Classic Indian Restaurant Style Chicken Vindaloo BIR Recipe | Step by Step Cooking Guide
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- Опубликовано: 2 мар 2021
- This Classic Indian Restaurant Style Chicken Vindaloo will leave you wanting more, its hot and spicy, you got sweat rolling off your forehead, you can't handle the heat but still want more, you just can't get enough of this delicious chicken vindaloo curry. This recipe is a classic recipe, no fancy stuff just exactly how its made at the restaurants and takeaway.
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Ingredients you will need to make Chicken Vindaloo BIR Style
6-8 Pieces Precooked chicken
300-400ml Base gravy
1.5tsp Lemon juice
1tsp Ginger/Garlic Paste
1tsp Mix Curry Powder
2.5 tsp Red chilli Powder (add more or less)
1 tbsp Fresh Coriander
2-3 pieces of Pre Cook potatoes (Bombay Aloo)
1 -2 Green chilli (optional)
How to Make Chicken Chicken Vindaloo Indian Restaurant Takeaway Style recipe - please watch video for full instruction
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#chickenvindaloo #hotcurry #vindaloo 
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Just wanna give your channel a massive thumbs up. Tried your vindaloo last night and its the best I've tasted and the closest to my local restaurant, and believe me I've tried many recipes and yours is outstanding. Can't wait to try more.
Ahh that’s so great to hear and thank you soooo much!! 🙌🙌
Looks absolutely delicious
cheers buddy
as always spot on
I appreciate that, thank you :)
My mouth is watering
Thank you and enjoy 😉
Delicious recipe
Thank you so much :)
Looking tasty!
Thanks so much it sure was delicious!
So delicious
Thank you so much 🙌🙌
You and Britishian food are really bringing the quality.. Very grateful for your videos, excellent content - thank you
Glad you love them and thanks so much, stay safe and happy cooking :)
Looks spot on that brother 👌 👏 🙌 👍
Thank you bro!
Im a fan of a vindaloo and for me it’s not complete without the potato 😊
Great recipe and thank you for sharing 👍🏻
Thanks so much, absolutely agree potato is must in BIR Vindaloo :)
Potato should never be in a proper vindaloo as shouldn’t chicken…having said that all recipes are open to the cook’s interpretation so just do what you like!
@@billmagowan1492I agree, potato won’t be in an authentic vindaloo but a BIR version is probably nothing like an authentic vindaloo anyway 🤣
Looks delicious bro 😋
Appreciate it bro!
Hi Bro you know me you see the Pan and spoon say no more lol
Thanks for sharing
You are very welcome, thank you and hope get to enjoy the recipes 😊
@@TheBengaliCook actually i am learning a lot from your channel , not only recipes.
I am learning how to properly cook
Thanks
@@Misssha123 that’s wonderful to hear as its one of the main reason I started this channel 🙌🙌
Back again Babul, I will now carry on to the Vindaloo using your base gravy and mix powder with the base gravy being made using the Instant Pot pressure cooker. After defrosting the base gravy, I followed your recipe to the letter with the exception of 2 teaspoons of extra hot TRS chilli powder and a half teaspoon of ground ghost chilli powder. I also added a pinch of method powder. The result was the finest Vindaloo I have ever tasted - bar none, since my first in 1959! My only tip - do not mix and match other cooks base and mix powder, it doesn't work as I have found out! This Vindaloo combined with Babul's Pilau Rice is just something to behold!
For the word method should read Methi!
Wow thank you so much for your kind words Dave! Thank you for following my recipes and advice. Look forward to hear which recipe you try next or will you stick the vindaloo 😃Have a lovely evening and thank you once again. 🙏🏼
This looks excellent! I tried a couple of different vibdaloo recipes before, but never came out like I hoped. This, however, makes sense to me from a recipe perspective and looks amazing as well. Most certainly going to try this. A question, how many servings would you say it it; one?
Thank you so much, this is a serving for one. If you want to make it 2 then x1.5 all the ingredients. Hope his helps and enjoy :)
Love a good Vindaloo Chef my preference is for 50% Chicken and 50% Potato. I'll defiantly be trying this.
Great, love potato’s, enjoy 😀
Looks great! What's the spice mix you put in before the chilli?
Hi thanks so much, here is my BIR mix powder recipe.
ruclips.net/video/UIyW5-5oi4M/видео.html
Looks great as usual! 👍. Can you tell me how long do you safely keep your base gravy sitting in a pan on top of the hob?
Hey thanks bud! At the most 2 days (during winter otherwise it goes in the fridge), i generally make a small pot of base (4-5 curry portions, I have a video for that) and cook my curries the same day or I will put it in the fridge which is good for almost a week. Hope this helps and thanks.
@@TheBengaliCook Great answer and thanks for the quick reply 👍
Looks fab, will give it a go. Do you use hot chilli powder or normal?
Thanks Paul, on this recipe I used the hot chilli powder however you can make it with the normal one which also comes out really nice, good amount of heat as well. Thanks again and happy cooking.
@@TheBengaliCook Thanks for reply, will use hot as I like it spicy🌶
I cooked this yesterday, let it cool then in the fridge overnight. The aroma was out of this world, the flavour was exquisite BUT it had no heat! It really was no hotter than a standard chicken curry. I used 2 teaspoons of TRS extra hot chilli powder and 1 teaspoon of Kashmiri chilli powder with two green finger chillis (chopped) at the end. However all is not lost as all I had was a taste on a teaspoon! Before I heat it up in the microwave I will add half a teaspoon of ghost chilli flakes and a fresh chopped habenero chilli, now that should do the trick! I also forgot to mention I had added a teaspoon of Mr Naga pickle in the cooking stage so - by rights it should have blown my head off! I will let you know how I get on later. But notwithstanding I will not give up with this curry because it is absolutely gorgeous and I will be having it with your Pilau Rice recipe which I commented on a few days ago which is outstanding! A last point I did add just a pinch of Methi to the curry which I really think adds to the flavour!
Further to my seemingly not so hot vindaloo I added a half level teaspoon of powdered ghost chilli flakes (about 1000,000 Scoville Units) to the curry and it was HOT! This was a real Vindaloo, a full teaspoon then it would have been a Phall! Many thanks Babel, this is a great curry. This is now my standard curry!
Wow you love it hot!! I couldn’t handle all that heat mate, Fair play. I made a Naga Phall dish which I thought was extremely hot but reading this it’s seems like a mild curry lol.
As always appreciate you, thank you trying my recipes, taking the time comment on here etc ❤️🌶️🙏🏼⭐️
Firstly I try your recipes because they work and are the best! In 1959 aged 12 I was quaffing down Vindaloos, 10 years later as a London Firefighter on the way back from a shout it was not unusual to stop off for a takeaway in Brick Lane to take back to the Station (Shoreditch). By that time I was well into Phalls and so were most of the lads! Now at 76 I've toned it down a bit to a good hot VIndaloo. I always loved the hot ones even the fires where a number of times I melted the tops of both ears in a rescue of two. Hey the good old days! And lastly I will say again your Pilau Rice recipe has not been equalled on you tube!
@@underbaked8689 I must say it’s an absolute honour to have you on here, given your experience, knowledge and service! Thank you.
Here’s a hot curry recipe that you make think is mild.
ruclips.net/video/kALmW_-vOOg/видео.htmlsi=_B5dBcvRXCgVPF2W
Love the post looks great and best of all a proper pan and spoon sod the noise as thats BIR cooking
So many complain on other channels and whining oh the spoon making noises OMG get a life i say ha ha
Regards
Thanks so much bud!
Hi mate. What sort of pan is that you’re using?
Hey bud! I think this pan is one of those stainless steel pan, I’ve had a while know, like for years 🙌
Just noticed in comments the moans about bir and bri no vinegar and how amateur your videos are well if that’s the case I can’t wait till you become professional because I was brought up eating British style puddings and curry’s and your the nearest thing I’ve found to my fathers cooking 69 years ago some recipes were very simple to feed 6 but you keep up the good work I for one really enjoy them babel.
Thank you so much and these comments about BIR/BRI, as I record without script, I just put the camera on and start cooking and during the time when I recorded these video I was going to BRI (Bristol Royal Infirmary) so easy mistake to make, it’s not as if I’ve said the wrong spice lol and to be honest those that are making the vinegar comments i believe are the ones that have been mislead about how it is cooked in the BIR, (not only the vindaloo dish but other curries to)over the years I have never come across adding vinegar to it. What I show is how I’ve cooked and seen many chefs cook in the industry over the years. Thank you for honest comments and super pleased you are enjoying the recipes 😃😃
what strength chilli powder do you use
Hi, I get the extra hot chilli powder, hope this helps
@@TheBengaliCook thank you
Yes beautiful looking vindalo just like the one you cant stop eating despite it burning your mouth to hell.
Thanks so much and absolutely right, it taste so good tho, 'I'll just have a bit more ' I tell myself and before you know it, i've had the lot and dripping in sweat lol
I still believe the chicken cannot absorb the sauce after being pre cooked, I appreciate its purely for speed though.
Thanks for sharing, it taste good tbh give it go if you haven’t. Defo for speed though and works great at the BIR. 🙌
No vinegar?
No not on this recipe. I haven’t come across any BIR that use vinegar however after putting this video out I have learned that some do use vinegar. Thanks for asking and hope you enjoy the recipe 🙌🙌
Did I miss something? You didn’t add any vinegar. I thought vindaloo had vinegar 🤔
Hey you didn’t miss as don’t use on my recipe. Thanks again
What is this BRI you speak of? It's BIR mate. lol Enjoying your vids though. What part of the country did you work in as a BIR chef?
Haha yes I did yes BRI instead of BIR, am from south west, Bristol and we have a BRI hospital which explains the mix up lol thanks so much for watching and enjoying our videos bud.
Your vid was actually insightful. I have been trying to search for a RUclips vid similar to yours that explains the ideas in this vid! The idea at 1:08 is super knowledgable. Your explanation for sure is like the content from Doctor Ethan. Ethan's tips are really informative and he helped me a lot on my studies!
Go watch his page out and give the medical student a like here! ➡️ #DoctorEthanNHS
Many thanks and much appreciated! Our primary aim is to help others cook great meals and what better way than passing the knowledge. Thanks again and stay safe.
???
???
terrible, sorry.
No worries bud, tbh you will see that most Bengali owned restaurants make the Vindaloo this way. Thanks again and hope enjoy my other recipes 🙌
BIR not BRI - also much of the instructions are not clear. Very amateurish production.
Hey thanks so much for the feedback, yeah I noticed I mentioned BRI instead of BIR, my bad. Surprised you didn’t find the instructions clear but will review future videos. Regards production am a trained BIR chef with an iPhone and ring light and i do my best to make the videos as best as I can. Thanks again and enjoy your day 🙌🙌
This person is nothing other than a thicko!
Good on you Babel, you put it very well this person is an idiot! There many of them out there!
No vinegar?
No bud, I haven't come across any BIR using vinegar in Vindaloo's (might try it some time??). Thanks again and stay safe.
We're one of the few that use it bro 😀😀
@@TheBengaliCook really? I always use vinegar in my vindaloo and I've seen many bir recipes with it. I will definitely try this one though
@@lukedecol1505 cheers bud, look forward to see what you think of our recipes. Enjoy.
Malt Vinegar just a dash makes a difference Well my local uses it