Traditional Chicken Madras Recipe: (Authentic Home-Style Curry)
- Steve Holloway
- Mar 3, 2024
- 7 min read
Updated: 15 hours ago
Chicken Madras Recipe Overview
This Traditional Chicken Madras Recipe is one of the first curries I ever cooked, and it’s still a firm favourite today. It’s a bold, tomato-based curry known for its warming heat and deep, earthy flavour — with ground cumin playing a key role in building that signature taste.
There are many variations of Chicken Madras, depending on region and personal preference, but this traditional home-style version focuses on balance: rich tomato depth, warming spices, and a clean chilli heat that doesn’t overpower the dish.
For a subtle twist, you can experiment with whole spices like cardamom pods or cloves. In this version, I finish the curry with fresh sliced ginger and a touch of star anise, adding a gentle aromatic lift to round everything off.
Recipe Details:
Serves 4
Preparation time 10 minutes cooking time around 40 minutes
Difficulty: Easy
Heat Level: Medium–Hot
Equipment: Large pan or wok
Nutritional Values for Chicken Madras
On average, a standard serving (about 1 cup or 200 grams) contains approximately 250-350 calories, with protein around 20-25 grams, carbohydrates about 15-20 grams, and fats ranging from 10-15 grams, depending on the recipe and ingredients used (such as oil or coconut milk). It also provides essential nutrients like iron, vitamin A, and vitamin C. For precise nutritional information, it's best to consider the specific ingredients and portion sizes used in your recipe.
I believe that this must be my most cooked curry, but over the years I have adapted it into two dishes, I usually take mine out as it is, and then add double cream and a knob of butter to tone it down for the Wife. - Steve
Chicken Madras is a relatively straightforward curry to prepare, and after making it so many times, it’s one I regularly cook from memory. This traditional version can be made entirely from scratch without a base sauce, allowing the spices and tomatoes to develop naturally for a deeper, more authentic flavour.
That said, I’ve found that adding a small amount of curry base gravy can enhance the texture and richness of the sauce, while also helping the dish go a little further. This is a technique widely used in British Indian Restaurant (BIR) cooking, where speed, consistency, and a smooth sauce are key — and it creates a nice bridge between traditional and takeaway-style curries.
One addition I introduced later was fresh sliced ginger added towards the end of cooking. This brings a gentle heat and a fresh, slightly pungent lift to the finished dish. It’s completely optional, just like the star anise, which adds a subtle aromatic note but can easily be left out if aniseed flavours aren’t to your taste.
The best way to cook this curry is to build flavour in stages. Start by thoroughly cooking down the tomatoes with the garlic and fresh chillies — this step is crucial for developing depth and removing any raw sharpness. Once the oil begins to separate slightly, the spices can be added and gently cooked through to release their full flavour.
I’m fortunate enough to use a high-powered stir-fry burner, which really helps bring intense heat to this stage of the cooking process. A wok works perfectly for this, allowing the ingredients to fry quickly and evenly. This high-heat method is also commonly used in many Indian restaurant kitchens, however you can still re create this in a conventional kitchen and traditional stove.
The spice level can easily be adjusted depending on your preference — simply vary the type and quantity of fresh chillies and chilli powder to suit your taste.
If you prefer a full takeaway-style version, you can follow my BIR Chicken Madras recipe using the complete base gravy method.
Traditional Chicken Madras Recipe
Ingredients:
Chicken & Base
2–4 chicken breasts, diced (or chicken thighs for deeper flavour)
4 tbsp ghee or coconut oil
4 large cloves garlic, crushed
3 small fresh chillies, sliced lengthways
2 × 400g tins chopped tomatoes
2–4 ladles basic curry gravy (optional, for added richness)
1 tsp salt
Spices
1 teaspoon of ground chilli
2 teaspoons of ground coriander
3 teaspoons of ground cumin
1 teaspoon of ground turmeric
To finish
1 tsp garam masala
3–4 thin slices fresh root ginger (optional)
1–2 star anise (optional)
Fresh coriander, chopped
How To Make Authentic Chicken Madras
1. Prep
Prepare all ingredients in advance — dice the chicken, measure spices, slice chillies, and have your curry gravy ready if using.
2. Build the Base Flavour
Heat the ghee or coconut oil in a large pan over medium heat.
Add the garlic and fresh chillies and fry gently for about 1 minute until fragrant (don’t let the garlic brown).
Add the chopped tomatoes and increase the heat slightly.Cook for 8–10 minutes, stirring regularly and breaking the tomatoes down until thickened and slightly reduced.
👉 This step is key — it removes the raw taste and builds depth.
3. Add the Spices
Lower the heat slightly and add:
coriander
cumin
chilli powder
turmeric
Cook for 1–2 minutes, stirring continuously to release the flavours without burning.
4. Cook the Chicken
Add the diced chicken and increase the heat.
Cook until the chicken is sealed and lightly coloured on the outside.
5. Build the Sauce
Add:
2–4 ladles of curry base gravy (if using)
salt
Stir well, reduce the heat, and simmer gently:
15 minutes for chicken breast
30–40 minutes for thighs
Add a splash of water if needed to maintain a smooth sauce.
👉 The base gravy here is optional, but it gives a slightly smoother, richer finish — similar to restaurant-style curries.
6. Finish the Dish
Stir in:
garam masala
fresh ginger slices
star anise
Simmer for a final 2–3 minutes.
Finish with fresh coriander and serve immediately.
You might want to add a tiny squeeze of lemon at the end
👉 Not strictly traditional, but it lifts the whole dish (and links nicely to your future BIR version)
How to Make Chicken Madras (Step-by-Step Guide)
Cook’s Tips
Cook the onions slowly — taking time to soften and lightly colour the onions builds the foundation of flavour for the whole curry. Rushing this step can leave the sauce tasting sharp rather than rich.
Use basic curry gravy for best results — while this recipe can be made without it, adding the gravy creates a smoother, more restaurant-style sauce and helps the curry go further.
Control the heat level easily — reduce chilli powder for a milder curry or add fresh green chillies if you prefer extra heat. Madras should be spicy but still balanced.
Add sliced ginger at the end — this gives a fresh burst of flavour and a gentle texture contrast that lifts the finished dish.
Don’t overcook the chicken — simmer gently rather than boiling hard to keep the chicken tender and juicy.
Let the curry rest before serving — allowing the curry to sit for 5–10 minutes helps the spices settle and improves the overall flavour.
Taste before serving — a small pinch of salt or squeeze of lemon at the end can brighten the whole dish.
Often Served With Chicken Madras:
Chicken Madras pairs beautifully with a range of classic sides and accompaniments.
Frequently Asked Questions About Chicken Madras
What is Chicken Madras?
A spicy Indian curry made with chicken, tomatoes, and a blend of aromatic spices.
Is Chicken Madras Spicy?
Yes, it is typically quite spicy, but the heat level can be adjusted to taste.
What Ingredients Are Used for Chicken Madras?
Typically Chicken, onions, tomatoes, garlic, ginger, curry spices, and chili peppers. but there are many variations to this Indian classic
How Can I Make it Milder?
Reduce or omit chili peppers and adjust spice levels according to your preference.
Can I make it Gluten-Free?
Yes, by using gluten-free ingredients and avoiding wheat-based thickeners.
How Long Does Chicken Madras Take to Cook?
Usually around 30-40 minutes, including preparation and simmering.
Can I Freeze Leftovers?
Yes, Chicken Madras freezes well for up to 3 months.
Ready to Take Your Curry Cooking Further?
If you’ve enjoyed making this recipe, you’re already starting to understand how curry house and traditional cooking works.
Inside my Curry Cooking Academy, I break everything down step by step — from base gravy and spice control to building a wide range of British Indian Restaurant-style curries with confidence.
Instead of just following recipes, you’ll learn the system behind them, so you can cook, adapt, and create your own dishes at home.
Take the next step and explore the Curry Academy
Print Recipe in Plain Format
Conclusion
With its bold flavours and aromatic spices, Chicken Madras is a dish that truly embodies the magic of Indian cuisine. Whether you're a seasoned cook or a beginner, this recipe offers a delightful balance of heat and richness that will impress family and friends alike. So, gather your ingredients, follow the steps, and enjoy creating a warm, comforting meal that brings a taste of India right to your table. Happy cooking from Stevie’s Curry Magic!"
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Cheers Steve.
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