Hello CRO 

id like to thank all those who have donated to this site and helped me create my best curries ever!

This Madras is based (kinda loosely) on Cory ander's madras... i add some mango chutney, methi leaves and some mr naga - i love this stuff  maybe a couple modest teaspoons. ill add freshly ground cumin and coriander seeds and a few green chillis, when initially frying my finely chopped onion. i use a few tablespoons of the most expensive butter i can find, it has a lovely orange colour!  ;D

i prefer the boneless chicken thighs, which i marinated with a tikka like recipe...

kashmiri - 2 dryed whole chillis, deseeded
cumin seed - 2 teaspoons (crushed)
coriander seed - 2 teasoons (crushed)
mr naga - heaped teaspoon 
dark mustard - heaped teaspoon (paste not seed)
chopped coriander - heaped teaspoon
garlic/ginger paste - 2 teaspoons (gently simmered in ghee & butter)
Ghee & butter - tablespoon.

melt the ghee & butter, gently fry garlic/ginger for a minute, then add all the other ingredients turn off heat, add meat while oil is still warm/liquid. marinade over night.

i chop up a few medium sized onions, as fine as i can, so there almost translucent, i fry this first until golden, i add fresh tomatoes too. This buttery gloop eventually melts down and makes a nice thick sauce  i got this tip from a video on youtube (leviteshi), thanks mate for all the good tips.

i use fresh lemon wedges that get sqeezed and stirred into the mix, none of that cif stuff for me thanks lol.

ive learned not to add too much base at a time and let things roast in the pan.

the bbq really adds that lovely smokey taste, used some small cherry logs... really enjoyed this one, would be happy if i was served this in a restaurant 

i sliced the chicken in half and added this to my onion paste, let things roast a bit.... i think the chicken was just about cooked, which is fine as it will carry on cooking in the pan.





Adding the base sauce, little bit at a time... probably added 2 big laddels altogether




the finished result  ;D its got heat but not overly hot, i think it was just right! need to learn how to cook some pilau rice lol, getting bored of wild rice... and maybe needs a nan bread too to clean the plate!



thanks again CRO hope you enjoy the pics.... will do my lamb dhansak recipe soon.

I think this is one of those 'madrases' where I object to the use of the name based on the inclusion of certain ingredients. 

That said it certainly looks mouthwateringly good and I can only imagine (never having tried it) how good that barbequed chicken must taste in the sauce. Nice! 

i guess its not really a madras but i didnt know what else to call it lol....

Quote from: DPN on September 09, 2012, 06:48 PM
i guess its not really a madras but i didnt know what else to call it lol....

How about a Naga Makhani or Naga Makanwhala, based on the use of naga paste and butter?