How to Make Chicken Madras - Ultimate Indian Cuisine BIR Chicken Madras

[@thegamplayerhd4605]

I've always been put off making curries as the ingredients list is usually ridiculously large and would be so expensive and time consuming, however after discovering your channel I've been making curries for the last few weekends in no time at all and the whole family love them!! I've just made another large batch if your base sauce( game changer). The Chicken Tikka Masala was out of this world... I cant wait to make this one this weekend!!! Thanks Dan!!!! 😊

[@markwilliams1183]

Hi Dan, we have a very well respected take away close by, Dan I mean " well respected" and I bought your red book " the curry guy" thinking how close might I get to them,- buddy your recipe is that good that not a drop is left on anyone's plate and all the locals want more when I make your madras with many a remark saying your curry is far better than any other tried. Thank You Dan, great book, great food and my money very well spent .

[@RealLargeManTheGiantOne]

Your recipes are changing my life, so far I've made your vindaloo and madras, and both were fantastic. And the base sauce looks like something I'll be making quite alot of over the following years. Cheers for the great recipes, Al

[@DanToombs]

That's great to hear. Thank you very much and happy cooking!

[@andyinstaller7748]

I recently found chef Dan, incredible recipes and techniques

[@andyaim4764]

The secret to a good madras is to “fuse” the spices. This process releases all the aromatics. Don’t believe me? One try and you’ll sense the difference immediately, the kitchen will come alive with aroma so strong your throat will know too!! Have your spices in one bowl and in another some salt, one clove, table spoon of chopped green peppers bf two table spoons of finely chopped onion. Heat the oil to a high temp, when smoking add the bowl with the onions n peppers, stir with a chefs spoon for 10 secs, this will reduce the oil temp to stop the spices burning. Then add the spices quickly and press down with the back on the chefs spoon fusing it all together for 20 secs then add base sauce. Honestly the aromas released at that moment are unforgettable 👍😊

[@wutangwutang8812]

You can just add spices after frying your garlic-ginger paste.

[@reaper1032]

Outstanding. Just bought your book. I had a similar recipe for the base and madras in 2011. Nice one 👍

[@emmarobinson5855]

Dan i have just started making your currys and madras taste so good one question though. You no your tomato puree can you use passata instead just use 2 big spoons thanks

[@emmarobinson5855]

Is that what you use ??

[@bridgemasterx]

This is the one I've been waiting for. Helps so much to see it in action. Got the book, so now I have no excuses!

[@DanToombs]

Thank you very much and great to hear! :-)

[@EVoLutionAutoDrivingSchool]

I've been looking to take my curries to the next level and love your videos. Glad I've found your channel. I don't need videos in real time; I don't need to see 10 mins of a chef stirring something. Judicious editing makes it ideal for time poor viewers. I now have a Tawa to make home made naan. I'm also pretty good at pilau rice. I've just ordered a 26cm aluminium pan. Any tips for cooking for (say) 4 people? Does eating together have to go out of the window if you want the food fresh & hot?

[@roshanrajdas5769]

Hello Sir. I'm watching u,and I salute u! U looks not indian. But u Cooked certified, unique,and authentic Indian dish. Even the preparation u also copied perfectly the indian. Amazing. Congratulations Sir. I'm praying that u can give me a plate of this yummy curry. Thank u so much,I will come back everytime to eat here

[@DanToombs]

Thank you very much Krystala. :-)

[@Samtreee]

Hi Dan! Would tamarind Paste help replace the mango chutney for a different kind of sweetness? Or wouldn't this go well in the madras sauce? I've just bought your book and plan on making base sauce this weekend, then creating a tikka massala for the girlfriend and madras for myself. Thanks for sharing your recipes!

[@steveskidmore849]

Just bought your Red Book. Any advice on freezing base gravy for convenience?

[@Delboyvanhirenw]

Very good Dan it's absolutely amazing made this last week ❤

[@Hillfoots65]

Very nice Dan, waiting on the red book getting to the states from the UK, this'll keep me going!

[@DanToombs]

Great to hear. Thank you very much =.

[@lisahanmer-white3878]

This’s one of my faves 🤤

[@themoocher3029]

Fantastic video! Madras is my favourite with extra garlic and coriander 👌🏿

[@DanToombs]

Thank you very much. :-)

[@Minecraft_Jax]

Made this today,Absolutely banging Dan

[@Adam-kq2gf]

Hi Dan Quick question mate, I'm thinking about making a madras and I'm looking through your red book and I can see you have listed (mixed powder) in your lamb madras recipe instead of (madras curry powder), is this right ?

[@blackdawg7778]

Looks sooo easy. Will be trying some of these curries. In particular, your base sauce looks like a game changer!

[@DanToombs]

Great to hear. Thank you very much. Just let me know if you have any recipe questions. I'm always happy to help. :-)

[@blackdawg7778]

Dan Toombs just ordered your cookbook. Looking forward to finally cooking some decent curries

[@KKlam007]

Hi Dan, I have just purchased both of your books, can’t wait to put a day aside to make some batches of base sauce and chicken. Love a good Madras and cooked with tandoori chicken sounds even better 😋. One question, the tomato purée seemed more runny than that from a tube, is what you use Passata?

[@DanToombs]

Thank you very much. The puree is runnier. For curry house tomato puree, you can use tomatoes in three different ways. Either use sieved passata or blended chopped tomatoes. You could also use 1 part tomato paste from a tube and mix with three parts water. Hope you enjoy the books. Thanks.

[@salty_songs]

does making garlic and chilli paste enhance the food or is it just for time saving? I would be just as happy to prepare the garlic and chilli as needed.

[@baldyskitchen819]

Very nicely put together Dan tried many of your curry's Love your chicken tikka massala keep going mate

[@DanToombs]

Thank you very much and will do. :-)

[@peterkilroy7910]

Looks fab thanks for sharing

[@southvillechris]

Brilliant! I did wonder why you didn't have chicken Madras in your book when I first got it, but as you said you can substitute whatever you want. I've used your Madras recipe with chicken instead, just as you have here, and my all-time favourite is to use your Madras recipe but with paneer, red peppers and green beans to make a veggie Madras - delicious!

[@DanToombs]

Great to hear Chris. Thank you. :-)

[@michaeldibb]

Hi Dan, I came across your channel via Keef Cooks, I'm really enjoying you videos. :)

[@xlncy]

Oh man, you know your curry. Thanks for making food from my part of the world.

[@DanToombs]

Thank you very much. :-)

[@markbaker8090]

Hi Dan great recipes i love this madras. I was wondering if I pre mixed all of the spices before hand and stored them in pots would it still taste the same or do they need to be added separately at the time of cooking

[@geznicks]

You want to keep the spices separately as they can lose the flavour when mixed up

[@samem3300]

@@geznicks I actually disagree, once youv've made your spice mixes they peak after a few weeks, once your spices lose freshness they lose their potency but a good spice mix (made with fresh spices)1 lets the flavours blend in the same way as a curry left in the fridge for a few days tastes better than fresh out the pan :)

[@kmitchell5553]

Amazing thank you!

[@laurencemarrison5181]

Very nice madras recipe there Dan. Great tip about adding the Kasuri Methi at the end, nice touch with the Mango and lime juice at the end too for the hot sweet and spicy taste. Oh and I love your collection of i’oshen knives in the background.

[@DanToombs]

Thank you very much Laurence. Much appreciated! I love my Ioshens too. :-)

[@TheSmokinElk]

Great video mate, madras is my favourite so will give this a go at the weekend!

[@DanToombs]

Cheers mate! Thanks. :-)

[@JanPospisilArt]

Is the grease fire optional?

[@Geeking-out]

Going to get the mrs to get me the book for Christmas....wat is the tomato paste you use ...in the uk I've not seen it like that?

[@DanToombs]

Hi Tom - Thank you and I hope you enjoy the book. The tomato puree is explained in the book but you can make it several ways. Easiest way is just to purchase some unseasoned passata. You could also blend tinned tomatoes. Another way, which is used at most curry houses is to purchase a tin or tube of tomato paste and whisk it with water. 1 part paste to 3 parts water. Cheers, Dan

[@guyvanvliet]

Dear Dan, my red The Curry Guy has become one of my favorite books. The madras I made was fantastic in taste, but far too spicy. Which of the herbs adds that extremely spicy touch?

[@mattshow21]

It's the coriander seeds

[@guyvanvliet]

@@mattshow21 :-), No, of course I suspect it's the chili, but what I mean is that the amount of chili may have been exaggerated in the cookbook.

[@deani0]

Yum yum

[@farniecopson]

This is my favourite recipe of the red and blue books! Quick question, why do you mostly use oil and not ghee (apart from the lamb dish that's cooked in about three metric tons of ghee-ive not been brave enough to try that yet)

[@ross9065]

Oil is not as bad as Ghee for u lop

[@djxjxixsmjxjskjzxn1853]

Hi Dan, Im wondering why you use curry powder? I've always viewed it as a generic substitute for people who don't want to buy lots of different spices, but you have the same spices already.

[@hehe2128]

don't expect a specific answer. whenever i've asked this question, the response is a very vague idea of "a lot of spices + balanced" but if you enquire further about what makes it "balanced" and how they know it's balanced, they haven't a clue. i must admit i use a curry powder in my mix powder but i just follow what the restaurants use because i enjoy the flavours.

[@aylin_vlog]

Very nice🍃🌿🍃👌👌👌👍

[@DanToombs]

Thank you. :-)

[@michellefowler8516]

I love a madras

[@pumbar]

Nice one Dan

[@DanToombs]

Thank you. :-)

[@DarrenBonJovi]

Dan, question: your puree, is it just standard shop bought tomato puree loosened up with water?

[@zombieshart1001]

In his red book it’s watered down 1:3 ratio

[@DarrenBonJovi]

@@zombieshart1001 cheers, mate :)

[@chrissy1939]

On 1 video he says its just blended tomatoes 🤔

[@Larryloafer488]

Thanks Dan 👍

[@DanToombs]

Thank you Michael. :-)

[@daverayman8865]

Nice one mate 👍👍

[@DanToombs]

Thanks. :-)

[@PhilInsane]

I made this madras but wasnt very hot at all, i mean it's a great book the garlic chilli masala one is fantastic, i just like my madras hot

[@DanToombs]

Hi Phil - Thank you. Please don't read the recipes as gospel though. :-) As I mention in the book, chilli powder and chillies should be added to taste as everyone is different. I love spicy curries and this one was very spicy when I made it but perhaps that was the chilli powder I used. I hope you topped yours up some so that it was as spicy as you like it. Cheers, Dan

[@PhilInsane]

@@DanToombs i can't criticise it, ive had milder madras from takeaways, the garlic one is just devine. Enjoy the vids keep going

[@DanToombs]

@@PhilInsane Thanks Phil.

[@jrhowie1]

"Sweet, sour, spicy - Madras Curry's just get it"

[@Thy_punisher69]

Someone if not dan, please tell me why you need to have a base sauce please? I can make a curry without it.

[@CodDefault]

Dan what pan is that you are using there?

[@DanToombs]

I picked that up a few years ago. Just a bulk standard curry house pan. I think it was about £10. Stainless steel and available at larger Indian grocers. :-)

[@CodDefault]

@@DanToombs thanks for the swift reply been a fan for many years

[@DanToombs]

@@CodDefault Thank you. Much appreciated. :-)

[@joehart7260]

That looks like a normal powered hob you are using. How did you manage to get that flambre effect without burning the spices? That is the part which always confuses me. You need to have high heat but you also obviously need to avoid burning the spices.

[@scottsmith6274]

The flambé was when he added the garlic/ginger paste before the spices

[@joehart7260]

@@scottsmith6274 Ok, but Flambé must generate some heat, so how does he manage to do that without burning the garlic/ginger paste?

[@gamewiseYT]

I don't think you cooked the spices in properly before adding the base gravy and overall the panmanship wasn't the best. Nice recipe though!

[@DanToombs]

Hi - Thanks for stopping by and I'm glad you like the look of the recipe. To be honest, I have watched so many curry house chefs cook over the years. Many really work their pans and the spices while others don't. I have experimented and although it looks impressive to really get those pans moving and the spices cooking in lots of delicious oil, the end result is pretty much the same. Personally, I feel it would turn many people off if I started showing off my pan skills. Most people seem to want to learn the recipes and end up with a curry that tastes like it should without all the fancy techniques. So that is how I do it in my videos, though I do show off a bit more in my cookery classes. :-)

[@twigtwister1554]

Drool:)

[@DjJDtech]

I've never seen so many tablespoons of spices go into a single serving of curry lol ....

[@peteryyz43]

6:25 Lemon not lime juice goes in Madras... Lime juice goes in a Vindaloo...Please please trust me on this

[@Red_Snappa]

How do you stop those banners overlaying the screen and obscuring the video when it nears the end??? Spoils it... 😞☹

[@DanToombs]

Don't know really. I'm still really new to this. I'll look into it. :-)

[@stevedarragh]

Never seen a madras made like this. And of course you're adding chicken tikka not tandoori. I can imagine the birds eye chillis and the extra chilli powder will be pushing this towards a Vindaloo (BIR vindaloo, not traditional of course). And mango chutney? Really? Each to their own.

[@kevinjamesparr552]

All you talk of is British curry

[@DanToombs]

Madras is a British curry, cooked mainly at British curry houses. There are plenty of authentic Indian recipes on my channel too. :-)

[@adamwake1915]

Sorry but that is not an authentic bir madras. Since when is a madras meant to be sweet and sour??

[@autumnleaves4206]

Yeah that's usually a pathia

[@maxwellandrews2595]

It's bir madras not authentic madras!

[@adamwake1915]

@@maxwellandrews2595Are you saying because its bir it should have sugar???

[@adamwake1915]

@@maxwellandrews2595 kzbin.info/www/bejne/kKeTq3h9apJkhM0

[@adamwake1915]

This is a simple tasty old school brick lane bir madras made as it should be.