🔥 British Indian Restaurant: Mastering the Raj Tikka Karahi in 30 Minutes🔥
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- เผยแพร่เมื่อ 22 ก.ย. 2024
- Flamin Karahi is a bold and fiery curry that ignites the senses with its vibrant flavors and tantalizing heat. Inspired by traditional Pakistani cuisine, this dish combines tender, marinated meat with a rich, spicy tomato-based sauce, infused with aromatic spices like cumin, coriander, and fiery chilies. The result is a robust, mouth-watering experience that delivers a perfect balance of spice and flavor, leaving a lasting impression with every bite. Flamin Karahi is a must-try for those who crave an intense and authentic culinary adventure.
🌶 Mr Naga amzn.to/4c8KASd
🌶 Queen Naga Pickle amzn.to/3yq6cf1
🌶 King Naga Pickle amzn.to/3AabvQf
🌶 Double Induction Electric Hob amzn.to/3KB5UEJ
🌶 Silicone Spatulas amzn.to/3St3QD2
🌶 SQ Non Stick Die Cast Aluminium Pot ( As I'm using in the video)
Black 36cm amzn.to/3LJ0qZh (NOT Induction compatible🚫)
Red 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Purple 32cm amzn.to/3PBU8f6 (Induction compatible✅)
Gold 32cm amzn.to/3rrbCmz (Induction compatible✅)
🌶 Al'S KITCHEN SPICE RANGE www.spicyjoes....
🌶 JOIN "THE SECRET CURRY CLUB FREE / secretcurryclub
🌶 MY WEBSITE 👉 alskitchen.uk/
🌶 FOLLOW ME ON FACEBOOK / alscurrykitchen
INGREDIENTS LIST (Serves 4)
Flamin' Karahi
1kg Chicken Breast. Cut into big chunks
FOR TIKKA
Pataks Tikka Marinade or my own Tikka Marinade
150g Natural Yogurt
Orange food colour
500g Onions Boiled for 10 Mins and Blended
3 Tbsp Garlic/Ginger
2 Tbsp Bassar curry powder or Mix Powder or Mild Madras Curry Powder
1 Tbsp Garam Masala
1 Tsp Turmeric
1 Tbsp Tandoori Masala Powder
1 Star Anise
6 Green Cardamom Pods
1.5 Tsp Salt ( To Taste)
Small Piece Cinnamon stick
1.5 Tbsp Sugar
3 Tbsp Maggi Tamarind sauce or Brown sauce
1/2 Tsp Naga Pickle
6 Tbsp Tomato Puree mix with water
2 Tsp Hot Chilli Powder
2 Tsp Bright Red Kashmiri Powder
2 Green Chillies ( Sliced longways)
2 Fresh Tomatoes (Quartered)
1 Tbsp Kasuri Methi
Squirt Lemon
Lemon slice
500ml Boiling Water
Coriander to Garnish
OPTIONAL
1 Tbsp per portion
Any Sweet Alcohol that is 80 proof/40% ABV
#cooking #food #curry
Al's system of home cookery is one of the very finest schools of BIR cuisine on TH-cam!!!
Al's on a par, if not better, than Latif Inspired ... and he's very good!
But we should all be cautious of the future with AI
@@SoulBuddha108 I was meaning AI "Artificial intelligence", just joking!
I definitely want some more base gravy recipes!
It's all about the Base bout the Base bout the Base!!!! Bring it back!!!
BASE GRAVY SERIES- YES!
This does look superb too.
I ladle my oil off, i use tons. I reuse it for the next dish, it makes a big difference.
But it’s got spices in the oil?
That my friend was the best curry I have ever tasted, I really don't know how you you do it. Made it with a little extra spice madras/Vindaloo heat and I'm blown away, three more in the freezer for me and I can't wait. I used d to order at least one Indian takeaway a week but not had one in the last 3 months due to your 30 min series (hope your not getting a backlash from the industry) I think the next step for you my friend is a restaurant as it would be a massive success Michelin stars a plenty. I would travel from Sheffield to Kent to sample it no worries. Good luck and keep going mate!!
Thanks appreciate that comment
Back to base sounds great Al, you need to get over to Jaipur restaurant in Corsham Wiltshire and use your charm to find out their tandoori garlic chicken recipe, it's the best curry ever!!!!
Love the videos keep up the good work!!!!!!
Love the old school base gravey curry's
I think the Traditional are old skool and the base new kids ..... 😆😆😆😆
The depth of flavour to this curry is absolutely insane, it is hands down one of the best meals I have ever cooked. Getting the ingredients was the most stressful part but everything after that was so easy and straight forward, thank you!
Thanks mate
Hi from UK, That a shame Al, you didn't serve your curry with rice. I am sure your friend will enjoy it more. Love watching your cookery programme. Thank you
Nice one Al. The last 30 minute curry series was a revelation. Looking forward to the rest of this one. Thanks for sharing with us!
Fantastic, also I'll use a spoonful of pataks paste along with the standard spices and it just rounds out the flavour, never had a complaint yet and my family love when I cook curries.
I've used olive oil for years for the health benefits and it doesn't detract from a beautiful curry.
Al! Looks amazing and delicious. Love the tip of boiling the onions then using them and the onion water, to make the sauce! Thanks for sharing! 🙂😋❤
Pressure cooker curry’s would be a good addition 👍
Yes.. I second that
Made it yesterday, left it to mature overnight in the fridge and ate it today.
It was absolutely banging. So full of flavour and a great heat to it.
Thanks Al
it's always a good day with a new Als kitchen video :)
Yes please Al for more base gravy recipes! A chicken Sri Lanka recipe would be amazing 🤙🏻
Made this today and it was delicious ! My wife thought it was takeaway from a restaurant😀 and couldn’t believe the depth of flavours in the food. Thanks so much Al 👍
Fantastic!
Hey Al - you might want to change the recipe to say "80 proof/40% ABV" instead of "80% proof".
Otherwise it's a little like saying "a bucket that is 5L gallons".
Great vid and always and I shall be trying this tonight 😁
Loving the look of this one, Al.
Tried this one last night. Yet again, a top notch curry! Well done Al!
YAY sorry for my quick yay haha was looking for something to watch it looks a banger. I 100% back you with some base gravy recipes mate even if you just beefed up the ones you have already made maybe like a 2.0 love the vids mate keep it up :)
This looks incredible, and will be following along this weekend. As someone who's followed your channel since the early days, I can only say "please please please" to the "back to BIR" series 🤤🤤
Thank you Al, I'm just off in the kitchen to marinate my chicken now, this curry looks a better. Look at the colours of that! Wow 😋
The Voightian, Heapian, Constantinouian and Latifian systems of home, home-restaurant and restaurant cookery are perhaps the greatest schools of BIR cuisine on TH-cam!!!
That one was a beauty Al, cheers for that!
Just made this. On the last 5 minutes. Amazing. Been tasting all the way through. Definitely be doing again.
Great job!
Hi al just made this for the second time but this time I made tandoori chicken wow stepped it up another level keep doing the videos I would love to see a series using all your own blends in all the curry’s
Hi Al yes definitely bring back base gravy series as I have not got all of fancy cooking pots, just the good old aluminium pans thanks Anthony 👍👍👍👍
Hi Al. Wanted to comment and say thank you for all the amazing videos. Id never dreamt of making my own but having discovered your channel I havent stopped and I am loving it. Really appreciate your channel
Fantastic!
There's an Indian restaurant in Beverly Hills called Anarbough. All of there food comes from a mix.
As you said, majestic!
Superb recipe, gone into my recipe book :)
Yay, thank you!
Yes bring back base gravy recipes 😊
Love the 30 minute series but some base gravy ones as well would be ace!
As a Pakistani chef, i think it looks good! Definately worth a try. But what many of the Pakistani/indian authentic curry makers don't tell you, is that they have secret spice blends. Usually these "secrets" goes back hundreds of years. My family in my Pakistani village uses special spice blends, in perfect harmony with eachother. It is weighed and added together. It just gives it an authentic and rich taste that you otherwise won't get. But you can still get decently close to it even without the spice blend tricks. Nearly every indian/pakistani family have their secret blends and tricks. That's why theirs always taste different, no matter how hard you try to recreate it, it will still be different. Not saying yours is bad, yours could still be even better perhaps, as i've not tasted it yet :).
This is true. I also have my own secret spice blend at home
Looks great Al. Thank you. The volume seemed quieter than normal - when the inevitable ad kicked in the ad was very loud because I'd turned the volume up to hear you. But as always, your videos are so clear and engaging.
Just new as you where cooking it that it was going to be lovely. You have not made a bad curry yet. And yes making this one tomorrow. ❤
Thanks so much 😊
Made this for my wife tonight al, she said its the best one yet. Would also like to see the base gravy range come back I've got a few I need using up in the freezer 😛
Another great video Al.
Made this tonight, its incredible, probably the best I have cooked so far!!!
Doing this for the weekend, dont want to mess around with the recipe but I’m going to make the curry base up to the point in the video where you add the naga. Going to split the sauce into two pans and in one (for me) keep to your original and in the other leave as is, so all the same but without the naga, the hot chilli and green finger chillis.
Have to say at this point without the extra hot ingredients this is one fantastically well balanced curry.
Tikka is in the fridge marinating for tomorrow.
It’ll do Saturday AND Sunday (super Sunday on tv for football).
Probably the only result I’ll get all weekend! :-/
Thanks Al your curries are fantastic.
Love it can't wait to try it Al .its my next mission
Have fun!
absolutely bang on just added a little more Mr Naga, cleaned the pan with Naan bread thanks again Al
Al's curry's are superb ❤
Al's Kitchen is probably a 65/35% home-restaurant system of BIR cookery: The powerful gas burner, large pot and other tools determine the percentage ratios between the home and restaurant side of the equation, as well as the type of ingredients.
@@christopherrichardwadedett4100 Nice use of English well done .It's heartwarming to come across eloquent replys like yours.
So hungry after watching this
Lay looks superb!
Seriously Pataks! OMG He's gone down that rabbit hole... Full of vinegar! I will say this though... It wasn't until I started making curry that I understood the importance of SALT to bring the flavour out! Personally as a type 2 diabetic I never add sugar
Nice one Al. Looks delish!
Just love watching these videos, thanks Al.
Nice, might try this tomorrow Al. 👍
Patak's spices and curry sauces I made in the town where I live Leigh Lancashire..
Leigh hasn't been in Lancashire since 1974.
The old madras curry in the tin was the best
Great series m8 need to get yourself a splash guard when not using lid save a lot of cleaning up
Just made this. My favourite after the chasni!!! 💪🏼 thanks Al.
Are you going to do a hyderbadi or achari chicken??👀 or n the 30 min series
Yes, soon
Al, I just made this - it’s the most delicious curry I have ever had! Was missing a few ingredients, but will definitely shop for the exact ones for the next time. Absolutely superb!!!
Great to hear! Well done
Yes please to the base gravy series!
Al. Still massive fan of the channel, nice work man. Any chance you could do a vegetable 30 minute or traditional series mate? Keep up the good work and thank you for the flavours man. 😊
My staff curry is on the stove right now simmering away. Love your recipes.
Yet another awesome tutorial from Al....!. A quality recipe that i will be cooking tomorrow, even the waiters in my local Indian restaurant approve..!! Well in Am .... YNWA 🔴
Made it this evening and it's an absolute banger - maybe the best I've tried so far and there's some pretty stiff competition!
I agree. Thx for trying
Looks delicious, I’m proper hungry now 😂
😋
Pataks paste is what most British Bangladeshi curry restaurant use anyway.
Looks delicious- I'd be very happy if I got served that in a restaurant!
this man is to good for you tube needs to be on tv
Please put a book together with all your knowledge Al. It would be great. Keep up the good work. Thanks.
Working on it!
just cooked your staff curry, was very nice this one looks very good can't wait to cook it.thanks mate would love to see more gravy dishes
Have enjoyed listening to this....Will try this recipe. X
My Saturday evening sorted. Make this tomorrow. Cheers Al
Great stuff
I love the Base gravy BIR stuff! More of that please!.....But i love this to so....well
Great Vid ( as ever) , more lamb dishes please.
Looks delicious, now I'm hungry!
Cooked a dish following your recipe for the karahi, thank you it was mind blowing to eat- shall never do take-away again, just subscribed, can’t wait to cook the Ceylon 👍👌
My pleasure 😊
Sad to now realise what I always bought was never fresh as they stated as the difference is night and day to cook it yourself fresh, and thanks to you I can 👌
Looks great. Made your Staff curry the other day. It was delicious 😋
I'd love to see you make a grandpa's kitchen style curry for a large gathering of people
Looks fantastic and love a spicy curry with a good kick. Cheers for sharing.
Nice recipe Al 👍😋and nice sitar music too
Colin
Thanks, Al
That look absolutely outstanding al!
For me no BIR curries. My freezer is still full from the last batch that needs going in the bin now, it’s been that long. As I’ve been cooking always one pots and all your 30 mins.
Looking forwards to this one 👍👍
I was hoping for a few more authentic curries tbh. This Pathia(ish) dish looks nice.
Any Keema recipes Al?
I love the base gravy currys always have frozen portions in freezer this looks amazing will be cooking is this weekend 💯✊
Made it yesterday was banging i tried something different i put my dry spices in the water with the onions insted off the oil give a try u get the onion water whith the flavour
Al? (or anyone viewing) - Whilst we have a large pot, we have no lid? What should I do without a lid?
A large sheet of kitchen foil draped over the pot will keep the vast majority of the moisture inside.
Mate, that's bloody lovely. Thanks so much 😊🙏🙏
No problem 👍
Hi. So I’ve made this curry with chicken tikka. And with lamb tikka.
Both was very awesome. Everybody who eat it wanted the recipe. In which I’ve shared your link.
So now. I have two colleagues that are vegetarian. So I’m going to do chestnut and normal mushrooms with peppers tikka.in place of chicken:
Also I’m using coconut oil.
Also I’m thinking of adding a tin of chickpeas.
Do you think this would all come together ??
Well it did. It’s posted on your Facebook group the Secret curry club… 👍
I'm carnivore only here for Al's calm voice whilst I fry me steak.
Just threw a whole chilli in with the cardamom etc at the beginning blew up in my face now I'm burnt ahhaha
Looked sensational AL.
Hope you're well bro.
That looks keen. I always like to add a bit of fresh coriander and methi towards the end of the cook (which I learned from you Al) to most of my curries as well. It just finishes off that proper zingy restaurant flavour that I like in a curry.
Good tip!
Looks amazing Al. Will be trying that next week. 👍🏻
Thanks 👍
Trying this tonight
Great work Al.
Al, just a thought. have you thought about having a pre packed kit made up of spices for each 30 minute recipe you do, that could be purchased from you.
yes. They are already on sale. Most of them
looks immense - next one on my list
Great vid Al 🎉
I have just cooked al's jalfrezi with " joes spices " ...
Im no expert cook 😂 but im really surprised how this turned out....
Defo buying his pre packs again.
Cheers Al 😁
I've always made my BIR curries with base, but im going to give this one a go tonight. Cheers AL
Let me know how it goes!
Al back with a banger!!!!
I loved pataks phal until my shop stopped getting it in
can you do a video on naan breads? I'd love a peshwari naan recipe.
This looks banging! Could you do one for hariali chicken?
Can’t wait to try this one Al 🙌
We all waiting for a book pleeeease 😊