Awesome. 11th time the charm🙂

Thank you so much for saying that. That is incredibly encouraging!

Delighted you enjoyed it🙂.

Thank you so much for saying that! I have a big smile on my face as a result.

Thanks. I'm half Indian myself so maybe that's why?

Thank you so much for taking the time to write a review. Really appreciate it!

You are very welcome!

Thank you so much!

@@glebekitchen do you have any tikka masala recipe in the uk our take away tikka masala is red and very sweet can you make any video like that ? Would be very grateful thanks

I have a tikka masala recipe on glebekitchen.com (restaurant style and nearly restaurant style both). I don't have a sweet tooth but you could try either recipe and add a little jaggery or brown sugar to sweeten it up. I don't have a video for it but the restaurant curry at home video would show you all the techniques needed.

Thank you so much for saying so. I have a young puppy that's slowing down the videos but I'll be back soon!

Thanks😀 I am really trying to make these short and informative.

Awesome to hear!👍

I know. Right?

Thank you very much!

You are very much welcome

Thanks!

Thank you. Delighted to hear that!

Veronica - delighted you found me. I’m having fun with the videos😀

Everything is better with naga chicken tikka!

Haha. Thanks. Stop watching videos and get cooking 😀

Thanks! Delighted to hear that. You are very welcome! I have a palak paneer on the blog. Just no video yet... glebekitchen.com/palak-paneer-indian-restaurant-style-spinach-curry/

The curry base is really very mildly seasoned. Think of it as a bit of a blank canvas. The jalfrezi recipe has a lot more spice (and different spice) that is bloomed in oil. There's a lot of flavour there. On top of that there's blistered onion and green pepper, green chilies, tomato etc. There's a link to the actual detailed recipe complete with detailed instructions in the description.

Thanks! Glad you are enjoying the channel.

😀

I made it today and it turned out amazing. Thanks.

Awesome! Delighted to hear that.

That's one way. I've tried that. You do get the juices into the chicken. The challenge I have with it the chicken doesn't get brined or coated with spices as it does in my pre-cook method. I lose the juices but I gain more flavourful chicken. Like I said - it's a really tough tradeoff.

Yes. 50/50. Keeps for quite a while. I typically get through a batch in about 3-4 weeks so that long for sure.

I appreciate the feedback but to replicate the foundation recipes in every individual curry recipe would make for a lot of repetition.

I put a lot of salt in the chicken poaching liquid so you will need to watch your salt levels if you do this. I can’t speak to shelf life as I have never tried.

@@glebekitchen Thanks mate!

I will put that one on the list. I'm still really slow at making videos (I have a full time job) so it will likely be a while though. If you've bought the ingredients best not to wait for me...

@@glebekitchen No worries mate, you have helped me make so many awesome meals and really raised my game. I owe you big time

@@TommyRobertsMusicChannel Just happy to help!

Thank you🙂!

I know now why I didn't like it. I used it for a butter chicken recipe that calls for both black and green cardamom.

Awesome! Maybe it was the green cardamom that put you off? Hope so anyway. Would be. A shame if the black cardamom was the culprit…

@@glebekitchen I love green cardamom for chai and dessert. Maybe the combination of green and black cardamom for a butter chicken recipe is not good. Too overpowering.

There's a pilau rice recipe on the blog (www.glebekitchen.com).

I know. I just have to find the time..

IMO the "secret" to good Indian restaurant style cooking is no secret at all. It is about technique. An aluminium pan is a nice cheap pan that conducts heat well. That gives you better control. Aluminium is second to copper only. People that chase the perfect base gravy make me smile. The more "secret" ingredients you add to a base gravy the more all your curries taste the same. Spiced oil is something I get in every single curry I cook. Blooming your spices in oil (rather than boiling them in gravy) extracts oil soluble flavour compounds. So you wind up with a spice infused oil that carries flavour into every bite. Get this technique down. Fry your base gravy hard to get solid Maillard reaction. Two simple things. Do that and you will be cooking with the best of them...

​@@glebekitchen I've heard conflicting opinions on base gravy. I see the words "layers", "depth", and "body" stressed in complex gravy recipes. Have you ever cooked a complex gravy, or are you making an educated presumption? I can't tell if you know what I mean by spiced oil from your reply, but people believe that using spiced oil at the beginning of curries (i.e. where you'd normally use regular oil) is a secret to that BIR taste.

I know exactly what you are referring to with both the spiced oil and complex gravy concepts. Check out glebekitchen.com. Lots of info there...

glebekitchen.com/indian-restaurant-curry-base/

@@glebekitchen thanks

It has to be fun😀