Tasty recipe, love it! Just a quick note on tinned tomatoes - because San Marzano tomatoes are under a European protected designation of origin, aka D.O.P., any tinned product containing these tomatoes are under strict guidelines and regulations so typically will only ever have 2 ingredients: Whole Peeled San Marzano Tomatoes, San Marzano Tomato Juice. This means there's no Acidity Regulator or any other junk in there! The reason companies use Acidity Regulators in tinned tomatoes is because they make their products with a variety of different tomatoes that are sold to them cheaply in bulk because they aren't suitable for sale fresh to supermarkets, so they need to balance out the different acidity levels across all the different tomatoes they are putting in the tin. Because San Marzano tomatoes are sold under D.O.P., they can only put one type of tomato in the tin (San Marzano obviously), and each tomato has to be of a certain quality standard for it to be put in the tin. This obviously makes the San Marzano tomatoes more expensive than regular supermarket tinned tomatoes, but understanding all of this has allowed me to always have access to good quality tomatoes for all my soups, stews, and curries no matter the seasonality, quality, or price of good fresh tomatoes in my country. Seems stupid to write this all out on a RU-vid comment, but this "hack" has benefitted me greatly over the years and thought someone out there might also benefit if they ever read this. Much love and happy cooking!
Advise for viewers would be that ALWAYS cook meat with bone, especially if it's chicken. The flavour comes from the bone. The breast on its own is just a piece of rubber, might as well not make a curry at all (personal opinion).
Wrong. If you know how to seal the chicken at the beginning using high temp it will never be like rubber...it remains moist. It's a total myth perpetuated by people who cannot cook and have no idea about timing. Ever tried grilled chicken breast? Amazing how it's moist inside ...right? Because the heat seals the outside almost immediately.
Also always use thigh meat if you’re making anything with a longer than 5-10min cook time. I usually buy skin on bine in chicken thighs, then remove skin and bones and dry fry them in a skillet first until crispy for 10-12mins before you start the cook. No need to add oil then and you get an incredible boost of flavour.
I made this last night and it was really delicious. I loved the simplicity and easy to follow steps and the results were amazing. I’ve been cooking for over fifty years and sometimes I find when making a curry it can be time consuming and every spice needs to be dry fried and then blitzed to a powder etc. I was delighted at how much easier and faster you made this with unfailing results. Thanks for the tips at the end, very helpful addition. Your microphone cracks me up as does your sense of humour. Now that I’ve found your channel I can look forward to making more curries without the worries. Many thanks 🙏
Thank you for the kind message, I really appreciate it. Glad the video has helped!! That’s the aim, to make it as easy as possible to follow. Cooking curries shouldn’t be hard at all.
Love this bro but surely chicken breast cooked for 30 minutes plus will dry out? When i make it i add the breast pieces for 6 minutes at most. Your thoughts?
Brilliant, I tend to not watch stuff like this.... Presented really well, with some humour ....and this dish looks amazing. Also kudos to your slippers😂
Yay you made a RU-vid channel! I’m Honestly so glad you did, it’s much more detailed and more of your personality is coming through which is awesome. Oh and I’ll deffo be making this IA!
This looks so awesome and easy. This dish is native to Punjab Province in Pakistan. I’m half Pashton (Pakistani) and half Tajikistani 🇹🇯, I would love to see you cook some dishes from those parts of Pakistan 🇵🇰 or Tajikistan 🇹🇯!
"Get good tomatoes", and then you live in the UK and you are screwed since it's impossible to get any remotely decent ones that are not hard as plastic or have any taste at all.
Stop buying cheap shit then. Most of our tomatoes are imported from Continental Europe so you really don’t need to buy ones that may have been grown here.
@@donnag5820 For your information I bought probably the most expensive tomatoes you can buy in Europe here in the UK and no matter what the quality is way below anything I tried in some other countries on the continent. The UK does not have enough sunlight and proper climate for growing good tomatoes and the ones that we get from other countries cannot come ripe for simple logistic reasons.
I'm a Latifs Inspired disciple and your video popped up on my suggested videos this morning. Being the curious person I am, I went out to buy a few ingredients to make this dish and, well, it's absolutely delicious. I've not made a curry without onions before but this was divine. I wish I could show you a pic as I think mine is better than yours 😮😂. Kidding. Thanks for sharing 👍🏻
You're using the wrong bay leaf, those are European bay leaf, the Indian Bay leaf has 3 veins running through it and is actually from the cinnamon family. They taste completely different.
35 minute curry? I counted all the recommended minutes throughout the video and they actually amounted to 51 minutes. Not that it really matters, but ---.
You really are very underrated. Alhumdullilah you seem humble and polite. You are funny, equally you are an amazing cook. Ma'shAllah tabarakhallah. Well done 🎉
Thanks very much for this. Super easy and really tasty. My 3 year old son (who's quite picky with his food) said it tastes better than pasta and pizza, that's high praise!
No onion? Madness, but I'm going to try it. This looks wonderful (and since I emigrated to Australia, I've had to learn how to cook proper curry -- amazing food here, but the Indian/Pakistani food is not quite there yet). Really enjoyed your video.
I like onions too but this recipe really doesn't need them. However, if you want, you can fry up some roughly chopped onion in butter/ghee to add at the end. Don't fry it too long, so it still has a bit of crunch & texture. Or you can make a surprisingly nice onion relish by just soaking sliced red onion in lemon juice & a touch of fresh mint for a few hours. This relish is superb with chilli con carne too btw.
Tried this recipe this week. Best curry I’ve had all year. Reminded me of the authentic curry you get in northern India. First time I made it, used the vine tomatoes, second time, used tinned tomatoes. I’d say using the tinned tomatoes is probably more akin to the type of flavour were used to in the uk. I’m confident enough to be able to adjust spices to taste now for friends. Thankful of your videos , suggestion why don’t you set a buy me a coffee account, I’m sure people would be happy enough to donate some well earned cash for your recipes and time and effort, Keep up the good work!!! Cheers
I never comment, but felt compelled to say - this recipe is really really good! Also, got the cook book, worth it for anyone wondering :) Also, this + the cook book demystified how to cook Indian food! Thanks Imran
Yay, them Taj Garlic and Ginger Freezer packs are always in my freezer. I used to work in a supermarket and when people would ask where the jars of Lazy Garlic were I'd show them, but them also show them the freezer section for a better alternative that has no extra oil in and last longer.
I thought this was going nowhere fast at the start. This is pretty much the ingredients for a staff curry (only miss mustard seed). You nailed it mate. Thanks for the content.
Nice recipe. Looks very similar to how my bengali friends mom cooks. Pakistani chicken karahi is slightly different and instead of black peper powder try grinding fresh, it wont make the karahi dark and we use ghee. But looked delicious ❤
Tried making it tonight. It was one of the better curry recipes I’ve tried to make, but it’s still missing the mark somehow. Could be a technique issue on my end. Could just be my expectations. My favorite curry to make at home is a Jamaican curry. It’s hard to mess that one up.
should use chicken on the bone for karahi. Throw small cuts of green chilli before the cooking is finished. It should be part of the serving and not just cooking. For additional kick, light up a small piece of charcoal, place in bowl , then put it in the karahi and cover with the lid to smoke it.
Sorry but Breast chicken is the worst choice for a curry. Bone in is where all the tenderness and juicy flavour comes from. And if you don’t marinate the chicken at least 2-4 hours, breast chicken tastes even worse. Might as well eat rubber.
Why not try blended tomatoes with Fried onions as well, you blend em together after that you add em with the chicken pieces It provides a pretty thick and flavoured gravey
This is a great recipe, only change I would consider is the whole black pepper is not a nice texture to eat. Maybe the best curry I have made from scratch
Are you asking about the garam masala? It tends to be added towards the end of cooking a dish (curry), and that's because garam masala is a combination of toasted whole spices that are then ground into a powder. Hence, they are already toasted and not "raw" so they are added to enhance the flavour of the dish and the spices used and cooked out earlier on in the dish. You cook it out a little bit like he did. I hope this helps.
Can you please do a chicken tikka masala recipe❤ i would love to learn to do curry the proper way. Im unsure on amounts of spices to put in Thank you New viewer
Looks amazing. Can you maybe do a video on how to brine 1 kg of chicken breats? So its sooo lovley and tender. I always wandered how its done. This recipe looks amazing 👏
Made this today. Since tomatoes not as juicy, added Onions and a bit of a hack … added tomato Ketchup to get the acidity right while cooking. Worked well for me. I also cooked the Tomato and sauté the onions separately and then made it into a paste in a blender and added it while cooking. I did let it slow cook for a slightly longer time. Chicken was quite juicy and the whole dish tasted nice. Thank you brother for sharing this amazing and simple recipe. God bless!
Only just found your channel, bloody love it, your videos are great my wife and I love watching them, can't wait to cook up storm now! Thanks for sharing your passion and enthusiasm
