freeze garlic/ginger in an ice cube tray. Perfect for portion control.
Hey Fallow any chance of Meatball dish I know it's basic but would be interesting
Hi, which Spice grinder are you using. I would like one for home use that does both wet and dry ingredients. Want something that is robust and powerful. Which one do you use in this video? Thanks.
Don't add mustard seeds,but you can add cumin seeds for tempering whole spices.
Love Curry. Love Fallow
Coriander is the goat of all spices followed by curry leaves in second place.
You should definitely level this up for the restaurant.
Nice guide
Oh, another tip.... lol.. If you have a coffee grinder make your own garam masala, etc. You can then tailor the blend to your own tastes.
'Didn't find myself I'm still looking' had me cackling !
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.
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.
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
Unreal as always! 🙌
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.
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.
I was SHOOK when he started raw doggin pan handles on them hot ass skillets.
If you went to uni in Brum a lot of the food would have been Pakistani which IMHO is the best 🇬🇧🤜🏻🤛🏽🇵🇰
Gotta love a Balti!
Where do you guys get your chef jackets?
What is the name of the small blender you use for the ginger garlic paste?
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.
I absolutely agree Will!
The corriander seeds are the superior spice
I don't see any Indian people in comments,that's just English man's perceived curry and naan.nobody in subcontinent makes curry this way
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.
Great chicken recipe, Chef!
However, in the description, the recipes are written differently than you illustrated them in the video. In the written descriptions, certain ingredients and cooking stages have been omitted. It made it difficult to follow.
My wife loved the chicken! Thank you!
How long does a big pot of ginger or garlic paste last in the fridge?
What's that futuristic machine you.used to make the paste?
Could you make this recipie glutenfree and lactose free?
You can but be shite
Nigella Seeds in the Naan instead of Onion Seeds... interesting!
nigella seeds and black onion seeds are actually the same :)
Yeah same thing
Where do you get your plates from