Topic: Littlechilie Old School Madras Video.

[britishcurries]

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.

[Peripatetic Phil]

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.

[britishcurries]

Thank you, Phil. The video is great, but were precise quantities never specified?

[livo]

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.

[Peripatetic Phil]

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.

[Unclefrank]

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.

[livo]

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).

[livo]

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