The Balti Brothers - Chicken Madras

Ingredients

• 300 g chicken thigh, raw, cut into pieces — In the video 'chicken pieces' are used, the exact type of meat is not specified. Chicken breast can also be used.
• 4 garlic cloves, finely chopped
• 1 small piece fresh ginger, finely chopped
• 0.25 lemon, freshly squeezed juice
• 1 sprig fresh coriander, plus extra for garnish
• 0.5 tbsp curry powder, mixed curry powder
• 0.5 tbsp chili powder, more for a hotter madras
• 1 pinch fenugreek leaf (kasoori methi), finely crushed
• salt, to taste
• 3 tbsp rapeseed oil
• 2 tbsp tomato paste, from can/tube — Regular tomato paste, not homemade tomato purée from Curry Recipe Academy
• 475 ml water, approx. 120 ml (1/2 cup) for the paste + approx. 350 ml (1.5 cups) for the sauce

Method

1. Heat oil: Slowly heat the rapeseed oil in a pan.
2. Garlic and ginger: Add the garlic and ginger and lightly fry. Do not cook too long; they should not darken.
3. Tomato paste: Add the tomato paste and stir gently. Don't be alarmed if it flames briefly.
4. Lemon and water: Squeeze the lemon juice into the pan and add about half a cup of water. Stir well and reduce heat.
5. Spices: Add the curry powder and chili powder (add more chili if you want it hotter). Stir until all forms a thick paste.
6. Cook chicken: Add the chicken and stir until it is fully covered with the paste. Set heat to medium-high and cook the chicken until almost done.
7. Make sauce: Add about one and a half cups of water (more or less, depending on desired sauce thickness). Keep stirring until the spices dissolve into the water.
8. Reduce: Increase heat and let the sauce reduce. Then lower heat and let it simmer gently until thickened.
9. Methi, coriander, and salt: Crush the kasoori methi between your fingers and add it. Add coriander and salt to taste, and let it simmer shortly.
10. Check and serve: Check that the chicken is fully cooked and the sauce has the right thickness. Serve and garnish with fresh coriander.