Ingredients
Chicken Madras
- 1 1/2 pounds boneless skinless chicken thighs cut into 1 1/2-inch pieces
- 2 tablespoons neutral oil
- 1 large yellow onion finely chopped
- 4 cloves garlic finely grated
- 1 tablespoon fresh ginger finely grated
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 teaspoon hot chili powder use 1/2 teaspoon for milder curry
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground fennel
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can crushed tomatoes 14 ounces
- 3/4 cup low-sodium chicken stock
- 1 tablespoon tamarind paste plus more to taste
- 1 teaspoon fine salt plus more to taste
- 1 teaspoon garam masala
- 1/4 cup fresh cilantro chopped
Equipment
- 1 wide heavy pan or Dutch oven
- 1 Instant-read thermometer
Instructions
Method
- Pat the chicken dry and season lightly with a pinch of the measured salt. Heat 1 tablespoon oil in a wide heavy pan over medium-high heat. Brown the chicken in two batches for 2 to 3 minutes per side; transfer to a plate.
- Lower the heat to medium, add the remaining oil and onion, and cook for 8 to 10 minutes until soft and deeply golden. Stir in the garlic and ginger for 1 minute.
- Add the coriander, cumin, chili powder, paprika, turmeric, fennel, and black pepper. Stir for 30 seconds, then add the tomato paste and cook for 1 minute until it darkens slightly.
- Add the crushed tomatoes, stock, tamarind, and remaining salt. Scrape up the browned bits, return the chicken and any juices, and simmer partly covered for 18 to 22 minutes, until the sauce thickens and the chicken reaches 165°F (74°C).
- Stir in the garam masala and half the cilantro. Taste for salt, tamarind, and chili. Rest off the heat for 5 minutes, then scatter with the remaining cilantro and serve.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 430kcalCarbohydrates: 19gProtein: 39gFat: 23gSaturated Fat: 5gCholesterol: 160mgSodium: 760mgPotassium: 980mgFiber: 4gSugar: 9g
Video
Notes
Madras is a British Indian restaurant-style curry name rather than one traditional regional dish from Chennai. Adjust hot chili powder to your tolerance; brands vary considerably. If tamarind paste is unavailable, finish with 2 teaspoons lemon juice, though the flavor will be brighter and less rounded. Refrigerate leftovers within 2 hours and use within 3 days. Nutrition is an estimate.
