Here’s a recipe for Tender Slow-Cooked Chicken Madras featuring bold spices and a fragrant sauce that’s rich and full of flavor. This dish is perfect for those who love a spicy, aromatic Indian curry with tender, melt-in-your-mouth chicken.
Tender Slow-Cooked Chicken Madras with Bold Spices and Fragrant Sauce
Ingredients:
For the chicken marinade:
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1.5 lbs (700g) chicken thighs, boneless and skinless, cut into chunks
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1/2 cup plain yogurt
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1 tbsp lemon juice
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1 tsp turmeric powder
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1 tsp chili powder (adjust to taste)
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1 tsp salt
For the curry:
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3 tbsp vegetable oil or ghee
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2 medium onions, finely chopped
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4 garlic cloves, minced
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2-inch piece of ginger, grated
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2-3 dried red chilies (optional, for extra heat)
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2 tsp mustard seeds
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1 tsp fenugreek seeds (optional but authentic)
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2 tsp cumin seeds
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1 tbsp coriander seeds
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1 tbsp fennel seeds
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1 tbsp Madras curry powder (or a combination of chili powder, coriander, turmeric, cumin)
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1 tsp garam masala
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1 tsp paprika (for color)
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1 tsp ground cinnamon
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1/2 tsp ground cloves or 2-3 whole cloves
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1-2 fresh green chilies, slit (optional, for heat)
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2 large tomatoes, pureed or finely chopped
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1 tbsp tomato paste (optional, for richness)
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1 cup coconut milk or water (for slow cooking)
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Salt, to taste
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Fresh cilantro, chopped (for garnish)
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Juice of 1/2 lemon or lime (to finish)
Instructions:
1. Marinate the chicken:
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In a bowl, combine the chicken pieces with yogurt, lemon juice, turmeric, chili powder, and salt.
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Mix well, cover, and let it marinate in the fridge for at least 1 hour, preferably overnight for maximum tenderness and flavor.
2. Toast and grind the whole spices:
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In a dry skillet over medium heat, toast mustard seeds, fenugreek seeds, cumin seeds, coriander seeds, fennel seeds, dried red chilies, cloves, and cinnamon until aromatic (about 2-3 minutes). Be careful not to burn them.
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Let them cool slightly, then grind them into a coarse powder using a spice grinder or mortar and pestle.
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Set aside.
3. Prepare the base:
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Heat oil or ghee in a large heavy-bottomed pan or Dutch oven over medium heat.
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Add finely chopped onions and sauté until golden brown and caramelized, about 10-15 minutes.
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Add the minced garlic, grated ginger, and fresh green chilies. Cook for 2-3 minutes until fragrant.
4. Add spices and tomatoes:
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Stir in the ground toasted spice mix, Madras curry powder, garam masala, paprika, and tomato paste (if using).
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Cook the spices with the onion mixture for about 2-3 minutes to release their flavors.
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Add pureed tomatoes, stir, and cook until the oil starts to separate from the mixture (about 8-10 minutes).
5. Add the chicken:
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Add the marinated chicken pieces and mix well to coat in the spice mixture.
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Cook for 5 minutes, stirring occasionally.
6. Slow cook:
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Pour in the coconut milk or water. The liquid should just cover the chicken.
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Bring to a gentle simmer, then reduce the heat to low.
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Cover and let it cook slowly for 1.5 to 2 hours, stirring occasionally, until the chicken is tender and the sauce is thickened and fragrant.
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Add salt to taste and adjust the heat with extra chili if desired.
7. Finish:
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Squeeze in fresh lemon or lime juice to brighten the flavors.
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Garnish with chopped fresh cilantro.
8. Serve:
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Serve hot with steamed basmati rice, naan, or chapati.
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Accompany with cooling cucumber raita or a simple salad.
Tips for the best Chicken Madras:
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Use bone-in chicken for even more flavor if you like; just increase cooking time slightly.
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Marinating overnight enhances tenderness and depth of flavor.
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Adjust chili powders and fresh chilies according to your heat preference.
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Coconut milk adds a lovely creamy texture and balances the heat, but you can substitute with water or chicken stock for a lighter version.
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Slow cooking is key to tender chicken and well-developed flavors.