THE BEST INDIAN MADRAS YOU'LL EVER COOK!!!

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Step 1

Prepare the chicken: Take chicken thigh, drizzle a little oil on it, add a little turmeric, some chili powder, maybe a little cumin and coriander, and rub that in with some garlic. Leave it in the fridge for a couple of hours or overnight. Place the marinated chicken in the oven for about 20-25 minutes on 180 degrees Celsius with foil on, sealed well around the edges to steam it. Keep the juices from the cooked chicken.

Step 2

Prepare the tomato paste (can be done beforehand): Take about eight tomatoes, halve them, put them face down in a pan with a little butter ghee and maybe a little water. Cook them on a low light until they go nice and soft. Pull the skins off once they cool a little. Blend them up in a blender. Put the blended paste back into the pan. Add a good pinch of fenugreek leaf, a scant teaspoon of chart masala, and a teaspoon of brown sugar. Cook until the taste of the tomatoes goes sweet and the acidity is gone. Set it aside.

Step 3

Start the curry base: Warm up your pan and put the spiced oil in the pan, warming it through. Add a good pinch of fenugreek leaves, giving them a little scrunch as you drop them into the oil. Cook off the root ginger a little bit. Add the eight grated garlic cloves. Cook off the garlic, being careful not to burn it.

Step 4

Add pastes and chilies: Go in with a chef spoon amount (like a heaped 30g) of the tomato paste. Heat the tomato paste up. Add the two dry red Kashmir chilies to let them temper in the oil. Add hot water when things start to thicken up to get the consistency you want. Add the spices in.

Step 5

Add spices: Add a third of a teaspoon of turmeric powder. Add a scant sort of teaspoon of red Kashmir chili powder. Add a scant teaspoon of freshly ground coriander powder. Add half a teaspoon (scant half teaspoon really) of cumin. Add a third of a teaspoon of freshly ground black pepper. Add a little more water if it's sticking in the pan.

Step 6

Add chicken and fresh ingredients: Add the cooked chicken with some of the chicken juices (including the jelly that came out). Let the chicken and paste marry together in the pan. Add some fresh coriander and the four chopped Asian green chilies.

Step 7

Incorporate the base: Add the Indian base or paste, about a heaped 30g chef spoon amount. Work that around the pan, bringing everything together.

Step 8

Adjust consistency and add coconut cream: Add a little bit more water to get the consistency you like, but don't make it too runny. Add about a tablespoon and a half of full fat coconut cream. Add more water if it's thickening up too much.

Step 9

Finish the seasoning: Take the heat down to a very low flame. Finish the seasoning off with about half of a teaspoon of chart masala, sprinkling it in. Add some more fresh coriander. Wait until you see some of the oil starting to separate.

Step 10

Serve and garnish: Serve the curry up. Garnish with a little bit more fresh coriander and juliennes of fresh root ginger. You can take the dried red chilies out if you are worried about them.