Chicken Madras Recipe

Chicken Madras is a flavorful and spicy South Indian curry that’s known for its rich and aromatic sauce. Here’s a delicious Chicken Madras recipe for you to try at home:

Ingredients:

For the Chicken Marinade:

• 1.5 pounds (700g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
• 1/2 cup plain yogurt
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 tablespoon vegetable oil
• Salt to taste

For the Madras Sauce:

• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, chopped (adjust to your spice preference)
• 2 tablespoons tomato paste
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• 1 teaspoon chili powder (adjust to your spice preference)
• 1 can (14 oz) diced tomatoes
• 1 cup water
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions:

Marinating the Chicken:

1. In a large mixing bowl, combine the yogurt, turmeric powder, red chili powder, ground coriander, ground cumin, garam masala, vegetable oil, and salt. Mix well.
2. Add the chicken pieces to the marinade, making sure they are well coated. Cover the bowl and refrigerate for at least 30 minutes to marinate, or you can marinate it overnight for even better flavor.

Preparing the Madras Sauce:

3. In a large, deep skillet or a heavy-bottomed pan, heat 2 tablespoons of vegetable oil over medium-high heat.
4. Add the finely chopped onions and sauté until they turn golden brown and caramelized, which should take about 10-12 minutes.
5. Stir in the minced garlic, minced ginger, and chopped green chilies. Sauté for an additional 2-3 minutes until fragrant.
6. Add the tomato paste, ground turmeric, ground coriander, ground cumin, garam masala, and chili powder. Cook, stirring constantly, for about 2 minutes until the spices release their aromas.
7. Pour in the diced tomatoes (with their juices) and cook for another 5-7 minutes, allowing the tomatoes to break down and the sauce to thicken.
8. Add the marinated chicken pieces to the skillet and cook for 5-7 minutes, searing the chicken until it’s browned on all sides.
9. Pour in 1 cup of water, stirring to combine all the ingredients. Reduce the heat to low, cover the skillet, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender. If the sauce thickens too much, you can add a bit more water.
10. Taste the curry and adjust the salt and spice level to your preference by adding more salt or chili powder if needed.

Serving Chicken Madras:

11. Serve Chicken Madras hot, garnished with fresh cilantro leaves. It pairs wonderfully with steamed basmati rice or naan bread.

Enjoy your homemade Chicken Madras, a tantalizing blend of spices and flavors that will transport your taste buds to the vibrant cuisine of South India.

Source: kitchensanctuary.com

Yield: 6

Orecchiette with Mushroom Thyme Sauce

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Are you craving a dish that combines comfort with elegance? Orecchiette with Mushroom Thyme Sauce is the answer. This recipe brings together the earthy flavors of mushrooms, the aromatic touch of thyme, and the delightful chewiness of orecchiette pasta. Perfect for a cozy dinner at home or an impressive meal for guests, this dish is sure to become a favorite. Let's dive into how you can create this delectable pasta dish!

Prep Time 5 minutes

Cook Time 25 minutes

Ingredients

• 6 slices thick-cut bacon
• 16 oz. orecchiette pasta
• 1 Tbsp unsalted butter
• 16 oz. button mushrooms sliced
• 1½ tsp minced garlic
• 1 Tbsp cornstarch
• 1 cup half-and-half
• 1 cup milk
• ½ tsp kosher salt
• ½ tsp black pepper
• 2 tsp minced fresh thyme or ½ tsp dried thyme
• ½ cup grated Parmesan cheese

Instructions

• Using a large skillet, cook bacon until crispy. Transfer bacon to a paper-towel lined plate and drain most of the excess bacon grease from the skillet. (Tip: Leave ~2 tsp of grease in the skillet for flavor.)

• Meanwhile, cook orecchiette until al dente (according to package instructions). Once cooked, drain and set aside.

• Add butter and sliced mushrooms to the skillet and place over medium heat.

• Sauté for 3-4 minutes without stirring. Flip mushrooms over, add the garlic and continue sautéing for 3-4 more minutes without stirring.

• Using a small bowl, whisk cornstarch and half-and-half together. Add this mixture to the skillet along with milk, crumbled cooked bacon (from above), salt, pepper, thyme and Parmesan cheese; stir until well combined.

• Simmer mixture over medium-low heat, stirring occasionally, for 6-8 minutes, or until sauce has thickened.

• Add cooked orecchiette to skillet and toss until well combined.