Bulk cooking is what we need to do in this world today with rocketing prices of just about everything. I look forward to trying this and freezing in batches or passing some on to not just family and friends put people less fortunate than me.
A bit of sourness paired with the spices honestly go together like bread and butter. :) As you did in the video, I prefer to use limes over lemon for the most part as I find they have somewhat of a buttery aftertaste. Cleanses your palate and leaves you wanting more!
Bulk cooking is what we need to do in this world today with rocketing prices of just about everything. I look forward to trying this and freezing in batches or passing some on to not just family and friends put people less fortunate than me.
Amazing Steven,looks great.
Looks amazing Steven.
That looks delicious Steve, I haven't had a Pathia in years!
Looks terrific 😋
Thank you. You can also create this by following the recipe 😉
Looks absolutely gorgeous Steve. Going to give that one ago. 😃👍
A bit of sourness paired with the spices honestly go together like bread and butter. :) As you did in the video, I prefer to use limes over lemon for the most part as I find they have somewhat of a buttery aftertaste. Cleanses your palate and leaves you wanting more!
Yes, limes are always on my shopping list for salads, sauces and gin & tonic 😋
You are becoming very good Indian food, I always watch you videos, I am also Indian chef and have become a good Indian chef now.
Looks absolutely superb, a cracker for a night with the boys and plenty of beers.
I want that! With a Guinness and some nan. Mmmmmmmmmmmm....
Can you do a proper authentic home curry without the base sauce please?.
How do you make the base gravy
I've loads of recipes on the channel
What happens about the hard spices you added at the start, can you take them out before adding the onions?
Yes you can. Or just use Garam Masala instead
You forgot to add the ginger garlic paste to the vidjo
You're absolutely right ✅
Does this still retain the restaurant flavour? Usually the pan will be far too tame to produce the right flavours with such a big portion.
I'm doing my best with the highest heat on a wok ring
First class
First time I’ve ever seen you add sugar 😝👍🏻
How are you cooking the chicken breast pieces for so long without them drying out and becoming really tough to chew?
They are in a thick juicy sauce
You’re freezer must be bulging 😂
It's 1.8 meters tall, and stocky
@@StevenHeapRecipes bit like me then 😂😂
😄 🤣