5 Spice Chicken MADRAS - Al's kitchen
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- An amazing British Indian Restaurant MADRAS that you only need 5 spices for. This is a firm favourite of mine that I always return to. Al
NEW *** Al's very own Curry Mix powder for sale. Original and Bassar Mix (Recommended)
►Al's Kitchen Spice Mix 250g & Bassar Mix Powder 250g bit.ly/3CSfeBf
►Al's Kitchen Bassar Mix Powder 250g bit.ly/3ekvrVt
►Al's Kitchen Spice Mix Powder 250g bit.ly/3cHELCx
Products Used by Al
► Braun Hand Blender amzn.to/38C4HsN
► Masala Dabber Spice Tin amzn.to/2BPe3Wa
► Aluminium Frying Pan 24 cm amzn.to/3gGl76k
► Prestige 8 Ltr Pressure Cooker amzn.to/2ZnFS0L
Ingredients List
300ml approx Base Gravy
1 Tbsp Mild Madras Curry Powder
1/4 Tsp Tandoori Masala Powder
1/4 Tsp Cumin Powder
2 Tsp Chilli Powder
Seeds of 1 Cardomom Pod
Squirt lemon Juice
1/4 Salt
2 Tbsp Tomato Puree thinned with water
1 Tbsp Garlic Paste (Fresh)
Small handful fresh chopped coriander (Garnish)
Thin slice of lemon (Garnish)
Pre cooked Chicken.
Pre Cooked Chicken Video • How To PRE COOK CHICKE...
Base Gravy Video • Indian Restaurant Base...
Once again we have a bunch of people being quite rude about this style of cooking, and the basis of their objections seems to be the 'connection' between this style of recipe and what they consider to be 'authentic' Indian/Bangladeshi cuisine. Ok we get it, and we are left with a quandry. What are we then to call this style of cuisine if we are not to tip our hats towards 'Indian/Bangladeshi style'? Personally, I cannot see any harm in calling it "British Indian" because truthfully, many of these dishes do not exist in India but have been developed here in the UK by Bangladeshi chefs using many spices and methods that are found in authentic Indian?Bangla cooking. If you want to 'blame' somebody, blame the Bangladeshi chefs who invented it, not people like Al. Truthfully, I do not believe that the average British palate would even appreciate an authentic Indian recipe, to say nothing of the difficulty in obtaining even the most basic ingredients. Kashmiri Chillis? Not in my local Waitrose you don't! So, Is this the real issue? Competition between nations? If we drop the term "British Indian" what shall we call this style of cooking? There is an oppostunity here for someone with a bit of imagination! Why don't we regionalise it here in the UK. Vindaloo could become the 'Bradford Burner' and a Madras style curry could become a 'Brick Lane Spicy Stew'. Any other ideas? 'British Indian' is a massive business in the UK and Vlogs like Al's here are seeking only to help people recreate what they get from the average BI takeaway. There's no harm in it and no need to get angry or insulting. No need at all.
massive fan of al cooked nearly all your currys i made this last night with base gravy 1 by far the best curry i have ever tasted in my life better than any take away or restaraunt you sir are a curry god how on earth has this video got 6 thumbs down some crazy people in this world this channel is the bizness keep up the great work al YOU LEGEND
just done this for some friends using Base 2 . the verdict for them was . 9 out of 10 . only because they never give a 10 to anyone . well pleased . thank you Al
thanks ---tried it last night. These recipes are brilliant---i've been trying to make a madras as good as a restaurant for 35years . now i've got it.
Looks amazing! Video excellent as always.
this is by far your best and easiest recipe, keep on with the 5 spice recipes - absolutely love it
Hi Al, this is the first of your recipes I've tried, used Base 2 gravy, & can honestly say it's the best curry I've cooked ...EVER! Thank you for a fantastic tasty recipe, am looking forward to cooking some more
I have already fallen in love with your super delicious recipes.
Thanks to you, I'll be making madras, korma & vindaloo in a matter of minutes after a Sunday spent making the base gravy. Absolutely top shelf mate!
It’s banging 1 of your older vids but still a tasty classic can’t beat it
Omg I have just made this it was beautiful, better than the takeaway thank you AL for sharing your secrets not many do 👍
Made this yesterday with your your base gravy 2. WOW! My wife was blown away with the tender precooked beef and the flavour of this madras. Deep, delicious madras flavour that knocked any of our local takeaways for six! I'll add hot chilli powder next time as we both like it blowing our heads off, but take nothing away from this dish. It's brilliant.
I'd urge anyone to get a 12.5L stock pot (mine was £18.99, so cheap) and double your base gravy quantity then get that freezer full.
Ive got a big american fridge freezer and the top 2 shelves are stuffed with tubs of base gravy 2 and precooked beef/chicken.
Vindaloo next methinks. Can't wait because your curries have stepped up in class with that base gravy 2.
5 star rating mate!
That looks like the absolutely perfect Madras.
Hi Al, what can I say, I made this masterpiece this morning - and WOW, it is the FINEST Madras I have ever tasted! And don't forget I have been eating curry since around 1961!! Alright I was quite young and there were not that many Indian restaurants around then! At the age of 11 I was well into Vindaloo but later in my fire service days (aged 22 plus) Phall was definitely the order of the day! Now I am afraid to say that I am more comfortable with a Madras. Yes I have always turned my hand to cooking a BIR curry but the only recipe book around until a few years back was the CURRY SECRET by Kris Dillon. I made many a good curry from that publication but it is only recently that the 'secret' is out! With you tube bringing it to the masses. Anyway mate thanks for a really superb recipe.
People may say, madras can be a bit boring. In some ways i might agree that it might not be as adventurous as other curry's, but, there is a big but and i can not lie. If i try anywhere new, the Madras is the go to benchmark that to me, it sets the standard of the takeaway or restaurant. If you get that right then I'm coming back to delve deeper into the house specials, My first Al's cook was rogan, one i knew the family would enjoy, it was amazing, i had been dying to make Madras and i made this 5 spice Madras the other day and i was so delighted. I can't champion Al enough. Since we moved to devon its been so hard to get a decent standard. I love this man. He's like a king in my house. To know i can make this at home...love it
I've cooked this a fair few times now, and can highly recommend the recipe. Thanks Al, hope you're well my son!👍
Al is a national hero!
Great food. Used the base 2 gravy, turned out better than our local restaurant. Best guide I’ve come across thank you.
Great to hear!
Just made this tonight. Delicious! Can see this being my go to curry when the mood takes me.
Al, been scanning your videos for a few days, and finally took the plunge. Using your Base1 mix, I tried the 5 spice Madras. What can I say other than superb ! So tasty and authentic Indian style flavours. Of course I follow you now, and cant wait to try another more ambitious recipe of yours. Thanks for doing these videos, you are de man ! Ian
Ian Paterson Think you would like the Garlic Chilli Chicken Masala
In the zone there with that dish, I`m a chillihead and grow habanero and ghost, mil grade chillis :) Definitely will try the Garlic Chilli Chicken, need to source curry leaves, mission for today.
Thank Al.
Cooked this about 4 times now and every time turned out fantastic authentic tasting. Cheers Al your no1 curry Guru in my opinion Thanks
Thanks Al... I always make your Chicken Madras (the 7Jan 2015 one) so it will be interesting to see how this compares. The lemon juice is also an interesting addition as I remember you saying on that earlier Madras video that you didn't normally use it for Madras. Cardomon seeds are what i used when I made your pasanda last week and they made a lovely little addition to the dish so looking forward to using them. Good luck with your L.A trip, perhaps you could pick up some good Hispanic-Mexican recipes as well👍
I made this madras tonight using quorn chicken style pieces and it was absolutely delicious
Made this yesterday....with a difference. I really fancied a Madras and had everything except the base gravy. What I thought was BG was in fact something else, so I had to adapt. Ended up using a French onion soup, blending the onions in the soup, and using it the same way as the normal base gravy.
Result??? Bloody lovely. May try it again with a different soup. Keep 'em coming Al, haven't had a bad one yet.
Hi Al, I just made your vindaloo with base 2. The best curry i have ever made, and tastes just like the curries you get in any restaurant. I would never have guessed methi as an ingredient. Many thanks.Awesome.
Better than my best takeaway. Wife loves it minus the chilli, a triumph well done
Love a madras so will definitely be giving this a try. Your garlic chilli balti recipe is also absolutely superb! Keep the content coming Al
Cooked from scratch for 30 years but thought I'd give BIR a crack. Really impressed, so quick too. I actually sieved the base too.
Al’s nailed this, made it many a time and it’s exactly or even better than every restaurant/take away Madras out there.. legend 👍
cooked this tonight. I did not recon there were enough spices but I stuck with it and it was Arrrrrrgh, I added some mushrooms and a tomato. Splendid and better than my local curry house for sure.
That looks gorgeous and so simple !
As a final touch I have started to add a tea spoon of Branston pickle instead of garlic ginger paste. Adds a fantastic zing; well worth a try. Love the videos. Cheers.
Looks great Al. I shall be attempting this soon. Cheers, great video as usual. Many Thanks
Made Curry base 2 on Friday night, then made this Madras last night. Absolutely fantastic, looking forward to trying more of your recipes.
Made this tonight with base gravy mk1 and kashmiri chilli powder (Mrs doesn't like things uber hot). Was spot on. Very tasty and took minutes to make. Another triumph Al. Well done.
Looks like another winner there Al keep up the good work I’m lovin your recipes 👍
Greetings from Ecuador. Looks great.
Great job as always Al. I reckon we have to bring you out to Aus for a TV show.
Love this recipe.
You need to write a book or ‘app’ .
Be handy having a list of ingredients to save keep having to pause the video.
Thanks Al !
Just made your curry, bloody delicious!
I made your base gravy mk 2 and this was the first curry I made with it. Simple and delicious.
Is that a Gü pot for the puree at the beginning? Those things are bloody marvellous - as are your videos.
Was thinking that....
Made this Tues 27 really good had some base in freezer wife doesn't like spicy so limited the chilli she said it tasted same as take away *****
absolutely delicious & so testy recipe 👌💖😍
I have cooked many Indian restaurant style curry's over the years and have been disappointed by most. I have however just cooked your madras with the " fool proof" rice and it was OUTSTANDING!!!!!! even the dog loved it!!! I would even say Al's madras was better then i have had in many restaurants. Thank you sir...
Great 👍
I’m bloody starving now. How about some Naan bread recipes Al? I find them a bit tough to get restaurant quality at home.
Seems to be the holy grail. Im yet to see one you can make in a normal oven so I still buy them in.
Hi Al, thank you for this great recipe. My hubby was really delighted. For me it was a bit too hot, but still very good. Much better than in indian restaurants in Germany!
"ere i ave" lol. Great vid Al, will be making it this weekend!
Just made this today , absolutely superb
superb results Al yuove done it again !
Terrific video, for Madras fans like me !
I was a bit perturbed at the title and thought it would contain Chinese 5 spice :-/ as it is that curry looks like a belter Al, cheers.
Al this is a banging recipe. We love it +++
I’m hoping you see this as I’ve literally spent the whole of lockdown using your recipes so thanks, they’re great!! I was wondering, how could your mixed spice be used in a madras - would it be beneficial for taste and if so, how much should I use and should I drop any of the other ingredients as a result?
Hi Joe. Just replace the mild Madras curry powder. Thats all.
Al's Kitchen Thanks!! I’ll give it a try
An amazing curry! I’ve never made a proper BIR curry before - it was amazing!! Thank you so much, Al. Going to try and make your base gravy.
My pleasure 😊
Al - I made your Base Gravy 2 and the pre-cooked chicken.... freaking ace!!! I’m having a BIC night at my house tonight for Christmas Eve and will be making your madras again! Thank you so much for sharing your talents with us - Happy Christmas to you and yours!!
Oh im starving now. How delisous does that look ? Thank you x
I haven't eaten a madras for years, but I've cooked a few of your recipes now Al and they have all been superb...so I think it's time for a Madras. 😆
It is time Lee
Will get round to making base gravy, but I do similar method prior to making a curry on a small scale , curries improve with age 2 days later I find a vast change ?enjoy your page al , your pan seems a bit shallow for my liking but probably that’s me sloping all over , seen these pans use in restaurants before though, I normally use a wok . Might do the base gravy on the barbecue ring as can tell it’s going to stink the house out 👍😜
Interesting that you find curries better 2 days later. Do you think that it's just the chef that thinks that (because the senses get a chance to reset and you enjoy the dish like anyone else) or do you think that a visitor who hadn't been around while you cooked would notice the difference between a fresh curry and the same 2 day old one. Cooked meat cannot marinate so I think it's a chef thing, personally! :)
Al you deserve way more views and subscribers, there are plenty of basic curry chefs on here showing how the books tell you a curry is made, but they lack anything like the depth of your BIR curries, it's a shame real talent sometimes get's way less views than people who make standard very bad curries
So there!
Have you ever had Chicken Tikka Hundi? Restaurants near me (Bishops Stortford) do it. All I see on TH-cam is chicken Handi - all done in the same old basic way, I think these Handi dishes are not like the Hundi I know which is a cross between a dansak and a madras, Also love Chicken Tikka Ceylon - fiery hot with coconut.
Tried this and it was amazing !!!
Looks good, I did your jalferzi... love these recipes, the only thing I do differently is half the oil amount...
Looks really good matie, im gonna try it asap👍👍
Hi Al, and thank you so very much for the 'Brilliant' videos, hints, tips and tricks. New subscriber to your channel and spreading the word as we speak. I've cooked a couple of your dishes, with success, but the Base Gravy has been a revelation!! Always wanted to try it, and...A Hit!! 👍I will give you a shout out on our channel and look forward to more from you in the future. All the best Al, and again...Thank you. Andy & Karen. 😎
Al,tried this today way to hot,but I did use very hot chilli powder,burnt my throat out,couldn't put it down,it was gorgeous,Sunday dinner tomorrow but Monday on this curry with less chilli,going to try a lot more of your recipes.Great work keep it up.THUMBS UP ALL THE WAY.
Thanks Derek. Appreciated
Your the man.
looks great lad will give this a go
Hi Al, you mentioned Rajah spices, I use East End and when I use Rajah I have to say they're not in the same league so I stick with East End and my local Asian supermarket stocks them which is handy!!
heirpin I love East End too
Now that does look tasty! Anymore give-aways coming up? Still after one of those aluminium pans. Can't get them here
As usual I'll be trying this one.
Al, please can you add the ingredients into the post description as you usually do....just saves time if you've already viewed the video and want to check all ingredients.....as I'm an old git and forget. Cheers!!!!!
Sorry...just heard u say u will and the comment saying coming shortly
Hey Al, when's your next video coming out? Can you make some beans on toast (with a classic Al twist) and give me a shout out, I'd love to see your take on this classic dish!
Thanks, your #1 fan.
I’ve just made this!! Easy as piss and tasted beautiful!!!
In Bradford it adds sweetness it was 20 years ago mind but I was doing some work in the kitchen iam a chippy I watched them can't help you with the spice tho
That’s one of the best curry’s I’ve made 👍
Actually it’s the best
Try his Jalfrezi... by far the best I’ve ever made 👍
These video's are brilliant !!! This will be my next curry Do I double the amount for 4 people? Thanks for sharing Al
I’ve been making both versions of Als madras for a few years now, but recently I ordered a madras from a takeaway and I have to say I was disappointed, was nowhere nears as good as the ones I make.
Al, please can you do base gravy in an Instant Pot video. Thanks
Nice vid Al, looks delicious just ignore the critic's mate!
Looks great Al and I now know what I having for dinner tonight! Any chance you could do another vid featuring a mild or fruity type curry (my Mrs cant do spices and whilst she loves your Korma but is getting fed up of eating it every week on curry night!). PS - many thanks for your work on your channel, which includes many great recipes. Kr Mark
mark g Hi Mark. Glad you like the channel. You can also give the Mrs Pasanda, Butter Chicken. Highly recommended. Also remember, you can have any curry smiled as you like. Just replace the amount of chilli that you would have in a Korma. Al
Hey Al. Love your videos! Sag paneer is my favourite, it’s excellent, and this madras is mighty fine too! I have a couple of questions....
Would it be ok to make my own garlic paste and ginger paste, and freeze them in ice cube trays?
And - my pan is a big Teflon coated high sided pan, so it makes less mess- I assume this won’t affect the flavour of my curry too much?
Looking forward to your next! Yumyumyumyum.
Hi al, I’m doing a curry tonight and don’t know which one. Can you help? The spices I’m using are ground cloves, garam masala, cumin seeds then I’ve got onion powder and celery salt. Thanks
But nice video and your prawn Madras at Xmas was a treat
hi Al I cannot usually eat madras without burning my my stomach and getting acid reflux even taking ant acid medication but I am able to eat this one I use kashmiri chilli powder instead of extra hot and the taste is amazing thanks for another excellent curry any clues as to your next dish ? and when ? thanks again Gary
Gary - If you get your Doc to prescribe you Omeprazole you will be a different man. I haven't had acid reflux for 10 years since I started taking them.
I was on those too.
Gary Smith don’t take ant acid medication, half a teaspoon of bicarbonate of soda in some water doesn’t taste nice but it’s natural and works better than anything else.
Hi Al, this looks tasty,a question though, I know the colour of Madras can change up and down the country but quite often it's more of a brown colour with a slight green tinge. Why is that?
I find that my curries with a tomato paste added can often taste very similar, I'm trying to solve it by altering spice quantity. Any thoughts mate?
Cheers al I’m hooked on your curry’s trying them all ps I have your chicken tikka in the fridge I’m going to pre cook in the morning will it be ok for the evening
Interesting that you added to salt later than I normally would in the cooking process - was that intentional? I watched a TH-cam video a while back where they made the same dish, but added the salt at different stages, with the results being it tasted saltier the later you added the salt in the cooking process, I assume because it was less 'cooked into' the ingredients. Nice looking madras.
Hi Al made a few of your curries they are all amazing! do you have a recipe for Nawabi murgi stick? My sister likes this and I would like to make it for her
Mushroom Bhaji if u didnt already do a vid. Awesome work Big Man.
Soooo good thankyou was amazing all the family enj6
Hello Al, this looks a really good curry, as does your Vindaloo recipe, apologies if you've already answered this question, but what curry pan do you use and where do you get them from. Many thanks.
You should try out curried spring rolls.
No methi?
awesome bro.keep it up
Al could you offer guidance on your 'Base 2' with cooking times for a Pressure cooker espl. 'Instant Pot', thanks
Could you plz plz do a chicken tikka Butter masala ?
barry g It's been done Barry. Search for Al's Kitchen butter chicken and add Tikka
+Al's Kitchen thanks for the quick reply 😊cheers Al ...!
Looks fantastic Al, I've been meddling with BIR's for years now and cook a pretty mean curry but probably like yourself I always feel it could be better in the search for the perfect BIR (which I hasten to add most restaurants and takeaways can't achieve). My sequence of cooking curry is about 95% the same as yours but I see you add the base sauce gradually after the first fry whereas as I add it all at once, I'm going to try that and see if it makes a difference. Gonna try adding Cardamon seed in the madras too which I've never done before . You were also frying the garlic longer than I'd dare do for fear of burning it but yours looked perfect (did you reduce the heat?). I'm going to give this a go as it looks superb and the exact colour I look for in a madras, I'll let you know the results.
Thanks for the comment. Yeah, don't burn the garlic. add a splash of water if you like to make sure you don't burn it, I find that the flavour of the garlic if better too. Adding gradually the base gravy allows you to keep the temperature up, deepen the sweetness , reduce any bitterness and achieve an overall better flavour. Good luck. Al
Did this curry the other night and it was amazing. It just tasted like a restaurants curry. When cooking and turning over the chicken the aroma was out of this 🌍👏👏👏👏👏😘
Glad you liked it
Al ! What can I say ??? . I’ve managed to source all the spices I’ll need to make your stunning curries 💪 . Base gravy 2 ( ahkni stock ) . I even have my next - door neighbour as my ‘ Guinney pig 😃 ‘ to try this weekend. I’ll let you know what he says , 🤣 . Stay safe , be well chef 👩🍳. Regards Dave 👍🥘🍷
Well, what did the guinea pig say?
@@AndoverFistQuizzes he said “ it was spectac 😁🥘🍺🍺🍺 “ 👍
@@soultaff spectac is the gold star seal of approval. I promised friends an exquisite meal 3 years ago, going to use Al's recipe to hopefully get a spectac response. Practicing tonight with this recipe.
@@AndoverFistQuizzes my friend AFQ , seeing the “ grin of appreciation “ on your guests contented faces ( as you and I know , is priceless) just one thing I’ll add tho is this my friend, I’ve frozen the base gravy so I can take out and use at will . I’m so privileged to have found ‘ chef Al ‘ enjoy . Regards Dave 🥘 👍🏴
It would be handy if you created links to your videos of things like your pre-cooked chicken recipes in your videos or description.... encourage my laziness :-)
Hows the restaurant going Al.
Nice one I’ll try this . you mention about a high flame have you thought about a high pressure burner I have purchased this burner from Australia it’s called a Rambo and it’s perfect for making these BIR Curry recipes. view this burner on you tube.