Chicken Jalfrezi Bhuna BIR Recipe Cooked At Home | Jalfrezi Curry |
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- Опубликовано: 6 сен 2024
- Chicken Jalfrezi Bhuna, Ive combined two of my favourite dishes together to make this super tasty curry.
BIR cooking at home, this week's video is a COOK ALONG VIDEO - Just follow what I do and you will have a delicious curry in under -15mins.
on this week's recipe I am cooking one of favourite, Chicken Jalfrezi Bhuna and I have done this without editing so you can follow along with the timings. Just have all the ingredients to hand and just add the ingredients when I do, stir, leave on heat and you will have a delicious chicken Jalfrezi Bhuna curry in less than 15ins.
I’ve used PRECOOKED chicken but you can use lamb, veg, prawns, potatoes etc.
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Mortar and Pestle Set amzn.to/3nvvL2G
Aluminium Pan- amzn.to/3ebyaLB
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Ingredients needed to make Chicken Jalfrezi Bhuna
Approx 300ml Base Gravy
7-8 pieces of precooked chicken or you can use Lamb, Veg, Prawns, Potato etc
½ Red Onion cut into quarters
½ Green Pepper cut into quarters
1 chefs spoon oil
3- 4 finely chopped garlic cloves
1/5 red onion finely diced
¼ Green peppy finely diced
4 tbsp tomato puree (1 chef spoon)
1 tsp fenugreek leaves
salt to taste
1 tsp Mix Curry Powder
1.5tsp Chilli Powder
¼ tsp Garam masala
1-2tsp Lemon juice
3-4 Green chilli
handful of fresh coriander
2 Tomato wedges
How to Make Chicken Jalfrezi Bhuna Step by Step Guide - Please Watch FULL Video
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#indiancusine #chickenJalfrezi #birrecipes
I'm making this tomorrow. Will be pre cooking my lamb today for it. I made it before with chicken tikka and it was delicious.
Thanks so much and really pleased you enjoyed it, lamb just takes this recipe to another level 🤤 🤤🤤
cant wait to try this one
Nice one thanks you 😀😀
Made your small pot base gravy and then used it in this recipe: absolutely amazing curry!
Ahh thanks amazing to hear, thank you so much for trying my recipes 🙌⭐️
💜👍💜👍 looks great💜👍💜
Thank you much, appreciate it 🙏🏼🔥
Next on my list to cook! 👍
Cheers mate and enjoy 😀
Thanks for sharing these fantastic recipes with us. 👍
Thank you so buddy 😀😀
I would order that any time of the day looks way better than any of our locals.
Thank You so much bud 🤤🤤
as always bang on
Mush appreciated thank you 😀
Excellent 👌
Thank you so much 😊
Will be giving this a go with your brinjal bhaji recipe once you have posted it chef 😁
Appreciate the patience and will be recording the recipes very soon. 🥳
Wow, this looks the business Babul! Excellent video, as always..
Thanks so much mate 😀😀
Really like the chanel. Great food and well explained recipe’s
Ahh thank you so much 🙌🙌
Full wtch new friend Sahenaaz from India 🌹
Amazing thank you 🙏🏼
Hi again, Cooked this dish yesterday. Absolutely stunning! The best Jalfrezi I've eaten for a long time. Your recipes, tutorials etc are superb. Spot on! Many thanks
Love this thank you so much, this means a lot and I really appreciate your support 🙌🙌
Going to make this tomorrow !
Thank you and enjoy 😊
Nice!
Thanks a lot 🔥
I'm making this tonight 😋
Thank you and enjoy 🙌
Love your videos, so thorough and easy to follow! Looks delish!
That’s lovely to hear thank you so much 😊
Looks so yummy and Delicious recipe Great sharing thank you so much for sharing dear friend. 💕Stay Blessed and stay connected😍
Amazing thank you much 🙏🏼🙏🏼
Making this tonight!
Thank you and enjoy 😀
Wooo so yummy recipe love it
Thank you so much 😊
Salivating! Just had a tikka masala (again) with friends this time - I had to make the curry in front of them as they thought I had bought it - tastes just like the restaurants 👌🏻
Amazing to hear and defo credit to the chef 😉 well done mate and hope your friend and you enjoyed the curries and had a great evening. 🔥
Looks amazing, can't wait to make this.
What was the first teaspoon of powder you added when frying the large chopped onion and Pepper. Can't quite catch it on audio.
Hi thanks so much for asking and thank you for the kinds words. So at the beginning I used a little bit of turmeric and chilli powder. Apol for the audio, I have ordered mic now just waiting for it to arrive so hopefully future videos will have better audio quality. Thanks again and enjoy 🙌
That’s a cracking dish, the combination of my two favourite curries 😊
Thank you for sharing 👍🏻
Cheers bud and pleased you liked it 😀😀
Excellent, nice & the best recipe 👌🏻 looks so delicious
Thank you so much 😊
Wow another good one Thankyou xxxxx
Amazing to hear thank you 🙏🏼
Looks absolutely banging fella. Will be doing this tomorrow.
Nice one bud and enjoy 💯😀
Was unreal chef. Will do once a month........don’t want to get over used to it. Keep it up chef
@@mrsullivan1969 amazing so pleased you enjoyed it bud and thanks again 😊
I've cooked this and it's absolutely delicious, I threw the diet out the window and used Ghee tho lol
That ghee will defo add more flavour, good thinking and glad you enjoyed it bro 🙌🙌
@@TheBengaliCook cheers buddy
Hey Bro, random question for you, do you prefer curries made one pot style , totally from scratch or restaurant style with base sauce ??
I see positives to both but understand the necessity for base gravy...
and one more question for you, did you ever have a makhani gravy as well as a base gravy in the restaurants? or was it all made from one base gravy ? adding more tomato etc to replicate a makhani sauce ? Sorry for all the random questions, but I love to hear it from the people that do it day in and out ; )
Hi bro, thanks for asking and great questions to ask, it’s a tough one, my preference is making currie from scratch however to the busy lifestyle we all live my go to is a curry with base gravy. So a good curry from scratch you looking around 1hr (chicken) compared to 15mins max with base gravy, really handy after work, in fact I made a chilli masala sauce this evening after work, had it with some rice, took less than 10mins.
At the BIR we just adapted the base gravy to make the makhani sauce tbh. Keep the questions coming bro, as I can help. Hope you are enjoying my recipes and appreciate your support 🙌🙌
great video. will give it a try! What chilli powder is that?
Hey thanks so much, the chilli powder was Eastend brand chilli powder. Enjoy and thanks 🙌
Interesting combination, I like it! Subbed.
Amazing thank you so much and enjoy 🙌🙌
@@TheBengaliCook Just watched some of your other stuff, spot on, mate!
@@pumbar cheers mate 😀
Hi Babu lovely dish again for one now what you don’t show us is how to cater for a dinner party say six or more people or less I’ve done curry nights for friends for years and it’s very stressful trying to get it right and to taste like you would get in a curry house what’s the secret of a big pot curry it’s impossible to each dish separately any help would be great 👍
Hey so sorry for the late reply and thank you for asking. Love a good curry night but yes definitely can be stressful. So at the restaurants, using the pans that we all use, you can comfortably make about 3 curries per pan unless you get a huge order for the same curry then you would use one of the big pots. If I was making 3 curries per pan I generally x3 for the spices and ingredients. Personally at home when I am doing curry nights I cook big pots of authentic style curries which could be a Jalfrezi but I cook it from scratch so no base gravy. So I may a big pot of Lamb Bhuna, Chicken Jalfrezi, Tarka Dhall and some rice and breads. Doing it this helps takes a lot of pressure but for sure the flavours are so different. If you want to try this method I do have playlist of authentic home style cooking and should feed easy 4+ people. Hope this helps and again apologies for delay in response. Take care and do let me know how you get on 🙌
Here’s a dish from my playlist
ruclips.net/video/ONmpJv7Eo0I/видео.html
Going to have try this. Your base gravy is spot on as well. Use it in all my B.I.R recipes
Amazing to hear thank you so much 😊
Thanks!
Thank you and enjoy 😊
Looks amazing! What is the first powder you add at 3:10 just before the chilli powder?
Thank you, I added some turmeric powder at that point. Thanks again and enjoy 😊
Looks fantastic, liked the way it was cooked fairly dry then just adding a little more base gravy near the end 👍
Appreciate that thank you 😀😀
Looks fantastic. Will be trying tomorrow. interesting to see how little oil you used, and I like the way you deglaze the pan with gravy. Nice technique 😊
Thanks so much bud and enjoy 🤤🤤.
Just made a batch of base gravy will definitely give this a try. Can I ask in your opinion how the Bhuna technique {dry cooking the spices) changes the flavour? Also I really enjoy Jalfrezi when the veg element has been "smoked in the pan." Any suggestions how we could do this at home?
Hey thanks so much asking, in my opinion it’s like caramelising the onions, it taste better, same principle as as cooking spices with little liquid/oil (enough not to burn the spices), I find the longer you gently cook the spices the better the flavours are. Regards getting the smoked effects of veg you can use less oil in the pan, or cook it on a griddle pan to get that Smokey/char taste, nice and crunchy. Hope this help and thanks again 😀
Looks delicious bro 😋
Cheers bro 😀
Do you have a video how to pre-cook the chicken for the bhuna
Hey thanks for asking, here is our recipe for pew cooked chicken. Thank you
ruclips.net/video/Dc14GMbQlHk/видео.html
Another great recipe I'll be trying shortly, thankyou. Can you update your link for cooking utensil please, as it's broken. I really want a decent chef spoon & I'm not sure what to buy, google just brings up serving spoons & I'm not sure if they are the same thing. Thanks in advance!
Thanks so much and you are welcome 😀 really appreciate the heads up regards the link, heres the link to the spoon and please do enjoy the recipe 😀
amzn.to/3I9ebw3
@@TheBengaliCook thankyou, I've just ordered one. Already looking forward to your next video!
@@miickyp brilliant cheers mate 😀
The Jalfreizi looks great but you have not mentioned what is in your base gravy nor how your chicken was cooked or what spiced you used in it. These are important details.
Hi thank you. Please the description box where the have put links to other relevant videos such as Base Gravy, mix curry powder etc I’ve also got a playlist with all BIR recipes in one place which hopefully this will help. Let me know if you have any other questions and hope you enjoy my recipes ⭐️
Wow what can I say, looks like yet another cracking dish mate👍 keep up the good work
Thank you much 💯😊
I told you I was going to have a dilemma didnt I!
@@bengalbert2244 Haha true mate! Flip a coin 🤣🤣
Too late! I just done your garlic chicken Madras! So i will leave a comment on that one 👍
@@bengalbert2244 appreciate that! Thank you so much and enjoy 😀
Can you do a chicken baggage please xx👍👍👍👍
NAgga meant 😂
Hey thanks for clarifying, here’s a video I have done previously but this one is extremely hot, generally chicken Naga is Madras hot then you add the Naga pickle. You can follow this recipe but please adjust the chilli powder to your taste buds. I have also used the actual Naga Chilli on this recipe to boost the heat. Thanks again really appreciate it 😀
ruclips.net/video/kALmW_-vOOg/видео.html
@@TheBengaliCook thank you I look at it my friend loves hot curries I don’t cheers again 😂
How is chicken breast so moist and tender in the restaurant and take away but always goes dry at home even when pre cooked. Is it the type of chicken used?
Hey great question, at the restaurants we pre cook chicken everyday or every other day, so it’s not sitting around for to long. Few things come to mind, perhaps you are over cooking the chicken, not leaving the chicken in the sauce/stock so the chicken dries out, keeping the precooked chicken for too long before using it?? Also I would say cooked it on medium low heat let it gently cook away…hope these ideas suggestions help and would be interested in knowing how you progress…look forward to hearing back. Thanks again and apologies for late reply 🙌🙌
Thanks for the video. Whenever I make a curry, the spice flavour is too strong, I cant work out if I am under cooking the spice in the oil or if it is burning. Any ideas please? Thanks
Hey, thanks so much,so it could be that you are adding too spice for what your are cooking and as you’ve mentioned under cooking the spice but this will give a raw type flavour. However what I find works best is the method I’ve shown, so after adding the spices cook them for a few minutes low to medium heat adding some base gravy when it’s catching to the pan, not burning but catching to the pan, just gently cook the spice until oil separates, then add chicken/lamb and so the same again before adding final layer of base gravy. If you are add too much spice, then use less, I generally find that 1 tsp or just under mix powder is sufficient for 1 BIR curry portion or even two. Hope this helps mate and do let me how you get on. Thanks again 😀
@The Bengali Cook Thanks for your reply! I think I was probably using too much spice in the past and undercooking it (only cooking spices for 10 seconds in oil before adding the base for fear of burning it), so watching your video helped a lot! Made some by following your video this evening and it was delicious, thanks! Subscribed 👍👍
@@ScottiStudios ahh amazing thank you so much, really pleased you’ve enjoyed the recipe and resolved the spices issue, your curries will be on a a different level now, happy cooking bud 🤤🤤