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
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
Indian Restaurant CookingNovember 12, 2013 at 6:07 am
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
Angelina wahidiNovember 12, 2013 at 6:14 am
Hi there could you tell me how to store the precooked chicken and how long
for can we freeze it ?
Indian Restaurant CookingNovember 12, 2013 at 6:19 am
when making curry’s we tend to put the juice with the chicken. thanks
ricksteruk10November 12, 2013 at 6:28 am
do you use the left over liquid for anything? looks to good to waste.
yogi2yoginiNovember 12, 2013 at 6:32 am
Thank you so much , i realise where i’ve been going wrong with my curries
now .
Indian Restaurant CookingNovember 12, 2013 at 6:50 am
very pleased, thank you
Salim UllahNovember 12, 2013 at 7:23 am
Thanks ramadan mubarak
Indian Restaurant CookingNovember 12, 2013 at 7:34 am
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
Gonçalo GomesNovember 12, 2013 at 7:47 am
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!
peter smillieNovember 12, 2013 at 7:57 am
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.
Ian LawNovember 12, 2013 at 8:51 am
Brilliant..Thank you,
Indian Restaurant CookingNovember 12, 2013 at 8:57 am
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
Indian Restaurant CookingNovember 12, 2013 at 9:41 am
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
BenjaminGooseNovember 12, 2013 at 10:30 am
Thanks for taking the time to make these videos, I really enjoy watching
them.
Indian Restaurant CookingNovember 12, 2013 at 10:50 am
Peter,thank you so much
peter smillieNovember 12, 2013 at 10:51 am
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.
Indian Restaurant CookingNovember 12, 2013 at 11:38 am
we tend to use up stock with our curries, very rare thrown out, thank you
for watching
Indian Restaurant CookingNovember 12, 2013 at 12:32 pm
No, slightly different cooking technique,will cover this on a another video
thank you Ali
Indian Restaurant CookingNovember 12, 2013 at 1:01 pm
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
Gonçalo GomesNovember 12, 2013 at 1:12 pm
I’d be also interested in a full scale recipe and how long you precook the
chicken for to tenderize it.
Indian Restaurant CookingNovember 12, 2013 at 1:21 pm
Hi, we tend to use TRS or Natco cheers
Salim UllahNovember 12, 2013 at 2:09 pm
Hi ali nice video bhaisaab can you tell me if you have reduced the sauce or
have taken it out thanks