Chicken Madras is a popular dish that brings the rich, warm flavors of Indian cuisine to your table. It’s perfect for those who love a little heat in their meals, as the combination of spices and coconut milk creates a delightful balance. Cooking this dish at home allows you to enjoy its authenticity and customize the spice levels to suit your taste. Plus, it pairs beautifully with basmati rice or naan bread, making it a satisfying meal for any occasion.
How to Make Chicken Madras
Ingredients:
- 1 lb (450g) boneless chicken, cut into bite-sized pieces
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon lemon juice
- Salt to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- 2 tomatoes, finely chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 cup coconut milk
- Fresh cilantro leaves for garnish
- Cooked basmati rice or naan bread (for serving)
Directions:
- In a bowl, combine the chicken pieces with turmeric powder, red chili powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes.
- In a large, deep pan or skillet, heat the vegetable oil over medium-high heat.
- Add the mustard seeds and cumin seeds to the hot oil. When they start to splutter, add minced garlic, ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.
- Add the finely chopped onions and cook until they turn golden brown and caramelized, about 5-7 minutes.
- Stir in the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture. Add ground coriander, ground cumin, paprika, garam masala, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes to roast the spices.
- Add the marinated chicken pieces to the pan and cook until they are no longer pink on the outside, about 5-7 minutes.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer for about 15-20 minutes, or until the chicken is tender and fully cooked, stirring occasionally.
- Once the chicken is cooked, garnish with fresh cilantro leaves. Serve hot with cooked basmati rice or warm naan bread.
How to Serve Chicken Madras
Serve Chicken Madras hot, garnished with fresh cilantro leaves. It’s best enjoyed with a side of fluffy basmati rice or soft naan bread, allowing you to soak up the delicious sauce. You can also offer additional condiments like yogurt or chutney on the side to balance the heat and enhance the flavors.
How to Store Chicken Madras
If you have leftovers, let the Chicken Madras cool to room temperature before storing. Place it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove or in the microwave until heated through. You can also freeze it for up to 3 months. To thaw, leave it in the refrigerator overnight before reheating.
Tips to Make Chicken Madras
- Adjust the spice levels according to your preference by adding more or less chili powder.
- Allow the chicken to marinate longer for deeper flavor.
- Use freshly chopped spices for a more robust taste.
- Feel free to add vegetables like bell peppers or spinach for extra nutrition and flavor.
Variation
You can substitute the chicken with paneer or tofu for a vegetarian version of Chicken Madras. The cooking process remains the same, providing a deliciously rich dish without meat.
FAQs
1. Can I use other types of meat for this recipe?
Yes, you can use beef, lamb, or even shrimp instead of chicken. Just adjust the cooking times accordingly.
2. Is Chicken Madras very spicy?
The spice level can be adjusted by reducing the amount of red chili powder and using less slitted green chilies.
3. Can I use low-fat coconut milk?
Yes, you can use low-fat coconut milk for a lighter version, but it may alter the creaminess of the dish.
Chicken Madras
Ingredients
Method
- In a bowl, combine the chicken pieces with turmeric powder, red chili powder, lemon juice, and salt. Mix well and let it marinate for at least 30 minutes.
- In a large, deep pan or skillet, heat the vegetable oil over medium-high heat.
- Add the mustard seeds and cumin seeds to the hot oil. When they start to splutter, add minced garlic, ginger, green chilies, and curry leaves. Sauté for a minute until fragrant.
- Add the finely chopped onions and cook until they turn golden brown and caramelized, about 5-7 minutes.
- Stir in the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture. Add ground coriander, ground cumin, paprika, garam masala, turmeric powder, red chili powder, and salt. Cook for another 2-3 minutes to roast the spices.
- Add the marinated chicken pieces to the pan and cook until they are no longer pink on the outside, about 5-7 minutes.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to low and let it simmer for about 15-20 minutes, or until the chicken is tender and fully cooked, stirring occasionally.
- Once the chicken is cooked, garnish with fresh cilantro leaves. Serve hot with cooked basmati rice or warm naan bread.
