FASTEST MADRAS YOU WILL EVER MAKE-30 Mins + Mushroom Garlic Rice

Рет қаралды 155,841

Күн бұрын

Chicken Madras in 30 minutes is simply a sensational dish. This BIR/Desi hybrid method will give you Indian Restaurant results for the family in a very short amount of time. Follow Al every step of the way as he teaches you what you'll need to know to produce this most magnificent curry.
🌶 AL'S KITCHEN SPICE RANGE www.spicyjoes.co.uk/alskitchen
🌶 THE SECRET CURRY CLUB / secretcurryclub
🌶NEW WEBSITE 👉 alskitchen.uk/
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🌶 Coloured Rice • Indian Restaurant Styl...
🌶 Vintage Gourmet ® Authentic Pre-Seasoned 35cm Diameter Cast Iron Large Deep Wok with Two Integral Handles, Flat Bottom Overall 42cm Wide -Shallow & Concave
BUY HERE amzn.to/412LvPe
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If you would like one , they are £25 , this includes postage and packing to UK.
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Stage 1
Lid off for the first 10 mins.
Stage 2
Lid on for the second 10 mins
Stage 3
Perfecto Zone, lid on until cooked
SHOPPING LIST
150ml Veg Oil
1 kg Boneless chicken thighs or Breast
400g Blended onions
3 Tbsp Garlic Ginger
6 Tbsp Tomato puree (mix in extra water to pour)
2.5 Tbsp Mix powder or Mild Madras curry powder
1 Tbsp Extra Hot Chilli powder
1 Tsp Kashmiri chilli powder
1/2 Tbsp Tandoori Masala
2 tsp Dried Methi
Pinch Garam Masala at the end.
4 Tbsp Lemon juice
Squirt Worcestershire Sauce
Add 4 cracked cardamom and also quarter one tomato and throw that in toward the end
2 Tsp - 1TBSP Naga King (optional) I use 1 tbsp, perfect!!
500ml Water
100ml water. On the side to prevent burning if you need it.
Salt to taste. Usually 1 Tsp
(🌟 optional 1 Tbsp Mango chutney and 1 Tbsp Maggi coconut milk powder)
make sure you get the onions cooked right, let then colour with no need to keep tinkering. Add splashes of water to prevent burning.
If the taste isn't right at the end, keep simmering with lid on. Top up liquid if needed.
Music by: Bensound
License code: Y4V0KDDILI1DAYAQ
#cooking #curry #madras

Пікірлер: 402

@ronmartin483 Жыл бұрын

Come on folks, lets try & get over 100,000 views for Al again. The man's a genius

@MN-to8cb 3 ай бұрын

Some of the comments and questions are hilarious on here!😂 Just follow the recipe! (as I do and I’ve never had one disaster) I just pause the video as I go along and follow Al’s instruction. Expecting Al to do the directions/ingredients as a print out, and asking ridiculous questions eg asking if the cinnamon stick needs to be removed? Really? If you need to ask that question it’s worrying! Al puts everything out there to help us create a beautiful curry. Failing him turning up and cooking if for you there’s not much more he can do. Thank you Al for the inspiration, you are appreciated ❤️

@bernadezi 4 ай бұрын

Made this curry today with a few slight modifications ( Fresh garlic and ginger added to onion plus some coconut milk towards the end ) Used slightly less chilli but ended up with an amazing curry. Very impressed with the results. Probably spent nearer an hour making it but it tasted as good as a takeaway curry and by that I mean a decent one. First curry I have ever made from scratch and it was amazing Thank you AL's Kitchen😁 Reply

@julesgriffiths5371 Жыл бұрын

Hi Al - I've been eating curries for 40 years and had never perfected a home cooked version. Your recipes and instructions are fabulous and spot on for BIR curries - well done. Cannot wait to try another one. Thank you

@tomlinjonathan8 8 ай бұрын

Al! I am English but an ex pat living in Thailand for the last 20 years. All of the dried ingedients are available online here so I made your curry. It was delicious! So much so I kept it going for three days. Thank you very much for this recipe! Jonathan

@Spacemal Жыл бұрын

Hey Al and John.. you fellas make my weekends come alive! Thanks for posting.. I’m doing this one tonight.

@ianthomas1060 Жыл бұрын

Al taught me BIR back in lockdown 1.0, it kept me out of trouble! As a decent cook prior to learning BIR, a few tips if anyone is interested! A good squirt of ketchup in the tomato paste helps. Save little raw garlic/ginger paste back and stir in just before you turn the final heat off Extra black pepper and malt vinegar helps a vindaloo.

@TommyTimebomb100 Жыл бұрын

I've been on the curry scene for over twenty year now ( various forums ETC) and have always heard that now and again a touch of Tom sauce adds to the dish. This seems the perfect curry to give it a go.

@Adam-kq2gf Жыл бұрын

Thank god you’ve sent this I’ve been waiting all week !!!!

@johngulliver6151 Жыл бұрын

Thanks, Al I love your passion and most of all the curries wicked I will cook this for sure the weekend cheers

@carolynlewis1306 Жыл бұрын

Great video Al as usual, I'll add this to my recipes. Can't wait to make it!

@gingerneon Жыл бұрын

Perfecto Al! Thanks for the video as always!👍🏽

@saeimprezawrx8603 Жыл бұрын

An amazing dish, fun to make and I learned a lot. I appreciate your videos . Thank you!

@maxplosivo Жыл бұрын

Another great vid Al. I don't have the storage for base gravy where I live so I love watching and learning from these recipes. The staff curry is definitely one of my favourites to make and I also enjoy tweaking the spices a bit. Cheers

@daveynewton93 Жыл бұрын

Looking forward to cooking this one tomorrow evening.Great video as ever...well done for the caption re the missing ingredients!!!❤

@shanetaylor8000 5 ай бұрын

Thanks Al.. just discovered your channel.. your curries look amazing and I’ll be starting this one at weekend. 👍🏼

@bigbadbith8422 Жыл бұрын

I’ve just finshed cooking this and it’s outstanding - it really does take 30 minutes. And I don’t like hot curries, so you must be doing something right. Many thanks, @alskitchen❤😊

@theseeker6097 Жыл бұрын

Wow, looks amazing, Al! I'm definitely doing this

@Discoveryjamie Жыл бұрын

Itching for the 100k for you mate. Literally changed my fakeaways forever ❤❤

@Phoebe3451 4 ай бұрын

Hi Al, just made this and about to serve it up. A teaspoon of the sauce had me hanging onto the kitchen counter for dear life (in a good way). Stonking! Thank you for sharing your curry magic 🤩 Phoebe x

@brendonhunt2411 Жыл бұрын

Just the recipe I was waiting for! I'm definitely making this one, nice one Al!👍😋

@garlichr 3 ай бұрын

Al, yet another winner. Made this last night and it was absolutely brilliant. Good work mate, thanks very much 😍👍👍👍👍

@matthewbucknall8350 Жыл бұрын

Been looking forward to this one - Thanks Al!

@malchalliwell7809 5 ай бұрын

Al, I’ve been a follower for ages now and I’ve always followed your base gravy method many times but this recipe is the absolute bollocks!!! Well done mate you are a legend 👍

@Asdfbedffhdsxe345 Жыл бұрын

I love this!!! Another fabulous video

@dawnwest6875 Жыл бұрын

Made this yesterday! For this evening’s tea! Letting the flavours get to know each other! As per recommendation! Had to ‘taste test’ yesterday! Just in case! 🤣 Amazing! Thanks Al! Legend!

@d3m0n333 Жыл бұрын

I guarantee I'm going to be the first one of Al's viewers to cook this one in Japan...

@MrFranKane Жыл бұрын

Making this for me and the girls tomorrow night, looks delicious... we love your recipes Al, keep em coming

@iricho Жыл бұрын

Don't normally eat Madras but defo giving this a shot. Thanx Al your efforts are appreciated

@alistairleel1893 4 ай бұрын

First time trying the 30mins curry instead of the BIR Base gravy ones and i've got to say it's absolutely spot on, really flavourful can't wait to try the next one

@markyy3590 Жыл бұрын

Great video. That Wok/Pan looks great.

@stevebehan Жыл бұрын

One of the best madras I’ve ever had credit where credit is due well done Al amazing thank you 👌

@andypainter1665 8 ай бұрын

Made this today,it did take me at least an hour, but the spice flavours and heat was spot on,like al says don't rush it,thanks al

@patrickcassidy3869 Жыл бұрын

Congratulations 🎉Al 100K well done 🎉keep it going !!

@draganajevtovic8002 Ай бұрын

I have just made it - cooked the whole day - the curry base (i have done it before using your instructions) and the chicken. It came out beautifully. Fantastic! Now, to decant the curry base and freeze it in portions (I do not run a restaurant :) . Thank you very much for your channel and the lovely explanations you give. Just the right rhythm! Love your English and your Bismillah! Best wishes from Cape Town XXXX

@johngleeson5744 11 ай бұрын

Made this last night(vegetarian version)Just had for my lunch. I'm normally my biggest critic but it was outstanding. So many layers of flavour and not oily at all. I've saved this one. Thanks Al. 10/10

@JoeBaileyWeddingSinger Жыл бұрын

Can’t wait to try this!! Love the look of the rice too… 🤤

@andrewmarshall195 Жыл бұрын

Amazing recipe! It tastes like what we call up north a Chicken Naga...delicious!! Wow!

@michaelgarvey2148 Жыл бұрын

Your cooking is an inspiration , i love your passion . Another method to learn how to toss is one i learned from a Chinese chef , take a small t-towel & tie a knot in it so it is not going to break or smash into anything & practise the toss with a wok or similar pans . Push out & toss , pull back .

@ptp2965 Жыл бұрын

Beautiful Al thanks again looks mouthwatering

@peteethell Жыл бұрын

I made this last week and loved it. Making it again this weekend 👍😋

@jakemellor1156 Жыл бұрын

Best channel for curry's AL your a legend mate keep it up!!

@huwhughes Жыл бұрын

Thanks! Nearly at 100k. lets go! love your stuff

@AlsKitchen Жыл бұрын

THANKS MAN. Appreciated 👍 ❤️🍺

@davidmurray1072 Жыл бұрын

absolutely brilliant Al both of them looked delicious you are a star

@mephistopheles41 Жыл бұрын

Omg that's the best madras I've ever tasted, cheers Al 👍 ❤

@shaunbourne9107 3 ай бұрын

just come across your channel Al and am looking forward to trying out some of your wonderful cooks.

@dazthai 5 ай бұрын

I put it in the pressure cooker for last 10 minutes. Al that was superb. My favourite so far out of about 7 I have made of yours. No going back to base sauce - blended onions is the future.

@andrewhayes7055 Жыл бұрын

A tip for the onions chop them into quarters, toss in oil then bung them in a air fryer for 10-12mins at 200c until a bit charred/roasted then puree😉

@deancollins1973 Жыл бұрын

Also check out glebe kitchen recipe for this 30 minute madras

@jools1006 Жыл бұрын

@@deancollins1973 I made his hotel gravy and can’t stop eating it on its own, it’s so delicious

@andyjackson2910 Жыл бұрын

This is the best way for home cooked currys, I prefer this no base Gravy no & pre cooked chicken, Thumbs up Al.

@michaelnobby1 Жыл бұрын

Just made it and it tastes great. I can't wait to eat it tomorrow 😋

@markoreilly4433 Жыл бұрын

Give this a try this weekend. Thank you 🙂👍

@huwhughes Жыл бұрын

CONGRATS ON 100K MATEY!

@riggers6214 5 ай бұрын

I have to confess I was a bit sceptical that it was possible to make a restaurant quality Madras in 30 minutes. Having just tried it, I now have to eat my words - and what turned out to be a bl@@dy great Madras! Great recipe and method, easy to follow and I’ll certainly be trying other recipes in this 30 minute series 👏👏👏😋

@hgvtim Жыл бұрын

Tried this for the first time tonight. OMG it was beaut. One of my favourites! I did have to add the ginger and garlic paste late though as i didnt see you add it in the video. Thanks though. Quality curry 👌

@AC-fl6gr 4 ай бұрын

Made this again. Delicious. Thanks Al😊

@joannakrzyzaniak6302 Жыл бұрын

Making it today, we love your recipes. Thanks Al 😁

@smg4164 Жыл бұрын

Cheers Al. Can’t wait for the next one

@johnchambers5553 Жыл бұрын

Did this last night Al. Got to say - truly excellent. This hybrid BIR process works so well. Next project for you is a keema BIR hybrid!! What do you say? Keep the recipe's coming Al

@adriancresswell9110 Жыл бұрын

Made this yesterday for three of us. Had to take a portion out before adding the naga (wife doesn't like curries too hot). The added the naga and cooked it a little longer. Absolutely banging, everyone loved it. Also the wife who tried some of mine with the naga in it. Thank you so much for another hit curry. Rogan Josh next Saturday.

@HeavyMetalRuinedMyLife1971a Жыл бұрын

What's Naga ?

@Adam_England Жыл бұрын

Al, this curry is phenomenal. I made it last night and that gravy is the mutts nuts. I added a tsp of mango chutney and its so more-ish. Thanks Al. 😊

@Bqueue2 Жыл бұрын

This is on the to do list alongside a packet of legendary staff curry mix! 😋😋😋💯💯💯

@stevehughes7224 5 ай бұрын

Just found your channel & going shopping tomorrow with a list of spices

@NickyDunn Жыл бұрын

Subscribed. I found your channel from a comment you left on the Macmasters. Looks delicious. Happy Sunday.

@AlsKitchen Жыл бұрын

Welcome 👍🍺

@shaneraines2094 Жыл бұрын

Made this last night and WOW what a tasty banger, the rice is excellent also!!

@Milokikoooooooo Жыл бұрын

Yessiirrr, lovely to see you enjoy my countries cuisine 🤤

@Britboy2877 10 ай бұрын

Wow i made this tonight and its superb, ty for sharing Al

@AlsKitchen 10 ай бұрын

Fantastic!

@tdynrescue6612 Жыл бұрын

Bleedin nora Al, that looks bloody lovely!

@Lee-gl4zy Жыл бұрын

Well this was Amazing so quick to do and the whole family enjoyed this madras thanks Al for sharing this lovely dish ❤

@KB-uu4fy Жыл бұрын

I made this last night Al. . . Family loved it and nothing left ! Thanks Al for all your great recipes. I have been retired now for about 18 months and I really enjoy making your recipes. Going out to eat now is just too expensive and your recipes are just like we get at the restaurant. Cheers mate, keep up the great work 👍👍👍👍👍

@AlsKitchen Жыл бұрын

Fantastic!

@ganndeber1621 5 ай бұрын

I have made a load of your curries and everyone is most excellent. Im now a lot fatter than when I started making them. This is the first time I have made your rice and it compliments your curries so well, I am adding raisins to it. Who would have though my years of tossing would be so useful. Nice one AL

@garethjones1956 Жыл бұрын

Love it Al Absolutely love the curry’s you make Putting the curry houses out of business. An the best of all is the day after no bad belly. Makes you wonder what the curry houses cook up. ❤❤❤

@AlsKitchen Жыл бұрын

Pre cooking chicken and then leaving it sitting at room temperature is never a great idea

@huwhughes Жыл бұрын

nearly at 100k mate. I can't wait to see you show that Silver badge on a live video. Make sure you do it dude

@curryrebellion Жыл бұрын

Will be trying this one Al, we’re all intrigued

@tonyfannon7336 Жыл бұрын

Great looking curry Defo one for me Plus that rice EPIC

@davehalsall5969 4 ай бұрын

Hi Al been a subscriber for some years making curries with the base gravy its good but takes some time but the 30 min curries are a revolution and so good, Madras and colourd rice is to die for better than the local takeaway

@rustymackemingrancanaria6360 Жыл бұрын

Woohoo you've done it man . Like we said you would .100K....Onward and upward .All the best from that sunderland supporter in a dutch sports bar. Col🎉🎉🎉🎉🎉congratulations🎉🎉🎉🎉

@garyc4367 5 ай бұрын

Made this for some lads at work.. said the best curry they've ever had

@OliverOz2 Жыл бұрын

100,000. Awesome. Keep up the great work. Love it.

@RamboMonkey Жыл бұрын

Very well done Al, you the man !

@Elazul2k 9 ай бұрын

Looks good! I had to look up what Methi was because I had never heard of the term before and realized it's called Fenugreek here in the States. Cheers!

@markward4532 Жыл бұрын

Awesome, cheers Al. Good tossing. Nice rice tips. Where did you get your wok from?? 🤪

@russelladams7053 Жыл бұрын

Yes al I know what I'm making tomorrow night can't wait

@LuckyOwl_ Жыл бұрын

I’ll need to try this after my base gravy is used up. Been making vindaloo every weekend for the last month. Can’t get enough of it 😆

@alpha-whiskey 5 ай бұрын

The Mr Naga really does make a difference! I put 2 TSP Kashmiri chilli instead of the extra hot chilli, and added the 2tbsp of mango chutney at the end, absolutely fantastic!

@spartacus09ful 5 ай бұрын

Looks brilliant as do all your curries. Could I make the madras paste in advance and store in the fridge, if so how long would it last? Thanks

@radaring Жыл бұрын

Adding water to frying onions activates enzymes that increase the speed at which the sugars are released. It's coun ter intuitive - and contrary to the teaching of french cooking- but adding water in the first stages of 'frying' (i.e. boiling!) makes vegetables caramelise more quickly. Works for courgettes, cabbage, spring greens, aubergine, onions, carrots, mushrooms- only tried these so far.

@DeadlyPoison470 Жыл бұрын

That looks gorgeous. Yummy 😋

@annamarsland1517 6 ай бұрын

Just made this for the first time, it was unreal just like any madras I’ve had in a curry house 👊

@Carlosramdango Жыл бұрын

Just made this and it up there with the recent 30 minute Pathia and Chasni, absolutely cracking curry that neither myself or wife would normally go for.

@vanessaboyd8676 10 ай бұрын

Al - I think your channel is genius. It' great because you are having fun. Loads of tips and tricks. Meticulously clearly laid out instructions so it's idiot proof! keep them coming! Where did you learn all this stuff? 🙂

@walkpau873 Жыл бұрын

Simply amazing, especially with chicken tikka ❤

@andythomson5309 Жыл бұрын

Looks lush gonna have too try your rice now too

@zebedeevlogs32 Жыл бұрын

Thats tomorrow night sorted. Well done Al!

@WHUTOM88 Жыл бұрын

Made this last night, that naga pickle is a great addition, Al!! You are a legend, keep up the great content 👍🏻

@michaelrussell6218 Жыл бұрын

Just made this and everyone loved it , thanks Al. I put the mango & the coconut powder in, game changer

@TommyTimebomb100 Жыл бұрын

How much coconut powder?

@michaelrussell6218 Жыл бұрын

@@TommyTimebomb100 1tbsp

@TommyTimebomb100 Жыл бұрын

@@michaelrussell6218 Thanx 👍

@acoustic7631 Жыл бұрын

Thanks for the video tried this last night was awesome!! Once cooked I transferred to a baking dish, topped with a layer of cheese and popped under the grill Was amazing!!

@philipmorris57 Жыл бұрын

Cheese, crikey 😮😅😊

@tomdavies6368 7 ай бұрын

WTAF