Begin by heating the vegetable oil in a large frying pan over medium heat. Sauté the chopped onion for 4-5 minutes until it becomes tender and golden.
Add the minced garlic to the pan and sauté for 1-2 minutes until fragrant.
Add the chicken to the pan and stir-fry for 5-7 minutes until it turns slightly brown, stirring occasionally.
Mix the tomato paste, ground coriander, ground cumin, turmeric, chili powder, paprika, garam masala, and salt in the pan, and stir well to coat the chicken.
Cook for 2-3 minutes, adding a splash of water if required to prevent the spices from sticking to the bottom of the pan.
Pour the chopped tomatoes into the pan and cook for 4-5 minutes, stirring occasionally.
Reduce the heat to low, cover the pan, and let it simmer for 20-25 minutes until the chicken is fully cooked and the sauce has thickened.
Garnish with fresh coriander leaves and serve hot with rice or naan bread.
10 responses
Expert Tip: For extra depth of flavor, marinate the chicken in yogurt and a blend of spices for at least 30 minutes before cooking. Question … What blend of spices please ,or just the same that you already putting in . Thanks
I’m confused with the add chicken twice. Is this an error?
Good catch! It was an error—thanks for pointing it out! 😊
i am not how i am supposed to add the chicken twice? are we doing 2 pans
Oops, my bad! The chicken only goes in once—no second pan needed. Thanks for catching that! 😅
Absolutely delicious 💯
I’ve used this recipe twice now and it’s beautiful
That’s wonderful to hear! I’m so glad you’ve enjoyed the recipe. Thanks for sharing your feedback!
Looks really nice!
Thanks for checking out my chicken madras recipe! Let me know how it goes if you decide to give it a try!