How To Make CHICKEN MADRAS (STEP BY STEP GUIDE IN ENGLISH)

How To Make Chicken Madras At Home - Chicken Madras Curry - Chicken Curry Indian Style
Chicken Madras curry is a fairly hot curry made with fragrant spices that has a thick red gravy which is creamy with the addition of coconut milk. Although it's named after the South Indian city of Madras (now called Chennai), Madras curry actually originated in British restaurants. As with any curry the flavor gets better with time and it tastes better the next day. It stays good in the refrigerator in an airtight container for 3 to 5 days and it gets better and better in terms of flavor.
Ingredient proportions for making chicken madras curry - Serves 6 to 7
1.5 kg/ 3.3 lb bone in chicken pieces. You can use chicken thighs or drumsticks or a combination of both. You can also use boneless but it is best to use chicken on bones for curries as the bones impart a lot of flavor to the gravy.
460 gm / 16 oz / 3 large onions. I used 2 onions first to cook with the tomatoes and then used the third onion while making the chicken.
250 gm/ 9 oz / 2 large red ripe tomatoes. If you are making this at a time when tomatoes are not in season then you can also use half a cup of canned crushed tomatoes/ 1/3rd of a cup of tomato puree (passata).
1 tablespoon tomato paste
30 gm /1.05 oz / 12 large garlic cloves
25 gm/ 0.8 oz ginger
6 green cardamoms
4 cloves
1/2 teaspoon cumin seeds (jeera)
1 & 1/2 inch length cinnamon stick
2 teaspoons salt or as per taste
1 teaspoon sugar (optional)
1 teaspoon kasoori methi (dried fenugreek leaves)
1 cup coconut milk. You can use 1 whole can of coconut milk if you like the flavor of coconut.
I added a total of half cup of water to wash my blender jar and and spice cup goodness. Please remember that this dish has a thick gravy.
2 tablespoons chopped coriander
1 tablespoon lemon juice/tamarind sauce/1 teaspoon tamarind paste
4 tablespoons oil
For the spice paste -
2 & 1/2 tablespoons Madras curry powder. Add less if your curry powder is too hot.
2 teaspoons Kashmiri red chilli powder. Add paprika if you want to avoid that heat.
1/2 teaspoon turmeric powder
1/4 th cup water
For the tarka -
1 tablespoon ghee. Can even use butter/oil
3 dry red chillies (adjust proportion according to preference)
6 to 8 fresh curry leaves (optional)
Serve this with rice/roti/naan but it tastes best with hot steamed Basmati rice.
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