What is best recipe for a chicken madras,restaurant style?

i am really good at this





get chicken and cut into pieces


get 1 tin of pataks madras sauce


pour sauce over chicken


cook





cooking time approx.30mins job doneWhat is best recipe for a chicken madras,restaurant style?
Chicken Madras (restaurant style)





Ingredients








2 tablespoons vegetable oil or ghee


2 chicken breasts, skinned and cut into 1 inch cubes


6 (more for a vindaloo) whole small dried chillies (Bird's Eye or Thai Hots)


half teaspoon hot chilli powder


1 teaspoon ground cumin


1 teaspoon ground coriander


1 teaspoon paprika


half a batch of Basic Curry Sauce


salt to taste


1 teaspoon methi (dried fenugreek) leaves, washed in a sieve then left moist for at least 10 minutes.


half teaspoon garam masala


Method


Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside.


Heat the rest of the oil in a heavy saucepan over a moderate heat.


Add the whole dried chillies and fry until they start to swell.


Turn the heat to low, add 1 tablespoon of the Basic Curry Sauce and stir round. Then add the chilli powder, cumin, coriander and paprika and fry gently, stirring all the time, for a minute. Take care not to burn the spices or the curry will lack flavour and taste bitter.


Add the rest of the Basic Curry Sauce, the chicken pieces and salt and simmer for 20-30 minutes or until the chicken is done. Stir from time to time and add a little hot water if the sauce starts to catch on the bottom of the pan.


10 minutes from the end add the garam masala and fenugreek leaves.


Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick.





Before you ask!








Basic curry sauce





Ingredients








3 tablespoons vegetable oil or ghee (clarified butter)


1 medium onion - finely chopped


4 cloves garlic - peeled and sliced


1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)


(optional) 2 mild fleshy green chillies - de-seeded and veined then chopped


half teaspoon turmeric powder


half teaspoon ground cumin seed


half teaspoon ground coriander seed


5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = pur茅e) or 1 tablespoon concentrated tomato pur茅e (US = paste) mixed with 4 tablespoons water


Method


Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.


Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.


Cook for 15 minutes stirring from time to time making sure nothing browns or burns.


Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried.


Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.


Put the pur茅ed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently ';fry'; the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!What is best recipe for a chicken madras,restaurant style?
Definatley Pataks.
buy it at the restaurant.