Have used his recipes many times since I came across them 6 months ago. Hard to believe that so few ingredients make such an amazing dish. You get a great result just by copying his timing and method. His chicken balti and madras recipes are the best I've ever had. Only problem now , is I no longer enjoy going out to my local Indian restaurants cos my curries are far better!. Real charisma and sincerity. He should do his own telly show!
Bro do you know the difference between Chicken Masala and Chicken Madras? What you saw and made for your family is Chicken Masala NOT MADRAS where is the coconut milk? Where is the Curry Leaf which gives it the Madras flavor. NOT THE CORRECT RECIPE NOT CHICKEN MADRAS AT ALL !! you don't use coriander or meathi Fenugrek GOD ANY IDIOT can become a cook if only they can hold a pan in their hand.
Definitely the best channel from which to learn Indian cookery. Hussain speaks nice and clearly and slowly with a full explanation of everything he does. I hope that he will do more recipes for the 'traditional' Indian curries. I have made all of those he has done and have in fact done the Madras and Jalfrezi one several times.
So this video was put up five years ago, awesome curry. I had to watch it again as im cooking it tomorrow and seem to have lost my cook book since we moved in March. Thank you again for being generous enough to post these amazing recipes 😊
@@thebaltibrothers2574 chef Hussain, would adding some Ghee to it give it more flavour/ texture? I know it's not as healthy, but just wondering if it would give it that extra taste.
I've now watched 3 of Hussain's videos back to back, I have to say, what a brilliant Chef he is, and a smashing bloke, a TRUE gentleman, I'm sure the restaurant is a complete success, and deservedly so, well done Hussain, and many thanks.
Ive just made this, but added a finely diced onion at the beggining before the garlic and ginger.. also gave it another tiny bit of lemon at the end, it was fabulous!!!!
Only discovered this man recently, but I am enjoying theses videos, l think sharing your skills like this for the whole world is one of the most selfless and loving things you can do. Much love brother
Chef makes it look sooooo easy. I always like it when they say, a pinch of this and a bit of that, rather than so many grams. It means that they are confident of their recipe. I am now going out to buy the ingredients to cook this dish
I am a Brit and have lived abroad for 35 years. I love curries and miss them so much. I am very grateful for your channel. I recently ordered all the ingredients i need, to make some great currys. Thank you .
Thats the way Indian dishes are made, pal. You westerners are really scared of fires aren’t you? Be careful, your pants might light up when you read my response. Lol.
You don't know much about cooking do you Derek...... Stirring gently while deliberately letting the oil catch is done to impart flavour while not beating the fuck out of your ingredients
Chef, I just happened to come across your channel. Being a curry enthusiast, I must say, I admire your straightforward , direct, no nonsense approach to cooking. Lovely! I am going to try your recipie for chicken Madras with only one deviation. I am going to use homemade chicken stock in place of water. Thank you. cheers.💖
Thanks for posting this, very generous of you indeed. I did this few days ago, but finely chopped half an onion and fried that with the garlic ginger and a cassia bark, only additional spices I added was cumin, paprika, coriander, little garma masala at end...turned out fantastic...will try it on the bone some time..once again thank you, if I am in the area I will call in for a curry!
Got to say this is the best recipe for madras I've seen, no messing about with base gravy or pre-cooked chicken. Everything is fresh and done properly! Well done sir!
I find it very interesting this curry can be done with no onions! I'll have to try it. I always though that most curries including a Madras was based on onions.
Hi i made this recipe yesterday after work. First i thought i burned the tomato puree or something and i was scared that i added too much water but the sauce thickened after 15 mins on high heat and it was one of the best currys i ever made. It had such a nice fruity tomato / lemon aroma. Ty for that i will make this more often in the future. Greetings from germany
The best thing about the videos - the sound of metal on metal of the spoon and frying pan! - just conjures up the best memories of a great restaurant. I think this is your best recipe Ive seen so far. Proper restaurant cooking and illustrates the skill and secrets of a restaurant chef. Love it. I always stick a little bit of veggie stock into the water, but what do I know?! Thanks for sharing this. Really well put together video.
Simple addition, use chicken/vegetable stock instead of water at the end. I also add some chopped and boiled potatoes, it helps to thicken it nicely and adds another dimension.
I cooked this the other night exactly the same but fried half an onion and added 2 chillis, brilliant and simple, you ought to be on James Martins Show on Saturday morning, show that lot a thing or too.
Looks delicious Chef. Can I ask a question please; Why is there no onions in the curry. I am always asking these questions lately because I am cooking authentic curries at home, and I have to admit, I am a little bit addicted to cooking them. Great job Chef!
Really good curry recipe, worked a treat even for a midweek meal. Watch what he does aswell as what he says… sounds obvious but this man knows how to cook and it’s the skill that elevates the humble ingredients. Thank you for the great recipes!
OMG! .... cooked this together with your vegetable Bhaji tonight .... amazing , and SO easy.....best curry I’ve ever made just like takeaway with none of the bother of base gravy and all that other stuff. You are a star! Please keep posting, how about a lamb curry? If I’m up your way I’m going to find your restaurant and shake your hand👍
I would have put 3 tbsp of gram flour into the pan, then developed the sauce by adding chicken stock. Rub the flour in through a sieve to get rid of lumps.
I can't believe how simple the balti and Madras are to make. I've cooked curries previously that want hours of attention to cook . Yes they're nice but the balti and Madras as shown by this chef are fabulous. I've bragged how good they are and cooked them for a lot of people. Everyone loves it. Thanks Chef for sharing your recipes and techniques. These curries are amongst the best I've ever eaten never mind cooked myself. Thank you Balti bros
My madras consists of onion, ginger, garlic in the pan, then the chicken, madras paste, madras powder, garum masala, tandoori masala, tomato puree, tomato passata and then the yogurt. Just goes to show how versatile indian/pakistani cooking is.
I love Indian food and it’s always a real treat to have a takeaway. But I’ll definitely try to do this dish. Thank you very much for showing this to us and with easy clear instructions.
His recipes are easy and turn out delicious. I also like how he leaves the spoon still to mix the ingredients while shaking the pan. I've been using this technique.
Why did the videos stop? Come back! I would love to see Indo-Chinese recipes (i.e. fried rice or chili chicken), the fusion of the two flavors are amazing. You explain everything so well, please come back with new videos!
I made this today, surprised at the list of ingredients and the simplicity of cooking it. The taste was great, a really enjoyable experience from start to finish. I had to look at the ingredients a couple of times looking for onions but was not needed! The methi leaves do bring it alive along with the coriander. Thank you for sharing it, now, what one next??
Wow! Could it get any easier? I'll have to try this out, looks delicious! Thanks for such clear instruction, delivered with remarkably soothing calmness!!!
I find this most encouraging, why do most of the other sites make it so complicated, I think I shall be coming to visit when I get back home, excellent plain and simple :)
just made this dish tweeked it as i like a slightly thicker sauce so added fine chopped onion at the start other than that spot on loved it so much more speed than the base gravy method
really great, calm video. i cooked a vegetarian version of the jalfrezi after watching your video, just from memory because it was so clear, and my memory is not great! thanks very much! keep posting :)
Hussain, I have now cooked all of your curries and I must admit they are exceptional, your tuition is top class, easy to understand and great to follow, please do some more because Blackburn is long way from Birmingham 😕 I have been cooking for years and found the big named chef's recipe books well over the top and would take forever to make, I have learnt more in two weeks from your videos than all the recipe books I have, think I will burn them 😯 Thank you Hussain
ive just subscribed because these tutorials are easy to keep up with, this guy explains very clearly everything unlike some who rush everything, very impressed
I live local to you, ive just been into barkat cash and carry to get my ingredients. Ive made the chicken balti which i loved your talk throughout the video very helpful as a curry enthusiast to see. Due a visit with the wife to the balti house, we have eaten takeout from the restaurant, but we are definitely due a visit.
I am a Brit in the USA. Love to watch your videos. Sad that I cannot go to your restaurant - a bit too far away. Thank you for your great authentic recipes.
I tried Chef Hussains' chicken balti recipe a few days ago and it was amazingly good. Such a simple recipe but wonderful. Tonight I tried this Madras recipe. Also incredible. Chef Hussain has such a light touch and simplicity in his cooking. I have been trying for years to get that special experience that you can only seem to get in a really great authentic restaurant. At last I've got there ! . Over the years I have tried some rezlly poor recipes sometimes involving tinned tomatoes, oxo cubes, cornflour and lower quality ingredients. But at last, in finding Hussains simple but beautiful recipes based on wholly natural fresh ingredients I get a wonderful result. You cannot improve on this!
This is good and thank you for sharing your lovely recipes with everyone so people can become even better at cooking and cook better food for everyone.
Have used his recipes many times since I came across them 6 months ago. Hard to believe that so few ingredients make such an amazing dish. You get a great result just by copying his timing and method. His chicken balti and madras recipes are the best I've ever had. Only problem now , is I no longer enjoy going out to my local Indian restaurants cos my curries are far better!. Real charisma and sincerity. He should do his own telly show!
Bro do you know the difference between Chicken Masala and Chicken Madras? What you saw and made for your family is Chicken Masala NOT MADRAS where is the coconut milk? Where is the Curry Leaf which gives it the Madras flavor. NOT THE CORRECT RECIPE NOT CHICKEN MADRAS AT ALL !! you don't use coriander or meathi Fenugrek GOD ANY IDIOT can become a cook if only they can hold a pan in their hand.
Been using his methods and recipes for 4 years so good
Hear hear ,
I'm in South Africa. So glad I found this site. I'm indo south African. My ancestors originate fr. M India. So curry is our daily meal.
Definitely the best channel from which to learn Indian cookery. Hussain speaks nice and clearly and slowly with a full explanation of everything he does. I hope that he will do more recipes for the 'traditional' Indian curries. I have made all of those he has done and have in fact done the Madras and Jalfrezi one several times.
So this video was put up five years ago, awesome curry.
I had to watch it again as im cooking it tomorrow and seem to have lost my cook book since we moved in March.
Thank you again for being generous enough to post these amazing recipes 😊
its a shame you have stopped making videos. all of your recipes are amazing. please come back :-(
This ! I'd like to see Chef Hussain show us a few more dishes - Aloo Saag, Lamb Korma and Butter Chicken please !
Yes please come back and do some more video recipes......please! 🍛
Perfect time for another video please. This lockdown needs a curry!!! 2020 sucks!!
@Apjal Guruji BOOO
I couldn't agree more, Desperate for more videos of this style? I thought lockdown would have been a perfect time for this?
One thing I appreciate is that you don't use base gravy in your recipes. Makes it much more practical to cook at home
Give this man his own TV show. Excellent.
Thank you!
@@thebaltibrothers2574 chef Hussain, would adding some Ghee to it give it more flavour/ texture? I know it's not as healthy, but just wondering if it would give it that extra taste.
@@thebaltibrothers2574 please make more videos maybe make butter chicken or a phall
@@ImranKhan-vw2wx Have you tried it?
@@ImranKhan-vw2wx, yes ghee will definitely make it more tastier 😋
If my late Father had found your place on his last visit to the UK, I doubt he would have left the premises...:)
I love this bloke he is so assured, confidant in what he's doing, and he really explains it well and clearly
I've now watched 3 of Hussain's videos back to back, I have to say, what a brilliant Chef he is, and a smashing bloke, a TRUE gentleman, I'm sure the restaurant is a complete success, and deservedly so, well done Hussain, and many thanks.
Thank you very much!
Ive just made this, but added a finely diced onion at the beggining before the garlic and ginger.. also gave it another tiny bit of lemon at the end, it was fabulous!!!!
At the end of the cooking time I added two tablespoons of cream and a teaspoon of garam masasal.
Only discovered this man recently, but I am enjoying theses videos, l think sharing your skills like this for the whole world is one of the most selfless and loving things you can do. Much love brother
that's the first curry video I've ever seen without onion, will give it a try !
Lucky people having this restaurant near them!
My dad made this curry following that recipe, one of the best tasting curries I’ve ever had!!
Wallah, Brother deserves his own TV Show he’s that good
Chef makes it look sooooo easy. I always like it when they say, a pinch of this and a bit of that, rather than so many grams. It means that they are confident of their recipe. I am now going out to buy the ingredients to cook this dish
Chef Hussain should be on televison with his own cooking programme , down to earth damm good food !!! Thanks for the videos Chef
I am a Brit and have lived abroad for 35 years. I love curries and miss them so much. I am very grateful for your channel. I recently ordered all the ingredients i need, to make some great currys. Thank you .
"A gentle stir" - Proceeds to set fire to it!
That got me, a small tear in the eye from laughing.
Thats the way Indian dishes are made, pal. You westerners are really scared of fires aren’t you? Be careful, your pants might light up when you read my response. Lol.
This bit cracks me up, chef doesn’t flinch, I’d have a right flap on 😳😳
You don't know much about cooking do you Derek...... Stirring gently while deliberately letting the oil catch is done to impart flavour while not beating the fuck out of your ingredients
So eloquently said...lol
Adding the salt earlier would result in a tougher, dry meat. Good job, and blessings from Italy
This looks amazing, thanks for sharing God bless you sir, greetings from California USA 🇺🇸
You gonna recommend this place to Donald Trump? I have a feeling if Trump it's one of his curries he might converts to Islam - yes it's that tasty!!
Chef, I just happened to come across your channel. Being a curry enthusiast, I must say, I admire your straightforward , direct, no nonsense approach to cooking. Lovely! I am going to try your recipie for chicken Madras with only one deviation. I am going to use homemade chicken stock in place of water. Thank you. cheers.💖
This is what I'm having for my Christmas meal on Saturday, along with some homemade onion bhaji's
Thanks for posting this, very generous of you indeed. I did this few days ago, but finely chopped half an onion and fried that with the garlic ginger and a cassia bark, only additional spices I added was cumin, paprika, coriander, little garma masala at end...turned out fantastic...will try it on the bone some time..once again thank you, if I am in the area I will call in for a curry!
Got to say this is the best recipe for madras I've seen, no messing about with base gravy or pre-cooked chicken.
Everything is fresh and done properly! Well done sir!
Based on a side-by-side taste test? I agree with the point regarding chicken but the base gravy is an important omission
Especially like your emphasis on quality of ingredients we live about 50 miles away and Im going to make a special journey to eat in your restaurant
Did you go? How was it?
I find it very interesting this curry can be done with no onions! I'll have to try it. I always though that most curries including a Madras was based on onions.
Me too !
Many recipes will add base gravy, which does include onions. Gives more texture if you prefer that.
Hi i made this recipe yesterday after work. First i thought i burned the tomato puree or something and i was scared that i added too much water but the sauce thickened after 15 mins on high heat and it was one of the best currys i ever made. It had such a nice fruity tomato / lemon aroma. Ty for that i will make this more often in the future. Greetings from germany
You're welcome! We're so glad you enjoyed it! 😄
very humble person reminded me of my late father ,very polite and mannerfull
The best thing about the videos - the sound of metal on metal of the spoon and frying pan! - just conjures up the best memories of a great restaurant. I think this is your best recipe Ive seen so far. Proper restaurant cooking and illustrates the skill and secrets of a restaurant chef. Love it. I always stick a little bit of veggie stock into the water, but what do I know?! Thanks for sharing this. Really well put together video.
I have loads of books and been trying to get this taste for 30 odd years. Thank you for this recipe, it's so easy but so good. Great presentation too.
I can see the pride you put into your cooking
PIGGY WIGGY thank you:)
can't blame him :-) , this tastes sooooo good ! should make more now because we are eating with 3 but we cant have enough LOL !
Simple addition, use chicken/vegetable stock instead of water at the end. I also add some chopped and boiled potatoes, it helps to thicken it nicely and adds another dimension.
I cooked this the other night exactly the same but fried half an onion and added 2 chillis, brilliant and simple, you ought to be on James Martins Show on Saturday morning, show that lot a thing or too.
Looks delicious Chef. Can I ask a question please; Why is there no onions in the curry. I am always asking these questions lately because I am cooking authentic curries at home, and I have to admit, I am a little bit addicted to cooking them. Great job Chef!
Thank you for writing such detailed recipes. This makes cooking so much easier.
It’s currently 9.38am and I really, really want a curry now.
Top chef, thank you for sharing. We just love Indian cuisine, beautiful food.
just made this curry and it was excellent greetings from birmingham, England.
Thank you Chef. Looks delicious but what I most admired was how calm and collected you were while cooking.Complete ease of mind and soul. Best wishes.
There is no such a thing as base gravy, it's a western invention. The video shows exactly how it's cooked. Brilliant man!
Absolutely delicious, best curry I've ever made, thanks Chef
Really good curry recipe, worked a treat even for a midweek meal. Watch what he does aswell as what he says… sounds obvious but this man knows how to cook and it’s the skill that elevates the humble ingredients. Thank you for the great recipes!
OMG! .... cooked this together with your vegetable Bhaji tonight .... amazing , and SO easy.....best curry I’ve ever made just like takeaway with none of the bother of base gravy and all that other stuff.
You are a star!
Please keep posting, how about a lamb curry?
If I’m up your way I’m going to find your restaurant and shake your hand👍
the base gravy is a royal pain!!
Did you get the right consistency because to me it was far too thin and watery all the way through?
I would have put 3 tbsp of gram flour into the pan, then developed the sauce by adding chicken stock. Rub the flour in through a sieve to get rid of lumps.
@@mastercook62 Double Cream,thicken's it up lovely
I just made this and it was the best Indian meal I have ever cooked. Thank you.
Best ever. 👌 GREAT 👌 👍 👏 you are fantastic. I will try it as well. I love how you explain. You're amazing! Thank you so much.
Spot on just finished it it off with rice (including turmeric) I added two birds eye chilliest just to make sure it was awesome “
I can't believe how simple the balti and Madras are to make. I've cooked curries previously that want hours of attention to cook . Yes they're nice but the balti and Madras as shown by this chef are fabulous.
I've bragged how good they are and cooked them for a lot of people.
Everyone loves it.
Thanks Chef for sharing your recipes and techniques.
These curries are amongst the best I've ever eaten never mind cooked myself.
Thank you Balti bros
Spot on. I'll give this a try in the next few days. Thanks!
Yet another absolutely delicious dish from very simple ingredients. Thank you for this recipe👍
My madras consists of onion, ginger, garlic in the pan, then the chicken, madras paste, madras powder, garum masala, tandoori masala, tomato puree, tomato passata and then the yogurt. Just goes to show how versatile indian/pakistani cooking is.
I just made a pan of this for my wife and I, and now I feel so full and warm! 😍😋😋😋
I love Indian food and it’s always a real treat to have a takeaway. But I’ll definitely try to do this dish. Thank you very much for showing this to us and with easy clear instructions.
Thank you chef from England. Just made your chicken Madras and your chicken Jalfrezi. Excellent videos to follow along with .
His recipes are easy and turn out delicious. I also like how he leaves the spoon still to mix the ingredients while shaking the pan. I've been using this technique.
Why did the videos stop? Come back! I would love to see Indo-Chinese recipes (i.e. fried rice or chili chicken), the fusion of the two flavors are amazing. You explain everything so well, please come back with new videos!
Such an easy bloke to watch. I would love to share an hour of his time in the kitchen (I'm an absolute beginner)
Great video, it's interesting that you get a nice thick sauce from just water and a few spices, I'll have to try this.
I made this today, surprised at the list of ingredients and the simplicity of cooking it. The taste was great, a really enjoyable experience from start to finish. I had to look at the ingredients a couple of times looking for onions but was not needed! The methi leaves do bring it alive along with the coriander. Thank you for sharing it, now, what one next??
I love Indian curry I will give this a try soon Thank you
Wow! Could it get any easier? I'll have to try this out, looks delicious! Thanks for such clear instruction, delivered with remarkably soothing calmness!!!
Fantastic presentations. Absolutely the best cooking information on the net! Thanks so much.
Thank you very much
Many thanks for your work on producing this video, great camera work and an amazing curry, easy to cook when shown by a true chef. full marks sir
Really nice.............watched this..............went out ad got the ingredients............then made. Nice Madras.
Chef Hussain, a legend, the best chef on youtube bar none, his recipes are so easy to follow and work each and everytime, good old boy
I used to love going here for my lunch on Xmas day ! Lovely food always .
I find this most encouraging, why do most of the other sites make it so complicated, I think I shall be coming to visit when I get back home, excellent plain and simple :)
Thanks for posting, lovely calm presentation, just what I need to learn about cooking curries.
Looks lovely.
just made this dish tweeked it as i like a slightly thicker sauce so added fine chopped onion at the start other than that spot on loved it so much more speed than the base gravy method
really great, calm video. i cooked a vegetarian version of the jalfrezi after watching your video, just from memory because it was so clear, and my memory is not great! thanks very much! keep posting :)
Hussain, I have now cooked all of your curries and I must admit they are exceptional, your tuition is top class, easy to understand and great to follow, please do some more because Blackburn is long way from Birmingham 😕
I have been cooking for years and found the big named chef's recipe books well over the top and would take forever to make, I have learnt more in two weeks from your videos than all the recipe books I have, think I will burn them 😯 Thank you Hussain
Thank you very much!
I have made this recipe twice and it is delicious. Thank you.
ive just subscribed because these tutorials are easy to keep up with, this guy explains very clearly everything unlike some who rush everything, very impressed
Nice...this man is gentle with words and aggressive with dishes ,both together create a wonderful,tasty dish... way to go
Thanks for the lesson sir!!!! I will do this tomorrow!!
I love the simplicity of this dish. I am going to try it at the weekend. Thanks Chef Hussain for showing us it.
Just found your channel and can't stop watching! Beautiful dishes simply explained, thankyou!
I live local to you, ive just been into barkat cash and carry to get my ingredients. Ive made the chicken balti which i loved your talk throughout the video very helpful as a curry enthusiast to see. Due a visit with the wife to the balti house, we have eaten takeout from the restaurant, but we are definitely due a visit.
I am a Brit in the USA. Love to watch your videos. Sad that I cannot go to your restaurant - a bit too far away. Thank you for your great authentic recipes.
Get some funding from Donald Trump, and then train up a Mexican as an Indian chef, and pass it off as Indian food!!
What do you say?
Love how calm this dude is . Great video thanks a recipe which doesn’t involve making a base gravy 👌
Masaallah I will try this recipe and will let you know thanks
Cooking this right now Chef Hussain, thanks for the excellent video.
This is delicious and simple to make, very well done! Cooking from
Seattle, Washington USA.
You don’t need to thank me ! I must thank you you are teaching me so much 🤤
Wow made this at the weekend it was amazing!!!
I had some left overs the next day and i added some boiled potato and peas to it...bang on a tell thee
I tried Chef Hussains' chicken balti recipe a few days ago and it was amazingly good. Such a simple recipe but wonderful. Tonight I tried this Madras recipe. Also incredible. Chef Hussain has such a light touch and simplicity in his cooking. I have been trying for years to get that special experience that you can only seem to get in a really great authentic restaurant. At last I've got there ! . Over the years I have tried some rezlly poor recipes sometimes involving tinned tomatoes, oxo cubes, cornflour and lower quality ingredients. But at last, in finding Hussains simple but beautiful recipes based on wholly natural fresh ingredients I get a wonderful result. You cannot improve on this!
Great insights on how to cook the recipes the correct way.
Excellent delivery, Thank You. I shall make this Madras this evening...
Recently discovered your channel. I love how your channel is aimed at beginners like me. Please keep making these videos
I cooked your balti and it was Amazing, That Attention to detail; was amazing, I will use this and in sure will be amazing
thank you straight forward simple not too complicated
What a fantastic curry, fantastic presentation cheers guys.
Very methodical and excellent explanations Chef Hussein. I love to cook and enjoy each of your videos-recipes. Keep it going. Great tastes.
How simple is that?Just shows what you can do with a few simple ingredients. Thank you very much for sharing.
Can almost smell the aroma through my screen. yummy!
This is good and thank you for sharing your lovely recipes with everyone so people can become even better at cooking and cook better food for everyone.
Fantastic and easy recipes to follow. Brilliant!!
Always look forward to your videos. Nice and easy to follow. Many thanks.
Definitely gonna have this tonight love your recipes
Can you let us know what it's like, thanks
Absolutely brilliant I love watching your channel I am starving now