Gunpowder Madras - Al's Kitchen

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 30 seconds 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 10-15 seconds. 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 30 seconds 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 2-3 minutes. 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.

• 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.

• For extra heat, add 0.5 tsp of Naga paste (optional).

• For added sweetness and fruitiness, a tablespoon of mango chutney can be included.