Tell you what mate, I have been trying for years to cook indian meals to match the takeaway taste. Especially when living in areas over the years where the local takeaway just doesn't cut it. I have tried other KZread recipes over those years and was always disappointed with the final results, I have now cooked Garlic Chili Chicken, Tikka Masala, Chicken & Potato Korma (wife is a veggie) to your 30 min instructions and I can't believe the results (where have you been all these years) Seriously I can't see the point of ordering a takeaway again to be honest, can't wait to cook the rest of your recipes. Thanks for your hard work and thanks for sharing, you deserve all the credit that KZread can offer and a medal the size of your pan.

@carlbentham5784

3 ай бұрын

What point do you add the spuds if you don’t mind me asking, mines also a veggie

@user-ll9fm2nk7k

3 ай бұрын

Hi mate, I part boil them first and add to the sauce to simmer for 10 mins. You need to use a robust potato that doesn’t break up easily, check out al’s Bombay potato recipe for advice on potato selection

@kennyboy1215

3 ай бұрын

@@user-ll9fm2nk7k I also add potatoes but I mircowave for 5 mins first. always perfect and easier than par boiling!

@MrSupplementScene

3 ай бұрын

If you wanted to give your wife veggie equivilants of the chicken dishes you can use quorn pieces. Even I as a meat eater am quite partial to it and it's similar to chicken. You could also use checkpeas instead

@bigglestheflyboy

3 ай бұрын

@@user-ll9fm2nk7k I made Al's Bombay Aloo, but I couldn't find the potatoes that he was using. I fumbled about a bit with Maris Piper, but they tended to go to Mash...which was still nice!! But then I hit on the idea of using "Salad potatoes". You can get these in bags from Aldi. They are smaller and you can cook them skins-on. I've boiled them for 20 mins and my wife, who is Irish, and knows about spuds, said they needed a bit more. So boil them for 25-30 mins and dump them in cold water when the time is up. Let them dry, before you add them to the curry sauce and push them around for 10 mins before serving. Just like most of the curries, they are actually better the next day with a couple of mins in the Microwave before serving.

This 30-minute series has been an absolute god-send. Every single one I've done has turned out amazing. The absence of base gravy has not diminished the BIR quality at all - and the portions are party-sized! Honestly, this series has had a positive impact on my quality of life. So grateful, Al, and looking forward to the new desi series!

@grahamcroucher5251

3 ай бұрын

Couldn't agree more... only problem is I'm away a lot and the Mrs only likes one curry a week. Do you think I should divorce her?

@eryrys

3 ай бұрын

@@grahamcroucher5251 I fully support you but first try and negotiate with her, I feel for you during this difficult period.

@petercashell4834

3 ай бұрын

I have the same problem. No need to divorce her. Just lock the doors and let her watch you through the window. I've found hunger to be the best sauce. You'll have her back on track in no time.

Also, traditionally in many of the authentic indian restaurants Makhani does not have onions in it. They will use Cashews for richness. A chef from Delhi showed me his recipe. He used Green cardamom pods, cumin seeds and mace. Ginger, garlic, deseeded green chilis, cashews, and top-quality canned Italian tomatoes with nothing but tomatoes in it. For spices he used Kashmiri chili powder, kasoori methi and a bit of garam masala. Unsalted Butter, a bit of cream and honey can also be used for balance. He also added cubes of tandoori roasted chicken thigh, or even bone in tandoori chicken.

@randallpetroelje3913

3 ай бұрын

I’m all about it😂❤ I used to cook at an Indian restaurant, owned by Indian Indians, and it was absolutely one of the best cooking experiences in a learning experience in and of itself

Looks absolutely banging!

Looks fantastic

This looks great. I’m on it next. I’m looking forwards to this. 👍

AWESOME!!!

If you make these curries and put it all in a bowl in the fridge for 24/48 hours it adds another level of flavour. It's had time to sit and marinade. I do it alll the time and then freeze up or scran it. 👍

Hi Al, what about a series on staff style curries? Bone in, stewed for hours. But you could do them like Lamb Madras Staff Style or Rogan Josh Staff Style, etc. Then we could really feed a large fanily or have a well stocked freezer!

Yum looking forward to your new series x

brilliant again al from al in scotland cheers mate

What an incredible series! Thanks Al 👏🏻

been with you for years now, love watching the channel grow, your videos getting better and better, the inspiration you give to us home cooks, bravo sir!! looking forward to the desi authentic series

Loved this series Al. Looking forward to the authentic series. Have a fantastic holiday. Many thanks and cheers 🍻 😊

Another quality recipe Al, much appreciated. Enjoyed it very much 😃👍

Such an amazing series.This has revolutionised the way i cook curry for friends and family, and im really looking forward to the authentic series.

Cooked this tonight.Great flavours.brilliant recipe Al!

Oooh that looks keen 😋

Thank you so much Al. Love your recipes. Love your style - you are so genuine - and looking forward to your next desi series.

Al is simply next level. Saved me a fortune in take out currys. 👍👊👊👊👊👊👊👊

lovely colour in that Al ,bet it tastes delicious

Cheers Al looking forward to the authentic series 👍🏻

Nice on Al’ 👌 thank you 🙏

Hi Al. I discovered your channel a couple of weeks ago. Just brilliant. Thanks mate.

Perfect every time

Ya beauty....cheers Al

Can’t wait to try this, Al your 30 minutes series has been an absolute game changer for me, look forward to seeing what you do the Authentic Desi series

amazing recipe

Cheers mate, I have learned so much from you and now make curries for my friends and family they all love.

@AlsKitchen

3 ай бұрын

Great 👍

Have followed the 30 minute series but didn't manage to make one yet. Got myself stocked up with the spices today and made it tonight and it already has legendary status. Brilliant. Thank you!

Hi Al. I made this at the weekend and it was brilliant! I've tried nearly all your 30 minute series, but I think this is my new favorite! You have changed the way I cook curries with this series so - thank you. I look forward to the new authentic series. The nation and I salute you - keep up the good work!

Fabulous thanks again Al. Another better of a curry. Family all agree . Changing plans for tea when they hear I am cooking lol😊

Thanks

Can't think of nothing better on the weekend than having a beer and cooking one of your curries 👌🏻

Excellent post yet again Al. BIG 👍

I have tried many chicken tikka recipes, and i can say yours is the best. I regularly make this in a small village in Northern Thailand where I live. Your great work has allowed me to taste again those delicious curries i used to eat in the 1990s. I am looking forward to your new series.

Loving the sound of what is coming bro... Always a superb video

Hi Al, Loved the 30 minute series, it's been fantastic. The series has inspired me to get a big cooking pot and a gas burner. I used it for the first time today and you're right, the curries improve ten fold! I'm looking forward to your new series and I can't wait to try the recipes out! Thanks for all you do Al.

Drooling!

Love your vids buddy simple and easy to understand thank you

@AlsKitchen

2 ай бұрын

Glad you like them!

Superb 30 minute series. Looking forward to the Desi range.

You're the best 👌

Al,it has been great watching and cooking your 30 min recipes. They are a game changer and will do the butter chicky this week. Looking forward to your authentic series 😀 👍. Hope your having a great holybobs 😎😎

another classic.

Made this with some chicken thigh that I had cooked with a tikka spice in the air fryer. Sensational. Absolutely loved it.

Absolutely delicious and tasty 👍👌🏻

Just finishing off and it looks fantastic. I missed the oil qty and guessed at 150ml? Decadence 100% Thankyou 👏

Thank you Al for being so patient and professional throughout the series and beyond. I’m so very glad I found you, especially as I am now 71, and at long last I can cook a more than decent curry, and I know what’s going into it. You really are a true gem. Not bad for an Englishman. Lol. Live long and prosper! Steve Star Trek

@AlsKitchen

3 ай бұрын

Thanks. Great message. Happy you like the curries

Another spot on recipe. I would be interested in seeing a pork Vindaloo recipe. I know how I'd make it following others in the 30 Minute series. The blended cooked onions really is a great way of adding that thickness to a curry sauce. This week I'm going to make Chicken Jalfrezi again because it's my absolute favourite and last time I did it it was perfecto!

My Personal Favourite Recipe.. Thanks a lot.. Eagerly Waiting For your signature recipes..

Love the 30 minutes series but it takes me an hour. Going to try this one tonight. Looking forward to the next videos. I like to use cold pressed rapeseed oil, it's got a nice yellow colour, cheaper than olive oil and I like the flavour. Plenty of heart healthy omega 3 in it too. I'd love to see an authentic style fish curry, especially if it's not too hot for the family. Monkfish holds together really well in a curry.

Literally just finished eating this!! A family favourite for sure. What a lovely curry to end on! Superb again Al, searched high and low for black cardamom. Well worth the effort, makes a massive difference. Please make this, you will not regret it A*

Did this tonight for my fam. 4 year old loved it. If you're up something new, Anglo Indian recipes were what I was fed by my mum, nans and any other relatives within shoving food into my mouth distance. Hope you're enjoying your hols

Amazing recipe and will also be trying this with paneer as my wife is a vegetarian. Great tip on the chilli powder and already ordered. Look forward to your Desi style recipes👍👍😋

Hi new to your channel and have subscribed can I just say that looks amazing thanks very much for your video will definitely be watching the rest of your videos you have made it look so easy so hungry now thanks.

50 minutes to prep and cook this amazing curry ready for tomorrow night. Great recipe and it tastes fabulous 👍😋

Thank you 🎉

Thanks for the recipe It’s sensational as expected and made plenty of frozen meals for night shift.

Yees AL love your work keep em coming pal 👍👍👍

@AlsKitchen

3 ай бұрын

Thanks, will do!

Fabulous Mr al❤

Just made this today so I can put it in the fridge to let it mature overnight and then we can have it for dinner tomorrow. I took a taste of the gravy and it tasted sooo good 😊 👍 Can't wait till tomorrow now.

Great stuff Al, my all time favourite curry is a Beef Rendang, maybe that would be a good one to put in the new series?

My favourite curry Al be making that again soon . 🍻

Good stuff I've been using olive oil for over 20 years

Hey Al, Indian cooking is very complex and its flavor. You make it look at so simple. It is one of those things where having your mind enplase so simple. Once you get everything together, it’s a beautiful beautiful thing. I thank you again. Where I live some of these things are hard to find particularly the black cardamom. I have the special order that one.❤😂

Hey Al, we're having the butter chicken for the second time and it's a winner my mate ❤

Thank you for your wonderful channel Al. I have had great comments on the curries that I have made using your recipes (base gravy method). However, my partner can’t eat onions and so I have to revert to my old ways of doing curries for her (not as good as yours!!). We have learned how to cook lots of things without onions but curries are a bit of a challenge. Do you have any suggestions please? Kind regards.

Al, how about a feeds 10-12 series. Ideal for partys or freezing in portions. Could be an hour or 2 to prepare thats fine. Think it would be a winner and you can do your lamb or beef as well. Fingers crossed. Thanks for all you do.

👍salivating

Loved the video, will make this for the kids this weekend thanks. What was the secret curry tip? Did I miss that?

Another top recipe, Al. Cooked this tonight and it's even a hit with my boys who usually go for all things beige and bland! 😂 Am going to make the dhansak next weekend 👍

Great stuff! How about a few short 15 min videos on Red Chutney and Green etc! You probably have a great recipe!

Have enjoyed all the 30-minute curries I have cooked. Still a few to go, including this one - but not the Naga Phal I think!!! Since I'm retired, time is not such an issue, so I welcome the move to longer cooked Desi style recipes. I would also like to see some recipes for vegetable side dishes. And maybe curries with fish and vegetarian too - oldest daughter is pescetarian. Keep up the good work - you're a star! p.s. the high-sided pan is brilliant - wish I'd bought one sooner, so that half my shirts wouldn't have been stained with turmeric ;-)

Dive into the Bangladeshi dishes. They are stunning!!

Chile magnet on the fridge Al? I’m there at the moment and have managed to find some good BIR in Santiago! Butter chicken has been a staple out here in South America because it’s consistently good.

We really love your curry recipes. Do you add anything to the onions when boiling? Just about to try this recipe and thought I'd better ask first...

Chicken Shaslik please love it .

Can't wait for the next series, BRING IT ON.

Awesome Al, the wife loves chips with her butter chicken, on the menu next week

Would love to see an authentic panchagavya 30 minute recipe 🙏🏻

Well done Al and thank you for all the hard work put into the 30 min series, bloody handy here in NZ where the curries are different! Going to do the 30 min Butter Chicken tonight for wifey which should be so different to the Tomato soup and cream Butter Chickens we have had out here-Lol. We don't have double cream here in NZ so I will use single at the end of the cook just before serving and hope for the best. Thanks again mate and I look forward to the authentic series, PS Just been shopping and found 2 small pots of double cream, never seen them before!!! Onwards and upwards!!!!!!!!!

@AlsKitchen

3 ай бұрын

My pleasure, thanks

thats what i will make tomorrow for tea😀😀😁😁

Thanks Al, I live in Oz and it is a popular dish however I’m also a Pom so know my curries and your channel and efforts are fantastic and really appreciated, I’ve made from the 30 minute series and the BIR and really enjoyed it . Thanks and I look forward to the next series.

Looks absolutely delicious! Will be making it for the Boss soon!!

Well done AL...I'm Indian and have made some of your Hotter Curries usually but my Girls like a mild curry and this one will be a Goer 100%..enjoy your Break and looking forward to welcoming you back. I'm sure it will be worth the wait.

I'd love to see a recipe for beef or lamb shatkora!

Just gathering up all the ingredients right now but can't see in the cooking where the 1tbsp of tomato ketchup goes?

@manfreygordon

2 ай бұрын

I added it before the final 10 minutes and it turned out ok.

Very versatile dish. North Indian dish use mace aswell and a smoking method with coal and spices. Great job tho Al 👏

Pro tip - Stay away from veg oil all together it's intensely processed, so therefore harmful to you. Great to see you can use olive oil in this one but you could also use avocado oil, which is pricey but worth it. Trying this on Saturday, can't wait!

@urmum6585

Ай бұрын

Best imo is to use ghee. I make my own it takes 5 mins, high smoke point and has been used in curries forever so the taste it adds compliments everything else. Olive oil burns easily and avocado may add unwanted flavour. But still much rather use those than veg oil

Thanks Al!! Made this last night and it went down very, very well!! Only question is, did you use your own mix powder in your recipe? I’m using Raja’s mild madras curry powder (2Tbsp) as recommended but it turned out too spicy for it to be a ‘butter chicken’ would the amount be altered if using that rather than the mix powder? Thanks mate 👍🏻

I finally got around to making this butter chicken and it was so tasty! The family loved it! Thanks Al!

The wife will love this😊

Hey Al, love what you’re doing. And my family are forever grateful. 😊 However, I ordered some of your spice mixes off Spicy Joes three weeks ago and I’ve had no delivery and no word from them. They don’t even answer emails or questions through their website. Do you know if they have a backlog or something?

Al please thai curries series pleaseeeee

I'm the one in the comments who told you too use olive oil you're welcome AL 👍

@jasoncdebussy

3 ай бұрын

Butter is far superior by any metric

@ste9430

3 ай бұрын

@@jasoncdebussy were talking health wise I've been making and eating these Curry's 4 -5 times a week for 35+ years trust me all that ghee oil and butter will clog up your arteries over time so extra virgin olive oil is the better alternative 👍 still taste super as well 👌

Hey Al, cheers for the recipe. I'm using passata for home style curries (napolino passata, plain) and I find it sometimes imparts an acidic taste into the curry, do you have a recommended brand of passata / tomatoes stocked in shops that avoids this or how to avoid this?

Good stuff as usual. By the way - butter is not bad for you.

you should try hot chilli chicken. been making it for years

My local restaurant here in Australia, butter chicken is sweet. No, very sweet. We'll give this one a try

Great video yet again Al, thanx mate. Just one question though, can I use brown sugar instead of white sugar in this curry? Or doesn't it matter?

@AlsKitchen

3 ай бұрын

Yeah you can mate