Name: Gordon Ramsay Chicken Madras Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 chicken breasts; 3 tbsp vegetable oil; 2 onions, peeled and finely chopped; 1-inch block of fresh root ginger, peeled and grated or finely chopped; 2 garlic cloves, peeled and finely chopped (adjust based on garlic preference); Sea salt and black pepper, to taste; 450g ripe tomatoes, chopped or 1 tin of chopped tomatoes; 300ml water; 1 tsp garam masala; A handful of coriander leaves, to garnish; 2-4 red chilies, finely chopped (de-seed for less heat); 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 3 tsp hot chili powder (adjust for heat level); 6 curry leaves; Juice of half a lemon or lime

This delicious Chicken Madras is a quick and easy dish packed with bold, aromatic flavors. Inspired by Gordon Ramsay’s recipe, it’s perfect for a cozy weeknight dinner. With simple ingredients like juicy chicken, fresh spices, and a tangy kick from lime, you can easily adjust the heat to suit your taste!

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Ingredients Needed:

4 chicken breasts
3 tbsp vegetable oil
2 onions, peeled and finely chopped
1-inch block of fresh root ginger, peeled and grated or finely chopped
2 garlic cloves, peeled and finely chopped (adjust based on garlic preference)
Sea salt and black pepper, to taste
450g ripe tomatoes, chopped or 1 tin of chopped tomatoes
300ml water
1 tsp garam masala
A handful of coriander leaves, to garnish
2-4 red chilies, finely chopped (de-seed for less heat)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
3 tsp hot chili powder (adjust for heat level)
6 curry leaves
Juice of half a lemon or lime

How To Make Chicken Madras Recipe?

Prep the Chicken: Add salt and pepper to the chicken, then cut it into strips or cubes.
Cook the Onions: Heat the vegetable oil in a large pan over medium-low heat. Add the chopped onions and cook for 5-7 minutes until softened.
Add Garlic, Ginger, and Chilies: Stir in the garlic, grated ginger, and chopped chilies, and cook for 2-3 minutes, letting the flavors infuse.
Add Spices: Add the curry leaves, chili powder, turmeric, cumin, and coriander to the pan. Cook for about 1 minute, stirring well to release the spices’ fragrance.
Cook the Chicken: Add the chicken pieces to the pan and cook for 5-7 minutes, turning the pieces until they are golden brown all over.
Add Tomatoes and Water: Stir in the chopped tomatoes and water, then raise the heat and bring the mixture to a boil.
Simmer the Sauce: Once the liquid reaches a boil, reduce the heat to a simmer. Cover the pan and cook for 20-30 minutes, stirring occasionally. Add more water if the sauce thickens too much or begins to stick to the pan.
Finish the Dish: Stir in the garam masala and cook for an additional 5 minutes to let the flavors meld.
Garnish and Serve: Add the lime or lemon juice, garnish with chopped coriander leaves, and serve hot with rice or naan.

Recipe Tips:

Adjust Spice Level: Remove chili seeds for less heat, or add more chili for extra spice.
Brown the Chicken: Ensure the chicken is golden before adding the tomatoes for a richer flavor.
Use Fresh Ginger: Fresh ginger makes the dish tastier, but if using ground, use half the amount.
Simmer: Let the sauce cook for 20-30 minutes to get the best flavor and tender chicken.
Add Fresh Coriander: Top with freshly chopped coriander leaves for extra flavor and color.

How To Store & Reheat Leftovers?

Refrigerate: Let the leftover Chicken Madras cool before placing it in an airtight container. Store it in the fridge for up to 3 days.
Freeze: Cool the dish first, then store it in an airtight container or freezer bag. Freeze for up to 3 months.
Reheat: Put the Chicken Madras in a pan and heat over medium heat for 5-7 minutes, stirring until hot.

Nutrition Facts:

Calories: 427 kcal
Total Fat: 11g
Saturated Fat: 2g
Cholesterol: 73mg
Sodium: 97mg
Potassium: 1363mg
Total Carbohydrate: 58g
Dietary Fiber: 20g
Sugars: 13g
Protein: 31g