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Chicken Madras

Easy Chicken Madras Recipe with tender chicken pieces cooked in homemade Madras curry sauce.
4.6 from 5 votes
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Course: Main Course
Cuisine: British Indian, Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Calories: 294kcal
Author: Khin

Ingredients

  • 3 cloves Garlic ( finely grated or chopped )
  • 1 tbsp Ginger ( finely grated or ginger paste )
  • 3 Shallot ( or onions, finely chopped )
  • 2-3 tbsp Tomato puree ( or tomato concentrate )
  • 2 tbsp Oil ( vegetable oil or neutral flavour oil )
  • 2 tbsp Ghee ( ghee or unsalted butter )
  • 1 tsp Salt ( or add salt according to taste )
  • 1 tsp Dried fenugreek leaves ( Kasuri methi )
  • Coriander ( to serve and garnish )
  • cup Water ( suggest to add warm water, add more water if needed )

Chicken & Marinade

  • 1 lb Chicken breast ( 450 g, boneless chicken thigh or breast )
  • ½ tsp Turmeric
  • ½ tsp Paprika
  • ½ tsp Curry powder ( Madras curry powder or garam masala )
  • ½ tsp Salt
  • 1 tsp Cooking oil

Spices

  • 1 tsp Madras curry powder ( or hot curry powder )
  • 1 tsp Paprika powder ( or Kashmiri chilli powder )
  • 1 tsp Cumin seeds ( jeera seeds )
  • 1 Cinnamon stick ( optional )

Instructions

  • Cut the chicken breast into medium bite size pieces. Mix the chicken pieces well with turmeric, paprika, curry powder, salt and oil. Let it sit aside and marinade for 10-15 minutes.
  • Gather all the spices, finely chop and grate the shallots, garlic, ginger and coriander.
  • In a large pan, heat the oil and ghee over medium-high heat. Saute' the cumin seeds and cinnamon stick for few seconds.
  • Add the chopped shallots and stir until translucent then follow with the garlic and ginger paste.
  • Stir continuously, until shallots are light brown. Then place the chicken pieces, turmeric, paprika and curry powder, and stir for 1 minute.
  • Follow with the tomato puree and pour the warm water in. Stir well until all the ingredients are combine evenly.
  • Crush the dried fenugreek in hand and sprinkle over the chicken. Close the lid and cook with low heat for 8-10 minutes until the meat is tender.
  • Add salt to taste. ( Make a taste test and adjust salt according to your taste. If the gravy is too thick, add a bit more water to your preference consistency. ) Turn off the heat and transfer to serving plate.
  • Garnish with chopped coriander and serve with basmati rice or naan.

Nutrition

Calories: 294kcal | Carbohydrates: 6g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1011mg | Potassium: 558mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg
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