Madras Chicken Curry

SpicySpicy Served HotServed Hot Non VegetarianNon Vegetarian
Good based on 6 Ratings

Listed in : Non-Vegetarian Chicken , Non-Vegetarian Curries , Non-Vegetarian Gravy , Non-Vegetarian Sidedish , Cuisine Tamil

Madras chicken curry/chicken kuzhambu is a simple and quick recipe prepared in a coconutless spicy sauce. Madras chicken curry is available in non-vegetarian restaurants and hotels in and around Chennai and also in other parts of Tamil Nadu. Madras chicken curry dish tastes well with rice, parotta and biryani. Try this spicy chicken curry at home and Enjoy Cooking!!! An authentic flavored dish.

 

Servings: 6 Preparation time:
Ingredients:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken Chicken 1 kg.
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Chilli powder 2 tsp.
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers Black pepper 2 tsp.
  • Onions, Raw, Onion Onions 2 nos.
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato 2 nos.
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods Garlic flakes (chopped finely) 3
  • Ginger Root, Raw, Fresh Ginger Ginger, (chopped finely) 1 piece (2" piece)
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds (ground) 4 tsp.
  • Coriander Seeds, Hara Dhaniya Coriander seeds (ground) 2 tsp.
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder Turmeric, ground 1 1/2 tsp.
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green Chili 1 no.
  • Bay Leaf, Tej Patta Bay leaves 2 nos.
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water, boiling 900 ml.
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam masala 2 tsp.
  • Nanak Ghee, Ghee 100 gms.
  • Salt, Common Salt, Rock Salt, Table Salt Salt 1 tsp.

Instructions (Preparation Steps):

  • 1.Skin out the chicken, cut it into 10-12 pieces and make two cuts in each piece.
  • 2.Add lemon juice, chili powder, black pepper and salt on the chicken pieces mix well and keep aside for 2 hours.
  • 3.Heat ghee in a kadai, fry onions, garlic and ginger for 3 minutes.
  • 4.Add tomato, cumin, coriander powder and turmeric, stir well and cook further for 2 minutes.
  • 5.Add chicken pieces, green chilies and fry the pieces till they change colour.
  • 6.Add bay leaves, required amount of water and bring to a boil and cook in slow flame for 35-40 mins.
  • 7.Sprinkle in the garam masala and continue to cook further in a high flame for 10 minutes until the chicken is tender and soft.

Cook's Tip:
Sometimes cooking requires a lot of pre-preparation. Make masalas ahead of the time. Stock the masala in the freezer till not required for cooking. This method will save a lot of time
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Peeling or scraping ginger with the back of spoon is an easy way to peel ginger
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To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
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Keep green chilies fresh While storing green chilies, remove the stems. This will help the chilies to stay fresh for a longer time.
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Tarragon has a flavor similar to licorice and can be added to a wide variety of foods including chicken, fish, soups and butter.
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