Chicken Madras
Chicken Madras is a flavorful South Indian curry known for its spicy and tangy taste. The dish features tender chicken simmered in a rich, aromatic gravy made with onions, tomatoes, curry leaves and a blend of spices like cumin, coriander, turmeric, and red chili powder. The use of tamarind and curry leaves adds a distinctive sour and earthy flavor. Chicken Madras is typically served with rice or Indian bread, offering a delicious balance of heat and depth.
Equipment
- 1 Large Mixing Bowl
- 1 Heavy bottom Pan
- 1 spatula spoon
Ingredients
- Marination Ingredients
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 1 tbsp Lemon Juice
- Gravy Base/Ingredients
- 40 ml Mustard Oil ml 3 tbsp
- 1 tsp Whole Cumin Seeds
- 1 tbsp Ginger garlic paste
- 15 pcs fresh curry leaves optional
- 2 cups onion chopped
- 4 pcs dry red chili
- 1.5 cups tomato chopped
- 2 tbsp Tomato Paste diluted
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2-3 tbsp Madras Curry Powder 3
- spiced yogurt = ¾ cup Yogurt + 1 tsp Tandoori Masala + 1tsp Deggi mirch/paprika
- Spices for sizzling & garnishing
- 2 tbsp Coriander leaves
- 1 tsp Garlic granules Optional
- 1 tbsp Ginger Julien Optional
Instructions
- Flash marinate the chicken pieces with turmeric powder, ginger garlic paste, chili powder, lemon juice & some salt.
- In vegetable oil sear the marinated chicken pieces until golden & set aside.
- In the same pot now add mustard oil, let it get heated & add whole cumin, fresh curry leaves & dry red chili & sizzle them for a few seconds
- Add Ginger garlic paste and the chopped onion & fry very well until the onion becomes golden brown & oil begins to leave.
- Throw in the fresh tomatoes & fry until they become completely mushy.
- Add the dry spices, and fry them very well until the raw smell completely disappears & oil begins to ooze out
- Add the homemade Madras Curry Powder in generous amount & fry well.
- Throw in the seared chicken pieces & give everything a very good mix. Fry for 3-4 mins until oil begins to leave & the chicken pieces are well coated. Lower the heat throw in the tomato paste & the spiced up yogurt sauce & give everything a very good mix.
- Add warm water & cook on high heat for 10 minutes.
- Simmer the sauce until desired consistency.
- Garnish with more fresh coriander leaves, garlic granule, ginger julienne & serve hot. Enjoy!
