4 hours in, with kids asleep, not nearly enough coriander seeds and no fenugreek, ignored naan and no butter because breakfast, I've finished. Bliss and deliciousness. The state of kitchen is apocalyptic. Cheers and thank you so much
Absolute best content, so vital to hear a chef explain every step and why, helps massively with all cooking. A million times better than unnamed celeb chefs dropping salt into a dish from overhead and looking for plaudits from the cameraman !!!
I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!
28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.
@@70newlife Yeah - the old story is the Imperial British asking locals what they were eating (whilst down in the southern Tamil areas) someone replied the the Tamil name for a Karahi (the cooking vessel) - whether this is true we'll never know.
ive been watching your shorts for months but man have i been missing out by not checking out your long form videos. this is one of the most enjoyable tutorials ive come across. i will be making this and also checking out more from you. simply magnificent and looks absolutely delicious.
In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable
Ghee in the native indian languages is pronounced differently than what English speakers are able to pronunce, with a breathy voice. Very different in fact.
Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking. Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!
The problem is trying to find real Kashmiri chilli powder Everything these days claims to be but I suspect it’s bog standard paprika. Polish paprika is quite good. Very red in colour and with good taste.
Another way to cook your naans, a way that doesn't collapse the bubbles. A heavy sheet tray, heated up, hot. After rolling out your naan, splash a little water on it to make it a bit stickier. Then place the wet side on that hot tray. It will instantly start cooking, once it starts to fluff, etc, place it (the tray with the naan on) under a hot grill to finish. You get the rise, the bubbles and all the colour and nothing get's squashed. It's my prefered method and it gives great results.
Yes, wetting the dough helps it stick and I find you can flip the pan over with the naan still stuck upside down and can then char the top of the naan by holding over the gas flame.
Great tip about caramelising the onions. The only thing I would add is to try and make your own Garam Masala. It really pays off over the premixed stuff and you can pick and choose the spices. The bag mixes always skimp on the expensive spices!
Made this for my family. Everyone loved it I cooked about halfway on the bbq then did the naan on the flat top of it Turned out great Definitely going to batch cook for an easy meal in future. Thank you
Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤
Seriously I will keep coming back to your videos. Very helpful, Very informative. I have used many of your tips, tricks and recipes. People think that I have taken classes. Thanks for your content.
I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way. Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,
My mouth was watering the whole time. I've always avoided making homemade curry sauce simply because of all the different spices I'd have to buy first!
Education . Thought I could nail a ruby , nan and light , separated basmati but I've learned loads from this video . Can't wait to play around with your methods
I have a similar process, my main differences are 1. Save some of the tempered spices at the end (or just reserve some of the oil). 2. Don’t usually need to roll the naan dough, spread it out over the back of my hands like I would with pizza dough Love these videos
Curry gravy is universal and pretty easy. Can be used as a mother sauce for all sorts of different curries. Starts with onions which are the base. Lots of onions.
Great video. What I have learned from my Indian friend for the sauce, you you put the whole fresh tomatoes in the pot on the onion (later adding the garlic, ginger and rest of the spices). You cut dross on the bottom of them so you can peel it easily if you want so (they soften on the surface after a while in the pot) and then you put it all in a blender. Then you put it back to the pot, add the stock, meat and go on the same way you did. As per the naan he made huge thin plate from the dough on an oily surface and then cut it and put on the pan. Messy, but less work.
Will.. I so appreciate how you and Jack show how to make delicious meals. I've tried some and I love them. Excellent cook'n but of course you know that. Come'mer let me plant one on yah... Mmuuuwah
very nice to see a chef doing a curry correctly all the steps where in keeping with desi india excellent work im realy becoming a fan of this channel. add salt to your onions as well, draws the moister out and makes the onions caramelize faster but your right dont rush your onions they are key.
@fallow Your recipe is excellent and truly authentic. Just one suggestion in the naan process. The 2 pan method is brilliant and I have never seen it before. But try this: Take the hotter of the 2 pans (the one on the flame) and just before you put the naan in that pan, rub some water on the surface of the naan and now stick that "wet sufrace" of the naan down into the pan. Now take that and keep it on the op of the 2nd pan. Bascially the naan hanging upside down and let the radiating heat from the pan Cook the naan. The radiating heat just cooks i much better than the flame and crust from the wet surface of the naan sticking to the cast iron would be phenomenal.
Made this today, easy to follow, absolutely bangin, great recipe. Thanks for all the content, Fallow is still one of my best dining experiences, looking forward to being back soon!
Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.
I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.
Yes, dried fenugreek leaves (Kasoori Methi) are a real magic ingredient for curries. Just a little, rubbed through your fingers, transforms a curry. Also a final pinch of garam masala.
Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce. No need for the slaves to scrub them !! That is what i call Win - Win.
@@bradbertram7596 If you make this at home the dishwasher is yourself. You would have to wash them, you know, yourself? They're pointing out how nice it would be if that were not the case.
Best bit about having your own restaurant I imagine, is having your own restaurant with people washing those pans, learning how to manage their own restaurant and do the same, so someone can wash their pans 🙌
Really fancied a curry and saw this on my lunch so grabbed the extra ingredients I didn’t have from the shop and made it tonight and it was absolutely banging! Made it pretty much the exact same way but I couldn’t get any ghee so just used oil but tasted amazing! Definitely recommend! Any chance you could stick up the full measurements for the curry paste? I just sort of winged it on the spices and fenugreek but it looked like you launched a lot of coriander seeds in 😂
Just heat unsalted butter over medium heat as the oil seperates from milk solids at the slightest hint of change of color turn off the heat and immediately strain with a strainer and a thin cloth. Timing is key. Keep things ready. Don't look away towards the end. It can burn in 10-20 seconds.
Quite happy the algorithm selected this channel to entertain me when I was feeling low, because DAMN! you've yet to disappoint, aside from this curry not being at hand for a taste.
A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.
reat trick i saw with the naans is to get them slightly stuck to the frying pan (no oil) and actually flip it over and cook it the rest of the way over the open flame. works a treat!
I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.
Some will tell you butter kills the heat from the spices but it doesn't. It binds to capsaicin (the compound responsible for spice) and reduces its ability to activate taste receptors, effectively making the curry less spicy; essentially, the fat in the butter helps to mellow out the heat plus it tastes lush, so don't be afraid to add a good portion
I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor. Come to think of it, you could likely replicate this tech with a skillet if you lack a steel
4 hours in, with kids asleep, not nearly enough coriander seeds and no fenugreek, ignored naan and no butter because breakfast, I've finished. Bliss and deliciousness. The state of kitchen is apocalyptic. Cheers and thank you so much
Respect
Mission accomplished well done sir! 😉👍
🧢
Aw bless! Well done lovely x
Excellent effort. Same time next week? 😋
Absolute best content, so vital to hear a chef explain every step and why, helps massively with all cooking. A million times better than unnamed celeb chefs dropping salt into a dish from overhead and looking for plaudits from the cameraman !!!
I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!
Honestly, best chef content on platform at 500k you guys and gals gotta do something special
28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.
With you on everything but for washing the dishes 😂
@@LeStalker343 ☝☝☝☝☝☝THIS!
It's probably far, far more than that 28 - more like hundreds or more.
There is no such dish called curry in India😂😂
@@70newlife Yeah - the old story is the Imperial British asking locals what they were eating (whilst down in the southern Tamil areas) someone replied the the Tamil name for a Karahi (the cooking vessel) - whether this is true we'll never know.
ive been watching your shorts for months but man have i been missing out by not checking out your long form videos. this is one of the most enjoyable tutorials ive come across. i will be making this and also checking out more from you. simply magnificent and looks absolutely delicious.
I made that biryani of yours in my dutch oven with out ghee and it was bloody lovley , tell the haters to do one !!!
🎉 the Haters all 😅 at this comment ... but you are right ... they can fuck right off! ... I want to taste this guy's cooking for real
@@BryceAndEveeNZ NPC
In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable
I died pal 😂
@@marcusceltic are you a fan of gee, Marcus? 😂
Here for this 😂 screen record
😆
Ghee in the native indian languages is pronounced differently than what English speakers are able to pronunce, with a breathy voice. Very different in fact.
Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking.
Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!
Haha, Kashmiri chilli powder not hot? Sure!
@@sinivalas754 haha well it's personal taste I guess. Kashmiri chilli has got some heat but it's no Naga!
@@nickm8494 u have a nice knowledge of spices!
Definitely agree with the Kashmiri chilli powder. Such a great flavour and you really can't substitute. I use it in Malaysian cooking as well.
The problem is trying to find real Kashmiri chilli powder
Everything these days claims to be but I suspect it’s bog standard paprika.
Polish paprika is quite good. Very red in colour and with good taste.
Another way to cook your naans, a way that doesn't collapse the bubbles. A heavy sheet tray, heated up, hot. After rolling out your naan, splash a little water on it to make it a bit stickier. Then place the wet side on that hot tray. It will instantly start cooking, once it starts to fluff, etc, place it (the tray with the naan on) under a hot grill to finish. You get the rise, the bubbles and all the colour and nothing get's squashed.
It's my prefered method and it gives great results.
And moderates the temperature against burning!
Yes, wetting the dough helps it stick and I find you can flip the pan over with the naan still stuck upside down and can then char the top of the naan by holding over the gas flame.
I’ve done it that way for 40 yrs. you’re right 👍🏻.
Great tip about caramelising the onions. The only thing I would add is to try and make your own Garam Masala. It really pays off over the premixed stuff and you can pick and choose the spices. The bag mixes always skimp on the expensive spices!
Barts do the best one but not too cheap.
Naadiya Hussein's Art Masala is delicious.
Made this for my family. Everyone loved it I cooked about halfway on the bbq then did the naan on the flat top of it Turned out great Definitely going to batch cook for an easy meal in future. Thank you
Fantastic!
Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤
This is a great tip! I shall do this myself next time I make naan
@@jobrown04 Thanks for your kind words! I hope it goes well when you try it 🙂
Great tip!
@@FallowLondondo you guys make ghee yourself? Great video thank you very much
Great tip. Might give this a try tomorrow!
Love these guys. Adventurous with recipes, great content and no arrogance. Great to watch! 👏
Seriously I will keep coming back to your videos. Very helpful, Very informative. I have used many of your tips, tricks and recipes. People think that I have taken classes. Thanks for your content.
I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way.
Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,
Might give that a go because chicken is so bland and doesn't absorb at all
Why no cashewpaste?
@@Cell1808 Why not indeed. Heston Blumenthall has it in his "in Search of Perfection" recipe for Tikka Masala.
My mouth was watering the whole time. I've always avoided making homemade curry sauce simply because of all the different spices I'd have to buy first!
You can start with the basics. Cinnamon and cumin make a really nice spice blend for Lebanese dishes. Many of the spices are used for other dishes.
Buy the whole spices and grind them yourself. Whole spices last forever.
Spot on every household makes a different curry and so does every restaurant.
Education . Thought I could nail a ruby , nan and light , separated basmati but I've learned loads from this video . Can't wait to play around with your methods
I have a similar process, my main differences are
1. Save some of the tempered spices at the end (or just reserve some of the oil).
2. Don’t usually need to roll the naan dough, spread it out over the back of my hands like I would with pizza dough
Love these videos
Good job chef. As an Indian I appreciate all authentic technique 🎉🎉🎉😊
love what you do. thank you very much. what a wonderful vortex for a snowed in Sunday.
Curry gravy is universal and pretty easy.
Can be used as a mother sauce for all sorts of different curries.
Starts with onions which are the base.
Lots of onions.
Trying this today. Great teaching! Thank you for taking the time to post these videos! Really appreciate them.
Great video.
What I have learned from my Indian friend for the sauce, you you put the whole fresh tomatoes in the pot on the onion (later adding the garlic, ginger and rest of the spices). You cut dross on the bottom of them so you can peel it easily if you want so (they soften on the surface after a while in the pot) and then you put it all in a blender. Then you put it back to the pot, add the stock, meat and go on the same way you did.
As per the naan he made huge thin plate from the dough on an oily surface and then cut it and put on the pan. Messy, but less work.
Will.. I so appreciate how you and Jack show how to make delicious meals. I've tried some and I love them. Excellent cook'n but of course you know that. Come'mer let me plant one on yah... Mmuuuwah
the mans consistent passion in the kitchen is so inspiring
very nice to see a chef doing a curry correctly all the steps where in keeping with desi india excellent work im realy becoming a fan of this channel. add salt to your onions as well, draws the moister out and makes the onions caramelize faster but your right dont rush your onions they are key.
You are learning me new things ! Every minute !
@fallow
Your recipe is excellent and truly authentic. Just one suggestion in the naan process. The 2 pan method is brilliant and I have never seen it before. But try this:
Take the hotter of the 2 pans (the one on the flame) and just before you put the naan in that pan, rub some water on the surface of the naan and now stick that "wet sufrace" of the naan down into the pan. Now take that and keep it on the op of the 2nd pan. Bascially the naan hanging upside down and let the radiating heat from the pan Cook the naan. The radiating heat just cooks i much better than the flame and crust from the wet surface of the naan sticking to the cast iron would be phenomenal.
Made this today, easy to follow, absolutely bangin, great recipe.
Thanks for all the content, Fallow is still one of my best dining experiences, looking forward to being back soon!
Cooked it, loved it! Thanks!
Ps: if you use induction, naan is fine on middle to high heat in a non stick pan.
I’m salivating 👍🏻
Best curry I've ever seen cooked.
Check out 'curries with Bumbi' or 'my little kitchen'. These ladies know their stuff with authentic curries and easy to follow.
Fallow chef. I like your posts. Your idea to put your experience in internet. Amazing. Good luck
Amazing stuff!!!!
Mouth watering Chef looks great !!
These types of videos are your best work. Thank you!
Mate this style of video was so great, especially from the perspective of a professional chef. First time watcher, definitely subscribed!!!!
love these videos - literally just easy to follow, can do at home recipes that actually taste nice!
fantastic, made this and it was just fab!! Heading to london this month so will book in for lunch :)
Excellent.. loving your channel.
Brilliant!!!
pros make it look sooo easy, just love the content, love the detail, will make, but will use my kitchen aid for the dough, I will take some shortcuts
Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.
I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.
Just made your curry. It's an absolute banger!
Did it last night, great simple straight forward recipe! Restaurant quality dish thanks a lot🎉
looks amazing
I’m obsessed with you guys! Can’t wait to come to the restaurant one day, keep doing what you’re doing. Amazing
love the naan recipe, thank you chef!
Savage,thank you 👍definitely going to try it!
Subbed for 2 reasons
1. You are an amazing talent
2. You look like Tom Hanks
Great video. Thanks. Going to do this for the family at the weekend
Inspired to make your naan yesterday. Impressed the family and tasted great. Thanks Chef.
I made this last night. It's a game changer. Fantastic, thank you:)
Art.
I love watching you and your vids are brill mate
Ruby Murry...Great singer.
I was going to say using dark meat with the bone is really smart. Extra flavour added.
it looks good and tasty. very accessible for the home cook too.
A master Chef.
Wow thats looks amazing
add some dried fenugreek leaves at the end, great taste
Yes, dried fenugreek leaves (Kasoori Methi) are a real magic ingredient for curries. Just a little, rubbed through your fingers, transforms a curry. Also a final pinch of garam masala.
Looked awesome! I love chicken curry. Thanks for the video
Great technique, Chef
Best thing of having your own restaurant is having people washing those trays with burnts stuff on them
Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce.
No need for the slaves to scrub them !!
That is what i call Win - Win.
@@KonradTamas I was talking about the burnt marinade drippings on the oven tray in which the chicken was baked. Look at 8:37.
That's like every restaurant, lad? Where have you worked where the dishwasher doesn't, you know, wash the dishes?
@@bradbertram7596 If you make this at home the dishwasher is yourself. You would have to wash them, you know, yourself? They're pointing out how nice it would be if that were not the case.
Best bit about having your own restaurant I imagine, is having your own restaurant with people washing those pans, learning how to manage their own restaurant and do the same, so someone can wash their pans 🙌
Pretty sure that "touch" of sugar would kill a victorian child.
This is a good recipe!
I used coconut milk and lime instead of cream and lemon
As an Indian I have no issue with modifying recipes.. that’s actually essence of curries in each home. this looks great just like other videos,
That looks so delicious!! Thanks for sharing the recipe and all the explanation that came with it ❤
Love this kind of rough cooking
Perfect! everything you need in the description
Boiling the onions for 10 minutes, blending and then frying the onion pulp in the fragant oil is my fav way of creating that base.
same here, cooking and then blending onions into a paste really helped elevate my curry gravy
brilliant video! thank you!
This reminds me of a chicken tikka masala
Your recipe looks great and I love how thorough it is. You never cut corners and do recipes properly.
Looks lovely
Really fancied a curry and saw this on my lunch so grabbed the extra ingredients I didn’t have from the shop and made it tonight and it was absolutely banging!
Made it pretty much the exact same way but I couldn’t get any ghee so just used oil but tasted amazing! Definitely recommend!
Any chance you could stick up the full measurements for the curry paste? I just sort of winged it on the spices and fenugreek but it looked like you launched a lot of coriander seeds in 😂
Just heat unsalted butter over medium heat as the oil seperates from milk solids at the slightest hint of change of color turn off the heat and immediately strain with a strainer and a thin cloth. Timing is key. Keep things ready. Don't look away towards the end. It can burn in 10-20 seconds.
Quite happy the algorithm selected this channel to entertain me when I was feeling low, because DAMN! you've yet to disappoint, aside from this curry not being at hand for a taste.
A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.
Best Channel - love your work - thx and Bang On ; )
reat trick i saw with the naans is to get them slightly stuck to the frying pan (no oil) and actually flip it over and cook it the rest of the way over the open flame. works a treat!
we need more curry dishes!
I made this last night, my God, it tasted good!
British people definitely love curry!
I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.
Your lucky to have someone do the washing up for you!
Perfect! You’re a champ! F* I miss the kitchen vibe. 👍🏻
absolutely massif video, perfect timing as usual
Some will tell you butter kills the heat from the spices but it doesn't. It binds to capsaicin (the compound responsible for spice) and reduces its ability to activate taste receptors, effectively making the curry less spicy; essentially, the fat in the butter helps to mellow out the heat plus it tastes lush, so don't be afraid to add a good portion
Really good stuff I’m inspired👊🏽👌🏽👌🏽👌🏽👌🏽
I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor.
Come to think of it, you could likely replicate this tech with a skillet if you lack a steel
Chef, what do you think of the idea of using water to help with browning your onions?
Curry - a British National dish - just delicious!
Good, quality, professional food chanel. Not someone taking 30 mins to chop garlic, good on you young fellow.
Theres a bag of mixed whole spices reasonably priced on amazon which contains cassia bark. I make a garam masala etc I use this in my own cooking.
I'll make naan using the same recipe ☺️
Can you freeze this recipe? Thx.
You look like good chef to me, so I have suscribed :)
Subscribed, even :)
Can you do a tutorial on how to make masala curry paste or any kind of curry paste pretty please? Im tryna learn new things