Easy Chicken Madras | Homemade Chicken Madras Curry
Easy Chicken Madras Recipe – with tender chicken pieces in homemade flavourful Madras curry sauce. Serve with your favourite naan, flatbread, or basmati rice, and make it a perfect curry night!
Get Your Printable Chicken Madras Curry Recipe : ▶
Ingredient lists for Chicken Madras
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 )
1½ 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 )
Follow me on Social Media for more Yummy Recipe ↙
Facebook ▶
Instagram ▶
Pinterest ▶
#chickenmadras #curry #dinner #takeout
MADRAS MASALA CHICKEN CURRY | CHICKEN MADRAS RECIPE | CHICKEN CURRY
Madras Masala Chicken Curry | Chicken Madras Recipe | Madras Chicken Curry | Chicken Recipe | Chicken Gravy Recipe | Madras Chicken | Masala Chicken Curry | Chicken Madras | Spice Eats Chicken Curry
Ingredients for Madras Masala Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 500 gms (curry cut pieces with bones)
For Marination:
- Salt- 1 tsp
- Turmeric Powder- 1/2 tsp
For the Masala Paste:
- Refined Oil- 1.5 tbsp
- Cumin Seeds- 1 tsp
- Coriander Seeds- 2 tbsp
- Fennel Seeds- 1 tsp
- Whole Black Peppercorns- 1 tsp
- Whole Dried Red Chillies, cut- 5-6
- Onions, thick sliced- 2 small (120 gms)
- Ginger, chopped- 1” piece( 8 gms)
- Garlic cloves- 6( 8 gms)
- Green Cardamom- 3
- Cloves-3
- Cinnamon- 1 small
- Star Anise- 1
- Red Tomatoes, sliced- 2 small (100 gms)
- Salt- 1/2 tsp
Other Ingredients:
- Bay Leaf- 2 (cut)
- Curry Leaves- 15-20
- Refined Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and turmeric powder. Mix well and set aside for 30 mins.
- For the Masala paste, heat oil and add all the whole spices like cumin, coriander & fennel seeds, whole black peppercorns and lastly the whole red chillies (cut). Give a mix and fry on low heat for around 2 mins.
- Now add the thick sliced onions and mix and fry on medium heat for 2 mins.
- Now reduce heat and add the chopped ginger, garlic and whole spices (green cardamom, cloves, cinnamon & star anise). Mix and fry on low heat for 2 mins.
- Lastly add the sliced tomatoes & 1/2 tsp salt. Give a mix and fry on medium heat for 3 mins till tomatoes are soft.
- Remove to a plate and allow it to cool.
- Now transfer this to a grinder/blender jar and first coarse grind it.
- Add 1/2 cup water and blend it to a smooth paste.
Process:
- Heat 3 tbsp oil in a pan/kadhai and add the cut bay leaves and curry leaves.
- Give a stir and then add the marinated chicken pieces.
- Mix and fry on high heat for 3 mins and then on medium heat for another 2-3 mins till the chicken pieces are browned.
- Now add the Masala paste made earlier and mix & fry on medium heat for 6-7 mins till the masala is fried well and oil separates.
- Now add 200 ml water, give a mix and cover & cook on low heat for 15-20 mins till chicken is tender and oil separates.
#madrasmasalachicken #chickenmadras #masalachickencurry #chickencurry #chickengravy #chickenrecipe #spiceatsrecipes #spiceeatschicken #spiceeats
मद्रास चिकन करी | Madras Chicken Curry | Sanjeev Kapoor Khazana
A Madras-special chicken curry which is full of flavours and is ultra-comforting for all.
MADRAS CHICKEN CURRY
Ingredients
750 grams chicken, cut into 2 inch pieces on the bone
2 tsps Madras curry powder
3 tbsps oil
2 large onions, sliced
Salt to taste
1 tbsp ginger-garlic-green chilli paste
2 large tomatoes, sliced
1½ tbsps tamarind pulp
1½ tsps red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 sprig of curry leaves
2 green chillies, slit
¾ cup coconut milk
2 tbsps chopped fresh coriander + for garnish
Steamed rice for serving
Method
1. Heat oil in a kadai. Add onions, salt and sauté till golden brown.
2. Add ginger-garlic-green chilli paste and sauté for a minute.
3. Add tomatoes and cook till tomatoes are pulpy on medium heat.
4. Add tamarind pulp and mix well.
5. Add red chilli powder, turmeric powder, garam masala powder, 1 tsp Madras curry powder and mix well.
6. Add curry leaves and mix well. Add chicken and sauté on high heat for 4-5 minutes.
7. Add 1½ cups water, green chillies and mix well. Cover and cook on medium heat for 8-10 minutes.
8. Add coconut milk, remaining curry powder, salt and mix well.
9. Add coriander and mix well.
10. Transfer into a serving bowl, sprinkle coriander and serve hot with steamed rice.
Click to Subscribe:
For more recipes :
To get recipes on your Google or Alexa devices, click here :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#SanjeevKapoor #MadrasChickenCurry
How To Make CHICKEN MADRAS (STEP BY STEP GUIDE IN ENGLISH)
How To Make Chicken Madras At Home - Chicken Madras Curry - Chicken Curry Indian Style
Chicken Madras curry is a fairly hot curry made with fragrant spices that has a thick red gravy which is creamy with the addition of coconut milk. Although it's named after the South Indian city of Madras (now called Chennai), Madras curry actually originated in British restaurants. As with any curry the flavor gets better with time and it tastes better the next day. It stays good in the refrigerator in an airtight container for 3 to 5 days and it gets better and better in terms of flavor.
Ingredient proportions for making chicken madras curry - Serves 6 to 7
* 1.5 kg/ 3.3 lb bone in chicken pieces. You can use chicken thighs or drumsticks or a combination of both. You can also use boneless but it is best to use chicken on bones for curries as the bones impart a lot of flavor to the gravy.
* 460 gm / 16 oz / 3 large onions. I used 2 onions first to cook with the tomatoes and then used the third onion while making the chicken.
* 250 gm/ 9 oz / 2 large red ripe tomatoes. If you are making this at a time when tomatoes are not in season then you can also use half a cup of canned crushed tomatoes/ 1/3rd of a cup of tomato puree (passata).
* 1 tablespoon tomato paste
* 30 gm /1.05 oz / 12 large garlic cloves
* 25 gm/ 0.8 oz ginger
* 6 green cardamoms
* 4 cloves
* 1/2 teaspoon cumin seeds (jeera)
* 1 & 1/2 inch length cinnamon stick
* 2 teaspoons salt or as per taste
* 1 teaspoon sugar (optional)
* 1 teaspoon kasoori methi (dried fenugreek leaves)
* 1 cup coconut milk. You can use 1 whole can of coconut milk if you like the flavor of coconut.
* I added a total of half cup of water to wash my blender jar and and spice cup goodness. Please remember that this dish has a thick gravy.
* 2 tablespoons chopped coriander
* 1 tablespoon lemon juice/tamarind sauce/1 teaspoon tamarind paste
* 4 tablespoons oil
For the spice paste -
* 2 & 1/2 tablespoons Madras curry powder. Add less if your curry powder is too hot.
* 2 teaspoons Kashmiri red chilli powder. Add paprika if you want to avoid that heat.
* 1/2 teaspoon turmeric powder
* 1/4 th cup water
For the tarka -
* 1 tablespoon ghee. Can even use butter/oil
* 3 dry red chillies (adjust proportion according to preference)
* 6 to 8 fresh curry leaves (optional)
Serve this with rice/roti/naan but it tastes best with hot steamed Basmati rice.
KEEP IN TOUCH FOOD LOVERS -
My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me.
Facebook -
???? Related videos -
???? Chicken & Lamb Recipes -
???? Vegetarian & Vegan Recipes -
????Background Music - (From YouTube Audio Library)-
* Old World Saga By Hanu Dixit
#chickenmadrasrecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Madras Chicken | Sanjeev Kapoor Khazana
A lip-smacking classic chicken recipe from the land of Madras.
MADRAS CHICKEN
Ingredients
500 grams chicken on bones, cut into 2 inch pieces
Crushed black peppercorns to taste
2½ tsps red chilli powder
2½ tsps cumin seeds
1½ tsp coriander seeds
1½ tsp fennel seeds
1 tbsp oil
1 inch cinnamon stick
2 bay leaves
2 green cardamoms
1 tsp garlic paste
1 large onion, sliced
¾ cup tomato puree
½ tsp turmeric powder
1½ tsps coriander powder
Salt to taste
1½ tsps lemon juice
A pinch of dried fenugreek leaves (kasuri methi)
Chopped fresh coriander for garnish
Method
1. Take chicken in a bowl. Add black peppercorns and 1½ tsps red chilli powder. Mix well and set aside to marinate for 30 minutes.
2. Dry roast 1½ tsps cumin seeds, coriander seeds and fennel seeds together in a non-stick pan. Transfer the roasted mixture in a blender and grind to a fine powder.
3. Heat oil in a deep non-stick pan, add remaining cumin seeds, cinnamon, bay leaves and green cardamoms. Sauté till fragrant.
4. Add garlic paste, onion and sauté till it turns golden brown. Add chicken and cook for 5-6 minutes on medium heat, stirring occasionally.
5. Add tomato puree. Cook on medium heat till oil separates. Add turmeric powder, remaining red chilli powder, coriander powder, salt, lemon juice and kasuri methi. Mix well. Cook for 4-5 minutes on medium heat.
6. Cover and cook on medium heat for 6-7 minutes or till chicken get cooked.
7. Transfer on a serving plate.
8. Serve hot, garnished with coriander.
Click to Subscribe:
For more recipes :
Best cooked in Wonderchef Kitchenware.
Buy Now on :
Facebook :
Twitter :
#sanjeevkapoor
Madras Chicken Curry - Authentic South Indian Recipe | Spicy Madras Chicken Curry Recipe
Madras Chicken Curry - Authentic South Indian Recipe | Spicy Madras Chicken Curry Recipe | Chicken Madras
Welcome to our channel! In this video, we present a mouthwatering recipe for Madras Chicken Curry, a classic dish renowned for its rich aroma, bold spices, and tantalizing taste. Get ready to embark on a culinary journey that will leave you craving more!
Madras Chicken Curry Recipe Ingredients
• 1 onion, chopped
• 2 tsp garlic, finely chopped or minced
• 1 tsp ginger, finely chopped or grated
• 1 green chili
• 10 curry leaves (optional)
• 500 g boneless skinless chicken breasts cut into bite-size pieces
• 1 tsp Kashmiri red chili powder (or paprika)
• 2-3 tbsp Madras Curry Powder (It's homemade - recipe in description box)
• 400 ml fresh tomato puree (substitute tomato passata)
• 1 tsp tamarind paste
• 200 ml canned coconut milk (full fat)
• Salt to taste
Madras Curry Powder Recipe -
Subscribe to our channel for more exciting recipes from different regions of India. We believe that cooking is an art that connects people and cultures, and we're thrilled to share our culinary expertise with you. Don't forget to hit the like button and leave a comment below about your experience with this recipe.
Follow us on :
Facebook -
Subscribe for more recipes -
Website -
Pinterest -
Gmail - theyummydelights@gmail.com
Do try it and share your experience with us.
If you liked this video, give it a thumbs up and Subscribe! Please leave your comments and suggestions in the comments section below.