Hey thank you for the comments. Regarding the chicken I may have interpreted this wrong. What I meant to say in simple terms is DO NOT overcook the pre cooked chicken as you will finish the chicken in the final curry with base gravy. I hope this make sense. 🫡
It's worth saying use chicken thighs as they need more cooking than breasts. Breast will dry out really quickly and don't like being reheated. Latifsinspired please delete if you're not happy with my comment.
I am learning so much from yr videos never too old to learn something new so how would put the dish together ? add portions of chicken to the base gravy and you are done ? time saver 😅
Absolutely love this channel ... One of the best jobs I had as a kid was working on pot wash in an Indian restaurant when I finished my A-levels. Learnt so much from the two chefs about life and instilled a deep love for Indian food and culture. So good to see this channel replicating that vibe, I'm certainly inspired 🙂
I like to marinade the chicken for at least a day, then grill it for about 5 mins each side till the marinade burns a little, kinda diy tandoori, then add it to the curry.
Hello from America Latif. I only discovered you're channel recently. I'm a major foodie too & love Indian cuisine & you have made it possible for me to afford to indulge. Thank-you sooo much. Crack on as ya'll say!
Hello from Australia 🎉 I always watch and listen to learn from you! Every week I cook your Dahl Bhuna exactly the same way you do and it’s become a family favourite!! I hope you continue to do videos ! I love them 🎉 Cheers!!
Wonderful!! Will make cooking so much faster with chicken already prepared..brilliant Latif! I must say I miss the atmosphere of the old kitchen; it seemed warm, old, used, not so sterile and sometimes your mother was there! Where is she now? Love and blessings to you sir.
Love the way u apologise to other restaurants & make it known yours is the best nice one 👌 great video like all of your videos. That's why I really enjoy knowing how to make curries at home best food in the world
Not long just done a batch of your pre cooked chicken i should have waited haha. Will be giving this one a try for sure as your other recipe is brilliant. 👍
Thank you, I can't wait to try this and love your channel. My dad, who has recently passed, was our curry king of the family. He grew up in India and had the best recipes ever, would grind down his own spices. So in his absence we need to up our game! Would love to see some videos for desserts, such as gulab jaman, or bhurfee. Missing my lovely dad.
Love your recipes and tried and tested most of them. Just wanted to point out that the recipe states it is a recipe for PRE-COOKED chicken, but you are clearly adding uncooked chicken thighs. Maybe you would like to point this out to your many followers. Cheers Anthony👍
I take it the chicken thighs were fully boned? I love these new updated videos, you're certainly looking the part now, not that you didn't before mind!😃👍
Looks excellent Latif. But, surely you've practically cooked a basic curry simply to pre-cook the chicken. I totally get the idea behind BIR cooking, but unless I'm really in a hurry, I can't see much benefit in home cooking BIR style. I'd prefer to go from scratch each time. But I love your channel and your cooking, so don't take this as criticism!
I made a base gravy last night and split into bags for the fridge and freezer, I’ve just made this precooked with 4.5 kg of boneless thighs. I’m making a few different curries tomorrow night and then the rest can be frozen for next few weeks. Happy days! 😊 thanks Latif
Lots of restaurants precook their meats, hamburgers, chicken for cescar salads, you name it. Its done to save time, to get orders out in a timely manner, especially during busy times of the day. A lot of restaurants here in the US wash their potatoes in the dishwasher as well, every steakhouse I've ever worked in did it, and it's still done today. If the public knew the real shortcuts restaurants took, they'd stop eating in them. Learn to cook, you'll get better food at home if you cook it yourself, guaranteed!!!
Love your work. If you get the chance can you touch on the use of additives to the BIR dishes, such as naga chilli pickle, patak’s sauces etc. I know that they are used to some degree to add that certain something and do miss the tastes of home
No two BIR chefs use the exact same ingredients, some use Worcester sauce, Pataks, lime pickle etc especially in base gravy but you need to be careful as there is such a thing as too many clashing flavours
Love your videos, and this is no exception. Question - I know the intention of this is precooked chicken. However, looks to me that if you added some tomato to the dish and some chopped chilli etc, it looks like you have the basis of a nice simple chicken curry there and then ! ?! mark.
I really love this channel, my only small critique is that I just wish you would up the volume on your voice. I like to have it play on my iPad while I am making the recipes, but with the kitchen noises I cannot hear what you are saying.
Awesome video. I love Latife's cooking lessons. That chicken is pretty much cooked I think.....it just has a softness and moisture that allows the chicken pieces to be added to sauces to create different dishes? So another 2 or 3 minutes in a sauce won't dry the chicken out. Could we freeze that chicken as it is, in portion sizes? To be thawed out and used to create a Madras, Vindaloo, etc? Wondeful cooking.....I love ths channel so much.
Pure magic. Does the camera man get a chance to dig in to that or does he go home hungry and his clothes smelling of gorgeous chicken curry? I like how you resist spearing a chunk with a fork and eating it just to check the flavour ! Such self-control. ;-)
Looks really good. Can you freeze it in portions in the sauce for later use? I have a freezer at home for all my pre-prepared Indian/Bengali/Bangladeshi dishes, so being able to freeze this would be brilliant. I do cook an awful lot of these dishes, cos I like the tastes and flavours 👍👍👍
Cooked this was unsure about using thigh but cooked it to your instructions, this was virtually indistiguishable to chicken breast and again turned out fantastic. Another masterclass from Mr. Latif.
I prefer chicken thighs when using chicken in my curries. like you say thighs keep more moist nobody like dry chicken. i marinate my thighs in a powder mix and oil for an hour or 2 they taste really nice. You should write a recipe book everyone would buy one. I love the naans you made with your mom, you know what they say moms food is always best.
Another excellent tutorial video Latif. I have two questions if you have the time to answer them bro? 1} Can you freeze pre-cooked meat? 2} Is it possible to re-use the gravy left over from the pre-cooked meat? Thanks my Man, Keep em coming bonny lad, Chris
Yes you can freeze the meats as long as you defrost properly and naturally. you can use the sauce from chicken however be careful as it is strong flavour!
I was watching an Indian chef making a dish where he had to fry onions and he said sprinkle some salt which will draw the moisture out of the onions and it will cook quicker. Is there any tuth in this? BTW, you are an excellent teacher👍 Thanks
So delicious and very tasty and yummy and healthy and unique recipe 😋 😊 best wishes to you 😋 God bless you ❤ 😋 you are my RU-vid family 👪 member 😊 all the best 😋 😊 good night 🥱
Hi Latifs, from sunny N.W. Wales, thank you for another salivating restaurant secret, your videos are so inspiring to improve my skills and others so to experience cooking Asian dishes as it should be cooked. Personally, my go to dish is a 'Mr Naga' every time, like the heat but flavour is Moorish. Awesome I found your channel. Are there any tips to flavour a 1.5kg chicken on a rotisserie with the same spices, herbs etc or is that the best way to do it. Keep cooking friend😁
Hi, I absolutely love this channel, I make your Garlic Chilli chicken every time my wife goes away (shes not a fan of spicy curries ;). Just a question, at the beginning of the recipe you use a mix of bay leaves, cassia bark and cardimoms - you usually describe it as Garam Masala which I believe translates to hot spices - but in most other recipes I see Garam Masala as a mix of ground spices, is there a reason for the same name for two different ingredients?
Hello mate just watched your sister cook that biryani, that was special ! You should start selling your "secret" spice mixes . Saag aloo potatoes & spinach can't beat it ! Keep it up mate ! #kingofthecurrys
