Brilliant! Amazing chef, really friendly and humble. Ran into him after lunch at Junoon NYC when he took the time out to chat with me and my mom. The way he spoke about food and cooking was so genuine. His restaurant serves some of the best food I have ever tasted!
New Delhi chicken curry. Marinate Chicken Thighs in Turmeric, (+recommend ginger+garlic+vinegar+Salt/Pepper) Heat Oil, add mustard oil or seeds, cinnamon stick, cloves, Cardomom (black + green), bay leaf, peppercorns Add red onions. Add Ginger / Garlic Paste Coriander Powder + Chili powder / Kashmiri Chili powder Tomato paste + fresh tomotoes Add Yoghurt Add chicken back in, plus bit of water. Finish with Dried Fenugreek leaves Garam Masala Coriander Leaf.
Most importantly you need to cook all the ingredients till the oil separates. Unfortunately it hasn't in this case especially the masalas. Indian cooking takes a lot of time.
@@somshonthank you for adding that .. letting a curry sit on low heat for 45 minutes to an hour is how I do it. Oil separates and flovors become richer. And if you have a long day, you can cook the curry for a bit. Let it sit in the pot go about your day and heat it up again for 30 minutes at dinner time.
I just made this for my family Christmas and it was fantastic. There are layers and layers of flavors and spices that make every bite an adventure. Everyone loved it. It would really help if there were some amounts in this video. It was even harder because I was making enough for 14 people, so I as increasing everything while trying to estimate how much was put in, and also determining what I should double or triple and what I shouldn't. It turned out fantastic thought, so obviously this is a very forgiving dish.
@@touficelzein870 im giving you this rrecipe for 1 kilograms chicken curry. You can adjust the measurements accordingly. For Tomato Paste 4 medium Tomato, diced, Salt to taste, 2-3 tbsp Curd, beaten, 1 tbsp Tender Coriander stems, roughly chopped, For Chicken Marination 1 kg Chicken (drumstick & thigh with bones) Salt to taste, ½ tsp kashmiri red chili powder, 1 tsp Turmeric powder, 2 tbsp Curd, beaten, optional, 1 tsp Oil, For Ginger Garlic Paste ½ inch Ginger (peeled & sliced) 2-4 no. Garlic cloves, 2 no. Green chillies (less spicy & roughly torn) Salt to taste, For Chicken Curry 2 tbsp Oil, 1 tbsp Ghee, ½ inch Cinnamon stick, 2-3 no. Cloves, 3 no. Green cardamom, Prepared Ginger Garlic Paste, 3 medium Onions, chopped, 1 tbsp red chili powder, 1 tsp Turmeric powder, 1 heaped tbsp Coriander powder, Prepared Tomato Paste, Salt to taste, ½ tsp Sugar, Marinated Chicken, 1 ½ cups Water 2 tbsp Coriander leaves, chopped, For Garnish Coriander sprig,
Chef Akshay is not a Michelin star chef. Chef Vikas Khanna got Junoon a Michelin star. Chef Akshay’s father is the owner of the restaurant and there seems to have been some differences between chef khanna and him. So, now the restaurant is now led by Akshay and the restaurant is no longer on Michelin list.
Take chicken, marinade with 1tsp vinegar, ginger garlic paste and turmeric. Cook the onions and tomato as described but toss the marinated chicken along with the curry paste. Only add water at the very end. You will get an out of the world curry.
looks amazing!! thank you. I'm British Bangladeshi and we make a chicken curry in a similar way, minus the yogurt, less tomatoes and we tend to not use garam masala at the end.
This recipe, I think, is too complex; the chef should make it simpler, with perhaps more than four spices. yes, the yogurt makes the curry smooth,.. ..but please *don't* add cream or milk, which many restaurants do; ..a lot of Indians are lactose-intolerant, and may not even know that they are.
@@greentomato4632yogurt like the one he used doesn't have lactose properties anymore, cream or milk I agree but yogurt is in most cases safe, you can also use Greek yogurt
Just made this tonight. Honestly one of the best chicken curries I've had, thank you for the recipe! Similar ingredients to my family's but I love how he slowly layered the flavours in.
@@ProjeckRaven You have to use the Masala seasoning is crucial…if you can find it already made buy it (I find it in the bulk section). There is a well stocked Indian store but the spices are older and less fresh than at my store.
The way he went in massage the chicken with his bare hands and that turmeric?? I’m impressed! I don’t think I can walk around with hot Chito seniors for 14 business days though.
Chicken curry in the east of India is also very different but then hardly anyone ever brings it up because of lack of knowledge by mainstream chefs. There's more to India than the North and the South. Also, the spices need to be cooked till the oil separates for the actual flavour to come through.
It's more to do with a lack of population and popularity than to do with a lack of knowledge. Historically India was divided into two parts: Uttarapatha (North) and Dakshinapatha (South). Also, this is short-form content so hence why the entire cooking process wasn't shown. Let's not undermine a literal Michelin star chef now 🤣
Standard formula once u know which spice goes with what food. Chicken goes incredibly well with cinnamon n black pepper. Not so well with fennel in this version. Cumin n coriander go in ratio 1:2. Always saute the tomato to caramelize it n cook it through n through
Honestly, it can be, but the framework is essentially the same on all curries be it fish, chicken, veggie..etc. And unlike Baking or some other foods where it's rigid. Indian cooking and spices are completely dependent on what you feel like you wanna eat. Just play around
You can get one standard spice box or "dabba" and that will see you through for 90 percent of Indian cooking. 😊 Down south we tend to use coconut oil or sunflower oil. And homemade Indian food is much faster to cook and much simpler than in the restaurants.
True! But you can find spice mixes for most of these dishes online or in an Indian store. The most popular ones for curries and kebabs sell under the name Shan Masalas, you just have to empty a packet into your marinade/cooked down onions while preparing the curries and you're done.
I was curious about mustard oil and it shows that the FDA banned it in the usa to be used as a cooking oil due to high contents of eruric acid, a fatty acid that the body struggles to metabolize. It is used in India, Thailand and Pakistan. Banned in USA, EU and Canada.
How can a Michelin Star restaurateur use Swad garlic-ginger paste instead of making it freshl? Swad is full of preservatives and vinegar! Fresh is so easy to prepare and tastes so much better.
Michelin quantifies one star as being “high-quality cooking, worth a stop”; two stars are awarded for “excellent cooking, worth a detour”; and finally, the prestigious three stars represent “exceptional cuisine, worth a special journey”. Michelin stars aren't about if you use canned or not.
I’ll tell you what. If we had Smell-O-Vision technology developed, I would want to try it with Indian food. The level of spices, aromatics and flavors that go into Indian cuisine is just insane at this point.
Mustard oil brings the best taste..and is healthier then any refined oil.. but always bring mustard oil to its smoke point before adding anything in it..
@@samuelodell1791 he said hard spices , garam masala comes in powder spices with coriander powder, red chilli powder, turmeric, black pepper cumin powder , do i didnt mention everything
I love the simplicity of the video. I make lots of curries either with mince, lamb or chicken and love the flavours. I don't add yoghurt but after this video I'll certainly try it. Here in South Africa, we eat the curry with Pap (which is a carbohydrate using crushed dried corn). We also add a little sweetness by drizzling some apricot or peach chutney or the curry. I add potatoes and carrots when I cook the curry. I just wish I could get my hands on the lovely spices and Masala you used in the recipe.
I’m just surprised he didn’t cook his curry longer, doesn’t the oil have to separate one time at least and then you would add your water again to adjust consistency, cook again, etc
When he was browning the onions he said to brown them until the oil separates. I think in Indian vegetarian cooking the curry is definitely cooked longer until oil separates and before adding water.
It is done in Indian cooking but its not necessary tbh. Also, it happens much faster when theres a lot of oil added to the dish, typical in restaurants, more grease = more flavor. For every day cooking we dont really use that much oil, so its fine to just cook until needed instead of waiting for the oils to separate at the end (which might take too much time, overcooking the chicken by then)
I find that if I don't cook off the water that the chicken leaves the dish ends up smelling of raw chicken. If once the chicken juices are cooked off and the oil separates and after that you add water up to desired consistency then there is no smell. This has been my experience but it's great if it works for others without burning off the chicken juices and separating the oil (what I believe is called 'bhunna').
6.20 So a question I have for that: If both the mother & father have their own family recipe do they just combine it to make a new household recipe, or settle on one or just have 2, or more, variants of a curry? Proably counts for every country & every family recipe. I personally don't know that as we don't have any real family recipes, unless the ones count I personally made up^^ /edit: And of course, video overall was great. Loved the way the chef explained it trough so people can understand his thought process and not "just" the recipe
Usually, the one who cooks would be the one who passes on the family recipe to the next generation. If both mom and dad cook, for one particular recipe, they might stick to just one person's or might just tweak it together to cater to both their palette and that recipe then gets carried forward. If you're the one who predominantly cooks, then the chances are it's your recipe that will move to the next generation
Whichever parents cooks will maek their own version, child will usually mix the versions together but some also just learn how to make dads chicken curry and moms chicken curry differently. Same in Italy and France when it comes to sauce recipes.
This is very interesting and very well presented! I am always interested in cultures and this is very very nice to explain about different parts of India! Thank you so much! :) I fully understand why you are a Michelin star chef, you are a great person!
You don't have to use that much turmeric! No one in India uses that much of turmeric! It will spoil the taste of the curry. Instead use just a teaspoon of turmeric and use the yogurt to marinate the chicken
Thank you for your video and only 6 mins , Well done when I’m brave enough I’m going to try this recipe. I didn’t like some of the negative comments you received. Wishing you all the best 😊
@@triptisingh020 thank you. That answers the question I forgot to ask… do you just eat the spices. Indian food is new to me and if I’m going to cook it I want to make sure I eat it properly so I don’t ruin it.
Brilliant! Amazing chef, really friendly and humble. Ran into him after lunch at Junoon NYC when he took the time out to chat with me and my mom. The way he spoke about food and cooking was so genuine. His restaurant serves some of the best food I have ever tasted!
New Delhi chicken curry.
Marinate Chicken Thighs in Turmeric, (+recommend ginger+garlic+vinegar+Salt/Pepper)
Heat Oil, add mustard oil or seeds, cinnamon stick, cloves, Cardomom (black + green), bay leaf, peppercorns
Add red onions.
Add Ginger / Garlic Paste
Coriander Powder + Chili powder / Kashmiri Chili powder
Tomato paste + fresh tomotoes
Add Yoghurt
Add chicken back in, plus bit of water.
Finish with Dried Fenugreek leaves
Garam Masala
Coriander Leaf.
Most importantly you need to cook all the ingredients till the oil separates. Unfortunately it hasn't in this case especially the masalas. Indian cooking takes a lot of time.
What is dried genigreek?
@@somshonthank you for adding that .. letting a curry sit on low heat for 45 minutes to an hour is how I do it. Oil separates and flovors become richer.
And if you have a long day, you can cook the curry for a bit. Let it sit in the pot go about your day and heat it up again for 30 minutes at dinner time.
Thanks!❤
so no Maggie and salt ewoo🙆🏼♀️
I just made this for my family Christmas and it was fantastic. There are layers and layers of flavors and spices that make every bite an adventure. Everyone loved it. It would really help if there were some amounts in this video. It was even harder because I was making enough for 14 people, so I as increasing everything while trying to estimate how much was put in, and also determining what I should double or triple and what I shouldn't. It turned out fantastic thought, so obviously this is a very forgiving dish.
can you please share your recipe with measurements? thank you
@@touficelzein870 im giving you this rrecipe for 1 kilograms chicken curry. You can adjust the measurements accordingly. For Tomato Paste
4 medium Tomato, diced,
Salt to taste,
2-3 tbsp Curd, beaten,
1 tbsp Tender Coriander stems, roughly chopped,
For Chicken Marination
1 kg Chicken (drumstick & thigh with bones)
Salt to taste,
½ tsp kashmiri red chili powder,
1 tsp Turmeric powder,
2 tbsp Curd, beaten, optional,
1 tsp Oil,
For Ginger Garlic Paste
½ inch Ginger (peeled & sliced)
2-4 no. Garlic cloves,
2 no. Green chillies (less spicy & roughly torn)
Salt to taste,
For Chicken Curry
2 tbsp Oil,
1 tbsp Ghee,
½ inch Cinnamon stick,
2-3 no. Cloves,
3 no. Green cardamom,
Prepared Ginger Garlic Paste,
3 medium Onions, chopped,
1 tbsp red chili powder,
1 tsp Turmeric powder,
1 heaped tbsp Coriander powder,
Prepared Tomato Paste,
Salt to taste,
½ tsp Sugar,
Marinated Chicken,
1 ½ cups Water
2 tbsp Coriander leaves, chopped,
For Garnish
Coriander sprig,
@ thanks very much
This was a great curry starter recipe for my family. Took me 40 years to finally try Indian cuisine and we love it!
Chef Akshay is not a Michelin star chef. Chef Vikas Khanna got Junoon a Michelin star. Chef Akshay’s father is the owner of the restaurant and there seems to have been some differences between chef khanna and him. So, now the restaurant is now led by Akshay and the restaurant is no longer on Michelin list.
Pedestrian recipe. I’ve made better in my dreams!
@@parthdua5627likely cus Junoon is based in NYC, so he added less spices for the foreigners
I too was a little confused reading that but I didn’t want to assume. Hopefully he grows in skill to the point where he can get there.
Exactly! It’s Khanna’s restaurant that won the stars. I suppose the chef in the video works there.
@@parthdua5627😂😂
Take chicken, marinade with 1tsp vinegar, ginger garlic paste and turmeric. Cook the onions and tomato as described but toss the marinated chicken along with the curry paste. Only add water at the very end. You will get an out of the world curry.
I love the simplicity of a traditional curry. Chicken, tomatoes, onion and herbs/spices. It's so easy to make your own and it freezes well too!
Serve it with some guacamole on the side
looks amazing!! thank you. I'm British Bangladeshi and we make a chicken curry in a similar way, minus the yogurt, less tomatoes and we tend to not use garam masala at the end.
Yes less tomatoes n onions I dun agree he cooked the real curry
@@jibranali8429 curries vary with region lol so it seems correct where im at we put some potatoes too
wow straight to the point not wasting a single minute 👍
This recipe, I think, is too complex; the chef should make it simpler, with perhaps more than four spices.
yes, the yogurt makes the curry smooth,..
..but please *don't* add cream or milk, which many restaurants do;
..a lot of Indians are lactose-intolerant, and may not even know that they are.
A Michelin star Indian chef using store bought ginger garlic paste ?
@@greentomato4632yogurt like the one he used doesn't have lactose properties anymore, cream or milk I agree but yogurt is in most cases safe, you can also use Greek yogurt
@@greentomato4632 nah that's like the average amount of spices my mom puts when she makes daals or curries lmao
@@greentomato4632 I think that looks completely easy. Not every meal can be hotdogs and mac and cheese.
Just made this tonight. Honestly one of the best chicken curries I've had, thank you for the recipe! Similar ingredients to my family's but I love how he slowly layered the flavours in.
You are beautiful wish you could make me a curry babe
Do you have only fans?
Did you have your own Garma Masala seasoning (4:28) or did it taste great without that?
@@ProjeckRaven You have to use the Masala seasoning is crucial…if you can find it already made buy it (I find it in the bulk section). There is a well stocked Indian store but the spices are older and less fresh than at my store.
@@ProjeckRavenit tastes fine without that
But having it makes the dish even better
I love indian cuisine.. so delicious and there's so much to learn 💛
Have cooked a lot of curry recipes and this one is the best so far. The table got cleaned out as a testament to its fantastic flavor
The way he went in massage the chicken with his bare hands and that turmeric?? I’m impressed! I don’t think I can walk around with hot Chito seniors for 14 business days though.
coconut oil will do the trick
The inqq 0:31
If u worry, u can always use a food grade glove
This is normal for any Indian. Everything is done with the hands.
@@smartvillain5628 don't disrespect our culture just because your weak bodies can't digest real and authentic spices.
It looks so delicious.Looks like it's a new series and I'm looking foward to what's next to come
Same. I live his personality too
Yes.. i made your menu here in the phillipines, really amazing my family loves it a lot.. thankz much chef
Chef Akshay is a gem, also eating at Junoon NYC is one of the best meals I've had in the city 🔥
What is the approximate cost of food items there like biryani , chicken curry etc
@@Cinephile.. Just Google the menu or look on the website 🤷♂️
@@Cinephile..use Google lazy git
Really liked this chef vibes, more of him please!
He’s in the curry episode of worth it
Chicken curry in the east of India is also very different but then hardly anyone ever brings it up because of lack of knowledge by mainstream chefs. There's more to India than the North and the South.
Also, the spices need to be cooked till the oil separates for the actual flavour to come through.
Got a recipe for east Indian chicken curry?
It's more to do with a lack of population and popularity than to do with a lack of knowledge. Historically India was divided into two parts: Uttarapatha (North) and Dakshinapatha (South). Also, this is short-form content so hence why the entire cooking process wasn't shown. Let's not undermine a literal Michelin star chef now 🤣
I don't think even southern dishes get recognition in international front. It's just naan, butter chicken, tikka and such.
I can say chicken curry in West Bengal is much better than this..
@@ravinschannelThey do lol. Biryani and dosas are very popular internationally
I made this by following along the video and i can confirm that it is absolutely delicious 😋 and it smells beautiful too
Indian food can be intimidating, it would involve a lot of spices but it would be no fail recipe.very straight forward. Easier than cooking steak.
Standard formula once u know which spice goes with what food. Chicken goes incredibly well with cinnamon n black pepper. Not so well with fennel in this version. Cumin n coriander go in ratio 1:2. Always saute the tomato to caramelize it n cook it through n through
Honestly, it can be, but the framework is essentially the same on all curries be it fish, chicken, veggie..etc. And unlike Baking or some other foods where it's rigid. Indian cooking and spices are completely dependent on what you feel like you wanna eat. Just play around
You can get one standard spice box or "dabba" and that will see you through for 90 percent of Indian cooking. 😊
Down south we tend to use coconut oil or sunflower oil.
And homemade Indian food is much faster to cook and much simpler than in the restaurants.
True! But you can find spice mixes for most of these dishes online or in an Indian store. The most popular ones for curries and kebabs sell under the name Shan Masalas, you just have to empty a packet into your marinade/cooked down onions while preparing the curries and you're done.
just go to an Indian store and buy the chicken curry mix. that takes away your spice confusion. then follow the recipe.
This recipe looks amazing, Indian cuisine is a bottomless pit of great food.
Horrible use of bottomless pit 😂
That sounds like a guy not wearing underwear. Just say the sky’s the limit of many possibilities instead
I've had Indian food maybe once or twice in my life. Now I need to go out and get some. This looks phenomenal.
This looks amazing. Do you plan to list amounts for the ingredients?
I can't get the app, and I can't find the ingredients list with measurements
I was hoping you'd have more videos!! You explain everything so well and easy! Thank you for this recipe
If you want more recipes, check out (I know there are tons) Vijaya Selvaraju…I made many of her recipes and she is an excellent instructor.
What temperature is the chicken baked at?
Huge improvement if you switch to fresh garlic and ginger
true true
I was curious about mustard oil and it shows that the FDA banned it in the usa to be used as a cooking oil due to high contents of eruric acid, a fatty acid that the body struggles to metabolize. It is used in India, Thailand and Pakistan. Banned in USA, EU and Canada.
How can a Michelin Star restaurateur use Swad garlic-ginger paste instead of making it freshl? Swad is full of preservatives and vinegar! Fresh is so easy to prepare and tastes so much better.
Michelin quantifies one star as being “high-quality cooking, worth a stop”; two stars are awarded for “excellent cooking, worth a detour”; and finally, the prestigious three stars represent “exceptional cuisine, worth a special journey”.
Michelin stars aren't about if you use canned or not.
It's called product endorsement . It means dollars for the content provider.
@@josedasilva4433 true
@@iainmaturin8460thats really true
Great! You have made it very easy to follow your instructions and demonstrations.
I’ll tell you what. If we had Smell-O-Vision technology developed, I would want to try it with Indian food. The level of spices, aromatics and flavors that go into Indian cuisine is just insane at this point.
You are so milenials
@@elmeropapaitothe idea of smell of vision goes back to before the internet so it’s not a millennial idea
What are the exact ingredients for the non iphone users?
Can you list ingredients please.
Don't be lazy, take notes! It's not rocket appliances 😊
@@castleskier Don't be lazy learn to write, what is rocket appliances thicko.
is there a link to the recipie?
Amazing presentation! Informative and to the point! Love it, thanks chef!
Is there a link to a list of ingredients and quantities for this recipe?
It's 6.5 minutes long. Just make a list.
I have to try this recipe, looks so appetizing 😋
Can anyone write out the recipe for this? Is there a link?
You can write it out.
Thanks Chef. That's perfect, certainly I will give it a try
I made this curry, a few ingredients i didn't have, I used alternatives, what a beautiful dish, thankyou, and it was easy. All the best.
Thank you, chef! I'm lucky enough to live in SE Asia, so these ingredients are quite easy to find.
thank you, recently moved out alone and looking how to cook, thanks for the quick simple easily understandable explanation
Minus the mustard oil, I essentially cook my basic Indian curry the same way. Sometimes with yogurt and other times without.
what oil do you use?
@@moonofmidaprobably refined sunflower oil.
Tastes different with different oils.
Makes a huge difference
Try with Mustard oil, it tastes better.
Mustard oil brings the best taste..and is healthier then any refined oil.. but always bring mustard oil to its smoke point before adding anything in it..
Wasn't his restaurant featured on Worth It? Or am I mis-remembering?
it`s fabulous ! thank you chef 🇮🇳
This is great! How long do you cook the chicken in the beginning? 3-4 minutes on each side? And then 3-4 minutes at the end in the gravy?
Has anyone got the written recipe? This looks delicious!
This looks amazing! where can I find the measurements?
Love this so much! Thanks for sharing!
Please add amount of spice and cooking times. Thanks
Akshay *BHARDWAJ* Wow he's ancestors would be very proud seeing him cook chicken curry
His ancestors also did not make use of toothbrush and toothpaste.
So what if he is bhardwaj?
If u don't like dont eat
Don't interfere in others eating habit
😂
@@Jayantan846communist cultureless dog
This is indian racism to your own people isn't it.. your caste system racism
Gratitude for sharing. Some great tips in this. I have been trying staff curry recipes. This is a lot similar.
I wish there was a list of the spices. I love this recipe.
1 cinnamon stick ,2 bay leaves , a small piece of mace , 2 black cardamom, 2 green cardamom ,4-5 cloves,1. Star anise , here it is enjoy
@@lasthopehope1211 thank you so much
You forgot garam masala
@@samuelodell1791 he said hard spices , garam masala comes in powder spices with coriander powder, red chilli powder, turmeric, black pepper cumin powder , do i didnt mention everything
@@lasthopehope1211who said hard spices?
I love what you are cooking the aroma and the way you cook and teaching everyone of us is amazing. Thank you so much for chef
I love the simplicity of the video. I make lots of curries either with mince, lamb or chicken and love the flavours. I don't add yoghurt but after this video I'll certainly try it. Here in South Africa, we eat the curry with Pap (which is a carbohydrate using crushed dried corn). We also add a little sweetness by drizzling some apricot or peach chutney or the curry. I add potatoes and carrots when I cook the curry. I just wish I could get my hands on the lovely spices and Masala you used in the recipe.
I thought only Bengali, Odiya and Assamese cuisine use Mustard oil, didn’t realize it was part of North Indian cuisine as well
Did the turmeric stain the fingers or just no hand wash?
I’m just surprised he didn’t cook his curry longer, doesn’t the oil have to separate one time at least and then you would add your water again to adjust consistency, cook again, etc
When he was browning the onions he said to brown them until the oil separates. I think in Indian vegetarian cooking the curry is definitely cooked longer until oil separates and before adding water.
It is done in Indian cooking but its not necessary tbh. Also, it happens much faster when theres a lot of oil added to the dish, typical in restaurants, more grease = more flavor. For every day cooking we dont really use that much oil, so its fine to just cook until needed instead of waiting for the oils to separate at the end (which might take too much time, overcooking the chicken by then)
if he has done it a million times he probably knows exactly how much water to add and how long to cook it down without having to check and adjust it.
Kindly reply me on this as I am also in your Michelin group status mate
I find that if I don't cook off the water that the chicken leaves the dish ends up smelling of raw chicken. If once the chicken juices are cooked off and the oil separates and after that you add water up to desired consistency then there is no smell. This has been my experience but it's great if it works for others without burning off the chicken juices and separating the oil (what I believe is called 'bhunna').
could you post the written recipe please - quantities etc, that would be so helpful
Great speed. Keeps your attention. So informative about regional curries. Thanks!!
What is the difference between roti and naan?
Thanks you so much Chef🙏
Awesome recipe 👌
4:32 this homie giving off Bubba Gump vibes the way he lists off them spices
6.20
So a question I have for that: If both the mother & father have their own family recipe do they just combine it to make a new household recipe, or settle on one or just have 2, or more, variants of a curry? Proably counts for every country & every family recipe. I personally don't know that as we don't have any real family recipes, unless the ones count I personally made up^^
/edit:
And of course, video overall was great. Loved the way the chef explained it trough so people can understand his thought process and not "just" the recipe
Usually, the one who cooks would be the one who passes on the family recipe to the next generation. If both mom and dad cook, for one particular recipe, they might stick to just one person's or might just tweak it together to cater to both their palette and that recipe then gets carried forward. If you're the one who predominantly cooks, then the chances are it's your recipe that will move to the next generation
Whichever parents cooks will maek their own version, child will usually mix the versions together but some also just learn how to make dads chicken curry and moms chicken curry differently. Same in Italy and France when it comes to sauce recipes.
1:31 you will find it pretty much on every cubic centimeter of air.
Can't believe he used his hands for Turmeric
this reminds me of my moms cooking, thanks for making me hungry again haha
Looks delicious. Different way of cooking this chicken curry. Will definitely try your recipe. Thankyou.
Wow that look fabulous.
Thank you for posting.
I cant wait to try this 🙂
Looks amazing can’t wait to try 😊😊
is taking the herbs out optional?
Thanks chef looks awesome and delicious
great food!! delicious
2 questions though:
no shredded cooked potatoes? also I thought it needs to simmer longer??
Great video so quick but still had great context 👍 to his explanation, also he looked very excited 😁 making this curry. 😅
Every Indian has a chef like this in their house
I love curry, and this one looks absolutely phenomenal.
Usually I use ghee to fry in, but I'll definitely check out mustard oil. Great presentation and thanks for sharing.
I’ll be making this very soon 😋🇨🇦
Followed step by step and it came out delicious
This is very interesting and very well presented! I am always interested in cultures and this is very very nice to explain about different parts of India! Thank you so much! :) I fully understand why you are a Michelin star chef, you are a great person!
That was enlightening,effortless and expertly done
Never seen anyone marinate chicken with just turmeric. Most marinades have ginger garlic paste, yogurt
Yeah, this is a different marinade. Maybe, live a bit dangerously and try another marinade? Difficult, I know, but give it a go.
So how do you take out the turmeric stains on your fingers?
no salt?
He salted the onions. A pinch only though
now that's really cool what you do here brother! thank you!
I like how you explain everything
What about exact amounts?
Looks yummy. Will give it a try
But where u will buy ?
U have only butter,cheese
Recipe ie quantities?
Great recipe, precise and very appetizing. Thanks Chef 🧩
How long do you cook the chicken for?
Gonna end up with turmeric stained hands by doing that! But nonetheless it looks great and I’m sure it’s tasty food
Every Indian household does that and there are no stains because they wash the utensils with their hands and does not use dishwasher in most cases.
You don't have to use that much turmeric! No one in India uses that much of turmeric! It will spoil the taste of the curry. Instead use just a teaspoon of turmeric and use the yogurt to marinate the chicken
@@abhaythegodfather Clearly you don't know anything about turmeric or chicken curry. Every household that I know of uses the same amount lol.
@@Seal__ my mom uses much more. I don't know who these people are speaking so confidently for every household in India
@@Seal__ well may be that's true in your little bubble of India. In my little bubble, they don't use that much. it's too much.
Can I use kefir instead of yogurt?
Parabéns ótima receita 😊
Thank you for this beautiful recipe and story. So nicely done.
We don't sear the chicken . I never do it. We don't want the turmeric to burn 🔥
Thank you for your video and only 6 mins , Well done when I’m brave enough I’m going to try this recipe. I didn’t like some of the negative comments you received. Wishing you all the best 😊
Did I miss the part where he removed the whole spices? Are they something you just eat around? I want to try this. Looks delicious.
You just keep them aside while eating but sure you can remove them before serving
@@triptisingh020 thank you. That answers the question I forgot to ask… do you just eat the spices. Indian food is new to me and if I’m going to cook it I want to make sure I eat it properly so I don’t ruin it.
@@60Airflyte no we don't eat any whole spices they are mostly just for flavour hope this helps
@@triptisingh020 thank you for being patient with my ignorance. 🙏🏼 I can’t wait to make this. I recently made naan and the roti he mentioned is next!
@@60Airflyte so glad you are enjoying Indian food 😊
were are the messurements ?
In His brain..
@@ugtyujuser-yb4eu9jx6v 🤣🤣💀
Thanks chef for correct pronunciation.... its cringe when our own people don't say the words correctly even though they know exactly how.
Looks delicious 😋...
My personal opinion is to marinate the chicken with salt n chili powder,,,so tht the flavour will set in...but overall amazing 💫