Madras Chicken - SK Khazana

Bursting with South Indian flavours this chicken is a delight to eat This is a Sanjeev Kapoor exclusive recipe.

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Madras Chicken - SK Khazana

Main Ingredients Chicken, Black peppercorns
Cuisine Tamil Nadu
Course Main Course Chicken
Prep Time 31-40 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Madras Chicken - SK Khazana

  • 500 grams Chicken cut into 2 inch pieces on the bone
  • to taste Black peppercorns crushed
  • 2 1/2 teaspoons Red chilli powder
  • 2 1/2 teaspoons Cumin seeds
  • 1 1/2 teaspoons Coriander seeds
  • 1 1/2 teaspoons Fennel seeds
  • 2 tablespoons Oil
  • 1 inches Cinnamon
  • 2 Bay leaves
  • 2 Green cardamoms
  • 1 teaspoon Garlic paste
  • 1 Large onion sliced
  • 3/4 cup Tomato puree
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1 1/2 teaspoons Lemon juice
  • a pinch Dried fenugreek leaves (kasuri methi)
  • to garnish Fresh coriander leaves chopped


  1. Take chicken pieces in a bowl, add crushed black peppercorns and 1 tsp red chilli powder. Mix well and set aside to marinate for 30 minutes.
  2. Heat a non-stick pan, add 1½ tsps cumin seeds, coriander seeds and fennel seeds and dry roast till fragrant. Transfer the roasted mixture into a bowl, cool then put into a grinder jar and grind to a fine powder.
  3. Heat oil in a deep non-stick pan, add remaining cumin seeds, cinnamon, bay leaves and green cardamoms, mix and sauté till fragrant.
  4. Add garlic paste and mix well. Add onion and sauté till it turns golden brown. Add chicken, mix well and cook for 5-6 minutes on medium heat, stirring occasionally.
  5. Add tomato puree, mix and cook on medium heat till oil separates. Add turmeric powder, remaining red chilli powder, 1½ tbps cumin-coriander-fennel powder, salt, lemon juice and dried fenugreek leaves and mix well. Cook for 4-5 minutes on medium heat.
  6. Cover and cook on medium heat for 6-7 minutes or till chicken get cooked.
  7. Transfer into a serving dish, garnish with coriander leaves and serve hot.