Gunpowder Madras - Al's Kitchen
Recipe 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
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 caramelized 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.
Recipe 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.
Favorite RecipesRecently Generated Recipes
Discover recipes already generated from creators and ready to cook without testing your cred.
Chole Rice One Pot Bowl
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Rajastani Style Dal Tadka
Cuisine
Indian · Rajasthani
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Spicy Chicken Curry with Potatoes - Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
Tadka Dal – Quick and Healthy Indian Meal
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Easy Sambar Recipe for Idli Dosa
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Medium
South Indian Lunch Platter (Sambar, Coconut Chutney, Dosa, Aloo ki Sabzi, Medu Vada, Idli)
Cuisine
Indian · South Indian
Prep + Cook Time
2 hr
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...