Madras

Name: Madras
Prep time: 10 min
Cook time: 45 min
Yield: 3 to 4 servings
Cuisine: Indian Menu
Ingredients: Boneless Skinless Chicken Thighs — 1.2kg; Ghee — 3 tbsp; Salt — 1 tsp; Black Pepper — ½ tsp; Cumin Seeds — 1 tsp; Bay Leaves — 3; Fresh Coriander Stems — 10g; Brown Onion — 1; Red Onion — 1; Garlic — 4 cloves; Ginger — 35g; Salt — ½ tsp; Black Pepper — ¼ tsp; Ground Cumin — 1½ tsp; Ground Coriander — 1 tsp; Garam Masala — 2½ tsp; Turmeric — ¾ tsp; Kashmiri Chilli Powder — ½ tsp; Fresh Curry Leaves — 10; Chopped Tomatoes — 800g; Coconut Milk — 400ml; Fresh Coriander — 2 tbsp

Madras is a bold, 'fairly hot' South Indian classic defined by its deep red colour and sharp, 'zingy' spice profile. Built on a base of toasted chilies and pureed tomatoes, the dish delivers a punchy, concentrated heat that is often balanced by the sour tang of tamarind or lemon. It is a savoury, 'uncomplicated' powerhouse that favours aromatic depth and a clean chili burn over heavy creaminess.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 45 minutes

Servings: 3 to 4

Notes:

Ghee provides a rich, traditional flavour, though sunflower or vegetable oil can be used as a simple dairy-free alternative.

Brown onions and red onions are interchangeable or can be used in combination for added depth of sweetness.

Coconut milk creates a smooth, balanced sauce, whereas coconut cream can be used for a much thicker and richer consistency.

Increase the amount of Kashmiri chilli powder or add fresh green chillies if you prefer a hotter, more fiery curry.

Sear Chicken
Heat 3 tablespoons of ghee in a large high-rimmed pan over high heat. Add the sliced chicken thighs, season with salt and black pepper, and cook for 6 to 7 minutes until lightly browned on the outside, then transfer to a plate.

Sauté Aromatics and Whole Spices
Reduce the heat to medium and add the cumin seeds, bay leaves, and chopped coriander stems to the pan, roasting for 1 minute until fragrant. Add the sliced brown and red onions, grated ginger and garlic paste, and a pinch of salt and black pepper, sautéing for 10 to 12 minutes until softened and golden.

Toast Ground Spices
Stir in the ground cumin, ground coriander, garam masala, ground turmeric, Kashmiri chilli powder, and fresh curry leaves. Cook for 1 to 2 minutes, stirring constantly until the spices release their essential oils.

Simmer Curry
Pour in the chopped tomatoes and coconut milk, stirring thoroughly to deglaze the pan. Return the seared chicken and its resting juices to the pan, bring to a gentle simmer, then cover with a lid and cook over low heat for 35 minutes until the chicken is tender and cooked through.

Garnish and Serve
Uncover the pan, discard the whole bay leaves, and stir the sauce gently. Season to taste with salt, garnish with freshly chopped coriander leaves, and serve hot with basmati rice or warm naan.