Indian restaurant chicken madras curry
Making crazy tasty Indian restaurant chicken madras curry at home is easy once you know all the secrets the restaurants aren't telling you.
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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
Chicken Madras Recipe
Chicken Madras Recipe that’ll become your new favorite. It’s even better than takeout, I say this because it’s made with a special homemade spice mix known as Madras Curry Powder. The secret taste lies in the masala powder & how you cook the whole recipe. Don’t miss the Video! 3 methods of cooking shared – Instant Pot or pressure cooker, slow cooker & stove top.
Jump to Chicken Madras Recipe:
Jump to Chicken Madras Recipe detailed blog post:
Madras Curry Powder Recipe
#foodiesterminalrecipes #ftchickenrecipes #indianchickenrecipes #chickenmadrasrecipe #indiannonvegrecipes
How to cook restaurant style Chicken Madras cooked with base gravy (BIR) style - a must try
Dont miss this restaurant style Chicken Madras made with restaurant style base gravy. It tastes absolutely delicious
Ingredients
Marinade
500 grams of breast chicken
Tablespoon of mustard oil
Half teaspoon of salt ( salt to taste )
2 tablespoons of lemon juice
3 tablespoons of yoghurt
Teaspoon of Garlic and Ginger paste
Half teaspoon of turmeric powder
Half teaspoon of red chilli powder
Teaspoon of Kashmiri red chilli powder
Sauce
2 tablespoons of vegetable oil
Tablespoon of Garlic and Ginger paste
1 sliced tomato
5 tablespoons of tomato puree
Tablespoon and half of lemon juice
Teaspoon of salt ( salt to taste )
Heap teaspoon of coriander powder
Heap teaspoon of red chilli powder ( or less )
Teaspoon of cumin powder
Teaspoon of garam masala powder
Teaspoon of Kashmiri red chilli powder
Base gravy ( check out my previous video to see how to make this )
If you want to taste that restaurant style madras then you must make it with the base gravy.
Enjoy as this dish will truly remind you of eating in the restaurant.
#chickenmadras #basegravy #BIR #indianrestaurantstyle
Hybrid Chicken Madras Family Pot | Chicken Madras Recipe | Chicken Madras From Scratch No Base Gravy
Hybrid Chicken Madras Family Pot
This is my Hybrid chicken madras family pot recipe. Chicken Madras was invented at the British Indian Restaurant to cater for its customer. I am making this delicious Chicken madras at home from scratch however i use similar technique to make base gravy hence the name Hybrid Chicken Madras.
Chicken Madras is one of the most popular dish at the Indian restaurants and this recipe you can make at home for fraction of the price compared to a takeaway, so invite you family and friends over and enjoy this chicken madras recipe with them.
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Related videos :
How to Make MY BIR STYLE MIX Curry Powder -
How To Make BIR BASE Gravy -
Ingredients to make Hybrid Chicken Madras Family Pot
2.5 chefs spoon cooking oil
2 cinnamon stick
1 bay leave
3 green cardamom
3 cloves
2 medium onion a 220g
2 small carrots 20g
30g green pepper
700g chicken breast (2)
1.5 tbsp ginger and garlic paste
1.5 tsp salt ( to taste)
3 tsp My BIR Mix Curry Powder
0.5 tsp turmeric powder
1 tsp coriander powder
2 tsp Chilli Powder ( add more or less according to your taste)
3 chefs spoon Tomato purée ( approx 12 tbsp)
1/4 tsp Garam masala
2.5 tbsp lemon juice
Handful of fresh coriander leaves
4 green chilli (optional)
1 tsp fenugreek leaves
Equipment mainly used on my videos :
Mortar and Pestle Set
Aluminium Pan-
Aluminium Karahi -
Non Stick Karahi -
Cooking Utensil -
Mix Curry Powder - (not my recipe)
Instructions to cook Hybrid Chicken Madras family pot
Add oil to pan, then add whole spices
After about 30 seconds add onions, green peppers and carrots and cooked for 2mins on low to medium heat.
Then add ginger garlic paste along with salt, cooked until the onions are soft and golden brown in colour, do this in low heat which should take about 15mins, if it starts the catch to the pan add tiny bit of hot water.
Once the onions have caramelised, then add spices, cook for 2-3mins then add tomato purée and cook the spices for 8mins on medium to low heat again adding tiny bit of hot water to avoid the spices catching to the pan, Also add lemons juice at this point.
Then add chicken and cook for 2-3mins to seal the chicken and then cook chicken for 5-8mins on low to medium heat, it will release its water.
Then add hot water covering all the chicken and cook until the chicken is cooked.
Then add coriander leaves, fenugreek leaves, garam masala, green chilli and simmer for 10mins.
Your hybrid Chicken Madras Family Pot is ready to enjoy with some fresh pilau rice, boiled, nan or even chapatis.
Disclaimer: This description contains affiliate link, when you sign up/buy using an affiliate link, I earn a small commission. This comes directly from the company does not affect you in anyway. These affiliate links allow me to continue to post free content on YouTube.
#chickenmadras #chickenmadrasrecipe #homecooking
How to Make Chicken Madras | Chicken Madras Recipe | Indian Restaurant Style Chicken Madras | Neelam
Learn How to Make Chicken Madras Recipe, a Quick & Easy Chicken Madras Recipe from Chef Neelam Bajwa only on Get Curried. Make this Indian Restaurant Style Chicken Madras Curry at your home and share your experience with us in the comments section below.
Ingredients:-
750G chicken
2 tbsps ghee
2-4 Kashmiri chillies
3-4 green cardamoms
1 tbsp garlic
1 tbsp ginger
2 green chillies
1 tbsp tomato puree or paste
1 tbsp cumin powder
1 tbsp coriander powder
1-2 tbsp Madras Curry Powder
1tsp turmeric
1-2 tbsp chilli powder
salt to taste
MADRAS CURRY POWDER
Roast each of the following individually then grind
6tbsp coriander seeds
6tbsp cumin seeds
4tbsp black peppercorns
2tbsp fennel seeds
2tbsp black mustard seeds
5 piece of cinnamon
4 bay leaves
3 tbsp fenugreek seeds
3 star anise
handful of curry leaves (optional)
10-15 green cardamoms
2 tbsp tumeric
10 kashmiri chillies
2tbsp chilli powder
CHICKEN MADRAS BASE SAUCE
2tbsp ghee
2 onions
3 cloves garlic
1piece of ginger
1 carrot
1/4 cup of shredded cabbage
1 red pepper
2 tomatoes
pinch of tumeric
1 tsp cumin pwdr
1 tsp coriander pwder
1 1/2 tsp ground methi seeds
Method:-
- In a saucepan heat ghee and add onions, carrots, bell peppers, tomatoes, garlic, ginger and cabbage.
- Mix well and add turmeric powder, cumin powder, coriander powder and ground fenugreek seeds.
- Add water and cook.
- Transfer in a mixer/grinder and make a puree of it.
- In a separate saucepan heat ghee and add Kashmiri red chillies, ginger-garlic paste, tomato puree, turmeric powder, coriander powder, cumin powder, red chilli powder, slit green chillies, salt and stir well.
- Add the chicken and the vegetable puree and cook on high flame.
- Then add the madras curry powder and water.
- Garnish with coriander leaves
Chicken Madras Curry is ready to serve!
HAPPY COOKING!!!
Host : Neelam Bajwa
Copyrights: REPL
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