Madras Chicken Curry - Authentic South Indian Recipe | Spicy Madras Chicken Curry Recipe
Madras Chicken Curry - Authentic South Indian Recipe | Spicy Madras Chicken Curry Recipe | Chicken Madras
Welcome to our channel! In this video, we present a mouthwatering recipe for Madras Chicken Curry, a classic dish renowned for its rich aroma, bold spices, and tantalizing taste. Get ready to embark on a culinary journey that will leave you craving more!
Madras Chicken Curry Recipe Ingredients
• 1 onion, chopped
• 2 tsp garlic, finely chopped or minced
• 1 tsp ginger, finely chopped or grated
• 1 green chili
• 10 curry leaves (optional)
• 500 g boneless skinless chicken breasts cut into bite-size pieces
• 1 tsp Kashmiri red chili powder (or paprika)
• 2-3 tbsp Madras Curry Powder (It's homemade - recipe in description box)
• 400 ml fresh tomato puree (substitute tomato passata)
• 1 tsp tamarind paste
• 200 ml canned coconut milk (full fat)
• Salt to taste
Madras Curry Powder Recipe -
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Chicken Madras | A Homemade Spicy Curry
A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. Blending the onion gives the sauce a thick and sumptuous texture. A great Friday night curry!
Printable Recipe available on our site:
Ingredients for the Chicken Madras:
1 onion peeled and roughly chopped
2 cloves garlic peeled
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts chopped into bitesize chunks (this is about 525g or 18.5oz)
½ tsp ground cinnamon
3 tbsp madras hot curry powder
1 1/2 tsp paprika
¼ tsp ground fenugreek
½ tsp tamarind paste
3/4 tsp salt
1/2 tsp black pepper
14 oz (400ml) passata
2 tbsp tomato puree (paste)
7 oz (200ml) coconut milk (full fat)
To serve:
Small bunch of fresh coriander
Boiled rice
#Curry #Takeout #Recipes
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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???? 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.
Music by: Bensound
License code: Y4V0KDDILI1DAYAQ
#cooking #curry #madras
Mouth-Watering Slow Cooked Beef Madras: A Curry Lover's Dream
Melt-in-the-mouth beef, slow-cooked in a rich, spicy sauce. The heat cooks out a little in this recipe, so it’s more of a warming heat, rather than a hard-hitting raw heat.
I love the texture of the sauce in this recipe. It's thick and sumptuous, and of course it's rich and flavourful too. Spicy-but-not-too-spicy. That beautiful texture comes from the blending of the onions, garlic and ginger. It's such a great way to start a curry sauce as it means no 'bits' in the sauce, which some people don't like.
This recipe is featured in our book Its All About Dinner'. For the full recipe including hints and tips check out our website or the book. My New book is out now!
Free printable recipe is available on our site:
#slowcooked #recipe #curryrecipe
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
Get ready to be Inspired!
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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.