How to cook restaurant style Chicken Madras cooked with base gravy (BIR) style - a must try

/ fusioninspired
/ fusioninspired
Dont miss this restaurant style Chicken Madras made with restaurant style base gravy. It tastes absolutely delicious
Ingredients
Marinade
500 grams of breast chicken
Tablespoon of mustard oil
Half teaspoon of salt ( salt to taste )
2 tablespoons of lemon juice
3 tablespoons of yoghurt
Teaspoon of Garlic and Ginger paste
Half teaspoon of turmeric powder
Half teaspoon of red chilli powder
Teaspoon of Kashmiri red chilli powder
Sauce
2 tablespoons of vegetable oil
Tablespoon of Garlic and Ginger paste
1 sliced tomato
5 tablespoons of tomato puree
Tablespoon and half of lemon juice
Teaspoon of salt ( salt to taste )
Heap teaspoon of coriander powder
Heap teaspoon of red chilli powder ( or less )
Teaspoon of cumin powder
Teaspoon of garam masala powder
Teaspoon of Kashmiri red chilli powder
Base gravy ( check out my previous video to see how to make this )
If you want to taste that restaurant style madras then you must make it with the base gravy.
Enjoy as this dish will truly remind you of eating in the restaurant.
#chickenmadras #basegravy #BIR #indianrestaurantstyle

[@allisonmitchell4847]

I just fell in love with this bloke. Lol

[@seriousarabic1036]

Looks amazing! Thanks for such a great video

[@phantomsniper9191]

Tried this and it was exactly like what I’ve had in the restaurant. Wow keep it going bro

[@fusioninspiredkitchen5437]

Thank you

[@kensyskye8965]

This looks so good I’m starving!!! Haven’t had this in few years so gonna give it a go too... 🙏

[@driscoll60]

I was wondering about why the base sauce, the marinade and the sauce were virtually the same recipes. Now I know why, it's delicious, thanks a lot!

[@simoncrewe5625]

Awesome, will be trying this tonight and Base gravy

[@jayangli]

looks amazing!

[@terrybrennan2545]

Followed step by step on saturday night, had a proper B.I.R. taste thanks for sharing these fantastic dishes

[@peterwilson5106]

Great instructions thank you

[@christos1645]

Thanks very easy to follow instructions and I would highly recommend both the madras and base gravy I added a little honey and it was absolutely delicious family loved it and i now have a freezer full of base gravy 🤣🤣 top man

[@karenjohnson1589]

I've done your kurma, and ginger garlic, paste, many times ,great, and always have your base gravy in freezer, even though,, I have a go to madra, I love, I am gonna try yours next time I just have to get Kashmir, chilli powder, b4 I can, my question is , going off exactly what u do is this hot? I like medium, dont want to ruin it, any advice,

[@tomhirons7475]

great stuff

[@pattiboychannel311]

Wow, just watched your base gravy video and now this one, defo gonna try this, cheers buddy

[@fusioninspiredkitchen5437]

Thank you

[@davidgledhill9576]

This is fantastic! I have been attempting Chicken Madras for thirty years and have never been able to get that authentic restaurant texture. Who knew that the secret was carrots lol.

[@fusioninspiredkitchen5437]

That's great I'm glad you have got it right 😃👍

[@mimoochodom2684]

Looks delicious.

[@baidaan1894]

Merci pour le partage.

[@simonbrown6676]

Absolutely delicious, simple and quick. Wish I’d found this channel years ago. A huge thanks to you

[@fusioninspiredkitchen5437]

Brilliant thank you

[@michaelwoolley8630]

Omg! Johnny, tried this last week combined with your base gravy, it was brilliant, 👍

[@fusioninspiredkitchen5437]

Thank you I'm really glad you enjoyed it 😊

[@magnusterminus4728]

Made the base gravy yesterday en just now the madras.This was really fantastic!! next time I will not use the concentrated tomato puree from the small tins but ketchup instead, or cut the amount in half.

[@ibanez777vbk]

gunna try this,im addicted to indian food lol,i can make my own onion bahjis chicken pakoras and veg pakoras,this madras will be perfect go with them.cheers for the video mate thanks

[@fusioninspiredkitchen5437]

You do like your Indian food 😋 this will go great with the other dishes. Thanks

[@Anteater23]

If you could show us peshwari naan paste recipe that would be amazing.

[@WinrichNaujoks]

Yes please!!!!

[@kennymilne4134]

I made this last night fantastic recipe, amazing with the base gravy.

[@fusioninspiredkitchen5437]

Thank you

[@stevereynolds6512]

Hi Johnny Just finished cooking your madras curry, I did mine with pre-cooked lamb and it is truly amazing. The madras is one of the best I have ever tasted. 👍

[@fusioninspiredkitchen5437]

Thank you I'm so glad these dishes are tasting so good 👍😋

[@Noobster-oy6wt]

Hey, The Netherlands here!! Thanks for your video's it 's really helpful. Love the indian food. Lve madrs dishes.

[@fusioninspiredkitchen5437]

Hi thank you so much im really glad you are enjoying the recipes 😊

[@martinlawrence1205]

Wow what a blaster your vindaloo was something else me and the boys loved it now I'm top of the tree .thanks so much keep them coming mate

[@fusioninspiredkitchen5437]

That's great I'm really glad you enjoyed it 😊

[@MrDogs32]

Awesome. Subscribed

[@davezeraschi7936]

Thanks so much for showing this and your base curry great video subscribing right now bruv 👌👌

[@fusioninspiredkitchen5437]

Excellent thanks

[@Nameaboveallnames]

Looks amazing! Fantastic video 👍🏻

[@fusioninspiredkitchen5437]

Thank you 👍

[@sleeper2173]

Absolutely brilliant,,keep it up,,

[@fusioninspiredkitchen5437]

Thank you 😊

[@stevendfowler]

Made the base gravy at the weekend and the madras tonight and absolutely loved it. What would you suggest to make it slightly hotter, just more chilli powder?

[@fusioninspiredkitchen5437]

You can do that but I would make a green chilli paste by blending in some with some Coriander and bit of oil, that would taste really good. Thank you

[@stevendfowler]

@@fusioninspiredkitchen5437 Nice one, thanks

[@josephmcmillan5203]

great curries best so far, good direction and good video's, also do you have a recipe for home style { like mums or dads home chicken curry with gravy NOT BIR ] thanks

[@fusioninspiredkitchen5437]

Hi will be uploading my mums mutton curry next hope you enjoy it 😊

[@EireFirst2024]

2 o clock in the morning & I can't wait to try this with the family tomorrow, yi have me starving yi bastad 😂👏👏👏 Keep up the good work 👌

[@fusioninspiredkitchen5437]

Great thank you

[@danielmarx8420]

Looks delicious! Quick question: I noticed you do not fry the base gravy unlike some other BIR recipes that I have watched previously who mentioned that it's necessary to slowly (90 seconds or so) fry the onion-based basegravy (maillard reaction). What's your opinion on this?

[@fusioninspiredkitchen5437]

Hi yes the french chemist louis camille maillard, to be honest I personally don't think it makes that much of a difference unless you're cooking a really small quantity of something, as this process gives a chemical reaction and reduces sugars. Try both ways and let me know what you think. Thank you 😊

[@ukguy35]

Where can we buy mustard oil in the UK?

[@kennymilne4134]

Fantastic Johnny can you also do a vindaloo recipe

[@johnaustin1825]

Best recipe on KZbin

[@fusioninspiredkitchen5437]

That's really kind thank you 😊

[@manbirsinghpayal]

Nice fully watched

[@fusioninspiredkitchen5437]

Thank you

[@duncanmit5307]

💜💜💜💜👍👍👍👍👍👍 nice

[@michele4516]

Hi, I made this yesterday after making the base gravy. Really enjoyed it, thank you. I'm having trouble finding Kashmiri chilli, though. What do you suggest?

[@fusioninspiredkitchen5437]

Hi that's great I'm glad you enjoyed it, you can put some paprika powder instead, the Kashmiri powder gives it a nice colour. 🙂

[@michele4516]

@@fusioninspiredkitchen5437 ok. That's a good idea. Will try that. Thanks.

[@Anteater23]

I bought some on eBay for a pound or two

[@michele4516]

@@Anteater23 thanks

[@richtea3302]

Kashmiri chillies are mostly for colour as they are very mild.I use 1 dried chilli during the cooking process which gives it a very rich texture.Very cheap from E.Bay and last for a long time.

[@johnaustin1825]

Thanks again

[@fusioninspiredkitchen5437]

Your welcome 🙂

[@user-fp4up7hb8o]

I liked and subscribed from ur nephew

[@jamiechapman8682]

I Done your base gravy and madras 👌it was so tasty but a little darker in colour than yours. May I ask if the tomato purée you added when cooking the dry spices tomato purée paste,or passata? as it’s runnier than the tomato purée I know of, thank you for sharing you recipe it was a real treat to make at home and have it taste how it’s supposed to after many many d.I.y fails 😂

[@fusioninspiredkitchen5437]

Hi it was Tomato puree

[@rejwanasultana8348]

Came for the recipe but 0.17 to 0.41 was very enjoyable LOL #Cutie alert 💋

[@Anteater23]

Hi there just found your channel and it looks great. Would you be able to tell me about what gives the coconut flavour in tikka masala and what brand it is /where to buy it? Thank you.

[@fusioninspiredkitchen5437]

Hi in the restaurant we use desiccated coconut, you can also use a good brand of coconut milk normally the chinese brands are good😀👍 thank you

[@Anteater23]

Fusion Inspired Thanks for reply. When I buy desiccated coconut should I put it in food processor to make it finely ground?

[@fusioninspiredkitchen5437]

@@Anteater23 we dont do anything but just mix it with the sauce.

[@Anteater23]

Fusion Inspired thanks. is desiccated coconut the one that looks like rice?

[@fusioninspiredkitchen5437]

@@Anteater23 it looks dried grated coconut.

[@nickking2491]

Looks great Jonny, might be a bit too hot for me, oh on this video the music keeps cutting in while you’re talking

[@fusioninspiredkitchen5437]

I see what you mean I must of missed that bit on editing, thanks for letting me know👍

[@murraymacneill2545]

Very nice, but I think you could use a little more chicken.

[@bethnotw5143]

Brit expat in US here. I can't get mustard oil, what else can I use? Thanks in advance 😊

[@fusioninspiredkitchen5437]

Hi you can use Vegetable oil the Mustard oil has a pungent taste. Thank you 😊

[@nickjepson534]

Any chance of showing us how to do a pathia?

[@fusioninspiredkitchen5437]

Hi the pathia is very similar to the dhansak with out the lentils and more onions with a bit more base gravy 🙂👍

[@nickjepson534]

@@fusioninspiredkitchen5437 many thanks. Mark has recommended your page and its excellent 👍

[@fusioninspiredkitchen5437]

Thank you

[@smokey9292]

Hi why is your tomato purée watery ?

[@fusioninspiredkitchen5437]

Hi its because I added little bit of water as it can be quiet thick. Thank you 😊

[@smokey9292]

Thanks for the reply 😊 I just want to cook it right lol

[@davezeraschi7936]

That bit of music before you start the sauce nearly blew me ear drums out 🤣🤣🤣🤣

[@fusioninspiredkitchen5437]

Sorry 😀👍

[@davezeraschi7936]

@@fusioninspiredkitchen5437 no probs I didn’t expect the next neither 🤣🤣🤣

[@jonjohnson2844]

This video inspired me to order a takeaway.

[@fusioninspiredkitchen5437]

🙂👍

[@earltpt]

Nearest yet to the restaurant flavour ....I’ve only been trying for 40 years 😂

[@fusioninspiredkitchen5437]

Lol thats great 👍

[@johnaustin1825]

No onions?

[@fusioninspiredkitchen5437]

Hi you don't put onions in a madras, the onions come from the base gravy. Thank you 😊

[@philtaylor3574]

Stop the music breaking in!!! lol

[@onenessseeker5683]

very good but the chicken would be way overcooked.

[@mangispangi]

What was that weird music??

[@robinnicholas7867]

Really don’t understand this base gravy thing- if you are a busy restaurant with a hundred (unnecessary to be honest) items on the menu then I can see why you would make it but when you’re at home making a curry once maybe twice a week for a small number of people- it is pointless, wasteful and restricts your options. Just saying!