Chicken Madras Recipe

Chicken Madras is a delicious chicken curry that you can cook anytime & for any occassion with the homemade special Madras Curry Powder. This Chicken Madras tastes even better than any take out & you can cook it in an Instant Pot, slow cooker or stove top.

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Course: Main Course

Cuisine: Indian

Keyword: Chicken Madras, Madras Chicken Curry

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: people

Calories: 526kcal

Author: Meghna

Ingredients

2.20 pounds chicken on bones without skin 1 kg
2 cups onion roughly chopped
1.5 cups tomato roughly chopped
1 tbsp Tomato Paste diluted
1 tbsp ginger garlic paste
¼ tsp Turmeric Powder
¼ tsp Red Chili Powder
½ cup Oil
Salt (to taste)

Spice Powders

For the spiced yogurt

¾ cup Yogurt
½ tsp Tandoori Masala store bought
¼ tsp Paprika or Deggi Mirch or Kashmiri Red Chili Powder
a pinch of turmeric powder
Salt (to taste)

Spices for sizzling & garnishing

½ tsp Whole Cumin Seeds
2 dry red chili
10 fresh curry leaves optional

Instructions

How to marinate the chicken?

Take the chicken on bones in a clean dry bowl. Add ¼ tsp turmeric powder, ¼ tsp red chili powder, 1 tbsp ginger garlic paste & some salt to taste. Massage the chicken pieces well so that all the pieces are uniformly coated with the ingredients. Set aside while you prepare the rest of the stuff.

How to make the spiced yogurt sauce?

Whick the yougurt with all the mentioned ingredients from "For the spiced yogurt". Set aside.

How to cook the Chicken Madras in Instant Pot?

Set the Instant pot on SAUTE & keep it on NORMAL. Add about ½ the mentioned oil.
When the oil becomes moderately hot gently release the marinated chicken pieces & sear them until golden. Set aside once they are nicely seared.
In the same pot add the rest of the oil & sizzle the cumin, dry red chili and a few curry leaves for a few seconds or until aromatic.
Next. add the chopped onions & fry very well until the onions become light brown in color & oil begins to leave the sides of the pot.
Add the chopped tomatoes & fry them until the tomatoes become completely mushy & oil begins to ooze out. It should take you about 2-3 mins.
Next, add the dry spice powders except the Madras curry powder. Give eveything a good mix & fry the spices until the raw smell completely diasppears & oil begins to ooze out. If the spices stick to the bottom of the pot sprinkle some water & keep on frying.
Now, add the homemade madras curry powder & fry until aromatic.
Throw in the seared chicken pieces & give everything a good mix so that the chicken pieces are well coated with the bhuna masala. Fry for some time until the chicken pieces are well roasted in the masala. It should take you about 3-4 mins.
Lower the heat & keep it at LOW. Now, add the tomato paste + the spiced yogurt & mix everything well. After about 1 min up the heat to NORMAL in SAUTE mode. Keep on frying until the oil oozing stage is reached. The masala will become darker as you keep on frying them.
Add warm or hot water and give eveything a very good mix. Do not add too much water. The chicken pieces should be just 70% submerged in water.
CANCEL the SAUTE mode & close the lid of the IP & make sure that the vale is at the SEALING position. Now, press the PRESSURE COOK button & set it on HIGH for 5 mins.
After 5 mins when you hear the beep of the IP immeditely do a QUICK PRESSURE RELEASE. Open the lid of the pot.
CANCEL the PRESSURE COOK mode & turn on the SAUTE mode & set it on NORMAL. Simmer until the sauce thickens & the desired consistency as per your liking is reached.
Garnish with a few more fresh curry leaves if you want to & serve hot. Enjoy!

How to cook Chicken Madras on the stove top?

The whole recipe remains exactly the same. Just use a skillet or Kadai to cook the Madras chicken curry & use medium heat to cook it. After adding water to the skillet or kadai cover & cook over medium heat until the chicken pieces are well done. It should take you 15-20 mins. Serve hot.

Video

Notes

Measuring units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
Instant Pot used = 6 quart IP DUO.
Don't miss the homemade Madras curry powder recipe. Use it to make todays recipe. It's this masala powder that's the flavor bomb in today's chicken Madras recipe.
Don't miss the spiced yogurt. It adds tons of flavor & do flash marinate the chicken pieces before searing the meat.

Calorific details are provided by a third party application & are to be used as indicative figures only.

Nutrition Facts

Chicken Madras Recipe

Amount Per Serving (2 g)

Calories 526 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 7g44%

Cholesterol 90mg30%

Sodium 1025mg45%

Potassium 792mg23%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 2g2%

Protein 31g62%

* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.

Nutrition