Before trying this recipe, watch this video featuring the chicken Madras from my cookbook ‘The Curry Guy’.
When I first started writing my blog, the focus was on authentic Indian food. I wanted to perfect my Indian cooking skills and really know my stuff.
After about six months, however, people started commenting on my blog asking why their curries never tasted like they did at their favourite Indian restaurants. Curry house recipes were what they loved. They wanted to know how to cook takeaway food at home.
I had already learned a few recipes at the time from a good friend who worked in my local curry restaurant. I knew I needed to delve into this area of cooking a little deeper.
This chicken madras recipe came through visiting many Indian restaurant kitchens, taste tests and experimentation! In my opinion it’s the best chicken madras out there. Judging from the popularity of this recipe on my blog, I think you just might agree.
If you are not sure about the hot spices, simply reduce the amount you put in. It’s a lot easier to add spices at the end than it is to reduce the heat level once the spices have been added.
All of the authentic British Indian restaurant (BIR) recipes on my blog call for a base curry sauce. There is a link to the recipe below in the recipe. Once this is made, you will be able to make all of your favourite curry house style curries in about ten minutes.
I pre-cook chicken in two ways. Most restaurants use this method to prepare their chicken for this curry. It’s slowly stewed in a spiced broth. The liquid from the resulting stock can be added to your chicken madras for extra flavour. You could also add tandoori style chicken tikka to this recipe if you’d like to create tandoori Chicken Madras. For this recipe I used the slowly stewed version.
International & UK Orders
- 800g pre-cooked chicken
- 2 tablespoon ghee or vegetable oil
- 2 - 4 dried Kashmiri chillies
- A few green cardamom pods
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon tomato paste
- 2 green chilli peppers finely chopped
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 - 2 tablespoons Madras curry powder
- 1 teaspoon turmeric
- 1 - 2 tablespoons red chilli powder
- 750ml (3 cups) heated base curry sauce
- 1 - 2 tablespoons mango chutney
- salt and pepper to taste
- Fresh coriander to garnish
- A pinch of garam masala (Optional)
- For best results, always warm your curry sauce before adding it to the curry.
- Heat the ghee/oil over medium heat in a large pan or wok.
- Add the dried chillies and cardamoms and allow to sizzle for about 30 seconds.
- Scoop in the garlic and ginger pastes, the tomato paste and the chopped chilli peppers.
- Allow them to sizzle for about 15 seconds and then add the cumin, coriander powder, chilli powder, curry powder and turmeric.
- Stir to combine.
- Now pour in the heated curry sauce and mango chutney. The ingredients should spit their approval in the hot pan.
- Add the chicken pieces and allow to simmer for about three minutes. If you slow cooked your chicken, you could add a tablespoon or two of the broth for extra flavour.
- Test for seasoning and add a little salt and pepper.
- Sprinkle with the fresh coriander and serve.
- A teaspoon of garam masala sprinkled over the top at the end of cooking is a nice touch!