Confirmed authentic Chicken madras

I organised a special event for my colleagues from India and Pakistan so I was able to test if Al’s recipes are any close to authentic or not. And guess what: they are! I made it less spicy, so that was the only comment. Delicious.

You will need base gravy.

Check video once for the technique and then follow the order below:


- oil
- garlic (1 min)
- tomato paste
- spices (see below)

- salt, methi leaves
(add water if too thick)

- 3 ladles of base gravy
- pre-cooked chicken

- cook for 10 min
- sugar

- add 1 ladle of base gravy
- finish of with coriander
Spices mix:
- 2 tsp mild madras
- 1 tsp hot chilli (for hotter 2 tsp)
- 2 tsp coriander
- 1 tsp cumin
- 1 tsp ginger
- 1 tsp turmeric
No link, see youtube
Al's Kitchen, youtube