How To make Chicken Madras India
2 tb Vegetable oil or ghee
2 Chicken breasts, skinned
And cut into 1 inch cubes 6 (more for a vindaloo) whole
small Dried chiles (bird's Eye chiles) 1/2 ts Good chile powder
1 ts Ground cumin
1 ts Ground coriander
2/3 Of a batch of basic curry
-sauce Salt to taste 1 ts Methi (dried fenugreek)
Leaves , washed in a sieve -then left -moist for at least 10 -minutes 1/2 ts Garam masala
This is a hot, simple curry. Hike up the chiles for a vindaloo !!! Watch out for the whole dried chiles though - they heat up the dish slowly so don't adjust the chile level too soon (unless you're a Chile-Head, in which case add a few more !!) A. Heat a little of the oil in a large heavy frying pan then fry the chicken pieces over moderate heat until they are sealed and have turned white. Remove them from the pan and set aside B. heat the rest of the oil in a heavy pan over a moderate heat C. add the whole dried chiles and fry until they start to swell D. turn the heat to low and let the pan cool a little then put in the chile powder, cumin and coriander and fry for 10 seconds stirring all the time (do not burn or it will taste bitter!) then quickly....... E. Put in the curry sauce, salt and chicken pieces and cook for 30 minutes, stirring from time to time F. 10 minutes from the end add the garam masala and fenugreek leaves G. Simmer gently for the last 10 minutes stirring frequently as the sauce should now be nice and thick
How To make Chicken Madras India's Videos
Indian restaurant chicken madras curry
Making crazy tasty Indian restaurant chicken madras curry at home is easy once you know all the secrets the restaurants aren't telling you.
Get the recipe:
Madras Curry | Chicken Madras | Popular South Indian Recipe
There is nothing quite like authentic Indian food prepared using a traditional recipe. This authentic chicken Madras dish is a must for those of you who enjoy a good old curry. This recipe is made simple for everyone to cook at home with easily available ingredients in one pan. This simple family dinner is rich, full of fragrant spices and tender pieces of chicken.
INGREDIENTS (Listed Based on Cooking Sequence)
1. Cooking Oil - 2 Tablespoon
2. Large Onions - 2 Nos (Finely Chopped)
3. Salt to Taste
4. Ginger and Garlic Paste - 1 Tablespoon
5. Turmeric Powder - 1/2 Teaspoon
6. Cumin Powder - 1 Teaspoon
7. Coriander Powder - 1 Teaspoon
8. Garam Masala Powder - 2 Teaspoon
9. Chilli Powder - 1 Teaspoon
10. Tomatoes - 2 Nos (Finely Chopped)
11. Water - 1.5 Cup
12. Boneless Chicken - 0.5 Kg
13. Fresh Coriander Leaves for Garnishing
METHOD
Heat oil in a large nonstick pan over medium heat. Add onions and fry until Golden brown. Add salt to taste, ginger & garlic paste 1 tablespoon, and add 1/2 teaspoon of turmeric powder. Saute well and add 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 2 teaspoon of garam masala powder and 1 teaspoon of chilli powder (If you want the curry hot and very hot add 2 to 3 teaspoon) mix well and saute until the raw smell from the spices goes off (about 30 seconds to 1 minute).
Add finely chopped tomatoes 2 numbers and saute well. Add 1/2 cup of water and cook for 3 to 5 minutes. Now add 1/2 kg boneless chicken pieces (If you want you can add the chicken pieces with bones) and mix well and 1 cup of water. Cover and cook for 5 minutes in medium flame.
Open the lid and check for half cooked and again cover the lid and cook for another 5 minutes. open the lid and check the meat cooked well and it's ready to serve now.
This recipe shall be served with Basmati Rice or Naan Bread or Chapati (A perfect family dinner recipe is ready to serve and enjoy with your family)
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How to make Chicken Madras
Jalandhar by Kevin MacLeod (
License: CC BY (
Ingredients:
Serves 2
2 dessert spoons vegetable oil
1 heaped teaspoon of ginger paste
1 heaped teaspoon of garlic paste
2 big pinches fenugreek leaves - dried and crushed
2 tablespoons tomato puree (watch me make it here: )
2 chicken breasts chopped into 2 inch cubes
450ml onion gravy (Watch me make it here:
1 tsp coriander powder
1 tsp curry powder
1/4 tsp garam masala
1/4 tsp turmeric
1/4 tsp cumin
2 teaspoons chilli powder
Method:
As always BIR dishes are cooked on high heat and quickly so make sure all your ingredients are prepared BEFORE you get started.
Step 1,
add 2 dessert spoons of vegetable oil to a saucepan and put it on a medium heat. When hot, add in your ginger and garlic paste and stir gently for 30 seconds.
Add 2 pinches of dried and crushed fenugreek leaves, stir into your paste and cook for 30 seconds more.
Step 2,
add your spice mix (coriander powder, cumin powder, turmeric, curry powder, chilli powder and garam masala powder) stir breifly and fry the spices for 30 seconds or so before...
adding your tomato puree! this should produce a kind of curry paste when mixed with your previously added ingredients, if you feel like your lacking moisture you can add a splash of HOT water to the pan.
Step 3, follow up the new curry paste mixture with your chicken pieces, stir them into the paste. follow up with 450ml of onion gravy.
And that's about it now! if your chicken is raw let it cook for 20 minutes or so on a medium/high heat and make sure it is fully cooked through by cutting a piece to check the inside. keep in mind you may need to a little splash of water to prevent the sauce thickening too much... unless that's how you like it!
for pre-cooked chicken you only need 7-8 minutes on a medium/high heat for the sauce to thicken slightly and chicken to be warmed thoroughly.
Garnish with fresh coriander or chillies and serve over boiled rice and enjoy!
How To Make CHICKEN MADRAS (STEP BY STEP GUIDE IN ENGLISH)
How To Make Chicken Madras At Home - Chicken Madras Curry - Chicken Curry Indian Style
Chicken Madras curry is a fairly hot curry made with fragrant spices that has a thick red gravy which is creamy with the addition of coconut milk. Although it's named after the South Indian city of Madras (now called Chennai), Madras curry actually originated in British restaurants. As with any curry the flavor gets better with time and it tastes better the next day. It stays good in the refrigerator in an airtight container for 3 to 5 days and it gets better and better in terms of flavor.
Ingredient proportions for making chicken madras curry - Serves 6 to 7
* 1.5 kg/ 3.3 lb bone in chicken pieces. You can use chicken thighs or drumsticks or a combination of both. You can also use boneless but it is best to use chicken on bones for curries as the bones impart a lot of flavor to the gravy.
* 460 gm / 16 oz / 3 large onions. I used 2 onions first to cook with the tomatoes and then used the third onion while making the chicken.
* 250 gm/ 9 oz / 2 large red ripe tomatoes. If you are making this at a time when tomatoes are not in season then you can also use half a cup of canned crushed tomatoes/ 1/3rd of a cup of tomato puree (passata).
* 1 tablespoon tomato paste
* 30 gm /1.05 oz / 12 large garlic cloves
* 25 gm/ 0.8 oz ginger
* 6 green cardamoms
* 4 cloves
* 1/2 teaspoon cumin seeds (jeera)
* 1 & 1/2 inch length cinnamon stick
* 2 teaspoons salt or as per taste
* 1 teaspoon sugar (optional)
* 1 teaspoon kasoori methi (dried fenugreek leaves)
* 1 cup coconut milk. You can use 1 whole can of coconut milk if you like the flavor of coconut.
* I added a total of half cup of water to wash my blender jar and and spice cup goodness. Please remember that this dish has a thick gravy.
* 2 tablespoons chopped coriander
* 1 tablespoon lemon juice/tamarind sauce/1 teaspoon tamarind paste
* 4 tablespoons oil
For the spice paste -
* 2 & 1/2 tablespoons Madras curry powder. Add less if your curry powder is too hot.
* 2 teaspoons Kashmiri red chilli powder. Add paprika if you want to avoid that heat.
* 1/2 teaspoon turmeric powder
* 1/4 th cup water
For the tarka -
* 1 tablespoon ghee. Can even use butter/oil
* 3 dry red chillies (adjust proportion according to preference)
* 6 to 8 fresh curry leaves (optional)
Serve this with rice/roti/naan but it tastes best with hot steamed Basmati rice.
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CHICKEN MADRAS CURRY | Restaurant take away style chicken madras | Food with Chetna
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
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Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Chicken MADRAS The BEST Chicken MADRAS from scratch NO BASE
I’m all fired up on this recipe Chicken MADRAS The BEST Chicken MADRAS from scratch no base. Having worked for such a long time making curries I get fired up when I see others blending raw onions and cooking curries. Its impossible to cook the rawness out of the onions unless you cook for a long time. I will show you the best method to cook your onions to give a full flavoured body to your curry. Using this method you can cook any curry from scratch at home with amazing results! If you are unsure sit back and watch The BEST Chicken MADRAS from scratch no base – giving you confidence to make it!
Apologies for being fired up but I'm a Curry Hollic! and this will get tongues wagging!
NOTE: Apologies to all my viewers this is a run of 3 curries then back to normal cooking. Jalfrezi and Dopiaza to follow. NOT in the style of bir.
THE TRICK TO THESE ONIONS IS TO SWEAT THEM COOKED NOT BURNT - BURNT COULD GIVE A BITTER TASTE - JUST WATCH THEM TURN THEM OVER IN THE OIL.
NEW NEW NEW - NOT ANOTHER CURRY SHOW
THIS is a brand new channel devoted to making curries
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Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
Taking Cooking food back to basics.
Ingredients
1 large chicken breast cubed into 8 pieces
3 tbsp oil
2 cinnamon stick
3-4 green cardamom pods
6 tbsp oven roasted and blended onions
1 tbsp garlic ginger paste
3 tbsp of tomato paste watered down with 10 tablespoons of water
1 tbsp level of curry powder - or use a mixed powder if you make curries
2 tsp chilli powder - less if this is too spicy
1/2 tsp Garam masala
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1/2 tsp kasoori methi
¼ tsp salt
1 tbsp Worcestershire sauce
1 tsp tamarind paste
juice of half a lemon
250 ml – 300 ml boiling water
fresh chopped coriander
#madras #chickenmadras #chickenmadrasnobase
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