Madras Masala Chicken Curry | Chicken Madras Recipe | Best Madras Chicken Curry | Ivon's Kitchen

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are less expensive than breast.

Marinate 1.5 kg chicken with salt to taste, 1 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1 tbsp ginger garlic paste, and 1 tbsp dry kasuri methi. Mix well and let it marinate for about 1 hour.

In a hot pan, add 2 tbsp oil, then add 1 tbsp cumin seeds, 3 tbsp coriander seeds, 0.5 tsp black peppercorns, 1 cinnamon stick, 5 cloves, 4 green cardamom, 1 tbsp fennel seeds, 2 inches ginger (roughly cut), 5 garlic cloves, and 12 Kashmiri dry red chilies. Fry until light brown.

Add 3 sliced onions to the pan and fry until they are light brown.

Add 2 sliced tomatoes and fry until they are soft.

Add salt to taste and fry for another 2 to 3 minutes.

Blend the mixture into a smooth paste, adding about 5 tbsp water if needed.

In another hot pan, add oil, then add 1 tsp cumin seeds, 2 bay leaves, and 30-35 curry leaves. Fry for a few seconds.

Add the marinated chicken to the pan and fry for about 4 to 5 minutes.

Add the previously made masala paste to the chicken and mix well.

Add 2 cups water and mix again. Cover and cook for about 15 minutes.

Add a handful of chopped coriander leaves, 4 tsp ghee, 1 stock cube, and salt to taste. Mix well and cover.

Cook on low flame for about 20 to 25 minutes until the curry thickens.

Cooking Techniques

Equipment Needed

Spice Level:

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