Indian Style Chicken Madras

Step 1: Prepare and Marinate Chicken

Take 6 chicken thighs, drizzle with oil, and rub in 0.5 tsp each of turmeric, chili powder, cumin, coriander, and 1 tsp of crushed garlic. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2: Pre-cook Chicken in Oven

Place the marinated chicken thighs in an oven-safe tray, cover tightly with foil, and bake at 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) for 20-25 minutes. Remove foil and keep the chicken and its juices aside.

Step 3: Prepare Tomato Paste

Halve 8 tomatoes and place them face down in a pan with 1 tbsp butter ghee and a little water. Cook on low heat until soft. Remove skins, blend the tomatoes, then return to the pan. Add 0.5 tsp fenugreek leaf, 1 scant tsp Chaat Masala, and 1 tsp brown sugar. Cook until the acidity is gone and the paste tastes sweet.

Step 4: Temper Spices

Heat 2 tbsp spiced oil in a pan. Add a good pinch of fenugreek leaves (scrunch them first) and cook for a moment.

Step 5: Sauté Aromatics

Add 1 inch of finely chopped root ginger and 8 grated garlic cloves to the pan. Cook until fragrant, being careful not to burn the garlic.

Step 6: Add Tomato Paste and Dried Chillies

Stir in 2.5 tbsp of the homemade tomato paste and 2 dried red Kashmiri chillies. Cook briefly to combine flavors.

Step 7: Incorporate Ground Spices

Add 0.33 tsp turmeric powder, 1 scant tsp red Kashmiri chili powder, 1 scant tsp coriander powder, 0.5 scant tsp cumin powder, and 0.33 tsp freshly ground black pepper. Mix well.

Step 8: Add Chicken and Fresh Herbs

Add the pre-cooked chicken thighs along with their juices to the pan. Stir in chopped fresh coriander and 4 chopped fresh green Asian chillies. Mix to combine.

Step 9: Adjust Seasoning and Consistency

Add 0.5 tsp salt and 1.5 tbsp full-fat coconut cream. Add water as needed to achieve your desired consistency (aim for a thick, sumptuous sauce).

Step 10: Finish and Serve

Reduce heat to a very low flame. Sprinkle 0.5 tsp Chaat Masala over the curry. Wait until the oil starts to separate. Serve hot, garnished with fresh coriander and julienned ginger.

• Dry marinate the chicken with oil and spices for a couple of hours or overnight for best flavor.

• Steaming the chicken in the oven with foil keeps it succulent; save the juices for the curry.

• Cook the homemade tomato paste thoroughly until its acidity is gone and it tastes sweet.

• Don't skimp on the garlic; it's crucial for the flavor.

• Use full-fat coconut cream for a velvety texture and subtle creaminess.

• Chaat Masala adds a unique citrusy, floral note when finishing the dish, often preferred over Garam Masala in Indian cooking.

• Adjust water to achieve a thick, bhuna-like consistency, as this curry is not meant to be too runny.

• Adjust the amount of fresh green chilies based on your preferred heat level; remove seeds for less spice.