How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Editor: Micah Phillips
Host: Akshay Bhardwaj
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
Researcher: Vivian Jao
Casting: Vanessa Brown
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
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wow straight to the point not wasting a single minute 👍
This recipe, I think, is too complex; the chef should make it simpler, with perhaps more than four spices. yes, the yogurt makes the curry smooth,.. ..but please *don't* add cream or milk, which many restaurants do; ..a lot of Indians are lactose-intolerant, and may not even know that they are.
A Michelin star Indian chef using store bought ginger garlic paste ?
@@greentomato4632yogurt like the one he used doesn't have lactose properties anymore, cream or milk I agree but yogurt is in most cases safe, you can also use Greek yogurt
@@greentomato4632 nah that's like the average amount of spices my mom puts when she makes daals or curries lmao
@@greentomato4632 I think that looks completely easy. Not every meal can be hotdogs and mac and cheese.
Brilliant! Amazing chef, really friendly and humble. Ran into him after lunch at Junoon NYC when he took the time out to chat with me and my mom. The way he spoke about food and cooking was so genuine. His restaurant serves some of the best food I have ever tasted!
I just made this for my family Christmas and it was fantastic. There are layers and layers of flavors and spices that make every bite an adventure. Everyone loved it. It would really help if there were some amounts in this video. It was even harder because I was making enough for 14 people, so I as increasing everything while trying to estimate how much was put in, and also determining what I should double or triple and what I shouldn't. It turned out fantastic thought, so obviously this is a very forgiving dish.
I love the simplicity of a traditional curry. Chicken, tomatoes, onion and herbs/spices. It's so easy to make your own and it freezes well too!
I love indian cuisine.. so delicious and there's so much to learn 💛
It looks so delicious.Looks like it's a new series and I'm looking foward to what's next to come
Same. I live his personality too
Chef Akshay is not a Michelin star chef. Chef Vikas Khanna got Junoon a Michelin star. Chef Akshay’s father is the owner of the restaurant and there seems to have been some differences between chef khanna and him. So, now the restaurant is now led by Akshay and the restaurant is no longer on Michelin list.
Pedestrian recipe. I’ve made better in my dreams!
@@parthdua5627likely cus Junoon is based in NYC, so he added less spices for the foreigners
I too was a little confused reading that but I didn’t want to assume. Hopefully he grows in skill to the point where he can get there.
Exactly! It’s Khanna’s restaurant that won the stars. I suppose the chef in the video works there.
@@parthdua5627😂😂
New Delhi chicken curry. Marinate Chicken Thighs in Turmeric, (+recommend ginger+garlic+vinegar+Salt/Pepper) Heat Oil, add mustard oil or seeds, cinnamon stick, cloves, Cardomom (black + green), bay leaf, peppercorns Add red onions. Add Ginger / Garlic Paste Coriander Powder + Chili powder / Kashmiri Chili powder Tomato paste + fresh tomotoes Add Yoghurt Add chicken back in, plus bit of water. Finish with Dried Fenugreek leaves Garam Masala Coriander Leaf.
Most importantly you need to cook all the ingredients till the oil separates. Unfortunately it hasn't in this case especially the masalas. Indian cooking takes a lot of time.
This was a great curry starter recipe for my family. Took me 40 years to finally try Indian cuisine and we love it!
looks amazing!! thank you. I'm British Bangladeshi and we make a chicken curry in a similar way, minus the yogurt, less tomatoes and we tend to not use garam masala at the end.
Yes less tomatoes n onions I dun agree he cooked the real curry
Amazing presentation! Informative and to the point! Love it, thanks chef!
Really liked this chef vibes, more of him please!
He’s in the curry episode of worth it
I was hoping you'd have more videos!! You explain everything so well and easy! Thank you for this recipe
If you want more recipes, check out (I know there are tons) Vijaya Selvaraju…I made many of her recipes and she is an excellent instructor.
Just made this tonight. Honestly one of the best chicken curries I've had, thank you for the recipe! Similar ingredients to my family's but I love how he slowly layered the flavours in.
You are beautiful wish you could make me a curry babe
Do you have only fans?
Did you have your own Garma Masala seasoning (4:28) or did it taste great without that?
@@ProjeckRaven You have to use the Masala seasoning is crucial…if you can find it already made buy it (I find it in the bulk section). There is a well stocked Indian store but the spices are older and less fresh than at my store.
@@ProjeckRavenit tastes fine without that But having it makes the dish even better
Take chicken, marinade with 1tsp vinegar, ginger garlic paste and turmeric. Cook the onions and tomato as described but toss the marinated chicken along with the curry paste. Only add water at the very end. You will get an out of the world curry.
Yes.. i made your menu here in the phillipines, really amazing my family loves it a lot.. thankz much chef
I've had Indian food maybe once or twice in my life. Now I need to go out and get some. This looks phenomenal.
I made this by following along the video and i can confirm that it is absolutely delicious 😋 and it smells beautiful too
Thanks Chef. That's perfect, certainly I will give it a try
This recipe looks amazing, Indian cuisine is a bottomless pit of great food.
I have to try this recipe, looks so appetizing 😋
Chef Akshay is a gem, also eating at Junoon NYC is one of the best meals I've had in the city 🔥
What is the approximate cost of food items there like biryani , chicken curry etc
@@Cinephile.. Just Google the menu or look on the website 🤷♂️
@@Cinephile..use Google lazy git
Love this so much! Thanks for sharing!
Thanks you so much Chef🙏 Awesome recipe 👌
it`s fabulous ! thank you chef 🇮🇳
Looks amazing can’t wait to try 😊😊
I love what you are cooking the aroma and the way you cook and teaching everyone of us is amazing. Thank you so much for chef
Yes, that's how I cook chicken curry. But Bengali normally eat it with rice (or pilau basmati rice flavoured with onion, garlic, ginger, bay leaf, and saffron.). Eating curry with paratha is also delicious. North Indian dishes are influenced by Central ASIA (YOGURT) and Persia.
I love Bengali chicken roast cooked with cashew, yogurt, milk, and raisins.
North Indian dish influences middle east persia and central Asia Even south Indian dish influenced ASEAN countries Iran use indian tea basmati rice and Bharat masala
India has been the mother of all civilisations. Every cuisine got influenced by India not the other way round.
@@suy5974definitely not Colombia 😅
@@danielaacevedo1150 I am not aware of Colombian cuisine so can’t comment
How can a Michelin Star restaurateur use Swad garlic-ginger paste instead of making it freshl? Swad is full of preservatives and vinegar! Fresh is so easy to prepare and tastes so much better.
Michelin quantifies one star as being “high-quality cooking, worth a stop”; two stars are awarded for “excellent cooking, worth a detour”; and finally, the prestigious three stars represent “exceptional cuisine, worth a special journey”. Michelin stars aren't about if you use canned or not.
Great speed. Keeps your attention. So informative about regional curries. Thanks!!
This is exactly my mother's recipe..... loved it
Thank you for this beautiful recipe and story. So nicely done.
Thank you, chef! I'm lucky enough to live in SE Asia, so these ingredients are quite easy to find.
Parabéns ótima receita 😊
Thank you so much for sharing. I can’t wait to make this.🙏🏽😋
Great video so quick but still had great context 👍 to his explanation, also he looked very excited 😁 making this curry. 😅
Indian food can be intimidating, it would involve a lot of spices but it would be no fail recipe.very straight forward. Easier than cooking steak.
Standard formula once u know which spice goes with what food. Chicken goes incredibly well with cinnamon n black pepper. Not so well with fennel in this version. Cumin n coriander go in ratio 1:2. Always saute the tomato to caramelize it n cook it through n through
Honestly, it can be, but the framework is essentially the same on all curries be it fish, chicken, veggie..etc. And unlike Baking or some other foods where it's rigid. Indian cooking and spices are completely dependent on what you feel like you wanna eat. Just play around
You can get one standard spice box or "dabba" and that will see you through for 90 percent of Indian cooking. 😊 Down south we tend to use coconut oil or sunflower oil. And homemade Indian food is much faster to cook and much simpler than in the restaurants.
True! But you can find spice mixes for most of these dishes online or in an Indian store. The most popular ones for curries and kebabs sell under the name Shan Masalas, you just have to empty a packet into your marinade/cooked down onions while preparing the curries and you're done.
I’ll be making this very soon 😋🇨🇦
Thanks chef looks awesome and delicious
That was enlightening,effortless and expertly done
I love curry, and this one looks absolutely phenomenal.
This looks amazing. Do you plan to list amounts for the ingredients?
Looks so impressive.i will follow his instructions.
Looks amazing, i live Desi, here in scotland we have "Currys" and they are all made for uk taste buds! its lovely to see a family recipe!
Chicken curry in the east of India is also very different but then hardly anyone ever brings it up because of lack of knowledge by mainstream chefs. There's more to India than the North and the South. Also, the spices need to be cooked till the oil separates for the actual flavour to come through.
Got a recipe for east Indian chicken curry?
It's more to do with a lack of population and popularity than to do with a lack of knowledge. Historically India was divided into two parts: Uttarapatha (North) and Dakshinapatha (South). Also, this is short-form content so hence why the entire cooking process wasn't shown. Let's not undermine a literal Michelin star chef now 🤣
I don't think even southern dishes get recognition in international front. It's just naan, butter chicken, tikka and such.
I can say chicken curry in West Bengal is much better than this..
This guy is so wholesome
wow straight to the point not wasting a single minute
Akshay *BHARDWAJ* Wow he's ancestors would be very proud seeing him cook chicken curry
His ancestors also did not make use of toothbrush and toothpaste.
So what if he is bhardwaj? If u don't like dont eat Don't interfere in others eating habit
😂
This is very interesting and very well presented! I am always interested in cultures and this is very very nice to explain about different parts of India! Thank you so much! :) I fully understand why you are a Michelin star chef, you are a great person!
WOW PERFECTION! You are a legend sir!
Very nice. Thanks for a great recipe.
this reminds me of my moms cooking, thanks for making me hungry again haha
Great recipe, precise and very appetizing. Thanks Chef 🧩
omg thanks so much for this video....its so nice!
Lovely! It looks heavenly!💗
Looks yummy. Will give it a try
But where u will buy ? U have only butter,cheese
Never seen anyone marinate chicken with just turmeric. Most marinades have ginger garlic paste, yogurt
Yeah, this is a different marinade. Maybe, live a bit dangerously and try another marinade? Difficult, I know, but give it a go.
I will try this. Thank you
Looks delicious. Different way of cooking this chicken curry. Will definitely try your recipe. Thankyou.
Them turmeric fingers 😂
The way he went in massage the chicken with his bare hands and that turmeric?? I’m impressed! I don’t think I can walk around with hot Chito seniors for 14 business days though.
coconut oil will do the trick
The inqq 0:31
If u worry, u can always use a food grade glove
This is normal for any Indian. Everything is done with the hands.
@@smartvillain5628 don't disrespect our culture just because your weak bodies can't digest real and authentic spices.
So glad I am already eating while watching this or I would drooling all over my keyboard!
Loved the recipe. Will make it more often ❤
I like how you explain everything
Looks delicious :)
Every Indian has a chef like this in their house
Can you list ingredients please.
I’ll tell you what. If we had Smell-O-Vision technology developed, I would want to try it with Indian food. The level of spices, aromatics and flavors that go into Indian cuisine is just insane at this point.
You are so milenials
Simple and doable
I am going to try this one out looks delicious ❤
Looks delicious
I thought only Bengali, Odiya and Assamese cuisine use Mustard oil, didn’t realize it was part of North Indian cuisine as well
Looks delicous!
I made this curry, a few ingredients i didn't have, I used alternatives, what a beautiful dish, thankyou, and it was easy. All the best.
Minus the mustard oil, I essentially cook my basic Indian curry the same way. Sometimes with yogurt and other times without.
what oil do you use?
@@wildofamoonprobably refined sunflower oil.
Tastes different with different oils. Makes a huge difference
Try with Mustard oil, it tastes better.
Mustard oil brings the best taste..and is healthier then any refined oil.. but always bring mustard oil to its smoke point before adding anything in it..
Looks delicious 😋... My personal opinion is to marinate the chicken with salt n chili powder,,,so tht the flavour will set in...but overall amazing 💫
This is a HIT!
This is great! How long do you cook the chicken in the beginning? 3-4 minutes on each side? And then 3-4 minutes at the end in the gravy?
I wish there was a list of the spices. I love this recipe.
1 cinnamon stick ,2 bay leaves , a small piece of mace , 2 black cardamom, 2 green cardamom ,4-5 cloves,1. Star anise , here it is enjoy
@@lasthopehope1211 thank you so much
You forgot garam masala
@@samuelodell1791 he said hard spices , garam masala comes in powder spices with coriander powder, red chilli powder, turmeric, black pepper cumin powder , do i didnt mention everything
@@lasthopehope1211who said hard spices?
Has anyone got the written recipe? This looks delicious!
Junoon is maybe my fav restaurant in nyc! Will deff be making this
Very well explained
6.20 So a question I have for that: If both the mother & father have their own family recipe do they just combine it to make a new household recipe, or settle on one or just have 2, or more, variants of a curry? Proably counts for every country & every family recipe. I personally don't know that as we don't have any real family recipes, unless the ones count I personally made up^^ /edit: And of course, video overall was great. Loved the way the chef explained it trough so people can understand his thought process and not "just" the recipe
Usually, the one who cooks would be the one who passes on the family recipe to the next generation. If both mom and dad cook, for one particular recipe, they might stick to just one person's or might just tweak it together to cater to both their palette and that recipe then gets carried forward. If you're the one who predominantly cooks, then the chances are it's your recipe that will move to the next generation
Whichever parents cooks will maek their own version, child will usually mix the versions together but some also just learn how to make dads chicken curry and moms chicken curry differently. Same in Italy and France when it comes to sauce recipes.
Someone send this novice to INDIA
Unusual flavor combination, but so tasty!
Great chef, and a great guy
Surprised to see a Michelin star chef use a pre bought garlic and ginger paste.
We don't sear the chicken . I never do it. We don't want the turmeric to burn 🔥
Traveled all over and Indian curries are my favorite food, the top of my list.
I’m just surprised he didn’t cook his curry longer, doesn’t the oil have to separate one time at least and then you would add your water again to adjust consistency, cook again, etc
When he was browning the onions he said to brown them until the oil separates. I think in Indian vegetarian cooking the curry is definitely cooked longer until oil separates and before adding water.
It is done in Indian cooking but its not necessary tbh. Also, it happens much faster when theres a lot of oil added to the dish, typical in restaurants, more grease = more flavor. For every day cooking we dont really use that much oil, so its fine to just cook until needed instead of waiting for the oils to separate at the end (which might take too much time, overcooking the chicken by then)
if he has done it a million times he probably knows exactly how much water to add and how long to cook it down without having to check and adjust it.
Kindly reply me on this as I am also in your Michelin group status mate
I find that if I don't cook off the water that the chicken leaves the dish ends up smelling of raw chicken. If once the chicken juices are cooked off and the oil separates and after that you add water up to desired consistency then there is no smell. This has been my experience but it's great if it works for others without burning off the chicken juices and separating the oil (what I believe is called 'bhunna').
As an Indian That looks delicious
Awesome way of teaching us Thanks ! Request u to provide the quantities 😘😘😘😘
Really Amazing Recipe.. Pls upload New Recipes...
Thanks chef for correct pronunciation.... its cringe when our own people don't say the words correctly even though they know exactly how.
Me and my eldest sister must also be Michelin star then because cooking a chicken handi like this is just another day in Pakistani culture. I really didn’t see anything special here 😂
Usually I use ghee to fry in, but I'll definitely check out mustard oil. Great presentation and thanks for sharing.
Its very simple way youve made it
Mmmmmm…
Gonna end up with turmeric stained hands by doing that! But nonetheless it looks great and I’m sure it’s tasty food
Every Indian household does that and there are no stains because they wash the utensils with their hands and does not use dishwasher in most cases.
You don't have to use that much turmeric! No one in India uses that much of turmeric! It will spoil the taste of the curry. Instead use just a teaspoon of turmeric and use the yogurt to marinate the chicken
@@abhaythegodfather Clearly you don't know anything about turmeric or chicken curry. Every household that I know of uses the same amount lol.
@@Seal__ my mom uses much more. I don't know who these people are speaking so confidently for every household in India
@@Seal__ well may be that's true in your little bubble of India. In my little bubble, they don't use that much. it's too much.
Looks Amazing