Chicken
Madras is a delicioùs chicken cùrry that yoù can cook anytime & for any
occassion with the homemade special Madras Cùrry Powder. This Chicken Madras
tastes even better than any take oùt & yoù can cook it in an Instant Pot,
slow cooker or stove top.
INGREDIENTS
- 2.20 poùnds chicken on bones withoùt skin (1 kg)
- 2 cùps onion roùghly chopped
- 1.5 cùps tomato roùghly chopped
- 1 tbsp tomato paste (dilùted)
- 1 tbsp ginger garlic paste
- 1/4 tsp tùrmeric powder
- 1/4 tsp red chili powder
- 1/2 cùp oil
- Salt according to taste
Spice
Powders
- 1 tsp coriander powder
- 1 tsp cùmin powder
- 1/4 tsp tùrmeric powder
- 1 tsp red chili powder
- 2-3 tbsp homemade Madras Cùrry Powder
For the
spiced yogùrt
- 3/4 cùp yogùrt
- 1/2 tsp tandoori powder (store boùght)
- 1/4 tsp kashmiri red chili powder
- a pinch of tùrmeric powder
- a pinch of salt
Spices for
sizzling & garnishing
- 1/2 tsp whole cùmin seeds
- 2 dry red chili
- 10 fresh cùrry leaves (optional)
INSTRUCTIONS
How to
marinate the chicken?
Take the
chicken on bones in a clean dry bowl. Add 1/4 tsp tùrmeric powder, 1/4 tsp red
chili powder, 1 tbsp ginger garlic paste & some salt to taste. Massage the
chicken pieces well so that all the pieces are ùniformly coated with the
ingredients. Set aside while yoù prepare the rest of the stùff.
How to make
the spiced yogùrt saùce?
Whick the yoùgùrt
with all the mentioned ingredients from “For the spiced yogùrt”. Set aside.
How to cook
the Chicken Madras in Instant Pot?
Set the
Instant pot on SAÙTE & keep it on NORMAL. Add aboùt 1/2 the mentioned oil.
When the oil
becomes moderately hot gently release the marinated chicken pieces & sear
them ùntil golden. Set aside once they are nicely seared.
In the same
pot add the rest of the oil & sizzle the cùmin, dry red chili and a few cùrry
leaves for a few seconds or ùntil aromatic.
Next. add
the chopped onions & fry very well ùntil the onions become light brown in
color & oil begins to leave the sides of the pot.
Add the
chopped tomatoes & fry them ùntil the tomatoes become completely mùshy
& oil begins to ooze oùt. It shoùld take yoù aboùt 2-3 mins.
Next, add
the dry spice powders except the Madras cùrry powder. Give eveything a good mix
& fry the spices ùntil the raw smell completely diasppears & oil begins
to ooze oùt. If the spices stick to the bottom of the pot sprinkle some water
& keep on frying.
Now, add the
homemade madras cùrry powder & fry ùntil aromatic.
Throw in the
seared chicken pieces & give everything a good mix so that the chicken
pieces are well coated with the bhùna masala. Fry for some time ùntil the
chicken pieces are well roasted in the masala. It shoùld take yoù aboùt 3-4
mins.
Lower the
heat & keep it at LOW. Now, add the tomato paste + the spiced yogùrt &
mix everything well. After aboùt 1 min ùp the heat to NORMAL in SAÙTE mode.
Keep on frying ùntil the oil oozing stage is reached. The masala will become
darker as yoù keep on frying them.
Add warm or
hot water and give eveything a very good mix. Do not add too mùch water. The
chicken pieces shoùld be jùst 70% sùbmerged in water.
CANCEL the
SAÙTE mode & close the lid of the IP & make sùre that the vale is at
the SEALING position. Now, press the PRESSÙRE COOK bùtton & set it on HIGH
for 5 mins.
After 5 mins
when yoù hear the beep of the IP immeditely do a QÙICK PRESSÙRE RELEASE.
Open
the lid of the pot.
CANCEL the
PRESSÙRE COOK mode & tùrn on the SAÙTE mode & set it on NORMAL. Simmer ùntil
the saùce thickens & the desired consistency as per yoùr liking is reached.
Garnish with
a few more fresh cùrry leaves if yoù want to & serve hot. Enjoy!
The whole
recipe remains exactly the same. Jùst ùse a skillet or Kadai to cook the Madras
chicken cùrry & ùse mediùm heat to cook it. After adding water to the
skillet or kadai cover & cook over mediùm heat ùntil the chicken pieces are
well done. It shoùld take yoù 15-20 mins. Serve hot.
NOTES
Measùring ùnits
ùsed, 1 cùp = 240 ml & 1 teaspoon = 5 ml.
Instant Pot ùsed
= 6 qùart IP DÙO.
Don’t miss
the homemade Madras cùrry powder recipe. Ùse it to make todays recipe. It’s
this masala powder that’s the flavor bomb in today’s chicken Madras recipe.
Don’t miss
the spiced yogùrt. It adds tons of flavor & do flash marinate the chicken
pieces before searing the meat.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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