Madras Masala is a fairly hot red curry spice mix with lots of chilli powder, named after the southern Indian city of Madras (now Chennai).
In today’s post, I’ll show you a quick & easy way to prepare Madras Chicken with chicken drumsticks & a homemade spice mix. Have fun cooking!
Cooked/Baked today: “Madras” Chicken with Rice
Preparation Time: 1 hour & 30 minutes
Category: Main Dishes, Recipes with Chicken, Recipes with Meat, Indian Recipes
Our Recipe rating:
Ingredients for 4 servings:
- 4 chicken thighs (skinless)
- 1 can creamy coconut milk
- 1 can chopped tomatoes
- 2 (red) onions
- 2 – 3 cloves garlic
- 1 thumb-sized piece of ginger
- 2 – 3 bay leaves
- 1 cinnamon stick
- 1 teaspoon fennel seeds
- 5 – 6 cloves
- 4 – 5 black peppercorns
- A heaping teaspoon each of ground coriander, cumin & spicy paprika powder
- Chili flakes to taste (½ teaspoon chili flakes in this recipe)
- Oil for frying
- Parsley oder cilantro for garnish
- Cooked rice or naan bread for serving
Required kitchen gadgets, helper & preparations:
- Large frying pan por pot
- Mortar for spice mixture
…for “Madras” Chicken:
Grind 1 teaspoon of fennel seeds, 5 – 6 cloves & 4 – 5 black peppercorns in a mortar, then mix with 1 heaped teaspoon each of ground coriander, ground cumin & hot paprika powder, also add chilli flakes to your own taste (degree of spice). Then set the spice mixture aside.
For the further preparations, peel and finely chop the onions. Peel and finely chop the garlic. Peel the ginger and chop or dice finely. Then heat a large pan with a dash of oil, add onions, garlic & ginger to the pan & sweat over medium heat for 2 – 3 minutes, turning occasionally.
When that is done, add the prepared spice mixture as well as 2 – 3 bay leaves & a cinnamon stick, stir everything once & allow the spices to roast briefly, then place the chicken legs next to each other in the pan & pour a can of creamy coconut milk and chopped tomatoes over the chicken.
Then (possibly or if necessary) add a little more water until the chickens are just covered with liquid. Bring the contents of the pan to the boil & then simmer gently for 1 hour over low to medium heat (without the lid) until the chicken is cooked & the sauce has reached a creamy consistency.
Finally, season everything with a good pinch of salt & spread the chicken on plates along with cooked rice or naan bread & serve garnished with chopped parsley or coriander. Have fun cooking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):