Learn How to Make Chicken Madras Recipe, a Quick & Easy Chicken Madras Recipe from Chef Neelam Bajwa only on Get Curried. Make this Indian Restaurant Style Chicken Madras Curry at your home and share your experience with us in the comments section below.
Ingredients:-
750G chicken
2 tbsps ghee
2-4 Kashmiri chillies
3-4 green cardamoms
1 tbsp garlic
1 tbsp ginger
2 green chillies
1 tbsp tomato puree or paste
1 tbsp cumin powder
1 tbsp coriander powder
1-2 tbsp Madras Curry Powder
1tsp turmeric
1-2 tbsp chilli powder
salt to taste
MADRAS CURRY POWDER
Roast each of the following individually then grind
6tbsp coriander seeds
6tbsp cumin seeds
4tbsp black peppercorns
2tbsp fennel seeds
2tbsp black mustard seeds
5" piece of cinnamon
4 bay leaves
3 tbsp fenugreek seeds
3 star anise
handful of curry leaves (optional)
10-15 green cardamoms
2 tbsp tumeric
10 kashmiri chillies
2tbsp chilli powder
CHICKEN MADRAS BASE SAUCE
2tbsp ghee
2 onions
3 cloves garlic
1"piece of ginger
1 carrot
1/4 cup of shredded cabbage
1 red pepper
2 tomatoes
pinch of tumeric
1 tsp cumin pwdr
1 tsp coriander pwder
1 1/2 tsp ground methi seeds
Method:-
- In a saucepan heat ghee and add onions, carrots, bell peppers, tomatoes, garlic, ginger and cabbage.
- Mix well and add turmeric powder, cumin powder, coriander powder and ground fenugreek seeds.
- Add water and cook.
- Transfer in a mixer/grinder and make a puree of it.
- In a separate saucepan heat ghee and add Kashmiri red chillies, ginger-garlic paste, tomato puree, turmeric powder, coriander powder, cumin powder, red chilli powder, slit green chillies, salt and stir well.
- Add the chicken and the vegetable puree and cook on high flame.
- Then add the madras curry powder and water.
- Garnish with coriander leaves
Chicken Madras Curry is ready to serve!
HAPPY COOKING!!!
Ingredients:-
750G chicken
2 tbsps ghee
2-4 Kashmiri chillies
3-4 green cardamoms
1 tbsp garlic
1 tbsp ginger
2 green chillies
1 tbsp tomato puree or paste
1 tbsp cumin powder
1 tbsp coriander powder
1-2 tbsp Madras Curry Powder
1tsp turmeric
1-2 tbsp chilli powder
salt to taste
MADRAS CURRY POWDER
Roast each of the following individually then grind
6tbsp coriander seeds
6tbsp cumin seeds
4tbsp black peppercorns
2tbsp fennel seeds
2tbsp black mustard seeds
5" piece of cinnamon
4 bay leaves
3 tbsp fenugreek seeds
3 star anise
handful of curry leaves (optional)
10-15 green cardamoms
2 tbsp tumeric
10 kashmiri chillies
2tbsp chilli powder
CHICKEN MADRAS BASE SAUCE
2tbsp ghee
2 onions
3 cloves garlic
1"piece of ginger
1 carrot
1/4 cup of shredded cabbage
1 red pepper
2 tomatoes
pinch of tumeric
1 tsp cumin pwdr
1 tsp coriander pwder
1 1/2 tsp ground methi seeds
Method:-
- In a saucepan heat ghee and add onions, carrots, bell peppers, tomatoes, garlic, ginger and cabbage.
- Mix well and add turmeric powder, cumin powder, coriander powder and ground fenugreek seeds.
- Add water and cook.
- Transfer in a mixer/grinder and make a puree of it.
- In a separate saucepan heat ghee and add Kashmiri red chillies, ginger-garlic paste, tomato puree, turmeric powder, coriander powder, cumin powder, red chilli powder, slit green chillies, salt and stir well.
- Add the chicken and the vegetable puree and cook on high flame.
- Then add the madras curry powder and water.
- Garnish with coriander leaves
Chicken Madras Curry is ready to serve!
HAPPY COOKING!!!
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