Chicken Madras Recipe - How to Make British Indian Restaurant Style Chicken Madras - BIR
Learn how to cook this deliciously hot, tangy and spicy curry just like how it’s made in a typical British Indian restaurant. Ingredients available here:
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=== INGREDIENTS ===
1 chef's spoon (40g) vegetable oil
1 teaspoon (5g) garlic paste
½ chef’s spoon (20g) BIR tomato paste -
1 teaspoon (3g) BIR mix powder -
¼ teaspoon (2g) salt
½ teaspoon (1g) kasoori methi leaves -
1 chef’s spoon (70g) BIR madras paste -
150g pre-cooked chicken
400g BIR base gravy (heated and diluted) -
handful of fresh coriander
Makes takeaway size portion (serves 1 to 2 people)
=== COOKING INSTRUCTIONS ===
Prep time: 5 mins | Cooking time: 10 mins
Have all the ingredients weighed out and ready to add as this curry cooks quickly
1. Heat the pan on a medium high heat and add the vegetable oil
2. Add the garlic paste and BIR tomato paste and stir for around 10 seconds
3. Add the BIR mix powder, salt and methi and stir in for another 10 seconds
4. Add the BIR madras paste and stir for a further 30 seconds
5. Add the pre-cooked chicken and stir for around 1 min so that all the chicken pieces are coated with the sauce
6. Add the base gravy and simmer on a high heat for around 2 mins whilst occasionally stirring, scrape off any dried sauce on the edges back into the pan
7. Turn the heat down to a medium heat and simmer for another 3-5 mins until the sauce thickens and you can see oil rising to the top
Tip: To help thicken the sauce, avoid covering the pan to allow steam to escape
8. Add the coriander and stir through
=== TIPS ===
- Use a splatter guard or kitchen foil to cover the cooker and surrounding areas as this curry splatters a lot when cooking
- If you prefer a spicer madras, add 1-2 teaspoons of chilli powder with the mix powder
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:
One Pot Chicken Madras (BIR) Indian Restaurant Recipe | No Nonsense Simple Cooking Method For All
INGREDIENTS:
500 G CHICKEN THIGH - CUT INTO CUBES
4 TBSP OIL + 1 TBSP GHEE
1 BAY LEAF (TEZ PATA), 2 CARDIMON, 1 CINNAMON (CASSIA BARK)
2 SLICED ONION, 1 TSP GINGER, 1.5 TSP GARLIC
1 TSP SALT, 2 TSP MADRAS CHILLI POWDER, 1.5 TSP KASHMIRI CHILLI POWDER, 1/2 TSP TURMERIC POWDER, 2 TSP CURRY POWDER, 2 TSP CORIANDER POWDER, 1 TSP CUMIN POWDER, 2 PINCH GARAM MASALA, 1 PINCH KASOORI METHI
1 CUP TOMATO PUREE
2 WEDGE LEMON
1.5 CUP WATER
CORIANDER TO GARNISH
PLEASE FOLLOW INSTRUCTIONS FROM VIDEO UPLOAD & ENJOY EATING!
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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 (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 MASALA CHICKEN CURRY | CHICKEN MADRAS RECIPE | CHICKEN CURRY
Madras Masala Chicken Curry | Chicken Madras Recipe | Madras Chicken Curry | Chicken Recipe | Chicken Gravy Recipe | Madras Chicken | Masala Chicken Curry | Chicken Madras | Spice Eats Chicken Curry
Ingredients for Madras Masala Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 500 gms (curry cut pieces with bones)
For Marination:
- Salt- 1 tsp
- Turmeric Powder- 1/2 tsp
For the Masala Paste:
- Refined Oil- 1.5 tbsp
- Cumin Seeds- 1 tsp
- Coriander Seeds- 2 tbsp
- Fennel Seeds- 1 tsp
- Whole Black Peppercorns- 1 tsp
- Whole Dried Red Chillies, cut- 5-6
- Onions, thick sliced- 2 small (120 gms)
- Ginger, chopped- 1” piece( 8 gms)
- Garlic cloves- 6( 8 gms)
- Green Cardamom- 3
- Cloves-3
- Cinnamon- 1 small
- Star Anise- 1
- Red Tomatoes, sliced- 2 small (100 gms)
- Salt- 1/2 tsp
Other Ingredients:
- Bay Leaf- 2 (cut)
- Curry Leaves- 15-20
- Refined Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and turmeric powder. Mix well and set aside for 30 mins.
- For the Masala paste, heat oil and add all the whole spices like cumin, coriander & fennel seeds, whole black peppercorns and lastly the whole red chillies (cut). Give a mix and fry on low heat for around 2 mins.
- Now add the thick sliced onions and mix and fry on medium heat for 2 mins.
- Now reduce heat and add the chopped ginger, garlic and whole spices (green cardamom, cloves, cinnamon & star anise). Mix and fry on low heat for 2 mins.
- Lastly add the sliced tomatoes & 1/2 tsp salt. Give a mix and fry on medium heat for 3 mins till tomatoes are soft.
- Remove to a plate and allow it to cool.
- Now transfer this to a grinder/blender jar and first coarse grind it.
- Add 1/2 cup water and blend it to a smooth paste.
Process:
- Heat 3 tbsp oil in a pan/kadhai and add the cut bay leaves and curry leaves.
- Give a stir and then add the marinated chicken pieces.
- Mix and fry on high heat for 3 mins and then on medium heat for another 2-3 mins till the chicken pieces are browned.
- Now add the Masala paste made earlier and mix & fry on medium heat for 6-7 mins till the masala is fried well and oil separates.
- Now add 200 ml water, give a mix and cover & cook on low heat for 15-20 mins till chicken is tender and oil separates.
#madrasmasalachicken #chickenmadras #masalachickencurry #chickencurry #chickengravy #chickenrecipe #spiceatsrecipes #spiceeatschicken #spiceeats