INDIAN RESTAURANT CHICKEN JALFREZI & Secret Masala Paste Recipe.
HTML-код
- Опубликовано: 30 сен 2024
- Chicken Jalfrezi is often referred to as the king of curries in some circles. There is nothing quite like the taste of those smokey charred peppers and onions with the aromatic gravy that makes this a firm favourite among many curry lovers. Try this British Indian restaurant recipe that I am sure will keep you coming back for more. Al
BBC West Midlands RADIO (Skip to 3hrs 20mins) Interview www.bbc.co.uk/...
NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)
►Al's Kitchen Spice Mix 250g & Bassar Mix Powder 250g bit.ly/3CSfeBf
►Al's Kitchen Bassar Mix Powder 250g bit.ly/3ekvrVt
►Al's Kitchen Spice Mix Powder 250g bit.ly/3cHELCx
Products Used by Al
► Stainless Steel 8.5 Litre Stock Pot amzn.to/2Q6BOA0
► Masala Dabba with 7 Compartments and 2 Stainless Steel Lids, 16cm amzn.to/2Q7maEF
► Copper Karahi Serving Bowls amzn.to/3tl5VSK
► Copper Handi Bowls x 4 amzn.to/3doh4fZ
► 8Kw Gas Burner (Excellent for BIR Curry) amzn.to/3trwtBI
►8kw Gas (Another supplier) amzn.to/3triFqT
► Little Spice Tray stainless steel ramekins amzn.to/3uVtO3D
► Braun Hand Blender amzn.to/3uWH2Nw
► Aluminium Frying Pan 24cm amzn.to/3mUzCre
*****Follow Me*****
►Twitter goo.gl/zZRQPY
►Facebook: bit.ly/2MxxHqu
►Instagram: goo.gl/XAoW7M
►Subscribe : / alskitchen
►Website : www.Alskitchen.co.uk
►Business enquiries : Contactalskitchen@gmail.com
Ingredients list
Jalfrezi
50g red pepper
50g green bell pepper
Half a small onion
4 x green chillies
Tsp hot chilli powder
Tsp fenugreek leaves
1Tbsp mix powder
2 x tbsp tomato purée
1/4 tsp garam masala
1/4 tsp salt
Half a lemon
8 x pieces chicken
4 x slices tomato
1 Tbsp garlic ginger paste
1/2 Tsp salt (to taste)
1/2 Tsp sugar (Optional)
Coriander to garnish
Amazing, imagine going round Al's to watch the footy, beer and curry, you wouldn't want to go out!
Il bring the beer
I think there would be a very long queue !
I can’t imagine him liking the footy , seems more of a strictly kind of guy if you get me
This is the most racist channel I've ever seen!
@@II__DAVE__II why?
OMG!! I made this on Saturday and the chicken Passanda on Sunday...and all I can say is, I've made a rod for my back now cos now hubbie doesn't want to order out anymore! Winner!
Hi Al, I love cooking but always stayed away from doing my own curries cos they seem a bit labour intensive. You've inspired me and this week I made your chicken tikka Ceylon, delicious! Londoner living in Austria and now I can have a proper BIR curry whenever I want. Thank you, wouldn't have done it without you ✊
Also in wok dishes this flame flavor is called "wok hei" and this what makes wok dishes especially delicious. According to Kenji Lopez-Alt, you can replicate this flavor a bit by frying the ingredients with a culinary torch a bit when preparing the dish.
This is the best Jalfrezi I’ve ever tasted and the best part is that you can make it yourself. The crunchy smoked veg really enhances the sauce as does the pre cooked chicken. Thanks Al for putting all the work in to perfect it and then sharing.
Got to say, Al, of all the curry recipes I've tried, this is the best. Made it tonight. Couldn't make the Patak's recipe as I couldn't obtain the Tandoori paste so put in a heaped teaspoon of Patak's Tikka Masala. It was so good.
Hi Al, I was shown how to cook the BIR curry in a restaurant many years ago. At home I could never make the sauce a consistent flavour so stopped making them. You inspired me to start it all up again a few years ago by watching all your vids. Thank you, keep em coming they look great.
Hey Al , do you mind updating the ingredients list with the pastes uses and quantities? The description list differs a bit to the video
Thanks heaps. This looks delicious 😍
Wow this channel just gets better and better - thanks Al this channel is my go to reference - Greetings from Adelaide, South Australia
Any good indian restaurants in Adelaide.??
@@misterbelll yes but - none come up to Al's standard so I mostly cook at home using Al's recipies - Chaminar is our goto - not expensive and reasonably consistent - the goat curry is my favourite also I hear the Bombay Bicycle Club is worth a visit.
Thanks for the help in my Curry world...in rural south Australia...great to stay in touch with Uk curries..!! Taste of home 🏠
Superb Steven, love this dish as do my friends here in Thailand. Keep them coming.
Awesome as per usual you have made me in Ireland a top curry maker...appreciated every video you make..first class mate with top class taste
Hello Al
Best wishes from Thailand
Very entertaining and informative video keep up the good work
Hi al great curry’s been eating curry from 1961 , do you ever use carnations milk the Taj Mahal Hampstead was he’s little trick to enrich some of the dishes great shows thanks Jed
I do. I use carnation milk in my Base gravy 2.
Very nice buddy check my curry recipe out you’ll love it 😊
I made base gravy for the first time 4 days ago and this is my third of your curries I’ve made since! I now identify as BIR on the census form🙂
Yes a delight to find u
Will be making curry dishes now
Cheers from Eastern Canada 🇨🇦
💜💜💜💜 great looking food....defo have to get some serving dishes.... Many thanks again💜💜💜💜💜
Hi Al, excellent video. Just one thing you said not Greek yogurt, why is that? Does that include Greek style yoghurt?
Bit too sour and thick that's all.
My fave. This one is the dogz. Guess what Im making this weekend. Thank you so much. greetings from Montreal in Canada.
Great video English Paul now living in Alberta Canada and Lake Havasu City AZ in the Winter!
So glad i found this channel a couple of months ago love the way you present it AL , all the way from sunny cornwall.
Thought you was gonna set fire to the fkin kitchen
Al your absolutely amazing. I have done you curry’s WONDERFUL. YOUR INSTRUCTIONS are the best. If I did STILL live in Beckenham. I would be inviting you round to cook for us. I’m actually live in CANARIES NOW. CHEERS ENJOY YOUR BEER
So early I’ve just put the needle back to replay the 12” 😬
Just cooked this and it's another great result courtesy of Al. Used home-grown peppers and chillies. Just the right amount of spice and a wonderful flavour. Three containers going in the freezer!
Send the leftovers to me😂😂😂
I am David... I come from a place many many miles away from London... We too struggle with the English language 🤣A place called Lancaster near the Lake District, where curry is plentiful and very well cooked. Your channel is a revelation and fun to watch. More please.
Absolutely amazing I have watched and cooked your curry’s. WONDERFUL. if I still lived in Beckenham I would be inviting you round to cook and join my friends and you brings friends. The more the merrier. I now live in Canaries and still follow you. Incredibly how long does a Pk of dried Methi last. Cheers Al all the best CHEF x
Now then sir, that's what I'm talking about..awesome top scran....massive respect 🙏 🫡
I tried your old jalfelrezi last week and it was wonderful. Will try this soon too. Thanks for the great videos!
Which one did you prefer?
Looks amazing Al, will be making tomorrow, do u make your garlic ginger paste and freeze in ice cube blocks aswell?
Al's Kitchen
Hello hope you're well.
This is a quick plead... sorry... BUT I'm trying to make a Pataks Jalfrezi sauce quick curry... and was wondering what you world add to the sauce to make it taste a bit less like a jar of sauce curry?
Thank you.... and I promise I'll be making your Jalfrezi properly as soon as my van is fixed 😆
Thank you
Al I can't wait to cook this! If anyone is wondering......Al's curries are amazing. All my family love them!!!
Thanks Al!!!!!
(I'll check out the radio interview) ;)
Hey Al I could eat Indian food everyday hun 😉😘☝️🥰. I live it from cooking it to eating it 😁🤗😘
Looks absolutely gorgeous. Jalfreizi us my husbands favourite. I have a recipe that uses lots of cumin seeds, I may try adding this to yours. Wish we could come over, u come from Northolt, next to Southall. Just wish I appreciated curries more before I left for Fareham!
Watching this again from your recent message on You Tube, Al. I've already liked it from the first time you ran the vid but here's another hundred likes 👍👍👍👍x 25 !! Had to pause this and go and make a sarnie so I've got something to eat whilst I'm watching, nom nom !! Looks sooooo good !!
Man, that looks the business..... Another great video....
Thanks Al 👍🏻
Hey Al, will definitely have to fly over when this rotten virus has been defeated and have a curry with you. Many thanks for the recipes mate. Big fan from Melbourne Australia!
🥰🥰🇬🇧🤗😘
South East London, and a beer? What time?
Just discovered your Videos, just tried following the chicken Jalfrazi. I think i need to spend my time preparing. Living in Switzerland where there aren’t many Indian Restaurants here so thanks.
Great dish , Excellent video Easy to follow Al, I am English from the UK following you in Cyprus.
Will be making this in Abu Dhabi tonight Al. Thanks a lot and keep going
your original Jalfrezi was excellent still one of my favourites will give this new one ago I am sceptical about adding pataks jar products as i like to do things from scratch but I will put my preducies to one side and give it ago i am aware that they use the products in restaurants as they told me the lime pickle they used with my popadoms was pataks years back when I had always assumed it was made in house
I think im hungry lets eat wht drink beer thank you friend
The wife thinks you are talking to me. I've chopped these, Chunky. It does look bloody lovely. Rhodes.
0:27
subtitles - on
Jail crazy.
All you sold your soul for pataks. I done it and the vinegar taste can’t be removed. I wasted €10 for this.
Hi thank you for taking the time to share this cooking content with ous, If you would kindly make a content on the base Gravy, That would be appreciated, Tx u
Just bought the Pataks marinades but the only thing they didn't have in the description was the spice bit!? Look identical to yours so I'm not sure if it's going to taste any different?
A solid compromise is to poach the chicken in the base gravy beforehand. Thighs poach really well, even from frozen.
Patak's pastes (not sauces.. they're a watery disappointment) and TRS powders are widely used in manufacturing as well as restaurants/takeaways
Really enjoy the passion you put into your cooking BIR style, I will be trying this one but starting with Rogan Josh first...!
Do you have to have Tablas drumming in the background? And yes, Ancient Astrologer Theorists say 'yes - you must have that to create an authentic curry.'
"You can't beat a Jalfrezi (unless you're cooking one of the other curries)" Spot on, Al.
I love lamb tikka Jalfrezi or Madras, having been a Vindaloo fan for many years when I was younger.
Bring back Patak's concentrated curry sauces in a small tin. They were the nearest thing to a takeaway.
You heard it. lol
Not that International here Al, Ramsgate Harbour. Keep cooking.
Action Bronson and my Dad sent me here. Loving the content. New fan! Subbed!
I make a pataks paste curry regularly for the sake of ease, but they aren't a patch on the homemade BIR curries. Will definitely give this method a try though Al, you haven't let me down thus far 🤞
Can't wait to order a Chicken Tikka Pathia on my Birthday...I'm salivating just at the thought.
Briiant job So I live in france and make bit Currys using your recipes and sell them o. French markets keep up the good work and a big thanks to you 👌
Hi Al
Ben from Bradford
Some of the restaurants up this way have peas or egg in jalfrezi ! Have you had one like this and do you know why they put them in ?
I have made your Jalfrezi many times from the one 8 years ago. These ingredients are quite different, no cardamon or cumin but an addition of Garam Masala. Is this because of the Masala Paste that you have added?
Same thing with tomatoe. Add a small of sugar after adding your tomatoes, because otherwise, you'll have a sour bitter flavour from your curry.
great video as always Al. The whole reason I make my own BIR is because Pataks and other Jars are just nasty. They all add a bitter and predictable taste. That said, each to their own.
Greetings from Montreal. Can't wait to make this for the family.
Hi Al, have you a link to a decent free standing gas ring. I'm using electric atm, but want to cook on gas for your recipe s thanks x
If you are cooking on electric do you reckon charring the vegetables under a grill for a few minutes might replicate the smokey flavour a little bit?
Brilliant. Subbed and liked. Which garam masala do you use please……
Will be trying jalfrezi this weekend! Question, will you be using the masala paste (which I will make and freeze into ice cube trays) in future recipes, or are you saying a tbsp can be added to any of your existing curry recipes? So far we have loved all your recipes that we have tried and my husband even bought me an outside burner set so we don’t fill the house with curry smell 😆. Still haven’t managed to find a pan like yours though. BTW I’m a Scot Abroad in Houston, Texas, USA
Yeah. You can add to any curry. Just adds an additional layer. Totally up to you. Its optional. The pan I use can be found in the links in the description of the vid. All the best 👍🏻
Sorry those pataks sauces just don't make the grade. Can't imagine any proper restaurant would use them.
Cant wait to try this!
Al you mentioned adding dried Methi?
What is that plz? Isn’t on ingredients list. 👍🏻
just made this, id never tried making this with the yogurt mix as well, what a game changer, i did only use the kashmiri paste though, didnt have the tika or tandoori however i pre sealed the chicken using tandoori masala powder with some garlic & ginger
Still a top video Al - making this bad boy since first published
Al, that's going to be a large queue at your gaff mate. Great vid again.
Smoke em..... Top tip. You the man Al... Learning loads.
Al, how long do you fry the onion and peppers for to have them slightly soft, not too crunchy??
Thx
Food colouring? WTF! So 20th Century!
What's wrong with Greek Yogurt ?? Please ?
I use them. So do most restaurants. Will be trying the Kashmiri paste later...
I think I’ve got some recipes from scratch
Hey Al where are you ?? I love your recipes and cooking videos xxx. Please keep updating your channel xx 😘. I have been cooking Indian authentic and BIR for a long time and yours are the best up to now !!!! Be happy 😃 I love Indian food and recipes and I am blown away by yours. But please make one or two authentic Indian dishes to show your viewers the difference in prep and cooking method please 🤗😘🥰
Thank you for the heart emoji 🇬🇧😘😘😘🤗. Much love 💋
@Al How much natural yoghurt was that please?????
I use Instanbul halal yoghurt it’s creamy texture and taste is perfect for curries
Looks absolutely fantastic Al and thanks for sharing not only the dish itself but also the additional tips such as the masala paste, your creativity and tutoring is gratefully appreciated, kind regards and greetings from Ireland.
What an amazing jalfrezi, it looks divine Thank you, for another amazing curry Al, :-)
Another good vid Al, from international Orpington :-)
Tell you what fella - your curries are million times better than some of the best ive had... well they look it anyway
If you were using raw chicken would you put it in at the same time and just cooked a little bit longer
I can assure you no BIR restaurants would touch a pataks paste. Great recipe though
love you vids and we love Indian food and we are in ingoldmells Skegness
How i add that smoky flavour to my curries & it works beautifully (if you don't have gas oven)
Get a blow torch, Teaspoon of butter or ghee, piece of charcoal, egg cup, something to cover wok or frying pan. Place butter or ghee in egg cup, get a piece of charcoal, blow torch the charcoal until it is glowing red hot, place egg cup in curry, drop red hot charcoal into the butter/ghee, cover & leave for about 30 seconds. remove cover & egg cup. Simple :-) i usually use a large plate to cover the whole pan so the smoke really gets into everything. Hope this helps :-)
Great.
I cooked this tonight. Absolutly delicious. I had to do it for four, so kinda followed the advice given towards the end. Double + a pinch extra for the spices. Turned out perfect. Flavour very true to what I would expect from a BIR. A big thank you to Al's. Much appreciated for this. Much love all.
P.s. Make sure to watch a few adverts if you enjoy Al xD
It's not the seeds of the chillies that are the hot part, it's the rim around them, when you cut into them 👍🌶️🍛
Hey Al,
Following your recipes from Calgary in Canada. As a native Glaswegian, I’m missing the BIR style curries and hoping to recreate some of your dishes.
Your channel is superb 👍🏽
👍🤗😘
Nice1 bruva,doin the damage!"
Loved your video. From Manchester.
Can’t wait to try this on Saturday. Had some amazing results so far following Al’s guidance. Top bloke.
One question, is it ok to use ground methi instead of the leaves??
Hi Al, is it ok to use ground methi (powder form) instead of the leaves?
Thanks mate
Wish you lived round near me mate i would make you very rich the restaurants and takeaways do not know how to cook a good curry your looks really good well done
Great video. I cant wait to burn my kitchen down with a slice of lemon
Amazing everyone loved it.. 😁😁