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chicken madras
Sofia

chicken madras

A bold and flavorful Indian curry made with tender chicken simmered in a spiced tomato-based sauce. This restaurant-style Chicken Madras is rich, aromatic, and perfect with basmati rice or naan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Indian, British-Indian
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs boneless chicken thighs or breast cut into chunks
  • 2 tablespoons oil vegetable or ghee
  • 1 large onion finely chopped
  • 4 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 –2 green chilies finely chopped (optional)
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 ½ teaspoons garam masala
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ to 1 teaspoon cayenne pepper to taste
  • 2 tablespoons tomato paste
  • 1 ½ cups crushed tomatoes
  • ½ cup water or chicken broth
  • Salt to taste
  • 1 teaspoon lemon juice optional
  • Fresh cilantro chopped (for garnish)

Method
 

  1. Cook the Aromatics
  2. Heat oil in a large skillet or pot over medium heat. Add chopped onion and cook for 5–7 minutes until soft and golden. Stir in garlic, ginger, and green chilies. Cook for another 1–2 minutes.
  3. Toast the Spices
  4. Add cumin, coriander, garam masala, paprika, turmeric, and cayenne. Stir for 30 seconds until fragrant, allowing the spices to bloom.
  5. Build the Base
  6. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and water or broth. Simmer the sauce for 5–7 minutes to thicken and deepen in flavor.
  7. Add the Chicken
  8. Add the chicken pieces to the sauce, stirring to coat. Cover and simmer on medium-low for 15–20 minutes until chicken is cooked through and tender.
  9. Finish the Curry
  10. Uncover and simmer for another 5 minutes to reduce the sauce slightly. Adjust salt and add lemon juice if desired for brightness.
  11. Garnish and Serve
  12. Top with fresh cilantro and serve hot with basmati rice or warm naan.

Notes

  • Make it Creamy: Add 2–3 tablespoons of coconut milk or cream for a milder, richer version.
  • Meal Prep Friendly: Tastes even better the next day. Store in the fridge for up to 4 days.
  • Vegetarian Option: Substitute chicken with chickpeas or tofu and follow the same method.
  • Spice Control: Adjust cayenne and chilies to taste, or omit for a milder curry.