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Chicken Madras at

My buddy has been making a lot of Indian food by using the jarred sauces available in the supermarket. He really likes them. I have tried one or two and they are tasty. However, I just like to be in control of the ingredients I use so I decided to make my own version of Chicken Madras.

First, let me apologize to everyone who really knows how to make authentic Indian food. This recipe is my version I developed after reading a lot about Chicken Madras. It is a seasoning profile to meet my tastes and, while it has all the basic ingredients of Chicken Madras, I am sure it is not as authentic as it should be.

I started by dicing the chicken and cutting the onion in half and then thinly slicing 1/2 rings. I chopped the tomatoes and measured out the spices onto a plate. I finely chopped the garlic, peppers and ginger onto another plate.

Chicken Madras 1

As it was hotter than She Who Must Be Obeyed when I don’t listen to her, I decided to cook the Madras outside in my electric wok in hopes of not heating up the house. Normally, I would use a Dutch oven or other large heavy bottom pot.

I sauteed the onions in the oil over medium heat until they were just browned, about 10 minutes.

Chicken Madras 2

I added the peppers, garlic and ginger and cooked for another 30 seconds.

I added the seasonings and cooked for 1 minute, until the spices are aromatic.

Chicken Madras 3

I added the chicken and the water and let it cook for 5 minutes. Then I added the tomatoes and let it cook, covered for 25 minutes at a low boil.

Chicken Madras 5

I served it with homemade naan bread and basmati rice.

Chicken Madras 6


The Verdict

This took some time to get the spices the way I like them but it turned out delicious. There is a nice base flavour from the tomatoes and onions. The seasonings give a nice heat without being too hot and there is that great complex spice profile that makes Indian food so good.

The Old Fat Guy

Chicken Madras

Yield: 4 servings

Chicken Madras


  • 700 g (1 3/4 pounds) boneless skinless chicken, cubed to 1/2 inch
  • 50 ml (1/4 cup) cooking oil
  • 1 1/2 large onion cut in half lengthwise and sliced into thin strips
  • 2.5 cm (1 inch) piece of ginger, finely diced
  • 4 cloves garlic, crushed
  • 3 jalapeno peppers, finely diced
  • 1 teaspoon chili powder
  • 2 ml (1/4 teaspoon) ground cumin
  • 3 ml (1/2 teaspoon) ground coriander
  • 5 ml (1 teaspoon) tumeric
  • 3 ml (1/2 teaspoon) ground cardamom
  • 2 ml (1/4 teaspoon) salt
  • 5 ml (1 teaspoon) nutmeg
  • 5 ml (1 teaspoon) garam masala
  • 50 ml (1/4 cup) water
  • 400 grams (1 pound) tomatoes, diced


  1. Heat oil in a large dutch oven over medium heat.
  2. Add onions and saute until starting to brown, about 10 minutes.
  3. Add peppers, garlic and ginger. Cook for 1 minute.
  4. Add seasonings and cook for 30 seconds, until the spices are aromatic.
  5. Add the chicken and water and cook for 5 minutes.
  6. Add the tomatoes and cook covered at a low boil for 25 minutes.
  7. Serve with cooked rice.
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