Classic Chicken Madras
Traditional dish · Indian
A classic and authentic Chicken Madras, featuring tender chicken pieces simmered in a rich, creamy, and moderately spicy tomato-based sauce infused with aromatic Madras curry powder, ginger, garlic, and a hint of tamarind. This dish is a staple in South Indian cuisine.
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Ingredients
- Chicken thighs, boneless, skinless500g
- Onions, finely chopped2 medium
- Garlic, minced4 cloves
- Ginger, grated1 tbsp
- Tomatoes, pureed400g
- Madras curry powder2 tbsp
- Ground cumin1 tsp
- Ground coriander1 tsp
- Turmeric powder1/2 tsp
- Cayenne pepper1/4 tsp (or to taste)
- Coconut milk200ml
- Tamarind paste1 tsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped (for garnish)2 tbsp
Steps
- 1
Cut chicken into bite-sized pieces. Season with salt and pepper.
- 2
Heat vegetable oil in a large pan or pot over medium heat. Add chopped onions and sauté until softened and lightly golden, about 5-7 minutes.
- 3
Add minced garlic and grated ginger. Cook for another minute until fragrant.
- 4
Stir in Madras curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until spices are fragrant.
- 5
Pour in the pureed tomatoes. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 6
Add the chicken pieces to the pan. Stir to coat the chicken with the sauce. Cook for 5 minutes until the chicken is sealed on all sides.
- 7
Pour in the coconut milk and tamarind paste. Stir well to combine. Bring the curry back to a gentle simmer.
- 8
Reduce heat to low, cover the pan, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 9
Adjust seasoning with salt and pepper if needed. Stir in fresh cilantro just before serving.
