Chicken Madras BIR Style

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Category	Item	Quantity	Notes
Oil	Vegetable oil	3 dessert spoons
Aromatics	Garlic paste	1 heaped tsp	Or crushed garlic
Base	Tomato puree	3 dessert spoons diluted	Mixed with a splash of water
Heat	Mild Madras powder	2 tsp
Heat	Hot chili powder	2 tsp	Adjust for heat preference
Spices	Coriander powder	2 tsp
	Cumin powder	1 tsp
	Paprika powder	1 tsp
	Ginger powder	1 tsp
	Garam masala	½ tsp
Liquid	Base gravy	4 ladles	See base gravy recipe
Protein	Pre-cooked chicken	~300g
Sweetener	Jaggery	1 tsp	Unique caramel sweetness — the secret! Or use regular sugar
Finishing	Fresh coriander	Handful	Most stirred into sauce, some reserved for garnish
Seasoning	Salt	½ tsp	To taste

Phase 1: Spice Base
1. Fry the Garlic: Heat pan to medium and add 3 dessert spoons of oil. Fry 1 heaped tsp garlic paste for 1 minute — don't let it burn.
2. Add Tomato Puree: Stir in 3 dessert spoons of diluted tomato puree and cook briefly to take the rawness off.
3. Add All Spices: Add the mild Madras powder, hot chili, coriander, cumin, paprika, ginger powder, garam masala, and salt all together. If the mixture thickens too quickly, add a splash of water or base gravy to loosen.
Phase 2: Build the Gravy
1. Add Base Gravy: Pour in 3 ladles of hot base gravy. Simmer until it reaches your desired thickness.
2. Add Chicken: Add the pre-cooked chicken and cook for 10 minutes, reducing as needed. Add the final ladle of base gravy if it gets too thick.
3. Sweeten: After about 8 minutes, stir in 1 tsp jaggery for that signature caramel depth.
Phase 3: Finish
1. Add Coriander: Stir most of the fresh coriander through the sauce. Add an optional dash of lemon juice if you like extra brightness.
2. Reduce: Simmer briefly until the oil rises to the surface and the gravy clings to the chicken — a sign it's perfectly cooked.
3. Garnish & Serve: Scatter the remaining coriander over the top and serve hot.