Authentic CHICKEN MADRAS Recipe | Spicy British Indian Restaurant Style | Latifs Inspired
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- เผยแพร่เมื่อ 5 ส.ค. 2024
- Welcome to Latifs Inspired, where I dive into the heart of British Indian cuisine with my mouthwatering Chicken Madras recipe! 🔥🇬🇧🇮🇳
🍛 Get ready to tantalise your taste buds with the perfect blend of flavours and spices! In this video, I'll guide you step by step through the process of creating an exquisite Chicken Madras, just like the one you savour at your favourite local Indian restaurant.
📝 Here's what you'll need:
2 TBSP of rich Ghee for that authentic touch
A heaped teaspoon of Garlic & Ginger Paste for aromatic depth - • How To Make Garlic & G...
1/2 TSP of Turmeric to infuse vibrant color
1 TSP of Coriander Powder for a fragrant twist
Enhance the aroma with 1 TSP of Curry Powder
Embrace the warmth of 1/4 TSP of Garam Masala Powder
Elevate the taste with 1 TSP of Cumin Powder
Add a kick of spice with 2 TSP of Chilli Powder (adjust to your heat preference)
Experience the burst of flavour with my Special Tomato Puree (trust me, it's a game-changer!) - • How To Make Tomato Pur...
8-12 succulent pieces of precooked Chicken for that tender bite - • HOW TO make British In...
Dive into the rich texture with 750ml of luscious Base Gravy - • How To Make BASE GRAVY...
A zesty Lemon Wedge to balance the flavours and add a hint of freshness
👨🍳 Our resident chef at Latifs Inspired will walk you through each meticulous step, ensuring your Chicken Madras turns out absolutely delectable. Whether you're a seasoned chef or a cooking enthusiast, this recipe is designed to be user-friendly and rewarding.
📌 Timestamps:
00:00 Introduction
01:10 Ingredients Unveiled
01:29 Heat Up Pan
01:37 2 TBSP Ghee
01:51 1 TSP (Heaped) Garlic & Ginger Paste
02:06 2 Pinches of Salt
02:35 1/2 TSP Turmeric
02:41 1 TSP Curry Powder
02:46 1 TSP Coriander Powder
02:52 1/2 TSP Cumin Powder
02:55 1/4 TSP Garam Masala Powder
03:03 2 TSP Chilli Powder
03:25 1 TBSP My Special Tomato Puree
03:48 8-12 Pieces Of The Precooked Chicken
04:40 750ml Base Gravy
05:15 1 Lemon Wedge
05:40 High Heat & Simmer For A Few Minutes
06:02 TOP TIP - How To Remove Oil
06:32 Plating Up
07:34 Outro - Like, Comment & Subscribe
🎉 Impress your friends and family with your culinary prowess by recreating the magic of a British Indian restaurant right in your kitchen. The symphony of spices and the depth of flavours will transport you to the bustling streets of India.
🔔 Don't forget to hit that "Like" button if you found this recipe inspiring, and make sure to subscribe to Latifs Inspired for more tantalising recipes that bring the world of flavours to your table. Turn on the notification bell so you never miss a chance to embark on a new culinary adventure with me!
👇 Dive into the comments section and let me know how your Chicken Madras turned out. Did you add a personal twist? I'd love to hear all about it! Share your cooking journey with our amazing community.
#ChickenMadrasRecipe #BritishIndianCuisine #LatifsInspired
Get ready to be Inspired!
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📍 Latif's Indian Restaurant: 12 Crewe Road, Alsager, Stoke-on-Trent, ST7 2ES - บันเทิง
I have eaten arguably, some of the best curry in the UK, in Bermuda and Jamaica, and this is undoubtedly the most authentic British curry I have had yet. Absolutely delicious as long as you follow all of the steps of the tomato paste, garlic ginger paste, and base curry. Please keep this restaurant secret series going! I will be trying all of your restaurant secret recipes now! Thank you!
Man, so great to see your channel growing so much, I've been subbed for years. I was a chef for a long time myself. One of the best food channels on YT, learned so much about BIR food!
It would be super useful if you could do a video on your utensils and where to get them. I'd love that pan you are using there, it looks fantastic! Also might be a revenue stream for you, selling your own branded pans. I'd sure buy one!
Thanks for all your hard work on the channel, hope it keeps growing for you.
i could just sit in your kitchen with you and watch you cook all day long. You make such amazing looking food
Been living in Canada 13 years now and for the life of me, cannot find a decent curry that’s like home. No idea why given the massive Indian community here. Gave this a go with the base gravy and my goodness me, this was a taste of a curry from home. So happy right now!
Love this new series and style
Looks amazing! I really need to just buy some more spices and try things myself. I sometimes watch these videos when I am tired after work to give me the energy to want to eat dinner! Sometimes I just dont feel like eating at all and these videos really help me out!
Also, I have to applaud how the channel is doing. I was a kinda early watcher and now the channel is at 333k! It is a testiment to the great food, great content and great charm of the channel. Keep it up, lots of love from way over here in Hiroshima, Japan!
The word amazing comes to mind, a lot.
Aye, but I bet it is. I'm gonna give it a try at the weekend.
Amazing stuff Latif. Thanks for sharing.
Most welcome
Thank you so much, Latif, for this cooking series! Finally, I can cook a curry that makes my husband happy! All my curry recipe books will be going to charity! It was fun to do and tastes amazing! I am going to cook one for my dad now! Thank you ❤
Absolutely love this recipe thanks for sharing 👍
A weekend of prep of all the base ingredients resulting in cooking this tonight with the precooked lamb. All I can say is wow. This is restaurant quality food. Thank you for all of your tips 😊
Just followed your base gravy recipe. And doing this madras for later. Thanks for all the great tips and Happy New Year 🎉
Thank you for these great authentic recipies
Thank for sharing Latif curry looks absolutely delicious 😋❤
Thanks mate, love your recipes 👍
Looks amazing, and I bet it tastes amazing too.
Love your recipes, no nonsense ,straightforward curries..i first made a Bhuna to your recipe a few months ago and I surprised myself on how good it really was 😂 ...keep the vids coming,you're a great inspiration to all who love Indian cooking 😊
Totally agree!…..
So you learn your ‘Indian’ cooking from a Bangladeshi?
Oh man...looks awesome !!!
your basics series showed me that no matter how many authentic ingredients I can find (even in green street! in London) I was not able to recreate the depth of taste that reminded me of my fav authentic BIR restaurants, so loving buildings blocks 101, now followed by the BIR Foundation course! Thanks!
Oh wow!
You need more salt, and probs ghee too. .... swimming in fat and salt always gets you closer to the BIR
This is such a coincidence. A few days ago I was fed up with my curries and the site I was using so I thought I would give you Latif a go.
The one thing putting me off was that it was done in a restaurant kitchen and it was all a bit confusing with the measures that were needed etc.
Anyway, Lo and behold, I clicked onto your site yesterday and could see that within the last fortnight you've updated your most basic and most important videos, doing your cooking in a home style kitchen, making it a lot easier and clearer!
Last night, I then thought it would be nice if you now showed us how to do the Madras and the Masala curries in this new homestyle kitchen....and voila here we are!!
Thank you 😊
Algorithm springs to mind 🤯
Looks gorgeous, i would always say use more oil and spoon it off at the end rather than cooking with less oil :)
The past 2 days I made the base gravy, and the pre cooked chicken. I’m about to get on with making various curries for the multitude’s of rural Spain. Varying heat levels to cater for everyone. Thanks latif
Wow wonderful amazing Delicious recipe ❤
This is amazing food….love it..
madras is my favourite, i always ask them to make it extra hot though but easily the best tasting curry going big up latifs inspired been watching for a few years now keep up the good work
Thank you for your expert cooking advice 🥇
❤looks great
Made your madras for the first time today after doing all the prep, base gravy, garlic and ginger, puree, well now i dont think ill ever order another take away, you explain everything so well, very greatfull to you, keep up the great work
Except he’s from Bangladesh and doesn’t know anything about Southern Indian food, South India a region far away from Bangladesh
Another quality video Latif, Can you show the people in the studio/kitchen getting tucked into the food, That would be great, Cheers Bro keep em coming!
Yesterday I made the garlic and ginger paste and the tomato puree.
Today the base gravy is on the stove.
Watching from Adelaide Australia.
Madras is my go to dish 90% of the time with special rice. Thanks for sharing. 🙏
So nice
How do you come up with the kind of recipe i am looking for right before I am starting to make dinner hahaha, love seeing the channel grow, and great series so far brother! Much love from Sweden
Im going to try making this thanks
Amazing buddy
it makes a very nice madras,that all the family enjoyed.....my thanks chef :)
Yo Latif do you remember when I said you will get 1 mil subs ?
It's gonna happen bro big respect to you man!
Channel is 🔥
❤
Looking very slick and professional, ready for tv. Although for me I like your original videos in the restaurant.
One of my favourite curries where I live is a Shaktora curry. Using the lemon juice and rind might come close to that flavour.
That looks like a huge flavour bomb, that's our Friday night meal sorted, thank you
If you like spicy curry this will hit the spot.
Fab kitchen buddy
im going to have a curry night next Saturday and use ur recipe ..thanks
this makes me so hungry.
I made 25 frozen pouches of base gravy the past two weeks from many many tomatoes from the garden. I used one pouch tonight to make this madras curry. Ah-may-zing. Only trouble? Now I will not be allowed to order takeaway haha. Good thing I haven’t mastered naan quite yet 🤣. Thank you from the wilds of Canada. And next time I’m in the UK to visit family… a visit south might be in order! ( unless you have opened a chain restaurant in Newcastle!)
Can’t compare wiTh anyone else.. your the best…
Good 👍
A good tip for removing excess oil is to let it come to the surface and then gently pull a slice of bread across it, the bread will soak up the fat.
Only works if you then eat the bread.
This Isnt how Indian dishes are, im a proud indian and promise this is nothing like the meals we Indians cook, the recipe is close but the style is very much Bangladesh cuisine/Pakistani cuisine.
Sorry Latif, that curry looking banging, seriously and well done for developing a youtube subscription channel, amazing stuff, and please don't get me wrong when i say this as it's just facts and the British public need to know and deserve to know facts, im not jealous of your channel, i just saw this and it looked delicious so I watched it and yes very good cooking style and loving the restaurant style pre-prepared garlic, ginger, and chilly chutney and the tomato puree mixture and then the curry sauce pre-prepared, I am taking those things away and trust me it is gonna help me speed my cooking time up when I cook for my kids and plenty if time for chapatis making im sure, im a single parent if 3 kids so daily cooking is something i have to do, no choice in the matter.
If im correct Latif, i think this is more like a Bangladesh, or Pakistani style of cooking.
I'm only saying this because if the actual ingredients and the order in which you cooked the spices and this dish has no onions, every chicken based dish has onions in. Indians are vegetarian really by culture so chicken dishes isnt what we can really own as ours but the style of cooking and recipe we can own and as a Indian born in a full Indian, with authentic Indian cooking this my friend is not how an Indian would cook a chicken madras.
Dont get me wrong I love Pakistani food and some Bangladeshi dishes because of the style and the taste its different and us also gorgeous, its delicious. Pakistani cuisine restaurants in Bradford are amazing, cannot touch them and if they only said it long ago British Pakistani Restaurant Cuisines and not labelled it Indian then, trust me when i say this it would be BPR not BIR. 98% of West Yorkshire restaurants are owned by muslims owners and they are very talented and hard working, Latif thank you so much for the help in speeding my cooking up, love the recipe and will be in my recipe book because that was a quick meal nearly, no sauté of onions is amazing recipes for me, your video is liked, subscribed and im learning.. looks gorgeous my friend or should I say "banging", i might even try making it tonight.
(p.s. This was not a derogatory comment to hurt any race or gender, it was create to point out western styles of cooking which wrong have all been labelled as Indian and i understand in 1940s we was all Indians but those recipes and styles were alive then and recognised, and this country needs to know the difference between these beautiful cultures to better understand them and stop being part of the group labelled "Ignorance us Bliss")
Yes, Latif, keep it up, and show me some of those pakistani dishes, wanna cook paya, Pakistani Lamb Biryani's, with all those extra secret spices that do the origin of it's existence proud.
Going away as your student as i love these dishes. Enough live and respect my friend.
just read this back, sorry to all that read the above, grammar and spelling is very bad, but single parenting and multitasking i think the audience should let me off and allow it to be corrected by the reader. 😂
Sorry once again.
Hey, love you taking time out to send me a message.
This is what I’m trying to explain that this is British Asian style. We take the best of bengal, Pakistan, Kashmiri Indian style to create our own unique method.
@7:17😋
Makes life very easy and very tasty. Thanks!
Brilliant vid as always Latif 🥃. Can I ask where you got yr pan from ? 👍
Fantastic.
Many thanks!
Love all your recipes been following you for along time now and you keep getting better! Do you have a special blend of spices (curry powder spice mix) which you can use for all all of your curries instead of using lots of different spices ? Cheers Ian ps keep up the good work 👍
It's a general 'mild Madras curry powder' 👍
Looks great m8. Football brings people together 😁
Would love to see how to make korma paste
Great as always. I really must try this but usually get caught in the Pathia, butter chicken, Jalfrezi trap and need to break out.
Looking for a recipe for South Indian Garlic Chilli Chicken 🐔. New to your channel. Made the base sauce
Inspiring. I’m going to give this series a go. Where would I get a pan like this ? Thanks
Privately, as a more or less carnivore, I do sometime make some of your recipes as they are so damn tasty!! I just need that explosion of taste that I miss! 😍-
Love a good madras your other one on the channel is banging, highly recommend, could we have a proper BIR tikka masala almost how you do it in your restaurant, of course keeping your own restaurant secrets back if need but, but the other tikka masala on your channel there was a problem with editing, and the other is a bone on bhunad style tikka masala so the sauce was hugging the bone on chicken, so requesting a proper restaurant style version but your take on it please. 👍😂
🤣All of the adjectives used in the ingredients list is hysterical!
Also how many recipes did you video in one day at this location? That was a lot of prep and cooking. Lots of hours working.
Great job. You set up the basic building blocks.....ginger and garlic paste, base gravy, etc. and showed us how to use it in the follow up recipes.
Really great series.
Also what is the difference between British Indian food and normal Indian food?
American here.
You’ve hit the nail on the head. Btw welcome USA 🇺🇸
I'm not sure of the specific differences between British Indian food and what you'd find in India, but mostly it's about availability of ingredients and local taste. Similar to the differences between Chinese food in the US and in China. Also, the dishes served in British restaurants are mostly from northern India. (Actually, Chinese food in the UK tends to be quite different from Chinese food in the US, too -- there's a much stronger Cantonese influence in the UK because of the, er, "historical links" between the UK and Hong Kong.)
@@beeble2003
Thanks. Interesting.
British INDIAN food is made by Bangladeshi’s who know nothing about Indian food.
American Indian food is mostly owned and made by actual Indians that come from the regions they cook the recipes from. So it’s way better
Can you add a link to that pan? Thanks!
Hi Latif, I did ask you this before but maybe you missed it. Where can i but quality pans like the ones you use from please. Thanks. Phil
Please come to my house and cook this feel like I've missed something it looks amazing 👏
You should do a cooking class for indian cooking . I would attend
I'm going to cook this next week. So is Madras a reference to the location or a cooking technique like Bhuna?
Where can I buy the BIR deep pan?
Where can i get one of those frying pans sir?
Could you tell me where i can get the same size bir pan that you are using thanks.
my favourite food. From Bangladesh Sylhet Division ♚ ❤❤🎉
Where do I get the pan with lid available got large Ali pan no lid but one with a lid would be good
Can you or anyone tell me where to by these wooden handled BIR pans? Latif always uses them but I can't find them.
What make of pans do you use?
like to know where to get the pans to. cheers
how do you pre cook the chicken?
Can you post more dishes using the Base Gravy Sauce
Hey mate another super video and I love making curry’ is their anyway you could do a normal curry dish using a slow cooker would be lovely to come home from work and it’s their done ready do eat obviously doubt if it would be as good but your expertise would be useful
I haven’t done one before but in the future 👍
That would be awesome lot of people out there would love your take on that I’m sure
What make of pan do you use & where can I buy one plz ?
I got mine of eBay in the Uk.28 quid.
Can you do a dal makhani please🔥🙏
What in the world... I like mine pretty hot. (usually about 3 - 4 out of 5 or 6 - 7 out of 10 if ordering from restaurant depending on their scale.) I bought a bag of the regular chili powder. (not xtra hot.) And I can't use anywhere near 2 full teaspoons, and that's for a slightly bigger portion made than this. usually around 1/2 - 1 tsp is as much as I can do at home and its extremely hot with the full tsp. If anyone is curious it was Laxmi brand. Maybe that brand specifically runs a little hotter on average?
Love your recipes, but where do you get your BIR pans from.
Hi
What proportions of ingredients should I use when cooking for 4 people?
I’ll have to make a video in detail
Its so easy to make these curries. Who on earth would want to spend £50 from the takeaway for a meal when you can do it for £5
Ilove cooking 🔪
It's Therapeutic
What chicken you use ?
Hi. Where can I buy a pan like the one you use? Do you sell them? Thanks.
Most Large Asian supermarket sell them
you did not do the mix powder?
Latif we must see you try the dishes and comment on their flavour!
my pan is only about half as deep as yours. where can i find one?
How did you pre-cook the chicken 🐥 ?
Please check previous videos as I’m going through a series
How come you don't start with a garam masala (cardamom, casia bark, tej pata etc) for madras?
You can if you want
How was the pre cooked chicken prepared?
Pleas have a look at the video. I have 2 on the channel
When the book coming out 👍👍👍
working on it
Could you do some mixed rice vids
Do you use bone less chicken
What is this curry powder?
why is the ginger garlic green?
Just letting you know in your list of ingredients at the start you listed 750ml base gravy but I think you meant 250ml because that's how much you used in the video
I noticed with your garlic and ginger preparation, it definitely looked a bit green to me. Is there something else you had with the garlic and ginger?
lots of fresh coriander with stalks
Thanks very much will keep on cooking 🥘
@@ukguy35 He puts some green bell pepper and green chilli in it, too.
Could i make this for 6 people in one large pot and would i have to X6 the spices?
The quantities he describes in this video are probably for two, rather than one, so I'd multiply by 3.
@@beeble2003 good thinking
No kassori methi, chef?