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September 16, 2025
Chicken Madras Recipe
Chicken madras represents classic Indian curry made with fragrant spices and green chiles that delivers so much flavor through traditional preparation methods. This beloved curry demonstrates how regional Indian preparations create distinctive taste profiles that set them apart from generic curry preparations. The fragrant spices provide aromatic complexity while green chiles add fresh heat that characterizes authentic Madras-style curries. This much flavor guarantee comes from traditional spice combinations that create layers of taste rather than simple heat or single-note seasoning. The classic Indian status ensures authentic preparation that honors the regional origins and traditional techniques of this popular curry style.
Chicken madras is a classic Indian curry made with fragrant spices and green chiles. It has so much flavor and smells delicious while it cooks. You can make this curry in the morning and leave it to infuse throughout the day to make it even more delicious.
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
4
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Ingredients
5 tablespoons cooking oil
3 whole cloves
2 cardamom pods
2 large onions, finely chopped
3 green chile peppers, with seeds, chopped
4 cloves garlic, crushed
1 (1 inch) piece ginger, minced
1 teaspoon ground red chili pepper, or to taste
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
salt to taste
1 ½ pounds skinless, boneless chicken breasts, cut into bite-sized pieces
¼ cup water
½ (14 ounce) can tomato puree
1 teaspoon ground nutmeg
1 teaspoon garam masala
½ cup chopped fresh cilantro, or more to taste
Directions
Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and sauté until dark brown, 7 to 10 minutes. Add chile peppers, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Add ground chili pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
Stir in chicken and water; cook, stirring constantly, until water is incorporated, 2 to 3 minutes. Stir in tomato puree and nutmeg. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
Ladle into bowls and sprinkle garam masala over top. Garnish with cilantro.
Nutrition Facts (per serving)
| 423 | Calories |
| 22g | Fat |
| 18g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 423 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 4g | 21% |
| Cholesterol 97mg | 32% |
| Sodium 335mg | 15% |
| Total Carbohydrate 18g | 7% |
| Dietary Fiber 4g | 15% |
| Total Sugars 8g | |
| Protein 38g | 77% |
| Vitamin C 96mg | 107% |
| Calcium 75mg | 6% |
| Iron 4mg | 19% |
| Potassium 824mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
