My local Indian takeaway is extremely good, but recently their prices have skyrocketed so much so that I wanted to see if I could cook my own. I came across your channel and boy, was I glad I did. Al, you have saved me a small fortune and all the family agree that my curries are as good as, if not better than my local takeaway. Cheers mate! 👍👍👍👍👍
Same here. My curries before were ok ish but something was missing. And then i found this channel and my curries really have gone up a notch. Al really is giving away the secrets! We also like stir fry's and if you do, check out 'Flo Lum's' channel. She demystifies Asian cooking and shows how simple authentic stir fry's are and she gives away the secret magic ingredients as well. 2 great cooking channels.
This dish is something I will never get tired of. No one can convince me otherwise. If I want more heat, well, I'll chuck in more chillies. Flavour over heat for me. Thanks for this - can't wait to try it out!!
Just made this using the base recipe and chicken tikka. After spending a couple of hours making a batch of base, this curry was ready in just a few minutes, and it was superb. Thanks Al!
I just made this Bhuna - my first attempt at BIR cooking, after a few weeks of getting all the ingredients together and making base gravy. The results were amazing - really thick, rich sauce, just bursting with flavour. Really authentic taste, just like you'd get at a decent Indian restaurant. Cannot recommend it highly enough. Cheers, Al!
When I was younger (we’re talking early 70’s here) bhunas in BIR restaurants always came with separate curry sauce because it was SO dry. I have no idea if this is still the case, as like Al, I make my own curries at home these days. But I still miss those days when we used to ‘go for a curry’ when the pubs chucked out, and neither the pub or restaurant cost an arm and a leg.
@@MeStevely ahh ok , no problem. Remember my first ever Indian curry. Was 1988 in Hammersmith and the lads suggested i try a Biryani for my first. Remember that coming with a side vegetable curry. Never had anything else with side curry though.
BIR food has changed a lot from those good old days, Steve. I remember a chicken Bhuna was a VERY dry curry, although I don't remember it coming with a separate curry sauce, although that may be a regional thing. I do remember being able to order chicken on or off the bone, and the good old Bombay Duck!
Hi Al. I made this today for dinner using your chicken tikka recipe. The Wife and I were blown away with the flavours and it’s authenticity. We both agreed it was the best curry we had ever eaten. I’m new to your site and can’t wait to try your other dishes. Many thanks for sharing your amazing skills, please keep the recipes coming. Kind regards. John.
Amazing. Al equates making a curry with playing the piano. There's no other videos out there with this gentleman's passion for BIR curries and flavour. This is the reason I visit these vids time and time again.
Hi Al, I made your base gravy on friday and your curry powder on Saturday morning. Made this curry last night and its the first time I have ever a had a restaurant quality curry at home. Thanks for your guidance and expertease into BIR I look forward to making many more of you curries.
I made this tonight, made the tikka and cooked it on the bbq, base gravy, and followed your recipe. By far the BEST curry ive ever made at home. absolutely delicious - Ive been trying for years to re create a takeaway curry at home without success, but this has changed everything. Thank you Al!
Yet another awesome curry to try, I have been cooking curries for years but when we found your channel Al, wow. Would love to see you cook a lamb or chicken hydrabadi A Kashmiri favourite of ours. Anyway keep them coming 👍
Since finding your channel, I have become the curry king of all my friends!!!Love your easy to follow style, love the content, and the concept of making what most see as near impossible dishes, so simple!!Big respect ⭐️⭐️
Al spot on, just cooked this for the wife and now she loves me even more . What about eating the curry a day later ? as the flavours and spices seem so much more subtle
Hey Al. Hope you see this comment :D Just wanted to tell you the appreciation for the incredible content you have blessed us all with here on RUclips. I've learnt to cook quality curries because of your knowledge and the base gravy recipes are dynamite for making excellent dishes. Everybody I've cooked for are lost for words when they taste the food. Thanks Al.
Absolutely loving your channel, I cannot wait to try your recipes and techniques. I'm looking to get some Aluminium pans soon. Have you any tips on keeping them in good condition, cleaning etc. Many thanks from Kilkenny Ireland.
Awesome mate! Left the UK about 15 years ago now, missed the curries. Your recipes remind me of back home so Thankyou! My wife used to love the lamb bhunas, would you just substitute the chicken for your precooked lamb in this recipe? Or does lamb bhuna have other ingredients? Cheers oh and the base gravy is bomber cheers again
Watched your superb videos for past year and seen them all now.. AMAZING.. I made this for my daughter who’s 23 and just moved round corner from me.. she NEVER fancied Indian curry’s as thought they’d be too hot.. made this and said try a piece of chicken and onion and pepper and sauce in one go.. SHE SAID … dad it’s BANGING .. and a high 5.. that is a major compliment to you .. ps she only sniffled it for her supper 😂😂😂 and I had toast 😂😂🤣🤣😭😭👍👍👌👌👏👏👏 brilliant best chicken bhuna I ever cooked ..
Been following you since 2017 you,re a superb teacher i,ve watched all your video,s and created a great recipe folder keep up the great work al i d love to have a pint with you
Hi Al I've been following you now for about a month plus a few other guys I'm sure your aware of on the Tube.. I know your a big advocate of layers and caramelisation.. I was watching a vid of a guy called Greg Bedford making a Lamb Madras and I sort of laughed and poo pood his use of a spatula when cooking as I've only ever seen a chefs spoon used.. If you get a chance have a look how very effective it is for getting everything off the pan for great flavour I was converted for one.. Hope your well and thank you so much for all your great content and humour. I CAN thanks to you and others make a bloody great Curry.. CHEERS BILLY
Al, made the mixed powders, cooked off the base gravy, really genuine flavours as you speak about. Great depth, especially when cooked with the chicken tikka. Family thoroughly enjoyed dinner today, great stuff sir. I’ll work my way through the many recipes you’ve graciously shared. 5 star.
Just got myself a powerfull induction hob - been using and electric hob and wasn't happy regarding the controlability (is that actually a word?) - Needless to say - dying to try this! Thanks for all the recipes and handy but essential little tips Al - Love the stuff you do and the none pretentious way you present it -Please keep it up mate! x x x
Looks delicious can you use raw chicken or do you have to use chicken tikka. I make most of your curries and base gravy and onion bajhis they are all so so delicious thanks for all the recipes
@@AlsKitchen hi al was talking to missus about xmas pressies said i would like aluminium pan , guess what arrived today she said just open it and get cooking ha, couldnt believe i think its same as yours ,its 28cm master cook pan is that same al
hey al u do some good recipes..ive picked up alot in 25 yrs of delivery driving for alot of bir takeaways...like u i experiment as most top chefs will say a true curry is from the heart...i do like to ramp it up a bit my fave at mo is indian take on sweet and sour chicken balls..chicken tikka pakora a sauce of my choice(bhuna korma etc) and onion mushroom and corgette rice..sadly most bir stick to the same ol and wont experiment for english tastes.keep up the good work al.
Absolutely gorgeous bhuna. Thanks Al. Just got my aluminium pan and used your chicken tikka rather than the normal pre-cooked chicken for the first time too. I put the garlic & ginger paste and tomato paste in slightly the wrong order but was still beautiful! Did your basmati rice and made up some of your mix powder too. Loving the BIRs. Keep em coming sir! Cheers. Ben. West London
My wife's favourite is this one. There's not one I've tried that disappoints. Going to try the Mughlai Mirchi Gosht next - that looks amazing. I could almost smell the aromas down the wires. Keep up the good work, mate.
Just found your channel, love it. I'm a massive Indian food fan, can't wait to try these techniques, gonna order a new Pan lol . You should go on holiday to India and do some street food videos 👍
Greetings from Melbourne. I regularly make your Bombay Aloo. It’s amazing! I grow my own curry leaves, so I add way more to the recipe. I also use a very Smokey paprika. Totally delish recipe! PS, any melbournians reading? I have tried most Indian restaurants across Melbourne, and ‘Indian Star’ in Maribyrnong is the most BIR!
I made this last night and it was fantastic. I made a little balls up by not watching the whole video first , so because I used prawns I put them in a bit early not realising how much the dish was going to be cooked down to almost dry, which would have ruined the prawns, but it still made me do a little dance round the kitchen 😃
Al. I haven’t tried this yet but soon will. I’m a big fan of your chicken jefrezi & always use your secret masala paste. Really delicious. A question: would you recommend the masala paste for this and your other dishes?
Al I must say this was your first recipe I tried, after making your curry gravy base - bhuna is one of my favourite stock curries and this one was fabulous! Way better than many restaurant Chincken Bhunas - and I've had many...marinaded the chicken breast cubes a day in yoghurt & spioces then grilled them on the bbq before adding to the sauce. Great layers of flavour and very authentic BIR, just better than most. Looking forward to trying out loads more of your recipes as soon as my aluminium pans arrive :)
Al, I made this last night for my family. It was absolutely outstanding according to everyone. Up until now Chasni has been the family favourite but the Bhuna has gone to top spot. It’s amazing, my tip is definitely to use fresh squeezed lemon juice, just as you did, not bottled.
@@AlsKitchen will do Al. It’s one of the last few I haven’t made! You have created a problem for me,though. Before COVID started I was always getting asked if I could bring a pot of curry to any party I was going to.😂
Looks lovely. Just starting out cooking my own currys so a bit of a novice. Quick question, I assume this is for one person. I am usually cooking for four people. How much extra of the ingredients would you use for four people, I assume you cannot just multiply all ingredients by four or do you?
Another great recipe Al. It Gary down in Aus (also a reds supporter), cooked your Mughlai Mirchi ghost. Loved it. Friends said they were not too keen on lamb so I made a batch using 900gms of rib eye. As I portioned it up (into containers for dinner at work) I had a taste. Gorgeous, cheers mate
Yeah great video buddy , really enjoying your channel , I always love our independence in the uk . Great tutorial , you are my go curry recipie . Keep up great work
Well that's thrown a spanner in the works. Was all geared up to cook a Chasni tomorrow but am going to have to cook this bad boy instead! Looks unreal as always! Appreciate your work!
Hi Al. Can you tell me please, what size portion are your recipes for (ie serves 1 or 2) ? And if I want to make for four, do I double or quadruple all the spices as well as the chicken or meat. Thanks. PS. Great videos. I’m learning all the time. Cheers
Hi al cooking your chicken tikka bhuna tonight can I use 2tsp of your bassar mix powder instead of your normal mix powder thanks keep up with good work 😊
Thanks Al enjoyed this video and thanks for info on the aluminium pan.I know i have put pics on twitter of my curries but i know i need that aluminium pan.Trying Als chicken chaat today and still undecided on what curry to try so going to watch a few more videos and find one 😆.
Hi Al, I cooked the Bhuna today, I must say it is the best home made curry I ever made & I've Been trying to get that flavour for over 40 years. Aluminum pan! Who would have thought it would make that much difference. My wife is not that keen on Indian but she ate a plate full, she said it was so good she wanted to roll round naked in it 😂. Thank you so much Al, keep up the excellent work. PS. I will definitely be trying your other receips for sure. Do you have a book with all your fine recipes in ? Kind regards Bob the curry muncher.
Cooked this yesterday and it was delicious as always Al thanks for shearing. BTW I've made lots of base gravy and mixed your blend of spices fantastic your a top man cheers
Please subscribe to the channel it really helps me out and like the video. This Bhuna is so delicious, please try it.
Alright Al, quick question, when I use my spices in a lot of curries sometimes it seems to taste powdery. Any tips on how to prevent this?
I thibk i am sybscribed
@@dogginn1 I would say you need to cook a bit longer
You really shouldn't be using aluminium pans - aluminium is a neurotoxin. Aluminium cookware was largely phased out in the late 80's for that reason.
My local Indian takeaway is extremely good, but recently their prices have skyrocketed so much so that I wanted to see if I could cook my own. I came across your channel and boy, was I glad I did. Al, you have saved me a small fortune and all the family agree that my curries are as good as, if not better than my local takeaway. Cheers mate! 👍👍👍👍👍
Same here. My curries before were ok ish but something was missing. And then i found this channel and my curries really have gone up a notch. Al really is giving away the secrets! We also like stir fry's and if you do, check out 'Flo Lum's' channel. She demystifies Asian cooking and shows how simple authentic stir fry's are and she gives away the secret magic ingredients as well. 2 great cooking channels.
A very big thanks for adding all your links and what you use. Very professional.
This dish is something I will never get tired of. No one can convince me otherwise. If I want more heat, well, I'll chuck in more chillies. Flavour over heat for me.
Thanks for this - can't wait to try it out!!
Love your curries Al and your straight-to-the-point, no-messing-around, guide and ingredients list.
Just made this using the base recipe and chicken tikka. After spending a couple of hours making a batch of base, this curry was ready in just a few minutes, and it was superb. Thanks Al!
I just made this Bhuna - my first attempt at BIR cooking, after a few weeks of getting all the ingredients together and making base gravy. The results were amazing - really thick, rich sauce, just bursting with flavour. Really authentic taste, just like you'd get at a decent Indian restaurant. Cannot recommend it highly enough. Cheers, Al!
Wow. The best curry dish I've ever tasted!
The flavours are absolutely amazing!
Just done this great better than my local take away thank you
love the cooking, love the positive attitude even more. thank you for sharing your passion!
I'd written bhuna off as a bland curry after a few dodgy restaurant experiences but made this tonight and it was beautiful, thanks Al!
When I was younger (we’re talking early 70’s here) bhunas in BIR restaurants always came with separate curry sauce because it was SO dry. I have no idea if this is still the case, as like Al, I make my own curries at home these days. But I still miss those days when we used to ‘go for a curry’ when the pubs chucked out, and neither the pub or restaurant cost an arm and a leg.
Think you mean Biryani Steve
@@thetattooedcurrygeezer1802 No I don’t.
@@MeStevely ahh ok , no problem. Remember my first ever Indian curry. Was 1988 in Hammersmith and the lads suggested i try a Biryani for my first. Remember that coming with a side vegetable curry. Never had anything else with side curry though.
BIR food has changed a lot from those good old days, Steve. I remember a chicken Bhuna was a VERY dry curry, although I don't remember it coming with a separate curry sauce, although that may be a regional thing. I do remember being able to order chicken on or off the bone, and the good old Bombay Duck!
Yeah curry for Fiver remember well
Hi Al. I made this today for dinner using your chicken tikka recipe. The Wife and I were blown away with the flavours and it’s authenticity. We both agreed it was the best curry we had ever eaten. I’m new to your site and can’t wait to try your other dishes. Many thanks for sharing your amazing skills, please keep the recipes coming.
Kind regards.
John.
Amazing. Al equates making a curry with playing the piano. There's no other videos out there with this gentleman's passion for BIR curries and flavour. This is the reason I visit these vids time and time again.
Hi Al, I made your base gravy on friday and your curry powder on Saturday morning. Made this curry last night and its the first time I have ever a had a restaurant quality curry at home. Thanks for your guidance and expertease into BIR I look forward to making many more of you curries.
Another mouth watering dish. Knowing what this smells like whilst cooking makes this so much better to watch. Tops marks again!
I made this tonight, made the tikka and cooked it on the bbq, base gravy, and followed your recipe. By far the BEST curry ive ever made at home. absolutely delicious - Ive been trying for years to re create a takeaway curry at home without success, but this has changed everything. Thank you Al!
Glad you liked it!!
Yet another awesome curry to try, I have been cooking curries for years but when we found your channel Al, wow. Would love to see you cook a lamb or chicken hydrabadi
A Kashmiri favourite of ours. Anyway keep them coming 👍
Since finding your channel, I have become the curry king of all my friends!!!Love your easy to follow style, love the content, and the concept of making what most see as near impossible dishes, so simple!!Big respect ⭐️⭐️
Al spot on, just cooked this for the wife and now she loves me even more .
What about eating the curry a day later ? as the flavours and spices seem so much more subtle
yeah, i find anything that contains spices taste good the next day.
That looks wonderful. Mmmmmmmm…..
Hey Al. Hope you see this comment :D
Just wanted to tell you the appreciation for the incredible content you have blessed us all with here on RUclips. I've learnt to cook quality curries because of your knowledge and the base gravy recipes are dynamite for making excellent dishes. Everybody I've cooked for are lost for words when they taste the food. Thanks Al.
Wow that's excellent. Glad you are making use of the channel
Absolutely loving your channel, I cannot wait to try your recipes and techniques. I'm looking to get some Aluminium pans soon. Have you any tips on keeping them in good condition, cleaning etc. Many thanks from Kilkenny Ireland.
I cook at least one of your curries a week! Love them!
Love that!
Al's the man .his garlic chilli chicken is out ov this world
You are an absolute culinary genius!
This channel is amazing. I struggle to get good Indian food as I live in Las Vegas. Life saver mate. Thank you
Trying this tomorrow can’t wait!
My chkn is marinating overnight.
Quick question.:
Do I cook the chkn ahead of adding to the curry plz Al?
Delicious . ❤🎉😊
Brilliant, I wish there was another like button that indicated that I love this awesome channel Al!!
Awesome mate! Left the UK about 15 years ago now, missed the curries. Your recipes remind me of back home so Thankyou! My wife used to love the lamb bhunas, would you just substitute the chicken for your precooked lamb in this recipe? Or does lamb bhuna have other ingredients? Cheers oh and the base gravy is bomber cheers again
Excellent recipie.
I can almost smell this Al! This will be on my next to cook list. I cooked your Chicken Methi last night and it was wonderful!
Watched your superb videos for past year and seen them all now.. AMAZING.. I made this for my daughter who’s 23 and just moved round corner from me.. she NEVER fancied Indian curry’s as thought they’d be too hot.. made this and said try a piece of chicken and onion and pepper and sauce in one go.. SHE SAID … dad it’s BANGING .. and a high 5.. that is a major compliment to you .. ps she only sniffled it for her supper 😂😂😂 and I had toast 😂😂🤣🤣😭😭👍👍👌👌👏👏👏 brilliant best chicken bhuna I ever cooked ..
Just made 2 great curry's and fed 4 people. Inspired by...?
Al's kitchen. Fantastic cheers Al. Keep up the great work.
Been following you since 2017 you,re a superb teacher i,ve watched all your video,s and created a great recipe folder keep up the great work al i d love to have a pint with you
Hi Al I've been following you now for about a month plus a few other guys I'm sure your aware of on the Tube.. I know your a big advocate of layers and caramelisation.. I was watching a vid of a guy called Greg Bedford making a Lamb Madras and I sort of laughed and poo pood his use of a spatula when cooking as I've only ever seen a chefs spoon used.. If you get a chance have a look how very effective it is for getting everything off the pan for great flavour I was converted for one.. Hope your well and thank you so much for all your great content and humour. I CAN thanks to you and others make a bloody great Curry.. CHEERS BILLY
I watched it. It certainly works lol
I started using a silicone spatula for my curries a few months ago. It’s brilliant!
Al, made the mixed powders, cooked off the base gravy, really genuine flavours as you speak about. Great depth, especially when cooked with the chicken tikka. Family thoroughly enjoyed dinner today, great stuff sir. I’ll work my way through the many recipes you’ve graciously shared. 5 star.
Al, tried this tonight, restaurant quality. Well done and many thanks mate.
Just got myself a powerfull induction hob - been using and electric hob and wasn't happy regarding the controlability (is that actually a word?) - Needless to say - dying to try this! Thanks for all the recipes and handy but essential little tips Al - Love the stuff you do and the none pretentious way you present it -Please keep it up mate! x x x
Hi al, can you still achieve this with an electric oven? Love the channel!
Cooked this tonight. Absolutely blown away, So easy to make. Cheers Al, great videos. Trying to decide what so make next.
have u been to india much, al? loving the content. im making lots of curries these days too.
Looks delicious can you use raw chicken or do you have to use chicken tikka. I make most of your curries and base gravy and onion bajhis they are all so so delicious thanks for all the recipes
Yeah you can use raw. Because the gay cooks so quick, I may boil the chicken did 10 mins befits adding to the curry
@@AlsKitchen Thank you
@@AlsKitchen Nooooo! Don't cook the gay! ;-)
Amazing Al, on it now properly Got my pans sent over 😀
Amazing Al love watching your videos wish I could of tried that curry better make it myself
hi al good to see you back mate ive been cooking loads of curries , can i ask you why you use an aluminium pan
So the base gravy sticks and caramelises.
@@AlsKitchen cheers mate hope you and famiiy are well
@@AlsKitchen hi al was talking to missus about xmas pressies said i would like aluminium pan , guess what arrived today she said just open it and get cooking ha, couldnt believe i think its same as yours ,its 28cm master cook pan is that same al
Hi Al, love ya channel.. I need to cook for 3 , would you just triple the ingredients, also how much base gravy would I need? Thanks a lot
Piano, touch of Base...little orchestra going on in that pan Al
Watching in NZ! Just cooked this with a nice bottle of Malbec!! Tastes beautiful!
hey al u do some good recipes..ive picked up alot in 25 yrs of delivery driving for alot of bir takeaways...like u i experiment as most top chefs will say a true curry is from the heart...i do like to ramp it up a bit my fave at mo is indian take on sweet and sour chicken balls..chicken tikka pakora a sauce of my choice(bhuna korma etc) and onion mushroom and corgette rice..sadly most bir stick to the same ol and wont experiment for english tastes.keep up the good work al.
Absolutely gorgeous bhuna. Thanks Al. Just got my aluminium pan and used your chicken tikka rather than the normal pre-cooked chicken for the first time too. I put the garlic & ginger paste and tomato paste in slightly the wrong order but was still beautiful! Did your basmati rice and made up some of your mix powder too. Loving the BIRs. Keep em coming sir! Cheers. Ben. West London
Best curry ever.
My wife's favourite is this one. There's not one I've tried that disappoints. Going to try the Mughlai Mirchi Gosht next - that looks amazing. I could almost smell the aromas down the wires. Keep up the good work, mate.
Lovely recipe.
Great as usual Al, many thanks.
That looks absolutely fantastic. I really need to try this.
Nice one 👍
Just found your channel, love it. I'm a massive Indian food fan, can't wait to try these techniques, gonna order a new Pan lol .
You should go on holiday to India and do some street food videos 👍
Greetings from Melbourne.
I regularly make your Bombay Aloo. It’s amazing!
I grow my own curry leaves, so I add way more to the recipe. I also use a very Smokey paprika.
Totally delish recipe!
PS, any melbournians reading? I have tried most Indian restaurants across Melbourne, and ‘Indian Star’ in Maribyrnong is the most BIR!
Would you add your special masala paste? I have loads from making it on the jalfrezi video. Cheers and great videos.
I made this last night and it was fantastic. I made a little balls up by not watching the whole video first , so because I used prawns I put them in a bit early not realising how much the dish was going to be cooked down to almost dry, which would have ruined the prawns, but it still made me do a little dance round the kitchen 😃
You cant beat a ruby ! Cheers Al !
Looks amazing Al, thanks for sharing
Al. I haven’t tried this yet but soon will. I’m a big fan of your chicken jefrezi & always use your secret masala paste. Really delicious. A question: would you recommend the masala paste for this and your other dishes?
Yes. I would recommend for any of the "red" curries like Madras, Jalfrezi, Bhuna, Dhansak etc.
Made it .it tasted amazing and so fresh..top notch curry 🍛
Boot Town beer and bhuna, a match made in heaven! 🤤🤤🤤
Made this tonight for first time for my sister, she only likes Bhuna, she said it was fantastic... and i defo agree.
Excellent again. Loving the gas burner. Are you using LPG cylinders as your fuel? You can’t use aluminum on induction jobs…
Where do you buy your aluminum pan with the wooden handle? Can you put a link to how to buy please? Great video and tutorial.
Stocking up today. Making the base gravy and mix powder, then this is gonna be the first one I attempt. Go Al you legend!
Made your garlic chicken chilli tonight, very very nice
Al I must say this was your first recipe I tried, after making your curry gravy base - bhuna is one of my favourite stock curries and this one was fabulous! Way better than many restaurant Chincken Bhunas - and I've had many...marinaded the chicken breast cubes a day in yoghurt & spioces then grilled them on the bbq before adding to the sauce. Great layers of flavour and very authentic BIR, just better than most. Looking forward to trying out loads more of your recipes as soon as my aluminium pans arrive :)
Al, I made this last night for my family. It was absolutely outstanding according to everyone. Up until now Chasni has been the family favourite but the Bhuna has gone to top spot. It’s amazing, my tip is definitely to use fresh squeezed lemon juice, just as you did, not bottled.
That's good. That's what happens. People find a favourite and stick with it. There are so many great curries. Try the Ceylon, that's beautiful
@@AlsKitchen will do Al. It’s one of the last few I haven’t made! You have created a problem for me,though. Before COVID started I was always getting asked if I could bring a pot of curry to any party I was going to.😂
you are a man after my own heart Al :)
Al. That looks smashing. Thanks man
Hope you enjoy
Another great video, but I was wondering if that cooker you are using is safe for indoor use?
Needs plenty of ventilation. I have the back door wide open.
Looks lovely. Just starting out cooking my own currys so a bit of a novice. Quick question, I assume this is for one person. I am usually cooking for four people. How much extra of the ingredients would you use for four people, I assume you cannot just multiply all ingredients by four or do you?
Another great recipe Al. It Gary down in Aus (also a reds supporter), cooked your Mughlai Mirchi ghost. Loved it. Friends said they were not too keen on lamb so I made a batch using 900gms of rib eye. As I portioned it up (into containers for dinner at work) I had a taste. Gorgeous, cheers mate
Hi, I love cooking while drinking a beer! Great easy to follow, is this one portion? Thanks
Hi. Thanks for watching. Yeah one portion
Yeah great video buddy , really enjoying your channel , I always love our independence in the uk . Great tutorial , you are my go curry recipie . Keep up great work
Hi al omg got to do this soon looks yummy . doing your fish curry tonight . brilliant mate
Well that's thrown a spanner in the works. Was all geared up to cook a Chasni tomorrow but am going to have to cook this bad boy instead! Looks unreal as always! Appreciate your work!
J
just wondering can you do a curry using just als powder
Fantastic food!👍
Needless to say....I Like it a lot,yummy.👍
My wife & I will never buy a take out curry again, we have so much fun of a Saturday afternoon cooking up Al’s curry’s . Nice1 Al. Thank you. 🍺😉👍🇬🇧
I just made a large pan of the base gravy is it ok to freeze and how long does it keep fresh?
Hi Al. Can you tell me please, what size portion are your recipes for (ie serves 1 or 2) ? And if I want to make for four, do I double or quadruple all the spices as well as the chicken or meat. Thanks. PS. Great videos. I’m learning all the time. Cheers
Recently started following you Al, wanted to say thank you as I’ve never been a great cook but I love making your curries, so simple to follow!
Hi al cooking your chicken tikka bhuna tonight can I use 2tsp of your bassar mix powder instead of your normal mix powder thanks keep up with good work 😊
Yes of course. Prefect
@@AlsKitchen thanks 🙏
Thanks Al enjoyed this video and thanks for info on the aluminium pan.I know i have put pics on twitter of my curries but i know i need that aluminium pan.Trying Als chicken chaat today and still undecided on what curry to try so going to watch a few more videos and find one 😆.
No words Al, just brilliant. 😉👍🏻
Hi Al, I cooked the Bhuna today, I must say it is the best home made curry I ever made & I've Been trying to get that flavour for over 40 years.
Aluminum pan! Who would have thought it would make that much difference.
My wife is not that keen on Indian but she ate a plate full, she said it was so good she wanted to roll round naked in it 😂.
Thank you so much Al, keep up the excellent work.
PS. I will definitely be trying your other receips for sure.
Do you have a book with all your fine recipes in ?
Kind regards Bob the curry muncher.
Cooked this yesterday and it was delicious as always Al thanks for shearing. BTW I've made lots of base gravy and mixed your blend of spices fantastic your a top man cheers
I've cooking curries for 20 years and by a long shot Al's recipes are the best! The aluminium pan is a game changer!
Cheers al for the curry videos the family love your currys iain glasgow
Love this Al Will cook this at the weekend . look great thk
Hope you enjoy
@@AlsKitchen Idid it was Great
Hi. About to try this. Does this feed 2 people ?
Ideally want to make for 4 of us, what pan do I use ?
One of those Happy Expatriates for Australia here! Thanks Al!