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How To Make an Authentic Chicken Balti - (BIR) British Curry House Recipe 

The Curry Guy Page - Dan Toombs Recipes and Travel
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29 окт 2024

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Комментарии : 117   
@Rav_Kooch
@Rav_Kooch 3 года назад
Hi, just an observation from someone who has been cooking baltis for 30 years and is indeed from Birmingham. The presentation dish is fine to cook in, the authentic balti dish is just marketing tool for a birmingham manufacturer. You need to cook down the onions until they are golden brown, the chicken needs to be seared or else it will lack flavour. A curry needs natural spices, these are all powders. This dish will take 10 minutes for chicken that is already cooked not uncooked chicken. Timings differ depending on the cut of meat. With the corainder always add stalks first for flavour and the leaves at the last second just for garnish.
@darrendodd6674
@darrendodd6674 2 года назад
Good old fashioned Birmingham advice. Azims on lozells Rd used to be the place for me. Sometimes, 'Spiders' on the Witton island, Aston 😁
@jacquelineberry7435
@jacquelineberry7435 4 года назад
wow just made the balit it is superb just like resturant full of flavour and quick to make, cant wait to try his other recipies,
@tonybuk70
@tonybuk70 3 года назад
As a balti fan from Birmingham (in the UK), I applaud you sir
@gabornagy8879
@gabornagy8879 2 года назад
Thanks for good guidance, don't have special kitchen and pots, but with the ingredients and high heat just takes a bit longer but the outcome 👌 is delicious!
@michaelw970
@michaelw970 4 года назад
Your book got me making curries almost every ! Thanks to you I’m getting quite good at cooking all my favourite dishes. THANK YOU Dan 👍
@TheBowser313
@TheBowser313 7 лет назад
I'm so pleased that you are making these videos, Dan. You have been such an inspiration to me with all your wonderful recipes, your book is superb.
@DanToombs
@DanToombs 7 лет назад
Thank you so much for that David. Much appreciated. :-)
@carolynlewis1306
@carolynlewis1306 2 года назад
Brilliant video iv got to try this!
@AlabamaTree
@AlabamaTree 5 лет назад
I love your videos but my ocd goes off the scale when you dip into your spices with a big spoon that’ still has other spices on... 😐
@rangatang100
@rangatang100 7 лет назад
Well done Dan,been a fan for a while now the recipes are always bang on .Thanks
@DanToombs
@DanToombs 7 лет назад
Thank you very much for that. I have a lot more videos planned. Much appreciated.
@Ant-kd4mc
@Ant-kd4mc 4 года назад
Made the base sauce today and my naan bread dough hopefully going to make a proper balti tonight. Tried so many times and failed to get the restaurant taste! 🤞 just found your channel.
@berylgilligan9287
@berylgilligan9287 4 года назад
Hey just found your channel hun and I’m from Birmingham England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 the home of the balti and well done yours looks delicious 😋 I’m so hungry now 🤣🤣❤️
@georgeringopauljohn
@georgeringopauljohn 5 лет назад
Received your book today from amazon today . So excited about trying your recipes out . Looks like a fantastic book .
@ssemson
@ssemson 4 года назад
Excellent. Cooked in and eaten from a wok, not a Balti pan sadly. They're on the wish list. Just like being back in Brum except they usually have a couple of wedges of tomato added just before the end to warm them through.
@robharwood514
@robharwood514 7 лет назад
Love the book Dan and super to see you demonstrating the recipes now.
@DanToombs
@DanToombs 7 лет назад
Thank you very much Rob. Much appreciated. Really happy you are enjoying my book. Many more videos to come. :-)
@alan260457
@alan260457 7 лет назад
Well done Dan bought the book two weeks ago everything spot on the only book i know with true BIR taste
@DanToombs
@DanToombs 7 лет назад
Thank you very much for purchasing my book. I really appreciate it. Hope you enjoy the book and recipes. I'll be making lots of recipes from the book on my channel. :-)
@MrDanbarbs
@MrDanbarbs 2 года назад
Thanks for another great recipe. Is there a rationale for the time at which you add the different spices? Could you add them all at the start?
@simongilchreest4482
@simongilchreest4482 2 года назад
Hia Dan, I came across your work a few years back after researching various recipes from different regions of India. I've been a chef for 14 years here in the west Midlands Birmingham, Staffordshire but I've not had any experience like yourself of working in Indian restaurants only French and English michelin / rosette so it was a real inspiration when I came across your recipes And cooked your pasanda and korma recipes. I've just brought your first book and the researching and attention to detail is outstanding a real eye opener even for myself. Ime going to take a look over at your Facebook so I'll be in touch Dan. 🙂
@blackpoolrox6475
@blackpoolrox6475 Год назад
A little late adding salt? Gonna try this today, along with the base gravy recipe and will let you know how it tastes. (been making homemade curries for 40 years)
@aylin_vlog
@aylin_vlog 5 лет назад
Very good🍃🌿🍃👌👌👍
@DanToombs
@DanToombs 5 лет назад
Thank you very much. :-)
@Mozzer209
@Mozzer209 4 года назад
Hi Dan, cooked this and thought I was back in the triangle! Bought your book. Thank you.
@MrFrobbo
@MrFrobbo 4 года назад
One of my favourite dishes Dan and of course I have your red book along with Pat Chapmans 80s stylie. One observation is that in the South East the Balti is far darker often almost deep brown so I'm wondering what's different? Also another tip for avoiding pre cooked chicking is to cook it in the base gravy simultaneously, I probably leant that from you! Great video and thanks.
@richardhewer335
@richardhewer335 2 года назад
Balti is darker because the onions are traditionally fried for so long they caramelise and hence add that darker colour to the dish...
@BBQForBeginnersUK
@BBQForBeginnersUK 5 лет назад
Another great video, I’m gonna be busy doing your recipes for some time! , I will probably use my bbq chimney and cook this outside
@mrdryden1
@mrdryden1 7 лет назад
Loved the video Dan: looks yummy and the way you had everything prepped just shows how easy it can be. Thank u
@DanToombs
@DanToombs 7 лет назад
Thank you very much. Really happy you liked it. :-)
@suehodges873
@suehodges873 7 лет назад
looks great - will have to try this as balti is my fav curry
@DanToombs
@DanToombs 7 лет назад
Thank you very much Sue. I hope you do. Let me know what you think. :-)
@nigel8499
@nigel8499 7 лет назад
Just bought the book £6.00 from amazon, also got the Kindle edition included Free. I've got a good feeling here. Your book, Als Kitchen and your channel should have old friends queueing at the door!
@DanToombs
@DanToombs 7 лет назад
Thank you very much. I hope you enjoy the book and recipes. Much appreciated.
@wiseali5584
@wiseali5584 3 года назад
Well done great try
@mattridler377
@mattridler377 7 лет назад
Love your book Dan. Made the garlic chilli chicken and a madras so far. Both tasted amazing. 🌶🌶🌶
@DanToombs
@DanToombs 7 лет назад
Thank you very much Matt. Much appreciated. I'll be making both on video soon. :-)
@laurencemarrison6254
@laurencemarrison6254 6 лет назад
Hi Dan, another great looking dish from your good self, balti's take some beating. I noticed from your Base gravy video you were using an io shen knife. I purchased an ioshen chefs knife from my local Lawsons a while back and have to say the balance and feel coupled with the performance is second to none. I also bought a knife wizard sharpener too which keep your knives razor sharp. Take care my friend and I look forward to seeing you cooking some more fantastic dishes.
@DanToombs
@DanToombs 6 лет назад
Thank you very much Laurence. I have to say I do love my I.O.Shens! Great knives. All the best, Dan
@simelapetridis
@simelapetridis 5 лет назад
If you don’t have the balti sauce pre-made (like you did) what could be a substitute? Thanks!
@owennelson3886
@owennelson3886 4 года назад
Looks really nice but missed where the corriander and garam masala went in?
@willshaughnessy8515
@willshaughnessy8515 3 года назад
Nice Dan Cheers from Colorado.
@CountryWoodSmoke
@CountryWoodSmoke 7 лет назад
Great to see you doing this mate!
@DanToombs
@DanToombs 7 лет назад
Thanks Marcus!
@steveparadox1
@steveparadox1 4 года назад
The "presentation balti dish" looks like one that's meant for cooking with! Not sure what size it is? Bigger balti dishes are good when trying to limit the mess from the sauce spluttering out
@POMOZKI
@POMOZKI 5 лет назад
nice down to earth video and I'll try this out - can I suggest you increase the volume a bit? I had to listen to it through headphones! cheers
@k4rlogser165
@k4rlogser165 7 лет назад
Hi Dan, your making me hungry. Great vid & still making loads of curries from your book, cheers Karl
@DanToombs
@DanToombs 7 лет назад
Hi Karl - Thank you very much for that. Glad you are using the book. Much appreciated.
@Keefcooks
@Keefcooks 7 лет назад
Hi Dan! Glad you started doing this. I'm going to message you with a few bits of advice. :-)
@Keefcooks
@Keefcooks 7 лет назад
Ah, can't find how to send a message! Anyway, I just wanted to say the constant zooming and panning of the camera is very distracting. It would be better to have a static view of you talking to camera and another one of action on the table and cooker, and edit them together. It's a bit more work but a more professional result. Just my 2 penn'orth, best of luck!
@DanToombs
@DanToombs 7 лет назад
That would be great Keef! Thank you.
@DanToombs
@DanToombs 7 лет назад
Thank you Keef! We've recorded a few already but I'll suggest that to the guy who is doing the filming. I think he should be able to sort it for me. Much appreciated.
@tobiaslindblom5840
@tobiaslindblom5840 7 лет назад
Hi Dan, thanks for some great recipes. Both on you blog and in your book. I imagine I've seen your base sauce go from pretty thick to pretty thin (as in this video). Have you changed ur recipe or am I just imagining? When im cooking at home it always ends up alot thicker then in this video.
@DanToombs
@DanToombs 7 лет назад
Hi Tobias - Thank you! You're not imagining anything. My recipe has changed a lot over the years. Especially while I was doing the research for my cookbook. Most base sauces are bland and very thin. They should be about the same consistency as full fat milk.
@andycwb
@andycwb 7 лет назад
I make the sauce thicker to start with and add equal amount of water. I don’t have a saucepan big enough to make the full quantity and it saves space in the freezer!
@mrspixelwife
@mrspixelwife 7 лет назад
My husband's favourite!
@DanToombs
@DanToombs 7 лет назад
Great to hear Kay. I hope you have a chance to make it. I love it too.
@mrspixelwife
@mrspixelwife 7 лет назад
Being a Brummie, cooking a balti should be second nature!
@AJJmusician
@AJJmusician 4 года назад
What about the coriander powder and garam masala? They were mentioned as part of the spices but I don't think they were used.
@gordonmclees95
@gordonmclees95 6 месяцев назад
Dan in your book the curry guy there is no mention of chilli powder !!!
@Larry-perkins
@Larry-perkins 7 лет назад
Hi, any recommendations to substitute instead of a balti pan? Wok for example
@DanToombs
@DanToombs 7 лет назад
Hi Brian. Don't let the pan stop you. The most important thing is the ingredients you put into the curry. A wok would work fine.
@Larry-perkins
@Larry-perkins 7 лет назад
I made the curry last night in a wok, and it tasted so good!! Now i have to buy a balti pan. Im hooked. Fantastic recipe and wonderful book. Highly recommend it :-)
@dudestyle01
@dudestyle01 7 лет назад
Love Balti..... Great video
@DanToombs
@DanToombs 7 лет назад
Thank you very much! I'll keep the videos coming. :-)
@thetree2044
@thetree2044 5 лет назад
Dan whenever I cook chicken directly into the sauce it usually goes tough. I do allow the chicken to be a room temperature before adding. Any tips, like is there a maximum time to cook the chicken before it goes tough.
@lukedecol238
@lukedecol238 5 лет назад
Can depend on the quality of chicken you buy
@richardhewer335
@richardhewer335 2 года назад
Try to avoid cheapest supermarket chicken.... Comes from old birds (egg laying battery hens).. Get the better stuff and follow this process - wash your chicken breasts under a running cold tap.. Drain and pat dry with paper towel.. Then puncture the breast meat with a fork... The more the better.. As much as you can... Then cut up into pieces to either marinate or directly use in your curry... Also chicken goujons are usually quite tender to begin with.. If you can get them, and you can put directly into the curry without bothering with the process I've just described. Best of luck 🤞
@anthonygreen3947
@anthonygreen3947 7 лет назад
lovey chef
@DanToombs
@DanToombs 7 лет назад
Thank you Anthony.
@Knettertetser
@Knettertetser 6 лет назад
Hi Dan love your video’s, just have one question....or actually my girlfriend has one....what’s the difference between the baltipan and a wok? And can you get the same taste with a wok?
@DanToombs
@DanToombs 6 лет назад
Hi John - Balti pans are a lot smaller. You can serve one to two people from them. They also have a flat bottom. You can get an authentic tasting balti using a wok though. Thank you.
@claireblaney512
@claireblaney512 7 лет назад
looks delicious
@DanToombs
@DanToombs 7 лет назад
Thank you very much Claire. :-)
@desertratsjc
@desertratsjc 3 года назад
For those looking for the fireball it's at around 5:25
@peterscotty666
@peterscotty666 7 лет назад
Tried nearly every recipe in the book.. My local curry house is loosing a small fortune!
@DanToombs
@DanToombs 7 лет назад
Thank you very much Peter. Much appreciated.
@kenfuller5160
@kenfuller5160 7 лет назад
Love the new style vids. My Birmingham balti pan should be arriving any day soon. Cheers. Stay well.
@DanToombs
@DanToombs 7 лет назад
Thank you Ken! You are going to love your new pan. I am cooking with mine daily now. Cheers.
@nigel8499
@nigel8499 7 лет назад
Hi, can you post a link, thanks
@kenfuller5160
@kenfuller5160 7 лет назад
thebirminghambaltibowlco.com/
@nigel8499
@nigel8499 7 лет назад
Ken Fuller thanks for the reply. does this item come with the all important wooden base? Thanks
@kenfuller5160
@kenfuller5160 7 лет назад
10 minute meals unfortunately not.
@chrisbateman4079
@chrisbateman4079 4 года назад
I find that whenever I put my garlic and ginger paste into the hot oil, (I freeze mine in ice cube trays), it spits and sputters uncontrollably all over the kitchen , (and me). Is there a way to stop this?
@gabe_strain
@gabe_strain 4 года назад
the water in the ice rapidly heats and turns into steam, which makes it splutter and spit - defrosting your pastes first will sort this, or just use freshly chopped!
@LittleMissAmelieUK
@LittleMissAmelieUK 7 лет назад
Great vid!
@DanToombs
@DanToombs 7 лет назад
Thank you. :-)
@andysherman711
@andysherman711 6 лет назад
Were they dried methi leaves or fresh?
@DanToombs
@DanToombs 6 лет назад
I used dried for this recipe. I use fresh or frozen for methi curries.
@BeeRich33
@BeeRich33 7 лет назад
So how does that pan differ from a karahi?
@DanToombs
@DanToombs 7 лет назад
Most authentic karahis are made from cast iron. They take longer to heat up. I do love cooking with them but for a balti it's got to be steel.
@paultrappett3487
@paultrappett3487 2 года назад
Nothing like the Shababs method.
@123joelad456
@123joelad456 4 года назад
You’re not waiting for the maillard affect to take place here at all to achieve real BIR. You’re not cooking adding layers of flavour by cooking the base gravy out.
@DanToombs
@DanToombs 4 года назад
In this video you're right. I also wouldn't normally use raw chicken in a BIR curry. I have cooked BIR for a very long time though and I bet you couldn't tell the difference.Of course if you can, you could use the ingredients and do it your way. There's nothing wrong with that. At the end of the day, you have to do it the way it's right for you.
@jimlea7935
@jimlea7935 2 года назад
Hmm, not sure this is an authentic balti!!! When I was frequenting the balti houses back in the late 70s, early 80s, they were very simple, quite runny without any chunks of onion, pepper, etc, not particularly spicy but very enjoyable with a family nan, and for not much money either!! This dish is just like most of the dishes currently served up in BIRs, they're all fairly similar I find.
@mannyblewuk1570
@mannyblewuk1570 5 лет назад
Don’t like cross contamination, Can’t you use a spoon for each bowl of ingredients
@Salmo1960
@Salmo1960 3 года назад
Not in the Blue book
@sniperbojy
@sniperbojy 4 года назад
Use Lamb in Balti masala. That's the authentic version.
@blackpoolrox6475
@blackpoolrox6475 Год назад
Well, I made this recipe, including the base gravy (with ghee) and was sorely disappointed. I hate to say it, but this was nothing close to an authentic chicken balti. Yes, it was spicy and had hints of a curry, but all in all if this had been served to me in a restaurant I wouldn't be returning. I've tasted baltis from Birmingham to Bradford and there have been variations, but always a distinct depth of flavours that were missing from this recipe. I should have known really when watching and seeing the finished dish on the video. Yes, there's the balti chef's big spoon selecting of different spices which looks the part of an expert balti chef, but that's where the resemblance ends. Sorry, but though the finished dish was tasty in a spicy way, this was nothing like an authentic balti recipe or dish, just a typical Englishman's version.
@lewis1441
@lewis1441 4 года назад
Fuck sake Dan where is the spinachhhhhh
@darthbuzz1
@darthbuzz1 5 лет назад
Go vegan and use chicken style pieces instead. Yummy!
@steveparadox1
@steveparadox1 4 года назад
A "real" balti dish has a round bottom, not a flat one 😉
@jordanlund
@jordanlund 2 года назад
Not gonna lie, you lost me as a presenter when you cross-contaminated your spice bowls. I guess if it was just for the video and you're throwing the excess away afterwards...
@garyowens3698
@garyowens3698 2 года назад
look at his hands... never done a day's work in his life...... and this is NOT a British Indian Restaurant recipe
@tonybuk70
@tonybuk70 Год назад
IT absolutely is a BIR recipe, ive cooked it and eaten it in birmingham, you dont know what youre talking about
@bockerwright4132
@bockerwright4132 Год назад
Yeah it is BIR style, but not technically a Birmingham balti. Chicken chunks are too big.
@ABAfor
@ABAfor 7 месяцев назад
Buddy .... You should learn to cook first.
@samannadir6860
@samannadir6860 6 лет назад
authentic?from a white guy ..no way
@sneezydang2818
@sneezydang2818 5 лет назад
Saman Nadir stop being racist ! Just like you can write in English even though you are circumcised.
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