I made that biryani of yours in my dutch oven with out ghee and it was bloody lovley , tell the haters to do one !!!
@BryceAndEveeNZАй бұрын
🎉 the Haters all 😅 at this comment ... but you are right ... they can fuck right off! ... I want to taste this guy's cooking for real
@rossmacrae749Ай бұрын
@@BryceAndEveeNZ NPC
@padders1068Ай бұрын
Will! Yes Chef! Looked and I'm sure it tasted delicious. Will, please don't take this as a criticism, but just a suggestion for home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill still on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Thanks for sharing 🙂😋😎❤
@jobrown04Ай бұрын
This is a great tip! I shall do this myself next time I make naan
@padders1068Ай бұрын
@@jobrown04 Thanks for your kind words! I hope it goes well when you try it 🙂
@FallowLondonАй бұрын
Great tip!
@helmutkrusemann9194Ай бұрын
@@FallowLondondo you guys make ghee yourself? Great video thank you very much
@sijkenyonАй бұрын
Great tip. Might give this a try tomorrow!
@pcgenjin4 күн бұрын
ive been watching your shorts for months but man have i been missing out by not checking out your long form videos. this is one of the most enjoyable tutorials ive come across. i will be making this and also checking out more from you. simply magnificent and looks absolutely delicious.
@xeakpressАй бұрын
Honestly, best chef content on platform at 500k you guys and gals gotta do something special
@radusguru219614 сағат бұрын
Made this for my family. Everyone loved it I cooked about halfway on the bbq then did the naan on the flat top of it Turned out great Definitely going to batch cook for an easy meal in future. Thank you
@FallowLondon13 сағат бұрын
Fantastic!
@tregoboing20 күн бұрын
I made this last night and it was very good i didn't do naan or rice, just plain rice. I don't usually cook (jar of sauce for me) so following step by step was very helpful thank you. You have inspired me to cook some more!
@gagangowda5049Ай бұрын
28 states in India comes with 28 different interpretations of curry. It’s not about whether we get it right or wrong, it’s all about cooking it and appreciating the food by finishing the plate and washing the dishes with a big smile of satisfaction.
@LeStalker343Ай бұрын
With you on everything but for washing the dishes 😂
@bogradАй бұрын
Best thing of having your own restaurant is having people washing those trays with burnts stuff on them
@KonradTamas25 күн бұрын
Those burnt bits will be De-Glazed until the curry finishes and it will add an extra dept to your sauce. No need for the slaves to scrub them !! That is what i call Win - Win.
@bograd25 күн бұрын
@@KonradTamas I was talking about the burnt marinade drippings on the oven tray in which the chicken was baked. Look at 8:37.
@NigelAinscoeАй бұрын
I've been cooking chicken curry like this for the best part of 35 years. I can confirm. This is the way. Get your chicken in that garlic/ginger mix the night before for stunning results. Add a teaspoon or two of gram flour to the yoghurt mix if you've got any. Makes it stick to the chicken better,
@gorringemanАй бұрын
Might give that a go because chicken is so bland and doesn't absorb at all
@ianwilson87592 күн бұрын
Best curry I've ever seen cooked.
@scrementayАй бұрын
Love these guys. Adventurous with recipes, great content and no arrogance. Great to watch! 👏
@nickm8494Ай бұрын
Good work, chef. In the early 90s I worked at a balti-fusion restaurant in the Midlands for a while; picked up some great tips from Asian chefs who staged there. Kashmiri red chilli powder is a must in murgh makhani (butter chicken); not a hot spice but it adds a smoky flavour and vibrant colour to the dish. Asafoetida (aka 'hing') is a dried gum resin that gives umami to the gravy, plus acts as a light thickener, almost like an Indian MSG. Not a deal breaker, but it's one of those spices that is noticeable when missing. Finally a good whack of fresh or dried methi (fenugreek) leaves along with the coriander; like ghee it's one of those ingredients that gives a more "restaurant" taste to your cooking. Love the channel - your body cams bring back the excitement and stress of a Saturday night shift!
@sinivalas754Ай бұрын
Haha, Kashmiri chilli powder not hot? Sure!
@nickm8494Ай бұрын
@@sinivalas754 haha well it's personal taste I guess. Kashmiri chilli has got some heat but it's no Naga!
@kunalchhabra7967Ай бұрын
@@nickm8494 u have a nice knowledge of spices!
@orfitnaАй бұрын
These types of videos are your best work. Thank you!
@CanuckAlertАй бұрын
I was going to say using dark meat with the bone is really smart. Extra flavour added.
@dillathehunАй бұрын
I’m obsessed with you guys! Can’t wait to come to the restaurant one day, keep doing what you’re doing. Amazing
@GeorgeWilliams-uq1bdАй бұрын
love these videos - literally just easy to follow, can do at home recipes that actually taste nice!
@whaleio9476Ай бұрын
I add a bit of water to the bottom of the naan before throwing it into a pan, the steam created from evaporation helps create the bubbles / volume for me.
@darkfuture329126 күн бұрын
I made this last night. It's a game changer. Fantastic, thank you:)
@darekkrzywdzinski8285Ай бұрын
Did it last night, great simple straight forward recipe! Restaurant quality dish thanks a lot🎉
@f.husmann4543Ай бұрын
Just made your curry. It's an absolute banger!
@richieh2006Ай бұрын
Ah dude, I love that you included the recipe in this video. I can't wait to visit Fallow. Hopefully you and Jack will be there for that coveted selfie! It will be nice to see your chefs in action in your lovely open kitchen as well.
@ThanePLАй бұрын
Love this kind of rough cooking
@aljohnstone352319 күн бұрын
I made this last night, my God, it tasted good!
@kathymaxted9485Ай бұрын
This reminds me of a chicken tikka masala Your recipe looks great and I love how thorough it is. You never cut corners and do recipes properly.
@radusguru219627 күн бұрын
Great video. Thanks. Going to do this for the family at the weekend
@mattylad388Ай бұрын
Ruby Murry...Great singer.
@firehandszarbАй бұрын
it looks good and tasty. very accessible for the home cook too.
@barneyorama21 күн бұрын
'Didn't find myself I'm still looking' had me cackling !
@mrsplosh999Ай бұрын
A good tip if you dont know how to bring out the sweetness of the tomato paste... Use a passata or Ajvar paste (its a combination of roasted tomato and peppers in a paste), very tasty.
@Officialkitchen256Ай бұрын
I follow this channel for a reason 🔥🔥🔥🔥🤨
@pubgexecutive7276Ай бұрын
I damp the side of the dough going on the pan, it allows the nan to stick when I turn it over for direct fire (only one pan used). Got to use a spatula to get i5 off after.
@gwendolinecarrie3214Ай бұрын
That looks so delicious!! Thanks for sharing the recipe and all the explanation that came with it ❤
@kobeoneal3402Ай бұрын
Perfect! everything you need in the description
@muchasgracias6976Ай бұрын
Fallow Lads, NGL, that looks like some sweet ruby right there!
@SeanQuinn4Ай бұрын
I get a pretty damn good naan at home using my pizza steel on the highest oven rack in combination with the broiler. Cooks really quickly, and you get the one side flat+crisp, one side bubbly + char like a tandoor. Come to think of it, you could likely replicate this tech with a skillet if you lack a steel
@Beamish32Ай бұрын
Great video chef. Liked and subscribed. Surprised that you're not kicking off with the kitchen staff for not having sharp knives
@raymck2115Ай бұрын
Great technique, Chef
@armelecАй бұрын
brilliant video! thank you!
@tempinternetnameАй бұрын
absolutely massif video, perfect timing as usual
@gerber8915Ай бұрын
I was SHOOK when he started raw doggin pan handles on them hot ass skillets.
@testnameone806Ай бұрын
Curious, why don't you toast off the coriander & fenugreek along with the other whole spices in the oil?
@user-tv6bv3kq6wАй бұрын
Creating layers of flavours instead of one whole layer
@kathymaxted9485Ай бұрын
Theres a bag of mixed whole spices reasonably priced on amazon which contains cassia bark. I make a garam masala etc I use this in my own cooking.
@cribscianАй бұрын
In Ireland, "gee" is a slang term for lady parts. So the chat from about 1m-2m about "ghee having rich flavour, I'm not a ghee hater, I love ghee, but you may not have ghee in your home" was very enjoyable
@marcuscelticАй бұрын
I died pal 😂
@cribscianАй бұрын
@@marcusceltic are you a fan of gee, Marcus? 😂
@testnameone806Ай бұрын
Made it today. It was a hard to pick up the ground spices given it serves 8 is ¾ tsp garam masala, ¾ tsp ground cumin,½ tsp chilli powder,¼ tsp turmeric enough? I wonder if these were meant to be tbs not tsp, or maybe my spices are a lot less vibrant than yours.
@adrioban1847Ай бұрын
I absolutely agree Will! The corriander seeds are the superior spice
@seanonelАй бұрын
I make a banging Durban curry! My elderly friend from Yorkshire swears that it’s the best curry that he’s had and asks for it at least 3 times a month... Would you kindly demonstrate your version please?
@AM2K2Ай бұрын
Looks lovely
@garethlaw3856Ай бұрын
Beautiful Ruby Murry... Thanks for all your content Guy's!
@kennethwu115Ай бұрын
Love Curry. Love Fallow
@sean8563Ай бұрын
This looks delicious. :) I'm so over people having to explain that their recipe is not a "traditional recipe". Is there even a such thing as a "traditional" recipe? Recipes vary by region, even within the same country. Your "traditional" recipe isn't necessarily everyone else's. Stop hounding people because they don't make things the way you do.
@kerrlysfoodАй бұрын
Really good stuff I’m inspired👊🏽👌🏽👌🏽👌🏽👌🏽
@adamjackson82Ай бұрын
Good to see you roast the other chef who handed you their "blunt" knife, and you proceed to cut dough on the steel bench with it. Bravo, chef.
@vulning2905Ай бұрын
I dont understand why you fry the the tomatoe paste to get rid of the acidity but add the lemon back at the end for acidity :D
@JasonAllen-md4ccАй бұрын
Hey Fallow any chance of Meatball dish I know it's basic but would be interesting
@bomsta1433Ай бұрын
Will there be more bartender pov's videos in the future? Haven't seen one in a while
@smedozАй бұрын
What kind of blender was that. Looks cool
@a-3338Ай бұрын
The big one is a thermomix. Great piece of kit but costs like £1000 lol
@well_said7846Ай бұрын
Coriander is the goat of all spices followed by curry leaves in second place.
@bluebob81Ай бұрын
If you went to uni in Brum a lot of the food would have been Pakistani which IMHO is the best 🇬🇧🤜🏻🤛🏽🇵🇰
@garyherbert319Ай бұрын
You should definitely level this up for the restaurant.
@madcloudsАй бұрын
Great video! But why not include your rice technique? ❤
@DirtyHarryzАй бұрын
There is step by step guide in description
@yuanchoy2Ай бұрын
Nice guide
@TinieeeTАй бұрын
Unreal as always! 🙌
@cent0rАй бұрын
Hey chef, try make another hole on the other side of your tin of ghee (or any tin) for better pouring. Why? Something something air pressure.
@patrickkelly2149Ай бұрын
I patrick kelly I'm chef from newry in co. Down in the north of Ireland love your work I'm trying to start a baking company any tip
@GabeboxАй бұрын
Bake well~!! xx
@patrickkelly2149Ай бұрын
@Gabebox thanks if u have idea tell me here
@patrickkelly2149Ай бұрын
@@Gabebox where u from
@BobaPhettamineАй бұрын
any tip? Ctrl+Shift+T opens closed tabs
@sambomclАй бұрын
Newry - beautiful part of the UK.
@DKC999Ай бұрын
What is the name of the small blender you use for the ginger garlic paste?
@folajimijacobson8890Ай бұрын
Where do you guys get your chef jackets?
@adamlear951429 күн бұрын
Anyone have any idea about how much Ground Cumin and Garam Masala to use for the curry sauce part? Not listed in the recipe unfortunately. What's a good starting point weight wise?
@1Dss25 күн бұрын
Anyone know the name of the small blender he uses?
@lupo4715Ай бұрын
How long does a big pot of ginger or garlic paste last in the fridge?
@alangoudie1308Ай бұрын
What's that futuristic machine you.used to make the paste?
@KD-tu2fo16 күн бұрын
What's the small hand mixer at 5:08?
@BenElliot-ce9rdАй бұрын
chef, a bit of tis, a bit ofd that, fook the sclaes! you know we all like that just wack it in
@mrplow833319 күн бұрын
THE AMOUNT OF WASHING UP!!!
@Garygang1887Ай бұрын
Where do you get your plates from
@ham5744Ай бұрын
Is that kesuri methi or fresh fenugreek going into the spice mix??
@broshmoshАй бұрын
He said "ground fenugreek", so I think it was actually the fenugreek seed ground up, which is neither of the things you specified lol. It tastes a bit different to both of the others and has a slightly different application imo. I wouldn't use it to finish a dal or curry, for example, whereas kasuri methi I would.
@neelamak3104Ай бұрын
What is the blender you used to blend the ginger garlic please
@kittys.youtubeАй бұрын
Salter EK2311 Electric Coffee & Spice Grinder - thought you’re not meant to use wet ingredients in (but I do and clearly he does)
@neelamak3104Ай бұрын
@@kittys.youtube you legend! Thank you so much ❤️
@4958stantonАй бұрын
looks banging that bud
@andyelliott3198Ай бұрын
Nigella Seeds in the Naan instead of Onion Seeds... interesting!
@makermaster123Ай бұрын
nigella seeds and black onion seeds are actually the same :)
@kevinmckernan2753Ай бұрын
Yeah same thing
@benoit8381Ай бұрын
Quick question, can you overcook chicken thighs ? When I see how tender and moist it is out of the oven I would've thought putting them in a boiling curry sauce could harm the final result.
@NigelAinscoeАй бұрын
You can, but they easy stand an hour in the sauce after they come out the oven or bbq.
@user-jo8ow1eq4iАй бұрын
Could you make this recipie glutenfree and lactose free?
@melbroderick906Ай бұрын
You can but be shite
@gnq_kАй бұрын
Looks bomb as fuck the consistency is everything
@Rob........811Ай бұрын
Knives tend to go blunt when cutting stainless steel 😮
@1Dss25 күн бұрын
remember. Marinating something for 1 hour does nothing. If you don't have time to marinate for 12+ hours, don't stress it and just cook it straight after adding the marinade.
@MarkusMaximusАй бұрын
id mess up at least that whole pot lol
@MagnusGuntvedtBrevikАй бұрын
you left whole cardamom pods in the curry?
@93lornamae23 күн бұрын
Why use chicken on the bone.
@TomTheDutchyАй бұрын
Actually the sweetness in the curry does not come from the onions, chef ranveer has a nice video about this where he explains that you should not caramelize the onions
@jamied931Ай бұрын
You can do whatever you want for whatever final product you want.
@TomTheDutchyАй бұрын
@@jamied931 true, and he says it's his own version, so it's fine. Everyone has their own twist, I just found the notion counter intuitive and therefore thought it worthwhile to share
@gamblemadmanАй бұрын
He didn't actually caramelise those onions, he just browned them.
@pyrogenetixАй бұрын
"Really easy recipe" - electronic scale, Rational oven, mini food processor, second food processor from Star Trek, two cast iron pans, lightsaber rolling pin, French top stove and what looks like 300 dollar knife.
@edwardchow4677Ай бұрын
these guys can coooooook
@AlexZouheheАй бұрын
I've never seen that much sugar added to a curry before. Can't say i'd like it coz i prefer spice over sweetness in a curry. Great video tho.
@makermaster123Ай бұрын
it was probably for 10 portions of curry tbf but regardless preferences are varied and that's okay :)
@jamesbelanАй бұрын
This looks like a chicken tikka masala
@sinivalas754Ай бұрын
Except the chicken isn't tikka, it's a bit more of a bastardised version of butter chicken.
@azazattilaАй бұрын
"Touch" of sugar... 😁
@cancan-wc9kxАй бұрын
I put ketchup
@zangratАй бұрын
You're wrong in the mouth
@215ILLicitАй бұрын
Didn’t see him taste anything the entire time. Guess it’s unspoken.
@mhales73Ай бұрын
Only ONE set of knives?!?! 😉
@DiongrecoАй бұрын
There are plenty of Indians in this country who know how to cook this curry better than anyone. Try and create something else.
@bogyomentol633128 күн бұрын
indian food is easy to make, use 1kg of meat and 100kg of the strongest chilli you can find, done
@azaboy2Ай бұрын
So many panchodas in these comments it’s unreal. Fallow guys you always smash it, even if its slightly untraditional, it will likely taste amazing regardless Fucking hate fenugreek though, thats what makes people stink 🤣
@brendangilligan8701Ай бұрын
JFC the filming is awful curry does look good tho tbh