Easy Chicken Madras | Chicken madras Recipe | one pot chicken madras by Chef Din
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- Опубліковано 6 тра 2023
- Description Easy Chicken Madras | Chicken madras Recipe | one pot chicken madras by Chef Din
Chicken Madras
Ingreadiants
1 kg Chicken
Place all ingredients below and blend to a smooth paste and put aside.
400g Onion
150g Tomatoes
30g Ginger
30g Garlic
25g fresh Coriander
50g Green pepper
In a Hot saucepan add the ingredients below
80g Vegetable Oil
6 Green Cardamon
3 bay leaves
1 Star Aniseed
1.5g Onion seed
15g salt
Keep Stirring for 30 seconds then add the blended onion mixture
Bring to the boil, turn down to low and stirring occasional and simmer for the next 40 minutes.
Add
After 40 minutes add 1kg chicken Pieces, bring to boil and simmer for 20 minutes
Add the spices
4g Kashmiri chillies
10g Hot Chilli powder (or to your desired taste)
7g Turmeric
3g paprika
7g Coriander
6g Cumin
2.5g Methi Leaves
10g Lemon Juice
7g Worchester Sauce (Optional)
15g Sugar (Optional)
400g hot water
By Chef Din
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#Chickenmadras#howtomakechickenMadras - Навчання та стиль
Gonna make this tonight looks lush
I've not even seen the video yet but added a like, purely because I know how good chef Din's recipes are👍
Thanks mark , you’re definitely enjoy this one!
We cooked this on Friday, it was amazing. Your videos are spot on. Step by step guide is perfect. Thank you.
You’re very welcomed!
👍🏻👍🏻👍🏻👍🏻😎subbed
Delicious that Din, thanks
Keep doing what your doing chef.
Im defo on this one👍🏻👍🏻👍🏻
You won’t be disappointed!
Been awaiting this one 👍🏻
Enjoy Chris!
Chef this looks so delicious! 👨🏼🍳I can't wait to try it😋😋
Hi Trixie You will enjoy this curry!!
Hi chef Din, made this curry. It has an amazing taste and flavour. Thanks for this recipe!😋😋👨🏼🍳
I’m glad you enjoyed it!
Hi Chef, looking forward to this but if I can please make one small request, can you clarify in your ingredients list how many spoonfuls etc of each spice is required for your recipes. When it says for example 5g of turmeric it would be much easier to replicate if I knew how many TSP's or TBS's 5g actually is, otherwise I literally have to weigh each one. Thanks for all the great videos, I have learned so much from you.
Hi Mr Deafa the reason I use grams is so it's 100% precise, as everyones spoons are different, and I want you all to experience exactly how I am cooking the dish ,I would advise buying a small scales they are very cheap online! regards
@@ChefDin thanks Din. Keep it up pal.
Chef Din I followed this delicious recipe to the letter but used Lamb on the bone"... Tastes wonderful Thank you Eric.
I’m glad you enjoyed it that was the first time I blended the the onions , I think by slicing the onions and green peppers and just blend the garlic and ginger, in my opinion it gives a better textured sauce so I won’t be doing that method again!!
I enjoy lamb , I normally cook this curry with lamb ribs! The bones give a really nice rich flavour!
@@ChefDin I will try the ribs sounds good".. The method you just described is a way I usually the do my curries..I still do the Beef curry you cooked a while back where everything goes in the pot oil, water,Tomatoes etc. Another favourite of mine also...Thanks for the reply Chef Din...I will continue to watch learn & cook your way never had a bad dish yet.
Regards
Eric.
@@rokguy1 I’m working on a restaurant style chicken jalfrazi all cooked in one pot which will be very interesting if it all comes together as planned ! Hopefully will be posting this week!
and a korai please ❤
I bought back a khari dish from Bangladesh, so I will definitely be doing a khari dish!
thanks chef .
Hi Chef great channel. Is there a curry that uses both mushrooms and spinach as I love both but you don't see many recipes using both together, preferably with chicken or lamb. Cheers!
You can cook any of my one pot curries and add spinach and mushrooms after you add the spices!! Enjoy and keep me posted!
Brilliant madras is about my limit, still haven’t worked my pallet up to a vindaloo and phal just yet, is the chilli powder extra hot chilli powder or just labelled hot? I only have kashmiri chilli powder and extra hot chilli powder…
You don't have to work your way up to a phall its unnecessary, the phall was only created for the larger lout, Lol, the ones who wanted to impress there friends , madras is my limit, concentrate on enjoying your curry!
@@ChefDin definitely some curries get beyond the realms of flavour when the heat is so high. Jalfrezi for me is the perfect blend of heat and flavour, madras too, this one you have produced looks so tasty and is certainly one on my list to try when i can. Is it just hot chilli powder you have used or is it the “extra hot”
@@Kal_UpTheBoro it doesn’t really matter if is hot or extra hot , you add as much as you like to get your desired heat! Keep me posted if you enjoy this one!
@@ChefDin i wanted to follow your recipe to the exact measurements because i know i can handle the heat of a madras but different chilli powders have different strengths don’t they so i still wanted to use the 10 grams you recommended however 10 grams of extra hot compared to just hot would make a bit of difference to the spice level and i may not get the desired taste you have created, so that was the only reason i asked, but yes when i make it i will certainly keep you posted thanks.
You mentioned in an earlier comment that you won't be using the technic again re the onions.
Are you talking of this new technic or the old one please?
The new method I used , when blending the onions I did not like the texture of the sauce even thou I took longer to cook! So I will not be blending anymore!!
@@ChefDin Thanx for the clarification. I hope to be trying this soon as my base gravy stocks are running low. Really enjoying your channel by the way. 👍