Another brilliant video Al, any chance of doing a series where you cook enough for 4 rather than single portions? All the family loves BIR. Keep up the great work
Hi Al, Cooked this last evening. What a stunner! Fantastic! Best Balti so far. So tasty. Thanks for a great tutorial. Cooked all your baltis to date. Can't wait for the next one! Cheers. Kevin
Fantastic Al!! Ive been to Shababs a few times and its a great place! My favourite is the keema spinach balti with extra garlic! I'd love to see you making one 😎👍
Al Just got my delivery of Your new spice range bro, Talk about impressed, Absolutely brilliant mate, Over the Moon with all of them, Cracking stuff and top notch, Thanks Man, Keep up the great work Al, Chris
Great video.,.. I got a birmingham Balti Co. Bowl at Christmas and made your chicken jalfrezi balti for the folks using leftover Turkey tasted amazing 👍
Great to see what actually goes into a Balti love all your videos,.. I’d like you to do a king prawn balti because prawns don’t need a lot of heat to cook be great to see how you do this dish. Many thanks .
Years ago I was at a curry house in Wigan called Azmir Manzil. I ordered a chicken madras which came out with a difference. The chef took the finished curry and added a couple of pear halves out of a can and some of the juice. I advise a lot of gravy for this method. Have to say it was the best madras I've ever had. I suppose this is a similar thing to adding the can of pineapple chunks to a Dhansak at the end. Perhaps try playing around with this one?
@@AlsKitchen I believe your editing is spot on now. I replay your older videos to refresh on recipes regularly and the quality is noticeably less. Mostly because of equipment limitations of resolution. However the editing has progressed to an easier to follow (say straight forward) recipe format that is so fast and easy. I have no idea how you could possibly improve, yet you do improve. You're my go to because I can follow. I sit down for one of your dishes (leftovers or food prep) at work almost every day. I enjoy watching you have a beer while cooking as i assume everyone else does also. Keep doing exactly what you are doing. My family thanks you for introducing us to the "BIR" cuisine in a small town where we don't have much of it. Guess that didn't explain much in the end. Patiently awaiting the next dish...
Fantastic food , I absolutely love Asian food , it’s thanks to the immigrants from Bangladesh who’s mainly men wanted a taste of home , after all the brits at that time wer eating stews n pies , so we owe a debt of gratitude to those founding fathers , and now we can enjoy , Pakistani, Afghan, Indian and all other contributing people , those countries make similar and totally independent meals from their countries, and personally I use madhur jafferys curry bible , as everything in that is from around the globe , resulting in excellent food , and thanks to u for ur vids ,, mouth watering they are
we have an Indian neighbors and the Sunday cooking smells that come from her are amazing. i bet yours love it when you cook outside. Can you do a mustard curry at some point.
Great as always fella, although not sure my smoke alarms would stay quiet if I tried cooking this indoors! If you ever get around to it, I’d love to see a chicken Makhani video.
That looks lovely and will be making that later in the week. Would like you to make a chicken Bombay curry mate. Had one years ago and it was one of the best.
Al, i dunno, maybe i could send you 1 recipe to try, would be interesting to hear what you think using your base and spice mix. They all come from a restaurant north of Birmingham, Bradford i think. Alas they moved on i believe as a result of the pandemic. If you like it, i could send you the others to try. More strings to your bow and more content i suppose. I will say one thing, they used asafoetida in virtually all of their curries, and i still buy the stuff to this day. When i first used methi and asafoetida together back in 2004 it was a eureka moment with that restaurant smell that i instantly got.....at last !!!! I made a ton of vindaloo as that was great. The Ceylon was spot on, i made the madras only twice, first was perfect and so close to a restaurant, the second i messed up somehow. Jal Frezi was great, The Korma was spot on. Dopiaza was spot on, cant remember much more.
Great video and series Al. I am now the proud owner of 2x shababs balti dishes after my recent visit back to Birmingham from Melbourne, Australia. Looking forward to cooking with them and making this one! While in Brum I sampled a beautiful Balti chicken tikka karahi and balti tandoori chicken jalfrezi karahi from Akrams in Stirchley. Any chance you can do a cook of one of these? Would love to be able to make in my new bowls! Cheers 👍🏻 Ps - Beer tip to accompany would be Birmingham Brewery Pale Brummy.
Looks fantastic bro. I think I’ve been putting all the spices in at once and too soon😩 I need to order a couple of those balti bowls… where from again and how to order?! Great vid bro x
Being a brummie thats had a lot of Balti's over the years I'll have to make this to see, i am curious. Ive not made a base for around 15 years now, i still have all my recipes. I seem to remember the Balti base was different to the main base and was separate. I also seem to remember a secret.....Kewra water, in fact i still have the very unopened bottle of Kewra water in the cupboard, just found it. I may be wrong, but i remember buying it and why would i have it. I never got round to making the Balti base as i left to live in Norway for some years soon after and didnt have room in the freezer for another base, my non balti base made 11 litres enough to make 22 curries and i didnt get through it all in time. Never had a balti with thick chunks of garlic in either. There were also two styles of Balti back in the day. Thin and thick. Thin being mainly just sauce and the meat, and the thick being more condensed, full of green peppers, sliced onion, lots of chopped coriander stalks, quartered medium tomato. No chilli in a standard Balti, ive had Balti madras over the years and obviously that has chilli in. I'll dig out my recipes and have a butchers. My fav Balti for a long time was Meat and Potato Balti with a whole unsliced boiled egg in it with a Keema, garlic, coriander and chilli naan. Eaten with a spoon out the stinking hot balti dish (oven heated before transferring) sitting on its wooden plinth trying to concentrate after copious beers not to touch the damn handles.....alas not always.
I could eat that right now for breakfast Me and the wife had a takeaway curry last night, I had Naga chicken, it was spicy but I said to my wife “it tastes like tomato soup” So did hers, she had a balti but it had chicken tikka in it 🤷🏽
Hi Al your base gravy on the video, is that the same recipe you have done, as I only make yours and that looked redder in colour thanks I am just going to make more of your base gravy it great
What base gravy recipe are you using for this Al? I've made both of yours and they are amazing, but I'm never sure which one you're using. Cheers for the bloody good curry!
I've used Al's base and it is lovely, but I've used Latif's one the last few times I've made some and it's a game changer. Use whichever base you want obvs but it's worth a try.
I have certainly not watched every version of Chicken Madras curry that are on TH-cam but I have watched quite a few. This is the only one that has had peppers or discernible pieces of onion them them. For me, this has further confused exactly what the defining characteristics of a specific curry are. I have been to Shababs restaurant and have to say the meal I had was just wonderful. I actually had a Chicken Tikka Masala with Pulau rice. Everything about it was perfect. My companion had Chicken Jalfrezi curry and his verdict was the same. Can anyone clear the confusion in my mind that I mentioned earlier ?
I have created flames on it before by mistake. I wasn’t making a curry at the time but the key is plenty of oil and make sure it’s really hot. When you swish things around it will definitely flame up then. Hope this helps?😊
Hi Al, My local Indian restaurant is called Masala in Irthlingborough Northamptonshire they have a dish called a Naga Moricha, this was the one curry my dad and I would always have together, unfortunately dad passed away last year due to heart and kidney failure after a very long struggle with poor health. The Naga Moricha, is like no other dish I’ve eaten elsewhere and it’s a rich spicy tomato based dish with a real kick, I’ve cooked your Naga dish a lot making a few tweaks to see if I could get this close to the Moricha but I’ve had no success For whatever reason, I just cannot get the recipe down! Have you ever heard of a Naga Moricha? If so any chance you would be able to do a video on this? Regards The Boo
Hi Carl. Here's a link to one of Al's recipes. It's a very nice curry. I've made it quite a few times since it was posted. I use much less oil and usually passata instead of fresh toms. It's very delicious. Very easy. And it's also a versatile sauce that I use for chicken, beef, veg and even fish. th-cam.com/video/or9ax5-3ua8/w-d-xo.html&ab_channel=Al%27sKitchen
![เปิดบ้าน พี่ตูน Bodyslam หลังใหม่คนแรก ที่ภูเก็ต l [Nickynachat]](http://i.ytimg.com/vi/flFwcmyDQSk/mqdefault.jpg)
Check out my NEW SPICE range. Save yourself time and effort and buy them in. Bassar Mix Powder bit.ly/3CSfeBf
Base gravey?
Absolutely love you videos Al, they always make me hungry!
Another brilliant video Al, any chance of doing a series where you cook enough for 4 rather than single portions? All the family loves BIR. Keep up the great work
I have a video scheduled for November. Upscaled Garlic Chili Chicken
Can't you just double the ingredients?
X4 everything...easy
Do not X4 everything spices don’t work like that, especially your chilli 🌶 powder 🥵
OMG! I’m a new subscriber and I’ve already made your jalfrezi and pasanda - amazing!!! So excited when I got a notification for your new uploads!! 😊
Hi Al, Cooked this last evening. What a stunner! Fantastic! Best Balti so far. So tasty. Thanks for a great tutorial. Cooked all your baltis to date. Can't wait for the next one! Cheers. Kevin
Class! Always a banging video mate nice work
I bet your neighbours envy you when your cooking outside great vids al smell-a-vision💙
🏴👏 great video mate, just starting my Balti journey 👏🏴
New subsciber and that looks devine. I must try this in my birmingham balti bowl al 😉
Oh no, this means I’m gonna have to try yet another banging dish, lets get cooking, my missus loves it when do these curry dishes, nice one Al👍👍👍😎
Absolutely love curries! My mouth is watering 🤤
Fantastic Al!! Ive been to Shababs a few times and its a great place! My favourite is the keema spinach balti with extra garlic! I'd love to see you making one 😎👍
Who doesn't love a good curry 😋
Al Just got my delivery of Your new spice range bro, Talk about impressed, Absolutely brilliant mate, Over the Moon with all of them, Cracking stuff and top notch, Thanks Man, Keep up the great work Al, Chris
Excellent mate. Enjoy it
How can I order them ?
Oh my sweet lord-mouth watering Al, will be giving this a go, thanks
Brilliant vid I'm from Birmingham and agree it's one of the best places to eat great u are bringing it to us at home 👍👍
🎉 Fuego Al Another great vid
Can smell the lovely flavours 👏🏻
Love your videos Al, keep them coming!
You're a good teacher!
Great video.,.. I got a birmingham Balti Co. Bowl at Christmas and made your chicken jalfrezi balti for the folks using leftover Turkey tasted amazing 👍
As always, cracking vid Al, looks bloody lovely that !!
Thanks man
Great vid as always, looks amazing and delish.
Flower Pot ales to wash down as well - one of my favourite breweries.
Thanks again, Al. Always good recipes. And what a gas burner!
Great video, looks delicious. Thanks
Great to see what actually goes into a Balti love all your videos,.. I’d like you to do a king prawn balti because prawns don’t need a lot of heat to cook be great to see how you do this dish. Many thanks .
Fantastic recipe and food looks super. Think I'll give this a go. Thanks for this.
Been following you for few years .Went to shababs last week was lovely.
So does that madras :)
Looks flipping lush!
love your cooking Al i love indian food
Balti chicken Jalfrezi please, got to be one of the top curry dishes ever, would love to see this on your channel
Did before. Check it out th-cam.com/video/lHif8PI2wHw/w-d-xo.html
Another superb upload! Gotta get me one of those balti pans!
You’re neighbours must love you, I bet your house smells incredible
I'm glad it's just me who makes a mess of my hob, we'll done al I will definitely be trying this one.
All I need now is a Balti bowl. Great work Al, looks absolutely gorgeous 🤤🤤🤤
Thanks Steve
@@AlsKitchen you’re very welcome 😉
Years ago I was at a curry house in Wigan called Azmir Manzil. I ordered a chicken madras which came out with a difference. The chef took the finished curry and added a couple of pear halves out of a can and some of the juice. I advise a lot of gravy for this method. Have to say it was the best madras I've ever had. I suppose this is a similar thing to adding the can of pineapple chunks to a Dhansak at the end. Perhaps try playing around with this one?
Great Vid. Flower Pots my local, wonderful pub and beer.
Videos just keep getting better and better.
Thanks
Thanks man. Can you explain why so I know what I'm doing better?? Thx
@@AlsKitchen I believe your editing is spot on now. I replay your older videos to refresh on recipes regularly and the quality is noticeably less. Mostly because of equipment limitations of resolution. However the editing has progressed to an easier to follow (say straight forward) recipe format that is so fast and easy. I have no idea how you could possibly improve, yet you do improve. You're my go to because I can follow. I sit down for one of your dishes (leftovers or food prep) at work almost every day. I enjoy watching you have a beer while cooking as i assume everyone else does also. Keep doing exactly what you are doing. My family thanks you for introducing us to the "BIR" cuisine in a small town where we don't have much of it. Guess that didn't explain much in the end. Patiently awaiting the next dish...
made this tonight in my own Birmingham balti dishes - incredible Al. Thank you - Nick
Fantastic!
knocked it out the park!
Al - You should always cook with a pint of beer in your hand. Its more authentic as an English man in the Kitchen.
Loving the content as usual al. Please do a jalfrazi balti next
I have to make this curry! Well done Al.
Great video All love your curries x👍👍
Love it Al. The hairs looking good too Bro!
May husband made your staff curry last night, it was delicious can’t wait to have it again❤
Gotta try this one 👍 The outtakes made me laugh 😀
Banging Al! Just got my Balti Pans. Any chance of a video of some sort of Keema Balti?
Fantastic food , I absolutely love Asian food , it’s thanks to the immigrants from Bangladesh who’s mainly men wanted a taste of home , after all the brits at that time wer eating stews n pies , so we owe a debt of gratitude to those founding fathers , and now we can enjoy , Pakistani, Afghan, Indian and all other contributing people , those countries make similar and totally independent meals from their countries, and personally I use madhur jafferys curry bible , as everything in that is from around the globe , resulting in excellent food , and thanks to u for ur vids ,, mouth watering they are
As ever a great video I will be cooking that this week 😋 👌
looks lovely i like a madras great cooking Al
Looks a fine dish that, I wouldn't use as much oil though!!
looks delicious!!😋😋
Love you Al, great curry as usual 👍
Thanks 👍
we have an Indian neighbors and the Sunday cooking smells that come from her are amazing. i bet yours love it when you cook outside. Can you do a mustard curry at some point.
Great as always fella, although not sure my smoke alarms would stay quiet if I tried cooking this indoors!
If you ever get around to it, I’d love to see a chicken Makhani video.
Love to see some more paneer dishes
That looks lovely and will be making that later in the week. Would like you to make a chicken Bombay curry mate. Had one years ago and it was one of the best.
Looks really nice am on this one tonight or tomorrow 💯👈👈🥘🍻
Nice fire / flames off that portable cooker 👍
Absolutely delicious 😋
Thanks
Al, i dunno, maybe i could send you 1 recipe to try, would be interesting to hear what you think using your base and spice mix. They all come from a restaurant north of Birmingham, Bradford i think. Alas they moved on i believe as a result of the pandemic. If you like it, i could send you the others to try. More strings to your bow and more content i suppose. I will say one thing, they used asafoetida in virtually all of their curries, and i still buy the stuff to this day. When i first used methi and asafoetida together back in 2004 it was a eureka moment with that restaurant smell that i instantly got.....at last !!!! I made a ton of vindaloo as that was great. The Ceylon was spot on, i made the madras only twice, first was perfect and so close to a restaurant, the second i messed up somehow. Jal Frezi was great, The Korma was spot on. Dopiaza was spot on, cant remember much more.
Did a cookery course with Zaf at Shababs. Money well spent
Al, I'd hate living next door to you... smelling those aromas... I'd be knocking down the fence!
Excellent video
Thanks for another great vid Al 👍🏻
Could you do a balti tikka jalfrezi? Please pretty please 😅
I did the ceylon the other day OMG 🤤👌🏼
Great video and series Al. I am now the proud owner of 2x shababs balti dishes after my recent visit back to Birmingham from Melbourne, Australia. Looking forward to cooking with them and making this one! While in Brum I sampled a beautiful Balti chicken tikka karahi and balti tandoori chicken jalfrezi karahi from Akrams in Stirchley. Any chance you can do a cook of one of these? Would love to be able to make in my new bowls! Cheers 👍🏻
Ps - Beer tip to accompany would be Birmingham Brewery Pale Brummy.
I had a garlic chill balti last night from London not bad at all
Looking forward to trying this tonight. Can i substitute the spices for your spice mix Al?
Looks brill😊
Ok so that's tonight's dinner sorted.
You have so many recipes. I like chapati over doughy bread. What has become your favourite.?
Great vids pal.
I’d like to see you make a new curry, something no one has done before! something u can call your own.
Black Pepper Chicken Balti is my own, the garlic Chili Chicken too. Mughlai mirchi gosht, there are loads
gonna have to disconnect my smoke alarms for this one!
base gravy looking very red... any variation on the recipe for that?
Where did you get the burner from
Looks fantastic bro. I think I’ve been putting all the spices in at once and too soon😩
I need to order a couple of those balti bowls… where from again and how to order?! Great vid bro x
Being a brummie thats had a lot of Balti's over the years I'll have to make this to see, i am curious. Ive not made a base for around 15 years now, i still have all my recipes. I seem to remember the Balti base was different to the main base and was separate. I also seem to remember a secret.....Kewra water, in fact i still have the very unopened bottle of Kewra water in the cupboard, just found it. I may be wrong, but i remember buying it and why would i have it. I never got round to making the Balti base as i left to live in Norway for some years soon after and didnt have room in the freezer for another base, my non balti base made 11 litres enough to make 22 curries and i didnt get through it all in time. Never had a balti with thick chunks of garlic in either. There were also two styles of Balti back in the day. Thin and thick. Thin being mainly just sauce and the meat, and the thick being more condensed, full of green peppers, sliced onion, lots of chopped coriander stalks, quartered medium tomato. No chilli in a standard Balti, ive had Balti madras over the years and obviously that has chilli in. I'll dig out my recipes and have a butchers. My fav Balti for a long time was Meat and Potato Balti with a whole unsliced boiled egg in it with a Keema, garlic, coriander and chilli naan. Eaten with a spoon out the stinking hot balti dish (oven heated before transferring) sitting on its wooden plinth trying to concentrate after copious beers not to touch the damn handles.....alas not always.
I could eat that right now for breakfast
Me and the wife had a takeaway curry last night, I had Naga chicken, it was spicy but I said to my wife “it tastes like tomato soup”
So did hers, she had a balti but it had chicken tikka in it 🤷🏽
That's their short cut-tomato soup. Shouldn't really come through that obvious though, put to much in prob 👍
@@Carlostype It was still tasty AF, we had the rest for breakfast what we couldn’t finish last night.
Everyone that just watched that will be making a balti I bet.
Hi Al your base gravy on the video, is that the same recipe you have done, as I only make yours and that looked redder in colour thanks I am just going to make more of your base gravy it great
What base gravy recipe are you using for this Al? I've made both of yours and they are amazing, but I'm never sure which one you're using.
Cheers for the bloody good curry!
I've used Al's base and it is lovely, but I've used Latif's one the last few times I've made some and it's a game changer. Use whichever base you want obvs but it's worth a try.
@@jimsicle I'll give it a go next next weekend. Cheers mate.
Brilliant 👏. You need a bigger pan though dude 😀 👍
I guess these are recommended for outside cooking
A nice chicken balti similar to that one but when I can do in the kitchen without the alarm going off
cover alarm with shower cap , DONT FORGET TO REMOVE AFTER
I have certainly not watched every version of Chicken Madras curry that are on TH-cam but I have watched quite a few. This is the only one that has had peppers or discernible pieces of onion them them. For me, this has further confused exactly what the defining characteristics of a specific curry are. I have been to Shababs restaurant and have to say the meal I had was just wonderful. I actually had a Chicken Tikka Masala with Pulau rice. Everything about it was perfect. My companion had Chicken Jalfrezi curry and his verdict was the same. Can anyone clear the confusion in my mind that I mentioned earlier ?
how do you make the base gravy
Al has 2 recipes on the channel.
That’s the one Al. How about Balti Rogan Josh maybe? 👍
Great bid All 1st can we buy these balti pans and were from 2nd I like phal what's the best way to adjust this to make it hotter
Your base gravy is very red, is this a new recipe, looks fab
were can i get the small bowls that you use to put your messureing powders in please
Hi Al -can I ask, where did you get the burner for cooking pal
I have created flames on it before by mistake. I wasn’t making a curry at the time but the key is plenty of oil and make sure it’s really hot. When you swish things around it will definitely flame up then. Hope this helps?😊
What a guy
Is it madras heat? Not using chilli powder only green chillis, great vid Al
He used extra hot chilli powder as well
@@gotmunchiez yeah your right, missed that part when I was reading the ingredients, 👍
No mixed powder in this one?
Shababs doesn’t use mix powder in their Baltis.
Can you do a video for curry without using base gravy just spices?
Yes. Check my authentic playlist th-cam.com/play/PLnox2K9aP-CKeNGsmv8uQh6iQpYS0DEUd.html
Can you do a video on changing the clutch in a 1996 Toyota Landcruiser next please?
Hi Al,
My local Indian restaurant is called Masala in Irthlingborough Northamptonshire they have a dish called a Naga Moricha, this was the one curry my dad and I would always have together, unfortunately dad passed away last year due to heart and kidney failure after a very long struggle with poor health.
The Naga Moricha, is like no other dish I’ve eaten elsewhere and it’s a rich spicy tomato based dish with a real kick, I’ve cooked your Naga dish a lot making a few tweaks to see if I could get this close to the Moricha but I’ve had no success
For whatever reason, I just cannot get the recipe down! Have you ever heard of a Naga Moricha? If so any chance you would be able to do a video on this?
Regards The Boo
My favourite dish is a Naga, the curry house I get it from has closed after 20 years, now I am also tinkering to try recreate it. Good luck 👍
Please can you do a veggie balti ...
I'd probably suggest doing it the same way but just add whole baby button mushrooms or any meat substitute
Hi Al have you any videos without base gravy please
Here you go
th-cam.com/play/PLnox2K9aP-CKeNGsmv8uQh6iQpYS0DEUd.html
Hi Carl. Here's a link to one of Al's recipes. It's a very nice curry. I've made it quite a few times since it was posted. I use much less oil and usually passata instead of fresh toms. It's very delicious. Very easy. And it's also a versatile sauce that I use for chicken, beef, veg and even fish.
th-cam.com/video/or9ax5-3ua8/w-d-xo.html&ab_channel=Al%27sKitchen
good video as always. I thought Madras and balti were two different curries??
Balti is a style of cooking
@@AlsKitchen learn something new everyday 👍😁
What makes this a Madras as opposed to just being a Balti ?