Print

Gordon Ramsay Chicken Madras Recipe

Gordon Ramsay Chicken Madras
Print Recipe

Gordon Ramsay’s Chicken Madras is a classic Indian curry with deep, smoky flavors and a spicy kick. Originating from South India, this dish features a tomato-based sauce infused with Madras curry powder, chili, and warming spices like cumin, coriander, and garam masala. The addition of coconut milk balances the heat, creating a creamy, rich texture.

Ingredients

Scale

For the Chicken Madras Curry

  • 2 tablespoons vegetable oil
  • 1 lb (450g) boneless chicken thighs, cut into chunks
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1–2 red chilies, finely chopped (adjust for spice level)
  • 2 teaspoons Madras curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon smoked paprika (optional, for depth)
  • 1 teaspoon garam masala
  • 1 tablespoon tomato paste
  • 1 can (14 oz) diced tomatoes
  • ½ cup coconut milk (optional, for creaminess)
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon sugar (optional, balances acidity)
  • ½ cup water or chicken stock

For Garnish & Serving

  • Fresh cilantro, chopped
  • Juice of ½ lemon
  • Steamed basmati rice
  • Warm naan or roti

Instructions

Step 1: Sear the Chicken

  1. Heat oil in a large pan over medium-high heat.
  2. Add the chicken and sear for 4-5 minutes until golden brown. Remove and set aside.

Step 2: Sauté the Aromatics

  1. In the same pan, sauté onions for 5 minutes until soft.
  2. Add garlic, ginger, and chilies, cooking for 1 minute until fragrant.

Step 3: Cook the Spices

  1. Stir in Madras curry powder, cumin, coriander, turmeric, paprika, and garam masala. Cook for 30 seconds to toast the spices.

Step 4: Build the Sauce

  1. Add tomato paste and cook for 1 minute to deepen the flavor.
  2. Pour in diced tomatoes and stir well, then add salt, black pepper, and sugar.

Step 5: Simmer the Curry

  1. Return the chicken to the pan and pour in water or chicken stock. Simmer for 15 minutes.
  2. Stir in coconut milk (if using) and cook for another 5 minutes until thickened.

Step 6: Final Touches & Serve

  1. Adjust seasoning and add a squeeze of lemon juice.
  2. Garnish with fresh cilantro and serve with rice or naan.

Find it online: https://gordonramsayeats.com/gordon-ramsay-chicken-madras/