Chicken MADRAS The BEST Chicken MADRAS from scratch NO BASE

I’m all fired up on this recipe Chicken MADRAS The BEST Chicken MADRAS from scratch no base. Having worked for such a long time making curries I get fired up when I see others blending raw onions and cooking curries. Its impossible to cook the rawness out of the onions unless you cook for a long time. I will show you the best method to cook your onions to give a full flavoured body to your curry. Using this method you can cook any curry from scratch at home with amazing results! If you are unsure sit back and watch The BEST Chicken MADRAS from scratch no base – giving you confidence to make it!

Apologies for being fired up but I'm a Curry Hollic! and this will get tongues wagging!

NOTE: Apologies to all my viewers this is a run of 3 curries then back to normal cooking. Jalfrezi and Dopiaza to follow. NOT in the style of bir.

THE TRICK TO THESE ONIONS IS TO SWEAT THEM COOKED NOT BURNT - BURNT COULD GIVE A BITTER TASTE - JUST WATCH THEM TURN THEM OVER IN THE OIL.

THIS is a brand new channel devoted to making curries

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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.

Taking Cooking food back to basics.

Ingredients
1 large chicken breast cubed into 8 pieces
3 tbsp oil
2 cinnamon stick
3-4 green cardamom pods

6 tbsp oven roasted and blended onions

1 tbsp garlic ginger paste
3 tbsp of tomato paste watered down with 10 tablespoons of water
1 tbsp level of curry powder - or use a mixed powder if you make curries
2 tsp chilli powder - less if this is too spicy
1/2 tsp Garam masala
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp kasoori methi
¼ tsp salt
1 tbsp Worcestershire sauce
1 tsp tamarind paste
juice of half a lemon
250 ml – 300 ml boiling water
fresh chopped coriander

#madras #chickenmadras #chickenmadrasnobase

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[MegaDAVIDWELLS]

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.

[RampantDaydream]

This Rik guy is a genius! It’s like the soul of British cuisine is encapsulated in one man!

[LittleOwl]

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!

[kylespringthorpe]

This is absolutely fantastic. I've made it three times now. The last time I let it simmer down for 20 minutes at the end. Even better. Thank you.

[carlohansen]

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.

[markvanbastard]

Made it today, wow that is absolutely brilliant ! And us Lancashire Lads dont praise the Yorkies to often , but this fella knows his onions ! Really tasty recipe, and I’ve tried a few, this fella is number one 🙏

[jonrettich-ffgj]

One of the things I greatly appreciate in your videos is your elegant, discreet sophisticated, laid back, subtle and effete method of presentation and sampling. Great to see a chef appreciate his food. Real food, doable and enjoyable. Thanks as ever

[motormouthalmighty]

roasting the onions, instead.that is ingenious!I hadn't even thought of that!

[johnnyfelly]

This is something else Rik, what a recepie, so easy to follow, thank you

[Martinwhynot]

Well I made this madras from your caramelised onions 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! 😊

[ajoiner]

Your cooking is behond amazing! Wow. I can't make curry to save myself but i am definitely trying this one!❤

[daviddearne]

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 🙂👍

[danielh]

This was a very good take on a Madras. Will try this. The process here was great

[emlaustin]

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

[larsen]

This looks amazingly good!! Thank you for the inspiration!

[DameTremonti]

Best chef on the Internet. Love it. God bless.

[rogerc]

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

[SteveSmith]

This looks lovely, thank you very much.

[orlandonelthorpe]

Best part of this dish is the patter. Thanks for making this video an enjoyable experience - no nonsense, no apologies - just a bit of fun. And I had a laugh. The curry looks magic and the onion base makes starting the dish a breeze - none of the hassle of BIR!

[nessiferum]

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! 😘