Step-by-Step Instructions

1. 1.Marinate Chicken Thighs

   Drizzle oil over the chicken thighs. Add 0.5 tsp each of turmeric, chili powder, cumin, and coriander. Add 1 tsp of crushed garlic. Rub the spices thoroughly into the chicken. Place the marinated chicken in a tray and cover tightly with foil.

2. 2.Bake Chicken

   Bake the covered chicken in the oven at 180°C for 20-25 minutes. Ensure the foil is well-sealed to steam the chicken. Once cooked, remove the foil but keep the chicken and its juices aside.

3. 3.Prepare Tomato Paste

   Halve 8 tomatoes and place them face down in a pan with a little butter or ghee. Cook on low heat until they become soft. Remove the skins from the softened tomatoes. Blend the cooked, skinned tomatoes until smooth.

4. 4.Cook Tomato Paste

   Return the blended tomato paste to the pan. Add 0.5 tsp dried fenugreek leaf, 1 scant tsp Chaat Masala, and 1 tsp brown sugar. Cook the paste, stirring frequently, until the acidity is gone and it tastes sweet. This step is very important for the flavor.

5. 5.Heat Spiced Oil

   Heat 2 tablespoons of spiced oil (skimmed from your Indian base) in a pan over a moderate flame.

6. 6.Temper Fenugreek Leaves

   Add a good pinch of dried fenugreek leaves to the hot oil. Give them a little scrunch before dropping them in and let them sizzle for a moment.

7. 7.Sauté Ginger

   Add the finely chopped 1-inch piece of root ginger to the pan and cook for a short time until fragrant.

8. 8.Sauté Garlic

   Add the 8 grated garlic cloves to the pan and cook until fragrant, being careful not to burn the garlic.

9. 9.Add Tomato Paste

   Add one chef's spoon (approximately 30g) of the prepared tomato paste to the pan. Stir and heat through, allowing it to combine with the aromatics.

10. 10.Add Dried Chilies

    Add the 2 dried red Kashmiri chilies to the pan and allow them to temper in the oil with the other ingredients.

11. 11.Adjust Consistency with Water

    Add a little hot water to the pan to adjust the consistency of the paste as it thickens, ensuring it doesn't become too dry.

12. 12.Add Ground Spices

    Add 0.33 tsp turmeric powder, 1 scant tsp red Kashmiri chili powder, 1 scant tsp coriander powder, and 0.5 scant tsp cumin powder. Stir well to incorporate the spices.

13. 13.Add Black Pepper

    Add 0.33 tsp freshly ground black pepper to the curry. Stir to combine and allow the flavors to develop.

14. 14.Add More Water

    Add another splash of hot water if needed to maintain the desired sauce consistency.

15. 15.Combine with Chicken

    Add the pre-cooked chicken thighs and all their retained juices to the pan. Stir gently to coat the chicken with the rich sauce.

16. 16.Add Fresh Herbs and Chilies

    Stir in a portion of the chopped fresh coriander and the 4 chopped green Asian chilies. Allow the flavors to marry together.

17. 17.Adjust Sauce Consistency

    Add more hot water to achieve the desired sauce consistency. The Madras curry is typically quite thick and sumptuous, more like a Bhuna, so avoid making it too runny.

18. 18.Season with Salt

    Add 0.5 tsp salt to the curry. Stir well to distribute the seasoning evenly.

19. 19.Add Coconut Cream

    Once the oil starts to split from the curry, add approximately 1.5 tablespoons of full-fat coconut cream. Stir until well combined.

20. 20.Final Water Adjustment

    Add a final splash of hot water if necessary to reach the perfect consistency for your curry.

21. 21.Finish with Chaat Masala

    Reduce the heat to very low. Finish the seasoning by sprinkling in about 0.5 tsp of Chaat Masala, which adds a unique citrus and floral note.

22. 22.Add Final Coriander

    Stir in a final sprinkle of fresh chopped coriander.

23. 23.Serve and Garnish

    Serve the Indian Style Chicken Madras hot in a traditional serving bowl. Garnish with fresh chopped coriander and julienned fresh ginger for a pop of flavor and visual appeal.