Madras chicken curry

Main Dish
5 servings
20 min
25 min


Number of serving: 5
Chicken 1 kg.

Onions 2 nos.

Tomato 2 nos.

Garlic, chopped finely 3 flakes.

Ginger, chopped finely 2" piece

Cumin seeds, ground 4 tsp.

Coriander, ground 2 tsp.

Turmeric, ground 1 1/2 tsp.

Green Chili 1 no.

Bay leaves 2 nos.

Water, boiling 900 ml.

Garam masala 2 tsp.

Ghee 100 gms.

Salt 1 tsp.


  • 1.Skin out the chicken, cut it into 10-12 pieces and make two cuts in each piece.
    2.Add lemon juice, chili powder, black pepper and salt on the chicken pieces mix well and keep aside for 2 hours.
  • 3.Heat ghee in a kadai, fry onions, garlic and ginger for 3 minutes.
    4.Add tomato, cumin, coriander powder and turmeric, stir well and cook further for 2 minutes.
  • 5.Add chicken pieces, green chilies and fry the pieces till they change colour.
    6.Add bay leaves, required amount of water and bring to a boil and cook in slow flame for 35-40 mins.
  • 7.Sprinkle in the garam masala and continue to cook further in a high flame for 10 minutes until the chicken is tender and soft.




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