British Indian Restaurant-Style Chicken Madras

Ingredients

• 2 tablespoons Butter ghee (Can substitute with neutral oil (vegetable or sunflower))
• 1 heaped teaspoon Ginger and garlic paste (Freshly made preferred)
• 2 pinches Salt (To taste; base gravy and chicken may already be salted)
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Curry powder (Generic or Madras curry powder)
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 0.25 teaspoon Garam masala
• 2 teaspoons Extra hot chili powder (Adjust to taste; use less for milder curry)
• 1 tablespoon Tomato puree (See video for homemade method or use store-bought)
• 12 pieces Pre-cooked chicken pieces (Large bite-sized; see video for pre-cooking method)
• 375 ml Base gravy (About 3 ladles; see video for homemade method)
• 1 wedge Lemon (For squeezing over curry)
• 1 small handful Fresh coriander (cilantro) (For garnish)
• 1-2 whole Fresh chilies (For garnish; optional)

Instructions

1. Prepare Ingredients

   Gather all ingredients. If not already done, make ginger-garlic paste, pre-cook chicken, and prepare base gravy as per video instructions. Chop coriander and slice chilies for garnish.

   Time: PT20M

2. Heat Ghee and Sauté Aromatics

   Add 2 tablespoons of ghee (or oil) to a large pan over low heat. Add 1 heaped teaspoon of ginger-garlic paste and 2 pinches of salt. Sauté gently until the raw smell disappears (about 2 minutes).

   Time: PT2M

   Temperature: Low heat

3. Add Spices

   Add 0.5 tsp turmeric, 1 tsp curry powder, 1 tsp coriander powder, 0.5 tsp cumin powder, 0.25 tsp garam masala, and 2 tsp extra hot chili powder (adjust to taste). Stir well to bloom the spices in the oil for 1 minute.

   Time: PT1M

   Temperature: Low heat

4. Add Tomato Puree

   Add 1 tablespoon tomato puree. Stir and cook for 2 minutes until the oil starts to separate and the mixture thickens.

   Time: PT2M

   Temperature: Medium-low heat

5. Add Pre-cooked Chicken

   Add 12 pieces of pre-cooked chicken to the pan. Stir to coat in the spice mixture. Cook for 2 minutes on medium heat.

   Time: PT2M

   Temperature: Medium heat

6. Add Base Gravy

   Add 375 ml (about 3 ladles) of hot base gravy to the pan. Stir well. Increase heat to high and bring to a simmer.

   Time: PT2M

   Temperature: High heat

7. Simmer and Finish

   Squeeze the juice of 1 lemon wedge into the curry. Simmer on high heat for 8-10 minutes, stirring occasionally, until the sauce thickens, oil separates, and it reaches a custard-like consistency.

   Time: PT10M

   Temperature: High heat

8. Adjust Oil (Optional)

   If desired, skim excess oil from the surface with a spoon for a lighter curry.

   Time: PT1M

9. Garnish and Serve

   Transfer curry to a serving bowl. Garnish with fresh coriander and sliced chilies. Serve hot with rice or naan.

   Time: PT2M

10. Cleanup

    Wash all used utensils, pans, and surfaces. Wipe down counters and store leftovers.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

32g

Carbohydrates

14g

Fat

25g

Fiber

3g