How To Make CHICKEN MADRAS (STEP BY STEP GUIDE IN ENGLISH)

How To Make Chicken Madras At Home - Chicken Madras Curry - Chicken Curry Indian Style
Chicken Madras curry is a fairly hot curry made with fragrant spices that has a thick red gravy which is creamy with the addition of coconut milk. Although it's named after the South Indian city of Madras (now called Chennai), Madras curry actually originated in British restaurants. As with any curry the flavor gets better with time and it tastes better the next day. It stays good in the refrigerator in an airtight container for 3 to 5 days and it gets better and better in terms of flavor.
Ingredient proportions for making chicken madras curry - Serves 6 to 7
* 1.5 kg/ 3.3 lb bone in chicken pieces. You can use chicken thighs or drumsticks or a combination of both. You can also use boneless but it is best to use chicken on bones for curries as the bones impart a lot of flavor to the gravy.
* 460 gm / 16 oz / 3 large onions. I used 2 onions first to cook with the tomatoes and then used the third onion while making the chicken.
* 250 gm/ 9 oz / 2 large red ripe tomatoes. If you are making this at a time when tomatoes are not in season then you can also use half a cup of canned crushed tomatoes/ 1/3rd of a cup of tomato puree (passata).
* 1 tablespoon tomato paste
* 30 gm /1.05 oz / 12 large garlic cloves
* 25 gm/ 0.8 oz ginger
* 6 green cardamoms
* 4 cloves
* 1/2 teaspoon cumin seeds (jeera)
* 1 & 1/2 inch length cinnamon stick
* 2 teaspoons salt or as per taste
* 1 teaspoon sugar (optional)
* 1 teaspoon kasoori methi (dried fenugreek leaves)
* 1 cup coconut milk. You can use 1 whole can of coconut milk if you like the flavor of coconut.
* I added a total of half cup of water to wash my blender jar and and spice cup goodness. Please remember that this dish has a thick gravy.
* 2 tablespoons chopped coriander
* 1 tablespoon lemon juice/tamarind sauce/1 teaspoon tamarind paste
* 4 tablespoons oil
For the spice paste -
* 2 & 1/2 tablespoons Madras curry powder. Add less if your curry powder is too hot.
* 2 teaspoons Kashmiri red chilli powder. Add paprika if you want to avoid that heat.
* 1/2 teaspoon turmeric powder
* 1/4 th cup water
For the tarka -
* 1 tablespoon ghee. Can even use butter/oil
* 3 dry red chillies (adjust proportion according to preference)
* 6 to 8 fresh curry leaves (optional)
Serve this with rice/roti/naan but it tastes best with hot steamed Basmati rice.
KEEP IN TOUCH FOOD LOVERS -
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🎼Background Music - (From YouTube Audio Library)-
* Old World Saga By Hanu Dixit

#chickenmadrasrecipe #currieswithbumbi
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.

[patrickdaly]

Hi Bumbi, i made your madras, including the prep of onions, tomato's etc but i was doing a pot style dish for about 15-20 people, i did have to tweak some spices etc because i wasn't sure of the quantities with one dish to big pot. I cooked it the day before, because of time on the curry day and the result was amazing, the whole pot got eaten, it was voted as one of the best meat curries of the day, even one young boy ate 3 plate fulls, he loved it. Also another eldest son of the group, who doesn't really eat curry, was gratefully made up with a lovely curry he has had for a while. So hats off to you Bumbi for a fantastic dish and sharing it with us, i am now in the process of your Aloo Gobi 🙂

[JaseLovesDub]

I love your recipes. Not only are the instructions clear and easy to follow, but your voice is like a soothing balm for the soul. Thank you for sharing your delicious food!!

[rayla]

I love bumbi's tutorials. Her English is very clear and she gives tips on what you can use if you don't have the exact ingredients.

[rogermoore]

Very nice. I think I will be using tempering a lot more often too

[nemziii]

I'm a big Madras fan and I will try this out thank you

[russelsfoodrecipes]

Very nice recipe and why not ill definitely try it out. 🙏👍👌🥳🥂🥂🥂

[rabbitweed]

I’ve made dozens of curries based on various YouTube channels over the years. This one might have very well taken the cake. Magnificent combination of flavors and amazing texture. 10/10!

[marisolsharma]

Hello 🙏🏻, Good Morning !……. Amazing delicious and yummy 🤤😋…..👌🏽 thank you so much sharing with us 🤗💐❤️

[patrickmathiassen]

As usual top recipes from a top lady. My wife loves all the ones I have done so far. And I keep exactly to your recipes. 😊

[JohnMccorry]

Greenhouse full of ripe tomatoes, knocked it out of the park again Bumbi, absolutely loved this 😛

[kirstielee]

What a beauty! Best curries on utube! Ty for sharing

[lookingfordiscovery]

I come back to this recipe so often. Thank you Bumbi 😊

[betacam]

I prepared this recipe today for a friend to arrive at 1pm.

I also prepared a cross between Saffron rice and Murghal rice (but using paprika, not saffron).

It was frankly way beyond expectations! I'd say better than any UK restaurant Madras....we're in SW France, where no restaurant has clue 1 about curry.

In Paris I'm sure you can find good authentic curry but not in deepest Limousin....maybe Bordeaux, Toulouse, Marseilles.

Thanks you, that's a brilliant recipe. My friend was knocked out, and she's traveled everywhere including Tibet, and knows her curries!

[harrychadwickchadwick]

hi there bumbi .... Very Delicous .. keep the recipes going

[aidanduffy]

Great recipe and video thank you! I love all your wisdom and tips and your gentle, cute way of describing all the goodness.

[amithasimon]

thank you so much fr your mouth watering recipies with yr tips and tricks as well. ❤❤❤

[stephenbrock]

I have copied so many YouTube curry recipes but this is clearly the best.
My twist was that I used Ghee for frying the onions for that extra flavour, but I like it hot so 4 x Kashmiri powder.
Beautiful, thanks Bumbi

[MG]

Amazing Madras recipe. Thank you for sharing. Regards from the UK.

[lindabeeston]

Madras is my favourite flavour. Thanks for this recipe Bumbi. Have a great day ❤

[jayakumar]

I was desperately searching for this recipe !!
My son loves this curry he usually orders from restaurant. I was thinking only how to prepare, to get the exact texture.
Voilla !! My wish got fulfilled, .
Thanks Bumbi to present such exclusive dish..😊