Chicken Madras is a bold, spicy curry with South Indian roots—rich in tomato, chili, and warming spices. It’s known for its deep red color and punchy heat.
🍛 Ingredients
- 500 g chicken (bone-in or boneless)
- 2 tbsp oil
- 1 onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tbsp ginger (grated)
- 2 tomatoes (chopped) or 1 cup canned tomatoes
- 1–2 tsp chili powder (adjust to taste)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp tomato paste
- 1 cup coconut milk (optional but recommended)
- Salt to taste
- Fresh coriander leaves for garnish
👩🍳 Instructions
- Cook the base
Heat oil, sauté onions until golden. Add garlic and ginger, cook for 1 minute. - Add spices
Stir in chili powder, turmeric, cumin, and coriander. Cook briefly to release aroma. - Tomato stage
Add tomatoes and tomato paste. Cook until thick and slightly oily. - Add chicken
Stir in chicken pieces, coat well with the sauce. - Simmer
Add a little water if needed, cover, and cook 20–25 minutes until tender. - Finish
Stir in coconut milk (if using) and garam masala. Simmer 5 more minutes. - Garnish & serve
Top with fresh coriander and serve hot.
🍽️ Serve with
- Steamed rice
- Naan or Roti
🌶️ Tips
- Traditionally quite spicy—reduce chili for a milder version
- Add a squeeze of lemon for brightness
- Tastes even better the next day
If you want, I can give you an authentic restaurant-style version, a slow cooker method, or a milder family-friendly recipe.