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.
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
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.
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!
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.
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! 😊
Thanks Martin - yes they all work mate as I think you know they would. Have you seen the new channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
Hi Rik….to make it easier to get them out I pierce the cardamom pods with a needle & thread & knot it together so it links all of the pods. They’re not hard to pierce & that way you just have to look for the thread to remove them before serving 👍🏻
I cooked this tonight, and apart from a few mishaps on my part ( putting too many tlbs of onion blend to spices, but i just cooked a little longer before moving on to the next level. Just amazing! Will be certainly tuneing in to your curry channel. Thank you so much.x
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 🙂👍
Thanks for trying David. Don't ner fooled about high heat and pans etc. Have you seen the new curry channel? ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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! 😘
Thank you. Have you seen the curry channel. There will be vids going on there again soon. Been busy on here. ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Cheers Roger - it works way better - easier to cook with..Did you have a look at the new channel. ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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!
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!
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
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
It is whether you air fry or oven cook the onions. Have you been over to the new curry channel yet? ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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
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
Absoolutely brilliant, Madras is my go to sauce, ,but not for the heat, for the taste, I halved the chili powder and it was perfect for us, takeaways are good but half the time Madras is too hot. Plus it's £4-£5 a portion and it's not like they ever fill them up. I didn't do the chicken I just did the sauce. I made quite a lot, froze quite a lot, and it's just as good microwaved from frozen. I hope you don't mind Rik but I cooked the onions in a pan, but I really don't see how this sauce could be any better with onions done in the oven, that's how good it is. I'm not sure of the actual cost, but it's certainly less than £1 a portion, maybe even half that. And it's as good as any Madras sauce I've ever had. Thanks a million.
That is the type of comment I really like - not praising me - the fact that you made it and it was just how you like it - hope it saves you in the future - thank you! All these folks that cook curries and insist on everything being over spicy are nuts - its flavour - have you managed to check out my curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html there you will find a vindloo recipe thats flavour NOT heat. I love Vindaloo now I'm older without the stupid spice. Best, Rik
Oh don't worry, in time I'll be trying all your recipes, chicken tikka is next on my bucket list. BTW, I've never tried to make proper curry before because making the base gravy just seemed to be too much hassle. Plus it's never been as expensive as it is now! But, I was actually really confident about this, and told the missus as much. Your (madras) video is as entertaining as it is informative, I watched it every day for a couple of weeks before I had a go, and it just seemed to me you really knew what you were doing. And boy, was I not wrong. Dunc. 😊
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
@@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
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.👍👍
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 ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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
Hi James, hop over to my new curry channel - no base gravy is used, and better than the takeaways. ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Hi Rik ,trawling through UA-cam 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.❤
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
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
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.
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 ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
@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.
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 :)
Glugs, splashes and squeezes are my measuring standards. If it looks correct then it is correct. Roasting and baking the onions and making the onions paste in bulk is a great time saving method. Plus in warmer weather the onions are hard to keep whole in the pantry.
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 🤦
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 ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html its all about curries. Best, Rik
@@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.
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
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
Thumbs-up and saved to my cooking playlist. My wife's away for a couple of nights, so I'm definitely making that today, with more of a kick than she would want. Incidentally, why are curries always chicken, beef, lamb, even prawn, but never pork?
Of course you can make a curry with raw onions, you fry them in oil to start with, add spices , meat and toms and that’s it, I’m from Bradford so I know what I’m talking about.
The cardamon pods can be joined together using a needle and thread. Makes it far easier to find as one big chunk rather than many little needles in the haystack at the end!
I'm roasting onions (no garam masala) as a base for all my curries now. It's a great way to make sure there's no raw onion taste, and plenty of sweetness.
Did you check out my NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html - think you will enjoy the content I'm making on there. Best, Rik
Tomato paste and tomato puree are the same, failing that use either tinned tomatoes or passata. I used tomato puree and added what Rik said / three tablespoons puree to ten tablespoons of water and mix together. Hope this helps? Don't want to step on anyone's toes, but mine turned out perfect, just the right amount of tomato flavour. Follow the recipe and you can't go wrong.@@BackyardChef19:46
Rich there is a full description in the description just scroll down. Have you seen the new curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
I see some madras recipes have coconut milk/cream in it. init? Anyway .. why not in yours ? Loved the idea of cooking/baking the onions before the time .. and yet.. that makes a huge difference in the finished dish. Added to that.. tomatoes also liked to be cooked for a long time .. for them to get sweet..
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
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?
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
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.
@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.
@@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.
@@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.
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.
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
Can you tell me what spices you use for this curry as I intend to try if out
Regards Andrew&Geralyn
where is the ingrediets
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.
@@shubhasinha5810 It's in the description
This Rik guy is a genius! It’s like the soul of British cuisine is encapsulated in one man!
Wow, steady! Thank you. Best, Rik
Agreed!
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!
Thank you. Best, Rik
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.
Thanks Carlo have you seen my new curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
roasting the onions,instead.that is ingenious!I hadn't even thought of that!
Its my reverse base - have seen the new channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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! 😊
Thanks Martin - yes they all work mate as I think you know they would. Have you seen the new channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
@@BackyardChef just subscribed. Lovely! Thanks!
@@Martinwhynot Cheers Martin many to follow - chime in anytime mate - you cook a bit - appreciated. Best, Rik
Rik I have so many curry cookbooks but after eating this they are all going in the bin, you are my new master of the Asian cuisine thank you xx
Steady! You do know I started in a takeaway 40 years ago. Thank you. Best, Rik
Hi Rik….to make it easier to get them out I pierce the cardamom pods with a needle & thread & knot it together so it links all of the pods. They’re not hard to pierce & that way you just have to look for the thread to remove them before serving 👍🏻
Thank you. Best, Rik
I cooked this tonight, and apart from a few mishaps on my part ( putting too many tlbs of onion blend to spices, but i just cooked a little longer before moving on to the next level. Just amazing! Will be certainly tuneing in to your curry channel. Thank you so much.x
Thank You, Best, Rik
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 🙂👍
Thanks for trying David. Don't ner fooled about high heat and pans etc. Have you seen the new curry channel? ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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! 😘
Check out my curry channel - no bir base - ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
This is something else Rik,what a recepie,so easy to follow,thank you
Thank you. Have you seen the curry channel. There will be vids going on there again soon. Been busy on here. ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
This was a very good take on a Madras. Will try this. The process here was great
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.
Thank you. Best, Rik
The onion technique is pure genius
Thank you. Best, Rik
This looks amazingly good!! Thank you for the inspiration!
This is the best recipe for a madras I have ever tried, really easy and so tasty, definitely best madras ever made by a Yorkshireman !
Glad you liked it. Thank you. Best, Rik
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
Cheers Roger - it works way better - easier to cook with..Did you have a look at the new channel. ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
@@BackyardChef yeah ive subscribed to both channels Rik, looking forward to the Garlic Chili Chicken tonight.
@@rogerc8960 There will be a different version coming on the curry channel shortly. Best, Rik
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!
Love hearing a fellow yorkshireman when i click on a video
Nice one! Thank you. Best, Rik
You are a darling man, Rik. Thanks for sharing your knowledge and your wisdom. You are a great cook❤❤❤
Thank you. Best, Rik
Sounds absolutely gorgeous, love your videos.
NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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!
Thanks Keith - have you had a look at the curry channel yet? ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html
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
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
Where do I find the spices for the madras? Thanks
Wow ! I have all the books but this is a game changer thank you !
It is whether you air fry or oven cook the onions. Have you been over to the new curry channel yet? ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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
Looks absolutely top notch. That’ll be my weekend mission 😁
NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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
Great news - have you seen my new curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
I'm definitely going to do this I like the idea with the onions .thanks for the recipe.
Thank you. Best, Rik
Looks incredible!
This looks lovely, thank you very much.
My pleasure 😊Best, Rik
Just made this tonight to eat tomorrow night. Had a little bowl just now as a taster and it’s ace.
Thank you. Best, Rik
Slowly working through you vids...
This looks amazing rik cant wait to try 👍🏻🇬🇧
Hope you enjoy. Wow you are going back! Thank you. Best, Rik
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.
Thank you. Best, Rik
Hi Rik, put this together here in China a couple of hours ago. Fantastic, simple and totally delicious. Many thanks!
Fantastic! Well done! Thank you. Best, Rik
Absoolutely brilliant, Madras is my go to sauce, ,but not for the heat, for the taste, I halved the chili powder and it was perfect for us, takeaways are good but half the time Madras is too hot. Plus it's £4-£5 a portion and it's not like they ever fill them up. I didn't do the chicken I just did the sauce.
I made quite a lot, froze quite a lot, and it's just as good microwaved from frozen. I hope you don't mind Rik but I cooked the onions in a pan, but I really don't see how this sauce could be any better with onions done in the oven, that's how good it is. I'm not sure of the actual cost, but it's certainly less than £1 a portion, maybe even half that. And it's as good as any Madras sauce I've ever had.
Thanks a million.
That is the type of comment I really like - not praising me - the fact that you made it and it was just how you like it - hope it saves you in the future - thank you! All these folks that cook curries and insist on everything being over spicy are nuts - its flavour - have you managed to check out my curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html there you will find a vindloo recipe thats flavour NOT heat. I love Vindaloo now I'm older without the stupid spice. Best, Rik
Oh don't worry, in time I'll be trying all your recipes, chicken tikka is next on my bucket list. BTW, I've never tried to make proper curry before because making the base gravy just seemed to be too much hassle. Plus it's never been as expensive as it is now!
But, I was actually really confident about this, and told the missus as much.
Your (madras) video is as entertaining as it is informative, I watched it every day for a couple of weeks before I had a go, and it just seemed to me you really knew what you were doing.
And boy, was I not wrong.
Dunc.
😊
That looks Belting, I’m gunna cook this 👍🏻
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
that is generally what needs to be done if you are planning on eating a food fish
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.
Thank you. Best, Rik
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
cooked this few days ago and really is one of the best madras I've had in years.
Thank you. Best, Rik
NEW NEW NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html
THIS is a brand new channel devoted to making curries
Great video. Am going to try this. Any timings for it? I've also subscribed to your curry channel.
@@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
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.👍👍
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 ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
❤️ to you in Yorkshire! I’m sure it’s going to be great. Can’t go wrong with a solid onion base.
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.
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
NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Looks amazing thanks for the video. I’ve always wanted to make these curries but could never be bothered with the base gravy
Hi James, hop over to my new curry channel - no base gravy is used, and better than the takeaways. ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Hi Rik ,trawling through UA-cam 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.❤
Thanks, Terry. Have you had a look at my curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Love straight back at ya! Best, Rik
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
Subbed both
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
Thanks, mate. Best, Rik@@terrybrennan2545
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.
Thank you 😋 Best, Rik
I have been cooking curries and never thought about roasting my onions. I shall certainly be trying it out.
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 ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
@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.
@@David-ce1nh awesome - let me know. Don't forget adjust to your taste - add more or less of what you like. Best, Rik
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 :)
Thanks for sharing a great memory. Loved reading. Thank you. Best, Rik
From now on. I make onion paste. Thanks Rik !!!
Thank you. Its the best way to go - Best, Rik
That looks so bloody good. I'm making this tomorrow
Thank you. Best, Rik
Great channel man , i cook BIR curry 5 or 6 nights a week , totally addicted ! Gonna try your madras tonight !
Thanks, have you seen the new curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Glugs, splashes and squeezes are my measuring standards. If it looks correct then it is correct. Roasting and baking the onions and making the onions paste in bulk is a great time saving method. Plus in warmer weather the onions are hard to keep whole in the pantry.
Thank you. Best, Rik
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 🤦
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 ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html its all about curries. Best, Rik
@@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.
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
That was brilliant!
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?
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
Perfect thank you so much!!
Hello there, new subscriber here fro Huddersfield. Looking forward to checking out your other videos. All the best.
Nice one Andy few Yorkies on here now. NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
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 😊
NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Love your stuff, Rik!
Thank you. Best, Rik
It certainly looks spot on
Thumbs-up and saved to my cooking playlist. My wife's away for a couple of nights, so I'm definitely making that today, with more of a kick than she would want.
Incidentally, why are curries always chicken, beef, lamb, even prawn, but never pork?
Yes good question - is it because chicken is cheaper or is it the Halal? Best, Rik
Authentic vindaloo is made with pork. Doubt we'll find it on a curry house menu though.
Bless you. Have been waiting for this...
Thank you. Best, Rik
Great video, enjoyed watching it all
Thank you. Best, Rik
Thank you rik. I will never need to buy a takeaway madras again wow
Thank you. Save some money. Best, Rik
Of course you can make a curry with raw onions, you fry them in oil to start with, add spices , meat and toms and that’s it, I’m from Bradford so I know what I’m talking about.
Enjoy. Best, Rik
I'm reallly enjoing your cooking Rik Thanks.
Thanks Andy sorry for being fired up on this one! Enjoy. Best, Rik
This looks fantastic. Can anybody tell me the exact amounts of dry spices were used in this recipe please?
In the description a full list. Thank you. Best, Rik
That looks tasty, I love a curry .all sorts of curry .
Me too! Thank you. Best, Rik
The cardamon pods can be joined together using a needle and thread. Makes it far easier to find as one big chunk rather than many little needles in the haystack at the end!
Great tip!
Done one 3 days ago brilliant
Thank you. Best, Rik
I use an instant pot pressure cooker / its a duo with ( air fryer lid also) . Game changer
Sounds fantastic! Best, Rik
Looks lush... will be trying your method next... Love to try new ways to cook curries... cardamons too... lol
Nice One Barry. Best, Rik
My go to curry now....Spot on Sir....... P.S. Would love to know how to scale up 8 - 10 Ltr ish.
Brilliant dish just made it the 2nd time today
For tamarind i used hp brown sauce 😊
Nice one. Al3way taste and adjust. Well done. Best, Rik
I'm roasting onions (no garam masala) as a base for all my curries now. It's a great way to make sure there's no raw onion taste, and plenty of sweetness.
Did you check out my NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html - think you will enjoy the content I'm making on there. Best, Rik
Looks lovely, I’ve just made a batch of onion bhajis and seekh kebabs.
Thank you. Best, Rik
That's making me so hungry 🤤
Thank you. Best, Rik
Hi Rick love your garlic chicken chilli curry. please can I have your full recipe. LOOK AT THAT 😂
Thank you. All recipes are in the description, just scroll down a little. Or - press the more and more. Best, Rik
hi ric, going to try your recipe out looks great,do you use tomato PASTE or tomato PUREE concentrate? many thanks paul
Paul, I use tomato paste as per the label. Hope this helps. Best, Rik
Tomato paste and tomato puree are the same, failing that use either tinned tomatoes or passata. I used tomato puree and added what Rik said / three tablespoons puree to ten tablespoons of water and mix together. Hope this helps? Don't want to step on anyone's toes, but mine turned out perfect, just the right amount of tomato flavour. Follow the recipe and you can't go wrong.@@BackyardChef19:46
Looks incredible pal
How did you season the rice? Looks good too!
Thank you. Best, Rik
This was delightful.
Thank you. Best, Rik
Looks good Rik, I’ll get my bf to cook this 😂 and another entertaining video! Love it!
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
Looks really great good job 👍👏, what spices / quantity’s did you add ??
Rich there is a full description in the description just scroll down. Have you seen the new curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
@@BackyardChef Cheers Rik, nice one 👍
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
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
Would love to see a phall curry from scratch. Great vid mate
Thank you. Best, Rik
Love the channel mate, top marks
Thank you. Best, Rik
Madras is one of my faves. Will give it a whirl coz mine never taste how they should
Nick have you had a look at the curry channel ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Looks great Rik. Greetings from Hull East Yorkshire
Cheers Darren great to have another Yorkie on here. Best, Rik
NEW - NOT ANOTHER CURRY SHOW ua-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Yes please. Love curries, Thai. Chinese
Thank you. Best, Rik
When making curries or pilau, I always count the whole spices so that I know how many to take back out. 4 cardamom, 4 whole cloves, etc.
Well done, Mike. At least you wont bite one! Best, Rik
What were the spices you never said ! I’m going to make it soon as I find out thanks 👍
In the description - that's why didn't say - a full ingredient list. Thank you. Best, Rik
The part with the lemon seeds… I laughed so hard I scared my dogs! LOL 😂
Thank you. Best, Rik
Rik that looks better than curry house wallop rik just quick question were do you get your portable gas cooker from??
Here you go mate amzn.to/3UBLQHT They are all the same to be honest all work the same. Best, Rik
I see some madras recipes have coconut milk/cream in it. init? Anyway .. why not in yours ?
Loved the idea of cooking/baking the onions before the time .. and yet.. that makes a huge difference in the finished dish. Added to that.. tomatoes also liked to be cooked for a long time .. for them to get sweet..
Alex the good thing about cooking - you make the dish how you like to to be! Best, Rik
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
A month easy, Mate. Best, Rik
Hi Rik..Would basar mix substitute the mix powder??or stick to making a mix powder.
Cheers my fellow Yorkshireman.
Joe in Sheffield
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
Top man sir 🇬🇧💪💪💪
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?
Yes easily - Best, Rik
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?
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
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.
@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.
@@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.
@@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.