How to make the mouthwatering chicken Madras curry (2024)

Chicken Madras is an Indian curry that leaves you full but still wanting more.

A rich, creamy, and spicy curry bursting with flavor, chicken Madras is a favorite curry worldwide. It may not be the most authentic Indian curry, but its popularity has attracted many non-Indian cravings for Indian food, including mine.

This curry is one of the less spicy Indian curries I have made. So if you can’t take fiercely hot food, chicken Madras curry will likely be your choice.

The flavor comes from the unique Madras curry powder, prepared with many spices that tickle your tastebuds and make you yearn for more.

Let’s get into the details right in.

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What is chicken Madras curry?

The preparation For chicken Madras can be divided into three parts. They are pretty independent, so you can prepare them separately at different times.

1. The curry gravy has a thick and creamy texture, forming the curry’s body. Some restaurants make a large batch and use it as the base for different curries. You can keep it for a few days in the refrigerator and a few months if frozen.
2. The Madras curry powder is an indispensable ingredient for chicken Madras. You can get it from most Indian grocery stores. The curry powder is prepared with a specific blend of spices that sets it apart. The taste is different if you substitute it with another regular curry powder. There is ready-made Madras curry powder available, so you can grab it from the Indian grocery store to save time. If you prefer to make it at home, I have the recipe for you (in the note section below the main recipe).
3. The third part is the chicken itself. It is cooked with gravy, Madras curry powder, and more herbs and spices. You can dish out the chicken Madras once the curry sauce and curry powder are ready in less than twenty minutes.

1. The Madras curry gravy

There are three groups of ingredients for the gravy: aromatics (onion, ginger, garlic), vegetables (carrots, bell pepper, tomato, and cabbage), and spices (turmeric, cumin, coriander, fenugreek).

My curry is relatively mild, as I substitute some chilies with bell pepper (I can’t take fiercely hot food). Still, it has the full-blown flavor attacking my senses, thanks to the freshly blended curry powder I used. (The curry powder recipe is in the note section below the recipe.)

• Heat some ghee and sauté the aromatics until fragrant
• Add the vegetables and cook until soft, which takes about fifteen minutes.
• Season with the essential Indian spices: turmeric, cumin, coriander, and fenugreek.
• Also include some salt to taste.
• Let the vegetables cool to room temperature, then use a food processor to blend the spice mixture into a smooth paste. You can add some water to facilitate blending.

That’s it. I hope the preparation is as simple as you think!

Note: There is no Madras curry powder in the curry gravy. Therefore it can be used as the base gravy for any curries.

2. The Madras curry powder

Not all curry powders are the same. Madras curry powder is prepared with a unique mix of spices.

Making the Madras curry powder is easy once you gather all the herbs and spices. These spices are available in most of the kitchens of an Indian families.

I have added the recipe in the ‘Note’ section after the main recipe. Those ingredients marked with an asterisk are optional but try to include all if possible.

You can keep this spice mix in an airtight container for a few months without losing its flavor and up to six months in the freezer.

If you think there is too much work, ready-made Madras curry powder is available online or in any Indian grocery store. The store-bought curry powder suits you, especially if you do not cook Indian food regularly.

I do not use garam masala as most of the flavor of the spices is derived from freshly ground dry spices.

3. How to cook the chicken Madras

Most restaurants prepare chicken Madras with cooked chicken. I guess that is because the waiting time is too long to prepare raw chicken upon receiving the order. However, the flavor is way better to start with raw chicken meat when preparing it at home.

You can use either chicken breasts or other chicken pieces on the bone. The bone adds more flavor to the curry, but you must trade off the convenience while eating. I use boneless chicken thighs as it has more flavor than breast meat. The easy chicken Madras recipe is flexible. The choice is yours.

Here is how to make it :

• Saute the minced ginger and garlic with some ghee in a large saucepan. You can use ginger garlic paste if you wish.
• Add the tomato puree, turmeric, coriander, cumin, Kashmiri chili powder, and salt when it becomes aromatic. Keep stirring, and the spices will bine with the ghee and tomato puree to form a thick paste.
• Add two green chilies to the pan if you like green chili over medium heat.
• Put the chicken into the pan, and coat it with the spice paste.
• Now return the curry gravy to the pan. Add some water and wait until it boils.
• Now add the essential ingredient, the Madras curry powder.
• Once it comes to a boil, reduce to low heat and simmer for fifteen minutes or until the Madras curry sauce is thickened. Cooking low and slow is the key to ensuring the chicken is tender. You need to cook it longer if using chicken on the bone.
• Lastly, sprinkle some dry kasuri methi and coriander leaves and cook for a minute.
• Dish out and garnish with more fresh coriander leaves, and serve.

The curry is best served with basmati rice.

Note: I do not use coconut milk in this recipe, but you can add some if you like its creamy texture and flavor.

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