INDIAN STYLE CHICKEN MADRAS

Step 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.

Step 2: Bake Chicken

Bake the covered chicken in the oven at 180°C (≈355°F) (approximately 355°F) 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.

Step 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.

Step 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.

Step 5: Heat Spiced Oil

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

Step 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.

Step 7: Sauté Ginger

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

Step 8: Sauté Garlic

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 13: Add Black Pepper

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

Step 14: Add More Water

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

Step 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.

Step 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.

Step 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.

Step 18: Season with Salt

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

Step 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.

Step 20: Final Water Adjustment

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

Step 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.

Step 22: Add Final Coriander

Stir in a final sprinkle of fresh chopped coriander.

Step 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.

• Pre-cook chicken thighs by steaming in the oven for succulent results, ensuring to keep the juices.

• Cook the tomato paste thoroughly until its acidity is gone and it tastes sweet; this is crucial for the flavor profile.

• Do not skimp on garlic, as it is a key flavor component in this recipe.

• Adjust the heat level by removing seeds from green chilies if preferred.

• Use full-fat coconut cream to achieve the desired velvet texture and background creaminess.

• The curry should be thick and sumptuous, more like a Bhuna, so avoid making it too runny.