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How to Make Chicken Madras | Chicken Madras Recipe | Indian Restaurant Style Chicken Madras | Neelam
Ingredients
- Chicken750 g
- Ghee2 + 2 tbsp
- Chili pepper2–4 + 2 + 10
- Cardamom3–4 + 10–15
- Garlic1 tbsp + 3 cloves
- Ginger1 tbsp + 1
- Tomato · paste1 tbsp + 2
- Cumin · powder7 tbsp + 1 tsp
- Coriander seed · powder7 tbsp
- Curry · powder1–2 tbsp
- Turmeric7 tsp
- Chili powder1–2 tbsp + 2 tbsp
- Saltto taste
- Peppercorn4 tbsp
- Fennel seed2 tbsp
- Black mustard seed2 tbsp
- Cinnamon5
- Bay leaf4
- Fenugreek seed3 tbsp
- Star anise3
- Onion2
- Carrot1
- Cabbage · shredded¼ cups
- Bell pepper1
- Cilantro1 tsp
- Fenugreek · ground1 ½ tsp
Instructions
- In a saucepan, heat the ghee and add the onions, carrots, red pepper, tomatoes, garlic, ginger and cabbage. Mix well.
- Add the turmeric, cumin powder, coriander powder and ground fenugreek seeds, then add water and cook.
- Blend the mixture in a blender until smooth to make a vegetable puree.
- In a separate saucepan, heat the ghee and add the Kashmiri chillies, ginger-garlic paste, tomato puree, turmeric, coriander powder, cumin powder, chilli powder, slit green chillies and salt. Stir well.
- Add the chicken and the vegetable puree and cook on high heat.
- Add the madras curry powder and water.
- Garnish with coriander leaves and serve.
Summarized from Get Curried's video. Watch it for the details.
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