How to make Chicken Madra -

A delicious preparation of chicken enriched with plenty of nuts.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boneless Chicken Breast (हड्डी रहित चिकन ब्रेस्ट), Yogurt (दही)

Cuisine : Indian

Course : Main Course Chicken

Chicken Madra

Chicken Madra Recipe Card


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 : 0-5 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Madra Recipe

  • Boneless Chicken Breast cut into 2 inch pieces 500 grams

  • Yogurt 2 tablespoons + 1 cup

  • Ghee 2 tablespoons

  • Cashewnuts 10-12

  • Almonds 6-8

  • Pistachios 6-8

  • Walnuts 4-5

  • Ginger-garlic paste 2 tablespoons

  • Vinegar 2 tablespoons

  • Black salt 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Cinnamon stick 2 inch

  • Green cardamoms 5-6

  • Black cardamoms 4

  • Bay leaves 3

  • Black peppercorns 1 teaspoon

  • Cloves 2-4

  • Green chillies broken 3-4

  • Cumin seeds 1 teaspoon

  • Raisins 15-18

  • Fresh coriander leaves finely chopped 2 tablespoons


Step 1

Heat 1 tbsp ghee in a small non-stick pan, add cashewnuts, almonds, pistachios and walnuts and sauté till light golden. Transfer into a mixer jar and add 2 tbsps yogurt. Remove ¼ cup water from the yogurt, add to the mixer jar and grind to a paste.

Step 2

Mix together chicken, ginger-garlic paste, vinegar, black salt, salt and the ground paste in a bowl and set aside to marinate for an hour.

Step 3

Put the remaining yogurt in another bowl and whisk.

Step 4

Heat the remaining ghee in a non-stick wok, add cinnamon, green cardamoms, black cardamoms, bay leaves, black peppercorns, cloves, green chillies and cumin seeds and sauté till fragrant.

Step 5

Add raisins and whisked yogurt, mix well and cook on medium heat for 1-2 minutes. Add marinated chicken, mix well and cook for 8-10 minutes.

Step 6

Add coriander leaves and mix well. Transfer into a serving bowl 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 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.