Chicken madras with basmati rice

Visited my favourite curry house in Glasgow. Punjabi at charing cross. Never disappoints. Lamb chops followed by chicken tikka with madras sauce and garlic and coriander nan.

1 KILO bag CHICKEN BREASTS cut into strips or chunks
LAZIZA TANDOORI PASTE TO COAT.. 1 tbl spoon
1 teaspoon SPOON GARLIC PASTE
squirt LEMON JUICE
half TSP SALT 
half TSP RED FOOD COLOURING POWDER
half TSP HOT CHILLI POWDER
half TSP coriander seeds
1 Egg
50 mili litres cold water
50 GRAMS GRAM FLOUR

Put all ingredients in the bowl and mix well

the mixture should be quite runny, if you use the above measurements you cannot go wrong

deep fry in any oil of your choice at about 160c for 5 minutes and the pakora has risen

Remove and eat or even re-fry the next day for 1 minute to re-heat.

this is now my perfect recipe for chicken pakora. will upload some pictures tonight.

Recently been experimenting with my Madras, I normally use 1 chefs spoon of ginger and garlic paste plus 1 tablespoon of tomato paste, just reduced it to 1 teaspoon of both and I would now say my Madras quest has finished. I can't believe it wasthat simple, I was adding too much of the main ingredients 😁

Help required

How do you guys cook your spices, do you throw them all in together at the start? or do you cook 1 spice at a time? just curious

I tried adding my chilli powder half way through cooking my curry and found it wouldn't cook or add heat to my curry for some reason, when do you add your chilli to your curries and what process do you find works best for you to get the best flavour and heat?

went to the local Asian wholesalers today and noticed loads of sacks of onions outside, they have always been there but never thought about buying them for some strange reason, well I bought a sack today and they weigh at least 30KG, I was only charged ?6.50 for the pleasure, in the local supermarkets it ?1.00 for 4 measly onions - talk about rip off Britain lol

Why is it that I can make a perfect Korma identical in every way to BIR but still cant replicate a Madras ( something missing ) its really annoying me now - anyone else experiencing this?

who else thinks that this is not going to happen?

Garry

always go to shaheeds takeaway on union street in glasgow for lunch and get the above dish, i can now replicate it 100% - its basically base sauce with spices and diced chicken breast pieces - very nice indeed - and the below base is spot on


http://www.secretcurryrecipes.com/curryforum/showthread.php?7347-Glasgow-3-5-k-base-sauce-recipe-with-video

method

start with a cold ali pan and put in the following

1 heaped teaspoon garlic paste
1 heaped teaspoon ginger paste
1 heaped teaspoon tomato puree
1 heaped tablespoon green chilli paste ( green chillies blitzed with a little oil to form the paste )
1 large pinch of dry methi leaves
turn up the heat and add 1 chefs spoon of base ( no oil ) as enough in the base

cook on high heat and keep scaping back until its a thick dry like paste then add another chefs spoon of base and the cooked diced chicken.

cook for another few mins then serve ontop of the chips

delicious - will post some pics later as probably making again later tonight

Garry

Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

Then I made a simple madras

1 tablespoon veg oil
one teaspoon gg paste
One teaspoon chilli powder
Half teaspoon methi leaves

Heated oil, everything in,stirred and scraped for 30 secs then ladle of base in, cooked high heat until like a paste then in with 2 ladles of base and precooked chicken, simmered for 8 min, same as glasgow bir wow

?                                 1 pound gram flour

?                                 2 teaspoons of salt

?                                 2 teaspoons of red chilli powder

?                                 1 teaspoon of tumeric powder

?                                 1 teaspoon of garam masala

?                                 2 teaspoons of dry, whole coriander

?                                 Pinch of yellow colour

?                                 3 eggs

?                                 2 tablespoons of cold water

?                                 Oil for deep frying

To Make The Dish

1.       First prepare the batter for the chicken.

2.       Place the flour in a bowl than add all the above ingredients and mix well.

3.       Add water gradually and mix to a smooth batter.

4.       Boil the chicken well.

5.       Heat the oil in a Wok and dip the chicken.

6.       Fry on medium heat until golden brown.

Pakora Sauce
Ingredients
250ml Natural Yoghurt
salt to taste
5g red chilli powder
15g ready-made mint sauce
100g tomato ketchup


Method
Pour the yoghurt into a large bowl, add the salt and mix.

Add the chilli powder, mint sauce and ketchup and mix everything together thoroughly.

Refrigerate and serve chilled

Hello,

I was on the phone talking to an Indian chef and quizzed him on the base sauce, he advised to only add the onions first with oil and water and cook until the onions go brown and not just soft, do our members do this already? He then said after that to add the other stuff including spices?

Hi all,

Can any of you recommend a really good caravan park to visit with my 2 young children?

Ingredients

1 teaspoon cumin seeds
2 teaspoons tumeric
1/4 teaspoon mustard seeds
1/2 teaspoon ground ginger
pinch of salt

2 large onions - i have tried red and white onions - both lovely
knob of butter
4 tablespoons of veg oil
3 garlic cloves finely chopped
220 Grams of tomatoes chopped - i use italian tinned
120 ml chicken stock - i use 1 stock cube and mix with boiling water till dissolved
half a tablespoon of tomatoe puree

Method

Chop the 2 onions very finely

Add the oil and butter to a non stick pan and heat up
add the onions and fry till golden brown - dont burn
add in the spices and garlic and fry for 1 minute and mix into the onions
add the tomatoes and chicken stock plus tomatoe puree

Cook for 40 - 50 minutes till you have a thick sauce - add water if required

Add large handful of finely chopped baby spinach and let to wilt
Add precooked meat
Add 4 tablespoons creme de fresh
Add 2 tablespoons mango chutney
add 3 finely chopped green chillies and continue to cook for ten minutes

Serve

Garry

Anyone else seen these? just noticed them in my local co-op and i know they take ages to make but taste lovely

Garry

Hi all just a quick question - i have noticed in quite a few BIR's and takeaways now that their spice mix is 1 ladle that goes into the pot but also noticed its more of a thick paste - has anyone made their normal spice mix and added water to mix it all together and form it into a paste? just curious if that would have a benefit? maybe stop the burning of spices?

Garry

http://www.natco-online.com/acatalog/Holy_Grail.html