Chicken Madras Recipe

Heat a pan on a medium high heat and add the vegetable oil

Add the garlic paste and BIR tomato paste and stir for around 10 seconds

Add the BIR mix powder, salt and methi and stir for another 10 seconds

Add the BIR madras paste and stir for a further 30 seconds

Add the pre-cooked chicken and stir for around 1 min so that all the chicken pieces are coated with the sauce

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

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

Add the coriander and stir through

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