Chicken Madras
Chicken Madras
5 from 1 vote
Prep: 10 minutes
Cook: 35 minutes
Total Time 45 minutes
Servings: 4
Instead of ordering takeout, make this homemade chicken madras. This easy family dinner is rich and fragrant, with a fiery kick in every bite. A delicious curry with a thick masala, that is ideal for scooping up with naan.

Nutrition: per serving



  • 600 g Chicken
  • 400 g Tomatoes Canned
  • 1 Onion Finely chopped
  • 4 cloves Garlic Minced
  • 2 tbsp Vegetable Oil
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • 1 tsp Chili Powder
  • 1 tsp Paprika
  • 1 tsp Garam Masala
  • 1 tsp Salt
  • 2 tbsp Tomato Paste
  • 1 handful Coriander For garnish


  • Begin by heating the vegetable oil in a large frying pan over medium heat. Sauté the chopped onion and minced garlic for 4-5 minutes until they become tender.
  • Add the chicken to the pan and stir-fry for 5-7 minutes until it turns slightly brown, stirring occasionally.
  • Mix the tomato paste, ground coriander, ground cumin, turmeric, chili powder, paprika, garam masala, and salt in the pan, and stir well to coat the chicken.
  • Cook for 2-3 minutes, adding a splash of water if required to prevent the spices from sticking to the bottom of the pan.
  • Pour the chopped tomatoes into the pan and stir to combine.
  • Reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened.
  • Finish off by garnishing the dish with fresh coriander leaves and serve hot with rice or naan bread.

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