Madras Curry Powder Recipe

Madras curry powder recipe with step-by-step photos and a video recipe. Madras curry powder which is widely enjoyed in the UK, originates from Madras, now known as Chennai, in Tamil Nadu, India. It imparts bold and fiery flavors to your Indian dishes. This versatile spice mix can be used to enhance the taste of curries, stews, and marinades. Let’s create this authentic spice mix from scratch.

The concept of Madras curry powder was introduced by the British in order to infuse Indian flavors into their curries. Indian merchants supplied them with pre-packaged spice blends dating back to the 18th century.

However, in India, curry powders are not used to make curry. Instead, we prefer to freshly grind specific combinations of spices based on the particular curry recipe. Each curry calls for its own unique blend of spices.

Hot Madras Curry Powder

In this recipe post, I am sharing how to make a homemade Madras curry powder recipe. Madras curry powder takes its name from the city of Madras (now Chennai) in Tamil Nadu, India.

I used this Madras spice blend to make Madras Chicken Curry. Saute onion, ginger, garlic, and curry leaves. Add chicken, Madras curry powder, salt, and red chili powder (or cayenne pepper), and finish it up with coconut milk.

The earthy cumin, whole coriander, ground turmeric, and the heat of red chilies will transport your taste buds to the streets of Madras.

I tried to keep the flavors more authentic as we make the spice blend for the curries here in South India. It will give you the same authentic Madras curry flavors. The aroma and flavor of this freshly ground spice blend are just amazing.

When whole spices are gently toasted on low heat, they release their essential oils and become aromatic which fills your kitchen with a tempting aroma. You will love to add this homemade Madras hot curry powder to your Indian dishes.

Furthermore, crafting your own spice blend allows you the freedom to select each individual spice according to your family's unique taste and preferences. This empowers you to customize the blend precisely to your liking.

You may also like these other popular chicken curry recipes from this website:

• Chicken Masala
• Chicken Pathia
• Chicken Tikka Masala
• Chicken Bhuna Masala
• Chicken Balti

Ingredients Notes

• Whole coriander seeds
• Cumin seeds
• Fennel seeds
• Black peppercorns
• Green cardamoms
• Star anise
• Cloves - They are considered warming spices. Reduce the quantity of cloves, if you prefer less spicy (add only 2-3 cloves).
• Cinnamon
• Mustard seeds
• Fenugreek seeds - They add a slightly bitter taste to the curry and are aromatic. Do not increase the quantity (mentioned in the recipe card) as it may make the curry powder bitter.
• Kashmiri red chilies - They add bright red color to the curry powder and are less spicy. You can substitute it with any other dried red chilies. If you are substituting it with any other dried red chilies then add it as per taste or according to the spiciness of the chilies. 
• Curry leaves - I have used fresh curry leaves. Curry leaves add authentic South Indian flavor to the curry powder. Do not skip it.
• Ground Turmeric - Gives a beautiful yellow or golden color to the dish.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Madras Curry Powder (Step by step instructions with photos)

• In a heavy bottom pan, toast coriander seeds, cumin seeds, fennel, black pepper, green cardamoms, star anise, cloves, cinnamon, mustard seeds,  and fenugreek seeds on low heat until aromatic. After toasting, remove them to a plate.
• Next, in the same pan, dry roast Kashmiri red chillies until crisp. Remove it to the same plate.
• Dry roast curry leaves until it is dry and crisp. Remove it to the same plate.
• Let all the toasted spices, red chilies, and curry leaves cool down to room temperature.
• Transfer it to a mixer/grinder jar, add turmeric powder, and grind it to a fine powder.
• Transfer it to an airtight container and store it in a cool and dry place. It stays good for 2-3 months.

Cooking Tips

• For maximum flavor and aroma, dry roast all the ingredients on low heat.
• Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
• Do not over-roast the spices until they are dark brown or golden. It will make them taste bitter.
• Deseed the dried red chilies to reduce the spiciness.
• You can powder the whole spices in a small mixer/grinder jar or mortar and pestle. You can even use a spice grinder/coffee grinder to grind it to a fine powder.
• Store the curry powder in an airtight container at a cool and dry place.
• Use a clean and dry spoon to take out the curry powder. Make sure you do not touch it with wet hands.
• This is a medium hot curry powder. If you want to make your Madras curry spicier, add this curry powder and ½ teaspoon cayenne pepper while making the curry.

Frequently Asked Questions

Storage Suggestions

• Make sure the container is completely dry before storing the powder.
• Store it in an airtight container in a cool and dry place, away from direct sunlight, heat, and moisture. Exposure to these elements can lead to flavor loss and clumping of the powder.
• Label the container with the date. Use it within 3 months of preparing it. While spices generally don't spoil, they lose their flavor and aroma over time.

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5 from 1 vote

Madras Curry Powder Recipe

Madras curry powder with step by step photos and a video recipe. Madras curry powder which is widely enjoyed in the UK, originates from Madras, now known as Chennai, in Tamil Nadu, India. It imparts bold and fiery flavors to your dishes. This versatile spice-mix can be used to enhance the taste of curries, stews, and marinades. Let’s create this authentic spice-mix from scratch.

Course Condiment

Cuisine British-Indian, Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10 tablespoon

Author Preeti

Equipment

• 1 Heavy bottom pan
• 1 spice-grinder

Ingredients

• 2 tablespoon whole coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel
• 1 teaspoon black peppercorns
• 4 green cardamoms
• 1 star anise
• 5 cloves (reduce the quantity to 2-3 cloves if you prefer less spicy)
• 1- inch cinnamon
• ½ teaspoon mustard seeds
• ½ teaspoon fenugreek seeds
• 6 Kashmiri red chilies
• 15 curry leaves
• ½ teaspoon turmeric powder

Instructions

• In a heavy bottom pan, dry roast coriander seeds, cumin seeds, fennel, black peppercorns, green cardamoms, star anise, cloves, cinnamon, mustard seeds, and fenugreek seeds on low heat, stirring continuously until aromatic. Remove it to a plate.
• Next, in the same pan, dry roast Kashmiri red chilies until crisp. Remove it to the same plate.
• Dry roast curry leaves until it is dry and crisp. Remove it to the same plate.
• Let all the roasted ingredients cool down to room temperature.
• Transfer them to a mixer/grinder jar, add turmeric powder, and grind it to a fine powder.
• Madras curry powder is ready. Transfer it to an airtight container and store it in a cool and dry place. It stays good for 2-3 months.

Video

Notes

• For maximum flavor and aroma, dry roast all the ingredients on low heat.
• Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
• Do not over-roast the spices until they are dark brown or golden. It will make them taste bitter.
• Deseed the dried red chilies to reduce the spiciness.
• Store it in an airtight container in a cool and dry place, away from direct sunlight, heat, and moisture. Exposure to these elements can lead to flavor loss and clumping of the powder.
• Use a clean and dry spoon to take out the curry powder. Make sure you do not touch it with wet hands.
• If you like to make your curry powder look yellow in color (same as the store-bought) then increase the quantity of turmeric powder to 1 to 1.5 tsp. It will give a yellow color to curry powder. 
• This is a medium hot curry powder. If you want to make your Madras curry spicier, add this curry powder and ½ teaspoon cayenne pepper while making the curry.