How to make Madras
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How to make authentic Madras like from your local Indian takeaway.
Hybrid Chicken Madras Family Pot | Chicken Madras Recipe | Chicken Madras From Scratch No Base Gravy
Hybrid Chicken Madras Family Pot
This is my Hybrid chicken madras family pot recipe. Chicken Madras was invented at the British Indian Restaurant to cater for its customer. I am making this delicious Chicken madras at home from scratch however i use similar technique to make base gravy hence the name Hybrid Chicken Madras.
Chicken Madras is one of the most popular dish at the Indian restaurants and this recipe you can make at home for fraction of the price compared to a takeaway, so invite you family and friends over and enjoy this chicken madras recipe with them.
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Ingredients to make Hybrid Chicken Madras Family Pot
2.5 chefs spoon cooking oil
2 cinnamon stick
1 bay leave
3 green cardamom
3 cloves
2 medium onion a 220g
2 small carrots 20g
30g green pepper
700g chicken breast (2)
1.5 tbsp ginger and garlic paste
1.5 tsp salt ( to taste)
3 tsp My BIR Mix Curry Powder
0.5 tsp turmeric powder
1 tsp coriander powder
2 tsp Chilli Powder ( add more or less according to your taste)
3 chefs spoon Tomato purée ( approx 12 tbsp)
1/4 tsp Garam masala
2.5 tbsp lemon juice
Handful of fresh coriander leaves
4 green chilli (optional)
1 tsp fenugreek leaves
Equipment mainly used on my videos :
Mortar and Pestle Set
Aluminium Pan-
Aluminium Karahi -
Non Stick Karahi -
Cooking Utensil -
Mix Curry Powder - (not my recipe)
Instructions to cook Hybrid Chicken Madras family pot
Add oil to pan, then add whole spices
After about 30 seconds add onions, green peppers and carrots and cooked for 2mins on low to medium heat.
Then add ginger garlic paste along with salt, cooked until the onions are soft and golden brown in colour, do this in low heat which should take about 15mins, if it starts the catch to the pan add tiny bit of hot water.
Once the onions have caramelised, then add spices, cook for 2-3mins then add tomato purée and cook the spices for 8mins on medium to low heat again adding tiny bit of hot water to avoid the spices catching to the pan, Also add lemons juice at this point.
Then add chicken and cook for 2-3mins to seal the chicken and then cook chicken for 5-8mins on low to medium heat, it will release its water.
Then add hot water covering all the chicken and cook until the chicken is cooked.
Then add coriander leaves, fenugreek leaves, garam masala, green chilli and simmer for 10mins.
Your hybrid Chicken Madras Family Pot is ready to enjoy with some fresh pilau rice, boiled, nan or even chapatis.
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Madras Chicken | Sanjeev Kapoor Khazana
A lip-smacking classic chicken recipe from the land of Madras.
MADRAS CHICKEN
Ingredients
500 grams chicken on bones, cut into 2 inch pieces
Crushed black peppercorns to taste
2½ tsps red chilli powder
2½ tsps cumin seeds
1½ tsp coriander seeds
1½ tsp fennel seeds
1 tbsp oil
1 inch cinnamon stick
2 bay leaves
2 green cardamoms
1 tsp garlic paste
1 large onion, sliced
¾ cup tomato puree
½ tsp turmeric powder
1½ tsps coriander powder
Salt to taste
1½ tsps lemon juice
A pinch of dried fenugreek leaves (kasuri methi)
Chopped fresh coriander for garnish
Method
1. Take chicken in a bowl. Add black peppercorns and 1½ tsps red chilli powder. Mix well and set aside to marinate for 30 minutes.
2. Dry roast 1½ tsps cumin seeds, coriander seeds and fennel seeds together in a non-stick pan. Transfer the roasted mixture in a blender and grind to a fine powder.
3. Heat oil in a deep non-stick pan, add remaining cumin seeds, cinnamon, bay leaves and green cardamoms. Sauté till fragrant.
4. Add garlic paste, onion and sauté till it turns golden brown. Add chicken and cook for 5-6 minutes on medium heat, stirring occasionally.
5. Add tomato puree. Cook on medium heat till oil separates. Add turmeric powder, remaining red chilli powder, coriander powder, salt, lemon juice and kasuri methi. Mix well. Cook for 4-5 minutes on medium heat.
6. Cover and cook on medium heat for 6-7 minutes or till chicken get cooked.
7. Transfer on a serving plate.
8. Serve hot, garnished with coriander.
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Madras Masala Chicken Curry ! Chicken Madras Recipe
Madras Masala Chicken Curry ! Chicken Madras Recipe
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Chicken Madras (Indian Restaurant Style) - Utopia on a Plate
Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.
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Madras. A hot, savoury, tangy, smooth, tomato based curry.
This video recipe shows how to cook a superb British Indian Restaurant (BIR) style Chicken Madras.
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मद्रास चिकन करी | Madras Chicken Curry | Sanjeev Kapoor Khazana
A Madras-special chicken curry which is full of flavours and is ultra-comforting for all.
MADRAS CHICKEN CURRY
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
2 tsps Madras curry powder
3 tbsps oil
2 large onions, sliced
Salt to taste
1 tbsp ginger-garlic-green chilli paste
2 large tomatoes, sliced
1½ tbsps tamarind pulp
1½ tsps red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 sprig of curry leaves
2 green chillies, slit
¾ cup coconut milk
2 tbsps chopped fresh coriander + for garnish
Steamed rice for serving
Method
1. Heat oil in a kadai. Add onions, salt and sauté till golden brown.
2. Add ginger-garlic-green chilli paste and sauté for a minute.
3. Add tomatoes and cook till tomatoes are pulpy on medium heat.
4. Add tamarind pulp and mix well.
5. Add red chilli powder, turmeric powder, garam masala powder, 1 tsp Madras curry powder and mix well.
6. Add curry leaves and mix well. Add chicken and sauté on high heat for 4-5 minutes.
7. Add 1½ cups water, green chillies and mix well. Cover and cook on medium heat for 8-10 minutes.
8. Add coconut milk, remaining curry powder, salt and mix well.
9. Add coriander and mix well.
10. Transfer into a serving bowl, sprinkle coriander and serve hot with steamed rice.
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