Here it is, UB's chicken Madras using UB's base gravy and UB's base Chicken.







As I mentioned in the base thread, I like the smell, taste and texture of the base, so I was already off to a good start. Having tried the pre cooked chicken method before, I knew that would be successful. It was all down to the Madras recipe.. and the result... good. Typical BIR style with all the boxes ticked. The result certainly resembles the kind of Madras that I would expect from your average take away probably more than any other than I've cooked, and I suppose that's the point really.

However, to be honest, I'm a little disappointed. Although this recipe yielded a good Madras, it wasn't incredible. My flatmate and I agreed that it was a simple tasty Madras and awarded it a 7/10. I have made better though. I would bet money that using the base and pre cooked chiken method with the Rajver Madras would yield a superior result. I think the cooking processes in the Madras recipe let this combination down.

Adding the base to a tbsp of oil on medium heat with the tomato paste, garlic, chili, spice mix etc just doesn't wash. You need more oil, hot as hell, in with the garlic, fry for 30 seconds, add tomato paste and spices, fry for 30 seconds, then ease the base in at seering hot temperatures and evaporate it off. It gives such a superior flavour. I also think there is too much spice mix added. I would be looking at using half that.

So overall, I'm glad I have made this combination and have learned a lot. The tea caddy spice method works like a dream (I now use it for the rice too). The pre cooked chicken method is far better than the Darth method (simmer until cooked), yielding subtly flavoured tender chunks of chicken. The end result screamed reasonable BIR takeaway but didn't quite hit the spot as well as some others I've made in the past. In my opinion, this is purely down to the Madras recipe and could be improved upon easily. I am going to use a different Madras recipe and believe that this could push the combination up from a 7/10.

Thanks very much for all the recipes UB

i too am with the Rajver madras cooking school appreciation fan club. eloquently described by Bobby. I would say it?s given me the 2nd biggest step difference in taste (spice being no 1 and base no 3)

UB, i'm interested in whether you've tried this technique and or whether u experimented  before arriving at the medium heat cooking.

Quote from: joshallen2k on May 08, 2008, 06:45 AM
I sort of agree with Bobby, but here's my issue... hope there's a simple answer. When I go "hot" on the oil, and I add the garlic, it goes brown and burnt almost immediately. Medium heat is about all it can take.

Input appreciated!

-- Josh

Hi Josh, I assume that you're using fresh garlic for the Madras in this case, otherwise have far better cooking equipment than me. I use quite a lot of oil, enough to cover the base of my curry pan entirely, and use garlic paste, which doesn't seem to turn brown very easily. Also I tend to use a little onion, say 1/2 of a small one for the Madras, I add this first for 30 seconds, then the garlic paste. The garlic paste mixes around with the softened onion and seems to cook more slowly.

Try making sure you have plenty oil in the pan, and that you're using a jar of that really sloppy garlic paste you get from the local INdian store - that works for me... Usually... (see next post)

Thanks Bobby. A bit of onion and a wet paste might do the trick. I'll try this.

Sorry to hear about (and see!) the Madras!

Quote from: Bobby Bhuna on May 08, 2008, 02:52 PM

Quote from: joshallen2k on May 08, 2008, 02:28 PM
Sorry to hear about (and see!) the Madras!

Aren't we all! What a schoolboy error! I got too cocky with the heat! It really does look disgusting!

Hi BB, yeah thats not looking right mate Ive resized the two for comparison. If i was served that ill be sending it back!. your honesty is second to none.