If you want to achieve the BIR restaurant or takeaway curry taste- yes! This base gravy recipe is covered in my ebook. Many people make 3-5 litres of it, then freeze it in 2-3 portion size containers and take out when and as you need.
Ive never understand why people want heat in their dishes. I suspose people are totally different but having a hot curry to me actually. You cant enjoy it you cant taste the flavours as your mouth is on fire. I like a nice curry wirh mild curry powder coconut milk maybe saltanas pineapples sea bass prawns. I think phal is totally stupid. I really feel stongly on this channel that its great but i have to say this their is no body to their curries just sauce and 4 pieces of chicken i wouldnt be happy if id been served that as there is nothing to it its just sauce
Made this today. An all time fav of mine. The flavours are amazing. Thankyou so much. Your recipes are brilliantly simple for amateur chefs like myself. My house smells like an indian takeaway now haha love it
Thanks for the vid! got your ebook and am very happy Now living in Australia so the only way we can get a BIR curry is by making it at home - now have a freezer full of base gravy and I can now confirm (after following the directions in the book) the curry is magnificent so thanks very much indeed!!
I use the recipe that Julian posted, and also that is his ebook. I make a batch of it, and it's great for marinading chicken/lamb for tikka, as well as adding to dishes like this one.
Too many short cuts. You want a real authentic recipe go over to The Balti House. He doesn't use precooked chicken for one. That is a missed opportunity for more flavor.
yes- still figuring the stereo functionality of this Canon camcorder which is very fancy but not easy to use like the JVC i'll figure it out so hopefully better stereo sound soon!
In my ebook for this recipe it mentions 'chili pickle' not 'naga pickle' the two produce different tastes- the naga doesn't work well with masala sauce (in my opinion) naga works well with other curries but not this one-use chili pickle.
Isn't the negative chillie the super hot one? Some years ago, as part of the test broadcast, the Indian cricket commentator Hasha Bogelay (sp?) challenged his Australian host Kerry Okeefe to taste the naga chillie... the ensuing hilarity will bring tears to your eyes... as does the chillie. Also track down the associated frog joke which will also leave you breathless.
You mention Pataks Chilli Pickle in this video (for the first time). Ive been using Mr Naga Chilli Pickle as you recommended in general in your E book. Mr Naga looks different from the Pataks. Which should I be using for this curry and which for others?
The problem with that particular chilli pickle is it has a very tart after taste and if you bite into a chilli it's hard to get rid of that sharp tangy element. Some restaurants puree it for that very reason and use it sparingly.
Are you back in chorley Julian? the environment behind you reminds me of some of the videos you have done earlier. Btw, any chance you will ever make a video for bombay potatoes? :)
Hi Julian, watching this from Jaipur in India. Been travelling around India trying the local food including Goa where I ate vindaloo 8 times and each time it was different. Not like the vindaloo in the UK although some restaurants did add potato
Starting to get the hang of BIR now but when making a big pot of curry its always a bit tricky getting the right taste would love a few tips cheers liam.
Ah. Thanks. Yep it does just say chilli pickle. I just assumed it was the Naga. Will be going out to get some Pataks chilli pickle tomorrow. Cooking this Saturday :-)
brilliant video as usual julian made the pressure cooker 7lite version of the base gravy it is fantastic and you were right about the smell, chilli chicken massala this saturday it is then. regards Harold
Just cooked this and it's great but mine turned out redder than yours. Not sure if every curry house used the masala paste as its different from some I've had
What and how do I get or make base gravy ?
If you want to achieve the BIR restaurant or takeaway curry taste- yes! This base gravy recipe is covered in my ebook. Many people make 3-5 litres of it, then freeze it in 2-3 portion size containers and take out when and as you need.
Available on his site. SUBSCRIBE!
i wish you would cook again Julian. Miss your videos and love your curry recipes
Ive never understand why people want heat in their dishes. I suspose people are totally different but having a hot curry to me actually. You cant enjoy it you cant taste the flavours as your mouth is on fire. I like a nice curry wirh mild curry powder coconut milk maybe saltanas pineapples sea bass prawns. I think phal is totally stupid. I really feel stongly on this channel that its great but i have to say this their is no body to their curries just sauce and 4 pieces of chicken i wouldnt be happy if id been served that as there is nothing to it its just sauce
Made this today. An all time fav of mine. The flavours are amazing. Thankyou so much. Your recipes are brilliantly simple for amateur chefs like myself. My house smells like an indian takeaway now haha love it
Thanks for the vid! got your ebook and am very happy Now living in Australia so the only way we can get a BIR curry is by making it at home - now have a freezer full of base gravy and I can now confirm (after following the directions in the book) the curry is magnificent so thanks very much indeed!!
I use the recipe that Julian posted, and also that is his ebook. I make a batch of it, and it's great for marinading chicken/lamb for tikka, as well as adding to dishes like this one.
Too many short cuts. You want a real authentic recipe go over to The Balti House. He doesn't use precooked chicken for one. That is a missed opportunity for more flavor.
yes- still figuring the stereo functionality of this Canon camcorder which is very fancy but not easy to use like the JVC i'll figure it out so hopefully better stereo sound soon!
If you want a curry go to an Indian. Nobody can make it like they do in my opinion, they were brought up with it.
I know you were born in England, but the little head shake is so authentic!
How to get chicken so tender?
In my ebook for this recipe it mentions 'chili pickle' not 'naga pickle' the two produce different tastes- the naga doesn't work well with masala sauce (in my opinion) naga works well with other curries but not this one-use chili pickle.
Isn't the negative chillie the super hot one? Some years ago, as part of the test broadcast, the Indian cricket commentator Hasha Bogelay (sp?) challenged his Australian host Kerry Okeefe to taste the naga chillie... the ensuing hilarity will bring tears to your eyes... as does the chillie. Also track down the associated frog joke which will also leave you breathless.
hi, is the basic gravy obligatory? I ask it because at home i cook indian food occasionally, so it's difficult to make basic gravy only for a dish!
Great video quality now. Unfortunately your voice is only the left channel which is a bit discomforting when watching your videos with headphones on.
You mention Pataks Chilli Pickle in this video (for the first time). Ive been using Mr Naga Chilli Pickle as you recommended in general in your E book. Mr Naga looks different from the Pataks. Which should I be using for this curry and which for others?
The problem with that particular chilli pickle is it has a very tart after taste and if you bite into a chilli it's hard to get rid of that sharp tangy element. Some restaurants puree it for that very reason and use it sparingly.
Cheers Julian. Thanks for posting.
Are you back in chorley Julian? the environment behind you reminds me of some of the videos you have done earlier. Btw, any chance you will ever make a video for bombay potatoes? :)
Hi Julian, watching this from Jaipur in India. Been travelling around India trying the local food including Goa where I ate vindaloo 8 times and each time it was different. Not like the vindaloo in the UK although some restaurants did add potato
Starting to get the hang of BIR now but when making a big pot of curry its always a bit tricky getting the right taste would love a few tips cheers liam.
Ah. Thanks. Yep it does just say chilli pickle. I just assumed it was the Naga. Will be going out to get some Pataks chilli pickle tomorrow. Cooking this Saturday :-)
brilliant video as usual julian made the pressure cooker 7lite version of the base gravy it is fantastic and you were right about the smell, chilli chicken massala this saturday it is then. regards Harold
Just cooked this and it's great but mine turned out redder than yours. Not sure if every curry house used the masala paste as its different from some I've had
Bought the book and made this... superb ! Thanks so much
thanks for that Dave- nice to know!
another great dish made it for a curry night last week and it went down well with everyone cheers julian!!
This dish is commonly known as achaari chicken..
Hi there. This looks delicious. Do you have a video on how to make base gravy ?
nice as always, but what is masala gravy ? you did not mention it earlier
Good curry, banging music!
I've been making curries for years...but after watching your videos better than ever. Thanks ☺
T55Kev me too, they are pretty amazing
3 words. The Balti House.
What's mixed powder
No.
thanks!
masala 'sauce' I have made a video for this type 'masala sauce into the search bar on my channel
I love how you make all this amazing shit then throw it in a plastic tub at the end 😂
Dish looks amazing. What's in the masala sauce?
chrishart1974 horrid how he makes it
@@mohammedshazon9061 Britains invented curry he made that correct!
John Jenks I work in a curry house
when i get this from my takeaway
its red... Lol