Chicken Madras Recipe| How I Upscale BIR Curries At Home |
Вставка
- Опубліковано 29 сер 2024
- Chicken Madras BIR Recipe
If you struggle to upscale your BIR curries then this video is for you. I show you the exact methods I used at the BIR to upscale curries, its a step by step video tutorial guide on how to upscale BIR curries, the curry I have chosen to cook is Chicken Madras which is one of the most popular Indian curries.
Remember to smash the like button, comment and share as it helps my channel to reach more people.
Uploaded will be unedited version due to popular demand, you will need precooked chicken, base gravy and then usual spices, tomato puree, etc get ready to upscale your curries just like the Indian restaurants.
Here's a preview with #youtubeshorts
*How You Can Support My Channel:*
linktr.ee/Theb...
Donations are always appreciated to help pay for the running of the channel and producing new contents:
**** www.paypal.me/... ****
Remember to Follow us on :
Instagram: / thebengalicook
FB Fan Page: / the-bengali-cook-10244...
BIR Kitchen Must Haves - www.amazon.co....
If you want the same pan then you can get it here - amzn.to/3X5fO64
Equipment mainly used :
Magnetic Timer - amzn.to/49fNLHt
Mortar and Pestle Set amzn.to/3nvvL2G
Aluminium Pan- amzn.to/3ebyaLB
Aluminium Karahi - amzn.to/2UF61Wp
Non Stick Karahi - amzn.to/3e45l4K
Chefs Spoon - amzn.to/3I9ebw3
Chef's Knife - amzn.to/2L2uVcM
Mix Curry Powder - amzn.to/3aROBv2 (not my recipe)
Watch Related videos :
How To Pre cooked chicken - • How To Make THE BEST P...
How to Make Base Gravy - • How To Make Indian Res...
How To Make Pilau rice - • How To Make perfect Mu...
How to Make BIR MIX Curry Powder - • BIR Mix Curry Powder R...
How to Tomato Puree - • 3 British Indian Resta...
Essential pots and pans - amzn.eu/4mSrBI2
Ingredients for Chicken Madras recipe (2 portions)
16 Cubes of pre cook chicken
500ml base gravy
2 Chefs spoon of oil (apron 6tbsp)
1.5 Chefs spoon of tomato puree
1 tsp fenugreek leaves
1.5tsp ginger garlic paste
1.5 tsp BIR mix curry powder
1.5 tsp Chilli Powder (adjust to taste)
3 thinly sliced green chilli (optional)
Garnish with fresh coriander
1.5 Chefs spoon Lemon Juice
Salt to taste
#food #madras #chickenmadras #recipe #cookingtips #upsclae
Please watch full video for instructions on how to upscale BIR curries, chicken madras
If you are new here, please remember to subscribe to our channel. We have new recipes coming out each week.
Thanks :)
Watch Related videos :
How To Pre cooked chicken - • How To Make THE BEST P...
How to Make Base Gravy - • How To Make Indian Res...
How To Make Pilau rice - • How To Make perfect Mu...
How to Make BIR MIX Curry Powder - • BIR Mix Curry Powder R...
How to Tomato Puree - • 3 British Indian Resta...
Essential pots and pans - amzn.eu/4mSrBI2
#chickenmadrasrecipe #chickenmadras #madraschicken
Disclaimer: This description contains affiliate link, when you sign up/buy using an affiliate link, I earn a small commission. This comes directly from the company does not affect you in anyway. These affiliate links allow me to continue to post free content on UA-cam.
👍🏻👍🏻👍🏻👍🏻😎cant beat a good ol madras
Absolutely mate. Thanks and enjoy it pal ⭐️
That's Saturday night's tea sorted. Cheers babel 😊
Fantastic mate enjoy 🙌
I love a madras with lamb tikka and when I share it out with the misses I always put one extra piece of lamb in mine and she's never noticed 😂 I really need to learn how to make this because it looks so easy to make 😋
🤣🤣🤣 Lets hope she doesn’t read your comment 🤣🤣 yeah definitely give it go, BIR curries are straightforward to cook only if you’ve precooked everything before. Enjoy the recipe mate ⭐️🙌🤤
Really easy to make you need to make the base grave first
If you can remember the Shahi Chicken Korma which is a hotter - spicer curry it’s basically a standard korma just hotter, heat wise a medium to hot madras, I know you can master this dish, good luck Jim.
Thank you so much and definitely on the list to do. 🙌
I made that with chicken madras with pre-cooked chicken. They thought I was the dogs balls, it tasted so good. I want to thank you for your recipe
Ahh amazing well done pal and thank you 🙏🏼
Thanks for the vid mate. I used to double the spices. Will definitely try the 1 1/2 method.
Cheers mate, I found doubling the spices was tad to much for BIR customers however I feel people cooking at home maybe able to handle the spices (doubled) hope you enjoy it ⭐️
Looks amazing 👏
Thank you 😊
I have this saved as a base recipe for making my really hot BIR curries. I am a massive chilli head though. I do add a lot earlier on, Panch Poran in the pan while it heats up. Coriander, cumin, garam maslala cooked in with the tomato purée before it’s added. Methi leaves are a great flavour late on, along with a bit more garam masala.
The Mr Naga pickle is still essential for me even though I will add a few of the Naga Morich when I add the tomato purée. The pickle has a taste/flavour that I can’t replicate yet, if anyone knows the secret ingredient? Would be way cheaper to make my own…
Thank you and enjoy, I do love a hot curry myself but not at your level 🌶️🌶️🌶️🌶️🌶️ thanks again and enjoy the recipes.
Love your videos!
Thank you so much. Really appreciate your support 🙌
Excellent stuff Babel......looks the bees knees....
So the basic principle is to use double base gravy and protein and an additional half of each required spice?
Cheers mate!! ⭐️🙌🙌
Is that correct.....
@@mrsullivan1969 sorry pal, 2nd pal of message didn’t appear at first. Correct for double portions ✅
Looks absolutely delicious ❤
Thank you so much ⭐️🙌
very nice sir , is gravy spose to be thick ? alot of chefs say same as milk?
Thank you so much. Personally I don’t like gravy that is to think, Milk example as I feel it’s looses a lot of the flavours as it’s watered down to much. You want a good consistency, not too thick or to thin, somewhere In between as it will hold all the flavours much better, tomato soup consistency or just slightly thinner (sorry it’s difficult to explain without demonstrating).
Hope this helps, just remember if the bae gravy is to thin like milk consistency then must have new watered down, when it’s watered down that much it will loose it’s flavours.
Thanks again ⭐️
Great mate why is my base gravy slightly to thick & if I add water won’t I lose flavour? Thanx
Hey bro, check out base gravy recipe if you haven’t already. When you first make it and then blend it, it will be thick. Add some hot water, and leave on simmer until the oil separates (you will see the oil raise to the top) your looking for a tomato soup type consistency, not to thick or thin. If you add too much water, it will loose flavour and if don’t simmer/heat up after adding water. Hope this makes sense bro, base gravy is the key to cooking a fantastic BIR curry. Cheers bro 🙌
ua-cam.com/video/87cV89m_9ak/v-deo.htmlsi=GE2JumTR5it5xxDL
...have you, or would you have, an authentic/original/old school lamb vindaloo video...lamb vindaloo [extra oil...extra [dipping] flavour], two chapatti's...done? nb, extra sauce...in the original the "extra sauce" was standard and that's how I knew a good lamb vindaloo, but then in some BIR [Bangladeshi Indian Restaurants], it wouldn't be so saucy...big long container vs smaller squarer container if you catch my drift...so nowadays I ask about the shape of the container and also request extra sauce...just to be sure!!! The GRAVY in a good lamb vindaloo is the bomb!!! Please share!
Hey hey.
Check this recipe out, it’s with chicken but you’ll need add lamb instead, add more base gravy to make it more saucy etc i heat you about the square va rectangular containers….let’s also mention the price for the smaller square containers was the same 🤣🤣
ua-cam.com/video/tyAXApJKJ98/v-deo.htmlsi=Ejtm6qm8ucR7a8fD
Hi Babul which spices should I buy to make hot curries like Madras I make a good Korma now thanks to your amazing recipe but just wondering what is the standard brand of spices they usually use in takeaways to get it close to that flavour?
Hey bud, thanks for asking, I normally use the extra hot chilli powder, Eastend brand. Eastend brand is mostly used at the restaurants and some use Rajah brand. I prefer Eastend brand personally. You’ll also need BIR mix curry powder, I have my recipe on the channel to, Hope this helps and congrats on your curry Journey! 🙌
@@TheBengaliCook Thanks for the response mate I will give east end a go I see they are now in Tesco so could buy it there I like the sound of the extra hot powder too I might give it a try on its own just before adding though to get an idea of the heat haha 🤣Thanks for all your help!
👍👍🧡🧡👏👏
Thank you ⭐️🙌
Hi Babul. Apart from the time factor, do you think it is necessary to pre-cook chicken? I always use thigh meat for the texture and flavour, and breast for tikka etc.
Hey Russ, great question, I don’t think it’s necessary to pre cook chicken at home, because we don’t have the time constraints however I would add more ground spices, salt and also add some whole spice such as bay leave, cinnamon stick and couple cardamom to curry if am not using pre cooked chicken. Hope this helps 🙌
@@TheBengaliCook Great help. Thanks Babul.
I blend my garlic & ginger with 2 Thai green chillies coriander stalks. More flavour
Yeah defo, used to that restaurant. Sometimes I do the same at home, mainly because I use green chillies and coriander included stalks in all my curries. Appreciate your support and thank you 😊
@@TheBengaliCook ime giving too many secrets away here 😉😚
💜👍💜👍💜
Thank you 🙏🏼
Love all your videos but why not double all of it including the spices?? Surely it will make it slightly less flavoursome
Cheers mate, I found doubling the spices were a tad to much for BIR customer back then. However I feel everyone cooking curries at home now maybe able to handle the spices when doubled. Back then there wasn’t any UA-cam, Vlogs etc so most people only experienced curries at restaurants/takeaways so their spice tolerance was much lower. Hope this helps and do adjust if you need to. 🙌✅🌶️
That’s a lot of oil brother?
At the end you’ll notice it wasn’t too much based on the two portions I cooked and I also show how you can scoop it up at the end bro. Thanks again ⭐️
soon there will be a publication of your BIR cookbook ?
Thank you asking, yes indeed there will be. It’s an ongoing project and hope to have it ready early next year. 🙌⭐️
@@TheBengaliCook👍
2 spicys for a madras??????
Yes indeed although the mix curry powder has lots of different spices in it, so technically not only 2 spices to make a madras. Cheers and hope you enjoy it 🙌
Hey man, as you continue to upscale do you keep pulling back on the spice? so if you were making a portion for 6 how much mix powder would you use ?
Hey mate, apologies for late reply as I wanted to some decent time to reply to your message. Mainly at the restaurants I would cook 3-4 curries max per pan, as you couldn’t fit anymore.
One of thing I’ve come to learn is that, people cooking curries at home have a more better tolerance to spices then people that don’t cook and just get the takeaways/dine in. My recipe is for the later.
If you can handle the spice/heat etc then definitely add spices to your taste bud just follow the technique.
For 6 Chicken Madras I would use 4-5 tsp mix powder, 4 tsp Chilli powder, 3 chefs spoon tomato purée, 1.5 chefs spoon lemon juice. Hope this helps mate and definitely let me know how it goes and appreciate your support 🙌⭐️
Thank you !!@@TheBengaliCook