Chicken Madras
A fiery Indian curry from Madras with tender chicken in a bold, spiced tomato sauce. This restaurant-quality dish delivers intense heat and complex flavors in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
- 700 g boneless, skinless chicken thighs
- 3 tbsp vegetable oil
- 2 medium onions, sliced
- 4 clove garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2.5 tsp red chili powder
- 1.5 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp fenugreek seeds
- 400 g canned crushed tomatoes
- 200 ml chicken stock
- 1.5 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- 1
Cut chicken thighs into 4 cm chunks and pat dry with paper towels.
- 2
Slice onions thinly and mince garlic and ginger.
- 3
Heat oil in a large heavy-bottomed pot over medium-high heat. Add fenugreek seeds and let them sizzle for 30 seconds until fragrant.
- 4
Add sliced onions and cook for 5-6 minutes, stirring occasionally, until golden brown.
- 5
Stir in garlic and ginger, cooking for 1 minute until fragrant.
- 6
Add red chili powder, coriander, cumin, and turmeric. Stir constantly for 1 minute to bloom the spices.
- 7
Add chicken pieces and stir well to coat with the spice mixture. Cook for 3-4 minutes until lightly browned.
- 8
Pour in crushed tomatoes and chicken stock. Add salt and stir to combine.
- 9
Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
- 10
Taste and adjust seasoning. Garnish with fresh cilantro before serving.
Tools you’ll need
- large heavy-bottomed pot with lid
- wooden spoon
- cutting board
- sharp knife
- measuring spoons
- measuring cups
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