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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

Chicken Madras Recipe

Chicken Madras Recipe

Yield: 5
Prep Time: 10 minutes
Cook Time: 20 minutes
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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.


  • 2.20 pounds chicken on bones without skin (1 kg)
  • 2 cups onion roughly chopped
  • 1.5 cups tomato roughly chopped
  • 1 tbsp Tomato Paste (diluted)
  • 1 tbsp ginger garlic paste
  • ¼ tsp Turmeric Powder
  • ¼ tsp Red Chili Powder
  • ½ cup Oil
  • Salt (to taste)

Spice Powders

  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 2-3 tbsp homemade Madras Curry Powder

For the spiced yogurt

  • ¾ cup Yogurt
  • ½ tsp Tandoori Masala (store bought)
  • ¼ tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
  • a pinch of turmeric powder
  • Salt (to taste)

Spices for sizzling & garnishing

  • ½ tsp Whole Cumin Seeds
  • 2 dry red chili
  • 10 fresh curry leaves (optional)


    How to marinate the chicken?

  • Take the chicken on bones in a clean dry bowl. Add ¼ tsp turmeric powder, ¼ tsp red chili powder, 1 tbsp ginger garlic paste & some salt to taste. Massage the chicken pieces well so that all the pieces are uniformly coated with the ingredients. Set aside while you prepare the rest of the stuff.

How to make the spiced yogurt sauce?

  • Whick the yougurt with all the mentioned ingredients from "For the spiced yogurt". Set aside.

How to cook the Chicken Madras in Instant Pot?

  • Set the Instant pot on SAUTE & keep it on NORMAL. Add about ½ the mentioned oil. 
  • When the oil becomes moderately hot gently release the marinated chicken pieces & sear them until golden. Set aside once they are nicely seared.
  • In the same pot add the rest of the oil & sizzle the cumin, dry red chili and a few curry leaves for a few seconds or until aromatic.
  • Next. add the chopped onions & fry very well until the onions become light brown in color & oil begins to leave the sides of the pot.
  • Add the chopped tomatoes & fry them until the tomatoes become completely mushy & oil begins to ooze out. It should take you about 2-3 mins.
  • Next, add the dry spice powders except the Madras curry powder. Give eveything a good mix & fry the spices until the raw smell completely diasppears & oil begins to ooze out. If the spices stick to the bottom of the pot sprinkle some water & keep on frying.
  • Now, add the homemade madras curry powder & fry until aromatic.
  • Throw in the seared chicken pieces & give everything a good mix so that the chicken pieces are well coated with the bhuna masala. Fry for some time until the chicken pieces are well roasted in the masala. It should take you about 3-4 mins.
  • Lower the heat & keep it at LOW. Now, add the tomato paste + the spiced yogurt & mix everything well. After about 1 min up the heat to NORMAL in SAUTE mode. Keep on frying until the oil oozing stage is reached. The masala will become darker as you keep on frying them.
  • Add warm or hot water and give eveything a very good mix. Do not add too much water. The chicken pieces should be just 70% submerged in water.
  • CANCEL the SAUTE mode & close the lid of the IP & make sure that the vale is at the SEALING position. Now, press the PRESSURE COOK button & set it on HIGH for 5 mins.
  • After 5 mins when you hear the beep of the IP immeditely do a QUICK PRESSURE RELEASE. Open the lid of the pot.
  • CANCEL the PRESSURE COOK mode & turn on the SAUTE mode & set it on NORMAL. Simmer until the sauce thickens & the desired consistency as per your liking is reached.
  • Garnish with a few more fresh curry leaves if you want to & serve hot. Enjoy!

How to cook Chicken Madras on the stove top?

  • The whole recipe remains exactly the same. Just use a skillet or Kadai to cook the Madras chicken curry & use medium heat to cook it. After adding water to the skillet or kadai cover & cook over medium heat until the chicken pieces are well done. It should take you 15-20 mins. Serve hot.


  1. Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Instant Pot used = 6 quart IP DUO.
  3. Don't miss the homemade Madras curry powder recipe. Use it to make todays recipe. It's this masala powder that's the flavor bomb in today's chicken Madras recipe.
  4. Don't miss the spiced yogurt. It adds tons of flavor & do flash marinate the chicken pieces before searing the meat.

Nutrition Information
Yield 1 Serving Size 5
Amount Per ServingCalories 3811Total Fat 260gSaturated Fat 47gTrans Fat 1gUnsaturated Fat 193gCholesterol 948mgSodium 2494mgCarbohydrates 110gFiber 35gSugar 48gProtein 267g

The information contained herein is subject to change.

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