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.
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!
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 ⭐️⭐️
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!
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!
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 👍
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 RU-vid. 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.
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!!
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
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 ..
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!
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'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
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 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, 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.
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.
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!
if there are any vegetarians or vegans watching quick tip. Just use potato instead of meat, same as Bombay aloo. When you use vegetables, this waters the gravy down a lot and it just doesn't taste the same. Potato works perfectly and doesn't change the flavor at all.... I have tested this with all my fave curries, and I can honestly say I don't miss the meat at all. The only exception is beef... as beef does impart its own flavor to food.
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.
My base gravy adding skills are getting much better. My gas hob used to look like a murder scene from Breaking Bad! Al you’re a great BIR Methi cook Whereas Walter White was a great Meth cook!! It is all just chemistry. Cheers
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
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.
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
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!
Damn my mouths watering 🤣.. I’ve a tonne of my 4th batch of your base gravy 2 left, so this is gonna be one I try tomorrow Al, nice one 👍.. PS I’m a madras man normally and make yours at least 2-3 times a week
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.😂
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.
I made this to celebrate our week long anniversary of only eating Al's Kitchen curries tonight. Al, you did it again. Can you do no wrong? Anyway, we're going for a straight month of curry guzzling gorgeousness now. Cheers mate
If I may suggest... if cooking with raw chicken soak the cut pieces in a bicarbonate of soda and water solution for around 15 mins prior to cooking then rinse. The tenderness of the chicken is UNREAL 👍🏻
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 :)
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
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 👍
I’ve only been a subscriber for a few weeks but I’ve already made about 4 of your meals some more than once I’m totally addicted they’re so nice just like the real thing Really appreciate your content I didn’t have any ingredients when I started so it cost a fair bit to collect them all I’m having trouble finding methe leaves incorrectly spelled and coconut milk powder I also want to make your powder mix and will when I get a chance 👌👍
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
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
Is this Bhuna v3.0 Al? Subtle changes to the recipes but always spot on! Just an aside..your word-smithing is equal to your cooking "it's almost like playing the piano; adding in the different notes of the spices..." I'll quote that one for years!
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 Al loving this channel, sure you have been asked this a million times but do you have a video for cooking for a family of 4-6 good sized portions please ! 😊
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, really loving your channel. When I cook anything I taste as I go along so I know how things are progressing. I know that on camera many chefs don't display this habit, even though essential in my opinion. Is this something you do also but just edit out? I can understand as viewers may find this addition unnecessary.
Steve I've made that meant curries I pretty much know how they will taste so I don't really do. If I make an exception it will be close to the end of the cook.
@@AlsKitchen Thanks Al, I know what you mean. I would say I do it 50/50 just through experience. BTW do you rate induction hobs? Thinking of investing but like flame! Thanks.
Hi Al great techniques I have improved my curry's 110% with your tips. Maybe can you do some Biryani dishes as I have only just had the chance to taste one and now it has become my favourite :)
