🧄🌶️ GARLIC CHILLI CHICKEN 🌶️🧄
Lal Sher Restaurant/Pub
I’m delighted to be filming at Lal Sher, an Indian restaurant within a pub, which opened in early 2024. Owner Ali invited me to video some dishes in the kitchen, and I happily agreed.
Head Chef Sha demonstrates how the popular and tasty Garlic Chilli Chicken is made, Lal Sher style.
516 Manchester Rd, Rixton, Warrington WA3 6JT
www.lalsher.co.uk/
Tel: 0161 775 1314
When you visit mention ‘Misty Ricardo’ and they’ll look after you. 😀
More of my Indian restaurant and takeaway videos:
• Indian Restaurant & Ta...
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Mix Powder, Tikka Blend, Bhaji Blend, Curry Powder, Mixed Whole Spice, Tandoori Masala, and more.
Masala Sauce/Paste:
In the video you may be curious about the red ‘masala’ sauce that the chef added a little of during cooking. Pretty much all UK Indian restaurants and takeaways prepare big batches of this tangy stuff in advance, ready to put in curries. The most common of which is the Tikka Masala.
They often have a supplementary thick red paste, which is made with similar ingredients and made predominantly with coconut flour, ground almonds, and a sweet element such as sugar. Sometimes they have just have one ‘masala’ sauce/paste which is exclusively used in Tikka Masala or similar sweet and red curries
Methods for preparing the (thin) masala sauce vary between establishments, but the most commonly used ingredients are yoghurt, Pataks pastes (tikka, tandoori, Kashmiri), a tin of fruit, tomato puree or blended tinned tomatoes, lemon juice, and a generous amount of red food colouring.
The masala sauce and/or paste are prepared in bulk for speed of service, and as you can see in the video, is handy for the chef to add a little of it to various curries for extra flavour (and redness).
For the home cook, it’s not very practical to go to the trouble of prepping it unless you’re going to cook a lot of, say, chicken tikka masala.
For example, my (Misty Ricardo) tikka masala recipe (mistyricardo.com/tikka-masala...) uses the required ingredients in the frying pan when cooking the curry. Horses for courses, as they say.
Unsurprisingly, restaurants are usually protective of their masala sauce recipe. I don’t blame them.
Happy Cooking!