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.
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!
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.
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.
@@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.
@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?
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
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
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.
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.
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.
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?
Hi I poached my chicken pieces for approx 10 minutes large pan of simmering water with 1/2 teaspoon of turmeric and 1/4 teaspoons of ground cumin ground coriander did a 8 hr cooking curry course some years ago 😊)
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.
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/
It's usually got some curry powder in it, also turmeric, cumin, coriander, and often garam masala and paprika. Here's the one I use most often mistyricardo.com/mix-powder-recipe
Went to goa jndia and couldn't find a madras curry or anything resembling what most curryhouses serve plenty of naan and tandoori though plus local currys they call fry or something
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👍👌
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!
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.
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! 🍺
My Gourmand Award-Winning Cookbooks:
Curry Compendium @ Amazon: amzn.to/3zkxgbl
Volume 1 @ Amazon UK: www.amazon.co.uk/dp/1999660803
Volume 2 @ Amazon UK: www.amazon.co.uk/dp/1999660811
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.
@@sasproductions701 You sound like a fuck-wit
Wow. I can’t believe how far he took the garlic. It was seconds away from burnt. Well timed.
Great shoulder view of a chef at work much appreciated!
5 mins from where i live, excellent award winning take away.
I love the same knockouts on the pans from the chef tapping the spoon, done it myself many times.
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 👌🏻🤤
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!
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.
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?
Love his recipes. Easy to make and delicious!!
I’m drooling, this is my favourite curry dish.
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?
i love the pan - boiler plate and been used - have a similar one that is my go to !
You've made me starving hungry now. Looks fantastic.
Great to see how it’s made
Very nice amount of spices you put, that is real food
This is my favorite take out in Warrington ,we have a curry every Saturday.
Thanks to all for the video, I love cooking currys 😉💪💚🏴
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. 🙏🙏🙏🙏🙏
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?
I can almost smell it through my smartphone.. Looks amazing.
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
😂😂😂😂😂
Stunning, simply stunning, thank you!
What’s the recipe for pre cooking the chat his way
Looks delicious mate.
Nice and easy cooking. The place looks clean 👍
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/
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’m really enjoying these latest videos, keep them coming
i'd love to know what's in those bigger pots next to the pan
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
Yes Misty! do more of these please !!
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.
In about 2 years time, phones will come with smelly vision and lickable taste screens. These programs will top the TH-cam charts🤣
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.
I use non-metal utensils in my wok and cast-iron pan.
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.
That madras needs an extra long pilau rice to go along with it because rice is always a complement in most Indian dishes...
I love curries, thankyou for the video's.
Hi Misty, What is he cooking the Chicken in Please, you don't mention? Are you not allowed or doesn't he tell you??
I have a rough idea but I'll find out in the future. You can use my pre-cooked chicken recipe also.
@@MistyRicardo Hiya Misty, so he doesn't tell you. Is he just boiling it, but it looks like some sort of yellow liquid?
@@steventeasdale9082 I used a chicken stock cube, pick of salt and half a teaspoon of Turmeric… do it and tell me it’s not perfect 😉
Hi I poached my chicken pieces for approx 10 minutes large pan of simmering water with 1/2 teaspoon of turmeric and 1/4 teaspoons of ground cumin ground coriander did a 8 hr cooking curry course some years ago 😊)
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. Can't wait to buy your book.
I make Mistys Madras all the time, the family love it. Also Pathia, Achari and Vindaloo
Was that actual tomato purée or what s it slightly watered down coz that was a hell of a lot for a single dish?
It’s watered down a bit. Quite a lot but tasty.
Complex spices and seasonings make subcontinental no. 1 in UK and a fave all over the world
why do all the frying pans have a dent in the same exact location ?
Constant usage when the ingredients are tapped in.
What is the chicken poached in?
I have no idea about which ingredients it is. The first powder was, what was the red paste and which "base gravy" was put in after that?
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 🇿🇦
Just made this, but is was a bit Tomatin do I need to water it down, plus a bit oily
Yes diluted tomato puree not neat.
@@MistyRicardo what less of do I make it a massala?
I want to try n make this but struggling to work out what measurements and what ingredients he’s using ive done my base gravy just need the rest
Here's my recipe James: th-cam.com/video/IeIWvFhbU1Y/w-d-xo.html
@@MistyRicardo thank you this will be getting made for tea tonight 👌
Proper scran! Will defo give this a go. Thanks for sharing 👍
Not sure about coriander that early...?
Prefer it as a finish...
Did look and sure it delicious
Finely chopped stalks at earlier stage are a must. Having it just as a garnish is pointless
What is "mix powder" ?
Is it just, like, curry powder you'd find in Asda?
It's usually got some curry powder in it, also turmeric, cumin, coriander, and often garam masala and paprika. Here's the one I use most often mistyricardo.com/mix-powder-recipe
Nice and thick sauce well done 👍
Went to goa jndia and couldn't find a madras curry or anything resembling what most curryhouses serve plenty of naan and tandoori though plus local currys they call fry or something
I love Curry so much and that looks mouth watering 🤤
❤
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 😋😋😋
what exactly is base gravy? only item i can’t figure out
Hey Ham. Have a read of this article on my website. It includes links to my recipes. mistyricardo.com/introduction-to-cooking-bir-curry-part-1/
So many great tips here.
Glad it was helpful!
What ingredients are in the pot that the chef is pre cooking the chicken?
Ktoś może przetłumaczyć ten przepis
love how that pan is bent, from hitting the spoon
Is this same as masala but less powder
Did he say gravy?
Gravy in curry?
I use chicken cube instead of just water adds flavour
What’s the in gravy the pre cooked chicken is in
how does he cook the chicken before adding it to the mix? and what was that gravy he poured in?
mistyricardo.com/base-gravy-recipe/
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
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.
Are they aluminium pots and pans are they expensive ?
what's that broth you added to the paste ? before adding the chicken
Why is it, whatever type of chicken curry I buy and from whichever takeaway, it always has exactly eight pieces of chicken in it?
Maybe it's a conspiracy against you.
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
Wat is the mix powder ingredient listed by chef after garam masala, Mist?
How does he prepare the stock gravy???
How do you make the gravy?
Here... mistyricardo.com/base-gravy-recipe/
What is in the pan to pre cook the chicken?
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.
Britains favourite Dish 🇬🇧❤️
That looks so good
What was the chicken cooked in
I don't knoiw exactly how they do it at that takeaway but here's my own recipe: mistyricardo.com/pre-cooked-chicken-recipe/
That looks banging..!!! Dipping a naan in that sauce 😋😋
Looks beautiful... if ever I'm in Warrington!
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
Outstanding.
Looking forward to giving this one a go
I'd love to know what's in that base gravy.
Here's my recipe mistyricardo.com/base-gravy-recipe/
@@MistyRicardo That's fantastic, thank you very much. I've saved your website and will be checking out your books and spices.
@splinterspell Great. Hope you get good use from them.
Is this coconut based gravy?
No coconut in it.
That looks awesome
Good stuff. Enjoyed watching that.
A restaurant Phall next? :)
The sauce looks so good
Great channel glad I discovered it
I thought fenugreek was fundamental to Madras? Did I miss it?
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.
That looks very good
Had to watch the bit at 6:06 twice to check whether my fire alarm had a low battery or that the beep was in the video.
It’s actually their order alert system not a smoke or fire alarm.
What's in the base gravy?