Chicken Tikka Madras Curry.
Chicken tikka madras is a flavourful, spicy and aromatic dish that originates from the southern region of India, specifically the city of Madras, now known as Chennai. This culinary delight features marinated pieces of chicken known as chicken tikka that are first grilled or roasted to perfection, allowing the spices to infuse deeply into the meat.
The tikka marinade typically consists of yogurt, garlic, ginger, and a blend of spices and pastes including cumin, coriander, turmeric and garam masala which, contribute to the dish’s rich and complex flavour profile.
Once the chicken is cooked, it is then simmered in a robust and spicy sauce using base gravy made from tomatoes, onions, peppers, garlic, ginger and whole spices and the addition of garlic paste, mixed powder, chili powder, methi leaves along with other ingredients as shown in the recipe below. The cooked chicken tikka madras sauce is characterized by its vibrant red color and a balance of heat and tanginess, which complements the tender chicken pieces beautifully.
This BIR chicken tikka madras curry dish is often served with pilau rice or warm naan bread, allowing diners to savour the sauce and enjoy a complete meal. Chicken tikka madras is not only a testament to the rich culinary heritage of Indian cuisine but also a favourite among those who appreciate bold flavours and aromatic spices.
Its popularity has transcended borders, making it a staple in Indian restaurants and takeaways worldwide. This BIR dish is very popular as it exemplifies the art of balancing spices and ingredients, resulting in a satisfying and memorable dining experience that continues to delight food enthusiasts everywhere.
All versions of a madras curry appeal to a wide range of palates. Madras sits at a level just above the medium curry dish in terms of spice and heat and below the next heat levels of other BIR (British Indian Restaurant) curries such as the Vindaloo. Tindaloo and Phall.
This particular Indian cuisine curry is crafted to provide a medium to hot level of heat, making it suitable for those who enjoy a bit more heat and spice without overwhelming their taste buds.
The links included below take you to our specific spice brands and downloadable recipe cards. You can also purchase our Madras spice pack along with our other spice packs from our online store. All of our BIR curry recipes are also available in our recipe books.
This recipe below not only provides for a chicken tikka madras but allows for all versions of the Madras curry.
Ingredients:
2 tablespoons of vegetable oil
2 teaspoons of ghee
1 teaspoon of garlic paste
3 tablespoons of base tomato
2 teaspoons of mixed powder or enhanced mixed powder
1 1/2 teaspoons of extra hot chilli powder
1 teaspoon of kasuri methi
300ml of base gravy
¼ teaspoon of salt
10 pieces of pre-cooked chicken, or 8 pieces of pre-cooked chicken tikka, or 10 pieces of pre-cooked lamb, or 8 pieces of pre-cooked lamb tikka, or 150g of base vegetables, or 24 of size 90/120 prawns, or 4 of size 6/8 prepared king prawns
2 teaspoons of Lemon Dressing
1 teaspoon of Base Red Sauce
1/2 teaspoon of Worcestershire sauce
2 tablespoons of fresh coriander, chopped
Method:
- Place a frying pan on a medium heat, add the vegetable oil and ghee, and heat up.
- Add the garlic paste and cook for 30 seconds while stirring.
- Add the base tomato, base red sauce and cook for 30 seconds while stirring.
- Then add the mixed powder, kasuri methi, extra hot chilli powder, and salt. Stir in and cook for 30 seconds.
- Increase heat to high, add 150ml of base gravy and cook, stirring regularly for 2 minutes.
- If using chicken, chicken tikka, lamb, lamb tikka or vegetables add here, stir again, and cook for 2 minutes, otherwise skip this stage.
- If using king prawns, add here and stir in, otherwise skip this stage.
- Cook for 1 minute, then add the coriander and remaining base gravy. Stir in and cook for a further 2 minutes.
- If using prawns, add here, stir in and cook for 1 minute, otherwise skip this stage.
- Reduce heat to medium. Add the lemon dressing, Worcestershire sauce, stir and leave to cook for a further 2 minutes.
- Stir and scrape the sides of the frying pan to mix the caramelised sauce back in. Stir and serve garnished with a few coriander leaves.
- Enjoy your Madras BIR curry.
