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Chicken Madras Recipe

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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:

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Ingredients:

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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
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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:

  1. In a large, deep skillet or a heavy-bottomed pan, heat 2 tablespoons of vegetable oil over medium-high heat.
  2. Add the finely chopped onions and sauté until they turn golden brown and caramelized, which should take about 10-12 minutes.
  3. Stir in the minced garlic, minced ginger, and chopped green chilies. Sauté for an additional 2-3 minutes until fragrant.
  4. 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.
  5. 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.
  6. Add the marinated chicken pieces to the skillet and cook for 5-7 minutes, searing the chicken until it’s browned on all sides.
  7. 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.
  8. 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:

  1. 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

Chicken Madras Recipe

Chicken Madras Recipe

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Chicken Madras is a flavorful and spicy South Indian curry that's known for its rich and aromatic sauce.

Ingredients

Chicken Madras:

  • 1 onion - peeled and roughly chopped
  • 2 cloves garlic - peeled
  • 2 tsp minced ginger
  • 3 tbsp ghee or vegetable oil
  • 3 chicken breasts - chopped into bitesize chunks (this is about 525g or 18.5oz)
  • ½ tsp ground cinnamon
  • 3 tbsp madras hot curry powder
  • 1 ½ tsp paprika
  • ¼ tsp ground fenugreek
  • ½ tsp tamarind paste
  • ¾ tsp salt
  • ½ tsp black pepper
  • 14 oz (400ml) passata
  • 2 tbsp tomato puree - (paste)
  • 7 oz (200ml) coconut milk (full fat)

To serve:

  • Small bunch of fresh coriander
  • 1 finely sliced red chilli
  • ¼ red onion - peeled and finely sliced
  • Boiled rice

Instructions

  • Add the onion, garlic and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.

  • Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

  • Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

  • Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt and pepper. Cook for 1 minute, stirring constantly.

  • Add in the passata and tomato puree and bring to the boil.

  • Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.

  • Serve with fresh coriander, sliced chillies, red onion and boiled rice.

Notes

Note 1 - Madras curry powder

If you can’t find madras curry powder use regular curry powder but add a teaspoon (or two if you like it really hot) of cayenne pepper or hot chilli powder.

Note 2 - Fenugreek:

Don’t buy a full jar if you’re only going to use it for this recipe, you can leave it out if you don’t have any – the madras powder will likely have some in anyway.

Can I make it ahead?

Yes, this chicken madras can be cooked, quickly cooled, covered and refrigerated for 2 days.

Reheat over a medium heat in a pan, stirring occasionally, until the chicken is piping hot throughout (about 10 minutes). You may need to add a splash of water to stop it drying out.

Can I freeze it?

Yes, this chicken madras can be cooked, quickly cooled, covered and frozen.

Defrost in the refrigerator overnight, then reheat over a medium heat in a pan, stirring occasionally, until the chicken is piping hot throughout (about 10 minutes). You may need to add a splash of water to stop it drying out.

Can I make it in the slow cooker?

Yes, make the curry in a pan up to the end of step 5, then transfer to the slow cooker along with the coconut milk and stir together. Cook on low for 3-4 hours or high for 1-2 hours.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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