Chicken Madras

Chicken Madras is a bold and spicy Indian curry that showcases deep, robust flavors, built from a base of onions, tomatoes, garlic, ginger, and a rich blend of Madras curry spices. Known for its vibrant red hue and fiery kick, this dish hails from the southern region of India and has become a beloved staple in Indian restaurants around the world. It’s hearty, deeply satisfying, and ideal for spice lovers looking for something with serious flavor.

The beauty of Chicken Madras lies in its simplicity and punch. The curry is layered with aromatic depth and a savory tomato richness that clings beautifully to tender chunks of chicken. Whether paired with basmati rice or warm naan, every bite offers comforting warmth and aromatic intensity.

If you’re a fan of globally inspired flavor, this Flavorful Gordon Ramsay Steak Marinade and Poulet Yassa Senegalese Chicken are equally bold and worth exploring.

Credit: Pinterest

Ingredients

Here’s everything you’ll need to bring this spicy classic to life:

• 1 ½ lbs (700g) boneless chicken thighs or breasts, cut into bite-sized pieces
  
• 2 tablespoons vegetable oil
  
• 1 large onion, finely chopped
  
• 3 cloves garlic, minced
  
• 1 tablespoon fresh ginger, grated
  
• 1-2 red chilies, finely sliced (adjust for spice preference)
  
• 2 tablespoons Madras curry powder
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground coriander
  
• ½ teaspoon turmeric
  
• ½ teaspoon chili powder (optional, for extra heat)
  
• 1 teaspoon paprika (for color)
  
• 1 teaspoon garam masala (added at the end)
  
• 1 can (14 oz / 400g) chopped tomatoes
  
• ½ cup (120 ml) water or chicken stock
  
• Salt to taste
  
• Fresh cilantro, for garnish
  
• Lemon wedges, for serving (optional)
  

Cooking Time

• Preparation Time: 15 minutes
  
• Cooking Time: 35 minutes
  
• Total Time: 50 minutes
  
• Servings: 4 servings
  

Equipment Needed

• Large skillet or sauté pan
  
• Cutting board and sharp knife
  
• Wooden spoon or spatula
  
• Measuring spoons
  
• Small bowl for spice mix
  

Step-by-Step Instructions

1. Prepare the Spice Base

Before you begin cooking, mix the Madras curry powder, cumin, coriander, turmeric, chili powder, and paprika in a small bowl. Having the spices ready allows for smooth cooking without delay.

2. Sauté the Aromatics

Heat oil in a large skillet over medium heat. Add the finely chopped onions and sauté for 8–10 minutes until soft and golden brown. This step builds the foundational flavor, so don’t rush it.

Add the garlic, ginger, and red chilies. Cook for another 1–2 minutes until fragrant.

3. Add the Spices

Sprinkle the spice mix into the pan and stir well, letting the spices toast for 1 minute to release their essential oils and fragrance. This is key to achieving the deep, authentic flavor Chicken Madras is known for.

4. Stir in the Tomatoes

Pour in the chopped tomatoes, stirring to deglaze the pan. Simmer the mixture for about 5 minutes, letting the tomatoes break down and the sauce thicken slightly.

5. Add Chicken and Simmer

Add the chicken pieces to the pan and coat them thoroughly with the sauce. Pour in the water or chicken stock, stir, then bring the curry to a gentle boil.

Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally. The chicken should be tender and cooked through, and the sauce should reduce into a thick, rich gravy.

6. Finish with Garam Masala

Uncover the pan, stir in the garam masala, and let the curry simmer uncovered for another 5 minutes. Taste and adjust salt or heat as needed.

7. Garnish and Serve

Remove from heat and garnish with freshly chopped cilantro. Serve hot with basmati rice, naan, or roti, and lemon wedges on the side for a fresh acidic contrast.

Nutrition Information (Per Serving – Estimated)

• Calories: 390 kcal
  
• Protein: 34g
  
• Carbohydrates: 10g
  
• Fat: 24g
  
• Saturated Fat: 4g
  
• Fiber: 3g
  
• Sugar: 5g
  
• Sodium: 620mg
  

Pro Tips

• Balance the heat. If you’re sensitive to spice, reduce or skip the fresh chilies and chili powder but keep the Madras curry powder for flavor.
  
• Use thighs for more tenderness. Boneless, skinless chicken thighs remain juicier during the simmering process.
  
• Make it richer. Add a tablespoon of yogurt or coconut milk near the end of cooking for a creamy variation.
  
• Cook it ahead. The flavors deepen overnight, making leftovers even better.
  

Variations

• Vegetarian Madras: Substitute chicken with paneer, chickpeas, or cauliflower for a meatless version.
  
• Creamy Madras Curry: Stir in 2–3 tablespoons of cream or coconut cream at the end for a mild, silky finish.
  
• Beef or Lamb Madras: Use cubed beef or lamb, but extend the simmer time to 45–60 minutes for tender meat.
  
• Instant Pot Version: Use sauté mode for steps 1–4, then pressure cook on high for 8 minutes with a quick release.
  

Storage and Reheating

Refrigeration: Store leftover Chicken Madras in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on the stovetop over medium heat or microwave in short bursts, stirring between intervals.

Freezing: This curry freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

Final Thoughts

Chicken Madras is a fiery, flavor-packed dish that’s ideal for anyone who enjoys bold curries with complex spice profiles. It’s straightforward to make at home and completely customizable to your heat tolerance. With its rich tomato-based sauce, warming spices, and tender chicken, this dish is a guaranteed crowd-pleaser, whether you’re serving it for a cozy weeknight dinner or a festive curry night. Once you master this recipe, you’ll likely return to it often—it’s just that good.

Credit: Pinterest

Frequently Asked Questions

Is Chicken Madras very spicy?
Traditionally, yes. It’s known for its heat, but you can control the spice level by adjusting the chilies and chili powder.

What is Madras curry powder?
Madras curry powder is a South Indian-style blend featuring coriander, cumin, turmeric, fenugreek, chili powder, and other spices. It’s more pungent and spicier than regular curry powder.

Can I use store-bought Madras curry paste?
Yes, if you have Madras curry paste, you can substitute it in place of the dry spice blend—start with 2 tablespoons and adjust to taste.

Can I make it with bone-in chicken?
Absolutely. Bone-in pieces add more flavor but may require a longer cooking time to ensure they’re fully cooked.

What’s the best side dish for Chicken Madras?
Serve it with steamed basmati rice, naan bread, or paratha. Cucumber raita or pickled onions also make great accompaniments.

To balance out the spice with something smooth and comforting, try this creamy Roasted Tomato Basil Soup as a starter or light side.