I use Bolsts. I get it at my local Indian grocer. You could use Suraj (I see that at Loblaws) or just use the Indian restaurant spice mix or Bolsts copycat recipe on glebekitchen.com
Hello hello! If not microwave (which I tend to avoid) and "time" not an issue - how do you reckon I use the onion for blending? Bhuno+Blend or Fry+Blend or Boil+Blend? Which one turns out better? With such versatile variations under your belt, I'm sure you've tried all these options already 😅😁
I guess stir frying the roughly copped onion on high heat and then Belding it will give out more flavour to the curry for sure.. It will take similar time I feel like microvave..
Indeed, frying + blend should be most flavorful I feel as well. Although it will take slightly more time, not to mention more mess than microwave. the most time. @@pranitkini8364
That would be faster but I am concerned the texture of the chicken would suffer. Please let me know if you try that approach and have a chance to report back.
Don't own a microwave 😅 so I roast mine low and slow at 150 for 40mins but works well. Then blend - can't wait to give this a go. Got your Tikka on the go for tonight 😊
Alternatively, chop the onion into chunks and boil for ten minutes with some spice mix and a little stock then blend. Save the onion stock to add back into the curry as desired
@@dichiarawe Foreigners who never have a chance to visit India for the best cuisine in the world,but crave it, this recipe is a blessing. So thank you glebe kitchen. Your opinion is irrelevant for us sir.
I'm Indian and this is dreadful. It misses the point of important steps like browning onions and gets most steps out of the right order (like adding tomatoes first). Also, "curry powder"? WTF, bro? This isn't the 1990s! You can get genuine Indian spices in most of the world now.
Well done! Love from India 🇮🇳
Thank you!
I made this, turned out very good, don't usually blend my onions, but will do it every time from now on...
Awesome to hear. It makes for a nice smooth sauce!
Which brand of Curry powder available in Canada would you recommend. Thanks for all your delectable recipes on TH-cam
as also your website.
I use Bolsts. I get it at my local Indian grocer. You could use Suraj (I see that at Loblaws) or just use the Indian restaurant spice mix or Bolsts copycat recipe on glebekitchen.com
Looks so beautiful yummy and tasty food i like it dear friend 🌼🌷🌹🌸🌻💐🪷🌺🥀
Thanks!
You’re the king
Haha. More like the court jester😀
Romain! Still posting? Love it. Remember you on the curry forum donkeys years ago. Made your mix powder many times sir.
I'll never stop. Just trying to find the time.
Hello hello! If not microwave (which I tend to avoid) and "time" not an issue - how do you reckon I use the onion for blending? Bhuno+Blend or Fry+Blend or Boil+Blend? Which one turns out better? With such versatile variations under your belt, I'm sure you've tried all these options already 😅😁
If time is not an issue then the hotel style I describe here is my favourite way to go. Completely different approach.
I guess stir frying the roughly copped onion on high heat and then Belding it will give out more flavour to the curry for sure.. It will take similar time I feel like microvave..
Indeed, frying + blend should be most flavorful I feel as well. Although it will take slightly more time, not to mention more mess than microwave. the most time. @@pranitkini8364
Any quick tricks if you don’t own a microwave?
You could sweat the onions down in a solid pan.
I wonder if there's a way to chuck the chicken pieces into the microwave during the last minute or so of the onion pieces to speed it up even further.
That would be faster but I am concerned the texture of the chicken would suffer. Please let me know if you try that approach and have a chance to report back.
@@glebekitchen I might, thighs can get real rubbery real fast, so I agree with you: it may not be worth subtracting the extra minute from the recipe.
Don't own a microwave 😅 so I roast mine low and slow at 150 for 40mins but works well. Then blend - can't wait to give this a go.
Got your Tikka on the go for tonight 😊
That’s a great approach!
Alternatively, chop the onion into chunks and boil for ten minutes with some spice mix and a little stock then blend. Save the onion stock to add back into the curry as desired
Also a good idea👍. As long as the onions get to a nice soft state the approach will work.
brother that has nothing to do with authentic curry :D
If you mean traditional there are a bunch of those recipes on glebekitchen.com
Don’t be rude, india has so many ways to make curry, this is definitely one of the famous ways to do it
@@Karansharmaheyitsmeits not. And im not rude, that was just a fact.
@@dichiarawe Foreigners who never have a chance to visit India for the best cuisine in the world,but crave it, this recipe is a blessing. So thank you glebe kitchen. Your opinion is irrelevant for us sir.
I'm Indian and this is dreadful. It misses the point of important steps like browning onions and gets most steps out of the right order (like adding tomatoes first). Also, "curry powder"? WTF, bro? This isn't the 1990s! You can get genuine Indian spices in most of the world now.
@@HemantKumar-ot3er - That isn’t the point here at all. Perhaps if you try it you will understand…