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Chicken Madras

kavita
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.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine Indian
Servings 6 Portions

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!
Keyword Chicken Madras