The video is a tutorial on making New Delhi chicken curry by Akshay Bardwaj, the executive chef of Junoon Restaurant. He explains that every household in India makes their own version of curry, influenced by factors like region, religion, ingredients used, and eating habits.
Bardwaj's family's version of chicken curry, a North Indian dish, uses mustard oil and yogurt, along with spices like turmeric, ginger, garlic, cinnamon sticks, bay leaf, cardamom, peppercorns, cloves, and various ground spices. The chicken is marinated in turmeric before being cooked in the oil. The curry is then simmered for a while before being finished with fresh cilantro.
Bardwaj emphasizes the importance of using whole spices and yogurt in North Indian cuisine. The dish is served with warm Roti, raw red onions, and green chilies. He notes that the recipe has been passed down through generations, and each family adds their own unique touch to it.
1. Every household in India makes their own version of curry, with variations based on region, religion, and ingredients. [Source: Document(page_content="00:00:00.00: every household in India makes their own\n00:00:02.64: version of Curry and they put their own\n00:00:04.50: touch on it Curry varies from region to\n00:00:07.44: religion and what it's made from and how\n00:00:09.96: it's eaten my name is Akshay bardwaj I'm\n00:00:12.66: the executive chef of Junoon Restaurant\n00:00:14.64: and this is how my family makes New\n00:00:16.80: Delhi chicken curry\n00:00:17.97: [Music]\n00:00:23.76: chicken curry is the use of its mustard\n00:00:26.82: oil as well as the incorporation of\n00:00:29.58: yogurt that differs from the southern\n00:00:31.80: region of India where you'll see curries\n00:00:33.84: made more with coconut milk Mustard Seed\n00:00:36.18: Curry leaves as well as Tamarind so\n00:00:38.28: we're gonna start with red onions here\n00:00:40.32: you don't have to be fancy with the\n00:00:42.30: cutting it's all going to go in the pot\n00:00:43.86: and it's going to cook down chopping the\n00:00:45.60: tomatoes as well gives more body to the\n00:00:48.30: curry itself the spices and the use of\n00:00:50.82: onions and tomatoes and ginger garlic\n00:00:52.80: are the main factor of what it makes at\n00:00:54.96: North Indian we're using bone-in chicken\n00:00:57.84: thighs the bone has bone marrow in it so\n00:01:01.26: it provides a more intense chicken\n00:01:03.48: flavor because New Delhi is landlocked\n00:01:06.30: we tend to have more Meats like chicken\n00:01:08.46: lamb and goat over here we have our\n00:01:10.98: Masala dubba this is a staple in every\n00:01:13.68: Indian household this Masala dubba in\n00:01:16.14: specific is my mom's so we'll be adding\n00:01:19.32: turmeric into the chicken to marinade it\n00:01:21.72: gives a nice color to the chicken to\n00:01:23.70: America has grown all across the country\n00:01:25.92: and you'll find it pretty much\n00:01:27.54: everywhere every household every Spice\n00:01:29.64: Market will have it the chicken is\n00:01:31.32: coated we're gonna set it aside now and\n00:01:33.36: get ready to start cooking the curry\n00:01:35.01: [Applause]\n00:01:37.20: we're going to start by searing off the\n