Chicken Madras being cooked at Bhaji Fresh | Misty Ricardo's Curry Kitchen
*** The latest cookbook by Richard Sayce, Curry Compendium is now available to order (more info at ***
Bhaji Fresh Takeaway, Warrington, November 2021
Chicken Madras - This very popular curry made by Chef Abdul Malik. I distracted him asking questions which is why the garlic almost got burnt - it did not adversely affect the flavour though!
Thanks to Abdul for giving me access to the kitchen and showing me around.
Bhaji Fresh
200 Knutsford Rd, Warrington WA4 1AU
Tel: 01925 573274
For more information on British Indian Restaurant cooking, including my books and videos, please visit
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How To Make CHICKEN MADRAS (STEP BY STEP GUIDE IN ENGLISH)
How To Make Chicken Madras At Home - Chicken Madras Curry - Chicken Curry Indian Style
Chicken Madras curry is a fairly hot curry made with fragrant spices that has a thick red gravy which is creamy with the addition of coconut milk. Although it's named after the South Indian city of Madras (now called Chennai), Madras curry actually originated in British restaurants. As with any curry the flavor gets better with time and it tastes better the next day. It stays good in the refrigerator in an airtight container for 3 to 5 days and it gets better and better in terms of flavor.
Ingredient proportions for making chicken madras curry - Serves 6 to 7
* 1.5 kg/ 3.3 lb bone in chicken pieces. You can use chicken thighs or drumsticks or a combination of both. You can also use boneless but it is best to use chicken on bones for curries as the bones impart a lot of flavor to the gravy.
* 460 gm / 16 oz / 3 large onions. I used 2 onions first to cook with the tomatoes and then used the third onion while making the chicken.
* 250 gm/ 9 oz / 2 large red ripe tomatoes. If you are making this at a time when tomatoes are not in season then you can also use half a cup of canned crushed tomatoes/ 1/3rd of a cup of tomato puree (passata).
* 1 tablespoon tomato paste
* 30 gm /1.05 oz / 12 large garlic cloves
* 25 gm/ 0.8 oz ginger
* 6 green cardamoms
* 4 cloves
* 1/2 teaspoon cumin seeds (jeera)
* 1 & 1/2 inch length cinnamon stick
* 2 teaspoons salt or as per taste
* 1 teaspoon sugar (optional)
* 1 teaspoon kasoori methi (dried fenugreek leaves)
* 1 cup coconut milk. You can use 1 whole can of coconut milk if you like the flavor of coconut.
* I added a total of half cup of water to wash my blender jar and and spice cup goodness. Please remember that this dish has a thick gravy.
* 2 tablespoons chopped coriander
* 1 tablespoon lemon juice/tamarind sauce/1 teaspoon tamarind paste
* 4 tablespoons oil
For the spice paste -
* 2 & 1/2 tablespoons Madras curry powder. Add less if your curry powder is too hot.
* 2 teaspoons Kashmiri red chilli powder. Add paprika if you want to avoid that heat.
* 1/2 teaspoon turmeric powder
* 1/4 th cup water
For the tarka -
* 1 tablespoon ghee. Can even use butter/oil
* 3 dry red chillies (adjust proportion according to preference)
* 6 to 8 fresh curry leaves (optional)
Serve this with rice/roti/naan but it tastes best with hot steamed Basmati rice.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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Indian restaurant chicken madras curry
Making crazy tasty Indian restaurant chicken madras curry at home is easy once you know all the secrets the restaurants aren't telling you.
Get the recipe:
How to Make a Healthy, Authentic Chicken Madras in 10 Minutes | Traditional Recipe | Chef Hussain
How to Make an Authentic, Chicken Madras With Chef Hussain.
If you love original, pure Indian cuisine you're in the right place. We don't do gloopy, watery or oily sauces. Straightforward, honest food - just how we make it at home. For a vegetarian or vegan option, substitute the chicken for tofu, beans or legumes.
???? What is a Chicken Madras?
A traditional Madras curry is said to originate from South India but has become a staple dish throughout British-Indian restaurants today. It's made up of a rich tomato base and lots of traditional spices, resulting in a tangy yet spicy sauce.
???? Is a Madras spicy?
A Madras contains a heavy amount of chilli powder, so it's one of the hotter curries. However, this recipe enables you to pick where you would like your Madras to be on the spice scale by altering the amount of chilli powder you put in.
???? Ingredients:
-300g fresh chicken pieces
-3 tbsp of rapeseed oil
-4 cloves of garlic
-1 small piece of fresh ginger
-2 tbsp of tomato puree
-1/4 fresh lemon
-1/2 tbsp mixed curry powder
-1/2 tbsp chilli powder
-a pinch of Kasuri methi (fenugreek leaves)
-a sprig of coriander
???? Recipe:
1. Add 3 tablespoons of rapeseed oil to your pan and slowly heat.
2. While the oil is heating, chop up 4 garlic cloves and a small piece of ginger, then add to the pan and lightly fry.
3. Next, add 2 tablespoons of tomato puree and gently stir, don’t be afraid if you see a few flames!
4. Squeeze the fresh lemon into the pan and add half a cup of water, stir well and turn down the heat.
5. Add half a tablespoon of mixed curry powder and half a tablespoon of chilli powder – if you like your madras spicy, you can add little more. Stir until the contents are mixed to a paste.
6. Then, add the chicken to the pan and stir until it’s completely coated with the paste.
7. Turn up to medium heat and allow the chicken to partially cook.
8. Once the chicken is almost cooked, add one and a half cups of water to make up the sauce (add less or more depending on how thick you like your sauce). Stir continuously, allowing all of the spices to dissolve.
9. Turn to a high heat, and allow the sauce to thicken.
10. Once thickened, turn down the heat and add a pinch of Kasuri methi (fenugreek leaves), coriander, and salt to taste. Allow to simmer for 1-2 minutes.
11. Ensure the chicken is thoroughly cooked, and you’re happy with the taste and consistency of the sauce, then spoon into a dish.
12. Garnish with fresh coriander and enjoy your authentic chicken Madras!
???? Check out more easy to make, delicious recipes:
How to make an authentic Chicken Balti -
How to make an authentic Chicken Jalfrezi -
How to make a Malai Chicken Masala -
How to make a vegetable bhaji -
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CHICKEN MADRAS CURRY | Restaurant take away style chicken madras | Food with Chetna
???? You can find the written recipe by following this link;
MY NEW BOOK
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Chetna's Healthy Indian Vegetarian
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Chicken Madras (Indian Restaurant Style) from Misty Ricardo's Curry Kitchen
Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available from all good book retailers.
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Kindle versions also available at Amazon (UK & worldwide)
A newer better all improved video has been made to replace this one. Tweaks and better explanations....
Chicken Madras. A hot, savoury, tangy, smooth, tomatoey curry. Watch to learn how to make it.
Here's my video recipe for Base Gravy...
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