Viewed this with tongue in cheek, but nevertheless decided to try it out. The techniques you have displayed here are genius, as i have made the best tasting madras curry i have ever eaten. I have been making curries for years, and will adopt your methods in future. Thank you sir for this culinary masterpiece.
Cheers mate - I have been cooking professionally bir for 40 yrs - there's always another way. have you looked in on my new channel mate. www.youtube.com/@NOTANOTHERCURRYSHOWSAMEButDiff Best Rik
Have been making authentic BIR curries for the last 30 years until i discovered Indi Grand They are the best thing i have ever tried and with a few tweaks you can make them to your taste.
One thing I would like to add - and I have seen this in all your videos - I appreciate your tidiness. My mother was married to a German chef. His cooking was divine! BUT he hit the kitchen like a hurricane. The mop up operations took hours!
Wow, made this tonight with the baked onion base. I've tried al's, latifs, curry guy and various others and this is the closest I've had to a takeaway. I didn't want it to be finished. My go to madras from now on.
Thank you. Have you seen the curry channel. There will be vids going on there again soon. Been busy on here. th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Well I made this madras from your caramelised onions today.....wow! This recipe was followed to the letter and made a large, tasty madras. Right up my street! Another winner from the Backyard Chef! Of course I'll now have to try the others too! 😊
Thanks Martin - yes they all work mate as I think you know they would. Have you seen the new channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
I worked in an Indian takeaway years ago so decided to try your Madras recipe last night and it was bloody delicious! Can't wait to try more of your curries.
Finally a madras that actually looks like a madras! Ive seen videos from other channels, dont get me wrong i aint no expert by any stretch but it seems to me all they have done is just a spicy curry throw in a couple chilli's and labelled it as a "madras" props to you, this is the real deal! Will defo try this soon.
Cheers Roger - it works way better - easier to cook with..Did you have a look at the new channel. th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Hi Rik, cooked this madras tonight & added mushrooms absolutely amazing no high heat needed best madras at home I've made thanks for guidance & knowledge my friend 🙂👍
Thanks for trying David. Don't ner fooled about high heat and pans etc. Have you seen the new curry channel? th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
It is whether you air fry or oven cook the onions. Have you been over to the new curry channel yet? th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Nice one Mike. Its the right taste the right colour and its dead easy to make from scratch. Some curries I have seen look a horrible brown colour and have been cooked with raw onions like I say. Hope you enjoy mate - I do every time. Best, Rik
Dude got to congratulate you. Been trying this since lockdown , tried about three other recipes but yours stands out for me, plus don’t need to make the gravy!
Hi Rik….to make it easier to get them out I pierce the cardamom pods with a needle & thread & knot it together so it links all of the pods. They’re not hard to pierce & that way you just have to look for the thread to remove them before serving 👍🏻
It won't mate - let me know - DON'T BURN THE ONIONS they can (not always) give a more bitter flavour - there is a new curry channel coming in May all easy stuff to make at home. Best, Rik
Hi Rik Cooked this it is fantastic. Thank you very much. Hope her indoors isnt too angry about the blender tasting of onions and the curry kitchen cooking mess!
Hi Rik ,trawling through TH-cam for a chicken madras to make for me and our lass, came across your very bold statement "best Chicken Madras from scratch" watched the video friday night mouth watering, couldn't wait to give it a go. Cooked it Saturday night. Did it exactly how you did it, superb mate smelt gorgeous , tastes fantastic and our lass said its the best curry lve made so far so l love it when someone says its the best and it really is, bang on !.Its monday night here in Sunny Donny and just had another of your brilliant Madras ,..special request from the missus. Thanks Rik...... all our love from Yorkshire.❤
l have done Rik. both channels are brilliant, our lass has told her daughter to check both your channels out, she told her how nice your madras is and how easy it is to cook so having a go at making one soon.......thanks Tez @@BackyardChef
Tez, it's easy food for everyone to make. I will not waste anyone's hard-earned money - they can put a meal on the table. Just adjust to taste. We all like different ingredients. Best, Rik@@terrybrennan2545
I've been making curries in the house for years. Tried all the recipies going. I came across this video last week and this is the video I've been waiting for. Absolutely outstanding Madras. Can't wait to try your Dopiaza. Thank you from a new subscriber.
Hi rik,came across this recipe,and was impressed by the simplicity to make,and how good it looked,took the plunge and made it for the family,WOW! It is worthy of restaurant/takeaway quality,no longer will my watery spicey soup with lumps of meat in,be served in our Yorkshire home, well done my fellow yorkshireman,can't wait to try the dopiaza,jalfazi,and the ring stinger chilli garlic !😁😁😁😁😁 big thumbs up that man
Hi Russ - Thanks mate, There will be a curry every week starting May. NOT bir - but with the taste the simplicity and a real good meal on the table. I worked in the takeaways when I was a young’un Unlike most of the purists seeking the bir taste (and the critics of my simple style) who have trouble in remembering the taste from way back then. I would like to help anyone that wants a good meal on the table without all the fuss. What I will say the garlic chili was to show you can use ketchup as an ingredient - frowned upon my many (but I bet they have tried it now - ha ha ha) I will make a garlic chili without the ketchup a little later. I can make many a curry and some NOT on any menu. Look forward to you trying some and letting me know what you think. Best, Rik
What a brilliant idea, thank you! It would help me a lot as this curryholic can't stand at the stove for too long cooking curries anymore (bloody sciatica) and BIR base sauce curries bore me now. Will crack on with it next week and report back. Cheers! 😘
absolutely fantastic, but most who follow your method here, will forget to add salt, and they'll be wondering why it doesn't taste right. but again, absolutely fantastic, thank you for this.
Ive been cooking 40 years professionally and it the way I go now instead of the stinky base - nothing worse than the sour smelling onions cooking for hours and stinking the house for 3 days. Have a look at my NEW channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
@BackyardChef yep will do m8 . I grew up in an Asian community in West London. I had my first currie at 8 yrs of age , I've been hooked ever since. I am cooking your recipe for Chicken Madras right this minute with Roasted onion puree. I can't wait to tuck in. Thx for the recipe.
Hi James, hop over to my new curry channel - no base gravy is used, and better than the takeaways. th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
I've cooked this 3 times now and my whole family loves it. I made the mistake of using tamarind sauce instead of paste the 1st time which made it quite sweet but was amazing nonetheless. Definitely the best homemade madras on the Internet cooked by a Yorkshireman copied by a Southerner. The shires are smelling amazing. Please do a lamb vindaloo at some point.
Thank you Peter - check out my curry channel - its not bir, I cooked that for 40 years , there are other ways th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
This fellow Yorkshire man will definitely try this one, Rick the first curry I ever ate before I got my cook books and spices, was chicken coconut milk with apple and sultanas with rice and a few chips, have you got a recipe ?
The cardamon pods can be joined together using a needle and thread. Makes it far easier to find as one big chunk rather than many little needles in the haystack at the end!
Looks bloody marvelous. I'll be knocking this up during the week. I did notice throughout the cooking process you didn't taste it once or add any seasoning. Maybe I missed it. Good job
Baked onions make for a far better consistency and add an undercurrent of sweetness and smokiness. Followed this recipe exactly and I'll never order another takeaway again. Fantastic
Rick if looks are to go by I am in for a treat, living in the North West of Ireland it is very hard to find real MADRAS curry unless I cook it myself, 45 years on from curries being as rare as Hens teeth. Thanks great job.👍👍
Cheers Tommy an easy one and tasty make it as spicy as you like. Have you checked out my other channel if not hop over there you are welcome th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Rich there is a full description in the description just scroll down. Have you seen the new curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Hi Demi this will get you somewhere very near - adjust to taste: Chicken Madras recipe adjusted to serve 5 people: Chicken Madras Recipe for 5 People Ingredients: 5 boneless, skinless chicken breasts, cubed into bite-sized pieces 4 tbsp oil (vegetable, ghee, or palm oil) 2 cinnamon sticks 4-5 green cardamom pods 1 cup oven-roasted and blended onions (onion paste) 2 tbsp garlic ginger paste 4 tbsp tomato paste, diluted with 1/2 cup water 1.5 tbsp curry powder (or mixed curry powder) 1.5 tsp chili powder (adjust to taste) 1 tsp Garam masala 1 tsp coriander powder 1/2 tsp cumin powder 1/2 tsp turmeric powder 1 tsp kasoori methi (dried fenugreek leaves) 1/2 tsp salt (adjust to taste) 1 tbsp Worcestershire sauce 1.5 tsp tamarind paste Juice of 1 lemon 400 ml - 500 ml boiling water Fresh chopped coriander (cilantro), for garnish Instructions: In a large pan, heat 4 tablespoons of oil over medium-high heat. Add 2 cinnamon sticks and 4-5 green cardamom pods. Let them sizzle and release their aroma. Stir in 2 tablespoons of garlic ginger paste and sauté briefly until fragrant. Add 1.5 tablespoons of curry powder, 1.5 teaspoons of chili powder (adjust to your preference), 1 teaspoon of Garam masala, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of turmeric powder. Mix the spices with the oil to form a fragrant base. Incorporate 1 cup of oven-roasted and blended onions (onion paste) into the pan. Cook and stir until the mixture is well combined and the onions are thoroughly coated with the spices. Add the cubed chicken pieces to the pan. Cook until the chicken starts to seal and release its juices. The chicken should be partially cooked. Pour in the diluted tomato paste (4 tablespoons of tomato paste mixed with 1/2 cup of water). Stir well to combine the flavors. Add 1.5 tablespoons of Worcestershire sauce, 1.5 teaspoons of tamarind paste, and the juice of 1 lemon to the pan. Mix everything together. Gradually pour in 400 ml to 500 ml of boiling water to create a sauce. Adjust the amount of water to achieve your preferred curry consistency. Allow the curry to simmer over medium heat, ensuring that the chicken cooks through and the flavors meld. The sauce will thicken as it cooks. Taste the curry and adjust the seasoning by adding salt as needed. Last 5 mins add 1 teaspoon of kasoori methi. Once the chicken is tender and fully cooked, garnish the curry with freshly chopped coriander (cilantro). Serve the Chicken Madras with steamed rice, naan, or your choice of Indian bread. Best, Rik
hi rik have been watching your channel for a while done loads of stuff off it recently done hoisin beef turned out as you said it would fantastic could you please do chinese takaway bbq sauce please keep the recipes coming thanks again
Hi Rik, firstly thank you for the updated timings for a pork pie in an air fryer, not tried it yet but will do as soon as I get the chance. Cardamoms, I get mine through Lazada, many Indian ingredients available, the ones I have are the size of garden peas. Also, I do not take then out for cooking, I simply roll them in my hands till all the little seeds come out and drop the lot into the pot, no problem! Love your channel, I will be using many of your recipes, given time!
That was an amazing madras mate. Oven cooking the onions is a game changer! Can't believe I was trying to cook out mushy raw onions before watching this 🤦
Yes it is a game changer - folks are starting to use it now I've posted my secret I've been using for 20 yrs. Trouble is they forget to mention where they have seen it first - they are all posting in the FB groups saying air fryer - oven cooked etc etc and trying to claim credit. Have you managed to have a look at the new channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html its all about curries. Best, Rik
@@BackyardChef Yes just subscribed. I'll be making your vindaloo paste next. Thanks again mate, great content. Best I've seen and I'll spread the word.
Cheers Ricky - you have to try the last upload i put up Chicken Rezala Cooked in a minced meat sauce that curry has never been cooked and put on the net - its delicious mate. Best, Rik
Hi Rik Ive been watching a few of your videos the past week and wanted to share a true story with you regarding my best friend who sadly passed away in 2017 and his Curry recipe. My mate Colin his family was from Bangladesh and he once owned his own restaurant but by the time i met him was retired. I kept pestering him to show me how to make a traditional restaurant curry and eventually he did :) Its not a Madras I call it Colin's Curry ;) But anyway he would always put big onion chunks in at and id leave them,he said dont you like onions? I told him I like the taste but couldn't digest them well. Next time I though he had left them out I licked the plate! I thanked him for leaving them out and he replied oh they are still in there Ive just wizzed them smooth. So it was time for me to try making on my home at home and I proudly decanted a potion into a container and took it around he tried a bit told me well done for trying but he could eat it! I was deflated,he saw that and said you wizzed the onions then cooked the pulp didn't you? But that's what you said wasn't it? Then he explained always cook the onions first then wizz them ;) Just like you said :) I kept asking him why my attempt wasn't as nice as yours? Ahh that would be telling he said,I might tell you one day ;) Then in 2017 we found out he didn't have long to live,he called me and asked me to go around,I spent the day with him and just as I was leaving he handed me a little box,that's what missing one teaspoon stirred in at the end and simmer for a few minutes! Ive since replenished my supply of that last secret ingredient but still have the original box in a snappy bag at the back of the cupboard because it was the last gift he gave me its out of date,unusable but it will stay there Ive never thought to do more onions than I need and just store the mixture I just use a couple of large onions in my curry but same principle. I will try yours I like Madras,My Colin Curry is not really a madras but in that sort of Family and he showed me by taking out one ingredient I could make it milder or by substituting another hotter. Anyway sorry for the long post Rik you have really cheered up my day and to quote what Colin actually said to me "You've wizzed raw onion then threw it in the curry haven't you? You Clot!!" Thanks for bringing back that memory and yes always cook the onions before you first then add cooked so much more flavour :)
Absoolutely brilliant, Madras is my go to sauce, ,but not for the heat, for the taste, I halved the chili powder and it was perfect for us, takeaways are good but half the time Madras is too hot. Plus it's £4-£5 a portion and it's not like they ever fill them up. I didn't do the chicken I just did the sauce. I made quite a lot, froze quite a lot, and it's just as good microwaved from frozen. I hope you don't mind Rik but I cooked the onions in a pan, but I really don't see how this sauce could be any better with onions done in the oven, that's how good it is. I'm not sure of the actual cost, but it's certainly less than £1 a portion, maybe even half that. And it's as good as any Madras sauce I've ever had. Thanks a million.
That is the type of comment I really like - not praising me - the fact that you made it and it was just how you like it - hope it saves you in the future - thank you! All these folks that cook curries and insist on everything being over spicy are nuts - its flavour - have you managed to check out my curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html there you will find a vindloo recipe thats flavour NOT heat. I love Vindaloo now I'm older without the stupid spice. Best, Rik
Oh don't worry, in time I'll be trying all your recipes, chicken tikka is next on my bucket list. BTW, I've never tried to make proper curry before because making the base gravy just seemed to be too much hassle. Plus it's never been as expensive as it is now! But, I was actually really confident about this, and told the missus as much. Your (madras) video is as entertaining as it is informative, I watched it every day for a couple of weeks before I had a go, and it just seemed to me you really knew what you were doing. And boy, was I not wrong. Dunc. 😊
Viewed this with tongue in cheek, but nevertheless decided to try it out. The techniques you have displayed here are genius, as i have made the best tasting madras curry i have ever eaten. I have been making curries for years, and will adopt your methods in future. Thank you sir for this culinary masterpiece.
Cheers mate - I have been cooking professionally bir for 40 yrs - there's always another way. have you looked in on my new channel mate. www.youtube.com/@NOTANOTHERCURRYSHOWSAMEButDiff Best Rik
Can you tell me what spices you use for this curry as I intend to try if out
Regards Andrew&Geralyn
where is the ingrediets
Have been making authentic BIR curries for the last 30 years until i discovered Indi Grand They are the best thing i have ever tried and with a few tweaks you can make them to your taste.
@@shubhasinha5810 It's in the description
This Rik guy is a genius! It’s like the soul of British cuisine is encapsulated in one man!
Wow, steady! Thank you. Best, Rik
Agreed!
One thing I would like to add - and I have seen this in all your videos - I appreciate your tidiness. My mother was married to a German chef. His cooking was divine! BUT he hit the kitchen like a hurricane. The mop up operations took hours!
Thank you. Best, Rik
Wow, made this tonight with the baked onion base. I've tried al's, latifs, curry guy and various others and this is the closest I've had to a takeaway. I didn't want it to be finished. My go to madras from now on.
Thanks Carlo have you seen my new curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Best chef on the Internet. Love it. God bless.
Thank You. Best, Rik
roasting the onions,instead.that is ingenious!I hadn't even thought of that!
Its my reverse base - have seen the new channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
❤ my mouth is watery ❤
Thank You. Best, Rik
This is something else Rik,what a recepie,so easy to follow,thank you
Thank you. Have you seen the curry channel. There will be vids going on there again soon. Been busy on here. th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Well I made this madras from your caramelised onions today.....wow! This recipe was followed to the letter and made a large, tasty madras. Right up my street! Another winner from the Backyard Chef! Of course I'll now have to try the others too! 😊
Thanks Martin - yes they all work mate as I think you know they would. Have you seen the new channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
@@BackyardChef just subscribed. Lovely! Thanks!
@@Martinwhynot Cheers Martin many to follow - chime in anytime mate - you cook a bit - appreciated. Best, Rik
this is without doubt the best madras ive had.
Appreciated, thanks for sharing. Thank You. Best, Rik
Rik I have so many curry cookbooks but after eating this they are all going in the bin, you are my new master of the Asian cuisine thank you xx
Steady! You do know I started in a takeaway 40 years ago. Thank you. Best, Rik
Sounds absolutely gorgeous, love your videos.
NEW - NOT ANOTHER CURRY SHOW th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
I worked in an Indian takeaway years ago so decided to try your Madras recipe last night and it was bloody delicious! Can't wait to try more of your curries.
Wonderful! More than one way to make a curry - curries have been my professional life for more than 40 years. Thank You. Best, Rik
Finally a madras that actually looks like a madras! Ive seen videos from other channels, dont get me wrong i aint no expert by any stretch but it seems to me all they have done is just a spicy curry throw in a couple chilli's and labelled it as a "madras" props to you, this is the real deal! Will defo try this soon.
Hope you enjoy! Thank You. Best, Rik
I had run out of base gravy so thought I'd give this a go, glad I did and I will be doing it this way in future, cheers
Cheers Roger - it works way better - easier to cook with..Did you have a look at the new channel. th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
@@BackyardChef yeah ive subscribed to both channels Rik, looking forward to the Garlic Chili Chicken tonight.
@@rogerc8960 There will be a different version coming on the curry channel shortly. Best, Rik
This was a very good take on a Madras. Will try this. The process here was great
Hi Rik, cooked this madras tonight & added mushrooms absolutely amazing no high heat needed best madras at home I've made thanks for guidance & knowledge my friend 🙂👍
Thanks for trying David. Don't ner fooled about high heat and pans etc. Have you seen the new curry channel? th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
This looks amazingly good!! Thank you for the inspiration!
Looks incredible!
This looks lovely, thank you very much.
My pleasure 😊Best, Rik
Looks absolutely top notch. That’ll be my weekend mission 😁
NEW - NOT ANOTHER CURRY SHOW th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Wow ! I have all the books but this is a game changer thank you !
It is whether you air fry or oven cook the onions. Have you been over to the new curry channel yet? th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
That looks Belting, I’m gunna cook this 👍🏻
Nice one Mike. Its the right taste the right colour and its dead easy to make from scratch. Some curries I have seen look a horrible brown colour and have been cooked with raw onions like I say. Hope you enjoy mate - I do every time. Best, Rik
that is generally what needs to be done if you are planning on eating a food fish
That was brilliant!
Dude got to congratulate you. Been trying this since lockdown , tried about three other recipes but yours stands out for me, plus don’t need to make the gravy!
I appreciate that! Thank You. Best, Rik
I'm definitely going to do this I like the idea with the onions .thanks for the recipe.
Thank you. Best, Rik
Love your stuff, Rik!
Thank you. Best, Rik
Hello there, new subscriber here fro Huddersfield. Looking forward to checking out your other videos. All the best.
Nice one Andy few Yorkies on here now. NEW - NOT ANOTHER CURRY SHOW th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Slowly working through you vids...
This looks amazing rik cant wait to try 👍🏻🇬🇧
Hope you enjoy. Wow you are going back! Thank you. Best, Rik
Right then,this is the Madras recipe it´s going to be tonight. The onion "thingy" looks amazing and makes so much sense.Thank you.
Thank you. Best, Rik
That looks so bloody good. I'm making this tomorrow
Thank you. Best, Rik
Great video, enjoyed watching it all
Thank you. Best, Rik
Hi Rik….to make it easier to get them out I pierce the cardamom pods with a needle & thread & knot it together so it links all of the pods. They’re not hard to pierce & that way you just have to look for the thread to remove them before serving 👍🏻
Thank you. Best, Rik
I’ve never seen that method of cooking onions, but am going to try it.
Your curry looks delicious, and I had a good laugh about the cardamom pods.
Thank you. Best, Rik
This was delightful.
Thank you. Best, Rik
It certainly looks spot on
You are a darling man, Rik. Thanks for sharing your knowledge and your wisdom. You are a great cook❤❤❤
Thank you. Best, Rik
This is the best recipe for a madras I have ever tried, really easy and so tasty, definitely best madras ever made by a Yorkshireman !
Glad you liked it. Thank you. Best, Rik
Got my onions in the oven right now Rik. This is gonna be our tea tonight. I'm sure it won't disappoint. Cheers mate.
It won't mate - let me know - DON'T BURN THE ONIONS they can (not always) give a more bitter flavour - there is a new curry channel coming in May all easy stuff to make at home. Best, Rik
NEW - NOT ANOTHER CURRY SHOW th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Bless you. Have been waiting for this...
Thank you. Best, Rik
That's making me so hungry 🤤
Thank you. Best, Rik
I'm reallly enjoing your cooking Rik Thanks.
Thanks Andy sorry for being fired up on this one! Enjoy. Best, Rik
That looks tasty, I love a curry .all sorts of curry .
Me too! Thank you. Best, Rik
Just made this tonight to eat tomorrow night. Had a little bowl just now as a taster and it’s ace.
Thank you. Best, Rik
Hi Rik Cooked this it is fantastic. Thank you very much. Hope her indoors isnt too angry about the blender tasting of onions and the curry kitchen cooking mess!
Hi Rik, put this together here in China a couple of hours ago. Fantastic, simple and totally delicious. Many thanks!
Fantastic! Well done! Thank you. Best, Rik
Hi Rik ,trawling through TH-cam for a chicken madras to make for me and our lass, came across your very bold statement "best Chicken Madras from scratch" watched the video friday night mouth watering, couldn't wait to give it a go. Cooked it Saturday night. Did it exactly how you did it, superb mate smelt gorgeous , tastes fantastic and our lass said its the best curry lve made so far so l love it when someone says its the best and it really is, bang on !.Its monday night here in Sunny Donny and just had another of your brilliant Madras ,..special request from the missus. Thanks Rik...... all our love from Yorkshire.❤
Thanks, Terry. Have you had a look at my curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Love straight back at ya! Best, Rik
l have done Rik. both channels are brilliant, our lass has told her daughter to check both your channels out, she told her how nice your madras is and how easy it is to cook so having a go at making one soon.......thanks Tez
@@BackyardChef
Subbed both
Tez, it's easy food for everyone to make. I will not waste anyone's hard-earned money - they can put a meal on the table. Just adjust to taste. We all like different ingredients. Best, Rik@@terrybrennan2545
Thanks, mate. Best, Rik@@terrybrennan2545
I've been making curries in the house for years. Tried all the recipies going. I came across this video last week and this is the video I've been waiting for. Absolutely outstanding Madras. Can't wait to try your Dopiaza. Thank you from a new subscriber.
Thank you 😋 Best, Rik
Brilliant!!
Thank you. Best, Rik
The onion technique is pure genius
Thank you. Best, Rik
Looks incredible pal
Hi Rick love your garlic chicken chilli curry. please can I have your full recipe. LOOK AT THAT 😂
Thank you. All recipes are in the description, just scroll down a little. Or - press the more and more. Best, Rik
Hi rik,came across this recipe,and was impressed by the simplicity to make,and how good it looked,took the plunge and made it for the family,WOW! It is worthy of restaurant/takeaway quality,no longer will my watery spicey soup with lumps of meat in,be served in our Yorkshire home, well done my fellow yorkshireman,can't wait to try the dopiaza,jalfazi,and the ring stinger chilli garlic !😁😁😁😁😁 big thumbs up that man
Hi Russ - Thanks mate, There will be a curry every week starting May. NOT bir - but with the taste the simplicity and a real good meal on the table. I worked in the takeaways when I was a young’un Unlike most of the purists seeking the bir taste (and the critics of my simple style) who have trouble in remembering the taste from way back then. I would like to help anyone that wants a good meal on the table without all the fuss. What I will say the garlic chili was to show you can use ketchup as an ingredient - frowned upon my many (but I bet they have tried it now - ha ha ha) I will make a garlic chili without the ketchup a little later. I can make many a curry and some NOT on any menu. Look forward to you trying some and letting me know what you think. Best, Rik
Where do I find the spices for the madras? Thanks
Love the channel mate, top marks
Thank you. Best, Rik
What a brilliant idea, thank you! It would help me a lot as this curryholic can't stand at the stove for too long cooking curries anymore (bloody sciatica) and BIR base sauce curries bore me now. Will crack on with it next week and report back. Cheers! 😘
Check out my curry channel - no bir base - th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Top man sir 🇬🇧💪💪💪
absolutely fantastic, but most who follow your method here, will forget to add salt, and they'll be wondering why it doesn't taste right. but again, absolutely fantastic, thank you for this.
Thank You. Best, Rik
Great channel man , i cook BIR curry 5 or 6 nights a week , totally addicted ! Gonna try your madras tonight !
Thanks, have you seen the new curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
I have been cooking curries and never thought about roasting my onions. I shall certainly be trying it out.
Ive been cooking 40 years professionally and it the way I go now instead of the stinky base - nothing worse than the sour smelling onions cooking for hours and stinking the house for 3 days. Have a look at my NEW channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html best, Rik
@BackyardChef yep will do m8 . I grew up in an Asian community in West London. I had my first currie at 8 yrs of age , I've been hooked ever since. I am cooking your recipe for Chicken Madras right this minute with Roasted onion puree. I can't wait to tuck in. Thx for the recipe.
@@David-ce1nh awesome - let me know. Don't forget adjust to your taste - add more or less of what you like. Best, Rik
Thank you rik. I will never need to buy a takeaway madras again wow
Thank you. Save some money. Best, Rik
Cant wait to try 👍
NEW - NOT ANOTHER CURRY SHOW th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
❤️ to you in Yorkshire! I’m sure it’s going to be great. Can’t go wrong with a solid onion base.
Love hearing a fellow yorkshireman when i click on a video
Nice one! Thank you. Best, Rik
cooked this few days ago and really is one of the best madras I've had in years.
Thank you. Best, Rik
Looks amazing thanks for the video. I’ve always wanted to make these curries but could never be bothered with the base gravy
Hi James, hop over to my new curry channel - no base gravy is used, and better than the takeaways. th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
I've cooked this 3 times now and my whole family loves it. I made the mistake of using tamarind sauce instead of paste the 1st time which made it quite sweet but was amazing nonetheless.
Definitely the best homemade madras on the Internet cooked by a Yorkshireman copied by a Southerner. The shires are smelling amazing.
Please do a lamb vindaloo at some point.
Sounds great! Appreciated. Thank You. Best, Rik
Brilliant
Thank you Peter - check out my curry channel - its not bir, I cooked that for 40 years , there are other ways th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Looks great Rik. Greetings from Hull East Yorkshire
Cheers Darren great to have another Yorkie on here. Best, Rik
NEW - NOT ANOTHER CURRY SHOW th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
What a fantastic recipe. I started out by watching how Als Kitchen and Latifs Inspired made theirs, but there is something special about this one.
Thank you. Best, Rik
Looks amazing 👏 gonna do this 😀
Hope you enjoy it!
Looks great I will give this a go👍
Cheers Andrew its easy - There will be a new curry channel starting in May. Best, Rik
@@BackyardChef nice one, I have always used base gravy but it's a pain to make but this could be a good and simpler alternative
@@andrewhayes7055 ive 40 yrs in making base gravy from takeaway to restaurant but it isn't the only way. Best, Rik
From now on. I make onion paste. Thanks Rik !!!
Thank you. Its the best way to go - Best, Rik
Looks good Rik, I’ll get my bf to cook this 😂 and another entertaining video! Love it!
There is a very easy curry channel coming in May look back in for that one. Hope he makes a good job of this easy curry for you. Best, Rik
This fellow Yorkshire man will definitely try this one, Rick the first curry I ever ate before I got my cook books and spices, was chicken coconut milk with apple and sultanas with rice and a few chips, have you got a recipe ?
Sorry, no. Thank You. Best, Rik
Can I use beef mince as not keen on chicken
Use anything you like to eat. Thank you. Best, Rik
Mmmm beef mince madras
The cardamon pods can be joined together using a needle and thread. Makes it far easier to find as one big chunk rather than many little needles in the haystack at the end!
Great tip!
Done one 3 days ago brilliant
Thank you. Best, Rik
Looks bloody marvelous. I'll be knocking this up during the week. I did notice throughout the cooking process you didn't taste it once or add any seasoning. Maybe I missed it. Good job
Baked onions make for a far better consistency and add an undercurrent of sweetness and smokiness. Followed this recipe exactly and I'll never order another takeaway again. Fantastic
Great news - have you seen my new curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Rick if looks are to go by I am in for a treat, living in the North West of Ireland it is very hard to find real MADRAS curry unless I cook it myself, 45 years on from curries being as rare as Hens teeth. Thanks great job.👍👍
Cheers Tommy an easy one and tasty make it as spicy as you like. Have you checked out my other channel if not hop over there you are welcome th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Looks lovely, I’ve just made a batch of onion bhajis and seekh kebabs.
Thank you. Best, Rik
Would love to see a phall curry from scratch. Great vid mate
Thank you. Best, Rik
Looks really great good job 👍👏, what spices / quantity’s did you add ??
Rich there is a full description in the description just scroll down. Have you seen the new curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
@@BackyardChef Cheers Rik, nice one 👍
Brilliant dish just made it the 2nd time today
For tamarind i used hp brown sauce 😊
Nice one. Al3way taste and adjust. Well done. Best, Rik
Looks amazing 😍 How many people does this recipe feed? I want to make this for a family of 5… not sure which ingredients I should scale up on?
Hi Demi this will get you somewhere very near - adjust to taste:
Chicken Madras recipe adjusted to serve 5 people:
Chicken Madras Recipe for 5 People
Ingredients:
5 boneless, skinless chicken breasts, cubed into bite-sized pieces
4 tbsp oil (vegetable, ghee, or palm oil)
2 cinnamon sticks
4-5 green cardamom pods
1 cup oven-roasted and blended onions (onion paste)
2 tbsp garlic ginger paste
4 tbsp tomato paste, diluted with 1/2 cup water
1.5 tbsp curry powder (or mixed curry powder)
1.5 tsp chili powder (adjust to taste)
1 tsp Garam masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp salt (adjust to taste)
1 tbsp Worcestershire sauce
1.5 tsp tamarind paste
Juice of 1 lemon
400 ml - 500 ml boiling water
Fresh chopped coriander (cilantro), for garnish
Instructions:
In a large pan, heat 4 tablespoons of oil over medium-high heat. Add 2 cinnamon sticks and 4-5 green cardamom pods. Let them sizzle and release their aroma.
Stir in 2 tablespoons of garlic ginger paste and sauté briefly until fragrant.
Add 1.5 tablespoons of curry powder, 1.5 teaspoons of chili powder (adjust to your preference), 1 teaspoon of Garam masala, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of turmeric powder. Mix the spices with the oil to form a fragrant base.
Incorporate 1 cup of oven-roasted and blended onions (onion paste) into the pan. Cook and stir until the mixture is well combined and the onions are thoroughly coated with the spices.
Add the cubed chicken pieces to the pan. Cook until the chicken starts to seal and release its juices. The chicken should be partially cooked.
Pour in the diluted tomato paste (4 tablespoons of tomato paste mixed with 1/2 cup of water). Stir well to combine the flavors.
Add 1.5 tablespoons of Worcestershire sauce, 1.5 teaspoons of tamarind paste, and the juice of 1 lemon to the pan. Mix everything together.
Gradually pour in 400 ml to 500 ml of boiling water to create a sauce. Adjust the amount of water to achieve your preferred curry consistency.
Allow the curry to simmer over medium heat, ensuring that the chicken cooks through and the flavors meld. The sauce will thicken as it cooks.
Taste the curry and adjust the seasoning by adding salt as needed.
Last 5 mins add 1 teaspoon of kasoori methi.
Once the chicken is tender and fully cooked, garnish the curry with freshly chopped coriander (cilantro).
Serve the Chicken Madras with steamed rice, naan, or your choice of Indian bread.
Best, Rik
Perfect thank you so much!!
Looks lush... will be trying your method next... Love to try new ways to cook curries... cardamons too... lol
Nice One Barry. Best, Rik
hi rik have been watching your channel for a while done loads of stuff off it recently done hoisin beef turned out as you said it would fantastic could you please do chinese takaway bbq sauce please keep the recipes coming thanks again
Thank You. Best, Rik
Hi Rik, firstly thank you for the updated timings for a pork pie in an air fryer, not tried it yet but will do as soon as I get the chance. Cardamoms, I get mine through Lazada, many Indian ingredients available, the ones I have are the size of garden peas. Also, I do not take then out for cooking, I simply roll them in my hands till all the little seeds come out and drop the lot into the pot, no problem! Love your channel, I will be using many of your recipes, given time!
Thanks Keith - have you had a look at the curry channel yet? th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html
Looks good mate. A little tip I've heard about the cardamom pods is to tie them together with some string so they're easy to find
That was an amazing madras mate. Oven cooking the onions is a game changer! Can't believe I was trying to cook out mushy raw onions before watching this 🤦
Yes it is a game changer - folks are starting to use it now I've posted my secret I've been using for 20 yrs. Trouble is they forget to mention where they have seen it first - they are all posting in the FB groups saying air fryer - oven cooked etc etc and trying to claim credit. Have you managed to have a look at the new channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html its all about curries. Best, Rik
@@BackyardChef Yes just subscribed. I'll be making your vindaloo paste next. Thanks again mate, great content. Best I've seen and I'll spread the word.
Cheers Ricky - you have to try the last upload i put up Chicken Rezala Cooked in a minced meat sauce that curry has never been cooked and put on the net - its delicious mate. Best, Rik
Thanks for your video. Is the comment regarding curry powder and mixed powder followed by the mix for the mixed powder or is that as well as
Hi Rich, If you make curries and have your own mixed powder already made up - use that - if not you can use a curry powder you like. Best, Rik
Wow, amazing! I learned a lot from this video. I’ve always fried my onions, but I’ll be using this technique from now on. Thank you so much for this 😊
NEW - NOT ANOTHER CURRY SHOW th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html Best, Rik
Yes please. Love curries, Thai. Chinese
Thank you. Best, Rik
My go to curry now....Spot on Sir....... P.S. Would love to know how to scale up 8 - 10 Ltr ish.
This looks fantastic. Can anybody tell me the exact amounts of dry spices were used in this recipe please?
In the description a full list. Thank you. Best, Rik
Hi Rik
Ive been watching a few of your videos the past week and wanted to share a true story with you regarding my best friend who sadly passed away in 2017 and his Curry recipe.
My mate Colin his family was from Bangladesh and he once owned his own restaurant but by the time i met him was retired.
I kept pestering him to show me how to make a traditional restaurant curry and eventually he did :) Its not a Madras I call it Colin's Curry ;)
But anyway he would always put big onion chunks in at and id leave them,he said dont you like onions? I told him I like the taste but couldn't digest them well. Next time I though he had left them out I licked the plate!
I thanked him for leaving them out and he replied oh they are still in there Ive just wizzed them smooth. So it was time for me to try making on my home at home and I proudly decanted a potion into a container and took it around he tried a bit told me well done for trying but he could eat it!
I was deflated,he saw that and said you wizzed the onions then cooked the pulp didn't you? But that's what you said wasn't it? Then he explained always cook the onions first then wizz them ;)
Just like you said :)
I kept asking him why my attempt wasn't as nice as yours? Ahh that would be telling he said,I might tell you one day ;)
Then in 2017 we found out he didn't have long to live,he called me and asked me to go around,I spent the day with him and just as I was leaving he handed me a little box,that's what missing one teaspoon stirred in at the end and simmer for a few minutes! Ive since replenished my supply of that last secret ingredient but still have the original box in a snappy bag at the back of the cupboard because it was the last gift he gave me its out of date,unusable but it will stay there
Ive never thought to do more onions than I need and just store the mixture I just use a couple of large onions in my curry but same principle.
I will try yours I like Madras,My Colin Curry is not really a madras but in that sort of Family and he showed me by taking out one ingredient I could make it milder or by substituting another hotter.
Anyway sorry for the long post Rik you have really cheered up my day and to quote what Colin actually said to me "You've wizzed raw onion then threw it in the curry haven't you? You Clot!!"
Thanks for bringing back that memory and yes always cook the onions before you first then add cooked so much more flavour :)
Thanks for sharing a great memory. Loved reading. Thank you. Best, Rik
Absoolutely brilliant, Madras is my go to sauce, ,but not for the heat, for the taste, I halved the chili powder and it was perfect for us, takeaways are good but half the time Madras is too hot. Plus it's £4-£5 a portion and it's not like they ever fill them up. I didn't do the chicken I just did the sauce.
I made quite a lot, froze quite a lot, and it's just as good microwaved from frozen. I hope you don't mind Rik but I cooked the onions in a pan, but I really don't see how this sauce could be any better with onions done in the oven, that's how good it is. I'm not sure of the actual cost, but it's certainly less than £1 a portion, maybe even half that. And it's as good as any Madras sauce I've ever had.
Thanks a million.
That is the type of comment I really like - not praising me - the fact that you made it and it was just how you like it - hope it saves you in the future - thank you! All these folks that cook curries and insist on everything being over spicy are nuts - its flavour - have you managed to check out my curry channel th-cam.com/channels/9P5gHILpUh8VLkFvX3Qtcg.html there you will find a vindloo recipe thats flavour NOT heat. I love Vindaloo now I'm older without the stupid spice. Best, Rik
Oh don't worry, in time I'll be trying all your recipes, chicken tikka is next on my bucket list. BTW, I've never tried to make proper curry before because making the base gravy just seemed to be too much hassle. Plus it's never been as expensive as it is now!
But, I was actually really confident about this, and told the missus as much.
Your (madras) video is as entertaining as it is informative, I watched it every day for a couple of weeks before I had a go, and it just seemed to me you really knew what you were doing.
And boy, was I not wrong.
Dunc.
😊
Omg where have you been hiding haha just come across your video and loved it i screenshot your ingredients in description ill give a go 👍
Can you give me details of the Gas Hob you are using ..Manythanks
amzn.to/4gMq3WJ so many to choose from they are all the same. Thank You. Best, Rik
How did you season the rice? Looks good too!
Thank you. Best, Rik