Chicken Madras Curry Recipe – Kasuri Methi & Kashmiri Chili

Last Updated on 2 months by Neha Deshmukh

Chicken Madras Curry Recipe – Kasuri Methi & Kashmiri Chili

Introduction

Okay, let’s be real – a good curry can solve so much. This Chicken Madras Curry is one of my absolute go-to’s when I’m craving something deeply flavorful, a little bit spicy, and just… comforting. I first made this when I was trying to recreate a curry I had on a trip to South India, and honestly, I think I’ve come pretty close! It’s packed with aromatic spices, tender chicken, and a beautiful depth of flavor that comes from layering those spices just right. You’ll love it, I promise.

Why You’ll Love This Recipe

This isn’t just another chicken curry recipe. It’s special! Here’s why:

• Flavor Explosion: The combination of Madras curry powder, Kashmiri chili, and kasoor methi creates a complex and incredibly satisfying flavor profile.
• Tender Chicken: Using chicken thighs ensures the chicken stays juicy and tender, even with a longer simmer.
• Relatively Quick: While the flavors develop beautifully, it’s ready in under 30 minutes – perfect for a weeknight meal.
• Customizable Spice: Easily adjust the heat to your liking.

Ingredients

Here’s what you’ll need to make this delicious Chicken Madras Curry:

• 2 cups onions
• 4 tbsp vegetable oil (approx. 60ml)
• 1 cup water (approx. 240ml)
• 6 boneless, skinless chicken thighs (approx. 700g)
• 4 tsp Madras curry powder (approx. 20g)
• 1 tsp paprika (approx. 5g)
• 2 tsp mild Kashmiri chili powder (approx. 10g)
• 1.5 tsp kasoor methi (dried fenugreek leaves) (approx. 7g)
• 1.5 2-inch cinnamon bark pieces
• 1 tsp kosher salt (approx. 6g)
• 0.125 tsp black pepper (approx. 0.5g)
• 2 tbsp garlic ginger paste (approx. 30ml)
• 1.5 tbsp tomato paste (approx. 22g)
• 0.166 lemon (juiced) (approx. 1 tbsp)

Ingredient Notes

Let’s talk about a few key ingredients to really make this curry shine:

• Madras Curry Powder: This is the heart of the dish! Madras curry powder is a South Indian blend, typically containing coriander, cumin, turmeric, mustard seeds, and chili peppers. You can find it at most Indian grocery stores, or online. Don’t substitute with just any curry powder – the flavor profile will be different.
• Kashmiri Chili Powder: Don’t let the “chili” part scare you! Kashmiri chili powder is known for its vibrant red color and mild heat. It adds a beautiful hue and subtle fruity flavor to the curry.
• Kasoor Methi (Dried Fenugreek Leaves): This is a game-changer. Kasoor methi has a unique, slightly bitter, and wonderfully aromatic flavor. It adds a depth that you just can’t get with other herbs. Crumble it between your palms before adding to release its fragrance.
• Cinnamon Bark: Using cinnamon bark pieces instead of ground cinnamon gives a more subtle, complex cinnamon flavor. Plus, it looks beautiful in the pot while it’s simmering!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the onion paste. Roughly chop the onions and microwave them with 2 tbsp of vegetable oil and 1 cup of water until they’re really soft. Then, blend them into a smooth paste. This is the base of our flavour, so don’t skip this step!
2. In a large pot or Dutch oven, heat the remaining 2 tbsp of vegetable oil over medium heat. Add the cinnamon bark and let it sizzle for about 30 seconds to release its aroma.
3. Stir in the garlic ginger paste and sauté for another minute or so, until fragrant. You should really start to smell those lovely aromas!
4. Now, add the Madras curry powder, paprika, Kashmiri chili powder, kasoor methi, salt, and pepper to the pot. Cook for about 30 seconds, stirring constantly, to toast the spices and release their flavors.
5. Stir in the tomato paste and cook for another minute, stirring to combine.
6. Add the onion paste to the pot and cook for about 4 minutes, stirring frequently, until the mixture thickens and starts to pull away from the sides of the pot.
7. Add the chicken thighs to the pot, making sure they’re coated in the spice mixture. Cover the pot and simmer for 15-20 minutes, or until the chicken is fully cooked through.
8. Finish with a squeeze of lemon juice and adjust the seasoning to your liking. Taste and add more salt or pepper if needed.

Expert Tips

• Don’t rush the spice toasting: Taking the time to toast the spices really unlocks their flavor.
• Low and Slow: Simmering the curry gently allows the flavors to meld together beautifully.
• Check the Chicken: Make sure the chicken is cooked through before serving. Internal temperature should reach 165°F (74°C).

Variations

• Spice Level Adjustment: If you like it really spicy, add a pinch of cayenne pepper or a finely chopped green chili. For a milder curry, reduce the amount of Kashmiri chili powder.
• Chicken Piece Variations: Feel free to use chicken drumsticks or bone-in thighs for even more flavor. Just adjust the cooking time accordingly.
• Slow Cooker Adaptation: Brown the chicken and sauté the spices as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours.
• Instant Pot Adaptation: Use the sauté function to brown the chicken and sauté the spices. Then, add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

Serving Suggestions

This Chicken Madras Curry is amazing served with:

• Steaming hot basmati rice
• Warm naan bread (perfect for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down
• A simple cucumber salad

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 flavors have had time to develop! You can also freeze it for up to 2 months.

FAQs

• What is Madras Curry Powder and where can I find it? Madras curry powder is a South Indian spice blend known for its vibrant flavor. You can find it at Indian grocery stores or online retailers.
• Can I use chicken breast instead of thighs? You can, but the chicken breast may become dry. If using chicken breast, reduce the simmering time to 10-12 minutes.
• What does Kasoor Methi add to the curry? Kasoor methi (dried fenugreek leaves) adds a unique, slightly bitter, and wonderfully aromatic flavor that elevates the curry.
• How can I adjust the heat level of this curry? Adjust the amount of Kashmiri chili powder or add a pinch of cayenne pepper for more heat.
• Can this curry be made ahead of time? Absolutely! You can make it a day or two in advance. The flavors will actually deepen as it sits.