Recipes
Chicken Tikka Madras Recipe
Sep
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!
Chicken Tikka Madras – No Base
Equipment
- 1 blender/food processor
Ingredients
- 2 tbsp vegetable oil
- 2 cloves
- 2 cardamom pods
- 1 small stick of cassia bark cinnamon stick is suitable too
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 onions – chopped
- 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 add more of less for desired heat
- 300 g vine ripened tomatoes – blended canned tomatoes are okay
- 250 ml chicken stock
- 1 tsp kasuri methi (dried fenugreek leaves)
- 3 tbsp freshly chopped coriander
Instructions
- Marinade chicken tikka for at leat 2 hours, cook and set to one side. My Tikka Spice Blend is perfect for this.
- Add vegetable oil to your pan and add the aromatics 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
Video
Made this today, was excellent. One slight tweak is I wanted it to taste a bit more tomatoey, so I added about 1.5 tbsp of tomato puree at the end, just before adding the chicken. Paired it with some pilau rice (you should do a recipe for this btw!) and poppadoms with onion salad and mint yoghurt. Unreal.
Luke, Geelong, Australia.
All the way from Australia too! Glad you enjoyed it mate. Let me know if there’s any other currys you’d like me to cover!
Made this tonight and was absolutely banging. Nice one mate.
Made this last night for our anniversary dinner, it was amazing! Made the pilau rice and onion bhajis to go alongside and it was better than any takeaway. Will definitely be trying some more of your recipes