The Secret Chicken Madras Recipe Indian Restaurants Don't Want You To Know!

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

Cut chicken breast into 2-inch cubes and season with 1 teaspoon salt, 1 teaspoon ground turmeric powder, 1 teaspoon ground Kashmir chili powder, and 1 tablespoon oil. Mix well and marinate in the fridge for 30 minutes.

Prepare the base gravy by chopping 2 onions, 8 to 10 garlic cloves, 1 inch cube ginger, green chilies, 2 tomatoes, and 1/2 green pepper. Add to a pot.

Season the base gravy with 1 teaspoon cooking salt, 1 teaspoon ground turmeric powder, 3 teaspoons curry powder, 1 teaspoon Kashmir chili powder, 1/4 teaspoon garam masala, and 1 tablespoon tomato puri. Add 4 tablespoons cooking oil and 4 cups boiling water.

In a pressure cooker, cook the base gravy on high heat until it reaches pressure, then reduce to low heat and cook for 30 minutes.

In a separate pot, heat 1 cup cooking oil and fry the marinated chicken until golden brown, about 6 to 8 minutes. Strain the oil and set the chicken aside.

Use a stick blender to blend the cooked base gravy for 4 to 6 minutes until smooth. Strain the gravy to remove any solid bits.

In a pot for the madras, heat 3 tablespoons cooking oil. Add Kashmir dried chilies and 2 tablespoons garlic, cooking until fragrant.

Add 1 teaspoon kasuri dried methi, a couple of pinches of salt, 1/4 teaspoon ground turmeric powder, 1 teaspoon curry powder, 1/4 teaspoon cumin powder, 1 teaspoon coriander powder, 3 teaspoons chili powder, and 1 tablespoon tomato puri. Stir well.

Add 8 to 10 pieces of fried chicken to the pot and squeeze in the juice of 1 wedge of lemon. Pour in 500 mls of base gravy and simmer until the sauce thickens to a custard consistency and oil separates from the gravy, about 5 minutes.

Finish the dish with kasuri dried methi and fresh coriander leaves. Reduce heat to low and let it cook for a few more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens