Chicken madras is a popular curry recipe that is only for true spice connoisseurs due to its high level of spice. It is a popular favourite amongst chicken curries.

Curries are my speciality and I have lots of chicken curry recipes available for you to try out. From my creamy butter chicken to the classic chicken tikka masala to the mild chicken korma.

Chicken madras is thought to have originated somewhere in southern India, and its name derives from Madras, now known as Chennai.

Despite not being as spicy as chicken vindaloo, chicken madras is considered one of the spicier curries due to the use of chilli powder and paprika.

The use of chilli powder and paprika also contributes to the vibrant red colour that is commonly associated with chicken madras. To further enhance the colour canned tomatoes and tomato paste are used.

As it is known for its high heat levels, if you’re not a fan of spice this chicken curry recipe is probably one that you’re best at avoiding. Butter chicken or chicken korma are milder curries that are just delicious.

Many restaurants make a base gravy for the masala and then use it as needed. This masala is frequently made ahead of time. So, you are much better off making this homemade version for a fresher and healthier option.

Madras spice mixtures and jarred masalas are also widely available in supermarkets. Although this does make the process easier, this recipe is so simple that no store-bought masalas or spice blends are required.

It makes little difference what type of cut is used or whether it is boneless or not. Usually boneless is used, but it does not matter.

Garnish with freshly chopped coriander for garnish and serve with steamed basmati rice, homemade naan, or chapatti.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Masala
• Chicken Curry
• Chicken & Okra Curry
• Lahori Chargha
• Lamb Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Chicken Madras

by Nabeela Kauser

Instead of ordering takeout, make this homemade chicken madras. This easy family dinner is rich and fragrant, with a fiery kick in every bite. A delicious curry with a thick masala, that is ideal for scooping up with naan.

5 from 32 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 263 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 600 g Chicken
• ▢ 1 Onion Finely chopped
• ▢ 4 cloves Garlic Minced
• ▢ 2 tbsp Vegetable Oil
• ▢ 2 tsp Ground Coriander
• ▢ 1 tsp Ground Cumin
• ▢ 1 tsp Turmeric
• ▢ 1 tsp Chili Powder
• ▢ 1 tsp Paprika
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Salt
• ▢ 400 g Tomatoes Canned
• ▢ 2 tbsp Tomato Paste
• ▢ 1 handful Coriander For garnish

Instructions

• Begin by heating the vegetable oil in a large frying pan over medium heat. Sauté the chopped onion and minced garlic for 4-5 minutes until they become tender.
• 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 stir to combine.
• Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
• Finish off by garnishing the dish with fresh coriander leaves and serve hot with rice or naan bread.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 263kcalCarbohydrates: 12gProtein: 15gFat: 17gSaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 854mgPotassium: 504mgFiber: 3gSugar: 5gVitamin A: 534IUVitamin C: 17mgVitamin D: 0.1µgCalcium: 68mgIron: 3mg

Keyword Chicken, Curry, Food, Recipe, Spicy

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!