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.
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!
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
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 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'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!,
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.
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 👍
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!
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
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.
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.
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.
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
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!
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👍👍😋
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.
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.
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!
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 😎😎
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.
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.❤😂
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*
Thanks Al!! Made this last night and it went down very, very well!! Only question is, did you use your own mix powder in your recipe? I’m using Raja’s mild madras curry powder (2Tbsp) as recommended but it turned out too spicy for it to be a ‘butter chicken’ would the amount be altered if using that rather than the mix powder? Thanks mate 👍🏻
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?
Couple questions, if you're using chicken tikka do you still add the onion water, cover and simmer for 10 minutes? Also, the written ingredient list includes 1 tbsp of ketchup. When should that be added?
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 ;-)
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.
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
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.
Hey Al, love what you’re doing. And my family are forever grateful. 😊 However, I ordered some of your spice mixes off Spicy Joes three weeks ago and I’ve had no delivery and no word from them. They don’t even answer emails or questions through their website. Do you know if they have a backlog or something?
Hey Al, cheers for the recipe. I'm using passata for home style curries (napolino passata, plain) and I find it sometimes imparts an acidic taste into the curry, do you have a recommended brand of passata / tomatoes stocked in shops that avoids this or how to avoid this?
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!!!!!!!!!
Help me out, how do I get chicken to cook through on the hob - after half an hour with the chicken in and bubbling, it was only at 50 degrees internal temp. I ended up putting the whole thing in the oven for another 20 mins to get the chicken up to safe temperature but by that time the sauce was a lot dryer than I was aiming for. 10 minutes on the hob to cook chicken breast through seems ambitious!?
I’m gonna have to give this a go, I’m just curious for anyone who’s made this, no seasoning on the chicken or marinade at all? I would just think the chicken might be a bit bland when biting into it unless it’s very small pieces? No?
Al , this more of a question than a comment , i was just wondering if you could figure out how to make the sauces , e.g , Balti sauce , Bhuna sauce etc , just a thought Al .
Well done AL...I'm Indian and have made some of your Hotter Curries usually but my Girls like a mild curry and this one will be a Goer 100%..enjoy your Break and looking forward to welcoming you back. I'm sure it will be worth the wait.
Probably a daft question mate but if I wanna cook this for 8 people do I just scale up the ingredients quantities? I assume this dish serves 4 with the quantities you provide?
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.
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?
@@grahamcroucher5251 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!
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
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!
Just finishing off and it looks fantastic. I missed the oil qty and guessed at 150ml? Decadence 100%
Thankyou 👏
Thank you so much Al. Love your recipes. Love your style - you are so genuine - and looking forward to your next desi series.
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
Al is simply next level. Saved me a fortune in take out currys. 👍👊👊👊👊👊👊👊
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!,
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.
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 👍
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!
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 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
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.
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.
Another quality recipe Al, much appreciated. Enjoyed it very much 😃👍
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.
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
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!
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👍👍😋
Made this one last week. And its better then my fav take-away butter chicken!
50 minutes to prep and cook this amazing curry ready for tomorrow night. Great recipe and it tastes fabulous 👍😋
What an incredible series! Thanks Al 👏🏻
This was so simple to make absolutely amazing thankyou Al love watching you making all these fantastic dishes xx
Thanks for the recipe
It’s sensational as expected and made plenty of frozen meals for night shift.
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, just made it tonight for the family, went down a storm!! Absolutely delicious Cheers 🍛 👌
Fantastic!
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.
Another Awesome curry Al, thank you for sharing x
Loved the video, will make this for the kids this weekend thanks. What was the secret curry tip? Did I miss that?
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!
My Personal Favourite Recipe.. Thanks a lot.. Eagerly Waiting For your signature recipes..
I'd love to see the back to base BIR series refreshed. Go for it Al
Fabulous thanks again Al. Another better of a curry. Family all agree . Changing plans for tea when they hear I am cooking lol😊
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?
Made this tonight, absolutely smashing. Cheers AL ❤
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 😎😎
Made this with some chicken thigh that I had cooked with a tikka spice in the air fryer. Sensational. Absolutely loved it.
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.
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.❤😂
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*
Good stuff I've been using olive oil for over 20 years
Brilliant work Al cooked this tonight tastes great thanks mate 👍🍺
Hi Al. I discovered your channel a couple of weeks ago. Just brilliant. Thanks mate.
Can't think of nothing better on the weekend than having a beer and cooking one of your curries 👌🏻
Cheers mate, I have learned so much from you and now make curries for my friends and family they all love.
Great 👍
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...
Love your vids buddy simple and easy to understand thank you
Glad you like them!
Loving the sound of what is coming bro... Always a superb video
This looks great. I’m on it next. I’m looking forwards to this. 👍
Thanks Al!! Made this last night and it went down very, very well!! Only question is, did you use your own mix powder in your recipe? I’m using Raja’s mild madras curry powder (2Tbsp) as recommended but it turned out too spicy for it to be a ‘butter chicken’ would the amount be altered if using that rather than the mix powder? Thanks mate 👍🏻
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.
Cooked this tonight.Great flavours.brilliant recipe Al!
Wondering what the white liquid added when plating up is?.. more double cream or some sort of yoghurt- if so which sort please?
Loved this series Al. Looking forward to the authentic series. Have a fantastic holiday. Many thanks and cheers 🍻 😊
Great stuff! How about a few short 15 min videos on Red Chutney and Green etc! You probably have a great recipe!
Couple questions, if you're using chicken tikka do you still add the onion water, cover and simmer for 10 minutes? Also, the written ingredient list includes 1 tbsp of ketchup. When should that be added?
Great video. One question, how long do you boil the onions for?
lovely colour in that Al ,bet it tastes delicious
Dive into the Bangladeshi dishes. They are stunning!!
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 ;-)
Superb 30 minute series. Looking forward to the Desi range.
This looks amazing could you fry the onion instead of boiling it ?
Not really
Perfect every time
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.
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
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.
Nice on Al’ 👌 thank you 🙏
Hey Al, love what you’re doing. And my family are forever grateful. 😊
However, I ordered some of your spice mixes off Spicy Joes three weeks ago and I’ve had no delivery and no word from them. They don’t even answer emails or questions through their website. Do you know if they have a backlog or something?
Hey Al, cheers for the recipe. I'm using passata for home style curries (napolino passata, plain) and I find it sometimes imparts an acidic taste into the curry, do you have a recommended brand of passata / tomatoes stocked in shops that avoids this or how to avoid this?
Absolutely delicious and tasty 👍👌🏻
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
Hey Al, we're having the butter chicken for the second time and it's a winner my mate ❤
Yum looking forward to your new series x
Thanks
Cheers Al looking forward to the authentic series 👍🏻
Very versatile dish. North Indian dish use mace aswell and a smoking method with coal and spices. Great job tho Al 👏
Oooh that looks keen 😋
Help me out, how do I get chicken to cook through on the hob - after half an hour with the chicken in and bubbling, it was only at 50 degrees internal temp. I ended up putting the whole thing in the oven for another 20 mins to get the chicken up to safe temperature but by that time the sauce was a lot dryer than I was aiming for. 10 minutes on the hob to cook chicken breast through seems ambitious!?
brilliant again al from al in scotland cheers mate
Excellent post yet again Al.
BIG 👍
Looks absolutely banging!
I’m gonna have to give this a go, I’m just curious for anyone who’s made this, no seasoning on the chicken or marinade at all? I would just think the chicken might be a bit bland when biting into it unless it’s very small pieces? No?
I mention in the video to use tikka. But for speed I didn't use. But as you say it's better with seasoned chicken.
Great video yet again Al, thanx mate. Just one question though, can I use brown sugar instead of white sugar in this curry? Or doesn't it matter?
Yeah you can mate
Looks fantastic
another classic.
Hi, I love your channel. Where did you get your cooking pot from please?
Literally tags about 5 different pans in the description and he actually tells you at 7:26. Have you read or watched anything at all? 😅
Hi Al, are you using 6 tbsp of double concentrate tomato purée or 3tbsp?
Al , this more of a question than a comment , i was just wondering if you could figure out how to make the sauces , e.g , Balti sauce , Bhuna sauce etc , just a thought Al .
I'd love to see a recipe for beef or lamb shatkora!
Chicken Shaslik please love it .
Would love to see an authentic panchagavya 30 minute recipe 🙏🏻
AWESOME!!!
Well done AL...I'm Indian and have made some of your Hotter Curries usually but my Girls like a mild curry and this one will be a Goer 100%..enjoy your Break and looking forward to welcoming you back. I'm sure it will be worth the wait.
Looks lovely but how much oil please?
Probably a daft question mate but if I wanna cook this for 8 people do I just scale up the ingredients quantities? I assume this dish serves 4 with the quantities you provide?