Gunpowder Madras - Al's Kitchen
Summary
- This week, Al's Kitchen brings you a fiery Gunpowder Madras, a British Indian Restaurant (BIR) style curry that's packed with flavor and a pleasant heat. It's Al's favorite version of Madras, featuring a rich, thick gravy and tender chicken tikka, perfect for those who enjoy a spicier curry without being overwhelmingly hot.
All Ingredients - Main Ingredients
- Cooking oil 2-3 tbsp
- Garlic paste 1 tsp
- Dried methi leaves (Kasoori Methi) 1 tsp
- Kashmiri chilli powder 1 tsp
- Chilli seeds 0.5 tsp
- Black pepper 0.5 tsp
- Al's mixed powder 1 tbsp
- Tomato puree (diluted with warm water) 3 tbsp
- Base gravy 250-300 ml
- Pre-cooked chicken tikka 250 g
- Naga paste (optional) 0.5 tsp
- Salt 0.5 tsp
- Sugar 1 tsp
- Fresh coriander 2 tbsp, chopped
- Lemon 1/4, sliced for garnish
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Heat Oil and Sauté Garlic
Warm up 2-3 tablespoons of cooking oil in a pan over moderate heat. Add 1 teaspoon of garlic paste and cook for approximately to remove its rawness.
Step 2: Add Methi Leaves and Spices
Add 1 teaspoon of dried methi leaves (kasoori methi) to the pan and cook for . Then, add 1 teaspoon of Kashmiri chilli powder, 0.5 teaspoon of chilli seeds, 0.5 teaspoon of black pepper, and 1 tablespoon of Al's mixed powder. Fry these spices for about on moderate heat, stirring constantly to bring out their flavors and prevent burning.
Step 3: Incorporate Tomato Puree and Base Gravy
Pour in 3 tablespoons of diluted tomato puree and cook until the oil begins to separate from the mixture. Gradually add 1-2 ladles of base gravy to loosen the consistency. Continue to add more base gravy in stages (totaling about 250-300ml), cooking it out nicely and scraping any gravy from the sides of the pan until you reach a desired thick consistency.
Step 4: Add Chicken Tikka and Naga Paste
Add approximately 250g of pre-cooked chicken tikka to the curry and warm it through for . If desired, add 0.5 teaspoon of Naga paste for an extra gunpowder kick. Stir well to combine.
Step 5: Season and Finish
Add 0.5 teaspoon of salt and 1 teaspoon of sugar to the curry. Stir thoroughly to dissolve the sugar and balance the flavors. Squeeze a little fresh lemon juice into the curry for a zesty finish.
Step 6: Plate and Garnish
Transfer the hot Gunpowder Madras to a serving bowl. Garnish generously with fresh chopped coriander and a few twisted lemon slices for presentation and an added fresh aroma.
Pro Tips
• Use Kashmiri chilli powder for a vibrant red color.
• Cook spices on moderate heat to prevent burning, as burnt spices will ruin the curry.
• Add sugar to balance the harshness of the spices and give a soft flavor.
• Pre-cooked chicken tikka imparts extra flavor and makes the curry special.
Variations
• For extra heat, add 0.5 tsp of Naga paste (optional).
• For added sweetness and fruitiness, a tablespoon of mango chutney can be included.
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