Quote from: fried on July 28, 2015, 06:34 PM
What are you using as chilli powder?

I'm using half and half deggi mirch and kashmiri mirch but i guess any chilli powder will be ok, i just used these because that's what I have right now.

Thanks buddy. Its what I like in a madras too, plenty of sauce, some for the rich and as you say any kind of flat bread. I hope you like it. Enjoy your hols.

Made a madras again using this recipe. I did notice i didn't mention the quantity of g/g paste, its 1 tsp just in case anyone wants to try this recipe. I am convinced that this is as close as i can get to my local restaurant. The amount of chilli powder is to taste if you prefer milder or hotter.

Hi. What you need to do now is look up a recipe in the main dishes category, and make sure you have all the ingredients required. One of the ingredients will be the base that you have made. You may also want to get together a mix powder, which is a combination of ground spices which varies from person to person and recipe to recipe sometimes hehehehe. My advice would be start with a fairly simple recipe with fewer ingredients for early attempts but it does depend what you want to make. Hope this helps and the best of luck.

That's a tasty looking plate of food there. I've tried or even seen Basanti in a restaurant so wouldn't know what to expect. Could you say what it is like at all, apart from overdone on methi?

Quote from: alarmist10 on July 02, 2015, 08:32 AM
Do you find it makes a difference or is it purely procedural?

I've never tried it the other way around TBH. It will be interesting to see if there is a difference  for you Al.

Quote from: martinvic on July 02, 2015, 12:17 PM
Is that just a teaspoon of Tom Puree SR?

Yes it is mate, i use measuring spoons, I should have mentioned that. It was slightly heaped too i guess. I actually just went with a gut feeling and wrote this down afterwards, but it was very much an experiment.

Thanks for all your nice comments guys.

Al the recipe is as follows

2 TBS oil heat on medium flame, then add g/g paste and sizzle for a bit then add 1 tsp diluted tomato puree. Wait until the sizzle dies away then add 3/4 tsp of mix powder and 1.5 tsp deggi mirch and the same of kashmiri mirch. Mix well and loosen with a touch of base and singe fry. Add about 150ml of base and reduce a bit on high heat. Add precook chicken then a squirt of lemon dressing and a pinch of salt to taste. Mix well. Add a pinch of finely chopped fresh coriander and then a further 150-200 ml of base gravy. On with the lid and reduce for about 3-5 minutes until sauce is a consistency of your preference. Scoff straight away with rice and/or naan. 

I made this tonight. I had a takeaway last weekend which included a chicken madras. It made me realise that I had lost sight a little on the flavour of this curry from my local. It was quite a light kind of flavour but with good heat and lip burn. So this weekend I decided to try and replicate the taste. I kept the recipe very simple and reduced the amounts of mix powder, g/g paste and tomato puree I have been using. I also only used a small amount of fresh coriander and lemon dressing. I have to say that it is the closest I have got to my local takeaway madras.

Yeah i think you may be right hahaha. Wouldn't make a good ad though.

I seem to have lost the ability to read. haha