How To PRE COOK CHICKEN for curries (Indian Restaurant Style) - Al's Kitchen

A quick and easy way to pre prepare chicken before adding to any curry you may wish to cook. This reduces cooking and preparation time. The recipe can be adjusted and according to taste and individual technique.
www.Alskitchen.net
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Curry Base gravy Video
• How to Make INDIAN CUR...

[@billjackson3313]

Hi al, made your base gravy, and your Madras curry, I am born again, I have been messing with curries for 40 years and this is the best I have ever had the aroma is like that from the best restaurant to date and the taste is magnificent I feel like I have found the holy grail, thank you from the bottom of my stockpot. Bill from Bradford

[@AlsKitchen]

Bill Jackson Wow, Thanks Bill. It's nice to hear when guys like you find the channel and then actually make the curries. Spread the word for me and subscribe if you are new. Al

[@RogerHollings37]

Exactly the same experience here Bill. I am also believing that I have discovered the Messiah of Curry cooking. Roger from Basingstoke (aged 81) The Pathia and Methi recipes are terrific!

[@jaja8951]

And me to friend 👍😀

[@paulbastier3773]

I made this and took it to some Indian friends who work in an Indian restaurant where I live in Malaysia. They were impressed and gave it the thumbs up. Thanks Al.

[@chrisdoran9770]

For years I've been looking for curry recipes, never finding any which id try again, until now. Following your base gravy, and pre-cooked chicken method, I made a chicken jalfrezi. It was probably the best I have ever tasted! Thank you Al.

[@amardeepsingh4331]

Cannot believe that I first time watch you when this video was newly published. It's been 9 years. Keep doing the good work.

[@peterashton9718]

Hi Al,just found your site last week,I made the base gravy on Thursday and made a chicken Jalfrezi today,it was absolutely fantastic! Restaurant quality! Thanks for all the recipes you put out there,I will be definitely trying more very soon! Pete (Manchester).

[@bryanburton3172]

Hi Al. Some awesome recipes. Thank you. Can I ask some real newbie Questions? I'll be trying to find the answers, but your youtube is just SO much info :) 1. Is the book out yet? I want it now! 2. I want to make curries maybe weekly to serve 3 of us, but I when I do, I like to plate up a mini feast of small dishes. I find it hard to scale down without wastage. Obviously, it would be a messy kitchen if I cooked everything same session. So I like to batch cook and freeze. I've created some batches of base gravy and pre-cooked lamb and chicken and frozen them. Looking at maybe freezing batches of assorted kebabs. I'm trying to find the sweet spot between convenience and freshness, if you see what I mean. So.... Am I on the right lines, with batch cooking components ? 3. Apart from base gravy, precooked chicken and lamb, and al's powder, what would you suggest as the best things to batch prepare and what should I always just do on the day (rice, obviously)? I know It will always be so much easier to order a takeaway, and I have a good local one, But dammit, you make it look so so easy and satisfying.... And yes. less expensive than takeaways. I have SO much to learn, and you're so confidence inspiring. Anyhow. Thanks again.

[@maxh4296]

Hi Al, Great videos - many thanks. Do you marinate chicken before you pre-cook?

[@dizzynanny2370]

Thanks to you Al I need another freezer to house this and the many curries of yours that I have cooked and need to freeze!!!

[@rustyjust]

Why not just cook the chicken from raw in the dish? Seems pointless unless making tikka of course. Just made your base gravy for first time yesterday. Trying out tonight. Can't wait! Thanks Al 🍻

[@jamesevans3347]

I've been cooking curries for 15 years with slow improvements, I wish this channel was available back then. Really nice to see someone doing what we all love thanks Al. One thing I'm unsure about are the aluminium pans, I know the restaurants use them because they are cheap but are you sure they are safe?

[@hrafnofthule5962]

Why would they not be safe?

[@The_Oracle_of_time]

I wouldn't cook with aluminium.

[@user-cl5vr8xu3n]

So can this be frozen? and for how long? or how else do you keep them for later? As you don't give any storage instructions...

[@V081WLBlue]

Yes, excellent again. All the pertinent points covered simply and clearly, DON'T burn the garlic/ginger! Alu pan etc etc.

[@AlsKitchen]

Thanks for watching. Much appreciation

[@nataliebrown2407]

Questions following from this - how do you store this pre-cooked chicken for and how long can you keep it before putting into a curry? Can you freeze it in this state? Can you do similar with Lamb or is there a different prep required (or do you have to cook it fresh) Great vid again

[@AlsKitchen]

Hi Natalie. If you use fresh chicken, once cooked it can be stored in the fridge for three days or frozen for upto six months. The same can be done for Lamb but I have a separate video to pre cook Lamb, the focus is a way to tenderise the meat so that it is beautiful in any curry. Hope this answers your question. Al

[@nataliebrown2407]

Thanks for answering so quickly - I just watched your Lamb video and got the tips on storage, thanks, you are doing amazing work!

[@dipzno1]

1. How many grams of chicken did you use? 2. What is a large tablespoon? :S 3. It's 1 large tablespoon of garlic and ginger NOT 1 large tblsp ginger and 1 large tblsp garlic, correct? 4. Did you say chef spoon of base gravy? Can you give rough estimate in ml or when I can get that spoon? Cheers

[@davidrowe7868]

Try poaching the chicken in the base gravy you are using. It is amazing and simplifies everything.

[@oliverleighs6304]

Hey Al. Have just discovered your amazing channel. Are you able to let me know how big the pan is that you used for scale as I have to order one from internet. 10” perhaps? I’m in New Zealand 🇳🇿

[@johngorman6107]

So glad I've found Al's kitchen !! Great recipes and tips , I'm making Chicken Pathia tonight and I've followed the recipes to the letter . Made the base gravy this morning and it's brilliant ! Super excited to see what other dishes I can make with the help of the wonder that is Al !! Xx

[@AlsKitchen]

So glad you found me John. Please keep me updated. Also, please follow me know Facebook for daily/weekly updates on what I am doing. Al

[@Joetp]

Cheers Al! When you say large tbsp of garlic and ginger paste, do you mean a tbsp in total or a tbsp of each?

[@andybailey9347]

1/2 of each

[@kipling1957]

Hi Al - I have only just come across your posts, although I see you have been doing this for a few years. Great at last to see some clear videos on BIR style curries. A lot more straight-forward and not shrouding the whole thing in mystery, like lot of stuff out there. I'll be trying your madras this weekend. Keep up the good work!

[@AlsKitchen]

Thanks. Glad you found me. Please try some recipes and let me know how you get on. Thanks

[@WakeUpJacked]

Terrific! Do you know how to make pre cook tandoori pieces? I prefer a Madras with the tandoori pieces 🙏

[@TheSuperEverests]

Hi mate how long does garlic and ginger last for....please

[@Lad24LFC]

@Jon. If the chicken is fresh and cooked to this point it can be refrigerated for 3 days or frozen. Once thawed it cannot be refrozen. Hope this helps

[@randallhawkinsmd7012]

Thank you for that information by the way how long do estimate it takes to cook the chicken

[@grahamjohnson4702]

You say this is only part cooking the chicken but then you cook in th base gravy for 5 mins after browning which I am sure will fully cook the chicken.

[@olivermoat3960]

I am so glad I’ve just found your channel Al.I can’t wait to make the base gravy and make some banging curries.thank you

[@commontater1785]

Is it ok to freeze? The only chicken I can get has already been frozen, and they say one shouldn't freeze meat twice. I don't think I'd have a reason to pre-cook unless I'm doing a large batch for the freezer.

[@dizzynanny2370]

This is one of my hubby's favourite curries, he can't make me make enough of it! I like it too. Thanks Al.

[@grahamjohnson4702]

I'm sorry this is not a curry, this is preparing the chicken for curries, so how can this be one of your husband's favorite curries. Some people!!!!!!!

[@dizzynanny2370]

@@grahamjohnson4702 I obviously typed incorrectly, my hubby likes most of Al's curries using pre-cooked chicken. They have a greater depth of flavour

[@ishmaelsix7581]

Hi Al, love your channel. I only just discovered it, and have watched a few vids - base gravy, pre-cooked chicken, vindaloo and the fascinating (but rather scary) hell-fire. I love cooking with Naga chillies, but this recipe might get the better of me! So much to learn from your methods. I've been cooking curries for over 30 years, but have stuck to basics, like the generic recipes found on jars of curry pastes. E.g. have never used a blender. I'm going to do the gravy for sure, and that blender trick will cut out a lot of work, leaving more time for eating those tasty dishes :-) Thank you!

[@terrieprice3014]

If i make the base curry, do i need to freeze the rest as ill only be cooking a curry once a week

[@blaxwax]

Hello Al, I'am so glad i found your channel as you have inspired me try out your recipes mate. So i've bought a couple of aluminium frying pans & a ton of spices. However before i get cracking, do you have any tips regarding maintenance of the pans. Do they need seasoning etc?

[@AlsKitchen]

Hi. Glad you are enjoying the channel and I hope you put it to full use. Regarding the aluminium pans. Just wash in warm soapy water before use. That's all. No need to oil or season them like carbon steel or iron woks. Cheers

[@blaxwax]

Thanks for your swift reply Al. I will certainty put your fantastic channel to use mate (already made your base gravy). Cheers.

[@stuartgrimble147]

Hi al Just found your Chanel and subscribed to it,can't wait to get started, just of to buy all my spices

[@philipwilson9632]

Can you freeze pre cooked chicken phil

[@vieve9292]

Do you drain the chicken at all, before adding the base gravy?

[@gazookerman1328]

Very well explained without "going around the block" Thank you very much Al'.

[@AlsKitchen]

Thanks . You're welcome

[@DEvilParsnip]

Yup his format is great.... Bit of banter but not a snore fest expanding your KZbin time.

[@rafiqhussain2395]

You the man Al juggling a career I can still come home cook up a delicious meal fresh. Ps my mates now want me to cook for the monthly poker nights lol

[@irenecrook2436]

Thanks really enjoy your videos you said aluminium fry pans are the best is that for the big stockpots too, thanks

[@AlsKitchen]

No, stockpot can be anything. But Indian chefs use aluminium frying pans because of the rapid heat conductivity which is needed to turn out curries quickly. And because the constant turning in of the gravy once it has caramelised is necessary, aluminium is best for this as Teflon would not withstand the scraping. Saying that, I sometimes use an iron wok when doing a big quantity for family etc

[@irenecrook2436]

Ok thanks for that .

[@baz111]

hi al ive just bought an indian cast iron khari is that just as good as aluminium ?

[@craigmurphy3840]

Thanks so much for these videos. I've spent most of Saturday afternoon making my base gravy, pre-cooking my chicken and then making this dopiaza and it tasted like I'd bought it from a restaurant. I can't believe how easy it is with your tips. Thank you. :)

[@jaja8951]

Can u freeze this precooked chicken Al for another time? 👍😀

[@AlsKitchen]

Yes of course. Just use when needed.

[@ianrodger8927]

Can you freeze the chicken Al?

[@daveboston5929]

You've inspired me to start doing this again Al. I've used the curry secret in the past with good results (bar stinking the house out with the base) but its much better seeing it done, rather than reading a book. Just ordered a pressure cooker to help keep the onion smell contained!!! Pan, hand blender and chicken on order. Cant wait to get started again. Ive discovered a great website called musclefood for those who dont have a shop nearby. Do some great deals on good quality meat, delivered fresh, in bulk if you wanted to make up batches.

[@AlsKitchen]

Thanks for following and watching Dave

[@jp410]

Can you say something about why you'd pre-cook the chicken? What's the advantage?

[@AlsKitchen]

Speed. Restaurants pre cook the chicken so it's ready to go in.

[@RajKumar-zm4ll]

I have an induction hob so an aluminium pan will not work. Can you suggest one with a link to make a purchase? Thank you

[@tilerman]

I have a rubbish induction hob as well. Awful things. Anyway, you can buy stainless steel pots with an induction plate built into the base. Well worth getting as way better than non stick pans.

[@robertellis7750]

hi al just done a base sauce. looks great. looking forward to doin a madras later in the week. thx again mate

[@benscragg]

Hi Al. Where did you get your Aluminium frying pan from ? Thanks, Ben

[@AlsKitchen]

Ben Scragg Hi Ben. I got my pan in an Asian shop local to me but try these guys. I've heard great service. www.kitchenkingcookware.co.uk/Kitchen-King-Super-Fry-Pan/261

[@paulbastier3773]

+Ben Scragg Try Delia Smith's little gem 8"' aluminium frying pan. You can season it to make it non-stick. The theory that aluminium contributes to Alzheimer's was disproved some years ago.

[@tees926]

hi what size and brand pot is that you are cooking in?

[@didds1000]

=given this is part-cooked chicken, I guess you cannot freeze it for future use?

[@MsDoitch]

al, im making too many friends now thanks to your recipes..i subscribe to a lot as I like cooking but were curries are concerned....you are the man keep it up m8

[@fluffybunny7840]

A your a super star 💫! Thanks for your recipes!

[@annebuchanan5477]

Is there a printout available for this please?

[@grahamcharlton861]

Hi Al Could you tell me how you do your chicken tikka marinade and do you pre cook it before you marinade it? Great to see you back

[@AlsKitchen]

Email me and I'll inbox a recipe

[@grahamcharlton861]

Al's Kitchen Hi Al Could you confirm email as keeps returning "rejected" Cheers Graham

[@alexconstantinou5557]

[e-mail]

[@amandagriffin6117]

Do you have to have make sure the chicken is fully cooked through when pre-cooking or can it still be raw in the centre?

[@AlsKitchen]

I use mainly chicken Tikka Which is fully cooked. When I use pre cooked chicken is usual at least 95% cooked through.

[@rustyjust]

How to store or keep 95% cooked chicken for? Or I take it have to use it up fresh! Why not just cook the raw chicken in the dish? Unless Tikka of course which another level..

[@paragsoni6321]

Many thanks Al for the fantastic video on making pre cooked chicken. It's good to get the technique right. Like your channel a lot.

[@davexjs5889]

Hi AL Can you use skinless chicken thighs on the bone.? Just made the base smells yum. Madras next

[@TerraBritannia]

Thanks Al, did this tonight . . . .lovely!

[@torgeirmolaug196]

3:23 What about not wanting aluminium to come off into the food, especially acid rich (like tomatoes) food? I use stainless steel pans, although that isn't perfect either ---.

[@nicemutant]

Whatever material you use will have pros and cons... but you're right... aluminium oxide is not the best food additive... 😅🤪

[@kristianbarford]

A'right Al, I might be an idiot, but how do I go about making pre-cook chicken tikka? Was wanting to have a crack at the chicken Bengal.

[@chef_maruf]

what is the back ground music? You cooking are awesome by the way..

[@AlsKitchen]

The music is a clip on final cut software

[@chef_maruf]

Al's Kitchen Thanks for your reply

[@tedgreaves1139]

Al,do you use fresh garlic and ginger paste? Or from a Jar? Cheers.

[@AlsKitchen]

Ted Greaves Always fresh. Never from a jar. The preservatives taste like vinegar and will ruin your curry.

[@tedgreaves1139]

Thought so mate,Cheers

[@nickl8247]

Hi Al, do you use equal measures of garlic and ginger to make the paste?

[@Donegaldan]

Thanks Al. Love the recipes and demonstrations.

[@emmab8669]

wow followed your madras recipe n base curry just like it had been ordered only have takeout on occassions now and never do a curry from a jar again so glad i saw your videos

[@AlsKitchen]

Welcome to the family Emma. Glad you liked it. The new chicken Karahi is gorgeous too.

[@Doowickeybob]

What is the Indian background music. Its a catchy tune😊

[@pigeon51]

You sound just like Rodney off Only fools and horses! Love your videos though, very informative 😊

[@cameronbell843]

I bought an aluminium pan and was using a wide metal spoon (one that's usually used with a steel wok) to make one of your curries, and I basically completely scratched up and dented the aluminium pan, is this supposed to happen? Am I using the wrong spoon or something?

[@AlsKitchen]

That's fine. Aluminium pans in restaurants are really scratched and battered. This is normal.

[@cameronbell843]

Al's Kitchen Thanks for the speedy reply Al! I'm loving all the curry recipes

[@wulf1877]

Made mine today finally taste better than some curry houses I’ve been too

[@jonpollard]

Can you prepare the chicken to this point and then freeze it?

[@AlsKitchen]

Yeah, it's perfect for freezing!!

[@karenmcgrouther6173]

How long can you freeze this for once cooked thanks.

[@AlsKitchen]

6 months

[@doc_w7762]

Hey Al, Yep works for me. Please keep your experience flowing to us foodies. Thanks mate.

[@tedgreaves5428]

How much Chicken are you using please?

[@bazzascriv]

How do I use the madras curry blend

[@ibincono]

I love Owls Kitchen!!

[@arnookibeast]

Al, is it ok to freeze the pre cooked chicken in batches if i make a large quantity

[@AlsKitchen]

paul dillon Yes.

[@arnookibeast]

Al's Kitchen cheers mate,, really enjoying the recipies, cooking like a pro.

[@PT-ij9hc]

OMG! This is an old one!!? @Al's Kitchen

[@artisticskillz01]

How long do you pre cook?

[@robertellis7750]

how long will the base sauce keep in the fridge al. thx mate.........

[@andybailey9347]

You can freeze it

[@whoknowsthebowler]

Can pre cooked chicken be freezed ?

[@whoknowsthebowler]

Thank you .

[@petertr2000]

Over 7 years ago! Not sure I bother with this anymore though, I just throw the raw chicken in now. Should I go back to this maybe?

[@frankclarke1754]

Instead of an aluminium frying pan: Can you use a Wok?

[@oliverthomas9052]

I do

[@georgesofocleous943]

Could you use a cast iron pan instead of an aluminium one?

[@AlsKitchen]

Yes. As long as it's not non stick

[@georgesofocleous943]

@@AlsKitchen thank you for the feedback.

[@CbrigBear87]

For the life of me I can't get my hands on one of those alluminium pans. Where can I get one from? Cheers Al!!

[@AlsKitchen]

nonstickcookwarepots.co.uk/shop/cookware/frying-pans/Chef-Frying-Pan-Wood-Handle

[@CbrigBear87]

Al's Kitchen ta

[@margaretamadi8004]

Al's Kitchen

[@zaikafoodkhanfamily9995]

Very nice cooking👌🙏👍🔔

[@adamyoung1877]

i added 4 tins of tomato's and extra onion is that ok Al? the last base i knocked up was great thanks for recipe m8

[@AlsKitchen]

Hi Adam. 4 tins will be to much my man!!

[@adamyoung1877]

Thanks Al, The first one i did was spot on. The second one i did with 4 tins of tomato had a taste to it but it was not all there but still eatable. If i want to make up more of the batch of base what do you recommend?

[@AlsKitchen]

+Adam Young I would do the recipe twice in separate stock pots and if you have an even bigger stock pot, add the gravies together. If you do have a massive stock pot you could just double up all the ingredients.

[@1963johndaly]

Hi Al, thanks for your videos! How long would you keep and store pre cooked chicken? Do you keep it at room temperature until its ordered?

[@AlsKitchen]

John Daly Hi. Once cooked. Three days in the fridge.

[@1963johndaly]

Brilliant, thanks Al. Keep up the good work :)

[@marcsmith4261]

can you feeze pre cooked chicken?

[@nigel8499]

@@marcsmith4261 as long as the chicken is fully cooked: 149° internal for chicken breast, then yes.

[@alexanderrechsteiner7606]

Made this today and and it tasted just great. Really similar to what I get in an Indian restaurant. You rock, man!

[@AlsKitchen]

Glad you liked it. Feel free to experiment too. You can marinate the Chicken in garlic and ginger for a few hours. The best though is Tikka meat

[@alexanderrechsteiner7606]

Al's Kitchen Oh blast! I commented on the wrong video. I meant I made the Mirchi Chicken Bhuna. I did the pre-cooked chicken quite a bit differently. Marinated in tandoori spice mix and without GG-paste or gravy. By the way, one question popped up: How do you handle the ginger garlic paste? Do you do it freshly for each dish or do you somehow keep it? It seems a bit impractical to just make two tablespoons of the paste.

[@AlsKitchen]

Alexander. You can buy the ginger and garlic paste in shops here. I rarely use it though because the preservatives give it a very bitter taste. So the answer is yes. I do it fresh every time. Its not so tedious if you have a blender attachment to your hand blender. I show it in my Base gravy recipe. Glad you liked the bhuna. One of my fans too!! Where are you from? Are you in the UK?

[@alexanderrechsteiner7606]

Al's Kitchen I'd rather make it myself as well before buying a bottled mishmash. I thought maybe you freeze it, like the gravy. I guess I need to look for such an attachment then. I'm fiddling with the regular hand blender so little quantities are cumbersome. I'm from Switzerland but live in Barcelona now. No good BIR in my immediate neighborhood though!

[@SteveHewittMusic]

Hi al! I love your recipes! Thank you. Just a question, could you send me a link to where you got your frying pan please thanks

[@leemills9091]

Steve Hewitt Music I just bought one from ebay. Lots on there. Just search for aluminium frying pan for curries.

[@SteveHewittMusic]

Lee Mills will do thanks :)

[@MsDoitch]

any ideas how to do a Cajun sauce would be nice m8 thanks

[@andrewmccarthy9550]

Al, I used a new aluminium pan and it scratched quite easily and my wife refused to eat the food - why don't you use a wooden spoon and also please tell me the make of your pan - mine was about £12 from KK

[@leemills9091]

KK is kitchen king.

[@nhikoid]

And still the same intro theme music 10 years later. Makes me salivate like Pavlovs hounds 🙂!!

[@vividhayadav]

Great recipe! Will make it lot easy to cook for crowd👍

[@deeclaffey3969]

best gravey yet please tell me how to do a madras be great if u done a vid thank u x

[@AlsKitchen]

Thanks for that lovely comment. Madras is up now on channel.

[@JulianaFinamore]

Hi Al, thank you very much for sharing such delicious and nice secrets, thumbs up and a new follower =)

[@PhilORourke]

again, brilliant thanks a million.

[@frederickmagill9454]

Yes Ali, thanks and thanks again

[@_monstera_9458]

This makes my cooking easy and fast! ❤️

[@binyard1972]

Al I've told my mates about your curries there selling them now

[@bobbyshah5743]

Why go through this step? Never seen it done in the US?

[@AlsKitchen]

Bobby Shah British Indian restaurants do this to speed up the whole process of turning out a curry really quickly

[@bobbyshah5743]

Al's Kitchen thanks Al and cheers....

[@sheronm9319]

Thanks

[@mattgee4867]

Oil, ginger and garlic paste, cook chicken lightly. You sure that needed a video?

[@MrMannakin]

Don't stir so much and you will get a bit more colour on the chicken

[@gordon6029]

Try "velveting" your chicken. Chinese method which give it that tender yet different texture. I know, tell me when you're sick of my comments hahaa.

[@AlsKitchen]

Can you explain this method? Are there any videos on it?

[@CbrigBear87]

I don't subscribe to it. It's got a slimey texture on exterior. I often ask for my chicken dishes to just be stir fried without this process. Each to their own, I suppose.

[@najwaimane698]

Thumbs up! :)

[@gordon6029]

For about a pound of chicken. 1 egg white, 1 T corn starch and a splash of water. Mix it up good and put your chicken in. Leave for about an hour if the pieces are small (Chinese food) maybe 2 hours with larger pieces, experiment. Give you that Chinese food texture, really good.