How To Make THE BEST Precooked Chicken 90’s BIR Style Recipe
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- Опубликовано: 27 окт 2022
- This is how we used to precook chicken back in the 90s, packed full of flavours and we didnt take any short cuts, most restaurant these days do take short cuts due to the cost and staff shortage within the industry and the need to keep up with the demand.
please use this style of precooked chicken and this will become your favourite recipe for precooked chicken which you can use to make all your BIR curries.
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Ingredients
2 chef spoons of veg oil
1.5 chefs spoon of tomato puree
2 bay leaves
2-3 cardamom pods
4 cloves
2-3 cinnamon sticks (depends on size)
8-10 black peppercorns
1.5tbsp ginger garlic paste
2 medium sized chicken breast
1.5 onions finely chopped
1.5tsp salt (add to taste)
2.5tsp Mix Curry power
1tsp Coriander power
¼ tsp Turmeric power
¼tsp chilli powder
1/5 tsp gram masala
#bir #indianfood #precookedchicken 
Хобби
i just made this, it truly is fantastic, thanks
That’s wonderful to hear, thanks so much and enjoy 🙌🙌
Big 👍's up and thanks for sharing your recipies.
Thank you so much really appreciate your support.🙌🙌
I make loads of pre cooked chicken and freeze it, when i make my curry’s the chicken is so tender and juicy it’s unbelievable, cheers my friend 👍👍👍
Great to hear and thank topi so much bud 🙌🙌
Can't wait to try this version babel for bonfire night next weekend 👌👍🎇🎇
Thanks so much mate and enjoy 🙌🙌🎇🎆
babel great to see you back 5 mins into the vid and im starving
Thanks so much, it’s great to be back and looking forward to uploading videos more regularly 🙌🙌
Thank you so much for all your time you have dedicated to making these videos, it truly is appreciated as you can see by all the wonderful comments. I had my first Indian meal in the 70s in Glasgow and that was it, I've loved Indian food since. I've been to Delhi and the Punjab with my brother from Nakodar, so I got to see the real India, wow what an experience, absolutely amazing with beautiful people and the best food I've ever tasted. I now live in Australia and the Indian restaurant food is different from the UK. So once again thank you for sharing.
Wow what a beautiful journey you’ve had, thank you for sharing. I am pleased that yo I are enjoying my recipes and thank you for the encouragement 🙌🙌
poaching is always super soft :) great video
Thank you so much and enjoy 🙌🙌
Back to the 90s is always a blast for me. The guys in The local takeaway just round the corner worked so hard and the food was so good, Thanks for sharing this recipe mate it sure does look the bees knees
Thank you so much and you are very welcome 🙏🏼
@@TheBengaliCook All the best for this New year
Best pre cooked chicken I’ve seen i will do this today 😊🙏
Thank you so much and enjoy 🙌🙌
Definitely also I’m a full time property investor I’ll be in touch for finance deals 🙌
@@andrewhart5188 thank you and look forward to hearing from you 🙏🏼
OMG! This takes me back to the early 90s when I first started cooking BIR from a couple of VHS videos from The Curry Club with Pat Chapman, (May God rest his soul). I lent the videos to a "friend" and never saw them again. However, the seed was planted. So, now I have not only an interest in BIR, (Richard Sayce, Dan Toombs, Steven Heap, and Al's Kitchen), but have also developed an interest in Dhaba, Northern Indian cuisine, including Nepal, Pakistan, and Bangladesh. This video has evoked so many fond memories from when I first started cooking curries seriously. I now live in New Zealand, (ex-UK), and cook curries for my friends. Try buying Tej Pata in NZ is not too easy though!
Ahh I am some happy that this video bought back some beautiful memories for you and to be honest when I was making this video it did also take me back, I could see myself back in the kitchen cooking this when I first started. So pleased for you and I do also cover a lot of authentic Bangladeshi curries on the channel that you would like. Great to have you in here, thank you and enjoy 🙌🙌
Looks great Babul.. Almost a curry it’s self!
Thank you so much Tony and exactly a curry in itself, imagine the flavours this will have when you make your BIR curry with this precooked chicken yummy 🙌🙌
looks so good mate thanks for the video, can i ask what size is the new pan you bought in the video.
Thank you, I got it from my local shop, there’s a link in the description box from Amazon. Thanks
Thank you for making the videos - very inspiring. When adding pre-cooked chicken to a recipe, do you add the sauce as well? If not, does the sauce get used elsewhere ?
Thanks so much, you can definitely add the sauce to the curry your are making (1-2 chefs spoon), you can also blend it and add it to you base gravy if not worried about vegan/vegetarian dishes. Hope this helps 🙌🙌
I would love to see a BIR style makhani gravy recipe and a dish made with it !!!
That would be amazing !!!!!!
Oh yes, that’s definitely going on the to do list 🙌🙌
Hi what would be the best method for using the gravy left over from the chicken as it looks too good to dump
thanks and enjoying your recipes
Great question, you can add a chefs spoonful or so of chicken gravy into curry when you make it or you can blend it and add it to the base gravy (if you don’t need cook any vegetarian dishes). Defo use the chicken gravy it’s pack full of flavours 🙌🙌
I added an extra onion and blended the sauce and used as a base gravy enough for 2 currys saved a lot of time and energy thanks again for your recipes
Thanks chef, I'm preparing this now for tonight but please tell me back in the 80s would chefs cook our curries with veg oil or ghee? I'm not opposed to ghee as I love its flavour and at 58ys old I'm not bothered about my figure so I really do hope they used ghee as cooking oils are not so good for anyone anyway but if they used cooking oil then thats what il go with.
Hi your very welcome and thank you. Ghee was definitely more used in the 80’s for all curries and veg oil used for frying. Due to cost most restaurants started to Sue less ghee and more veg oil in curries and now, currently most of not all use veg oil for curries, they only add ghee on certain dishes these days. It’s just cheaper to use veg oil.
Looks great,how about hot meat or boti kebab starters
Thank you so much and will add on my do list of videos must say haven’t done/heard of hot meat before. Thanks again 🙌
Hope your well
Thank you very much and hope you are to 🙌🙌
Is this recipe the same for pre-cooked lamb or is there a different one for that?
Hi, pre cooked lamb would be different recipe, I haven’t done one yet but if I did do it would similar to this lamb Bhuna recipe
ruclips.net/video/hKEL0fx2KoI/видео.htmlsi=8uDB0s-4jUwC2x9Q
@@TheBengaliCook Top stuff. TVM
Very informative, but how long will the precooked chicken last in the fridge, also obviously most people can't leave a ot of base gravy simmering all day, how many times can you keep heating it, cooling it, heating it etc, without ruining it or making people ill?
This precooked Chicken wouldn't make it to the fridge 🙈🙈🤣🤣
Haha absolutely true 🙌🙌🙌
Hey thanks for asking, I wouldn’t keep the precooked chicken any longer than 2-3 days but you can also freeze them as most people (cooking BIR at home) regards base gravy I made a few dishes ok the same day so the base gravy so finished on the same day. If you keep it out then 2days max but again you can freeze it, put them into portions of 250ml and then just defrost when you need it. Hope this helps and thanks again 🙌🙌
When i make my base curry i ladle a two serving portion into a freezer bags and freeze the whole batch
Hi Babul sorry I am back with another question lol I am addicted to making curry from home now haha my question was to make the chicken slightly more flavourful and soft is it possible to put it in a bowl and leave in the fridge for about 2 days in the juices? Just thinking if that would give it an even more powerful flavour? Its a great flavour as it is but just thinking could this enhance it or is it something you have ever done before?
Hi, apologies for late reply bud, been under the weather for a few weeks now and only just feeling a tiny bit better tbh.
Ah mate excited for you, i love it as well. No need apologise keep those questions coming 😀
You can leave In fridge where (once it’s cold, covered up etc) this will give more time for the flavours to get into the chicken for sure.
Where’s another suggest and I do this often at home with BIR and home style curries, I make the actual curry and then I leave it in the fridge for 1-2days and then I reheat it in low heat (curry goes back into the pan, in the hob). I do leave the curry a little bit more saucy than i normally would when I cook the curry originally as when I reheat the curry the sauce will reduce/thicken up. I suggest you try this method as I find the flavours so much better, particularly with a good lamb dish. Hope this helps and makes. Please keep those questions coming, happy to help. Thanks again and enjoy ⭐️🙌
@@TheBengaliCook Thanks for the reply mate I will give that a go with the chicken. Also we went to Tesco this morning they had the East End I couldn't get Kasuri methi unfortunately but got other powders like Paprika, Coriander Powder and also the Extra hot chilli powder all East End brand as recommended. Cannot wait to try these spices mixed as already got garam masala, tumeric, cumin and others. Thanks so much for your help again this channel is amazing to learn curry making from home. Also sorry to hear that I hope you feel better soon Babul.
@@atomicgaming4623 ahh perfect woohoo so excited for you and thank you! 🎉🎉
@@TheBengaliCook Mate that chilli powder is proper made a curry with it tonight a madras it was lovely thanks for the tip it has really improved my hot curry making.
@@atomicgaming4623 mate that’s awesome to hear. Thank you so much for believing in me and trying my recipes! Happy cooking bud 🥳
Hi whatt size is your pan? thanks
Hi it’s 24cm, got a link to on my amazon store front you check out. Thanks 😊
Thanks , I remember the take away in Bedminster use it a lot only found you channel yesterday will trying out the recipies
@@peterlansdown7530 Cheers mate and welcome to the channel. Enjoy the recipes bud and I also remember bedminster, as there used to be a takeaway called Curry House, I was the chef there early 2000 for many years, now that’s a long time ago haha Any questions give me shout and enjoy the curries and save money! 🙌
Link to where I can buy that pan please
I got mine on ebay if that helps👍
Thanks for sharing H. Apologies I don’t have a link as I picked this up from my local shop. Try eBay, Amazon or if you have Asian grocery shops near you they might have some. Thanks again 🙌
💜👍💜👍💜
Thank you 🙌🙌
Basically that is a curry!!
Definitely mate, that’s the idea back then, imagine using this pre cook chicken in your BIR curries, delicious. Thanks and enjoy 🙌
What's us in your mix powder please
I use this method if it helps
My Mix powder
4 X tbl spoons turmeric powder
6 X tbl spoons corriander powder
6 X tbl spoons curry powder
2 X tbl spoons cumin powder
1 X tbl spoon garam masala
Half X t spoon chilli powder
2 X tbl spoons unsmoked paprika
Mix it all up store in container
Here’s my BIR recipe for mix powder
ruclips.net/video/UIyW5-5oi4M/видео.html
Thanks
Thanks so much!
So I am guessing the only reason to pre-cook chicken would be do it in a large batch so that you can freeze some for another time: otherwise if you were just making the one meal out of it its not really worth the effort
Absolutely, at the restaurants we precook most of the ingredients, service on demand etc if you do precook the chicken and freeze them along with base gravy, once defrosted you can make a curry within 10-12mins so helps with busy lifestyle etc thanks again and hope you are enjoying the recipes 🙌🙌
Tomato puree not listed in ingredients list.
Ahh well spotted and thank you. Will add now 🙌🙌
@@TheBengaliCook No worries mate. I've cooked your recipes before and rate them well. This looks like a really good pre-cooked chicken. I haven't tried it yet, but I will do, and I look forward to the coming series of 90's dishes. It's a shame you're not older as I've heard that the 70's was when BIR was "proper" (chicken frames in the base gravy etc). Being on the other side of the planet I never got to try it. Will you be using your regular base gravy or is that going to be 90's version as well?
@@gdlivo3353 cheers bud, will be using the regular base gravy for now, I’ve seen the base gravy with chicken frames etc but it was fading out my the time I started. Thanks again and will be recording some recipes for the 90s series soon. Thanks again 🙌🙌🙌
That looked like a hell of a lot more than 2 chicken breasts. 😮 Maybe you meant 2 kg of chicken breast?
Yeah cheers it was two medium sized chicken breast, my weighting scale ran out battery but definitely just two chicken breast, i ended up making about 5 to 6 curries with it. Thanks again and hope enjoyed the recipe 🙌🎉
Fifteen and a half minutes to cook an onion
🤣🤣🤣🤣
Like watching paint dry😅
🤣🤣🤣
I've no objections at all as to all that garlic, it's just peeling the stuff...
Agree pealing those garlics aren’t fun but worth it, I used ginger and garlic for this recipe. Thanks 🙌
You can buy frozen cubes in most supermarkets these days, or chopped n frozen, takes all the work out of it!