Hybrid Chicken Madras Family Pot | Chicken Madras Recipe | Chicken Madras From Scratch No Base Gravy
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- Опубликовано: 1 май 2021
- Hybrid Chicken Madras Family Pot
This is my Hybrid chicken madras family pot recipe. Chicken Madras was invented at the British Indian Restaurant to cater for its customer. I am making this delicious Chicken madras at home from scratch however i use similar technique to make base gravy hence the name Hybrid Chicken Madras.
Chicken Madras is one of the most popular dish at the Indian restaurants and this recipe you can make at home for fraction of the price compared to a takeaway, so invite you family and friends over and enjoy this chicken madras recipe with them.
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Ingredients to make Hybrid Chicken Madras Family Pot
2.5 chefs spoon cooking oil
2 cinnamon stick
1 bay leave
3 green cardamom
3 cloves
2 medium onion a 220g
2 small carrots 20g
30g green pepper
700g chicken breast (2)
1.5 tbsp ginger and garlic paste
1.5 tsp salt ( to taste)
3 tsp My BIR Mix Curry Powder
0.5 tsp turmeric powder
1 tsp coriander powder
2 tsp Chilli Powder ( add more or less according to your taste)
3 chefs spoon Tomato purée ( approx 12 tbsp)
1/4 tsp Garam masala
2.5 tbsp lemon juice
Handful of fresh coriander leaves
4 green chilli (optional)
1 tsp fenugreek leaves
Equipment mainly used on my videos :
Mortar and Pestle Set amzn.to/3nvvL2G
Aluminium Pan- amzn.to/3ebyaLB
Aluminium Karahi - amzn.to/2UF61Wp
Non Stick Karahi - amzn.to/3e45l4K
Cooking Utensil - amzn.to/2JQkkkZ
Mix Curry Powder - amzn.to/3aROBv2 (not my recipe)
Instructions to cook Hybrid Chicken Madras family pot
Add oil to pan, then add whole spices
After about 30 seconds add onions, green peppers and carrots and cooked for 2mins on low to medium heat.
Then add ginger garlic paste along with salt, cooked until the onions are soft and golden brown in colour, do this in low heat which should take about 15mins, if it starts the catch to the pan add tiny bit of hot water.
Once the onions have caramelised, then add spices, cook for 2-3mins then add tomato purée and cook the spices for 8mins on medium to low heat again adding tiny bit of hot water to avoid the spices catching to the pan, Also add lemons juice at this point.
Then add chicken and cook for 2-3mins to seal the chicken and then cook chicken for 5-8mins on low to medium heat, it will release its water.
Then add hot water covering all the chicken and cook until the chicken is cooked.
Then add coriander leaves, fenugreek leaves, garam masala, green chilli and simmer for 10mins.
Your hybrid Chicken Madras Family Pot is ready to enjoy with some fresh pilau rice, boiled, nan or even chapatis.
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#chickenmadras #chickenmadrasrecipe #homecooking 
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Always come back to Babul's methods when choosing what curry we're going to have on a weekend.
Just done his Dopiaza - it's 👌....But if I could offer one bit of feedback - zoom out a touch from the actual curry, and show more of what you're doing with the HEAT (I've learned from watching his videos since finding his channel, that on these non-base gravy recipes...to keep it longer - on the LOWER heat settings) Top, top chef.
Thank you so much and as always appreciate you and your feedback 🙌⭐️
That looks a beast of a curry, slow and steady wins the race.
Thanks so much and yes defo slow and steady wins the race, in our case makes Delicious Curry 😀😀
Great recipe. Definitely tasted like a madras to me. Big thumbs up. Thank you.
Thanks so much 😀😀
Love the look of this.. Cooking it for tonight’s tea! Another excellent video chef..
Thanks so much bud hope you enjoyed it 😀😀
Fantastic recipe this is a work of art !
Brilliant thanks so much 😀
Looks lovely but I think you added to much water to the pot sauce not thick enough love your vids 👍
Thanks so much, you can leave it on heat for longer which will reduce the sauce and make it thick or as you as pointed out use less water, if you do this then please make sure the spice is cooked well. Appreciate your support 👍🏼
Looks amazing bro really tasty 😋
Thanks so much it sure was 😀
superb. will be making it
Thanks so much, enjoy 😀
Looks so delicous. Stay healty and safe. 🌸
Thank you! You too! :)
Big thank you bengali cook 🙏 top man it was me who asked to make this you made my day can't wait to make this cheers best chef on youtube keep up the good work thanks dale
Yay thanks Dale, you are very welcome and thanks for your patience for this recipe. Thanks again and enjoy 😀
Yea I agree. Just prepping 😁 thanks for sharing this magnificent recipe chef.
@@royalnag6690 thanks so much and hope you enjoy it as much as we did 😀
@@TheBengaliCook Certainly did turned out bang on 👍Highly recommended.
@@royalnag6690 excellent thanks so much 😀
Like the easy to follow style thanks.
Absolutely thanks so much, we do our best to make our recipes easy to follow 😀
@@TheBengaliCook I am a new subscriber and will be trying your no nonsense approach to bir tikka Masala having used very elaborate recipes in the past. 👍
@@davidlindsay6072 Hey welcome and thank you so much! 😀😀
Nicely narrated and explained, thank you for sharing, same process for beef I assume?
Thanks so much, I would add another tsp of mix curry powder for beef, another 0.5 tsp of ginger garlic paste, apart from that you can follow the same process, again salt and chilli powder to your taste. Thanks again
Great post you explain it all so well Your attention to detail is the best I have seen on a BIR cooking channel and I have seen most, I have a question why add the Methi at the end and not with the spices
NBJC
Cheers bud, great to hear from you! I find adding at the end it releases the flavours better, guess it’s like a garnish you can taste better etc by all means I do have recipes where add with spices which also works well but you get that fresh (if I can call it that) bite of methi flavours. Give it ago and see which you prefer mate. Enjoy the rest of the weekend and see you soon 😀😀
Love this more traditional way of cooking curries. I prefer to use more onions, say about 600g, for more sauce, so that I can freeze a portion or two. I notice around 6m30s into the video that you had loads more oil still bubbling away than I do when using the same amounts of it (2-3 chef spoons) that you've used - mine seems disappear or to get absorbed into the onions - rather than frying them. What am I doing wrong....oil not hot enough when they go in, or more oil needed for more onions used? I appreciate the fact that you've spent longer on this part of the process....considering it's such an important part of cooking a curry, most YT guides seem to skip or edit-out this part, so thank you.
Hey thanks so much and I really appreciate your comments and support. Absolutely, focusing and spending more time on the important elements is the key. Regards to the oil you should have enough to cook/fry/caramelise the onions etc you can always leave it on low heat and stir occasionally, this process will take longer but it’s worth having those onions beautifully caramelised and will give more depth to the flavours. Hope this helps pal.
I made this curry this evening. It was excellent thanks to your thorough and easy to follow tutorial. All the family loved it. Thank you! Would it be the same ingredients if I were to substitute Chicken for lamb?
Hey that’s awesome to hear so pleased it was a hit with family. Yes you can follow the same recipe for Lamb however do add 1 tsp Cumin powder please. Hope this helps and enjoy 😊
Edit.
Also here is a staff lamb curry recipe from our channel.
ruclips.net/video/ONmpJv7Eo0I/видео.html
Hi the amount of water made it look thin is this because it’s chicken or does the lamb thicken more if not what do you use to thicken I usually use a bit of cornflower thinned have you a better idea as I don’t want to spoil it looks amazing as all your curry’s do.
Hi great question and thanks for asking, generally the madras is a more thin sauce, to thicken it I would use more onion and tomato’s when make the base/curry sauce and cornflour works well as well. Hope this helps and enjoy 🙌🙌
hello mate.i just like a plain curry in my local indian restraunt. what would the ingrediants for that be?would it be similar to your madras but with no chilli?thank you
Hey bud, your absolutely right, to make a plain curry follow this recipe without the chilli and the dash of lemon juice. Enjoy and thanks again 🙌🙌
@@TheBengaliCook cheers mate
Looks great but you are adding more of the same powders that are already in your curry powder mix, is that right?
Hey thanks a lot, yes it’s the same mix curry powder but added more coriander, turmeric etc to enhance the flavours more (sauce and chicken - chicken isn’t precooked). Hope this helps bud
This is a banger - up sizing it some more next time so i can freeze more portions.
Only difference is I added black pepper corns, coriander stems, some coconut powder and might try a little single cream with it too. Nice all rounder. cheers.
Nice one! glad you loved it and extra ingredients sounds wonderful might add these myself next I make it. Thanks again! 😀
@@TheBengaliCook If you add pepper corns like I did - id switch it to black ground pepper, i chewed about 8 pepper corns that had only cooked for 45 minutes. lol
@@Usernameisvalid8968 thanks for that, defo will use ground 😊
Could this method be used without cooking the meat for a nice BIR madras sauce and then portioned out for another day when i can add meat or veggies of choice?
Great idea, it definitely can 🙌
Made this its very tasty is there a vindaloo version ? thanks
Glad liked the recipe 😀 I put a vindaloo version on my to do list for future video. Thanks again
Could you do a recipe for pilau rice as shown in this video please many thanks
Yes indeed great idea thank you, will do this soon 😀
Could you show us a bir style madras ?
Hey thanks for asking, you can check it out on this video, I did a LIVE demonstration. Thanks again and enjoy 😀
ruclips.net/video/byJhDtBW_DY/видео.html
Great recipe btw. Will be giving it a try
@@dwood5326 Thanks a lot bud!😀
How many people will this feed ?
Hi thanks for asking and great question, this should feed about 4 similar portion to the restaurants. Hope this helps and enjoy 😀
@@TheBengaliCook so what would you suggest for 8 people, just double everything?? Thanks
@@ceribaldwin8555 apologies just saw this message, so you can cook in two pots just follow the recipe recipe which will be easier or if you want to cook in one pot, I would recommend approx 1.5x the spices and ingredients. Hope this helps
beautiful recipe, welcome to my channel brother
Thank you
Looks a bit thin
Yeah definitely not as thick sauce as BIR madras, you can cook it for longer to thicken the sauce to your preference. Thanks again and hope you enjoy the recipe 🙌🙌
pastes instead of fresh garlic and ginger, your an amateur boss, bye!
It’s fresh Ginger & garlic paste that I’ve made before making the video, the concept of this recipe is BIR with some home cooking elements. Anyway all the best and thanks for stopping by 👋
@@TheBengaliCook oops, sorry! i presumed and shouldnt have! sorry again
@@craigs-hz9oo thank you I appreciate that bud. 🙌🙌