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Chicken Madras Recipe

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Chicken Madras Recipe

If you’re a fan of bold and spicy Indian flavors, Chicken Madras is a dish that’s sure to delight your taste buds. This South Indian curry is known for its fiery kick and rich, aromatic spices. Here’s a step-by-step recipe to prepare Chicken Madras at home.

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For the Marinade:

  • 1 lb (450g) boneless chicken, cut into bite-sized pieces
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon lemon juice
  • Salt to taste

For the Curry:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 green chilies, slit (adjust to your spice preference)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10-12 curry leaves
  • 2 tomatoes, finely chopped
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • Salt to taste
  • 1 cup coconut milk
  • Fresh cilantro leaves for garnish
  • Cooked basmati rice or naan bread (for serving)


1. Marinate the Chicken:

  • In a bowl, combine the chicken pieces with turmeric powder, red chili powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes.

2. Heat the Oil:

  • In a large, deep pan or skillet, heat the vegetable oil over medium-high heat.

3. Temper the Spices:

  • Add the mustard seeds and cumin seeds to the hot oil. When they start to splutter, add the minced garlic, ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.

4. Sauté the Onions:

  • Add the finely chopped onions and cook until they turn golden brown and caramelized, which should take about 5-7 minutes.

5. Add the Tomatoes and Spices:

  • Stir in the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
  • Add ground coriander, ground cumin, paprika, garam masala, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes to roast the spices.

6. Cook the Chicken:

  • Add the marinated chicken pieces to the pan and cook until they are no longer pink on the outside. This should take about 5-7 minutes.

7. Simmer in Coconut Milk:

  • Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 15-20 minutes, or until the chicken is tender and fully cooked. Stir occasionally.

8. Garnish and Serve:

  • Once the chicken is cooked, garnish the Chicken Madras with fresh cilantro leaves.
  • Serve hot with cooked basmati rice or warm naan bread.

Enjoy your homemade Chicken Madras, a spicy and flavorful Indian curry that’s perfect for those who love a bit of heat in their meals. Adjust the spice level to your preference, and savor the aromatic blend of spices in this classic dish.

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Source: foodiesterminal.com

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Yield: 3 steaks

Crispy Steakhouse Style Parmesan Crusted Steak

Crispy Steakhouse Style Parmesan Crusted Steak

Are you ready to elevate your steak game? If you're a steak lover, then the idea of a Parmesan crusted steak probably makes your mouth water. This dish combines the juiciness of a perfectly cooked steak with the savory, crispy goodness of a Parmesan crust, bringing the steakhouse experience right to your home. Let’s dive into creating a delicious crispy steakhouse style Parmesan crusted steak that will impress anyone you serve it to.

Prep Time 20 minutes
Cook Time 10 minutes


  • 1.5 pounds Top sirloin steak (or steak of choice)
  • salt and pepper to taste
  • 1/4 cup ranch dressing
  • 1/4 cup grated parmesan
  • 2 tablespoon breadcrumbs
  • 1 tablespoon unsalted butter
  • 1 teaspoon garlic powder


  • Make crust mix before cooking steak. Take 2TB of grated parmesan and mix into 1/4 cup ranch dressing.

  • Combine breadcrumbs, garlic powder and 2TB parmesan cheese. Melt butter then pour in and mix around until everything is saturated. Put breadcrumbs and dressing to the side preparded to top steak.

  • I had 3 steaks at a total weight of 1.5 pounds. Top sirloin cut but any cut is fine. Salt and pepper steaks to taste.

  • Preheat oven to broil. Cook steaks just shy of desired done temperature. Top steak with dressing then place buttered breadcrumb mix on top. Put in preheated broiled oven for 1-2 minutes or until crumble topping has browned.

  • Allow to rest shortly due to the crust. The crust will get cooler much quicker than the steak.

  • For steak cooking instructions, see below.


  • Freshly grated parmesan. do not use the parmesan sitting on the shelf. Either grate your own with a blender or at the minimum get grated parmesan from a cheese department such as Whole Foods has. You’re going to want the cheese to melt properly because if it doesn’t it’ll be grainy.
  • Use any cut of steak you like. I use top sirloin for picture purposes but I am a ribeye guy.
  • Best Steak Cooking Methods

  • Season steak with salt and pepper
  • Preheat oven to broil
  • Place a cast iron pan on highest heat setting on stove then allow a light smoke to start. If steak is thick you will want to cook at a medium high heat to allow the heat to penetrate to the center.
  • Add a little oil to the pan then immediately place steak in.
  • Cook steak for 90-120 seconds on each side depending on steak thickness and desired doneness. There will be a lot of smoke. Do not flip before 90 seconds is reached.
  • Put in oven under broil allowing the steak to come up to temp. Follow preceding steps above. An example if you like steak rare which is about 125ºF pull steak out at 120ºF to add parmesan crust before placing back into oven. Note, I use a meat thermometer.

Nutrition Information:

Amount Per Serving: Calories: 474
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