Madras Recipe

Prepare chicken and marinade

Season the chicken pieces with 1 tsp salt and 1 tsp black pepper. In a bowl combine 1 cup yogurt, 3 minced garlic cloves, 1 tbs grated ginger, 1 tsp turmeric, 1 tsp ground coriander, 2 tbs madras curry powder and 1 tbs lemon juice. Mix well, add the chicken, coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Cook aromatics and whole spices

Heat 3 tbs oil or ghee in a large deep skillet or Dutch oven over medium heat. When hot, add 1 tsp mustard seeds and 1 tsp cumin seeds. Let them sizzle and pop for about 30 seconds, being careful not to burn. Add the thinly sliced onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and golden, about 8–10 minutes. Add 1 slit green chili (optional), 3 minced garlic cloves and 1 tbs grated ginger; cook 1–2 minutes until fragrant.

Add ground spices

Lower the heat slightly and add 2 tbs madras curry powder, 1 tsp ground cumin, 1 tsp ground coriander and 1 tsp red chili powder (adjust to taste). Stir and cook the spices with the onions for 1 minute to bloom their flavors.

Add tomatoes

Stir in 1 cup tomato puree and 1 chopped tomato. Cook the mixture, stirring occasionally, until the oil begins to separate from the tomato base and it thickens slightly, about 6–8 minutes. If it seems dry, add 2–3 tbs water to prevent sticking.

Add marinated chicken

Remove the marinated chicken from the refrigerator and let any excess marinade drip off (reserve marinade). Add the chicken (and any remaining marinade) to the tomato-spice mixture, stirring to coat the pieces with the sauce. Cook over medium-high heat for 4–5 minutes, turning pieces so they brown lightly.

Add liquids and simmer

Pour in 1 cup water or chicken stock and bring to a gentle simmer. Cover partially and reduce heat to medium-low. Simmer until the chicken is cooked through and tender, about 15–20 minutes depending on piece size. Check once or twice and stir to prevent sticking.

Finish with coconut milk (optional)

If using coconut milk for a creamier curry, stir in 1 cup coconut milk about 5 minutes before the end of cooking and simmer gently (do not boil vigorously) for those final minutes to meld flavors.

Balance flavors and garnish

Taste and adjust salt and heat. Add 1 tsp sugar or honey if the sauce is too acidic. Stir in 2 tbs chopped cilantro just before serving. Squeeze lime or lemon wedges to taste at the table.

Serve hot with cooked basmati rice or naan/roti. To serve rice: rinse 1 cup basmati rice until water runs clear, combine with 1 1/4 cups water and a pinch of salt in a saucepan, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed; let rest 5 minutes and fluff with a fork.