Chicken Madras (Recipe With Video)
Chicken cooked in a rich sauce of aromatic Indian spices
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Servings
Ingredients
- 2 tablespoon oil
- 1 small cinnamon stick
- 3 cloves
- 1 large onion finely chopped
- 1 inch fresh ginger chopped
- 4 garlic cloves
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 2 teaspoon ground coriander coriander powder
- 1 teaspoon red chili powder
- 200 g canned tomatoes or 2 medium tomatoes, chopped
- 700 g chicken (boneless or with bone), cut into large cubes
- ½ cup water
- 2 teaspoon garam masala
- 1 tablespoon chopped coriander cilantro leaves
Instructions
- Place ginger and garlic in the small bowl of a food processor. Process until smooth. Set aside.
- Meanwhile, heat oil in a large frying pan over medium-high heat. Saute cinnamon stick and cloves for few seconds. Add onions. Cook, stirring occasionally, for 3-4 minutes or until browned. Add ginger garlic paste. Saute for a minute or until aromatic.
- Add turmeric powder, cumin powder, coriander powder and red chili powder. Fry for few seconds. Stir in canned tomatoes. Cook for 2 minutes. When oil starts to appear, add chicken. Season with salt. Pour in water to cover chicken pieces. Stir. Cook, covered, for 10-12 minutes or until chicken pieces are tender and cooked through.
- Add garam masala and coriander (cilantro) leaves. Stir. Heat though. Garnish with more coriander leaves if you like. Serve hot.
Video
Notes
- Substitute chicken with paneer, beef, prawns, or pork if you like
Nutrition
Serving: 1g | Calories: 653kcal | Carbohydrates: 13g | Protein: 58g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 28g | Cholesterol: 219mg | Sodium: 280mg | Fiber: 4g | Sugar: 4g