I use a meat thermometer, the sort with an extended probe on a wire. I have found it indispensable when cooking all meats, whether in an indian dish or otherwise. For pre-cooked chicken I put a few breasts in cold water in a large pan with the probe in the centre of one breast. When it reaches 140f I take them all out and let them rest. Once slightly cooled (the internal temp will rise another 10f or so) I cut into cubes. Then I cook the sauce and put the chicken cubes in once I've taken the sauce off the heat. The chicken will finish cooking to tender perfection in the hot sauce.

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I've resigned myself to never matching my favorite local Indian. Don't get me wrong I will keep trying but I just cannot imagine producing a Madras the way they do. I get close, I really do, but when I get that TA once every couple of months I just melt, it is that good.

Thank you Mick. This was absolutely divine. I have just cooked a piece of chicken after three hours marinade. I couldn't wait, and did it for 3 minutes each side under a vicious grill. If it tastes this good after a 3 hour marinade I know it's gonna be absolutely fantastic after the full 24. The best bit is not using yoghurt, I absolutely despise the cakey texture when using yoghurt and this is 100 times better!

Quote from: london on August 25, 2014, 10:48 AM
I've made this sauce a number of times and find it's best made and left in the fridge for several hours or over night as it tastes a lot better than when it's just made.

London.

It freezes perfectly and when defrosted it tastes even better than fresh, the flavor really does develop. As said earlier I am happy with this as definitive, for me at least.

I've only ever used Tilda and my Pilau is better than most TA's I've tried. Agree it's bloody expensive though!

Looks absolutely superb Andy! The Mrs is going away for a month in October so I'm going to fill my freezer with Madras and Pilau rice in a batch cooking marathon. I'll be doing this base and CT's Madras with a little methi as the only variation. Can't wait.

I guess at least you can make your own. Are the spices/ingredients readily available? Why not have a curry evening for your friends? Show them how it's supposed to be done!

Rob, that looks absolutely spectacular and just by looking at it I can tell it will taste heavenly!