How To make Chicken Madras

Chicken Tikka Madras – Madras Curry BIR Style – British Indian Restaurant Chicken Tikka Madras

This a British Indian Restaurant Chicken Tikka Madras cooked at home – this is a very easy curry to make and is one that will keep you away from the takeaway!

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Ingredients
300 ml base gravy -
8-9 pieces of chicken tikka -
3 tbsp oil
1 tbsp garlic paste
Pinch of salt
1 tbsp mixed powder or curry powder
1 tsp chili powder
Good Pinch of methi
2 tbsp tomato puree – watered 1 puree to 2 water
Coriander leaves
½ tbsp Worcestershire sauce
½ tbsp lemon juice

#chickentikkamadras #madraschickentikka #birchickentikkamadras


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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!

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.
Have a happy and safe cooking experience.

How to cook restaurant style Chicken Madras cooked with base gravy (BIR) style - a must try

Dont miss this restaurant style Chicken Madras made with restaurant style base gravy. It tastes absolutely delicious

Ingredients
Marinade
500 grams of breast chicken
Tablespoon of mustard oil
Half teaspoon of salt ( salt to taste )
2 tablespoons of lemon juice
3 tablespoons of yoghurt
Teaspoon of Garlic and Ginger paste
Half teaspoon of turmeric powder
Half teaspoon of red chilli powder
Teaspoon of Kashmiri red chilli powder

Sauce
2 tablespoons of vegetable oil
Tablespoon of Garlic and Ginger paste
1 sliced tomato
5 tablespoons of tomato puree
Tablespoon and half of lemon juice
Teaspoon of salt ( salt to taste )
Heap teaspoon of coriander powder
Heap teaspoon of red chilli powder ( or less )
Teaspoon of cumin powder
Teaspoon of garam masala powder
Teaspoon of Kashmiri red chilli powder
Base gravy ( check out my previous video to see how to make this )

If you want to taste that restaurant style madras then you must make it with the base gravy.

Enjoy as this dish will truly remind you of eating in the restaurant.

#chickenmadras #basegravy #BIR #indianrestaurantstyle

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.

Volume 1 @ Amazon UK:
Volume 2 @ Amazon UK:
Author Website:
Non-UK Orders: Free worldwide delivery from
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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Madras Chicken Curry - Authentic South Indian Recipe | Spicy Madras Chicken Curry Recipe

Madras Chicken Curry - Authentic South Indian Recipe | Spicy Madras Chicken Curry Recipe | Chicken Madras
Welcome to our channel! In this video, we present a mouthwatering recipe for Madras Chicken Curry, a classic dish renowned for its rich aroma, bold spices, and tantalizing taste. Get ready to embark on a culinary journey that will leave you craving more!


Madras Chicken Curry Recipe Ingredients
• 1 onion, chopped
• 2 tsp garlic, finely chopped or minced
• 1 tsp ginger, finely chopped or grated
• 1 green chili
• 10 curry leaves (optional)
• 500 g boneless skinless chicken breasts cut into bite-size pieces
• 1 tsp Kashmiri red chili powder (or paprika)
• 2-3 tbsp Madras Curry Powder (It's homemade - recipe in description box)
• 400 ml fresh tomato puree (substitute tomato passata)
• 1 tsp tamarind paste
• 200 ml canned coconut milk (full fat)
• Salt to taste

Madras Curry Powder Recipe -

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