Authentic Chicken Madras Curry Recipe – Easy Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Madras Curry Recipe – Easy Indian Comfort Food

Hey everyone! If you’re craving a taste of India, you have to try this Chicken Madras Curry. It’s a dish that instantly transports me back to my grandmother’s kitchen – the aroma of spices simmering away, the warmth of family, and a whole lot of deliciousness. I first made this myself when I was missing home, and it honestly felt like a little piece of it came back with every bite. It’s surprisingly easy to make, and the flavour is just incredible. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Madras is the perfect weeknight meal, but it’s also special enough for a weekend feast. It’s packed with flavour, wonderfully aromatic, and has a lovely depth that comes from layering the spices. Plus, it’s a really forgiving recipe – you can easily adjust the spice level to your liking. It serves 4 and takes about 30 minutes from start to finish!

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 1 kg chicken
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp Kashmiri chilli powder
• Salt to taste
• 2 tbsp oil
• 1 tsp ginger-garlic paste
• 2 large onions
• 3 green chillies
• 2 tbsp Madras curry powder
• 1 large tomato
• 1/2 tsp garam masala powder
• Coriander leaves for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

Madras Curry Powder: This is the star of the show! Madras curry powder originates from the Madras region (now Chennai) in South India. It’s known for its vibrant red colour and a complex flavour profile – a blend of coriander, cumin, chilli, fenugreek, and more. You can find it in most Indian grocery stores, or online. There are regional variations, so feel free to experiment with different brands to find your favourite.

Kashmiri Chilli Powder: Don’t skip this one! It’s not about the heat (though it does add a little), it’s about the colour. Kashmiri chilli powder gives the curry that beautiful, rich red hue that’s so characteristic of Indian cuisine. It has a mild heat, so it’s perfect if you want flavour without too much fire.

Fresh Ginger-Garlic Paste: Trust me on this – fresh is best! Pre-made pastes are okay in a pinch, but the flavour of freshly grated ginger and garlic is unbeatable. It really forms the base of so many Indian dishes. I usually make a big batch and freeze it in ice cube trays for easy use.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and drain your chicken pieces. In a bowl, marinate them with the turmeric powder, chilli powder, Kashmiri chilli powder, and salt. Give it a good mix and let it sit for at least 10 minutes – longer is even better!
2. Heat the oil in a large pan or pot over medium heat. Add the ginger-garlic paste and sauté for about a minute, until it smells wonderfully fragrant.
3. Now, add the sliced onions and green chillies. Cook until the onions soften and turn golden brown – this usually takes about 5-7 minutes. Patience is key here, as this builds a lovely base flavour.
4. Stir in the Madras curry powder and fry for another minute. This helps to bloom the spices and release their full flavour. You’ll start to smell the magic happening!
5. Add the marinated chicken to the pan and toss to coat it evenly with the spices. Make sure every piece is covered in that gorgeous red masala.
6. Next, add the chopped tomatoes and 3/4 cup of water. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender and cooked through.
7. Finally, sprinkle with garam masala powder and garnish with fresh coriander leaves. Serve hot and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

• Tender Chicken: For super tender chicken, marinate it for as long as possible – even overnight! You can also add a tablespoon of yogurt to the marinade.
• Spice Levels: Don’t be afraid to adjust the spice! If you like it mild, reduce the amount of chilli powder. For a fiery kick, add a pinch of cayenne pepper or a finely chopped scotch bonnet pepper (use with caution!).
• Building Flavour: The key to a great curry is layering the flavours. Don’t rush the process of sautéing the onions and blooming the spices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based chicken pieces and vegetable stock instead of chicken and water. It’s surprisingly delicious! My friend, Sarah, swears by this version.
• Gluten-Free Adaptation: Just make sure your Madras curry powder is gluten-free. Some brands add wheat flour as a thickening agent.
• Spice Level Adjustment: For a milder curry, remove the seeds from the green chillies. For a hotter curry, leave the seeds in or add a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for celebrations like Diwali or Eid. You can serve it with a variety of sides and accompaniments to create a festive feast.

Serving Suggestions

This Chicken Madras is amazing with:

• Rice pairings: Basmati rice is a classic choice, but brown rice or even jeera rice (cumin rice) would also be fantastic.
• Bread pairings: Naan, roti, or paratha are perfect for soaking up all that delicious gravy.
• Side dish suggestions: A cooling raita (yogurt dip) or a tangy mango chutney will balance the spice beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What is Madras Curry Powder and where can I find it? Madras curry powder is a blend of spices originating from South India. You can find it in Indian grocery stores or online retailers.

Can I make this curry ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavours will develop even more over time.

How do I adjust the heat level of this curry? Reduce or increase the amount of chilli powder, or remove the seeds from the green chillies for a milder flavour.

What is the best type of chicken to use for this recipe? Boneless, skinless chicken thighs are my favourite because they stay nice and tender. But you can also use bone-in chicken pieces or chicken breast.

Can I use a different type of chilli powder if I don’t have Kashmiri chilli powder? You can use regular chilli powder, but it won’t have the same vibrant colour. You might need to add a pinch of paprika for colour.

Enjoy making this Chicken Madras Curry! I hope it brings a little bit of Indian sunshine into your kitchen. Let me know how it turns out in the comments below!