Chicken Madras
Satisfy your spice cravings with our mouthwatering chicken madras dish! A flavor sensation that will leave you wanting more.
Published: February 26, 2024 · Modified: April 10, 2024 by Jennifer Ryan


Chicken Madras
Ingredients
- 2 Medium Red onions peeled and quartered
- 1 Teaspoon Minced garlic heaped
- 1 Tablespoon Minced ginger
- 1 Tablespoon Vegetable oil for making the paste
- 3 Tablespoons Vegetable oil for cooking
- 3 Chicken breasts chopped into bite-size chunks (approximately 530g)
- 1/2 Teaspoon Ground cinnamon
- 3 Tablespoons Hot Madras curry powder
- 1 1/2 Teaspoons Paprika
- 1/4 Teaspoon Ground fenugreek
- 1/2 Teaspoon Tamarind paste
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Black pepper
- 400 Milliliters Passata
- 2 Tablespoons Tomato puree
- 200 Milliliters Full-fat coconut milk
To serve:
- Fresh coriander Small bunch
- 1/4 Red onion peeled and finely sliced
Instructions
- In a mini food processor, blend the onion, garlic, and ginger with 1 tablespoon of oil to form a paste.2 Medium Red onions, 1 Teaspoon Minced garlic, 1 Tablespoon Minced ginger, 1 Tablespoon Vegetable oil
- Heat 3 tablespoons of oil in a large frying pan over high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until it begins to brown at the edges.3 Tablespoons Vegetable oil
- Add the chicken and cook for 2-3 minutes, stirring often, until it's sealed.3 Chicken breasts
- Reduce the heat to medium and add the cinnamon, Madras curry powder, paprika, ground fenugreek, tamarind paste, salt, and pepper. Cook for 1 minute, stirring constantly.1/2 Teaspoon Ground cinnamon, 3 Tablespoons Hot Madras curry powder, 1 1/2 Teaspoons Paprika, 1/4 Teaspoon Ground fenugreek, 1/2 Teaspoon Tamarind paste, 3/4 Teaspoon Salt, 1/2 Teaspoon Black pepper
- Pour in the passata and tomato puree, bringing it to a boil.400 Milliliters Passata, 2 Tablespoons Tomato puree
- Stir in the coconut milk, bring to a boil, then simmer for 10 minutes.200 Milliliters Full-fat coconut milk
- Serve with fresh coriander, sliced red onion, and optionally with naan and pilau rice.Fresh coriander, 1/4 Red onion
Nutrition
As someone who delights in the rich and aromatic flavors of Indian cuisine, I’ve always been drawn to the tantalizing allure of Chicken Madras. This iconic dish, with its perfect balance of heat and spice, has become a favorite in homes and restaurants alike. Here, I’ll share some invaluable tips, and tricks, and answer common questions to help you master this beloved recipe.
Mastering Chicken Madras
Creating the Perfect Paste
The foundation of any great Chicken Madras lies in the paste. Take the time to blend the red onions, garlic, and ginger into a smooth paste. This step ensures that the flavors are evenly distributed throughout the dish, resulting in a rich and aromatic base.
Sealing in the Flavor
When cooking the chicken, it’s essential to seal in the flavor by frying it over high heat until it’s just sealed on the outside. This not only adds a depth of flavor to the dish but also ensures that the chicken remains tender and juicy throughout the cooking process.
Balancing the Spices
The key to a well-balanced Chicken Madras is in the careful combination of spices. While Madras curry powder provides the dish with its signature heat, it’s important not to overpower the other flavors. Be sure to adjust the amount of spice according to your taste preferences, and don’t forget the subtle hints of cinnamon, paprika, and ground fenugreek that round out the dish beautifully.
Enhancing the Sauce
To elevate the sauce to new heights of creaminess and richness, consider adding a splash of coconut milk. This not only adds a luxurious texture to the dish but also helps to mellow out the spices and create a more harmonious flavor profile.
Serving Suggestions
When it comes to serving Chicken Madras, the possibilities are endless. Garnish with fresh coriander and thinly sliced red onions for a burst of freshness and color. Pair with fluffy naan bread and fragrant pilau rice to soak up the delicious sauce and complete the meal.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! While chicken breasts are traditionally used in Chicken Madras, you can easily substitute them with boneless, skinless chicken thighs for a richer and more flavorful dish.
Can I make this dish ahead of time?
Certainly! Chicken Madras actually tastes even better the next day as the flavors have had time to meld together. Simply store it in an airtight container in the refrigerator and reheat gently on the stove or in the microwave before serving.
Is Chicken Madras spicy?
The level of spice in Chicken Madras can vary depending on the amount of curry powder used. While it is traditionally a spicy dish, you can adjust the heat level to suit your taste by adding more or less curry powder.
With these tips, tricks, and answers to common questions, you’ll be well on your way to creating a restaurant-quality dish that is sure to impress. Craving more chicken inspiration? Explore our diverse range of chicken recipes, including our tantalizing Lemon Dijon Chicken and our curated collection of the best chicken dishes.
Don’t forget to follow us on social media, where we share exciting new recipes each week, ensuring your culinary adventures are always fresh and flavorful. So, gather your ingredients, fire up the stove, and let the magic of cooking transport you to a world of bold and vibrant flavors!