How to Make Chicken Madras - Ultimate Indian Cuisine BIR Chicken Madras

In my first cookbook, 'The Curry Guy', I featured a recipe for curry house style lamb Madras curry. This is essentially the same recipe but I have cooked the Madras sauce with chicken and also scaled it down so that the curry is the same size as a normal curry house portion to serve one or two. I hope you enjoy this recipe and as alway, please let me know if you have any recipe questions.

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INGREDIENTS
2 – 3 tbsp rapeseed (canola) oil
1 tbsp garlic and ginger paste
3 green bird’s eye chillies – thinly chopped in
1 tsp turmeric
1 tbsp ground coriander
1 tbsp cumin
1 tbsp mixed powder
1 tbsp Kashmiri chilli powder
70ml tomato puree
3 dried chillies
3 cardamom pods – smashed
Roughly 300ml base sauce
400g (just under a pound) chicken tikka
1 tsp dried fenugreek leaves (kasoori methi)
1 tbsp smooth mango chutney
Juice of one lime
Salt to taste
3 tbsp finely chopped coriander