exactly, so true. i used to stay in Hyderabad and cooked the dum biriyani, then later when I moved out my friends used to call me for the recipe. I said its no secret and you can follow the way Varun does. Now am in Canada, so wish Varun would show some Quebec cuisines too.
Chef I have seen so many recipes, but this is completely completely different and no match. I never heard any recipes like this. The way you described how Kasmiris make and store their Kashmiri Gram Masala as garlands and it's connection to Silk Route, just incredible. This is a thorough research which went behind the dish u showed. Incredible. 👏👏
Thanks for the recipe, In persian, Roghan means oil/ghee. We use one word for both oil and ghee. Josh in Persian means very hot (temperature) or boiling and finally, Morgh means chicken! I got surprised by the these similarities! Love from Iran.
I love this channel so much. I'm obsessed with learning as many indian style dishes as possible and this is my go to channel. You have easy to understand directions, you're not vague in your descriptions or measurements, you have amazing visuals and production quality, and interesting backstory for a large number of your dishes. No channel can compare in my eyes.
Super delicious recipe this is. Tried this recipe yesterday and it turned out to be one of the best chicken recipe's I've ever made. Pure Authentic taste of the rogan josh as I'm from jammu and I'll give 10/10 for this super delicious recipe. Keep mesmerizing us with your amazing recipes Chef Varun❤❤
great video. I've had asafoetida on my spice rack for well over a year now and never knew what to use it in. Definitely want to give this a try, that colour is awesome.
Authentic. I have a Kashmiri friend who taught me Mutton Roganjosh recipe. I've cooked it several times and it came out so well. This looks so similar.
Am kinda hooked to all your dishes. I made your butter chicken couple of times. You are very detail and patience in your explanation that make me feel confident to try your recipe. Thank you for sharing.
Made it today. My husband grew up in Kashmir till he was seven. He was literally transported to Kashmir after tasting it. It was awesome... Just one query, can we double the ingredients if making around 1 kg chicken... Thanku
I m such big fan of yours that I subscribed this channel just for you , I wish u had ur own channel so that all ur efforts and credit wil go to ur channel , love ur style of cooking and the way u narrate ur style of cooking .
Varun, what a nice way to explain.. very efficient. I love your every recipe. I would like to add that for a vibrant color we add cickscomb water and red chilly water (boiled). Haven't heard of the bark you talked about. Very very good take on the recipe.
You use mawal for colour , we use Ratanjog . A substitute for Mawal. Actually , It is a root and not bark . Plus he didnt fry the meat, we will never put anything in curry without frying except minced meat like mach, goshtaba and Rista.
Your spoken English is so impressive. Awesome channel. Hats off to Smita madam, Varun sir, Tarika madam and occasionally who comes like Neelam Bajwa and Sneha nair.
You are a genius Varun..you keep your recipes authentic and yet make it so easy for everyone to give it a try. It turned out so well and teleported me to Srinagar..Thank you so much.
Varun all your recipes are really fantastic 👌I tried this recipe yesterday and it came out to be so delicious.House was full of this fantastic aroma ,thanks Varun🙏
Today I made this ..n my family just loved it. Specially my 7 year old daughter. I really want to show the pic of my prepared chicken Rogan josh .❤thanku chef
@@getcurried OK, well this was my first attempt at a true Rogan Josh. I'm not used to a watery gravy, but it did turn out very well. I'll be adding this to my repertoire. Thank you for your inspiring recipes.
Beautiful chef . The very fact that u explain so lovingly one would want to try out your recipies..I love any non veg dish.and this looks so amazing.snd easy..Thank you chef.
I am just trying out this recipe. Since I did not have sounth I grated some ginger and grinded it into the masal let us see. Kashmirit probably are forced to use Sounth because of the lack of availability of fresh ginger. But thank god this is one recipe without zeera garlic and onions. Thanks a lot a great effort. Bless you.
Due to lockdown, I can't find ginger powder. Can I use ginger paste instead of the powder? And kesar is also not available? I'm going to make this recipe tomorrow. I know, it'll not be an authentic one, but should I try or not? Please guide. Thanks
@@getcurried it was really tasty although I was missing fennel seeds, I added jeera instead and I added paprika and very little chilli powder as Im not used to eat chilli ! I also think olive oil could give a nice taste if mixed with ghee. My partner had chapati with it and I got rice and I think rice was actually better because the gravy is thin. Cannot wait to watch the next recipe from Chef Varun and make it at home! बहुत धन्यवाद!
Excellent receipe. Will try onces i m back in my hometown. I have a question how can we identify the Kashmir red chilly powder in todays market ? Which brand can v use
The recipe is great but I really like how you've done so much research on the dish and explain the history of it, along with more info about the region. Great job indeed!!!
My favourite chef! Every single recipe of Varun Inamdar that I've tried has turned out spectacular.
Thank you so much for love & support.
exactly, so true. i used to stay in Hyderabad and cooked the dum biriyani, then later when I moved out my friends used to call me for the recipe. I said its no secret and you can follow the way Varun does. Now am in Canada, so wish Varun would show some Quebec cuisines too.
Varun Inamdar is the best :) the Bombay chef :)
very true the way he brief the things is simple and clear
Chef I have seen so many recipes, but this is completely completely different and no match. I never heard any recipes like this. The way you described how Kasmiris make and store their Kashmiri Gram Masala as garlands and it's connection to Silk Route, just incredible. This is a thorough research which went behind the dish u showed. Incredible. 👏👏
Thanks for the recipe,
In persian, Roghan means oil/ghee. We use one word for both oil and ghee.
Josh in Persian means very hot (temperature) or boiling and finally, Morgh means chicken!
I got surprised by the these similarities!
Love from Iran.
I love this channel so much. I'm obsessed with learning as many indian style dishes as possible and this is my go to channel. You have easy to understand directions, you're not vague in your descriptions or measurements, you have amazing visuals and production quality, and interesting backstory for a large number of your dishes. No channel can compare in my eyes.
Super delicious recipe this is. Tried this recipe yesterday and it turned out to be one of the best chicken recipe's I've ever made. Pure Authentic taste of the rogan josh as I'm from jammu and I'll give 10/10 for this super delicious recipe. Keep mesmerizing us with your amazing recipes Chef Varun❤❤
great video. I've had asafoetida on my spice rack for well over a year now and never knew what to use it in. Definitely want to give this a try, that colour is awesome.
Authentic. I have a Kashmiri friend who taught me Mutton Roganjosh recipe. I've cooked it several times and it came out so well. This looks so similar.
Great, Try this Mutton Rogan josh recipe - ruclips.net/video/rLBUOPyEz4o/видео.html ,
and let us know how it turns out.
No he didn't use maval flower or ratan jyot
@@maruthinandan4343 he did talk about it though
Am kinda hooked to all your dishes. I made your butter chicken couple of times. You are very detail and patience in your explanation that make me feel confident to try your recipe. Thank you for sharing.
Big admirer of your cooking, I have to say the history which you add, makes it more beautiful
Thank You, keep loving & supporting #GetCurried .
Wow so simple and really well explained&educated on the dish thank you buddy for all your recipes they all turn out fantastic
Thank You!
Made it today. My husband grew up in Kashmir till he was seven. He was literally transported to Kashmir after tasting it. It was awesome... Just one query, can we double the ingredients if making around 1 kg chicken... Thanku
its like you are in another level of love with this foods😁 and there sentiment and there origin
This is my favourite cooking channel, always so well explained and authentic. Really love your recepies.
Varun you r the best, no doubt. Your explanation and presentation is so easy to follow and the dishes turn out just the way it should be. Thanks.
hey varun... you pull out wonderful and authentic recipes for the uninitiated... what a wonderful service to fellow countrymen!!!!... beat wishes
I m such big fan of yours that I subscribed this channel just for you , I wish u had ur own channel so that all ur efforts and credit wil go to ur channel , love ur style of cooking and the way u narrate ur style of cooking .
Varun, what a nice way to explain.. very efficient. I love your every recipe.
I would like to add that for a vibrant color we add cickscomb water and red chilly water (boiled). Haven't heard of the bark you talked about.
Very very good take on the recipe.
You use mawal for colour , we use Ratanjog . A substitute for Mawal. Actually , It is a root and not bark . Plus he didnt fry the meat, we will never put anything in curry without frying except minced meat like mach, goshtaba and Rista.
Your spoken English is so impressive. Awesome channel. Hats off to Smita madam, Varun sir, Tarika madam and occasionally who comes like Neelam Bajwa and Sneha nair.
You are a genius Varun..you keep your recipes authentic and yet make it so easy for everyone to give it a try. It turned out so well and teleported me to Srinagar..Thank you so much.
Varun all your recipes are really fantastic 👌I tried this recipe yesterday and it came out to be so delicious.House was full of this fantastic aroma ,thanks Varun🙏
Lovely recipe chef just love Indian cuisine your recipes are tasty! Might try some
Do try this recipe & let us know how it turns out.
Today I made this ..n my family just loved it. Specially my 7 year old daughter. I really want to show the pic of my prepared chicken Rogan josh .❤thanku chef
I'm really looking forward to trying this one. Thank you for your very easy to follow videos. 👍
You're welcome, Let us know how it turns out.
@@getcurried OK, well this was my first attempt at a true Rogan Josh. I'm not used to a watery gravy, but it did turn out very well. I'll be adding this to my repertoire. Thank you for your inspiring recipes.
Just made this and it tastes absolutely incredible.!!!
So simple, anyone can do it, can't wait for next Sunday to try it out
Wow chef
Very nice looks so delicious and tempting must give it a try
God bless you
Beautiful chef . The very fact that u explain so lovingly one would want to try out your recipies..I love any non veg dish.and this looks so amazing.snd easy..Thank you chef.
I have made it just now. It reminded me of restaurant taste of mutton Rogan Josh... It's fantastic...
Oh wov U r amazing Varun. His recipes r so simple n delicious. Keep up the good job U r sharing free of charge. God bless you.
Made this today... And what a tasty chicken it was 😋😋😋
I loved the history that you shared behind the dish. Thank you!
It is awesome .. Thanks Chef Varun .. a whole new and easy recipe. It is way ahead the commercial version of the Rogan.
Love your cooking 🥘 ❤️❤️❤️❤️💖💖
Excellent as usual
Guyana South America
I love your work and recipes
Once I tasted it in a oudh1590 outlet in kolkata and later tried it at home after watching this video. It was really awesome!
Thankiu nice and simple
Thanks for the recipe Sir it's really very tasty my son loved it very much.
Lovely recipe yet so simple ...am surely making it today👍
I absolutely love your recipes. Thank you.
Fav chef.
All his receipes are too good. Tried mostly some of them
Greetings from Russia. So cool!
You are great megicion for food
I am just trying out this recipe. Since I did not have sounth I grated some ginger and grinded it into the masal let us see. Kashmirit probably are forced to use Sounth because of the lack of availability of fresh ginger. But thank god this is one recipe without zeera garlic and onions. Thanks a lot a great effort. Bless you.
Such an impressive recipe gonna try it today
Tried this recipe.. Turned out very very spicy 🔥
Just prepared it, came out yummy
Beautiful chef!! I’m so glad I stumbled on to this show 🙏😂. You rock solid,thanks.
Very well Varunbhai.
Can't get enough of the recipes
1:18 That tense music while adding the overly dramatic saunf!...
I've just had my dinner, yet I'm getting hungry again while watching this!!!
Something New!!!
Beautifully explained.
Hi Varun, Please let me know the cook book you are holding . By the way your presentation is really good and clear. thanks
Very well explained sir thankyou......👌👌👌🙏
Super recipe. Thank you . Will try this tomorrow.
Nicely explained. Thanks
.
Due to lockdown, I can't find ginger powder. Can I use ginger paste instead of the powder? And kesar is also not available? I'm going to make this recipe tomorrow. I know, it'll not be an authentic one, but should I try or not? Please guide. Thanks
Wow really very nice resipe 😍😍😍😍
Tyy for the original recpe
Superb😋. I tried it today. Super tasty😋
Varun vai. Ur my fvrt cooking expart.
It turns out delicious 😊
Wow
I should start a restaurant following your recipes 😁😁
Excellent Recipe
#simplefoods
I love ur recipes 😋😋😋
It looks tempting.. If you do not have dry ginger any substitute
Can i used praan shallot paste into this. If so, how much and when should I put it into this dish?
Thank you Chef Varun, will try this tonight at home!
Let us know how your recipe turns out.
@@getcurried it was really tasty although I was missing fennel seeds, I added jeera instead and I added paprika and very little chilli powder as Im not used to eat chilli ! I also think olive oil could give a nice taste if mixed with ghee. My partner had chapati with it and I got rice and I think rice was actually better because the gravy is thin.
Cannot wait to watch the next recipe from Chef Varun and make it at home! बहुत धन्यवाद!
awesome chicken recipe
thanks for sharing
really enjoy watching
welcome to my support
you have my support
Good recipe....turned out really well
Watching your video is a pure bliss 💜
Love this recipe
Kolkata se..❤️
he is simply the best
Amazing recipe brother 💕💕 Lunch Box😊😊😍😍
Che spettacolo Chef!!!!😋😋😋😋😋
Super-awesome🙂
Coming this side, just only for u man👌😍
Thank You!
Very well explained chef!
Yesss..... fantastic
Sir thank you for this recipe. I always follow many of your recipes and have made them. Cooking is therapy and you are my therapist :-) :-)
Thank you so much for your appreciation and kind words!
Best chef to learn from!
This is nice
The book which uh hav shown in the video from wer I can purchase it n what is the name of dat book
N u r my favourite shef
I also live in kashmir
Very nice recipe chef
Wowww chef
ohhh ... it would be so spicy.....
Definitely trying this 👌🏻🥰
No one in my house-besides me-seemed to have liked it. I wonder why? I personally loved it...but it does leave a burning sensation in the belly.
Good 👍👍👍 👍👍👍
Pure art ❤
Wow 😍❤ so yum😎👍
V NYC
Excellent receipe. Will try onces i m back in my hometown. I have a question how can we identify the Kashmir red chilly powder in todays market ? Which brand can v use
The recipe is great but I really like how you've done so much research on the dish and explain the history of it, along with more info about the region. Great job indeed!!!
Super
Very nice 👌
What is the brand of spice grinder that you are using? I would like one like that.