Chicken Madras

Ingredients

• 3 cloves Garlic (( finely grated or chopped ))
• 1 tbsp Ginger (( finely grated or ginger paste ))
• 3 Shallot (( or onions, finely chopped ))
• 2-3 tbsp Tomato puree (( or tomato concentrate ))
• 2 tbsp Oil (( vegetable oil or neutral flavour oil ))
• 2 tbsp Ghee (( ghee or unsalted butter ) )
• 1 tsp Salt (( or add salt according to taste ))
• 1 tsp Dried fenugreek leaves (( Kasuri methi ))
• Coriander (( to serve and garnish ))
• 1 1/2 cup Water (( suggest to add warm water, add more water if needed ))
• 1 lb Chicken breast (( 450 g, boneless chicken thigh or breast ))
• 1/2 tsp Turmeric
• 1/2 tsp Paprika
• 1/2 tsp Curry powder (( Madras curry powder or garam masala ))
• 1/2 tsp Salt
• 1 tsp Cooking oil
• 1 tsp Madras curry powder (( or hot curry powder ))
• 1 tsp Paprika powder (( or Kashmiri chilli powder ))
• 1 tsp Cumin seeds (( jeera seeds ))
• 1 Cinnamon stick (( optional ))
• 1/2 tsp Turmeric

Instructions

1. 1

   Cut the chicken breast into medium bite size pieces. Mix the chicken pieces well with turmeric, paprika, curry powder, salt and oil. Let it sit aside and marinade for 10-15 minutes.

2. 2

   Gather all the spices, finely chop and grate the shallots, garlic, ginger and coriander.

3. 3

   In a large pan, heat the oil and ghee over medium-high heat. Saute' the cumin seeds and cinnamon stick for few seconds.

4. 4

   Add the chopped shallots and stir until translucent then follow with the garlic and ginger paste.

5. 5

   Stir continuously, until shallots are light brown. Then place the chicken pieces, turmeric, paprika and curry powder, and stir for 1 minute.

6. 6

   Follow with the tomato puree and pour the warm water in. Stir well until all the ingredients are combine evenly.

7. 7

   Crush the dried fenugreek in hand and sprinkle over the chicken. Close the lid and cook with low heat for 8-10 minutes until the meat is tender.

8. 8

   Add salt to taste. ( Make a taste test and adjust salt according to your taste. If the gravy is too thick, add a bit more water to your preference consistency. ) Turn off the heat and transfer to serving plate.

9. 9

   Garnish with chopped coriander and serve with basmati rice or naan.