How to make Chicken Madras

/ latifsinspiredyoutube
/ latifs_inspired
"Jalandhar" by Kevin MacLeod (incompetech.filmmusic.io/song...)
License: CC BY (creativecommons.org/licenses/b...)
Ingredients:
Serves 2
2 dessert spoons vegetable oil
1 heaped teaspoon of ginger paste
1 heaped teaspoon of garlic paste
2 big pinches fenugreek leaves - dried and crushed
2 tablespoons tomato puree (watch me make it here: bit.ly/BIRTomatoPuree )
2 chicken breasts chopped into 2 inch cubes
450ml onion gravy (Watch me make it here: bit.ly/BIRGravy)
1 tsp coriander powder
1 tsp curry powder
1/4 tsp garam masala
1/4 tsp turmeric
1/4 tsp cumin
2 teaspoons chilli powder
Method:
As always BIR dishes are cooked on high heat and quickly so make sure all your ingredients are prepared BEFORE you get started.
Step 1,
add 2 dessert spoons of vegetable oil to a saucepan and put it on a medium heat. When hot, add in your ginger and garlic paste and stir gently for 30 seconds.
Add 2 pinches of dried and crushed fenugreek leaves, stir into your paste and cook for 30 seconds more.
Step 2,
add your spice mix (coriander powder, cumin powder, turmeric, curry powder, chilli powder and garam masala powder) stir breifly and fry the spices for 30 seconds or so before...
adding your tomato puree! this should produce a kind of curry paste when mixed with your previously added ingredients, if you feel like your lacking moisture you can add a splash of HOT water to the pan.
Step 3, follow up the new curry paste mixture with your chicken pieces, stir them into the paste. follow up with 450ml of onion gravy.
And that's about it now! if your chicken is raw let it cook for 20 minutes or so on a medium/high heat and make sure it is fully cooked through by cutting a piece to check the inside. keep in mind you may need to a little splash of water to prevent the sauce thickening too much... unless that's how you like it!
for pre-cooked chicken you only need 7-8 minutes on a medium/high heat for the sauce to thicken slightly and chicken to be warmed thoroughly.
Garnish with fresh coriander or chillies and serve over boiled rice and enjoy!

[@mrkuksoolwon]

Brother just watched all your video, you are more than worthy of having a book made, the base gravy you have made is the best on the internet without a doubt. Please have faith in yourself and go for it ! You deserve the credit, you are a gifted and caring chief

[@LatifsInspired]

David you are too kind 👍

[@electoplater]

try once you have made the gravy to then use ghee to fry the additions

[@ragedapeevo7560]

@@electoplater Please link me the gravy recipe I can not find it, thanks. Love your channel mate. Keep it up.

[@stevepopple8644]

@@ragedapeevo7560 kzbin.info/www/bejne/iHLcdpd6bcxohsk

[@ragedapeevo7560]

@@stevepopple8644 Thank you very much, prayers for you.

[@G-man45444]

“When I write a book or something” I’ll definitely buy that book.

[@jjs999jjs]

Without a doubt one of the best and easiest to follow, showing how to create great dishes. I could watch these videos all day, but only because he explains it in the way he does.

[@pauleko4329]

You keep on saying ‘if I write a book’ - ‘when I write a book’ .... Mate, write a book, because the way you explain things in simple ordinary language would make anyone feel they could make a good curry at home. Awesome video. I really enjoyed watching. Thanks.

[@jaheermk]

He can do as he wants and say as he likes mate, his channel end of the day; if you don't like it, do one.

[@Ystadcop]

Tip............ never watch videos like this when you're starving hungry.

[@danmount007]

Ystadcop 😂😂 these videos are brilliant. I love to make curry’s and this has opened up another level! But yeah, mouth watering and makes me very hungry!

[@nrayc]

I swear, mouth watering!!!! LoL

[@microknigh7]

Makes me hungry straight after I've eaten LOL

[@lunarmystic9896]

Great

[@DougDennis]

Or when you’re vegan lol

[@shinystones]

Love how I could never reproduce what you make look so effortless and how you continually clean up around you!

[@willduggan6170]

It's 07:00 at the moment and I'm drooling over your Madras. Yes, at this very moment I could sit down to this meal with a garlic a Naan and a coke. I'd give the fruit and yogurt a miss this morning. I think more people should confess to this craving. Any curry left overs from the night before are eagerly consumed the next morning in this house. My daughter is disgusted at this but I don't care, lol!

[@PreservationEnthusiast]

You need to have it with two or three pints of lager to appreciate a good madras or vindaloo!

[@mqb5151]

Hahahaha

[@willduggan6170]

Agreed!.

[@colmcasey1794]

Hey Will I love ANY dish like this for breakfast.Everyone freaks out but they are eating a greasy fry.😜😜.Ive never met someone that does this until you.I thought I was the only one.Next time I do it I Will raise a spoon to you from Ireland.🍀🍀🍀.

[@nrayc]

Avoid the COKE Will if you can. Chew a portion of any Indian dish, take it out (with your saliva laced in it), put in a small bowl, then ADD some Coke to it and keep it for 15-20 mins. See what happens. That will happen to the food once you ingress same inside your stomach and then drink COKE. Its poison. Trust me.

[@radzo1675]

It's not ego. It's experience, talent, passion and hard work. Love your channel Latif.

[@LatifsInspired]

Bless you.

[@michaelmacphail5567]

I love how well equipped and organized your kitchen is... fantastic work space!

[@MrFastfreddie19]

Please write a book, I’d buy it today

[@LatifsInspired]

Paul Bridges thank you

[@markblairharley2890]

I bought loads of curry books none were any good Then on line I bought the book The curry secret only bout £3 It was fantastic The author said he could be killed for giving all the secrets away. You make a base mix it takes about four hours to make but it lasts 3 months in freezer So you make a lot Then ìt doesnt take long to make all of the different curries from the base mix. You have to liquidise a lot of Spanish onions So yo need a good blender I burnt out a few All I can say the curries taste A1 The book also tells how to make all the breads side dishes and a lot more

[@Borolad116]

@@markblairharley2890 Use a stick blender. I made the mistake of trying to use a normal blender and it just made a mess. You can get a stick blender at Tesco for about £7 that does the job in 5-10 mins easily.

[@JS-yw7oo]

Me too!

[@janhandley2035]

@@JS-yw7oo can you tell me how to make chicken pass day thanks x

[@aimeeLOVESeminem]

I ate my first Madras when I was 7 years old and it became a tradition that me, my brother&mum would get a Indian takeaway every Sunday! We still eat from the same takeaway 15 years later! I can’t wait to cook them this!

[@tedwarden1608]

Latif, you are my curry hero. I’ve made your Taka Dahl and your Kema peas both of which I’ve been trying to get right for years. I made both for a curry night for some S. E. Asian friends and got asked how a white boy made such an authentic dish. I put them on to you. Thank you 🙏

[@Hereford1642]

I would have told them that it was the British that introduced curry to India in the seventeenth century - just to wind them up.

[@OriginalgEd]

Love you videos dude. I went to the trouble of buying the same aluminium pan as you use in the restaurants and I really like how they stick and caramelise compared to non-stick pans. I like how in this video you showed "domestic" teaspoons as in some of the previous videos, it seems that your idea of a "teaspoon" is quite different to my idea of a measured teaspoon (like 3 times more). This is a common issue with food channels btw, , not a comment specifically about your good self. I think I'll have to do you pilau rice recipe tomorrow as while I think my rice is pretty decent, you clearly take it to another level.

[@harambae7014]

Loving your videos mate. I went down a Gordon Ramsay rabbit hole a few months ago and one of your vids came up on recommended. I've been slowly watching more and more since then. It's really interesting to see how things are done in a real British Indian restaurant, especially with such a likeable character demonstrating. Wish you all the best success with your restaurant, I can tell you've got a solid operation going 👍

[@sania9021]

I’ve just started cooking south Asian dishes myself, my first curry was your jalfrezi video and omg it came out so good! I’m blown away, it’s so authentic! Keep posting curry videos, they’re a massive help to people even to south Asians like myself!

[@marquez2390]

You’re such a nice person. I’d definitely buy your book all you make looks yum.

[@foucault9978]

Latif, this was fantastic - thank you. I loved how you made reference to the thickness of different sauces (such as for madras and for bhuna) so that we can get to know what the dishes typically look like. It was great to get a bit of insight into how restaurants tend to prepare the food in advance to speed up the delivery-to-table time!

[@brigadeerez8060]

Omg this is the holy grail of currys combined with your base sauce and tomato sauce! Cannot wait to make this tonight! Thank you very very much Latif

[@tinaknutsen]

Out of all the KZbin Indian recipes yours is the easiest to follow. I just spent 3 weeks in Nepal village where my son recently married. The Indian food is the best I ever had. They grow fields of mustard plants and grow herbs to make their own spices in batches; No ovens, electric stand mixers… everything is done by hand and over a fire.

[@STRmw2]

my OCD thanks you for the state of that kitchen clean as a whistle

[@faykelly1065]

I am a HUGE Latif fan. He is abundant spirited in sharing recipes. He often says "secret" recipe but he can't help himself - he HAS to tell you because he cannot bear for you to fail. ha ha. I just wish I lived near his restauarant. I'd eat there every day.

[@LatifsInspired]

Fay Kelly lol you know me too well

[@chrisg4753]

I want the book! Great channel and a lovely, humble man.

[@steveunderhill675]

I love how clean you keep everything, Im gonna try this mate. Good work, thank you

[@HarryStoneDotCom]

Subscribed! You're a legend, can't wait to try your recipes. Love a proper curry house ruby. Your videos are so good, they should give you your own show, you are way better than most of the TV chefs. Thanks for taking the time to put this out there. 👊

[@powpunkonwhiskey6377]

Great episode on this channel, the food looked delicious, thank you. A book would be a great idea!

[@jonahart777]

Looks amazing and I'd love to eat that right now...

[@jamespestell6136]

Love your videos mate. So well explained and great to follow and I’m actually doing this madras for tea tonight.

[@Britcheflee]

Cleanest Indian kitchen I have ever seen - actually cleanest kitchen I have seen for a long time anywhere!

[@sprokthered]

I am no cook - I’m hopeless but have just made your gravy, tomato purée and madras following this recipe and even I managed it. Your instruction is crystal clear and I made the best home made curry I’ve ever had. I have so much gravy though ! I’ll be eating curry for weeks 😄 Thank you so very much ! I’m only in CONGLETON so I’ll be booking a table with you soon. I’ll try your tikka masala next !!

[@MrChrissy1r]

You can separate the gravy into "servings" and freeze it, it will not harm the taste or flavour, with most curries I cook a large batch, separate and freeze, indeed some are better for being frozen then thawed.

[@sprokthered]

chris bond thanks yeh Ive done exactly that cheers. I tried his keema peas today - wow !!!

[@ChazChaz-lg9le]

What’s the ingredients I need for that gravy ? Thanks I’m advanced

[@gapmichael]

This guy always makes me feel hungry! I really want him to do a restaurant style chicken pakora recipe...My fave :)

[@preym1603]

Love the honesty about restaurant vs traditional homecook style. We know wagwan in restaurants but just nice to see the openness.

[@margysan]

i love your channel fella keep up the good work

[@satanismybrother]

Really interesting and looks delicious. I like how your showing how these dishes are really made in a restaurant.

[@adamdaley5386]

another great video mate, thank you for sharing the knowledge

[@dfgndfghdfghdfgh]

From one chef to another, keep making these videos mate, they're great and your food looks amazing.

[@ShayGlenn]

Thanks so much for this 👍 I noticed you plugged the vent on the lid... Was that to stop it evaporating too much?

[@LatifsInspired]

Lol, just locks in steam so cooks faster

[@darrenwhitecross5932]

I have been making curries for years now, Authentic and BIR and I never get tired of watching and learning other peoples recipes.... For me it's an ongoing process and I will be trying yours after I check out your Base gravy and mixed powder vids.... Thank you for your input and keep the vids coming please ;-)

[@LatifsInspired]

Darren Whitecross you & me both. Love learning new things

[@privacypodcast]

This is what I’m making tonight! Thanks Latif! My next challenge is to decipher your mixed powder!! Write the book, just do it!

[@TrinityBoy1966]

I love how he keeps his cooker clean and constantly wipes ! Wonderful detail!

[@33vialli]

Made this saturday night for 4 us ,everyone loved it.Defenitly the best madras ive made so far.

[@MidMOGrower]

Can wait to come to England and come to your restaurant... thanks for all the videos

[@moogiealways3016]

I cook with a damp towel in my hand also. It is so much easier to clean as one goes, as time permits, especially in a busy restaurant kitchen. Dried on is so difficult to remove

[@thespectator2976]

You are for sure one of my favourite chefs out there. :) Keep on the great work.

[@roseannaallen2440]

Yes Sir. you are definitely worthy of writing a book. Never second guess yourself. Since I came upon your channel, I cannot stay away from it. Your recipes are very delicious. I learn quite a lot from you. Even though I’m a vegetarian, I do look at all of your recipes. I implemented your ideas into my cooking… and share your recipes with friends and family. Thank you so much for sharing. May God richly bless you.

[@CzarTJT]

Would love to buy a book. Thanks for all you do!

[@imtherealcharlie87]

Your restaurant looks clean and beautiful ❤️

[@akuma4u]

You do roo carly...you. do. Too.

[@justsomedude1488]

@Lol Why Don't play the hero, she ain't riding you either

[@teapot8781]

Lol Why your a melt

[@ainsworth7266]

What’s the name of the restaurant?

[@rockyfrankham3849]

He used the spoon twice to taste it filthy rotten terrible

[@jasonkelsey987]

OMG! I’ve been cooking Asian food for ages. I made your gravy then the Madras. That’s the best Madras I have EVER eaten. Thanks mate I appreciate it!🎉

[@chrisdeburger1860]

I made your base gravy last week and its awesome - Ive been in catering for 30 years and its the first recipe that's worked for me- the principles of base / stock sauces play a big role in French cookery and I can now apply that to Indian cookery. Its Boxing Day so turkey Madras it is !!! - love the channel

[@martinmieles8934]

This guy should have a million subs at least, as a chef the way everything is shown and explained is phenomenal, this is someone I'd love to have as a mentor. Keep posting videos my man I hope you get a huge audience.

[@elba6811]

He doesnt have a million subs cause the video is long and boring. And he didnt even give the herb recipe.

[@ChappieI3369]

Love your vids mate I've brought 2 books from 2 KZbin love you to do 1 as well keep the curries coming 👍👍

[@02PAYNEJ]

Yes Latif! Looking forward to this!

[@johndonnelly3267]

where is your restaurant pal I would love to visit and try your dishes

[@Quickdrawdrw]

Man I'll be eating this tomorrow night

[@mrc1662]

defo do a book mate, i am from Oldham but live in Spain , and the curries here arnt the same so i have generally cooked at least half of your curries and i so miss my BIR madras, thanks for everything

[@joehart7260]

Great video Latif, thanks. Interesting what you said about spices dampening sometimes and loosing their sharpness, can using too much oil at the start cause this?

[@LatifsInspired]

Joe Hart no use sufficient amount same as I’ve shown you. Spices can dampen being left in those packets for months or even years so putting them in oil just awakens the pungent flavours

[@GrahamChisholm]

I absolutely love watching your videos.

[@Hamzino7]

That food looks to nice 👍, definitely will make plans to visit the restaurant 😀😀

[@Allday822]

Well done for making it so simple mate thanks

[@cox8083]

Just made this madras now can’t wait to have this for tea tonight, love your videos mate thank you

[@PianomanMusic96]

What made you change the method and simplify your base gravy, Latif?

[@ATJS24]

Been watching you for a while now and use your recipes all the time exspecally the starter menu dishes more please. Any chance you could send us a link where th buy the frying pan you use?👍👍👊👊👍👍Thankyou 👍

[@LatifsInspired]

Alan Jones I’ll try to find links or even do a video on it thx

[@ohSqream]

All the recipes look great! One of my favourite curries. Gonna have to try this. You said this was a simplified version, is there a video that’s the authentic version like you’d make at home? Also any chance of desi style Karahi video, my favourite at the minute. Keep up the vids, and would definitely buy the book!

[@deanj.w.ferris123]

Tried this for dinner today. Been making curry dishes from scratch for 5+ years now. Spice cupboard could make any dish on the planet 😂 Absolutely brilliant flavors - only difference was I didn’t make the base gravy and substituted chopped tomatoes and some water. Fantastic!

[@Atomkukac1]

I just cooked this dish based on the gravy vid and your instructions. Fantastic. The gravy is so important even at home, so you can save a lot of time. I will freeze the leftover gravy.

[@JPOW94]

My favourite curry! Thanks mate

[@kostjab]

Latif danke für deine Rezepte, ich freue mich auf dein Buch. Grüße aus Deutschland

[@davidoseland562]

Abdul Latif, thank you for all you share. I'm sure your planned book would blow the rest away. Looking forward to visiting you this summer. Dave & Peta

[@gordonreid5033]

Love watching you're videos and you're kitchen is a credit to you and you're staff. Can you tell me what size serving bowls do you use

[@tonypotter1949]

Yes, write that book!

[@chinwakebhai]

1970's: Brick Lane East End, London, UK. I remember having a Kashmiri lamb curry which was quite spicy , hot with pineapple. I enjoyed it very much and it became my favorite for that restaurant.I would do a weekly expedition from Acton to get my fix. I haven't been able to duplicate it. I wonder if you would make a video of it if it is in your repertoire. Thanks.

[@alfiejeneway534]

I've been watching your channel since the beginning. I have followed your recipes myself and I think you probably have one of if the best Indian restaurants in the uk. Even for someone whose not a professional Indian chef to be able to follow and cook this and it taste so nice. One day I will make the journey to your restaurant and try it made properly by you I bet the difference is incredible thank you

[@chriscoleman6466]

That looked gorgeous...I could actually smell it from here😋😋

[@johnsmith-qf1op]

The mystery of mix powder goes on.

[@LatifsInspired]

john smith in the book!!! Lol

[@mumtazzafar1576]

The mystery masala will be remain a misery secrets of the trade as he said

[@mahiramvevo]

@@LatifsInspired butter chicken please bro ur videos r awesome and r u indian or bangaladeshi ? where r u living ?

[@brianrobertson7599]

Great cooking Latif. Where can I purchase the 2 handled serving dishes from please? Brian. Thank you.

[@LatifsInspired]

Brian Robertson blimey not sure I’ll check and see

[@samedihaunts8908]

Hi Brian. I use www.theasiancookshop.co.uk/ for all my Asian food and hardware requirements. They're really good and prices are reasonable. You'll probably find something similar there. Highly recommended.

[@steviespaind4307]

Try the Pound shops. Most of those cheapie places have some sort of kitchen area, that's where I got mine from, mind you...I was in Spain at the time and ALL the cheapie shops are Chinese so...good luck :)

[@brianrobertson7599]

Latifs Inspired Thanks Latif..

[@AlabamaTree]

First vfilm I’ve watched from you and I’ve subbed 👌🏼 thanks for your time and efforts 🙂

[@triptechable]

That looks amazing!!! Really want to give it a go!

[@mrkuksoolwon]

Hooray !!!!! Thanks latif !!!

[@pullman5250]

Great madras thank you .love how your kitchen is spotlessly clean. Also your channel is the best by far , keep them videos coming.

[@LatifsInspired]

Richard Zurowski mate... thank you

[@JimmyT1989]

Thanks man for these tips ur videos are great. Keep up the hard work

[@mooriginal]

What is your frying pan? is it like a ss skillet?

[@chrislennie8118]

Latif...... Ive been watching your stuff after discovering last week. You really need to (in my humble opinion) build on your natural skills and become a TV chef as your passion shows through and you have the knack / gift to make it totally watchable and informative. Keep them coming and as someone else said get your links embedded (website for restaurant / face book etc) and MARKET... MARKET... MARKET yourself - just keep putting it out there and who knows! I've been sharing like a madman with fellow curry lovers so I want a free puri when you're a frillionaire!

[@grantmclachlan1]

Tried a few of your dishes with great success, would love to see you show us how to do 'Butter Chicken'.

[@jasonmalcolmgibbins]

Yes, butter chicken please!

[@AK-xj2di]

My sons favourite.

[@stevemarks9360]

Watch the get curried channel butter chicken, but reduce the amount of chilli powder by half.

[@adiazim5098]

Fantastic!Thanks for sharing these brilliant recipes-Definitely a book!

[@simonb2430]

Latif ...this is the second video of yours I have watched, I’ve just subscribed, I can tell already you could easily write a book, that dish looked amazing, I look forward to watching more of your recipes mate👍

[@mrbridger5]

I'd definitely buy your book, all your curries are amazing.

[@LatifsInspired]

Thank you

[@trefferendebanane]

@@LatifsInspired im in for the book aswell sure to order one

[@sharpy167]

Please come and open a restaurant in NZ. The curries here are so different.

[@leecheneler2212]

I hear you mate. The closest I’ve got to a UK Indian dish was at the Bombay palace in Frankton, Queenstown. It really hit the spot and gave me that taste of home

[@theobsoletestudio8955]

There is a few in Sandringham that are good if you haven't tried them already. Most are more on the traditional side, but Paradise has some British Indian style stuff from memory.

[@jappy63able]

Looks great, I’m now starving 😂😂. Must try this. Pure luck I found your channel, so glad I did 👍 Keep up the good work.

[@unbeastable957]

How does one make the base gravy?

[@IesApac]

Latifs Inspired, where a teaspoon is really a tablespoon :)

[@Curryking32000]

lovely curry and great video!! I would love to see a phall or a Naga dish

[@lukedecol1505]

Now your talking!

[@nathanmitchell408]

Naga bhuna YES

[@willpearce2839]

Brilliant for me... Love how you keep it simple for us people that are not naturally good at this. Good job, I'll be trying this.

[@thekosfox]

Just subscribed. Great videos mate. Your food looks AMAZING!!!!

[@whatsonyourchannel]

Would love a video of the tandor oven. Naan bread and tikka cooking. Pls.

[@LatifsInspired]

Soon

[@grahamdring1250]

@@LatifsInspired yep I need a restaurant recipe for naan bread, do they use baking powder versions or yeast versions

[@ChiefBr0dy]

Heard theres a rumour going about of a petition regarding your mix powder lol

[@chrisplatt7915]

What a great guy you are Latif.Love your channel and love to come down to your restaurant.It looks amazing just like the dishes you cook

[@watching_events447]

I just made this using the base gravy I made and froze last week. Really pleased how it turned out. Very tasty. Definitely making this one again (after trying some other recipes).

[@marquez2390]

Peshwari naan recipe please for my birthday!

[@turtle3980]

That’s what I’ve been doing wrong, I need to add two of everything.

[@budgieboy52]

I've concocted my own mix powder: not saying it's authentic but it does what I want it to do. Equal amounts of coriander, cumin, hot madras curry powder, sweet paprika, turmeric and a third of the amount of Kashmiri Red Chilli powder and Garam Masala. works well for me as a native englishman lol. Love your channel Latif, been following you for maybe 4 or 5 years: I've learned an enormous amount from you about Indian /Bengali/ Pakistani cooking, thank you !

[@stephencogan6021]

ps , the fact you are sooooo clean , makes a million more people love your show !!!!!