Love your expert guidance Latif. I've been following many South Indian recipe channels and surprised to find your recipes are at least as good. I can see where restaurants need to take short cuts whilst ensuring the quality doesn't suffer. Great to see one of our own representing the best of British Indian Restaurant food. I wish you well my friend
Man, its the the simple little tips you give that only add to the magic, it doesn't detract from it. It just makes me think "why am I not cooking like this everyday???" Keep up the good work sir, loving the channel. I might even threaten to come and taste it for myself one day.
Sorry if I'm teaching everyone to suck eggs, and I know Latif knows this, but for the benefit of others less well knowledgeable about cooking sauces...using a wee splash of water helps release or deglaze the "fond" off of the bottom of the pan. The "fond" is that stuff that often looks burned, but it isn't, and if caught on time, it's a concentration of deeply tasty flavours that can be re-integrated back into your sauce by deglazing. Depending on cooking style, this can be water, stock, red/white wine, basically any liquid. Wee splashes of water are your friend to release the fond and make your dish tasty. I learned this from my brother who was a chef 25 years ago, it always works.
Been watching your vids, got to say I’ve got the bug for cooking BIR curries, tried the chicken madras recipe, OMG, moved out to PERTH Western Australia 8 years ago, I would say I haven’t found a decent curry yet that resembles BIR cooking, UNTIL now!! Keep on posting them recipes love it!!!!!
Wowsome. Really did taste a lot like BIR. I used Oakham Chicken mini fillets out of Marks & Spencer. I pre-cooked them whole, as chopping could make them dry out. They were succulent. Not an expensive product, but it punched above its weight for flavour in this dish. I used your Ginger Garlic paste, your tomato puree and your base gravy. Delicious. Will be making it again plenty
Would love the recipe for the Bhuna Onions Just made pre-cooked chicken. Tomorrow I'll be making base gravy and then I'll make this BIR Chicken Bhuna. Amazing! Thank you so much 😁
What a difference it makes to have Latif's videos! It's the first time I've ever felt the dish I've made could have come from a fabulous Indian restaurant!! Amazing! My father is also very grateful 👌
I ended up not cooking my cheese and broccoli soup tonight and went for the hotdogs we have in the fridge because it just feels pointless cooking hahaha
Love your work, this recipe is a family favourite. Been following your process as I can’t get a great BIR curry in Australia, had few OK ones. One question, how do you manage to keep your aluminium pans so clean. Mines clean but very stained and can’t get the spice stains off. Perhaps a future video on how we keep these fry pans sparkling again when following along at home 🙂
Hi i understand the BIR concept as they are for speed in a restaurant,i would like to see more traditional bengali methods as i love cooking them at home for my family.Thanks and great videos,wish i was closer to taste your food!
Another great video, perfect BIR Bhuna. Kasoori methi I started using about 3 years ago...it's up there with Fire and the Wheel as my most important inventions....I love it in any curry!!!
Another excellent video Latif.... I will be making this later tonight. Your homestyle Bhuna is one of my favourites so it will be good to compare the two.
I've just made this and it's really good. Thank you for sharing Latiff I've made loads of ur recipes. Keep up the good work for i love ur 'recipes n love making them.
This is great.... My fave is actually the chicken tikka bhuna, keema naan and........ Chips.... Yes I said chips. Seriously, that thick sauce dipped in the naan... It's amazing
Latif, when you do your base gravy, if I made a good batch, how long would it last for in fridge, or could you even freeze it. Yesterday, I ventured out of my comfort zone. & made, chicken tikka Masala, family loved it, but I knew something wasn’t quite right. Watching you, I think I’ve worked it out. Also your base gravy is so healthy, all those vegetables. Loving your videos. Let me know how long it lasts, or can I freeze some.
I would say 4 days in the fridge on the safe side, and you could easily freeze it for up to 3 months I reckon. Could freeze it in an ice cube tray then pop out the cubes straight into your pan👌
Cameron Thank you so much for your response, the Ice cube trays is an excellent idea, never thought of that, but have seen people do it with Bisto gravy. Again thank you for your kind response, happy cooking
Bhuna onion video please Latif. And the garlic ginger mix, really want to see that. Thanks for the great content, my curries are much better now thanks to you 👍
Many thanks Mr Latifs, can't wait to try cook this one!! Wife loves bhuna. Please could you cook shashlck chicken? My favourite and and would to cook it!!! Colin from Reading
Thanks Chef looks great! Have a question for you. I understand the chicken is pre-cooked but when cooking a bhuna you need a high heat as you have shown to evaporate off all the water in the sauce. But doesn't this high heat tip the chicken over from being cooked to being overcooked? Especially breast where there's a very fine line between cooked and moist and overcooked and dry? This has been bugging me for a while so thanks for your answer
I’m self taught but more or less do the same as you do. I miss some of the oil seasoning but use cinnamon and cloves as a substitute. I also don’t use base gravy, instead I use a tin of chopped tomatoes. Your curry looks beautiful 👍👍👍
DeanoP it’s worth trying a batch of base sauce and freezing it in portions. It gives curries a much better depth of flavour and richness that you don’t get otherwise (except maybe slow cooker curries)
psyick Good thinking as I usually only make a curry once a week but make 2 portions in the same pan, one for Saturday and the other as a hangover Monday cure😆 I will give it a go and report back 👍
DeanoP The other good thing is base sauce is very easy to make (not tried Latin’s yet mind) chop a few veg, add some spices then just leave it to cook for 1-2 hours. Then making a curry with it only takes about 15 mins.
@@LatifsInspired do you ever use them in your dishes ? I asked because we went to a Bengali restaurant in Arundel and loved the taste of these limes in the dish. The chef brought me a picture of what he called India limes.
I have a question. You used your own mix powder as well as the other spices? All of them spices are what made MY mixed powder. Did you add the others for a reason ? Or could i just add the mix powder alone in a bigger amount?
I've found the easiest mint dip is to get natural yoghurt and mix with mint sauce . . . Yup the mint sauce you put on your lamb roast . Pinch of sugar. Pinch of tumeric , thin it out with a drop of milk . Job done . Honestly it's the best thing ever .
Just amazed at how big those bay leaves and cardamom pods were! Where can we find them please? (Also a yes for the bhuna onion recipe please) great video 👍
Other than the precooked chicken and base gravy, the recipes are authentic. Most Indians / Pakistanis will be cooking like this at home, using the same ingredients. It will just take a little longer as the meats would not be precooked.
Hi wax you can purchase the pan's at some asian supermarkets along with all the herbs and spices to cook fantastic meals at home, they cost about 8 to 12 pounds each, i have several and i can tell you this they do make a difference mate, you can also get them off eBay just type in indian cooking pan and keep looking hope this as helped you out 😊👍
A video idea for you. Could you please do something on different spices and what they do? Also, where to source them? I'm never that convinced of the quality of supermarket spices. Obviously specialist food shops are an option, but any online recommendations are welcome (I'm a wheelchair user so access to local shops can be difficult). Btw, I swear I could smell that Bhuna coming out from my PC screen, I swear! :D
It seems to me that Tikka is always better, mostly because the chicken is not pre-cooked. (It is put on the skewer into the oven and not boiled...maybe that is the problem?) I can't explain it but I can taste the "pre-cooked" chicken if you know what I mean. Love what you are doing and keep it up
Tikka is pre-cooked as well for the curries in all takeaways and restaurants. All the meat is pre-cooked because of speed (chicken, lamb, beef etc) whether it's tikka or not. Yes I have run my own takeaway before you ask😁
@@DaveSmith-dr9vu It may be so, maybe it is the char that takes away the "pre cookedness" of it. Bloody lovely with the nice round holes from where the skewers went. Visually deceptive and gorgeous cos of the coulering (spices and whatnot) and maybe precooked. Whenever it hasnt had that done then it tastes tainted for lack of a better word.
![MV วิถีชีวิตใต้ - ผา อัยย๊ะ [Official MV HD]](http://i.ytimg.com/vi/nODlkOUu9B0/mqdefault.jpg)
Would love to see a book brought out I think it would be popular as many of your dishes recommend on my curry groups
Love your expert guidance Latif. I've been following many South Indian recipe channels and surprised to find your recipes are at least as good. I can see where restaurants need to take short cuts whilst ensuring the quality doesn't suffer.
Great to see one of our own representing the best of British Indian Restaurant food.
I wish you well my friend
Man, its the the simple little tips you give that only add to the magic, it doesn't detract from it. It just makes me think "why am I not cooking like this everyday???" Keep up the good work sir, loving the channel. I might even threaten to come and taste it for myself one day.
Latif you are the man. Thank you for great recipes and a brilliant style.
Sorry if I'm teaching everyone to suck eggs, and I know Latif knows this, but for the benefit of others less well knowledgeable about cooking sauces...using a wee splash of water helps release or deglaze the "fond" off of the bottom of the pan. The "fond" is that stuff that often looks burned, but it isn't, and if caught on time, it's a concentration of deeply tasty flavours that can be re-integrated back into your sauce by deglazing. Depending on cooking style, this can be water, stock, red/white wine, basically any liquid. Wee splashes of water are your friend to release the fond and make your dish tasty. I learned this from my brother who was a chef 25 years ago, it always works.
Been watching your vids, got to say I’ve got the bug for cooking BIR curries, tried the chicken madras recipe, OMG, moved out to PERTH Western Australia 8 years ago, I would say I haven’t found a decent curry yet that resembles BIR cooking, UNTIL now!! Keep on posting them recipes love it!!!!!
Base gravy is a game changer. I use it with all my curries now. Thanks!
Latif younate my hero. Got me visiting indian foodstores for industrial quantities of spices. Makking all the curries now. Ty
I just love watching you cook and I'm learning loads... can't wait to pay you a visit in December!
Sounds great!
Wowsome. Really did taste a lot like BIR. I used Oakham Chicken mini fillets out of Marks & Spencer. I pre-cooked them whole, as chopping could make them dry out. They were succulent. Not an expensive product, but it punched above its weight for flavour in this dish. I used your Ginger Garlic paste, your tomato puree and your base gravy. Delicious. Will be making it again plenty
Would love the recipe for the Bhuna Onions
Just made pre-cooked chicken. Tomorrow I'll be making base gravy and then I'll make this BIR Chicken Bhuna. Amazing! Thank you so much 😁
What a difference it makes to have Latif's videos! It's the first time I've ever felt the dish I've made could have come from a fabulous Indian restaurant!! Amazing! My father is also very grateful 👌
Thank you for full instructions , looks amazing as always
I need to stop watching these on a Sunday morning, toast not doing anything for me now
I ended up not cooking my cheese and broccoli soup tonight and went for the hotdogs we have in the fridge because it just feels pointless cooking hahaha
I made the butter chicken today. First time any complex Indian food. Fantastic. Wife compared it to her favorite Indian restaurant. Thx, bro.
Love your vid,s mate 🔥💯🤘🏼I have asked a few times now but can you show us how to make restaurant style coconut rice please mate🙏🙏🙏
would love the bhuna onions Latif please ...
Yes
So would I.
Same here....keep up the good work...fantastic videos.
Me too! Would love to know how to cook a Rogan Josh dish please. Just found your channel and I'm hooked!!!
Likewise.
Love your work, this recipe is a family favourite. Been following your process as I can’t get a great BIR curry in Australia, had few OK ones. One question, how do you manage to keep your aluminium pans so clean. Mines clean but very stained and can’t get the spice stains off. Perhaps a future video on how we keep these fry pans sparkling again when following along at home 🙂
Definitely going to give this a try on our Saturday night curry night. Thank you for all these brilliant recipes.
Hi i understand the BIR concept as they are for speed in a restaurant,i would like to see more traditional bengali methods as i love cooking them at home for my family.Thanks and great videos,wish i was closer to taste your food!
Hi. Did this curry, we all loved it. Easy to follow your video and it was so tasty.
Thank you for sharing your cooking skills. Blessings to you.
You are an amazing teacher Chef Latif thank you.
Absolutely superb, Thank you Latif.
Thankyou for showing me how to make this.you make it look easy like your other recipes
So glad seen Latif on youtube awesome cooking thankyou will definitely be trying to do at home
Another great video, perfect BIR Bhuna. Kasoori methi I started using about 3 years ago...it's up there with Fire and the Wheel as my most important inventions....I love it in any curry!!!
I tried to make the curry from scratch and if I say so myself the curry was really tasty MashaAllah May Allah reward you for your efforts ameen.
I love the way you leave all your recipe's in the description! Keep up the good work.
I agree!!
Another excellent video Latif.... I will be making this later tonight. Your homestyle Bhuna is one of my favourites so it will be good to compare the two.
I've just made this and it's really good. Thank you for sharing Latiff I've made loads of ur recipes.
Keep up the good work for i love ur 'recipes n love making them.
This is great.... My fave is actually the chicken tikka bhuna, keema naan and........ Chips.... Yes I said chips. Seriously, that thick sauce dipped in the naan... It's amazing
Brilliant deglazing technique to caramelize the onion. Such wonderful masalas, chef. Thank you.
Love your videos and love indian food thank you for sharing your recipies much love from a drunk person :)
I never thought of cardamon or bay leaf in Bhuna, so I will now Thank You.
Really enjoyable video with great content! Thank you !
Yup, love your bhuna's, so sure we'd love to see a video on those bhuna onions, thanks Latif.
My favourite Indian dish, thank you 🙏
Thank you mr Latif for your lovely videos. Your other videos are good.i can’t afford to go restaurants This helps me. Thank you
Hi Latif, I'm in Detroit, Michigan, USA. I have made a few of your dishes. So good! Thank You so much for making the videos. 👍🏽
Looks great. Love watching your videos. Keep up the great work!
Two pinches of Kasoori Methi is missing from the list of ingredients. Making this tonight. Love your work, thank you for all the wonderful recipes.
love love love from Ireland mate.....jeez you have taught me so much.....keep it up man....cheers
Another master class a per the norm you are the the gift that just keeps giving
I’m working my way through them all. Been good fun and taste great. Thank you 😊
Great job Latif.. Yes, please share your Bhuna Onions.
Latif, when you do your base gravy, if I made a good batch, how long would it last for in fridge, or could you even freeze it. Yesterday, I ventured out of my comfort zone. & made, chicken tikka Masala, family loved it, but I knew something wasn’t quite right. Watching you, I think I’ve worked it out. Also your base gravy is so healthy, all those vegetables. Loving your videos. Let me know how long it lasts, or can I freeze some.
So when you make a big batch of Gravy, how long does it keep for, also if possible would it freeze for a later time
I would say 4 days in the fridge on the safe side, and you could easily freeze it for up to 3 months I reckon. Could freeze it in an ice cube tray then pop out the cubes straight into your pan👌
Cameron Thank you so much for your response, the Ice cube trays is an excellent idea, never thought of that, but have seen people do it with Bisto gravy. Again thank you for your kind response, happy cooking
Bhuna onion video please Latif. And the garlic ginger mix, really want to see that. Thanks for the great content, my curries are much better now thanks to you 👍
Feel the love from Isan, Northeast Thailand.
Salaam bai. All the best for your channel. Keep up the good work. In Sha Allah not long now till you reach 100k
Mijanur Khan Inshaa Allah
I’m so glad i came across you. Having a go at most of your dishes. Anyway i can make naan bread at home?
Made this tonight and loved it. Nice contrast to your madras I tried a few nights ago.
havent had a good bhuna since i was a teenager, thanks mate, going to try this today
I stumbled on your channel today - I'm so hooked and subscribed! Great cooking tutorials :)
Great video Latif as always and yeah show us the bhuna onion recipe please it all adds to the dish
Looks brilliant! Would you consider showing us a Chicken Shaslik recipe?
And paneer version please
@@nicleics I've never tried paneer shaslik!
I've just ordered that from my local in Leeds
@@scotthowieson1191 I've literally just finished one down on the South coast! Was stunning!
Looks amazing buddy lovin your work
Great videos Latif, thank you for your effort in making these. 10/10
Fantastic knowledge off indian cooking as always. Latiff you need to write a book man!!
Looks nice
Many thanks Mr Latifs, can't wait to try cook this one!! Wife loves bhuna. Please could you cook shashlck chicken? My favourite and and would to cook it!!!
Colin from Reading
Hi Latif, im a new subscriber and loving your channel. I have just made your chicken bhuna and it was delicious. Many thanks
Awesome video, tastes great and easy to do at home 👍🏻
Thanks Chef looks great! Have a question for you. I understand the chicken is pre-cooked but when cooking a bhuna you need a high heat as you have shown to evaporate off all the water in the sauce. But doesn't this high heat tip the chicken over from being cooked to being overcooked? Especially breast where there's a very fine line between cooked and moist and overcooked and dry? This has been bugging me for a while so thanks for your answer
No it is cooking in liquid which keeps it moist.
@@dudestyle01 ah thanks, I guess that makes sense
Delicious Indian food is the best
I’m self taught but more or less do the same as you do. I miss some of the oil seasoning but use cinnamon and cloves as a substitute. I also don’t use base gravy, instead I use a tin of chopped tomatoes. Your curry looks beautiful 👍👍👍
DeanoP it’s worth trying a batch of base sauce and freezing it in portions. It gives curries a much better depth of flavour and richness that you don’t get otherwise (except maybe slow cooker curries)
psyick Good thinking as I usually only make a curry once a week but make 2 portions in the same pan, one for Saturday and the other as a hangover Monday cure😆
I will give it a go and report back 👍
DeanoP The other good thing is base sauce is very easy to make (not tried Latin’s yet mind) chop a few veg, add some spices then just leave it to cook for 1-2 hours. Then making a curry with it only takes about 15 mins.
Another fantastic dish thank you.
I know what we will be having for dinner tomorrow at our house! 🍛
Looks so good. Thanks for the great lessons and tips.
Where online could I buy some Persian Limes ?
itsmeagain not sure
@@LatifsInspired do you ever use them in your dishes ? I asked because we went to a Bengali restaurant in Arundel and loved the taste of these limes in the dish. The chef brought me a picture of what he called India limes.
Your so clean love it man.
I am an Indian from Mumbai/DELHI AND CHANDIGARH....TOTALLY DIFFERENT STYLE AND INGRIDENTS IN YOUR DISHES, THAN OURS ..WE HAVE MUGULAI DISHES.. ..
These are so great. Could you tell us how long the base curry will keep for? Keep up the great content. 😁
A+ again Latif👍,, There is no substitute for good old base gravy if you're trying to cook BIR dishes 😘
Looks delicious very nice
Oh boy, got my tum rumbling this has, looks delish, wish we had smellyvision hehe.....thanks, Latif !
Looks lovely
love the music at the end. Well done Latif
Is there a recipe for the bhuna onion? Would be useful if possible. Great channel.
Another cracking dish Latif! Thank you 🙏 Peace ☮️
Would love to see how you make your onions please ☺️
Love you style man keep it up
You Sir are a legend and a cooking inspiration...
I have a question. You used your own mix powder as well as the other spices? All of them spices are what made MY mixed powder. Did you add the others for a reason ? Or could i just add the mix powder alone in a bigger amount?
Spectacular latz my bro
Hey Latif loving the recipes! Can you please do a video for a mint yoghurt sauce and a fish curry :)
I've found the easiest mint dip is to get natural yoghurt and mix with mint sauce . . . Yup the mint sauce you put on your lamb roast . Pinch of sugar. Pinch of tumeric , thin it out with a drop of milk . Job done . Honestly it's the best thing ever .
Just amazed at how big those bay leaves and cardamom pods were! Where can we find them please? (Also a yes for the bhuna onion recipe please) great video 👍
Any Indian grocery shop sells them in jumbo bags
Asad Ali Thanks Asad 👍
@@AsadAli-lz1mm, Latifs kitchen 😁
That food looks like dog shit
@@williamsmith8164 Whatever mate. There will always be butthurt people out there.
Watching on a Sunday morning... Is it wrong to want this for breakfast? 😄👌
Other than the precooked chicken and base gravy, the recipes are authentic. Most Indians / Pakistanis will be cooking like this at home, using the same ingredients. It will just take a little longer as the meats would not be precooked.
Love you’re channel mate ! My curry’s are next level thanks to you. Have you got a link to the pan you use so I can buy? Many thanks
Hi wax you can purchase the pan's at some asian supermarkets along with all the herbs and spices to cook fantastic meals at home, they cost about 8 to 12 pounds each, i have several and i can tell you this they do make a difference mate, you can also get them off eBay just type in indian cooking pan and keep looking hope this as helped you out 😊👍
That's really nice but please can you make these cooking with base gravy and tomato puree please sir because we have your gravies at home
Just by watching you can tell he's a professional.
I do a drinking game on these video's. Every time Latif says "Guys" I skull a nip ! --->Whacked as !
Clicked for later 👍
What do you do with the leftover cooked chicken sauce , also would be great to see what you can freeze and how to package it for freezing 😋😋
A video idea for you. Could you please do something on different spices and what they do? Also, where to source them? I'm never that convinced of the quality of supermarket spices. Obviously specialist food shops are an option, but any online recommendations are welcome (I'm a wheelchair user so access to local shops can be difficult).
Btw, I swear I could smell that Bhuna coming out from my PC screen, I swear! :D
Richard lol, will try to
7:24 - ..."a good heaped chef's spoon"... Love it!
🍗foooooooooood 🤤
It seems to me that Tikka is always better, mostly because the chicken is not pre-cooked. (It is put on the skewer into the oven and not boiled...maybe that is the problem?)
I can't explain it but I can taste the "pre-cooked" chicken if you know what I mean.
Love what you are doing and keep it up
Tikka is pre-cooked as well for the curries in all takeaways and restaurants. All the meat is pre-cooked because of speed (chicken, lamb, beef etc) whether it's tikka or not. Yes I have run my own takeaway before you ask😁
@@DaveSmith-dr9vu It may be so, maybe it is the char that takes away the "pre cookedness" of it. Bloody lovely with the nice round holes from where the skewers went. Visually deceptive and gorgeous cos of the coulering (spices and whatnot) and maybe precooked. Whenever it hasnt had that done then it tastes tainted for lack of a better word.
Would love a video on bhuna onions please :)
I am making your chicken Bhuna, tomorrow, the recipe serves one, is it just as simple as doubling the spice mix and ingredients for 2 servings,
Any chance you can do a Chana Dhal ? Buttery Yellow delight !! Cheers
Making this tonight, silly question but I'm right in thinking you dont eat the cassia bark right?
can you give us a link where you can buy those lovely heavy looking dishes that you have the measured spices in. Thanks. Lovely posts.