The chicken from good restaurants is always super soft/light and never over cooked. I imagined they soak it in milk over night or something, then add as the very last thing? It’s just so tender. Heard of that? Enjoying the vids 👍😍
Hey not heard of that to be honest however trying cooking the chicken on low medium heat (like poaching it), I’ve got a new video our on precook chicken that may help. Thanks again and if I find out anything about using milk like be sure to let you know. Thanks again 🙌🙌
Hi Babul,Cooked this last night. What an absolute stunner. Awesome authentic flavour! I've cooked many BIR Bhunas previously all very good, but your recipes are the very best. Thank you again. Whats next? Regards. Kevin
Thanks so much Kevin, really pleased you enjoyed this recipe 😀 thank you so much for the kind words and encouragement! Definitely back soon with more video’s, I’ve had a lot of requests for traditional home cooking recipes so will do these as well as BIR. Thanks again and enjoy 🙌🙌
@@kevinwhite4893 lol. I guess it does but may be not so much! After all, seeing foreigners terming Bangladeshi food as Indian every freaking time is quite frustrating! 🤦🏽♀
Wonderful dish chef and be assured I will be trying this soon, on a side note if you can answer this question it would be great (It will lengthy) , Back in maybe early 80's say 82 or 3 i was around 18 when after a few beers three friends and I went for a curry in my hometown of Dudley, there were very many curry houses in my town and my mate was having a Chicken Bhuna and being a newbie to curry I had the same, Wow the flavours and texture blew me away no joke and thus began my love for all Indian curries, I remember back then that when it was presented on a plate in front of me it had maybe cumin or fennel or mustard seeds or whatever in it and tasted out of this world for me so much so that curry Fri and Sat were an absolute certainty but I have noticed curries nowadays dont have them and every youtube curry channel dont have them and also maybe thats why I am always searching to replicate these dishes, any idea why no one uses these seeds anymore in their dishes? Those Bengali chefs in my town back in the day to me in my memory were like magicians.. they really were.
Ahh mate, I wrote I reply to this the other day after reply to the other message but looks like I didn’t press send lol. back then the chefs were the best in my opinion as they cooked curries how they were taught, so no short cuts, etc unfortunately over the years the newer generation of chefs either had to find a cheaper, faster way to make curries due to the raising cost. This is where removing certain ingredients etc would have been called for. As we replicate these curries at home we can add some cumin seeds etc this is way I love sharing my recipes on these platforms, you can make the tweaks to your taste buds etc Really appreciate your support and thank you again 🥳🙌🙌
Hi Babul, Another fantastic recipe and tutorial! I cooked this last night after viewing it Sunday. Stunning flavour, cooked exactly as shown. Perfect consistency, amazing. Thanks for all. Cooking your 2 stage Chicken Rogan Josh Saturday. I'll let you know how it turns out. Regards, Kevin
I always test out a new restaurant with a chicken bhuna first. Generally if they get that right the rest of the menu will be good (from past experiences). I think it highlights the quality and flavour of the base sauce (as some do vary). Had a glance at some of your recipes there (as new to channel). Looking good, you're doing things right 👍
Your recipe is awesome and will go very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks....👍💢👏🍂🍀
Hope you are well babel. I love garlic and love a bhuna so what's not to like about this dish. I've just had a lovely week in skegg vegas with the missus and dog and it's been a tad hot.
Hi thanks for asking, you can do, in fact some restaurants do however I prefer this recipe when comes to Garlic Chilli Chicken. Thanks make, perhaps try both method to see which you prefer, let me know please 🙏🏼 th-cam.com/video/zmlsjdln_xk/w-d-xo.htmlsi=hpySVEXL8LdtpWGA
I love your cooking and your channel , but this is more of a aesthetic suggestion, the bowls you put the food into at the end really spoils the appeal as it looks more like a pet bowl , if you put the food into (forgive my lack of knowledge) perhaps one of the restaurant style steel round bottom bowls, then I think it would lift the look of the food, hand on heart, my comment is ment with the very best of intentions and is a minor quibble, but after watching that lovely food been cooked my mouth was watering, but the bowl at the end honestly brought the whole appeal down.
Appreciate that and it’s all good. I’ve got restaurant style dishes but went with this bowl for this video but I’ll stick to Indian restaurant style bowl. 🙌
This is the best channel for bir dishes on the internet… by a long way
Thank you sooooo much 🙌🙌
Hi, just discovered your channel, all your dishes look of the charts,looking forward to trying them myself.👍👌💥
Thank you so much and enjoy ⭐️⭐️⭐️
lovely matey ..winner winner..
Thank you so much mate!! 🙌🙌
The chicken from good restaurants is always super soft/light and never over cooked. I imagined they soak it in milk over night or something, then add as the very last thing? It’s just so tender. Heard of that? Enjoying the vids 👍😍
Hey not heard of that to be honest however trying cooking the chicken on low medium heat (like poaching it), I’ve got a new video our on precook chicken that may help. Thanks again and if I find out anything about using milk like be sure to let you know. Thanks again 🙌🙌
Yay ya back, welcome back 👍
Thank you soooo much bro 🙌🙌🙌
WOW this looks awesome Babul. Please keep the great recipes coming.
Thank you so much 🙌🙌
Appreciate you sharing your skills and knowledge, your mixed powder is my go to recipe for all my curry dishes.
Amazing to hear, thank you so much for your support 🙌🙌
I’m going to try this recipe, thank you!This looks so colourful and healthy 😀
Thank you so much and enjoy 🙌
That looks beautiful
Thank you so much 🙌
Thanks for sharing the recipe~
Your very welcome and thank you 🙌
Will be making this at the weekend, looks amazing👏👏👏
I swear at the end when you hold up the dish, I could smell it...😋
thank you so much and hope you enjoyed it 🙌🙌
Hi Babul,Cooked this last night. What an absolute stunner. Awesome authentic flavour! I've cooked many BIR Bhunas previously all very good, but your recipes are the very best. Thank you again. Whats next? Regards. Kevin
Thanks so much Kevin, really pleased you enjoyed this recipe 😀 thank you so much for the kind words and encouragement! Definitely back soon with more video’s, I’ve had a lot of requests for traditional home cooking recipes so will do these as well as BIR. Thanks again and enjoy 🙌🙌
What is BIR bhuna? 🧐
@@aap9490 Hi, It stands for British Indian Restaurant style. Curries using a base gravy just like they do in restaurants. Hope that helps?
@@kevinwhite4893 lol. I guess it does but may be not so much! After all, seeing foreigners terming Bangladeshi food as Indian every freaking time is quite frustrating! 🤦🏽♀
Pukka recipe mate, gotta try it👍👍👍
Cheers pal 🙌🙌
Thank you for this recipe it looks amazing! Do you know how the takeaways make ‘nanbaabs’ sauced doner meat I’ve always wanted to know
Hey thanks so much! I haven’t come across that sauce unfortunately but I’ll keep an eye out for you 🙌🙌
@@TheBengaliCook thank you 😊
Wonderful dish chef and be assured I will be trying this soon, on a side note if you can answer this question it would be great (It will lengthy) , Back in maybe early 80's say 82 or 3 i was around 18 when after a few beers three friends and I went for a curry in my hometown of Dudley, there were very many curry houses in my town and my mate was having a Chicken Bhuna and being a newbie to curry I had the same, Wow the flavours and texture blew me away no joke and thus began my love for all Indian curries, I remember back then that when it was presented on a plate in front of me it had maybe cumin or fennel or mustard seeds or whatever in it and tasted out of this world for me so much so that curry Fri and Sat were an absolute certainty but I have noticed curries nowadays dont have them and every youtube curry channel dont have them and also maybe thats why I am always searching to replicate these dishes, any idea why no one uses these seeds anymore in their dishes? Those Bengali chefs in my town back in the day to me in my memory were like magicians.. they really were.
Ahh mate, I wrote I reply to this the other day after reply to the other message but looks like I didn’t press send lol.
back then the chefs were the best in my opinion as they cooked curries how they were taught, so no short cuts, etc unfortunately over the years the newer generation of chefs either had to find a cheaper, faster way to make curries due to the raising cost. This is where removing certain ingredients etc would have been called for.
As we replicate these curries at home we can add some cumin seeds etc this is way I love sharing my recipes on these platforms, you can make the tweaks to your taste buds etc
Really appreciate your support and thank you again 🥳🙌🙌
Hi Babul, Another fantastic recipe and tutorial! I cooked this last night after viewing it Sunday. Stunning flavour, cooked exactly as shown. Perfect consistency, amazing. Thanks for all. Cooking your 2 stage Chicken Rogan Josh Saturday. I'll let you know how it turns out. Regards, Kevin
Thank you so much Kevin and really pleased you enjoyed the recipe. Look forward to hearing your thoughts on Saturdays dish 🤤🤤
I always test out a new restaurant with a chicken bhuna first. Generally if they get that right the rest of the menu will be good (from past experiences). I think it highlights the quality and flavour of the base sauce (as some do vary). Had a glance at some of your recipes there (as new to channel). Looking good, you're doing things right 👍
Ahh thanks so much! welcome to my channel and enjoy 🙌🙌 love your idea about testing out the Bhuna first and it makes total sense 💡
Your recipe is awesome and will go
very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks....👍💢👏🍂🍀
That’s wonderful to hear thank you and am sure your recipes are great 🙌🙌
Hope you are well babel. I love garlic and love a bhuna so what's not to like about this dish. I've just had a lovely week in skegg vegas with the missus and dog and it's been a tad hot.
All good mate, great to hear your making great memories with the family! This dish will be right up your street enjoy 🙌🙌
If I wanted to make a garlic chilli chicken bhuna am I right in thinking I just add chilli’s into the recipe?
Thanks
Hi thanks for asking, you can do, in fact some restaurants do however I prefer this recipe when comes to Garlic Chilli Chicken. Thanks make, perhaps try both method to see which you prefer, let me know please 🙏🏼
th-cam.com/video/zmlsjdln_xk/w-d-xo.htmlsi=hpySVEXL8LdtpWGA
I love your cooking and your channel , but this is more of a aesthetic suggestion, the bowls you put the food into at the end really spoils the appeal as it looks more like a pet bowl , if you put the food into (forgive my lack of knowledge) perhaps one of the restaurant style steel round bottom bowls, then I think it would lift the look of the food, hand on heart, my comment is ment with the very best of intentions and is a minor quibble, but after watching that lovely food been cooked my mouth was watering, but the bowl at the end honestly brought the whole appeal down.
Appreciate that and it’s all good. I’ve got restaurant style dishes but went with this bowl for this video but I’ll stick to Indian restaurant style bowl. 🙌