Restaurant Style Chicken Madras Recipe
Restaurant Style Chicken Madras
South Indian Spicy Chicken 'Curry'
Submitted By: Taz

Ingredients:

1 lb Boneless/Skinless Chicken Breast (Murgh) - cut into bite sized pieces
5 cloves Fresh Garlic (Leh-sun) - minced
½ inch piece Fresh Ginger (Adrak) - minced
3 Tbs Oil - can use vegetable, canola, grape seed, or rapeseed oil
3 Tbs Tomato Purée (Tamatar)
2 tsp Madras Curry Powder - homemade preferred
2-3 tsp Red Chile Powder (Lal Mirchi) - amount to taste
¾ tsp Dried Fenugreek Leaves (Kasuri Methi)
Juice of ¼ Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste
-OPTIONAL -
1 small Red Onion (Pyaz) - chopped
¾ Cup Unsweetened Coconut Milk (Nariyal ka Doodh) - substitute for ½ the water in step 6
2 tsp Tamarind Concentrate (Imli)

Preparation:
  1. Heat oil in a medium/large skillet or sauce pan over medium-high heat until shimmering - Once oil is hot, add garlic and ginger and sauté until just golden (apx 1-2 minutes)
  2. Add the tomato purée and thoroughly combine - Add lemon juice and thoroughly combine - Add ½ cup water and thoroughly combine
  3. Reduce heat to medium-low
  4. Add the curry powder and red chile powder and stir until it all comes together and a thick paste is formed (think tomato paste) without sticking to the pan
  5. Add chicken (and onion if using) and sauté (stirring constantly) until paste is well distributed over the chicken pieces
  6. Increase heat to medium-high and continue to sauté for 2 minutes just to sear and brown the chicken on all sides - Add 1 ½ cups water (OR ¾ Cup water and ¾ Cup Coconut milk if using) to the pan to make the sauce - Add tamarind paste (if using) and thoroughly combine - Bring to a boil and allow to cook (stirring regularly) until the sauce is reduced by about ¼ and chicken is mostly cooked through
  7. Reduce heat to medium-low - Add the fenugreek leaves and stir to combine
  8. Allow to simmer until sauce has thickened to desired consistency and chicken is cooked through - NOTE: Sauce should be 'medium thick' (should coat the back of a spoon and 'hold a path' when you draw a finger through it)
  9. Adjust seasoning with kosher salt to taste
  10. Transfer to a serving dish and garnish as desired - Serve hot with chapatti, naan, or basmati rice and raita of choice or as part of any Indian meal
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