Authentic Chicken Madras (British Indian Restaurant Style)

Ingredients

• 2 tbsp butter ghee (can substitute with vegetable or sunflower oil)
• 1 tsp ginger and garlic paste (heaped)
• 2 salt (pinches, or to taste)
• 0.5 tsp turmeric powder
• 1 tsp general curry powder
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.25 tsp garam masala
• 2 tsp extra hot chili powder (use 4 tsp for vindaloo strength, or a pinch for mild)
• 1 tbsp tomato puree paste
• 12 pre-cooked chicken (large pieces)
• 375 ml base gravy (approximately 3 home ladles; should be warm/bubbling)
• 1 wedge lemon (for juice)
• fresh coriander (chopped, for garnish)
• fresh chillies (sliced, for garnish)

Steps

1. 1

   Heat a balti pan or large skillet over low heat and add 2 tablespoons of pure butter ghee.

2. 2

   Add 1 heaped teaspoon of ginger and garlic paste along with 2 pinches of salt. Sauté gently on low heat to remove the rawness of the ginger and garlic.

3. 3

   Add the dry spices: 1/2 teaspoon turmeric powder, 1 teaspoon general curry powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala, and 2 teaspoons of extra hot chili powder.

4. 4

   Stir the spices into the ghee for a few seconds to release their natural oils and aromas.

5. 5

   Add 1 tablespoon of tomato puree paste and mix well into the spice base.

6. 6

   Add approximately 12 pieces of pre-cooked chicken to the pan. Increase the heat to medium and stir to coat the chicken thoroughly with the spice paste.

7. 7

   Pour in approximately 375ml (3 ladles) of warm base gravy. Stir to combine.

8. 8

   Squeeze the juice from one lemon wedge into the pan to add the characteristic Madras sour note.

9. 9

   Increase the heat to high and let the curry simmer. Cook until the sauce reaches a 'custard consistency' that sticks to the spoon and the oil begins to separate from the gravy.

10. 10

    If there is excess oil on top, you can carefully spoon it off before serving if desired.

11. 11

    Plate the curry and garnish with fresh chopped coriander and sliced fresh chillies.

Notes

This recipe relies on BIR (British Indian Restaurant) building blocks: base gravy, pre-cooked chicken, and ginger-garlic paste. For the most authentic flavor, ensure these are prepared in advance. The heat level is adjustable: 2 tsp of chili powder is standard Madras heat, while 4 tsp approaches Vindaloo levels.

Nutrition per serving

• main
• spicy
• chicken
• curry
• BIR
• British Indian Restaurant
• dinner