British Indian Restaurant-Style Chicken Madras
British Indian Restaurant-Style Chicken Madras is a intermediate British Indian recipe that serves 4. 420 calories per serving.
Prep: 30 min | Cook: 25 min | Total: 1 hr 5 min
Cost: $9.95 total, $2.49 per serving
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
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
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
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
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
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
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
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
Adjust Oil (Optional)
If desired, skim excess oil from the surface with a spoon for a lighter curry.
Time: PT1M
Garnish and Serve
Transfer curry to a serving bowl. Garnish with fresh coriander and sliced chilies. Serve hot with rice or naan.
Time: PT2M
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
Dietary info: Gluten-free (if using gluten-free curry powder), Dairy-free (if using oil instead of ghee), low-carb, high-protein
Allergens: Dairy (if using ghee), Possible traces of nuts (in some curry powders), Mustard (in some curry powders)
Ingredient Substitutions
- Instead of Butter ghee: Vegetable oil, Sunflower oil
- Instead of Ginger and garlic paste: Fresh minced ginger and garlic (1:1)
- Instead of Extra hot chili powder: Regular chili powder (for less heat), Cayenne pepper (use less)
- Instead of Tomato puree: Tomato paste (diluted with a little water)
- Instead of Pre-cooked chicken pieces: Pre-cooked tofu (for vegetarian), Paneer (for vegetarian)
- Instead of Base gravy: Onion-tomato curry sauce (not authentic)
- Instead of Lemon: Lime wedge
Equipment Needed
- Large frying pan or biryani pan (bir pan)
- Ladle
- Measuring spoons
- Knife
- Cutting board
- Serving bowl
- Tongs or spatula (optional)
Critical Steps — Do Not Skip
- Preparing base gravy and pre-cooked chicken in advance.
- Blooming spices in oil without burning.
- Simmering until oil separates and sauce thickens.
Chef Tips from the Video
- Use homemade base gravy and pre-cooked chicken for the most authentic flavor.
- Adjust chili powder to suit your heat preference.
- Let the curry rest for 10 minutes before serving for deeper flavor.
Troubleshooting
Curry is too spicy.
Add more base gravy or a splash of cream/yogurt to mellow heat.
Sauce is too thin.
Simmer longer to reduce, or add a little more tomato puree.
Sauce is too thick.
Add a splash of water or more base gravy.
Chicken is tough.
Pre-cook chicken gently; avoid overcooking in final simmer.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in portions for up to 2 months. Thaw and reheat gently.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Base gravy and pre-cooked chicken can be made up to 3 days in advance and refrigerated.
- Curry tastes even better the next day after flavors meld.
Last updated: August 25, 2026
