Chicken Madras Recipe

About: Here is a classic recipe for Chicken Madras, a preparation that has become popular around the globe.

Recipe Info

Restaurant: India Princess | San Diego

Servings: 4
Prep Time: 45 minutes
Cuisine: Indian
Meal Type: Dinner
Main Ingredient: chicken
Dish Type: Main Course
Cooking Method: Simmer
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No

Directions

Recipe

Heat 1 Tbsp. of oil in a pan. Add diced onions; stir until they are golden in color. Add ginger and garlic, fry for ½ minute. Add tomatoes, water, garam masala, turmeric and chile powder and cook for a minute or two. Pour mixture into a blender until pureed.  Add chicken to a pot along with coconut milk. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender. 

Heat remaining 1 Tbsp. oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed, and lentils, then fry until the mustard seeds start popping. Add whole red chiles and stir until mixture turns a darker color. Add curry leaves. When the leaves become soft, take them out. Add tomato puree and cooked chicken to pot and mix all of the ingredients together with a ladle.

Serve hot, garnished with cilantro.

Ingredients

2 Tbsp. vegetable oil 1 medium-sized white onion, diced 1/2 tsp. ginger paste 1/2 tsp. garlic paste 1/2 C. tomatoes, diced 1/2 C. water 1/2 tsp. garam masala 1/2 tsp. turmeric 1/2 tsp. red chile powder 1 lb. boneless chicken, cut into 1" cubes 1 Tbsp. coconut milk 1 pinch mustard seed 1 pinch fenugreek seed 1 pinch cumin seed 1 pinch whole, pre-soaked white lentils 5-6 whole dried Thai red chiles 5-6 curry leaves 1 Tbsp. chopped cilantro

Copyright TableAgent.com
©


Popular Restaurant Recipes

Surf and Turf Pt. 1 | Nopalito | San Francisco Bay AreaThe Whole Chicken | Foundation Room | Las VegasPolynesian Crab Stack | Roppongi Restaurant & Sushi Bar | San DiegoSeasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar | TWIST by Pierre Gagnaire | Las VegasDungeness Crab Cakes | One Market Restaurant | San Francisco Bay AreaClams Casino | The Saloon | PhiladelphiaMaine Lobster Strudel | Bertrand at Mister A's | San DiegoLobster Bisque with Port and Rosemary | Blue Point Coastal Cuisine | San DiegoSpice-Cured Roast Turkey | Campanile | Los AngelesSteamed Mussels with Salsa Verde | Roseville | San Diego More recipes ...