How To Cook Pre Cook Chicken -Indian cooking – Indian Restaurant Cooking – Pabda20

 Indian Food Recipes

How to cook pre-cook chicken, how we tend to cook chicken at indian restaurant for our dishes Shawn on small scale, http://www.indianrestaurantcooking.com.
Video Rating: 5 / 5

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22 Responses

  1. Indian Restaurant CookingNovember 12, 2013 at 6:07 amReply

    after cooking cool down put in a plastic container or bowl will be OK for
    about a week inside chiller, we never tried freezing thank you

  2. Angelina wahidiNovember 12, 2013 at 6:14 amReply

    Hi there could you tell me how to store the precooked chicken and how long
    for can we freeze it ?

  3. Indian Restaurant CookingNovember 12, 2013 at 6:19 amReply

    when making curry’s we tend to put the juice with the chicken. thanks

  4. ricksteruk10November 12, 2013 at 6:28 amReply

    do you use the left over liquid for anything? looks to good to waste.

  5. yogi2yoginiNovember 12, 2013 at 6:32 amReply

    Thank you so much , i realise where i’ve been going wrong with my curries
    now .

  6. Indian Restaurant CookingNovember 12, 2013 at 6:50 amReply

    very pleased, thank you

  7. Salim UllahNovember 12, 2013 at 7:23 amReply

    Thanks ramadan mubarak

  8. Indian Restaurant CookingNovember 12, 2013 at 7:34 amReply

    Brother Salim, thank you so much for watching, in this video we cooked very
    small amount just to show how to pre-cook chicken,the sauce have reduced
    like bhuna style. Ramadan-UL- Mubarak

  9. Gonçalo GomesNovember 12, 2013 at 7:47 amReply

    I use this method of precooking chicken since the release of this video and
    I can whole-heartedly say that if you get your ratios right, it’s a big
    winner. The meat/spicy juices that cling to the meat are just delicious.
    Thank you very much pabda!

  10. peter smillieNovember 12, 2013 at 7:57 amReply

    thanks Ali and Inram. this chicken is outstanding all curry fans must try
    this. I have tried all ways of cooking chicken over the last 15 years but
    this is the best.

  11. Ian LawNovember 12, 2013 at 8:51 amReply

    Brilliant..Thank you,

  12. Indian Restaurant CookingNovember 12, 2013 at 8:57 amReply

    tendering size to cook about 15 to 20 minutes, full scale about an hour or
    so, we will do video on full scale soon cheers Ali

  13. Indian Restaurant CookingNovember 12, 2013 at 9:41 amReply

    Hi peter, this may surprise you that we don’t use pre-cook onion or
    peppers, if you are making karahi simply fry large chunk of onion and green
    pepper or grill them. cheers

  14. BenjaminGooseNovember 12, 2013 at 10:30 amReply

    Thanks for taking the time to make these videos, I really enjoy watching
    them.

  15. Indian Restaurant CookingNovember 12, 2013 at 10:50 amReply

    Peter,thank you so much

  16. peter smillieNovember 12, 2013 at 10:51 amReply

    Hi Ali, thanks for taking the time to reply. if you have the time could you
    produce a vid on how you cook pre-cooked onions and peppers in your
    restaurant?, which go into many curry’s. I enjoy watching you video, any
    one just looking in try Ali and Imram video,s they are the best.

  17. Indian Restaurant CookingNovember 12, 2013 at 11:38 amReply

    we tend to use up stock with our curries, very rare thrown out, thank you
    for watching

  18. Indian Restaurant CookingNovember 12, 2013 at 12:32 pmReply

    No, slightly different cooking technique,will cover this on a another video
    thank you Ali

  19. Indian Restaurant CookingNovember 12, 2013 at 1:01 pmReply

    dhania,jeera,and holdi powder add all the ingredient together and mix. if
    you search “how to make mix curry powder” in You Tube one of my videos
    there page1 third video thank you for watching

  20. Gonçalo GomesNovember 12, 2013 at 1:12 pmReply

    I’d be also interested in a full scale recipe and how long you precook the
    chicken for to tenderize it.

  21. Indian Restaurant CookingNovember 12, 2013 at 1:21 pmReply

    Hi, we tend to use TRS or Natco cheers

  22. Salim UllahNovember 12, 2013 at 2:09 pmReply

    Hi ali nice video bhaisaab can you tell me if you have reduced the sauce or
    have taken it out thanks

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