Chicken Recipe: 1. Heaped tea spoon of grated Garlic & Ginger paste (fresh) 2. Heaped tea spoon Tumeric powder 3. Heaped tea spoon Chilly powder (to taste) 4. 3 heaped tea spoons of flour 5. Fry on quarter cup of vegetable Ghee (or oil choice), think he added 1tb. sp. regular ghee as well. 6. 11 chicken fillet strips (or choice) Curry Recipe: 1. Use same oil from the chicken (sieve it if needed) 2. 1.5-2 chopped medium onions 3. 30-40g of red and green peppers (quantity is choice) 4. 3 small bay leaf (tez pata) 5. Small stick of cinnamon (Cassia) 6. pinch of Cardamoms (a few, to taste) 7. Heaped tea spoon of grated Garlic & Ginger paste (fresh) 8. 5 chopped cloves of fresh garlic 9. 5 chopped fresh green chilies 10. 1 small chopped tomato (or half large) 11. 1 cut into wedges small tomato (or half large) 12. 1.5 tea spoons of salt 13. 2 heaped tea spoons of madras curry powder from the shop (or look up how to make the mix yourself) 14. 1/4 heaped tea spoon of Cumin Powder 15. 1/4 heaped tea spoon of Garam Masala Powder 16. 1 heaped tea spoon of Turmeric Powder 17. 2 chef spoons (4 tb. sp.) of tomato puree 18. 1 heaped tea spoon of dry Kasuri Methi leaves (Fenugreek) 19. 1 tb spoon Garlic pickle (or 1 heaped tsp. of Patak's garlic pickle, to taste) 20. 250ml per portion of Indian Vegetable stock gravy (look it up or use stock gravy of choice) Keep cooking on low - mid heat, while stirring from time to time, until cooked or preferred thickness is achieved. Enjoy!
There's not a lot of chefs out there who would come out to see their regular customers.. no wonder your called the boss.. love your attitude and how you tend not only to your inhouse customers but also to use on youtube.. Thank you so much boss it's really appreciated!
Love TH-cam videos like this. Low production, no script, background noise, stuff happening in the background. Authentic as. This what utube used to be. Also nice dish needs more garlic
@@AMUNDOE yeah man, he’s good too. It’s Xiangs Chinese cooking with Chin and Choo. All three of them have given advice here and there. In fact, I tip my hat to all those creators and informers in this game. Love em all. In the Indian BIR there’s loads. Curry guy, Big Al, Misty Ricardo, of course, Latif, glebe kitchen. I can’t thank all of them enough. Getting back to Alex, I believe he has an E book out too!
@@ZoltanHercules yes he has 2 e books I have both, he has taken my Chinese cooking to a new level, and like you say misty,Al,Latif are all fantastic as well with their insight into Indian cooking. Cheers for the reply mate 👍
Your customers say it all Latif.. Another one for me to try! You’re going to have to write an ebook with all these recipes in! Fantastic, as always. Thanks again for sharing this.
I caught a double dip there near the end :) looks delicious cannot wait to try myself at home and I will include the double dip just to keep it authentic.
First time watching .. but dude .. like a fucking boss .. from one chef to another .. great .. you really know your stuff .. Will be watching more .. delivery to Scotland? Lol
Anyone else just watch these for fun at this point lol? I've got my own chicken curry recipe down to a science but I just watch these for little bits of inspiration here and there, how to tweak it and looking for little variations. But mostly I just enjoy watching these get made lol.
Brilliant chef you can just tell. Thanks for sharing so much information. Cooking is a knowledge that should be passed down. Imo its good way to break down culture walls. I hope your places gets lots of orders. :)
O my gor blimey Latif. Wow!!! A game changer. I’ve cooked your base curry & your tomato purée. So delicious, I’ve had so much fun in the kitchen today. Carry on the gd work. I live London but any chance of a detour to your restaurant is on my bucket list. All the best👍
Thank u so much apnar recipe amk onnek help korse Alhamdullillah MasahAllah Alhamdullillah amr ranna onnek easy n testy hoyeche basa sobai like korse thank u so much
Latif - when you're cooking in the restaurant do you bother cooking down onions etc or miss that part out and go straight in with the base gravy to save time? Love your work BTW.
I have tried some recipes of Latif's and they have all been very nice. However, this is best so far ! I have never been very successful with Chicken as it comes out so dry. So I substituted it with prawns as that is my favourite curry. I have never cooked with red/green peppers before but it makes so much difference to the taste. I experienced so many different flavors it really was a lovely meal. Well done latif love your videos but dont think you are going to top this one !
@@andrewthomas5708 I get you! It's amazing how restaurants use diffirent recipes. All our local ones make it just like Latif. Making this tomorrow as it happens. Did all my prep today. First time cooking for other people too.
I made this last night for my family and they loved it, used my own base gravy recipe with seasoned oil. I love your honesty and non pretentious style and willingness to share tips, I found the garlic pickle you use at my local Asian store and it made a huge difference, so thank you. I might experiment with custard powder to coat the chicken.....any thoughts. :)
Big Daz you can use corn flower at the end to adjust the thickness of the gravy and also sprinkle a few freshly cut spring onions on serving to add a bit colour for presentation, you can also sprinkle nut flakes on top for serving but that’s down to personal preferences. Good luck
If only we had scratch and sniff youtube, I'd be on this video daily. My Asian food folder is very slowly building up thanks to these recipes. Great for people like myself who love to cook but aren't naturally gifted 🙈 Thank you 👍🏻
Watching frm Fla. You are such a grt teacher! Thank you so much for taking the time. So much invoved. I almost feel like im there w/u. That looks so amazing!😎
I made this the other day however when it was done it looked TOTALLY DIFFERENT to yours. BUT.... and it's a big butt, just like mine in fact, it tasted absolutely BOSS! Absolutely loved it. Lets have more please and get that frikkin' recipe book written sharpish!
I'd never actually follow any of these recipes. It's the principles I like and use: like, use loads of oil, do the whole spices first, put the cooked chicken to one side and only reintroduce it after everything's properly cooked down, make sure the onions are properly cooked down (not just browned). Before, Buna just meant a memorable scene from Gavin and Stacy; Now, it's something that I aim for every time when cooking curries. I'm massively grateful to Latif for these videos.
Hi, been watching many of your older videos, as I was searching to see if you had done one on a Prawn Madras I haven't found one I keep stopping to watch one of the videos forgetting I was looking for something. So if you haven't shown how to make a Prawn Madras I was just wondering if you could do one please. Love your videos ❤❤❤
another epic recipe, as always latif you are immaculate. the spped and energy you employ for your videos during restaurant service. how do you do it????
Thanks for sharing your experience, I am sure there will be a massive interest to reproduce the BIR style of cuisine that we all seem to love in the UK. Just an idea but maybe you can make a list and quantity of the ingredients under the show more section? Also can you advise the best place online or locally of where to buy all of the spices that you need, maybe make an affiliate link?? That way you can also earn a wee bit of pocket money!!??
Hi Latif,years ago I frequented a restaurant in Putney UK for my favourite Dhansak.I respect a Dhansak is traditionally sweet but theirs was not sweet and a lighter brown in colour and hot Perhaps it was a regional dish but since then I have never found a restaurant who make it the way I love.So what is different about the Dhansak they cooked.Love your videos.Regards Dave in Twickenham
Chef! I need an apron!! Your dishes are having me at the stove a lot more now and I'm getting curry all over myself. Can we get an apron in the merch? You know it makes sense ;)
Fried Chicken Garlic Chilli, Nice but completely different flavour to BIR Tikka version Good curry and well demonstrated, just missing the expected tikka flavour. So really your saying one thing and showing another. All good and I like your cooking passion for your customers. Anyone following this will have made a good curry, even without the pickle. East End do an even better than Pataks Garlic Pickle (with very small garlic cloves) yum
myshuvids- My Curry Kitchen you can add chicken tikka if you can make at home but not as nice as it is from Tandoori so this way for curries is best and flavoursome at home!
I want to make this but becomes difficult to follow when you add the tomato puree because then im cooking that seperate? Or can i just add half a tin of chopped tonatoes or something?
Chicken Recipe:
1. Heaped tea spoon of grated Garlic & Ginger paste (fresh)
2. Heaped tea spoon Tumeric powder
3. Heaped tea spoon Chilly powder (to taste)
4. 3 heaped tea spoons of flour
5. Fry on quarter cup of vegetable Ghee (or oil choice), think he added 1tb. sp. regular ghee as well.
6. 11 chicken fillet strips (or choice)
Curry Recipe:
1. Use same oil from the chicken (sieve it if needed)
2. 1.5-2 chopped medium onions
3. 30-40g of red and green peppers (quantity is choice)
4. 3 small bay leaf (tez pata)
5. Small stick of cinnamon (Cassia)
6. pinch of Cardamoms (a few, to taste)
7. Heaped tea spoon of grated Garlic & Ginger paste (fresh)
8. 5 chopped cloves of fresh garlic
9. 5 chopped fresh green chilies
10. 1 small chopped tomato (or half large)
11. 1 cut into wedges small tomato (or half large)
12. 1.5 tea spoons of salt
13. 2 heaped tea spoons of madras curry powder from the shop (or look up how to make the mix yourself)
14. 1/4 heaped tea spoon of Cumin Powder
15. 1/4 heaped tea spoon of Garam Masala Powder
16. 1 heaped tea spoon of Turmeric Powder
17. 2 chef spoons (4 tb. sp.) of tomato puree
18. 1 heaped tea spoon of dry Kasuri Methi leaves (Fenugreek)
19. 1 tb spoon Garlic pickle (or 1 heaped tsp. of Patak's garlic pickle, to taste)
20. 250ml per portion of Indian Vegetable stock gravy (look it up or use stock gravy of choice)
Keep cooking on low - mid heat, while stirring from time to time, until cooked or preferred thickness is achieved. Enjoy!
Thanks man it was kind hard to hear the voice.
There's not a lot of chefs out there who would come out to see their regular customers.. no wonder your called the boss.. love your attitude and how you tend not only to your inhouse customers but also to use on youtube.. Thank you so much boss it's really appreciated!
Love TH-cam videos like this. Low production, no script, background noise, stuff happening in the background. Authentic as. This what utube used to be. Also nice dish needs more garlic
Please on your beautiful demonstrations would you please write ingredients we need to buy underneath as so easy then for shopping list thank you 😊
Been waiting years for a TH-cam channel like this. Can't wait to cook these recipes!!
Do you like Chinese as well?
There’s one called Chang and chengs that does Chinese take away dishes. Their videos are decent too.
there is another one called 'get curried' th-cam.com/video/i2_8tKCA-aQ/w-d-xo.html
They have hundreds of traditional curry recipes
@@ZoltanHercules yes they are good, but for chinese it has to be Alex Wilkie check him out.
@@AMUNDOE yeah man, he’s good too.
It’s Xiangs Chinese cooking with Chin and Choo. All three of them have given advice here and there.
In fact, I tip my hat to all those creators and informers in this game. Love em all.
In the Indian BIR there’s loads. Curry guy, Big Al, Misty Ricardo, of course, Latif, glebe kitchen.
I can’t thank all of them enough.
Getting back to Alex, I believe he has an E book out too!
@@ZoltanHercules yes he has 2 e books I have both, he has taken my Chinese cooking to a new level, and like you say misty,Al,Latif are all fantastic as well with their insight into Indian cooking. Cheers for the reply mate 👍
I love the spoon/fork combo for the make-shift tongs.Nice techniques with this dish!
You sir, are a god amongst men. I am so stoked i found this channel! Making your recipes in Australia. Thanks for sharing your expertise.
Thank you brother Latif, you have brought passion back into bengali my cooking life!
Your recipes make my family very happy. Thank you very much.
I really enjoy watching your videos mate, absolutely brilliant, informative and fun to watch. Hope business is good and hope to visit when up north.
Made this morning and just finished eating, wow. Better than the same dish I've had from a takeaway by a mile!
great video. oh i would have loved to have been there to taste that fresh. Brilliant!
Bless
Another great video. Like the sound and look of the simple marinade
Brian Garner simple food is best! My opinion
Your customers say it all Latif.. Another one for me to try! You’re going to have to write an ebook with all these recipes in! Fantastic, as always. Thanks again for sharing this.
First class as usual I will try this tomorrow
I caught a double dip there near the end :) looks delicious cannot wait to try myself at home and I will include the double dip just to keep it authentic.
That’s the secret seasoning!
Haha so did I .. doesn’t bother me but I figure he might remember when on camera next time 🤪
First time watching .. but dude .. like a fucking boss .. from one chef to another .. great .. you really know your stuff .. Will be watching more .. delivery to Scotland? Lol
think your giro would cover it?
Nice recipe. Would definitely do this if I had some base gravy handy.
Anyone else just watch these for fun at this point lol? I've got my own chicken curry recipe down to a science but I just watch these for little bits of inspiration here and there, how to tweak it and looking for little variations. But mostly I just enjoy watching these get made lol.
Your process just took my curry skills to the next level.
Inspired thank you.
Awesome recipes and great teaching - thank you
Great stuff!!! Thank you for sharing all your cooking talents.
Sounds and looks fantastic Latif have to give this a go at the weekend.
Thanks for sgaring.
Try some cocaine this weekend
Loving this channel, Real chefs making real food for real people!
David de Brito suppose to those fake people ayy david
Brilliant chef you can just tell. Thanks for sharing so much information. Cooking is a knowledge that should be passed down. Imo its good way to break down culture walls. I hope your places gets lots of orders. :)
Definitely giving this a try looks fantastic. nice one Latif.
Fantastic video, Latifs. Really enjoyed how you cook, the details, the spices. Amazing!
Sob recipe apnar super MasahAllah Alhamdullillah
This Garlic chilli chicken is superb. Well done Latif and thanks for sharing this great video.
Amazing Latif I’ve got to say this dish I can’t stop making. That’s another Sunday dinner sorted out. Thank you again , your a legend 🤙
Delicious dishes and such a clean and spotless kitchen. I'm impressed
Awesome. Watched so many similar videos over the years and this is easily the best. Clear and precise instructions. Thanks dude.
O my gor blimey Latif. Wow!!! A game changer. I’ve cooked your base curry & your tomato purée.
So delicious, I’ve had so much fun in the kitchen today.
Carry on the gd work. I live London but any chance of a detour to your restaurant is on my bucket list. All the best👍
Love your cooking latif cheers from Scotland. 👍
Thank u so much apnar recipe amk onnek help korse Alhamdullillah MasahAllah Alhamdullillah amr ranna onnek easy n testy hoyeche basa sobai like korse thank u so much
Just found your channel but have already watched a lot. Definitely going to try these. Thanks for the videos.
I am here again Latif . I am enjoying your company and cooking. Stay blessed always.
Do you know the name of his company/restaurant please?
Very helpful mate, Thank You 👍
Cooked this tonight, chicken is amazing, this is my favourite recipe of yours.
Greetings from Japan from Chef to Chef, Great work Chef!
thanks man, just found your channel and your cooking style is right up my street. my next 3 weeks of shutdown are gonna be tasty :)
Latif - when you're cooking in the restaurant do you bother cooking down onions etc or miss that part out and go straight in with the base gravy to save time? Love your work BTW.
that looks incredible. Very impressive how clean your kitchen is too!
I have tried some recipes of Latif's and they have all been very nice. However, this is best so far ! I have never been very successful with Chicken as it comes out so dry. So I substituted it with prawns as that is my favourite curry. I have never cooked with red/green peppers before but it makes so much difference to the taste. I experienced so many different flavors it really was a lovely meal. Well done latif love your videos but dont think you are going to top this one !
Cracking curry but you double-dipped your spoon at the end...Naughty naughty..!
Love your channel and mouthwatering recipes. Greetings from British Columbia, Canada
Cooked this dish ( without adding the gravy) and it is phenomenal, very much on a par with a local restaurant
The gravy is essential. You can buy powder to make it as you need it rather than make a big batch.
Crouching Hedgehog tbh I’ve got a good batch of gravy, it’s just that without the gravy it is more like the dish from our local restaurant thanks
@@andrewthomas5708 I get you! It's amazing how restaurants use diffirent recipes. All our local ones make it just like Latif. Making this tomorrow as it happens. Did all my prep today. First time cooking for other people too.
The Methi is the magic ingredient in this dish... looks amazing.
I made this last night for my family and they loved it, used my own base gravy recipe with seasoned oil. I love your honesty and non pretentious style and willingness to share tips, I found the garlic pickle you use at my local Asian store and it made a huge difference, so thank you. I might experiment with custard powder to coat the chicken.....any thoughts. :)
Big Daz you can use corn flower at the end to adjust the thickness of the gravy and also sprinkle a few freshly cut spring onions on serving to add a bit colour for presentation, you can also sprinkle nut flakes on top for serving but that’s down to personal preferences. Good luck
If only we had scratch and sniff youtube, I'd be on this video daily.
My Asian food folder is very slowly building up thanks to these recipes. Great for people like myself who love to cook but aren't naturally gifted 🙈
Thank you 👍🏻
AMAZING. I Love your videos and recipes.
Watching frm Fla. You are such a grt teacher! Thank you so much for taking the time. So much invoved. I almost feel like im there w/u. That looks so amazing!😎
Made this tonight - turned out delicious. Unable to get any chilli pickle, but it still tasted good. Thank you Latif for sharing.
Garlic pickle not chilli
Sorry, I meant garlic pickle - I did manage to get some last week, after searching through about 20 shops.
Just tried it and used a little base gravy but not too much, turned out great! Thank you
I love British cooking! Thanks very much.
Edit: Subbed.
So glad to have found this channel, will definitely try out the recipes and will drop in next time I'm in Stoke on Trent !
Always a joy to watch mate,
You know it’s authentic because cook and his cameraman dine on the finished product themselves .
Not real indian food gurra food
You're a natural star celeb Chef Latif! Great presentation.
Nom Nom Nom wow looks so nice well done and enjoyed your video
I made this the other day however when it was done it looked TOTALLY DIFFERENT to yours. BUT.... and it's a big butt, just like mine in fact, it tasted absolutely BOSS! Absolutely loved it. Lets have more please and get that frikkin' recipe book written sharpish!
Midnight watching your cooking and I’m hungry 😋
Can you please show lamb jalfrez curry recipe garlic chili chicken so good
Food looks beautiful! kitchen looks beautiful and clean top stuff 👍👍👍
This looks amazing! I can actually smell the ingredients as they go in.
no you can't.
Yes I can! I have a smell-o-vision
@@ZoltanHercules =)
You are familiar with the spices he puts in so you can actually smell them from memory - I get that! So nice. I'd love to taste Latif's cooking.
@Food Recipes um yes
Thanks for all your videos mate , my curry ability is now amazing and taste fantastic and very flavoursome , prefer these to going out!!! Dave Allen
Latif you are a legend upped my curry game thanks to you happy new year buddy
I'd never actually follow any of these recipes. It's the principles I like and use: like, use loads of oil, do the whole spices first, put the cooked chicken to one side and only reintroduce it after everything's properly cooked down, make sure the onions are properly cooked down (not just browned). Before, Buna just meant a memorable scene from Gavin and Stacy; Now, it's something that I aim for every time when cooking curries. I'm massively grateful to Latif for these videos.
Assalamualaikum...Where is your restaurent ?...Tq for sharing the recepi and tips...The food look awesome!
Excellent.
If these could be filmed in 4K or full HD it would look awesome. Can’t wait to try and make this in Australia
Excellent vids thank you.
amazing skills that you share with us as always - thanks mate you are a star!
SUPERB BRO. YOUR ALL DISHES ARE GREAT.👌🙏🙏😛🇨🇦
Hi, been watching many of your older videos, as I was searching to see if you had done one on a Prawn Madras I haven't found one I keep stopping to watch one of the videos forgetting I was looking for something. So if you haven't shown how to make a Prawn Madras I was just wondering if you could do one please. Love your videos ❤❤❤
another epic recipe, as always latif you are immaculate. the spped and energy you employ for your videos during restaurant service. how do you do it????
Adding of little bit of flour is really great!
i like your style my friend ,and your food looks yummy
You got a lid! 😂🤣
I luv this chef.❤
I'd love to try this dish might cook it and see how it goes I'm a chef also so I'd love to learn the cuisine in more depth well done😀
Try cocaine
Thanks for sharing your experience, I am sure there will be a massive interest to reproduce the BIR style of cuisine that we all seem to love in the UK.
Just an idea but maybe you can make a list and quantity of the ingredients under the show more section? Also can you advise the best place online or locally of where to buy all of the spices that you need, maybe make an affiliate link?? That way you can also earn a wee bit of pocket money!!??
Looks amazing
Hi Latif,years ago I frequented a restaurant in Putney UK for my favourite Dhansak.I respect a Dhansak is traditionally sweet but theirs was not sweet and a lighter brown in colour and hot Perhaps it was a regional dish but since then I have never found a restaurant who make it the way I love.So what is different about the Dhansak they cooked.Love your videos.Regards Dave in Twickenham
Brilliant to watch this , cheers mate 👏🏼👏🏼
Cooked this one tonight and it's amazing! Can't find your website on Google though...
Looks amazing!
How much XXXX do I need?
About a teaspoon.
Seriously, love these vids.
Quick question: What is making the garlic/ginger paste green?
Great channel 👍
Another fantastic recipe. Mate you need to watch one of your vids with the subtitles on, it's hilarious.
Just did haha. How can it get it so wrong 😂
Chef! I need an apron!! Your dishes are having me at the stove a lot more now and I'm getting curry all over myself. Can we get an apron in the merch? You know it makes sense ;)
Fried Chicken Garlic Chilli, Nice but completely different flavour to BIR Tikka version
Good curry and well demonstrated, just missing the expected tikka flavour.
So really your saying one thing and showing another. All good and I like your cooking passion for your customers.
Anyone following this will have made a good curry, even without the pickle.
East End do an even better than Pataks Garlic Pickle (with very small garlic cloves) yum
myshuvids- My Curry Kitchen you can add chicken tikka if you can make at home but not as nice as it is from Tandoori so this way for curries is best and flavoursome at home!
love Chicken Garlic Chilli mmmmmm thanks
Mmmmmmm speaks a thousand words, thanks 👍
My kind of dish looks delicious
Excellent looking food latif keep it up
Please could you write the recipe in the description box. Also for the gravy's too. The result was amazing without the gravy though. Thanks
Great video thanks for sharing...PS can you do a garlic pickle recipe please
I want to make this but becomes difficult to follow when you add the tomato puree because then im cooking that seperate? Or can i just add half a tin of chopped tonatoes or something?
I have a book from someone else and it says the dilute the puree one part puree to 3 parts water and use that
Got to stop watching these videos when im hungry and know full well I don't have a single one of these ingredients in the cupboard!
Noway bisab ur cooking it like this busy shomoi
Looks amazing! I will defo try this brother thanks for sharing! Where is your restaurant?