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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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.
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
#madras #chickenmadras #chickenmadrasnobase
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[@MegaDAVIDWELLS]

Viewed this with tongue in cheek, but nevertheless decided to try it out. The techniques you have displayed here are genius, as i have made the best tasting madras curry i have ever eaten. I have been making curries for years, and will adopt your methods in future. Thank you sir for this culinary masterpiece.

[@BackyardChef]

Cheers mate - I have been cooking professionally bir for 40 yrs - there's always another way. have you looked in on my new channel mate. www.youtube.com/@NOTANOTHERCURRYSHOWSAMEButDiff Best Rik

[@andrewnanson565]

Can you tell me what spices you use for this curry as I intend to try if out Regards Andrew&Geralyn

[@shubhasinha5810]

where is the ingrediets

[@surfaceten510n]

Have been making authentic BIR curries for the last 30 years until i discovered Indi Grand They are the best thing i have ever tried and with a few tweaks you can make them to your taste.

[@paulk3150]

​@@shubhasinha5810 It's in the description

[@RampantDaydream]

This Rik guy is a genius! It’s like the soul of British cuisine is encapsulated in one man!

[@BackyardChef]

Wow, steady! Thank you. Best, Rik

[@leighlyle2304]

Agreed!

[@leighlyle2304]

One thing I would like to add - and I have seen this in all your videos - I appreciate your tidiness. My mother was married to a German chef. His cooking was divine! BUT he hit the kitchen like a hurricane. The mop up operations took hours!

[@BackyardChef]

Thank you. Best, Rik

[@motormouthalmighty]

roasting the onions,instead.that is ingenious!I hadn't even thought of that!

[@BackyardChef]

Its my reverse base - have seen the new channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@carlohansen2380]

Wow, made this tonight with the baked onion base. I've tried al's, latifs, curry guy and various others and this is the closest I've had to a takeaway. I didn't want it to be finished. My go to madras from now on.

[@BackyardChef]

Thanks Carlo have you seen my new curry channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@larsen8059]

This looks amazingly good!! Thank you for the inspiration!

[@TheRickie41]

Bless you. Have been waiting for this...

[@BackyardChef]

Thank you. Best, Rik

[@philsmith8686]

Looks incredible!

[@paulk3150]

Slowly working through you vids... This looks amazing rik cant wait to try 👍🏻🇬🇧

[@BackyardChef]

Hope you enjoy. Wow you are going back! Thank you. Best, Rik

[@danielh6453]

This was a very good take on a Madras. Will try this. The process here was great

[@Kulvinder1974]

Sounds absolutely gorgeous, love your videos.

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@Martinwhynot]

Well I made this madras from your caramelised onions today.....wow! This recipe was followed to the letter and made a large, tasty madras. Right up my street! Another winner from the Backyard Chef! Of course I'll now have to try the others too! 😊

[@BackyardChef]

Thanks Martin - yes they all work mate as I think you know they would. Have you seen the new channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg best, Rik

[@Martinwhynot]

@@BackyardChef just subscribed. Lovely! Thanks!

[@BackyardChef]

@@Martinwhynot Cheers Martin many to follow - chime in anytime mate - you cook a bit - appreciated. Best, Rik

[@mrfreeze2446]

The onion technique is pure genius

[@BackyardChef]

Thank you. Best, Rik

[@dab-ox5dg]

Just made this tonight to eat tomorrow night. Had a little bowl just now as a taster and it’s ace.

[@BackyardChef]

Thank you. Best, Rik

[@Jojobber]

This looks lovely, thank you very much.

[@BackyardChef]

My pleasure 😊Best, Rik

[@miket637]

Looks absolutely top notch. That’ll be my weekend mission 😁

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@elizabethannegrey6285]

I’ve never seen that method of cooking onions, but am going to try it. Your curry looks delicious, and I had a good laugh about the cardamom pods.

[@BackyardChef]

Thank you. Best, Rik

[@15LiquidSnake]

That was brilliant!

[@daviddearne7155]

Hi Rik, cooked this madras tonight & added mushrooms absolutely amazing no high heat needed best madras at home I've made thanks for guidance & knowledge my friend 🙂👍

[@BackyardChef]

Thanks for trying David. Don't ner fooled about high heat and pans etc. Have you seen the new curry channel? kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@leeally8181]

I'm definitely going to do this I like the idea with the onions .thanks for the recipe.

[@BackyardChef]

Thank you. Best, Rik

[@petermorris9818]

It certainly looks spot on

[@johnnyfelly]

This is something else Rik,what a recepie,so easy to follow,thank you

[@BackyardChef]

Thank you. Have you seen the curry channel. There will be vids going on there again soon. Been busy on here. kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@mikeparto6565]

That looks Belting, I’m gunna cook this 👍🏻

[@BackyardChef]

Nice one Mike. Its the right taste the right colour and its dead easy to make from scratch. Some curries I have seen look a horrible brown colour and have been cooked with raw onions like I say. Hope you enjoy mate - I do every time. Best, Rik

[@motormouthalmighty]

that is generally what needs to be done if you are planning on eating a food fish

[@nigel1402]

Wow ! I have all the books but this is a game changer thank you !

[@BackyardChef]

It is whether you air fry or oven cook the onions. Have you been over to the new curry channel yet? kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@andyjackson2910]

I'm reallly enjoing your cooking Rik Thanks.

[@BackyardChef]

Thanks Andy sorry for being fired up on this one! Enjoy. Best, Rik

[@tutorials9627]

Great video, enjoyed watching it all

[@BackyardChef]

Thank you. Best, Rik

[@leegraham1179]

Looks incredible pal

[@creative-measure]

This was delightful.

[@BackyardChef]

Thank you. Best, Rik

[@freddyj1728]

Love your stuff, Rik!

[@BackyardChef]

Thank you. Best, Rik

[@mikeadams7009]

Looks amazing 👏 gonna do this 😀

[@BackyardChef]

Hope you enjoy it!

[@tomlinjonathan8]

Hi Rik Cooked this it is fantastic. Thank you very much. Hope her indoors isnt too angry about the blender tasting of onions and the curry kitchen cooking mess!

[@UniquePersianfood]

perfect 👏

[@rogerc8960]

I had run out of base gravy so thought I'd give this a go, glad I did and I will be doing it this way in future, cheers

[@BackyardChef]

Cheers Roger - it works way better - easier to cook with..Did you have a look at the new channel. kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@rogerc8960]

@@BackyardChef yeah ive subscribed to both channels Rik, looking forward to the Garlic Chili Chicken tonight.

[@BackyardChef]

@@rogerc8960 There will be a different version coming on the curry channel shortly. Best, Rik

[@chiccabay9911]

Right then,this is the Madras recipe it´s going to be tonight. The onion "thingy" looks amazing and makes so much sense.Thank you.

[@BackyardChef]

Thank you. Best, Rik

[@andypandy6830]

Hello there, new subscriber here fro Huddersfield. Looking forward to checking out your other videos. All the best.

[@BackyardChef]

Nice one Andy few Yorkies on here now. NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@grahammonck5504]

Cant wait to try 👍

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@duncanbain1763]

Brilliant!!

[@BackyardChef]

Thank you. Best, Rik

[@purpl3cow]

Looks good Rik, I’ll get my bf to cook this 😂 and another entertaining video! Love it!

[@BackyardChef]

There is a very easy curry channel coming in May look back in for that one. Hope he makes a good job of this easy curry for you. Best, Rik

[@will5989]

❤️ to you in Yorkshire! I’m sure it’s going to be great. Can’t go wrong with a solid onion base.

[@joseph1845]

Love the channel mate, top marks

[@BackyardChef]

Thank you. Best, Rik

[@Batsinthebelltower]

Great channel man , i cook BIR curry 5 or 6 nights a week , totally addicted ! Gonna try your madras tonight !

[@BackyardChef]

Thanks, have you seen the new curry channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@jamesw7624]

Looks amazing thanks for the video. I’ve always wanted to make these curries but could never be bothered with the base gravy

[@BackyardChef]

Hi James, hop over to my new curry channel - no base gravy is used, and better than the takeaways. kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@ianlivsey7200]

Got my onions in the oven right now Rik. This is gonna be our tea tonight. I'm sure it won't disappoint. Cheers mate.

[@BackyardChef]

It won't mate - let me know - DON'T BURN THE ONIONS they can (not always) give a more bitter flavour - there is a new curry channel coming in May all easy stuff to make at home. Best, Rik

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@Eztoez]

Looks bloody marvelous. I'll be knocking this up during the week. I did notice throughout the cooking process you didn't taste it once or add any seasoning. Maybe I missed it. Good job

[@glenbaker4024]

Looks great mate. I’ll take my chances with the seeds, be worth getting a couple with how good that curry looks. Cheers

[@BackyardChef]

Hey mate - yeah I just snaffled it all down and didn't get any but I must have because they were in there. There will be a couple of curries coming up. Jalfrezi and Dopiaza. Best, Rik

[@russscott646]

Hi rik,came across this recipe,and was impressed by the simplicity to make,and how good it looked,took the plunge and made it for the family,WOW! It is worthy of restaurant/takeaway quality,no longer will my watery spicey soup with lumps of meat in,be served in our Yorkshire home, well done my fellow yorkshireman,can't wait to try the dopiaza,jalfazi,and the ring stinger chilli garlic !😁😁😁😁😁 big thumbs up that man

[@BackyardChef]

Hi Russ - Thanks mate, There will be a curry every week starting May. NOT bir - but with the taste the simplicity and a real good meal on the table. I worked in the takeaways when I was a young’un Unlike most of the purists seeking the bir taste (and the critics of my simple style) who have trouble in remembering the taste from way back then. I would like to help anyone that wants a good meal on the table without all the fuss. What I will say the garlic chili was to show you can use ketchup as an ingredient - frowned upon my many (but I bet they have tried it now - ha ha ha) I will make a garlic chili without the ketchup a little later. I can make many a curry and some NOT on any menu. Look forward to you trying some and letting me know what you think. Best, Rik

[@garrycraik2515]

Where do I find the spices for the madras? Thanks

[@georgefarrington895]

That looks tasty, I love a curry .all sorts of curry .

[@BackyardChef]

Me too! Thank you. Best, Rik

[@LukeM1986]

Looks good mate. A little tip I've heard about the cardamom pods is to tie them together with some string so they're easy to find

[@MrBobzi]

I've been making curries in the house for years. Tried all the recipies going. I came across this video last week and this is the video I've been waiting for. Absolutely outstanding Madras. Can't wait to try your Dopiaza. Thank you from a new subscriber.

[@BackyardChef]

Thank you 😋 Best, Rik

[@user-ns8ep7zr9k]

Hi Rick love your garlic chicken chilli curry. please can I have your full recipe. LOOK AT THAT 😂

[@BackyardChef]

Thank you. All recipes are in the description, just scroll down a little. Or - press the more and more. Best, Rik

[@kelleyursu8610]

Wow, amazing! I learned a lot from this video. I’ve always fried my onions, but I’ll be using this technique from now on. Thank you so much for this 😊

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@asylumfoot]

Baked onions make for a far better consistency and add an undercurrent of sweetness and smokiness. Followed this recipe exactly and I'll never order another takeaway again. Fantastic

[@BackyardChef]

Great news - have you seen my new curry channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@dannytilley4878]

Thank you rik. I will never need to buy a takeaway madras again wow

[@BackyardChef]

Thank you. Save some money. Best, Rik

[@richwiskin4860]

Thanks for your video. Is the comment regarding curry powder and mixed powder followed by the mix for the mixed powder or is that as well as

[@BackyardChef]

Hi Rich, If you make curries and have your own mixed powder already made up - use that - if not you can use a curry powder you like. Best, Rik

[@kerrypocock1075]

Yes please. Love curries, Thai. Chinese

[@BackyardChef]

Thank you. Best, Rik

[@nessiferum6200]

What a brilliant idea, thank you! It would help me a lot as this curryholic can't stand at the stove for too long cooking curries anymore (bloody sciatica) and BIR base sauce curries bore me now. Will crack on with it next week and report back. Cheers! 😘

[@BackyardChef]

Check out my curry channel - no bir base - kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@andrewhayes7055]

Looks great I will give this a go👍

[@BackyardChef]

Cheers Andrew its easy - There will be a new curry channel starting in May. Best, Rik

[@andrewhayes7055]

@@BackyardChef nice one, I have always used base gravy but it's a pain to make but this could be a good and simpler alternative

[@BackyardChef]

@@andrewhayes7055 ive 40 yrs in making base gravy from takeaway to restaurant but it isn't the only way. Best, Rik

[@stephenhill3861]

Top man sir 🇬🇧💪💪💪

[@farmertru]

cooked this few days ago and really is one of the best madras I've had in years.

[@BackyardChef]

Thank you. Best, Rik

[@keithscourfield]

Hi Rik, firstly thank you for the updated timings for a pork pie in an air fryer, not tried it yet but will do as soon as I get the chance. Cardamoms, I get mine through Lazada, many Indian ingredients available, the ones I have are the size of garden peas. Also, I do not take then out for cooking, I simply roll them in my hands till all the little seeds come out and drop the lot into the pot, no problem! Love your channel, I will be using many of your recipes, given time!

[@BackyardChef]

Thanks Keith - have you had a look at the curry channel yet? kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg

[@bazgfx1]

Looks lush... will be trying your method next... Love to try new ways to cook curries... cardamons too... lol

[@BackyardChef]

Nice One Barry. Best, Rik

[@royalanethridge333]

Done one 3 days ago brilliant

[@BackyardChef]

Thank you. Best, Rik

[@peterwbryce]

Brilliant

[@BackyardChef]

Thank you Peter - check out my curry channel - its not bir, I cooked that for 40 years , there are other ways kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@MacePimpOutWindu]

What a fantastic recipe. I started out by watching how Als Kitchen and Latifs Inspired made theirs, but there is something special about this one.

[@BackyardChef]

Thank you. Best, Rik

[@emlaustin]

Hello Rik you use a halogen oven for the onions what setting and temperature would you use in an air fryer oven please x

[@David-ce1nh]

I have been cooking curries and never thought about roasting my onions. I shall certainly be trying it out.

[@BackyardChef]

Ive been cooking 40 years professionally and it the way I go now instead of the stinky base - nothing worse than the sour smelling onions cooking for hours and stinking the house for 3 days. Have a look at my NEW channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg best, Rik

[@David-ce1nh]

@BackyardChef yep will do m8 . I grew up in an Asian community in West London. I had my first currie at 8 yrs of age , I've been hooked ever since. I am cooking your recipe for Chicken Madras right this minute with Roasted onion puree. I can't wait to tuck in. Thx for the recipe.

[@BackyardChef]

@@David-ce1nh awesome - let me know. Don't forget adjust to your taste - add more or less of what you like. Best, Rik

[@tommyplunkett3643]

Rick if looks are to go by I am in for a treat, living in the North West of Ireland it is very hard to find real MADRAS curry unless I cook it myself, 45 years on from curries being as rare as Hens teeth. Thanks great job.👍👍

[@BackyardChef]

Cheers Tommy an easy one and tasty make it as spicy as you like. Have you checked out my other channel if not hop over there you are welcome kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@paulleate5768]

hi ric, going to try your recipe out looks great,do you use tomato PASTE or tomato PUREE concentrate? many thanks paul

[@BackyardChef]

Paul, I use tomato paste as per the label. Hope this helps. Best, Rik

[@joeblades100]

Hi Rik..Would basar mix substitute the mix powder??or stick to making a mix powder. Cheers my fellow Yorkshireman. Joe in Sheffield

[@BackyardChef]

Hi Joe, it will do mate however there will be a slightly different taste, and I'm sure it will be so negligible that it would be impossible to detect. A bazaar power mix usually has cinnamon, cloves, cardamom, and nutmeg. Best, Rik

[@akwalek]

Hi, I've not got a clear oven (I have Ninja Foodie) How long would you suggest to cook the onions for, I don't think it's stated in the video. Thanks.

[@BackyardChef]

I have never had the opportunity to use the Ninja - Have you a good control over the heat - I would say on average 20 mins tops less if cooked high - just try not to burn. It would be a case of keep opening the door/draw after about 8mins and keep checking! Sorry I can't be of anymore help. Best, Rik

[@darrenwalgate8449]

Looks great Rik. Greetings from Hull East Yorkshire

[@BackyardChef]

Cheers Darren great to have another Yorkie on here. Best, Rik

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@michaelwest7822]

My go to curry now....Spot on Sir....... P.S. Would love to know how to scale up 8 - 10 Ltr ish.

[@sybilreneemcgowan1472]

How did you season the rice? Looks good too!

[@BackyardChef]

Thank you. Best, Rik

[@chaddamp2894]

only 8 minutes in and I'm desparate to try this one !!

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@mashallah7235]

Can I use microwave for onions? If so, How long shall I run the microwave?

[@BadgerLaser]

controversial onions but i can see how that would work - definitely going to give it a bash, thanks for inspiration.

[@BackyardChef]

Thanks. Have you had a look at the curry channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@h1gg173]

Would this work as a madras sauce only using the method shown but without adding the chicken. So i can add my chosen meat or veggies after?

[@BackyardChef]

Yes easily - Best, Rik

[@richgarland6170]

Looks really great good job 👍👏, what spices / quantity’s did you add ??

[@BackyardChef]

Rich there is a full description in the description just scroll down. Have you seen the new curry channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@richgarland6170]

@@BackyardChef Cheers Rik, nice one 👍

[@davidcain5648]

Brilliant dish just made it the 2nd time today For tamarind i used hp brown sauce 😊

[@BackyardChef]

Nice one. Al3way taste and adjust. Well done. Best, Rik

[@nickb8366]

Madras is one of my faves. Will give it a whirl coz mine never taste how they should

[@BackyardChef]

Nick have you had a look at the curry channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@philomenahearn1717]

Brilliant cooking ( love the swearing this time 😂😂 it was needed)

[@BackyardChef]

Thank you. Best, Rik

[@liammartin963]

What’s the spice like for you’ve added ? Would you recommend more for a better spice?

[@BackyardChef]

Ingredients in the description. Thank you. Best, Rik

[@allenbrown8158]

I love a madras , i make a good one but i fry my onions, I will try it your way Rik how long will the onion paste keep for in the fridge. cheers AL

[@BackyardChef]

A month easy, Mate. Best, Rik

[@brummy773]

Hi great video but what are the dry spices you added after the garlic and ginger

[@BackyardChef]

In the description a full list. If you aren’t watching in the KZbin app open it upon KZbin then press the word “ more”. Scroll down and the recipe is there. Thank you. Best, Rik

[@rickyd8776]

That was an amazing madras mate. Oven cooking the onions is a game changer! Can't believe I was trying to cook out mushy raw onions before watching this 🤦

[@BackyardChef]

Yes it is a game changer - folks are starting to use it now I've posted my secret I've been using for 20 yrs. Trouble is they forget to mention where they have seen it first - they are all posting in the FB groups saying air fryer - oven cooked etc etc and trying to claim credit. Have you managed to have a look at the new channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg its all about curries. Best, Rik

[@rickyd8776]

@@BackyardChef Yes just subscribed. I'll be making your vindaloo paste next. Thanks again mate, great content. Best I've seen and I'll spread the word.

[@BackyardChef]

Cheers Ricky - you have to try the last upload i put up Chicken Rezala Cooked in a minced meat sauce that curry has never been cooked and put on the net - its delicious mate. Best, Rik

[@Joloke08]

Hi Rik Ive been watching a few of your videos the past week and wanted to share a true story with you regarding my best friend who sadly passed away in 2017 and his Curry recipe. My mate Colin his family was from Bangladesh and he once owned his own restaurant but by the time i met him was retired. I kept pestering him to show me how to make a traditional restaurant curry and eventually he did :) Its not a Madras I call it Colin's Curry ;) But anyway he would always put big onion chunks in at and id leave them,he said dont you like onions? I told him I like the taste but couldn't digest them well. Next time I though he had left them out I licked the plate! I thanked him for leaving them out and he replied oh they are still in there Ive just wizzed them smooth. So it was time for me to try making on my home at home and I proudly decanted a potion into a container and took it around he tried a bit told me well done for trying but he could eat it! I was deflated,he saw that and said you wizzed the onions then cooked the pulp didn't you? But that's what you said wasn't it? Then he explained always cook the onions first then wizz them ;) Just like you said :) I kept asking him why my attempt wasn't as nice as yours? Ahh that would be telling he said,I might tell you one day ;) Then in 2017 we found out he didn't have long to live,he called me and asked me to go around,I spent the day with him and just as I was leaving he handed me a little box,that's what missing one teaspoon stirred in at the end and simmer for a few minutes! Ive since replenished my supply of that last secret ingredient but still have the original box in a snappy bag at the back of the cupboard because it was the last gift he gave me its out of date,unusable but it will stay there Ive never thought to do more onions than I need and just store the mixture I just use a couple of large onions in my curry but same principle. I will try yours I like Madras,My Colin Curry is not really a madras but in that sort of Family and he showed me by taking out one ingredient I could make it milder or by substituting another hotter. Anyway sorry for the long post Rik you have really cheered up my day and to quote what Colin actually said to me "You've wizzed raw onion then threw it in the curry haven't you? You Clot!!" Thanks for bringing back that memory and yes always cook the onions before you first then add cooked so much more flavour :)

[@BackyardChef]

Thanks for sharing a great memory. Loved reading. Thank you. Best, Rik

[@terrybrennan2545]

Hi Rik ,trawling through KZbin for a chicken madras to make for me and our lass, came across your very bold statement "best Chicken Madras from scratch" watched the video friday night mouth watering, couldn't wait to give it a go. Cooked it Saturday night. Did it exactly how you did it, superb mate smelt gorgeous , tastes fantastic and our lass said its the best curry lve made so far so l love it when someone says its the best and it really is, bang on !.Its monday night here in Sunny Donny and just had another of your brilliant Madras ,..special request from the missus. Thanks Rik...... all our love from Yorkshire.❤

[@BackyardChef]

Thanks, Terry. Have you had a look at my curry channel kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Love straight back at ya! Best, Rik

[@terrybrennan2545]

l have done Rik. both channels are brilliant, our lass has told her daughter to check both your channels out, she told her how nice your madras is and how easy it is to cook so having a go at making one soon.......thanks Tez @@BackyardChef

[@terrybrennan2545]

Subbed both

[@BackyardChef]

Tez, it's easy food for everyone to make. I will not waste anyone's hard-earned money - they can put a meal on the table. Just adjust to taste. We all like different ingredients. Best, Rik@@terrybrennan2545

[@BackyardChef]

Thanks, mate. Best, Rik@@terrybrennan2545

[@stevenhepplewhite7932]

What were the spices you never said ! I’m going to make it soon as I find out thanks 👍

[@BackyardChef]

In the description - that's why didn't say - a full ingredient list. Thank you. Best, Rik

[@demibarrance3472]

Looks amazing 😍 How many people does this recipe feed? I want to make this for a family of 5… not sure which ingredients I should scale up on?

[@BackyardChef]

Hi Demi this will get you somewhere very near - adjust to taste: Chicken Madras recipe adjusted to serve 5 people: Chicken Madras Recipe for 5 People Ingredients: 5 boneless, skinless chicken breasts, cubed into bite-sized pieces 4 tbsp oil (vegetable, ghee, or palm oil) 2 cinnamon sticks 4-5 green cardamom pods 1 cup oven-roasted and blended onions (onion paste) 2 tbsp garlic ginger paste 4 tbsp tomato paste, diluted with 1/2 cup water 1.5 tbsp curry powder (or mixed curry powder) 1.5 tsp chili powder (adjust to taste) 1 tsp Garam masala 1 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp turmeric powder 1 tsp kasoori methi (dried fenugreek leaves) 1/2 tsp salt (adjust to taste) 1 tbsp Worcestershire sauce 1.5 tsp tamarind paste Juice of 1 lemon 400 ml - 500 ml boiling water Fresh chopped coriander (cilantro), for garnish Instructions: In a large pan, heat 4 tablespoons of oil over medium-high heat. Add 2 cinnamon sticks and 4-5 green cardamom pods. Let them sizzle and release their aroma. Stir in 2 tablespoons of garlic ginger paste and sauté briefly until fragrant. Add 1.5 tablespoons of curry powder, 1.5 teaspoons of chili powder (adjust to your preference), 1 teaspoon of Garam masala, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of turmeric powder. Mix the spices with the oil to form a fragrant base. Incorporate 1 cup of oven-roasted and blended onions (onion paste) into the pan. Cook and stir until the mixture is well combined and the onions are thoroughly coated with the spices. Add the cubed chicken pieces to the pan. Cook until the chicken starts to seal and release its juices. The chicken should be partially cooked. Pour in the diluted tomato paste (4 tablespoons of tomato paste mixed with 1/2 cup of water). Stir well to combine the flavors. Add 1.5 tablespoons of Worcestershire sauce, 1.5 teaspoons of tamarind paste, and the juice of 1 lemon to the pan. Mix everything together. Gradually pour in 400 ml to 500 ml of boiling water to create a sauce. Adjust the amount of water to achieve your preferred curry consistency. Allow the curry to simmer over medium heat, ensuring that the chicken cooks through and the flavors meld. The sauce will thicken as it cooks. Taste the curry and adjust the seasoning by adding salt as needed. Last 5 mins add 1 teaspoon of kasoori methi. Once the chicken is tender and fully cooked, garnish the curry with freshly chopped coriander (cilantro). Serve the Chicken Madras with steamed rice, naan, or your choice of Indian bread. Best, Rik

[@demibarrance3472]

Perfect thank you so much!!

[@stevebehan]

Is it possible to make a madras paste like your amazing Vindaloo paste or is it just making this recipe with out the meat a few times till you have enough Cheers

[@BackyardChef]

Steve check this link kzbin.info/www/bejne/moa2qqp6r6yil9k best, Rik

[@simonwadsworth9240]

Thankyou

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

NEW NEW NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg THIS is a brand new channel devoted to making curries

[@p.b.c.9604]

Great video. Am going to try this. Any timings for it? I've also subscribed to your curry channel.

[@BackyardChef]

@@p.b.c.9604 Thank you... I do not really time it to be honest - I just cook in the pan - It doesn't take long if you have the onion paste made up. Just DO NOT OVER THINK making a curry - you will have a fantastic result easy and steady is the way to go - NO HIGH flames or anything. Best, Rik

[@debbiekeay181]

You made me laugh out loud!

[@BackyardChef]

Good!

[@leighlyle2304]

This is where a lemon squeezer with a strainer would have been useful 😉

[@BackyardChef]

Thank you. Best, Rik

[@CockneyInCumbria]

Rik that looks better than curry house wallop rik just quick question were do you get your portable gas cooker from??

[@BackyardChef]

Here you go mate amzn.to/3UBLQHT They are all the same to be honest all work the same. Best, Rik

[@paulamonty5472]

I use an instant pot pressure cooker / its a duo with ( air fryer lid also) . Game changer

[@BackyardChef]

Sounds fantastic! Best, Rik

[@amarenee2020]

The part with the lemon seeds… I laughed so hard I scared my dogs! LOL 😂

[@BackyardChef]

Thank you. Best, Rik

[@TNToncourt]

Wouldn't' it be easier to just fry big chunks of onion ?, anyway thanks for posting, can't wait to give it a go.

[@troyboy4345]

What are the spices you added to the oil with the onion paste ? .... I am keen to know your take on it, thnx for the brill vid again pal.

[@BackyardChef]

Garam Masala straight out of a box - the brand used here MDH. I always sprinkle some on it gives a little flavour through the onions. Best, Rik

[@gdlivo3353]

They are listed in the description. He's asking about the spices on the plate Rik.

[@BackyardChef]

NEW - NOT ANOTHER CURRY SHOW kzbin.info/door/9P5gHILpUh8VLkFvX3Qtcg Best, Rik

[@gdlivo3353]

Looks great as always Rik. I usually end up with the cardibomb crunch in the very last mouthful. Its very hard to get decent green cardies over here as well mate. At least yours looked fresh, even if small. I'll be giving this a try and i also have a very nice traditional style Madras recipe which I'll have to try with your onion method. How would this go with your Madras Paste?

[@BackyardChef]

Hey mate great to have you here - longtime! Hope all is well. This will get some tongues wagging. Ive had complaints already raw onions are best etc. I never compare others cooking everyone cooks their own way. I will say even after todays emails - there are many sheep jumping over the same fence. Something I have never done. You know mate ive never used the paste and don't have any here after moving around. One to try later. I remember back in the early days I worked in 4 different places and all cooked similar but different - great days. Best, Rik

[@BackyardChef]

I can tell you as well I had folks copying after I cooked your fantastic Mango Chicken - which I eat regularly having mangoes on hand. They were posting the same recipe around - amazing some folks - there is no way they would have known with it being your recipe and from down under.

[@gdlivo3353]

@Backyard Chef Yeah. I actually bought a Mango Chicken for my daughter last week. New management at local and it was awful. Cook better food here at home. I really like your Madras Spice Paste and use it often. I need to make another batch soon.

[@BackyardChef]

@@gdlivo3353 Cheers mate - I need to make some. On the move touring around so dont really have chance to lug all the stuff about. The Mango Chicken is an amazing curry - I like it very much I don't know if its an age thing these days. You cant believe the amount of emails I have had over this curry - comparing me to a couple of folks who have channels on the tube - who I must say I do not watch - ive been told I'm rude and raw onions are better to cook with. Arrgh well I will enjoy a curry at home without trying to be someone.

[@gdlivo3353]

@@BackyardChef I'm going to message you with another little treat from down under. I think I still have your PM address. Let me know if you don't get it. I look forward to seeing a video.