How to make Madras Chicken - SK Khazana -

Bursting with South Indian flavours this chicken is a delight to eat

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Black peppercorns (काली मिर्च)

Cuisine : Tamil Nadu

Course : Main Course Chicken

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For more recipes related to Madras Chicken - SK Khazana checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Malai Methi Chicken Lemon Pepper Chicken With Tabbouleh Mammalam Murungakai Kale Stuffed Chicken

Madras Chicken - SK Khazana

Madras Chicken - SK Khazana Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Madras Chicken - SK Khazana Recipe

  • Chicken cut into 2 inch pieces on the bone 500 grams

  • Black peppercorns crushed to taste

  • Red chilli powder 2 1/2 teaspoons

  • Cumin seeds 2 1/2 teaspoons

  • Coriander seeds 1 1/2 teaspoons

  • Fennel seeds 1 1/2 teaspoons

  • Oil 2 tablespoons

  • Cinnamon 1 inches

  • Bay leaves 2

  • Green cardamoms 2

  • Garlic paste 1 teaspoon

  • Large onion sliced 1

  • Tomato puree 3/4 cup

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Lemon juice 1 1/2 teaspoons

  • Dried fenugreek leaves (kasuri methi) a pinch

  • Fresh coriander leaves chopped to garnish

Method

Step 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.

Step 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.

Step 3

Heat oil in a deep non-stick pan, add remaining cumin seeds, cinnamon, bay leaves and green cardamoms, mix and sauté till fragrant.

Step 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.

Step 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.

Step 6

Cover and cook on medium heat for 6-7 minutes or till chicken get cooked.

Step 7

Transfer into a serving dish, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.