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Chicken Madrasi
Prep Time: 30 min
Cook Time: 45 min
Total Time: 1 hr
Cook Time: 45 min
Total Time: 1 hr
Nutrition: Serving size 2-3
Author: Aparna Anurag
Recipe type: main
Cuisine: South India
Ingredients
- 3 Tbsp refined oil
- 1 bay leaf
- 3 green cardamom
- 3 cloves
- 1 small stick cinnamon
- 1 onion, sliced
- 1 Tbsp ginger-garlic paste
- 1/2 kg chicken, cut into bite size pieces
- 1 tsp turmeric
- Salt, to taste
- 2 cups water
- 2 green chillies, slit
- curry leaves
- 2 tsp red chilli powder
- 2 Tbsp cashew nuts – poppy seed paste (Soak 15 cashews and 1 Tbsp poppy seed in a cup of milk for an hour. Grind it into a paste.)
- 2 tsp chicken masala
- 2 tsp kasoori methi
- 1 tsp garam masala
- 2 tsp coriander powder
- Chopped coriander leaves, to ganrish
Instructions
- In a wok add refined oil. Add a bay leaf, green cardamom, cloves, cinnamon. Let them release the aroma.
- Now add onions. Saute till golden brown and then add the ginger-garlic paste. Mix and add the chicken pieces. Saute till they start to color a bit.
- Now add the turmeric and salt. Toss and add water.
- Add the green chili and curry leaves. Let the curry simmer.
- Add the red chili powder, cashew nut -poppy seed paste, chicken masala, kasoori methi, garam masala and coriander powder. Mix well and let the curry simmer till the chicken is cooked. Add more water if required.
- Garnish with coriander leaves and serve hot Chicken madrasi with steamed rice.
Chicken Madrasi
Servings: 3
Calories:
Ingredients
- 3 Tbsp refined oil1 bay leaf;3 green cardamom;3 cloves;1 small stick cinnamon;1 onion, sliced;1 Tbsp ginger-garlic paste;1/2 kg chicken, cut into bite size pieces;1 tsp turmeric;Salt, to taste;2 cups water;2 green chillies, slit curry leaves;2 tsp red chilli powder;2 Tbsp cashew nuts – poppy seed paste (Soak 15 cashews and 1 Tbsp poppy seed in a cup of milk for an hour. Grind it into a paste.);2 tsp chicken masala;2 tsp kasoori methi;1 tsp garam masala;2 tsp coriander powderChopped coriander leaves, to ganrish
Instructions
- In a wok add refined oil. Add a bay leaf, green cardamom, cloves, cinnamon. Let them release the aroma.Now add onions. Saute till golden brown and then add the ginger-garlic paste. Mix and add the chicken pieces. Saute till they start to color a bit.Now add the turmeric and salt. Toss and add water.Add the green chili and curry leaves. Let the curry simmer.Add the red chili powder, cashew nut -poppy seed paste, chicken masala, kasoori methi, garam masala and coriander powder. Mix well and let the curry simmer till the chicken is cooked. Add more water if required.
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