Quote from: getonthegarabi on November 23, 2012, 10:33 AM
Chicken madras two-part youtube recently uploaded. Looks good!
The narrator is called Ala and not Ali as I posted earlier.
Rob 
Just watched both parts. Points of interest for me, in terms of how it varies from other BIR Madras dish videos we've seen, were:
1. Use of sliced/chopped garlic instead of garlic/ginger paste.
2. Spices straight into hot oil (usually diluted tom puree tends to go in first).
3. No dried methi leaf.
4. Less spices/mix powder than I've seen some chefs use. Looked to be around half a tablespoon of mix powder and half a tablespoon of chilli powder (though heat levels are augmented by the use of naga paste).
5. Much less tomato puree used than some chefs. I'd guess only a tablespoon or so, rather than the full chef spoon (2-3 tablespoons some put in). This results in a much lighter coloured Madras than some I've encountered (including my own).
6. A fairly lengthy reduction period, with the pan sitting over the flame bubbling away untouched (though I know lots of other chefs do this as well).
7. I didn't spot any of the traditional lemon dressing going in, though may have missed it.
8. Despite the lengthy reduction time, the end result is a relatively thin sauce. (Not a criticism, just an observation.)
Of course, the proof of the Madras is in the munching, but it's interesting to observe how different chefs approach the same dishes in slightly different ways.
For me, the most accomplished chefs are the ones who can extract more depth of flavour from smaller quantities of spices. I think many of us (including me) tend to err on the side of caution and use too much on occasions, so I'm going to try reigning myself in for the next Madras attack.
Looking forward to more from Chef Imram!
Topic: Viceroy Brasserie Abbots Langley: Chef Imram ( 88,060 )
