How To make Chicken Madras

Madras Masala Chicken Curry ! Chicken Madras Recipe

Madras Masala Chicken Curry ! Chicken Madras Recipe
#madrasmasalachickencurry #chickenmadrasrecipe #chickencurry #masalachicken #tastyrecipehut
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How to make Chicken Madras

Jalandhar by Kevin MacLeod (
License: CC BY (

Ingredients:
Serves 2

2 dessert spoons vegetable oil
1 heaped teaspoon of ginger paste
1 heaped teaspoon of garlic paste
2 big pinches fenugreek leaves - dried and crushed
2 tablespoons tomato puree (watch me make it here: )
2 chicken breasts chopped into 2 inch cubes
450ml onion gravy (Watch me make it here:

1 tsp coriander powder
1 tsp curry powder
1/4 tsp garam masala
1/4 tsp turmeric
1/4 tsp cumin
2 teaspoons chilli powder

Method:
As always BIR dishes are cooked on high heat and quickly so make sure all your ingredients are prepared BEFORE you get started.

Step 1,
add 2 dessert spoons of vegetable oil to a saucepan and put it on a medium heat. When hot, add in your ginger and garlic paste and stir gently for 30 seconds.

Add 2 pinches of dried and crushed fenugreek leaves, stir into your paste and cook for 30 seconds more.

Step 2,
add your spice mix (coriander powder, cumin powder, turmeric, curry powder, chilli powder and garam masala powder) stir breifly and fry the spices for 30 seconds or so before...

adding your tomato puree! this should produce a kind of curry paste when mixed with your previously added ingredients, if you feel like your lacking moisture you can add a splash of HOT water to the pan.

Step 3, follow up the new curry paste mixture with your chicken pieces, stir them into the paste. follow up with 450ml of onion gravy.

And that's about it now! if your chicken is raw let it cook for 20 minutes or so on a medium/high heat and make sure it is fully cooked through by cutting a piece to check the inside. keep in mind you may need to a little splash of water to prevent the sauce thickening too much... unless that's how you like it!

for pre-cooked chicken you only need 7-8 minutes on a medium/high heat for the sauce to thicken slightly and chicken to be warmed thoroughly.

Garnish with fresh coriander or chillies and serve over boiled rice and enjoy!

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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Volume 2 @ Amazon UK:
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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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Chicken Madras. How to make Chicken Madras Restaurant style. Chicken Madras Recipe.

Chicken Madras. How to make Chicken Madras Restaurant style. Chicken Madras Recipe.

Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai) however, many claim it was created in curry houses in Britain during the 1960s.
Either way, Madras curry or Madras sauce is a fairly hot curry sauce (with the exception of seafood madras curries, which are made to a slightly different recipe), reddish in colour and with heavy use of chili powder.
I will show you how to make Chicken Madras – which is a reasonable easy curry to make at home. Made in the style of British Indian Restaurant – I do use tamarind in my Madras.

#chickenmadras #madras #birchickenmadras
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ABOUT RIK
Rik's passion is Asian Food, Indian, Chinese and ESPECIALLY Thai. Travelling to Asia in 1995 - started the love affair of Asian cuisine.
Having chopped many a kilo of onions and working up to the pans in Indian (Bangladeshi) and Chinese takeaways and restaurant helped secure a little knowledge.
Living in Thailand for the last 17 years has helped discover and understand delicious Thai and Asian recipes, street foods and ingredients.
Rik likes nothing more than being on a bustling market or looking around street food stalls, being inspired and taking ideas back to the kitchen.

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Ingredients
Chicken
Base Gravy
Methi
Deggi Mirch
Tomato paste
Salt
Chili powder
Coriander / cilantro
Mixed powder
Garlic and ginger
Tamarind
Worcester sauce

Music
Jalandhar by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.

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