Chicken MADRAS The BEST Chicken MADRAS from scratch NO BASE
I’m all fired up on this recipe Chicken MADRAS The BEST Chicken MADRAS from scratch no base. Having worked for such a long time making curries I get fired up when I see others blending raw onions and cooking curries. Its impossible to cook the rawness out of the onions unless you cook for a long time. I will show you the best method to cook your onions to give a full flavoured body to your curry. Using this method you can cook any curry from scratch at home with amazing results! If you are unsure sit back and watch The BEST Chicken MADRAS from scratch no base – giving you confidence to make it!
Apologies for being fired up but I'm a Curry Hollic! and this will get tongues wagging!
NOTE: Apologies to all my viewers this is a run of 3 curries then back to normal cooking. Jalfrezi and Dopiaza to follow. NOT in the style of bir.
THE TRICK TO THESE ONIONS IS TO SWEAT THEM COOKED NOT BURNT - BURNT COULD GIVE A BITTER TASTE - JUST WATCH THEM TURN THEM OVER IN THE OIL.
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Taking Cooking food back to basics.
Ingredients
1 large chicken breast cubed into 8 pieces
3 tbsp oil
2 cinnamon stick
3-4 green cardamom pods
6 tbsp oven roasted and blended onions
1 tbsp garlic ginger paste
3 tbsp of tomato paste watered down with 10 tablespoons of water
1 tbsp level of curry powder - or use a mixed powder if you make curries
2 tsp chilli powder - less if this is too spicy
1/2 tsp Garam masala
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp kasoori methi
¼ tsp salt
1 tbsp Worcestershire sauce
1 tsp tamarind paste
juice of half a lemon
250 ml – 300 ml boiling water
fresh chopped coriander
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How to Make a Healthy, Authentic Chicken Madras in 10 Minutes | Traditional Recipe | Chef Hussain
How to Make an Authentic, Chicken Madras With Chef Hussain.
If you love original, pure Indian cuisine you're in the right place. We don't do gloopy, watery or oily sauces. Straightforward, honest food - just how we make it at home. For a vegetarian or vegan option, substitute the chicken for tofu, beans or legumes.
???? What is a Chicken Madras?
A traditional Madras curry is said to originate from South India but has become a staple dish throughout British-Indian restaurants today. It's made up of a rich tomato base and lots of traditional spices, resulting in a tangy yet spicy sauce.
???? Is a Madras spicy?
A Madras contains a heavy amount of chilli powder, so it's one of the hotter curries. However, this recipe enables you to pick where you would like your Madras to be on the spice scale by altering the amount of chilli powder you put in.
???? Ingredients:
-300g fresh chicken pieces
-3 tbsp of rapeseed oil
-4 cloves of garlic
-1 small piece of fresh ginger
-2 tbsp of tomato puree
-1/4 fresh lemon
-1/2 tbsp mixed curry powder
-1/2 tbsp chilli powder
-a pinch of Kasuri methi (fenugreek leaves)
-a sprig of coriander
???? Recipe:
1. Add 3 tablespoons of rapeseed oil to your pan and slowly heat.
2. While the oil is heating, chop up 4 garlic cloves and a small piece of ginger, then add to the pan and lightly fry.
3. Next, add 2 tablespoons of tomato puree and gently stir, don’t be afraid if you see a few flames!
4. Squeeze the fresh lemon into the pan and add half a cup of water, stir well and turn down the heat.
5. Add half a tablespoon of mixed curry powder and half a tablespoon of chilli powder – if you like your madras spicy, you can add little more. Stir until the contents are mixed to a paste.
6. Then, add the chicken to the pan and stir until it’s completely coated with the paste.
7. Turn up to medium heat and allow the chicken to partially cook.
8. Once the chicken is almost cooked, add one and a half cups of water to make up the sauce (add less or more depending on how thick you like your sauce). Stir continuously, allowing all of the spices to dissolve.
9. Turn to a high heat, and allow the sauce to thicken.
10. Once thickened, turn down the heat and add a pinch of Kasuri methi (fenugreek leaves), coriander, and salt to taste. Allow to simmer for 1-2 minutes.
11. Ensure the chicken is thoroughly cooked, and you’re happy with the taste and consistency of the sauce, then spoon into a dish.
12. Garnish with fresh coriander and enjoy your authentic chicken Madras!
???? Check out more easy to make, delicious recipes:
How to make an authentic Chicken Balti -
How to make an authentic Chicken Jalfrezi -
How to make a Malai Chicken Masala -
How to make a vegetable bhaji -
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FASTEST MADRAS YOU WILL EVER MAKE-30 Mins + Mushroom Garlic Rice
Chicken Madras in 30 minutes is simply a sensational dish. This BIR/Desi hybrid method will give you Indian Restaurant results for the family in a very short amount of time. Follow Al every step of the way as he teaches you what you'll need to know to produce this most magnificent curry.
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???? THE SECRET CURRY CLUB
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???? Coloured Rice
???? Vintage Gourmet ® Authentic Pre-Seasoned 35cm Diameter Cast Iron Large Deep Wok with Two Integral Handles, Flat Bottom Overall 42cm Wide -Shallow & Concave
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Stage 1
Lid off for the first 10 mins.
Stage 2
Lid on for the second 10 mins
Stage 3
Perfecto Zone, lid on until cooked
SHOPPING LIST
1 kg Boneless chicken thighs or Breast
400g Blended onions
3 Tbsp Garlic Ginger
6 Tbsp Tomato puree (mix in extra water to pour)
2.5 Tbsp Mix powder or Mild Madras curry powder
1 Tbsp Extra Hot Chilli powder
1 Tsp Kashmiri chilli powder
1/2 Tbsp Tandoori Masala
2 tsp Dried Methi
Pinch Garam Masala at the end.
4 Tbsp Lemon juice
Squirt Worcestershire Sauce
Add 4 cracked cardamom and also quarter one tomato and throw that in toward the end
2 Tsp - 1TBSP Naga King (optional) I use 1 tbsp, perfect!!
500ml Water
100ml water. On the side to prevent burning if you need it.
Salt to taste. Usually 1 Tsp
(???? optional 1 Tbsp Mango chutney and 1 Tbsp Maggi coconut milk powder)
make sure you get the onions cooked right, let then colour with no need to keep tinkering. Add splashes of water to prevent burning.
If the taste isn't right at the end, keep simmering with lid on. Top up liquid if needed.
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#cooking #curry #madras
How To Make CHICKEN MADRAS (STEP BY STEP GUIDE IN ENGLISH)
How To Make Chicken Madras At Home - Chicken Madras Curry - Chicken Curry Indian Style
Chicken Madras curry is a fairly hot curry made with fragrant spices that has a thick red gravy which is creamy with the addition of coconut milk. Although it's named after the South Indian city of Madras (now called Chennai), Madras curry actually originated in British restaurants. As with any curry the flavor gets better with time and it tastes better the next day. It stays good in the refrigerator in an airtight container for 3 to 5 days and it gets better and better in terms of flavor.
Ingredient proportions for making chicken madras curry - Serves 6 to 7
* 1.5 kg/ 3.3 lb bone in chicken pieces. You can use chicken thighs or drumsticks or a combination of both. You can also use boneless but it is best to use chicken on bones for curries as the bones impart a lot of flavor to the gravy.
* 460 gm / 16 oz / 3 large onions. I used 2 onions first to cook with the tomatoes and then used the third onion while making the chicken.
* 250 gm/ 9 oz / 2 large red ripe tomatoes. If you are making this at a time when tomatoes are not in season then you can also use half a cup of canned crushed tomatoes/ 1/3rd of a cup of tomato puree (passata).
* 1 tablespoon tomato paste
* 30 gm /1.05 oz / 12 large garlic cloves
* 25 gm/ 0.8 oz ginger
* 6 green cardamoms
* 4 cloves
* 1/2 teaspoon cumin seeds (jeera)
* 1 & 1/2 inch length cinnamon stick
* 2 teaspoons salt or as per taste
* 1 teaspoon sugar (optional)
* 1 teaspoon kasoori methi (dried fenugreek leaves)
* 1 cup coconut milk. You can use 1 whole can of coconut milk if you like the flavor of coconut.
* I added a total of half cup of water to wash my blender jar and and spice cup goodness. Please remember that this dish has a thick gravy.
* 2 tablespoons chopped coriander
* 1 tablespoon lemon juice/tamarind sauce/1 teaspoon tamarind paste
* 4 tablespoons oil
For the spice paste -
* 2 & 1/2 tablespoons Madras curry powder. Add less if your curry powder is too hot.
* 2 teaspoons Kashmiri red chilli powder. Add paprika if you want to avoid that heat.
* 1/2 teaspoon turmeric powder
* 1/4 th cup water
For the tarka -
* 1 tablespoon ghee. Can even use butter/oil
* 3 dry red chillies (adjust proportion according to preference)
* 6 to 8 fresh curry leaves (optional)
Serve this with rice/roti/naan but it tastes best with hot steamed Basmati rice.
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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.
Patak's Chicken and Potato Curry with Madras Curry Paste
Try chicken with a spicy and flavorful twist. This dish is packed with flavors of cumin and chilies. If you're craving spicy curried chicken, this is sure to satisfy.