Name: Easy Chicken Madras Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 700 g boneless skinless chicken thighs, cut into bite-size pieces; 1 tbsp Madras curry powder (for marinating the chicken); 0.5 tsp salt; 2 tbsp neutral oil (such as sunflower or canola); 2 medium onions, finely chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp Madras curry powder; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp chili powder (adjust to taste); 0.5 tsp ground turmeric; 400 g chopped tomatoes from a can; 120 ml water (plus more as needed); 80 ml coconut milk (optional, for a creamier curry); 0.75 tsp salt (or to taste); 1 tbsp lemon juice (to finish); 2 tbsp fresh cilantro, chopped (for garnish)

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The first time a proper Chicken Madras hit the table in my tiny kitchen, everything went quiet for a second. The sauce was this deep brick-red, glossy around the edges, and the air was thick with the smell of toasted spices and garlic. I remember hovering over the pot, tearing off a piece of naan before anyone else could, and dragging it straight through the pan “just to taste the seasoning.” It was fiery, a little tangy, and somehow comforting in that way only a good homemade curry can be. That’s the feeling this Easy Chicken Madras Recipe aims for: a weeknight-friendly version with restaurant-style flavor that doesn’t demand a full spice market or hours at the stove.

This Chicken Madras Recipe leans into a rich tomato and onion base, plenty of ginger and garlic, and a solid punch of Madras curry powder for heat and depth. The chicken simmers until it’s tender and coated in a thick, clinging sauce that begs for rice or warm flatbread on the side. Once you make it a couple of times, you’ll start adjusting the spice level and tang exactly to your taste, and it will quickly become that “Friday night curry” you can pull off without even looking at a recipe.

Why You’ll Love This Chicken Madras Recipe

This Easy Chicken Madras Recipe is bold, but not complicated. You get layers of flavor from slowly cooked onions, warming spices, and a final squeeze of lemon to brighten everything up. The heat is assertive yet adjustable, so you can keep it on the medium side or nudge it toward proper curry-house hot.

It also fits nicely into a busy schedule. With reasonably small chicken pieces and a straightforward simmer, you can have the curry on the table in about 45 minutes, including prep time. The leftovers reheat beautifully, and the sauce often tastes even better the next day as the spices have more time to mingle.

Key Ingredients For Chicken Madras

For this Chicken Madras Recipe, boneless chicken thighs work especially well because they stay juicy and tender during simmering, but breast can be used if you prefer a leaner option. You’ll build the base with oil, finely chopped onions, fresh garlic, and ginger, then stir in Madras curry powder, ground coriander, cumin, chili powder, and a touch of turmeric. Canned chopped tomatoes or finely diced fresh tomatoes form the body of the sauce, with optional coconut milk to soften the heat if desired.

A little acid at the end makes the whole dish pop. A squeeze of lemon or lime juice, plus fresh cilantro scattered over the top, balances the richness and spice. Keeping salt and extra chili on hand while tasting means you can fine-tune the final flavor to match your usual takeaway order without leaving the house.

How To Make This Easy Chicken Madras Recipe

Prep the base: Finely chop the onions, mince the garlic and ginger, and cut the chicken into bite-size chunks so it cooks evenly and stays tender.
Cook the onions: Warm oil in a wide pan over medium heat, then cook the onions slowly until soft, lightly golden, and sweet; this step sets up a deep, rounded flavor.
Bloom the spices: Stir in the garlic and ginger, then add Madras curry powder and the other ground spices, letting them toast briefly until fragrant but not burnt.
Build the sauce: Pour in the tomatoes, a splash of water, and a pinch of salt, then simmer until the sauce thickens slightly and the oil begins to separate around the edges.
Add the chicken: Nestle the chicken pieces into the sauce, stir to coat, and simmer gently until cooked through and tender, adding a little water if the sauce thickens too much.
Finish and adjust: Stir in optional coconut milk, taste, and adjust with salt, extra chili powder, and lemon juice until the heat and tang feel just right for you.
Garnish and serve: Scatter chopped cilantro over the top and serve hot with steamed rice, naan, or your favorite flatbread.

Pro Tips For The Best Chicken Madras

Give the onions time. Rushing this step can leave the curry tasting sharp instead of deep and mellow, so let them soften and color slowly before adding spices.
Toast, don’t burn, the spices. Once they smell fragrant and slightly nutty, move on to the tomatoes so the spices don’t turn bitter.
Cut chicken evenly. Similar-sized pieces cook at the same rate, helping you avoid dried edges and undercooked centers.
Control the heat. Start with a moderate amount of Madras curry powder and chili, then add more near the end after tasting.
Rest before serving. Let the curry sit off the heat for five to ten minutes so the sauce thickens slightly and the flavors relax together.

Variations On This Chicken Madras Recipe

Once the basic Chicken Madras Recipe becomes familiar, it’s easy to twist it to match your mood. For a milder, creamier version, use extra coconut milk and reduce the chili powder, keeping all the other spices the same. You still get a rich, aromatic curry, but with a gentler kick that’s friendlier for spice-sensitive eaters.

You can also swap the protein. The same sauce works beautifully with paneer, firm tofu, or mixed vegetables like cauliflower and chickpeas. For a slightly smokier profile, stir in a small pinch of smoked paprika or char the tomatoes under a hot grill before adding them to the pan.

Troubleshooting Your Chicken Madras

Sauce too thick: Add a splash of hot water or a bit more coconut milk, then simmer briefly until it reaches a silky, spoon-coating consistency.
Sauce too thin: Let it bubble uncovered over medium-low heat, stirring occasionally, until it reduces and the flavors concentrate.
Not spicy enough: Stir in a little extra chili powder or a chopped fresh chili toward the end of cooking so the heat stays bright.
Too spicy: Add more coconut milk, a spoonful of plain yogurt off the heat, or serve with extra rice to soften the burn.
Flat-tasting: A pinch of salt and a squeeze of lemon or lime at the end can wake up a curry that feels a bit dull.

Substitutions You Can Use

If you can’t find Madras curry powder, use a good quality regular curry powder and add a little extra chili powder for heat. Neutral oil works best, but you can also use ghee for a deeper, buttery flavor. If you are avoiding coconut milk, replace it with a mix of water and a spoonful of plain yogurt stirred in at the very end, off the heat, to avoid curdling.

Fresh tomatoes can stand in for canned; just cook them down a bit longer until they break apart and the sauce thickens. For garnish, cilantro is traditional, but thinly sliced green onion or even a handful of baby spinach stirred through at the end can bring color and freshness if that’s what you have on hand.

Storage And Serving Ideas

Leftover Chicken Madras keeps well in the fridge for up to three days in a sealed container, and the flavor often deepens as it sits. Reheat gently on the stovetop with a splash of water if the sauce has thickened too much. For longer storage, you can freeze it in meal-sized portions and thaw overnight in the fridge before reheating.

Serve this curry over fluffy basmati rice, alongside naan or roti, or even spooned over baked potatoes for a cozy twist. A simple cucumber and yogurt raita, plus a crisp salad, balances the heat and rounds out the meal without much extra effort.

Chicken Madras Recipe FAQs

Is Chicken Madras very spicy?

Chicken Madras is typically considered a hot curry, but the actual heat level depends on how much curry powder and chili you use. You can easily make it milder by reducing the chili and adding more coconut milk or yogurt. [web:6][web:9]

Can I make this Chicken Madras Recipe ahead of time?

Yes, this curry is an excellent make-ahead dish because the flavors continue to develop as it rests. Store it in the fridge and gently reheat before serving, adding a splash of water if the sauce has thickened.

What cut of chicken works best?

Boneless, skinless thighs are ideal because they stay juicy and forgiving during simmering, but breast meat also works if you prefer a leaner curry. Just be careful not to overcook breast pieces, as they can dry out more quickly.

Can I make this Chicken Madras Recipe dairy-free?

Absolutely. Use oil instead of ghee, and rely on coconut milk for creaminess, or skip it altogether for a leaner, sharper curry. Check that your curry powder is dairy-free, which most standard blends are.

How long does it take to cook Chicken Madras?

From chopping to serving, expect roughly 40 to 50 minutes, depending on how fast you prep and how long you cook the onions. The chicken itself generally needs about 15 to 20 minutes of gentle simmering to become tender and fully cooked. [web:2][web:18]

What should I serve with this Chicken Madras Recipe?

Steamed basmati rice, naan, or roti are classic choices, and a cooling side like cucumber raita or plain yogurt helps balance the spice. A simple green salad or lightly spiced vegetables makes the plate feel complete without overshadowing the curry.

Can I freeze leftover Chicken Madras?

Yes, Chicken Madras freezes well for up to two to three months if stored in airtight containers. Thaw in the fridge overnight, then reheat gently on the stovetop, adding a little water to loosen the sauce if needed.

John