Authentic CHICKEN MADRAS Recipe | Spicy British Indian Restaurant Style | Latifs Inspired

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk + cornstarch

Almond milk reduces calories while maintaining creaminess.

Start by heating 2 tablespoons of pure butter ghee in a proper bir pan.

Add 1 teaspoon of ginger and garlic and 2 pinches of salt, cooking on low heat to reduce the rawness of the ginger and garlic.

Add the spices: 0.5 teaspoon turmeric powder, 1 teaspoon general curry powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, and 0.25 teaspoon garam masala.

Carefully add 2 teaspoons of extra hot chili powder, adjusting to taste based on spice preference.

Mix the spices with the ghee and allow them to release their natural liquids.

Add 1 tablespoon of tomato puree and mix well.

Introduce 12 pieces of pre-cooked chicken to the pan, mixing everything together.

Increase the heat to medium and add about 250 ml of base gravy (approximately 3 ladles).

Squeeze the juice from a wedge of lemon into the mixture to enhance flavor.

Bring the heat to high and let it simmer until the curry has a custard-like consistency and the oil separates from the sauce.

If the curry appears oily, you can remove some oil if desired.

Plate the chicken Madras and garnish with more chilies and coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens