Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: littlechilie on March 04, 2015, 10:38 PM
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Hey All
Old School Chicken Madras Video.HD Please Enjoy.
Take a look at this video on YouTube:
http://youtu.be/1PmMjAHSL94 (http://youtu.be/1PmMjAHSL94)
My Mix Powder Is.
3x Turmeric
3x Madras Curry
1x Coriander
1x Paprika
1x Cumin
My Base Sauce.
4x large onions White
2x carrots
1x small slice of green pepper
1x small slice red pepper
2x tomato sliced in half
Small amount of Coriander stem
Chefs spoon go garlic ginger.
Good Tsp salt
Cover all with water job done.
Cook for 1 1/2 hours add 1 chef oil, teaspoon tom pur
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Video comes up 'Private' lc.
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Thanks Gav I try and sort it ASAP.
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I'm waiting....... ;D
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Sorted out the issue, wanted it for the forum only but have made it public now.
Enjoy.
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Wonderful video lc. I wouldn't call this old school though, in fact just the opposite. It was about the early nineties whe, at least as far as I'm concerned, curries took a turn for the worse and there was a noticeable deterioration in quality.
Certainly I'd never had a sour madras before that time and I notice yours includes both tamarind and lemon juice, so distinctly new school from my perspective.
That said it's an exemplary curry you made in all other respects.
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Thanks for the feed back Ss, my best memories of madras always had whole spice in! I always figured it was in the base till I got chatting with a Chef other day.
Yep my taste is sour but the Madras will Sup price you how sweet it is when the spice is cooked out correctly.
As you say if your pallet is not for sour just discard that bit, hope you get around to cooking this as it's a super dish.
Kind Regards.
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I would like to say - that is how to make a video - excellent and the finished dish looks great too.
well done
best, Rich
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I would like to say - that is how to make a video - excellent
Maybe you could get a job as video consultant to Happy Chris, given ScottyM's recent critique (http://www.curry-recipes.co.uk/curry/index.php/topic,13176.msg116737.html#msg116737)of his Khoan Vong curry sauce rip-off video ...
Incidentally, although I dislike Chinese curries, I would be interested in comparing KV's and HC's videos, if anyone has an archive copy of the former ?
** Phil.
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This video should be 'stickied', so anyone not sure about their technique and what to add at which stage of the cooking procedure can study it. Fantastic work.
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Thanks again for the positive comments, I wanted to make the short film as clean as possible! Hoping to make a series to match.
Fried, your correct saying it is all about your timing and actions.
Regards.
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Finally got to see it lc. Good vid. :)
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Thanks Gaviscon :) yep few issues last night as I never used or uploaded a video before! Hope you get to make the Madras, IMO of course it's a good dish ;) I'm not promising a series as the cooking is easy, it just takes so darn long to do the editing ;D
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Nicely done LC. Shame about the music though - could have done with a bit of 1D 8)
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Garp next time your on bud ;) but you'll have to let me know who they are!
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Great video littlechilie, thanks for posting. Whole spices for me also & blended green chillies instead of powdered make a great madras.
ELW
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Gooood looking video littlechilli
I think even Chewy would have been proud of that one ;D
It looked a spot on curry
Cheers MT
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Excellent video! Thanks for posting it. :)
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Good effort, must say that the music is quite hypnotic in a good way. Looking forward to more vids.
London.
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I could almost smell that cooking LC. Fantastic video editing and showcases the technique required. Only let down was the presentation of the final dish in plastic TA container :(. The dish was most worthy of a nice gleaming serving dish and a little sprinkle of freshly chopped coriander to show it off in all its glory. Blinding effort. Look forward to more vids from you. ;)
CT, you have competition ;D
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Hi Curryhell,
Thanks for you input, your correct in what you say, as that's the only part of the video I'm not happy with :( I knocked the camera at the last 60 seconds :'( if I ever get time (NOT) I would change it, but that's the way it went down so I switched it for a photo of the finished curry, minus a foil tray.
100% would of been beginners luck, lol
Regards.
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CT, you have competition ;D
Indeed. Not least of all because listening to CT's videos is like listening to a drunken bulldog chewing a toffee. ;D
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spectacular video - like the lid.
did i miss it but i guess the whole spice got carried over into the carton.
green cardamom was a certainty - always remember 1st time one got carried through into the dish. tomato segments the only change.
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Many Thanks JerryM,
Yep I choose not to remove whole spice myself, but if I was serving a portion I would choose to remove the spice as it's not to everyone's understanding! ::)
Hope you get around to trying the dish, I can't recommend using the correct amount of oil enough!
Many Thanks.
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Still comes up as saying video is private for me..... :(
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Yep private :o
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And me now >:(
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Fixed, caught out with mixing my old YouTube account with the new Google login????????anyway thanks Phil for the PM.
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I've just had a nightmare with that LC. ??? :-\
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Hi Gaviscon, your not kidding !! I seem two have two accounts under the same name now. Managed to delete it, but not before a nightmare Google acid trip, filled with forms and personal details and such.
Anyway I seem to of got my Google free acount back.
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An unhappy compromise for me. Just have to be a bit more careful who I am on the internet now ::) :-\
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Great vid and you know what, I'm glad i found somebody who uses Tamarind to get that flavour, I love it and i found a madras on Isle of Skye which had it the recipe, gonna try this one.
LittleChillie, any chance of listing down the steps for prosperity here?
Is it something like
1. Heat oil until sizzling
2. Add tablespoon garlic\ginger puree ? stir and fry for 30 secs
3. Add 1 Star Anise, 1 Green Cardamom, 1 Bay Leaf, stir and fry for 1 min
4. Add Mix Powder, Chilli Powder, Fenugreek, and salt (quantities?), immediately followed by puree -stir and fry for 30 seconds
5. Add ladle of Base sauce, reduce
6. Add ladle of base sauce, stir
7. Add chicken, stir in, simmer and reduce (should be at around 5 minutes cooking buy now)
8. Add another 4 ladles of base sauce, stir in
9. Add teaspoon of Tamarind
10. Reduce sauce (2 mins)
11. Add lemon to taste
12. Continue cooking (good bubbling), cover
13. Add 1 halved tomato
14. Continue cooking for 5 mins, add fresh coriander leaf
15. Serve
PS
What is you size of chef spoon in milli litres?
Approx water content in base?
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What is you size of chef spoon in milli litres?
I understand that you are asking for the size of that particular spoon but, for what it's worth, here we go again.
A Chef spoon is not a standard measurement or for that matter a measurement at all. I have found that in store (over here anyway) and online the correct name (or another name) for them, should you want to purchase one, is a Basting Spoon and they are actually available in different sizes usually measured in length, not capacity. (Also available with slots and holes but that is meaningless to us here.)
I have three that look about the same size, roughly, but when I actually measure what they can hold in water (1 g / cc / ml) they vary considerably. The first stainless steel one holds only 20 ml. The other two (a nylon and another SS) both hold almost double that at 39 ml and 41 ml.
A "Chef spoon" cannot be used as a unit of measurement.
Even a Tablespoons "standard measure" can vary and so is not "standard".
1 Tablespoon [US] = 14.7867648 Milliliters
1 Tablespoon [Metric] = 15 Milliliters
1 Tablespoon [UK] = 17.758164 Milliliters
and I have a silicon one in a set that says 1Tbsp / 20 ml and holds 20 ml.
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Hi Pugs, please update me on how you enjoy cooking this Madras dish. My advice is don't get caught up with measurements, approximately will do just fine.
Enjoy.
(http://www.curry-recipes.co.uk/imagehost/pics/c788f9f581c00429ed20f735a294dd93.jpg) (http://www.curry-recipes.co.uk/imagehost/#c788f9f581c00429ed20f735a294dd93.jpg)}
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Hi Pugs, please update me on how you enjoy cooking this Madras dish. My advice is don't get caught up with measurements, approximately will do just fine.
Enjoy.
(http://www.curry-recipes.co.uk/imagehost/pics/c788f9f581c00429ed20f735a294dd93.jpg) (http://www.curry-recipes.co.uk/imagehost/#c788f9f581c00429ed20f735a294dd93.jpg)}
Ok will do, going to try
1 Tbl GG
1 t Mix (might adjust that to more after first attempt)
1 t Chilli
1/2 t Fenugreek dried leaf (may add some more cause i like it...a lot)
1/2 t salt
1 Tbl Puree\3 Tble water mixed
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What is you size of chef spoon in milli litres?
I understand that you are asking for the size of that particular spoon but, for what it's worth, here we go again.
A Chef spoon is not a standard measurement or for that matter a measurement at all. I have found that in store (over here anyway) and online the correct name (or another name) for them, should you want to purchase one, is a Basting Spoon and they are actually available in different sizes usually measured in length, not capacity. (Also available with slots and holes but that is meaningless to us here.)
I have three that look about the same size, roughly, but when I actually measure what they can hold in water (1 g / cc / ml) they vary considerably. The first stainless steel one holds only 20 ml. The other two (a nylon and another SS) both hold almost double that at 39 ml and 41 ml.
A "Chef spoon" cannot be used as a unit of measurement.
Even a Tablespoons "standard measure" can vary and so is not "standard".
1 Tablespoon [US] = 14.7867648 Milliliters
1 Tablespoon [Metric] = 15 Milliliters
1 Tablespoon [UK] = 17.758164 Milliliters
and I have a silicon one in a set that says 1Tbsp / 20 ml and holds 20 ml.
Okey doke. Guess it's getting the ratios right more than the actual measurement, if that makes sense.
I used to have a nice ladle that had measurements embedded into the metal on the spoon, wish I hadn't binned it, was actual rather good.
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Ok will do, going to try
1 Tbl GC
"GC" ?
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Ok will do, going to try
1 Tbl GC
"GC" ?
Typo! Amended
GG - Garlic\Ginger
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Ok disaster. Dont know what I'm doing but struggling with getting the correct consistancy\density with the sauces. It tastes good but doesn't have that BIR look and no smooth sauce, mine 'breaks up' and over did it with the oil on this one. Last picture is with oil removed but look closly with the sauce and it's 'modulated' and consistant :-\ Whats that all about was looking good until after the chicken went in, thought i'd put too much base sauce in but couldn't have, i thought it too runny and hence tried to reduce and why the toms are err disintegrated
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Recovered the mess a little, by doing a standalone mix plus base sauce and then added it to the existing curry seens above, not ideal but the texture is now correct and is ok'ish. Whilst practicing with the frying GG\Mix\Puree\Base its ok but when cooking a curry, I end up with the disaster above.
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Pugs you over cooked it. Be careful about copying video receipes and trying to replicate the cooking duration as you can lose sight of the need to cook it only until it's done. A few things could account for the different result you've gotten compared to the video that you may have been copying. First maybe your base sauce was thicker when you started, so it reduced down too much. Second possibly your hob was too fierce.
Well anyway take it steady next time and when it looks done don't cook further even if you've seen a video showing a longer cook. Having said that though you do need a fair cooking duration to get those spices nicely mellowed so also consider if you need to thin out your base sauce or turn the hob down a bit.
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Thanks for info Sverige. ;)
I suspect that I'm having issues deciding on what pan to use whilst cooking. I dont feel like my existing Wok does the job, so have been experimenting with other cooking utensils, tried a heavy cast iron cassorle dish (don't they use heavy cast tiron traditionally) and a stainless balti dish (which cooked the above) but seems to get too hot too quickly. So each is different with the 'timings' whilst cooking. I'd like to get a dish similar to the obe in vid, complete with lid but cant find anything like them.
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A 22cm to 26cm frying pan will be perfectly adequate. Aluminium, stainless steel or even non stick Teflon. Many swear by aluminium but it's far from true that you can't use other materials. No need for a lid, just put foil down around the hob ring or wipe up straight after cooking.
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Update, tried this again for lunch and what a difference, went back to my old Wok and just went with gut feeling. Is a great recipe and I love a Madras with a sour undertone. My fav so far and very much like the Indian Madras I had on Skye.
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Did this again and was fantastic, i've amended my quantities to below
1 Tbl G/G
2 t Spice Mix
1 t Chilli (could be increased)
1 t Fenugreek dried leaf
1/2 t salt
1 Tbl Puree\3 Tbl water mixed to paste
2 Tbl Lemon juice squeezed
Using CAs base sauce
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Very pleased for you Pugs 8)
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Made myself a tasty Madras for last nights dinner, only used a very small amount of tamarind but still bursting with flavour.
Using JB,s base.
Here's a pic of it bubbling away.
(http://www.curry-recipes.co.uk/imagehost/pics/ad0a68be50a5ed722de5a25f68b4759c.jpg) (http://www.curry-recipes.co.uk/imagehost/#ad0a68be50a5ed722de5a25f68b4759c.jpg)}
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Gonna have to be madras for tea tomorrow night lc ;)
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Made this last night and have to say it was extremely nice indeed, so much so that I am making it again tongt or Mrs Ma. Loved the addition of tamarind :)
(http://www.curry-recipes.co.uk/imagehost/pics/ab9bc6926e3cd99ca72c7ad67c95ce1c.jpg)
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Looks just perfect Andy I'm so addicted to this Madras .
8) 8)
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Final amendment for me :D
1 Tbl G/G
1 t Spice Mix
1/2 - 1 t Chilli (could be increased)
1/2 t Fenugreek dried leaf (got some really nice stuff from Amazon which showed that 1t was too much, my old stock must have been well out of date)
1/2 t salt
1 Tbl Tom Puree\3 Tbl water mixed to paste
Lemon juice squeezed (to taste)
1 t tamarind - concentrate watered down
Using ChewyTikka base sauce
Cooking for 4 this Friday, so will see what they think.
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Hi Pugs it sounds golden to me 8) tamarind water is great just add a little at a time and taste, careful with your lemon dressing I would taste before adding any! tom pur
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I will update this vid soon to show full amounts.
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Hi Pugs it sounds golden to me 8) tamarind water is great just add a little at a time and taste, careful with your lemon dressing I would taste before adding any! tom pur
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Love the video LC I'm gonna cook this very soon
Bob.
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LC - Video is offline now
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Hi LC is their a new link to this as I can't open it?
Cheers
Ed
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Hi does anyone know where a live link maybe for this
Ed
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Hi EC, I'm sorry for the late reply and sorry to disappoint. When the forum went through all its changes I asked for all my Video input to be removed from the forum.
I did not keep any copies of the video for myself as I know the recipie and method. You could ask Phil as he archived a lot of material when the forum looked like it was dying...
Regards. Lc.
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Thanks LC, Phil do you have a copy as LC mentioned?
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Thanks LC, Phil do you have a copy as LC mentioned?
'fraid not, chaps. The video was (as far as I can see) stored on YouTube, not on CR0, but not even the Internet archive has a copy because of YouTube's "robots.txt".
I lied. I found it :) Now at https://vimeo.com/192616293 Password has been sent to Little Chilie.
** Phil.
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A ( MASSIVE) thanks to Phil for archiving this Vid,
Please skip to 1.40 to avoid oil being heated, also take into account the Madras shown is being cooked on a domestic size flame so a home cook can replicate in about 10 mins.
I will upload a link shortly.
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Video now available for viewing, i have edited out a small portion of unnecessary footage .. If Admin wishes please may you renew the link to the start of the thread.
Apologies about the music overlay if i could strip it i would.
https://youtu.be/WPpPITHYUKE
Thanks Lc
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Apologies about the music overlay if i could strip it i would.
Audio-stripped version uploading now. If you could add a narration, that would be even better.
** Phil.
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Phil, you have the skills! Ok i will sort it out.
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Now at https://vimeo.com/192756675 password as before.
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Is there a typed out version of this?
It looks really good
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Man, it's looking quality. One of them curries from Canning Town my mum had while she was pregnant.
It would explain much ;)
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Tried this tonight was very good
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Thanks for trying the curry, so glad you enjoyed it. Video has now been edited down and a voiceover as requested by Phil.. If your interested check it out.
Thanks
https://youtu.be/3v9Z2f04a-A
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Can someone please post the video for this or at least write out the quantities and instructions? It looks a very promising recipe judging by the comments.
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Uploaded. Now at https://vimeo.com/675372868, but sadly not the version with voice-over — it does not look as though I archived that version.
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** Phil.
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Thank you, Phil. The video is great, but were precise quantities never specified?
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My viewing of the video indicates that Pugs was on the right track with ingredients. This is what I'd be doing from watching the video alone.
2 TBSP Oil
1 hp tsp G&G paste
1 each of Star Anise, small Tej Pat and green cardy
For the spice powders I'd start at: (All up I'd say there is about 1.5 TBSP in the starting container)
2-3 tsp mixed powder
1 tsp chilli powder
1 tsp Kasoori Methi
1 tsp salt
There looks to be about 2-3 TBSP of diluted tomato puree (very light colour)
Base Gravy as required and a single serve portion of chicken tikka
There is clearly 1 tsp of concentrated tamarind extract added (very dark)
1 TBSP of Lemon Juice or whatever that stuff is.
1 small tomato halved
and the fresh coriander.
Try the first one and adjust the spices after that. Only the spice mixed powder, chilli and salt to muck about with really.
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I confess that I haven tried the recipe, but I am minded to do so in terms of the very favourable feedback that it received, but with one substitution : pre-cooked chicken for chicken tikka. There is nothing "old school" in using chicken tikka in curries — it's a nasty modern abomination, IMHO, totally destroying the intended texture — and especially not in a Madras.
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I have this on file
Old School Madras (LC)
Oil
1 Tsp Ginger/Garlic Paste
1 Star Anise
1 Green Cardamom Pod
1 Bay Leaf
1 Tbsp Tomato Puree
1 Tsp Mix Powder
1 Tsp Chilli Powder
1 Tsp Methi
Salt
1 Ladle Base
Another Ladle Base
Chicken Tikka Slices
1 Ladle Base May Be More
1 Tsp Tamarind Paste
1 Tbsp Lemon Juice
Cover Pan For 30 Seconds.
Add Tomatoes
Cover Pan Again 30 Seconds.
Coriander Leaves
Add Ingredients In Order Shown.
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I confess that I haven tried the recipe, but I am minded to do so in terms of the very favourable feedback that it received, but with one substitution : pre-cooked chicken for chicken tikka. There is nothing "old school" in using chicken tikka in curries — it's a nasty modern abomination, IMHO, totally destroying the intended texture — and especially not in a Madras.
I'd be happy to do a side by side and I'd probably go with Syed's Tikka. Quick, easy and delicious. I have 2 crown breasts in the fridge that I cut from whole birds the other day. I think I'll use one for tonight's dinner. 1 large breast fillet in each version. I can't remember which base gravy I have in the freezer. I think it may be Rik's (ie; Loveitspicey, aka Backyard Chef).
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I did all the pre-cooks and prep on Saturday but due to a car crash outside our house in the afternoon, did not get to cook the actual dishes until last night. Here are pictures of the 2 side by side Old School Madras. The first one is made with Syed's Chicken Tikka and the second with pre-cooked chicken.
Were they good? Yes.
Were they different? Yes, but only slightly. (I deliberately used less Chilli in the PCC version for benefit of wife.)
Did I prefer one over the other? Not really. There is so little difference and the ingredients in the curry dish mask any real difference in the style of chicken used. I guess I preferred the chilli heat of the Tikka version and I like Tikka.
Also cooked Floyd's Chicken Tikka Dhansak, large serve of Bombay Aloo and Vegetable Navratan. I'm going to cook Rik's Easy Crispy Cauliflower Pakora with Yogurt dip today. https://www.youtube.com/watch?v=7EB-49J4-eE (https://www.youtube.com/watch?v=7EB-49J4-eE)