How to Make Chicken Madras - Ultimate Indian Cuisine BIR Chicken Madras
In my first cookbook, 'The Curry Guy', I featured a recipe for curry house style lamb Madras curry. This is essentially the same recipe but I have cooked the Madras sauce with chicken and also scaled it down so that the curry is the same size as a normal curry house portion to serve one or two. I hope you enjoy this recipe and as alway, please let me know if you have any recipe questions.
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INGREDIENTS
2 – 3 tbsp rapeseed (canola) oil
1 tbsp garlic and ginger paste
3 green bird’s eye chillies – thinly chopped in
1 tsp turmeric
1 tbsp ground coriander
1 tbsp cumin
1 tbsp mixed powder
1 tbsp Kashmiri chilli powder
70ml tomato puree
3 dried chillies
3 cardamom pods – smashed
Roughly 300ml base sauce
400g (just under a pound) chicken tikka
1 tsp dried fenugreek leaves (kasoori methi)
1 tbsp smooth mango chutney
Juice of one lime
Salt to taste
3 tbsp finely chopped coriander
Authentic CHICKEN MADRAS Recipe | Spicy British Indian Restaurant Style | Latifs Inspired
Welcome to Latifs Inspired, where I dive into the heart of British Indian cuisine with my mouthwatering Chicken Madras recipe! ????????????????????
???? Get ready to tantalise your taste buds with the perfect blend of flavours and spices! In this video, I'll guide you step by step through the process of creating an exquisite Chicken Madras, just like the one you savour at your favourite local Indian restaurant.
???? Here's what you'll need:
2 TBSP of rich Ghee for that authentic touch
A heaped teaspoon of Garlic & Ginger Paste for aromatic depth -
1/2 TSP of Turmeric to infuse vibrant color
1 TSP of Coriander Powder for a fragrant twist
Enhance the aroma with 1 TSP of Curry Powder
Embrace the warmth of 1/4 TSP of Garam Masala Powder
Elevate the taste with 1 TSP of Cumin Powder
Add a kick of spice with 2 TSP of Chilli Powder (adjust to your heat preference)
Experience the burst of flavour with my Special Tomato Puree (trust me, it's a game-changer!) -
8-12 succulent pieces of precooked Chicken for that tender bite -
Dive into the rich texture with 750ml of luscious Base Gravy -
A zesty Lemon Wedge to balance the flavours and add a hint of freshness
???????? Our resident chef at Latifs Inspired will walk you through each meticulous step, ensuring your Chicken Madras turns out absolutely delectable. Whether you're a seasoned chef or a cooking enthusiast, this recipe is designed to be user-friendly and rewarding.
???? Timestamps:
00:00 Introduction
01:10 Ingredients Unveiled
01:29 Heat Up Pan
01:37 2 TBSP Ghee
01:51 1 TSP (Heaped) Garlic & Ginger Paste
02:06 2 Pinches of Salt
02:35 1/2 TSP Turmeric
02:41 1 TSP Curry Powder
02:46 1 TSP Coriander Powder
02:52 1/2 TSP Cumin Powder
02:55 1/4 TSP Garam Masala Powder
03:03 2 TSP Chilli Powder
03:25 1 TBSP My Special Tomato Puree
03:48 8-12 Pieces Of The Precooked Chicken
04:40 750ml Base Gravy
05:15 1 Lemon Wedge
05:40 High Heat & Simmer For A Few Minutes
06:02 TOP TIP - How To Remove Oil
06:32 Plating Up
07:34 Outro - Like, Comment & Subscribe
???? Impress your friends and family with your culinary prowess by recreating the magic of a British Indian restaurant right in your kitchen. The symphony of spices and the depth of flavours will transport you to the bustling streets of India.
???? Don't forget to hit that Like button if you found this recipe inspiring, and make sure to subscribe to Latifs Inspired for more tantalising recipes that bring the world of flavours to your table. Turn on the notification bell so you never miss a chance to embark on a new culinary adventure with me!
???? Dive into the comments section and let me know how your Chicken Madras turned out. Did you add a personal twist? I'd love to hear all about it! Share your cooking journey with our amazing community.
#ChickenMadrasRecipe #BritishIndianCuisine #LatifsInspired
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How to MAKE LAMB MADRAS (Non Base) INDIAN RESTAURANT QUALITY.
Delicious Lamb Madras (Non Base)
Ingredients:
600g Diced Lamb
3 Medium Onion Chopped.
4 Tbsp Oil
2 Tbsp Garlic & Ginger Paste.
1 Tsp Salt *Add To Taste*
1 Tsp Chili Powder.
1 Tbsp Turmeric Powder.
1 Tbsp Paprika Powder
1 Tbsp Cumin Powder
1 Tbsp Corrinder Powder.
1 Tbsp Tomato Puree.
1 Tsp Garam Masalla.
0.5 Tsp Cloves Grounded.
0.5 Tsp Black Peppercorns Grounded.
2 Bayleaves.
2 Small Cassia Bark Sticks.
3 Cardamoms Pods.
900ml Water.
1 Tsp Lemon Juice.
Garnish:
Finely Chopped Corrinder.
**This Dish can be Hotter as like a Vindaloo strength**
*Replace with 1 Tsp Chili to 2 Tbsp of Chili powder*
*** Thickness of Sauce varies to own preferences (the key is stir to thicken)
Cooking times may Slight Vary on Sauce thickness
Cookers Ranges have different heating ranges please slight adjust accordingly ***
Enjoy!
How to Make Chicken Madras | Chicken Madras Recipe | Indian Restaurant Style Chicken Madras | Neelam
Learn How to Make Chicken Madras Recipe, a Quick & Easy Chicken Madras Recipe from Chef Neelam Bajwa only on Get Curried. Make this Indian Restaurant Style Chicken Madras Curry at your home and share your experience with us in the comments section below.
Ingredients:-
750G chicken
2 tbsps ghee
2-4 Kashmiri chillies
3-4 green cardamoms
1 tbsp garlic
1 tbsp ginger
2 green chillies
1 tbsp tomato puree or paste
1 tbsp cumin powder
1 tbsp coriander powder
1-2 tbsp Madras Curry Powder
1tsp turmeric
1-2 tbsp chilli powder
salt to taste
MADRAS CURRY POWDER
Roast each of the following individually then grind
6tbsp coriander seeds
6tbsp cumin seeds
4tbsp black peppercorns
2tbsp fennel seeds
2tbsp black mustard seeds
5 piece of cinnamon
4 bay leaves
3 tbsp fenugreek seeds
3 star anise
handful of curry leaves (optional)
10-15 green cardamoms
2 tbsp tumeric
10 kashmiri chillies
2tbsp chilli powder
CHICKEN MADRAS BASE SAUCE
2tbsp ghee
2 onions
3 cloves garlic
1piece of ginger
1 carrot
1/4 cup of shredded cabbage
1 red pepper
2 tomatoes
pinch of tumeric
1 tsp cumin pwdr
1 tsp coriander pwder
1 1/2 tsp ground methi seeds
Method:-
- In a saucepan heat ghee and add onions, carrots, bell peppers, tomatoes, garlic, ginger and cabbage.
- Mix well and add turmeric powder, cumin powder, coriander powder and ground fenugreek seeds.
- Add water and cook.
- Transfer in a mixer/grinder and make a puree of it.
- In a separate saucepan heat ghee and add Kashmiri red chillies, ginger-garlic paste, tomato puree, turmeric powder, coriander powder, cumin powder, red chilli powder, slit green chillies, salt and stir well.
- Add the chicken and the vegetable puree and cook on high flame.
- Then add the madras curry powder and water.
- Garnish with coriander leaves
Chicken Madras Curry is ready to serve!
HAPPY COOKING!!!
Host : Neelam Bajwa
Copyrights: REPL
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Easy Beef Madras Curry
Learn how to make this delicious and extremely tender beef madras curry. This curry recipe is super simple to put together and all the ingredients are easily accessible and cheap. The best part about this recipe is that there's a bit of downtime so you can go on by your day whilst the curry cooks in the background. Traditionally this curry is known to be hot (spicy) but I have mellowed the recipe to make it suitable for all taste buds.
Beef madras curry originated in south India from the city of Madras which is now known as Chennai. It's a popular recipe across the world and each nation has its own twist and technique.
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Chicken Tikka Madras – Madras Curry BIR Style – British Indian Restaurant Chicken Tikka Madras
This a British Indian Restaurant Chicken Tikka Madras cooked at home – this is a very easy curry to make and is one that will keep you away from the takeaway!
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Ingredients
300 ml base gravy -
8-9 pieces of chicken tikka -
3 tbsp oil
1 tbsp garlic paste
Pinch of salt
1 tbsp mixed powder or curry powder
1 tsp chili powder
Good Pinch of methi
2 tbsp tomato puree – watered 1 puree to 2 water
Coriander leaves
½ tbsp Worcestershire sauce
½ tbsp lemon juice
#chickentikkamadras #madraschickentikka #birchickentikkamadras
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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