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
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Open the appInstructions
Step 1
Cut chicken thighs into 4 cm chunks and pat dry with paper towels.
Step 2
Slice onions thinly and mince garlic and ginger.
Step 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.
Step 4
Add sliced onions and cook for 5-6 minutes, stirring occasionally, until golden brown.
Step 5
Stir in garlic and ginger, cooking for 1 minute until fragrant.
Step 6
Add red chili powder, coriander, cumin, and turmeric. Stir constantly for 1 minute to bloom the spices.
Step 7
Add chicken pieces and stir well to coat with the spice mixture. Cook for 3-4 minutes until lightly browned.
Step 8
Pour in crushed tomatoes and chicken stock. Add salt and stir to combine.
Step 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.
Step 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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