Chicken Madras is a hot and vibrant but easy chicken curry recipe that tastes so good. Deeply flavoured with spices, this is an Indian curry you can't miss!
Dig good Indian recipes with chicken as the star ingredient? Check out these flavorful curries: this spinach chicken made in a cashew sauce, or this vibrant and pleasing karahi chicken with lots of tomatoes.
Chicken Madras is a curry you have to have in your recipe box if you dig spicy Indian curries. It's hot but not vindaloo hot. Somewhere between butter chicken and vindaloo, I would say. And it's got these sweet and sour flavors happening in the background, thanks to all the tomatoes and a sprinkling of lemon juice and sugar.
I usually make this chicken madras curry in my instant pot (mainly for the convenience of pressure cooking), but if the pot is otherwise engaged, I use a heavy-bottomed pan or large dutch oven on the stovetop. Both methods are discussed below. You can, of course, make it in your regular pressure cooker too if you don't have an instant pot.
Make a complete meal by pairing madras chicken with warm naan or Basmati rice. It tastes equally good with both. And here's an easy recipe for cumin rice if you'd prefer this in place of plain rice. It works like gangbusters with all kinds of curries including this one.
Ingredients
Note: Exact quantities are given in the recipe card below.
- Chicken - I like to use a medium-sized skinless bone-in chicken cut into 14 pieces at the butcher's. The bones add lots of flavor to this curry. Of course, the sky is not going to fall if you use boneless chicken breasts or chicken thighs, but the best curries are usually the ones made with bone-in meat, chicken or lamb.
- Red onion, fresh ginger root and garlic - make the base of chicken madras as they do in so many other Indian curries.
- Spices - are the life and soul of any self-respecting curry and are responsible for the deep flavor profile of most Indian food. The right spices added in the right proportions (less is more) can really elevate a dish beyond 'good' to 'freaking awesome'! Both whole and ground spices go into this chicken madras recipe:
- Dry red chillies
- Whole cardamom pods
- Cloves
- Madras curry powder - some say that this, along with regular curry powder is a British invention and has nothing to do with authentic Indian food. This is not completely true as the whole spices used to make curry powder are distinctly Indian. So, how is Madras curry powder different from regular curry powder? Both have the same ingredients except that Madras curry powder is hotter with the addition of chilli peppers. Madras curry powder is a star spice in this recipe, so don't skip it. No need to add garam masala though as the madras curry powder will suffice.
- Coriander powder - store-bought ground coriander powder works fine, but if you really want your curry to vibrate with fresh flavors, use fresh coriander powder. How to make fresh coriander powder? Toast a tablespoon of coriander seeds in a small frypan over medium heat until the seeds start changing color and you can actually smell them. Turn off the heat, cool for a bit, then grind them in a dry spice grinder to a semi-fine powder. Of course, it all depends on the time you have. If you don't have a lot, use pre-packaged coriander powder.
- Cumin powder - just a little bit of cumin works wonders. Don't go overboard with it as it can make the curry dark and taste overwhelming. Again, fresh is best (same method as the coriander above) but store-bought cumin powder works well too.
- Chilli powder - if you don't mind the heat, use cayenne but if too much spice is not your thing, use Kashmiri chilli powder. It adds a mild heat but lots of natural red color.
- Turmeric - Indian food can't really do without turmeric. Again, add a little bit only for warmth and color since there is some in the curry powder too.
- Kasuri Methi or dried fenugreek leaves - I can't tell you how much depth a pinch or two of this herb adds to Indian curries. Restaurants use this in almost all their dishes and it adds a wonderful kick to gravy-based dishes. The trick is to add a little only as too much kasuri methi can ruin a perfectly good curry and make it bitter. Another thing to remember is to add it towards the end of the cooking cycle. This again prevents the food from turning bitter.
Substitution: If you can't find kasuri methi, you can add fresh curry leaves too. These can be found in any Indian grocery store.
- Tomato puree or sauce - I use bottled tomato puree not ketchup as it is smooth and not as thick as the canned paste.
- Lemons or limes - the juice of one small lemon or lime is enough.
- Sugar - a teaspoon only (white or brown) to balance the tanginess of the tomatoes and lemon juice.
How to make this easy chicken madras recipe
Instant Pot Method
Preparation
- Peel and dice the red onion.
- Mince the ginger and garlic to make a smooth paste.
Cooking
Step 1 - Turn on the instant pot to sauté (normal) and add the oil to the steel insert. Wait for the display to show HOT, then add the dry red chillies, cardamom pods and cloves.
Step 2 - When the spices start sizzling (a few seconds), add the onions and fry until they the just begin to brown. There is no need to caramelize them completely. Do stir them now and then to prevent uneven browning. This should take about 5 minutes.
Step 3 - Add the powdered spices and salt and stir rapidly for a few seconds. Add a couple tablespoons water immediately if you find the spices sticking to the bottom. You can even turn off the pot for a few seconds at this point and turn it on again when you are adding the rest of the ingredients. The heat that is built up already is enough to roast the spices.
Step 4 - Stir in the minced ginger and garlic and sauté for 2 minutes. As before, if the masala is sticking to the pot, loosen it with a few splashes of water.
Step 5 - Add the tomato puree, lemon juice and sugar. Mix everything well. Cancel sauté.
Step 6 - Slide in the chicken pieces and 1.5 to 2 cups water. Deglaze the pot and close the lid. Pressure cook for 7 minutes on high. Once the timer beeps, do a pressure release after 10 minutes.
Step 7 - Open the pot and sprinkle the kasuri methi (fenugreek leaves). Serve hot with naan or rice.
Stovetop method
Step 1 - Put a heavy bottomed, large saucepan on the hob and add the oil. When the oil turns hot, add the dry red chillies, cardamom pods and cloves. They will sizzle in the hot oil.
Step 2 - Add the onions and fry until they the just begin to brown. There is no need to caramelize them completely. Do stir them now and then to prevent uneven browning. This should take about 5 minutes.
Step 3 - Add the powdered spices and salt and stir rapidly for a few seconds. Add a couple tablespoons water immediately if you find the spices sticking to the pan. You can even turn off the heat for a few seconds at this point and turn it on again when you are adding the rest of the ingredients. The heat that is built up already is enough to roast the spices.
Step 4 - Stir in the minced ginger and garlic and sauté for 2 minutes. As before, if the masala is sticking to the pan, loosen it with a few splashes of water.
Step 5 - Add the tomato puree, lemon juice and sugar. Mix everything well.
Step 6 - Slide in the chicken pieces and 2 cups water. Mix well and cover with a lid. Lower the heat and simmer for 30 minutes. Give the contents a good stir once or twice in between.
Step 7 - Once the gravy has thickened and you can see the oil has left the sides of the pan, sprinkle the kasuri methi (fenugreek leaves) and mix well. Serve hot with naan or rice.
More Indian chicken curries for you
- Chicken and Mushroom Curry - Bone-in chicken is simmered in a smooth cashew sauce and topped with fried button mushrooms.
- Achari Chicken - Chicken in pickling spices. Another bold and spicy Indian chicken curry!
- Chicken Tikka Masala - Boneless chicken in a creamy and luscious sauce.
- Chicken Patiala - A luscious, restaurant-style chicken curry that goes very well with Indian breads like garlic naan or tandoori roti.
- Chicken Handi - Boneless chicken breast pieces in a thick and smooth sauce.
Chicken Madras Curry
Equipment
- 6-quart Instant Pot Duo OR a Dutch Oven
- Blender
Ingredients
- 1.5 lbs chicken bone-in, cut into 14 pieces
- ¼ cup cooking oil
- 2-3 dry red chillies
- 3 whole cardamom pods
- 3 cloves
- 1 medium-sized onion diced
- 2 tablespoon minced ginger
- 2 tablespoon minced garlic
- 3 teaspoon Madras curry powder
- 1 teaspoon cayenne or Kashmiri chilli
- 1 tablespoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- Salt to taste
- 2 cups tomato puree
- 1 small lime squeezed
- 1 teaspoon sugar
- ½ teaspoon kasuri methi dried fenugreek leaves
Instructions
Instant Pot Method
- Turn on the instant pot to sauté (normal) and add the oil to the steel insert. Wait for the display to show HOT, then add the dry red chillies, cardamom pods and cloves.
- When the spices start sizzling (a few seconds), add the onions and fry until they the just begin to brown. Stir them now and then to prevent uneven browning.
- Add the powdered spices and salt and stir rapidly for a few seconds. Add a couple tablespoons water immediately if you find the spices sticking to the bottom.
- Stir in the minced ginger and garlic and sauté for 2 minutes. As before, if the masala is sticking to the pot, loosen it with a few splashes of water.
- Add the tomato puree, lemon juice and sugar. Mix everything well. Cancel sauté.
- Slide in the chicken pieces and 1.5 to 2 cups water. Deglaze the pot and close the lid. Pressure cook for 7 minutes on high. Once the timer beeps, do a pressure release after 10 minutes.
- Open the pot and sprinkle the kasuri methi (fenugreek leaves). Serve hot with naan or rice.
Stovetop method
- Put a deep, heavy bottomed pan on the hob and add the oil. When the oil turns hot, add the dry red chillies, cardamom pods and cloves. They will sizzle in the hot oil.
- Add the onions and fry until they the just begin to brown. There is no need to caramelize them completely. Stir them now and then to prevent uneven browning.
- Add the powdered spices and salt and stir rapidly for a few seconds. Add a couple tablespoons water immediately if you find the spices sticking to the pan.
- Stir in the minced ginger and garlic and sauté for 2 minutes. As before, if the masala is sticking to the pan, loosen it with a few splashes of water.
- Add the tomato puree, lemon juice and sugar. Mix everything well.
- Slide in the chicken pieces and 2 cups water. Mix well and cover with a lid. Lower the heat and simmer for 30 minutes. Give the contents a good stir once or twice in between.
- Once the gravy has thickened and you can see the oil has left the sides of the pan, sprinkle the kasuri methi (fenugreek leaves) and mix well. Serve hot with naan or rice.
Notes
- You can make madras chicken with boneless breast or thigh as well. Reduce the cooking time to 5 minutes for boneless chicken.
- Don't put more than ½ teaspoon kasuri methi and make sure to add it at the end, or the curry will turn bitter.
Nutrition
Best Side Dishes for Madras Chicken
- Bombay Potatoes - Crispy baby potatoes with soft insides.
- Cumin Rice - Basmati rice flavored with cumin and other whole spices.
- Maash Dal - Split and skinned black gram lentils with a warm, nutty taste.
- Dahi Baingan - Lightly fried eggplant, onions, garlic, and cilantro in cold yogurt.
These are just a few possibilities. Find a lot more ideas for what to serve with chicken curry in this post: 20+ Best Side Dishes for Chicken Curry.
Kim Reltub says
I made this and, it is seriously yummie!
Darren says
Wow.
I never comment on recipes but had the urge to on this one.
The most amazing chicken curry I have ever made in my instant pot. If I could give it 10 stars I would !
Thank you Saima !
Saima says
Darren, Thank you so much for your feedback! I am so glad you liked the recipe!
Danny says
That much tomato puree? Or do you mean diced tomatoes?
Saima says
Hi Danny, it is tomato puree. Increases the amount of curry, but you can also use a little less if you want.