Chicken Madras

Name: Chicken Madras
Total time: 1 h 8 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 piece White onion; 5 clove Garlic; 30 g Ginger; 400 g Plum tomatoes; 3 tbsp Vegetable oil; 1 tsp Black mustard seeds; 12 piece Curry leaf; 2 tsp Ground coriander; 2 tsp Ground cumin; 1 tsp Ground turmeric; 2 tsp Kashmiri chilli powder; 1 tsp hot chilli powder; 900 g Chicken thigh, boneless, skinless; 1 tsp Salt; 1 tbsp tamarind paste; 200 ml Water; 1 tsp Garam masala; 15 g fresh coriander, leaves picked

1 hr 8 min · 16 min active · makes 4 pieces · ~1.95 kg · Medium

Chicken Madras with Kashmiri chilli powder and fresh coriander delivers bold heat and aromatic spice in this classic Indian curry for four.

See more →

Chicken Madras

Chicken Madras with Kashmiri chilli powder and fresh coriander delivers bold heat and aromatic spice in this classic Indian curry for four.

See more →

TOTAL TIME

1 hr 8 min

ACTIVE TIME

16 min

QUANTITY

4 pieces · ~1.95 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/18

Tools0/10

Ingredients

0/18 gathered · 4 servings

2piece

5clove

30g

400g

3tbsp

1tsp

12piece

2tsp

1tsp

2tsp

1tsp

boneless, skinless900g

1tsp

1tbsp

200ml

1tsp

leaves picked15g

#	Quantity	Notes	State
1	2piece	—	—
2	5clove	—	—
3	30g	—	—
4	400g	—	—
5	3tbsp	—	—
6	1tsp	—	—
7	12piece	—	—
8	2tsp	—	—
9	2tsp	—	—
10	1tsp	—	—
11	2tsp	—	—
12	1tsp	—	—
13	900g	boneless, skinless	—
14	1tsp	—	—
15	1tbsp	—	—
16	200ml	—	—
17	1tsp	—	—
18	15g	leaves picked	—

Tools

11 items

Serveware

1 item

Procedure

38 steps

1 of 38

Peel the onions, discarding the papery outer layers.

White onion · 2 piece

⏱ 30s

ResultPeeled onion

2 of 38

Finely chop the onions into small, even pieces.

Peeled onion · step 1

⏱ 2 min

ResultFinely chopped white onionused in step 17

3 of 38

Peel the 5 cloves of garlic

Garlic · 5 clove

⏱ 30s

ResultPeeled garlic cloves

4 of 38

Finely mince the peeled garlic cloves

Peeled garlic cloves · step 3

⏱ 40s

ResultFinely minced garlic

5 of 38

Add the finely minced garlic to the small bowl

Finely minced garlic · step 4

⏱ 5s

ResultFinely minced garlic

6 of 38

Peel the ginger

Ginger · 30 g

⏱ 20s

ResultPeeled ginger

7 of 38

Finely chop the peeled ginger

Peeled ginger · step 6

⏱ 40s

ResultFinely chopped ginger

8 of 38

Add the chopped ginger to the garlic in the bowl.

Finely chopped ginger · step 7

⏱ 5s

ResultFinely minced garlic and finely chopped gingerused in step 19

9 of 38

Roughly chop the plum tomatoes.

Plum tomatoes · 400 g

⏱ 1 min

ResultChopped plum tomatoes

10 of 38

Add the chopped plum tomatoes to the medium bowl

Chopped plum tomatoes · step 9

⏱ 5s

ResultChopped plum tomatoesused in step 27

11 of 38

Add the vegetable oil to the large heavy based saucepan

Vegetable oil · 3 tbsp

⏱ 5s

ResultVegetable oil

12 of 38

Heat the vegetable oil

⏱ 1 min

ResultHot oil

13 of 38

Add the black mustard seeds to the hot oil.

Black mustard seeds · 1 tsp

⏱ 5s

ResultHot oil and black mustard seeds

14 of 38

Fry them for about 30 seconds until they pop.

⏱ 30s

ResultPopped mustard seeds

15 of 38

Add the curry leaves.

Curry leaf · 12 piece

⏱ 10s

ResultPopped mustard seeds and curry leaf

16 of 38

Fry for about 20 seconds until the leaves crackle and smell fragrant.

⏱ 20s

ResultFragrant curry leaves

17 of 38

Tip in the chopped onion.

Finely chopped white onion · step 2

⏱ 5s

ResultFragrant curry leaves and finely chopped white onion

18 of 38

Fry the onion, stirring often, for about 15 minutes until deep golden.

⏱ 15 min

ResultDeeply golden onion

19 of 38

Add the garlic and ginger to the onion.

Finely minced garlic and finely chopped ginger · step 8

⏱ 5s

ResultFinely minced garlic and finely chopped ginger and deeply golden onion

20 of 38

Fry, stirring, for about 2 minutes until fragrant.

⏱ 2 min

ResultFragrant garlic-ginger onion

21 of 38

Add the ground coriander.

Ground coriander · 2 tsp

⏱ 5s

ResultFragrant garlic-ginger onion and ground coriander

22 of 38

Add the ground cumin.

Ground cumin · 2 tsp

⏱ 5s

ResultFragrant garlic-ginger onion and ground coriander and ground cumin

23 of 38

Add the ground turmeric.

Ground turmeric · 1 tsp

⏱ 5s

ResultFragrant garlic-ginger onion and ground coriander mixture

24 of 38

Add the Kashmiri chilli powder.

Kashmiri chilli powder · 2 tsp

⏱ 5s

ResultFragrant garlic-ginger onion and ground coriander mixture

25 of 38

Add the hot chilli powder.

Hot chilli powder · 1 tsp

⏱ 5s

ResultFragrant garlic-ginger onion and ground coriander mixture

26 of 38

Stir for about 90 seconds until the spices smell toasted; add a splash of water if they start to catch.

⏱ 1 min 30s

ResultToasted spice paste

27 of 38

Add the chopped tomatoes to the spice paste.

Chopped plum tomatoes · step 10

⏱ 5s

ResultRoughly chopped plum tomatoes and toasted spice paste

28 of 38

Cook, stirring now and then, for about 10 minutes until the oil separates and you have a thick masala.

⏱ 10 min

ResultThick tomato masala

29 of 38

Trim the chicken thigh

Chicken thigh · 900 g

⏱ 1 min

ResultTrimmed chicken thighs

30 of 38

Cut the trimmed chicken thighs into 4 cm chunks.

Trimmed chicken thighs · step 29

⏱ 1 min

ResultChunked chicken thighs

31 of 38

Add the chicken to the masala.

Chunked chicken thighs · step 30

⏱ 5s

ResultThick tomato masala and chunked chicken thighs

32 of 38

Add the salt.

Salt · 1 tsp

⏱ 5s

ResultThick tomato masala and chunked chicken thighs and salt

33 of 38

Add the tamarind paste.

Tamarind paste · 1 tbsp

⏱ 5s

ResultChunked chicken thigh and thick tomato masala mixture

34 of 38

Pour in the water.

Water · 200 ml

⏱ 5s

ResultChunked chicken thigh and thick tomato masala mixture

35 of 38

Stir well so the chicken is coated in the sauce.

⏱ 20s

ResultSauced chicken madras

36 of 38

Bring to a simmer, then cook gently for about 25 minutes, stirring now and then, until the chicken is cooked through. Check the thickest piece reads 74 °C on a thermometer.

⏱ 25 min

ResultCooked-through chicken madras

37 of 38

Add the garam masala.

Garam masala · 1 tsp

⏱ 5s

ResultCooked-through chicken madras and garam masala

38 of 38

Stir it through and cook for 30 seconds.

⏱ 30s

ResultFinished chicken madras

Total Time1 hr 8 min

#	Product	Action
1	2 piece	Peel the onions, discarding the papery outer layers.⏱ 30sResultPeeled onion
2	Peeled onionstep 1	Finely chop the onions into small, even pieces.⏱ 2 minResultFinely chopped white onionused in step 17
3	5 clove	Peel the 5 cloves of garlic⏱ 30sResultPeeled garlic cloves
4	Peeled garlic clovesstep 3	Finely mince the peeled garlic cloves⏱ 40sResultFinely minced garlic
5	Finely minced garlicstep 4	Add the finely minced garlic to the small bowl⏱ 5sResultFinely minced garlic
6	30 g	Peel the ginger⏱ 20sResultPeeled ginger
7	Peeled gingerstep 6	Finely chop the peeled ginger⏱ 40sResultFinely chopped ginger
8	Finely chopped gingerstep 7	Add the chopped ginger to the garlic in the bowl.⏱ 5sResultFinely minced garlic and finely chopped gingerused in step 19
9	400 g	Roughly chop the plum tomatoes.⏱ 1 minResultChopped plum tomatoes
10	Chopped plum tomatoesstep 9	Add the chopped plum tomatoes to the medium bowl⏱ 5sResultChopped plum tomatoesused in step 27
11	3 tbsp	Add the vegetable oil to the large heavy based saucepan⏱ 5sResultVegetable oil
12	—	Heat the vegetable oil⏱ 1 minResultHot oil
13	1 tsp	Add the black mustard seeds to the hot oil.⏱ 5sResultHot oil and black mustard seeds
14	—	Fry them for about 30 seconds until they pop.⏱ 30sResultPopped mustard seeds
15	12 piece	Add the curry leaves.⏱ 10sResultPopped mustard seeds and curry leaf
16	—	Fry for about 20 seconds until the leaves crackle and smell fragrant.⏱ 20sResultFragrant curry leaves
17	Finely chopped white onionstep 2	Tip in the chopped onion.⏱ 5sResultFragrant curry leaves and finely chopped white onion
18	—	Fry the onion, stirring often, for about 15 minutes until deep golden.⏱ 15 minResultDeeply golden onion
19	Finely minced garlic and finely chopped gingerstep 8	Add the garlic and ginger to the onion.⏱ 5sResultFinely minced garlic and finely chopped ginger and deeply golden onion
20	—	Fry, stirring, for about 2 minutes until fragrant.⏱ 2 minResultFragrant garlic-ginger onion
21	2 tsp	Add the ground coriander.⏱ 5sResultFragrant garlic-ginger onion and ground coriander
22	2 tsp	Add the ground cumin.⏱ 5sResultFragrant garlic-ginger onion and ground coriander and ground cumin
23	1 tsp	Add the ground turmeric.⏱ 5sResultFragrant garlic-ginger onion and ground coriander mixture
24	2 tsp	Add the Kashmiri chilli powder.⏱ 5sResultFragrant garlic-ginger onion and ground coriander mixture
25	1 tsp	Add the hot chilli powder.⏱ 5sResultFragrant garlic-ginger onion and ground coriander mixture
26	—	Stir for about 90 seconds until the spices smell toasted; add a splash of water if they start to catch.⏱ 1 min 30sResultToasted spice paste
27	Chopped plum tomatoesstep 10	Add the chopped tomatoes to the spice paste.⏱ 5sResultRoughly chopped plum tomatoes and toasted spice paste
28	—	Cook, stirring now and then, for about 10 minutes until the oil separates and you have a thick masala.⏱ 10 minResultThick tomato masala
29	900 g	Trim the chicken thigh⏱ 1 minResultTrimmed chicken thighs
30	Trimmed chicken thighsstep 29	Cut the trimmed chicken thighs into 4 cm chunks.⏱ 1 minResultChunked chicken thighs
31	Chunked chicken thighsstep 30	Add the chicken to the masala.⏱ 5sResultThick tomato masala and chunked chicken thighs
32	1 tsp	Add the salt.⏱ 5sResultThick tomato masala and chunked chicken thighs and salt
33	1 tbsp	Add the tamarind paste.⏱ 5sResultChunked chicken thigh and thick tomato masala mixture
34	200 ml	Pour in the water.⏱ 5sResultChunked chicken thigh and thick tomato masala mixture
35	—	Stir well so the chicken is coated in the sauce.⏱ 20sResultSauced chicken madras
36	—	Bring to a simmer, then cook gently for about 25 minutes, stirring now and then, until the chicken is cooked through. Check the thickest piece reads 74 °C on a thermometer.⏱ 25 minResultCooked-through chicken madras
37	1 tsp	Add the garam masala.⏱ 5sResultCooked-through chicken madras and garam masala
38	—	Stir it through and cook for 30 seconds.⏱ 30sResultFinished chicken madras
Total Time		1 hr 8 min

Serving

Ladle the curry into a serving bowl.
Scatter the coriander leaves over the curry.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	460kcal
	47g
	21g
	4g
	17g
	8g
	4g
	844mg

Ingredients0/18

Tools0/10

Recipe

Chicken Madras

Chicken Madras with Kashmiri chilli powder and fresh coriander delivers bold heat and aromatic spice in this classic Indian curry for four.

What you’ll doYou will prepare aromatics and spices, then build a curry base by blooming spices in hot oil before adding tomatoes. The chicken thighs braise in this masala for about 30 minutes until cooked through, then finish with garam masala and fresh coriander. The bulk of the time is unattended simmering.

Serves4

Total1 hr 8 min

LevelMedium

Ingredients

White onion2 piece
Garlic5 clove
Ginger30 g
Plum tomatoes400 g
Vegetable oil3 tbsp
Black mustard seeds1 tsp
Curry leaf12 piece
Ground coriander2 tsp
Ground cumin2 tsp
Ground turmeric1 tsp
Kashmiri chilli powder2 tsp
Hot chilli powder1 tsp
Chicken thigh, boneless, skinless900 g
Salt1 tsp
Tamarind paste1 tbsp
Water200 ml
Garam masala1 tsp
Fresh coriander, leaves picked15 g

Tools

Work surfaceSmall bowlLarge heavy based saucepanChef's knifeMedium bowlWooden spoonPeelerLadleServing bowlChopping boardThermometer

Method

Peel the onions, discarding the papery outer layers.

30sChopping board, Chefs knifeWhite onion · 2 piece

Finely chop the onions into small, even pieces.

Result · Finely chopped white onion · used in step 17

2 minChopping board, Chefs knifePeeled onion · step 1

Peel the 5 cloves of garlic

30sChopping board, Chefs knifeGarlic · 5 clove

Finely mince the peeled garlic cloves

40sChopping board, Chefs knifePeeled garlic cloves · step 3

Add the finely minced garlic to the bowl

5sSmall bowlFinely minced garlic · step 4

Peel the ginger

20sChopping board, PeelerGinger · 30 g

Finely chop the peeled ginger

40sChopping board, Chefs knifePeeled ginger · step 6

Add the chopped ginger to the garlic in the bowl.

Result · Finely minced garlic and finely chopped ginger · used in step 19

5sSmall bowlFinely chopped ginger · step 7

Roughly chop the plum tomatoes.

1 minChopping board, Chefs knifePlum tomatoes · 400 g

Add the chopped plum tomatoes to the bowl

Result · Chopped plum tomatoes · used in step 27

5sMedium bowlChopped plum tomatoes · step 9

Add the vegetable oil to the saucepan

5sLarge heavy based saucepanVegetable oil · 3 tbsp

Heat the vegetable oil

1 minLarge heavy based saucepan

Add the black mustard seeds to the hot oil.

5sLarge heavy based saucepanBlack mustard seeds · 1 tsp

Fry them for about 30 seconds until they pop.

30sLarge heavy based saucepan

Add the curry leaves.

10sLarge heavy based saucepanCurry leaf · 12 piece

Fry for about 20 seconds until the leaves crackle and smell fragrant.

20sLarge heavy based saucepan

Tip in the chopped onion.

5sLarge heavy based saucepanFinely chopped white onion · step 2

Fry the onion, stirring often, for about 15 minutes until deep golden.

15 minLarge heavy based saucepan, Wooden spoon

Add the garlic and ginger to the onion.

5sLarge heavy based saucepanFinely minced garlic and finely chopped ginger · step 8

Fry, stirring, for about 2 minutes until fragrant.

2 minLarge heavy based saucepan, Wooden spoon

Add the ground coriander.

5sLarge heavy based saucepanGround coriander · 2 tsp

Add the ground cumin.

5sLarge heavy based saucepanGround cumin · 2 tsp

Add the ground turmeric.

5sLarge heavy based saucepanGround turmeric · 1 tsp

Add the Kashmiri chilli powder.

5sLarge heavy based saucepanKashmiri chilli powder · 2 tsp

Add the hot chilli powder.

5sLarge heavy based saucepanHot chilli powder · 1 tsp

Stir for about 90 seconds until the spices smell toasted; add a splash of water if they start to catch.

1 min 30sLarge heavy based saucepan, Wooden spoon

Add the chopped tomatoes to the spice paste.

5sLarge heavy based saucepanChopped plum tomatoes · step 10

Cook, stirring now and then, for about 10 minutes until the oil separates and you have a thick masala.

10 minLarge heavy based saucepan

Trim the chicken thigh

1 minChopping board, Chefs knifeChicken thigh · 900 g

Cut the trimmed chicken thighs into 4 cm chunks.

1 minChopping board, Chefs knifeTrimmed chicken thighs · step 29

Add the chicken to the masala.

5sLarge heavy based saucepanChunked chicken thighs · step 30

Add the salt.

5sLarge heavy based saucepanSalt · 1 tsp

Add the tamarind paste.

5sLarge heavy based saucepanTamarind paste · 1 tbsp

Pour in the water.

5sLarge heavy based saucepanWater · 200 ml

Stir well so the chicken is coated in the sauce.

20sLarge heavy based saucepan, Wooden spoon

Bring to a simmer, then cook gently for about 25 minutes, stirring now and then, until the chicken is cooked through. Check the thickest piece reads 74 °C on a thermometer.

25 minLarge heavy based saucepan, Thermometer

Add the garam masala.

5sLarge heavy based saucepanGaram masala · 1 tsp

Stir it through and cook for 30 seconds.

30sLarge heavy based saucepan, Wooden spoon

Ladle the curry into a serving bowl.

20sServing bowl, LadleFinished chicken madras · step 38

Scatter the coriander leaves over the curry.

Result · Chicken Madras

10sServing bowlFresh coriander · 15 g

Printed 13 October 2026