Summary How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious - YouTube (Youtube) www.youtube.com
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Akshay Bhardwaj Every household in India makes their own version of Curry and they put their own touch on it. Curry varies from region to religion and what it's made from and how it's eaten. My name is Ak Bhardwaj. I'm the executive chef of Restaurant. And this is how my family makes new delhi Chicken curry So what makes a new dal chicken curry is the use.
Akshay Bhardwaj Of its mustard oil as well as the incorporation of yogurt. That differs from the southern region of India where you you'll see curries made more coconut milk, mustard seed curry leaves, as well as tamarind.
n/a So we're gonna start with red onions here.
Akshay Bhardwaj You don't have to be fancy with the cutting. It's all gonna go in the play. And it's gonna cook down, chopping the tomatoes as well gives more body to the curry itself. The spices and the use of onions and tomatoes and ginger ga Garlic or the main factor of what it makes it North Indian. We're using bone in chicken thighs.
Akshay Bhardwaj The bone has bone marrow in it. So it garlic provides a more intense chicken flavor because new delhi is land locked. We tend to have more meats like chicken, lamb and goat Over here, we have our Masala Dub. This is a staple in every Indian household. This Masala Dub and specific is my mom's.
Akshay Bhardwaj So we'll be adding turmeric into the chicken to marinate. It'll gives a nice color to the chicken. Turmeric is grown all across. A country, and you'll find it pretty much everywhere every household, every spice market will have it. The chicken is coated.
Akshay Bhardwaj We're gonna set it aside now and get ready to start cooking the curry. We're gonna start by sear off the chicken in mustard oil. So mustard oil. Is extracted from black mustard seats. It's definitely got a very pungent aroma.
Akshay Bhardwaj It's also got a higher point and even neutral oils like canola oil, so you can kind of start to see smoke. So I do believe that this is hot. Hook Yep. We hear it. So we're gonna get 1 side tiered, flip it over and then remove it.
Akshay Bhardwaj And then in that same oil, we're gonna add in our whole spices to start building those layers of flavor. And here, you can see the pieces with
n/a the bone on it. They're gotten a little bit of color on it. We just
Akshay Bhardwaj you wanna see that the chickens have cooked a little bit and it spend some time to infuse some of that flavor of turmeric and the chicken into
n/a the mustard oil. You Before you move on, you
Akshay Bhardwaj just wanna make sure that there's no pieces of chicken leftover in the pot. Otherwise, the pieces will burn as you continue to
n/a cook it. It's on to putting it. Our whole spices in the pot, cinnamon sticks, whole bay leaf, black cardamom, green cardamom, black pepper corn. And last, I'm adding in some close. You're talking about aroma and you're talking about flavor.
n/a That's being imparted into this oil.
Akshay Bhardwaj We are gonna add our red onions now. Pinch of salt. It will take some water out of the onions. I'm wanna add in the ginger garlic paste as I see the onions have gone translucent. Ginger garlic paste is a staple in our cuisine as well.
Akshay Bhardwaj The use of ginger and garlic whether it's minced or it's in paste form goes encourage. Trees as well as marina nations for kebabs. We are looking for some of the oil to start leaving the onion seize We're ready to add our ground spices in. Coriander powder, chili powder is really at your discretion in terms of house spices. You want it.
Akshay Bhardwaj The ka chili powder is milder in flavor, but it's brighter in color. So it's gonna give a very nice vibrant red color. They're just getting sauteed for a couple of minutes. I'm gonna be adding my tomato paste and tomatoes now. I'm just gonna put a touch of water in here to a just act as a d laser
n/a if your pan is very hot. The water will eventually evaporate. I just wanna make sure that the pot is not too hot so that the yogurt won't break. We're using day yogurt. And what the yogurt does
Akshay Bhardwaj for the dish is that it kinda gives
n/a it a more silky smooth finish as well as adding that nice tart citric flavor. A lot of North Indian cuisine utilizes yogurt in the curries. Add the chicken in now at We adding some water to this?
Akshay Bhardwaj Put the lid on and let the chicken simmer. So after letting the simmer for a couple minutes, gonna open it up and check on it. And it looks great. Now finish with my last few aroma. So we're gonna add in Our A su mate, which is dried fenugreek leaves.
Akshay Bhardwaj It does add
n/a a little of a citrus notes to it.
Akshay Bhardwaj Our gu masala spice blend has about 10 different spices in it. And they're all roasted spices. It's gonna be at its freshest by etiquette at the end. The 2 main spices that are used in a gu masala in New delhi is cumin seeds and coriander seeds. You'll have other spices, like cinnamon, bay leaf, nutmeg, cloves, star, green cardamom, black cardamom.
Akshay Bhardwaj All those spices are within the ga masala spice blend, and they differ from house
n/a to house. Finish with our fresh cilantro. Our chicken curry is done, and now it's time to play.
Akshay Bhardwaj So our chicken is finished and looks great. I will be adding the chicken curry into
n/a the bowl, get our warm roti. If you want to see
Akshay Bhardwaj how Roti is made. You can also check out our t episode. For a crunch factor as well as a little bit of a different flavor.
n/a We'll put in some raw red onions We have green
Akshay Bhardwaj chilies to go along with it, and this is my families, new delhi chicken curry. When it comes to Chicken curry, we do not use utensils, we reuse our hands, and that's how I ate grown up.
n/a So I'm gonna start by ripping a piece
Akshay Bhardwaj of the roti, just rip a piece of chicken off, make sure I get a nice. Big handful of gravy. Now, I'm just gonna go ahead and enjoy myself. The flavor I find to be perfect because there's such a great balance of spice. There's a little bit of acidity and darkness from the tomatoes as well as the yogurt.
Akshay Bhardwaj And then those onions and ginger and those such whole spices that we put at the beginning, give us a nice aroma, and I just, you
n/a know, look forward to taking the next bite. What can I say? Whole
Akshay Bhardwaj