Ninja Speedi – Indian Restaurant Style Madras From Scratch
RESTAURANT QUALITY INDIAN CURRIES COOKED IN THE NINJA SPEEDI

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Ninja Speedi – Indian Restaurant Style Madras From Scratch

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Ingredients

Adjust Servings:
2 tablespoons Vegetable Oil
1/4 teaspoon Mustard Powder
1 Bay Leaf
1" Cassia Bark (Cinnamon Stick)
1 Green Cardamom Pods
1 medium very finely chopped Brown/White Onion 150g each
2 large grated Garlic Cloves or 2 teaspoon of lazy garlic/puree
2 cm grated Ginger (Grated) or 1 teaspoon of lazy ginger/puree
2 tablespoons Tomato Paste
2 chopped Green Finger Chillies
2 teaspoons Chilli Powder
1 teaspoon Fenugreek Leaves (Kasoori Methi)
3/4 teaspoon Salt
1/2 teaspoon Paprika Powder
1/2 teaspoons Coriander Powder
1/2 teaspoon Cumin Powder
1/2 teaspoon Turmeric Powder
1/2 teaspoon Black Pepper - Course Ground
250ml Water (boiling)
1 Chicken Breast approx. 250g each
1 teaspoon Lemon Juice
1/4 teaspoon Garam Masala Powder
1/8 cup Fresh/Chopped Coriander

Indian restaurant and takeaway style madras made using the Ninja Speedi

Features:
  • Heat 4/5
  • Ninja Speedi
Cuisine:

Ingredients

Directions

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Ever wondered how to recreate your favourite Indian restaurant or takeaway madras in your ninja speedi. This guide will show you how to get exactly the same fantastic results from scratch at home using only your ninja speedi

Step into the world of bold and aromatic flavors with my madras curry, a quintessential dish that encapsulates the spirit of south indian cuisine. Rich in spices and vibrant in color, this curry promises a sensory journey that will ignite your taste buds.

In this recipe, succulent chicken pieces are lovingly coated in a blend of ground spices, featuring coriander, cumin, turmeric, and fenugreek. The magic unfolds as these spices infuse the chicken, creating a robust base that forms the heart of my madras curry.

The star of the show is the fiery chili heat that characterizes the madras curry. A symphony of red and green chilies, combined with tangy tamarind and fragrant curry leaves, elevates this dish to a spicy crescendo that is both exhilarating and addictive. The result is a curry that pays homage to the vibrant culinary heritage of madras, now chennai, with every mouthwatering bite.

Serve my madras curry with steamed basmati rice or warm naan bread to soak up the intense flavors. This dish is a celebration of spice, warmth, and complexity, offering a culinary experience that is both bold and comforting.

Prepare to embark on a gastronomic adventure with my madras curry, a dish that encapsulates the diversity and richness of south Indian cuisine, providing a delightful and unforgettable journey for your taste buds.

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Steps

1
Done

flip the smartswitch to air fry/hob
select sear/sauté
set to 4
select start/stop to begin cooking

add the oil, mustard, bay leaf, cassia bark, cardamom and onions and sauté for 7 minutes stirring occasionally to soften

2
Done

add the tomato paste, garlic, ginger and chopped green finger chillies, stir and sauté for 3 minutes

3
Done

add the chilli powder, fenugreek leaves, salt, paprika, coriander, cumin, turmeric, black pepper and a little water, stir and sauté for 5 minutes

slowly add the remaining boiling water and combine

4
Done

select start/stop to finish cooking

pull out the legs on the Cook & Crisp tray, then place the ray in the top position in the pot

place the chicken pieces on the tray and drizzle over 1 teaspoon of oil

pull out the legs on the cook & crisp tray, then place the tray in the top position in the pot

5
Done

close the lid and flip the smartswitch to rapid cooker
select speedi meals
set the temperature to 200˚c
set time to 5 minutes
select start/stop to begin cooking

6
Done

when the time is up remove the chicken and lift the tray using silicone-tipped tongs

add the seared chicken back into the sauce along with the lemon juice, garam masala and most of the fresh chopped coriander

combine then close the lid

7
Done

flip the SmartSwitch back to AIR FRY/HOB
select SEAR/SAUTÉ
set to 5
select START/STOP to begin cooking for 5 minutes

to reduce to a thicker sauce you can open the lid up to allow more water to evaporate

sprinkle over the remaining chopped coriander, stir and serve

== NOTE== for each additional serving you may need to increase the reduction time by 5 minutes

Josh

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