Article: Madras Recipe

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Jan 27, 2026Curry

Madras Recipe

Name: Chicken Madras Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 2 cloves; 2 cardamom pods; 1 small stick of cinnamon stick; 1 tbsp ginger paste; 1 tbsp garlic paste; 2 onions – chopped roughly; 1.5 tbsp cumin; 1.5 tbsp ground coriander; 1.5 tbsp kashmiri chilli powder - normal chilli powder is okay but will add more heat; 1.5 tbsp garam masala; 1 tbsp madras curry powder; ½ tsp paprika powder; 4-6 green chillies – sliced (4 for medium, 6 for hot); 300 g vine ripened tomatoes – blended tinned tomatoes are okay; 250 ml chicken stock; 1 tsp kasuri methi (dried fenugreek leaves); 600g chicken tikka - pre cooked; 3 tbsp freshly chopped coriander for garnish

Chicken Madras Recipe

Rated 4.0 stars by 2 users

Cuisine

Indian

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

Sorry it’s been a little while since the last recipe post! Life sometimes gets in the way and I’ve been trying to make the most of the limited summer we’ve had in the UK.

This recipe was made for a couple of family members who enjoyed my garlic chilli chicken but wanted something a little bit spicer.

This madras does pack a punch, as a madras should do but feel free to add and remove green chillis to your own heat preference. I find that 4 green chillis does the trick for me but it’s different stroke for different folks!

It’s another shameless plug BUT my Tikka Spice Blend is perfect for this curry and it’s available on my web store now.

This madras doesn’t include many ingredients and should be super simple to follow but the results are mind blowing.

Enjoy!

Author:

Matt Cooper Bites

Cook Mode

Ingredients

2 tbsp vegetable oil
2 cloves
2 cardamom pods
1 small stick of cinnamon stick
1 tbsp ginger paste
1 tbsp garlic paste
2 onions – chopped roughly
1.5 tbsp cumin
1.5 tbsp ground coriander
1.5 tbsp kashmiri chilli powder - normal chilli powder is okay but will add more heat
1.5 tbsp garam masala
1 tbsp madras curry powder
½ tsp paprika powder
4-6 green chillies – sliced (4 for medium, 6 for hot)
300 g vine ripened tomatoes – blended tinned tomatoes are okay
250 ml chicken stock
1 tsp kasuri methi (dried fenugreek leaves)
600g chicken tikka - pre cooked
3 tbsp freshly chopped coriander for garnish

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Directions

Marinade chicken tikka for at leat 2 hours, cook and set to one side. My Tikka Spice Blend is perfect for this. Click here for the chicken tikka recipe
Add vegetable oil to your pan and add the aromatics (cloves, cardamom pods, cinnamon stick) and cook for two minutes.
Take out the aromatics and add the chopped onions and cook until they turn a little translucent. Once they have, add the garlic and ginger paste and cook for 30 seconds.
Add the green chillis and cook for a further 30 seconds.
Add the ground spices and cook through until aromatic. Your kitchen will start to smell wonderful!
Add the blended fresh tomatoes and cook for 2-3 minutes. Add a splash of the chicken stock if the sauce starts to dry up.
Add 125ml of chicken stock and cook for 1-2 minutes.
Transfer to a blender and blitz.
Add the sauce back into the plan with the rest of the stock to loosen it up. Cook for 2-3 minutes.
Add the pre-cooked chicken and cook for a further 2 minutes.
Sprinkle the kasuri methi and stir
Add freshly chopped coriander to garnish then serve

Recipe Video

Written by Matt Cooper Bites

2 comments

No Eric, it’s just to flavour the oil, unfortunately one of the worst things about Indian cuisine is biting into a cardamon or clove, it just ruins the flavour completely of your bite. As an Indian, well done Matt, the spices are incredible and very UK style.

Keshav sharma

May 14, 2026 at 4:41 pm

do I add the cloves, cardamom etc back to the mix after cooking?

Eric Woods

March 12, 2026 at 2:57 pm