Name: Indian Style Chicken Madras
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 People
Cuisine: Indian
Ingredients: 6 pieces Chicken Thighs; 1 tbsp Oil; 0.5 tsp Turmeric Powder; 0.5 tsp Chili Powder; 0.5 tsp Cumin Powder; 0.5 tsp Coriander Powder; 1 tsp Crushed Garlic; 8 (halved) Tomatoes; 1 tbsp Butter Ghee; as needed Water; 0.5 tsp Fenugreek Leaf; 1 scant tsp Chaat Masala; 1 tsp Brown Sugar; 2 tbsp Spiced Oil (from Indian base); 1 good pinch Fenugreek Leaves; 1 inch piece (finely chopped) Root Ginger; 8 (grated) Garlic Cloves; 2.5 tbsp Homemade Tomato Paste; 2 Dried Red Kashmiri Chillies; 0.33 tsp Turmeric Powder; 1 scant tsp Red Kashmiri Chili Powder; 1 scant tsp Coriander Powder; 0.5 scant tsp Cumin Powder; 0.33 tsp Black Pepper (freshly ground); 6 pieces Cooked Chicken Thighs (with juices); as needed Fresh Coriander (chopped); 4 (chopped, with seeds) Fresh Green Asian Chillies; 0.5 tsp Salt; 1.5 tbsp Full Fat Coconut Cream; 0.5 tsp Chaat Masala

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare and Marinate Chicken
Take 6 chicken thighs, drizzle with oil, and rub in 0.5 tsp each of turmeric, chili powder, cumin, coriander, and 1 tsp of crushed garlic. Cover and refrigerate for at least , preferably overnight.
Pre-cook Chicken in Oven
Place the chicken thighs in an oven-safe tray, cover tightly with foil, and bake at 180°C (approximately 355°F) (350°F (approximately 175°C)) for . Remove foil and keep the chicken and its juices aside.
Prepare Tomato Paste
Halve 8 tomatoes and place them face down in a pan with 1 tbsp butter ghee and a little water. Cook on low heat until soft. Remove skins, blend the tomatoes, then return to the pan. Add 0.5 tsp fenugreek leaf, 1 scant tsp Chaat Masala, and 1 tsp brown sugar. Cook until the acidity is gone and the paste tastes sweet.
Temper Spices
Heat 2 tbsp spiced oil in a pan. Add a good pinch of fenugreek leaves (scrunch them first) and cook for a moment.
Sauté Aromatics
Add 1 inch of finely chopped root ginger and 8 grated garlic cloves to the pan. Cook until fragrant, being careful not to burn the garlic.
Add Tomato Paste and Dried Chillies
Stir in 2.5 tbsp of the homemade tomato paste and 2 dried red Kashmiri chillies. Cook briefly to combine flavors.
Incorporate Ground Spices
Add 0.33 tsp turmeric powder, 1 scant tsp red Kashmiri chili powder, 1 scant tsp coriander powder, 0.5 scant tsp cumin powder, and 0.33 tsp freshly ground black pepper. Mix well.
Add Chicken and Fresh Herbs
Add the pre-cooked chicken thighs along with their juices to the pan. Stir in chopped fresh coriander and 4 chopped fresh green Asian chillies. Mix to combine.
Adjust Seasoning and Consistency
Add 0.5 tsp salt and 1.5 tbsp full-fat coconut cream. Add water as needed to achieve your desired consistency (aim for a thick, sumptuous sauce).
Finish and Serve
heat to a very low flame. Sprinkle 0.5 tsp Chaat Masala over the curry. Wait until the oil starts to separate. Serve hot, garnished with fresh coriander and ginger.

Before You Cook

Helpful details before you start

Spice LevelFiery

Chili powder · Ginger · Chili · Kashmiri chili · Black pepper

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 6 swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)

Ingredient Substitutions

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)

AllergensThis recipe contains tree nuts.

tree nuts

Helpful Tips

Small details that can improve the final result.

PreparationDry Marinate the Chicken with
Dry marinate the chicken with oil and spices for a couple of hours or overnight for best flavor.
TipSteaming the Chicken in the
Steaming the chicken in the oven with foil keeps it succulent; save the juices for the curry.
Flavour tipCook the Homemade Tomato Paste
Cook the homemade tomato paste thoroughly until its acidity is gone and it tastes sweet.
Flavour tipDon't Skimp on the Garlic
It's crucial for the flavor.
Cooking tipUse Full
Fat coconut cream for a velvety texture and subtle creaminess.
TipChaat Masala Adds a Unique Citrusy
Floral note when finishing the dish, often preferred over Garam Masala in Indian cooking.
Cooking tipAdjust Water to Achieve a Thick
Bhuna-like consistency, as this curry is not meant to be too runny.

Indian Style Chicken Madras

65 mins

Indian · South Indian

25 min

40 min

4 People

~450 kcal

For Chicken Marinade

For Homemade Tomato Paste

For the Madras Curry

For Garnish

Prepare and Marinate Chicken

Pre-cook Chicken in Oven

Prepare Tomato Paste

Temper Spices

Sauté Aromatics

Add Tomato Paste and Dried Chillies

Incorporate Ground Spices

Add Chicken and Fresh Herbs

Adjust Seasoning and Consistency

Finish and Serve

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