Chicken Tikka Dhansak | British Indian Restaurant Style Dhansak Recipe |

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#chicken_tikka_dhansak #Britishian_Food
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PLEASE LEAVE A COMMENT BELOW IF YOU HAVE QUESTIONS REGARDING THIS RECIPE OR ANY OTHER RECIPE.
My other recipes:
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🔥🔥 TANDOORI CHICKEN TIKKA RECIPE :
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Опубликовано:

17 сен 2024

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Комментарии : 24

@Randyvanbag 3 года назад

I subscribed, just on this video alone! I absolutely love a Dhansak! And a chicken Naga dish!! ❤️❤️

@ringsafe1 3 года назад

Good work. Bangladeshi people invented British Indian food.

@leefullarton7266 Год назад

Mate you recipes are the business

@BritishianFoodbychefsyedrahil Год назад

Glad you like them!

@leefullarton7266 Год назад

My tikka

@raveon7260 3 года назад

perfection ....

@BritishianFoodbychefsyedrahil 3 года назад

Thank you 😊

@CAsCurryKitchen 3 года назад

Nice recipe Syed with just sugar and lemon. That's the best way to make a good sweet and sour flavour. I'm a bit disappointed you don't put the recipe on here though as I don't like getting it the other ways. And in the old days the dhansak would have a nice smokey flavour, do you know how they used to do that? Thanks.

@Martinwhynot 3 года назад

The smokey flavour comes with technique. It's a hot pan with the veg pieces searing quickly (when you see flames) that causes this.

@BritishianFoodbychefsyedrahil 3 года назад

Thank you. I am really sorry for your disappointment. I will try putting the recipe on video description from now. 😊 And yes dhansak i heard in old days chefs used to give smokey flavor to it. But I never seen it anywhere. But I will try to find out for you.

@BritishianFoodbychefsyedrahil 3 года назад

And what Martin said it's true..that's how we use the techniques in restaurant. But I am not sure about the old days how they did it.

@CAsCurryKitchen 3 года назад

@@BritishianFoodbychefsyedrahil Thanks Syed. The hot pan technique only goes so far and doesn't give the real smokiness that used to be in the old style dhansaks I had in the late 70s and early 80s. It'd be great if you could find out. i wonder if they used the traditional technique called dhungar where a hot coal is put in a little bowl of oil actually in the pan and the pan is covered to let all the smoke into the curry? I don't know if they would have gone to so much trouble.

@suevant7703 3 года назад

Great recipe! I always thought the spice needed to be added and cooked out before the tomato puree?

@BritishianFoodbychefsyedrahil 3 года назад

You can cook the spice before you add the tomato puree but there is a chance you might burn the spice. That's why it's better to add the spice after you cook the tomato puree. Also my mix curry powder is already Roasted. You can have a look my mix curry powder recipe.

@dustyblondevlogs4023 3 года назад

This looks lovley im gona try it but what gravy did you use is it normal beef or chicken gravy .... i also do your tikka recipe whuch we enjoy 👍👍

@BritishianFoodbychefsyedrahil 3 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mrIn_wKRHAs.html

@BritishianFoodbychefsyedrahil 3 года назад

Thank you 😊

@anitahill8848 3 года назад

Is the recipe pdf on here for this recipe please, I can't find it? Can't wait to try it

@garty2237 3 года назад

How do you make the lentils? Hope I'm not missing something in the video. I'm guessing it's the usual 2 parts red split to 1 part moong dhal. Are they simply boiled together or is there more to it?

@BritishianFoodbychefsyedrahil 3 года назад

Hi. Yes you are right. You just need to cook both lentils or just red split lentil boil it on low gas. Add some turmeric, some finely sliced onion, salt and some bay leaf,cinnamon's and a green cardamom. You can have a look my Tasks dhal recipe, you can use that too. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PXBDQwU77OM.html

@garty2237 3 года назад

@@BritishianFoodbychefsyedrahil Thanks! So I guess most restaurants use the same recipe for dhal for use in Dhansaks as the recipe for Tarka Dhal, obviously minus the Tarka and a bit thicker.