MADRAS CHICKEN CURRY + My Own SPICE BLEND | Easy step by step Recipe

My Madras Chicken Curry Recipe. See recipe at the bottom.
Love,
Sharmi

Other RECIPES below:
Butter Chicken Recipe: https://www.youtube.com/watch?v=cmgyHkLI16o
Easy Naan Recipe: https://www.youtube.com/watch?v=2djPg8_MHY4
Chicken Dhansak Recipe: https://www.youtube.com/watch?v=GpoHHxxLQPo
Chicken Korma: https://www.youtube.com/watch?v=0iah7cy9sJA&feature=youtu.be
Easiest Chicken Biryani: https://www.youtube.com/watch?v=chxjNgUqM3o
Easy Lamb curry: https://youtu.be/5t8mmAQkXWc
Easy Rogan Josh recipe: https://www.youtube.com/watch?v=_Cl2CWfN8m8
Chicken Tikka Masala: https://www.youtube.com/watch?v=3T7Xx2b7Ifs&t=233s
Tandoori Chicken: https://www.youtube.com/watch?v=wqY0qRJy34I
Indian Chicken Curry Recipe: https://www.youtube.com/watch?v=T7QCQ4YaeSY
Indian spiced lamb chops: https://youtu.be/jFywIgetl40
Best Lamb Seekh Kebab: https://youtu.be/MQ9BoXVSrXU

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Chicken: 800 grams boneless chicken.

Ingredients for Madras Spice Blend:
2 tbsp coriander seeds (Madras curry is heavy on coriander)
1 tbsp cumin seeds
2 tsp fennel seeds
1 tsp black pepper
1 tsp mustard seeds
1 tsp fenugreek seeds
3-4 inches of cinnamon sticks
4-5 cloves
3 green Cardamom:
2 tsp turmeric powder
2 tsp spicy chili powder (adjust as per your taste)
Toast whole spices and mix with powdered spices to make the spice blend.

Ingredients for Curry base:
2 medium to large onions finely chopped
1 tbsp ginger garlic paste heavy on garlic
4 tomatoes roughly chopped (You can use canned tomatoes)
1 tsp tomato paste
1 tbsp tamarind pulp
3 to 4 green chilis chopped (optional)
1 tsp turmeric powder
1 tsp chili powder (adjust accordance to your preference)
1 tsp Kashmiri chili powder for color.
1 tsp mustard seeds
10 to 12 or more of fresh curry leaves
1/4 cup Coconut cream
1 tbsp of my home made madras spice mix
3 tbsp neutral oil

This Curry is a little Peak into the vast South Indian Cuisine hi I’m shery and today I’m making chicken Madras Curry I’m also going to share my Madras spice blend so you can make it at home trust me homemade is way better and is very easy to make Madras Curry is spicy

Tangy with rich flavors so let’s get started let’s talk about the chicken I’m using around 800 G of boneless chicken breast but you can use any other Cuts or lamb or beef there will be slight variation with lamb or beef but you can follow the same recipe it will turn out

Great this should feed around four people easily Madras Curry is more popular in restaurants around the world than in Madras but still Madras Curry should have a blend of spices and HS that are popular in the Madras region of India so let’s let’s talk about the

Spices this is what I’m using for my Madras curry spice blend this spice blend should be earthy citrusy with a good amount of heat I’m using 2 tbsp of coriander seeds Madras Curry is heavy on coriander 1 tbsp of cumin seeds 2 teaspoon of fenel seeds 1 teaspoon of

Black pepper 1 teaspoon of mustard seeds 1 teaspoon finc seeds 3 to 4 in of cinnamon sticks four to five cloves three green cardamum 2 taspo of turmeric powder this adds color and earthy notes and 2 tpoon chili powder chili is a key ingredient in South Indian spices this

Adds color and spiciness I’m using a spicy chili powder however the best part of making your own spice blend is that you can adjust according to your liking I’m using this hot South Indian chili powder but you can add any chili powder of your choice first we will toast the

Whole spices then we will make the spice blend keep the heat on low I’m going to slightly roast the spices coriander seeds cumin seeds fenel seeds black pepper mustard seeds pen Greek seeds cinnamon cloves and cardamum I’m going to slightly toast them the spices will be done when they’re

Slightly Brown and the nice Aroma is released my spices are done I will transfer it to a separate plate my spices are cooled down now let’s grind them I’ll do pulses so that they don’t overheat I wish you can smell this is such a beautiful Aroma in this I’m going

To add the turmeric powder and the spicy chili powder mix them well my Madras curry powder is ready I wish you can smell it it smells so good I highly recommend to make your own spice it give you so much flavor in your curries but if you don’t want to make

Your own you can use the store board one I have used this to make the Madras Curry before but there are no way close to the homemade one they also taste different from the different brands I’m not going to use all of them I will store the leftover and use them later if

You store it in a airtight container they will stay fresh for a long time now I’m going to marinate the chicken with my homemade Madras spice some salt and some lemon I’m going to use 2 tspoons of my spice mix mix salt and 2 teaspoon of lemon juice mix them

Well make sure each piece is coated with the Masala let it marinate for at least 30 minutes my chicken is marinating in the meantime let’s prepare the curry base this is what I’m using for my Curry base two onions I will finally chop them 1 tbsp of ginger garlic paste where it’s

Heavy on garlic four fresh tomato Tomatoes but you can also use canned tomatoes fresh tomatoes will give you more flavor but canned tomatoes will give you better color 1 teaspoon of tomato paste 1 tbsp of tamarine pup this will add sourness and the sweetness to the dish if you don’t have tamarine pulp

You can use lemon juice add some hot water to the tamarine pulp and let it soak 3 to four green chilies this is optional based on your heat tolerance 1 teaspoon of turmeric 1 teaspoon of hot chili powder powder 1 tpoon of Kashmir chili powder I’m adding this for color 1

Teaspoon of mustard seeds 10 to 12 fresh Curry leaves 1/4 cup of coconut cream and 1 tbsp of my Madras curry powder mix my ingredients are ready let’s start cooking it’s important to chop the onion finely because I want it to melt in the gravy cut the tomatoes finely and take

Out this Woody pot all my prep work is done let’s start cooking keep it at medium to high heat let the pan heat up my pan is hot let’s add the oil 1 to 2 tbsp of oil I’m using neutral oil you can use the oil of your

Choice once the oil is hot the first thing I will do is to add the mustard seeds you should hear this spluttering sound otherwise it will not release the aroma now I will add the curry leaves be careful they have water so they will splatter gives such a beautiful smell now I will

Add the onions I will fry the onions till they are golden brown if your onions are burning reduce the heat a little bit and add some salt which will help to take out the moisture take your time and Fry the onions properly because it’s very important part of the gravy if

They are not fried properly they will not melt in the gravy and you will not get the consistency you’re looking for I I think I need another tablespoon of oil because I want the onion to caramelize properly around another tablespoon my tamarine pulp is soaked nicely in the

Hot water now I will mix them well take out the pulp and the seed and the skin you can strain it also but I’ll just use my hand you can also buy the tamarine concentrate but I prefer the fresh one concentrate is quite sharp and quite Tangy but when you use the fresh

Tamarine p is fruity it’s have slic sweetness with the tanginess so it give a nice body to the gravy my onions are almost done they’re looking nice and brown don’t over Brown them otherwise they will leave a bitterness in the gravy this is looking perfect now I will add the ginger garlic

Paste fry them till they release a nice Aroma and the raw Aroma of garlic is gone now you can see they’re sticking on the pan so I will add little bit of water now I’m going to add my spices my Kashmir red chili powder spicy chili powder turmeric my homemade Madras spice

Blend mix them well whenever you are frying the spices make sure you have water handy because they can stick and burn so add a little bit of water and fry them fry it for a few minutes if it starts sticking keep adding water you can see that oil is

Separating this is done now let’s add the tomatoes I forgot to add the tomato paste so let’s add that too and with tomatoes I’m going to add the salt and remember we already added the salt to the chicken just be careful and this salt will help the Tomato to soften

That’s why we are adding at this stage now I will reduce the heat to low to medium and cover it so that the tomatoes get soften yeah my tomato is softened now now I will increase the Heat to medium and mash the tomatoes let it fry for a few more

Minutes till the oil separate you can see the oil is separating from the gravy so this is a perfect time to add the chicken mix them well and fry them for a few minutes keep the heat on high you need to keep it in a high heat otherwise the chicken will

Release their water and instead of frying it will start boiling I’ve fried it for 5 minutes now I will add the coconut milk now mix it well and let it cook for another 4 to 5 minutes I will add around half a cup of water and it’s

Hot water I will cover it and simmer it for another 5 minutes it’s almost done you can see the oil is separating in the gravy now I will add the tamarine paste add the tamarine paste according to your liking so I will add first 1 tblspoon and taste it I need little bit

More this is perfect I think I need little bit of salt I will add the green chilies it will add some fresh chili notes but it’s completely optional cook for another minute and our chicken Madras Curry is ready you can see the oil is floating on

The top look at the beautiful color in the gravy I will add some Turka heat up some oil add a dry red chili add few Curry lips pour it over the curry garnish with some coconut cream my matras Curry is ready it’s looking amazing so let’s give it a

Try wow it’s a flavor balm there tanginess from the tomato tomatoes and the tamarine spiciness from all the chilies and slight creaminess from the coconut cream even though it’s spicy but it has such a balanced flavor let me try with the rice wow it goes so well with the rice

The rice really compliments the spiciness of the curry give this dish a try if you have any questions let me know in the comments below and also let me know what should I cook next like share And subscribe and see you in the next video