Tell you what mate, I have been trying for years to cook indian meals to match the takeaway taste. Especially when living in areas over the years where the local takeaway just doesn't cut it. I have tried other TH-cam recipes over those years and was always disappointed with the final results, I have now cooked Garlic Chili Chicken, Tikka Masala, Chicken & Potato Korma (wife is a veggie) to your 30 min instructions and I can't believe the results (where have you been all these years) Seriously I can't see the point of ordering a takeaway again to be honest, can't wait to cook the rest of your recipes. Thanks for your hard work and thanks for sharing, you deserve all the credit that TH-cam can offer and a medal the size of your pan.
Hi mate, I part boil them first and add to the sauce to simmer for 10 mins. You need to use a robust potato that doesn’t break up easily, check out al’s Bombay potato recipe for advice on potato selection
If you wanted to give your wife veggie equivilants of the chicken dishes you can use quorn pieces. Even I as a meat eater am quite partial to it and it's similar to chicken. You could also use checkpeas instead
@@MartinHowe-p4f I made Al's Bombay Aloo, but I couldn't find the potatoes that he was using. I fumbled about a bit with Maris Piper, but they tended to go to Mash...which was still nice!! But then I hit on the idea of using "Salad potatoes". You can get these in bags from Aldi. They are smaller and you can cook them skins-on. I've boiled them for 20 mins and my wife, who is Irish, and knows about spuds, said they needed a bit more. So boil them for 25-30 mins and dump them in cold water when the time is up. Let them dry, before you add them to the curry sauce and push them around for 10 mins before serving. Just like most of the curries, they are actually better the next day with a couple of mins in the Microwave before serving.
I’ve made all your 30 minute curries and they are all beautiful, tonight I made this butter chicken and was blown away, honestly the best recipe I’ve ever tried for it. Will become a monthly regular in my house ❤❤ Thanks Al ❤
This 30-minute series has been an absolute god-send. Every single one I've done has turned out amazing. The absence of base gravy has not diminished the BIR quality at all - and the portions are party-sized! Honestly, this series has had a positive impact on my quality of life. So grateful, Al, and looking forward to the new desi series!
I have the same problem. No need to divorce her. Just lock the doors and let her watch you through the window. I've found hunger to be the best sauce. You'll have her back on track in no time.
Hi Al, what about a series on staff style curries? Bone in, stewed for hours. But you could do them like Lamb Madras Staff Style or Rogan Josh Staff Style, etc. Then we could really feed a large fanily or have a well stocked freezer!
Have followed the 30 minute series but didn't manage to make one yet. Got myself stocked up with the spices today and made it tonight and it already has legendary status. Brilliant. Thank you!
Also, traditionally in many of the authentic indian restaurants Makhani does not have onions in it. They will use Cashews for richness. A chef from Delhi showed me his recipe. He used Green cardamom pods, cumin seeds and mace. Ginger, garlic, deseeded green chilis, cashews, and top-quality canned Italian tomatoes with nothing but tomatoes in it. For spices he used Kashmiri chili powder, kasoori methi and a bit of garam masala. Unsalted Butter, a bit of cream and honey can also be used for balance. He also added cubes of tandoori roasted chicken thigh, or even bone in tandoori chicken.
I’m all about it😂❤ I used to cook at an Indian restaurant, owned by Indian Indians, and it was absolutely one of the best cooking experiences in a learning experience in and of itself
its very similar to tikka masala, but has cashews added instead of onions, and lots more butter. Butter chicken was an evolvement of tikka masala, and in my opinion, its better than tikka masala
I don’t have a tandoori oven to make chicken tikka, but I’ve done it in my air fryer. I marinade the chicken in yoghurt and tikka spices and then put on skewers and drizzle a little honey, which you don’t taste, to get the chargrilled chicken. It’s the next best thing to a tandoori oven.
Can’t wait to try this, Al your 30 minutes series has been an absolute game changer for me, look forward to seeing what you do the Authentic Desi series
I'm living on a boat sailing around the Mediterranean and you can't get a decent curry for love nor money out here! Al, you're a bloody life saver mate this curry is awesome and i can't wait to try your others- thank you so much!,
Thank you Al for being so patient and professional throughout the series and beyond. I’m so very glad I found you, especially as I am now 71, and at long last I can cook a more than decent curry, and I know what’s going into it. You really are a true gem. Not bad for an Englishman. Lol. Live long and prosper! Steve Star Trek
I have tried many chicken tikka recipes, and i can say yours is the best. I regularly make this in a small village in Northern Thailand where I live. Your great work has allowed me to taste again those delicious curries i used to eat in the 1990s. I am looking forward to your new series.
I love butter chicken. It’s my favourite curry so I’m looking forward to trying this out. I’ve done a very good one but have picked up a lot of tips from you to improve mine
Hi Ali, I love your recipes and so does her in doors! Today I cooked your cauliflower cheese soup, onion bhajis, pilau rice Bombay potatoes and honey chicken from your recipes. We loved it! However, because I didn’t pre-cook anything it took hours to complete the whole meal. Can you or have you done a video on pre-prepping a menu for guests including how to cook and freeze/refrigerate in advance? I never know what foods I can defrost, cook and re freeze or if this is even safe to do? Also how long can the food last frozen etc. I am thinking about pre-cooking all the ingredients, for example the boiled onions or anything else you think I can do to make a menu for guests quickly. Many thanks for all your videos.
Yeah nice very , exactly the way I do it but I add a hand full of blended cashews into the cooking and butter at the end to give it that velvet texture nice going, any chance I can see a Portuguese beer like sagres or superbock.cheers from Australia- and yes this dish is an Australian favourite but when you get it at a restaurant the sauce is actually in a bulk container or catering pack so its not authentic but I prefer to make it myself
Another spot on recipe. I would be interested in seeing a pork Vindaloo recipe. I know how I'd make it following others in the 30 Minute series. The blended cooked onions really is a great way of adding that thickness to a curry sauce. This week I'm going to make Chicken Jalfrezi again because it's my absolute favourite and last time I did it it was perfecto!
been with you for years now, love watching the channel grow, your videos getting better and better, the inspiration you give to us home cooks, bravo sir!! looking forward to the desi authentic series
Al,it has been great watching and cooking your 30 min recipes. They are a game changer and will do the butter chicky this week. Looking forward to your authentic series 😀 👍. Hope your having a great holybobs 😎😎
Done this tonight and loved it. As others have rightly said, these receipes are just the same as restaurant quality. I think sultanas would be nice in this one too!
Hi Al, Loved the 30 minute series, it's been fantastic. The series has inspired me to get a big cooking pot and a gas burner. I used it for the first time today and you're right, the curries improve ten fold! I'm looking forward to your new series and I can't wait to try the recipes out! Thanks for all you do Al.
Love the 30 minutes series but it takes me an hour. Going to try this one tonight. Looking forward to the next videos. I like to use cold pressed rapeseed oil, it's got a nice yellow colour, cheaper than olive oil and I like the flavour. Plenty of heart healthy omega 3 in it too. I'd love to see an authentic style fish curry, especially if it's not too hot for the family. Monkfish holds together really well in a curry.
Did this tonight for my fam. 4 year old loved it. If you're up something new, Anglo Indian recipes were what I was fed by my mum, nans and any other relatives within shoving food into my mouth distance. Hope you're enjoying your hols
Hi Al. I made this at the weekend and it was brilliant! I've tried nearly all your 30 minute series, but I think this is my new favorite! You have changed the way I cook curries with this series so - thank you. I look forward to the new authentic series. The nation and I salute you - keep up the good work!
Just made this today so I can put it in the fridge to let it mature overnight and then we can have it for dinner tomorrow. I took a taste of the gravy and it tasted sooo good 😊 👍 Can't wait till tomorrow now.
Another top recipe, Al. Cooked this tonight and it's even a hit with my boys who usually go for all things beige and bland! 😂 Am going to make the dhansak next weekend 👍
Al, what can I say, cooked the butter chicken 30 minutes style. It is delicious. I wasn't sure that the chilli powder was 100% Kashmiri so I went a bit light on it. Also, the Bassar mix I found was Kashmiri, not sure if it the same as your but was quite spicy. Great recipe, will be doing all my Currys this way from now on.
Thank you for your wonderful channel Al. I have had great comments on the curries that I have made using your recipes (base gravy method). However, my partner can’t eat onions and so I have to revert to my old ways of doing curries for her (not as good as yours!!). We have learned how to cook lots of things without onions but curries are a bit of a challenge. Do you have any suggestions please? Kind regards.
Hi Al, Love your curries. I have made loads of your 30min series. 1 question though, i seem to have missed something. Where is the onion water coming from please?
Hey Al, Indian cooking is very complex and its flavor. You make it look at so simple. It is one of those things where having your mind enplase so simple. Once you get everything together, it’s a beautiful beautiful thing. I thank you again. Where I live some of these things are hard to find particularly the black cardamom. I have the special order that one.❤😂
Al, how about a feeds 10-12 series. Ideal for partys or freezing in portions. Could be an hour or 2 to prepare thats fine. Think it would be a winner and you can do your lamb or beef as well. Fingers crossed. Thanks for all you do.
Literally just finished eating this!! A family favourite for sure. What a lovely curry to end on! Superb again Al, searched high and low for black cardamom. Well worth the effort, makes a massive difference. Please make this, you will not regret it A*
Have enjoyed all the 30-minute curries I have cooked. Still a few to go, including this one - but not the Naga Phal I think!!! Since I'm retired, time is not such an issue, so I welcome the move to longer cooked Desi style recipes. I would also like to see some recipes for vegetable side dishes. And maybe curries with fish and vegetarian too - oldest daughter is pescetarian. Keep up the good work - you're a star! p.s. the high-sided pan is brilliant - wish I'd bought one sooner, so that half my shirts wouldn't have been stained with turmeric ;-)
american football gameday tail-gate recipe!!!: make this curry but WITHOUT the meat in it make Al's tandoor-roasted marinated chicken tikka recipe serve it like buffalo wings and ranch dip: have the tikka circling around the outer rim of the plate, with a bowl in the center of the plate that holds the butter chicken sauce. Dip the tikka in the curry sauce and enjoy!
Amazing recipe and will also be trying this with paneer as my wife is a vegetarian. Great tip on the chilli powder and already ordered. Look forward to your Desi style recipes👍👍😋
Chile magnet on the fridge Al? I’m there at the moment and have managed to find some good BIR in Santiago! Butter chicken has been a staple out here in South America because it’s consistently good.
This curry is very big here in America, along with Tikka Masala, Korma, Vindaloo, jalfrezie, Rogan Josh, (maybe a pasadena or do pyaza) - 'The Big 6' I call them Although here in America, we don't have the BIR-style 'curry houses' - indian restaurants stateside are more expensive sit-down places rather than take-out, and there is no standard recipe or procedure - I doubt they use base gravy, for instance. A tikka masala in one place, for instance, will be very different to one in another place...
That’s true here too. Every chef’s is different but you get to know which are the best. I had an American friend in my teens, which was in the 70’s, who came to live over here as her mother was English. They went back after a couple of years and no way did Americans eat curries back then, or play football(soccer). It’s only been in recent years America has finally started to eat curries. Over here we’ve been eating them forever due to our long history with India. BIR style curries are now imported around the world. Curry is a national favourite dish and nowhere does curries like British Indian Restaurants and they’re everywhere here. The Balti triangle is in Birmingham UK and it’s huge. Tom Cruise dined at an Indian restaurant in B’ham and loved the Tikka Masala so much, he ordered two. 😂
@@dee2251 yeah, mexican food has been america's equivalent to curry houses. It has only been recently (past 30/40 years) that curry and gyro restaurants have gained popularity in the USA, and mexican food has gained popularity in the UK. And also in the US, a good 50% of the indian restaurants are vegetarian, because they are ran by hindus, and so they feature more central/south indian vegetarian cuisine. Whereas in the UK it seems most or all of the indian places serve meat, because they are run by muslims or sihks, and are thus either north-indian or bengali style.
Hi new to your channel and have subscribed can I just say that looks amazing thanks very much for your video will definitely be watching the rest of your videos you have made it look so easy so hungry now thanks.
Well done Al and thank you for all the hard work put into the 30 min series, bloody handy here in NZ where the curries are different! Going to do the 30 min Butter Chicken tonight for wifey which should be so different to the Tomato soup and cream Butter Chickens we have had out here-Lol. We don't have double cream here in NZ so I will use single at the end of the cook just before serving and hope for the best. Thanks again mate and I look forward to the authentic series, PS Just been shopping and found 2 small pots of double cream, never seen them before!!! Onwards and upwards!!!!!!!!!
Pro tip - Stay away from veg oil all together it's intensely processed, so therefore harmful to you. Great to see you can use olive oil in this one but you could also use avocado oil, which is pricey but worth it. Trying this on Saturday, can't wait!
Best imo is to use ghee. I make my own it takes 5 mins, high smoke point and has been used in curries forever so the taste it adds compliments everything else. Olive oil burns easily and avocado may add unwanted flavour. But still much rather use those than veg oil
Thanks Al, I live in Oz and it is a popular dish however I’m also a Pom so know my curries and your channel and efforts are fantastic and really appreciated, I’ve made from the 30 minute series and the BIR and really enjoyed it . Thanks and I look forward to the next series.
Tell you what mate, I have been trying for years to cook indian meals to match the takeaway taste. Especially when living in areas over the years where the local takeaway just doesn't cut it. I have tried other TH-cam recipes over those years and was always disappointed with the final results, I have now cooked Garlic Chili Chicken, Tikka Masala, Chicken & Potato Korma (wife is a veggie) to your 30 min instructions and I can't believe the results (where have you been all these years) Seriously I can't see the point of ordering a takeaway again to be honest, can't wait to cook the rest of your recipes. Thanks for your hard work and thanks for sharing, you deserve all the credit that TH-cam can offer and a medal the size of your pan.
What point do you add the spuds if you don’t mind me asking, mines also a veggie
Hi mate, I part boil them first and add to the sauce to simmer for 10 mins. You need to use a robust potato that doesn’t break up easily, check out al’s Bombay potato recipe for advice on potato selection
@@MartinHowe-p4f I also add potatoes but I mircowave for 5 mins first. always perfect and easier than par boiling!
If you wanted to give your wife veggie equivilants of the chicken dishes you can use quorn pieces. Even I as a meat eater am quite partial to it and it's similar to chicken. You could also use checkpeas instead
@@MartinHowe-p4f I made Al's Bombay Aloo, but I couldn't find the potatoes that he was using. I fumbled about a bit with Maris Piper, but they tended to go to Mash...which was still nice!!
But then I hit on the idea of using "Salad potatoes". You can get these in bags from Aldi. They are smaller and you can cook them skins-on.
I've boiled them for 20 mins and my wife, who is Irish, and knows about spuds, said they needed a bit more. So boil them for 25-30 mins and dump them in cold water when the time is up.
Let them dry, before you add them to the curry sauce and push them around for 10 mins before serving.
Just like most of the curries, they are actually better the next day with a couple of mins in the Microwave before serving.
I’ve made all your 30 minute curries and they are all beautiful, tonight I made this butter chicken and was blown away, honestly the best recipe I’ve ever tried for it. Will become a monthly regular in my house ❤❤
Thanks Al ❤
This 30-minute series has been an absolute god-send. Every single one I've done has turned out amazing. The absence of base gravy has not diminished the BIR quality at all - and the portions are party-sized! Honestly, this series has had a positive impact on my quality of life. So grateful, Al, and looking forward to the new desi series!
Couldn't agree more... only problem is I'm away a lot and the Mrs only likes one curry a week. Do you think I should divorce her?
@@TheRailwayTourManager I fully support you but first try and negotiate with her, I feel for you during this difficult period.
I have the same problem. No need to divorce her. Just lock the doors and let her watch you through the window. I've found hunger to be the best sauce. You'll have her back on track in no time.
Hi Al, what about a series on staff style curries? Bone in, stewed for hours. But you could do them like Lamb Madras Staff Style or Rogan Josh Staff Style, etc. Then we could really feed a large fanily or have a well stocked freezer!
Have followed the 30 minute series but didn't manage to make one yet. Got myself stocked up with the spices today and made it tonight and it already has legendary status. Brilliant. Thank you!
Thank you so much Al. Love your recipes. Love your style - you are so genuine - and looking forward to your next desi series.
Also, traditionally in many of the authentic indian restaurants Makhani does not have onions in it. They will use Cashews for richness. A chef from Delhi showed me his recipe. He used Green cardamom pods, cumin seeds and mace. Ginger, garlic, deseeded green chilis, cashews, and top-quality canned Italian tomatoes with nothing but tomatoes in it. For spices he used Kashmiri chili powder, kasoori methi and a bit of garam masala. Unsalted Butter, a bit of cream and honey can also be used for balance. He also added cubes of tandoori roasted chicken thigh, or even bone in tandoori chicken.
I’m all about it😂❤ I used to cook at an Indian restaurant, owned by Indian Indians, and it was absolutely one of the best cooking experiences in a learning experience in and of itself
its very similar to tikka masala, but has cashews added instead of onions, and lots more butter.
Butter chicken was an evolvement of tikka masala, and in my opinion, its better than tikka masala
I don’t have a tandoori oven to make chicken tikka, but I’ve done it in my air fryer. I marinade the chicken in yoghurt and tikka spices and then put on skewers and drizzle a little honey, which you don’t taste, to get the chargrilled chicken. It’s the next best thing to a tandoori oven.
Just finishing off and it looks fantastic. I missed the oil qty and guessed at 150ml? Decadence 100%
Thankyou 👏
Can’t wait to try this, Al your 30 minutes series has been an absolute game changer for me, look forward to seeing what you do the Authentic Desi series
Mate, you are an absolute legend , best curries ever. Delicious,
So glad i found your channel . Going to binge watch lol. That looks amazing . Very pleasant to watch x
I'm living on a boat sailing around the Mediterranean and you can't get a decent curry for love nor money out here! Al, you're a bloody life saver mate this curry is awesome and i can't wait to try your others- thank you so much!,
Thank you Al for being so patient and professional throughout the series and beyond. I’m so very glad I found you, especially as I am now 71, and at long last I can cook a more than decent curry, and I know what’s going into it. You really are a true gem. Not bad for an Englishman. Lol. Live long and prosper! Steve Star Trek
Thanks. Great message. Happy you like the curries
I have tried many chicken tikka recipes, and i can say yours is the best. I regularly make this in a small village in Northern Thailand where I live. Your great work has allowed me to taste again those delicious curries i used to eat in the 1990s. I am looking forward to your new series.
I love butter chicken. It’s my favourite curry so I’m looking forward to trying this out. I’ve done a very good one but have picked up a lot of tips from you to improve mine
Hi Ali, I love your recipes and so does her in doors! Today I cooked your cauliflower cheese soup, onion bhajis, pilau rice Bombay potatoes and honey chicken from your recipes. We loved it! However, because I didn’t pre-cook anything it took hours to complete the whole meal. Can you or have you done a video on pre-prepping a menu for guests including how to cook and freeze/refrigerate in advance? I never know what foods I can defrost, cook and re freeze or if this is even safe to do? Also how long can the food last frozen etc. I am thinking about pre-cooking all the ingredients, for example the boiled onions or anything else you think I can do to make a menu for guests quickly. Many thanks for all your videos.
Yeah nice very , exactly the way I do it but I add a hand full of blended cashews into the cooking and butter at the end to give it that velvet texture nice going, any chance I can see a Portuguese beer like sagres or superbock.cheers from Australia- and yes this dish is an Australian favourite but when you get it at a restaurant the sauce is actually in a bulk container or catering pack so its not authentic but I prefer to make it myself
Wife loved it and so did I even though I prefer hotter curry. Thanks for posting such great recipes
Al is simply next level. Saved me a fortune in take out currys. 👍👊👊👊👊👊👊👊
Such an amazing series.This has revolutionised the way i cook curry for friends and family, and im really looking forward to the authentic series.
Can't think of nothing better on the weekend than having a beer and cooking one of your curries 👌🏻
Another spot on recipe. I would be interested in seeing a pork Vindaloo recipe. I know how I'd make it following others in the 30 Minute series. The blended cooked onions really is a great way of adding that thickness to a curry sauce. This week I'm going to make Chicken Jalfrezi again because it's my absolute favourite and last time I did it it was perfecto!
This is amazing, thanks al
Fabulous thanks again Al. Another better of a curry. Family all agree . Changing plans for tea when they hear I am cooking lol😊
I'd love to see the back to base BIR series refreshed. Go for it Al
Loving the channel Al!
been with you for years now, love watching the channel grow, your videos getting better and better, the inspiration you give to us home cooks, bravo sir!! looking forward to the desi authentic series
Al,it has been great watching and cooking your 30 min recipes. They are a game changer and will do the butter chicky this week. Looking forward to your authentic series 😀 👍. Hope your having a great holybobs 😎😎
Done this tonight and loved it. As others have rightly said, these receipes are just the same as restaurant quality. I think sultanas would be nice in this one too!
Hi Al,
Loved the 30 minute series, it's been fantastic.
The series has inspired me to get a big cooking pot and a gas burner. I used it for the first time today and you're right, the curries improve ten fold!
I'm looking forward to your new series and I can't wait to try the recipes out!
Thanks for all you do Al.
Love the 30 minutes series but it takes me an hour. Going to try this one tonight. Looking forward to the next videos. I like to use cold pressed rapeseed oil, it's got a nice yellow colour, cheaper than olive oil and I like the flavour. Plenty of heart healthy omega 3 in it too.
I'd love to see an authentic style fish curry, especially if it's not too hot for the family. Monkfish holds together really well in a curry.
Did this tonight for my fam. 4 year old loved it.
If you're up something new, Anglo Indian recipes were what I was fed by my mum, nans and any other relatives within shoving food into my mouth distance. Hope you're enjoying your hols
Great stuff Al, my all time favourite curry is a Beef Rendang, maybe that would be a good one to put in the new series?
Hi Al. I made this at the weekend and it was brilliant! I've tried nearly all your 30 minute series, but I think this is my new favorite! You have changed the way I cook curries with this series so - thank you. I look forward to the new authentic series. The nation and I salute you - keep up the good work!
Hi Al, just made it tonight for the family, went down a storm!! Absolutely delicious Cheers 🍛 👌
Fantastic!
Another quality recipe Al, much appreciated. Enjoyed it very much 😃👍
What an incredible series! Thanks Al 👏🏻
Made this with some chicken thigh that I had cooked with a tikka spice in the air fryer. Sensational. Absolutely loved it.
Made this one last week. And its better then my fav take-away butter chicken!
Just made this today so I can put it in the fridge to let it mature overnight and then we can have it for dinner tomorrow. I took a taste of the gravy and it tasted sooo good 😊 👍
Can't wait till tomorrow now.
Thanks for the recipe
It’s sensational as expected and made plenty of frozen meals for night shift.
Another top recipe, Al. Cooked this tonight and it's even a hit with my boys who usually go for all things beige and bland! 😂 Am going to make the dhansak next weekend 👍
Hi Al. I discovered your channel a couple of weeks ago. Just brilliant. Thanks mate.
Al, what can I say, cooked the butter chicken 30 minutes style. It is delicious. I wasn't sure that the chilli powder was 100% Kashmiri so I went a bit light on it. Also, the Bassar mix I found was Kashmiri, not sure if it the same as your but was quite spicy. Great recipe, will be doing all my Currys this way from now on.
50 minutes to prep and cook this amazing curry ready for tomorrow night. Great recipe and it tastes fabulous 👍😋
Thanks
This was so simple to make absolutely amazing thankyou Al love watching you making all these fantastic dishes xx
Another Awesome curry Al, thank you for sharing x
Thank you for your wonderful channel Al. I have had great comments on the curries that I have made using your recipes (base gravy method). However, my partner can’t eat onions and so I have to revert to my old ways of doing curries for her (not as good as yours!!). We have learned how to cook lots of things without onions but curries are a bit of a challenge. Do you have any suggestions please? Kind regards.
Made this tonight, absolutely smashing. Cheers AL ❤
My Personal Favourite Recipe.. Thanks a lot.. Eagerly Waiting For your signature recipes..
Hi Al, Love your curries. I have made loads of your 30min series. 1 question though, i seem to have missed something. Where is the onion water coming from please?
From the water you boil you onions in during the prep.
@MM0OPXFieldRadio Ahhh ok, I've been microwaving them not boiling. Makes sense now. Thanks 👍🏻
@@ashleyknight2561 yep, keep a wee bit more tho in case you need to thin in down.
Hey Al, Indian cooking is very complex and its flavor. You make it look at so simple. It is one of those things where having your mind enplase so simple. Once you get everything together, it’s a beautiful beautiful thing. I thank you again. Where I live some of these things are hard to find particularly the black cardamom. I have the special order that one.❤😂
Loved the video, will make this for the kids this weekend thanks. What was the secret curry tip? Did I miss that?
Great stuff! How about a few short 15 min videos on Red Chutney and Green etc! You probably have a great recipe!
Al, how about a feeds 10-12 series. Ideal for partys or freezing in portions. Could be an hour or 2 to prepare thats fine. Think it would be a winner and you can do your lamb or beef as well. Fingers crossed. Thanks for all you do.
This looks great. I’m on it next. I’m looking forwards to this. 👍
Loving the sound of what is coming bro... Always a superb video
Literally just finished eating this!! A family favourite for sure. What a lovely curry to end on! Superb again Al, searched high and low for black cardamom. Well worth the effort, makes a massive difference. Please make this, you will not regret it A*
Have enjoyed all the 30-minute curries I have cooked. Still a few to go, including this one - but not the Naga Phal I think!!! Since I'm retired, time is not such an issue, so I welcome the move to longer cooked Desi style recipes. I would also like to see some recipes for vegetable side dishes. And maybe curries with fish and vegetarian too - oldest daughter is pescetarian. Keep up the good work - you're a star! p.s. the high-sided pan is brilliant - wish I'd bought one sooner, so that half my shirts wouldn't have been stained with turmeric ;-)
american football gameday tail-gate recipe!!!:
make this curry but WITHOUT the meat in it
make Al's tandoor-roasted marinated chicken tikka recipe
serve it like buffalo wings and ranch dip: have the tikka circling around the outer rim of the plate, with a bowl in the center of the plate that holds the butter chicken sauce. Dip the tikka in the curry sauce and enjoy!
Superb 30 minute series. Looking forward to the Desi range.
Cheers mate, I have learned so much from you and now make curries for my friends and family they all love.
Great 👍
Just found ure channel ,subscribed , im in aussy
Good stuff I've been using olive oil for over 20 years
Amazing recipe and will also be trying this with paneer as my wife is a vegetarian. Great tip on the chilli powder and already ordered. Look forward to your Desi style recipes👍👍😋
Loved this series Al. Looking forward to the authentic series. Have a fantastic holiday. Many thanks and cheers 🍻 😊
Chile magnet on the fridge Al? I’m there at the moment and have managed to find some good BIR in Santiago! Butter chicken has been a staple out here in South America because it’s consistently good.
This curry is very big here in America, along with Tikka Masala, Korma, Vindaloo, jalfrezie, Rogan Josh, (maybe a pasadena or do pyaza) - 'The Big 6' I call them
Although here in America, we don't have the BIR-style 'curry houses' - indian restaurants stateside are more expensive sit-down places rather than take-out, and there is no standard recipe or procedure - I doubt they use base gravy, for instance.
A tikka masala in one place, for instance, will be very different to one in another place...
That’s true here too. Every chef’s is different but you get to know which are the best.
I had an American friend in my teens, which was in the 70’s, who came to live over here as her mother was English. They went back after a couple of years and no way did Americans eat curries back then, or play football(soccer). It’s only been in recent years America has finally started to eat curries. Over here we’ve been eating them forever due to our long history with India. BIR style curries are now imported around the world. Curry is a national favourite dish and nowhere does curries like British Indian Restaurants and they’re everywhere here. The Balti triangle is in Birmingham UK and it’s huge. Tom Cruise dined at an Indian restaurant in B’ham and loved the Tikka Masala so much, he ordered two. 😂
@@dee2251 yeah, mexican food has been america's equivalent to curry houses. It has only been recently (past 30/40 years) that curry and gyro restaurants have gained popularity in the USA, and mexican food has gained popularity in the UK.
And also in the US, a good 50% of the indian restaurants are vegetarian, because they are ran by hindus, and so they feature more central/south indian vegetarian cuisine.
Whereas in the UK it seems most or all of the indian places serve meat, because they are run by muslims or sihks, and are thus either north-indian or bengali style.
Cooked this tonight.Great flavours.brilliant recipe Al!
Dive into the Bangladeshi dishes. They are stunning!!
Hi new to your channel and have subscribed can I just say that looks amazing thanks very much for your video will definitely be watching the rest of your videos you have made it look so easy so hungry now thanks.
whats your intro music?
Brilliant work Al cooked this tonight tastes great thanks mate 👍🍺
If you are watching your seed oil intake you might want to remove Lurpak butter as it is blend of butter with canola oil
Love your vids buddy simple and easy to understand thank you
Glad you like them!
lovely colour in that Al ,bet it tastes delicious
Yum looking forward to your new series x
Well done Al and thank you for all the hard work put into the 30 min series, bloody handy here in NZ where the curries are different! Going to do the 30 min Butter Chicken tonight for wifey which should be so different to the Tomato soup and cream Butter Chickens we have had out here-Lol. We don't have double cream here in NZ so I will use single at the end of the cook just before serving and hope for the best. Thanks again mate and I look forward to the authentic series, PS Just been shopping and found 2 small pots of double cream, never seen them before!!! Onwards and upwards!!!!!!!!!
My pleasure, thanks
Perfect every time
Oooh that looks keen 😋
amazing recipe
Pro tip - Stay away from veg oil all together it's intensely processed, so therefore harmful to you. Great to see you can use olive oil in this one but you could also use avocado oil, which is pricey but worth it. Trying this on Saturday, can't wait!
Best imo is to use ghee. I make my own it takes 5 mins, high smoke point and has been used in curries forever so the taste it adds compliments everything else. Olive oil burns easily and avocado may add unwanted flavour. But still much rather use those than veg oil
Wondering what the white liquid added when plating up is?.. more double cream or some sort of yoghurt- if so which sort please?
We really love your curry recipes. Do you add anything to the onions when boiling? Just about to try this recipe and thought I'd better ask first...
brilliant again al from al in scotland cheers mate
Hey Al, we're having the butter chicken for the second time and it's a winner my mate ❤
Looks absolutely banging!
Cheers Al looking forward to the authentic series 👍🏻
Thanks Al, I live in Oz and it is a popular dish however I’m also a Pom so know my curries and your channel and efforts are fantastic and really appreciated, I’ve made from the 30 minute series and the BIR and really enjoyed it . Thanks and I look forward to the next series.
Nice on Al’ 👌 thank you 🙏
Great video. One question, how long do you boil the onions for?
Where does the 1 TBSP Tomato Ketchup go in?
Stage 2 or 3
Absolutely delicious and tasty 👍👌🏻
Al… if I’m using your very own butter chicken blend is the amount of mix powder the same?? 2:19
A lot of take always add sugar to cater to the British pallet. Makes everything sickly sweet.
What is the “mix powder” in the recipe?
I'd love to see a recipe for beef or lamb shatkora!
another classic.