Chicken Madras being cooked at Bhaji Fresh | Misty Ricardo's Curry Kitchen
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- เผยแพร่เมื่อ 21 พ.ย. 2024
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Bhaji Fresh Takeaway, Warrington, November 2021
Chicken Madras - This very popular curry made by Chef Abdul Malik. I distracted him asking questions which is why the garlic almost got burnt - it did not adversely affect the flavour though!
Thanks to Abdul for giving me access to the kitchen and showing me around.
Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
bhajifresh.com/
For more information on British Indian Restaurant cooking, including my books and videos, please visit www.mistyricar....
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Madras has been my fave from a takeaway for over 30 years now and my god your one looks amazing! As far as colour and thickness that’s a 10 out 10 chef 🙏
ikr im a madras guy myself, them people that go for korma omg coconut no thanks. I tried it once and thought nah this is too creamy. im not even a fan of things like tikka or garlic naan. I love garlic bread but the garlic in a naan was different for me with a madras so I love a cheese naan with it. and I love meat samosas and onion bhajis but the onion bhajis have to have a little crisp to them. I don't like them soft. I also love lamb chops from the Indians that yogurt coated lamb chops omg they taste fucking amazing they do like I think it's 4 or 5 pieces and it's not enough lol. I also like my chips more than rice and if I was to choose rice I go egg fried rice. im very white and English British lol. this madras this guy did did look 10/10.
Wow. I can’t believe how far he took the garlic. It was seconds away from burnt. Well timed.
This is my local - nice to see behind the scenes. The Jalpuri chicken is awesome, but I might have to try the Madras next time too!
You can't beat Madras 👌
Made this for my son and he said it was better than any take-away that he had ever tasted
Hi, can you please tell the ingredients he has used in already cooked chicken at 3:03
Thanks.
That curry looks absolutely outstanding 👌🏻🤤
Great shoulder view of a chef at work much appreciated!
Love watching a proper Indian chef cook a curry it's like art 👌
I always considered Curry an art form... I absolutely love it and appreciate it more than any other food. Cant get over how many pans get used in one night!
Beats the stuff they are serving the States. I want to visit England just for the curry and fish and chips. Everything else is a bonus :-)
@Nature Witch there's good & bad food everywhere, I've have some right shit food here in the UK
Df u going to England for curry bruh
@@jmv251 the national dish of England is Tikka Masala. They have a huge Indian influence
Brick lane in London for the best curry !!!
Wer r u from?
5 mins from where i live, excellent award winning take away.
From first getting the taste of bir in the 90s it's taken a while to recreate the flavours at home. Without the internet and channels like yours, honestly I'd never have got anywhere.
I love the same knockouts on the pans from the chef tapping the spoon, done it myself many times.
Just made this curry tonight, I didn't have methi so I had to use powdered fenugreek. Absolutely fantastic, perfect balance of spice and heat and very authentic taste. Big thanks to you and chef Abdul.
Great job!
@@randyschwaggins I know that fenugreek powder is methi. It's what I had in front of me at the time, so I figured that as long as I used much less, I should get away with it. For my taste, you actually need around 1/3 teaspoon of fenugreek powder, it came out perfectly (see my thanks to chef Abdul!) I'm looking forward to trying it again with the fenugreek (methi) leaves, but I made the curry again a couple of hours ago with the same 1/3 TSP of powder and it's fine.
I guess you probably know. But just in case.
Fenugreek leaves and methi seeds both ha e a completely different taste and effect in a dish
Must of been very bitter..
@Y҉o҉u҉T҉u҉b҉e I can't find fenugreek leaves in any of my local supermarkets, am I better off just using the mix powder, chilli powder and fresh coriander with no fenugreek powder?
Thanks to all for the video, I love cooking currys 😉💪💚🏴
I can almost smell it through my smartphone.. Looks amazing.
In about 2 years time, phones will come with smelly vision and lickable taste screens. These programs will top the TH-cam charts🤣
I’m drooling, this is my favourite curry dish.
I make Mistys Madras all the time, the family love it. Also Pathia, Achari and Vindaloo
Love his recipes. Easy to make and delicious!!
I wanna take the chance to thank you for your Curry Compendium book, i seen it in one of your vids and bought one on Amazon ,the detail is amazing and i've made a ton of curries while back in Los Angeles and i bought the book for a friend when i was home in Glasgow for a visit and he's since put a few friends on to it ,everyone loves it,highly recommended ,cheers
Thanks very much Kevin that's totally appreciated. 🙏🙏🙏🙏🙏
Sean Kelly, So kind of you. I am sure other viewers and readers will be grateful for your advice. Surrounded as I am by supermarkets and smaller, independent grocers, I haven't seen any such thing, BUT I shall start searching. Thanks again.
What did Sean say? I can't find his post
Very nice amount of spices you put, that is real food
Looks delicious mate.
Nice and easy cooking. The place looks clean 👍
This is my favorite take out in Warrington ,we have a curry every Saturday.
The curry leaves is the star of the madras curry. Thats where all the flavor comes from. I tend to add several leaves for more flavor.
Curry leaves are not commonly used here (UK) in the mainstream Indian restaurants and takeaways (BIR) because they're expensive, and the BIR curry here is mostly Bangladeshi influenced. Ironically the BIR Madras is more Northern than Southern Indian in style. In some other ex-India countries (e.g. Australia) they put coconut milk in. There's another curry on the BIR menu called a Ceylon which, put simplistically, is a Madras with coconut milk in it. By the way I love curry leaves! Thanks for the comment.
Looks awesome! I tend to use mango chutney in my madras or fresh limes for that zing! 100% on the coriander. best herb going!
I noticed chef put a big squirt of lemon juice in as a madras should be tangy
😂😂😂😂😂
That looks banging..!!! Dipping a naan in that sauce 😋😋
That madras needs an extra long pilau rice to go along with it because rice is always a complement in most Indian dishes...
I was most fortunate to find You,your recipe books that never disappoint, unfortunately it is becoming increasingly difficult to get a good Indian takeaway to match the quality produced from your books ,which take me back 45 year's when the standard were so so much higher than today, when we were served beautifully prepared fresh food made with love care and understanding, now the majority of take out food is completely the opposite regardless of nationality, just look at the mango chutney we are served these days, diluted with water and sugar, completely washed out ,taking there customers for fools.
i love the pan - boiler plate and been used - have a similar one that is my go to !
Great video that has made me so hungry now. I was surprised at seeing the garlic cooked by itself first.
It’s easy to burn it and get a bitter taste to it. In Italian cooking I cook the onions and then add the garlic.
Obviously the chef knows his stuff, every day is a school day! 🍺
Guess he cooks the onions first too, they would be in the base gravy.
The mixed powder and base gravy are the key, essential ingredients. There are so many variants of each one and often tastes so much different. A good chef will never give his or her mixed powder and base gravy secrets away lightly.I was a chef for a very long time and was fortunate to be allowed in my local curry house, as I was its neighbour and friends with the owners.Was quite shocked when i saw so many Pataks pastes across the full length of the kitchen.
Frying onions from scratch is much better for home cooking. Most hobs aren't powerful enough to cook out the base and the taste is usually much better frying onions
I love Curry so much and that looks mouth watering 🤤
❤
Going to cook my next madras like this now I’ve made my base gravy. That madras looks lush.
Where do you get the recipe for the base gravy if you don’t mind
mistyricardo.com/base-gravy-recipe/
Great to see how it’s made
I like the thick consistency of the sauce. I've only made this once myself using a tin of sauce, but it still turned out well. Always better from scratch, though.
I’ve got his book cooking BIR curry at home the details and measurements are spot on and it’s simple to follow I’ve produced some banging curries from it
Could you add a link to the book please?
Yes Misty! do more of these please !!
love how that pan is bent, from hitting the spoon
Complex spices and seasonings make subcontinental no. 1 in UK and a fave all over the world
Looks good. Can't wait to buy your book.
I’m really enjoying these latest videos, keep them coming
That curry looks bloomin delicious and you said it looks quite nice. How did it taste ?
It was very good once it had cooled down a bit and left for 10 mins. I demolished it last night 😋😋😋
All.u need is just plain boiled rice with it and u r in heaven 😍😍
garlic naan bread for me.
Bag of tangy cheese doritos for everyone
@@Pytho_n yep and tarka dhal too, very rarely East rice with my curry
Sweet Jesus my mouth is watering watching this, looks amazing
Stunning, simply stunning, thank you!
Proper scran! Will defo give this a go. Thanks for sharing 👍
I couldn’t imagine a life without Asian food ,,, 5 ***** all the way
I feel a bit sick at the moment. However, I’d still give that Madras a go ! 😋
Your screen name cracked me up. To be fair, a madras would probably sort you out. 😋
Looking forward to giving this one a go
Nice and thick sauce well done 👍
Britains favourite Dish 🇬🇧❤️
That looks so good. I wish I was in England. Haven't had a curry for three years. :(
Buy Mistys books and make your own. Easy enough to do if you pre prep batches of base gravy and protein you want in your curry’s. After some practice you’ll be knocking up your favourite curry’s as good as if not better than from your favourite takeaways👍👌
I had a lamb Madras last week lol
Follow this easy recipe and you will not go wrong!
th-cam.com/video/Y9po0Gd7Rio/w-d-xo.html
I've got 99 problems but curry ain't one, if you're having curry withdrawal, I feel bad for you son.
@@djg2315 wtfffff that's so weird lool
I'm so wanting a curry now looks good
Same here I badly want a chicken madras now it’s all I always have anyway
I love curries, thankyou for the video's.
I missed the “bay” (dis pata) going in there!😉 Great video, thanks
Looks beautiful... if ever I'm in Warrington!
This video is so smooth. He made that look so easy, that i think i can do it now haha
Good vid 👍
You can do it!
Looks foooookin brilliant!,JJ
I use non-metal utensils in my wok and cast-iron pan.
Chicken madras looks delicious very yummy 9
Misty, really enjoying these videos and eager to try out some of recipes.
I’m looking to buy a standard aluminum fry pan, but some sources discourage the use of acidic foods, such as tomatoes, in aluminum. Given that many curries utilize tomato pastes, etc., I’m wondering if you’ve experienced any negative affects on your aluminum cookware, or metal taste leaching into the food itself. I’m not worried about health concerns so much, but I do like to keep my cookware in decent shape. Do you think comparable results could be achieved with an aluminum clad stainless steel pan?
Apologies if this question has been fielded elsewhere. I’m a new subscriber. Thanks!
Hi Empurios. Never any negative impact on taste. Aluminium does tarnish with use and age Welcome new subscriber.
Unbelievable....I had michellen star food once and it doesn't come anywhere near this just brilliant 👌
When you see the beat up pan, you know it's going to be good
Great video - got ya books too!
So many great tips here.
Glad it was helpful!
Good stuff. Enjoyed watching that.
Great channel glad I discovered it
I cook your madras all the time , Misty and everyone here loves it and continually ask me for more!
The way this video shows it being cooked with the 'big spoon method' to me means it must give a slightly different taste every time. Is that so?
Finally Misty , how big a batch of your regular Madras can be made at one time, given the multiplication of spices can complicate the final outcome?
I'm just being lazy because I would much rather cook one big batch, rather than cooking several of the usual two person dishes.!
Firstly, thanks glad you liked my Madras. Can you clarify what you mean by 'big spoon method'? Upscaling isn't straightforward - do you have any of my books?
There's a detailed chapter on upscaling BIR curry in Curry Compendium, and in my second book Indian Restaurant Curry at Home Vol 2. I also did a TH-cam video to demonstrate cooking a Madras for 4-6 people: th-cam.com/video/Wlrcpa0Hp4o/w-d-xo.html
@@MistyRicardo
By big spoon, I mean the spices etc are not measured out as in your regular video, where it's a teaspoon of this and two tablespoons of that, instead on this vid it's measuring an amount by using the big spoon for a rough estimate.
As for big batches I have made your 4 to 6 batch, but was looking for a 10 + servings. I know that seems a lot, but when you have a barbecue with 10 plus people in attendance, and they get bored with burgers and sausages, they all want the .madras curry, it really is that popular! ( your fault Misty! )
I would imagine that many other subscribers of yours would like to make such a big batch for parties etc.
As you say the multiplication of spices required for this amount of Curry is tricky!
@@terencebennison6275 These guys get very good at consistency though, always amazed how close they can get measurements using the big spoon. I guess you just get a feel for it, seen some guys able to bang out huge menus pretty consistently and remember quantities for all ingredients using just the big spoon.
Hi, can you please tell the ingredients he has used in already cooked chicken at 3:03
Many thanks.
The sauce looks so good
A restaurant Phall next? :)
No matter how many chicken Madras videos I watch I still can't make it at home like in the Restaurants!🤣🤣
@@raftonpounder6696 I will do that👍
@@raftonpounder6696 I've just purchased it from amazon £12.50
Thanks very much 👍
Also on this subject, I've made many Madras and as you said just can't get it quite there, I'm sure they use a vinegar?
@@pattiboychannel311 I think the base gravy and mixed powder have to be spot on..
I noticed he said it was Quite nice 😆. Lol. which says it all. And then asks for water!! 😆.
It was very quite nice, and even more delicious later. And spicy!
Looked so nice i had to go try make one myself, admittedly i still have yet to achieve my curries as good as some indian restaurants, but still fun.
Talking pish
I always start with Cassia bark, I would not quite have brow fed the garlic as much… maybe because he was talking. Your mic is now very good
That looks so good
Spadger, To answer your question, Sean suggested, "Some low calorie oil, then water". Have never seen any low calorie oil, but I will now search for it, on my next shopping trip. All the Best. Frank
It is called Fry Lite.
That looks awesome
i'd love to know what's in those bigger pots next to the pan
That looks very good
Wow that looks amazing 👏
Love a madras with fresh naan mmmmmmmm
That's exactly how i make mine every Saturday.
What's the consistency of your base gravy you use? I might try it a bit thicker after watching this.
What’s the recipe for pre cooking the chat his way
I love a good Madras it's either that now or dhansak or pathia
Looks really good.
Want to try cook it. What exactly is the base gravy?
Wondering this also!
Hi. Have a read of this article, which also has links to my base gravy and mix powder recipes... mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
Thanks.
I've never seen Curry made this way but I will definitely try this method. Thanks for the great video.
From South Africa 🇿🇦
Outstanding.
Lovely ! 💗💗💗
Might have to get a curry tonight
I still don't know why restaurant chefs dip same spoon in dish all other spice containers. That's not a good practice as professional chef
Sound all good 👍
Looks delicious and nutritious.
Oh I Love Chicken Madras!...
Delicious
That's how a madras should be nice and thick.
Could you cook the chicken in the sauce fresh or is it best to use pre cooked chicken.
Either is fine. My pre-cooked version does improve the flavour and gets tender results. Adding it raw to a curry can risk the chicken drying out - try and keep it covered in the curry sauce while cooking.
Looks good
I made this last week and was totally delicious, I’m still struggling to achieve that distinct “smokeyness” that you get from the take away even though the dish tastes as good? I’ve tried using Kashmer chilli powder, would smoked paprika help?
Glad you liked it, thank you. The smokiness is because of the high heat and caramelisation.
So basically need to reduce more, let the bits round the sides caramelise and stir in?@@MistyRicardo
@matthewbannerman5958 Exactly. Reduce the base gravy on high heat and don't stir too often as it will cool the pan down.
Would love to know what's in that base gravy!?
well yeah! everything else is detailed, then that's thrown in without an explanation! what's in it?
It's just bisto chicken or beef granules, most restaurants tend to go for chicken as the colour isn't over powering!!!😁🖖
Probably similar to beef or chicken stock would be my guess.
Damn that’s crazy I’m from Warrington where is this restaurant? Which area of Warrington
Edit** it’s in latchford I’ll be giving this a go at the weekend.