Just made this and must say it was absolutely amazing, your clear instructions even down to what hob ring and when was the difference between your curry and that of other more prominent youtubers who specialise in curry cooking, as I cook on electric hob then I had to have all four hobs on as unlike gas I don't have quick heat control. Keep up with the recipes. You've earned yourself a sub.
I've just knocked this up carefully following your instructions and my word, absolutely delicious. Thanks for posting this video, absolute game changer!
Absolutely love your simple recipe videos. You make it easy as your instructions are straightforward & not complicated at all, constantly explaining throughout & for that I’m really grateful. Please keep them coming Imran. 🙏🏽
Made this tonight and it was outstanding! So flavoursome! Madras (in Scotland, anyway) is usually just synonymous with "really hot curry." But i made this for the family and they loved it. Just toned down the chilli powder a touch. The lemon and coriander at the end are brilliant. One of the best curries i have made. Thanks, Imran! ❤
Thank you very much for sharing this recipe. I made this yesterday. I altered the ratio of ingredients, didn’t have any fenugreek, or Green chillies, but it was amazing. My wife loved it. It truly tasted as if it was from a takeaway. I increased the number of cardamoms, whole cloves, used ginger-garlic paste and added a black cardamom.
Hey Imran, I made this again, but amped up the Tomatoes and onions. It gave a rich, sauce, ok, not technically a Madras, but it was delicious! Last time I made it (when I discovered your channel) my son had been overnight at a mate's. When he saw the leftovers in a takeaway container, and after eating it, he said "did you lit have a takeaway last night?" He wouldn't believe me until his mum said I'd cooked it from your recipe. Thank you once again, I'm taking it for my lunch tomorrow!
Glad you enjoyed it, and yesss that’s the point of the recipe. Once you’ve made it, you can add in extra onions and tomatoes, spices, whatever else to your liking. Glad you enjoyed it 🙏🏽
Just spotted you in my feed Ali, straight away I loved the simplicity and informative way you structure your video, you have another subscriber brother and I look forward to seeing more from you. Your dish looked great by the way and I’ll definitely attempt to strictly follow your recipe😂 I have cooked many many curries but have always found it hard to follow strict recipe measures, I always end up cooking on the fly. Bless you and best wishes brother
Top recipe! I've tried to make and get the traditional curry taste multiple times, and everytime it's been missing something, but following your recipe has helped me achieve that PROPER homemade taste. I'll keep following using your recipe 💯👌🏼
Maaaaaate! You’re the man! I made this curry following every bit of this, it took me longer to reduce but I don’t have a big flat pan with a lid, must get one. I used ghee instead of oil. It tasted better than any takeaway we’ve ever had. Subbed, Thankyou sir! I now want to make a keema…..😁🤙👏❤️
I make my own garlic ginger paste, equal amounts ginger garlic into a small food processor, a little water. Process into a paste. Put it in a square container or tray size it so you can flatten it out to around an inch thick. Put in the freezer, as it's freezing take it out, cut lines into it before it's frozen solid. You may have to do it a couple of times times. When it's frozen turn it all out, break up the block into smaller blocks along the lines you've made, Put in a bag in the freezer .
Im enjoying your content, and love eating and making Indian food. Do you ever use coconut milk in any of your dishes? We eat a lot of Thai curry and wonder if there's any authentic Indian dishes which use it.
Going to attempt this dish tomorrow and really excited! If I was to use Ghee instead of oil how many teaspoons would you use? Or what would you do ? Love the channel ❤
Love your videos bro. Keep it up, you'll bang on here before you know it. Such a likeable guy and you simplify cooking processes well for goras like me 😂
This looks great! If I don't have blocks of garlic and ginger, but have them as fresh ingredients... Could you suggest an amount to use in g's for these?
I throw a bulb of garlic , equal amounts of ginger and coriander stalks (which have more flavour ) ... Throw whole lot into a blender , add some olive oil and blend to a paste ... I put paste into small freezer pots and use one pot as needed .. hope this helps
Just saw this vid in my suggested vids, the thumnail was appealing enough to make click on it and ended up watching it right till the end. Quite interesting. Is that a Bradford accent?Subscribed and will definitely try cook this dish on one of my days off. Thanks
@@whatinthechef It went very well. Very flavoursome curry and you're right, the thigh meat rather than breast is perfect in it. I couldn't get the hot little green chillies so settled for two larger, milder ones, so it wasn't as hot as I would like. Nontheless it's a fantastic tasty curry and I'll be making it again soon with those little hot chillies when I get some. My wife loved it too! Thank you and all the best 🙂
I would love to see your version of a meat pulao, curious to see your choice of masala blend for this, be it a pre made brand blend or making your own.
For a meat pilau, I usually keep the spices simple (as they are in my curry ecookbook), turmeric, cumin, coriander and curry powder (mild madras curry powder). But this can be switched with garam masala for a more fragrant rice dish.
Hi Imran, Taj Ginger & Garlic out of stock everywhere I've tried, where do you get yours, and what is the equivalent amount of 'paste' in grams that these combined g&g blocks weigh ie. 1 block of G&G measures 10g of paste, any tips on the best way to store ginger as my fresh constantly going off in the fridge. Cheers
Hi being scottish you talk to fast for my 75 year old ears. A great recipe, I do mine really different. I do mine as the indian folke do it here. my wife was malysian. and inindian restraunts they use only Paprika, tomato puree and either or just chicken stock or stock cube. and a touch of dry coriander out of tesco. I live in ayr Scotland and I only eat out of the same carry out place for 20 years ? never been food poisened yet other places folk talk about being a great place to eat out they get sick and have the runs, the restraunts in question are closed during the day and leave the food out for the rats blue bottle flies etc. need I go on. But let me add to that I do not smoke never have done and my taste buds are okay. I cook at home for my own madras etc/ I love indian spices but to expensive if you live allone.. you did well chef a lovely presentation.. take care and keep on cookong. auld tam in ayr.
Is there a reason that garam masala goes in at a later stage than the other spices? Noticed that you add it separately in a few of your recipes. Thanks :)
Chicken madras is my favorite in a restaurant, I’ll be trying this at home. I miss pompadoms so much, can’t get them were I live. Indian food is delicious 😋
you spoke a lot about oil separation. Is it absolutely necessary to use so much oil? If I wanted to make it a bit healthier, could I cut back the oil significantly, or would it negatively affect the dish in a big way?
You need enough oil to make sure the base and the protein cook well, or else they will boil. You want the final dish to (as bad as it sounds), leak oil out of the gravy of the curry. That proper oil separation and how a curry should be. If you reduce oil too much, unfortunately it won’t taste as good. This serves 4, so the oil amount should be taken into account with that.
Chicken madras is the hottest I go. And I love it I normally get a taxi special which is chicken madras with chips or rice or half chips half rice. Gunna give this a go for me and my dad. Thanks so much Imran and cool video 👍
@@whatinthechef will do, I just love how simple, easy and effortlessly U cook. It makes cooking more appealing, actually makes me want to cook so thank U. Also 10/10 for the hilarious background voiceovers lol
@@whatinthechef lol. If you could add where to buy all the ingredients. Shop names full address, if they do deliver or not. Yeah. That's all I could think of atm. If I think of anymore, I'll be in touch. 👍
Just made this and must say it was absolutely amazing, your clear instructions even down to what hob ring and when was the difference between your curry and that of other more prominent youtubers who specialise in curry cooking, as I cook on electric hob then I had to have all four hobs on as unlike gas I don't have quick heat control.
Keep up with the recipes. You've earned yourself a sub.
I appreciate that, means a lot. Yeah I try to be as thorough and helpful as possible. Glad you enjoyed it.
Made it for tea tonight and absolutely loved it. Definitely pulling this one out for the in-laws
Looks great, but have you seen what it does to your feet??!!
Try using a knife and fork
They don’t wear shoes generally
Hahhaah
😂😂😂
Classic..
I've just knocked this up carefully following your instructions and my word, absolutely delicious. Thanks for posting this video, absolute game changer!
Imran I have been making curry wrong my whole life, I'm 36. Brother you have opened my eyes. This was glorious.
Happy to help 😏
Honestly Imran, your recipes are full proof. Thank you
Absolutely love your simple recipe videos. You make it easy as your instructions are straightforward & not complicated at all, constantly explaining throughout & for that I’m really grateful. Please keep them coming Imran. 🙏🏽
This isn't madras 😂
@@user-bw8to5fr4u tHaTs NoT a MaDrAs. Make a TH-cam channel and show us yours then you plum. This is a madras
I appreciate that a lot, thanks for watching!!
Not too dissimilar a recipe to the curry video minus the garam masala. Love the enthusiasm and passion in your presentation.
Made this tonight and it was outstanding! So flavoursome! Madras (in Scotland, anyway) is usually just synonymous with "really hot curry." But i made this for the family and they loved it. Just toned down the chilli powder a touch. The lemon and coriander at the end are brilliant. One of the best curries i have made. Thanks, Imran! ❤
Glad you enjoyed it!!
Thank you very much for sharing this recipe. I made this yesterday. I altered the ratio of ingredients, didn’t have any fenugreek, or Green chillies, but it was amazing. My wife loved it. It truly tasted as if it was from a takeaway. I increased the number of cardamoms, whole cloves, used ginger-garlic paste and added a black cardamom.
I’m glad you adapted the recipe to your liking, that’s what South Asian cuisine is all about!! Glad you both enjoyed it 🙌🏽
Hey Imran, I made this again, but amped up the Tomatoes and onions. It gave a rich, sauce, ok, not technically a Madras, but it was delicious! Last time I made it (when I discovered your channel) my son had been overnight at a mate's. When he saw the leftovers in a takeaway container, and after eating it, he said "did you lit have a takeaway last night?" He wouldn't believe me until his mum said I'd cooked it from your recipe. Thank you once again, I'm taking it for my lunch tomorrow!
Glad you enjoyed it, and yesss that’s the point of the recipe. Once you’ve made it, you can add in extra onions and tomatoes, spices, whatever else to your liking. Glad you enjoyed it 🙏🏽
This straightforward approach to cooking instruction is *chef’s kiss* beautiful.
Any plans to look into more seafood or lamb?
I appreciate that. And yes I will do, just swamped with a lot at the moment but will do my best to post more
Instructions are so clear. Looking forward to making this one.
Just spotted you in my feed Ali, straight away I loved the simplicity and informative way you structure your video, you have another subscriber brother and I look forward to seeing more from you. Your dish looked great by the way and I’ll definitely attempt to strictly follow your recipe😂 I have cooked many many curries but have always found it hard to follow strict recipe measures, I always end up cooking on the fly. Bless you and best wishes brother
I appreciate that, thank you 🙏🏽
Top recipe! I've tried to make and get the traditional curry taste multiple times, and everytime it's been missing something, but following your recipe has helped me achieve that PROPER homemade taste.
I'll keep following using your recipe 💯👌🏼
I’ve been the same, I think it comes down to cooking the ingredients down properly instead of throwing them all in
Maaaaaate! You’re the man! I made this curry following every bit of this, it took me longer to reduce but I don’t have a big flat pan with a lid, must get one.
I used ghee instead of oil.
It tasted better than any takeaway we’ve ever had.
Subbed, Thankyou sir!
I now want to make a keema…..😁🤙👏❤️
Glad you enjoyed it!! I appreciate the kind words too. Maybe I’ll get around to making a keema one 😏
Fabulous. Love the tips and tricks. Never knew you could get frozen garlic and ginger - life changing!
I make my own garlic ginger paste, equal amounts ginger garlic into a small food processor, a little water. Process into a paste. Put it in a square container or tray size it so you can flatten it out to around an inch thick. Put in the freezer, as it's freezing take it out, cut lines into it before it's frozen solid. You may have to do it a couple of times times. When it's frozen turn it all out, break up the block into smaller blocks along the lines you've made, Put in a bag in the freezer .
@@jcagra2012 Thank you. I’m going to try that.
Made this one tonight and it was amazing! Best home cooked curry I’ve ever had!
Glad you enjoyed it 🙏🏽
Great recipe, I've made it four times already but with vegetables instead of chicken and it still always turns out nice!
Glad you enjoy it!!
Absolutely love this channel! Especially the “very nice pan”!!!
🙏🏽🙏🏽
This is seriously great! Thank you so much! Greetings from The Netherlands.
You make it all look like fun! Great recipe, I'll definitely try it soon!
Made this tonight and was absolutely exceptional! Honestly amazing. Looking forward to more recipes.
Im enjoying your content, and love eating and making Indian food. Do you ever use coconut milk in any of your dishes? We eat a lot of Thai curry and wonder if there's any authentic Indian dishes which use it.
I like that you added a little lemon juice in Madras. It adds a little bit of something to the dish.
Going to attempt this dish tomorrow and really excited! If I was to use Ghee instead of oil how many teaspoons would you use? Or what would you do ? Love the channel ❤
Love your videos bro. Keep it up, you'll bang on here before you know it. Such a likeable guy and you simplify cooking processes well for goras like me 😂
Looool I didn't expect the "goras like me" bit. 🤣 Love people who can take banter! Power to you Craig!
I appreciate that bro, thank you
OMG looks awesome, I’m salivating.. I’m definitely going to make this. Thank you 🙏
Making this tonight looks great love your tip with tomatoes
Mate, you're so underrated. You make my day, haha. im getting your book! Keep up the videos
I appreciate that man, thank you
I like this a lot, and I lost it when I noticed your slippers😂
Dude, show some respect they’re not slippers, he has a condition.
Tried this last night and was absolutely amazing 👏 tasted so good
My favourite thanks 😊for simplicity
This looks great! If I don't have blocks of garlic and ginger, but have them as fresh ingredients... Could you suggest an amount to use in g's for these?
I throw a bulb of garlic , equal amounts of ginger and coriander stalks (which have more flavour ) ... Throw whole lot into a blender , add some olive oil and blend to a paste ... I put paste into small freezer pots and use one pot as needed .. hope this helps
I'm going to try this at the weekend, I'll probably char the chicken thighs first before adding to the gravy but follow your recipe to the T
Looks delicious can’t wait to try it! How about a nice Pathia recipe next!??
Hey I’ve actually done a picture carousel of this full recipe. Will see if I can make a vid on it
Look forward to watching and cooking that! Stumbled across your channel and loving it! Keep up the good work 😊
Great video... going to have to try this, looks amazing. One question though, do I need to cook this wearing those style of slippers? 😜
Made this tonight, followed to the letter, did add a little coconut milk at the end though, really good.
🙌🏽🙌🏽
Your videos are so good! You should have at least 1M subscribers! I look forward to seeing you get there insha’allah 🙏🏻
I love this! I'm 100% giving this recipe a go - you made it look so easy ✨
I really dig his slippers too!
@@brusselssprouts560 pahaha! I noticed his slippers too. Loved their special appearance
will have to try it. can you one day make a kashmiri 👍
Thank you bhaiyaa.
Very beautifully explained and shown. I will definitely make it like this.
I feel, very hungry, already.
With kind regards.
👍 👌
Love this recipe mate. It's getting tried at the weekend!
I shall give this a go, can’t wait. Thanks 🙏
Just saw this vid in my suggested vids, the thumnail was appealing enough to make click on it and ended up watching it right till the end. Quite interesting. Is that a Bradford accent?Subscribed and will definitely try cook this dish on one of my days off. Thanks
Great job. It looks fantastic! I'm going to make this on Friday night.
Let me know how it goes
@@whatinthechef I will.
@@whatinthechef It went very well. Very flavoursome curry and you're right, the thigh meat rather than breast is perfect in it. I couldn't get the hot little green chillies so settled for two larger, milder ones, so it wasn't as hot as I would like. Nontheless it's a fantastic tasty curry and I'll be making it again soon with those little hot chillies when I get some. My wife loved it too! Thank you and all the best 🙂
I ordered this pan from your recommendation but seems like mine is much smaller but nonetheless it's great!! And so are your recipes
Hey I have the 26cm one
Recipe looks great! Does you remove the whole spices or is the big cinnamon stick still in there?
You can remove it before adding water, it’s up to you. I like keeping them in.
Great video m8 🔥👍
Looks amazing can't wait to try it out. What changes would you recommend if using lamb instead of chicken?
Great curry...love the slippers.
Thanks! Love the slippers too.
That looks amazing I'm going to try it😁
I would love to see your version of a meat pulao, curious to see your choice of masala blend for this, be it a pre made brand blend or making your own.
For a meat pilau, I usually keep the spices simple (as they are in my curry ecookbook), turmeric, cumin, coriander and curry powder (mild madras curry powder). But this can be switched with garam masala for a more fragrant rice dish.
Loving your recipes but wondering do we need so much oil?
Hi Imran, Taj Ginger & Garlic out of stock everywhere I've tried, where do you get yours, and what is the equivalent amount of 'paste' in grams that these combined g&g blocks weigh ie. 1 block of G&G measures 10g of paste, any tips on the best way to store ginger as my fresh constantly going off in the fridge. Cheers
What type of oil is best to use? I try not to use seed oils, but will lard or olive oil work?
Ghee for curries
@ for that first 8 tablespoons?
Thanks for reply, your videos are awesome
Made it, Lovelyyy dish, thank you, but I must add it to time consuming, but absolutely worth it 👌
Hi being scottish you talk to fast for my 75 year old ears. A great recipe, I do mine really different. I do mine as the indian folke do it here. my wife was malysian. and inindian restraunts they use only Paprika, tomato puree and either or just chicken stock or stock cube. and a touch of dry coriander out of tesco. I live in ayr Scotland and I only eat out of the same carry out place for 20 years ? never been food poisened yet other places folk talk about being a great place to eat out they get sick and have the runs,
the restraunts in question are closed during the day and leave the food out for the rats blue bottle flies etc. need I go on. But let me add to that I do not smoke never have done and my taste buds are okay. I cook at home for my own madras etc/ I love indian spices but to expensive if you live allone.. you did well chef a lovely presentation.. take care and keep on cookong. auld tam in ayr.
Hello, you can adjust the speed of the video, go to settings then playback speed on the video.
Is there a reason that garam masala goes in at a later stage than the other spices? Noticed that you add it separately in a few of your recipes. Thanks :)
Yum yum that looks very good 👍
The food looks so gooddd Mashallah
Just your accent gives me ultimate confidence in this curry
Bradford right?
Thanks. This is your first video I’ve watched. Can I use less oil, you used a lot? Ta.
Looks nice mate. Will definitely try. Thanks.
love masala don't love cardamine though so I will leave those out when i try the recipe ty :)
Chicken madras is my favorite in a restaurant, I’ll be trying this at home.
I miss pompadoms so much, can’t get them were I live.
Indian food is delicious 😋
Yu and easy recipe thanks for sharing 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
you spoke a lot about oil separation. Is it absolutely necessary to use so much oil? If I wanted to make it a bit healthier, could I cut back the oil significantly, or would it negatively affect the dish in a big way?
You need enough oil to make sure the base and the protein cook well, or else they will boil. You want the final dish to (as bad as it sounds), leak oil out of the gravy of the curry. That proper oil separation and how a curry should be. If you reduce oil too much, unfortunately it won’t taste as good. This serves 4, so the oil amount should be taken into account with that.
LMAO! Those slippers made me laugh.
Brother Ed just made me piss me pants 😂
Nice.
So what’s the difference from normal chicken curry? Just the extra teaspoon or chilli and extra green chillies?
Asalamualaykum my brother. Thank you for sharing. Any chance you can make a takeaway style masala fish and naan?
Could you do this with Lamb and what cut would you use?
Lamb takes longer to cook to become tender, so won’t be done in 35 mins. Could definitely speed it up with a pressure cooker though.
Awesome slippers by the way
Chicken madras is the hottest I go. And I love it I normally get a taxi special which is chicken madras with chips or rice or half chips half rice. Gunna give this a go for me and my dad. Thanks so much Imran and cool video 👍
If you can’t get garlic and ginger blocks, how much garlic and ginger is in each?
About 10-12 garlic cloves and 1.5 thumbsize piece of ginger
@@whatinthechefthanks boss
Great video Sir 👍🏻
OMG I want this now!
When do you take the bay leaves cardamom pods cinnamon pods and cloves out
Is ghee better than oil? If so how much would you use first this dish?
I usually use a mixture of both. About 2 tbsp ghee and 3-4 tbsp veg oil (which is usually rapeseed oil)
@ sweet bro, appreciate it
Thanks for the video, do you have any tips for how to make this without Chicken... Us vegetarians still like a good curry :-)
I have a couple of veg dishes in my curry ecookbook. Chickpea curry, Bombay potatoes, daal, aloo gobi, etc.
It might be my crap eyesight, but it looks like you have foil on your hob. Is that to help with cleaning? I think I need to start doing that!
Looks amazing, gonna try this. P.s. you should not put foil on the cooker. It's dangerous and makes the cooker At Risk
That's true
Yes imran been waiting for you to drop this 👌👌👌👌
Got busy man haha but hope you enjoy!
Very well explained for the beginner.
Brilliant! The secret is the oil? That looks restaurant standard 👍
Yes make sure you add enough oil to get the oil separation and cook everything properly. Remember, this serves 4-5
I made this last night and can confirm it's epic. Will only cook your curries from now on. Thank you thank you thank you 💕💕💕💕👌
excellent video
Imran can I use olive oil instead of vegetable oil???
👌✨, this is going to be my Friday night. Chicken madras and movie
Let me know how it goes!!
@@whatinthechef will do, I just love how simple, easy and effortlessly U cook. It makes cooking more appealing, actually makes me want to cook so thank U. Also 10/10 for the hilarious background voiceovers lol
My madras come out really good, I put abit tooooo much spice but it went down a treat. Thanks for the recipe 👌
When do you remove your whole spices? When serving?
You can remove it after cooking the chicken for the first 10 minutes or do it prior to adding the chicken
@@whatinthechef thanks for that 👍
Thanks for the pan plug bro❤❤
I love the tin foil on the hob to catch the mess! My cooker is always in a state
Great video, thanks
It would be great if add the recipe and method in the description.
How much more should I do 😂😂
@@whatinthechef lol. If you could add where to buy all the ingredients. Shop names full address, if they do deliver or not.
Yeah. That's all I could think of atm. If I think of anymore, I'll be in touch. 👍
Great content new sub, you make look really easy 👍
Great vid man!!!! My fave curry from home
Thank you 🙏🏽
No worries can't get a Madras in Malaysia. Looking forward to coming home and smashing a real curry
Chicken pakora next with mint dip 🤤 love watching your vids funny guy man 😂
You are Brilliant and entertaining 😅
Does the chefs pan come with a lid
It doesn’t unfortunately but I got any 26cm lid to go with it