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Chicken Madras

A flavorful and comforting Chicken Madras, packed with spices and tender chicken, perfect for family gatherings and weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil (or ghee for richer flavor)
  • Salt, to taste
  • Fresh cilantro, for garnish
For the Sauce
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1-2 green chilies, slit (adjust according to spice preference)
  • 1 can (14 oz) diced tomatoes (or 2-3 fresh tomatoes, pureed)
  • 2 tablespoons tomato paste
For the Spice Mix
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder (adjust for spice preference)
  • 1/2 teaspoon cinnamon
  • 1 teaspoon mustard seeds (optional, for added crunch)

Method
 

Preparation
  1. In a large skillet or pan, heat the vegetable oil over medium heat. Once hot, add the mustard seeds (if using) and let them splutter for 30 seconds.
  2. Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes. Stir occasionally to avoid burning.
  3. Incorporate the minced garlic, grated ginger, and green chilies, cooking for another 2 minutes until fragrant.
  4. Add the diced tomatoes and tomato paste to the mix. Stir well, allowing the mixture to cook down for about 5 minutes until thickened.
  5. Now, add your spices (ground cumin, coriander, turmeric, garam masala, chili powder, and cinnamon) to the pan. Stir until the spices are well combined with the sauce. Let it simmer for another 2-3 minutes.
Cooking
  1. Add the chicken pieces to the pan. Stir until the chicken is well coated in the sauce, followed by a sprinkle of salt.
  2. Pour in a bit of water (about 1/4 cup) if the sauce is too thick. Cover the pan and let it simmer on low heat for about 15-20 minutes, or until the chicken is cooked through and tender.
  3. Check the seasoning and adjust if necessary. Garnish with fresh cilantro before serving.

Notes

For extra creaminess, stir in some coconut milk or Greek yogurt just before serving. For a vegetarian option, substitute the chicken with chickpeas or paneer, cooking until heated through. Leftovers can be refrigerated for up to 3 days or frozen for future meals. Reheat gently on the stove or in the microwave. Serve with naan, rice, or a fresh salad for a complete meal.