This is the best I've made and it had the taste.
Here are the steps - most a mixture of tips/tricks I've picked up from this site. Thank you all.
The most important step is to foillow the fast (full heat) cooking of the final dish to the letter.
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Base - The MarkJ 10 onion version
vegetable oil to cover large pan upto a height of 1/2 inch
3 tbl Garlic & Ginger paste
1 tbl curry powder
1 tbl Turmeric
1 lvl tsp Chilli powder
10 tennis ball sized onions, chopped
2 celery stick chopped
1 green pepper chopped
2 large carrots chopped
1 tsp Salt
1.5 lvl tsp Garamasala
3 tbl pasatta
1/2 tbl tomato puree
handful of fresh coriander ripped or chopped
3 tbl Knorr 'Touch of Taste' liquid chicken stock concentrate.
boiling water
1) Heat oil until hot add the garlic and ginger and fry until light brown, keep stirring
2) Add curry powder, turmeric and chilli powder and stir fry. Add some cold water (few tablespoons) when it starts to stick to the bottom of the pan. This frees it up instantly
3) Add the onions, carrots, green peppers and celery and fresh coriander
4) add salt and garamasala and mix around
5) add tomatoes then add boiling water to cover the vegetables by an inch
6) once up to the boil, add liquid chicken stock and simmer on lowish flame for 1 hour
7) Liquidise - easiest way is to use a hand blender straight into the pot
Boil hard for 10 mins - the top of the sauce rolls just like the base you may have seen in BIRs
9) cook on low for another 5 mins, then leave overnight.
all measures are rounded spoons unless it says lvl
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Final Dish - Chicken Bhuna Madras
Cook on full power
2 tbl veg oil
Add 2 tbl pre cooked onions and 1 tbl chopped fresh chillis
Cook for 30 seconds
Add 1 tbl kethup, cook for 30 seconds
Add 1.5 TSP curry powder, 2 TSP chilli powder, 1 TSP fenugreek leaves, 1/4 TSP salt, Cook for 30 seconds
Add 1/2 ladel base sauce & evaporate the sauce
Add 1/2 ladel base sauce and cook for 30 seconds
Add precooked chicken, 1 tbl lemon juice, 1/4 whole tomato
Add 1 tbl chopped fresh coriander
Add 2 ladels of base sauce and rapid boil until oil floats
add pinch of Garamasala and rest for 5 mins, then serve
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Precooked Onions -
1. Peel and halve four onions and cut into thin slices.
2. Heat a large pan over a high flame add 2 TBL veg oil.
3. Add the onions and 1 TSP salt.
4. Stir, coating the onions with the oil. Continue to saut? for about five minutes over the high heat.
5. Turn the flame down to medium-low, leaving the onions to saut? slowly. Stir them often, for about 20 more minutes, until they reach
a golden brown color.
You can freeze the precooked onions in ice cube trays.
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I used the 'Curry House' method for pre-cooking the chicken. it turns out fantastic !!!
Topic: Chicken Bhuna Madras (Read 15192 times)
