Chicken Phal Recipe - Titli Open Curry University Unit 8

[RPG]

@Kingly ever come across this one?

 

[Kingly]

No.

This lady seems a little crazy.

 

[RPG]

No.

This lady seems a little crazy.

I think that is putting it mildly, that said when I googled this curry it seems a lot like it was just made to troll people who thought a vindaloo was too hot

 

[Kingly]

I think that is putting it mildly, that said when I googled this curry it seems a lot like it was just made to troll people who thought a vindaloo was too hot

Must be all the spice.

 

[RPG]

Must be all the spice.

When I was watching the recipe though I couldn't help but laugh my ass off. Like they area really trying to heat it up but they are cooking it in a way all out of order for how someone like me would cook a curry ... and they didn't even add garlic or cut up the chilies like tf

 

[RPG]

You will definitely love this Mutton Masala Recipe with Salt & Pepper too; after trying the above delicious chicken phal recipe. Just do not forget to take note of the full mutton masala recipe in the link.

So I watched this and .... as an Indian ... I do not recommend this. If you are making a mutton curry I'd recommend using a pressure cooker for the mutton (which I do not hence me not buying mutton currently), the yoghurt should be used for marinade alongside various spices (I can go into detail about this part for you with how I would do it). The garlic when fried should be also fried with the other herbs used in the curry as well as the chillies, this helps bring out the flavour of all of the herbs evenly throughout. This process is known as tempering, typically this is done in ghee however you can just use sunflower oil. For the base you also want to start by frying the onions before the herbs like including the garlic. You also want to just buy chopped tomatoes in a can, then blend them and add them MUCH earlier, the tomatoes are essential for the herbs to soak into along with the meat juices for a proper sauce.

 

[injos]

So I watched this and .... as an Indian ... I do not recommend this. If you are making a mutton curry I'd recommend using a pressure cooker for the mutton (which I do not hence me not buying mutton currently), the yoghurt should be used for marinade alongside various spices (I can go into detail about this part for you with how I would do it). The garlic when fried should be also fried with the other herbs used in the curry as well as the chillies, this helps bring out the flavour of all of the herbs evenly throughout. This process is known as tempering, typically this is done in ghee however you can just use sunflower oil. For the base you also want to start by frying the onions before the herbs like including the garlic. You also want to just buy chopped tomatoes in a can, then blend them and add them MUCH earlier, the tomatoes are essential for the herbs to soak into along with the meat juices for a proper sauce.

please tell us about the marinade in more detail

 

[RPG]

please tell us about the marinade in more detail

Honestly it'd depend on the dish the important thing tho is to leave it overnight to properly soak into the meat

 

[injos]

Honestly it'd depend on the dish the important thing tho is to leave it overnight to properly soak into the meat

What if it's Vindaloo?

 

[RPG]

What if it's Vindaloo?

People make mutton vindaloo?

 

[Bili_oficial]

 

[RPG]

If you take any of my recipes for use in Brazil I'd like you to use it to give Bolsonaro supporters food poisoning and everyone else a treat