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Author Topic: Chicken Bhuna - Zaal - Az - Cooking Lessions  (read 11,406 times)

AI Summary
The discussion revolves around a video demonstration of cooking Chicken Bhuna at Zaal, with participants analyzing the ingredients and techniques used. Key points include the use of methi leaves, garlic, and a mix powder, as well as the importance of properly cooking ginger and garlic to enhance flavor. While there is a focus on the nuances of the recipe, particularly regarding the addition of ingredients and cooking methods, no definitive recipe is provided, leading to various opinions on ingredient choices like tomato paste.

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Offline solarsplace

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Chicken Bhuna - Zaal - Az - Cooking Lessions
« on: March 01, 2012, 09:03 AM »
With reference to: https://curry-recipes.co.uk/curry/index.php?topic=7714.0

Parental advisory - Strong language from Az after he tastes CurryHells's phal.

Please find below for your viewing pleasure an example of cooking 'Chicken Bhuna' during cooking lessons at Zaal in Fleet.

Footage kindly provided by JB.

Restaurant Chicken Bhuna
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Offline jb

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #1 on: March 01, 2012, 11:51 AM »
Nice one Solarspice thanks for that.
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Offline 976bar

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #2 on: March 01, 2012, 12:10 PM »
And the recipe is?...... :)
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Offline curryhell

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #3 on: March 01, 2012, 06:53 PM »
Quote from: 976bar on March 01, 2012, 12:10 PM
And the recipe is?...... :)

Our secretary was too busy with the chef's spoon to write it.
Think we can pick the bones out of the vid although jb maybe more of a reliable source as he was cooking it ;D
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Offline ELW

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #4 on: March 01, 2012, 07:04 PM »
Anyone catch what went in 1st from the spice deck, after the onions/chicken were done? That heat does away with any hit & miss affairs

Looking to get a smaller rounded pan as well, any recommendations, the meyer looks very thin?

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Offline solarsplace

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #5 on: March 01, 2012, 07:07 PM »
Quote from: ELW on March 01, 2012, 07:04 PM
Anyone catch what went in 1st from the spice deck, after the onions/chicken were done?

Hi

That was a tiny dip of Methi leaves.

Cheers
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Offline ELW

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #6 on: March 01, 2012, 07:10 PM »
Quote from: solarsplace on March 01, 2012, 07:07 PM
Quote from: ELW on March 01, 2012, 07:04 PM
Anyone catch what went in 1st from the spice deck, after the onions/chicken were done?

Hi

That was a tiny dip of Methi leaves.

Cheers
Cheers solarspace, the videos are great, is there G&G in Az's bhuna?, apologies in advance if I missed that
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Offline curryhell

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #7 on: March 01, 2012, 07:14 PM »
Quote from: ELW on March 01, 2012, 07:04 PM
Anyone catch what went in 1st from the spice deck, after the onions/chicken were done?
I believe that was methi leaves followed by what looked like a couple of tsp of mix powder ( "bit more for bhuna" said Az) followed up by a dab 1/2 tsp of chilli powder.  Salt had already gone in earlier.  Just garlic went in at the start
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Offline ELW

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #8 on: March 01, 2012, 07:23 PM »
Quote from: curryhell on March 01, 2012, 07:14 PM
Quote from: ELW on March 01, 2012, 07:04 PM
Anyone catch what went in 1st from the spice deck, after the onions/chicken were done?
I believe that was methi leaves followed by what looked like a couple of tsp of mix powder ( "bit more for bhuna" said Az) followed up by a dab 1/2 tsp of chilli powder.  Salt had already gone in earlier.  Just garlic went in at the start
Thats interesting, I'm really starting to realise the nuances,meaning the ingredients you can't see, in bir now. My local bhuna def has extra g&g, it's even advertised on the menu as such.
Kushi has no tomato paste/puree in their dishes

Does anyone add tomato paste to a basic curry recipe?

ELW

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Offline curryhell

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Re: Chicken Bhuna - Zaal - Az - Cooking Lessions
« Reply #9 on: March 01, 2012, 07:51 PM »
Quote from: ELW on March 01, 2012, 07:23 PM
Quote from: curryhell on March 01, 2012, 07:14 PM
Quote from: ELW on March 01, 2012, 07:04 PM
Anyone catch what went in 1st from the spice deck, after the onions/chicken were done?
I believe that was methi leaves followed by what looked like a couple of tsp of mix powder ( "bit more for bhuna" said Az) followed up by a dab 1/2 tsp of chilli powder.  Salt had already gone in earlier.  Just garlic went in at the start
Thats interesting, I'm really starting to realise the nuances,meaning the ingredients you can't see, in bir now. My local bhuna def has extra g&g, it's even advertised on the menu as such.
Kushi has no tomato paste/puree in their dishes

Does anyone add tomato paste to a basic curry recipe?

ELW
I add paste as a matter of course when cooking any curry other than korma.  Not really given it that much thought though.  Not that i cook a basic medium curry that often.  Hardly ever actually.  Would be interesting to hear comments on the differences, one with and the other without ::)
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