I made a fantastic beef nehari today using nehari mix, yogurt and ginger and garlic, just marinated it all and then fried red onions, added the beef and marinade and Bumbi's wonderful curry base. it is the best recipe.
Made this last night, and apart from missing out the kewra water and using boneless thighs cut into chunks I didn't change anything. I think the Kashmiri chilli powder I bought online is not the same as in the US, as it was definitely not mild! It was delicious though, and I will make this again. Thanks Bumbi!
That’s the problem with Kashmiri chilli powder. Sometimes they mix regular chilli powder and sell them as Kashmiri chilli powder. That’s why I frequently mention in my videos that whenever it comes to any chilli powder, use less than the stated proportion to start with. You can always add more if required at the end after doing a taste test. Thanks for trying this recipe
You have done it again Bumbi. This recipe is absolutely outstanding. The very best chicken Korma we have tasted. My house smells like a restaurant. This is 5th recipe I have made from your channel, all equally perfect. These are by far the most delicious and genuine recipes I have ever tasted. I have eaten in highly acclaimed Indian restaurants in many countries. Your recipes are far superior to any of them xxx
That’s so kind of you to say and compare my recipe with those elite restaurants, but all credit goes to Emily. After all you put in all that effort and made it taste delicious. You have no idea how much your feedback inspires me. Do you have an Indian grocery store nearby where you live. Nowadays everything is available online though. I will bring in more chicken recipes. My channel has more of vegan/vegetarian subscribers so I upload more of vegetarian recipes.
@@CurriesWithBumbi There are many Indian grocery stores in town not far from me. They know me well. Unfortunately I don't get there as often as I used to due to Covid 19 restrictions. Yes I order items online, particularly from Amazon. I am also planning on trying your vegan/vegetarian recipes and have already purchased most of the ingredients. I know i can trust your delicious recipes 100%
I made this last night. It was absolutely perfect. The only thing I noticed, was that it was a tad bitter; probably one bay leaf rather that two, would have been the right amount. Added a bit of sugar to balance it out and it was truly a 10/10
Thank you so much for this very delicious recipe. I prepared the marinade and dry mix yesterday morning, and cooked it in the evening, and served it with basmati and a beetroot and carrot salad. My kitchen smelled so amazing. The sauce is wonderfully flavourful. The chicken was perfectly tender. I am looking forward to leftovers tonight. The only ingredient I didn't have was the kewra essence. I make my own rose petal syrup and I added a half teaspoon, and didn't notice anything amiss (but of course I'm not sure about that?). Thank you and best wishes to you from Nova Scotia. I am very much enjoying your videos.
@@CurriesWithBumbi Do you mind answering a question I have about chilis? I grow much of what I eat, including cayenne peppers, and I use the cayenne throughout the year, preserved as a sauce, or dried (and I freeze a few green ones as well). I often remove a portion of the seeds. Do you think they are suitable for using in your recipes? For example your Punjabi chicken curry? When I made the Korma yesterday I used Paprika, as well as a tiny bit of ground cayenne.
Yes they are fine to use in any of my curries. It’s so nice you grow what you eat. Your curries won’t need any spices (except turmeric) because you use the freshest veggies.
@@CurriesWithBumbi Thank you for your reply. I've wondered about the cayenne for such a long time. I use it to taste, but I've I've been wondering if the taste is anywhere close to authentic. I am eagerly awaiting the cilantro this year so that I can try your cilantro chicken recipe! I will also be planting menthi for the first time. Very interesting what you say about tumeric.. I travelled throughout India many years ago, and also met and stayed with family there for a month. All to say that these recipes are very meaningful to me - a way for me to connect with the Indian side of myself - so thank you.🌷
Namaste and Kia Ora Bumbi. This looks very tasty indeed. I am a great fan of Mughlai cuisine. I wonder if it would be considered vulgar to add some dried Kashmiri Chilies to bring the heat level up a bit? Thanks.
Thanks for your kind words. You can definitely add kashmiri red chillies. Giving you the link to my chicken playlist as it has a few Mughlai recipes CHICKEN AND LAMB RECIPES ru-vid.com/group/PLxgPEcdhkY4FjUhw6zc7nVQs2SkGSO41Q
Yes you can but you have to buy separately a milling blade and it works only for this model - NutriBullet NBR-1201 12-Piece High-Speed Blender/Mixer System, Gray (600 Watts)
I have noticed that your bay leaves look a little different than dried Turkish or Mediterranean bay leaves. Are they the same or if they are different what are they and can I substitute Mediterranean bay leaves for them? I also use Californian bay leaves. Do you know if these might be a better substitution? Thank you in advance. Your cooking looks delicious as always.
I always use Indian Casia Bay leaves. The other Bayleaves that you’ve mentioned can be used as a substitute but they are much milder in terms of flavor.
Hi Bumbi, think something seriously wrong happened when I cooked this 😅 the end result came out hotter than when I cooked your Vindaloo recipe. It turned out a bit too rich for me too. It says a tablespoon of chilli powder and Coriander powder on your video description, just wondering if this was meant to say teaspoon instead? 😂 Thought I'd check in case anyone makes the same mistake as me 👍 I was gutted when it was too hot :( can tell the potential for a lovely curry was there 😅
As I always say, please add chilli powder according to your preference. Though Kashmiri chilli powder can be mild in terms of heat, it can still be overwhelming for some people. So please add less than the stated proportion to start with. You can always add some chilli powder at the end after doing a final taste test.
@@CurriesWithBumbi cheers Bumbi! I can usually handle the heat, I was just shocked to cook a Korma hotter than a Vindaloo 😂 think the Kashmiri Chilli Powder I use has a bit of a kick, might try using a different brand and seeing how that goes too 👍 thanks again Bumbi, love your channel!
I made your chicken korma tonight and it was amazing! Sorry, it smelt so good, i forgot to take a picture 😢. My husband had made the mango chutney and the naan bread. Delicious meal! Thanks a lot for this outstanding recipe!❤
Recipe is delicious! Made it a few times but every time I try I cuddle the yogurt. I follow your video to a t but it still curdles. It's very tasty non the less, any ideas why I can't get it right?
These are the rules that I follow - 1. Take out the yogurt from refrigerator about half an hour before starting to cook. 2. Using a whisk stir the yogurt very well with about 4 tablespoons of water to a smooth creamy consistency. 3. Switch off stove when adding yogurt. Just add a splash of water to the pan to bring down the temperature and add the yogurt. Immediately mix the yogurt, switch the heat back on to low and keep stirring stirring and do not let go stirring until everything comes up to a boil. Now you can move on to the next step. Hope this helps.
I would also advise you to please watch this video where I explained the process in a better way - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-F0jqtclFs6I.html
