How To Make CHICKEN MADRAS (STEP BY STEP GUIDE IN ENGLISH)

Hi Bumbi, i made your madras, including the prep of onions, tomato's etc but i was doing a pot style dish for about 15-20 people, i did have to tweak some spices etc because i wasn't sure of the quantities with one dish to big pot. I cooked it the day before, because of time on the curry day and the result was amazing, the whole pot got eaten, it was voted as one of the best meat curries of the day, even one young boy ate 3 plate fulls, he loved it. Also another eldest son of the group, who doesn't really eat curry, was gratefully made up with a lovely curry he has had for a while. So hats off to you Bumbi for a fantastic dish and sharing it with us, i am now in the process of your Aloo Gobi 🙂

We do call it tomato puree in the UK, looks lovely, thank you

Cooked this yesterday.Absolutely beautiful, thank you.

way better than anything I could find written on google, cooking it now smells great!

Omg what a curry did this for dinner tonight the flavour is to die for best madras I've ever had wplow❤❤❤❤

Listening to Bumbis voice us relaxing. Thank you ..

Hi Bumbi. Hope you've been having a nice day. I made this fantastic curry today. (Recipe 133) It turned out so delicious 😍My son was just amazed by it, we both were. The wonderful smell while it was cooking was making us feel very hungry 🤤We absolutely loved it. We had basmati rice and naan bread with it. Such a delightful meal. Thank you so much my dear friend 💕

Perfect

First of allwe need to know how to gt madras curry powder

Oh Bumbi, I love your recipes, I made the biryani last week, so delicious! I have just made this Madras curry, smells amazing. Looking forward to tucking in tomorrow. I just love how you talk and explain everything! Just perfect! Thank you 😊

I made this Madras yesterday and it was very nice indeed. Have some leftovers that I shall eagerly look forward in a day or so's time! Many thanks Bumbi, very much enjoying your channel as a recently new subscriber.

thanks for the great recipes. I grew up in the UK on curry and now live in Sweden. minus 7 celsius today and your curry warms the heart and soul !!!

Made this today for tea, following your wonderfully clear instructions and it tasted lovely. Thanks !

Why is cooling down the onion-tomato fry before blending a necessary step, please? I'm a bit uncertain about the meaning of "because" in your instructions: "allow it to cool down completely because we will be blending all this". Why would hot ingredients be an impediment to blending in an electric device? Thank You, Bumbi!

I just found this DIY kit that includes jist 2 tomatoes for 4 people and a cauliflower. That’s weird, isnt it?

I just wanted to say that I made this curry the other day for the 5th time in recent months. Chicken Madras is one of my favourites and this recipe meets expectations with bells on. Love it. I always make a but too much sauce and freeze it down with uncooked chicken in the sauce. It marinades it wonderfully and then when i am tired and i want my favourite food, its right there! I always have coriander in my fridge, washed and wrapped in paper in a container. You are a genius and such a good teacher. I often wish we had smelly telly…. The aromas which fill your kitchen must perfume the house with deliciousness. Thank you Bumbi x

Made this recipe my family loved it .. did not have the coconut milk so I used heavy cream

Looks delicious, why is it not necessary to marinade the chicken?

Hi Bumbi, I've done a few of your recipes and they are wonderful. I would like to try this one but my wife is allergic to coconut, can I replace this with yoghurt?

Wow! I love this recipe and your lovely explanation. Thank you!!

I had a very hard time to find madras powder, I went into a store that has everything Indian, they must have had 27 different powders I never heard of but could not find madras powder, then finally a tiny box of it. I think it makes a difference, it's great stuff. I liked adding the tamarind paste at the end also and the chili oil. These recipes take a lot of prep work but when you are in the mood to cook, it is well worth it. I got lazy a few weeks ago and used jarred sauces but it just does not compare to bumbi's recipes using fresh garlic, ginger and all those wonderful amazing spices. what I do is make the basic spice paste and blended veggies ahead of time, then finish it later. My cabinet is a mix of mexican and indian spices and chili's so it takes me a long time to just find all the right spices. It came out fantastic, the layers of flavor are amazing, just bursting with the various flavors. I made mine a little hot using both the kashmiri and the more hot chili powder. Hours afterward the entire kitchen area and beyond smells of all these wonderful spices. I made too much gravy, which is a good thing so now I can just brown some more chicken and add it to the left over sauce. I looked at a few others recipe's but I always seem to come back to Bumbi!

Ty Bumbi

It looks so... tasty 💫💫💫

I really love your recipes even though you use oil - I always use Ghee / or other animal fats to fry/ cook with ( I have heard others are not good) anyhow people use whatever they feel comfortable with brilliant videos

What a beauty! Best curries on utube! Ty for sharing

I made this and it was very good. Not like other madras curries I’ve had in restaurants but delicious. One of my good friends is actually from Madras in India. She said this dish does not exist there. She asked me what the hell is Madras curry anyway? She is from there and has never heard of it. Not sure of the history of this curry.

I come back to this recipe so often. Thank you Bumbi 😊

thank you so much fr your mouth watering recipies with yr tips and tricks as well. ❤❤❤

Hi bumbi, my apologies I’ve found your tutorial on mutton and lamb Thankyou 😜😁

Hi bumbi, a wonderful recipe with clear directions, as usual, but my husband loves lamb,and I was wondering if I can use lamb, in the butchers the other day I saw lamb chump ends over at the back, and asked if I could buy them, which I did, can I use these, Thankyou, not sure what lamb chump ends would be in the u.s. as I the uk. Thankyou.😁 x

I'm going to make this, but how long do you cook the chilies and curry leaves?

Hi Bumbi! It's me again, your fan from the Philippines. I made your masala, chicken curry and butter chicken, and today I finally tried this chicken madras. It wasss sooooo delicious that I needed to get another scoop of rice. 😅 Another menu to my long list of lunch/dinner recipes. Thank you!

No coconut in a madras

wow! very nice Chef

Ohhh Bumbi.. this is beautiful.. I used coconut cream instead of coconut milk though .. my fav so far x

I wish I knew what kind of pot she was making all of this in :(

Hi Bumbi. What does nomoshkar mean?

Excellent curry, and tutorial

Just love Madras and will trying this soon as it looks so good. I usually pick up over ripe tomatoes which sell cheaper which are ideal for curry. 👍

Nice recepie

I am from madras . There is no such thing called chicken madras in india. I have not seen it anywhere

A top curry! Absolutely wonderful

Yummy tasty ❤❤❤❤❤

Being a UK expat living in Thailand it is very hard to get an authentic Indian curry here , but finding this channel has given me back a little bit of home comfort with easy to follow recipes thank you 🙏🙏

From Trinidad. Looks delicious

could you add quantity / measurement tips for those of us who love LOTS of gravy and sauce with our dish!?!?! i ask because i have a medical condition that makes it hard for me to swallow , lots of gravy helps me get the food down more successfully . This got me into indian cuisine to begin with , i noticed they eat a lot of sauce in their meals and i need that right now , maybe more have my issue or just love sauce .

thank you for all your work even if you aren't able to add those extra numbers to help out , i know its asking for extra work , maybe make it a playlist series? sauce lover series or something? :D

I prepared this recipe today for a friend to arrive at 1pm.

I also prepared a cross between Saffron rice and Murghal rice (but using paprika, not saffron).

It was frankly way beyond expectations! I'd say better than any UK restaurant Madras....we're in SW France, where no restaurant has clue 1 about curry.

In Paris I'm sure you can find good authentic curry but not in deepest Limousin....maybe Bordeaux, Toulouse, Marseilles.

Thanks you, that's a brilliant recipe. My friend was knocked out, and she's traveled everywhere including Tibet, and knows her curries!