I love your style of talking and cooking never gets old ☺️👍

Thank you for showing how to do the mixes and the main base ! I now have am able to cook a curry as I know the importance of frying the spices and adding the base slowly .

I first met the Glebe "restaurant style" recipes from the blog, I have cooked 4 or 5 different ones now - they are awesome! Every bit as good as anything you would get in a restaurant. This Madras recipe is one of my favourites - and great to see it being done on video in real-time! Keep up the great work!

Been using/tracking your recipes from the website for about a year now, absolutely bang on. Bhuna tonight, I think - base sauce on the stove already.

The best and most interesting learning part of the video, other than so much else useful information, is learning the `why` of each step and ingredient. I hope you can always keep the _why_ part going forward in all your videos, and the quirkiness will make me a fan of your cooking!

Love the way you present your videos. Curry looks amazingly

Great recipe mate thanks 👌 been waiting on this one! 👍

Mate, I made this the other day and it was incredible, thank you! Been home cooking curries for over a year now, with & without base gravy and pre-cooked meats and I have to say this meal was in the top 3! We ate some of it the day after too and it was even more flavourful! Instead of g&g paste, I used fresh chopped garlic, ginger and green chillies.

I have been making stunning curries since I discovered this method a week ago! I made the curry base and used it for your lamb curry a few days ago. Husband and neighbour both loved it and I've been glowing with pride that I can finally cook like this. Need to take a few days break from this rich food but will try this Madras recipe soon too. Thank you.

This is a fantastic curry. Delicious. First time making curry base and precooking the chicken. Great precise instructions on the different phases. I never made a curry like this one before. Thanks a lot.

I'm not cooking any of these, I just keep watching your videos because I really like your voice

i just ordered a chicken madras from my take away, this made my mouth water.

Great video. Really important advice there about the output levels on the gas hob at different stages.

I like the idea of having the base separate.

Nicely presented - to the point, honest, interesting and detailed in a pithy way. Thanks.

Made your Chicken Jalfrezi today. After years of trying base gravy curry cooking and being slightly disappointed I tried yours Romain AND its just like Indian takeaway if not better. Thank you so much. Looking forward to cooking many more.

I purchased some Waxy Potatoes now

Nice looking oil separation.curry looks great, nice food as always...

Made this today, though using Quorn rather than meat. Was proper tasty! And surprisingly easy. Think I'll add a bit more spice next time, as I like my curries very hot. Luckily I've got a freezer overflowing with curry base to experiment with lol.

you revealed the secret! thank you

I've made this 4 times now and it's delicious! I made a s&%#-load of the base curry sauce and it sits in containers in my freezer. Then I just take it out a day before I'm going to make it. I've used tofu and chickpeas instead of chicken. Great recipe!

A couple of tips. I use proper balti dishes (from the Birmingham Balti Company Ltd.), they're brilliant for cooking curries in this style. And I use stainless steel splatter screens and you don't get the mess!

Thanks for this! Been a fan of your blog & now you have videos? Awesome!...just a question though: How do you know what cardboard tastes like?

I've been looking for something like this for a while I've made possibly every BIR curry going but they miss the silky smooth sauce or the sweetness im used to from my local takeaway incidentally I don't use my local takeaway as there too expensive and gone down hill so I'd rather make my own i like the madrass sauce smooth spicy and slightly sour and tiny bit sweet hopefully yours hits the spot il make it next Friday cheers

I just ordered a madras

would have been nice to know how to make the curry base and also precook the chicken

Only just found this great video for some reason! A question for you if that's ok? How do I scale up the portions to make three or four servings? Thanks

What about the ingredients I can't find the link ?

I am guessing you are from the Ottawa area by your website title! Where do you go to shop for your Indian spices/ingredients?

Which madras curry powder do you use ?

“Tastes like cardboard “ 😂😂😂 hilarious

Any links to buy the pan you use?

Omg mr Glebe. Can you please help me? I been trying for years and years to make resturant style butter chicken or chicken tikka masala. I made the mix powder, base curry, cooking method to caramelize... but still in the end, its still something i cant put my finger on. Its not the same somehow..... Its missing the smokey flavor.... i even precook all my marinated chicken on skewers in the grill. I tried using the charcoal and ghee method to smoke the curry but that just ruins the dish imo. The smokey flavor that gives is different.... border line burnt tasting. Not that umami smokey flavor the restaurant has... Can you please point me in the right direction? I joined all the british forums and websites looking for the answer. I tired over and over to perfect butter chicken and chicken tikka masala. I have every single ingredient and take no shortcuts... but im just still missing something.

No coriander no cumin no chilli paste no cashew paste.? Anyway liked your commentary

Chicken breast dries up so quickly. How can I avoid this in a recipe like this, when you're basically cooking the chicken twice?

madras curry powder ffs