How to Marinate Chicken

[@Bribie12]

I believe the tomato paste is the runny version which is also called "passata" as opposed to the thick double concentrated stuff. We get both types in Australia, the thin version can just be poured out of the jar and the thick one has to be spooned out. I remember in the UK the thick one came in tubes like giant toothpaste tubes and I believe the passata comes in cartons similar to milk or fruit juice. Here they both come in jars.

[@Russell101]

Thank you for this simple, no nonsense marinade! I've tried to follow a few previously but they all needed about a hundred different spices all weighed out to within a milligram of each other and stuff that's hard to find. I've just made a batch watching this video so I'll whip up a curry tomorrow and see how it is!

[@nhikoid]

Still these best curry chef 10 years on!

[@BenjaminGoose]

A lot of people (restaurants included) leave it in the marinade for at least a few hours, usually overnight. It's traditional to give it 3-4+ hours to allow the yoghurt to get to work.

[@leviteish]

The 'Marinate' IS the secret of making the chicken tender. Yogurt serves as the tenderizer

[@idebal]

I marinate this way..but used to add salt...good advice on not to salt during marination stage..

[@ericwalker2172]

You left us in limbo we need to see what you do after and then cook it thank you for your videos just brilliant

[@jaybeebee9288]

I was kinda looking forward to that as well LOL!! But I think the options multiply at that point, depending on what you're cooking in, what else you put in the curry etc.

[@kemalturkkan3731]

tomato paste + smashed onion make it perfect i am cook too thanks for video

[@Bribie12]

I've got your ebook and getting great results, however I note that in the ebook you don't marinate. Is this to make it a bit easier for the punters or will you be including this in next edition? I do the marinating anyway, just marinating some lamb right now, cook in a couple of day's time. Cheers.

[@MrQuagmire26]

Also one thing. I found out that the age of the chicken also matters on the quality of the meat. I did a little experiment, here i found out that the huge breasts are generally less tasty and more stringy than the small to medium size breast. A indian chef even told me he only uses young/small chicken because its more flavorful.

[@JAMNC1]

Looking forward to the pre-cooking video. Am wondering if the process will be the same for both chicken and lamb. Your Lamb Madras will be first on my list to try. Thanks for the detailed info in these videos. You're an awesome communicator and chef.

[@tyeben]

really enjoy your videos and I am sure when they are better known will be classics. Keep up the good work. I often visit India for work and love the food but there is something distinctive about "British Curries" Noticed India most high end restaurants used a lot of clarified butter, would I be correct in saying most UK restaurants use vegetable oils

[@MiKAYNIKIKAYVLOG]

Thanks for your sharing guys I want to try ..

[@MrQuagmire26]

Yeah I couldn't agree more. But I have also seen chefs use fresh papaya juice as a tenderizer. I generally like using thighs, breasts tend to become too fibrous.

[@aptsys]

KZbin image stabiliser makes you feel seasick. Any chance you can turn it off?!

[@badmansagar]

it's Indian style marinate. i'm not use too much adding Garam masala also known as a all spices. but i use some little bit of garam masala, ginger garlic paste and cumin powder. and for color i using red bell pepper powder and turmeric powder and yogurt. i'm not using oil.

[@batfinksdad]

thanks for your vids. i have always had problems getting curries to taste "proper" but now they're almost perfect. one question, does it affect the texture of the chicken if i follow your marinating process and the pre cooking but then freeze in batches ?

[@PVflying]

Another intresting video Julian and Jakob, can we assume the next one will tell us how to precook the marinaded chicken? Also how many chicken breasts were in that bowl? Looked like about 10 or 12 but hard to judge. Just wondering how to reduce the proportion of yoghurt for a smaller amount of chicken. Thanks

[@leviteish]

@tyeben yes that's right most use veg oil. Ghee is used predominantly in vegetarian dishes like tarka dhal etc..

[@EndlessLaymon]

Thanks for the help and speedy response. :)

[@skittification]

interesting video, thanks, but you wiped your hands on a cloth you said was soaked in bleach and then put your hands into the raw chicken?

[@Neffakura_CRO]

You saw the same thing 2??

[@1theRamm]

julian hello its stu again iwas gona try to pre cook the chicken but didnt want to make a waste of it think al wait till video or can you give me any tips to try this cheers stu

[@willhelm94]

Excellent video, thank you for the tips and tricks!

[@mohammaddavoudian7897]

+willhelm94 yes especially wiping your hands with a bleached cloth and then handling food and spices !

[@1theRamm]

hello after marinating how do you pre cook chicken in water do you slightly boil it

[@abineshsrinivasan886]

Do you marinate chicken in refrigerator in a closed container or in an open container ?

[@leviteish]

usually in a refrigerator

[@marknorville9827]

A stupid question, you say that you have pre cooked the chicken, however it looks raw. Are you marinating raw chicken?

[@jamestaxos4775]

OMG 3 to 4 hrs.... i cant stay hungry for this much time...anyways thank u sir this helped me alot

[@sheejanair8966]

Very well explained 😊👍

[@dashingkhn1]

look delicious.

[@brucemarchettapcma6765]

Enjoyed the marinating. Then I went on your Julian Voigt e.g. there is anothe rvideo showing the pre-cook stage. But, I did not find the video. What title am I seeking? thank yo kindly. chef-wanna-be-bruschetta. 12/12/2016

[@joeboots5890]

julian, do you own an Indian restaurant? If so would like to visit if it's in Manchester.

[@khawlahkhawlah1988]

How to marinate other meats like lamb, beef or turkey?

[@EndlessLaymon]

Hi please respond when you can. At the beginning of cooking many curries Julian adds the "tomato paste" or "tomato sauce". Is this just tomato puree?? Thanks.

[@venomobl6577]

Jimbo Jones 6 years later and no reply 😂😂

[@folicacid4318]

nice

[@GeorgexxxWalker]

Hi Julian, I've just purchased your ebooks, I must the content is impressive, I haven't yet created anything yet as I have a few bits & bobs to order. I couldn't find a link in the ebook to this video? Did I miss it or is it missing?

[@leviteish]

Thanks for those comments.Will be uploading the pre-cook method for chicken and lamb soon, so keep your eye out for that one. Regards Julian

[@leviteish]

yes, will do a video soon about how to do the pre-cooking. There were 12 whole breasts

[@hudhastings1]

shan spice mix buy in indian shop for marinade

[@konikakakar8139]

i dont get it.. is the chicken pre cooked before u marinate...??

[@TheBaconWizard]

No. It's marinated and then pre-cooked.

[@lukeburchell5908]

Great video. Just one question. Why is it wherever I look for mustard oil it states 'External use only'?!

[@Skyhighatrist90]

Luke Burchell because it is poisonous for human consumption, its not permitted for use in food i dont know what he was thinking!!! Its use as a massage oil 😂🤦🏻‍♂️

[@maharajpal]

You have to go too an Indian store to buy some!

[@Skyhighatrist90]

@@maharajpal I did still said external use only its illegal in Europe.

[@maharajpal]

We use it all time in our cuisine. Don't believe me, go to an Indian store or an Indian supply store. They got 1 gallon to 5 gallon containers. It's part of our diet, just as olive oil is to Greek diet. Chances are that if have dined at an Indian restaurant you have had mustard oil.

[@Skyhighatrist90]

@@maharajpal I'm Pakistani I know all about it thanks no need to assume I don't. It's use in food in Europe is illegal whether you like it or not in your "cuisine".

[@RJSimulator]

it looks like HowToBasic's

[@ErrorInPerfection]

I got to see mustard oil that's light in color, for the first time.

[@azhardelice3523]

Nice from morrocco

[@ezzyflix1643]

pretty easy!!!

[@bobshmeegle2238]

is mustard oil ok, i thought it was non edible

[@DeepSingh-gj1rz]

Is used alot in Indian cooking

[@bobshmeegle2238]

@@DeepSingh-gj1rz thanks

[@borodoko3984]

Back 10 years ago no silly intro .....just to the point😅 good old days

[@y.k.9705]

No finished product ? Ohhhh

[@pandakso3365]

1:51 he says "garam masala" in case you didn't hear

[@satyajitmohanty1451]

Wanted to give infinity likes....

[@FruitsForLife]

Mate u forgot to mention the main secret of making chicken tender( brining)

[@carolineogenga9039]

Sussex Gardening

[@azhardelice3523]

Welcom evry body

[@malkycombat]

Did this guy just rub his hands in a cloth with bleach in it then proceed to rub the spices in the chicken? He does you know.

[@ignfan4life]

That's all I could think about when watching this.

[@firewolffw8954]

U cant die from less than a cup of bleach

[@firewolffw8954]

U cant die from less than a cup of bleach

[@feefeee]

Right? There must be a better way. I just keep the tap running to wash my hands every time I need to touch something else.

[@ianharris7860]

Yep a non rinse sanitizer like star san available from home brew shops. Its quite expensive at £13 a bottle but if you are using it around the kitchen in a spay bottle, it will last for years. However you do need to use it with the right water like Tesco's Ashbeck.

[@architectingme]

Doesn't look like a mustard(sarson) Oil

[@carefoots5]

USING ANN FORSHAWS NATURAL YOGURT I SEE !!

[@Manu7.65]

Patience :D

[@marcos7801]

Wait a minute.He dried his hands in a bleach-soaked cloth and then he touched the chicken after.Oh, Nooooo!

[@carolynlewis1306]

I said the same. Aa soon as he wiped his hands on the bleached cloth I though surely hes not gonna put his hands in that chicken without washing them and he did.

[@asupremum1246]

Bleach is the secret ingredient

[@moradoemoji7871]

😂

[@vlodkagamingyt7606]

Chicken adobo

[@johnson787878]

I feel sea sick.lol

[@babyboybyrd1982]

OHHHH K. I wanted to see the end result. The cooked chicken.

[@leviteish]

there is another video showing the pre-cooked stage

[@babyboybyrd1982]

+Julian Voigt thanks

[@krani751]

Julian Voigt hello

[@lanita.x6176]

Are we just going to ignore that...?

[@melancholy5131]

Use thighs. Far more flavour than breast.

[@anarchodandyist]

A bleach soaked cloth and squeeze it over the chicken 🙄

[@shpservices]

What a joke!

[@Skyhighatrist90]

Ummm it is illegal to sell mustard oil for human consumption, and for it to be use in food? What you are telling people is wrong.

[@nansp853]

:)

[@ebimady186]

U talk too much,

[@nalagrz5773]

I dont like the american accent he has

[@mohammaddavoudian7897]

+NalaG RZ he sounds as if he is from the centre to North / North west of England, somewhere.

[@TheBaconWizard]

I don't like the Russian accent he has. Nor the Japanese one.

[@sss6538]

Ewww 😖😖 why did you use your bare hands and dont you use gloves or a large spone to stirr the mixture that was discusting

[@beckygifty7320]

my point too ...there are gloves for marinating surely not hygienic

[@PraveenNelsonv6]

sss6538 . what the f*** is wrong with you?

[@nikitshetty931]

That is the reason why he used baking powder then washed off with sanitised towel to make it hygienic after all he used his hand right?

[@tobi6952]

i use my penis

[@TheBaconWizard]

You are what's wrong with the world.