Just made this and must say it was absolutely amazing, your clear instructions even down to what hob ring and when was the difference between your curry and that of other more prominent youtubers who specialise in curry cooking, as I cook on electric hob then I had to have all four hobs on as unlike gas I don't have quick heat control. Keep up with the recipes. You've earned yourself a sub.
Thank you very much for sharing this recipe. I made this yesterday. I altered the ratio of ingredients, didn’t have any fenugreek, or Green chillies, but it was amazing. My wife loved it. It truly tasted as if it was from a takeaway. I increased the number of cardamoms, whole cloves, used ginger-garlic paste and added a black cardamom.
Made this tonight and it was outstanding! So flavoursome! Madras (in Scotland, anyway) is usually just synonymous with "really hot curry." But i made this for the family and they loved it. Just toned down the chilli powder a touch. The lemon and coriander at the end are brilliant. One of the best curries i have made. Thanks, Imran! ❤
Absolutely love your simple recipe videos. You make it easy as your instructions are straightforward & not complicated at all, constantly explaining throughout & for that I’m really grateful. Please keep them coming Imran. 🙏🏽
Hey Imran, I made this again, but amped up the Tomatoes and onions. It gave a rich, sauce, ok, not technically a Madras, but it was delicious! Last time I made it (when I discovered your channel) my son had been overnight at a mate's. When he saw the leftovers in a takeaway container, and after eating it, he said "did you lit have a takeaway last night?" He wouldn't believe me until his mum said I'd cooked it from your recipe. Thank you once again, I'm taking it for my lunch tomorrow!
Glad you enjoyed it, and yesss that’s the point of the recipe. Once you’ve made it, you can add in extra onions and tomatoes, spices, whatever else to your liking. Glad you enjoyed it 🙏🏽
Top recipe! I've tried to make and get the traditional curry taste multiple times, and everytime it's been missing something, but following your recipe has helped me achieve that PROPER homemade taste. I'll keep following using your recipe 💯👌🏼
I make my own garlic ginger paste, equal amounts ginger garlic into a small food processor, a little water. Process into a paste. Put it in a square container or tray size it so you can flatten it out to around an inch thick. Put in the freezer, as it's freezing take it out, cut lines into it before it's frozen solid. You may have to do it a couple of times times. When it's frozen turn it all out, break up the block into smaller blocks along the lines you've made, Put in a bag in the freezer .
Maaaaaate! You’re the man! I made this curry following every bit of this, it took me longer to reduce but I don’t have a big flat pan with a lid, must get one. I used ghee instead of oil. It tasted better than any takeaway we’ve ever had. Subbed, Thankyou sir! I now want to make a keema…..😁🤙👏❤️
Just spotted you in my feed Ali, straight away I loved the simplicity and informative way you structure your video, you have another subscriber brother and I look forward to seeing more from you. Your dish looked great by the way and I’ll definitely attempt to strictly follow your recipe😂 I have cooked many many curries but have always found it hard to follow strict recipe measures, I always end up cooking on the fly. Bless you and best wishes brother
Hi being scottish you talk to fast for my 75 year old ears. A great recipe, I do mine really different. I do mine as the indian folke do it here. my wife was malysian. and inindian restraunts they use only Paprika, tomato puree and either or just chicken stock or stock cube. and a touch of dry coriander out of tesco. I live in ayr Scotland and I only eat out of the same carry out place for 20 years ? never been food poisened yet other places folk talk about being a great place to eat out they get sick and have the runs, the restraunts in question are closed during the day and leave the food out for the rats blue bottle flies etc. need I go on. But let me add to that I do not smoke never have done and my taste buds are okay. I cook at home for my own madras etc/ I love indian spices but to expensive if you live allone.. you did well chef a lovely presentation.. take care and keep on cookong. auld tam in ayr.
Chicken madras is my favorite in a restaurant, I’ll be trying this at home. I miss pompadoms so much, can’t get them were I live. Indian food is delicious 😋
Love your videos bro. Keep it up, you'll bang on here before you know it. Such a likeable guy and you simplify cooking processes well for goras like me 😂
@@whatinthechef It went very well. Very flavoursome curry and you're right, the thigh meat rather than breast is perfect in it. I couldn't get the hot little green chillies so settled for two larger, milder ones, so it wasn't as hot as I would like. Nontheless it's a fantastic tasty curry and I'll be making it again soon with those little hot chillies when I get some. My wife loved it too! Thank you and all the best 🙂
I would love to see your version of a meat pulao, curious to see your choice of masala blend for this, be it a pre made brand blend or making your own.
For a meat pilau, I usually keep the spices simple (as they are in my curry ecookbook), turmeric, cumin, coriander and curry powder (mild madras curry powder). But this can be switched with garam masala for a more fragrant rice dish.
Chicken madras is the hottest I go. And I love it I normally get a taxi special which is chicken madras with chips or rice or half chips half rice. Gunna give this a go for me and my dad. Thanks so much Imran and cool video 👍
Hi Imran, Taj Ginger & Garlic out of stock everywhere I've tried, where do you get yours, and what is the equivalent amount of 'paste' in grams that these combined g&g blocks weigh ie. 1 block of G&G measures 10g of paste, any tips on the best way to store ginger as my fresh constantly going off in the fridge. Cheers
Just saw this vid in my suggested vids, the thumnail was appealing enough to make click on it and ended up watching it right till the end. Quite interesting. Is that a Bradford accent?Subscribed and will definitely try cook this dish on one of my days off. Thanks
anyone planning to get a multi-ply stainless steel pan - don't get the type used in this video. instead get one with a rolled edge, significantly decreases chance of the layers delaminating (coming apart) down the line
@@whatinthechef lol. If you could add where to buy all the ingredients. Shop names full address, if they do deliver or not. Yeah. That's all I could think of atm. If I think of anymore, I'll be in touch. 👍
@@whatinthechef will do, I just love how simple, easy and effortlessly U cook. It makes cooking more appealing, actually makes me want to cook so thank U. Also 10/10 for the hilarious background voiceovers lol
When i have to use chicken breast due to whiney gits in my family i cook it seperately and add it to the dish last minute just to heat up. Thankfully this is rare as we at least raised our kids to like chicken thighs, plus skin on bone in chicken thighs are one hell of alot cheaper than chicken breast and are easy to debone. The skin you can place on a lined or racked baking sheet sprinkle with salt or seasoning of your choice then into the oven at 400°F / 205c preheated oven for 10 then turn over and bake for another 8-10 minutes. For and air fryer sprinkle the skins with some salt or seasoning of your choice 400°F / 205c, after 6 minutes turn over and bake for another 6 minutes. These are the timings and temps that work with my oven and airfryer use common sense and check while baking so the crisps don't burn as every device is different. The bones i put in ziploc bags and freeze them till i have enough to roast and make stock. Thanks for the recipe, take care, God bless one and all.
Is there a reason that garam masala goes in at a later stage than the other spices? Noticed that you add it separately in a few of your recipes. Thanks :)
Just a word of advice coming from a Pakistani from U.K. who enjoys cooking our authentic food, not sure if anyone else agrees. The cumin and coriander powder, as well as the garam masala DOES NOT need to cook for so long. At the point he added the spices, I would only add turmeric and red chilli powder and allow them to cook until the oil comes through (bhuna technique high heat and stirring). Towards the very end when I reduce the heat, then I’d add cumin, coriander powder and garam masala and just stir it in. This way it gives it a way more pungent smell, these 3 spices can turn very sour if cooked for a long time. Red chilli powder need to cook for a while, the darker masala’s don’t.
This looks amazing, a flavor bomb full of nutrition. Maybe if you can substitute some of the spices with things we can easily find in Europe that would be great. Thanks!
you spoke a lot about oil separation. Is it absolutely necessary to use so much oil? If I wanted to make it a bit healthier, could I cut back the oil significantly, or would it negatively affect the dish in a big way?
You need enough oil to make sure the base and the protein cook well, or else they will boil. You want the final dish to (as bad as it sounds), leak oil out of the gravy of the curry. That proper oil separation and how a curry should be. If you reduce oil too much, unfortunately it won’t taste as good. This serves 4, so the oil amount should be taken into account with that.
Just made this and must say it was absolutely amazing, your clear instructions even down to what hob ring and when was the difference between your curry and that of other more prominent youtubers who specialise in curry cooking, as I cook on electric hob then I had to have all four hobs on as unlike gas I don't have quick heat control.
Keep up with the recipes. You've earned yourself a sub.
I appreciate that, means a lot. Yeah I try to be as thorough and helpful as possible. Glad you enjoyed it.
Made it for tea tonight and absolutely loved it. Definitely pulling this one out for the in-laws
Thank you very much for sharing this recipe. I made this yesterday. I altered the ratio of ingredients, didn’t have any fenugreek, or Green chillies, but it was amazing. My wife loved it. It truly tasted as if it was from a takeaway. I increased the number of cardamoms, whole cloves, used ginger-garlic paste and added a black cardamom.
I’m glad you adapted the recipe to your liking, that’s what South Asian cuisine is all about!! Glad you both enjoyed it 🙌🏽
Looks great, but have you seen what it does to your feet??!!
Try using a knife and fork
They don’t wear shoes generally
Hahhaah
😂😂😂
Classic..
Not too dissimilar a recipe to the curry video minus the garam masala. Love the enthusiasm and passion in your presentation.
Imran I have been making curry wrong my whole life, I'm 36. Brother you have opened my eyes. This was glorious.
Happy to help 😏
Instructions are so clear. Looking forward to making this one.
Made this tonight and it was outstanding! So flavoursome! Madras (in Scotland, anyway) is usually just synonymous with "really hot curry." But i made this for the family and they loved it. Just toned down the chilli powder a touch. The lemon and coriander at the end are brilliant. One of the best curries i have made. Thanks, Imran! ❤
Glad you enjoyed it!!
Absolutely love your simple recipe videos. You make it easy as your instructions are straightforward & not complicated at all, constantly explaining throughout & for that I’m really grateful. Please keep them coming Imran. 🙏🏽
This isn't madras 😂
@@user-bw8to5fr4u tHaTs NoT a MaDrAs. Make a UA-cam channel and show us yours then you plum. This is a madras
I appreciate that a lot, thanks for watching!!
Honestly Imran, your recipes are full proof. Thank you
Hey Imran, I made this again, but amped up the Tomatoes and onions. It gave a rich, sauce, ok, not technically a Madras, but it was delicious! Last time I made it (when I discovered your channel) my son had been overnight at a mate's. When he saw the leftovers in a takeaway container, and after eating it, he said "did you lit have a takeaway last night?" He wouldn't believe me until his mum said I'd cooked it from your recipe. Thank you once again, I'm taking it for my lunch tomorrow!
Glad you enjoyed it, and yesss that’s the point of the recipe. Once you’ve made it, you can add in extra onions and tomatoes, spices, whatever else to your liking. Glad you enjoyed it 🙏🏽
I like that you added a little lemon juice in Madras. It adds a little bit of something to the dish.
I made this last night and can confirm it's epic. Will only cook your curries from now on. Thank you thank you thank you 💕💕💕💕👌
Top recipe! I've tried to make and get the traditional curry taste multiple times, and everytime it's been missing something, but following your recipe has helped me achieve that PROPER homemade taste.
I'll keep following using your recipe 💯👌🏼
I’ve been the same, I think it comes down to cooking the ingredients down properly instead of throwing them all in
Great recipe, I've made it four times already but with vegetables instead of chicken and it still always turns out nice!
Glad you enjoy it!!
You make it all look like fun! Great recipe, I'll definitely try it soon!
Made this one tonight and it was amazing! Best home cooked curry I’ve ever had!
Glad you enjoyed it 🙏🏽
Making this tonight looks great love your tip with tomatoes
Absolutely love this channel! Especially the “very nice pan”!!!
🙏🏽🙏🏽
Fabulous. Love the tips and tricks. Never knew you could get frozen garlic and ginger - life changing!
I make my own garlic ginger paste, equal amounts ginger garlic into a small food processor, a little water. Process into a paste. Put it in a square container or tray size it so you can flatten it out to around an inch thick. Put in the freezer, as it's freezing take it out, cut lines into it before it's frozen solid. You may have to do it a couple of times times. When it's frozen turn it all out, break up the block into smaller blocks along the lines you've made, Put in a bag in the freezer .
@@jcagra2012 Thank you. I’m going to try that.
OMG looks awesome, I’m salivating.. I’m definitely going to make this. Thank you 🙏
Tried this last night and was absolutely amazing 👏 tasted so good
This straightforward approach to cooking instruction is *chef’s kiss* beautiful.
Any plans to look into more seafood or lamb?
I appreciate that. And yes I will do, just swamped with a lot at the moment but will do my best to post more
This is seriously great! Thank you so much! Greetings from The Netherlands.
I'm going to try this at the weekend, I'll probably char the chicken thighs first before adding to the gravy but follow your recipe to the T
Maaaaaate! You’re the man! I made this curry following every bit of this, it took me longer to reduce but I don’t have a big flat pan with a lid, must get one.
I used ghee instead of oil.
It tasted better than any takeaway we’ve ever had.
Subbed, Thankyou sir!
I now want to make a keema…..😁🤙👏❤️
Glad you enjoyed it!! I appreciate the kind words too. Maybe I’ll get around to making a keema one 😏
Made this tonight and was absolutely exceptional! Honestly amazing. Looking forward to more recipes.
It might be my crap eyesight, but it looks like you have foil on your hob. Is that to help with cleaning? I think I need to start doing that!
Made this tonight, followed to the letter, did add a little coconut milk at the end though, really good.
🙌🏽🙌🏽
Just spotted you in my feed Ali, straight away I loved the simplicity and informative way you structure your video, you have another subscriber brother and I look forward to seeing more from you. Your dish looked great by the way and I’ll definitely attempt to strictly follow your recipe😂 I have cooked many many curries but have always found it hard to follow strict recipe measures, I always end up cooking on the fly. Bless you and best wishes brother
I appreciate that, thank you 🙏🏽
Hi being scottish you talk to fast for my 75 year old ears. A great recipe, I do mine really different. I do mine as the indian folke do it here. my wife was malysian. and inindian restraunts they use only Paprika, tomato puree and either or just chicken stock or stock cube. and a touch of dry coriander out of tesco. I live in ayr Scotland and I only eat out of the same carry out place for 20 years ? never been food poisened yet other places folk talk about being a great place to eat out they get sick and have the runs,
the restraunts in question are closed during the day and leave the food out for the rats blue bottle flies etc. need I go on. But let me add to that I do not smoke never have done and my taste buds are okay. I cook at home for my own madras etc/ I love indian spices but to expensive if you live allone.. you did well chef a lovely presentation.. take care and keep on cookong. auld tam in ayr.
Hello, you can adjust the speed of the video, go to settings then playback speed on the video.
Thanks! Love the slippers too.
I shall give this a go, can’t wait. Thanks 🙏
Just your accent gives me ultimate confidence in this curry
Bradford right?
Great curry...love the slippers.
love masala don't love cardamine though so I will leave those out when i try the recipe ty :)
Chicken madras is my favorite in a restaurant, I’ll be trying this at home.
I miss pompadoms so much, can’t get them were I live.
Indian food is delicious 😋
I love this! I'm 100% giving this recipe a go - you made it look so easy ✨
I really dig his slippers too!
@@brusselssprouts560 pahaha! I noticed his slippers too. Loved their special appearance
I like this a lot, and I lost it when I noticed your slippers😂
Dude, show some respect they’re not slippers, he has a condition.
Love this recipe mate. It's getting tried at the weekend!
Made it, Lovelyyy dish, thank you, but I must add it to time consuming, but absolutely worth it 👌
LMAO! Those slippers made me laugh.
Looks nice mate. Will definitely try. Thanks.
Great video... going to have to try this, looks amazing. One question though, do I need to cook this wearing those style of slippers? 😜
Looks amazing can't wait to try it out. What changes would you recommend if using lamb instead of chicken?
That looks amazing I'm going to try it😁
Love your videos bro. Keep it up, you'll bang on here before you know it. Such a likeable guy and you simplify cooking processes well for goras like me 😂
Looool I didn't expect the "goras like me" bit. 🤣 Love people who can take banter! Power to you Craig!
I appreciate that bro, thank you
I ordered this pan from your recommendation but seems like mine is much smaller but nonetheless it's great!! And so are your recipes
Hey I have the 26cm one
The food looks so gooddd Mashallah
Looks delicious can’t wait to try it! How about a nice Pathia recipe next!??
Hey I’ve actually done a picture carousel of this full recipe. Will see if I can make a vid on it
Look forward to watching and cooking that! Stumbled across your channel and loving it! Keep up the good work 😊
Mate, you're so underrated. You make my day, haha. im getting your book! Keep up the videos
I appreciate that man, thank you
Awesome slippers by the way
Great job. It looks fantastic! I'm going to make this on Friday night.
Let me know how it goes
@@whatinthechef I will.
@@whatinthechef It went very well. Very flavoursome curry and you're right, the thigh meat rather than breast is perfect in it. I couldn't get the hot little green chillies so settled for two larger, milder ones, so it wasn't as hot as I would like. Nontheless it's a fantastic tasty curry and I'll be making it again soon with those little hot chillies when I get some. My wife loved it too! Thank you and all the best 🙂
Looks amazing, gonna try this. P.s. you should not put foil on the cooker. It's dangerous and makes the cooker At Risk
That's true
Your videos are so good! You should have at least 1M subscribers! I look forward to seeing you get there insha’allah 🙏🏻
I would love to see your version of a meat pulao, curious to see your choice of masala blend for this, be it a pre made brand blend or making your own.
For a meat pilau, I usually keep the spices simple (as they are in my curry ecookbook), turmeric, cumin, coriander and curry powder (mild madras curry powder). But this can be switched with garam masala for a more fragrant rice dish.
Yum yum that looks very good 👍
Great advice for a mixture of chicken thigh and breast. Thigh is so moist and flavourful and marries well with the chicken breast.
Brilliant! The secret is the oil? That looks restaurant standard 👍
Yes make sure you add enough oil to get the oil separation and cook everything properly. Remember, this serves 4-5
Thanks for the pan plug bro❤❤
Chicken madras is the hottest I go. And I love it I normally get a taxi special which is chicken madras with chips or rice or half chips half rice. Gunna give this a go for me and my dad. Thanks so much Imran and cool video 👍
Hi Imran, Taj Ginger & Garlic out of stock everywhere I've tried, where do you get yours, and what is the equivalent amount of 'paste' in grams that these combined g&g blocks weigh ie. 1 block of G&G measures 10g of paste, any tips on the best way to store ginger as my fresh constantly going off in the fridge. Cheers
Recipe looks great! Does you remove the whole spices or is the big cinnamon stick still in there?
You can remove it before adding water, it’s up to you. I like keeping them in.
Great video, thanks
Just saw this vid in my suggested vids, the thumnail was appealing enough to make click on it and ended up watching it right till the end. Quite interesting. Is that a Bradford accent?Subscribed and will definitely try cook this dish on one of my days off. Thanks
That looks lovely
Great content new sub, you make look really easy 👍
Thank you bhaiyaa.
Very beautifully explained and shown. I will definitely make it like this.
I feel, very hungry, already.
With kind regards.
👍 👌
Asalamualaykum my brother. Thank you for sharing. Any chance you can make a takeaway style masala fish and naan?
Use canned DOP San Marzano tomatoes, it's a killer upgrade over any "ripe" tomato at the supermarket!
Great video Sir 👍🏻
Very well explained for the beginner.
anyone planning to get a multi-ply stainless steel pan - don't get the type used in this video.
instead get one with a rolled edge, significantly decreases chance of the layers delaminating (coming apart) down the line
Hey I’ve had mine over a year and still in perfect condition tbf
Chicken pakora next with mint dip 🤤 love watching your vids funny guy man 😂
It would be great if add the recipe and method in the description.
How much more should I do 😂😂
@@whatinthechef lol. If you could add where to buy all the ingredients. Shop names full address, if they do deliver or not.
Yeah. That's all I could think of atm. If I think of anymore, I'll be in touch. 👍
Nice.
So what’s the difference from normal chicken curry? Just the extra teaspoon or chilli and extra green chillies?
looks delicious.
Amazing work keep it up
👌✨, this is going to be my Friday night. Chicken madras and movie
Let me know how it goes!!
@@whatinthechef will do, I just love how simple, easy and effortlessly U cook. It makes cooking more appealing, actually makes me want to cook so thank U. Also 10/10 for the hilarious background voiceovers lol
My madras come out really good, I put abit tooooo much spice but it went down a treat. Thanks for the recipe 👌
Loving your recipes but wondering do we need so much oil?
Thanks. This is your first video I’ve watched. Can I use less oil, you used a lot? Ta.
Great vid man!!!! My fave curry from home
Thank you 🙏🏽
No worries can't get a Madras in Malaysia. Looking forward to coming home and smashing a real curry
When i have to use chicken breast due to whiney gits in my family i cook it seperately and add it to the dish last minute just to heat up. Thankfully this is rare as we at least raised our kids to like chicken thighs, plus skin on bone in chicken thighs are one hell of alot cheaper than chicken breast and are easy to debone.
The skin you can place on a lined or racked baking sheet sprinkle with salt or seasoning of your choice then into the oven at 400°F / 205c preheated oven for 10 then turn over and bake for another 8-10 minutes. For and air fryer sprinkle the skins with some salt or seasoning of your choice 400°F / 205c, after 6 minutes turn over and bake for another 6 minutes. These are the timings and temps that work with my oven and airfryer use common sense and check while baking so the crisps don't burn as every device is different.
The bones i put in ziploc bags and freeze them till i have enough to roast and make stock.
Thanks for the recipe, take care, God bless one and all.
Great work
As a Tamil I can assure you this curry is unknown in Madras.😂
Yeah I was thinking the same as well lol
யாரு சொன்ன இவன்னுகு 🧐
Do you know any channels/creators showing authebtic recipes?? I love 'Indian' food here in England but would to try real food from the region!
Is there a reason that garam masala goes in at a later stage than the other spices? Noticed that you add it separately in a few of your recipes. Thanks :)
Good job, love the foot wear
Just a word of advice coming from a Pakistani from U.K. who enjoys cooking our authentic food, not sure if anyone else agrees.
The cumin and coriander powder, as well as the garam masala DOES NOT need to cook for so long. At the point he added the spices, I would only add turmeric and red chilli powder and allow them to cook until the oil comes through (bhuna technique high heat and stirring). Towards the very end when I reduce the heat, then I’d add cumin, coriander powder and garam masala and just stir it in. This way it gives it a way more pungent smell, these 3 spices can turn very sour if cooked for a long time.
Red chilli powder need to cook for a while, the darker masala’s don’t.
Can you make a balti triangle style balti please :)
This looks amazing, a flavor bomb full of nutrition. Maybe if you can substitute some of the spices with things we can easily find in Europe that would be great. Thanks!
Know what I’m having for dinner 😀
When do you take the bay leaves cardamom pods cinnamon pods and cloves out
Imran, you know I love you..
That looks amazing.. 😅
you spoke a lot about oil separation. Is it absolutely necessary to use so much oil? If I wanted to make it a bit healthier, could I cut back the oil significantly, or would it negatively affect the dish in a big way?
You need enough oil to make sure the base and the protein cook well, or else they will boil. You want the final dish to (as bad as it sounds), leak oil out of the gravy of the curry. That proper oil separation and how a curry should be. If you reduce oil too much, unfortunately it won’t taste as good. This serves 4, so the oil amount should be taken into account with that.
Yu and easy recipe thanks for sharing 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
You are Brilliant and entertaining 😅
Yes imran been waiting for you to drop this 👌👌👌👌
Got busy man haha but hope you enjoy!
Imran can I use olive oil instead of vegetable oil???
Thanks for the video, do you have any tips for how to make this without Chicken... Us vegetarians still like a good curry :-)
I have a couple of veg dishes in my curry ecookbook. Chickpea curry, Bombay potatoes, daal, aloo gobi, etc.
Could you do this with Lamb and what cut would you use?
Lamb takes longer to cook to become tender, so won’t be done in 35 mins. Could definitely speed it up with a pressure cooker though.