REAL RESTAURANT FLAVOUR

REAL RESTAURANT FLAVOUR | Serves 4

Рет қаралды 4,645

Жыл бұрын

Chicken Madras may very well be the king of curries. I know it's one of my favourites. Big, bold flavours. Lush sauce. And tender chicken.
Serves 4
Quick curry gravy: • REAL RESTAURANT FLAVOU...
The shopping list:
Spice mix
1/2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
5 tsp madras curry powder
2 tsp kashmiri chili powder
1 tsp kasoori methi
1 tsp kosher salt
Madras chicken curry
5 tbsp neutral oil
2 inch piece cassia
2 tbsp minced onions
2 tbsp garlic ginger paste
1/4 cup passata
4 cups (one batch) quick gravy (see link above)
1 1/2 lbs boneless, skinless chicken thighs
2 tbsp coconut milk
2-3 tsp tamarind paste (sub lemon juice and a dash of worcestershire sauce)

Пікірлер: 53

@ironforeva Жыл бұрын

So glad to see you back with another recipe, this one looks special! Cant wait to give it a go.

@glebekitchen Жыл бұрын

Can’t wait to hear how it goes!

@Cus27l Жыл бұрын

My house stinks. But it was totally worth it. Banging flavour and really fun to make. Thank you!

@glebekitchen Жыл бұрын

Haha. Yup. Hard to get around it without a lot of open windows.

@kawasaki79ful Жыл бұрын

Outstanding!!

@glebekitchen Жыл бұрын

Thank you😀😀😀

@WHUTOM88 Жыл бұрын

That looks absolutely delicious Will definitely be giving this ago 👍🏻great content !!

@glebekitchen Жыл бұрын

Thank you! Hope you enjoy😀

@theguynextdoor4978 Жыл бұрын

From now I will call Bouillon cubes Hazardous cubes from Chernobyl!.

@glebekitchen Жыл бұрын

Haha. Perfect. Knorr Chernobyl flavour cubes

@patrickc.2680 Жыл бұрын

glebe kitchen is like: you see the thumbnail you get Hungry, and then you watch the vid and you Have to cook.

@glebekitchen Жыл бұрын

And I'm all about getting people into the kitchen so I am glad to hear it's working!

@ralphalley7413 Жыл бұрын

Great tips!

@glebekitchen Жыл бұрын

Hope they are useful!

@eleniphotos Жыл бұрын

Looks great! I'm out of the garlic/ginger paste & the curry gravy though. I'll try it when I make those again ...soon, very soon, they make such a difference! Thanks Romain!

@glebekitchen Жыл бұрын

Can’t wait to hear how it goes!😀😀😀

@whoisathome Жыл бұрын

Wow! My absolute favourite dish at my absolute favourite Indian restaurant. Thank you for sharing. Will try...

@glebekitchen Жыл бұрын

Let me know how it turns out!

@fabe61 Жыл бұрын

Glad to see you uploading videos still! I've been using your website for the last couple years for special occasion cooking and every recipe was fantastic - your's is the only dhansak recipe which yeilds properly delicious results that beat most Indian restaurants I've been to here in the UK. Sadly my parents require food that is low in fats and sugar for medical reasons so I've not been able to cook proper BIR-style food at home for a while.

@fabe61 Жыл бұрын

Also, just a note for you - might be an idea to remove the iPad M1 Air review by Marques from your basics and techniques playlist! Must;ve worked it's way in there somehow. :)

@glebekitchen Жыл бұрын

I can’t eat restaurant style every day either😀 I have a Bengali dhansak recipe I make (on Glebekitchen) Thanks for the tip on the playlist…

@damian4556 Жыл бұрын

That looks sooo good. I like the closeups of the pan in this video, it's helpfull to get a closer look at what things should look like before moving on to the next stage 🍴

@glebekitchen Жыл бұрын

Thanks for mentioning that! I’m trying to improve my video making skills😀

@damian4556 Жыл бұрын

@@glebekitchen They are looking real smart, nice job!

@glebekitchen Жыл бұрын

@@damian4556 - thank you😃

@grizewald Жыл бұрын

I wondered why it was so quiet on your blog! You have been busy and refining your techniques in both video and curry to good effect. It was very interesting to see how you tweaked the curry base for four servings and cut the time to make it significantly. I'm almost tempted to make a large batch but with the method you show here. I'm thinking that might give the curry base a little more depth and richness (as the onions go in raw in your original big batch recipe). What do you think?

@glebekitchen Жыл бұрын

Yup. Been busy trying to up my game with video. It's a bit of a steep learning curve but it's a fun challenge. I will get back to blogging before long though. You could certainly use this approach to make bigger batches of gravy if you want. No reason at all not to do that. I did this version to give people new to this style of cooking a start to finish recipe. You can also use the big batch version with this technique. The key is really the size of the pan and the quantity of oil in the pan.

@user-tn8rl1lc8l Жыл бұрын

2:03 In Gordon Ramsay’s words, when it’s brown, it’s cooked, when it’s black, it’s f**ked! Sorry for cussing but I just couldn’t think of better fitting quote than this😁

@glebekitchen Жыл бұрын

Haha. Just exactly!

@cbv8 Жыл бұрын

That looks Good Romain i'm going to make this the weekend ;-)

@glebekitchen Жыл бұрын

Awesome. Love to hear how it goes😀

@cbv8 Жыл бұрын

@@glebekitchen I will 👌

@user-fk8rb8ue5h Жыл бұрын

Some people just copy and paste, but you know your stuff. A while ago you did a masala and pointed out that fresh tomatoes can taste like nothing. Well, you're absolutely right, I had a go with the fresh tomatoes and it was a waste of time, no taste. Thanks for sharing your recipes.

@glebekitchen Жыл бұрын

Thank you! We are just starting to get a very few select specialty tomatoes here that have some flavour but not anything like local summer tomatoes. Winter is long here🤣

@ItsDennie Жыл бұрын

Can't wait to eat this with some Uncle Ben's microwave rice!

@glebekitchen Жыл бұрын

Maybe just stick to frozen pizza. You'll be happier...

@octopede Жыл бұрын

I would love to see Romain make some saag/palak paneer. It's such a simple dish, but I can never seem to get that subtle, warming flavor right like they do in restaurants.

@glebekitchen Жыл бұрын

I will put that on the list (I want some palak videos) but in the meantime there are some on glebekitchen.com you could try?

@cbv8 Жыл бұрын

Hi Romain sorry if its me but in your video the onion amounts are different to what you listed ie you add two tbsp of onion not a 1/4 cup sorry if i'm being a bit pedantic but i like to follow your recipes to the letter. Chas 👍

@glebekitchen Жыл бұрын

Another good catch! Thanks.

@cbv8 Жыл бұрын

@@glebekitchen Hi Romain i used two small onions finely chopped and hits a hit my friend with everyone enjoying the meal thank you. Chas 👌

@glebekitchen Жыл бұрын

Awesome 👍👍👍

@cheddarUSA1 Жыл бұрын

If you don't want to goto the trouble of making the gravy is there a alternative approach?

@glebekitchen Жыл бұрын

I have a microwave approach on the blog if you want to simplify things.. glebekitchen.com/easy-curry-recipe-technique-nearly-restaurant-style/

@dichiara Жыл бұрын

seems like the gravy link is the wrong one :D

@glebekitchen Жыл бұрын

I meant to point people to the big batch version. I didn’t think anyone would want to see a video that explains the fast one given I describe it in this video.

@Geeking-out 9 ай бұрын

Can I use the hotel base with this recipe ?

@glebekitchen 8 ай бұрын

You could just double the hotel style madras recipe on glebekitchen.com instead?

@kurtpenner2362 Жыл бұрын

Can you show us how Indian restaurants precook their chicken? I just cook chicken breasts in the sous vide, cube them, and cook the cubes with the sauce for 10-20 minutes. How do they do it? Great vids as always.

@glebekitchen Жыл бұрын

I don’t know how every restaurant cooks their chicken but I expect most just poach it with salt and a bit of spice. I have a video on my approach. m.kzfaq.info/get/bejne/fJZxfaZ8zZylfX0.html

@kurtpenner2362 Жыл бұрын

@@glebekitchen hmmm, very similar to my method. I may try adding some poaching liquid and curry powder to my sous vide method.

@glebekitchen Жыл бұрын

@@kurtpenner2362 I haven't tried sous vide chicken. I did give lamb a go but I didn't like it as much as simple poaching. Too bad, would have made things so much simpler...

@kevowski Жыл бұрын

There’s a few UK creators on KZfaq who show how it’s done BIR style. It’s basically cooked in a thin curry style “stock” Lamb / mutton / beef comes out really tender using this method. The leftover stock makes a great flavoured base gravy! I precook chicken thighs with some spices and a touch of ghee sous vide and that’s my favourite method. (75C for two hours).