Chicken Madras Curry
Chicken Madras is a hot and vibrant but easy chicken curry recipe that tastes so good. It's got sweet and sour flavors happening in the background, thanks to all the tomatoes and a sprinkling of lemon juice and sugar. Deeply flavoured with spices, this is an Indian curry you can't miss!
Servings 4
Calories 128kcal
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
Calories: 128kcal | Carbohydrates: 9g | Protein: 3.5g | Fat: 9.4g | Saturated Fat: 1g | Polyunsaturated Fat: 6.2g | Cholesterol: 8.9mg | Sodium: 614.4mg | Fiber: 1.7g | Sugar: 4.3g