Chicken Madras Recipe

Spice:
Hot
Serves 1-2
Difficulty: Easy
Total: 15 mins
Prep: 5 mins
Cook: 10 mins

Learn how to cook this deliciously hot, tangy and spicy curry just like how it’s made in a typical British Indian restaurant.
Don’t have time to cook? Try our ready made Madras sauce

Ingredients

Instructions

  1. Heat a 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 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 low-medium 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 fully covering the pan to allow steam to escape

  8. Add the coriander and stir through

Tips

  1. Have all the ingredients weighed out and ready to add as this curry cooks quickly

    Use a splatter guard or kitchen foil to cover the cooker and surrounding areas as this curry splatters a lot when cooking

    For a hotter madras, add 1-2 teaspoons of chilli powder with the mix powder