Topic: garlic chicken chilli from the takeaway

[jb]

Here's how my Chef does his garlic chilli chicken.Alongside chicken tikka pathia it's one of my favourites that he cooks.It's actually cooked in a similar way to the pathia,the initial stages(as with all of his savoury curries)are identical.As with the pathia the cooking technique is paramount,keep the pan hot and don't be tempted to over stir the curry.

In a pan put a chef's spoon of mixed ghee/veg oil.Heat then add about a teaspoon of chopped garlic,brown and then add a chef's spoon of service onions.Stir then add about a tablespoon of mix powder,a tablespoon of blended plum tomatoes,teaspoon of chilli powder,tiny bit of salt and methi leaves.Cook the spices out then add a ladle of gravy.Add the chicken,a couple of green chillis,small piece of tomato and red pepper and a heaped teaspoon of garlic pickle.Let the pan bubble away and then add a second ladle of gravy.

Here it is cooking in the takeaway...





And on the plate...





This was the garlic pickle the chef used...

[haldi]

Thanks JB
Another great post
Are you getting time at home to try and do everything from scratch?
You know, gravy through to a curry?

[Roida15]

Hi JB,

Is it veg ghee or butter ghee?

[curryhell]

In answer to your question:

Is it veg ghee or butter ghee?

I also found out that it is in fact a mixture of veg oil and melted ghee that he uses to start his curries,not just plain veg oil.

It was Khanum brand vegetable ghee.

[Roida15]

Thanks

[Madrasandy]

Looking forward to trying this, hopefully they have garlic pickle in stock next time I visit Asian store

[Roida15]

Hi,

You can get the same thing but in a smaller jar, just incase you look for an exact match.

[Secret Santa]

Veg ghee..utterly pointless.

Disagree...prove me wrong.  :

[Roida15]

Hi,

Are you saying my original plan to try half butter ghee would be OK?

[Secret Santa]

Hi,

Are you saying my original plan to try half butter ghee would be OK?

All I can say is that from my own experimentation there's absolutely no need to use veg ghee in any dish. It is after all a bland vegetable oil that just happens to be solid at room temperature. And it's more expensive than a bottle of cheap vegetable oil so why use it at all. Not least of all because no one has ever got a reasonable (or any if memory serves) response from a BIR chef as to why they use it. People here may disagree but they don't seem to offer a logical reason for its use and until they do I'll trust the results of my own experimentation.

Now, butter ghee on the other hand has a very pleasant flavour all its own and so has a well deserved place in the BIR kitchen. In this particular dish though I feel it would be wasted, but that's just personal preference.