INDIAN RESTAURANT RECIPE | BIR | TASTE TEST

[Music] welcome back to elle's kitchen another year a new beginning another curry another banger so this week i'm going to revisit the chicken doppiazza some of you pronounce it do piazza regional appearances and again this is a mild curry nice flavor though lots of onions and i believe dopiaza means double onions it's a pretty simple dish for those that know the drill on how to build a curry it will be easier for you but if you're a beginner i'm al this is al's kitchen and what i teach you is how to make indian restaurant style curries and we try and improve on them all the time um lots of fans i'm nearing 50 000 subscribers so if you haven't already subscribed to the channel let's get there in quicktime and just press the button press the notifications as well so you can be notified as to when i release a new video and before i start i want to say cheers i've just poured myself a nice ice cold three degree beer this is a stella you might have caught a glimpse of my philips perfect draft machine not sponsor that to buy it myself well worth the money and it's like having a little pub at home isn't it pull a pie and watch the telly make a curry life can't get any better than this i feel nice and supple nice and relaxed ready to get this curry going so let's get started i'm going to take you through all the ingredients right here we have a tablespoon of garlic and ginger paste this is a frozen one not a shot bought jar one that contains preservatives for one of the frozen blocks that's pure ginger garlic or you can make it fresh just by blending 50 ginger 50 garlic add some oil and blend it up in a nice little blender here i have one tablespoon of owls mixed powder and this is indian restaurant so i've got the burps excuse me i've got one tablespoon of mixed powder this is indian restaurant curry powder you might want to use just multi-dress curry powder if you can't be bothered to make this up um it won't be as good as this this gives you that like signature indian restaurant taste here i have a teaspoon of smoked paprika i want to put some smokiness through this dish here i have two cardamom pods crack them open obviously you won't taste the seeds inside i've got half a teaspoon of cumin seeds there and i've got half a teaspoon of sugar a teaspoon of methi leaves that's kasuri methi and i've got a small amount of green bell pepper just chop off a third of a green bell pepper dice it up now remember it's a do piazza or a dopiaza and so i've got one large onion half of it's diced into um small pieces and the other half i literally just quartered so you add like these onion petals and we're going to fry them down and soften them and make a nice onion based curry right i've got a large handful of chopped fresh coriander i'm going to use some of this in the curry and some for garnish i've got eight pieces of chicken tikka here for me i'm loving my chicken tikka curries i feel curry's not a car unless you put the tikka chicken in but remember you can also put plain chicken vegetables tofu i've even had people doing halloumi courage yes halloumi grill um fry some alumi dice it all up throw it in chikari beautiful dish i've tried it myself once and it is amazing see the cheese doesn't melt so you've got these nice globules of creaminess it's like a more succulent sophisticated version of paneer let's get started right so once we've got our pan nice and warm we're going to add some oil i'll just add enough oil to cover the inside of the pan warm that through and we're going to start the whole process of building a nice bir or british indian restaurant curry well so the first thing that's going to go in is the onion just make sure you don't burn the onions we just want to really soften them some restaurants boil these they blanch them in um water speed the whole process up right so we've softened them down and now we're going to add our garlic and ginger paste we want to fry that out to get all that rawness out for around 20 to 30 seconds [Music] i mean this is a beautiful dish and the onions are smelling gorgeous as we sweeten them up but now what we're going to do is we're going to add in our mixed powder our smoked paprika our cardamom pods and the cumin seeds right and now we have a masala base going on in the pan fry those spices out not too long but we just want to get all the oils out of those spices you see so that when we start in our base gravy all the flavors have been extracted at this early fry stage well remember not to burn your onions if you burn your onions what do i say it's game over right so now what i'm going to do is we are going to add the tomato paste so there's three tablespoons of tomato paste in there mixed with some water just so that when you add it it literally mixes in really quick it smells really smoky because that smoked paprika well we want to cook these tomatoes out i've used the cereal brand of tomato puree i believe cereal to be um a superior brand less acidic softer more mellow in the curry i love these stems so you don't have to touch the glass and warm the beer up absolutely divine right so i've got locks in the pipeline i'm writing a book i am i've got some lovely family curries coming up so you can do big portions that don't need base gravy that's going to be coming up in the near future right now they're slinging that green bell pepper well i didn't fry this with the onions because i want it to have just a little bit of crunch i don't want it to be too too soft i don't want it to dissolve so just to eat well so i believe i've cooked those spices and onions for nearly enough time i've been getting some takeaway curries lately from um millennium tandoori they're doing amazing lambuna in sydney i might have to go into me get to know the owner and ask him if i can film in his kitchen so i can find out what what secrets he's got to tell right now i'm going to just a touch of base gravy just to loosen everything up remember with the base gravy you want it nice and thin like um semi-skimmed milk and you want to build your curry gradually if the gravy is not thin you're going to have a bubbling soup but you really want to keep the curry frying out frying out all those flavors releasing all those lovely aromatics from the spices and what we're doing is we're cooking out that base gravy and to stop it from splattering it needs to be thin otherwise thick soup is going to be like volcanic lava a thinner gravy it will just bubble away like water but you will be left with a concentrate because what we're doing is we're using that cooking time to reduce all the weight water all the water back out that's it that's lovely that's it and just let that cook out [Music] i mean this just smells like an indian restaurant that's it so like we're caramelizing the gravy we've taken off the bottom absolutely beautiful just gonna add a dribble more gravy cut that out i'm going to whack up some of the with the ir curry heats a good thing um and i think it's one of the big differences between home curries and restaurant curries you get so much heat on their seven or eight kilowatt burners you really are releasing all the flavors smoking the onions smoking the gravy flambeing the curry almost mean this looks nothing like what you'll see on a an authentic saturday morning curry curry show you know you you just won't get this kind of curry i mean they're lovely tasty curries all of them are um i just love spice but you don't really see this on television i'm going to add a full ladle of base gravy well that's it lovely color we've got going on there right now we're going to add the sugar and pinch salt you can add the salt to taste let's turn that in take all the caramelized base gravy back off the bottom of the pan and let the whole process start again well let's throw the chicken in now i think you know with a touch more bass grave you could actually squeeze two out of that people often asking me how to upscale curry it's not as easy as you think if you want to double you don't necessarily double your spices but you'll just be left with a really strong flavoured curry so what i would do is just add it add them add a touch more of the spices each one just maybe like less than a quarter teaspoon each of what you've already set out just add some more base gravy and some more chicken or veg or whatever you're using and you'll be able to stretch to two um i always say if you're cooking vir do as they do in the restaurants cook individual curries um you know no bir chef is cooking like a chicken madras for 10 in a part he's doing maybe doubles or singles and i believe you should do the same if you want to keep faithful to the recipe faithful to the process so you don't veer off too far away from the curry you're trying to make right it's absolutely looking really good [Music] well let's just throw in some fresh chopped coriander to garnish all right depending on how thick you want your gravy um you might want to add a touch more base to that um i like adopt yards are quite thick just gonna add just a drizzle more and i'm going to plate this little baby up right i think this is ready to play up almost yeah let's go here we go look at that one lovely bir chicken doppy answer absolutely beautiful took me what less than 10 minutes to cook this whole thing you can push these curries out in no time at all lots of onion lots of gravy that looks absolutely beautiful nice bit of onion there well let's garnish this with a tiny little bit of coriander in the middle and the usual ounce signature slice the lemon we're gonna put that on the side there push that in [Music] chicken do piazza now it's time for the taste test right here we go here we go here we go first of all you've got to look at that look at that that is absolutely amazing isn't it home kitchen no restaurant cookers no chefs inside just me my aluminium pan some ingredients and some know-how there you go mmm oh my god oh my god wonder woman that is absolutely out of this world there you go oh my god oh my god god my mother be proud i tell you cheers to the curry cooking you want to cut curries like this follow me subscribe to the channel buy the ingredients get yourself an aluminium pan and start cooking you can start this weekend do it during lockdown don't leave this locked down without a new skill on your belt let me provide you with that skill i'm your friend i'm out and i'm out of here

Channel: Al's Kitchen

Views: 20,361

Rating: 4.9250937 out of 5

Keywords: chicken dopiaza, chicken curry, bir, chicken dupiaza, Al's Kitchen, curry, how to make curry, indian restaurant, indian cuisine recipes, bir curry secrets, bir curry base, bir restaurant, british indian curry, chicken do pyaza, chicken do pyaza recipe, chicken recipe, easy chicken curry, simple chicken curry recipe, takeaway curry recipe

Id: CpUn7hMPww0

Length: 15min 20sec (920 seconds)

Published: Fri Jan 15 2021