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Author Topic: Chicken Madras by Abdul Mohed  (read 11,573 times)

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The thread discusses a Chicken Madras recipe provided by Abdul Mohed, which includes a method for making a basic tarka and the necessary ingredients. A user inquires about the specifics of the tarka, leading to a clarification that it includes oil, garlic, onions, and optionally green capsicum, with a suggestion to use a ginger-garlic paste. Several users express their intent to try the recipe, sharing their experiences and preparations, indicating a positive reception and enthusiasm for the dish.

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Offline Razor

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Chicken Madras by Abdul Mohed
« on: October 26, 2011, 12:08 PM »
Recipe provided by abdulmohed2002 - moved here by Razor

Chicken Madras

Ingredients

Pre cooked chicken  16 portions (est. 152 to 180grams)
Basic tarka
Chilli powder  1 tbsp
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Small lemon  quarter cut
Gravy

Garnish
Coriander


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander. 
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Offline natterjak

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Re: Chicken Madras by Abdul Mohed
« Reply #1 on: October 29, 2011, 11:44 AM »
Quote from: Razor on October 26, 2011, 12:08 PM
Recipe provided by abdulmohed2002 - moved here by Razor

Chicken Madras

Ingredients

Pre cooked chicken  16 portions (est. 152 to 180grams)
Basic tarka
Chilli powder  1 tbsp
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Small lemon  quarter cut
Gravy

Garnish
Coriander


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander.?

This might be a silly question, but I have Abdul's book and can't find the answer in it so I'll ask anyway....  What is meant by "make a basic Tarka"? Ie what are the ingredients and method for this Tarka?  I'm familiar with Tarka dhal but perhaps this is not the intention as it wouldn't normally feature in a Madras recipe.
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Offline Les

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Re: Chicken Madras by Abdul Mohed
« Reply #2 on: October 29, 2011, 11:49 AM »
Quote from: natterjak on October 29, 2011, 11:44 AM
Quote from: Razor on October 26, 2011, 12:08 PM
Recipe provided by abdulmohed2002 - moved here by Razor

Chicken Madras

Ingredients

Pre cooked chicken  16 portions (est. 152 to 180grams)
Basic tarka
Chilli powder  1 tbsp
8 spice  1 tbsp
Tomato puree paste  1 tbsp
Small lemon  quarter cut
Gravy

Garnish
Coriander


Method

1.   In a cooking pot make a basic tarka.
2.   Add 8 spice, chilli powder, tomato puree and squeeze the juice from the lemon.
3.   Then add 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
4.   Add the chicken portions, stir well and cook for 2 to 3 minutes. 
5.   Finally add 1 pint of gravy and cook for 5 to 6 minutes.
6.   Garnish with coriander.?

This might be a silly question, but I have Abdul's book and can't find the answer in it so I'll ask anyway....  What is meant by "make a basic Tarka"? Ie what are the ingredients and method for this Tarka?  I'm familiar with Tarka dhal but perhaps this is not the intention as it wouldn't normally feature in a Madras recipe.

This is Abduls Basic Tarka NJ

9.   Basic tarka

Ingredients

Oil  1 tbsp
Garlic  1 tsp
Onions  2 tbsp
Green capsicum  quarter chopped (optional)
Touch of salt (according to taste)
This is a guideline as to how you should prepare a basic tarka for any dish

Method

10.   In a frying pan add oil, garlic, onions, salt and cook until golden. Then you can start adding different ingredients to change the dish to one you would like to prepare.


You can find it Here

https://curry-recipes.co.uk/curry/index.php?topic=5958.0

HS
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Offline natterjak

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Re: Chicken Madras by Abdul Mohed
« Reply #3 on: October 29, 2011, 12:07 PM »
Thanks HS - now I see it I realise I had already read it in the main Abdul thread and then forgotten it. Maybe my brain only retains the last three bits of info it receives.....  :)

I'm going to try making Abdul's base, 8 spice and Madras today so we'll see how it turns out.
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Offline chewytikka

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Re: Chicken Madras by Abdul Mohed
« Reply #4 on: October 29, 2011, 12:22 PM »
Hi NJ

Should be G&G paste in his Tarka ;)

"Thank you for pointing out that there was no ginger, it should have been garlic AND ginger (60/40 mix) could you please tell me how I could edit the post. I would most appreciate it and thank you again.
Thank you, Abdul"

cheers Chewy
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Offline Les

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Re: Chicken Madras by Abdul Mohed
« Reply #5 on: October 29, 2011, 12:39 PM »
Quote from: natterjak on October 29, 2011, 12:07 PM
Thanks HS - now I see it I realise I had already read it in the main Abdul thread and then forgotten it. Maybe my brain only retains the last three bits of info it receives.....  :)

I'm going to try making Abdul's base, 8 spice and Madras today so we'll see how it turns out.

Good Luck NJ
and don't forget the Ginger/Garlic like CT said

HS
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Offline natterjak

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Re: Chicken Madras by Abdul Mohed
« Reply #6 on: October 29, 2011, 12:54 PM »
Thanks guys, I already have frozen garlic / ginger paste cubes in my freezer (using ice cube tray) so will use one of them.

The base sauce is just getting going on the hob.  It came out larger than expected and almost fills a 5l stockpot, despite being "only" 4 onions and "only" 4 potatoes, etc.  Surprising how it all adds up once in the pan.  Already smells pretty tasty even in its raw state.
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Offline curryhell

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Re: Chicken Madras by Abdul Mohed
« Reply #7 on: October 29, 2011, 12:59 PM »
Quote from: natterjak on October 29, 2011, 12:54 PM
Thanks guys, I already have frozen garlic / ginger paste cubes in my freezer (using ice cube tray) so will use one of them.

The base sauce is just getting going on the hob.  It came out larger than expected and almost fills a 5l stockpot, despite being "only" 4 onions and "only" 4 potatoes, etc.  Surprising how it all adds up once in the pan.  Already smells pretty tasty even in its raw state.

MMM, i can smell it now ;D.  Time for me too to give this a go and get Abduls base out of the freezer ready for this evenings supper :P.  Hope all turns out well Natterjak.  Look forward to the report and the pics ;)
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