There are thousands ways to cook Indian chicken curry. This one must taste good. Dark browned onions followed by cook-till-oil-separates pulpy tomatoes. Cook chicken in it's own juices flavored with spices & herbs. It can never go wrong. Adding garlic ginger and green chillies before tomatoes will make it divine.
Bangladesh girl taught me basics like this…spice into the oil then use water after onions sweated. A few things different and this I will try to remember. GREAT composure and style here, and I be it’s fantastic food!
Thank you. Thank you . Thank you. I've trying to cook curries for ages. You gave simple, clear instructions and my curry finally came out full of rich flavours. Lovely
You sir, are absolutely amazing. My previous roommate who I lived with for many year, was from the Punjab region of India and always told me the same thing you said. To add the chicken to the sauce.
Thanks Raz, the best Indian recipe on RUclips..... I have made this many times and my "food fussy" kids tell me this is better that the food we get at the Indian restaurants we go to!
Roast: coriander seeds bay leaves Black pepper Black cardamom cinnamon sticks continue roasting and possibly work with water: onions chili powder turmeric Garam Masala corse ground?? (mixture with corander) coriander spice Drain and continue working with water: Tomatoes (about 15min) Cook chicken (in curry): chicken fennel leaves (dried) at the end: coriander leaves
Totally agree about cooking the chicken from raw, it takes a little longer but the sauce and spices penetrate the chicken giving you a much better taste
Whats with all the hate? This is actually a really nice curry maybe he missed a couple of things but it's still fine without them. I would definitely eat this 👍
what do you mean "missed a couple of things "its his recipe not yours or anyone else's for that matter just be thankfull he took the time to share. theres no right or wrong in cooking just personal taste if you don't like a recipe change it
Have always wanted to make authentic curry and after watching this video I am going to try it myself and it’s given me the confidence to do so putting the chicken in the way you did is very simple not what I’ve been shown before thank you 👍👍
You seem like a really nice guy and the recipe is spot on! I love making indian food and this recipe is a must try. I like marinading my chicken in yogurt and spices over night to really hit the spot :))
This is great tasty curry. I do not know, if garlic, etc goes into typical curry, but what I do know is, that I cooked this for abou 6 times so far, and I CANNOT get enough of it. I love it. So thank you for the upload
I have never subscribed to any channel based on a single tutorial until now, and I haven’t even tried it yet! I know for sure it’s going to be good, loved the tip about adding water through the cooking process and I can’t wait to try this!
Thanks Raz. I'll be trying this recipe. Is there any chance you could add the ingredients in the video description next time please. It would help us a lot. :)
Late to the party, but for anyone watching and meaning to cook this, he means dried fenugreek or kasoori methi leaves. Fennel, like dill, has fronds, not leaves.
Recipe; Coriander seeds Bay leaves 1 black cardamon Cinnamon stick Black peppercorns Toss these off in oil. Slowly heating up as you go. Different spices release at different temperatures. When it starts popping move the pan about to try and infuse the oil onion Sweat it down for about 15 mins until golden brown adding small amounts of water as you go some onion will be quite soft indicating it becoming sweet Take out cardamon and cinnamon 1/2 tsp chilli Turmeric Guru masala Ground coriander Coriander seeds Can add garlic and green chilli and ginger at this point Add them all in in a pile in the middle and smoosh with Spatula to make a little paste. Add a little water and mix. Add water as needed. Cook for 5 mins. Add couple chopped tomatoes simmer for 10 mins until tomatoes have almost dissolved into onion can simmer for upto one hour Add chicken Add water as needed 3 tbsp of dried fennel leaves Cook for couple mins Coriander and serve
It looks full of flavour, I guess most take aways don't have the time to truly caramelise the spice infused onions and patiently simmer the tomato. I can't wait to try it.
I come from northern-central part of the country and what I have learned from my ancestors that you always fry chicken first with the onion and then you add garlic and spices (no ginger), and put the flame on simmer-saute till it is cooked. This way spices don't burn and maintain their earthy flavors.
Made this curry many times and it is lovely people saying he didn’t show when to had the garlic and ginger I haded them once I’ve cooked my onions, cook for about thirty seconds before you had your spices. And salt to taste !! And for something a little bit different had half a tin of coconut milk gives it a different flavour.
This recipe is fine. He mentioned at the beginning of the vid that you need to start with chopped onion ginger and garlic. Just didn't show the garlic and ginger being added. I cooked this tonight for me and my wife and she was well impressed. I added a scoop of yoghurt at the end. Full marks from me.
It look delicious. Myself I always marinate the chicken in natural yoghurt and various spices for a few hours before cooking....now that's a real curry (imo)
Hi! This looks yummy and I will be trying it. Thank you for sharing! Can you share a written version of this recipe, please? It would greatly aid me since I am not a professional chef and need to scale it to feed my family. Thanks!!
I fully realize this guy was responsible for a terrible restaurant before Ramsay helped him and that he overuses the words "ancestral" and "absorbs flavour", but I made the best and healthiest curry I ever cooked by following his instructions. Great video
I don't know what a 'proper' 'curry' means, but two tips to get a more satisfying dish: 1) Use a LOT more garlic and ginger than most recipes recommend. These ingredients do not just have flavours of their own, but by some mysterious property bring out the flavours of other ingredients. We also have to realise when buying garlic and ginger at a UK supermarket these items are often not in that good a condition and have lost a lot of the intensity of their flavour. 2) Cooking in a open vessel like a Karhai or wok gives a richer sauce with the required thick consistency. Curries cooked in a saucepan tend to retain too much water.
Curry is the only dish I don't cook. Trying your recipe. At the introduction of your video, you mentioned about using, onion, garlic, ginger etc. Question: At what point do I add the garlic and ginger into the mix please as this was not mentioned in your video. I've rewatched it several times. Can I get a clarity on this please. Thank you.
Thank you, this really worked for me, I have never used so little oil, never mind the unhealthy gee. A really simple delicious recipe with Multi sensory tastes.
I made this today but replaced the chicken with toast and replaced all the other stuff with a tin of beans great recipe thnx
Rw 11 😂😂😂😂😂
Me too , but in a totally mad state of mind , i swapped the beans for , wait for it , CHEESE !!!!!!!
Hahah. Brilliant
LOL
Before or after getting your Universal Credit?
Nice recipe. I think Raz added "Fenugreek Leaves" at the end rather than fennel leaves. Fenugreek known as Methi in hindi.
I was thinking that 🤔
There are thousands ways to cook Indian chicken curry. This one must taste good. Dark browned onions followed by cook-till-oil-separates pulpy tomatoes. Cook chicken in it's own juices flavored with spices & herbs. It can never go wrong. Adding garlic ginger and green chillies before tomatoes will make it divine.
Avinash Shukla i agree! Nice to see a positive comment
Surprised not to find garlic and ginger in there somewhere. 🤔
@@CraigalFun OG Indian cooking didn't involve ginger or garlic
Bangladesh girl taught me basics like this…spice into the oil then use water after onions sweated. A few things different and this I will try to remember. GREAT composure and style here, and I be it’s fantastic food!
Exactly! That's the way my father taught me and that's the way we cook it! Hat's off to you! You cook like a true Punjabi.
Raz, I am truly impressed not only with the simple and easy chicken recipe but the quality of your video is mind blowing. Well done mate!!!!!!
Agreed. Much simpler than other recipes. Looks delicious.
Thank you. Thank you .
Thank you. I've trying to cook curries for ages. You gave simple, clear instructions and my curry finally came out full of rich flavours.
Lovely
Ur my hero for making a healthy version of desi food. Thank you so much! My indian friends drown their food with oil
You sir, are absolutely amazing. My previous roommate who I lived with for many year, was from the Punjab region of India and always told me the same thing you said. To add the chicken to the sauce.
Thanks Raz, the best Indian recipe on RUclips..... I have made this many times and my "food fussy" kids tell me this is better that the food we get at the Indian restaurants we go to!
Roast:
coriander seeds
bay leaves
Black pepper
Black cardamom
cinnamon sticks
continue roasting and possibly work with water:
onions
chili powder
turmeric
Garam Masala
corse ground?? (mixture with corander)
coriander spice
Drain and continue working with water:
Tomatoes (about 15min)
Cook chicken (in curry):
chicken
fennel leaves (dried)
at the end:
coriander leaves
Thank you so much! cooked this last week , amazing, cooking it again tonight because the hole family loved it so much.10/10
Totally agree about cooking the chicken from raw, it takes a little longer but the sauce and spices penetrate the chicken giving you a much better taste
"I'm going to toss these off in the oil first"
I made curry yummy
Whats with all the hate?
This is actually a really nice curry maybe he missed a couple of things but it's still fine without them.
I would definitely eat this 👍
what do you mean "missed a couple of things "its his recipe not yours or anyone else's for that matter just be thankfull he took the time to share. theres no right or wrong in cooking just personal taste if you don't like a recipe change it
i would definitely eat them too ")
yes but when he explains at the start that he'll be using ginger and garlic then doesn't incorporate them in to the recipe it raises eyebrows.
Have always wanted to make authentic curry and after watching this video I am going to try it myself and it’s given me the confidence to do so putting the chicken in the way you did is very simple not what I’ve been shown before thank you 👍👍
You are so right as to when the add the chicken ! Fantastic curry made it . Thank you
No ginger and garlic? but it was simply easy as heaven , excellent!
You seem like a really nice guy and the recipe is spot on! I love making indian food and this recipe is a must try. I like marinading my chicken in yogurt and spices over night to really hit the spot :))
Did I miss the garlic and ginger part? (Sure he mentioned those ingredient before cooking!)
Add with the onions
This is great tasty curry. I do not know, if garlic, etc goes into typical curry, but what I do know is, that I cooked this for abou 6 times so far, and I CANNOT get enough of it. I love it. So thank you for the upload
I have never subscribed to any channel based on a single tutorial until now, and I haven’t even tried it yet!
I know for sure it’s going to be good, loved the tip about adding water through the cooking process and I can’t wait to try this!
Amazing recipe. Have tried so many times and every time it tastes delicious. 👍
Thanks Raz. I'll be trying this recipe. Is there any chance you could add the ingredients in the video description next time please. It would help us a lot. :)
Thank you John! Please include the recipe.
@@gordanazakula4927 4 years too late
Late to the party, but for anyone watching and meaning to cook this, he means dried fenugreek or kasoori methi leaves. Fennel, like dill, has fronds, not leaves.
I add fennel seeds in my cooking, never leaves. But such an easy recipe. Uncluttered and uncomplicated. I shall check our friends offerings out.
Thanks raz. This is what I have been looking for love chicken curry going to try this it will be on my menu every week .
Recipe;
Coriander seeds
Bay leaves
1 black cardamon
Cinnamon stick
Black peppercorns
Toss these off in oil. Slowly heating up as you go. Different spices release at different temperatures. When it starts popping move the pan about to try and infuse the oil
onion
Sweat it down for about 15 mins until golden brown adding small amounts of water as you go some onion will be quite soft indicating it becoming sweet
Take out cardamon and cinnamon
1/2 tsp chilli
Turmeric
Guru masala
Ground coriander
Coriander seeds
Can add garlic and green chilli and ginger at this point
Add them all in in a pile in the middle and smoosh with Spatula to make a little paste. Add a little water and mix. Add water as needed. Cook for 5 mins.
Add couple chopped tomatoes simmer for 10 mins until tomatoes have almost dissolved into onion can simmer for upto one hour
Add chicken
Add water as needed
3 tbsp of dried fennel leaves
Cook for couple mins
Coriander and serve
This is a great curry and very good technique. Thank you for the hits and tips throughout, you are a great presenter, brilliant
It's a shame you stopped uploading.. This was top quality material man. If you're able, I would welcome a second coming.
A really good recipe and particularly the clue about adding water rather than oil. Thank you.
It looks full of flavour, I guess most take aways don't have the time to truly caramelise the spice infused onions and patiently simmer the tomato. I can't wait to try it.
?? Query - you said fennel leaves, but they looked like fenugreek leaves (methi). Can you please confirm?
I come from northern-central part of the country and what I have learned from my ancestors that you always fry chicken first with the onion and then you add garlic and spices (no ginger), and put the flame on simmer-saute till it is cooked. This way spices don't burn and maintain their earthy flavors.
100% true. Learned this from my iranian Dad as well.
@@kuri3798 When you put the chicken in at the start you risk over cooking the chicken if you are using breasts.
Great video amd spot on presentation. The only question I have is when did the garlic and ginger (that you mention in the intro) go in?
Mmmmm All good Curries are cooked in layers, darker the onions, the darker the sauce 😋 love cooking with whole spices 😊
I'm making this on Friday night, it looks so tempting. Thanks for your expertise!
Made this curry many times and it is lovely people saying he didn’t show when to had the garlic and ginger I haded them once I’ve cooked my onions, cook for about thirty seconds before you had your spices. And salt to taste !! And for something a little bit different had half a tin of coconut milk gives it a different flavour.
This recipe is fine. He mentioned at the beginning of the vid that you need to start with chopped onion ginger and garlic. Just didn't show the garlic and ginger being added. I cooked this tonight for me and my wife and she was well impressed. I added a scoop of yoghurt at the end. Full marks from me.
It look delicious. Myself I always marinate the chicken in natural yoghurt and various spices for a few hours before cooking....now that's a real curry (imo)
This looks so good. Thank you!
Words of gold from mr Raz- water will disappear your burnt onions won’t 🤣🤣🤣👍
I can actually try this one at home! Thank you chef!
where do you buy fennel leaves
i've done this fella's style 2-3x .... with more cardoman and fresh g-chili...good technique....thanks from tucson
made this three times now and its bang on cant fault it
So some of the onions are burnt that's okay right?
Hi! This looks yummy and I will be trying it. Thank you for sharing! Can you share a written version of this recipe, please? It would greatly aid me since I am not a professional chef and need to scale it to feed my family. Thanks!!
I fully realize this guy was responsible for a terrible restaurant before Ramsay helped him and that he overuses the words "ancestral" and "absorbs flavour", but I made the best and healthiest curry I ever cooked by following his instructions. Great video
+DerrickTheFork
*I thought I recognized him from Kitchen Nightmares, small world!LOL*
His ability to manage a restaraunt is seperate from his ability to cook
Thank you for this recipe , i make this regularly the family love it.
Definitely delicious 😋👍🏼
Thank you.🙋🏼♀️
He mentioned garlic and ginger in the beginning but doesn’t add it in the demonstration? Not sure why? When do you add the garlic and ginger? Thanks
You didn't use your garlic, dude!
ive just cooked this and its amazing i didnt have time to get fennel leaves will get some and defiantly do this curry again
Oah, thank you, I didn't understand the "fennel leaves" at the end.
I like your videos , and I followed some of your recipes , lovely , I love my chicken curry for any occasion or for dinner , just great.
now thats wht i call a top chef who knowz wht he is doing thats the proper dasi style way of cooking amazing and thx
check kitchen nightmare episode with him :D not such top chef in there
fesaknorko that is indeed the truth, he isnt even a chef just the owner who also takes the orders.
A rightly said fesaknorka.... his chicken curry is just as disgusting as his way of presentation ...no quality in any part ... god bless him
test thats not nice 2 say well in my opinion is the proper dasi style way of cooking sorry evrey 1s got a opinion
fesaknorko well i ant seen that but im talking abt the recipe he just made thats the proper tradishional way of cooking
So simple and looks great, will try this recipe some time. Thanks
Hi sir I like your cooking style remind me my mom u cook very simple way and u make me laugh with your funny comments add some more recipes
Thanks for the water tip ,it works,as you know,Amazing ♻
That looks amazingly good and will have to try it, thanks.
having the recipe in the video description section would of been good
Hi you said black peppercorns for the first ingredientdd but they are cloves? curry does look grest though thank you
I make a mean curry...I like your recipe as well. I never discard cardamom. I love the taste so much I normally use 10 in a medium pot😄
You are talking about green cardamom presumably. Very different from black cardamom. That is why he used only one. It was a black cardamom.
I made this and it changed my life
Looks delicious and great tip with chicken been doing it wrong all these years can’t wait too try thanks
Yes but how much of each ingredient ? And any ginger / garlic ?
How come u r making curry paste and u dont mention curry powder.
Water is life!
And when it comes to cook spices, water is life x 100 !
What happened to the garlic and ginger? Did you forget to add them?
When you added the "cement" course ground coriander and bayleaf, was that dried coriander leaf?
Can't find the dried fennel leaves anywhere. Only the seed. Any recommendations. Based in UK
was it fennel leaves that you used or feungreek? It looked like methi which is fenugreek not fennel....
That looks delicious!
Thank you, Chef
love your recipe, tried it and it was wonderful, thank you.
Excellent recipe, simple techniques which produce a flavoursome dish !
What happened to all the onions???
No ginger and garlic?
ikr
True. Very important; ginger, garlic past with the onion. The magic trio
Add them if you want
Hi, was it fennel leaves or methi leaves? Never seen fennel leaves and thought that would taste of aniseed
I don't know what a 'proper' 'curry' means, but two tips to get a more satisfying dish: 1) Use a LOT more garlic and ginger than most recipes recommend. These ingredients do not just have flavours of their own, but by some mysterious property bring out the flavours of other ingredients. We also have to realise when buying garlic and ginger at a UK supermarket these items are often not in that good a condition and have lost a lot of the intensity of their flavour. 2) Cooking in a open vessel like a Karhai or wok gives a richer sauce with the required thick consistency. Curries cooked in a saucepan tend to retain too much water.
I need to try this... looks incredible!
Proper British food to be proud of. Well done
Just need chips to serve with it !!
Yes yes finally someone knows how to make a proper chicken curry.
Kamaljit Kular you still haven’t found it 😂😂😂
Pleeease tell me were I can purchase them serving plates with dip attachments 😮👍
Absolutely brilliant.
Those weren't "fennel leaves," mate; they were kasuri methi -- dried fenugreek leaves. Fennel plants don't even have leaves; they have fronds.
GUYS WHAT IS THE SPICE AFTER TURMERIC, CANNNOT GET WHAT HE IS SAYING. It sound like corn or something. help please?
Garam masala
Are you sure you meant fennel leaves and not fenugreek leaves?
Will give it a go..txs for giving up your secret...looks absolutely wonderful.
Made your recipe yesterday for dinner, it was really nice
Chicken curry Looks amazing...i must try making this..thanks for your video chef
Do you use dried fennel or fenugreek ,cant find fennel anywhere
Wow looks so good
This looks amazing. Is there an ingredient list somewhere?
This looks amazing. When does the garlic and ginger go in?
yes this is the best info on real curry,, thanks i,m off to the kitchen to cook a nice curry for my wife...
Curry is the only dish I don't cook.
Trying your recipe.
At the introduction of your video, you mentioned about using, onion, garlic, ginger etc.
Question: At what point do I add the garlic and ginger into the mix please as this was not mentioned in your video. I've rewatched it several times.
Can I get a clarity on this please.
Thank you.
looks delicious. Thank you. David.
Wow, so many tips! This seems really authentic. Subscribed!
Love this, PLEEESE tell me where you get them wonderful plates with the side dishes incorporated?🤔👍
Thank you, this really worked for me, I have never used so little oil, never mind the unhealthy gee. A really simple delicious recipe with Multi sensory tastes.
does he say a ground bay leaves :216 please help