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Madras Chicken
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Madras Chicken

Chicken madras is an Indian curry that is red in color and with a heavy use of chili. Raita and rice are often served as accompaniments to the dish.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 8 people
Calories: 551 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 3 lb chicken thighs , deboned, defatted and cut into pieces
  • ½ cup ghee (or vegetable oil)
  • 5 red peppers dried
  • 6 cardamom pods whole, green
  • 5 clove whole
  • 2 white onion diced, medium sized
  • 6 teaspoons ginger chopped fresh
  • 4 tablespoons garlic minced
  • 6 teaspoons Madras curry powder
  • 1 tablespoon deggi mirch , Kashmir red sweet pepper
  • 2 tablespoons coriander powder
  • 1 teaspoon cumin ground
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • 20 oz. Roma tomato purée fresh
  • 2 teaspoons tomato paste
  • ½ teaspoon tamarind paste
  • 1 lime , squeezed
  • 1 tablespoon sugar
  • 1 teaspoon kasuri methi , dried fenugreek leaves
  • 1 cup coconut milk
  • ½ cup water
For the garnish
  • 3 tablespoons cilantro fresh, chopped leaves
Equipment
  • Dutch oven

Instructions

    Cup of Yum
  1. In a heavy-bottomed Dutch oven, place the ghee (or oil) and melt it over medium heat.
  2. When hot, add the dried red chillies, cardamom pods and cloves. Fry them for a few seconds in the hot fat.
  3. Add the onions and sauté, stirring, until they just start to brown.
  4. Add all the ground spices and salt and stir quickly for a few seconds. Immediately add a few tablespoons of water if the spices stick to the pan.
  5. Add chopped ginger and garlic and sauté for 2 minutes.
  6. If the whole sticks to the pan, loosen it with a few splashes of water.
  7. Add the tomato purée, tomato paste, tamarind paste, lime juice and sugar. Mix everything well.
  8. Add the chicken pieces, coconut milk and water and mix. Lower the heat, cover and simmer for 10 minutes over medium heat.
  9. Then, lower the heat and simmer for 35 minutes over low heat. Stir the contents well from time to time.
  10. Sprinkle the kasuri methi (fenugreek leaves) and mix well. Sprinkle with fresh cilantro and serve hot with naan bread and/or rice.