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Curry Powder
1 stick Cinnamon
1/2 Nut Nutmeg
2 Bayleaf
1 Tbsp Clove
2 Tbsp Cumin
2 Tbsp Coriander
1 Tbsp Turmeric
1 Tbsp Paprika
1 Tbsp Cardamom
Marinade
1/4 Cup Ginger / Garlic
2 Tbsp Curry Powder
2 Cups Full Fat Yogurt
S+P
►Full list of things I use and recommend:
_________________________________________
Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
_________________________________________
►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
_________________________________________
►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
_________________________________________
►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
_________________________________________
►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
_________________________________________
►Camera
►Camera Lens
►Tripod
►Drone
48 Comments
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It looks delicious! If you want to omit a step though you don't need to saute off the garlic ginger paste and masala before putting it in the marinade because the meat will get heat from the grill anyway and you can scoop the spare marinade into your saucepan and cook it off with extra garlic ginger/masala. Sometimes cooking a masala too much can give it a bitter edge since it's already pre-toasted, and a lot of times extra masala is added near the end of cooking. Chetna's channel is a great reference for Indian cooking.
Awesome video brotha. My son was stoked to see you doing the snake in your boot again!
Pat it dryyy!!!
This looks amazing billions must dine!
Is that an induction burner you cook on? through the butcher block? or are you cooking on the gas and just putting it infront of the camera?
Once, I tried to do a spice blend, iny grinder, with a whole cinnamon stick (don't do that), and it blew out the top of my grinder
I found it's best to twist the cinnamon stick, until it breaks apart, that stops it from behaving like a launched l-Beam
Once, I tried to do a spice blend, iny grinder, with a whole cinnamon stick (don't do that), and it blew out the top of my gronder
There isn't enough toilet paper in north america for me to eat curry. Besides that, the only thing more disgusting than curry is runny egg.
Love seeing you trying new dishes and getting out of your comfort zone!
You nailed this too, amazing job as always.
Bahn Mi w/Brisket style pork belly!
Where's the cream in the sauce?! 😊
who makes that carbon steel pan?
Yeah this is getting made this weekend
I've looked and looked, looked on your website, looked in the comments (not all comments, but enough) and I apologize if you have answered it in the past, but how in the world of witchcraft does your pan get hot on your working table top with that metal magic trivet?? You say it's not magic, teach us your ways!
How does his trivert heat things up? Induction?
Dude! one of my favorite Nonn-BBQ foods has just become a BBQ dish I will definitely try to replicate as Bradley did here! Think-a–masala I will watch this 9 more times and then ghee garlic Krush it for the Fam! Thanks Bradley!
Looks Good.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
That looks incredible!
A lovely classic English recipe.
Any type of Indian cuisine is a great idea! Thanks for that!
Homemade naan is the shizzle
A shout out for Dishoom! If you can get it in the US (or pick it up next time you're in the UK) their cookbook is 100% worth getting. So many amazing recipes including a lamb chop marinade that when BBQed creates one of the best bites of anything, ever.
Your the coolest Bradley !!!✌👍
Hi Bradley how does the chuds plate work on the bench to heat the pan . Love the Snake in the Boot
Little hack for cooking of the naan. Use a wok. Heat it up like normal to the max. Then turn it upside down and pop the naan on it. Will stick (if not spray bit of water before) then hover over the flame for char on the other side. Get the same effect of a tandoor!
Love the ending with the drink of bourbon! Excellent way to end a video! 👍
One of my Bengal's favorite foods was shrimp tikka masala. He would scrape the sauce off with his paw and then just go to town. RIP Genghis Khat (1995-2013).
would love to see some Japanese Curry. I had an awesome mom and pop Japanese place by work and they had the BEST curry… but sadly Covid killed their business and it is no longer. Have been craving it for a few years now.
Awesome!
Marsala is disgusting 🫣
Curryeeee! lol!
Looks fantastic! Next up! Butter Chicken please!
Need to get you to a million subs…soon!!
Dude, you need to make a Kashmir Rogan Josh! With lamb of course…
You think that's good, you need to try making butter chicken!!!
How do you sharpen your boning knife?
I vote Butter Chicken! Then Thai Green Curry
This may be your best dish yet Chuddy, I mean good job man! Tikka Masala is one of my go to Indian dishes and the way you cooked the chicken certainly added layers of flavor to the dish!
One of neighbors in the twin cities would make a curry two or three times a week. The local clasic rock station had a bit for the morning show of a fellow with an Indian accent saying I smell curry.
So I'd come home from work and as i stepped over my threshold I'd have to say I Smell Curry. Mostly to amuse myself. But it had to be done.
Smelled really good. Would linger unless we could open summer time windows in the hallway until they made it again.
Ok how are those pans hot….what dark magic are you using? Is there an induction plate under your cutting board? And how is the board not getting burned….. my brain needs to know😂
Panang curry is my favorite flavor. Jet Tila has the knowledge for reference.
Great video, love from India, just 1 suggestion, traditionally naan is cooked in a tandoor which is similar to cooking it on coal to get smokey flavor, so you could cook it on the chud box. Awesome content Brad. Cheers
Damn! Now that’s fire! I’ll be makin this one.
Dude your better with out advertising other companies
Stop getting played out by advertising
I love your videos but ridge is bs everybody has a key fob please dont advise that bs again i love your bbq videos stop getting played out by cheap ass advertising
Great video. Love it. As a pro tip, skip the sugar next time and try adding plain old Heinz ketchup as the sugar and more tomatoness. That's how my Indian mom taught me