Indian Take Away Chicken Madras

Chicken Madras

This recipe has a slightly different mix powder and requires some new ingredients and a coffee grinder, but it is well worth the extra effort as this mix powder adds a lovely flavour to the dish. You can of course, use the normal mix powder if you wish.

2 tablespoons of veg oil,
1 teaspoon of garlic / ginger paste
2 tablespoons of watered down tomato paste
1 tablespoon of MADRAS MIX powder (see below)
1 teaspoon of chilli powder
1 teaspoon of methi
1 teaspoon of salt
2 tablespoons of chopped coriander
8 to 10 pieces of pre-cooked chicken
300 ml of base gravy


Heat the oil and add the ginger / garlic paste and cook for one minute.
Add the tomato paste and cook for a further minute.
Add the madras powder mix, the chilli powder, methi and salt.
Cook for two minutes.
Add the base gravy.
Add the chicken ( or whatever pre-cooked you wish) and cook for five minutes stirring constantly.
Add the frsh coriander and cook for a further two minutes.
Serve.

MADRAS MIX POWDER:

1 Tablespoon of coriander seeds
1 teaspoon of black peppercorns
1 teaspoon of fennel seeds
10 fenugreek seeds
4 cloves
4-5 dried hot chillies

Place all the above in a non-stick pan and heat until aroma starts to come off, probably 1 - 2 minutes.
Remove from the heat and leave to cool.
Grind in a spice grinder or coffee grinder.
Store in an airtight jar for further use.