where can i buy restaurant dishes Restaurant Style Chicken Madras Curry Recipe

Madras is an East Indian curry dish that originated in southern India and is very popular in British restaurants in tandori (India.
It features a strong spicy, slightly sour taste.
Here I gave a recipe for making Madras with chicken, but it can also be made with beef, lamb or pork if you want.
If you don't eat meat then you can also do it with the vegetables you choose.
In a center before me.
The curry base sauce itself is very versatile and can be used to make various types of curry such as Jalfrezi, Bhuna, Tikka Masala, etc.
Here I choose Madras just because it is my favorite but there is no doubt that you will have the curry you like.
The recipe here is the style of British Indian restaurant cooking, and the result should be very similar to the taste of typical tandoori restaurant.
It won't be exactly the same, as each restaurant has a slightly different way of cooking, but the preparation method and main ingredients of this recipe are basically commonly used.
If you like curry as much as I do, I would encourage you to roll up your sleeves and give it a try, I think you will.
If so, then experiment by changing some quantity, perhaps some ingredients to suit your own taste.
I would love to hear how you get along so please let me know.
Okay, curry lovers, let's get started!
It is completely necessary to do chicken this way, but I think it is very worth doing.
If you want to skip this part of the recipe, then just cut the chicken into dice and boil it in the water until it is fully cooked.
However, cooking chicken using the following method will give your chicken its own enhanced flavor, which will greatly complement the taste of the finished dish.
I suggest you give it a try.
Add the oil to the pan and place it under low heat.
Add the bay leaves, cardamom, octagonal, cinnamon, tomato, ginger and garlic paste to mix the powder and salt.
Mix the ingredients fully, add the chopped chicken pieces and stir them evenly until they are painted.
Now add a little warm water until the liquid reaches the three quarters of the chicken.
Cook very slowly at low heat for about thirty minutes.
This will allow the chicken to be cooked thoroughly and absorb the flavor of the spices.
Put your chicken nuggets apart while cooking.
Be careful to separate the chicken from the spices and we don't want to bite a cinnamon stick when we finish our meal. Ouch!
The chicken has a juicy texture when added to the sauce, and the taste is excellent.
If you like to add vegetables to your curry, they can also be cooked with the same ingredients and methods.
This way cooking vegetables allows them to have their own flavor again, which also complements the overall flavor of your finished dish.
This Madras sauce is a British-Indian curry restaurant, so it will produce spicy, slightly sour but rich sauce.
If you don't like how spicy your curry is, then simply don't use chili powder and the result is still spicy but not too spicy.
Add the oil to a deep frying pan or pan and heat it at a low temperature.
Chop the onions and put them in the pan and fry them gently for 10 minutes.
After lightly frying the onion for 10 minutes, add the chopped pepper and gently fry it with the onion for 2 minutes.
Then add ginger and garlic paste and continue to fry gently for 5 minutes.
Now add 1 batch of curry sauce and salt.
Mix with other ingredients and fry for 5 minutes under medium fire.
Add your spice mix and chili powder (optional) and add the base sauce and ingredients.
Five more minutes.
Note that the sauce will thicken when you add the spice mix;
Add a little water if you think the water is getting too dry.
Add white wine vinegar and mix well, and then mix well with the leaves of huluba.
Two more minutes.
Now add two teaspoons of garlic paste and mix and cook for two minutes (note that this is not garlic paste, but the garlic paste we cooked before making the curry sauce ).
Add the chicken nuggets, stir them into the sauce, make sure they are coated and continue to fry for five minutes to make sure they are fully heated.
Add a tablespoon of chopped fresh coriander leaves and stir well.
Now slice the lemon and squeeze two desert spoons into the curry.
Mix for another 10 minutes and continue to cook gently.
Divided into several portions, served with rice or naan bread.
The Madras chicken and the pimao rice are delicious.
A well-made pimao meal will really complement the taste of your curry and turn your dish into a truly delicious authentic East Indian meal.
In my next center I will give the recipe and show you how to cook Mushroom mushroom rice.