How to make Base Gravy (for Indian Restaurant Curries)
*** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. ***
Curry Compendium @ Amazon:
Volume 1 @ Amazon UK:
Volume 2 @ Amazon UK:
Author Website:
Non-UK Orders: Free worldwide delivery from
Kindle versions also available at Amazon (UK & worldwide)
This is my recipe for the Base Gravy / Base Curry Sauce which I use when cooking BIR (British Indian Restaurant) curries. All explained fully in my books.
Full recipe on my website:
Base Gravy, in essence, is a mildly spiced vegetable soup, mainly consisting of onion. It is used as a building block to making the curries in restaurants and takeaways.
Why use it at home ? Well, putting base gravy aside for a moment, you can slow cook traditional curries, and they will taste amazing. I cook them and love them often.
However, the taste that comes from a good Indian Restaurant or Takeaway in the UK is hard to beat. The way of fast cooking curry method is much more than just fast food convenience. The superb flavour comes from the high heat caramelisation of this golden liquid.
The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at
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Misty Ricardo's Curry Kitchen
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Base Gravy
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PUNJABI CHICKEN MASALA GRAVY (IN ENGLISH) | EASY CHICKEN CURRY RECIPE
Punjabi Chicken Gravy Recipe - Tari Wala Chicken - Punjabi Chicken Curry - Easy Chicken Curry Recipe
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There are several ways you can make chicken curry with each region having its own special way of making it. Today I will show you how to make a Punjabi chicken curry. This chicken curry is extremely delicious as ghee is used but you can even use butter if you do not have ghee on hand.
Ingredients required for making Punjabi chicken recipe -
For marination
* 1.1kg/2.4 lb boneless skinless chicken thighs. You can even use chicken with bones.
* 1/4 th cup plain unflavored yogurt
* 1/2 teaspoon turmeric powder
* 1/4 th teaspoon kashmiri red chilli powder. You can even use cayenne pepper or paprika
* 1/2 teaspoon salt
* 1/2 teaspoon coarsely crushed black pepper.
For the gravy -
* 10 cloves / 35 gm/ 1.2 oz garlic
* 2 & 1/2 inch length/ 32 gm/ 1.1 oz ginger
* 1 very large onion or 4 medium onions
* 1 large tomato
* 1/2 teaspoon turmeric powder
* 2 heaped teaspoon Kashmiri red chilli powder. Please adjust proportion according to preference. You can even use paprika if you want to avoid the heat.
* 1 tablespoon heaped ground coriander (dhania powder)
* 1/2 teaspoon kasoori methi (dried fenugreek leaves). Adding a lot of fenugreek leaves may make your curry bitter.
* 1 heaped teaspoon garam masala powder.If you want to make your own garam masala powder then please follow this recipe -
* 2 tablespoons mustard oil or any oil of your preference. If using mustard oil please heat it up first on high heat till it starts smoking. Then lower the heat to low and bring down the temperature of the oil a little bit before adding your whole spices.
* 2 tablespoons ghee (Add 1 tablespoon with oil and another tablespoon along with ground coriander. If you want to make your own homemade ghee then please follow this recipe -
* 1 large dried bay leaf
* 7 green cardamoms (chat elaichii)
* 7 cloves (lavang)
* 2 inch length cinnamon stick (dalchini)
* 1/2 teaspoon whole cumin seeds (jeera)
* 2 whole green chillies (optional)
* coriander leaves a handful or leave it out if you do not like it.
* 1 teaspoon salt or as per taste
Serve this with rice/roti/paratha/naan.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
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
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Casting: Vanessa Brown
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30 Minute Base Gravy for Curries | Richard Sayce of Misty Ricardo's Curry Kitchen
30 Minute Base Gravy - for use in Indian Restaurant Curries
*** Find the full recipe for this and many more Indian restaurant style dishes in my (Richard Sayce) books CURRY COMPENDIUM, and INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers. See below for links. ***
Curry Compendium @ Amazon:
Volume 1 @ Amazon UK:
Volume 2 @ Amazon UK:
Author Website:
Non-UK Orders: Free worldwide delivery from
Kindle versions also available at Amazon (UK & worldwide)
Full Recipe on my website:
This is a simple, great, time-saving recipe for a base gravy compared to others which can take hours to create. A few onions, a bit of oil, salt, ginger, garlic, tomato puree, a few spices, and some water are all the ingredients you need - simplicity is key here. The recipe will make enough base gravy for up to five curries and you can scale the recipe up by simple multiplication if you want to make more at a time.
Use curry powder instead of the 'Mix Powder' mentioned in the video if you wish, but I recommend using my mix powder for this recipe. Please visit or watch my YouTube video to find out how to make it (it's very quick and easy!).
This is one of the new recipes in CURRY COMPENDIUM, my latest cookbook, which enables you to cook superb Indian Restaurant style food at home. Available from Amazon and all good book sites - to order: Visit com for more info). See below for more links.
Curry Compendium at Amazon UK:
Volume 1 at Amazon UK:
Volume 2 at Amazon UK:
Hardcopy & Kindle versions available.
Also available at spicyjoes.co.uk and all good retailers.
For orders outside UK, use bookdepository.com for free worldwide shipping.
Curry Compendium at Book Depository:
Preview Volume 1:
Preview Volume 2:
Preview Curry Compendium:
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British Indian Restaurant (BIR) Curry at Home :
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20 plus veg curry gravy base without onion & garlic | all purpose curry base without onion & garlic
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Gravy base full recipe & ingredients:
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
curry without onion and garlic recipe | all purpose curry base without onion & garlic - with step by step photo and video recipe. simple and easy all-purpose gravy recipe made with just tomatoes and without onion and garlic. it is perhaps one of the handy recipes to have and especially during the festival or vrat season to feed your family. the all-purpose curry can be easily used to prepare 20 plus curries using a choice of vegetables and paneer.
curry without onion and garlic recipe | all purpose curry base without onion & garlic - with step by step photo and video recipe. sabji or curry recipes are one of the important parts of our daily meal. we generally try to make a unique or fancy curry sabji recipe using different kinds of vegetables or ingredients to have multiple options. yet it carries the same basic gravy base which can be prepared in advance and can be used for almost all types of curries and this post describes a no onion, no garlic curry base.
#HebbarsKitchen
BIR Base Gravy - Liquid Gold! No Fuss Recipe
I hear so many people going to great pain researching base gravy. Who's got the best recipe? What's your favourite? etc! Well it's simple, cheap and goes great with all you British Indian Restaurant Style curries ????
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INGREDIENTS
onions 3kg
carrots 5
cream coconut block 1/2
white cabbage 1/4
oil 1 cup
water 4 litres
800ml tin tomatoes
Mix powder 9 tbsp
Salt 2 tbsp
green pepper 1
Red pepper 1
Turmeric 2 tbsp