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