MADRAS MASALA CHICKEN CURRY | CHICKEN MADRAS RECIPE | CHICKEN CURRY

Madras Masala Chicken Curry | Chicken Madras Recipe | Madras Chicken Curry | Chicken Recipe | Chicken Gravy Recipe | Madras Chicken | Masala Chicken Curry | Chicken Madras | Spice Eats Chicken Curry


Ingredients for Madras Masala Chicken Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken - 500 gms (curry cut pieces with bones)

For Marination:
Salt- 1 tsp
Turmeric Powder- 1/2 tsp

For the Masala Paste:
Refined Oil- 1.5 tbsp
Cumin Seeds- 1 tsp
Coriander Seeds- 2 tbsp
Fennel Seeds- 1 tsp
Whole Black Peppercorns- 1 tsp
Whole Dried Red Chillies, cut- 5-6
Onions, thick sliced- 2 small (120 gms)
Ginger, chopped- 1” piece( 8 gms)
Garlic cloves- 6( 8 gms)
Green Cardamom- 3
Cloves-3
Cinnamon- 1 small
Star Anise- 1
Red Tomatoes, sliced- 2 small (100 gms)
Salt- 1/2 tsp

Other Ingredients:
Bay Leaf- 2 (cut)
Curry Leaves- 15-20
Refined Oil- 3 tbsp

Preparation:

Marinate the chicken pieces with salt and turmeric powder. Mix well and set aside for 30 mins.
For the Masala paste, heat oil and add all the whole spices like cumin, coriander & fennel seeds, whole black peppercorns and lastly the whole red chillies (cut). Give a mix and fry on low heat for around 2 mins.
Now add the thick sliced onions and mix and fry on medium heat for 2 mins.
Now reduce heat and add the chopped ginger, garlic and whole spices (green cardamom, cloves, cinnamon & star anise). Mix and fry on low heat for 2 mins.
Lastly add the sliced tomatoes & 1/2 tsp salt. Give a mix and fry on medium heat for 3 mins till tomatoes are soft.
Remove to a plate and allow it to cool.
Now transfer this to a grinder/blender jar and first coarse grind it.
Add 1/2 cup water and blend it to a smooth paste.

Process:

Heat 3 tbsp oil in a pan/kadhai and add the cut bay leaves and curry leaves.
Give a stir and then add the marinated chicken pieces.
Mix and fry on high heat for 3 mins and then on medium heat for another 2-3 mins till the chicken pieces are browned.
Now add the Masala paste made earlier and mix & fry on medium heat for 6-7 mins till the masala is fried well and oil separates.
Now add 200 ml water, give a mix and cover & cook on low heat for 15-20 mins till chicken is tender and oil separates.







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