How To Pre-Cook Chicken - British Indian Restaurant Method
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- Опубликовано: 29 сен 2024
- Hi guys, just a simple video on how to make the pre-cooked chicken the way I do it in my Restaurant.
For 2 kg chicken / cut in 1 inch cubes
* Less then a cup vegetable oil
*4 heaped tsp garlic & ginger paste
*Spice mix - 2 tsp salt, 2 tsp curry powder, 1 tsp turmeric powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp Kashmiri chilli powder, 1 tsp garam masala powder
*3 heaped tbsp tomato puree
* 2-3 cups of water (enough to cover the chicken)
I've learnt so much from your channel and I've made three meals now. Absolutely amazing.
I'm the same. This channel and Sam the cooking guy are for me the top 2 RUclips channels.
Steven Spilsbury not heard of Sam.. will look him up. I also love School of Wok!
Great video! This precooked chicken freezes very well in the liquid too
Mike Smith yes
Got a strong urge for chicken madras for breakfast now 🌶
Top man. Great to see how the pros cook; I’m guessing it will be a similar story for lamb or mutton based curries?
Damn Allan 🤣
I always wondered how it was done. Recipes usually just say "use pre-cooked chicken/lamb". Excellent video. Thank you.
What a great channel, I love your style and the way you explain the cooking. Keep it up, I'm truly Inspired
God bless you with the best IN THE WORLD, my kids love you from american, CHARLOTTE nc. They are, following you ,they never cooking indian food, after you on u tube, i say simply the Best THANK YOU, from Parmar family Charlotte nc
Greetings from Tokyo.
Been watching your vids for long time. Really good and easy to follow. Keep it up. Great job.
did a biriyani tonight came out great ...great page will try a lot more of your posts
So pleased I found Latif. This really works so well.
Love watching your videos Latif, been cooking loads more curries recently, you're partly to blame. Thank you 😊
Great Vid. Well done
Great job. Great recipe. I swear unless I order chicken tikka from my local place they just use plain poached chicken
Any chance of some none restaurant dal dishes? Possibly the most under rated dish by British folk and its ace.
I agree. Tarka dal is an Indian restaurant staple for a vegetarian like me.
Thanks for sharing your knowledge.
Great video 👏
Looks fab....the same method for chicken on the bone? And if im going to add onion i just fry some n add it to curry?
Noreen Bhatti yes same for chicken on bone. If you want onions then fry your garlic, ginger, onions & spices in oil let it cook out add tomato and then this pre cooked chicken after your massala is cooked thoroughly. Add a bit of water or base gravy for more sauce.
So this chicken is basically boiled in a broth?
I'm making this right now as I type. I know ginger & garlic paste is fairly simple to do but can you do a quick vid on how you make yours with the coriander and green peppers. I'm loving your content...subbed.
If you want to ever experiment mate marigolds give that yellow colour and have a bit of flavour. Also known as poor mans saffron and they're so easy to grow.
THANK YOU for sharing your expertise !
(Love when you say "VOILA!")
What we really want to know is how you cook curries at home....or even better...how your Mum would cook one!
Heramitep ? Says the cancer and heart attack and death Man 😵🦠💩🍖🔴🐮⛓😈🔪. 51% death rate. Scientifically a fact. Hundreds of studies service. Follow the leader, it’s a Cult 😵🦠💩🍖🔴😵🦠💩🍖🔴😵🦠💩🍖🔴😵🦠💩🍖🔴😵🦠💩🍖🔴...... you have to pay someone else to do that work, I get hitman 😵🦠💩🍖🐮🔴🔫😈.
Delicious vegan food on RUclips. No murder. No Holocaust. Win-win situation. It’s the Earth you know. Only got one planet 🌎✅.
I'm guessing he doesn't cook at home after cooking all day at work!
@@VeganV5912 your lack of making this recipe at home I think has affected your brain lol, you should try it some time it's delicious!
Coin Crazy ??????!!!!. Killing innocent animals, bludgeoned to death, for a burger 🧟♂️🍔🤪. You wouldn’t do with your cute little dog 🤗🐶, or a parakeet 🤗🦜. But you pay for someone else to do with that work 😈🔪⛓🐷🔴💩🍖🛒🧟♂️🤥. Like the masses, follow the leader, it’s a Cult 🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖🧟♂️🍖........ Hitler and Stalin did the same, mass killing, holocaust big-time 😵🐮🐷🐣🐙🐟... murdered innocent souls !!! Like Jeffrey Dahmer. Twins 🧟♂️🍖🤪🧟♂️🍖🤪 !!!! Psychopath !!!! But you’re a coward, you make someone else do it 🙈🍖 Lame psychopath !!!
ruclips.net/video/Xe5OixqeLVw/видео.html .
Change as a person. Grow up. Help the planet and the animals, go vegan ✅💪😬🌎. I did, no murder for me ✅. Amazing vegan food, from the supermarket, or RUclips ✅😋. Cheap food to, win-win situation !! ✅
‘Me explaining how you can still build muscle on a plant based diet’ says the Gorilla 🦍❤️💪✅👈 98.6% percent the same as us.
.
@@VeganV5912 Are you on glue?
Brilliant, can you use the sauce chicken was cooked in Sir
well done, thank you so much for sharing 💖
Great video, thanks Latif. Would the sauce it's cooked in be the same for Lamb or a different recipe/base?
really love your openness and ways you show how you work
Sean Ashley thank you
Love your recipes but name and location of your restaurant would be useful. 😊
Your chicken recipe is good but how do you keep it stored, do you keep in the sauce and for how many days
Thanks for your recipes they are great :)
Could use onion powder if you want the flavour and for it to last?
Just subbed, thanks for the info my man, looks bloody lovely.
Please make butter chicken!!
Love the vids bud !
fair play dude
Do you use same method for beef and lamb?
Tim Hendrix different for lamb or beef
Curious about the pot you are using. You say it is cast iron at the start. But what coatings are on this pot because you are using a metal spoon which will scratch and damage most coatings?
thank you chef. my hard chicken problems are over.
cheers mate. very interesting.
When I go in an Indian Restaurant I always order Chicken Tarka.... It's a bit like Chicken Tika but a little Otter.
Legend 👍🏼
Latin where do you get those king prawns?
Francis Bacon I’ll go to a cash & carry and maybe show you one vlog
You sound like Chris eubank
I subbed because I appreciated this video!😃. Don’t worry about sharing secrets in cooking or anything else. Rewards come from sharing anything with others.
"I've been whacking away about two minutes" #metoo
infopimps rock lol
"Remember to wash your hands before and after"
he put 1 tea spoon of cumin
@@Steve-Fish too far. lol
I have made the base ginger/garlic paste, the tomato paste is done & I’ve made the base gravy (which is delicious - my wife it was just like our local restaurant). Now for the chicken 😀. Am loving this channel.👍👍
Latif, I can't thank you enough for all the knowledge you give us. I'm a school cook and have never been confident making curries, but since watching your channel I've upped my game significantly. The students love it!! Thanks again mate. 😎
Tom Parnell wow, thank you
It's awesome to hear that school chefs care to improve their food like this! Those students are lucky to have a school cook like you :)
@@calum5975 thanks dude, I try my best. But they're kids. Toughest customers I've ever come across!
Yes, i gotta say, good on you Tom. I used to cook for disabled people and there wasn’t no internet to help me then
Tip: You have to forget all that French cr.p that they teach you if you want to cook Asian in general
So glad we found your channel, my husband wants to come try one of your curries but he has really bad social anxiety and suffers panic attacks when round lots of people so I went out this Christmas and bought him all the spices I could find and all the ingredients needed to TRY to make a curry like yours! 1st attempt is tonight 😀 thanks x
Get it to go.
Good on you for giving it a go instead of getting take away. You' ll get far more satisfaction even if it's not quite the same as a chef would make.
@@maxineb9598 it’s just as good as a take away curry! I love it x
Just a thought- the inclusion in the background of one of those large stopclocks you can get would help with timings of the different stages. Love the channel and tried your bhindi recipe last night. For a first attempt it was delicious! Thanks for opening the door to the mysteries of BIR.
can you freeze if you do a bulk load? and if so do you freeze with the gravy cheers
mick murphy freeze the chicken separate from gravy. Individual freezing is fine
Cleanest kitchen I’ve ever seen👍
If your customers can see into the kitchen it'll give you a bit more incentive to keep it clean!!
Maxing out the capacity of the teaspoon like never before. Imagine how boss loads a ladle
Probably gets about 10kg of chikin in one ladle!!
FFS I need to stop following you, every video makes me hungry!!!!!
Tomato puree recipe please
aldin 3103 I have it on my channel
Thanks so much for sharing! Been making my headway into Indian cooking these weeks and your videos have been the most professional and well-explained series I've seen so far. Kudos
Can I ask do you store the chicken in the sauce? Apologies if this has been asked already.
Also keep the videos coming especially keen to see how you make your garlic and ginger paste.
Ken Moffat yes, please keep in the sauce
I do something almost the same BUT I marinade the raw chicken in lemon juice for and hour or two, this opens up the fibre and helps absorb the spice broth. This also freezes well, put an amount that is either 1 or 2 person portions in freezer bags(once it has cooled) and freeze but I do recommend natural thawing the day before you use it as (past experience!) microwave thawing tends to toughen the meat even on it's lowest setting !
Cheers Terry. Im only making a curry for one. But I'll use all my chicken up and freeze it. For midweek
Tikka marinade next? I'd love to see how proper BIR tikka is made if you haven't already made a video on it.
Chicken tikka has already been done - check the channel video list.
Keep up the great work Latif loving the videos can you use the cooking liquid after to use as a base gravy? I’m guessing you would want to add onion to it to thicken into a gravy?
Kevin Drury you can add to your base gravy as it is chicken stock
Damn, I wish my local takeaway was this clean and fresh.
Your food preparation techniques are excellent just like your food hygiene techniques.
As a former chef I am very pleased to see how food hygiene is so important thanks for sharing my friend.
Wow that's refreshing! I'm a chef too and I'm constantly disgusted at how most of the chefs I've worked with have no hygiene standards whatsoever! Good on you!
Do you refrigerate it after cooking? If you do, do you cook it in a curry straight from the fridge?
Aarren Mowle, guitarist, singer & songwriter put in fridge use it with a couple days
Thank you for posting all of these! Living in podunk Texas does not give many food options. But thanks to you and Amazon ordering, exotic and delicious is back on the menu 😍😍😍
Could you please please make a video on how to make the mint sauce which is common in a lot of Indian takeaways?? It’s not the raita with cucumber normally it’s just a mint tasting one, been searching everywhere for a recipe
Would like to know too
you can make something that tastes very similar by mixing shop bought mint jelly to natural yoghurt
Assalaamu' Alaikum Wa Rahmatullahi Wa Barakatuh .
What ratio is Ginger & Garlic Paste you used.
Thank You
Awesome Cooking Brother.
May ALLAH Subhānahu'Wa'Táalā Bless you
Please Latif & all readers keep me in your prayers (Duā's) God Willing (InshaàALLAH)
Ameen
Muhammad Jawaed Aameen. I’ll show you my mix very soon. But a general mix is 50/50 ginger & garlic
Thanks for all you vlogs, really appreciated.
One question how would you go about freezing your chicken thanks
You can put in small portions and freeze it.
Chef these videos continue to improve. Fantastic work, mate. Crack on!
I could just eat that chicken in a naan bread! Love it.
Latif could you do a beef dish I've done many beef curries but find the meat dries out any help would be appreciated!
I make Bangladeshi beef curries at home. The trick is to slow cook it with the lid on
@@justjan1 yes Jan is spot on with this. The same goes with lamb
Can you freeze the chicken after you made the pre cooked chicken.
Latief hello from South Africa. You are awesome!! you are gracious and I enjoy that Latief charm! Really nice person,your personality and honesty shines through!! Thank you!
Wow. Thank you
I’ve tried cooking your recipes and using your methods. I absolutely have a new found love for curries. Before all curries I made my self tasted the same and was pretty basic now using your ways my eyes are truly open. Thank you... oh and just 1 question if I were to pre cook the chicken like this should I cool it and store in the fridge ?
Looks amazing but 15 minutes for chicken breast cubes that size? I cook mine the same size about half that time, around 7 minutes. Perfectly cooked through and cuts right through with a fork alone. Unless the pieces shown are larger than they seem I can't imagine they wouldn't be over cooked at 15 minutes at full boil. So a little surprised about the fierce heat of cooking. I cook mine at a light simmer. Found that to produce a much more tender result than the full boil shown here.
You’re absolutely right. When he first checked that piece after it rapidly boiling for some time it was 100% cooked. I cant watch this without thinking it was horribly overcooked.
I have a question for the chef: If you store the pre-cooked chicken in fridge, after fully cook it does it have the notorious WOF (warm over flavor)?
bourbakis you have to let the cooked chicken and sauce cook down to room temperature before putting in fridge
indian food in the ujk has gone to sh--yt
@@electoplater wrong
Assalaamu Alaikum warhatmatullahi wabarakatuhu....Question?...if I would like to use bone in chicken...legs or thighs namely.....should I add chicken and cook before adding water....or just as you've shown.....thank you...🌹
afrima adzijaj just try this method. It’s easy & simple
Enjoy your videos watch them all the time keep up the good work.william in Scotland 🏴
Can I use drum sticks chicken or chicken legs? 🍗🤔
Adrian Badea yes
That will take longer
Chicken thighs?
Should you not cook the chicken a little bit gentler, looks like its boiling quite strong! I'm no pro but once it comes to the boil I would probably just turn it off and let it cook away itself no??
lardosian chicken will break
When you add the chicken to a curry do you add any of the stock, or just the chicken?
Mike Maxwell just the chicken thx
That's a tablespoon, mate. But it doesn't matter. The more flavour the better.
So is bhuna essentially a reduction?
Some would say boiling chicken causes it to tighten up and that you should only poach chicken at just below boiling. Any thoughts?
Daniel Hall no we just bring the water to boil then reduce
Chef Latif; I am a senior living alone. I would like to store pre-cook chicken and base sauce separately, say for a month in freezer in meal size portions. Then I will be able to take as needed from the freezer. Pre-cook chicken has lots of gravy and base sauce is also liquid. Please let me know if this is a good idea to freeze them? If not what will be your suggested method of storing. Thank you. I stumbled on this channel accidentally and have subscribed it. With much appreciation from Canada.
try with a little bit
@White Noise Thanks
Yo Latiff I'm enjoying your videos so far. What are your go to curries to eat (as in favourite and if you're like me it's a hard wuestion)?
rickzor hard one that! Pends on my mood
@@LatifsInspired name 3!
What do you do with the stock once all the chicken has gone?
Factory made curry powders have a overwight of turmeric already. I,m a bit surprised it was necessary to add turmeric again in your spice mix. But nice vid again from you. Learn something new every time.
mate you can't get enough turmeric its so good for you.
@@jacobdavio9722 Sorry, too much turmeric in a spice blend will dominate and leave a bitter taste. Ruin the dish,in fact
Anthony if you’re a bitch then yeah
Anthony he didn’t use nearly enough to ruin the dish RUclips bitchman Anthony
I noticed there was a fair amount of liquid in the bowl with the chicken. Was that just water or was it a brine?
He said water about 2cuos
You keep the chicken in the sauce for it to be tender, do you reheat again ready for use in the curry and if so how hot and for how long please. 🙏😃
Jonl use from cold. Never heat this sauce just take the chicken and add to your dish
Latifs Inspired thank you sir 😁🙏🙏🙏
hiya can you tell me please what you do with all the left over sauces garlic mixtures and raw foods that are in the containers above the cooking stations, in a kitchen every penny counts I know this from experience as it is rare nothing if anything is wasted.
I've got some in the fridge at the moment from your other vblogs ago. Thanks mine also had potatoes in it. Must try not putting onions in to last longer.
Why don't you just cook it fresh when a customer orders it? Chicken cut that small takes such a short time and the customer can get a fresh dish. You can tell when a restaurant pre cooks as the meat is dry and overcooked and not moist and juicy.
Amazing brother once again you always inspire us with your beautiful dishes & recipes 💙🏴
I love indian food and this will be a nice technique in my back pocket when I meal prep, thank you!
HI PLEASE tell me where to get that awesome black cooking pot ?? THANK YOU !!!
Why Don t you open a restaurant and cooking class in Naples, Italy? Your recipes are simple and delicious.... And I love the way you constantly clean up while cooking.
Susan Gobin just need a few more pennies then maybe. That’s the dream
👍👍👌👌
Please do a korai buddy 🤞
12:38 uuummmmmm!!!
Hi from New Zealand Latif. What do you do with the left over "gravy?" Assuming that you answer your questions. 😁😁😁
Great to see and use u recipes . My downfall is the naan breads, never managed successfully at home. Keep posting please.
Maureen Byrne I’m going to do it soon
Latifs Inspired can’t wait! Any chance of peshwari? :)
Excellent brother, thanks for sharing your special idea with us,. Allah bless you,thanks.
I've actually started using a teaspoon! 🤣
I find it better for measuring. Did you soak the chicken before cooking please?
Thank you.
Would you not leave the chicken, slightly pink ( before you recooked it), as you are going to cook it of later in your dish. That way the chicken would be ‘ à point!´
What say you?
Great video, one question, what do you do with the left over stock? Is it used in other dishes? (2 questions :)
McLovin we add the extra stock in some of my sauces
I'm not a chef but I'd personally use that stock 100%. All of that flavour from the garlic, the ginger, the spices, the chicken, it's almost like a base gravy in of itself. Do this exactly but with chicken on the bone for some of that good flavour from the marrow and you'll have a banging soup base.
Well named mate, your inspiring me with my cooking, booking a table soon 😁
Could you do something with the broth? Seems like thatd make something tasty.
grif5332 use it in sauces or put in base gravy
OK, so the end product is the chicken to be used in other curry dishes - what do you do with the cooking liquid after it's all done?
Can that be re-used for anything else, a curry base, or anything like that?