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
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
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.
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!!!!!
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.
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.
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!!!
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.
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
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!
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 👌
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
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 🙂
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
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 👍
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 😊👍
@@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'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 .
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 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’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.
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
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
Latif you are the man. Thank you for great recipes and a brilliant style.
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.
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!!!!!
Thank you for full instructions , looks amazing as always
Looks great. Love watching your videos. Keep up the great work!
Definitely going to give this a try on our Saturday night curry night. Thank you for all these brilliant recipes.
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.
Base gravy is a game changer. I use it with all my curries now. Thanks!
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.
Yup, love your bhuna's, so sure we'd love to see a video on those bhuna onions, thanks Latif.
love love love from Ireland mate.....jeez you have taught me so much.....keep it up man....cheers
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.
Really enjoyable video with great content! Thank you !
Absolutely superb, Thank you Latif.
I stumbled on your channel today - I'm so hooked and subscribed! Great cooking tutorials :)
Latif younate my hero. Got me visiting indian foodstores for industrial quantities of spices. Makking all the curries now. Ty
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 cracking dish Latif! Thank you 🙏 Peace ☮️
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.
Brilliant deglazing technique to caramelize the onion. Such wonderful masalas, chef. Thank you.
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🙏🙏🙏
Great videos Latif, thank you for your effort in making these. 10/10
Another master class a per the norm you are the the gift that just keeps giving
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
Looks amazing buddy lovin your work
I’m working my way through them all. Been good fun and taste great. 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. 👍🏽
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!
You are an amazing teacher Chef Latif thank you.
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 love the way you leave all your recipe's in the description! Keep up the good work.
I agree!!
Awesome video, tastes great and easy to do at home 👍🏻
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.
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
So glad seen Latif on youtube awesome cooking thankyou will definitely be trying to do at home
Love your videos and love indian food thank you for sharing your recipies much love from a drunk person :)
love the music at the end. Well done Latif
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
My favourite Indian dish, thank you 🙏
Fantastic knowledge off indian cooking as always. Latiff you need to write a book man!!
havent had a good bhuna since i was a teenager, thanks mate, going to try this today
Spectacular latz my bro
Another fantastic dish thank you.
I know what we will be having for dinner tomorrow at our house! 🍛
Thankyou for showing me how to make this.you make it look easy like your other recipes
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
Hi Latif, im a new subscriber and loving your channel. I have just made your chicken bhuna and it was delicious. Many thanks
I never thought of cardamon or bay leaf in Bhuna, so I will now Thank You.
Your so clean love it man.
Looks amazing, thanks for sharing
I made the butter chicken today. First time any complex Indian food. Fantastic. Wife compared it to her favorite Indian restaurant. Thx, bro.
Amazing as always
Great video Latif as always and yeah show us the bhuna onion recipe please it all adds to the dish
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 🙂
Feel the love from Isan, Northeast Thailand.
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
Great job Latif.. Yes, please share your Bhuna Onions.
Looks lovely
Oh boy, got my tum rumbling this has, looks delish, wish we had smellyvision hehe.....thanks, Latif !
happy seein your chanel grow fast :D
Can you show us how to make king prawns dansak recipe please.
Love you style man keep it up
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 👍
Looks delicious very nice
A+ again Latif👍,, There is no substitute for good old base gravy if you're trying to cook BIR dishes 😘
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 😊👍
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.
Delicious Indian food is the best
Love these videos great job :)
Why don't you cook a curry and show us so we can have a competition
Govner be up from Brighton soon pal , hope your be there pal x
Nice
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.
Made this tonight and loved it. Nice contrast to your madras I tried a few nights ago.
I’m so glad i came across you. Having a go at most of your dishes. Anyway i can make naan bread at home?
Would love to see how you make your onions please ☺️
7:24 - ..."a good heaped chef's spoon"... Love it!
Looks nice
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.
How to pre cook onion please, I am from South Africa
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 .
These are so great. Could you tell us how long the base curry will keep for? Keep up the great content. 😁
Clicked for later 👍
I am an Indian from Mumbai/DELHI AND CHANDIGARH....TOTALLY DIFFERENT STYLE AND INGRIDENTS IN YOUR DISHES, THAN OURS ..WE HAVE MUGULAI DISHES.. ..
tht looks real nice
Would love a video on bhuna onions please :)
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
If I make your spice mix, do I still add everything in the recipe or just your spice mix?
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 😋😋
Can you please recommend a garam masala brand? Thanks.
🍗foooooooooood 🤤
Mouthwatering
Just by watching you can tell he's a professional.
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
Is there a recipe for the bhuna onion? Would be useful if possible. Great channel.
Wud luv to see a video on bhuna onions pls
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’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.
Watching on a Sunday morning... Is it wrong to want this for breakfast? 😄👌