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    Home » Recipes » Indian Spice (Masala) Mixes

    Hot or Mild Madras Curry Powder Recipe

    Published: Apr 6, 2022 · Modified: Apr 15, 2022 by Alonna

    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.
    Jump to Recipe Print Recipe

    Despite its fiery reputation, especially in England, this Madras curry powder is beautiful either mildly spiced or hot as you wish. And it is superior to any store-bought spice mix, so use it instead of "curry powder" and up your curry game. If you want to try your hand at more homemade curry powders, make my memorable Kerala or Goan garam masalas.

    Madras Curry Powder finished and in a glass bowl with a small wooden spoon.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.
    Jump to:
    • What is Madras Curry Powder?
    • What is Special About the Recipe
    • Ingredients
    • Optional Spices
    • How to Make Madras Curry Powder
    • Tips and Tricks
    • Questions & Answers
    • How to Store
    • How to Use
    • Other Spice Mixes & a Madras Curry
    • Recipe Card 📖

    What is Madras Curry Powder?

    The city of Madras in the state of Tamil Nadu is now called Chennai, so technically this formulation could be called Chennai curry powder.

    Freshly toasted and powdered spices are one of my favorite and most rewarding things to make. I then have a quick and easy blend that flavors many dishes.

    In addition to the usual spices found in curry powder, the Madras version adds ground red chili, fenugreek, and mustard seeds. I have also found that some cooks add one or more of the following spices: dried curry leaves, star anise, Indian bay leaf (tej patta), and long pepper. So you can have fun making your "house curry powder."

    Is Madras Curry Powder Authentic?

    There are conflicting opinions about whether Madras curry powder is an "authentic" Indian spice mix or whether it was formulated for Western (British) tastes. Chef, Restauranteur, and owner of Spicewalla, Meherwan Irani seems to come down on the side of Madras' powders "inauthenticity." However, the Indian owner of my local Indian grocery claims it is a traditional Indian masala.

    I think the truth comes down somewhere in the middle. The cooks of Chennai have a unique spice powder that flavors their food, and Madras curry powder is based on that combination of spices. So, the word authentic is hard to define. Even in Chennai, the ingredients and balance of spices for their go-to blend will vary from cook to cook.

    One of the many beauties of making a homemade masala is that you can enjoy unique flavors while controlling the heat level. Of course, I have made this recipe to my taste. And I encourage you to do that also after you make this recipe at least once.

    Also, use this Madras curry powder to flavor Coconut Lamb curry and Madras chicken curry.

    What is Special About the Recipe

    • Freshly ground spices add a vibrance to your curry
    • You are able to control the heat and salt levels 
    • Homemade Madras curry is cheaper than store-bought
    • There are no mysterious additives
    • Tailor-make the spice mix to your taste

    Ingredients

    Madras curry powder is made with the favorite whole spices of Tamil Nadu. You will need:

    • Coriander
    • Cumin
    • Fennel
    • Fenugreek seeds
    • Mustard seeds
    • Cinnamon
    • Black peppercorns
    • Cloves
    • Dried or powdered chilies
    • And ground turmeric
    Ingredients for Madras Curry Powder.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.

    Optional Spices

    If you want to play with additional flavors, here are five more spices to include, depending on the cook:

    • Star anise
    • Indian bay leaf
    • Curry leaves
    • Granulated garlic
    • Long pepper (pippali)

    Note: Long pepper is a harder-to-find member of the black pepper family. However, it has more complex notes of clove, nutmeg, pine, and vanilla. It can be used in place of, or in addition to black pepper.

    Optional ingreditents for Madras Curry Powder.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.

    How to Make Madras Curry Powder

    In a dry skillet over medium-low heat add the whole dried chilies and toast until fragrant. If you are substituting ground chili, skip this step. 

    Toast the rest of the spices except for the ground turmeric.

    Madras Curry Powder toasting the whole Kashiri chilies toasting in a skillet.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.

    Toast the dried chilies

    Madras Curry Powder whole spices toasting in skillet.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.

    Toast the rest of the spices

    Allow the spices to cool for 5 minutes, then grind into a fine powder using a spice (coffee) grinder or mortar and pestle.

    Madras Curry Powder whole spices in a spice grinder and ready for powdering.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.
    Madras Curry Powder finished grinding in a spice grinder.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.

    While the spices are cooling, measure out the turmeric (and ground chili if using instead of whole chilies) and place it into a lidded container large enough to hold the finished spice mix.

    Grind the toasted spices into a fine powder using a spice (coffee) grinder, or mortar and pestle. Thoroughly mix with the turmeric.

    Tips and Tricks

    1. Don't be tempted to use a higher heat. Moderate heat gives time for the flavors to develop and ensures the spices don't burn. This will take about 2 minutes, or until the spices are fragrant.
    2. This spice blend has a lot of turmeric which stains fabrics and plastic containers, so handle it with that in mind.
    3. While you should adjust the heat level, keep an eye on the overall spice combination so your curry is still well-balanced.

    Questions & Answers

    How is Madras curry powder different than curry powder?

    Madras curry powder adds in ground chili, more turmeric, fenugreek, and mustard.

    Will this recipe still work if I want to want a mild curry?

    Yes! As long as you work within the range of whole or ground chili in the recipe. This curry powder is wonderfully flavorful without a lot of heat.

    If I run out of my Madras curry powder, what brands make the best Madras curry powders to use in a pinch?

    So far, besides this homemade Madras spice mix, I have tried Swad Madras chili powder. It was good but not as complex as my blend, however, it was great in a pinch. I have also used Frontier Co-op's Curry Powder with Coriander, Turmeric, and Mustard. While this wasn't called Madras curry powder, the ingredients were similar and it made a good substitute. Next up are the Sun Brand Madras curry powder and Spicewalla's Madras blend.

    Can I substitute "curry powder" with Madras curry powder?

    Absolutely! Just keep an eye on the heat level in your recipe. Madras curry powder has at least some chili powder, while most "regular" curry powders typically don't.

    How to Store

    The masala will keep well in an air-tight container in a dark place for one to two months. You can tell when it is past its prime if the blend is no longer fragrant. You can also pop the spice mix in the freezer for up to 6 months.

    Madras Curry Powder finished and in a glass bowl.
    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.

    How to Use

    Regardless of its origins, this curry powder is a great back-pocket flavor bomb to use in your Indian curries. Madras curry powder is one of the best spices for chicken. It also goes beautifully with lamb, beef, seafood, or tofu.

    It is a nice surprise in non-Indian dishes as well. Even just a pinch will add a depth of flavor and a welcome extra something to your food.

    And have fun exploring more South Indian recipes!

    Other Spice Mixes & a Madras Curry

    • Served on a bed of fluffy basmati rice, garnished with fresh cilantro leaves.
      Coconut Lamb Curry (Madras Curry)
    • 10 ingredient Madras chicken curry served in a white bowl with some cilantro
      Yummy 10-Ingredient Recipe for Chicken Madras Curry
    • Kerala Garam Masala Freshly ground and ready to flavor South Indian dishes.
      South Indian Masala (Spices of Kerala)
    • A spice tin filled with spice powder with whole spices keeping it company.
      Goan Spice Mix Recipe (Garam Masala)

    Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments section. Thank you! ~Alonna

    Recipe Card 📖

    Madras Curry Powder finished and in a glass bowl with a small wooden spoon.

    Hot or Mild Madras Curry Powder Recipe

    Madras curry powder is a beautifully balanced blend of fragrant spices. Start with a gentle hum of heat or go full-on fiery—choose your chili adventure.
    Print Pin Comment
    Course: Kitchen essential
    Cuisine: Indian
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Grinding Time: 5 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 24 or 1/2 cup
    Calories: 7kcal
    Author: Alonna

    Ingrediants

    Madras Curry Powder Ingredients

    • 2 tablespoons whole coriander seeds
    • 2 teaspoons cumin seed
    • 2 teaspoons fenugreek seeds
    • 2 teaspoons fennel seeds
    • 2 teaspoons black or brown mustard seeds
    • 1 teaspoon whole black peppercorns
    • 1 cinnamon stick ~ Broken into pieces. Ideally, cassia.
    • 5 whole cloves
    • 1 to 5 whole dried Kashmiri chilies ~ See Notes below
    • 2 tablespoons turmeric ~ Do not toast

    Optional Add-ins

    • 1 star anise ~ Broken into a couple of pieces
    • 1 Indian bay leaf
    • 1 teaspoon granulated garlic ~ Don't toast
    • 1/4 teaspoon long pepper ~ Don't toast. About long pepper
    • 2 sprigs fresh curry leaves ~ 12 to 14 leaves. See Notes below
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    Instructions

    • Gather all your ingredients.
    • Using a mortar and pestle or a heavy pan, crush the cinnamon into a couple of pieces.
    • In a dry skillet over medium-low heat add the whole dried chilies and toast until fragrant. If you are substituting ground red chili, skip this step. Toast them until they are fragrant. This will take a minute or two.
    • Add all the other spices (EXCEPT the turmeric) and toast for 2 to 3 minutes, shaking the pan constantly so that the spices toast evenly. Continue until they are fragrant and the fennel and coriander turn slightly darker. Depending on your pan and stove, this takes at least 2, and up to 5 minutes. It goes quickly so don’t walk away because the spices can burn and then you will need to start over.
    • Immediately pour the spices into your spice blender, or mortar and pestle, so they can cool quickly.
    • While the spices are cooling, measure the turmeric (and ground chili if using instead of whole chilies) and place it into a lidded container large enough to hold the finished spice mix.
    • Grind the toasted spices into a fine powder using a spice (coffee) grinder, or mortar and pestle. Mix thoroughly with the turmeric.
    • Store the Madras curry powder in a cool, dark place for up to two months. Freezing the powder will keep it fresh for up to six months. You will know when the Madras powder is no longer good to use when it no longer smells fragrant.

    Notes

    • Be sure to buy good-quality spices for your Madras curry powder.
    • Choose your desired heat level: I like to use 2 Kashmir chilies and then in my recipe, another one teaspoon of ground Kashmiri chili. If you don't have whole chilies, use 1 teaspoon to one tablespoon of Kashmiri chili powder. OR, because it is much hotter,  1/2 to 2 teaspoons of cayenne. DO NOT toast the chili powders. If using whole dried chilies you can shake out most of the seeds, which will remove some of the heat.
    • If using fresh curry leaves: Wash and dry thoroughly and toast by itself in a dry pan until lightly brown and completely dry.
    • When toasting the spices, use medium-low heat so as to allow the essential oils from the spices to be activated before they get too brown. Don't be tempted to use a higher heat because moderate heat gives time for the flavors to develop.

    Nutrition

    Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

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